How to Brew Belgian Dark Strong Ale: Heart of Belgium’s Potent Rich Potion
Belgian Dark Strong Ale is not a very old beer style. Usually when either writing or talking about beer, one is usually not older than said style.
This is not the case with this beer style. If you call it either a Belgian Dark Strong Ale or a “Belgian Quadrupel,” this style in the year…1991. Therefore, it can be speculated that there is not much of a history for this beer style.
It’s hard to say whether any of the high alcohol beers brewed in Belgium during the 1830s were comparable to what we know Belgian Dark Strong Ales to be today.
Also at this time an anti-Catholic movement, due in large part by the French Revolution, was moving through Belgium. This caused many monasteries to close and gave rise to many iconic Belgian breweries.
The first modern monastic brewery was Westmalle in 1836. This was followed by Westvleteren in 1839, Archel in 1852, and Chimay in 1862.
American-made quads tend to be less expressive or cleaner in the yeast profile. The fruit flavor is often fresher with a less of an aged character coming from oxidation.
Style Profile for Belgian Dark Strong Ale
Appearance
Belgian Dark Strong Ale are deep amber to coppery-brown in color. The cream to light tan colored is large and persistent.
Aroma
The aroma of this beer is complex with a sweet malt presence. There is a noticeable ester presence, alcohol, and a light spiciness. The malt is rich and strong and can be described as bready-toasty with some caramel complexity.
The fruit esters are often compared to raisin, plum, dried cherry, fig, or prune. The phenols present in this beer mostly resemble pepper and are less clove-like.
Hop aromas are not present, but will be low spicy, floral, or herbal. No dark, roast malt aroma.
Flavor
The flavor is similar to the aroma. There is a noticeable ester presence, alcohol, and a light spiciness. The malt is rich and strong and can be described as bready-toasty with some caramel complexity.
The fruit esters are often compared to raisin, plum, dried cherry, fig, or prune.
The phenols present in this beer mostly resemble pepper and less clove-like. Hop aromas are not present, but will be low spicy, floral, or herbal. Medium-low to moderate bitterness. Moderately dry finish as well.
Mouthfeel
There is a high carbonation factor, but not sharp. Beer is smooth with a very noticeable alcohol warmth. The body is usually in the range of medium-light to medium-full.
Food Pairings
When it comes to pairing a Belgian Dark Strong Ale, a contrast in flavors helps with this beer and food pairing.
A grilled skirt steak with a chimichurri sauce, a good cheeseburger with bacon jam, and Korean-style tacos.
Cheese that pairs well includes: Aged Chevre, Colby,Gorgonzola,Triple Creme, Asiago, Gontina, and Parmesan.
Dark chocolates also pair well.
Tips for Brewing your own Belgian Dark Strong Ale
Grain
A high-quality Pilsner malt is usually the base malt.. For authenticity purposes, a Belgain Pilsner malt is the best choice. A German Pilsner malt will do in a pinch.
Specialty malts will add some character and complexity; these include: Special B, Munich or aromatic malt, CaraMunich. Special B is used for the raisin quality. Munich or aromatic malt gives a nice bready or nutty malt character.
Finally, the CaraMunich adds dried plum and cherry notes. An adjunct sugar addition is very common to add crisp lightness to the beer and to dry it out. A dark candi sugar would be perfect for this beer.
These sugars should make up five to fifteen percent of the fermentables.
Hops
Keep the bitterness level at around twenty to thirty IBUs. Styrian Goldings and Tettnang will work well here. Hop aroma and flavoring are not that important with this style.
Saaz hops as a finishing hop at 15 minutes will give the spiciness that will mirror the phenols the yeast will add to the beer.
Yeast
Like most Belgian beers, yeast is important. There is a wide selection of yeast to choose from for this style.
They include the following:
- White Labs: Belgian Golden Ale (WLP570), Belgian Ale (WLP550), or Abbey IV Ale (WLP540).
- Wyeast: Wyeast Belgian Strong Ale (1388), Belgian Ardennes (3522), or Trappist Style High Gravity (3787).
- Dry Yeast: Mangrove Jack Belgian Ale M41 or SafBrew Abbaye BE-256.
Belgian Dark Strong Ale By the Numbers
- Color Range: 12 – 35 SRM
- Original Gravity: 1.075 – 1.110 OG
- Final Gravity: 1.010 – 1.024 FG
- IBU Range: 20 – 40
- ABV Range: 8 – 12%
Belgian Dark Strong Ale Recipe
Grain
- 67% 12 lbs Pilsner Malt; Belgian
- 17% 3 lbs Munich Malt
- 3% 8 oz Aromatic Malt
- 3% 8 oz Special B
- 5% 1 lb Candi Sugar, D-90 (Boil)
- 5% 1 lb Honey
Hops
- 1.5 oz Styrian Goldings Boil – 60 min
Yeast
- 1.0 pkg Abbey Ale White Labs WLP530
Directions
- Mash at 148°F (64°C) for 60 mins
- Boil for 60 mins
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Frequently Asked Questions
What is a Belgian Dark Strong Ale?
Belgian Dark Strong Ale, also known as a “Belgian Quadrupel,” is a beer style that is not very old.
It is characterized by its deep amber to coppery-brown color, complex aroma with sweet malt presence, and flavors that resemble dark fruits like raisin, plum, dried cherry, fig, and prune. The beer has a high carbonation factor and a noticeable alcohol warmth.
How does Belgian Dark Strong Ale differ from other Belgian beers?
Belgian Dark Strong Ale is intensely malty but not just a malt bomb. It can have notes of sweetness and even a creamy mouthfeel.
The beer is versatile, and brewers can experiment with various ingredients, such as oak chips or dark honey, to add unique flavors.
What are some recommended ingredients for brewing a Belgian Dark Strong Ale?
For brewing a Belgian Dark Strong Ale, a high-quality Pilsner malt is recommended as the base malt. Specialty malts like Special B, Munich or aromatic malt, and CaraMunich can add character and complexity.
An adjunct sugar addition, such as dark candi sugar, is common to add crisp lightness and dryness to the beer.
For hops, Styrian Goldings and Tettnang are suitable choices, with Saaz hops as a finishing touch.
Yeast is crucial for this style, with options like White Labs’ Belgian Golden Ale, Belgian Ale, Abbey IV Ale, or Wyeast’s Belgian Strong Ale, among others.
What food pairs well with Belgian Dark Strong Ale?
Belgian Dark Strong Ale pairs well with contrasting flavors. Some recommended food pairings include grilled skirt steak with chimichurri sauce, cheeseburgers with bacon jam, Korean-style tacos, and dark chocolates.
Cheeses like Aged Chevre, Colby, Gorgonzola, Triple Creme, Asiago, Gontina, and Parmesan also complement the beer’s flavors.
Why is Belgian beer, especially the Dark Strong Ale, so strong?
Belgian Dark Strong Ale has a high original gravity, often ranging between 1.075 and 1.110 OG, resulting in an alcohol by volume (ABV) range of 8-12%.
The brewing process, ingredients, and yeast strains used contribute to the beer’s strength, giving it a rich and robust flavor profile.
The history of brewing in Belgium, with its monastic traditions and iconic breweries, has also played a role in the development of strong and flavorful beers.
Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. I brew on my BIAB system with my incredibly patient and understanding wife, adorable 9 year old daughter, and 12 year old brew dog.
