Post by Rajendra Gondhalekar
style titles like Belgian Pale Ale, Belgian Dark Ale, Belgian Strong Pale
Ale, and Belgian Strong Dark Ale will replace them,
This is the reasoning fault I "attacked" you for. WHY for all that is good &
beery, do you need "clear qualitative style titles" for? Unless - granted -
for a homebrewers' competition (which I don't like anyway)?
ESPECIALLY in "Belgian" styles.
Consider this: if our Belgian brewers (I'm Belgian, if you didn't guess
already) had thought along those pigeon hole-guidelines, do you think they
would have earned the international admiration they have today? As MJ said,
"the most ideosyncratic" in the world.
Belgian styles developped regionally: brown sourish beers around Oudenaarde,
Roeselare, Aarschot (all considerably different) - or a bit more
bitter-sweet around Diest. Stong, pale blonde ales in the Antwerpen
province. "British" amber ale types in "Klein-Brabant". And of course the
lambic beers at Payottenland, or the Saisons from western-Hainaut. Etc.
But even IN those styles, every brewer had his own little secret, jealously
guarded in the family, and he considered the ways of the brewer in the next
village as invariably inferior to his own. And they kept experimenting.
There's only 2 real lambikblenders "stekers" left, today, but until the
fifties, the blender was the big man. pre-war, every second farmer in the
Payottenland made some lambic. Blenders came around in the village, testing
the different pipes, and choose those they thought to be of enough quality
for blending purposes. All the time, variations crept in - and then I could
go on on the different harvests of fruit...
If we read about your guidelines concerning "Belgian" styles, I don't know
if I have to laugh or to weep. WHAT Belgian styles, for chrissakes?
I have a suggestion for you:
classify them in future following the #number of Wyeast used...