time to play the "can you name this style by the pictures" game.

[jfrank85]

America blonde ale?

 

[bottlebomber]

Nothing yet... This beer is a SMaSH, and in many cases has a rest at 125 degrees before bringing it up to mash temp

 

[Gridlocked]

Lager - American or otherwise. You gotsta brake down those proteins...
epic meal time?

 

[mcbethenstein]

Vienna lager?

 

[deggenbe]

cream ale?

 

[Haputanlas]

American Pale Ale

 

[mlg5039]

Noble Pils.

 

[bottlebomber]

This beer has a significantly higher alcohol content than most beers with the same appearance

 

[FromZwolle]

tripel

 

[mlg5039]

Wheat wine?

 

[bottlebomber]

Wheat wine?

The ice cold glass is hazy, the beer is crystal clear

 

[Gridlocked]

Belgian quadruple?

 

[emjay]

Saison

 

[bottlebomber]

No ones got it yet, but some of the guesses have been pretty close. One more round for the win. Everyone guess again, I guarantee someone will get it this time.

 

[emjay]

Belgian Golden Strong (my original guess before switching to saison )

 

[bottlebomber]

Belgian Golden Strong (my original guess before switching to saison )

That's the one. My attempt at a Duvel clone. You can't get their yeast, but I got pretty close, almost dried it out enough @1.009. I could have added some sugar to get it drier, but it was already almost 9% and I have a lot of trouble getting beers over 9% to bottle carb in a timely manner

 

[emjay]

Sure you can get their yeast... WLP570 (Belgian Golden Ale) and Wyeast 1388 (Belgian Strong Ale).

 

[LVBen]

Sure you can get their yeast... WLP570 (Belgian Golden Ale) and Wyeast 1388 (Belgian Strong Ale).

Is that THEIR yeast? Or are they the closest strains available to the homebrewer?

 

[emjay]

Is that THEIR yeast? Or are they the closest strains available to the homebrewer?

The same strain.

 

[bottlebomber]

Huh... id heard that Duvels yeast strain was closely guarded, and that they bottle condition with a different strain than what they ferment with. I did use the 570, however I gave the beer my usual belgian treatment of starting and holding fermentation at 60 degrees for 2 days, then letting it go into the upper 70s, and just that alone can have a huge impact on flavor. If I had to guess id say Duvel ferments in the 60s just because its more of a restrained earthy flavor, not so much a frontal banana clove beatdown

 

[emjay]

I think you're confusing Duvel for Orval, as that's what they're widely believed to do.

However, White Labs actually even has the Orval strain. It's one of their seasonal releases (I believe May/June), and Wyeast doesn't even have it at all, so it's still more limited than most, and I see a lot of people trying to brew it with other strains, especially Wyeast devotees (I personally use White Labs about 95% of the time, mostly because of their customer club ). In fact, I actually have a vial of that particular strain in my fridge right now, patiently waiting for me to brew a clone.

Anyways, looks like I won twice in a row, but I promise I'll actually have a picture this time!

 

[FromZwolle]

Huh... id heard that Duvels yeast strain was closely guarded, and that they bottle condition with a different strain than what they ferment with. I did use the 570, however I gave the beer my usual belgian treatment of starting and holding fermentation at 60 degrees for 2 days, then letting it go into the upper 70s, and just that alone can have a huge impact on flavor. If I had to guess id say Duvel ferments in the 60s just because its more of a restrained earthy flavor, not so much a frontal banana clove beatdown

i seem to recall reading about a few folks that made good clones from the bottle harvested yeast.

 

[emjay]

The beer is a commercial example, and it's actually much more clear than the picture makes it look.

 

[bottlebomber]

Huh.... Irish Red Ale?

 

[FromZwolle]

esb

 

[emjay]

Noticeable alcohol taste is pretty much a given with the style.

 

[bottlebomber]

Barleywine

 

[emjay]

Barleywine

You know better than to be so ambiguous! :cross:

At least give the specific BJCP style.

But no... not it.

 

[FromZwolle]

belgian dubbel.

 

[Germelli1]

Eisbock