Author Topic: Belgian Golden Strong Ale  (Read 1364 times)

Offline homoeccentricus

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Re: Belgian Golden Strong Ale
« Reply #15 on: January 23, 2018, 10:42:30 AM »
We do make a distinction between "blond" and tripel. "Blond" beers are beers such as Grimbergen, Leffe and Affligem. They are a bit more phenolic than tripels.

Duvel is really different, as it is brewed with a non-Belgian yeast.

For my beer judge exam I had to be able to blindly determine whether a beer was a tripel, a blond or a Duvel. The problem is that there are also big differences between brands, so many a night was spent in tears and despair as I tried in vain to nail them down.
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Offline JT

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Re: Belgian Golden Strong Ale
« Reply #16 on: January 23, 2018, 12:43:07 PM »
I think the descriptors for both tripel and golden strong both fit the beers I've sampled.  Just sayin.  Sure there is a lot of variety within the style.  A style of beer should NOT mean that every beer should taste the same! 
I'm just saying that these two style guidelines are extremely close, and I doubt anyone could meaningfully discern the two. 


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Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #17 on: January 23, 2018, 12:53:50 PM »
I think the descriptors for both tripel and golden strong both fit the beers I've sampled.  Just sayin.  Sure there is a lot of variety within the style.  A style of beer should NOT mean that every beer should taste the same! 
I'm just saying that these two style guidelines are extremely close, and I doubt anyone could meaningfully discern the two. 


  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

One thing I will say is there is a ton more commonality in American versions than the Belgian counterparts. Most American Tripels and Golden Strongs all taste the same. Something like Golden Monkey tastes remarkably similar to Pranqster which is remarkably similar to Allagash Tripel, etc.

Sampling a Westmalle versus a Duvel versus a Chimay versus a Chouffe versus a DT seems, to my taste buds at least, to be a fundamentally different experience. I chalk it up to the more unique yeasts used in the Continental versions of the styles.
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Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #18 on: January 23, 2018, 01:22:42 PM »
From BLAM:



They have soft water with low iron. I tried to find a copy of the Breendonk water profile to attach here but wasn't successful. Either way, BLAM says they de-min the water and add salts back so water is anyone's guess.

They blend Pils varieties which I assume is for color purposes, but being that they boil for 90 minutes, it could be just to get the right flavor profile.

As Frank pointed out earlier, their yeast was isolated from McEwans by DeClerck himself.
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Offline homoeccentricus

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Re: Belgian Golden Strong Ale
« Reply #19 on: January 23, 2018, 03:07:56 PM »
They have soft water with low iron. I tried to find a copy of the Breendonk water profile to attach here but wasn't successful. Either way, BLAM says they de-min the water and add salts back so water is anyone's guess.


It's "Willebroek" in Bru'nwater. But it is known that they use their own source, so not sure whether it would be the same.
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Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #20 on: January 23, 2018, 04:45:09 PM »
They have soft water with low iron. I tried to find a copy of the Breendonk water profile to attach here but wasn't successful. Either way, BLAM says they de-min the water and add salts back so water is anyone's guess.


It's "Willebroek" in Bru'nwater. But it is known that they use their own source, so not sure whether it would be the same.

Added to the sheet Frank!  ;)
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Offline JT

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Re: Belgian Golden Strong Ale
« Reply #21 on: January 23, 2018, 11:31:54 PM »
I agree with this.  I also think those beers would fit into either category. 

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


Offline DeeGood888

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Re: Belgian Golden Strong Ale
« Reply #22 on: February 21, 2018, 10:12:10 AM »
I recently read this article on the style:

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It's great!

Offline yso191

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Re: Belgian Golden Strong Ale
« Reply #23 on: March 03, 2018, 12:21:28 AM »
 I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?
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Offline erockrph

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Re: Belgian Golden Strong Ale
« Reply #24 on: March 03, 2018, 05:50:13 AM »
I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?
In my opinion, the fresher the better. I don't think age does much to improve this style. I'd brew early to mid November if I wanted a beer in this style to hit it's prime for Christmas.

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Offline Big Monk

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Re: Belgian Golden Strong Ale
« Reply #25 on: March 03, 2018, 02:42:15 PM »
I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?
In my opinion, the fresher the better. I don't think age does much to improve this style. I'd brew early to mid November if I wanted a beer in this style to hit it's prime for Christmas.

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^^^^
THIS

FWIW, when I bottle with remaining extract, I go grain to glass from my Single, all the way up to my Dark Strong, in about 8 days. After 10 days from brewday, they are all ready to drink and are tasty. My sweet spot is about 3 weeks in the bottle.

With that said, I tailor my fermentation to try and limit the byproducts that normally need to be aged out. No aging required if the byproducts that necessitate it aren’t there.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur

Check us out at www.lowoxygenbrewing.com

Offline JT

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Re: Belgian Golden Strong Ale
« Reply #26 on: March 03, 2018, 03:07:17 PM »


I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?
In my opinion, the fresher the better. I don't think age does much to improve this style. I'd brew early to mid November if I wanted a beer in this style to hit it's prime for Christmas.

Sent from my XT1650 using Tapatalk
^^^^
THIS

FWIW, when I bottle with remaining extract, I go grain to glass from my Single, all the way up to my Dark Strong, in about 8 days. After 10 days from brewday, they are all ready to drink and are tasty. My sweet spot is about 3 weeks in the bottle.

With that said, I tailor my fermentation to try and limit the byproducts that normally need to be aged out. No aging required if the byproducts that necessitate it aren’t there.

It had been a long time since I'd brewed any Belgian style other than a saison. Really enjoyed my recent Trappist Single, but consider myself a novice in these categories.  Are you using separate fermentation profiles for different styles/categories/OGs?

  "If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."


Offline majorvices

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Re: Belgian Golden Strong Ale
« Reply #27 on: March 03, 2018, 03:52:21 PM »
I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?
In my opinion, the fresher the better. I don't think age does much to improve this style. I'd brew early to mid November if I wanted a beer in this style to hit it's prime for Christmas.

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Absolutely agree. If kept cold this style will age better than many other pale type beers but fresh is absolutely best.

Offline denny

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Re: Belgian Golden Strong Ale
« Reply #28 on: March 03, 2018, 05:08:05 PM »
I am thinking about making a Belgian golden strong for my annual Christmas Beer. I’m wondering about how much aging is appropriate for the style. Can someone tell me what the sweet spot is please?

Maybe 2 weeks.
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Offline yso191

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Re: Belgian Golden Strong Ale
« Reply #29 on: March 03, 2018, 06:18:08 PM »
Well that is excellent!  It eliminates the need for making a decision for my next brew day (2 weeks from today).  An IPA it is!

I'm very used to brewing dark, strong beers for Christmas, so I usually do them in March. 
Steve
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