Belgian Beer: A Sip of History, Flavor, and Craftsmanship

Next time you pour yourself a Belgian beer, know that you're—you're sipping on a piece of history. In 2016, UNESCO recognized Belgian beer culture as part of its list of Intangible Cultural Heritage of Humanity. That’s not just some fancy accolade; it actually highlights how Belgian beer is deeply woven into the country’s identity. From centuries-old brewing traditions to modern craft innovations, Belgian beers have influenced how people across the world think about and enjoy beer.

Let’s dig in and see why it’s held in such high regard.

What Is Belgian Beer?

Belgian beer is known the world over for its complexity, owing to the blend of traditional brewing methods and unique yeast strains that define its unique flavor profile. These yeast strains are the secret to the distinct flavors that Belgian beers are famous for, often imparting fruity, spicy, and even funky characteristics to the brew. It’s this variety of flavors, alongside the wide range of beer styles—such as witbiers, lambics, and tripels—that make Belgian beers so intriguing and diverse.

Unlike mass-produced beers that prioritize consistency and cost-efficiency, Belgian beer is typically produced by smaller, independent breweries that emphasize artisanal craftsmanship. These brewers often stick to time-honored recipes and methods while still allowing room for creativity and experimentation. From the iconic Trappist beers brewed by monks to more modern craft innovations, the focus on quality over quantity is what keeps Belgian beers special. The Belgian Brewers Association even defines what qualifies as true Belgian beer, ensuring that these values remain central to the brewing process.

Ultimately, the magic of Belgian beer is best understood in the drinking experience. Every sip is a testament to centuries of brewing tradition, full of flavors and aromas that are complex yet approachable. Whether it’s the refreshing zing of a Belgian witbier or the deep, layered profile of a Belgian tripel, there’s nothing quite like it.

History of Belgian Beer

Brewing in Belgium dates back to the Middle Ages, where there were monasteries which were developing and preserving brewing traditions.

Trappist monasteries, in particular, have shaped Belgian beer culture. These monasteries began brewing beer not only for their own consumption but also as a means of financial support. Today, there are only 11 certified Trappist breweries in the world, six of which are in Belgium, including the renowned Chimay and Orval.

In the 1800s and 1900s, small family breweries popped up all over Belgium. Duvel is one of these. They've been around since 1871. Fun fact: they named their beer after someone called it "a devil of a beer."

Belgian brewers liked to try new things. They'd throw in fruits, herbs, and spices that other brewers wouldn't touch. This made their beers really stand out. Today, beer makers all over the world try to copy Belgian styles.

The Belgian Beer Brewing Process

Making Belgian beer isn't too different from making other beers, but there are a few special steps:

1. Malting: Barley is soaked, germinated, and dried to create malt. Belgian brewers often use a variety of malts to achieve complex flavor profiles.
2. Mashing: The malt is mixed with hot water to extract sugars. Belgian brewers may use step mashing, varying temperatures to extract different sugars and create more complex flavors.
3. Boiling: The resulting liquid (wort) is boiled with hops. Belgian beers often use noble hops for subtle bitterness and aroma.
4. Fermentation: This is where Belgian beers truly shine. Unique yeast strains are added, often fermenting at higher temperatures to create fruity and spicy esters.
5. Conditioning: Many Belgian beers undergo extended conditioning periods, sometimes with additional fermentation in the bottle.

Beer Quirks

Some Belgian beers have interesting qualities like: 

1. Lambics are sour beers made by leaving the beer open to the air. Whatever yeast is floating around does the fermenting.
2. Witbiers are cloudy beers made with wheat. Brewers add orange peel and coriander to give them a fresh taste.
3. Tripels are strong beers that don't taste strong. Brewers add sugar when making them, which boosts the alcohol without making the beer heavy.
4. Belgian brewers make tons of different beers. Beer fans often collect them like trading cards.

Types of Belgian Beer

Belgian beer comes in a wide variety of styles, each with its own unique characteristics. Let's dive into some of the most popular types:

Ales 

Belgian ales are the heart and soul of the country's beer culture. The Belgian tripel is a standout in this category. It's a strong, golden ale that packs a punch with its high alcohol content (usually around 8-10% ABV) but remains surprisingly drinkable. Tripels are known for their complex fruity and spicy flavors, often with notes of banana, clove, and pepper.

Other strong ales include Belgian dubbels and quadrupels. Dubbels are dark, malty beers with a mix of dark fruit and caramel flavors. Quadrupels take it up a notch, with even higher alcohol content and more intense flavors.

Wheat Beers 

Belgian wit beer, or witbier, is a refreshing wheat beer with a cloudy appearance. It's made with unmalted wheat and often spiced with coriander and orange peel. It almost disappeared in the 1950s but was saved by Pierre Celis, who started brewing Hoegaarden. Today, witbier is enjoyed worldwide for its light, citrusy flavor and smooth mouthfeel. Blanche de Namur is another great witbier to try.

Specialty Beers

Belgium makes unique sour beers called lambics and gueuzes. They use wild yeast for fermentation, creating tart flavors. Cantillon is a famous lambic brewery in Brussels - their Rosé de Gambrinus is a raspberry lambic worth seeking out.

Gueuze blends young and old lambics, tasting similar to champagne. Oude Gueuze from 3 Fonteinen is a benchmark for the style.

Many Belgian bars specialize in these beers. In Brussels, try Moeder Lambic or À la Mort Subite for an amazing selection of sours.

What Sets Belgian Beer Apart?

Belgian beer's uniqueness comes from:

1. Monastic Brewing: Six Trappist monasteries in Belgium still brew beer, including Westvleteren, whose "12" is often called the world's best beer. These monasteries use profits for charitable works.
2. Spontaneous Fermentation: Lambic brewers in the Zenne Valley use open-air cooling and wild yeast. Cantillon in Brussels still uses 19th-century equipment for this process.
3. Unique Ingredients: Some brewers use unusual additions. De Dolle Brouwers' Stille Nacht contains wine must, while Houblon Chouffe is a Belgian IPA using American hops.
4. Protected Recipes: Many Belgian beers have legally protected status. Lambic, gueuze, and kriek can only be made in specific regions around Brussels.

1. Family Traditions: Breweries like Dupont (famous for Saison Dupont) have been family-run for generations, preserving unique house yeast strains and methods.

Popular Belgian Beer Brands

Belgium is home to numerous renowned beer brands, each with its own unique history and style:

1. Chimay: A Trappist brewery founded in 1862. Their Blue Cap (Grande Réserve) is a rich, dark ale aged in oak barrels, while their Red Cap is a fruity dubbel perfect with Belgian cheeses.
2. Orval: This Trappist brewery produces only one beer, a unique amber ale dry-hopped and bottle-conditioned with Brettanomyces yeast. It changes flavor drastically as it ages, developing complex leather and barnyard notes.
3. Duvel: Their flagship golden ale uses a blend of noble hops and two yeast strains. It undergoes a 90-day maturation process, resulting in its signature clarity and effervescence.
4. Westmalle: Credited with defining the Tripel style in 1934. Their Dubbel is equally renowned, featuring notes of raisins and caramel from dark candy sugar.
5. Rochefort: Another Trappist brewery, known for their strong dark ales. Rochefort 10 (11.3% ABV) is particularly prized for its rich fig and chocolate flavors.
6. Cantillon: A family-run lambic brewery in Brussels since 1900. Their Gueuze 100% Lambic Bio is a benchmark for the style, blending 1, 2, and 3-year-old lambics.

Regional Hotspots for Trying the Best Belgian Beers

1. Delirium Café, Brussels: Holds the Guinness World Record for most beers offered (over 2,000). Their cellar bar specializes in rare Belgian brews.
2. Kulminator, Antwerp: Famous for its vintage beer cellar. You can try aged Trappist ales here, some over 30 years old.
3. De Garre, Bruges: Hidden down a narrow alley, they serve a house tripel (11% ABV) unavailable anywhere else, alongside 130 other Belgian beers.
4. Moeder Lambic, Brussels: With two locations, they offer an extensive selection of lambics and other Belgian craft beers on tap.
5. In De Vrede, Westvleteren: The only official place to drink Westvleteren beers outside the abbey. Located across from the St. Sixtus Abbey brewery.

The Belgian Beer Experience

Belgium is a top destination for beer enthusiasts. The country is home to a range of breweries, from historic monasteries like Chimay and Orval to innovative craft brewers. Visiting a traditional brewery gives you a firsthand look at brewing techniques that have been passed down for centuries. You’ll see oak barrels aging beer and copper brew kettles in action. At craft breweries, you can expect guided tours and tasting sessions, offering a more hands-on experience.

Belgian beer culture thrives in its bars. The classic brown cafés offer a relaxed, old-world vibe, while modern bars like Mort Subite in Brussels blend tradition with a more contemporary feel. Each beer is served in a glass specially designed for it, enhancing its taste and aroma.

Belgium also hosts several beer festivals. The Brussels Beer Weekend takes over the city’s Grand Place, showcasing a wide variety of brews from across the country. Smaller festivals highlight specific styles or local craft breweries. These events are a great way to explore different beers and meet other beer lovers.