How are these beers different from our more traditional ales such as Blind Pig IPA & Pliny the Elder?
The difference between our Belgian ales and non-Belgian ales all starts with the yeast. The yeast used to ferment our Belgian style ales can ferment at much warmer temperatures as compared to our non-Belgian style ales, sometimes as high as 80 degrees Fahrenheit. Often, we start the fermentation in the 60 degree range and then shut the refrigeration off and let the beer “free rise” up to the warmer temperatures. These warmer temperatures can create some beautiful fruity & spicy character. Any other yeast fermenting at these warm temperatures would create too much diacytel (butter & butter scotch). Often, we add sugar to the kettle while the wort (unfermented beer) is boiling; the addition of sugar adds more fermentables to the beer. All of these sugars will eventually ferment to alcohol although there will be no body or mouth feel contributed to the final flavor profile of the beer. In Salvation, our dark strong ale we use some more flavorful sugars that add more personality to the bee
