- Belgium
- Ale
- ABV = 6.0 – 7.6% (Elevated)^
- IBU = 15-25
- SRM = 10-17
A moderately strong, amber-coloured Belgian ale with rich malt flavour, a fruity yeast character and a light alcohol note.
Similar in strength and balance to Belgian Blond Ale, but with a richer malt and ester profile. Should not be as malty as Doppelbock. Should not have crystal/caramel malt-type sweetness, like a British Brown Ale.
Appearance:
- Colour^ = Light amber to amber
- Clarity = Generally clear
Key Aromas & Flavours:
Aroma
- Malt = Moderate; rich, malty-sweet, possibly with hints of chocolate, caramel and/or toast
- Yeast = Moderate; fruity esters (raisins, plums, dried cherries most common; may include banana or apple) / low to moderate; phenols (light clove and spice, peppery) / low; higher alcohols (rose-like and/or perfumy)
- Hops = None to low; spicy, herbal or floral, if present
Flavour
- Malt = Moderate; rich, malty-sweet
- Yeast = Low to moderate; dried fruit esters (raisin is common) / none to low; phenols (clove or pepper-like, if present)
- Hops = None to low; spicy, herbal or floral, if present
- Perceived Bitterness^ = Low
- Balance = Towards the malt
Aftertaste/Finish
Moderately dry finish
Mouthfeel:
- Body = Medium
- Carbonation = Medium-high
- Alcohol warmth = Light alcohol warmth
Characteristic Ingredients/Processes:
- Malt = Pilsner malt, plus dark/caramelised sugar syrup
- Yeast = Belgian ale yeast
- Hops = Continental or English hop varietals (Saazer-type, Styrian Goldings or East Kent Goldings hops are traditional)
- Process = Traditionally bottle conditioned (ie. refermented in the bottle)
Historical Development:
Originated at monasteries in the Middle Ages and was revived in the mid-1800s after the Napoleonic era.
Commercial Examples:
Westmalle Dubbel, Chimay Première, Trappistes Rochefort 6
^Sourced from the Cicerone Certification Program’s International Certified Beer Server Syllabus.
All other information is sourced from the BJCP 2015 Style Guidelines.
