Jan 23, 2016 · Trappist beers are produced by Cistercian monks and to be called a Trappist beer it has to be produced in one of the 7 Trappist abbeys that produce beer (6 of which are in Belgium). There is a lot of variation within the style of beer they range from pale gold to dark chocolate in colour but a common feature is the way they are tiered.

Sep 22, 2016 · Saison Recipe - Belgian Saison ===== Batch Size: 19.000 L Boil Size: 22.000 L Boil Time: 60.000 min Efficiency: 70% OG: 1.054 FG: 1.008 ABV: 6.0% Bitterness: 27.3 IBUs (Tinseth) Color: 4 SRM (Morey) Fermentables ===== Name Type Amount Mashed Late Yield Color Pilsner (2 Row) Bel Grain 4.500 kg Yes No 79% 2 L Vienna Malt Grain 350.000 g Yes …

Dec 12, 2014 · NAME TYPE CARBONATION RANGE American Amber Ale Ale 2.3-2.8 vols American Barleywine Ale 1.8-2.5 vols American Brown Ale Ale 2.0-2.6 vols American IPA Ale 2.2-2.7 vols ...

Allagash White is unmistakably a lovingly crafted homage to Hoegaarden. Allagash White has all the traits and follows the style guidelines of Belgian Wit, a wheat beer, cloudy in appearance and spiced to create a refreshing and crisp beer. Allagash brewery clearly follows a Belgian philosophy to brewing with a coolship and oak barrel ageing of many of their beers is more …

The breweries flagship beer became Duvel after a beer brewed in the 1920’s to commemorate the end of WW1 was brewed called Victory Ale. The 8.5% ABV of the beer earned the beer the nickname of Devil and so the beer became known as Duvel. I really enjoyed reading Belgian Ales from the classic beer styles range of books. I highly recommend ...

Oct 9, 2015 · Glasses will again have a part to play, a tulip shaped glass which is often used for certain Belgian beer styles for example are said to act as a stabiliser and support the head. Some breweries also etch glasses to promote foam production, the etchings act as a catalyst for bubbles to form. Beer Head Forming Ingredients

Dec 10, 2022 · Below are some typical examples of step mash schedules that a brewer may use to make a certain style of beer or to alter the body and fermentability of the finished beer. Light-Bodied Beer. First Step: Protein rest at temperature 50C for 30 minutes. Second Step: Saccharification rest at 64C for 30 – 40 minutes

Jan 23, 2019 · Darker beer styles are also suitable for using higher proportions of aromatic malts: dark lagers, brown ales, English bitters, milds and even porters or stouts are suitable candidates that can cope with a more pronounced or fruit malt character that large percentages of …

Oct 3, 2017 · I’ve read a lot of people making a big deal about open fermentation, especially home brewers thinking anything other than a carboy fitted with a bung and an airlock will lead to infected beer and spoiled brews. Open fermentation makes many people think of the sour beers brewed in Belgium or in quaint 19th century […]

Apr 23, 2019 · The pH of fermented beer is acidic enough to inhibit off most bacteria. This along with the alcohol content is usually enough to keep wild yeasts and bacteria out. That being said, if the ABV of the beer is under 5% I would be cautious and maybe consider pasteurising the fruit before adding to the beer. Pasteurising The Fruit