I recently had a tafelbier for the first time and would like to take a crack at brewing one. I’d also like to enter it in some competitions but cant seem to find where it fits in …I’ve seen it referred to as a Trappist single and as a Saison with the proviso under extra info that says table beer…it would seem to fit better under Saison…any help is greatly appreciated!! 
I’d say it’s closer to a Belgian single, but remember…if it doesn’t fit the guidelines very closely, there’s no point in entering it. If you can’t decide where ii should go by reading the guidelines as you taste it, you’d be better off not entering.
Thanks, Denny…one judge I know here suggests entering it as an experimental beer…so, it will be a toss up between tha saison as a table beer or experimental…unless someone can come up a solid style suggestion… I’m already entered so, it’s going in…or, I can just drink it…lol:grin:
we can’t taste the beer, so it’s difficult to give accurate advice
If it has a Saison yeast character, I would enter it as a Saison. If it has a more general Belgian-esque yeast character, I would enter it as a Single.
What yeast did you use?
I brewed it with Lallemand Abbaye yeast but its a small batch and quick ferment so I can rebrew it, if needed…I have Lallemand Belle Saison yeast on hand
Would you share your recipe? I’m curious to try one also! And I have plenty of that yeast also…
When I think of a Tafelbier, I immediately think of Patersbier, which is a Trappist Single for competition purposes. The beer should pale with a noticeable noble hop character and Belgian yeast character.