Beer Style: Strong Ale Family


Salmon Creek Brewing Brother Larry’s Belgian clone

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In 2012, Salmon Creek Brewing’s founders Ana and Larry Pratt sold their business. Today Old Ivy Brewery and Taproom stands in its place. Here is a recipe from Salmon Creek’s archives for their Belgian Dubbel.


Fermenting Big Belgian-style Beers: Tips from the Pros

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What’s the difference between fermenting everyday beers and fermenting the big, strong Belgians? The yeast of course. These three professional Belgian-style brewers talk about what it takes to keep your yeast happy, healthy and productive, even in the most extreme conditions.


Corsendonk Monk’s Brown Ale clone

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Corsendonk is an Abbey beer, not a Trappist beer. This designation means the beer is brewed not at an abbey, but under license from — or at least in the style of — a Trappist monastery. In the case of Corsendonk, the name is taken from an Augustine priory that produced beer from the 1600s until the 1780s. Whether the Augustine brothers brewed anything remotely resembling modern Corsendonk is debatable, but they have licensed their name to the beer since 1982.
– Brouwerij Bios, Ertvelde


Brouwerij Westmalle’s Abbey Tripel clone

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The quintessential Trappist tripel, Westmalle is very pale, very strong, and wonderfully smooth. One of the brewhouse techniques that makes the Westmalle beers unique is the use of direct gas flames on the copper kettles. This creates hot spots that may caramelize the wort slightly, giving a faint burnt-sugar taste to the beers. The beers are also brewed with very hard water, which certainly contributes to the character of the tripel.


Yeast Strains for Belgian Strong Ales

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Yeast strains play a defining role in shaping the character of Belgian beers. Learn how to select the right yeast strain and take control of your fermentation by varying your pitching rate, aeration level and fermentation temperature when brewing Belgian strong golden ales, trpels, dubbels and others.


Brewing Belgian-Style Beers: Tips from the Pros

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Make the most of your Belgian-style beers with expert advice from the brewers at Ommegang, Allagash and Boulevard.



5 British Ale Clone Recipes

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We got the scoop on five classic British ales and serve them up like bangers and mash. Try our clone recipes for Bass & Co.’ Pale Ale, Young’s Double Chocolate Stout, Newcastle Brown Ale, Young’s Special London and Fuller’s London Porter.

 


Chancellor Ale

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College and beer go together like, well, college and beer. But did your college brew its own? For almost 600 years, Queen’s College at Oxford in England brewed an everyday ale and special yearly brew — Chancellor Ale. With an orginal gravity over 1.130, brewing Chancellor Ale is both a historical journey and a brewing challenge. Plus: extract and all-grain recipes


Tripel the Light Fantastic

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Light colors and dry finishes don’t go along with most big beers, but that’s exactly what makes a Belgian tripel great. The road to homebrew heaven is littered with failed tripel attempts, but here’s your path tom salvation — use only light base malts and about 25% clear adjunct (sugar); pitch a big yeast starter and add some yeast nutrients in the boil to supply nitrogen to the yeast.


Groudskeeper Willie’s Wee Heavy

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Wee heavies are malty/sweet big ales, but don’t smell fruity as most big ales do. You need to use a yeast strain that won’t overattenuate the beer, pitch a large yeast starter and hold the fermentation temperature lower than with most ales. A Golden Promise malt for your base malt is a good choice.


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