How to Brew Belgian IPA: Merging Hoppy Heights with Belgian Complexity

Belgian IPA is an IPA with the fruit and spice notes that usually derive from the use of Belgian yeast. This specialty IPA tends to be lighter in color and more attenuated.

Some say the Belgian IPA is a cross between an American IPA and a Belgian Tripel.

The difficult part of this beer is pairing the hops with the yeast so the outcome does not become muted or clashing. 

Hops in Belgium

Brewing in Belgium goes back some 2000 years. The first recorded use of hops was in Picardy, France in 822 A.D.

Since Picardy is some 125 miles away from Belgium, it is possible and probably even likely that hops were involved in Belgian brewing around the same time period.

By the 1300s, hops were being grown in some of the low countries, including Belgium. 

Hoppy Beers in Belgium

Evidence of hoppy Belgian beers was discovered with Brouwerji Van Eecke’s offering, Poperings Hommel ale. This brewery first brewed this beer in 1981.

Well before the IPA craze, this beer contained four different hops and contained an IBU rating of around thirty to forty. Much of hoppy Belgian beers were inspired by the American craft beer movement. 

The First IPA-Inspired Belgian Beer

Urthel Hop-it was the first IPA-inspired hoppy Belgian beer brewed by Hildegard van Ostaden. It was after a trip to the United States in 2005 that grew his curiosity and interest in the hoppy style.

De Rank XX Bitter and Houblon Chouffe also came about a year later. Stone Brewing Company’s Cali-Belgique was also released in 2008. 

Style Profile for Belgian IPA

Appearance

Belgian IPA are light golden to amber in color. The beer’s clarity is usually dependent upon dry hopping. The beer can be really clear or very hazy. Long-lasing moderate to large head with an off-white color. 

Aroma

The aroma of an Belgian IPA is smooth and that of sweet grain maltiness. Light caramel and some sweetness from the Belgian candi sugar.

Hop aroma should be moderate to high. Fruity esters of apples, bananas, and pear can be moderately high. Clove-like phenols should be light, but are still present.  

Flavor

The Belgian yeast is in the forefront in the initial flavor of this beer style. The clove-like phenols and the fruity esters of apples, bananas, and pear are present in the taste.

Bitterness of the beer may be high and may be heightened by the spiciness from the yeast. Dry finish with lingering sweetness.  

Mouthfeel

The body of this beer is dependent on the carbonation level of the beer. Usually ranges from light to medium. Carbonation level can range from medium to high.

Some warming from higher alcohol content. 

Food Pairing

The dryness and the high bitterness of this beer works really well with spicy foods. Asian, Indian, Mexican, Vietnamese foods all come to mind. A peppercorn rubbed steak, spicy fish tacos, spicy shrimp pasta all come to mind.

Sharp and tangy cheeses pair well with a Belgian IPA. Sharp aged cheddar, goat cheese or blue cheese all pair well. Desserts should not be ignored here. Fruity desserts like pineapple upside down cake and creme brulee are good options. 

Tips for Brewing your own Belgian IPA

Grain

Domestic 2-Row or pale ale usually make 80 to 100% of the bill. There should be a low malt profile to this beer. Also, keep specialty malts constrained. Crystal malts should be used sparingly, less than 5% of the grain bill.

Some light Munich or Belgian biscuit malt can also be considered. The ultimate goal is to make a drier beer that will accentuate the hop profile of the beer. To this point, adjunct sugar is commonly used for two reasons.

One, it will boost the alcohol content that Belgian IPAs are known for and two, the sugar will dry out the beer. Adjunct sugars can make up 30% of the recipe’s bill. 

Hops

Hops selection is pretty open with this style. However, there are some things to consider. The major thing to consider is how the hop flavor will play with the Belgian yeast.

If the hops and yeast do not work well together, the outcome may be either the hops or the yeast muting the other or clashing. In most cases hops that possess fruity, floral, or spicy notes are going to play nicely with the Beligian yeast.

European hops, specifically noble hops, are usually a safe bet.   

Yeast

A dry fermenting yeast is what you are looking for since the beer should be dry to accentuate the hops.

White Labs Abbey Ale WLP530 or Belgian Strong Ale WLP545 and Wyeast Belgian Ardennes 3522 or Belgian Abbey 1214 are good choices for liquid yeasts.

As for dry yeast, Safbrew Abbaye BE-256 or Mangrove Jack’s Belgian Tripel are good choices as well.  

Belgian IPA the By the Numbers

• Color Range: 5 – 15 SRM
• Original Gravity: 1.058 – 1.080 OG
• Final Gravity: 1.008 – 1.016 FG
• IBU Range: 50 – 100
• ABV Range: 6.2 – 9.5%

Belgian IPA Recipe

Grain

• 78 %           10 lbs         Pilsner; Belgian     
• 15 %             2 lbs         Belgian Pale Malt
•   7 %             1 lb           Biscuit Malt  

Hops

• 2.00 oz         Styrian Goldings – Boil 60 min
• 1.00 oz         Saaz – Boil – 15 min
• 1.00 oz         Tettnang – Boil 15 min
• 1.00 oz         Tettnang – Boil   0 min

Yeast

• 1.0 pkg   Wyeast Belgian Ardennes #3522

Directions

• Mash at 152°F (66°C) for 60 mins
• Boil for 60 mins 

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Frequently Asked Questions

What is the flavor profile of a Belgian IPA?

A Belgian IPA merges the hop-forward nature of an IPA with the fruit and spice notes typically derived from Belgian yeast. In essence, it’s a harmonious blend between an American IPA and a Belgian Tripel.

The taste experience begins with the prominence of Belgian yeast, followed by clove-like phenols and fruity esters of apples, bananas, and pears.

The bitterness of the beer may be high, which could be accentuated by the spiciness from the yeast, leading to a dry finish with a lingering sweetness.

How does the hop selection impact the Belgian IPA recipe?

The hop selection is critical as it must pair well with the Belgian yeast to avoid flavor muting or clashing. Generally, hops with fruity, floral, or spicy notes complement the Belgian yeast well.

European hops, specifically noble hops, are often considered a safe bet for this style as they align well with the Belgian yeast’s flavor profile, ensuring a balanced and tasteful outcome.

What yeast is recommended for brewing a Belgian IPA?

For a Belgian IPA, a dry fermenting yeast is advisable as the beer should have a dry character to accentuate the hops.

Some good choices for liquid yeasts include White Labs Abbey Ale WLP530 or Belgian Strong Ale WLP545, and Wyeast Belgian Ardennes 3522 or Belgian Abbey 1214.

For dry yeast, Safbrew Abbaye BE-256 or Mangrove Jack’s Belgian Tripel are suitable options. These yeasts help in achieving the desired dryness and complement the hop profile of a Belgian IPA.

How does the grain composition affect the Belgian IPA?

The grain bill is a critical aspect of the Belgian IPA recipe, where Domestic 2-Row or pale ale usually constitutes 80 to 100% of the grain bill.

The aim is to maintain a low malt profile to accentuate the hop character. Specialty malts should be used sparingly, with crystal malts making up less than 5% of the grain bill.

A small proportion of light Munich or Belgian biscuit malt can also be considered. Adjunct sugars can contribute to both boosting the alcohol content and drying out the beer, aligning with the characteristic profile of a Belgian IPA.

Are there any specific tips for brewing a hoppy Belgian IPA?

Brewing a hoppy Belgian IPA involves careful consideration of the hops and yeast combination to avoid flavor discordance. The hops should exhibit fruity, floral, or spicy notes to mesh well with the Belgian yeast.

The grain bill should be designed to result in a drier beer that accentuates the hop profile. Additionally, the inclusion of adjunct sugars can help in achieving the desired alcohol content and dryness, essential characteristics of a Belgian IPA.

Lastly, exploring different hop and yeast combinations can be a route to brewing a distinctive and flavorful Belgian IPA.