Duvel

[Crackin]

Lets everyone own up and be honest and share what you have fermenting and on tap. Even though this is a Duvel thread, I think it will be telling to see how many people are brewing these "wonderful" Belgians. My kimono is open ... see my signature.

Doug

[Henway]

I'm lagering a Duvel clone with yeast given to me by someone that has a culture of the pre-94 Duvel strain (which is supposedly the brewing strain and not the bottling yeast). I split the batch into 3 and started drinking some immediately--the other 2 are lagering. I just pressurized and started chilling my Belgian Wit. Yesterday I brewed an APA. I'm almost out of my pumpkin beer and have a Stout in the fridge. So only 2 of 5 are Belgian

[NHBrewer]

He may have a point about the faddishness of some beer types in the craft beer movement.

First there were "Extreme" beers, led by Calagione at Dogfish and Koch at BBC.
Next was Belgian anything.
Then barrel aging really seemed to take off
Now sour beers seem to be the "in" thing.

None of the predecessors really go away, but they don't really elicit "oooh you brought what?" from the homebrew club when you bring a bottle to a tasting.

I guess the big question now is what will be the next big thing? My guess is expansion into indigenous (cherries from WI breweries for instance) or unusual ingredients (like Calagione is doing now at DFH).

I am thinking that the next "fad" will be collaborations like we are seeing with De Proef or Mikkeller. BTW I love this "fad" thing. I think it is bringing some superb beers to my table and some great ideas into my mind. There is still a place for all the past "hot stuff" and places for lots more new stuff.

On another note I do like Duvel, and it opened me up to Belgian beers in general and tripples specifically.

[TampaBrew]

Lets everyone own up and be honest and share what you have fermenting and on tap. Even though this is a Duvel thread, I think it will be telling to see how many people are brewing these "wonderful" Belgians. My kimono is open ... see my signature.

Doug

These so called "fads" are not really fads at all. They are new ways of thinking and innovative ways to brew beer. Or techniques that have been around for ages but are just now being implemented in American breweries. For instance, the cool-ship has been in use for hundreds of years in Belgian breweries, but if I am not mistaken there is only one US Brewery that uses one. These "fads" aren't fading, they are just beginning. They seem to fade, but they are just being out done by new ideas. Bourbon Barrel and barrel aged beers are still everywhere. Sours have been around forever and will be. Highly hopped beers were the "thing" and still are. Smoked beers were in for a while. They are still prevalent and in most cases a very under appreciated specialty beer that a lot of breweries make. Belgian style beers will not just fade away as a fad. The tradition and style is too deeply rooted in beer culture.

If you want to stick to strictly German and English beers, more power to you. But you are missing out on a whole world of great beer and great brewing tradition. I understand that NEW things scare people and it's hard to let go of Old Faithful Heineken, but I would strongly suggest learning about the yeasts and their origins and why belgians taste like they do. And proper ways to drink these styles of beers. And taste a few hundred different styles of belgians. You might find out that you like one. Belgians are some of the most innovative and knowledgeable brewers. You may learn a thing or two.

On Tap: Mild Sour, American Brown, Rye IPA
Fermenting: Kriek

[Mylo]

Lets everyone own up and be honest and share what you have fermenting and on tap. Even though this is a Duvel thread, I think it will be telling to see how many people are brewing these "wonderful" Belgians. My kimono is open ... see my signature.

Doug

I have a Saison in the keg and a Orval clone in the secondary. I also have a Porter, a Scottish 80/-, Dortmunder, Amber, Barleywine, Roggenbier, Stout, and Tasty's Brown in kegs. So are Belgians a majority? No. That doesn't mean I don't love and respect them - drink them frequently, and brew them when I can. Orval might be my favorite beer of all time (right now). And Vinnie's and Tomme's lambics are some of the most complex beers I have ever tasted.

Like I have said before - we all have our own opinions - and that is fine. I think, however, that you just might find yours to be in the minority of other homebrewers. Embrace your uniqueness!


Mylo

[ZZ]

In the fermenter:

IIPA
Duvel clone
Trippel

Like Mr. Loaf says; "2 out of 3 ain't bad".

[Crackin]

ZZ,

Just because you are from California doesn't mean you have to brew IPAs. Just because Belgian beer are popular, doesn't mean you have to brew Belgians. You need to stop following the herd and try to brew something else. Let me guess, you have a smoked porter to brew next. Did I get it right? I can respect anyone who brews a multitude of styles. At least tell me that you have Tasty's Brown lined up next.

[ZZ]

Might be that I like those beers... Nah, couldn't be. I'm just a lemming following the herd.

What should I brew, oh wise one? Should I brew (again) my Molasses Wheat that just kicked? Nope, that's just like everyone else. How about my Honey Blueberry (again)? Fruit beers are just a fad...

Sorry, I brew beers that I like.





PS: I have yet to brew a Tasty or a JZ recipe!

(I know that's a sin here. I hope that doesn't get me banned...)