tcc
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I see that there is some talk of these beers on here but no dedicated thread so I thought I would start this.
From what I understand there are two lines of thought with BIPAs: i. a thoroughly Belgian interpretation of IPA ii. an American IPA using Belgian yeast
From Beeradvocate:
Description:
Inspired by the American India Pale Ale (IPA) and Double IPA, more and more Belgian brewers are brewing hoppy pale colored ales for the US market (like Chouffe & Urthel), and there's been an increase of Belgian IPAs being brewed by American brewers. Generally, Belgian IPAs are considered too hoppy by Belgian beer drinkers.
Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned) and the hops employed tend to be American. You'll generally find a cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel. Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent retention, and fantastic billowy heads that mesmerize (thanks, in part, to the hops).
Belgian IPA is still very much a style in development.
Average alcohol by volume (abv) range: 6.0-12.0% [ ? ]
What are some standout commercial examples? Personally I've only had a few A Quiet American and Raging Flem come to mind...
Guidelines for recipe design?
Any tips for brewing these?
Favourite yeast? I hear 3787 and 3522 a lot
What new world hops combine well with the belgian yeasts? Any standout combos?
From what I understand there are two lines of thought with BIPAs: i. a thoroughly Belgian interpretation of IPA ii. an American IPA using Belgian yeast
From Beeradvocate:
Description:
Inspired by the American India Pale Ale (IPA) and Double IPA, more and more Belgian brewers are brewing hoppy pale colored ales for the US market (like Chouffe & Urthel), and there's been an increase of Belgian IPAs being brewed by American brewers. Generally, Belgian IPAs are considered too hoppy by Belgian beer drinkers.
Various malts are used, but the beers of the style are finished with Belgian yeast strains (bottle-conditioned) and the hops employed tend to be American. You'll generally find a cleaner bitterness vs. American styles, and a pronounced dry edge (very Belgian), often akin to an IPA crossed with a Belgian Tripel. Alcohol by volume is on the high side. Many examples are quite cloudy, and feature tight lacing, excellent retention, and fantastic billowy heads that mesmerize (thanks, in part, to the hops).
Belgian IPA is still very much a style in development.
Average alcohol by volume (abv) range: 6.0-12.0% [ ? ]
What are some standout commercial examples? Personally I've only had a few A Quiet American and Raging Flem come to mind...
Guidelines for recipe design?
Any tips for brewing these?
Favourite yeast? I hear 3787 and 3522 a lot
What new world hops combine well with the belgian yeasts? Any standout combos?