It can also occur if your original gravity is rather high (1.08+) and the yeast you use can't handle the high alcohol level. In that case, wait for the normal fermentation to finish then pitch some champagne yeast which can handle up to 20+ % alcohol but contribute very few phenols/aromatics.
Up Next: Belgian Dubbel, English Pale Ale
Fermenter 1: Blonde Ale Experiment 1 | Fermenter 2: Blonde Ale Experiment 2 | Fermenter 3: Northern English Brown | Fermenter 4: Nothing
Keg 1: Nothing | Keg 2: Nothing | Keg 3: Nothing