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Belgian Strong Golden Ale Extract Kit w/ Specialty Grains


SKU# U1230

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Strong, light in color, and dangerously drinkable. The secret is a high percentage of candi sugar, an easily fermentable sugar that ratchets up the beer's strength while keeping the body light and easy to drink. Smooth mouthfeel, sweet, floral maltinesss, and rich spiciness from hops and yeast.

Recommended:2-stage fermentation and yeast starter.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary Cold Ice Packs with all liquid yeasts. However, it is difficult to guarantee that the ice packs will survive the trip, given transit times and particularly hot temperatures.

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Belgian Strong Golden Ale Extract Kit   +$53.51
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  • Belgian Golden Strong Beer Kit Extract w/ Specialty Grains
Product Details
Patterned after some of Belgium's most unique and famous ales, our kit yields a beer that looks innocent in the glass but packs a delicious wallop. The secret is a high percentage of candi sugar, an easily fermentable sugar that ratchets up the beer's strength while keeping the body light and easy to drink. Smooth mouthfeel, sweet, floral maltinesss, and rich spiciness from hops and yeast.

Recommended: 2-stage fermentation and yeast starter.
Additional Information
Beer Kit Yield5 Gallons
Recipe and InstructionsClick Here for Belgian Strong Golden Ale Extract Kit Brewing Instructions
Regional StyleBelgian
Original Gravity1081
Total Time to Make4 months
4.8 / 5.0
32 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
I've been brewing for about 15 years and this is my favorite extract kit that I have ever made. Brewed in April, racked after 3 weeks, in secondary 2 months, bottled, and let it sit! First tried one in October and it was still hot. By the end of November it was pretty smooth and awesome by Christmas. Don't even think about touching this for 6 months. Ill be hiding a few away hoping I forget about them to see how it ages over time.
January 15, 2016
One of my favorites!
...Throw in a can of Oregon blackberry's, some sweet orange peel, and an extra pound of Belgian candi sugar- it'll pack a wicked wollop.Sweet finish the first month or so out of the secondary fermentation, 6 months later in the bottle it fully matured and tasted comparable to a chimay white.
February 27, 2012
Strong, tasty - but beware the bottling instructions
The brew takes some time to evolve in the bottle. I bottled using the Coopers Carbonation Drops and the beer still remains a little flat today after 6 weeks in the bottle. The instructions recommend 2-4 weeks before drinking but mine took at least four weeks before it lost the harshness and developed at least some carbonation. Today the flavor has really mellowed and it is a very enjoyable brew that will continue improving with more bottle aging.
September 1, 2010
Not a Duvel clone, not even close...
This is a good beer, but its nothing like Duvel. There is no dry finish and its sweetness completely overpowers the rest of the taste notes. I used the extract kit with dry yeast and was hoping for a similar taste profile to Duvel Blonde. Not even close. Like I said, good beer regardless. Dont shy away from it, unless you're looking for a Duvel type taste. If you are, keep looking.
May 22, 2017
Good product, easy and complete
Good product, easy and complete directions for novice brewers.
July 9, 2016
A great beer. Very strong, drink carefully. Goes down nice with a warming sensation, But has a lot more kick than you think....
August 21, 2009
Good stuff!
Another awesome Belgian beer. 2 weeks in primary, 3 months in secondary and a month in the bottle. Still has a bit a bite to it that i expect to mellow a bit more with age. Can't wait for this to mature a little more. Carbonated after 2 weeks with 5 oz of corn sugar. Finished around 9%.
September 22, 2010
Three Cheers for The Mindmelter!
Another phenomenal kit and a very easy win for noobs like me who find making great Belgians to be a bit of a challenge. The two pounds of candi sugar really kick things into high gear - get those yeast ready with a big starter, good aeration and the right temperatures. Be warned, Wyeast 1388's incredible balance means this beer is incredibly easy to quaff despite its potency, and after the second pint you'll learn why my friends nicknamed this one "the mindmelter" and refuse to drink it on worknights.
July 6, 2009
Wow my lips are numb!
As many others have said here, this is a excellent beer. Schnocked is what my friends call it. It is THE best beer I have made for a kit! Too smooth. I bottle in 22 oz bottles and give it as gifts. I've been making it since 2008 and still love it to this day. You will not be disappointed!
August 23, 2011
Best beer I ever made
Being an extract kit, the color of this beer was quite a bit darker than is proper for this beer--more of an amber than a golden--but everything else was right on the money, particularly the strong note of leather in its flavor--something I've always found intriguing when I drink a strong golden ale such as Duvel. I've only brewed this once, and it takes patience--1 month in the primary, 4 in the secondary--but don't hurry to crack a bottle either; in my experience, it didn't hit its prime until it had been in the bottles for 6 weeks. I mean, it carbonated fine after a single week (I always have to try a few at various points during the conditioning process) but the flavor didn't start developing its full potential until 4 weeks had passed. At six, though, it was pretty much there. And it ages very well.
November 13, 2013
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Browse 2 questions Browse 2 questions and 4 answers
The temperature for my primary was around 65-68 F and everything went fine. After about 11 days, I transferred it to a secondary and moved it to a cooler (around 60 F) location. Is that too cold? At this time of year, my storage spots tend to be on the cool side.
Gary S on Feb 27, 2016
BEST ANSWER: The room that I use for fermentation runs about 64 deg over the winter, and I have had good results with this ale. However, carbonation can be an issue because much of the fermentation yeast may settle into the trub or not survive 3 mos in ~10% alcohol. Would suggest adding both sugar and yeast (~1/3 -1/2 oz CBC-1) to the bottling bucket and mixing before bottling. This was suggested to me by one of the experts at Northern Brewer and it worked fine for Belgian Strong Golden Ale.
What would be to warm for secondary fermentation? My space would generally be 70-75, could see 80 if it gets really hot outside. Should I look at refrigeration?
T A on Apr 30, 2016

You are going to want to keep that fermentation around 70-75, optimally at about 70. If the beer hits 80, its not the end of the world, there might just be a little more fruity ester character.

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