Belgian and French Origin

CATEGORY 28: BELGIAN-STYLE FLANDERS/OUD BRUIN ALES

A light- to medium-bodied deep copper to brown ale characterized by a slight vinegarlike or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Flanders Brown Ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor can be at low levels.

Original Gravity (°Plato):	1.044-1.056 (11-14 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.008-1.016 (2-4 °Plato)
Alcohol by weight (volume):	3.8-4.4% (4.8-5.2%)
Bitterness (IBU):	15-25
Color SRM (EBC):	12-18 (40-90 EBC)

Gold Cup Winner

Liefmans Goudenband

Brouwerij Liefmans (Liefmans Brewery)

Aalstrstraat 200

9700 Oudenaarde, Belgium

Brewmaster: Filip de Velder

Established 1679

Production: 25,600 bbl. (30,000 hl.)

The exact date the brewery was founded is not known, but an excise registry confirms that the brewery was in full activity in 1679. Over 300 years later, beer is still fermented at Liefmans in Oudenaarde. In the early 1990s Brewery Riva of Dentrergem bought Liefmans Brewery. It is at Brewery Riva

At left, Filip de Welder, Brewmaster

that the wort is produced, but so unique are the environment and fermentation at the original brewery that the unfermented wort is trucked to Oudenaarde for a complex fermentation involving a century-old combination of yeast and bacteria. Fermentation occurs first in open tanks and secondarily in closed tanks. Young beer is stored for several months, after which blends of different batches are combined to establish the consistent character of Liefmans brown ales. Like homebrew, Liefmans Goudenband is bottle-conditioned with a small dose of sugar, then is stored in vast cellars for at least three months before being released for sale. Interestingly, the Gold Cup-winning Goudenband is a departure from the 5½ percent-alcohol Goudenband of years past, presently weighing in at a very strong 8 percent alcohol by volume. Liefmans Frambozen (raspberry) and Liefmans Kriek (cherry) are produced from a brown ale wort of lesser strength and then combined with fruit after three or four months of fermentation and aging. The addition of fruit initiates new fermentation, after which the beer is aged further before bottling. The complex flavors of all three Liefmans products develop with age. It certainly is a matter of personal preference deciding at which point to enjoy these special and unique products.

CHARACTER DESCRIPTION OF GOLD CUP-WINNING LIEFMANS GOUDENBAND

The experience begins with the pop of a cork, then continues with greetings from a brown-hued ale with glimpses of orange. Complex and intelligible, an exotic aroma becomes a prelude to an anticipated acidic-sour flavor. But first a slight effusion of aromatic, sweet, caramel, toasted/roasted malt character glimmers through the bold acidity and fruitiness. There is a sense of mysteriousness and antiquity evoked as one dwells with the exotic. Then, like a whisper, a chocolatelike aroma emerges in harmony with the overall complex aromatic character. Any hop character is all but lost in the balance of fruitiness and malt. If one stays with the aroma long enough, the sour-acidic aroma becomes a cross between oxidized-acetic acid and lactic acid that is woody in nature; the acidity is not extreme in sharpness. Like a sweet and sour plum, the skin harboring the acidity while the flesh awaits voluptuously.

First flavor impression is acidic but then is suggestive of the malty brown-ale character it might have originally had, save for its gentle migration to acidification. Toasted and roast malts soften the character of the sourness. Sourness is punctual, and does not linger. Hop bitterness is very subdued and at threshold, thus creating a complex harmony with fermented sourness and malt sweetness. High end note of sourness without pucker.

Body is medium to low in the mouth feel. The recurring theme of sourness tends to clean the palate with a sensation of dryness.

• Recipe for 5 U.S. gallons (19 liters) Liefmans Goudenband

Targets:

Original Gravity: 1.079 (19)

Final Gravity: 1.017 (4.2)

Alcohol by volume: 8%

Color: 20 SRM (40 EBC)

Bittering Units: 15

ALLGRIN RECIPE AND PROCEDURE

2½ Ibs.	(1.1 kg.)	French 2-row Prisma pale malt
4 Ibs.	(1.8 kg.)	French 2-row Alexis pale malt
4 Ibs.	(1.8 kg.)	French Munich malt-7 Lovibond (15 EBC)

Note: 6½ lbs. (3.0 kg.) of American 2-row can be substituted for pale malt. Use other European Munich malt if French is not available.

2 Ibs.	(0.9 kg.)	Belgian CaraMunich-70 Lovibond (150 EBC)
2½ Ibs.	(1.1 kg.)	Belgian CaraVienne-22 Lovibond (60 EBC)
15 Ibs.	(7.7 kg.)	Total grains

3	HBU	(85 MBU) German Hallertauer hops (pellets)—120 minutes (bittering)
2	HBU	(56 MBU) English Kent Goldings hops (pellets)-20 minutes (flavor)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Recommend culturing yeast from a bottle of Goudenband and then combining with a healthy fresh culture of a fruity ale yeast such as Wyeast 1098. Do not use Belgian Iambic yeast or Belgian or German Ale yeasts that produce banana esters or clove phenols.

A single-step infusion mash is employed to mash the grains. Add 15 quarts (14 l.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 l.) of 170-degree F (77 C) water. Collect 7 gallons (27 l.) of runoff, add bittering hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and let age for two or three months, preferably at about 70 degrees F (21 C).

When secondary aging is complete, prime with a fresh yeast culture and sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. Aging will create complexity and allow character to evolve.

MASH-EXTRACT RECIPE AND PROCEDURE FOR LIEFMANS GOUDENBAND

7 Ibs.	(3.2 kg.)	English amber dried malt extract
3 Ibs.	(1.4 kg.)	2-row pale malt
1 Ib.	(0.45 kg.)	Munich malt
½ Ib.	(0.23 kg.)	Belgian CaraMunich-70 Lovibond (150 EBC)
1 Ib.	(0.45 kg.)	Belgian CaraVienne-22 Lovibond (60 EBC)
5½ Ibs.	(2.5 kg.)	Total grains

4	HBU	(113 MBU) German Hallertauer hops (pellets)—75 minutes (bittering)
2.5	HBU	(71 MBU) English Kent Goldings hops (pellets)-20 minutes (flavor)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Recommend culturing yeast from a bottle of Goudenband and then combining with a healthy fresh culture of a fruity ale yeast such as Wyeast 1098. Do not use Belgian Iambic yeast or Belgian or German Ale yeasts that produce banana esters or clove phenols.

A single-step infusion mash is employed to mash the grains. Add 5½ quarts (5 l.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2½ gallons (7.6 l.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 l.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.

The total boil time will be 75 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 l.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-l.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and let age for two or three months, preferably at about 70 degrees F (21 C).

Silver Cup Winner

None

Bronze Cup Winner

Solstice Mystery Ale

Palmer Lake Brewing Co.

Palmer Lake, Colorado, USA

Very dark brown color with a ruby red tint. Extremely exotic fruity and licoricelike aroma. With hints of mysterious Belgian yeast character, the aroma of Solstice Mystery Ale suggests acidity and erotic fruitiness. Medium body with a clean finish. Rich flavor includes licorice-anise character followed by a deep, dark caramel fullness. No real cocoa or roast-malt characters emerge to confuse you. The hop level is adequate for balance, but is not the primary character of this beer. Wild, wild fruitiness that is almost plumlike. A wonderful combination of medium body, licorice, sweet maltiness and balanced bitterness. Curiously, everything is both definitive and complex. There are no fermentation flaws. A very creative and refreshing beer in the strange exotic style and spirit of Belgian Oud Bruins.

Brewery formulation uses Belgian CaraVienne, CaraMun-ich and Special “B” malts along with corn, oats, vanilla, coriander, anise and curaçao orange peel. Four-year-old American Mt. Hood hops are used for bitterness. Yeast used is a Belgian Rodenbach culture. In the words of the brewer, “We do not try to approximate style too closely.”

Estimated profile based on tasting

Original Gravity: 1.060 (15) indicated by the brewery

Final Gravity: 1.007 (2 indicated by the brewery)

Alcohol by volume: 7% indicated by the brewery

Color: 26-29 SRM (52-58 EBC)

Bittering Units: 30-33 (30 indicated by the brewery)

CATEGORY 29: BELGIAN-STYLE ABBEY ALE

This medium- to full-bodied, dark amber to brown ale has a malty sweetness and nutty, chocolate, roast-malt aroma. A faint hop aroma is acceptable. Medium to full body. Dub-bels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Fruity esters (especially banana) are appropriate at low levels. Head is dense and mousselike.

Original Gravity (°Plato):	1.050-1.070 (12.5-17.5 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.012-1.016 (3-4 °Plato)
Alcohol by weight (volume):	4.8-6.0% (6.0-7.5%)
Bitterness (IBU):	18-25
Color SRM (EBC):	10-14 (25-40 EBC)

Gold Cup Winner

None

Silver Cup Winner

Abbey Belgian Style Ale

New Belgium Brewing Co.

Ft. Collins, Colorado, USA

Bottle-conditioned, dark amber-brown ale with a deep red tint. Effusively complex fruitiness includes bananas. Hop aroma is absent. Mouth feel is medium-bodied. Fruitiness continues in the flavor. The perception of bitterness is relatively low, but with high maltiness and fruitiness, this impression may be deceiving because of the malt sweetness and banana. Many interesting flavors engage the palate in several stages. Fruitiness and banana are main characters, with fullness of pale, caramel and brown malts playing a supporting role. Bitterness is always in the background, emerging only for a cameo role and sensible lingering in the aftertaste. Surely the bottle refermentation is key to evolving the complex character of this wonderful ale. Worthy of the honor it has received.

Estimated profile based on tasting

Color: 19-21 SRM (38-42 EBC)

Bittering Units: 28-30

Bronze Cup Winner

St. Bernardus Tripel

Brouerij St. Bernardus

Watou, Belgium

Yeast sediment is firm, enabling a clear pour. Wonderful thick head develops, with Belgian lace forming on the sides of the glass as the foam retreats to a mustache level. Light golden in color. Intense, wildly pleasing and evocative fruitiness. But not a wild fruitiness. There is a difference. Banana is evident in aroma, but other well-aged, bottle-conditioned characters emerge to create a complex fruity character, joined eventually by a soothing mild vanilla character and a tangential flare of esterlike alcohols. Hop aroma is not apparent, but possibly there, overshadowed by complex fruitiness. Full-bodied mouth feel is accompanied by malt sweetness and secondary fruitiness in flavor. Bitterness is slow to develop, creeping upon the palate as an afterthought, joining the overall impression to help balance the intensity of alcohol, maltiness and fruitiness. Some higher alcohols create a slight solventlike impact. Full-flavored, full-bodied and very complex.

Brewery formulation uses Belgian dark malts with Belgian Northern Brewer and Belgian Saaz for bitterness, flavor and aroma.

Estimated profile based on tasting

Original Gravity: 1.075 (18) indicated by the brewery

Final Gravity: 1.026 (6.6) indicated by the brewery

Alochol by volume: 7.5% indicated by the brewery

Color: 5-6 SRM (10-12 EBC) (27 EBC indicated by the brewery)

Bittering Units: 35-39 (30 indicated by the brewery)

CATEGORY 30: BELGIAN-STYLE PALE ALE

Characterized by low but noticeable hop bitterness, flavor and aroma. Light to medium body and low malt aroma. Golden to deep amber in color. Noble hop types commonly used. Low to medium fruity esters evident in aroma and flavor. Low caramel or toasted-malt flavor acceptable. No diacetyl should be perceived. Chill haze is allowable at cold temperatures.

Original Gravity (°Plato):	1.044-1.054 (11-13.5 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.008-1.014 (2-3.5 °Plato)
Alcohol by weight (volume):	3.2-5.0% (4.0-6.0%)
Bitterness (IBU):	20-30
Color SRM (EBC):	3.5-12 (8-30 EBC)

Gold Cup Winner

None

Silver Cup Winner

Fat Tire Amber Ale

New Belgium Brewing Co.

Ft. Collins, Colorado, USA

Clear and alluring red-copper-amber color. Notable and intense biscuitlike sweetness followed by caramel malt character in the aroma. Biscuit aroma masks all evidence of hop aroma. Medium-bodied mouth feel. Flavor is very malty with a biscuitlike and caramel follow-up as in aroma. What is really remarkable is that I’ve had this beer so many times before on tap at local restaurants and bars under conditions that do no justice to the true character of this beer. It is served too cold. Only at temperatures of 45 degrees F (7 C) or above can Fat Tire’s true character really emerge. At colder temperatures malt character is numbingly absent. Fruitiness is suggested only if actively sought. Without being overdone, bitterness complements the malt richness. It is used to balance, not as a statement for bitterness. Clean aftertaste, finishes with biscuitlike and caramel memory. Medium body.

Estimated profile based on tasting

Color: 10-12 SRM (20-22 EBC)

Bittering Units: 30-33

Bronze Cup Winner

Orval Trappist Ale

Orval Trappist Monastery

Florenville, Belgium

Amber gold color. Refermented bottle-conditioned ale. A notable pour forms a rich, dense head that lingers and clings to the side of the glass. Aroma is intensely fruity, with a secondary role performed by a rich charge of hops. Spicy floral, yet subdued coriander aroma. Well-attenuated fermentation creates a knowingly deceiving very light body. Winy fruitiness. Hop flavor is recognized, but could easily be neglected for all the complexity of fruitiness and the special combination of brewery yeasts and bacteria. High in alcohol, yet well balanced. Hints of wild character, though not out of control. Aftertaste is a pleasant bitterness followed by a visit from a wild cherry, plumlike fruitiness, other complex esters and a floral hop and coriander flavor. And then hop and coriander are recalled.

Brewery formulation uses French CaraVienne malt with Hallertauer and Styrian Goldings for bitterness, flavor and aroma.

Estimated profile based on tasting

Original Gravity: 1.055 (13.5) indicated by the brewery

Final Gravity: 1.027 (0.7) two months after bottling indicated by the brewery

Alcohol by volume: 6.2% indicated by the brewery

Color: 9-11 SRM (18-22 EBC) (22 EBC indicated by the brewery)

Bittering Units: 35-40 (32 indicated by the brewery)

CATEGORY 31: BELGIAN-STYLE STRONG ALE

Belgian Strong Ales are often vinous, with darker styles typically colored with dark candy sugar. The perception of hop bitterness can vary from low to high, while hop aroma and flavor are very low. These beers are highly attenuated and have a highly alcoholic character, being medium-bodied rather than full-bodied. Very low or no diacetyl is perceived. Chill haze is allowable at cold temperatures.

Original Gravity (°Plato):	1.064—1.096 (16—24 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.012—1.024 (3—6 °Plato)
Alcohol by weight (volume):	5.6—8.8% (7.0—11.0%)
Bitterness (IBU):	20—50
Color SRM (EBC):	3.5—20 (8—80 EBC)

Gold Cup Winner

Pauwel Kwak

Brouwerij Bosteels

Kerkstraat 92

B-9255, Buggenhout, Belgium

Brewmaster: Antoine Bosteels

Established 1791

Production: 26,000 bbl. (30,000 hl.)

Award-winning Pauwel Kwak may be the quintessential winner of the World Beer Cup as far as any homebrewer is concerned. The beer and brewery were established over 200 years ago by the Flemish master brewer Pauwel Kwak. Quirky and unique, the Kwak ale, still true to its original recipe, was formulated as a homebrew in every sense of our tradition. Brewed to refresh travelers and stagecoach drivers, Pauwel Kwak was a welcome brew for all who passed through De Hoorn (“The Horn”), an infamous inn located near his stable and stagecoach stop. It was homebrewed in small batches with unique characters only homebrewers could fully appreciate. “Relax, don’t worry and have a homebrew” surely would have been uttered by horsemen, coachmen, postilions (side-kicks to us Americans) and weary travelers of the Flemish roads of old.

Interestingly, the brew became known—and is still sometimes referred to today—as the “coachmen’s brew.” So important were his coachmen and postilion customers that Pauwel Kwak specially designed a drinking vessel for them. It is a cone-shaped glass with a spherical bottom that resembles a small yard of ale. This glass could easily be passed up to the masters of the road without requiring them to dismount their carriages, thus circumventing the Napoleonic Code, which stated that coachmen could not get off to join their passengers in drink.

After Pauwel Kwak’s retirement from brewing, ownership passed into the hands of the Bosteels family. They have been continuously operating the brewery for six family generations. Over 80 percent of the brewery’s production is the fabled Pauwel Kwak. Only after World War II was Pauwel Kwak “exported” outside the village of Buggenhout, allowing people in select locations around the world to enjoy this memorable product. Fully two thirds of the brewery’s production is now exported, some of which may find its way to the United States by the time this book is published.

CHARACTER DESCRIPTION OF GOLD CUP-WINNING PAUWEL KWAK

Orange-light amber color with no red hue. Very rich, dense, white foam with “clingability” to the sides of the glass. Aroma is complex with a light blend of banana, fruitiness, chocolate and caramel. First impression of flavor is full-bodied with a fruity and complex character. Malty, caramel and slight chocolate notes are evident. The warmth of alcohol, accurately stated on the label at 8 percent by volume, certainly is perceived in tasting. There is no hop aroma or flavor to speak of, though bitterness is evident, balancing the overall character. The gentle, soft Goldings nature of hops and bitterness is not a primary flavor component.

• Recipe for 5 U.S. gallons (19 liters) Pauwel Kwak

Targets:

Original Gravity: 1.079 (19)

Final Gravity: 1.014 (3.5)

Alcohol by volume: 8%

Color: 14 SRM (28 EBC)

Bittering Units: 15

ALL-GRAIN RECIPE AND PROCEDURE

5 Ibs.	(2.3 kg.)	French Pilsener malt or other Pilsener malt
10 Ibs.	(4.5 kg.)	Belgian Munich malt-7 Lovibond (15 EBC)
15 Ibs.	(6.8 kg.)	Total grains

3	HBU	(85 MBU) English Challenger hops (pellets)—120 minutes (bittering)
2.5	HBU	(71 MBU) European Styrian Goldings hops (pellets)-15 minutes (flavor/aroma)
1	HBU	Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and ester-producing.

A single-step infusion mash is employed to mash the grains. Add 15 quarts (14 1.) of 167-degree F (75 C) water to the crushed grain, stir, stabilize and hold the temperature at 150 degrees F (65.5 C) for 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 5 gallons (19 1.) of 170-degree F (77 C) water. Collect 7 gallons (27 1.) of runoff, add bittering hops and bring to a full and vigorous boil.

The total boil time will be 120 minutes. When 20 minutes remain, add flavor hops. When 10 minutes remain, add Irish moss. After a total wort boil of 120 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month, preferably at about 70 degrees F (21 C).

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

MASH-EXTRACT RECIPE AND PROCEDURE FOR PAUWEL KWAK

6 Ibs.	(2.7 kg.)	English amber dried malt extract
1½ Ibs.	(0.7 kg.)	French Pilsener malt or other Pilsener malt
3½ Ibs.	(1.6 kg.)	Belgian Munich malt-7 Lovibond (15 EBC)
5 Ibs.	(2.3 kg.)	Total grains

4	HBU	(113 MBU) English Challenger hops (pellets)-60 minutes (bittering)
2.5	HBU	(71 MBU) European Styrian Goldings hops (pellets)-15 minutes (flavor/aroma)
1	HBU	Czech Saaz hops (pellets)-15 minutes (flavor/aroma)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 1214 Belgian Ale yeast suggested; it is high-gravity- and ester-producing.

A step infusion mash is employed to mash the grains. Add 5 quarts (4.8 1.) of 140-degree F (60 C) water to the crushed grain, stir, stabilize and hold the temperature at 133 degrees F (56 C) for 30 minutes. Add 2.5 quarts (2.4 1.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 2 gallons (7.6 1.) of 170-degree F (77 C) water. Collect about 3 gallons (11.5 1.) of runoff. Add malt extract and bittering hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 15 minutes remain, add flavor hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and age for one month, preferably at about 70 degrees F (21 C).

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

Silver Cup Winner

La Chouffe

Brasserie D’Achouffe

Achouffe, Belgium

Golden pale color with a slight chill haze. From the notably dense, rich head emerges all that the label indicates: 8 percent alcohol by volume, bottle conditioning, Pilsener malts, English Goldings and Saaz hops, coriander for spice. Full mellow fruitiness marries nicely with the floral nature of coriander spice. Fruitiness is a bit reminiscent of banana, but not overtly so. Goldings hop aroma is largely masked by the coriander, but evident if sought. Well-rounded medium- to full-bodied mouth feel. Fruity flavors with hints of banana and the zesty combination of coriander and alcohol. Because of so much malt fullness, the alcohol is not bitter or overt, simply warming in the aftertaste and the mind’s eye. Bitterness is soft and gentle, balancing the bigness of this ale. Aftertaste is slightly bitter after the sweetness and floral character subside. All characters seem clear and absent of interference. A very clean beer.

Estimated profile based on tasting

Alcohol by volume: 8% as indicated on the label

Color: 5 SRM (10 EBC)

Bittering Units: 35-36

Bronze Cup Winner

None

CATEGORY 32: BELGIAN-STYLE WHITE (OR WIT)/BELGIAN-STYLE WHEAT

Belgian White Ales are brewed using unmalted and/or malted wheat and malted barley, and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of noble-type hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a low fruity-ester content.

Original Gravity (°Plato):	1.044-1.050 (11-12.5 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.006-1.010 (1.5-2.5 °Plato)
Alcohol by weight (volume):	3.8-4.4% (4.8-5.2%)
Bitterness (IBU):	15-25
Color SRM (EBC):	2-4 (5-10 EBC)

Gold Cup Winner

Hoegaarden White Beer

Brouwerij de Kluis

46 Stoopkens Straat

3320 Hoegaarden, Belgium

Brewmaster: Eddy Van Der Heggen

Established 1978 (give or take 400 years)

Production: 632,000 bbl. (740,000 hl.)

According to municipal archives, breweries existed in Hoegaarden by the year 1318. This was a land of people who always loved their beer. In the seventeenth century the southern provinces of the Netherlands (of which Hoegaarden is a part) boasted 3,223 breweries. In 1880 Hoegaarden supported 85 breweries with only 2,000 inhabitants! But times have changed. Now there are barely 100 breweries in all of Belgium, Brouwerij de Kluis being one of them.

In centuries past the most popular beer style of the region was known as wit beer, a white, cloudy, spicy brew, made from local barley malt and wheat. Its popularity played itself out, and along with the industrialization of the region, the last brewery closed its doors in Hoegaarden in 1957. It was the reminiscence of a local milkman that brought white beer back from its grave. Brewing from his kitchen with homemade equipment, the milkman, along with the encouragement of close and thirsty friends, set out making the fabled cloudy white beer he had learned to make by watching brewmasters when he was a boy. That was in 1965. By 1978 a soft-drink factory was converted into a large white beer brewery and the new Hoegaarden Brewery was on its legendary way. In 1985 a fire leveled the brewery, but it was soon rebuilt to continue reviving the appreciation for Belgian white beer throughout the world. Soon after the fire, the milkman sold the brewery to the large brewery In-terbrew, which has maintained the Hoegaarden white beer tradition since.

Town of Hoegaarden

The milkman is Pierre Celis, who moved to Texas and established a Belgian-style American white beer brewery, The Celis Brewery.

Besides the award-winning Hoegaarden White Beer, the brewery also produces Hoegaarden Grand Cru (a stronger and more complex version of the White Beer), Forbidden Fruit (a strong, dark ale reminiscent of Grand Cru with roasted malt) and Julius (a blond all-malt strong ale).

CHARACTER DESCRIPTION OF GOLD CUP-WINNING HOEGAARDEN WHITE BEER

Extremely pale in color. Bottle-conditioned with yeast haze appropriately evident. Very exceptional fine, white, satiny head with great head retention. Citrusy sweet lemonlike floral aroma attributable to coriander and curaçao orange peel. Slight banana fruitiness from fermentation but certainly not aggressive. Wonderful fresh, sassy and sexy yeast aroma. The floral notes of coriander, orange peel and herbal hops blend to become one complex alluring siren, clothed in sheer satin. First flavor impression finds the beer notably effervescent. Floral and fruity flavors blossom, but are not acidic. Full, sensual mouth feel without bitterness. Clean aftertaste refreshes.

• Recipe for 5 U.S. gallons (19 liters) Hoegaarden White Beer

Targets:

Original Gravity: 1.048 (12)

Final Gravity: 1.010 (2.5)

Alcohol by volume: 5%

Color: 4 SRM (8 EBC)

Bittering Units: 13

ALL-GRAIN RECIPE AND PROCEDURE

4½ Ibs.	(2 kg.)	Belgian 2-row Pilsener malt
4½ Ibs.	(2 kg.)	flaked unmalted wheat
9 Ibs.	(3.2 kg.)	Total grains

2.5	HBU	(71 MBU) American Nugget hops (pellets)-75 minutes (bittering)
1	HBU	(28 MBU) Czech Saaz hops (pellets)-15 minutes (flavor)
1.2	HBU	(33 MBU) European Styrian Goldings hops (pellets)-15 minutes (flavor)	1	oz.	(28 g.) freshly ground coriander seed
¼	oz.	(7 g.) dried ground cura?ao orange peel
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 3944 Belgian Witbier yeast is recommended.

A step infusion mash is employed to mash the grains. Add 9 quarts (8.6 1.) of 130-degree F (54.5 C) water to the crushed grain, stir, stabilize and hold the temperature at 122 degrees F (50 C) for 30 minutes. Add 4.5 quarts (4.3 1.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4.5 gallons (17 1.) of 170-degree F (77 C) water. Collect about 6 gallons (23 1.) of runoff, add bittering hops and bring to a full and vigorous boil.

The total boil time will be 75 minutes. When 15 minutes remain, add flavor hops and Irish moss. When 5 minutes remain, add ½ ounce (14 g.) of coriander seed and ¼ ounce (7 g.) orange peel. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and add remaining ½ ounce (14 g.) crushed coriander seed. Allow to age for two weeks.

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

MALT-EXTRACT RECIPE AND PROCEDURE FOR HOEGAARDEN WHITE BEER

Wyeast 3944 Belgian Witbier yeast is recommended.

Add the malt extract and bittering hops to 2.5 gallons (9.5 1.) of water and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 15 minutes remain, add flavor hops and Irish moss. When 5 minutes remain, add ½ ounce (14 g.) of coriander seed and ¼ ounce (7 g.) orange peel. After a total wort boil of 60 minutes, turn off the heat, separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19 1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter and add remaining ½ ounce (14 g.) crushed coriander seed. Allow to age for two weeks.

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated.

Silver Cup Winner

Wit

Spring Street Brewing Co.

New York, New York, USA

Light amber color. Intriguing and mystical toasted-malt aroma accompanied by a touch of caramel lurking in the background. The very refreshing and zesty aromatic character of coriander spice takes the spotlight and welcomes indulgence. Perhaps there is a soft noble hop aromatic, but it may be the imagination after the strong performance of other characters. Medium- to light-bodied mouth feel. A clean, dry finish and very little bitterness. The small amount of bitterness plays a supporting role to the other characters, contributing only to the balance. Taste is very smooth and clean. A soft, gentle yeast character contributes to the overall memory if sediment is poured with the beer. Perhaps there is a bit of orange-peel fruitiness, but in very reserved amounts. A unique beer, easy to drink, digest, enjoy and discuss.

Estimated profile based on tasting

Color: 5-6 SRM (10-12 EBC)

Bittering Units: 17-19

Bronze Cup Winner

Celis White

Celis Brewery Inc.

Austin, Texas, USA

Very pale, light straw color. Slightly hazy from yeast sediment and wheat. Notable foam clinging to glass. Aroma is actively complex and explosive. Fruity (very low in banana character), spicy and clovelike aroma with some coriander evident as well. Yeast sediment contributes to aroma and flavor. Citrus from orange peel and a mild clove flavor. Light body with a dry finish is associated with a complex and active flavor. A fun and enjoyable beer with very low bitterness. Fruitiness is slightly reminiscent of blueberries. Orange peel is accented as beer warms. Not to be served at very cold temperatures, otherwise you’ll miss a lot of the complex character. An American classic in the Belgian tradition.

Estimated profile based on tasting

Color: 3-4 SRM (6-8 EBC)

Bittering Units: 20-22

CATEGORY 33: BELGIAN-STYLE LAMBIC

A. SUBCATEGORY: BELGIAN-STYLE LAMBIC

These unblended, naturally fermented Iambic beers are intensely estery, sour and acetic-flavored. They are low in CO₂. These haze beers are brewed with unmalted wheat and malted barley. They are quite dry and light-bodied and very low in hop bitterness. Cloudiness is acceptable.

Original Gravity (°Plato):	1.044-1.056 (11-14 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.000-1.010 (0-2.5 °Plato)
Alcohol by weight (volume):	4-5% (5-6%)
Bitterness (IBU):	11-23
Color SRM (EBC):	6-13 (15-33 EBC)

B. SUBCATEGORY: BELGIAN-STYLE GUEUZE LAMBIC

These unflavored, blended and secondary-fermented Iambic beers may be very dry or mildly sweet and are characterized by an intensely fruity-estery, sour and acidic flavor. These pale beers are brewed with unmalted wheat, malted barley and stale, aged hops. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light-bodied.

Original Gravity (°Plato):	1.044-1.056 (11-14 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.000-1.010 (0-2.5 °Plato)
Alcohol by weight (volume):	4.0-5.0% (5.0-6.0%)
Bitterness (IBU):	11-23
Color SRM (EBC):	6-13 (15-33 EBC)

C. SUBCATEGORY: BELGIAN-STYLE FRUIT LAMBIC

These beers, also known by the names Framboise, Kriek, Peche and others, are characterized by fruit flavor and aroma. The intense color reflects the choice of fruit. Sourness dominates the flavor profile. These flavored lambic beers may be very dry or mildly sweet.

Original Gravity (°Plato):	1.040-1.072 (10-17.5 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.008-1.016 (2-4 °Plato)
Alcohol by weight (volume):	4.0-5.5% (5.0-7.0%)
Bitterness (IBU):	15-21
Color SRM (EBC):	NA. Light color takes on hue of fruit.

Gold Cup Winner

Lindemans Cuvée René Grand-Cru Gueuze Lambic

Lindemans Brewery

257 Lenniksebaan

1712 Vlezenbeek, Belgium

Brewmaster: René Lindeman

Established 1811

Production: 21,000 bbl. (25,000 hl.)

Lindemans Brewery is a very real farmhouse brewery on the outskirts of Brussels, in the town of Vlezenbeek. It began producing beer for sale in 1811, but long before that it produced beer for farm and friends. The brewery is a marvel of tradition and uniqueness, as are all lambic breweries. Lindemans has the distinction of being the first brewery to import Gueuze (pronounced GUZ-ah) and fruit lambics to the United States, through Merchant du Vin of Seattle, Washington, in the mid-1970s.

Lindemans Brewery in Vlezenbeek, Belgium

The spontaneously fermented Gueuze style of beer is indigenous to the area in and around Brussels, for only in this region of the world do the requisite microorganisms thrive in the air. Traditionally brewed during the cooler months of the year when the balance of airborne microorganisms is perfect, lambic beers are begun as a wort based on about 50 percent malted barley and 50 percent unmalted wheat. Hops used are typically aged for over three years at room temperature. After the wort is produced and cooled in a large, open, shallow vessel, the rafters are opened and airborne yeasts and bacteria are allowed to settle and thrive in the wort. Spontaneous fermentation begins and the beer is cared for in fermentation tanks and traditional oak barrels for several years before considered matured.

Cuvée René is a blend of one part older lambics (one and a half to two years old) with two parts young lambic (six months to one year old). The unfermented sugars in the young beer induce a refermentation in this truly remarkable bottle-conditioned beer. Still imported by pioneer beer importer Merchant du Vin, other beers produced at Lindemans include Framboise (raspberry) Lambic, Peche (peach) Lambic, Gueuze Lambic, Kriek (cherry) Lambic and Faro Lambic.

CHARACTER DESCRIPTION OF GOLD CUP-WINNING LINDEMANS CUVÉE RENÉ CRAND-CRU GUEUZE LAMBIC

Bottle-conditioned and joyously effervescent. Golden color with a light orange hue. Rich head with very good head retention. Aroma explodes with a big, powerful, fruity, estery, acidic, earthy-lambic character, possessing all the traits of a well-blended Gueuze. A classic. Flavor is a very grapefruitlike sour acidity with a reassuring earthy, musty foundation. The mouth feel is extraordinarily dry in the true tradition of lambics and is not sweetened with sugar just before bottling (and then pasteurized after bottling), as is typical of some other brands of Gueuze. The aftertaste leaves the palate refreshed and cleansed after the initial assault of acidity. Best enjoyed reasonably chilled as higher solventlike alcohols emerge as the beer warms.

No one can take this piece of the brewer’s art away from the brewery. It is like a poem, inspired and original and not duplicable. But we can try.

• Recipe for 5 U.S. gallons (19 liters) Lindemans Cuvée René Crand-Cru Gueuze Lambic

Targets:

Original Gravity: 1.050 (12.5)

Final Gravity: 1.000 (0.05)

Alcohol by volume: 6%

Color: 6 SRM (12 EBC)

Bittering Units: 6

ALL-GRAIN RECIPE AND PROCEDURE

3¼ Ibs.	(1.5 kg.)	flaked unmalted wheat
5¾ Ibs.	(2.6 kg.)	Belgian 2-row pale ale malt
9 Ibs.	(4.1 kg.)	Total grains

Traditionally hops used are aged at room temperature for three to four years. Lindemans ages American Northern Brewer and uses them at an approximate rate of 4 ounces (113 g.) of whole hops per 5 gallons (19 1.). Equivalent HBU would be about 5 units of HBUs to achieve the desired low level of bitterness.

4	oz.	(113 g.) 3-year-old aged American Northern Brewer hops (whole)-60 minutes (bittering)
or
5	HBU	(137 MBU) American Northern Brewer hops (whole)-75 minutes (bittering)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 3278 Belgian Lambic blend yeast

The total boil time will be 75 minutes. When 15 minutes remain, add Irish moss. After a total wort boil of 75 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for one month in the primary. Then transfer to a secondary and let age undisturbed for one to two years. An ugly but reassuring skin of mold should develop on the surface. Do not disturb this protective film. Age at room temperatures, 60 to 70 degrees F (15.5-21 C).

Brew a batch every year, and as the beers age, remove a small portion for tasting. Blend as you choose or bottle a single batch without blending. For added character, age in a used sherry oak barrel. Top off the barrel with aging lambic from other batches (perhaps aged in glass carboys) to compensate for evaporative losses through the porous oak.

When bottling a blend or a single one- to two-year-old batch, add priming sugar and a fresh dose of active ale yeast to assure carbonation.

Your rendition of Cuvée René will be unique. Be gloriously surprised and take much pride if you can come close to matching the character of Cuvée René.

MASH-EXTRACT RECIPE AND PROCEDURE FOR LINDEMANS CUVÉE RENÉ GRAND-CRU GUEUZE LAMBIC

2 Ibs.	(0.9 kg.)	English extralight dried malt extract
2½ Ibs.	(1.1 kg.)	flaked unmalted wheat
3½ Ibs.	(1.6 kg.)	Belgian 2-row pale ale malt
6 Ibs.	(2.7 kg.)	Total grains

Traditionally hops used are aged at room temperature for three to four years. Lindemans ages American Northern Brewer and uses them at an approximate rate of 4 ounces (113 g.) of whole hops per 5 gallons (19 1.). Equivalent HBU would be about 5 units of HBUs to achieve the desired low level of bitterness.

4	oz.	(113 g.) 3-year-old aged American Northern Brewer hops (whole)-60 minues (bittering)
or
5	HBU	(137 MBU) American Northern Brewer hops (whole)-75 minutes (bittering)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 3278 Belgian Lambic blend yeast

A step infusion mash is employed to mash the grains. Add 6 quarts (5.7 1.) of 138-degree F (58 C) water to the crushed grain, stir, stabilize and hold the temperature at 128 degrees F (53 C) for 30 minutes. Add 3 quarts (2.9 1.) of boiling water. Add heat to bring temperature up to 150 degrees F (65.5 C). Hold for about 60 minutes.

The total boil time will be 60 minutes. When 15 minutes remain, add Irish moss. After a total wort boil of 60 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for one month in the primary. Then transfer to a secondary and let age undisturbed for one to two years. A skin of mold should develop on the surface. Do not disturb this protective film. Age at room temperatures, 60 to 70 degrees F (15.5-21 C).

When bottling a blend or a single one- to two-year-old batch, add priming sugar and a fresh dose of active ale yeast to assure carbonation.

Your rendition of Cuvée René will be unique. Be gloriously surprised and take much pride if you can come close to matching the character of Cuvée René.

Silver Cup Winner

None

Bronze Cup Winner

Belle-Vue Kriek

Brasserie Belle-Vue

Brussels, Belgium

Clear, deep, ruby red; exotic in its transparency. Robust and earthy cherry aroma reminiscent of wild cherry but not quite as sweet. Exotic earthy and musty aromas (like a damp, dirt-floored cellar) equally as memorable as the anticipated flavor to follow. Full-bodied mouth feel complements the intense cherry flavor. Just enough acidity balances the cherry flavor between sourness and sweetness. No malt character or hop flavors noted. Earthy, musty, spicy, almost cedarlike flavors abound throughout the experience as a backdrop to the high notes of fruitiness. Despite the original fullness in the mouth feel, there is a clean, dry finish due to the balance of acidity and tannin from the cherries. Astringency from cherries is minimal, the beer having been aged three years in oak barrels. A small hint of bitterness comes through in the aftertaste.

Estimated profile based on tasting

Color: Red; 22-27 SRM (44-54 EBC)

Bittering Units: 10-12

CATEGORY 34: FRENCH-STYLE BIÈRE DE GARDE

Beers in this category are golden to deep copper or light brown. They are light to medium in body. The beer is characterized by a malty, often toasted-malt aroma, slight malt sweetness and medium hop bitterness. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Earthy, cellarlike, musty aromas are acceptable. Diacetyl should not be perceived, but chill haze is okay. This style is often bottle-conditioned with some yeast character.

Original Gravity (°Plato):	1.060-1.080 (15-20 °Plato)
Apparent Extract-Final Gravity (°Plato):	1.012-1.024 (3-6 °Plato)
Alcohol by weight (volume):	3.5-6.3% (4.5-8%)
Bitterness (IBU):	25-30
Color SRM (EBC):	8-12 (16-30 EBC)

Gold Cup Winner

Grain d’Orge

Brasserie Jeanne d’Arc

38, Rue Anatole Rance

59790 Ronchin, France

Brewmaster: René LeBec

Established 1898

Production: 85,500 bbl. (100,000 hl.)

Known as the Flandres region, northern France has a rich brewing tradition dating back centuries. Charlemagne granted a brewing monopoly to French monks, and Louis IX proclaimed rules for the brewing trade in the thirteenth century. Intricately woven into the northern way of life, beer flows daily at the local bar, or estaminet. Adding to the sensuality, dozens of styles of beer accompany foods of the region that are created with beer as an ingredient. Pils beer, special strong beers (usually over 6 percent alcohol), bières de garde and white beers, along with specialty seasonal beers, are the more popular beers of the area.

René LeBec, Brewmaster

Inspired by the quality of the water in the region, Mr. Vandamme created the farmhouse Brasserie Jeanne d’Arc in 1898 in the small village of Ronchin, located near the French Flandres capital city of Lille. Homebrewing beer enthusiasts should note that the term farmhouse brewery has the word house in it. Brasserie leanne d’Arc was established on the premise of original homebrewed beer, as were many breweries of northern France.

Good business and marketing help support a brewery, but it’s the beer that people ultimately support. The quality of Brasserie leanne d’Arc’s beers allowed the brewery to expand its operations to include several bars and restaurants in the area, all serving its original creations. Though it currently produces lager beer brands such as Cristalor Alsatia, Pilsor, Orpal and Gold Triumph, the emphasis is on a tradition of producing indigenous and special beers, both for its regional and export markets. Embracing modernization while maintaining the tradition is a skill that many breweries will need to learn if they are to survive. Apparently Jeanne d’Arc has achieved a balance, offering such special beers as Scotch Triumph, Biere de Noel, Biere de Mars, Ambre des Flandres and this award-winning Grain d’Orge.

Brasserie Jeanne d’Arc is one of eighteen midsize breweries in France, all of which produce less than ten percent of French beer.

CHARACTER DESCRIPTION OF GOLD CUP-WINNING GRAIN D’ORGE

As do many French bières de garde, Grain d’Orge introduces itself in a corked bottle, virtually assuring a pleasant earthy, musty aroma. Appearance is crystal-clear and light amber in color. Well carbonated with a pleasant head. First aromatic impressions are a gentle, mild maltiness and musty cork character. Subdued ale aromatics contribute to an easy complexity without fruity esters. Full-bodied with a malty finish. The assault of malt and alcohol character on the palate highlights the beer’s overall impact. Noble hop bitterness is soft and mild and generally balanced toward neutrality; hop flavor does not emerge. Pale malts with a hint of Munich and CaraMunich-type malts seem apparent, but the formulation is actually aromatic Vienna and French caramel malt.

• Recipe for 5 U.S. gallons (19 liters) Grain d’Orge

Targets:

Original Gravity: 1.087 (210)

Final Gravity: 1.026 (6.5)

Alcohol by volume: 8%

Color: 8 SRM (16 EBC)

Bittering Units: 20

ALL-GRAIN RECIPE AND PROCEDURE

9 Ibs.	(4.1 kg.)	French 6-row Gatinais F or Belgium Pilsener malt
½ Ib.	(0.23 kg.)	French Aromatic Vienne-3.5 Lovibond (7-8 EBC) or Vienna malt
¼ Ib.	(114 g.)	French caramel malt-20 Lovibond (50 EBC) or crystal malt-20 Lovibond
¼ Ib.	(114 g.)	French caramel malt-30 Lovibond (60 EBC) or crystal malt-30 Lovibond
4¾ Ibs.	(2.2 kg.)	flaked corn
1 Ib.	(0.45 kg.)	sucrose
14¾ Ibs.	(6.7 kg.)	Total grains

2	HBU	(56 MBU) German Hallertauer hops (pellets)—105 minutes (bittering)
2	HBU	(56 MBU) French or European Brewers Gold hops (pellets)-105 minutes (bittering)
2	HBU	(56 MBU) French or European Brewers Gold hops (pellets)-30 minutes (flavor)
1.5	HBU	(43 MBU) Slovenian Styrian Goldings hops (pellets)-10 minutes (aroma)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 1728 Scottish Ale yeast or other yeast producing a malty profile with low ester production and suitable for high-gravity fermentation.

A step infusion mash is employed to mash the grains. Add 15 quarts (14 1.) of 130-degree F (54.5 C) water to the crushed grain, stir, stabilize and hold the temperature at 122 degrees F (50 C) for 30 minutes. Add 7.5 quarts (7 1.) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 60 minutes.

After conversion, raise temperature to 167 degrees F (75 C), lauter and sparge with 4 gallons (15 1.) of 170-degree F (77 C) water. Collect about 7 gallons (23 1.) of runoff, add sucrose and bittering hops, and bring to a full and vigorous boil.

The total boil time will be 105 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 105 minutes (reducing the wort volume to just over 5 gallons), turn off the heat, then separate or strain out and sparge hops. Chill the wort to 70 degrees F (21 C) and direct into a sanitized fermenter. Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible and allow to age for four weeks or more.

When secondary aging is complete, prime with sugar, bottle or keg. Let condition at temperatures above 60 degrees F (15.5 C) until clear and carbonated. Use corks and wire down the closure for musty-earthy “cork” character.

MASH-EXTRACT RECIPE AND PROCEDURE FOR GRAIN D’ORGE

4¼ Ibs.	(1.9 kg.)	English extralight dried malt extract
4 Ibs.	(1.8 kg.)	French 6-row Gatinais F or Belgium Pilsener malt
½ Ib.	(0.23 kg.)	French aromatic Vienne-3.5 Lovibond (7-8 EBC) or Vienna malt
¼ Ib.	(114 g.)	French caramel malt-20 Lovibond (50 EBC) or crystal malt-20 Lovibond
¼ Ib.	(114 g.)	French caramel malt-30 Lovibond (60 EBC) or crystal malt-30 Lovibond
2½ Ibs.	(1.1 kg.)	flaked corn
1 Ib.	(0.45 kg.)	sucrose
7½ Ibs.	(3.4 kg.)	Total grains

2.5	HBU	(71 MBU) German Hallertauer hops (pellets)—90 minutes (bittering)
3	HBU	(85 MBU) French or European Brewers Gold hops (pellets)-90 minutes (bittering)
2	HBU	(56 MBU) French or European Brewers Gold hops (pellets)-30 minutes (flavor)
1.5	HBU	(43 MBU) Slovenian Styrian Goldings hops (pellets)-10 minutes (aroma)
¼	tsp.	Irish moss
¾	c.	corn sugar for priming in bottles. Use ⅓ cup corn sugar if priming a keg.

Wyeast 1728 Scottish Ale yeast or other yeast producing a malty profile with low ester production and suitable for high-gravity fermentation.

A step infusion mash is employed to mash the grains. Add 7.5 quarts (7 1.) of 130-degree F (54.5 C) water to the crushed grain, stir, stabilize and hold the temperature at 122 degrees F (50 C) for 30 minutes. Add 4 quarts (2.9 I.) of boiling water, add heat to bring temperature up to 155 degrees F (68 C) and hold for about 60 minutes.

After conversion, raise tempertaure to 167 degrees F (75 C), lauter and sparge with 2.5 gallons (9.5 1.) of 170-degree F (77 C) water. Collect about 4.5 gallons (17 1.) of runoff. Add malt extract, sucrose and bittering hops, and bring to a full and vigorous boil.

The total boil time will be 90 minutes. When 30 minutes remain, add flavor hops. When 10 minutes remain, add aroma hops and Irish moss. After a total wort boil of 90 minutes, turn off the heat, then separate or strain out and sparge hops, and direct the hot wort into a sanitized fermenter to which 2 gallons (7.6 1.) of very cold water have been added. If necessary, add additional cold water to achieve a 5-gallon (19-1.) batch size. Chill the wort to 70 degrees F (21 C). Aerate the cooled wort well. Add an active yeast culture and ferment for 4 to 6 days in the primary. Then transfer into a secondary fermenter, chill to 60 degrees F (15.5 C) if possible and allow to age for four weeks or more.

Silver Cup Winner

None

Bronze Cup Winner

None