All this talk about tripel’s and golden strong’s got my thirst up bad. Last time I bought it it was on sale $9.99 from $11.99 which was just months ago. Now it’s $14.99 for the 4 pack! Wowee! I’m on the second glass and feeling and enjoying it. Still, I’m irked about the price jump. I splurged tonight but it’s a no-go per my budget. Thoughts or rants?
And how about a good clone with process? That’s the homebrewer way!
The price was the same. They just charged you a $3 penalty for using the wrong glass!
Thanks man I actually thought that was f’ing funny too!
That’s insane. But I’d guess that the increase is due to the exchange rate, which has been dropping steadily for the dollar against the euro for a while now.
Yeah, just make your own. Golden Strong Ale is one of my favorite styles to brew. My recipes not a Duvel clone but it’s pretty similar. I usually use 3787 but 1388/570 are the Duvel yeast. And sugar is cheap 
ROTF! 
$14.99 for four is cheaper than I can find it here! Although I typically only buy one. Guulden Draak is also nice.
One of my favorite scotches (Bavlenie Double Wood) just jumped 5 bucks. Wonder if this is the cause?
Oooh, now a good Gulden-Draak and Duvel-ish recipes are one’s I need to have to my arsenal. Points above on insane import mark-up, exchange-rate, etc are some pretty good motivators to nail some down.
Need to check the wiki for recipes
Welcome to the Weimar Republic. The “Stimulus” is beginning to work.
Homebrewing Belgians definitely saves you some cash.
My last Belgian Strong Golden turned out pretty well and took a third place in a decent sized competition (though I can’t take credit for the recipe).
Mashed at 149 for 90 minutes, boiled for 100 minutes, pitched yeast at 64, fermented at 65 for 2 days, 68 for 2 days, 75 for 10 days, crash cooled for 2 days, then kegged.
OG: 1.073
FG: 1.008
1388 is an interesting yeast, I’m going to try it in a Dubbel next weekend.
Belgian Golden Strong Ale
26# German Pilsner
3# sucrose (table sugar, etc.)
2 oz. Styrian Goldings (5.4%, first wort)
3 oz. Spalter (4.5%, 30 min)
1 oz Saaz (4%, 10 min)
1 oz Tettnang (4.5%, 10 min)
Yeast blend: Wyeast Belgian Abbey II (#1762) and Wyeast Belgian Strong Ale (#1388)
OG 1.096
FG 1.022
Mash:
110°F Dough-in (15 min)
131°F Rest (15 min)
148°F Beta (20 min)
158°F Alpha (20 min)
168°F MO