re: FBD - the cubs suck edition

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Strong Belgian Golden Ales can be quite tasty, but we wanted to make one with a little more complexity and depth and wanted to do so without digging into the spice cabinet to achieve this. Ultimately, the key to the recipe is the addition of rye and finding the right yeast. Oh, and 10% ABV.

Here are brewer Casey Motes’ thoughts on this recipe: “The goal of this beer was to make a Belgian/American hybrid using West Coast American hops and rye to emulate the fruit and spices often found in Belgian beers.

The beer pours a bright golden color. The nose is a mixture of phenolics from the Belgian wit yeast and light citrus from the American hops with a touch of graininess. Rye adds sweetness and complexity to the pilsner and aromatic malts. The spice of the rye is somewhat subdued at lower temperatures but becomes more apparent as the beer warms. Cascade and centennial hops were used for both flavor and aroma, adding floral and citrus notes to play off the strengths of the yeast.

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