This Belgian IPA was brewed in May of 2012. The intent was to use an IPA recipe that would be fermented with a Belgian yeast strain. We used candied sugar to try and boost the ABV, which ended up a little over 7%
4 weeks post brewing. Great citrus hop aroma. The mouth is very loose. The maltiness gives way to a subtle alcohol flavor. Hard to pinpoint any of the Belgian flavors before the mouth is too quickly wiped away by the bitterness of the hops. The balance is definitely off.
Citrus Hops→Maltiness→Alcohol→Bitterness
5 weeks post brewing. The citrus up front shines brighter than the previous week. There is some maltiness present, but the sweetness from the Belgian yeast now shines through. The flavors flow smoothly together as the bitterness flows through the end.
Citrus Hops→Maltiness→Sweetness→Bitterness
2 months post brewing. The hops on this brew faded really fast. I have heard of this phenomenon, but have never experienced it firsthand. The citrus nose has faded into a something more floral. The mouth is now more warm and boozy rather than an alcohol flavor. This is because the maltiness and alcohol have blended together. The bitterness at the end has mellowed out significantly.
Floral Hops→Warm Boozy→Bitterness
Even though IPA’s are not recommended for aging, I thought it might be interesting to see how the Belgian flavors develop as the hopiness fades. 3 bottles are saved and the next one will be cracked around the 6 month timeframe.
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