Kwak Belgian Ale

The big flavors of generally light-bodied Belgian Strong Pale Ales can hide their strength. Brewers often add an ingredient known as candi sugar to the recipe for this Belgian beer, which gives the yeast more food (fermentable sugars) to produce higher alcohol and carbon dioxide without adding more body to the beer, as malt additions generally do. Belgian yeast strains produce complex fruity aromas and flavors punctuated by a mild malt and hop character. Phenolic spiciness and added spices can add complexity to Belgian Strong Pale Ales.