Belgian-Style Blonde Ale

Tổng Quan

Loại bia vàng kiểu Bỉ thường dễ uống, có vị đắng nhẹ nhưng dễ chịu. Đây là loại bia có nồng độ nhẹ đến trung bình, có mùi thơm mạch nha thấp, có đặc tính gia vị và đôi khi có mùi trái cây. Đường đôi khi được thêm vào để làm sáng cơ thể. Loại này có độ ngọt vừa phải và không đắng như loại tripels kiểu Bỉ hoặc loại bia mạnh màu vàng. Nó thường rất rõ ràng. Ấn tượng chung là sự cân bằng giữa vị ngọt nhẹ, gia vị và hương vị ester trái cây từ thấp đến trung bình.

Kết Hợp Món Ăn

Khai vị:
Sweet and Sour Chicken
Phô mai:
Tráng miệng:
Angel Food Cake

Ly & Nhiệt Độ

Kiểu ly khuyên dùng:
Nhiệt độ lý tưởng:
7-15 °C


1.054 - 1.068

― OG

1.008 - 1.015

― FG

6.3% - 7.9%


15 - 30


0.28 - 0.44


4 - 7


3 -4

― CO₂ Vulumes

78 - 85

― Độ hao hụt



Pale to Light Amber


Clear to Brilliant


Medium to Fast Rising Bubbles



Mild to Noticeable


Hop flavor and aroma are not perceived to low. Hop bitterness is very low to low


Malt aroma and flavor are low


Low to medium fruity-ester aromas may be present and balanced with light malt and spice aromas





Soft to Moderate


Medium to High




Medium - High





Pilsner, Malted Wheat, Aromatic







  • Original Gravity (OG): The specific gravity of wort (unfermented beer) before fermentation. A measure of the total amount of solids that are dissolved in the wort, it compares the density of the wort to the density of water, which is conventionally given as 1.000 at 60 Fahrenheit.
  • Final Gravity (FG): The specific gravity of a beer as measured when fermentation is complete (when all desired fermentable sugars have been converted to alcohol and carbon dioxide gas). When fermentation has occurred, this number is always less than Original Gravity.
  • Alcohol By Volume (ABV): A measurement of the alcohol content in terms of the percentage volume of alcohol per volume of beer. Caution: This measurement is always higher than Alcohol by Weight (not included in this guide). To calculate the approximate volumetric alcohol content, subtract FG from OG and divide by 0.0075. Example: OG = 1.050, FG = 1.012 ABV = (1.050 – 1.012) / 0.0075 ABV = 0.038 / 0.0075 ABV = 5.067 ABV = 5% (approximately)
  • International Bitterness Units (IBUs): 1 bitterness unit = 1 milligram of isomerized (exposed to heat) hop alpha acids in one liter of beer. Can range from 0 (lowest—no bitterness) to above 100 IBUs. Usually the general population cannot perceive bitterness above or below a specific range of IBUs (said to be below 8 and above 80 IBUs by some sources).
  • Bitterness Ratio (BU:GU): A comparison of IBUs (Bitterness Units) to sugars (Gravity Units) in a beer. .5 is perceived as balanced, less than .5 is perceived as sweeter and over .5 is perceived as more bitter. Formula: Divide IBU by the last two digits of Original Gravity (remove the 1.0) to give relative bitterness. Note: Carbonation also balances beer’s bitterness, but is not factored in this equation. This is a concept from Ray Daniels, creator of the Cicerone® Certification Program. Example: pale ale with 37 IBUs and an OG of 1.052 is 37/52 = 0.71 BU:GU
  • Standard Reference Method (SRM): Provides a numerical range representing the color of a beer. The common range is 2-50. The higher the SRM, the darker the beer. SRM represents the absorption of specific wavelengths of light. It provides an analytical method that brewers use to measure and quantify the color of a beer. The SRM concept was originally published by the American Society of Brewing Chemists. Examples: Very Light (1-1.5), Straw (2-3 SRM), Pale (4), Gold (5-6), Light Amber (7), Amber (8), Medium Amber (9), Copper/Garnet (10-12), Light Brown (13-15), Brown/Reddish Brown/Chestnut Brown (16-17), Dark Brown (18-24), Very Dark (25-39), Black (40+)
  • Volumes of CO2 (v/v): Volumes of CO2 commonly vary from 1-3+ v/v (volumes of dissolved gas per volume of liquid) with 2.2-2.7 volumes being the most common in the U.S. market. Beer’s carbonation comes from carbon dioxide gas, which is a naturally occurring byproduct created during fermentation by yeast and a variety of microorganisms. The amount of carbonation is expressed in terms of “volumes” of CO2. A volume is the space the CO2 gas would occupy at standard temperature and pressure, compared to the volume of beer in which it’s dissolved. So one keg of beer at 2.5 volumes of CO2 contains enough gas to fill 2.5 kegs with CO2.
  • Apparent Attenuation (AA): A simple measure of the extent of fermentation wort has undergone in the process of becoming beer, Apparent Attenuation reflects the amount of malt sugar that is converted to ethanol during fermentation. The result is expressed as a percentage and equals 65% to 80% for most beers. Or said more simply: Above 80% is very high attenuation with little residual sugar. Below 60% is low attenuation with more residual sugar remaining. Formula: AA = [(OG-FG) / (OG-1)] x 100. Example: OG = 1.080, FG = 1.020 AA = [(1.080 – 1.020) / (1.080 – 1)] x 100 AA = (0.060 / 0.080) x 100 AA = 0.75 x 100 AA = 75%



  • Color (SRM): See SRM under Quantitative above.
  • Clarity: The degree to which solids in suspension are absent in beer; different from color and brightness.
    • Ranges: brilliant, clear, slight haze, hazy, opaque
    • Solids can include unfermented sugars, proteins, yeast sediments and more.
    • The degree to which solids are present in solution is referred to as turbidity.
  • Carbonation (CO2): Visual
    • Ranges: none, slow, medium, fast rising bubbles
    • Carbonation is a main ingredient in beer. It lends body or weight on the tongue and stimulates the trigeminal nerves, which sense temperature, texture and pain in the face. Carbonation can be detected as an aroma (carbonic acid). It also affects appearance and is what creates the collar of foam common to most beer styles.
    • Carbonation can be naturally occurring (produced by yeast during fermentation) or added to beer under pressure. Nitrogen can also be added to beer, providing smaller bubbles and a softer mouthfeel compared to CO2.



  • Alcohol
    • Ranges: not detectable, mild, noticeable, harsh
    • A synonym for ethyl alcohol or ethanol, the colorless primary alcohol component of beer
    • Alcohol ranges for beer vary from less than 3.2% to greater than 14% ABV. Sensed in aroma, flavor and palate of beer
    • Fusel alcohol can also exist in beer
  • Hop
    • Flavor and aroma ranges: citrus, tropical, fruity, floral, herbal, onion-garlic, sweaty, spicy, woody, green, pine, spruce, resinous
    • Bitterness ranges: restrained, moderate, aggressive, harsh
  • Malt
    • Flavor and aroma ranges: bread flour, grainy, biscuit, bready, toast, caramel, prune-like, roast, chocolate, coffee, smoky, acrid
    • Malt has been called the soul of beer. It is the main fermentable ingredient, providing the sugars that yeast use to create alcohol and carbonation.
    • Malt is converted barley or other grains that have been steeped, germinated, heated, kilned (or roasted in a drum), cooled, dried and then rested.
  • Esters
    • Aromas (volatiles): apple, apricot, banana, blackcurrant, cherry, fig, grapefruit, kiwi, peach, pear, pineapple, plum, raisin, raspberry, strawberry, others
    • Common esters include:
      • Isoamyl acetate (common from weizen ale yeast): banana, pear
      • Ethyl acetate: nail polish remover, solvent
      • Ethyl hexanoate: red apple, fennel
  • Phenols
    • Common phenols include:
      • 4-vinyl guaiacol: clove, cinnamon, vanilla
      • Chlorophenols: antiseptic, mouthwash
      • Syringol: smoky, campfire
      • Tannins/Polyphenols: velvet, astringent, sandpaper



  • Body
    • Ranges: drying, soft, mouth-coating, sticky
  • Carbonation
    • Ranges: low, medium, high
  • Finish Length
    • Ranges: short (less than 15 seconds), medium (up to 60 seconds), long (more than 60 seconds)
  • Attenuation
    • Ranges: low, medium(-), medium, medium(+), high



  • Hops
    • Hops deliver resins and essential oils that influence beer’s aroma, flavor, bitterness, head retention, astringency, and perceived sweetness. They also increase beer’s stability and shelf life.
    • Brewers today use well over 100 different varieties of hops worldwide.
  • Malt
    • A wide variety of barley and other malts are used to make beer, including pale malt (pilsner and pale two-row), higher temperature kilned malt (Munich and Vienna), roasted/specialty malt (chocolate and black) and unmalted barley. Wheat malt is commonly used as well.
    • Malt provides fermentable and non-fermentable sugars and proteins that influence beer’s aroma, alcohol, body, color, flavor and head retention.
  • Water
    • Common taste descriptors: chalk, flint, sulfur and more
    • Beer is mostly water, which makes water quite an important ingredient. Some brewers make their beer without altering the chemistry of their water sources. Many do modify the water to make it most suitable to deliver the beer characteristics they hope to highlight. It provides minerals and ions that add various qualities to beer.
    • Common minerals: carbonate, calcium, magnesium, sulfate
  • Yeast
    • Yeast eats sugars from malted barley and other fermentables, producing carbonation, alcohol and aromatic compounds. The flavor of yeast differs based on yeast strain, temperature, time exposed to the beer, oxygen and other variables.
    • Types of Yeast:
      • Ale: Saccharomyces Cerevisiae (ester driven). Commonly referred to as top fermenting yeast, it most often ferments at warmer temperatures (60-70F).
      • Lager: Saccharomyces Pastorianus (often lends sulfuric compounds). Commonly referred to as bottom fermenting yeast, it most often ferments at cooler temperatures (45-55F).
      • Weizen Yeast: Common to some German-style wheat beers and is considered an ale yeast.
      • Brettanomyces: wild yeast with flavors like barnyard, tropical fruit, and more.
      • Microorganisms: (bacteria) Acetobacter (produces acetic acid), Lactobacillus/Pediococcus (produce lactic acid), others