Style: Belgian Golden Strong Ale
All StylesStyle Profile based on 577 recipes
BU:GU
0.35
Hops
4.3 g/L
Mash pH
5.64
Description
A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics. History: Originally developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers. Style Comparison: Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier; the drier finish and lighter body also serves to make the assertive hopping and yeast character more prominent. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance.
Examples: Brigand, Delirium Tremens, Dulle Teve, Duvel, Judas, Lucifer, Piraat, Russian River Damnation
- 79% Pilsner (84%)
- 62% Pale (20%)
- 35% Toast (7%)
- 33% Crystal (6%)
- 22% Wheat (8%)
% of Belgian Golden Strong Ale recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 47% Saaz (CZ)
- 26% Styrian Golding
- 8% Magnum (GR)
- 6% Tettnanger
- 6% East Kent Goldings
- 4% Fuggles
- 4% Hallertau Taurus
- 4% Hallertau Mittelfrüh
- 3% Citra
- 3% Cascade
% of Belgian Golden Strong Ale recipes using each hop
g/L · median with IQR range
dated Belgian Golden Strong Ale recipes with at least one dry-hop addition
- 23% Pilsner (2 Row) Bel
- 12% Belgian - Pilsner
- 10% Belgian Candi Sugar - Clear/Blond (0L)
- 10% Cane Sugar
- 8% Aromatic Malt
- 6% Cara-Pils/Dextrine
- 6% Corn Sugar - Dextrose
- 6% Pale Malt (2 Row) Bel
- 5% Pilsner (2 Row) Ger
- 5% Biscuit Malt
Colour = malt category · bar = % of recipes
- 14% Belgian Golden Ale Yeast (WLP570) White Labs
- 12% Belgian Strong Ale (1388) Wyeast Labs
- 8% SafBrew Specialty Ale (T-58) Fermentis
- 4% Safebrew Abbey Ale (BE-256) Fermentis
- 3% Safale American (US-05) Fermentis
- 3% Belgian Saison I Ale Yeast (WLP565) White Labs
- 3% Belgian Ale (M41) Mangrove Jack
- 3% Belgian Ale Yeast (1214) Wyeast Labs
- 3% Abbey Ale Yeast (WLP530) White Labs
- 3% Trappist Ale (WLP500) White Labs
% of Belgian Golden Strong Ale recipes using each strain
- 69% Single Infusion
- 31% Step Mash
- 0% Decoction
74 recipes with mash data
- 75 ppm Ca²⁺
- 5 ppm Mg²⁺
- 20 ppm Na⁺
- 75 ppm Cl⁻
- 80 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.