The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
An interpretation of the recipe given by Georges Lacambre in his reference work Traité complet de la fabrication des bières et de la distillation. I have replaced the 6 to 8 hours of boiling with an addition of some dark malt.
Little is known of the original yeast profile: the historical 60 to 63 percent attenuation seems poor to our eyes, but for its day, this beer was relatively well attenuated. A saison- or Brett-like profile seems appropriate, but to get that historical flavor, try to keep attenuation low by creating more unfermentable sugars in the mash. This helps simulate the fairly uncontrolled conditions that would have been found in a traditional Belgian brewery.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
An interpretation of the recipe given by Georges Lacambre in his reference work Traité complet de la fabrication des bières et de la distillation. I have replaced the 6 to 8 hours of boiling with an addition of some dark malt.
Little is known of the original yeast profile: the historical 60 to 63 percent attenuation seems poor to our eyes, but for its day, this beer was relatively well attenuated. A saison- or Brett-like profile seems appropriate, but to get that historical flavor, try to keep attenuation low by creating more unfermentable sugars in the mash. This helps simulate the fairly uncontrolled conditions that would have been found in a traditional Belgian brewery.
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