How To Brew Belgian Strong Golden Ale: High ABV and Complex Flavor Jewel of Belgian

Belgian Strong Golden Ale on the surface looks innocent and rather unassuming. Pale in color, appealing aromas, well carbonated, and drinkable until its last sip.

Nevertheless, the Belgian Strong Golden Ale can sneak up on you and make you re-think what you have thought about Belgian beers all along. 

Jan-Leonard Moortgat

Moortgat Brewery in Breendonk was founded by Jan-Leonard Moortgat in 1871. Among 4,000 other breweries open for business at this time, this brewery did not stand out much.

It was very much like the other farmhouse breweries brewing mostly dark ales. Overtime, Jan-Leonard changed that and gained a following. 

Keeping the It in the Family

Moortgat handed over the brewery to his sons, Albert and Victor. At first the sons tried to make their mark by serving English style ales since they were the popular beer style at the time.

Albert’s dream was to create his own beer based on English ales.

In 1918, Moortgat Brewery released Victory ale to help celebrate the end of World War I. 

Making Their Mark

Albert Moortgat travled around the UK during 1918 searching for a yeast source that would help him create his own English inspired ale. His search did not go over very well with Belgian brewers or UK brewers for that matter.

The UK brewers claimed he was snooping around. In Scotland, Moortgat finally received a break and was able to procure a bottle of McEwan’s Scotch ale. 

Beer Stories (History)

Stories floated around about how Moortgat received that bottle of McEwan’s. Some have said that the bottle was taken without the brewer’s knowledge.

Some, such as beer writer Michael Jackson, claim that McEwan’s was being imported to Belgium at the time and that was how Albert gained his bottle. Jackson’s story tends to contradict what is written on Duvel website. 

Isolation

Jean de Clerck, a famous Belgian brewing scientist help Moortgat to analyze his 

Yeast. It was then that both men realized there were between ten to twenty different strains that were being used in this beer. The strain was isolated and a single strain was chosen. This strain was still being used by Duvel today.

The Devil

In 1923, a tasting session of the beer took place. A local shoemaker, Van De Wouwer, was so excited about this beer that he shouted, “Dit is een echte duivel” which translates to “This is the real devil.”

Obviously referring to the beers 8.5% alcohol kick.  

Style Profile for Belgian Strong Golden Ale 

Appearance

This beer should appear yellow to medium range gold. Good clarity and carbonation. A long lasting, tall, rocky clean white head is what is expected. The head will leave a noticeable lacing on the glass. 

Aroma

There is subtle malt character, fruity esters, spice phenols, and floral hop notes that make up this beer’s aroma. The fruity esters are flavors of orange, apple, and pear.

The spicy and peppery phenols will range from low-medium to medium. The malt character ranged from subtly sweet grain character to almost unnoticeable. The beer should not be perceived as hot. 

Flavor

Much like the aroma, the malt takes a back seat to the spicy phenols, fruity esters and the warming alcohol presence. Peppery phenols are low to medium with a somewhat higher level of fruity esters.

The fruit esters come across as orange, apple, and pear. Hop bitterness is moderate to high. The high level of carbonation in this style also contributes to the high perceived bitterness.

The beer will have low to moderate perceived alcohol. Beer is dry to very dry, with a slight bitterness in the aftertaste. 

Mouthfeel

Mouthfeel is light to medium. High carbonation. There should be some slight warming from the alcohol, but should not be perceived as hot. 

Food Pairings

When it comes to pairing a Belgian Stong Golden ale with food, think spicy foods. Salads made with spicer greens such as arugula, mustard greens, or dandelion.

Cajun, Indian, and Thai foods work well alongside this style as well. Fish and seafood work well also. Desserts that are made with pears, apples, and even peaches work well with this style. 

Tips for Brewing your own Belgian Strong Golden Ale 

Grain

A good quality pilsner malt is used for the grain bill for this style. Sometimes only pilsner malt and dextrose sugar is used; Duvel is known for doing just that.

Sometimes brewers have used pilsner malt along with wheat, pale malt, Vienna, Aromatic, or Munich malt. Adding these malts will make the beer heavier. 

Hops

The hop profile for this style is rather assertive. German noble varieties such as Tettenag, Saaz, Hallertauer, and Spalt. All of these choices give off a nice floral, spicy notes that work well with the soft lager-character of this beer style.

Also you can consider Styrian Golding, Mount Hood, Liberty, Brewer’s Gold, Fuggles, Santiam, and East Kent Goldings. 

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 Strong Golden Ale By the Numbers

• Color Range: 3 – 6 SRM
• Original Gravity: 1.070 – 1.095 OG
• Final Gravity: 1.005 – 1.016 FG
• IBU Range: 22 – 35
• ABV Range: 7.5 – 10.5% 

Belgian Strong Golden Ale Recipe

Grain

• 85%         12 lbs     Pilsner Belgian
• 15%          2 lb        Corn Sugar (Dextrose) 

Hops

• 1 oz         Stryian Goldings – Boil – 60 min
• 1 oz         Saaz- Boil – 15 min

Yeast

• 1.0 pkg   Wyeast Belgian Strong Ale #1388

Directions:

1. Mash at 152°F (66°C) for 60 mins
2. Boil for 60 mins 

Save this for Later

Frequently Asked Questions

What is a Golden Ale and how does it differentiate from other ales?

A Golden Ale, specifically referring to the Belgian Golden Strong Ale in this context, is a type of ale known for its light golden to blonde color, high carbonation, and strong alcohol content.

Unlike other ales that might be darker and have a more malt-forward profile, Belgian Golden Strong Ales are generally more balanced or may lean towards a slightly hoppy or spicy character with a dry finish.

They are effervescent and often have fruity, complex aromas derived from the yeast and high fermentation temperatures.

How does the use of Belgian Candi Sugar contribute to brewing a strong beer like Belgian Golden Strong Ale?

Belgian Candi Sugar is a crucial ingredient in brewing Belgian Golden Strong Ale as it helps in achieving the high alcohol content characteristic of this beer style.

It is a type of sugar that is highly fermentable, which when utilized in brewing, can significantly increase the alcohol content without adding residual sweetness or body to the beer.

This allows for a drier, stronger beer while maintaining a lighter body and color which are characteristic of the golden ale style.

What are some key considerations when attempting the Belgian Golden Strong Ale recipe, especially for someone looking to mimic the Duvel beer?

When attempting the Belgian Golden Strong Ale recipe, aiming for a Duvel clone, attention to the fermentation process is crucial.

Duvel beer is known for its high carbonation and complex, fruity, and spicy yeast character which is achieved through a unique and meticulous fermentation regimen. Utilizing the right yeast strain, managing fermentation temperatures, and allowing for a sufficient conditioning period are key steps to achieving a Duvel-like Belgian Golden Strong Ale.

Additionally, the use of Belgian Candi Sugar as per the recipe will help in achieving the desired alcohol strength and dry finish.

Why are Belgian beers like the Belgian Golden Strong Ale so strong and what contributes to their distinctive strength?

Belgian beers, including the Belgian Golden Strong Ale, are traditionally strong due to a combination of brewing techniques and ingredients.

High gravity brewing, which involves using a high proportion of fermentable sugars, alongside the use of highly fermentable adjuncts like Belgian Candi Sugar, contribute to the higher alcohol content.

Moreover, the yeast strains used in Belgian brewing are often highly attenuative, meaning they convert a large proportion of sugars into alcohol, leading to a stronger beer.

Is there a notable difference between Belgian Golden Ale and Belgian Strong Ale, or are they terms used interchangeably?

Belgian Golden Ale and Belgian Strong Ale can often be terms used interchangeably, though some might argue subtle distinctions based on color, alcohol content, or regional brewing traditions.

Essentially, Belgian Golden Strong Ale is a subcategory of Belgian Strong Ale with a specific color, alcohol range, and taste profile. Belgian Strong Ale as a broader category might encompass a variety of strong ales from Belgium, including darker or differently flavored ales.

The terms aim to highlight the strength and origin of the beer, with the color being an additional distinguishing factor for the golden ale.