Specialty IPA: Belgian IPA
Overall Impression: An IPA with the fruitiness and
spiciness derived from the use of Belgian yeast. The examples
from Belgium tend to be lighter in color and more attenuated,
similar to a tripel that has been brewed with more hops. This
beer has a more complex flavor profile and may be higher in
alcohol than a typical IPA.
Aroma: Moderate to high hop aroma, often tropical, stone
fruit, citrus or pine-like typical of American or New World hop
varieties. Floral and spicy aromas are also found indicating
European hops. Grassy aroma due to dry hopping may be
present. Gentle, grainy-sweet malt aroma, with little to no
caramel. Fruity esters are moderate to high and may include
aromas of bananas, pears and apples. Light clove-like phenols
may be noticeable. Belgian candi sugar-like aromas are
sometimes present.
Appearance: Light golden to amber in color. Off-white head
is moderate to large in size and has good retention. Clarity is
fair to quite hazy in dry hopped examples.
Flavor: Initial flavor is moderately spicy and estery associated
with Belgian yeast strains. Clove-like and peppery flavors are
common. Banana, pear and apple flavors are also typical. Hop
flavors are moderate to high in intensity and may reflect
tropical, stone fruit, melon, citrusy, or piney American/New
World varieties or floral and spicy Saazer-type hop flavors.
Malt flavor is light and grainy-sweet, sometimes with low
toasted or caramel malt flavor but not required. Bitterness is
high and may be accentuated by spicy yeast-derived flavors.
The finish is dry to medium-dry although some examples have
a slight sweetness mixed with the lingering bitterness.
Mouthfeel: The body is medium to light and varies due to
carbonation level and adjunct use. Carbonation level is
medium to high. Some higher alcohol versions may be
warming although this may not be readily apparent.
Comments: The choice of yeast strain and hop varieties is
critical since many choices will horribly clash.
History: A relatively new style, started showing up in the mid
2000s. Homebrewers and microbreweries simply substituted
Belgian yeast in their American IPA recipes. Belgian breweries
added more hops to their tripel and pale ale recipes.
Characteristic Ingredients: Belgian yeast strains used in
making tripels and golden strong ales. American examples tend
to use American or New World hops while Belgian versions
tend to use European hops and only pale malt.
Style Comparison: A cross between an American
IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel.
This style is may be spicier, stronger, drier and more fruity
than an American IPA.
Vital Statistics: OG: 1.058 – 1.080
IBUs: 50 – 100 FG: 1.008 – 1.016
SRM: 5 – 15 ABV: 6.2 – 9.5%
Commercial Examples: Brewery Vivant Triomphe,
Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak,
Stone Cali-Belgique, Urthel Hop It
Tags: high-strength, pale-color, top-fermented, northamerica,
craft-style, ipa-family, specialty-family, bitter, hoppy
