Patersbier Belgian Single

A Belgian Single (Patersbier) brewed as a Euroclash competition entry, targeting BJCP 26A — the traditional monks’ table beer. Patersbier is the simple, lower-alcohol beer Belgian abbeys reserve for daily consumption: pale, dry, spicy, with restrained hop character and clean fermentation.

Grain Bill

Weyermann Barke Pilsner (82.7%) provides the pale, clean foundation. Barke is a heritage two-row barley variety selected for its full flavour profile and strong enzyme content. Weyermann Vienna (17.3%) adds a touch of warmth and malt depth appropriate for the style. The 65°C mash targets maximum fermentability — Belgian singles should finish dry.

Sugar Addition

350 g cane sugar added at 10 minutes, boosting the fermentable load and thinning body towards the crisp, dry finish characteristic of the style.

Hops

Riwaka as the sole hop — 65 g total across three kettle additions: 20 g at 60 min, 20 g at 20 min, 25 g at 5 min. Riwaka’s passionfruit and citrus character adds a distinctive NZ twist to an otherwise traditional recipe.

Fermentation

LalBrew Abbaye pitched at 18°C and allowed to free-rise. Temperature was held at 18°C for 48 hours, then stepped 1°C per day up to 24°C and held there for the active rest phase. After day 13, temperature was stepped back down: 22°C then 20°C then 4°C by day 15.

Packaging & Tasting

Mixed packaging on day 15 — keg plus bottles — carbonated to 2.6 vol CO₂ (higher than typical for the style’s effervescence). Tasted at packaging: fresh with strong aroma, light banana notes, and decent hop presence. A few weeks of conditioning expected to round the character out before competition submission.