19. BELGIAN AND FRENCH ALE
19E. Belgian Specialty Ale
Aroma: Most exhibit varying amounts of fruity esters, spicy phenols, and other yeast-borne aromatics; some may include very slight aromas of Brettanomyces and other microflora. Hop aroma may be low to moderate. Malt aroma may be low to high and may include essences of grains other than barley, such as wheat or rye. No diacetyl.
Appearance: Color varies considerably, from pale gold to medium amber. Clarity may be poor to good. Head retention is usually good.
Flavor: A great variety of flavor is found in these beers. Maltiness may be light to quite rich, hop flavor and bitterness generally increase along with the depth of malt quality, and spicy flavors may be imparted by yeast and/or actual spice additions.
Mouthfeel: Most are well-attenuated, thus fairly light-bodied (for their original gravity), and well-carbonated. A warming sensation from alcohol may be present in stronger examples.
Overall Impression: This category encompasses a wide variety of Belgian-style ales that typify the imaginative products often necessary to attract customers in the world's most competitive beer market, Belgium.
History: Unique beers of small independent Belgian breweries that have come to enjoy local popularity, but may be far less well- known outside of their own regions.
Comments: A category for the myriad unusual and distinctive Belgian ales which don't fit into any of the other style descriptions for Belgian-style beers contained in these guidelines. These beers run the gamut of aromas, flavors, colors, mouthfeel and alcohol content and are often fermented with unusual and distinctive yeasts and ingredients. Brewer should specify commercial equivalent for entry, if appropriate.
Ingredients: May include candi sugar additions, unusual grains and malts, and spices or herbs.
| Vital Statistics: | OG: 1.040-1.070 |
| IBUs: 20-40 | FG: 1.008-1.016 |
| SRM: 3-8 | ABV: 4-8.0% |
Commercial Examples: Orval, Kasteel Bier, DeDolle's Oerbier, Arabier, Stille Nacht, Bokrijks Kruikenbier.
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