Where does that distinct malty date/grape flavor come from?

[PeterBrews]

Hi.

New guy here who's been lurking for too long without posting.

I want to capture that intense sweet dark fruit quality that many dark Belgian ales have, but I can't seem to figure it out. My research so far seems to indicate that it would come from a moderate/heavy use of c120 or special B. For some examples, this date fruit aroma and flavor is quite evident in Maredsous 8 and St. Bernardus abt 12. So, is it the Belgian yeast?

But, I noticed this in a Bischoff Doppelbock as well. It had a slightly different ester profile but that strong date fruit aroma and sweetness were there.

Would a Belgian Strong Ale yeast coupled with a generous addition of c120 get me there?

Any suggestions on how do to get the heavier aroma but lighten the actual sweetness? Maredsous and others can get a bit cloying for me.

Thank you,

Peter

p.s. this board is amazing

 

[jlpred55]

Most Belgian brewers get it from use of Dark Candi Sugars only according to BLAM. But Special B can get you there as well. I prefer a combination of both to get me that figgy/date flavor.

 

[permo]

dark crystal or dark candi sugar as stated above.....however i think the key to bringing those flavors out is the attenuation of the belgian yeast strains. I get a lot of this flavor from my brews that use specialb and caramunich but finish super dry with the sugar and belgian yeast. thats my two cents....

 

[beergolf]

Most Belgian brewers get it from use of Dark Candi Sugars only according to BLAM. But Special B can get you there as well. I prefer a combination of both to get me that figgy/date flavor.

+1 I also get more of that flavor using the dark syrups instead of the sugars.

 

[EricCSU]

You are on the right track. Special B or Dark Candi Syrups, or both.

Eric