Belgian Beer styles
The Belgian beer culture is has deep roots. It has been driven for centuries by families, farmers and monks, resulting in a broad range of indigenous beer styles. Belgian beer comes in all colours, flavours, taste profiles and alcohol strengths. The diversity is immense, so anyone can discover beers pleasing his or her taste.
Trappist and Abbey beers
Trappist beers are brewed by monks of the Trappist Order. There are six Trappist breweries in Belgium: Westmalle, Westvleteren, Achel, Chimay, Orval and Rochefort. Also three Flemish Norbertine communities brew within the walls of their monastery: in Averbode, Heverlee and Grimbergen. Besides, many other Belgian breweries also brew abbey beers, through an agreement with an existing or historical abbey site. Abbey beers are known for their complexity and their characteristic fruity and spicy notes. The most common abbey styles are the ‘dubbel’ (6 - 7%) and ‘tripel’ (7 - 9%). The sweetish ‘dubbel’ (or ‘double’) is a brown beer, having flavours like caramel, raisin, or liquorice, with or without a slightly burnt finish. The blonde ‘tripel’ (or ‘triple’) is stronger and mostly hoppier than the ‘dubbel’.