Top fermenting Blonde ale with notes of pear, apple, and brandy. Very boozy finish.

Piraat Belgian Blonde Ale - Ertvelde, Belgium

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large brew kettle, heat 5 liters of water to 70°C (158°F). Add the pale malt and caramel malt, and hold the temperature for 60 minutes. Stir occasionally.

Mashing

After mashing, bring the wort to a boil. Add the bittering hops and boil for 60 minutes. In the last 10 minutes of the boil, add the aroma hops.

Boiling

Cool the wort quickly to about 20°C (68°F) using a wort chiller or an ice bath.

Cooling

Transfer the cooled wort to a fermenter. Add the Belgian yeast and ferment for 2 weeks at a temperature of around 20°C (68°F).

Fermentation

After fermentation, add the pear juice, apple juice, and brandy. Stir gently to combine.

Flavoring

Dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it. Allow it to carbonate for 1-2 weeks.

Bottling

Chill the bottles and enjoy your homemade Piraat Belgian Blonde Ale!

Enjoy

Pale Malt

Caramel Malt

Hops (Bittering)

Hops (Aroma)

Belgian Yeast

Water

Pear Juice

Apple Juice

Brandy

Priming Sugar

Piraat Belgian Blonde Ale

Lebanese Wine

Baklava

Grilled beef or chicken kabobs served with sides.

Kebabs

Marinated chicken served with rice and vegetables.

Shawarma Plate

Fresh parsley salad with tomatoes and bulgur wheat.

Tabbouleh

Authentic Lebanese hummus served with pita bread.

Hummus

Make Piraat Belgian Blonde Ale Recipe in just 3h 30m. Top fermenting Blonde ale with notes of pear, apple, and brandy. Very boozy finish.

Piraat Belgian Blonde Ale Recipe

Descriptors

Tasting Notes

Food Pairings

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