No problem. I’m certainly not an expert but Trappist beers in particular are of great interest to me so I’ve researched them quite a bit.
Just to add some additional detail with respect to the use of dark syrups: go out and buy some of the best examples of the Trappist family of beers. You’ll notice that the colors, as far as my research has shown, of even the darkest Trappist ales have been lightening up over the years. When I discovered that a Rochefort was essentially using a Sinamar equivalent/workalike in their beers, a light switch went off. Relatively flavor-neutral color contribution could explain why Rochefort 6, 8, and 10 don’t taste like dark syrup bombs. Could also explain why Chimay Grande Reserve is fairly dark without the Westvleteren type dark ale flavors that have become standard in homebrew BDSA/Quad.
When I started brewing there was a series of articles at seriouseats.com outlining a few delicious dark Trappist inspired ales. It’s what got me into those beers along with tasting the classic Belgian examples. These recipes had tons of dark syrup in them. For a while it seemed to me the only way to brew these beers was to keep the grain bill light and the syrup contribution strong. I’ve since branches out and targeted the final results, letting my recipe drive that in ways that buck the trends. To me, dark syrups are a tool to be used to enhance a recipe, not a requirement anymore.
For anyone wanting to brew a Belgian beer I would definitely search out that “Brew Like A Monk” book at your local libaray. It is a great read and the part that I really remember is when they mention a certain brewery that has a sign up saying to be quiet because the beer is resting, or something along those lines. But I do love their philosophy and I believe there are also some recipes at the end of the book as well. I remember seeing a recipe for a Dubbel using raisins. I wrote that recipe down and converted it to a partial mash recipe but have never taken the time to brew it.
I remember reading a bio of a particular brewer once (don’t recall who it was). He said if his beer got infected he called it Belgian. I recall laughing at that statement. Of course, it’s not true and I think he meant it as a joke but it does sort of point to an acquired taste of certain Belgian beers.
One interesting point is that certain Belgian yeast strains contain var. diastaticus which from what I understand can cause havoc in a brewery.
This is one of the reasons I always ask for a specific subset when someone says “Belgian”. Do you mean Trappist? Abbey? Duvel? Brown and Red Flemish sours? Macro lager? Regional Pale Ales? Regional Saisons? Wit?
These are very important distinctions that any people arent aware of. Somewhere along the line, “Belgian” became synonymous with either funky, hotly fermented farmhouse beers or Trappist beers, and all the rich variety in between got left out or lumped in.
On the ‘Candi Syrup, Inc.’ website they list the ingredients of their D-180 syrup as “Beet Sugar, Date Sugar, Water”. That is why I believe that “Date Syrup” should be a good addition to darker recipe versions of Belgian Trappist Ale clone attempts.
Pure “date syrup” is in and of itself quite dark, but obviously the beet sugar component must be caramelized to the desired level of darkness. I’m aware of invert sugar being an acid based caramalization process, and I’m also aware of an alternative process that involves the addition of DAP instead of acid. Does anyone know which of these caramalization methods is utilized in products such as D-180 syrup?
Firstly, as good as their products are, there is a considerable amount of hype they have self perpetuated about their proprietary process. I repeat, however, how good their syrups are.
With that said, there are a number of grocery store available products that are great as well, including date syrups, golden syrups, turbinados, etc. Also, some of the products native to Belgium that CSI, Inc. has particular disdain for, are excellent as well. I’m thinking about syrups made by Belgian candy manufacturers. These were the basis, if not the source, of the original D and D2 syrups that came out right after BLAM was released.
I believe those original syrups came from a different company.
Whether or not Belgian breweries use those syrups, all I can say is that my Rochefort “homage” got a lot closer to the real thing once I started using them.
when I first started brewing. Dissecting and reverse engineering these recipes was what got me into brewing in general and Trappist beers in particular.