16.E - Belgian Specialty Ale (BJCP 2008)


Description

Variable. This category encompasses a wide range of Belgian ales produced by truly artisanal brewers
more concerned with creating unique products than in increasing sales. 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. Many have attained


Profile

Aroma: Variable. Most exhibit varying amounts of fruity esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be present. Hop aroma may be none to high, and may include a dry-hopped character. Malt aroma may be low to high, and may include character of non-barley grains such as wheat or rye. Some may include aromas of Belgian microbiota, most commonly Brettanomyces and/or Lactobacillus. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to very dark. Clarity may be hazy to clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these beers. Maltiness may be light to quite rich. Hop flavor and bitterness may be low to high. Spicy flavors may be imparted by yeast (phenolics) and/or actual spice additions. May include characteristics of grains other than barley, such as wheat or rye. May include flavors produced by Belgian microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as caramelized sugar syrup or honey.
Mouthfeel: Variable. Some are well-attenuated, thus fairly light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming sensation from alcohol may be present in stronger examples. A


Ingredients

May include herbs and/or spices. May include unusual grains and malts, though the grain character should be apparent if it is a key ingredient. May include adjuncts such as caramelized sugar syrup and honey. May include Belgian microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be used through primarily to arrive at a particular result. The process alone does not make a beer unique to a blind judging panel if the final product does not taste different.


Examples

Orval; De Dolle


Ranges

Data Min. Max.
Original gravity 1.030 1.080
Final gravity 1.006 1.019
Bitterness 15.0 IBU 40.0 IBU
Color 5.9 EBC 98.5 EBC
Alcohol 3.00 ° 9.00 °


Recipes on Zython (12)

noel
All grain- 16.E - Belgian Specialty Ale
5.9% 25 IBU 23.0 l MickD
27/05/2020
LaVanHamme Houblon
All grain- 16.E - Belgian Specialty Ale
4.9% 45 IBU 10.0 l Fela
04/09/2019
M41
All grain- 16.E - Belgian Specialty Ale
5.3% 40 IBU 80.0 l gerard_majax
25/01/2019
Connivence de Mars
All grain- 16.E - Belgian Specialty Ale
6.9% 29 IBU 80.0 l vincenW38
26/03/2017
Ohm
All grain- 16.E - Belgian Specialty Ale
5.5% 36 IBU 20.0 l enso
13/03/2017
Bonne Année
All grain- 16.E - Belgian Specialty Ale
4.7% 49 IBU 30.0 l Catchole
27/01/2017
Catchole hop ! hop ! hop !
All grain- 16.E - Belgian Specialty Ale
6.6% 49 IBU 25.0 l Catchole
27/01/2017
Triple Catchole
All grain- 16.E - Belgian Specialty Ale
6.8% 38 IBU 28.0 l Catchole
27/01/2017
AMBRÉE
All grain- 16.E - Belgian Specialty Ale
7.2% 40 IBU 30.0 l Maxime
05/10/2015
Red amber
All grain- 16.E - Belgian Specialty Ale
6.1% 31 IBU 5.0 l vreid
28/01/2014
Amber Pepper 2013
All grain- 16.E - Belgian Specialty Ale
5.2% 35 IBU 52.0 l martyn
14/09/2013
L'Originale Dorée de Pouyol
All grain- 16.E - Belgian Specialty Ale
6.8% 20 IBU 50.0 l martyn
05/12/2012


Styles in the same category