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Beer in Belgium is extremely diverse and ranges from pale lagers to fruity lambics and Flemish red ales. There are about 180 breweries in the country, which include both international giant corporations and home mini-productions. Belgians drink about 84 liters of beer per person per year – and this is almost 2.5 times less than a hundred years ago. But today the market offers a wider choice, so quantity has been replaced by quality.
Historical information
The first Belgian beer appeared during the Crusades, in the XNUMXth century. Local monasteries brewed and sold a foamy drink to earn money for charitable feats of arms, in addition, weak beer was a good alternative to water, often contaminated with dangerous bacteria. In medieval Europe, people preferred to drink alcohol with food – it was safer for health.
In the 1861th century, Trappist monasteries appeared, famous for the art of brewing – however, in those days, the fragrant and tasty products of the monasteries relied only on pious brothers and were not “for export” to the laity. The first sale of such beer was officially registered only in XNUMX.
Trappist beer
A beer brewed in the ancient monasteries of the Trappist order. It is important to understand that the term “Trappist beer” refers only to the place of production, as a name controlled by origin, while it does not say anything about the variety or taste – these characteristics depend solely on the manufacturer.
In order for the product to meet all quality standards, monks, and not just secular persons, must participate in the preparation, and part of the proceeds from the sale should be transferred to the monastery fund or to charitable and social programs. At the moment, there are six such productions in Belgium:
- Ache, produces light and dark beers in 8% and 9,5% ABV;
- Chimay also specializes in strong varieties 7-9%;
- Orval, makes a popular ale with an alcohol content of 6,2%;
- Rochefort, produces exclusively dark beers at 7.5, 9.2 and 11.3 proof;
- Westmalle, the first brewery to start producing dubbel (7%), also produces lager beer with 9.5% ABV;
- Westvleteren, a Flemish brewery producing light and dark varieties 5.8-10.2%.
In addition to these commercial varieties, almost all Trappist monasteries also produce low-alcohol varieties (sometimes not stronger than 1-2%) for their own consumption and sale in monastic taverns.
Abbey beer
This broad term includes several varieties of foamy drink:
- Beer made in a monastery, but not Trappist (for example, the Benedictines).
- Products of a “secular” brewery, but in “co-authorship” with a real-life monastery and under its license.
- Brands of commercial breweries bearing the names of defunct or fictitious monasteries (orders).
- A beer brewed “in the Trappist style” but by a commercial brewery and without mention of a specific abbey.
More than 20 types of abbey beer are currently certified in Belgium – not counting brands that use this term in their names without a proper license.
Belgian beer varieties
Amber Ale. Similar to English Pale Ale, but less bitter and hoppy in taste. Particularly popular in Antwerp, served in characteristic round glasses. Famous representatives: De Konink, Palm Speciale.
Golden ale (Blonde, Golden Ale). The drink, closer to a pilsner, contains less alcohol than regular pale beer. The Duvel brand is widely known.
Dark ale (Brown Ale). Dark beer, less strong than dubbel, not as sour as Flanders brown ale.
Champagne beers. These varieties undergo secondary fermentation and acquire the “sparkling” texture of champagne, while retaining the taste and aroma of the beer. Representatives: Grottenbier, DeuS.
Dubbel. Strong monastery beer, an invention of the Trappist order. It has a rich brown color and intense aroma with notes of bitter hops, sweet fruits, chocolate. Representatives: St. Bernardus Pater, Maredsous 8, Witkap Dubbel.
Flanders red (Flemish red). Malt for this variety is roasted in a special way, fermentation takes place with the help of not only ordinary yeast, but also lactobacilli, and the finished drink is aged in oak barrels for up to two years. The result is a rich red drink with a deep taste and aroma. Fruit and berry notes, vanilla, chocolate are clearly felt in the beer bouquet.
Indian pale ale (India Pale Ale). Beer “English style” with a pronounced taste of hops.
Lambic. The hallmark of Belgian brewing is wheat beer, produced by spontaneous fermentation, aged in barrels from three months to three years. It is divided into three main types:
- Hueyze (Gueuze) – a blend of young and aged lambic, undergoes secondary fermentation.
- Fruity – for example, the famous cherry Kriek or raspberry Framboise, but variations with other fruits are also possible.
- Faro (Faro) – a blend of lambic with weaker beer, sugar, caramel, spices, herbs.
Despite the fact that Kriek belongs to fruit lambics and is neither an independent variety, nor even a brand (many producers produce this type of beer), it is worth talking about it in more detail. Belgian “Screams” are made from overripe sour cherries, double fermented and aged in oak barrels. Traditionally, sugar is not added to cherry beer, as it is found in excess in berries, but some producers may still sweeten the product.
Flanders brown ale (Oud bruin). Refers to sour ales, aged for a long time. Brands: Goudenband, Petrus.
Pilsner (Pils). Pale lager, the most popular variety in Europe. Belgian pilsners do not have any distinctive features that distinguish them from the general range. Examples: Jupiler, Stella Artois.
Seasonal beer (Saison). Pale, low-alcohol varieties made at harvest time to refresh and energize workers. Example: Saison Dupont.
Scottish ale. Sweetish full-bodied variety originating in the British Isles. Examples: Gordon’s, Scotch de Silly.
Stout. Belgian stouts are sweet and dry, more or less strong. Brands: Callewaerts, Ellezelloise Hercule.
Strong ale (Strong Ale). Beer with an alcohol content above 7%.
Table beer. Low-alcohol (usually within 1.5%) intoxicating drink served with dinner. It has been losing popularity lately.
Tripel (Tripel). A strong lager beer, the style originated in the Netherlands and was copied by the Belgians.
Wheat beer (White/Wheat beer). This variety is made from a mixture of wheat and barley. Brands: Celis White, Blanche de Namur.
Christmas beer. In full accordance with the name, it is brewed especially for Christmas, it contains spices, aromatic herbs, fragrances.
Popular brands of Belgian beer
Stella Artois. The undisputed king of the market, the most popular beer in Belgium.
Hoegaarden. Unfiltered white beer with orange peel.
Leffe. A world-famous representative of abbey beer.
Timmermans Kriek. Cherry lambic.
Duvel. Triple-fermented pale lager.
However, there are more than 900 beer brands in Belgium, and each of them deserves a separate mention, so it’s easier to focus on varieties, rather than brands.
Beer festivals in Belgium
Here are just a few traditional Belgian beer-related festivities:
- Annual February beer festival VAB-festival in Bruges.
- Spring Festival in Leuven.
- “Beer Weekend” in Brussels, organized by the brewers’ association every September.
- Essen Christmas Beer Festival.
- “Beer Passion Weekend”, held by the magazine of the same name (Beer Passion) in July, in Antwerp.
How to drink Belgian beer
Each type of beer has its own glass, but you can fully enjoy this cultural feature only in a real Belgian bar: foreign drinking establishments are unlikely to have the necessary assortment.
In addition, there are so many beers in Belgium that you can find a decent accompaniment to absolutely any meal. For example, wheat beer pairs well with seafood, dubbel with red meat, lambics with desserts, and so on.
Local beers are bottled in very pretty bottles, often with corks and champagne clips, as many Belgian beers still undergo secondary fermentation in the bottle.