- The complex flavors demonstrate the versatility of different yeast strains.
- Belgian ales can often be fermented warmer than English- or American-style beers, making them convenient to brew at room temperature.
- They offer an opportunity to brew with spices or adjunct sugars, though brewers should show restraint.
If you’re a fan of Belgian Abbey beers, you’ve probably heard of dubbel, tripel, and witbier. But what about Belgian Abbey single? If you like these beers you'll love brewing the Belgian Abbey single recipe below. You may have a hard time finding a beer in Belgium called single. You’re more likely to hear it referred to as table beer or just Belgian ale. But with the stronger Belgian ales referred to as dubbel and tripel, many American brewers have grown accustomed to calling the most sessionable one a single. These Belgian pale ales are routinely brewed for daily consumption, often by monks. They are usually about 5% ABV, pale or light amber in color, and very complex and aromatic due to fruity and spicy characteristic from Belgian ale yeast. A single is the type of beer you might enjoy with lunch. As such, it shouldn’t be too heavy or alcoholic, but still features the aromatic complexities of Belgian ale yeast. Two of the best American interpretations I’ve come across are made by Hardywood Park Craft Brewery and Starr Hill. For the homebrewer, there are a few advantages of brewing Belgian beer: