Why can't most American breweries master Belgian styles?

Most aren't trying.

 

I've thought about this as well. We've pretty much redefined a number of English styles - Barleywine, IPA, imperial stouts, but I've yet to have an American dubbel as good as Westmalle or quad as good as Rochefort 10. Come to think of it, there aren't a lot of American takes on German styles that can match. I'm less well versed on German styles, but I remember something about that banana-y esters from the German yeast that make their hefes so distinct from ours.

 

They are too busy making styles more people want?

 

To me, they seem to be harder for these breweries to keep the quality up for quads. Note that a lot of Belgian breweries only make Dubbels, tripels and quads. For American breweries, most make more than just those styles, (Wits, strongs, pales.) It also could be the whole "we can't top Rochefort and Westy so why even try?" I doubt that, but you never know.

 

Only 5 posts so far including the OP. One of those claims that Americans have redefined major historical varieties (ok, styles) and another claims Canada.
What is wrong with you people?

 

New Glarus Anniversary Strong Ale is amazing. Reminds me of a lot of things I had in Belgium.

 

It'll come around. In the last year or so, two breweries have opened in our area that focus on Belgian styles.

http://beeradvocate.com/beer/profile/28798

http://beeradvocate.com/beer/profile/30831

 

I love Belgian styles, don't get me wrong. I am just saying brewers have to cater to their customers, if they were clamoring for them, they'd be made and perfected.

 

I agree with the original posters about IPAs ubiquity and the desire for more Belgian offerings. I think you are right that the demand is there, but I also think IPAs are a lot more easy and cheap to brew than quads (note: I'm not a brewer, so correct me if I'm way off base).

 

Sound Brewery ain't too shabby either, although I'd argue they do Anglo-American a lot better than their Belgian styles.

 

Its kinda of like asking "Why does my grandmothers schnitzel or spaghetti taste better than mine?" They have been doing that specific thing repeatedly for a long time. Experience, knowledge and repetition are extremely undervalued.

 

Decades and sometimes centuries perfecting their beers?

edit* what fatsnowman said

 

What do you mean by they can't master them? They can't make something that tastes exactly the same? Or they cant' make something that tastes good in that general style.

I think so many of the interpretations of classic styles by the craft brew scene are just that, interpretations. They may not be exactly true to the original style, but they also may not be trying to be. Hence we have DIPA/IIPA, American Barley Wine and the like. American (typically although not exclusively) variations on a theme.

I love the classic Belgian brewers but also like many of the American Belgian style beers. I don't think there is anything mystic about the originals; in fact most of them seem to have moved forward with brewing science pretty readily and use the latest gadgets and innovations in brewing, to include such seemingly sacrilegious stuff as hop additive.

In general, I think beer and beer styles are very fluid. Two brews can be very different and still be the same style.

 

Except that many of the Belgian breweries are not that old and most have changed or tweaked their recipes and processes fairly recently (if we are talking in terms of decades or centuries).

 

The water.