I recently had some Unibroue blanche de chambly noire on tap. The first thing out of my mouth was "I have to brew this."
I can't quite place it in a BJCP category. Basically, it's a fairly thin, spritzy belgian ale with a ton of fruity esters and malt in the nose, color is black with ruby toward the edge of the glass. Everything about the flavor screams "fruity belgian pale" except for a mild undercurrent of roast somewhere at the back of the tongue. Thin mouthfeel, IBUs probably in the high teens, sold malt backbone with a whole lot of belgian yeast character up front. The greatest thing about it is in a blind test you would never know it was a dark beer.
I haven't brewed a belgian before, and I'm not sure where to begin with this recipe. I can taste Special B, belgian pils and I'm assuming candi sugar. Any ideas? Also, I'm not too familiar with the tons of yeast strains available, any suggestions?
I can't quite place it in a BJCP category. Basically, it's a fairly thin, spritzy belgian ale with a ton of fruity esters and malt in the nose, color is black with ruby toward the edge of the glass. Everything about the flavor screams "fruity belgian pale" except for a mild undercurrent of roast somewhere at the back of the tongue. Thin mouthfeel, IBUs probably in the high teens, sold malt backbone with a whole lot of belgian yeast character up front. The greatest thing about it is in a blind test you would never know it was a dark beer.
I haven't brewed a belgian before, and I'm not sure where to begin with this recipe. I can taste Special B, belgian pils and I'm assuming candi sugar. Any ideas? Also, I'm not too familiar with the tons of yeast strains available, any suggestions?
