The malt flavors and “spicy” yeast-derived characteristics of tripel make it a wonderful addition to many food dishes, especially seafood and poultry.
Saison is French for "season." It is the name originally given to Pale Ales brewed in the French part of Belgium.
Austin Powers claimed that "Danger" was his middle name. After seeing our procedures, you may think we should have named this beer after him. However, once you get your first taste of it, you’ll be yelling one of Fat Bastard’s most memorable lines — "Get in my belly!"
Hennepin is a beer with a high original gravity and a low ending gravity — with a resulting 8% alcohol! Ommegang achieves this by using approximately 20% cane sugar in this beer, but they suggest that homebrewers try using Belgian candi sugar. For yeast, Randy suggested that you use a Belgian strain with a high attenuation and a mild ester and phenolic flavor.
A popular French-style country ale.
Amber Acid Ale denotes a beer that ferments with many more microorganisms than traditional brewers yeast. It is considered a cousin of the Lambic.
Inspired by Rodenbach Grand Cru, New Belgium La Folie and Love, plus
Pizza Port Le Woody. Formulated with help from professional brewers in
America and Belgium that have experience with this style, this is another acid ale.
A style all its own, really, Biere de Garde is very closely related to Belgian and Wit Beers.
I like to have a lot of this beer on hand for the end of September and beginning of October, when I am usually harvesting my hops and late vegetables. There can be very warm days in Vermont in the fall, and this is an extremely crisp, rich thirst quencher. Its sourness, like that of hard cider, cools off the thirstiest hop picker. It also pairs well with venison and other fresh game.
