When I first started brewing, I really wanted to try my hand at creating something close to the Belgian beers that I loved. Many years later I don’t brew as many Belgian beers as I once did. Sometimes more than a year or more. My last attempts over a year ago (a Dubbel and Tripel) didn’t turn out very well. The yeast character from WY 3787 was muted too much for my tastes. The Tripel that I bottle-conditioned never carbonated up enough for the style. Anyway, I decided to make a Belgian Dark Strong and looking through my notes the last time I made one that turned out really well I let the temperature ramp up to the high 70’s during fermentation. So, I made a “starter” beer for this big BDS. A Trappist single around 6% ABV. I used a combination of Pale and Pils malt. A lb of Golden Candisyrup. I went out of style a bit with Chinook and Amarillo hops. WY 3787 ramped up to 75* over a couple of days. This beer turned out absolutely delicious. The American hops blend very nice with the yeast esters and phenols. The finish is nice and dry and wonderful on a hot day. I think I’m going to add this beer to my regular rotation from now on and if my BDS turns out this well I’ll be a happy brewer.
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