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So, John McDonald, founder and owner of Boulevard gave a presentation last night here in St. Louis. Among many interesting stories and tidbits, he mentioned visiting Westmalle and meeting their head brewer, Gomer (pronounced go-mare). He confided that with their particular copper kettle system...

So, here's what I'm planning: A Belgian stout with a milder roast component, aged on roasted cocoa nibs in the secondary, then blended w cold pressed coffee at bottling time. I know this is going to be a lot of potentially competing elements, but I don't know if I'll be able to resist trying...

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...