The Rich History of Belgian Beer

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Belgian beer has a complex history that dates back to the medieval era where monks honed brewing , a tradition that continues to impact beer making today. During the Middle Ages, beer became a staple as water sources were often unsafe, making it a more reliable option. Monks were the main brewers, benefiting from their access to pure water and expertise in fermentation.

Trappist and Abbey beers played a crucial role in forming the Belgian brewing culture, which evolved under various laws and regulations, including a tax known as “gruit” instituted by the Catholic Church in 12th century. Over the years, the brewing landscape transformed, leading to beers that were both longer-lasting and more flavorful. By the 20th century, Belgian beer achieved international acclaim, particularly with the popularity of Trappist beers.

In 2016, UNESCO recognized Belgium’s brewing heritage as part of its Intangible Cultural Heritage. Today, Belgium boasts 6 Trappist breweries, each dedicated to producing exceptional beers. The quality of Belgian brewing has significantly influenced contemporary beer.

Belgian Pale Ale

Belgian Pale Ales strive for balance, typically featuring a modest ABV and subdued flavors of bubblegum, clove, and banana found in other styles. They often consist of a high proportion of Pilsner malt, with Munich or Vienna malt added for body and maltiness. Sugar, which is significant in Belgian brewing, is generally unnecessary due to the lower ABV, and hops play a balancing role rather than a dominant one.

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Belgian Strong Pale Ale

These ales share a similar color to regular pale ales, ranging from gold to light copper. While hop bitterness remains balanced, what distinguishes strong pale ales is their higher alcohol content, which contributes spiciness and complexity to the beer. *

Trappist & Abbey Beer

Trappist beers are crafted by Cistercian monks and must be produced in one of the seven Trappist abbeys, six of which are in Belgium. These beers showcase a wide range of colors from pale to dark chocolate, typically categorized into Singel, Dubbel, Tripel and Quadrupel based on strength, often indicated by color. Hops are not prominent, and while may be included, they are used sparingly, resulting in a generally dry finish. 

Lambic

Lambics are a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.

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Saison

Saison is a farmhouse beer traditionally brewed for summer consumption. Generally moderate in strength, it features a significant amount of Pilsner malt along with aromatic malts. The hop profile is noticeable yet not overpowering, often using varieties like Saaz, and may include spices like orange peel and coriander. This results an exceptionally complex and fruity beer that has seen a resurgence in popularity.

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