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Old 03-23-2009, 09:48 PM   #21
McKBrew
 
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Quote:
Originally Posted by dontman View Post
Any recipe that is pitched with Belgian yeast is Belgian beer. Or at least "Belgian-Style" Kind of the definition of a Belgian beer since there are no prescribed malt or hop bills that define Belgian and the yeast is what makes a Belgian a Belgian.
For anyone curious where a Belgian IPA would fit into a competition. BJCP style 16F is Belgian Specialty Ale.
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Old 03-23-2009, 09:52 PM   #22
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Quote:
Originally Posted by McKBrew View Post
For anyone curious where a Belgian IPA would fit into a competition. BJCP style 16F is Belgian Specialty Ale.
As would an Orval clone. It's a goofy catch all category.
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Old 03-23-2009, 09:53 PM   #23
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nuff said. Look into it.

 
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Old 03-23-2009, 09:56 PM   #24
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To the OP:

You might be inspired by this brewery.
http://www.achouffe.be/en
These should be widely available in the SF area.

BTW, a, how's about a follow on twitter?
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Old 03-23-2009, 10:17 PM   #25
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Guy I work with brewed an imperial stout, then pitched Chimay yeast with a massive starter into it. I'm REALLY eager to try it.
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Old 03-23-2009, 10:35 PM   #26
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Quote:
Originally Posted by olllllo View Post
To the OP:

You might be inspired by this brewery.
La chouffe - Home
These should be widely available in the SF area.

BTW, a, how's about a follow on twitter?
Done! I've had La Chouffe beer before and I do like it.
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Old 03-24-2009, 02:59 AM   #27
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Quote:
Originally Posted by SkinnyShamrock View Post
Guy I work with brewed an imperial stout, then pitched Chimay yeast with a massive starter into it. I'm REALLY eager to try it.
Sounds like a Belgian Strong Dark to me.
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Old 03-24-2009, 04:09 AM   #28
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Quote:
Originally Posted by pjj2ba View Post
I'm contemplating an American IPA with WLP566 Belgian Saison II Yeast.
http://www.homebrewtalk.com/f71/grap...-saison-95308/

You can read my description there, but basically I liked the citrus fruitiness of the yeast strain and thought it would go well with uber-citrusy American hops. Turned out pretty well and people tended to like it more than I expected.

As was stated elsewhere in this thread, the key to mixing hops with Belgian yeasts is complementing the flavors. Tough to do...you really gotta know your yeast and hops.

 
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Old 03-24-2009, 07:20 AM   #29
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Well, I just screwed up and pitched the wrong starter into my simple blonde recipe about a half hour ago. If I can remember to do a write up when it is ready in a couple of months, I'll let you know how blonde made with WLP400 (Belgian Wit Yeast) tastes.
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Old 03-24-2009, 11:58 AM   #30
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Quote:
Originally Posted by Kungpaodog View Post
Well, I just screwed up and pitched the wrong starter into my simple blonde recipe about a half hour ago. If I can remember to do a write up when it is ready in a couple of months, I'll let you know how blonde made with WLP400 (Belgian Wit Yeast) tastes.
Soperbrew mixed up saved yeast and made a Wit with Kolsch yeast and a Kolsch with Wit yeast. I tried both from his beer library, they were great!
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