Beer Style: Belgian Lambic and Sour Ale

30 result(s).

Berlin Smoothie

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Berlin Smoothie (5 gallons/19 L, all-grain)OG = 1.032  FG = 1.005IBU = 0  SRM = 3  ABV = 4% This take on Berliner weisse forgoes any hop additions and incorporates two fruits

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Raspberry Gose

FREE

Raspberry Gose (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.009IBU = 0  SRM = 3  ABV = 4.7% The OG is prior to souring. The FG and ABV include the impact


Danny’s Red Rum Ruos

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Danny’s RedRum Ruos (5 gallons/19 L, all-grain)OG = 1.046  FG = 1.011IBU = 5  SRM = 13   ABV = 4.6% The deep red-garnet color from kettle soured this beer came to existence

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Westorval

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This is my unauthorized imagined collaboration between the monks of Sint-Sixtusabdij Westvleteren and Abbaye Notre-Dame d’Orval. The malt, hops, and primary fermentation are inspired by the flawless Westvleteren Blond (Green Cap) and the bottle conditioning is pure Orval. The result is fantastic around two months in the bottle when it has herbal hops, peppery yeast, and a mellow earthiness.

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Flanders Red Ale

FREE

Flanders Red Ale (5 gallons/19 L, all-grain) OG = 1.061  FG = ~1.008 IBU =  5  SRM = 22  ABV = ~7% Ingredients 3 lbs. (1.4 kg) Pilsner malt 3 lbs. (1.4


Return of a Classic Sour Ale

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Lambics have become popular among brewers around the world as the craft beer bug spreads, but we return to where it all began to learn the techniques and history of Belgian lambic.

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Zoc’s Traditional Lambic

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A traditional lambic from Paul Zocco.

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Steady as She Gueuze

FREE

This Gueuze is a typical, traditional Belgian-style recipe. Brew frequently throughout the year cellaring your Gueuze for months to years. After a year, if you have at least 3 batches of different ages, you can begin experimenting with blending. Your best option is to test your patience and begin blending after 3 years with a minimum of 3 batches.


Flanders Red Recipe

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Jamil Zainasheff provides readers with a recipe to recreate an authentically-styled Flanders Red. Just remember that patience is one of the best tools for brewing this style.

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Paul Zocco’s Flemish Red Ale

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Paul Zocco, owner of Zok’s Homebrewing Supplies, in Willimantic, Connecticut says, “I spent a day at Rodenbach inhaling a few Grand Crus, one of the world’s best Flemish Red there is. This beer recipe has won many golds in New England competitions and it made the second round in the 2005 National Homebrew Contest.”

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Flanders Brown Ale

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Horst Dornbusch profiles Flanders Brown Ale and provides readers with a recipe found here. This style is also known as Oud Bruin, which often are sour, but not always. This version adds some sour-tang to the beer’s profile.

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Flanders Red: Style Profile

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Brettanomyces fermentation is just one of the wonders that makes the Belgian Flanders red style so appealing.

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30 result(s) found.