Belgian Strong Ale beer styles

Do you prefer light or dark Belgian beers and how strong do you like them to be? How do Blonds, Dubbels and Tripels differ? Read on to find out…

Previously we examined Sour Ales, in this article we will cover BJCP Category 18, Belgian Strong Ales, which includes the following Beer Styles:

• 18a. Belgian Blond Ale
• 18b. Belgian Dubbel
• 18c. Belgian Tripel
• 18d. Belgian Golden Strong Ale
• 18e. Belgian Dark Strong Ale

First we will cover the history of the category, then take a look at the specifications of each style highlighting the similarities and differences. We then sample commercial examples of each style.

History

The Belgian Blond is a relatively recent beer designed to appeal to European Pilsner drinkers whilst the Dubbel dates back to monasteries in the Middle Ages though was revived in the middle of the 19th century.

According to the BJCP style description, the Belgian Tripel was popularized by the Trappist monastery at Westmalle whilst the Golden Strong was developed by the Moortgat brewery after World War 2 in response to the growing popularity of Pilsners.

Overview

According to Jamil Zainasheff in his book, Brewing Classic Styles, these beers are all higher-alcohol with a level of Belgian spicy notes that range from very low to moderately high.

These beers should be as follows:

• Belgian Blond Ale – a moderate-strength golden ale with a subtle Belgian complexity, slightly sweet flavor, and a dry finish.
• Belgian Dubbel – a deep reddish, moderately strong, malty, complex Belgian ale.
• Belgian Tripel – a golden, complex, strong Belgian ale with a fuller body and finish than the Belgian Golden Strong Ale.
• Belgian Golden Strong Ale – a golden, complex, effervescent strong ale with a sweet start and a crisp, dry finish.
• Belgian Dark Strong Ale – a dark, very rich, strong Belgian ale which is complex, rich, smooth, and dangerous.

The following tables* show how the 5 styles of Belgian Strong Ales vary:

Characteristic	Belgian Blond Ale	Belgian Dubbel	Belgian Tripel
Original Gravity:	1.062 – 1.075	1.062 – 1.075	1.075 – 1.085
Final Gravity:	1.008 – 1.018	1.008 – 1.018	1.008 – 1.014
ABV (alcohol %):	6.0 – 7.5	6.0 – 7.6	7.5 – 9.5
IBU’s (bitterness):	15 – 30	15 – 25	20 – 40
SRM (color):	4 – 7	10 – 17	4.5 – 7

 

Characteristic	Belgian Golden Strong Ale	Belgian Dark Strong Ale
Original Gravity:	1.070 – 1.095	1.075 – 1.110
Final Gravity:	1.005 – 1.016	1.010 – 1.024
ABV (alcohol %):	7.5 – 10.5	8.0 – 11.0
IBU’s (bitterness):	22 – 35	20 – 35
SRM (color):	3 – 6	12 – 22

The above tables show Belgian Blonds and Dubbels have pretty much the same characteristics except for color with the latter being the darkest and the Blond can end up a little more bitter.

The Belgian Tripel begins where the Blond finishes for the starting gravity and alcohol content but can be a little more bitter and the Golden Strong ups the starting gravity and alcohol content a bit further.

The Dark Strong continues on from where the Belgian Dubbel tops out for starting gravity, alcohol content and bitterness with the finishing gravity and color being a bit higher to give a darker, richer and sweeter beer.

In the following sections we will look in more detail at each of the above Beer Styles.

Belgian Blond Ale

Commercial examples of this style include Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, and Troubadour Blond Ale. We decided to sample Leffe Blond.

Leffe Blond has the following characteristic which is within style for alcohol content:

• ABV = 6.6%

This beer is dark gold in color with a thick white head that lasts. Big Belgian aroma and flavor which is a bit dry. Moderate carbonation with a good mouth-feel.

Typical ingredients used when brewing this style include the following according to the BJCP Style Guidelines:

• Belgian Pils malted barley with Aromatic malts.
• Sugar for adjuncts.
• Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops.
• No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).

Belgian Dubbel

Commercial examples of this style include St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, Stoudts Abbey Double Ale, Russian River Benediction, Flying Fish Dubbel, Lost Abbey Lost and Found Abbey Ale, and Allagash Double. We decided to sample Westmalle Dubbel.

Westmalle Dubbel has the following characteristic which is within style for alcohol content:

• ABV = 7.0%

This beer is dark brown in color with a creamy tan head that lasts a bit. Typical Belgian aroma and a rich yet astringent flavor. Above average carbonation with a good mouth-feel.

Typical ingredients used when brewing this style include the following according to the BJCP Style Guidelines:

• Impression of complex grain bill, although traditional versions are typically Belgian Pils malted barley with caramelized sugar syrup or other unrefined sugars providing much of the character.
• Noble-type, English-type or Styrian Goldings hops commonly used.
• Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used.
• Water can be soft to hard.
• No spices are traditionally used, although restrained use is allowable.

Belgian Tripel

Commercial examples of this style include Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, and Victory Golden Monkey. We decided to sample Allagash Tripel Ale.

Allagash Tripel Ale has the following characteristic which is towards the top of the style for alcohol content:

• ABV = 9.0%

This beer is golden yet slightly cloudy in color with little head. A banana aroma and a tempered Belgian flavor. The carbonation is above average with an astringent and sharp finish.

Typical ingredients used when brewing this style include the following according to the BJCP Style Guidelines:

• The light color and relatively light body for a beer of this strength are the result of using Pilsner malted barley and up to 20% white sugar.
• Noble hops or Styrian Goldings are commonly used.
• Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.
• Fairly soft water.
• Spice additions are generally not traditional, and if used, should not be recognizable as such.

Belgian Golden Strong Ale

Commercial examples of this style include Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, and AleSmith Horny Devil. We decided to sample Delirium Tremens.

Delirium Tremens has the following characteristic which is within style for alcohol content:

• ABV = 8.5%

This beer is light golden in color with a thick white creamy head. A banana and clove aroma. A dry and fruity Belgian flavor that comes out more as the beer warms up. Very high carbonation and some floating sediment which is not possible to see in the bottle due to it being opaque.

Typical ingredients used when brewing this style include the following according to the BJCP Style Guidelines:

• The light color and relatively light body for a beer of this strength are the result of using Pilsner malted barley and up to 20% white sugar.
• Noble hops or Styrian Goldings are commonly used.
• Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures.
• Fairly soft water.

Belgian Dark Strong Ale

Commercial examples of this style include Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12, Chimay Grande Reserve (Blue), Brasserie des Rocs Grand Cru, Kasteelbier Bière du Chateau Donker, Lost Abbey Judgment Day, and Russian River Salvation. We decided to sample Gulden Draak.

Gulden Draak has the following characteristic which is towards the top of the style for alcohol content:

• ABV = 10.5%

This beer is red in color with a cream head. A caramel malty aroma with a banana and licorice flavor. Above average carbonation with a sweet finish.

Typical ingredients used when brewing this style include the following according to the BJCP Style Guidelines:

• Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity.
• Noble-type, English-type or Styrian Goldings hops commonly used.
• Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used.
• Water can be soft to hard.
• Spices generally not used; if used, keep subtle and in the background.

What next?

Our next article will look at BJCP Category 19, ‘Strong Ale‘, where we will examine the three styles making up this category.

If you have any questions or comments about this article, please do not hesitate to contribute to the discussion below.

* Beer Styles’ data is courtesy of BJCP.org.