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Hey guys,
Just curious, is there certain beers that are better off being bottled rather than kegged??
and IPA is great kegged, but what about a dubbel, doppelbock, etc???

JUst curious,

Cheers,
Todd

It seems like almost all Belgian breweries bottle condition. Dubbels, tripels, and quads, saisons, and lambics for sure. This is part of what makes a lot of these beers so good for aging. They must feel that it makes a significant difference because this means that they age them for at least a few weeks (often much longer) in their breweries, which takes up a lot of space.

I bottle all of my homebrew anyways, but I think that classic Belgian styles really benefit from the refermentation in the bottle. That being said, I have tasted some delicious kegged Belgian beer (commercial and homebrew). I wouldn't be overly surprised if some Belgian breweries use priming sugar in the keg, but I am not sure what the norm is. Perhaps if you want some of the refermentation character but you don't want to bottle you could go this route.

Thanks for the input! My next beer is a dubbel.. (i havnt do r ome before) and I just happen to have enough grolsh bottles for a 5 gallon batch!

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I've brewed German Weisse beers in both formats and found the bottle more enjoyable for the style. The carbonation was high, so I decided on batch 2 to bottle after 10 days in the primary. The banana and clove aromatics remained strong and you get to splash the last of the yeast in the glass to give it some extra haze.