According to the BJCP, the Trappist Single is:
“A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.”
As it’s so common on my blog, I never actually brewed a Trappist single before, but I had my fair share of belgian beers. Based on my experiences with belgian beers and the description provided by the BJCP, I created a recipe and started brewing a few days later.
Read MoreSaison is my favorite Belgian style of beers and it’s one of my most often brewed type of beer. One of the key characteristics of the style is the spiciness and fruitiness given by the yeast. I was interested how would a saison taste like with black peppercorns added during the boil. I have a recipe which I used a couple of times and found very pleasing, so I used it as the base for this experiment.
Read MoreThe concept of this beer was to create an extra light Saison, which still have some of that spicy taste. To achieve this, I used a Farmhouse strain yeast and a wide variety of fermentables (at least for such a low abv beer).
Read MoreThe idea for this beer came to me while drinking my Irish Rye Stout. I thought that fermenting with Belgian yeast would be an interesting twist on the rye stout style, so I made some changes to the recipe and a few weeks later started brewing. I wanted to use an Abbey strain, but had some Saison yeast with a close best before date, so used it instead.
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