Ale Together Now: Belgian Dark Ales

Press release from the Cromaine District Library:

November 25, 2021

Ale Together Now: Belgian Dark Ales

Belgian Dark Ales:Abbey Ales, Dubbels, Strong Ales, and Quads!

As we settle into the later stages of Fall, nothing beats a flavorful Belgian dark ale. It’s the perfect brew for this time of year, complimenting the cold, dark evenings with a cozy, complex, high ABV beer that still feels somewhat light and crisp. Belgian darks are a unique and versatile style of beer that can range from subtle flavors to more weird and fun varieties-- so show your Belgian pride and join us as we venture into the fascinating world of dark Belgians!

Belgian BrewsBefore we look closely at dark Belgian ales, we first have to understand what to expect with a Belgian ale. Belgian ales are, very simply, a beer that is brewed with a Belgian yeast variety. The species is Saccharomyces cerevisiae, which is a top-fermenting ale yeast used in many beer varieties. What makes the Belgian varieties of S. cerevisiae unique is that they can ferment at slightly higher temperatures than other varieties of S. cerevisiae. With these higher temperatures, yeast can interact with the wort sugars during a brew and produce interesting flavors and aromas, called esters. The esters produced are style specific: for example, Saisons have crisp, spicy flavors, while Farmhouse ales tend to be a little funky and earthy. Abbey ales and Dubbels are more fruit forward, with a deeper, richer sweetness from the activity of the Belgian yeast. In any variety of Belgian ales, the rate of sugar consumption by yeast is high, resulting in more ethyl alcohol produced in the brew (and a higher alcohol by volume). They were likely cultivated from Medieval brewing techniques, like fermentation in oak barrels in abbey cellars. History of Belgian Brewing

There is a tremendous variety of Belgian ales out there, but for now we are focusing on dark varieties like abbey ales, dubbels, strong dark ales, and quadrupels (or quads). The emergence of these styles is rooted in the history of Belgian brewing, which likely began in the third and fourth centuries. There is archaeological evidence of malt houses in Belgium during the Roman Occupation, which brewed herbed, malted beverages. An herb mixture called Gruit was used for flavoring and bittering the brews, and was popular before the extensive use of hops. It included herbs like heather, ground ivy, mugwort, yarrow, sweet gale, and others. It wasn’t until the Holy Roman Empire that brewers began using hops. In 1364, Emperor Charles IV enacted the “Novus Modus Fermentandi Cerevisiam” decree, promoting specific standards in brewing and encouraging the use of hops.

Abbey Ales and Trappist Beers

Abbey ales are dark-malted Belgian ales that were once brewed by monks, and are typically now brewed by secular breweries as an ode to Trappist quality beers. Monks originally brewed abbey ales for in-house use only, as a very low ABV brew that was used as a safer water alternative. Now, however, abbey ales can vary in style from amber, to dubbels, to dark strong ales. Michelle shared a wonderful abbey ale with us called Prior 8, from St. Bernardus in Watou, Belgium. Sitting all the way at 8% ABV, it’s a smooth, full-bodied but crisp beer with a dark cherry/fruity flavor.

Trappist beers are abbey ales that are still brewed by trappist monks to this day. So while all Trappist beers are also abbeys, not all abbey ales are trappist. Trappist beers must follow three guidelines:

• Trappist beer is brewed specifically by monks.
• Beer cannot be the first priority of the monastery.
• Beer is not intended for a profit-- the proceeds cover living costs, and extra money is donated.

Belgian Dubbels

Belgian dubbels are a stronger and darker version of an abbey ale. The origin of dubbels was a strong version of a brown beer brewed in Westmalle abbey, and was a trappist beer. Belgian candi sugar is used in the dubbel brewing process to raise the original gravity (OG) of the wort, which increases the fermentable sugar content. With more fermentable sugars, the yeast has a feasting party and produces more alcohol, making Belgian dubbels a strong, high ABV brew! Westmalle brewery opened in 1791, and started brewing in 1836. We got to try an authentic trappist Dubbel from Westmalle Brewery in Malle, Belgium. It had 7% ABV and an oaky, strong flavor balanced with notes of deep, sugary prune.

Belgian Strong Ales

Belgian strong ales originated in the early 20th century, as English brewing styles made their way through Belgium. Moortgat Brewing named their main brew Victory Ale in 1918, to help celebrate the end of the first world war…. and considering that this brew sits at 8.5% ABV, the brewery must have also intended to help the country forget about the war entirely! A shoemaker named Van de Wouwer described the strong ale as “een echte duivel” (a real devil) in 1923, and the name of the beer was changed to Duvel. High alcohol by volume is the name of the game with this style, mimicking the strong ale created by Moortgat Brewing. A great example of a Belgian strong ale is Chimay Brewery’s Grande Reserve, which has a nice roasted malt flavor with a slightly alcoholic taste and aroma.

Belgian Quads

Belgian quads are dark, sweet, high-alcohol Belgian ales, brewed with Belgian candi sugars for extra fermentable sugars and a higher alcohol content. The style was created by De Koningshoeven Brewery in 1991, and is now extremely popular in American markets. Rochefort Brewery in Chimay, Belgium produces four trappist beers. It is associated with the Rochefort abbey, which originated in the fourteenth century. The current brewery, as we know it today, originates from 1899. One of their trappist products, called #10, is a great full-bodied Belgian quad with a smooth mouthfeel and sweet flavors of caramel, chocolate, and fig.

There is much to appreciate with Belgian dark ales-- they vary widely in flavor profile, and the deep history associated with Belgian styles adds to the intrigue of these fantastic beers. Enjoy these chilly evenings with your favorite Belgian dark ale-- and don’t forget to register for December’s installment of Ale Together Now!

Cheers!

This press release was produced by the Cromaine District Library. The views expressed are the author's own.