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Old 03-14-2005, 02:25 AM   #11
SwAMi75
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Speaking of, I had a bottle of Chimay last night...the blue label. No "style marking" that I saw. It was 9% alc.

I've only had Chimay one other time, it was the stuff with the pinkish colored label. I wasn't terribly impressed with it, but this blue label stuff was awesome!

I was afraid the alcohol content would overpower it, but it didn't. Nice and malty, but not overpowering. It was balanced by a kind of sweetness I can't put my finger on. It shouldn't be sugar, as it should have fermented away right?

Anyone know what causes the sweetness in this beer? I'd almost say it tasted like molasses. Beyond that, I suppose it could just be the specific type of malt?

Don't mean to crap in this thread, but since it is about sugar in Belgians, it reminded me of my question.

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Old 03-16-2005, 05:29 PM   #12
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I imagine it does have sugar in it, but the sugar should ferment pretty cleanly. Dark candi sugar may contribute residual sweetness, but I don't think much.

Is the blue one the light colored or dark colored one? The lighter colored Chimay is the trippel, which is my favorite. It has a vapory alcohol quality. Lots of fun. I like trippels in general quite a bit.

The dubbel is the red label I'm pretty sure. I always forget which is which.

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Old 03-16-2005, 05:53 PM   #13
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It is my understanding that the main purpose of the sugar in Belgian beers is to increase the alcohol level.

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Old 03-21-2005, 09:35 PM   #14
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FWIW, I brewed a wheat last November using one pound of Turbinado sugar that I bought at the grocery store. I don’t recall it being all that expensive and I liked the end result. I plan to brew it again in a couple of months. I don’t have the OG’s and the FG’s here (at work), but it came in at around 11% alcohol! At the time, I worried about low carbonation and a 'too malty' profile, but after bottle conditioning for about a month, it turned out nicely:

Here’s a link to the recipe: http://www.homebrewtalk.com/forum/showthread.php?t=303

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Old 03-21-2005, 09:48 PM   #15
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Turbinado is less refined sugar...so it's sucrose with impurities. Yummy impurities

I've had some beers made with Turbinado, also. It definitely adds some flavor along with the strength. Plus it comes in those cool cones

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