OnTap Magazine

An easily accessible version of a well- attenuated Belgian Golden Strong Ale is the Duvel, the name itself meaning “devil.” Bright, effervescent, and strong, with a robust head and the typical spicy yeast character, this beer is a fantastic accompaniment to a pot of steamed mussels. Or rather, this beer is best consumed with food, unless you are keen for that lazy afternoon nap. THE RIGHT GLASSWARE This brings me to the final style point with regard to Belgian ales: glassware. You might have spotted the gift sets in your local liquor store–the two bottles of beer along with a chalice of some sort. This is not a sales gimmick required to move poor-quality beer. On the contrary, these are the recommended drinking vessels. Legend has it that if you were to order, for example, a Duvel or La Chouffe in Belgium and they happen to be short on your selected brands’ glassware, you would have to wait until the correct glassware becomes available (or you change your mind and order something else). Serving beer in the correct glass is a matter of pride, and probably the only point when the Belgians become sticklers to style. From the thickly-walled pint glasses to the regal-looking chalices, it is central to the overall drinking experience. Belgian ales are often refermented in the bottle for their characteristic effervescence. A slow pour is recommended, reserving the modest yeast sediment in the bottle for possible re-use. We’ve had many good clone beers brewed with yeast cultivated from the sediment at our homebrew club’s meetings (Worthog’s) that this is worth the effort. To quote Stan again, "Style guidelines don’t limit creativity, lack of imagination does.” FANCY BREWING THESE BEERS AT HOME? HERE ARE A FEWTIPS: Along with mash temperature management, high attenuation can be achieved in many ways. For Blond or Golden strong Belgian ales, the easiest is the addition of simple sugars to the wort, but preferably to the fermenter as primary fermentation is about to conclude. When brewing Dubbel or Dark strong Belgian ales the attenuation is assisted with the use of Belgian candy syrup, fragrant inverted sugars showcasing a sortie of Maillard reaction-based flavours. These ales do benefit from a controlled fermentation start, with a free rise in temperatur towards the end to achieve the desired attenuation. Yeast selection plays a big role in the characteristic flavour profile of Belgian Ales. As an alternative to commercially available yeast, you could also repurpose the yeast sediment recovered from the bottles of your favourite Belgian Ale. Brewing a clone beer would be an homage to the great Belgian brewing traditions, while also being a way to transition these beers from single bottles on dusty shelves to kegs of fresh beer in your kegerator. 38 | Winter 2023 | ontapmag.co.za