24. Belgian Ale

요약

• 24A(Witbier) 독일 바이스비어와 달리 코리앤더의 스파이시, 오렌지의 시트러시가 있는, 저장 않고 신선하게 마시는 맥주 
• 24B(Belgian pale ale) 플레미쉬 지방 맥주. 영국 페일에일의 영향을 받았으나, 보다 복잡한 몰티함과 이스티함이 있음. 여타 벨지안 맥주보다는 덜 이스티함. '페일'이라지만 앰버에서 출발
• 24C(Biere de garde) 북부 프랑스의 몰트 포워드 맥주. 메르첸과 유래가 같다. 

24A. Witbier 

Aroma

• malt aroma: moderate sweetness
• moderate perfumy coriander
• moderate zesty, citrusy-orangy fruitness
• vegetal, celery-like, or ham-like aromas are inappropriate

Appearance

• very pale straw~very light gold
• very cloudy from starch/yeast haze
• dense, white, moussy head, should be good retention  

Flavor

• malty-sweet grain(w/ honey, vanilla)
• zesty, orange-citrusy fruitiness 
• hop flavor: herbal spicy(w/ coriander)
• hop bitterness: low to medium-low
• bitterness from orange pith should not be present

Mouthfeel

• medium-light to medium body
• high carbonation
• no harshness or astringency from orange pith

Style comparison

• w/ weissbier: similar, but w/ spice and citrus character coming from additions

History and Comments

the beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are more desirable. a 400-year old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden.  

Hoegaarden wit

24B. Belgian Pale Ale

Aroma

• malt aroma: moderate
• hop aroma: low to moderate
• moderate to moderately high fruitiness(orange, or pear-like)

Appearance

• amber~copper 
• head fades more quickly than other Belgian beer

Flavor 

• malt flavor: moderate toasty, biscuity, nutty, light caramel/honey
• moderate to moderately high fruitiness
• hop aroma: medium-low to low
• hop bitterness: medium high to medium low
• peppery phenol(optional)

Mouthfeel

• medium to medium-light body
• medium to medium-high carbonation

Style comparison

• w/ England pale ale: similar, w/ a slightly different yeast, a more varied malt profile
• w/ other Belgian beers: less yeast character

History and Comments

most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers. produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after WWⅡ with some influence from Britain.

De Koninck

24C. Biere de Garde 

Aroma

• malt aroma: prominent malty sweetness
• hop aroma: little to no
• low to moderate esters

Appearance

• golden blonde~reddish-bronze
• well-formed head, white to off-white, average persistence 

Flavor

• malt flavor: medium to high, toasty-rich, biscuity, toffee-like, light caramel 
• low to moderate esters and alcohol
• hop flavor: low to no(paler version may be higher)
• hop bitterness: medium-low

Mouthfeel

• medium to medium-light body
• moderate to high carbonation
• moderate alcohol warming

Style comparison

• w/ Belgian saison: rounder, richer, malt-focused, lacks of spicy and bitter

History and Comments

three main variations are included in the style: the brown, the blonde, and the amber. attenuation rates are in the 80-85% range. some fuller-bodied examples exist, but these are somewhat rare. name literally means "beer which has been kept or lagered". a traditional artisanal ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather.

Jenlain