All-Grain - Belgian Table Beer - Page 3

ryane · 06-24-2011, 03:27 PM

Update - I did a tasting of the Amaranth version of my table beer, a review and a pic are posted here

To give a quick overview of it though, I think its a bit more herbally than the original was, a bit less creamy (less wheat) but overall its a nice easy drinking bee

I think amaranth could pair very well with a saison yeast or in something light with brett b. Anything with crystal malt or darker grains though and I think the flavor of the amaranth would be covered up, it could still provide some benefit to darker beers though as it has a lot of protein and produced a very dense head

cuttsjp · 08-05-2011, 10:53 PM

I just did a review of the original Belgian Table Beer for my blog. After reviewing it I read Ryan's review...let's just say that they are VERY similar. I'll take that as proof that this is a fantastic recipe. Perfectly named, too...this is the one you want to drink with breakfast, lunch, dinner, and everything in between.

Appearance: very pale golden color, and now brilliantly clear (was a bit hazy from suspended yeast at first); a finger of brilliant white head dissipates into a nice ring of foam with some decent lacing

Aroma: bready, sweet malt aroma with mild spice, banana, and bubblegum notes in the background; not as super pronounced as in other Belgians, but actually quite lovely and delicate

Flavor: really nice biscuity flavor from the Pilsener malt, with a light sweetness (though the beer is quite dry) and smooth creaminess, floral and slightly earthy hop flavor all throughout the middle from the wonderful EKGs; subtle, quintessentially Belgian notes of spice, fruit (especially pear) and bubblegum towards the end with just enough bitterness at the back of the tongue

Mouthfeel: I was intentionally conservative with the carbonation on this one, and it really paid off. Low to medium carbonation with a silky light body and wonderful smoothness/creaminess from the flaked wheat

Overall: This is a perfect summer beer and an ideal session beer, and next year I'll probably brew a batch earlier in the year so that I can start drinking it right in June. I have loved how the flavor of the beer has evolved since I cracked the first bottle, which is good because it encourages patience, truly a virtue when one is a homebrewer. As Ryan said on his blog, this beer pairs handsomely with food, particularly summer flavors like barbecue. I noticed that it went particularly well with a light, lemony vegetarian pasta dish that I made as well. Basically, I loved this beer and I am really excited to do some variations of it, particularly something along the lines of Ryan's dark version, which I think would make for a great autumn table beer.

Prost!

porterguy · 01-03-2012, 04:04 AM

Yet ANOTHER saison added to my list for next summer!

ryane · 01-09-2012, 01:33 PM

Quote:

Originally Posted by porterguy

Yet ANOTHER saison added to my list for next summer!

I wouldnt say its very saison-ish, but its a great beer, and will disappear way to quickly

ryane · 02-24-2012, 03:53 PM

Thought I would update the thread again.

I brewed another table beer, this time using toasted millet. Similar basic framework as all the other table beers Ive brewed, just different ingredients.

Millet Table Beer

JeffoC6 · 03-10-2012, 09:41 PM

I'm thinking about brewing this so that by the time spring is here, I'll have a nice quenching beer to drink down.

Being a pretty new brewer, I had a few questions about this recipe. Hope you don't mind answering them for me (even though they may sound quite elementary)

-The 6.5 Pilsner and 1.5 Flaked Wheat is in POUNDS, right?

-I don't see Mt Rainier hops offered at my LHBS. Can you recommend something else?

-Is the 1.0 oz Fuggles KO<170f mean that you add the Fuggles after the boil when the wort is below 170*?

-Is this a 45 min. mash at 150*?

- You only did a primary fermentation for 14 days at 65*?

-Do you not have a target FG for this brew?

Most appreciated!

ryane · 03-12-2012, 01:39 AM

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