Comments on: A gold medal recipe http://www.brewlikeamonk.com/2006/07/07/a-gold-medal-recipe/ Trappist, Abbey, and Strong Belgian Ales and How to Brew Them Fri, 25 Jul 2008 05:56:01 +0000 http://wordpress.org/?v=2.0.9 by: Matt MacLeod http://www.brewlikeamonk.com/2006/07/07/a-gold-medal-recipe/#comment-3030 Tue, 11 Jul 2006 10:52:56 +0000 http://www.brewlikeamonk.com/2006/07/07/a-gold-medal-recipe/#comment-3030 I wouldn't worry! I suspect whereas the complexity of a Belgian pilsener + sugar + yeast brew comes from the yeast, the flavours in Jamil's beer came largely from that interestng grain bill. I guess it just goes to show that there is more than one way to achieve similar ends. I guess the Belgians took the simpler route because quality control on 5 ingredients (water, pils malt, sugar, yeast and hops) is a lot easier to perform than on 11 ingredients! I wouldn’t worry! I suspect whereas the complexity of a Belgian pilsener + sugar + yeast brew comes from the yeast, the flavours in Jamil’s beer came largely from that interestng grain bill.

I guess it just goes to show that there is more than one way to achieve similar ends. I guess the Belgians took the simpler route because quality control on 5 ingredients (water, pils malt, sugar, yeast and hops) is a lot easier to perform than on 11 ingredients!

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