[FCBrewClub] Homebrew club meeting for January

[Ted Manahan]

Hello fellow brewers -

The January meeting of our fine homebrew club will be held this Thursday 19 
January. Come to my house at 7:00:

919 Fossil Creek Parkway
206-1068

I am planning to hold a tasting of Belgian Dark Strong beers - my new 
favorite style!

Now is a great time of year to brew. The cold days allow you to lager beer 
without special equipment, if you're willing to take some chances. Some ales 
benefit from cooler fermentation temperatures in your basement or back room. 
What are you brewing this month?

PS - I apologize for the late notice. I tried to send this out yesterday, 
but something went wrong...
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Here's the information on BJCP Style 18E: Belgian Dark Strong Ale

Aroma: Complex, with a rich malty sweetness, significant esters and alcohol, 
and an optional light to moderate spiciness. The malt is rich and strong, 
and can have a Munich-type quality with an occasional caramel, toast and/or 
bready aroma. The fruity esters are strong to moderately low, and can 
contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be 
present, but usually have a peppery quality not clove-like. Alcohols are 
soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. 
Hops are not usually present (but a very low noble hop aroma is acceptable). 
No diacetyl. No dark/roast malt aroma. No hot alcohols or solventy aromas. 
No recognizable spice additions.

Appearance: Deep amber to deep coppery-brown in color ("dark" in this 
context implies "more deeply colored than golden"). Huge, dense, moussy, 
persistent cream- to light tan-colored head. Can be clear to somewhat hazy.

Flavor: Similar to aroma (same malt, ester, phenol, alcohol, hop and spice 
comments apply to flavor as well). Moderately malty or sweet on palate. 
Finish is variable depending on interpretation (authentic Trappist versions 
are moderately dry to dry, Abbey versions can be medium-dry to sweet). Low 
bitterness for a beer of this strength; alcohol provides some of the balance 
to the malt. Sweeter and more full-bodied beers will have a higher 
bitterness level to balance. Almost all versions are malty in the balance, 
although a few are lightly bitter. The complex and varied flavors should 
blend smoothly and harmoniously.

Mouthfeel: High carbonation but no carbonic acid "bite." Smooth but 
noticeable alcohol warmth. Body can be variable depending on interpretation 
(authentic Trappist versions tend to be medium-light to medium, while 
Abbey-style beers can be quite full and creamy).

Overall Impression: A dark, very rich, complex, very strong Belgian ale. 
Complex, rich, smooth and dangerous.

History: Most versions are unique in character reflecting characteristics of 
individual breweries.

Comments: Authentic Trappist versions tend to be drier than Abbey versions, 
which can be rather sweet and full-bodied. Higher bitterness is allowable in 
Abbey-style beers with a higher FG. Barleywine-type beers (e.g., 
Scaldis/Bush, La Trappe Quadrupel, Weyerbacher QUAD) and 
Spiced/Christmas-type beers (e.g., N'ice Chouffe, Affligem N̦el) should 
be entered in the Belgian Specialty category, not this category.