Belgium is an amazing country on many levels: Beer, food, history, chocolate,
tapestries, lace, cheese, people, etc. The focus here, of course, is the beer
from this greatest brewing nation in the world. Belgium produces more than 500
varieties of beer. And not just varieties, but great varieties from more than
100 breweries. Belgians, unlike Germans for example, don’t limit themselves on
their ingredients and brewing techniques. In addition to all the normal ingredients
of beer, they may also employ different strains of yeast, sugar, spices, orange
peels, other fruits, spontaneous fermentation techniques, bottle conditioning,
wooden casks, etc. The results are extraordinary.
Another distinction in Belgian beers is that they are often alive and known as
living beers because another round of yeast is added during bottling and kegging.
This is commonly known as bottle conditioning and allows for a second slow fermentation,
thus over time positively changing the beers taste, aroma, color and feel. Thus
many of these beers can be aged for many years, get better with age and not spoil.
This technique was designed to keep beer fresh before refrigeration. It also
often yields higher alcohol content. The term “vertical tasting” refers to sampling
the same beer from different years. Bye bye born-on date.
There are many styles of Belgian beers. And many beers that would be difficult
or even unfair to try to categorize by style. Many are a style of their own.
So, don’t get too hung up on trying to determine the style of a Belgian beer.
The seeming necessity to define style is an American trait. Not so with Belgians.
If they like it, they brew it, they drink and it is what it is. They are not
always compelled to “brew-to-style.” They are usually not training to be a beer
judge. If you find you like a brand of saison, for example, you may not like
all saisons. What’s important is you sample many Belgian beers, write down the
names of the ones you like and continue to buy and consume them as you continue
your journey of Belgian beers through life. So many great beers, such little
time.
I’m going to try to loosely define some Belgian beer styles. These are guidelines
and not rules. As soon as you call something a rule, sure enough, you or someone
else will find an exception. These definitions are a beginning to your Belgian
beer knowledge and will allow you to have educated discussions with bartenders,
beer salespeople and fellow beer enthusiasts. It’s a fine line between beer geek
and beer enthusiast. I like to think of myself was a beer enthusiast, trying
to spread the word of great Belgian beer and including everyone along the way
by trying to keep it simple. Having said that, here we go.
Lagers are bottom fermented using bottom-fermenting yeasts and
take longer to produce and generally ferment at lower temperatures. Ales are
top fermented using top fermenting yeasts and take a shorter time to produce.
Many people use the terms beer, lager and ale interchangeably, but don't get
too hung up on it (unless you are preparing to be a Beer Judge). For the sake
of efficiency, many people use beer as a catchall term to include lagers and ales.
Blonds and Browns (or dark ales)--Often referring to the color of beer. These
terms alone can be vague and or deceiving as many different styles fall within
these colors of beers. The shade of the beer is not always an indicator of how
it will taste. Let your taste decide. Tasting is believing.
Witbier or White--Basically a wheat beer. Typically lighter at 4-5.5% abv. Hoegaarden
is considered by many the benchmark of this style.
Dubbel--A Flemish Dutch word meaning double. Historically, the name comes from
rough measure of alcohol level. Monks would brew a beer around 3% or less for
their consumption, then a dubbel at about 6% and then a tripel at about 9%. Dubbels
are usually a brown ale in color and malty tasting.
Tripel--A Flemish Dutch word meaning triple. Historically a brown ale, but many
are now a golden blond and sweeter than a dubbel. The tripel that all others
are judged against is Westmalle Tripel at 9.5% abv. There are many delicious
tripels out there.
Trappist Ales--More of an official designation than style. These ales are made
my Trappist monks, formally known as the Cistercian Order of the Strict Observance.
Or somehow the brewing process is at least managed by them in abbey breweries.
There are only seven official sanctioned authentic Trappist abbey breweries allowed
to use the “Authentic Trappist Product” label. Six are in Belgium and one in
the Netherlands. Those six are: Westmalle, Westvleteren, Chimay, Rochefort, Orval
and Achel. There is more than one style of beer marketed under the “Authentic
Trappist Product” label.
Abbey Ales--These are ales that imply connections to abbeys, current or defunct,
or styles brewed by monks in abbeys. They, while not sanctioned by the Trappists,
are often authentic in style and worthy of your attention. Sometimes an abbey
will contract with a brewery to brew beer in its name to raise money for the
abbey. Just know the distinction between Trappist and abbey and you will keep
out of trouble in discussions with beer geeks. Think Abbaye des Rocs, named after
a nearby defunct abbey and Karmeliet by Bosteels.
Saison--From a subcategory known as farmhouse ales. Historically a dry, tart,
peppery blond-colored ale. The French version of farmhouse ales is called Bier
de garde, meaning “beer to keep or store.” Farmhouse ales are gaining in popularity
within the Belgian and Belgian-style market in the United States. Farmhouse ales
were brewed by farmers in the cold winter months, stored in cellars, then consumed
throughout the summer. The hop rate was increased in these ales to keep them
stable in flavor over months of storage in the pre-refrigeration era. Discover
this delightful style if you have not already.
Golden Ale--Duvel (Flemish for Devil) at 8.5% abv is the benchmark in this popular
category of strong golden ale. If you like Duvel, try Lucifer and Delirium Tremens.
Lambic--This is the smallest category of Belgian beers and is most noted for
it’s esoteric, tawdry, sour taste. Lambics are usually an acquired taste, to
say the least. Lambics are made using “spontaneous fermentation,” where wild
yeast from the atmosphere is introduced into the cooling wort in large cooling
pans, then aged in oak casks for up to three years. No other yeast is added as
in traditional brewing. Think Cantillion when searching for this style.
Faro--A young lambic mixed with sugar. Think Cantillion, Boon and Lindemans.
Geuze--A blend of two or more lambics. Still tastes sour to me, but lambic fans
coo over the stuff. Think Belle Vue, De Troch and Lindemans.
Fruit Lambics--Made by steeping fruit (cherries, raspberries, peaches) in barrels
of lambic. This is a good gateway lambic for the uninitiated. Hey, you have to
walk before you run. You’ll thank me later. Think Lindeman’s.
Kriek--A lambic made with cherries or cherry extract. Not to be confused with
a kriekbier which is an aged brown ale steeped with cherries with sugar added.
Kriekbier is sweeter than kriek and more accessible to more people. Think Liefman’s,
Boon and Lindeman’s.
Frambois---A lambic made with raspberries or raspberry extract.
Peche--A lambic made with peaches or peach extract. Think Lindeman’s.
Here are some other categories and examples you will see mentioned as consumers
try to categorize and define the many Belgian styles. Use these terms loosely
and they overlap and intertwine at times with the above-mentioned styles:
Sour Ales--Brown or red in color with sour overtones such as Rodenbach Grand
Cru and Duchesse de Bourgogne.
Brown Ales--Brown in color but leaning on the sweeter side such as Caracole,
Scotch Silly, Goudon Carolus and Kasteel.
Amber Ales--Similar to brown ales, but lighter in color. These ales can vary
in taste, but often are also sweet. Kwak would be an example.
Belgian Pils--Stella Artois is a good example of this style. A clean, clear,
uneventful and inoffensive lager. Nothing wrong with it, but if this is the only
Belgian beer you’ve had thus far; you’ve not really experienced what Belgium
has to offer.
Pale Ale--DeKoninck is a good example of this style. A fine, lighter, quaffable
session-style beer that won’t take the wind out of your sails. Nice if you have
to ride your bike back to your hotel.
Specialty Beer--This is a convenient category for beers that don’t seem to clearly
fit any other category, or you’re just not sure and don’t want to appear naive.
What fits into this category is the subject of fun and cordial debate. Some examples
might include, but are not limited to: Stille Nacht, Piraat, Gulden Draak and
LaChouffe.
Belgianfest guests receive a $10 discount on the next Belgian Beer Me! Belgian
beer appreciation classes on February 21st and April 11th, 2010. at Beveridge
Place Pub. $45 for Belgianfest guests (regular $55). Contact Belgian
Beer Me! to RSVP
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