Beer Style: Belgian Strong and Abbey Ales

60 result(s).

Squash Tripel

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An unspiced squash tripel recipe courtesy of Will Meyers, Brewmaster at Cambridge Brewing Company in Cambridge, Massachusetts.

Big Island Brewhaus’ Golden Sabbath clone

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Stylistically, Golden Sabbath can be considered a slightly fuller-bodied Belgian golden strong ale. The use of local Hawaiian honey in place of traditional Belgian candi sugar provides body, a silky texture, and an inviting aroma.

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Pedal Haus Brewery’s Barrel-Aged Quad Clone

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It’s a beer big in all regards: Aroma, flavor, mouthfeel, and alcohol. The beer has a full body, with enough carbonation (2.8 v/v) to give it a “lighter than it really is” feel to it. Though the alcohol is strong at 10.6% ABV, it is just one of many components to this complex beer that blend into the whole instead of standing out by itself.

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Ode to val d’or

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Ode to val d’or (5 gallons/19 L, all-grain)OG = 1.056  FG = 1.002IBU = 33  SRM = 9  ABV = 6.9% Orval pours orange-brown with a big, rocky head. The very spritzy levels of carbonation with a slight sour note and distinctive Brett character make the beer feel prickly on the tongue. Orval is dry

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Gordon Strong’s Belgian Dark Strong Ale

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I’m presenting a fairly complex recipe that uses layers of malt flavor to build a solid base that displays the yeast character well.

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New Belgium Brewing Trippel clone

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Weyerbacher Brewing Co.’s 20th Anniversary clone

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Belgian Dark Strong Ale (2017 NHC Gold)

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Belgian Dark Strong Ale 13.5 gallons/51 L, all-grainOG = 1.098 FG = 1.028IBU = 24.5 SRM = 28 ABV = 9.4 This is the gold medal recipe in the Strong Belgian & Trappist ale category for the 2017 NHC. Ingredients41 lbs. Pilsner malt2 lbs. Special B malt2 lbs. Candi Syrup, D-1802 lbs. Candi Syrup, D-9014

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Gordon Strong’s Belgian Blond Ale

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I’ve played around with this recipe several times, and like the balance it has now but I always have ideas of things I’d like to try. It’s a fairly simple grain bill, and I like to use Belgian malts (Dingemans, specifically) for the grains.

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The BISness Belgian Imperial Stout

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Kyle Larson, Brewer at Double Mountain Brewery in Hood River, Oregon provides a recipe to BYO from his homebrew collection.

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Dogfish Head Craft Brewery’s Raison D’etre clone

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According to Dogfish Head’s website “A deep mahogany, Belgian-style brown ale brewed with beet sugar, raisins and Belgian-style yeast.”

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Belgian Dubbel

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We decided on a simple grain bill for our dubbel to allow the yeast to express that Belgian character of fruity esters and some spicy phenols in the aroma that so many of us enjoy when we first take a sip of a well-made dubbel.

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60 result(s) found.