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Old 05-22-2013, 07:39 PM   #1
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Default belgians with American hops

To the people who have a a lot of practice with belgian beers and American hops, what yeast and which hop or hop blends do you find to work Well together?

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Old 05-22-2013, 09:41 PM   #2
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I've found that the fruity, citrusy hops work well with saison yeasts.

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Old 05-23-2013, 02:46 AM   #3
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I made a Belgian ipa a few months ago with some Amarillo and it came out really nice, still have a few bottles left. I used wyeast 3522 Ardennes. There is a nice blend between the yeast and the hops.
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Old 05-23-2013, 08:30 PM   #4
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550/3522 works really well with citrusy hops

heres a good example:
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Old 05-23-2013, 08:52 PM   #5
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if you're talking about a light, subtle hopping then amarillo and centennial can be quite nice. i've never tried, but seems to me that the dank hops (columbus, chinook, apollo, etc) wouldn't work that well at all. happy to be told i'm wrong, tho!

but if you're talking about hopping it up west coast style, i'm of the opinion that unless done with a lot of care and experience the combo of phenolic belgian yeasts and citrusy american hops doesn't work. i love big IPAs, and i love belgian beers (i always have one of each on tap at all times), but the vast majority of belgian IPAs are pretty bad IMO. obviously some folks love belgo-IPAs. i'm just not one of them.
What hops should I grow? Looking for cheap honey?

Drinking: Ardennes BDSA, apricot golden sour
Fermenting: Mandarina IPA, Citra DIPA, 3724 saison.
Carbing: 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2
Aging: sour blond on second-use cherries, English Barleywine (half on brett), brett'ed Belgian blond on raspberries, local sour cherry kriek #2, 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...
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Old 05-23-2013, 09:00 PM   #6
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