BJCP · Category 25 · 3 styles
Strong Belgian Ale
Belgian ales with very expressive yeast, almost always pale and well attenuated, where esters and spicy phenols take over from the malt. The family includes Belgian Blond, the gentlest; Saison, the dry, spicy farmhouse ale; and Belgian Golden Strong, strong, pale and highly carbonated.
The 3 Strong Belgian Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Belgian Blond Ale | 6.0–7.5% | 15–30 IBU | 4–6 SRM |
| Saison | 3.5–9.5% | 20–35 IBU | 5–14 SRM |
| Belgian Golden Strong Ale | 7.5–10.5% | 22–35 IBU | 3–6 SRM |
How to tell the styles apart
Yeast ties all three together, but alcohol and dryness set them apart. Belgian Blond Ale (25A) has 6-7.5% and a touch of malt sweetness, with subtle fruit and spice and 15-30 IBU of bitterness. Belgian Golden Strong Ale (25C) is just as pale (3-6 SRM) but climbs to 7.5-10.5%, with an original gravity of up to 1.095, and is much drier, more effervescent and fruitier, with pear notes.
Saison (25B) goes its own way: its alcohol runs from 3.5 to 9.5%, and the guidelines distinguish table, standard and super-strength versions. Color ranges between 5 and 14 SRM, bitterness goes up to 35 IBU, and the yeast gives pepper and a very dry finish. If a pale Belgian prickles on your tongue and has noticeable bitterness, think saison.
Brew it yourself
Which one to brew first
Start with a standard-strength Saison (25B), around 5-6%. It's the least demanding about temperature: it likes heat, and in summer it practically ferments itself, no fridge needed. All you need is patience to let the yeast finish. Belgian Blond Ale (25A) is a good second choice. Golden Strong (25C) forces you to control temperature from day one and pitch a lot of yeast, and any mistake shows up as hot alcohol.
Common mistakes
- Keeping a saison cool to keep it under control. Farmhouse strains often stall halfway through fermentation if you don't let them warm up; they need heat to finish.
- Using caramel malts in a Golden Strong for more body. It should be dry and very pale; the alcohol and carbonation carry the mouthfeel.
- Undercarbonating these beers. Without high carbonation they feel heavy and lose their yeast aroma; calculate your priming sugar carefully and use sturdy bottles.
- Loading a saison with spices to make it taste spicier. The pepper should come mainly from the yeast; any spices you add have to stay in the background.
How to serve them
Saison at 6-9 °C (43-48 °F); Blond and Golden Strong at 7-10 °C (45-50 °F). A tulip works for all three, holding the tall head and the yeast aromas. Saison is very versatile: salads, pork, goat cheese and herb-driven dishes. Blond goes with chicken, fish in butter or a potato omelet, and Golden Strong with shellfish, creamy cheeses and fried appetizers.
Frequently asked questions
Which styles make up the Strong Belgian Ale category?
According to the BJCP 2021 guidelines, 3: Belgian Blond Ale, Saison, Belgian Golden Strong Ale.
Which is the strongest Strong Belgian Ale style?
Belgian Golden Strong Ale, which can reach 10.5% ABV.
Which is the most bitter?
Saison, with up to 35 IBUs.
Which is the palest and which is the darkest?
The palest is Belgian Golden Strong Ale and the darkest is Saison.
Classification and statistics: BJCP category 25 (Strong Belgian Ale), 2021 edition.