Belgian Beer

Belgian beers are more popular than ever. However, you can't talk about THE beer style "Belgian beer" because there are a large number of different beer styles from Belgium.

The term “Belgian beers” includes the following beer styles: Kriek (Lindemans - Kriek), Lambic, Gueuze (Lindemans - Gueze), Dubbel, Trippel, Quadrupel (La Trappe - Quadruppel), etc.

Belgian beer culture is characterized by the contrast between experimentation and tradition. There is often experimentation with fruits, barrel aging and special types of fermentation.

A lambic, for example, is a beer style in which fermentation occurs during the brewing process through spontaneous fermentation (wild yeast strains, lactic acid bacteria, etc. in the air). This creates a slightly sour beer taste. Brussels is the best known and most important region for this.

Krieks are beers that are characterized by the use of cherries in the brewing process.

A Gueuze is also a Belgian beer style in which the experimental urge is clearly evident. The “méthode champenoise” (blending method) is used here, in which older and younger lambic beers are mixed together.

The long tradition of Belgian beer is crucial for the variety of beer. For example, monks in Trappist monasteries have been brewing their famous Trappist beer for several centuries. Only beers that comply with the strict guidelines are allowed to bear the quality logo "Authentic Trappiste Product". There are currently only 10 Trappist breweries worldwide that are officially allowed to call their beer Trappist beer. These include the 5 Belgian breweries Chimay, Brasserie Rochefort, Westmalle, Westvleteren and Orval and 2 Dutch breweries La Trappe Trappiste and Zundert.

In general, Belgian beers are characterized by their high alcohol content. Since a previous law prohibited the sale of spirits, beers with a high alcohol content were brewed to circumvent the law and replace spirits.

Since 2016, Belgian beer has even been a UNESCO World Heritage Site.