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.
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Written by Michael Tonsmeire
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.
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Recipe
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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
