Belgian Ale

Belgian Ale

Belgian Ale refers to a broad category of beer styles brewed in Belgium and characterised by a rich variety of flavour profiles, alcohol contents and brewing traditions. Belgian beers are known worldwide for their complexity, uniqueness and often also for their strong, characteristic flavours. The main characteristics of Belgian ales include the often pronounced fruitiness, the use of special Belgian yeast strains, the diverse spicy flavours and, in many cases, a higher alcohol content. The brewing tradition in Belgium is deeply rooted and includes a variety of styles, some of which have been popularised by local breweries and even individual monasteries.

Some of the best-known Belgian ale styles include:

Trappist beers:

These beers are brewed in Trappist monasteries, with each monastery having its own, often secret, recipes. Styles include Dubbel, Tripel and Quadrupel, which differ in colour, alcohol content and flavour profile.

Dubbel:

A dark, malty beer with an alcohol content of around 6-8%. It is characterised by notes of dark fruit, caramel and spices.

Tripel:

A stronger, usually lighter-coloured beer with an alcohol content of around 8-10%. It is known for its balanced combination of fruitiness, spices and an often dry finish.

Quadrupel:

The strongest of the three, with an alcohol content of 10% or higher. It is rich and complex, with deep malt flavours, dark fruits and spicy notes.

Saison:

Originally a seasonal beer brewed on farms for the harvesters. Saisons are known for their dry, often tart and distinctly spiced flavour. They can vary in colour and alcohol content.

Witbier:

A light-coloured, cloudy beer brewed with a high proportion of wheat. It is often slightly sour and is usually flavoured with coriander and orange peel, which gives it a refreshing aroma.

Flanders Red Ale and Oud Bruin:

These two styles are known for their sour flavour profiles, which are achieved through long maturation in oak barrels. Flanders Red Ale is typically fruitier, while Oud Bruin is darker and maltier.

Lambic / Geuze

Lambic is a traditional Belgian beer style characterised by spontaneous fermentation. This unique fermentation method, in which the beer is exposed to wild yeasts and bacteria in the air, results in a beer with a distinctive sour flavour. Lambic can be used as a base for other beer styles or enjoyed in its pure form. The traditional production of lambic takes place mainly in the Pajottenland region and in Brussels.

Geuze is another specific Belgian beer style that is created by blending different vintages of lambic beers, which then undergo a second fermentation together in the bottle. This method results in a dry, often tart and very complex beer with a lively carbonation. Geuze is appreciated for its unique balance between acidity, fruitiness and the wild fermentation flavours.

Belgian ales are characterised by their diversity and mastery of the art of brewing. The creativity and tradition of Belgian brewers has produced a wide range of beers, from light and refreshing to strong and intense. Although many of these styles have firm traditions and characteristics, the willingness to experiment and the use of local ingredients is a hallmark of Belgian beers, resulting in an almost infinite variety of flavour experiences.