Belgian pale ale dry hop

[Steve Ruch]

Yes or no?

 

[Dave Y]

Optional depending on what you want. Are you expecting an 'estery' finish with the yeast?
complimentary hops wouldn't hurt but depending on the strain it may not be needed.

I did a couple last year, Belgian yeast fermented IPA and one done with French Saison yeast. I got a very nice mandarin orange from the French Saison, and a bit of citrus forward hops helped get a nice aroma but not overpowering.

 

[Brew Cat]

well its your beer but generally wouldn't be dry hopped
what yeast are you using and what temperature did you ferment ?
if you used a Belgian strain fermented cold maybe you can get away with it
if you used a clean strain and only used Belgian grain to make it "Belgian" would also work
post your recipe

 

[Bigbre04]

you could do a small dry hop. what was your hop schedule? what hops?

 

[Brew Cat]

Here is some nice information I found on the style
https://byo.com/articles/belgian-pale-ale-techniques/

 

[Minbari]

Yes or no?

Experimenting is fun, just do it!

I made an English stout fermented with Belgian strong ale yeast. . It was interesting

 

[Brew Cat]

Belgian stout has been around
https://www.beerandbrewing.com/the-curious-case-of-belgian-stout

 

[J A]

Unlike American Pale Ale, Belgian Pale is generally not hop-forward. I vote no dry hop and even in the late boil/ flavor additions, go easy and stick with nobel and nobel-cross hops. I use Magnum for bittering and Willamette for late hops and keep it more malt-forward but relatively light and try to keep the phenols and esters to a minimum.