Question about Belgian ales.

Discussion in 'Beer Talk' started by whiskey, Jul 17, 2012.

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  1. littletriggers

    littletriggers Initiate (0) Jun 21, 2012

    Dear God I could not agree more. Nothing brings my blood up a few degrees like reading a menu with "Belgium ale" on it.
     
    #21 littletriggers, Jul 18, 2012
  2. whiskey

    whiskey Maven (1,308) Feb 25, 2012 California
    Trader

    The bold is what is one of the keys, my beer vocabulary sucks. It's been surprisingly difficult to pick out flavors in beer. I love IPA's and DIPA's...and I can get floral and citrus tones but I've never been able to pick out grapefruit, or pine for that matter!

    I think what drove me to posting this is that every Belgian beer(with the exception of LOF grand cru) that I've had makes me think, "Nope. Not for me." all because of something that I believe tastes the similar in all of them(LOF has that same attribute, just muted). There are so many freaking Belgians that people flip out over and I just want to join the party!

    Anyhow, thanks for all the replies everyone.
     
    #22 whiskey, Jul 18, 2012
  3. Handle

    Handle Initiate (0) Mar 16, 2009 North Carolina

    We all know that there are many differences between all of the Belgian styes, but I agree that it's probably the yeast whiskey is picking up on. Sure, there are many different yeast strains used across all of the styles, but it may not be that he's noticing a common yeast flavor so much as he's noticing the yeast itself. In most Belgian styles, I think we'd all agree that the yeast is more noticeable than in American styles, right?
     
    #23 Handle, Jul 18, 2012
    JimDH likes this.
  4. LiquidTable

    LiquidTable Initiate (0) May 3, 2011 Michigan

    That is very true. One thing I didn't touch on is the fact that many beers from Belgium are refermented in the bottle with a healthy dose of yeast. It's important to leave about a half-inch of beer in the bottom of the bottle and poor carefully so as to not disturb the yeast. Unlike German hefeweizens, Belgian ales should never be topped up with yeast. It can lead to muddy and meaty flavors.
     
    #24 LiquidTable, Jul 18, 2012
  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “ …so much as he's noticing the yeast itself.” Not to be a nag but the proper semantics here is not that he is noticing the yeast but the flavors that the yeast produces.

    Let’s just discuss the Trappist breweries for a moment. Each of the seven Trappist Breweries utilize their own unique yeast strains but each of these yeast strains produce ‘complex’ beers with lots of esters (fruity flavors) and phenols (spicy flavors). The flavor profile of the Westamlle strain (Wyeast 3787) is not identical to the Chimay strain (Wyeast 1214) but they do produce a similar “Belgiany’ flavor in terms of complex esters and phenols. Nobody who drank a Chimay Red and a Wetmalle Dubbel would say they taste identical but they do indeed share a similar ‘Belgiany’ character. The Belgian Abbey Beers (e.g., Leffe, etc.) utilize yeast strains that produce beers of similar ‘Belgiany’ character.

    There is indeed a very wide diversity of Belgian brewed beers from ‘simple’ Euro-lagers, lambics, Saison beers, Wit, Gueuze, etc. I think though it is fair to say that Trappist and Abbey beers share a similar ‘Belgiany’ character.

    Cheers!
     
    #25 JackHorzempa, Jul 18, 2012
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  6. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Brew Like a Monk covers the fact that Westvleteren and Achel use the Westmalle strain. They get some differences due to fermentation temperature profiles at each brewery. Same yeast. Just saying.
     
    #26 hopfenunmaltz, Jul 18, 2012
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  7. Mavajo

    Mavajo Initiate (0) Feb 10, 2007 Georgia

    Didn't they used to have their own yeast strain, but it was lost or something?
     
    #27 Mavajo, Jul 18, 2012
  8. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Jeff,

    “Same yeast. Just saying.”

    Good catch!

    Thanks!

    Jack
     
    #28 JackHorzempa, Jul 18, 2012
  9. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Don't know about Achel. Some say that the St. Bernardus yeast might be the original Westmalle strain, but then again I have not seen anything factual on that.
     
    #29 hopfenunmaltz, Jul 18, 2012
  10. Mavajo

    Mavajo Initiate (0) Feb 10, 2007 Georgia

    Sorry, I should have been more specific -- I was talking about Westy.
     
    #30 Mavajo, Jul 18, 2012
  11. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Sorry, I typed in Wesmalle, that was to be Westvleteren. St. Bernardus is thought to have used the Westvleteren yeast when they were brewing those for the monks. Good catch.
     
    #31 hopfenunmaltz, Jul 18, 2012
  12. Handle

    Handle Initiate (0) Mar 16, 2009 North Carolina

    Not be be a nag, but breweries don't use yeast strains -- brewers do. :wink:
     
    #32 Handle, Jul 18, 2012
  13. VncentLIFE

    VncentLIFE Initiate (0) Feb 16, 2011 North Carolina

    then how does Westvleteren taste amazing and Achel is just good?
     
    #33 VncentLIFE, Jul 18, 2012
  14. Danielbt

    Danielbt Initiate (0) May 4, 2012 Texas

    Monk mysticism!
     
    #34 Danielbt, Jul 18, 2012
  15. VncentLIFE

    VncentLIFE Initiate (0) Feb 16, 2011 North Carolina

    I think hype plays a part as well.
     
    #35 VncentLIFE, Jul 18, 2012
  16. azorie

    azorie Pooh-Bah (2,471) Mar 18, 2006 Florida
    Pooh-Bah

    First off no 1 is trying to make you mad. second it is a LONG journey, do not get in a hurry. Belgian beer has the MOST so called styles there are period. Still education is the key, if you don't want to read, then you have to taste and figure it all for yourself.

    Good luck.

    many have posted some good points, still Belgians beer is unique and there are so many you have hard time just getting them all here in states. I been there many times and I learn something new every time.
     
    #36 azorie, Jul 18, 2012
  17. whiskey

    whiskey Maven (1,308) Feb 25, 2012 California
    Trader

    I gotcha, my ignorance on the subject led me to believe you were being sarcastic. I understand your question now. :grinning: To answer your question, I don't know that I've tried all the Trappists, but the few I have tasted similar to me.

    Yeah, I remember when I was 18(16 years ago) and SNPA was way too strong and completely put me off, and the same happened with IPA's and stouts, etc and now I thoroughly enjoy those beers...I'm just going to periodically keep giving them a try. Thanks for the advice.
     
    #37 whiskey, Jul 18, 2012
  18. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    Maybe you should read the book?
     
    #38 hopfenunmaltz, Jul 19, 2012
  19. VncentLIFE

    VncentLIFE Initiate (0) Feb 16, 2011 North Carolina

    reading and drinking goes poorly for me. I just drink and let my mouth decide :slight_smile:
     
    #39 VncentLIFE, Jul 19, 2012
  20. jaybags

    jaybags Initiate (0) Mar 16, 2012 Michigan

    [​IMG]

    i had this leffe belgian blonde last night.

    i have to say, this thread came in useful while drinking this. i generally get spice and pepper notes while drinking belgian ales.

    i thought this was interesting because i never noticed those flavors before. with the above beer i noticed the bubble gum/candy taste. good beer, much lighter feel than these previous belgians i have had. plus i picked it up in a make your own 6, so the price was right.
     
    #40 jaybags, Jul 19, 2012
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