Belgian AlePierre Rajotte traveled the globe in search of the ultimate brew and found that Belgian ale is the pinnacle of artistic brewing complexity. |
From inside the book
Results 1-3 of 13
Page 137
... nose . A combination of esters and malt complemented by hops that you can't detect but you know are there . Rich ... nose . Rich rounded body . Delicate , dry , subdued finish without hop bitterness . Corsendonk Agnus - This is a triple ...
... nose . A combination of esters and malt complemented by hops that you can't detect but you know are there . Rich ... nose . Rich rounded body . Delicate , dry , subdued finish without hop bitterness . Corsendonk Agnus - This is a triple ...
Page 138
... nose , with a mildly malty mouthfeel and a short finish on the dry side . Filtered and pasteurized . Bornem Double - This is an example of the style with a subdued nose and aroma . Light tasting and drinkable . The malt and estery aroma ...
... nose , with a mildly malty mouthfeel and a short finish on the dry side . Filtered and pasteurized . Bornem Double - This is an example of the style with a subdued nose and aroma . Light tasting and drinkable . The malt and estery aroma ...
Page 139
... nose . Big body with a rich mouthfeel . Long , sweet aftertaste . Lucifer - Here again a beer that is almost a triple . Young samples have a neutral nose , but acquire a nice malty - estery character with age . The palate also improves ...
... nose . Big body with a rich mouthfeel . Long , sweet aftertaste . Lucifer - Here again a beer that is almost a triple . Young samples have a neutral nose , but acquire a nice malty - estery character with age . The palate also improves ...
Contents
Foreward | 1 |
History of the Belgian Style | 7 |
Character Profiles of Belgian Beers | 21 |
Copyright | |
8 other sections not shown
Other editions - View all
Common terms and phrases
Abbey beers aftertaste alcohol content alpha acid American Homebrewers Association Aroma hops bacteria barrel Grain Belgian beer Belgium Bier Bittering hops boil bottle-conditioned brew kettle number Brewers Publications candi sugar casks coriander crystal malt degree of attenuation degrees F dextrose dissolved ester filtered final gravity Finishing gravity flavor fruity gallons Extract gallons Grain gravity beers high gravity higher alcohols Hoegaarden Homebrewers hoppy hops Saaz invert sugar lactic acid Lambic malt extract malted barley malty mash tank monasteries monks nose Original gravity Orval Oud Bruin oxygen Pale dry extract Pale malt syrup pasteurized percent v/v Pilsener Plato primary fermentation Priming sugar production quantity recipes refermentation resulting beer Saison secondary fermentation soft water Mash sparge specialty beers specific gravity spices starting gravity sucrose taste Trappist beer Tripple usually volume water Mash temperature white beer wort yeast yeast strain