ionia ales

Since there is no governmental regulations on brewing in Belgium, nearly all the beers are different styles.  It seems that their approach to brewing is rooted in brewing with what ingredients you have on hand, what inspires you or a combination of both.  For the sake of judging, there are a handful of “styles” but some beers straddle the style guidelines, or don’t fit at all so are placed in “Belgian Specialty Ales”.  What makes a belgian ale in my eyes, is the yeast. Sometimes fruity and other times spicy the character of the yeast is unique and identifiable. The yeasts are able to ferment at surprisingly high temperatures, commonly producing a dryer ale than english yeasts, and are also very alcohol tolerant.  Beers above 8% are not at all uncommon.  As I brew more of these beers, and list the recipes, I will try to include plenty of context as to how that style came about.

Beers I am expecting to have in this area.

• Belgian Wit – White beer- A wheat beer commonly spiced with corriander and bitter orange peel. Ferments well at 70F to even 80F.
• Tripel – A strong pale beer, yellow to deep gold, and clear.  “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. 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.  There is another style that is pretty close to the tripel, -The Strong Golden ale ~a la DUVEL.
• Saison - An ale with a pale to yellow-orange color, well carbonated, well hopped, fruity, dry and quenching.   “A seasonal summer style produced in Wallonia, the French-speaking part of Belgium.  Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common.  It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer.  It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.”
• Dubble – A dark ale more focused on malty flavors ranging from chocolately dried fruits to dark fruits like rasins, prunes and plums.  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.”
• Sour Ales - Employing bacteria and wild yeasts, Sour ales have an interesting aroma and flavor that is not for everyone.  Flanders Red/Brown(Oud Bruin) ales, Lambic, Gueuze.  Many of these beers are as complex as fine red wines. These beers date back to the 1600s.  Have you ever seen the old Flemish paintings of people dancing or eating and drinking from big stoneware vessels with multiple handles– That’s the stuff!