My last Belgian pale ale was a traditional, to-style, by-the-numbers kind of beer. I was definitely happy with the finished beer that was clean and easy drinking with a restrained Belgian character and a sweet maltiness that was enhanced by the yeast and the low hopping rate. With that beer behind me I wanted to try and experiment with the style a little, brewing something similar to the beer I made with Ron Bradley at Moon Under Water.
As I side note, I can't really decide whether this should be bottle fermented or kegged. Many Belgian beers are refermented in the bottle and Cascadian beers are generally force carbonated. Any suggestions?
Locally malted pilsner malt