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| | ==16B. Belgian Pale Ale== | | ==16B. Belgian Pale Ale== |
| − | | + | {{main|Belgian Pale Ale}} |
| − | {{BJCPStyle | |
| − | |number=16B | |
| − | |name=Belgian Pale Ale
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| − | |category=Belgian and French Ale
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| − | |ibu=20-30
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| − | |srm=8-14
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| − | |og=1.048-1.054
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| − | |fg=1.010-1.014
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| − | |abv=4.8-5.5
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| − | |aroma=Prominent aroma of malt with moderate fruity character and low hop aroma. Toasty, biscuity malt aroma. May have an orange- or pear-like fruitiness though not as fruity/citrusy as many other Belgian ales. Distinctive floral or spicy, low to moderate strength hop character optionally blended with background level peppery, spicy phenols. No diacetyl.
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| − | |appearance=Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
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| − | |flavor=Fruity and lightly to moderately spicy with a soft, smooth malt and relatively light hop character and low to very low phenols. May have an orange- or pear-like fruitiness, though not as fruity/citrusy as many other Belgian ales. Has an initial soft, malty sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally complemented by low amounts of peppery phenols. There is a moderately dry to moderately sweet finish, with hops becoming more pronounced in those with a drier finish.
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| − | |mouthfeel=Medium to medium-light body. Alcohol level is restrained, and any warming character should be low if present. No hot alcohol or solventy character. Medium carbonation.
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| − | |overall=A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.
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| − | |history=Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains.
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| − | |comments=Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian "session beers" for ease of drinking. Nothing should be too pronounced or dominant; balance is the key.
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| − | |ingredients=Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Candi sugar is not commonly used as a high gravity is not desired. Noble hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
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| − | |commercial=De Koninck, Speciale Palm, Dobble Palm, Ginder Ale, Op-Ale, Vieux-Temps, Brewer's Art House Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)
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| − | }} | |
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| | ==16C. Saison== | | ==16C. Saison== |
16A. Witbier
{{ #if: | Main article: [[Witbier|]] | Main article: Witbier }}
16B. Belgian Pale Ale
{{ #if: | Main article: [[Belgian Pale Ale|]] | Main article: Belgian Pale Ale }}
16C. Saison
{{ #if: | Main article: [[Saison|]] | Main article: Saison }}
16D. Bière de Garde
{{ #if: | Main article: [[Bière de Garde|]] | Main article: Bière de Garde }}
16E. Belgian Specialty Ale
Belgian Specialty Ale
| 16E. Belgian Specialty Ale
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Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: varies
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SRM: varies
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OG: varies
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FG: varies
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ABV: varies
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| Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
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| Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
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| Flavor: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
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| Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A "mouth puckering" sensation may be present from acidity.
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| Overall Impression: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
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| History: Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained "cult status" in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export.
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| Comments: This is a catch-all category for any Belgian-style beer not fitting any other Belgian style category. The category can be used for clones of specific beers (e.g., Orval, La Chouffe); to produce a beer fitting a broader style that doesn't have its own category (e.g., Belgian-style barleywines, Trappist Enkels and Quadrupels, Belgian spiced Christmas-type beers, etc.); or to create an artisanal or experimental beer of the brewer's own choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but the entrants must identify what is special about their entry. The judges must understand the brewer's intent in order to properly judge an entry in this category. THE BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE NEW STYLE BEING PRODUCED OR THE SPECIAL INGREDIENTS OR PROCESSES USED. Additional background information on the style and/or beer may be provided to judges to assist in the judging, including style parameters or detailed descriptions of the beer. Beers fitting other Belgian categories should not be entered in this category.
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| Ingredients: May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.
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| Commercial Examples: Orval; De Dolle's Arabier, Oerbier, Boskeun and Still Nacht; La Chouffe, McChouffe, Chouffe Bok and N'ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradomus; Silenrieu Sara and Joseph; Fantôme Black Ghost and Speciale Noël; St. Fullien Noël; Gouden Carolus Noël; Affligem Noel; Guldenburg and Pere Noël; De Ranke XX Bitter; Bush (Scaldis); Grottenbier; La Trappe Quadrupel; Weyerbacher QUAD; Bi̬re de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon Iris; and many more
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