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| − | [[Category:Beer]] | + | #REDIRECT[[:Category:Belgian beer styles]] |
| − | [[Category:Beer styles]]
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| − | === 18A. Belgian Blond Ale ===
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| − | {{main|Belgian Blond Ale}}
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| − | === 18B. Belgian Dubbel ===
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| − | {{BJCPStyle
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| − | |number=18B
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| − | |name=Belgian Dubbel
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| − | |category=Belgian Strong Ale
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| − | |ibu=15-25
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| − | |srm=10-14
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| − | |og=1.062-1.075
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| − | |fg=1.010-1.018
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| − | |abv=6-7.5
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| − | |aroma=Complex, rich malty sweetness; malt may have hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Rarely esters will include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. A small number of examples may include a low noble hop aroma, but hops are usually absent. No diacetyl.
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| − | |appearance=Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.
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| − | |flavor=Similar qualities as aroma. Rich, complex medium to medium-full malty sweetness on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn't persist into the finish. Low noble hop flavor is optional and not usually present. No diacetyl. Should not be as malty as a bock and should not have crystal malt-type sweetness. No spices.
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| − | |mouthfeel=Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.
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| − | |overall=A deep reddish, moderately strong, malty, complex Belgian ale.
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| − | |history=Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
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| − | |ingredients=Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Soft water. Complex grain bill: Belgian pils or pale base malt, Munich-type malts for maltiness, Special B for raisin flavors, CaraMunich for dried fruit flavors, other specialty grains for character. Dark candi sugar for color and rum-raisin flavors. Noble-type, English-type or Styrian Goldings hops commonly used. No spices.
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| − | |commercial=Westmalle Dubbel, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale
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| − | === 18C. Belgian Tripel ===
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| − | {{BJCPStyle
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| − | |number=18C
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| − | |name=Belgian Tripel
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| − | |category=Belgian Strong Ale
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| − | |ibu=25-38
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| − | |srm=4.5-6
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| − | |og=1.075-1.085
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| − | |fg=1.010-1.016
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| − | |abv=7.5-9
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| − | |aroma=Complex with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. No hot alcohol or solventy aromas. The malt character is light. No diacetyl.
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| − | |appearance=Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic "Belgian lace" on the glass as it fades.
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| − | |flavor=Marriage of spicy, fruity and alcohol flavors supported by a soft malt character. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, often a bit sweet and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste. No diacetyl.
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| − | |mouthfeel=Medium-light to medium body, although lighter than the substantial gravity would suggest (thanks to candi sugar and high carbonation). High alcohol content adds a pleasant creaminess but little to no obvious warming sensation. No hot alcohol or solventy character. Always effervescent. Never astringent.
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| − | |overall=Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied.
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| − | |history=Originally developed at the Trappist monastery at Westmalle.
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| − | |comments=High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish.
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| − | |ingredients=The light color and relatively light body for a beer of this strength are the result of using pilsner malt and up to 20% white candi sugar (sucrose). Noble hops or Styrian Goldings are commonly used. Belgian yeast strains are used - those that produce fruity esters, spicy phenolics and higher alcohols - often aided by slightly warmer fermentation temperatures.
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| − | |commercial=Westmalle Tripel, Chimay Cinq Cents (White), Val-Dieu Triple, St. Bernardus Tripel, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, New Belgium Trippel, Unibroue La Fin du Monde, Brooklyn Triple, Dragonmead Final Absolution
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| − | === 18D. Belgian Golden Strong Ale ===
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| − | {{main|Belgian Strong Pale Ale}}
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| − | === 18E. Belgian Dark Strong Ale ===
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| − | {{main|Quadrupel}}
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