Much is rightfully made of the iconic Westvleteren 12, whose scarcity, quality, and intensity routinely put it at or near the top of people’s “best beer” lists. However, it’s the Westvleteren Blond that ranks as the best beer I’ve ever had. It was almost an afterthought: Once we’d procured a couple of bottles each of the Blond, 8, and 12, we were all anxious to try the 12 as a sort of craft-beer rite of passage. But it was the Blond—a Trappist singel then known as Westvleteren 6—that blew me away with its lightness, bright flavors, and gorgeous fermentation character.
Style: Despite the Westvleteren beer’s newer name, let’s not confuse it with typical Belgian blonde ales, or with Belgian pale ales. Singels are unusual. They’re often lower in alcohol than other Belgian blondes, closer to pilsner strength at 5–6 percent ABV. They also tend to be more hop-forward, with moderate aroma and flavor that plays a role as important as the esters and phenols driven by Belgian yeasts. (Incidentally, Westvleteren’s singel has about 40 IBUs.) In profile and drinkability, this style has more in common with German pilsner than other Belgian blondes. You might think of it as a kind of session tripel—which makes sense, given its origins as a second-runnings beer in monastic brewhouses.
Ingredients: Like most Belgian styles, this is a simple recipe that lets the ingredients do the talking. Atop a base of floor-malted pilsner—which will give us a bit more flavor than two-row or Belgian pilsner—we’ll add a half-pound each of biscuit malt and cane sugar; the latter will help dry out the beer and lighten its body. This grist offers some nice, light complexity while preserving the dry, delicate flavor. Hops are also central to this beer. For this one, I’ve always stuck with classic Hallertauer Mittelfrüh for bittering, more at 15 minutes, and then Styrian Goldings at 5 minutes. Competition scores reflect what I can taste: For some reason, keeping those additions distinct rather than blending varieties yields better hop flavor. For the yeast strain, I find that Wyeast 1388 Belgian Strong Ale is ideal here, with high attenuation and spicy phenols that work for this style.
Process: Mash a little on the cooler side here, about 149°F (65°C), and hold for a solid 75 minutes to promote a more fermentable wort. As you lauter, go ahead and add the sugar to the kettle; with some stirring, it should dissolve by the time we get to boil. Fermentation here can be relatively warm, but don’t let it free-rise the way you might with a saison strain. Steady at 68°F (20°C) is fine, with a slight rise at the end to help ensure complete attenuation. It shouldn’t take long, either—it usually hits terminal in about three days, in my experience. Crash, package, and give it plenty of carbonation to tickle the palate and enhance aromatics.
This is a fantastic style that hits a lot of great flavor notes while being drinkable, light, bitter, and elegant. What more could we ask, short of a seat at the pub across the road from St. Sixtus?