Brewing a Wee Heavy, or Scotch Ale, delivers a rich, malty, high-alcohol experience. My method focuses on a high-gravity mash at 68°C for body, minimal hopping to preserve malt character, and careful fermentation with a robust Scottish yeast at 19°C. …
Category:
Beer Brewing
Brewing a Scottish Heavy 70/- demands precision in malt selection and mash temperatures to achieve its signature balance of deep caramel, subtle toffee, and low hop bitterness, all while maintaining a moderate ABV. My approach focuses on a clean fermentation …
Brewing a Belgian Quadruple, or Dark Strong Ale, is a masterclass in complexity and patience. Achieve its signature deep amber hue, rich dark fruit esters, and warming alcohol by precisely managing a high-gravity mash, extended fermentation with specific Belgian yeast, …
Brewing a Belgian Tripel demands precision, patience, and a deep understanding of yeast performance to achieve its signature complex character. This style features high alcohol content, a pale color, intense fruit and spice notes from specific yeast strains, a dry …
Brewing a Belgian Dubbel involves a precise balance of specialty malts, dark candi sugar, and specific Belgian yeast strains fermented with a controlled temperature ramp to develop its iconic dark fruit, caramel, and spicy phenolic character. Achieving the ideal balance …
Biere de Garde, a “beer for keeping” from Northern French farmhouses, is a complex, malt-forward ale characterized by its diverse malt profile, earthy-spicy yeast character, and often ruby to chestnut coloration. With a typical Original Gravity (OG) range of 1.060-1.080 …
Saison, or Farmhouse Ale, is a highly effervescent, dry, and often fruity and peppery ale of Belgian/French origin, traditionally brewed for seasonal farm workers. My experience shows its character thrives on expressive yeast strains, high attenuation, and often features a …
Oud Bruin, often called a Flemish Brown Ale, is a complex, malt-forward sour beer originating from the Flanders region. I craft it through a meticulous process involving a rich, multi-grain grist, initial fermentation with a clean ale yeast, followed by …
Flanders Red Ale is a sophisticated, sour Belgian ale characterized by its deep ruby hue, complex tart cherry and dark fruit notes, and a distinctive acetic tang. Achieving its nuanced profile demands a multi-stage fermentation, often involving a diverse consortium …
Lambic is a spontaneously fermented, unblended Belgian sour ale, typically aged in oak for 1-3 years, characterized by a tart, funky profile. Gueuze, on the other hand, is a blend of 1-, 2-, and 3-year-old Lambics, refermented in the bottle …