Fermenting IPAs with Belgian yeast brings Belgian yeast spiciness and fruitiness to the hops of an IPA. Belgian brewers make an IPA by adding more hops to a Belgian Trippel. The resulting beer is lighter in color and has the alcohol levels of a Trippel. The color ranges from light gold to amber with a mid-sized foam cap with good retention. It ranges from clear to hazy.
The alcohol by volume ranges from 6.2 to 9.5% and the International Bittering Units range from 50 to 100.
Cuisine: Thai and Cajun Cuisine
Entrée: Spicy seafood, fried foods, pepper crusted beef filet, beef with horseradish sauce, anything with Wasabi or ginger, jerk, chicken quesadilla, roast turky, fried chicken, herb-roasted rabbit, tilapia
Cheese: Blue cheese, Cheddar, Edam, Gorgonzola. Limburger, ixcodon, goat cheeese, Bucherondin, Picodon
Dessert: Banana based desserts, crème brule, dark chocolate, Key lime pie, lavender sugar cookies, pineapple upside down cake, fuit truffle
Bread: Summer rolls
Other: Salads, smoked chicken lettuce wraps, cigars
The Libbey Tulip galss, Libbey Belgian Beer glass and the Spiegelau IPA glass all help maintain the rich head of these beers and capture the rich hop aromas.
*Beer Judge Certification Program Commercial Example