I’ve brewed maybe a handful of Belgian style beers in my brew history. Some were good/ok and some were dumpers… ok, just one got dumped!! I look forward to reviewing this book and learning about the Belgium nuances of Belgian brewing and styles.
Great book. Stan and Tim are two of the coolest dudes you’ll meet.
Agree. Great book.
Fantastic book with a wealth of information. I’ve brewed a lot of Belgian Ales, for many years, and this book is my number one reference. It helped to make my Belgian styles much better. 
great book. It’s been around for a while now. I need to read it again sometime soon
hate to ask this, but if you could summarize it in a sentence or two, how would you?
ive kind of moved away from belgian attempts, though i love belgian beers of course.
I admittedly don’t brew many Belgian styles. I usually brew British or American styles. I also have BLAM and may reread it to get some ideas.
I’m sure it’s a great book. Is there a chapter on how to clean up the vomit that I would produce if I drank a Belgian beer? :D I’m sorry. I had to. My experience with Belgians has gone from unbelievably bad to just-slightly-better-than-unbelievably-bad. I don’t like 'em. Can’t get around it.
Bummer for you! Definitely your loss. But saying “I don’t like Belgians” is kinda like saying “I don’t like Indian Food”. Guaranteed there is something you would enjoy.
I’ve tried many, many Belgians starting with Leffe. I’ve had all the bangers… Chimay, Kwak, Saison DuPont, Westmalle, Duvel, etc. The various yeast strains are not working for me with that horse-blanket, barnyard, overly complex, spicy, phenolic, bubble gummy, etc. I have been able to put down Hoegaarden and also Stella Artois which I do not consider a real Belgian beer. Otherwise… whiff! 
Some people just hate flavor and that’s ok. No accounting for taste.
I shouldn’t have mucked up the thread. Apologies.
Your insight is worth noting, Ken. Tastes are varied and while I enjoy a really good Belgian now and again, I rarely order them, unless the mood strikes. Duvel, Orval, that type of thing, occasionally. I have a 14 year Solera of Flanders going in my basement and I need to brew a new batch for blending this year. I will keg my blend and it will last well over a year with my group of friends taking a sample every so often. The complexity is sublime, but not an everyday beer, of course.
It really is a great book, though it’s probably been a decade since I’ve read it - enjoy. For the last few years, Belgian-style ale has been the majority of what I brew. I have three going right now…
IMO, it is then ultimate book about Belgian styles. It definitely helped me improve my beers a lot. But theres a lot more to it. It has some of the best, most well informed general brewing advice I’ve ever read.
I haven’t found many Belgian beers that I like either (except for an occasional Wit or Saison). I don’t like the phenols. I can only take them in very small doses. I always wonder if it’s me or the beers I happen to have had.
Yeah, it’s not like I’m closed-minded about them. I have tried many Belgians both commercial and homebrewed. As a beer-lover, it’s discouraging to curtain off a huge section of the brewing world but if I try them over and over and cannot enjoy them then I have to face it. No Belgians. 
i believe Sacch (mike?) here has explained before that he is very phenolic-sensitive or something. Might be that?
Another strong endorsement for Brew Like A Monk. Excellent book. The recipes in it are killer.
I’m a huge fan of Belgian beers. My current favorite is Houblon Chouffe. That beer is a zillion times better than any hazy IPA.
The beers I don’t like are anything brewed with dank hops.
Maybe. I know it’s the yeast and it’s not just one strain because I have tasted any number of these beers and there is something about each one that I do not care for. As a new brewer, I also tried many batches with various Belgian strains not understanding that the yeast is what I did not care for. As a result I made a number of undrinkable beers. One was a Dubbel strain that tasted like bubble gum, another had a funky hay-and-barnyard thing going on that did not sit well with me. I’m also not into BIG beers and many Belgians tend to be in that 7-8-9-10% range so that’s another issue.