Tried it this weekend, wow. I’d like to come close to this. Maybe I will use the BCS triple as a foundation and sub in what the label says for ingredients. (Pale malt, Goldings, Northern Brewer, Belgian candy sugar, and 7.4% ABV )
Out of curiosity, is it a true triple with those changes?
Anyone familiar with this beer, have a clone, or know what yeast they ise?
“Freedom is temporary unless you are also Brave!” - Patriot
I believe that the substitutions would work out, I would use styrian goldings as late(20min) hops. I recommend the light candi syrup from cascade candi syrup if you can find it.
Re: yeast, I do not know what yeast they use (but it does taste slightly more on the phenolic side to me IIRC), but I believe you could e-mail Dick Cantwell at dick@elysianbrewing.com and he would probably tell you. He is very helpful with homebrewers, and my club has often gotten full corny kegs of yeast from him to use in our beers.
Sweet I’ll do that
“Freedom is temporary unless you are also Brave!” - Patriot
It can definitely be a true a tripel with those changes. IMO, the yeast has a bigger impact than the base ingredients for a tripel. Obviously, you won’t get a tripel if you use roasted barley or something like that, but I don’t think that you would notice much if any difference between 2-row, pils malt, or any pale base grain.
I use Styrian Goldings in most all of my Belgians.
As far as the candi sugar, I know others disagree but in my experience table sugar will work just as well as clear candi sugar/syrup. I don’t believe the clear sugars add any particular flavor although the darker ones can have a significant flavor impact.
I was planning on taking it at face value, 14 lbs of two row. And I agree that cane can’t be much different than clear candy, so I plan on 2 lbs cane. I have an email to Dave the brewer asking for the make and model of yeast. If no reply I’m going with Wyeast Abbey because it’s what I have. I’ll do about 25 IBUs of golding and northern brewers. Pitch at 64 and raise one a day to 72.
I also notice their subtle disclaimer “Belgian- style” fancy word for Belgian-ish?
“Freedom is temporary unless you are also Brave!” - Patriot
I’ve always assumed that just means Belgian yeast brewed outside of Belgium.
My second guess was that they were giving a respect nod to the monks.
I also misspelled the name. Its Bete Blanche, French for white beast. With that name I suspect a wheat adjunct
“Freedom is temporary unless you are also Brave!” - Patriot
My understanding is that it is the label approval process, you are not allowed to label your beer as Belgian if it is not actually from Belgium.
Makes sense, I wonder if that is enforced by Interpol. Like the reinheitsgebot cops lol
“Freedom is temporary unless you are also Brave!” - Patriot
No, it’s not an appellation like champagne, it is just the rules of the TTB. You can’t say it is German if it is not from Germany either, as far as I know. German-style is fine.
Gotcha, I actually do see a need for good terminology. Alleviates confusion for sure. I just don’t have full control of my sense of humor some times. Thanks for the clarification though.
“Freedom is temporary unless you are also Brave!” - Patriot
I wonder what impact that has on the Beck’s label, if any. I haven’t had one in ages, but since it’s no longer brewed in Germany they can’t say it’s German beer, right?
No worries, I am mostly humorless and only laugh at my own jokes anyway.
