Belgian (and French) yeast is extremely unique in character and generally has no overlap in character with other regions. These are all warm fermented ale varieties that are typically known for phenolic flavors including black pepper, smoke, bubblegum, etc. They are typically capable of very high attenuation which for most styles means a very dry and crisp finish with higher alcohol. This yeast makes Trappist Style Dubbels, Trippels, and Quads as well as Saison for example.
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