Belgian Styles Flashcards
(460 cards)
1
Q
Where is Belgium located?
A
Northern Europe, in a region known as the “beer belt.”
2
Q
What countries make up the modern day “beer belt?”
A
Present day Germany, The Netherlands, Belgium, the Czech Republic, Austria, the U.K. & Ireland.
3
Q
What is significant about the climate in the “beer belt?”
A
Cooler climate has historically favored the cultivation of grains rather than grapes.
4
Q
What has remained the national beverage of Belgium throughout history?
A
Beer
5
Q
What does Belgian beer culture consist of?
A
Respect for tradition with an independent artisanal spirit.
6
Q
Who is accredited with playing an important role in brewing and helped carry beers popularity in the Middle Ages?
A
The Belgian monasteries in the 8th & 9th centuries.
7
Q
How many types of beer would Belgian monks often brew?
A
Several
8
Q
Why would monks often brew several types of beer?
A
Both for sustenance and to welcome travelers and noble guests.
9
Q
What happened to Belgian monasteries (and breweries) during the 1790s (French Revolution)?
A
They were closed or demolished due to France bordering Belgium.
10
Q
What year did Belgium gain independence when they seceded from The Netherlands?
A
1830
11
Q
What was the reputation of Belgian produced beers at the end of the 19th century?
A
Half of the beers produced in Belgium fell under 3% ABV and held a reputation for poor quality.
12
Q
What beers dominated the Belgian beer market at the end of the 19th century?
A
English ales and variations of pilsners (which were sweeping all of Europe).
13
Q
What year did a prominent brewing scientist named Henri Van Lear organize a nationwide brewing contest in Belgium?
A
1902
14
Q
Why did Henri Van Lear organize a nationwide brewing contest in Belgium in 1902?
A
He hoped that Belgian brewers would create quality beers that would stand out in the export market while also resonating with the local consumers.
15
Q
Why didn’t very many breweries enter Henri Van Laers initial brewing contest in 1902?
A
Because it required that each beer recipe be made public.
16
Q
What happened in 1904 when Van Laer changed the rules in the nationwide brewing contest to keep the recipes a secret?
A
Numerous entries poured in and this single event helped steer the direction of the modern formulations of several Belgian beer styles.
17
Q
What did many of the beers entered in the 1904 Belgian nationwide brew contest share as influences in their submissions?
A
Many of the beers in the contest incorporated influences from English ales or appealed to drinkers desiring pale lager beers. But Belgian brewers adapted these styles by adding their own twists.
18
Q
What kind of twists did Belgian brewers typically use on beers influenced by English ales and beers that appealed to drinkers of paler lager beers?
A
They added their characterful Belgian yeast strains, spices, and/or adjuncts to create something new and distinctly Belgian.
19
Q
Today, are Belgian brewers likely to discuss ingredients or spices that are used in their beer?
A
No. Secrecy among Belgian brewers remains today -many are reluctant ant to discuss this info.
20
Q
Describe the Vandervelde Act
A
Passed in 1919 - banned the sale of spirits in pubs and public places.
This helped drive development and popularity of high alcohol ales through the 20th century.
Many of the Trappist beer styles we know today were at least partially created to fill the ensuing public demand for stronger alcoholic beverages. (Forerunners of modern Trappist Dubbel and Tripel).
21
Q
When did the new era of Belgian innovation and the evolution of many contemporary styles happen and what did this lead to?
A
The 1920s & 1930s. Led to the unique Belgian beer culture identity of its own.
22
Q
What are some common ingredients we see used throughout the history of Belgian brewing?
A
Adjunct grains, spices, and fruit
23
Q
Why is it that many commercial examples of Belgian beer don’t fit neatly into the exact BJCP parameters of any given style and some beers exist entirely outside the paradigm of organized beer styles?
A
Because Belgian brewers tend to put their own creative twist on each beer, thus the concept of beer styles finds less acceptance among brewers in Belgium.
24
Q
Regardless of the ingredients used or labels applied, what do Belgian brewers strive for in each beer?
A
Balance.
As a general rule, they believe all of the ingredients should work together to create a complex and well-integrated whole in which no one component overwhelms the others.
25
Geographically, modern Belgium is divided into which 3 regions?
Flanders - North (West Flanders = Dutch speaking province)
Wallonia - South
Brussels - Capital Region
26
What style of beer can you expect to find in West Flanders?
Several classic producers of the sour Flanders Red style.
27
What can you expect to find in the Wallonian province Hainaut?
An hour and a half south of West Flanders, this region features Saison drinking and French speaking
28
What style of beer are you likely to encounter in Brussels and Leuven?
1 hour northeast of Wallonia - this is where you will discover the home of Lambic and Witbier, respectively
29
In Belgium, what variation of beer style is dominating the market?
International Pale Lager
30
How do bars honor the tradition that Belgian. Tweets typically adopt a unique and distinctive next glass to represent their brand?
By only serving each beer in its proper glass. Many establishments bartenders may opt to suspend service if a particular beer if all of that brewery’s glasses are in use.
31
In addition to producing beer, what do some Trappist monasteries in Belgium produce ?
Foodstuffs such as cheese. Naturally the cheeses are often served alongside beers from the monastery.
32
What do most Belgian beers have as a base malt?
Pilsner malt but both grain adjuncts and kettle adjuncts play a role in many beer styles.
33
What is original gravity?
A measurement of the density of wort prior to fermentation, which gives the brewer an estimate of the sugar content of the wort as well as the potential alcohol content of the finished beer.
34
What spawned some creative and lengthy brewing processes, including “turbid mashing” in 1822?
A law taxed each batch of beer based on the capacity of the brewers mash tun, resulting in brewers packing their mash tuns as full of grain as physically possible.
This law also allowed brewers to use a second vessel for un-malted grains which was taxed at less than its full capacity. This incentivized brewers to use adjunct grains in their recipes and many modern styles still incorporate these ingredients.
35
Historically, what did Belgian brewers find to be economical to use to boost the gravity of beer?
Kettle adjuncts such as Candi sugar.
Sugar was cheaper than malt and often taxed lower than malt.
Also kettle adjuncts like Candi sugar can help lighten the beer on the palate and add crisp dryness that often belies a beers strength for great drinkability.
36
Why is Pilsner Malt kilned very lightly?
To deliver flavors of unsalted saltine crackers, very light matzo, or water crackers.
37
What does Pilsner malt provide in Belgian-style beers?
Bready, grainy flavors that balance the hops, spices, and fermentation flavors of the beer.
38
What kind of malt often forms the foundation of Austrian and German amber and dark lagers?
Vienna malt
39
How does Vienna malt differ from Pilsner malt?
Vienna malt is both kilned at higher temperatures and for a longer period of time than Pilsner malt.
This kilning process develops lightly toasted malt flavors with slightly nutty notes and a subtle, honeyed, cereal sweetness
Beers brewed with a large portion of Vienna malt turn out a rich orange or light amber color.
40
How does Munich malt differ from Vienna malt?
All Munich malts are kilned at higher temperatures and for a longer period of time than Vienna or Pilsner malts.
Munich malt gives beer an amber to brown color and flavors of toast, biscuits, pretzels, and bread crusts and often forms the base for many German amber and dark lager styles.
Munich malt also comes in a small range of colors with some slight differences in flavor and intensity.
41
How are Vienna and Munich malts used in most Belgian style beers?
Sparingly.
Small portions of Vienna or Munich malt can add color and subtle malt flavor to styles such as Dubbel.
Belgian brewers typically avoid creating intense malt flavors or full body in their beers as they want these beers to remain drinkable and balanced even when high in ABV.
42
Which Belgian style beer are likely to have larger additions of Vienna or Munich malt?
Amber and brown bière de garde.
In the Flanders Red style, Vienna or Munich malt often serves as the base malt, contributing much of the reddish-brown color to the beer.
43
What is unmalted wheat?
A grain adjunct.
44
What does unmalted wheat add to witbiers?
A creamy and fluffy texture to the mouthfeel of the beer as well as a pale-white haze characteristic of the style.
Also aids in head retention due to the high protein level.
45
How does wheat differ from barley?
Wheat has a bready, floury flavor that differs slightly from the cereal-like quality of barley.
46
In a traditional witbier, un-malted wheat can make up how much of the grist?
Nearly half.
47
Why is unmalted wheat used in Lambic brewing due to the use of turbid mashing?
It’s high amount of carbohydrates in the grain goes largely unconverted which provides food for the many different microbes that are a part of spontaneous fermentation, especially during the later stages.
Adding unmalted wheat ensures an energy source for Brett throughout years of extended maturation.
48
What percentage of unmalted wheat typically makes up the grist in Lambic and Gueuze
Typically 35-40%
49
What type of sugar do Belgian brewers prefer for brewing?
Candi sugar
50
How is adding candi sugar to a beer different from adding malt and other grains?
Candi sugar is fully-fermentable and does not contain any proteins or complex carbohydrates that add body to a beer.
51
If a Belgian brewer used 10-20% of candies sugar extract in a beer what will it do?
Lighten the body and mouthfeel of the beer.
52
What does the high fermentability of Candi sugar do to the finished beer?
Reduces the overall sweetness (compared to an all malt formulation) giving a drier finished product.
53
Why do Belgian brewers like to use Candi sugar when brewing Belgian ales and Trappist/abbey style beers?
Because it lightens the palate and improves the drinkability of these beers.
54
Candi sugar comes in a wide range of colors based on cooking conditions in the production process. How do the lighter varieties differ from the darker varieties?
Lighter varieties add nothing to the flavor of the beer - only lighten the body and boost the ABV
Darker varieties leave behind a wide range of “cooked” flavors, ranging from burnt sugar, rum, toffee & molasses to notes of dark fruit like raisins, prunes, plums or figs. (Also adds significant color to the beer)
55
What do Belgian brewers use the term “Candi sugar” to refer to?
The liquid form of cooked sugar syrup made from beets readily available in their country.
56
What is something American brewers may use to substitute for Candi sugar if they don’t have any?
Dextrose or other simple sugar adjuncts. Which produce the same effect of lightening the body and boosting the ABV to the finished beer.
57
How do maltsters produce crystal malt?
They “stew” green malt (undried, germinated malt) in a roasting drum using temperatures similar to those used by brewers during mashing.
58
What happens during the “stewing” process of green malt into crystal malt?
“Stewing” converts starch into sugar so that the malt kernel holds a mass of liquefied sugar.
Then the maltsters rapidly raise the temperature while removing moisture to caramelize and crystallize the sugars.
59
Belgian brewers employ highly kilned crystal malts to give a deep ruby hue to which style of beer?
Flanders Red Ales.
60
What is “Special B?”
A highly colored crystal malt produced by maltsters using very high roasting temperatures. (More than 400 degrees) Which delivers intense flavors of burnt sugar, dried fruit, toasted raisin bread and plums.
61
Which modern versions of store often use “Special B” as a signature ingredient?
Belgian Dubbel, Belgian dark strong ale and other dark Belgian ales.
62
What kind of malt do Belgian brewers sometimes use less then 1% of in the grist to add some color and faint hints of chocolate or roast?
Chocolate malt or black malt.
63
How would most observers characterize the use of hops in Belgian beer?
Restrained use of hops.
64
What are often referred to as “the spice of beer?”
Hops
65
How do most Belgian brewers use hops?
For subtle flavor additions rather than primary taste attributes.
Favoring German and Czech noble hops: hallertau, tettnang, spalt and saaz
While some modern commercial examples of Belgian beers display pronounced hop bitterness, most styles and examples have just enough to balance the malt and yeast flavors.
66
What are some hops that are more off shoots of saaz hops and what can they contribute to the finished beer?
English Goldings and Fuggle, and the Slovenian variety Styrian Goldings.
They can contribute floral, perfumy, and herbal character without the citrus, resin, or tropical fruit notes that many American and New World Hope feature.
67
What Belgian beer styles have some modern commercial examples display pronounced hop bitterness?
Saison, Belgian Tripel, wine Belgian Blond.
68
What styles of Belgian beers have virtually nonexistent hop bitterness?
Some sour and wild beers such as Flanders Red Ale, Our Bruin and the Lambic family.
69
What did brewers used to use before the use of hops in beer?
Spices.
70
What kinds of spices are historically used as ingredients in Belgian beer that have carried over into modern brewing?
Coriander,grains of paradise, chamomile, orange peel, white and black peppercorn, ginger, cinnamon, star anise and many more are used to accent the yeast and hop flavors in a given beer.
71
How much spice presence do Belgian brewers generally favor in their beer?
A light touch, a common adage being that the spices should change the flavor of the beer but not so much that a drinker can actually identify the individual spice used.
72
Do Belgian brewers list the spices they include in their beers ?
Brewers usually keep spices they use a secret or don’t acknowledge using spices at all as part of their mystery and romance of their individual beers.
73
Do all Belgian brewers use spices is in their beers?
No, some brewers use spices in all of their beer and others use none at all.
74
Although spices can be added to beer in many different ways, when do most brewers add them?
Late in the boil or in the whirlpool to preserve their aromatic qualities. (Which parallels aromatic hop additions.
75
Why do brewers often crush or grind their spices?
To maximize the flavor impact from a given quantity.
76
Why do some brewers opt for frozen whole fruit or fruit puree?
It can be kept longer and the skin breaks from freezing which makes the flavors more accessible and easier to transfer to the beer. Purée delivers consistent flavor in concentrated form and come already pasteurized or sanitized.
77
How do traditionalist brewers fruit their beer?
Fresh whole fruit (not frozen) which give the most complex flavor.
78
What may be the best known fruited beers of Belgium?
Fruit lambics.
Ex. Liefmans Cuvée-Brut (adds whole cherries to an Our Bruin)
79
Though brewers can add fruit at a number of stages of the brewing process, when do most brewers opt for adding fruit to the beer?
During secondary fermentation or prior to packaging.
80
What once lined the villages around Brussels and found their way into many fruited lambics?
Cherry orchards
81
What is the word used for fruit lambics made with cherries?
Kriek- the Flemish word for cherry.
82
What is the word used to indicate the presence of the second most popular addition to Fruit Lambics?
Framboise - raspberries
83
Aside from lambics what Belgian style of beers also sometimes use cherries or raspberries to accent the fruity flavors present in their beers?
Flanders Red Ale, Oud Bruin and Witbier
84
Any fruit may be used in Belgian brewing but what are some other commonly used fruit other than cherries and raspberries?
Currants, peaches, apples, strawberries & apricots
85
What plays a visible and defining role in Belgian beers to a greater degree than perhaps any other beer culture?
Yeast
86
What are some characteristics that are expressed through Belgian yeast in beers?
Fruit and spicy aromas.
The type and intensity of these flavors vary widely, depending largely on the heat strain selected, and brewers further leave their mark by manipulating fermentation variables to produce a specific flavor profile.
87
What styles of Belgian beers feature wild yeast and bacteria as the leading role, producing a huge range of possible aromas and flavors?
Lambic beers, Flanders Red Ale, and Oud Bruin
88
What kind of beer does lager yeast produce?
They produce “clean” beers with only minimal flavor contributed by the yeast, ales typically display significant flavors.
89
How do American, British & Belgian ale yeast differ in each of these countries?
American ale yeasts tend toward subtlety, with low levels of fruity flavor.
British ale yeast often displays a more pronounced level of fruitiness and sometimes contribute sulfur or buttery flavors as well.
Belgian ale yeasts often display a more assertive end of the spectrum, generally producing high levels of fruit flavors from esters and may contribute to the spicy flavors and phenols.
90
Brewers in Belgium employ a wide variety of different fermenter shapes and sizes because the “fermenter geometry” can play a large role in shaping the flavors produced by yeast. What is an example of this?
De Dolle Brouwers uses horizontal tanks as opposed to the more commonly seen cylindroconical vessels.
91
What do the most common fermentation-derived esters smell like?
Bananas, ripe apples or pear
92
What flavors do the phenols produced by many Belgian yeast strains give to the beer?
Black pepper or clove
93
What kind of yeast strains are capable of forming the phenolic compounds that serve as a distinctive marker for many Belgian beer styles?
Only year strains that have the PAD+ gene (formerly known as the POF+ gene which are used interchangeably today)
94
What do higher than normal fermentation temperatures (as high as 80F) do to the finished beer?
Adds further influence to the flavor profile of the finished beer. Some saison yeasts even get pushed up into the 90F range.
95
Some Belgian ales brewers continue to use mixed house cultures to achieve their distinctive flavor profile. What do these include? And what is this an example of?
The brewers yeast, wild yeast and bacteria.
This is an example of Non-saccharomyces fermentation
96
Which lactic acid bacteria play a role in Belgian sour beer styles?
Lactobacillus and pediococcus. Both of these types of bacteria ferment sugar to produce lactic acid.
97
Acetobacter (acetic acid) plays a key role in the flavor profile of which Belgian style sour beer and also contribute flavor at lower levels to beers in the Lambic family?
Flanders Red Ales
98
What does acetic acid contribute to the flavor of the finished beer?
The primary flavor is vinegar and it give the beer an assertive, sharp tang with a somewhat solvent-like trait.
99
“Brettanomyces” is a Latin word that translates into what in English?
British fungus
100
Is Brett yeast or bacteria?
Yeast
101
Can Brett ferment wort by itself?
Yes but in Belgian sour and wild beer styles it is often part if a mixed culture along with Saccharomyces and various bacteria.
102
What does Brett produce which contribute to the flavor profile expected from Brett beers?
Several important phenols and some organic acids and fruity esters.
103
Key phenols are 4-thylguaiacol and 4-ethyl phenol along with trace amounts of 4-vinylgaiacol. What common flavors do these produce in the finished beer?
Ranging from grapefruit to pineapple to leather and may also include references to barnyards, goats or other earthy traits.
104
What sour styles of Belgian beer does Brett play a key role in the flavor profile?
The Lambic family and Flanders Red Ale
105
In Belgian brewing, wood aging plays a key role in the production of which styles of beer?
Flanders Red Ale, Lambic, Gueuze, and Fruit Lambic
106
Where does most of the flavor contributions come from when wood aging Belgian beers?
Bacteria and wild yeast.
Microbes such as Brett, lacto and pediococcus become embedded in the grain and crevices of the wood even after cleaning.
107
How does the slight porosity of wood affect the finished product of long term wood aging of beer?
It creates a “microaeration” which promotes oxidation flavors such as caramel, dried fruit, sherry or port.
108
How does the size of the wood aging barrel influence oxygens affect on the finished beer? What is an example of a style of Belgian beer that is brewed in a very large barrel?
The larger the vessel the smaller the surface areas to the volume of beer and the lower the level of oxidation will be.
Flanders Red Ale (which achieves fairly low levels of aeration.
109
What do Belgian brewers often do after meticulously aging beer to create their finished product?
Blend different vessels and sometimes even different vintages.
110
To produce a finished blended beer what do brewers have to do?
Taste, select and the blend barrels to achieve their final flavor profile.
111
How do modern brewers generally carbonate beer?
A process known as “force carbonation” which bubbles pressurized carbon dioxide into a bulk tank.
112
How does bottle conditioning aid in preserving beer freshness?
After completing fermentation of residual sugars, the yeast remain in the beer in a dormant state, but even in the dormant state the yeast scavenge any oxygen they can find in the bottle, helping to guard the beer against oxidation.
113
While some styles of beer can be bottle conditioned in under 2 weeks, how long do styles like lambics, Gueuze and fruit lambic typically bottle condition for?
Several months.
114
What are some potential downfalls of the preservative effect of residual yeast in bottle conditioned beer?
Can result in a yeasty flavor in the beer.
Yeast left in bottle will eventually die and break down leaving flavors or rubber, car tire, soy sauce, and umami.
115
What method of carbonating beer do Belgian brewers usually use?
Bottle conditioning because it achieves the high carbonation levels present in most bottled Belgian beer.
The high carbonation directly influences the way we store, handle and serve these beers.
116
Which glassware do Belgian brewers usually serve witbier in?
Branded jelly glasses or a glass similar to that used for German Weizen.
117
Which glassware do most traditional lambic producers serve their beers in?
Slightly smaller and narrower variation of the jelly glass.
Some elect to serve their fruited lambics in glassware that resembles a wine glass or a footed Pilsner glass.
118
Since many Belgian beers come highly carbonated, what challenges does that create for draft service?
Due to the higher carbonation the gas pressure and system resistance need to be higher than for other styles.
The high carbonation also contributes to the formation of a generous head on the beer when poured.
119
How big are most Belgian bottled beer served in?
In large 750ml containers and often contain yeast sediment from bottle conditioning.
120
What is proper technique for pouring bottle conditioned beer?
Once you start pouring you should not stand the bottle upright again until you have finished pouring. (Just tip the bottle back far enough to stop the flow of beer if absolutely necessary). This is so that the yeast does not mix in the remaining beer.
Leave about an inch of beer in the bottom so the yeast debris doesn’t get deposited in the glass
121
What are lambic baskets?
An elegant and traditional solution for keeping the yeast sediment in the bottle. The basket holds the bottle in a position that’s just shy of horizontal which allows the beer to be poured into multiple glasses and shared without mixing the yeast with the beer.
122
Describe why any discussion of beer service in Belgium must include mention of their “cuisine à la bière?”
Most Belgian servers happily recommend beers that go well with specific dishes on their menu because Belgium embraces the pairing and integration of locally made beers with local food dishes more than any other beer culture.
Because Belgian beers emphasize balance and nuance they generally pair well with a variety of food items.
The high carbonation of many Belgian beers helps cut through richness, fat and umami to refresh the palate between bites.
Most Belgian beers do not bring bitterness to the table
123
Belgian kitchens often incorporate beer into a variety of recipes. What are some examples?
Moules frites employs witbier or Gueuze in the broth used to cook the mussels.
Rabbit, a staple in classic Belgian cuisine is often cooked in Gueuze or fruit lambic.
124
Belgian kitchens often incorporate beer into a variety of recipes. What are some examples?
Moules frites employs witbier or Gueuze in the broth used to cook the mussels.
Rabbit, a staple in classic Belgian cuisine is often cooked in Gueuze or fruit lambic.
125
What does “wit” mean / indicate?
White
Signifies a beer made with wheat.
126
Records show multiple variations of white beer brewed in Flanders and around the towns of Leuven and Hoegaarden, possibly as early as when?
The 14th century.
127
Why were witbiers common in places like Flanders and Hoegaarden?
Wheat grew especially well in this region and unmalted grains were cheaper for brewers to use than malted barley.
128
Other than wheat, which other grain made up a substantial portion of the grist in historical beers from the Flanders / Hoegaarden region?
Oats
129
While there were differences in the exact grain bill and strength of these traditional white beers what did all of them share in common?
A degree of lactic tartness from lactic acid bacteria and probably features background flavors from the wild yeast.
130
When were early Belgian witbier usually brewed?
During the summer months and and meant to be consumed quickly as a summer refresher
Brewers eventually began producing witbier year-round and the style grew quite popular in Belgium.
131
When did the white beer style completely die out and what contributed to this?
The 1950s. This was influenced by WWI forcing Belgian government to ration wheat for bread making.
132
Who was responsible for the resurgence of witbier?
Pierre Celis, a local milkman from the town of Hoegaarden
133
What kind of grain does traditional versions of witbier use?
Unmalted wheat (to give the beer a distinct bready, floury flavor.
134
Since mashing raw wheat requires a more involved procedure, what do some brewers opt to use to simplify their the mashing process?
Flaked wheat or malted wheat
A number of brewers add oats (either raw or flaked) for 5-10% of the grist which gives additional body and creaminess to the beer.
135
What gives witbier its characteristic pale white haze?
The unmalted grains (both wheat and oats)
136
In witbiers, what flavor is accentuated due to the fact that the hop flavor and aroma are typically absent?
The spices in the beer.
137
What drives the flavor profile of witbiers?
Spice character
Modern examples of the style typically feature curaçao, orange peel and coriander
138
What kind of traits does curaçao impart on witbiers?
Herbal or perfumy traits
139
What traits does coriander often lend to witbier?
Citrus or lemongrass notes but may also come across as fruity, peppery or floral depending on the variety.
140
Other than curaçao and coriander, why other spices are often used in witbier (sometimes without admitting it)
Chamomile, ginger, cumin, grains of paradise, black peppercorn or cinnamon
When done well, the individual spices are not easy to pick out but contribute to a subtle nuanced aroma and flavor in the finished beer.
141
What style of Belgian beer does the yeast flavors not come across as strongly as they do in many other Belgian styles?
Witbier
142
What do some brewers do to add another traditional touch to their witbier to enhance the tart crispness of the beer?
Conduct a limited lactic fermentation, blending in a portion of soured beer, or adding lactic acid.
This is optional and should be at a low level if present.
143
What are the key flavors of the witbiere style?
Herbal, spicy, and citrusy notes from use of coriander, orange peel, and possibly other spices. Bready and floury grain flavors, sometimes with hints of honey or vanilla.
144
What glassware is witbier usually served in?
French jelly glass or tulip glass
145
What is the color range for witbier?
Straw to light gold (SRM 2-4)
146
What is the ABV for witbier?
Normal (4.5-5.5%)
147
What is the bitterness level for witbier?
Low (8-20 IBUs)
148
Describe the mouthfeel of witbier
Medium-light to medium body, high carbonation, light creaminess.
149
What was an early variation of witbier?
Bière de Hoegaarden
Hoegaarden was once considered a style of its own.
Brewers there used both wheat and oats to make what was reportedly the tartest of the white beers of the time.
1758 - Hoegaarden brewing culture had 38 breweries
150
At what point in time did Hoegaarden only have 4 breweries?
The 1930s
151
Tomsin, the last remaining brewery in Belgium, closed in what year? (Marking the death of the witbier style)
1957
152
What made Pierre Celis hold a particular affection for the old witbiers of his hometown and resolve to revive the style?
He worked at Tomsin brewery at some point in his life.
153
When did Pierre Celis start his first brewery and what was it called?
In the 1960s, it essentially called Brewery Celis and it was in an old hayloft.
154
When did Pierre Celis start his first brewery and what was it called?
In the 1960s, it essentially called Brewery Celis and it was in an old hayloft.
155
When did Celis brew his first batch of Our Hoegaards Bier, breathing life back into the witbier style?
March 1966
156
When did brewers in other parts of Belgium and the Netherlands begin to brew the witbier again to capitalize on its newfound popularity?
Early 1980s
157
What happened to Brewery Celis in 1985?
A fire decimated much of the brewery and Celis was forced to sell a majority sake to the large Belgian brewery Artois in order to rebuild.
158
What did the sale of the majority stake of Celis to Artois do for the company?
It accelerated expansion and growth of Hoegaarden White and Celis sold the rest of his stake in 1990.
159
What did Pierre Celis do in 1992?
Moved to Austin, Texas and started a brewery with his daughter Christine with the flagship beer being dubbed “Celia White” being soon popular in the US.
160
What do many still consider the exemplar of the witbier style?
Hoegaarden Wit
161
Why do Saison and Bière de Garde often get discussed together?
Their association with the geographically close farmland regions of southern Belgium and northern France. But the 2 styles have evolved into 2 very different styles.
162
Where do Saisons come from?
Southern Belgian region of Wallonia.
Particularly the province of Hainaut on the French border.
163
What language is spoken in southern Belgium?
French.
164
Why do most sources say Saison beer originated?
As sustenance and/or refreshment for farm workers at a time when most farm work was done by hand.
165
When did Saison beer become recognized as a commercially produced style?
About 100-150 years ago (1850s-1924)
166
How might each batch of farm-based Saison vary?
Based on available ingredients, including grains and herbs or spices.
True farmhouse Saison was a less clearly defined style and more an approach to brewing a staple good for the farm.
167
Today, what is considered the definitive example of the Saison style? What are the color, ABV, IBUs for this beer?
Saison DuPont (sometimes subtitled as “Vielle Provision”)
Pale orange in color
6.5%
31 IBUs
(These values place it near the middle of the BJCP definition for Belgian Saison.
168
What are 3 defining traits of Saisons?
High attenuation often in excess of 90%)
Brewers carbonate their beer with high levels of CO2 (which further serves to create a dry, crisp impression)
Generally display some level of spicy, phenolic fermentation character and ale-like fruitiness (coming mostly from the yeast)
169
What flavors can be expected in a Saison beer?
Fruity and spicy flavors (coming from a mix of fermentation flavors, hops, and optional spices, with yeast playing the star role).
170
What flavors of esters do most Saison yeast strains produce?
Fruity esters reminiscent of oranges, lemons, peaches or dried apricots, and phenolic that smell more musky and peppery than clove-like
Many of these strains do well at relatively high ale fermentation temperatures, increasing the level of these flavors in the finished beer.
171
What are the flavors attributed to common hops used in classic Saisons? Also what are 3 commonly used hops in Saisons?
Earthy, spicy, or herbal.
Saaz, East Kent Goldings, Styrian Goldings (which complement the spicy, peppery yeast character in the beer).
172
What are the flavors attributed to common hops used in classic Saisons? Also what are 3 commonly used hops in Saisons?
Earthy, spicy, or herbal.
Saaz, East Kent Goldings, Styrian Goldings (which complement the spicy, peppery yeast character in the beer).
173
What kind of hops do brewers outside of Belgium sometimes experiment with in Saisons?
American citrusy, piney, and tropical hops.
174
What kind of base malt do brewers make traditional Saisons with?
Pilsner malt.
175
What adjunct grains do brewers often supplement their base malt with in Saisons?
Wheat, oats, rye or spelt
These adjuncts give the beer a rustic grainy and bready quality.
They may use a portion of Vienna or Munich malt to add color and malt flavor.
176
What are the 3 distinct ABV ranges when it comes to the presentation of the Saison in the eyes of the BJCP
“Table strength” - seasonable (3.5-5%)
“Standard” range - contains most of the modern classic Belgian examples (5-7%)
“Super” range - accommodates the many stronger examples from the US (7-9.5%)
177
What kind of saison are bottle conditioned?
Many classic examples.
178
Why do some commercial examples of Saison display a low level of tartness?
This dates back to before single-cell yeast cultures and decent brewery sanitation when most beers included some influence from lactic acid bacteria and wild yeast.
179
Do overtly sour versions of saisons / saisons with Brett fall into the same category as classic examples of the modern saison style?
No, they fall into different categories
180
Key flavors of saison
Fruity and spicy yeast character, with notes of citrus, stone fruit, and peppery phenols complemented by earthy or spicy hops and grainy, bready malt flavor.
181
Glassware for saisons
Tulip glass, goblet or willi Becher
182
Color for saisons
Pale - light gold to amber (5-14 SRM)
Dark - amber to brown (15-22 SRM)
183
ABV for saisons
Table saisons - lower to normal (3.5-5%)
Standard saisons - normal to elevated (5-7%)
Super saisons - elevated to high (7-9.5%)
184
Bitterness of saisons
Moderate (20-35 IBUs)
185
Mouthfeel of saisons
Light to medium body, very high carbonation
186
Commercial examples of saisons
Saison DuPont vielle provision
Fantôme saison
Lost abbey red barn
187
Where does the bière de garde style come from?
The artisanal brewing tradition of northeastern France in the French departments of Nord and Pas-de-Calais near the Belgian border.
188
Historically when would brewers produce bière de garde?
In the spring brewing season and natured it in cool cellars for an extended period of time before serving it in the summer months.
189
What does bière de garde translate to?
“Beer that has been kept” - referring to its long lagering process.
190
How are saisons and bière de garde similar?
Their roots in a region with a history of rural breweries and an emphasis on local ingredients.
191
Describe early bière de garde
A modest alcohol content (3-4%), a tart and vinous character from both oxidation and lactic acid bacteria, and likely some flavors from wild yeast
192
Describe modern bière de garde
Appeared around 1940s - brasserie duyck’s began bottling jenlain original French ale which doubled the alcohol content of bière de garde of the last.
They also elevated the beers packaging by putting it in a large champagne-like bottle finished with a cork and cage. Amber in color with variations of blonde and brown lagers.
Combined the rustic ale brewing tradition of northern France with aspects of strong lager styles such as Bock and Märzen, which were popular near the German border.
193
What was the college town where Bière de Garde was trendy and popular with local students that sparked a number of other breweries to produce their own interpretations of Jenlains Bière de Garde in the 1970s?
Lille
194
What did the success of Bière de Gardes spawn in addition to the popular amber version?
Blonde and brown versions.
195
What flavors take the lead in Bière de Garde?
Malt flavors layered with background fermentation flavors and a well-matured, lagered quality.
196
What kind of malt may brewers add to their amber Bière de Garde?
Aromatic malt, biscuit malt, small amount of crystal malts for complexity.
Giving a toasty, buscuity, and bready malt flavors with hints of toffee or caramel sweetness
Traditional producers use a portion of raw French barley which gives the beer a bit of a rustic, grainy character
197
What kind of malt is found in blonde versions of Bière de Garde?
Typically all pale malt though some examples may include small amounts of Vienna or Munich malt
198
Name three French hops traditionally used in Bière de Garde and the characteristics they have on the finished beer.
Strisselspalt, French Hallertau and Aramis
Low levels of spicy, herbal, or anise aromas
Hop bitterness is usually moderate with the balance favoring malt flavor.
Blonde examples usually feature more apparent hop bitterness and aroma than their amber or brown counterparts.
199
What makes Bière de Garde unique?
It can be brewed using either ale or lager yeast strains
200
Most examples of Bière de Garde display a low to moderate amount of fruity esters often reminiscent of what?
Apple or pear
201
How do brewers achieve the desired level of ester production?
Controlling fermentation temperature.
Using cooler than normal temperatures for ale strains or higher than normal temperature for lager strains.
The style requires a generous period of conditioning and maturation regardless of yeast strain used. (4-6 weeks or more). Resulting in beers with a smooth, elegant quality.
202
Other than malt, what is a signature characteristic of Bière de Garde?
High attenuation - typically reaching 80-85%
This high level of attenuation means that, although many examples have significant malt aromas and flavors, the finished beer lacks noticeable sweetness.
203
Is the presence of mustiness in Bière de Garde to be desired?
No. It would be the same as “corked” wine.
204
What are the key flavors of Bière de Garde?
Rich toasty, bready malt flavor with notes of biscuit, toffee, and caramel, depending on color. Background fruity yeast character with low levels of herbal, peppery, or anise-like hop flavor.
205
What kind of glassware is used for Bière de Garde?
Tulip glass or goblet
206
Color range of Bière de Garde
Gold to light brown (6-19 SRM)
207
What is the ABV for zbière de Garde?
Elevated to high (6-8.5%)
208
Bitterness of Bière de Garde
Low 18-28 IBUs
209
Mouthfeel of Bière de Garde?
Medium-light to medium body, moderate to high carbonation, moderate alcohol warmth
210
In the early 20th century what were Belgian Pale Ales inspired by?
English Pale ale or “Bitters”
Many traits and ingredients of Belgian Pale Ale overlap with the those of English Pale Ales.
211
In 1904, what event formulated some of the first classic examples of Belgian Pale Ale?
Henri Van Laers contest to improve the quality of Belgian beer.
212
Pale ale and crystal malts show up in both English and Belgian Pale Ales but Belgian versions may also use what?
Pilsner malt as a base and may also include Vienna or Munich malt for color and flavor.
213
What malt flavors do Belgian Pale Ales display?
Similar to British Pale Ales - toasty, biscuity, or nutty notes, often with a light caramel sweetness.
In both styles, balance comes from spicy, herbal or floral hop character and moderate bitterness.
214
What are the most common hop varieties used in classic examples of Belgian Pale Ales?
East Kent Goldings, Fuggles, Styrian Goldings, and Saaz.
All but saaz might just as well be found in English bitters.
215
What is the big difference between English and Belgian Pale Ales?
The yeast.
Fruity and spicy Belgian yeast adds orange peel, pear or apricot-like fruitiness and peppery phenols to their versions.
216
How do the Belgian Pale Ales finish?
Usually fairly dry but without assertive bitterness.
217
Key flavors of Belgian Pale Ales
Toasty, biscuity, caramel-like malt character with floral hop notes and light fruity and spicy fermentation flavors.
218
Glassware for Belgian Pale Ales
Tulip glass, chalice or bolleke (specific shape of goblet)
219
Color of Belgian Pale ale
Gold to Amber (8-14 SRM)
220
ABV of Belgian Pale Ales
Normal (4.8-5.5%)
221
Belgian pale ale bitterness
Moderate (20-30 IBUs)
222
Belgian pale ales mouthfeel
Medium-light to medium body, moderate to moderately high carbonation
223
When were Belgian Blond Ales created?
Shortly after WWI to compete with European golden lagers that dominated the Belgian beer market at the time.
224
What kind of malt do Belgian Blond Ales generally feature for the majority of- if not all - of the grist?
Pilsner malt, which gives a grainy, cereal-like malt character with hints of honey sweetness.
Some examples include small additions of Munich malt or other aromatic malts to add a subtle richness to the malt profile.
Other versions use kettle or grain adjuncts to lighten the body while boosting the ABV.
225
What plays an important role in defining the overall flavor of Belgian Blond Ales but remains moderated so the flavors of the other ingredients show through?
Expressive Belgian yeast strains. Commonly finding fruity esters of lemon, orange, and pome fruit as well as spicy phenolics that lend notes of clove, bubble gum, and white peppercorns
226
What hop varieties are often found in Belgian Blond Ales and what do they attribute to the finished beer?
East Kent, Styrian Goldings and noble hop varieties such as Saaz and Hallertau often lend perfumy, floral, or spicy aromas.
Brewers rarely, if ever use spices to flavor this style.
Hop bitterness is fairly low, providing a hint of balance to the yeast and malt flavor.
227
Belgian Blond Ales key flavors
Grainy, honey-like malt flavors combined with fruity and spicy yeast character. Background notes of earthy, floral hops and perfumy alcohol
228
Glassware for Belgian Blond Ales
Tulip glass, goblet or chalice
229
Color for Belgian Blond Ales
Light gold to gold (4-6 SRM)
230
Alcohol for Belgian Blond Ales
Elevated (6-7.5%)
231
Bitterness for Belgian Blond Ales
Low (15-30 IBUs)
232
Mouthfeel for Belgian Blond Ales
Medium body, moderately high to high carbonation, low alcohol warmth
233
Brief history of Duvel (Belgian Golden Strong Ale)
1923 - Moortgat Brewery first brewed a beer called Duvel
Translates from Flemish to “devil”
Originally a dark beer.
Formulated to emulate McEwans Scotch Ale, producing a beer rather high in alcohol.
234
What happened to Duvel in 1971?
Brewery reformulated Duvel as a very pale, golden-colored strong ale in order to compete with popular European Pilsner beers.
Resembled a Belgian Tripel
235
What does the malt bill for Belgian Golden Strong Ale consist of?
Often only Pilsner malt.
Light brewing sugars frequently supply a significant portion (20-25%) of the beers ferments goes.
This combination gives the beer a grainy, lightly sweet, and nearly neutral malt character that places the emphasis on the yeast and hop flavors in the beers.
236
As with other Belgian styles, what drives much of the character in Belgian Golden Strong Ale?
Fermentation
In this style, we see assertive fruity esters reminiscent of pear, apple, and orange citrus.
We also often find peppery, spicy phenolics in the background.
The style often displays spicy, floral, and peppery notes imparted by Saaz or Goldings hops, along with a clean hop bitterness.
237
Belgian Golden Strong Ale typically show high levels of what to create a very light, crispy, and quaffable beer?
Carbonation and attenuation
238
What smooths out the flavor in most classic examples of Belgian Golden Strong Ales?
A long period of maturation and cold conditioning
239
Key flavors in Belgian Golden Strong Ales
Fruity esters of pear, apple, or orange complemented by peppery phenolics, spicy alcohol, and floral, perfumy hops. Grainy, lightly sweet malt character.
240
Glassware for Belgian Golden Strong Ale
Tulip glass, goblet, or chalice
241
Color for Belgian Golden Strong Ale
Straw to gold (3-6 SRM)
242
Alcohol for Belgian Golden Strong Ales
High to very high (7.5-10.5%)
243
Bitterness for Belgian Golden Strong Ales
Moderate 22-35 IBUs
244
Mouthfeel for Belgian Golden Strong Ales
Light to medium body, very high carbonation, moderate alcohol warmth
245
While the Trappist and abbey ale styles we recognize today are largely developed in the 20th century, their roots connect to monastic brewing traditions extending back to when?
The Middle Ages
246
Many of these monasteries followed the Rule of Saint Benedict of 530 A.D., which states what?
It lays down the guiding tenets for living a spiritual life and principles for running a monastic community.
They must be self sufficient - keep and provide for their abbey and their own sustenance through physical labor.
Accordance of hospitality
247
The Trappist breweries of today evolved from which early Benedictine monasteries?
1098 - Cistercian Order
Mid 1600s - the Trappist Order
248
What is the Cistercian Order ?
1098 - founder to promote a monastic life that adhered more closely to the Rule of Saint Benedict compared to most existing communities
249
What was the Trappist Order?
Formed as a sub-branch of the Cistercian Order to promote an even stricter devotion to Saint Benedict’s principles.
Dedicated to a regimented life of silence, solitude, prayer, and self-reliance from physical labor
250
What plays a central role in the day-to-day operations of a Trappist brewery?
Religion
251
Belgium is the main country associated with Benedictine monastery breweries however, historically there were these breweries all over Europe such as which countries?
France, Switzerland, England, Scotland the Czech Republic and Germany
252
What notable German brewery was once housed a Benedictine monastery?
Weihenstephan brewery
253
How has history not been kind to monastery brewers?
Nearly all the monasteries in Belgium were closed down or destroyed during the French Revolution in the 1790s. Many rebuilt their abbeys in the 1830s but most were decimated again in WWI
254
How can a beer be considered a Trappist beer?
The beer must be brewed on monastery grounds under the supervision of the monks, though the degree and type of supervision varies by monastery.
255
What happened in 1960 when a brewery in the Belgian city of Leuven released a beer called “Trappist?”
Legal action filed by Trappist brewer Orval led to a 1962 ruling by a Belgian trade court that drew legal distinction between certified Trappist beer and beer brewers by other monasteries and secular brewers.
256
What year did a logo that reads “Authentic Trappist Product” start being used in Trappist products to bring even more visibility to the term?
1997
257
Of the approximately 170 Trappist monasteries operating around the world, how many sell beers?
14
258
In 1999, the who created the designation “Certified Belgian Abbey Beer” to distinguish beers that, while not Trappist, were brewed in association with an actual monastery?
The Union of Belgian Brewers
259
The Union of Belgian Brewers recognizes around how many certified abbey beer breweries in Belgium today?
20
260
What are the names in the modern Trappist and abbey styles follow a numerical naming system
Single, Dubbel, Tripel, quadruple (aka Belgian dark strong ale)?
261
About how much percent of an ABV increase do beers jump from single to Dubbel to Tripel to quad ?
About 1.5-2%
262
What are 2 theories of how singles, dubbels, triples, quads got their names?
1.) a parti-gyle mash system (first a strong wort - quad, then rest and add more water - less strong - Tripel and so on and so forth
2.) lack of literacy and the ease of just using “Xs” to identify “X” “XX” “XXX”
263
Historically, Trappist single beers were probably produced how?
With wort drawn from second or third runnings after the first runnings were used for other beers.
264
What are other names that Trappist single beers have?
“Monks beer” “brothers beer” “table beer” “patersbier “
265
Trappist Singles can deliver an array of flavors such as:
Grainy, honey, and lightly sweet malt flavors, fruity esters of apple, pear, citrus or stone fruit, peppery or clove-like phenolics, firm bitterness, and moderate levels of floral, peppery or spicy hops.
Many current commercial examples could be described as a German Pils brewed with Belgian yeast and are closer in flavor to a lower strength Belgian Tripel than a Belgian Blond
266
What makes some Trappist Singles, like westvleteren 6 Blond, assertively bitter?
Early hopping
These beers also display high attenuation as well as high levels of carbonation making them very dry overall.
267
Why do some current Trappist versions of Trappist single not quite fit the style as described in the BJCP guidelines?
They may be brewed with spices or as lower strength versions of the individual brewers own unique regular beers.
268
Key flavors of Trappist singles
Grainy, honey, and lightly sweet malt flavors, fruity esters of apple, pear, citrus or stone fruit, peppery or clove-like phenolics, firm bitterness, and moderate levels of floral, peppery or spicy hops.
269
Glassware for Trappist singles
Tulip glass, goblet or chalice
270
Color of Trappist single
Straw to light gold (3-5 SRM)
271
Alcohol of Trappist single
Normal 4.8-6%
272
Bitterness of Trappist single
Pronounced (25-45 IBUs)
273
Mouthfeel for Trappist single
Medium-light to medium body, moderately high to high carbonation
274
When did modern Belgian Dubbels emerge and why?
The late 1920s.
In response to the continuing economic pressures brought on by imported beer. Belgian brewers sought to preserve the traditional character of their ales while evolving their recipes to changing consumer tastes.
275
What increased the demand for the strong ales and influenced the monks at Westmalle to release stronger beer?
The Vandervelde act - 1919
276
What beer did the monks at Westmalle brew in order to combat the Vandervelde Act and when did this take place ?0
Their stronger Dubbel Bruin beer - 1926.
277
Who was the prominent consultant for brewers and distillers, who consulted with Westmalle to help refine the beer and troubleshoot quality issues?
Hendrik Verlinden
278
What is the usual base malt in Belgian Dubbel?
Pilsner malt
279
What gives Belgian Dubbel flavors of caramel, brown sugar, and dark rum as well as notes of raisin, plum, or dark cherry?
Some portion of dark Candi sugar
Some brewers may also include small portions of chocolate, Munich, crystal, or Special B malts.
280
What flavors does Special B malt add to the beer?
Flavors of burnt sugar and raisins that complement the dark Candi sugar.
281
Belgian Dubbel commonly feature fruity esters produced by Belgian yeast strains with flavors reminiscent of what?
Banana or pear
282
What are phenolic flavors from the yeast found in Belgian Dubbel that complement the fruitiness of the beer?
Peppery, spicy and clove-like
283
As with many Belgian styles, most Belgian Dubbel feature which hops?
Noble hop varieties or Goldings (either East Kent or Styrian)
Hop aroma may be present at very low levels. But it is often absent
The style features low bitterness levels as well.
284
How do Belgian Dubbel typically finish?
Typically finish very dry.
285
What facts contribute to the dry finish of Belgian Dubbel?
Sugar additions dry the beer, increasing alcohol content while decreasing body and residual sweetness.
Most examples have elevated to high carbonation which contribute to perceived dryness.
Most examples do not employ spices, some brewers use them at low levels if desired.
286
Key flavors in Belgian Dubbel
Toasty, nutty malt character possibly with hints of chocolate, dark/dried fruit, rich caramel, and burnt sugar. Background peppery or clove-like phenolics.
287
Glassware for Belgian Dubbel
Tulip glass, goblet or chalice
288
Color of Belgian Dubbel
Light amber to dark amber (10-17 SRM)
289
Alcohol of Belgian Dubbel
Elevated 6-7.6%
290
Bitterness of Belgian Dubbel
Low 15-25 IBUs
291
Mouthfeel of Belgian Dubbel
Medium-full body, moderately high carbonation, low alcohol warmth.
292
In response to similar market factors that prompted the creation of Belgian Dubbel, when did the modern Belgian Tripel style emerge?
The 1930s
293
Who is accredited by beer historians to have brewed the first strong, pale Tripel beer in 1932?
What was this beer called and where was it brewed?
Hendrik Verlinden
It was called Witkap Pater and it was brewed at Drie Linden brewery
294
In 1934, who did Hendrik Verlinden consult with to help produce their first version of the Tripel style, Superbier?
What did this do for the Tripel style?
The Trappist monks at Westmalle.
Gave Trappist brewers a beer that combined the appealing color and drinkability of Pilsner with a decidedly Belgian, fruity, and spicy yeast character and high alcoholic strength
295
When did the Superbier style officially change to the name Tripel?
In 1956 when Brother Thomas, the head brewer at Westmalle, added more hops to Superbier.
This popularized the style throughout the world and the recipe remains largely unchanged today.
296
What kinds of malts do Belgian Tripels usually use?
A base of European Pilsner malt while occasionally seasoned with small amounts of Vienna or Munich malt for a touch of additional color and flavor.
297
What flavor characteristics does the malt bill of Belgian Tripel give to the beer?
A grainy, doughy malt character with light but distinctive honey sweetness.
298
As with other pale, Belgian strong ale styles, what do brewers use to lighten the body of the beer, dry the finish, and enhance drinkability?
Candi sugar
299
About what percentage of sugar do Belgian Tripel contain?
About 20-25%
300
What part of the brewing process promotes ester production in fermentation of Belgian Tripel and what flavors do they give off?
High fermentation temperature.
Flavors of orange, lemon, apricot, peach, pear or banana.
301
What varieties of hops are most often used in Belgian Tripel?
East Kent Goldings, Saaz, or German Nobel hop varieties.
302
Are spices used in most traditional examples of Belgian Tripel?
No, but some commercial examples are brewed with low levels of coriander or other spices.
303
Belgian Tripel key flavors
Fruity esters of orange, lemon, apricot, peach, pear or banana, combined with spicy, peppery, or clove-like phenolics. Grainy, honey-sweet malt flavor and complementary floral or spicy hop flavor.
304
Belgian Tripel glassware
Tulip glass, goblet or chalice.
305
Belgian Tripel color
Light gold to gold (4.5-7 SRM)
306
Belgian Tripel ABV
High (7.5-9.5%)
307
Belgian Tripel bitterness
Moderate (20-40 IBUs)
308
Belgian Tripel mouthfeel
Medium-light to medium body, high carbonation, low alcohol warmth.
309
When did Belgian Dark Strong Ale emerge on the foundation of prior monastic brewing?
In the 20th century
310
What is another name for a Belgian Dark Strong Ale?
Quadruple or Quad
311
What is the name of the first Belgian Dark Strong Ale that Chimay first brewed as a holiday beer around 1948?
Grand Réserve
312
When did La Trappe begin to use the term “Quadrupel?”
In 1991, when it released its beer in the same name.
313
What other Belgian style does Belgian Dark Strong Ale share many of the same ingredients and methods of production other than Belgian Strong Ales having a more complex malt bill?
Belgian Dubbel
314
What estery flavors are given off in Belgian Dark Strong Ales?
Assertive dark fruit flavors of cherry, raisin, plum, fig or date and background notes of banana.
315
What are phenolic flavors found in Belgian Dark Strong Ales?
Peppery or clove-like.
316
How are Belgian Dark Strong Ales conditioned?
Bottle conditioned
317
Belgian Dark Strong Ale key flavors
Deep bready, toasty malt character with hints of caramel or light chocolate, burnt sugar and fruity notes of raisin, fig, date, plum, or cherry, along with peppery, spicy phenolics.
318
Glassware for Belgian Dark Strong Ale
Tulip glass, goblet or chalice
319
Belgian Dark Strong Ale color
Amber to brown (12-22 SRM)
320
Belgian Dark Strong Ale ABV
High to very high (8-12%)
321
Belgian Dark Strong Ale bitterness
Low (20-35 IBUs)
322
Belgian Dark Strong Ale mouthfeel
Medium-light to medium-full body, high carbonation, moderate alcohol warmth.
323
Of approximately 170 Trappist monasteries that exist in the world, how many brew beer?
13
324
Why do the Trappist monasteries undertake brewing?
To serve the needs of their life and mission.
The monks take beer quality and the commercial considerations of running a brewery seriously.
325
Is Achel (Saint Benedictus Abbey) - est. 1836, one of the world’s Trappist breweries?
No. As of January 2021 they was no longer an active monk community at Achel’s Saint Benedictus Abbey and the beer lost its designation with the International Trappist Association (ITA). They continue to make beer today though without the logo.
326
Where is Achel located?
In northern Belgium at the Dutch border. It is partly in the Netherlands
327
Who established the Trappist presence at Achel in 1844?
The monks from Westmalle
328
When did Achel begin brewing beer?
In the 1850s.
329
After Achel was abandoned and dismantled by the Germans in WWI (1917), the monks restored the abbey did not return and restore the abbey until after WWII. What kind of beer did they sell at that time?
Contract-brewed beer.
330
When did Achel begin brewing in the grounds again after WWII
1998.
331
How was the restoration of Achel funded after WWII?
By the sale of a large piece of land surrounding the monastery to the Dutch and Flemish governments
332
Who helped Achel formulate their new beers and refine their brewing processes?
Brother Thomas from Westmalle and monks from Rochefort
333
What other Trappist breweries use the same yeast strain as Achel?
Westmalle and Westvletern.
334
What does Achel do to their beer that differs from the other Trappist breweries that use the same yeast as them?
They ferment their beers at different temperature ranges.
335
What kind of beers does Achel produce?
Blond and brown in 3 different strengths and increasing levels of flavor intensity.
336
What does Achel use for hopping their beer?
Solely whole-cone Saaz.
337
What beers made by Achel do the monks produce for themselves and can only be purchased at the brewery cafe?
Achel Blond 5 and Bruin 5
338
Describe Achel Blond 5
It has IBUs in the high 30s and is a classic Trappist Single.
339
Which Belgian Tripel by Achel is a stronger version of the Achel Blond 8 and is only available in Belgium?
Achel Blond Extra.
340
Where is Chimay (Abbaye de Notre Dame de Scourmont - 1839) located, when was it founded and who founded it?
It is located in Hainaut, Wallonia near the French border.
Founded in 1850 by monks from Westvletern.
341
When did Chimay begin brewing and what did they brew?
1863 - they made Bière de ménage (household beer) for the monks.
They also made a Bière forte (strong beer) for sale.
342
After the Chimay abbey was destroyed during WWI, when was it rebuilt?
In the late 1940s
343
Which well-known figure in the Trappist brewing community and beyond oversaw the Chimay brewery in the 1940s?
Fathers Theodore.
344
Who did Father Theodore team up with to modernize, expand and improve the quality of Chimays beers?
Acclaimed brewing scientist Jean DeClerck - who grew to have such a close relationship with the monks that he and his wife are both buried in the abbeys cemetery.
345
About how many US barrels of beer each year does Chimay produce and distribute all over the world?
More than 100,000
346
How many US gallons of beer does a US barrel hold?
31 US gallons per US barrel (1.18 hectoliters)
347
How many beers does Chimay produce?
4 beers - all of which are classic examples of Trappist styles.
348
Describe the characteristics that tend to be attributed to Chimays beer?
Pronounced notes of banana and pear, noticeable hop bitterness, and a dry finish.
349
What is significant about Chimay abbeys Trappist Single, Chimay Dorée?
The monks include Curaçao orange peel and coriander - making it the only Chimay beer that contains spices.
350
What is significant about Chimay abbeys Belgian Dark Strong Ale, Grand Réserve?
Was first produced in 1948 as a Christmas beer.
351
What are the 4 beers produced by Chimay Abbaye?
Chimay Dorée - Trappist Single with orange peel and coriander
Chimay Première - Belgian Dubbel
Chimay Cinq Cents - Belgian Tripel
Chimay Grand Réserve - Belgian Dark Strong Ale
352
Where is La Trappe (Koningshoeven Abbey - est 1884) located?
Although named after the first Trappist monastery in France, the modern day La Trappe monastery resides in The Netherlands about 8 miles from the Belgian border.
353
When did La Trappe abbeys brewery first open and how was it unique from other Trappist breweries?
1884 - taking a more commercial approach than most other Trappist communities - which led them to contract brew for a number of local breweries and to open several cafes and bars that sold beer.
354
Which large brewer did La Trappe license to brew their lagers in the late 1960s and when did La Trappe bring back in-house brewing?
Artois
The 1980s
355
What kind of beers did La Trappe abbey start producing in the 1980s?
Strong ales, including their Dubbel and Tripel.
356
Why was La Trappe not considered an official Trappist brewery from 1999-2005?
In 1999, the monks at La Trappe found it difficult to keep up with brewing operations and started a subsidiary company with the larger brewer Bavaria.
With monks no longer involved with brewing, the Trappist Association stripped La Trappe of their right to use the certified Trappist logo on their beers.
357
When did the monks at La Trappe take a more active role in brewing and regained their status as an official Trappist brewery with the right to use the Trappist logo again?
2005
358
Today, what styles of beer does La Trappe abbey produce that aren’t produced by other Trappist breweries?
A witbier, a Belgian Blond and a beer reminiscent of a German Bock but with a Belgian twist.
They also contract brew beer for several local breweries.
359
Where is Orval (Abbaye Notre-Dame D’Orval - est 1931) located?
Located in Wallonia, specifically within the Belgian province of Luxembourg near the French border.
360
When do Orval abbayes roots go back to?
1032
Benedictine, Cistercian, and Trappist monks have operated the monastery at various times in its history.
Orval abbaye closed after the French Revolution and was not revived until 1926.
361
After the revival of Orval Abbaye in 1926, when did they begin to brew their signature beer again?
1931
362
What is the logo for Orval’s beer and the legend behind Orval’s monastery’s origin?
A trout and ring
Countess Mathilde of Tuscany dropped her wedding ring in a lake and quickly prayed for the rings return, promising to build an abbey on the site in return. Moments later a trout arose carrying her ring in its mouth.
Mathilde declared the place a “valley of gold” and built the abbey as promised.
363
Where can Petit Orval be purchased?
It is available to the public only at À L’ange Gardien (French for Guardian Angel) - sold only on draught and located less than a quarter mile from the monastery grounds.
364
Describe the characteristics of Orval’s beer?
It shares some characteristics with the Saisons of Wallonia - light amber-orange in color with significant hop character. A notable level of bitterness along with flavor and aroma from a mix of Syrian Goldings and Hallertau hops and is dry hopped with whole-cone Styrian Goldings.
365
What is unique about the production of Orval’s beer?
It is bottle conditioned with wild “yeast of the area” including Brett.
As a result the flavor of bottle Orval changes over time.
Once aged at least 6 months, bottles show significant farm-like, horse blanket, and leather notes from the wild yeast.
366
What beer does Orval produce?
Orval
Petit Orval (a half strength rendition of the original, for their own consumption at the monastery)
367
Where is Rochefort (Abbaye Notre-Dame de Saint-Remy in Rochefort - est 1899) located?
A scenic part of the Ardennes in the Namur province of Wallonia.
368
How far does the brewing tradition of the abbey at Rochefort go back?
400 years or more
369
After WWII (when brewing became a bigger focus) Rochefort found itself being outcompeted by Chimay and asked them to stop selling their beer in the Rochefort area. What did Chimay offer instead?
To improve the quality of its beers by extending help from the famed Belgian brewing professor, Jean De Clerck.
370
Whotnkind if beers does the abbey at Rochefort produce?
3 dark beers.
All brewed with Pilsner malt, caramel malt and a portion of light and dark Candi sugar as well as a touch of coriander, adding a unique note that many tasters attribute to hops or fermentation.
371
What signature notes do a Rochefort beers feature?
Dark and dried fruit and a rummy, burnt sugar.
372
What beers do Rochefort produce?
Rochefort 6 (Belgian Dubbel)
Rochefort 8 (Belgian Dark Strong Ale)
Rochefort 10 (Belgian Dark Strong Ale)
373
When did Spencer (Saint Joseph’s Abbey - est 2013) brewery announce it was ceasing operations?
May 2022.
374
When did the Trappist association recognize the Spencer brewery at Saint Joseph’s Abbey - making it the only Trappist brewery in the size and first outside of Europe?
2013
375
Prior to beer, what did the saints at Saint Joseph’s Abbey (Spencer brewery) have a reputation for producing?
Top quality jams and jellies.
376
How did the monks at Saint Joseph’s Abbey gain their Trappist recognition and what pieces of advice were they given?
The monks visited Trappist breweries in Belgium.
Hire a very skilled brewmaster
Build a state of the art facility
Only brew one beer for 5 years.
377
Describe the first beer that the monks at Saint Joseph’s abbey brewed and what is the name?
Spencer Trappist Ale
6.5% ~ Belgian Blond Ale
Chosen because few Trappist breweries make Belgian Blond Ales and also the lower ABV offers greater drinkability compared to stronger Trappist ales.
378
What was unique to Spencer brewery at Saint Joseph’s abbey?
They produced the largest range of beer styles of any of the Trappist breweries (even IPA and stout)
379
Where is Stift Engelszell abbey - est 2012 located?
Northern Austria, near the German border.
380
When was Stift Engelszell originally founded?
1293
381
Prior to the 7 remaining monks at Stift Engelszell creating a brewery at the abbey in 2012, how did the monks support themselves?
Producing a range of liqueurs using local ingredients.
382
Who did Stift Engelszell monks work with and how what did he teach the monks to do?
A local Austrian brewer, Hofstetten.
He taught the monks to create beers inspired by traditional Trappist styles while utilizing local ingredients.
383
What kind of malt does Stift Engelszell use in their beer?
Malt from Austria or Bavaria.
384
What kind of hops does Stift Engelszell use in their beer?
Hops from the Austrian boo growing region of Mühviertel.
385
What are the names of the 3 beers produced by Stift Engelszell and what are they all named in honor of?
Stift Engelszell Nivard (Trappist Single)
Stift Engelszell Benno (Trappist Dubbel)
Stift Engelszell Gregorious (Belgian Dark Strong Ale with local honey).
They are all named in honor of precious abbots.
386
Where is Tre Fontane Abbey - 2015 located?
South of the city center of Rome.
Italys only Trappist brewery.
Sits on a site that has been a holy place for Christian’s since the 6th century.
387
What does the name Tre Fontane mean and what is the legend behind it?
“Three Springs”
Comes from a legend involving the beheading of Saint Paul by the Roman emperor Nero.
Saint Paul’s head is said to have bounced 3 times, spawning the creation of the three springs in the abbey grounds.
388
What were planted in 1870 at Tre Fontane for their supposed healing properties?
Eucalyptus tree.
389
What is unique about the one beer that Tre Fontane produces and what style is it?
It contains eucalyptus.
An 8.5% Belgian Tripel
In typical Belgian fashion, the eucalyptus is noticeable but in balance with other herbal, spicy and fruity elements of the beer
390
Where is Tyne Meadow (Mount Saint Bernard Abbey - 2018) located?
Located at the monastery in Leicestershire, honoring the plot of land where monastic life was reestablished at the abbey nearly 200 years prior.
The only Trappist brewery in the UK
391
What do the monks at Mount Saint Bernard have a history of working as prior to brewing beer?
Dairy farmers.
392
After consulting other Trappist and local breweries and much experimentation what did the monks at Mount Saint Bernard create?
Their only beer, Tynt Meadow English Trappist Ale ~ 7.4% ~ British Strong Ale brewed with English malt and hops.
393
What is unique about Tynt Meadow English Trappist beer?
The monks chose an English ale yeast strain, giving their beer a different character than many of the other Trappist breweries who almost exclusively use Belgian strains.
The monks describe the beer as having notes of dried fruit, fig, dark chocolate and pepper.
394
Where is Westmalle (Abbey of Our Lady of the Holy Heart of Westmalle - 1836) monastery located?
In the northern Belgian province of Antwerp near the Dutch border.
395
Though Trappist monks took over Westmalle in 1836, when was it first founded?
The late 1700s
396
Around when did Westmalle begin selling beer locally?
Around the 1850s
397
When did Westmalle increase commercial production with revamped, stronger beers?
In the 1920s.
398
Who was instrumental in the formulation of Westmalle’s Dubbel and Tripel (both quintessential examples of the style)?
Hendrik Verlinden
399
Other than Henrick Verlinden, who else put their mark on Westmalles beers in the 1950s?
Brother Thomas - Westmalle’s head brew master until the 1990s.
400
What is Westmalle’s role in the Trappist brewing community today?
They still help other Trappist breweries with quality and troubleshooting questions and a portion of their proceeds go to growing and supporting other Trappist communities.
401
What other Trappist breweries does Westmalle share yeast with?
Achel and Westvleteren
402
What brewing process makes Westmalle’s beer slightly different than the other Trappist breweries they share yeast with?
Fermentation - they use comparatively restrained fermentation temperatures limited to around 68F.
403
What kind of hops does Westmalle solely use in the kettle?
Whole-cone hops
Their formulations deliver a noticeable hop presence that exceeds that of many other commercial examples.
404
Where do the IBU values for both Westmalle Dubbel and Tripel fall in the BJCP range for these styles?
Near the top end.
405
How do the monks describe Westmalle Extra (Trappist single) and where can you find it?
As a “Pils of high fermentation”
Only at the brewery’s cafe.
406
Name the 3 beers produced by Westmalle
Westmalle Extra (Trappist Single)
Westmalle Dubbel (Belgian Dubbel)
Westmalle Tripel (Belgian Tripel)
407
What region of Belgium are the hop growers located?
A cluster in the Poperinge region.
408
What did the monks found in the Poperinge region of Belgium in 1831 and when did brewing begin?
Westvleteren (Abbey of Saint Sixtus of Westvleteren monastery.
Brewing began in 1839.
409
When did the monks at Westvleteren begin selling beer to the local community rather than simply brewing for themselves?
The 1870s
410
Rather than expanding Westvleteren after WWII, what did the abbot at that time decide to do and why?
He decided to sell all of the monastery’s cages and close the brewery.
He felt that brewing took too much attention away from monastic life.
411
After the abbot of Westvleteren decided to close the cafes and brewery after WWII how did they continue generating income to support the monastery?
Westvleteren licensed the Saint Bernardus Brewery to contract brew for them.
412
When did the monks at Westvleteren refurbish their brew house? When did they reclaim their brewing rights?
1990.
1992.
413
Unlike most Trappist breweries today, what are the Westvkeren monks responsible for when it comes to brewing?
The monks still do all of the work in the brewery.
414
What are 2 ways that the monks at Westvleteren resist to commercialize their beers that creates a unique and somewhat mysterious image?
They rarely allow visitors to the brewery or the monastery.
They produce no marketing or publicity for the brewery - the beers themselves come unlabeled
415
How are the different brews of Westvleteren identified?
Only by the color of their caps (as they do not label their beers).
416
Why does it take a lot of work to try Westvleteren beer?
They only produce a small amount each year.
They do not distribute.
They only sell beer to individuals at the brewery cafe - purchasers can only buy their beer in wooden crates of 24 bottles.
417
What do you have to do to buy beer at the Westvleteren brewery cafe?
You must first call to make an appointment (if u get an appointment you can only purchase a modest quantity of their beer).
They refuse service to anyone who comes back more than once within a month.
They forbid the resale of their beer.
418
What 3 beers does Westvleteren produce?
Westvleteren Blond 6
Westvleteren 8
Westvleteren 12
419
What kind of beer is Westvleteren 6?
A pale Single
420
What kind of beers are Westvleteren 8 and Westvleteren 12?
Both are classified as Belgian Dark Strong Ales.
Westvleteren 8 has 8%ABV (just a hair stronger than what the BJCP specifies as the upper limit for a Dubbel [7.6%] and right in the bottom limit for Belgian dark strong ale.
In many ways this beer hews closer to classic Dubbels.
421
Why would you might expect beers made at Westvleteren to be hoppy?
Due to the brewery’s close proximity to to hop yards.
Westvleteren Blond 6 clocks in at more than 40 IBUs
The dark beers approach or exceed the top of the BJCP range for IBUs for the style
422
What type of dark sugar and specialty malt does western use in their beers?
Westvleteren does not reveal exactly what they use for sugar or malt.
423
What brewing process make beer made by Westvleteren different than the other 2 monastic breweries they share the same yeast with?
Fermentation - Westvleteren ferments their beer at very high temperatures (up to 86F) in open fermenters.
424
Which Westvleteren beer gained notoriety as the unofficial “best beer in the world” for some years on some beer ratings websites, having it remain highly sought after?
Westvleteren 12
425
Where is Zundert (Abbey of Maria Toevlucht - 2013) located?
In the Netherlands - around 10 miles from the Belgian border.
426
Though Abbey of Maris Toevlucht monastery dates back to the end of the 19th century, when did the Zundert brewery begin production?
2013
427
Prior to brewing beer, the monks at Abbey of Maria Toevlucht (Zundert), how did the monks make their income?
From their garden as well as crafted goods.
428
For several years, Zundert brewery only produced one beer, what is the name?
Zundert Trappist 8
429
Although many Dubbels carry the “8” designation, how do the monks of Zundert describe their Zundert Trappist 8?
They describe this amber colored Trappist beer to be a darker than normal Belgian Tripel.
430
In addition to the unusual gravity and color of the Zundert Trappist 8, what else does this beer contain?
A subtle addition of herbs, the identity of which are not disclosed by the brewery.
431
When did Zundert brewery begin producing a second beer (Zundert Trappist 10) and how what style of Trappist beer does it drink like?
2018
Drinks like a classic Belgian Dark Strong Ale.
432
What is the name of the Trappist monastery in France that began selling beer in 2011?
Monts de Cats.
433
Since Mont des Cats doesn’t make the beer within the actual monastery and they cannot include the certified Trappist logo on their labels, which other monastic brewery brews Mont des Cats 7.6% Amber-colored Strong Ale?
Chimay.
434
Which brewery in northern Spain has recently received designation as the 13th Trappist brewery and should soon receive official authorization to use the Trappist logo on its beer although their lower strength 7% Belgian Tripel has come from a secular brewery in Madrid for a couple of years as a contract brewed Trappist beer?
The Cardeña Monastery
435
Where is the Flanders region?
Northern Belgium. It lies close to the French border and includes a length of coastline along the English Channel across from England.
436
Where is the Flanders region?
Northern Belgium. It lies close to the French border and includes a length of coastline along the English Channel across from England.
437
The traditional beers of Flanders possess some of the same tart and fruity flavors found in what?
Classic French wine.
438
Flanders beers also rely on blending techniques once associated with which other styles?
Porter and some other English styles.
439
Where did Eugene Rodenbach learn his blending techniques?
At a porter brewery in England in the 1800s.
440
Which brewery makes what many consider the prototypical example of Flanders red?
Rodenbach Brewery
441
What are the 2 different styles of Flanders beer according to the BJCP guidelines?
Flanders Red Ale - province of West Flanders
Oud Bruin - province of East Flanders.
442
Why do some people find it silly to think of Flanders Red Aled and Oud Bruin as separate styles?
They are both aged and blended, also share significant similarities: dark color, tart flavor, and little to no hop presence.
443
Why do some people find it silly to think of Flanders Red Aled and Oud Bruin as separate styles?
They are both aged and blended, also share significant similarities: dark color, tart flavor, and little to no hop presence.
444
What are the terms used by many Belgians to acknowledge Flanders Red Ale and Oud Bruin interchangeably since they don’t recognize the 2 as separate styles?
“Sour Red”
“Sour Brown”
“Belgian Red”
445
The famed beer writer Michael Jackson called which beer style “The Burgundy of Belgium.” And why?
Flanders Red Ale
Because its color and complex, fruity-sour flavor profile bring robust red wines to mind.
446
What defines the Flanders Red style?
A notable acetic tartness.
447
What are the flavor profiles of Flanders Red Ales?
Acetic tartness
Lactic acidity
Notes of black cherry, red currant, plum or orange, hints of caramel or chocolate and wood-derived oaky or vanilla flavors with a background of earthy elements from wild yeast.
448
What year was the Rodenbach Brewery founded and what does this brewery serve as the model for?
1821. The model for modern Flanders Red Ales.
449
Where is Rodenbach Brewery located?
Flanders. In the town of Roeselare.
450
What kind of malt is usually use in Flanders Red Ales?
Usually includes a base of Vienna or Munich malt, sometimes with Pilsner malt added as well
Crystal malts play a key role for both flavor and color with the very dark Special B math considered a signature ingredient by many brewers.
451
What adjunct can be used for up to 20% of the grist to light the body and accentuate the beers dryness in Flanders Red Ales?
Flaked maize
Some brewers prefer to use dark Candi sugar instead of maize for this purpose as it adds additional flavor.
452
What gives Flanders Red Ale a low level of bitterness?
The use of various continental hops.
453
What does wood aging do to Flanders Red Ales?
Gives a moderate level of tannins which further serves to balance the style.
454
Around how many large oak foeders are in the cellar at Rodenbach Brewery?
Almost 300 ranging in size from 120-555 US Barrels.
455
Fermentation, aging, and blending in Flanders Red Ales varies by brewery but usually starts with which organisms?
A mixed culture that contains strains of Saccharomyces, Lactobacillus, and sometimes other organisms.
456
How does the fermentation process start in breweries for Flanders Red Ales?
The beer first goes into stainless steel tanks for a primary alcoholic fermentation from Saccharomyces followed by some weeks of souring by lactic acid bacteria.
457
What do brewers do with Flanders Red Ales after the primary alcoholic fermentation?
They transfer the beer to a wooden vessel, typically an oak barrel or large foeder where it ages for a period of 18 months to 3 years.
458
What are additional organisms that live in the wood of oak barrels or foeders that Flanders Red Ales are aged in and what do they do to the beer?
Pediococcus and brettsnomyces. They continue to add acidity and a range of wild flavors to the beer.
459
How do the flavors from brettanomyces show in Flanders Reds in comparison to Lambics or Gueuze styles?
They are less prominent. Primarily because the Flanders Reds wort contains few of the complex carbohydrates common in lambic worts (like dextrins and starch).
460
During wood aging, oxygen slowly permeates the wood to reach the beer. What does the microaeration add to Flanders Red Ales?
Flavors that range from caramel to dark fruit and sherry-like notes.
