19. Belgian and French Ale

19A. Belgian Pale Ale

Aroma: Prominent but soft-edged aroma of malt, accented by small amounts of phenols, higher alcohols in some versions, and spices in some versions. Hop aroma low to none. No diacetyl.

Appearance: Golden to copper in color. Clarity is fair to good. Good head retention.

Flavor: Fruity and lightly to moderately spicy, with a soft and smooth malt character. Higher alcohols may contribute complexity in some examples, but not harshness. Hop flavor is relatively low. Hop bitterness is moderate, though some examples with high bitterness exist.

Mouthfeel: Light to medium in body, with a smooth quality and moderate carbonation.

Overall Impression: A fruity, slightly spicy, smooth, copper-colored ale.

History: Although produced by breweries with roots as far back as the mid-1700s, most well-known products were perfected after the Second World War with some influence from Britain including yeast strains.

Comments: Best known as a draught beer, and most often encountered in the Belgian province of Antwerp.

Ingredients: Candi sugar may be used as an additive. Yeasts prone to production of higher alcohols and spiciness may or may not be used. On occasion spices are used for subtle uniqueness.

Vital Statistics:
OG: 1.040-1.055
IBUs: 20-35
FG: 1.008-1.013
SRM: 3-14
ABV: 3.9-5.6%

Commercial Examples: Celis Pale Bock, De Koninck, Special Palm Ale, Ginder Ale.

19B. Witbier

Aroma: A sweet and occasionally honey-like character with prominent citrus (notably orange), herbal and spice aromas is characteristic, and is often followed by a mild phenolic aroma. Hop aroma is low to none. No diacetyl.

Appearance: Very pale straw to very light gold in color, and generally cloudy. Head retention should be quite good and of a moussy character.

Flavor: The flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild phenolic flavors contribute to a complex and elegant character. A very slight lactic acidity resulting from a limited Lactobacillus fermentation is present in some examples, providing a refreshing quality, and is absent in others. Hop flavor is low to none. Hop bitterness is typically restrained, and some bitterness may also be contributed by bitter orange peel. No diacetyl.

Mouthfeel: Light to medium body. Effervescent character of high carbonation. Refreshing acidity.

Overall Impression: A refreshing, elegant, complex, wheat-based ale.

History: A 400-year-old beer style that died out in the 1950s, it was revived by Pierre Celis in the 1960s to steadily growing popularity thereafter.

Comments: The presence and degree of spicing and lactic sourness vary from one brand or brewery to another.

Ingredients: About 50% unmalted hard red winter wheat and 50% pale barley malt constitute the grist; in some versions a small percentage of raw oats is used as well. Spices of freshly-ground coriander and dried orange peel complement the sweet aroma and are quite characteristic; other spices may be used for complexity but are much less prominent. Ale yeast prone to production of mild, clovey/spicey flavors are very characteristic. In some instances a very limited Lactobacillus fermentation, or actual addition of lactic acid, is done.

Vital Statistics:
OG: 1.042-1.055
IBUs: 15-22
FG: 1.008-1.012
SRM: 2-4
ABV: 4.2-5.5%

Commercial Examples: Celis White, Hoegaarden Wit, Steendonk Witbier, Brugs Tarwebier, Blanche de Bruges.

19C. Biere de Garde

Aroma: Malt is prominent in the aroma, which is otherwise complex with a slight level of fruity esters, little or no hop aroma, and often a musty/woody character. Higher alcohols may be detected. Diacetyl low to none.

Appearance: Color can vary from full gold, to copper-colored (most common), to a dark reddish-brown. Clarity and head retention are generally good.

Flavor: A medium to high malt flavor often characterized by toffee or caramel aspects is typical. A slight musty or woody character may be present. Hop bitterness is often modest, though subtle and restrained hop flavors may occur. Diacetyl low to none.

Mouthfeel: Medium body, which in the best examples has a very smooth, silky character to it. Alcohol level is medium to strong and gives a warming sensation. Moderate carbonation.

Overall Impression: A rich, complex, malty, moderately strong ale.

History: A farmhouse style from northeastern France which reflects the "March beer" tradition of a stronger beer brewed at the end of the cool season to last through the warm months. Its revival began in the 1970's after nearly disappearing in the aftermath of World War II.

Comments: The name means "beer for keeping," denoting a beer that is strong enough to be stored for quite a while.

Ingredients: Typically made from pale malts and a Vienna or Munich type. Crystal malt plays a prominent role in some examples. A variety of continental hops displaying very subtle floral or spicy aromas and flavors may be used. Some examples are now brewed with lager yeast fermented at higher temperatures. Water is generally soft and imparts a smooth flavor profile.

Vital Statistics:
OG: 1.060-1.080
IBUs: 20-35
FG: 1.014-1.022
SRM: 5-18
ABV: 4.5-8%

Commercial Examples: Jenlain, Castelain, Trois Mont, Septante Cinq, Brasseurs Biere de Garde.

19D. Saison

Aroma: Fruity esters dominate the aroma. Complexity is often contributed by hop aroma, complex higher alcohols, herbs and spices, and phenols. Generally the malt aroma is low. No diacetyl.

Appearance: Distinctive pale orange color with a dense, rocky head. Clarity is generally good.

Flavor: Bitter but not assertively so, providing a refreshing character. The hoppy, fruity flavors typical of this style may include citric notes, and often the addition of several spices and herbs. Hop bitterness is moderate, and hop flavor may be moderate to high but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides sufficient structure for the other complex flavors which may include a quenching tartness. No diacetyl.

Mouthfeel: Light to medium body. Very high carbonation with an effervescent quality. Alcohol level can be medium to high.

Overall Impression: A fruity, hoppy, highly carbonated, moderately strong, refreshing ale.

History: The style has origins in the traditions of the "March beer" brewed at the end of the cool season to last through the warmer months. It is now brewed year-round.

Comments: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium.

Ingredients: Pale malt dominates the grist, and a very small fraction of Vienna or Munich malt contributes a touch of color. Hop bitterness and flavor may be more noticeable than in many other Belgian styles, and Saison is often dry-hopped. A number of different spices and herbs may be used to add complexity, interest, and uniqueness to each brewery's products.

Vital Statistics:
OG: 1.055-1.080
IBUs: 20-45
FG: 1.010-1.015
SRM: 6-12
ABV: 4.5-8.1%

Commercial Examples: Saison Dupont, Moinette, Laforet, Saison Silly, Sezoens.

19E. Belgian Specialty Ale

Aroma: Most exhibit varying amounts of fruity esters, spicy phenols, and other yeast-borne aromatics; some may include very slight aromas of Brettanomyces and other microflora. Hop aroma may be low to moderate. Malt aroma may be low to high and may include essences of grains other than barley, such as wheat or rye. No diacetyl.

Appearance: Color varies considerably, from pale gold to medium amber. Clarity may be poor to good. Head retention is usually good.

Flavor: A great variety of flavor is found in these beers. Maltiness may be light to quite rich, hop flavor and bitterness generally increase along with the depth of malt quality, and spicy flavors may be imparted by yeast and/or actual spice additions.

Mouthfeel: Most are well-attenuated, thus fairly light-bodied (for their original gravity), and well-carbonated. A warming sensation from alcohol may be present in stronger examples.

Overall Impression: This category encompasses a wide variety of Belgian-style ales that typify the imaginative products often necessary to attract customers in the world's most competitive beer market, Belgium.

History: Unique beers of small independent Belgian breweries that have come to enjoy local popularity, but may be far less well-known outside of their own regions.

Comments: A category for the myriad unusual and distinctive Belgian ales which don't fit into any of the other style descriptions for Belgian-style beers contained in these guidelines. These beers run the gamut of aromas, flavors, colors, mouthfeel and alcohol content and are often fermented with unusual and distinctive yeasts and ingredients. Brewer should specify commercial equivalent for entry, if appropriate.

Ingredients: May include candi sugar additions, unusual grains and malts, and spices or herbs.

Vital Statistics:
OG: 1.040-1.070
IBUs: 20-40
FG: 1.008-1.016
SRM: 3-8
ABV: 4-8.0%

Commercial Examples: Orval, Kasteel Bier, DeDolle's Oerbier, Arabier, Stille Nacht, Bokrijks Kruikenbier.

BrewFest '96 Triple Award Winner
* First Place Belgian and French Ales
* Best All-Grain Recipe
* Best Ale

Santa Rosa Bay Brewery, Fort Walton Beach, Florida, September 1996
Average Score 41 (hi/lo 44/40) (Judges Comments at Bottom of Page)

What more can we say? This was one really incredible batch of beer. We researched the recipe from several sources ,and added a few of our own special touches, before deciding on the final version below. This traditional Belgian White Beer is silky smooth with a spiced orange - coriander flavor and is best enjoyed fresh. It's pale yellow and cloudy (a desirable feature from the unmalted wheat) and very refreshing. We used our own home-grown coriander seed, but quality seed is available from Penzys. One of our favorite styles.

To Make 5 Gallons

4 lbs Belgian Pilzen Malt
3 1/2 lbs Unmalted Wheat Flakes, Rolled
1/2 lb Flaked Oats, Rolled (Quaker Oats)
1/2 oz Curaco Orange Peel (available from St. Pats in Austin)
1/2 oz Crushed Coriander Seed
1 oz Tettnang Hops
1/2 tsp Irish Moss
1 package Wyeast Belgian White Beer Yeast 3944 (a must, do not substitute)
Make a starter for the Wyeast and pitch after cooling to 66 deg.

Mash in 11 quarts of 110 deg. water resulting in 104 deg.
Increase temperature to 122 deg. and protein rest for 20 minutes.
Raise temperature to 128 deg. for 20 minutes then
raise to 148 deg. for 30 minutes and then
raise to 158 deg. for 10 minutes.
Mash out at 168 deg. for 5 minutes.
Sparge with 5 gallons of 168 deg. water.
Sparge will run slow and you may need to knife the bed. It will run very clear but slowly.

Boil for 10 minutes then add 3/4 oz of Tettnang hops and then
35 minutes later (45 minutes into the boil) add 1/2 oz of Curaco Orange Peel
broken into small pieces. Boil another 20 minutes (65 minutes total) then
turn off the heat and throw in the crushed coriander and 1/4 ounce hops.

Fermentation may be on the long side with the Belgian Yeast. Additionally, this yeast produces some guiacols similar to German Wheat Beers that blend with the orange and coriander to produce the most beautiful rich citrus flavor. The beer may lose its fresh and quenching attitude if allowed to sit too long, drink it fresh. This beer was 3 weeks in the bottle when judged.

Judges Comments (honest)

"Smooth, creamy and good balance"
"Very nice all round flavor, nice balance"
"I'm impressed, difficult style, everything just right"
"Kick up head and send me a 6-pack"
"Spicy, nice balance with malt and hops"
"Very good send more and recipe"

6# Klages 2-row malt
2# unmalted wheat
1 oz. Kent Goldings (boiling)
.5 oz. Fuggles (flavor)
zest of 3 medium oranges
2 tbs fresh ground coriander
Good Belgian wheat yeast (Wyeast 3944)

Single step infusion mash:
2.5 gal H2O (monitor PH or spG. Do not over sparge!)
Boil for 60 min. adding boiling hops at start of boil and flavor hops at the 45 min. mark.

Steep the coriander and orange peel for 15 min at the end of boil.

This beer needs at least 2 weeks in the bottle, a month is better!

7.5# 2-row
7# unmalted Hard Red Winter Wheat
1# Quick Oats
4 oz. clear Belgian candi sugar
1/4 oz. Curacao Orange Peel
1/8 oz. Coriander
.75 oz. EK Goldings
.5 oz. Saaz
Wyeast 3944
Wheat DME

I used a single-step infusion mash at 152 deg. for 90 min.
Sparge at 170 deg.
Add EK Goldings and boil 45 min.
Add Saaz and boil 15 min.
Remove from heat and add Curacao and Coriander to steep for 30 min.
Ferment for 2 weeks then rack to secondary for 4 weeks.
Prime with 1-1/4 cup wheat DME and condition 4 weeks.

With spring and summer just around the corner (for the northern hemisphere anyway,) this is a great refreshing beer to drink lots of on a warm day, being moderate in alcohol. The name comes from the fact that several fireflies (lightning bugs - Lampyridae family) magically appeared in the mash. This one won first place in the 2nd annual Naked Pueblo Competition.

Ingredients for 6-1/2 gallons:
6 lb. Belgian Pils
4.6 lb. White Summer Wheat
9.6 oz. flaked oats
1 oz. 5.2% EK Goldings - 60 min.
.5 oz. 5.2% Styrian Goldings - 10 min.
.5 oz. 5.2% Styrian Goldings - @knockout
.5 oz. Curacao Orange Peel
.5 oz. Sweet Orange Peel
2 oz. Coriander Seed
5 ml. Lactic Acid
Wyeast 3944 Belgian White Ale Yeast
Several fireflies

Mash and sparge your favorite way and don't forget the fireflies. Boil 10 minutes for break material then 60 minutes following the hop schedule. Add 1/2 the coriander 10 min to knockout and the remaining orange peels/coriander 5 minutes to knockout. Chill and pitch. Ferment @ 65F. Mix 5ml of lactic acid to batch at bottling.

It takes about 3 months for this beer to come into it's own: the lactic taste (sour) blended in real well after that period.