A Belgian brewer once blew my mind by telling me that he was using the equivalent of Safale US-05 American ale yeast. He was understandably reluctant to let that information slip out. American yeast doesnâ€™t make Belgian beer, does it? Well, of course it does. If itâ€™s made in Belgium.
Ronald Mengerinkâ€™s brewery Dochter van de Korenaar provides an interesting case. Itâ€™s in Baarle Hertog, which quirky history made into a Belgian enclave surrounded by Dutch soil. Also, Mengerink is Dutch. His yeast is American, mostly. His beers are Belgian anywayâ€”and not just because of where they are made. His sense of balance, attenuationâ€”yes, he employs a multistep mashâ€”and ample carbonation help to make the case. A dose of eccentricity and packaging with panache donâ€™t hurt either.
Key Stats on a Few Belgian Favorites
Using the best information availableâ€”directly from the brewers when possibleâ€”here are selected metrics on a few well-known Belgian ales.
142Â°F (61Â°C) for 15 minutes
154Â°F (68Â°C) for 25 minutes
162Â°F (72Â°C) for 30 minutes
and 170Â°F (77Â°C) for 10 minutes before sparging at 170Â°F (77Â°C)
Carbonation: 5.0 volumes
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