Belgian beer varieties
Known for their strength, sourness, complexity and bitterness, Belgian beers are brewed in surprisingly diverse ways. For example, spontaneous fermentation allows the brewer to use the cool outside air around the hopped wort to ferment instead of using yeast. While macerated cherries are the base of our sour Kriek Lambic beer.
Did you know we have around 1,500 beer brands and more than 700 different taste profiles? From Pils and Trappist beers to Flemish Red Ales and geuze: our Belgian beer diversity comes in all colours, flavours and alcohol percentages. From high and low to spontaneous and mixed fermentation, from light to dark and from fruity to sour … there’s something for everyone.
A few of our beers are made by monks. Only those Abbey beers that are made by monks, wear the title of Trappist beer. In fact, across the world only 11 breweries can carry the Authentic Trappist Product (ATP) label. Six of those 11 breweries can be found within Belgium, making our region arguably the spiritual home of Trappist beer.
The best-known are a relatively sweet dark brown (the ‘double’, or ‘dubbel’) and a sharper, generally heavier blonde (the triple, or ‘tripel’).
Grimbergen, Leffe, Tongerlo, Westmalle and – of course – Westvleteren …