may be used. Some spice character may come through due to the production of phenols during fermentation at warm temperatures. Modern examples brewed in the US tend to copy the yeast used by the Dupont Brewery, which ferments better at warmer temperatures like than the standard fermenting temperature used by other Belgian ales. References Bibliography All About Beer Magazine, Volume 24 Number 4, September 2003 The Beers of Wallonia, John Woods and Keith Rigley, Stourside Press (1996), External links A seasonal search for the phantom of brewing, Michael Jackson, BeerHunter.com Beer styles Beer in Belgium