Belgian ales in a Pub Brewery setting!
We all know that some belgian ales (tripel, Dubbel, golden strong and Saison) get their unique character from bottle conditioning. How do you adapt this process to a pub brewery setting where bottling is not an option?
- Is anyone conditioning/carbonating there beers by priming them in the serving tank? issues/concerns?
- Can you really get the same/similar aroma and flavor profile from extended lagering, filtering and forced carbonation?
Look forward to some ideas!
In my opinion 60-70% of a belgian beer's character comes from the yeast alone. 20-30% comes from recipe formulation, water treatment, fermentation temperature. Conditioning is relatively insignificant. Whether or not to filter can be important. Some styles should certainly remain unfiltered.
In other words yes you can get the same/similar aroma and flavor profile from extended lagering/aging, filtering and forced carbonation.