dougdecinces
Well-Known Member
I've been reading Zainasheff's Brewing Classic Styles, and I'm finding myself drawn the Belgian ales. The trouble is I have very little experience in the world of the Belgians. The only beers I have had from the country are Chimay Blue (loved it) and White (not so big a fan), but those were 4-5 years ago and my taste buds are forgetful.
For my next batch I'm thinking of possibly making a Belgian strong ale, but I'm not sure where to start. I like Zainasheff's recipes alright, but I want more feedback from everyone here, if possible. Here are some main thoughts/questions running through my head, but you can offer more opinions/ideas if you like:
-Which styles of Belgian ale would profit from extensive aging? Which are some good styles to have right away?
-What are some good commercial/common brands to try to get a better idea of the styles?
-What are some of your guys' favorite yeasts? Why?
-Does anyone have any tried and true recipes they like?
The only thing I'll veto are recipes that use a lot of wheat. I like wheat fine in small doses, but I'm not a fan at all of straight ahead wheat beers. Otherwise, have at it.
For my next batch I'm thinking of possibly making a Belgian strong ale, but I'm not sure where to start. I like Zainasheff's recipes alright, but I want more feedback from everyone here, if possible. Here are some main thoughts/questions running through my head, but you can offer more opinions/ideas if you like:
-Which styles of Belgian ale would profit from extensive aging? Which are some good styles to have right away?
-What are some good commercial/common brands to try to get a better idea of the styles?
-What are some of your guys' favorite yeasts? Why?
-Does anyone have any tried and true recipes they like?
The only thing I'll veto are recipes that use a lot of wheat. I like wheat fine in small doses, but I'm not a fan at all of straight ahead wheat beers. Otherwise, have at it.