Beers in this category are golden to deep amber in color. There may be quite a variety of characters within this style. Generally, they are light to medium in body. Malt aroma is low to medium-low. Fruity esters dominate the aroma, while hop character, complex alcohols, herbs, spices and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate, yet evident. Herb and/or spice flavors may or may not be evident. Fruitiness from fermentation is generally in character. A balanced amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation.


  • 8 ounces German Vienna malt

  • 6 pounds extra-light DME

  • 1 pound wheat DME

  • 1 pound Belgian clear candi sugar

  • 1-1/2 ounces Styrian Goldings hops

  • 1 ounce East Kent Goldings hops

  • 1 ounce Curacao bitter orange peel

  • 1 teaspoon Irish moss

  • Yeast recultured from bottle of Saison Dupont or Wyeast 1214 Belgian abbey ale yeast

  • 1-1/4 cup extra-light DME


  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract, the candi sugar and the Styrian Goldings hops.

  4. Return the brew kettle to the heat source and boil for 45 minutes, then add 1/2 ounce of the EKG hops, the orange peel and the Irish moss.

  5. Boil for an additional 10 minutes, then add the remaining EKG hops.

  6. Boil for a final 5 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  7. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  8. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously, seal the fermenter with an airlock and ferment at approximately 70-75 F for 1 week.

  9. Rack the beer to a secondary fermenter and allow the beer to finish fermentation.

  10. Once fermentation is complete, rack the beer to a bottling bucket, prime with the extra-light DME and bottle and condition as usual.

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