Gordon Strong’s Belgian Pale Ale

Sugar selection can completely change the impression of a Belgian beer. Some dubbels are little more than Belgian blondes with dark candi syrup instead of pure sucrose. This recipe from Michael Tonsmeire leaves it up to the brewer to decide which sugar-type to determine the final beer's character.

This Belgian-style blonde ale is light bodied and hop driven. It has a low level of yeast phenols and instead a lot of the spicy character comes from the aromatic hops.