Designing GreatBelgian Dark Strong Ales

Gordon StrongDayton Regional Amateur Fermentation Technologists (DRAFT)

BJCP Grand Master Judgestrongg@earthlink.net

Copyright © 2003, Gordon Strong. All rights reserved.

Topics

• Style ReviewStyle ParametersModern VariationsSensory Analysis

• Brewing: Ingredients and ProcessSurvey Results

• Recipe Formulation AnalysisJudging FeedbackCommon Mistakes

• RecommendationsStyle ModificationsTips for Brewers

Style Review: What is it?

A Belgian Dark Strong Ale is…• Belgian, so it’s complex and interesting• Dark, so it’s not pale• Strong, so it’s bigger than a dubbel• Ale, so it’s not StellaThe Belgian Dark Strong Ale STYLE is…• An artificial American judging construct not an authentic

Belgian brewing constraint• A “catch-all” category for large, dark Belgian beers that

fall within “Category S” (a legal classification, OG 1.062+)• Jackson and Protz: not defined as a style (contained

within “Trappist”, “Monastic Beers” and “Regional Specialties”)

Style Review: Style SpaceA

lcoh

ol S

treng

th Tripel/StrongGolden

SaisonPale/Blonde/

PilsWit

DARK STRONG

Dubbel/BDG Stout

Color/Malt Complexity

Style Review: Parameters

70-80%70-80%Atten.7-12%5.2-11.2%7-11%7-12%ABV20-5020-4520-5025-40+IBUs3.5-20 SRM3.5-20 SRM7-20 SRM7-20 SRMColor1.012-1.0221.010-1.0221.012-1.0241.014-1.024+FG1.063-1.0951.050-1.0951.064-1.0961.065-1.098+OG

Rajotte4Rajotte3AOB2BJCP1

1. BJCP Style Guide, 1999. http://www.bjcp.org/styleguide18.html2. AOB Style Guide, 2003. http://www.beertown.org/education/pdf/beer_styles_2003.pdf3. Belgian Ale, Pierre Rajotte, 1992 (“Trappist” style)4. Belgian Ale, Pierre, Rajotte, 1992 (“S” classification)

Style Review: Sensory Aspects

• High carbonation but no “bite”• Smooth alcohol warmth• Variable body by interpretation (med-light to full)

Mouthfeel

• Complex, rich, smooth, dangerousOverall

• Similar to aroma, plus:• Moderately Malty or sweet, but finishes dry• Low bitterness; alcohol balances malt

Flavor

• Complex; rich malty sweetness, estery, alcohol, spiciness• Malt: rich, some Munich, occasional caramel, toast, bread• Fruity esters: raisin, plum, dried cherry, fig, prune• Spicy phenols (light notes of pepper, not clove)• Alcohol (soft, spicy, perfumy, rose-like)

Aroma

• Light coppery-red to deep coppery-brown.• Huge, dense, moussy, persistent head.• Can be clear or somewhat hazy

AppearanceTypical Qualities of Best ExamplesFactor

Style Review: Modern Variations

N’ice Chouffe (10%)Affligem Nöel (9%)

Spiced

Scaldis a/k/a Bush (12%)Weyerbacher QUAD (11.2%)La Trappe Quadrupel (10%)

Barleywine (mostly malt)

St. Bernardus Abt 12 (10%+)Gouden Carolus Grand Cru of the Emperor (8%)Abbaye des Rocs Grand Cru (10%)Gulden Draak (10.5%)

Abbey (fuller body, sweeter)

Westvleteren 12 [yellow] (10.5%+)Rochefort 10 [blue] (11.3%) or 8 [green] (9.2%)Chimay Grande Reserve [blue] (9%)

Trappist (drier, lower FG)

Favorite ExamplesInterpretation

Brewing: IngredientsBased on results of homebrewer survey

Authentic ingredients tend to produce authentic results

• Authentic Belgian types required for proper character• Lots of healthy yeast, plenty of oxygen• Ferment warm (70˚ ± 2˚), depending on strain

Yeast

• Avoid if possible. If using, be subtle and keep in background.• Try complimentary spices (star anise, cardamom, black pepper)

Spices

• Sugar is needed to lighten body, add color/complexity• Candi sugar is best, others work. Avoid molasses flavors.• Start with 5-10% up to a maximum of 20% of grist

Adjuncts

• Complexity comes from variety. Belgian Pale or Pils base.• Munich-types for maltiness, Belgian specialties for flavor• Avoid US/UK crystal-types (wrong type of sweetness)

Malt

• Low bitterness (15-25 IBUs), try BU:GU of about .33• Balance depends on not having excessive residual sweetness• Low to no late hops (less than .5 oz per 5 gal), noble if used

Hops

• Soft is best (don’t need sulfates or carbonates). Try RO + CaCl2.Water

CommentsAspect

Brewing: Yeast Selection

• Check out Crispy Frey’s talk on Belgian yeasts• Favorite examples from brewers:

Rochefort-type: WY1762, WLP550 (can need attention to fully ferment)Chimay-type: WY1214, WLP500 (keep cool to avoid high esters and solvents, good attenuator)Westmalle-type: WY3787, WLP530 (lots of phenols, use temperature to control ester profile, good attenuator)Achouffe-type: WY3522 (can ferment very warm)

• Consider a bottling yeast if you bottle-condition (Chico is fine)• Consider using multiple strains for added complexity• Experiment with warmer fermentations in shallow fermenters• Fermentation management is critical to the final product

Brewing: Malt Selection

Use for added head retention and flavor complexity.Wheat

Use sparingly for color adjustment. Consider light or huskless varieties to avoid roasted flavors.

Chocolate

Raisin flavors. Can be grainy and overpowering.Special B

Toasty, bready. Background flavor only (not an ESB).Biscuit/Victory

Sweetness, light caramel/malty flavors.CaraVienne

Plum and dried cherry flavors. Darker color.CaraMunich

Like “super Munich”. Also Melanoidin. Nutty, malty.Aromatic

Rich malty flavor/aroma. Don’t use as base (you’re not making a bock). Also can use Vienna.

Munich

Benefit or Resulting CharacteristicMalt

Brewing: Process

• Mash for AttenuationSpecialty grains will provide bodyConsider step mashing, particularly if using pils maltConvert at lower end of beta amylase range (149-150˚)

• Practice Good Yeast ManagementPitch a big, healthy starter and use lots of oxygenConsider adding sugar adjuncts after fermentation is goingKeep it going, but don’t let it overheat

• Conditioning for the Long TermAvoid post-fermentation oxygen pickupGood sanitation and packaging techniquesConsider bottle conditioning with a new, healthy strainBe Patient. Wait 3-6 months before tasting. Peak in 9-24 months.

Recipe Formulation: Grist AnalysisBased on results of homebrewer survey

38%1%0%5%Carapils

92%9%0%15%Candi Sugar, other sugars

38%3%0%22%Wheat, Flaked Barley

62%1%0%4%Chocolate, Choc/Roast Wheat

85%2%0%4%Special B92%5%0%15%CaraMunich, CaraVienne, Crystals

31%1.5%0%8%Biscuit, Victory, Special Roast

69%4.5%0%15%Aromatic, Melanoidin

69%10.5%0%32%Munich, Vienna

100%62.5%35%80%Pale, Pils

IncidenceAveLowHighMalt

Recipe Formulation: Style ParametersBased on results of homebrewer survey

0.340.190.48BU:GU

10.1%8.5%12.1%ABV

332051IBU

1.0191.0081.030FG

1.0961.0751.107OG

AverageLowHigh

Judging Results: Age vs. Score

Belgian Dark Strong Scores

05

101520253035404550

0 2 4 6 8 10121416182022242628303234363840

Age (Months)

Scor

e

D1D2D3D4D5D6D7D8D9TREND

Optimal? 9-30 months

Common Judging Errors

• Not understanding the full range of the style“Big Beer” biasHalo effect of favorite commercial beer

• Dismissing spiced and paler versions• Misunderstanding style guidelines

Phenolic doesn’t mean weizen-like• Not deducting for faults (or detecting them)

Misunderstanding body, sweetness, attenuation, carbonation and alcohol strengthLiking fusels and other off-flavors

Common Brewing Errors (1)

• Fermentation ManagementTemp too high (fusels, solvents)Poor yeast health (inadequate pitching)Too high FG (infection-prone, syrupy, cloying)Not clean enough (infected, sour, phenolic, medicinal)Wrong yeast (insufficiently “Belgian”)

• Recipe FormulationUnbalancedToo much spicingRoasted, burnt flavorsLacking complexity in malt profile and yeast character

Common Brewing Errors (2)

• Lack of Style FidelityJust because it’s big, dark and (possibly) funky, doesn’t mean it’s a good match for the styleAlcohol can’t mask other problemsToo bitter, hoppy, roasted, or sweet. Too much body. Too pale in color.

• Lack of AgingRough flavors (grains, fusels, alcohol hotness)Unpleasant balanced; flavors not meldedHigh residual sweetness (needs to dry out, firm up)

Recommendations: Style Changes

• Tighten definition to traditional Trappist/Abbey styles • Minimize overlap with Dubbel• Raise gravity range: OG 1.075-1.110• Allow for drier beers: FG 1.010-1.024• Decrease IBUs: 15-25 (higher is OK if FG is also high)• Color is too light: 14-20 SRM• Raise ABV slight: 8-12%• Allow for lighter bodied, drier versions• De-emphasize “spicy phenols”• Emphasize dark, dried fruit flavors and aromas• Discuss variations, balance, smoothness, malt complexity• Head should be moussy and long-lasting

Recommendations: Brewing Tips

• Focus on making classic Trappist styles, not Barleywine-types and spiced variations.

• Judges expect “Belgian” character and complexity from malt, yeast and sugar. Use a variety of grains.

• Use sugars to cut the body and increase alcohol and flavor.• Adjust color with very small amounts of darker malts; judges

don’t like this style to be too pale.• Avoid overhopping. Let the alcohol balance the malt. But it

needs to attenuate for this to occur (age it). • Don’t enter your beers too young. If they’re well made, they

can wait until next year.• Fermentation management is probably the most critical

factor in determining the quality of the final product.

Thanks

• Ray Daniels

• Shane Coombs• Nick Edgington• Crispy Frey• Marc Gaspard• Al Korzonas• Steve McKenna• Dave Sherfey

• Andy Anderson• Dwight Bradish• Erv Brese• Brian Cole• Steve Ford• Mike Heniff• Dave Justice• Jim Layton• Steve McKenna• Joel Plutchak

For Showing the Way... Survey Participants

Beer, Recipes or Advice

Comments, gripes, etc. to strongg@earthlink.net