Família
Ale Belga Forte
Tipo
Ale
Status
ConsolidadoGuias
2016–2026 · 13 edições
Ale · Ale Belga Forte
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
4.4–6.4%
ABV
20–38
IBU
2.0–15.0
SRM
1.040–1.060
OG
Fruity esters are medium to medium-high. Low to medium-low level phenolics may or may not be present. If present phenolics should not be harsh or dominant and should be in harmony with the ester profile and other attributes. Fruity and spicy black attributes derived from Belgian yeast are common. Diacetyl should not be present. In more traditional versions, Brettanomyces yeast-derived aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, or leather-like, may be present. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
Medium to high and characterized by any of floral, herbal, woody or other attributes typical of European-type hops. 25
Straw to amber
Low, but providing foundation for the overall balance. If used, specialty grains (malted or unmalted wheat, spelt, etc.) may have a noticeable character. •
Very low to low
5.0–7.0%
ABV
20–35
IBU
5.0–14.0
SRM
1.048–1.065
OG
A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile, and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.
A pleasantly aromatic mix of fruity-spicy yeast and hops. The fruity esters are moderate to high, and often have a citrus fruit, pome fruit, or stone fruit character. Low to moderately-high spicy notes are often like black pepper, not clove. Hops are low to moderate and have a continental character (spicy, floral, earthy, or fruity). The malt is often overshadowed, but if detected is lightly grainy. Spices and herbs optional, but must not dominate. Sourness optional (see Comments). Strong versions have more aromatic intensity, and can add a light alcohol and moderate malt character. Table versions have less intensity and not have an alcohol character. Darker versions add malt character associated with darker grains.
Pale gold to deep amber in color, sometimes pale orange. Long-lasting, dense, rocky white to ivory head. Belgian lace. Unfiltered, so clarity is variable (poor to good) and may be hazy. Effervescent. Darker versions can be copper to dark brown. Stronger versions may be a little deeper in color.
A balance of fruity and spicy yeast, hoppy bitterness, and grainy malt with moderate to high bitterness, and a very dry finish. The fruity and spicy aspects are medium-low to medium-high, and hop flavor is low to medium, both with similar character as in the aroma (same descriptors apply). Malt is low to medium, with a soft, grainy palate. Very high attenuation, never with a sweet or heavy finish. Bitter, spicy aftertaste. Spices and herbs optional, but if used must be in harmony with the yeast. Sourness optional (see Comments). Darker versions will have more malt character, including flavors from the darker malts. Stronger versions will have greater malt intensity, and a light alcohol note.
Light to medium-low body. Very high carbonation. Effervescent. Light warming alcohol optional. Sourness rare but optional (see Comments). Stronger versions can have up to medium body and be somewhat warming. Table versions have no warmth.
Exemplos comerciais
