Geographically, Belgium lies at the crossroads of two great brew cultures, the
German brewing tradition across its eastern border and the Anglo-Saxon
brewing tradition across the Channel to the west. As a result, Belgian brewers
have absorbed influences from both cultures. They then mixed their own, often
idiosyncratic practices and the result was a weighty fusion beer style culture
with indigenous Belgian touches. The Belgian Stout is such a construct. It is
about as opaque as any Stout from the British Isles, yet without any harsh,
burnt, or acrid notes that are invariably associated with British black patent
malts. The beer finishes almost as clean as a German Schwarzbier, almost lagerlike, but with just a touch of phenolics from classic Belgian ale yeasts.

The recipe featured here is the authors’ clone interpretation of such Een Belgisch Stoutbier. The yeast must be a high attenuator that gives it a typically Belgian high alcohol content of 7 to 8 percent by volume, but without the fruity, estery, or high-molecular alcohol underpinnings of many British strong ales. Also, in spite of its strength, a Belgian Stout should have no syrupiness or heaviness in the finish. Instead, the body should be medium.

To achieve an easy-drinking brew despite the seeming contradiction of blackness and crispness, the interpretation of this style here relies on de-husked Weyermann® CARAFA® Type 3, mostly for color, as well as on Weyermann® CARAWHEAT® for both color and smoothness. The diastatic power in the mash comes from Weyermann® Pilsner malt. Some extra body is supplied by Weyermann® Abbey Malt® and CARABELGE®. The brew is formulated for an ABV of 7.5 percent, which is similar in strength to a Golden Belgian Ale (see entry). Brewers who wish to bump up the ABV even further can add some Belgian dark candi brewing sugar (not used here)