Beer in Belgium

Belgian beer is one of the species richest in the world. The origins of the Belgian brewing dates back to the Middle Ages, when beer was first brewed in monasteries. Decisive influence on the further development of varieties had the Belgian " Vandervelde Act " of 1919, which banned the sale of liquor in bars, and thus a demand for beer produced with a higher alcohol content. The Vandervelde Act was repealed in 1983.

The special importance of Belgian beer is also highlighted by beer experts like Michael Jackson. Although the beer production in Belgium is now determined by Anheuser -Busch InBev, the largest brewer in the world, and Alken -Maes, there are about 140 more breweries in the country producing about 500 "normal" beers. Along with special beer types, there are more than 1000 Belgian beers.

• 2.1 Pilsner beer
• 2.2 Top-fermented beers 2.2.1 Strong Beer " Blonde "
• 2.2.2 Amber, Belgian ale
• 2.2.3 Dark beers
• 2.2.4 India Pale Ale (IPA ) type
• 2.2.5 Bière de Champagne / Bière Brut
• 2.2.6 Oud Bruin
• 2.2.7 Belgian red beer
• 2.2.8 Dubbel / Double
• 2.2.9 Triple / Triple
• 2.2.10 quadruples
• 2.2.11 Witbier / Blanche
• 2.2.12 seasonal beer

• 2.3.1 Lambic 2.3.1.1 Geuze / Gueuze
• 2.3.1.2 Fruchtlambic

• 2.4.1 abbey beer
• 2.4.2 Trappist

Distribution and packaging

Draft and bottled beers

The majority of Belgian beers is sold only in bottles, because, in contrast to a Pilsener beer can still ripen in the bottle and can gain even more flavors during a storage period of two to three years. Here one should pay attention to a storage temperature of from four to ten degrees Celsius.

The bottles are brown or dark green tinted to avoid negative influences of light ( light flavor) of the beverage and sealed with a cork, a metal crown cap or sometimes both. Some beers will be added in the bottle yeast for a second Endgärungsprozess, such as the Trappist beers. These are labeled with " flaschenvergoren ". The main brands of beer are available almost everywhere, special drinks centers across the country offer a wider selection of special varieties of.

There are various bottle sizes: 250 ml, 330 ml, 375 ml, 750 ml and multiples of 750: The 375 ml size is common for " lambic ". Other beers are generally in 250 - bottled or 330 format ( depending on the brand ) in bottles. The larger bottles (750 ml) are sold in almost every food business, but the selection is often not very large. Larger bottles are referred to with the usual champagne terminology, but are quite rare.

Serving and glasses

In principle, there is an individual glass for each beer. Apart from the basic shape of the glass ( chalice with wide opening, curved tulip glass, narrow Pilsenerglas, etc. ) is printed on each glass with a logo or name. The different basic shapes to convey the flavor and aroma of the beer respective optimal.

Special feature: If you in Belgian cafés a "demi " ( " half" ) ordered, you will receive a 500 ml glass, on tap or 2 bottles of 250 ml, whereas a mean 250 ml glass demi in France.

Beer Culture

The variety of Belgian beers go with a vibrant beer culture in thousands of bars, the so-called coffee shops, hand in hand, offering a wide selection of beers. There is every beer with his " ideal" temperature, which is normally in the cellar temperature at 8-12 ° C, and served in the appropriate glass.

Famous beer cafes in Belgium, for example: "Beer Circus ", " L'atelier ", " Moeder Lambic ", "Delirium Café" and "À la Mort Subite " in Brussels; " De Kulminator " and " Kats " in Antwerp, " De Garre " and " 't Brugs Beertje " in Bruges, "Het Hemelrijk " in Hasselt and " Het Waterhuis aan de beer on edge ", " Hopduvel " and " Trappistenhuis " in Ghent.

Kinds of beer

Pilsner beer

Although Belgium for its unique top-fermented beers is best known internationally, it is the well-known bottom-fermenting lager light that leads the consumption lists both domestic consumption as well as the Belgian beer exports. The most famous brand is internationally Stella Artois ( InBev ), while even Jupiler ( also InBev ) are most popular in Belgium along with Maes Pils and Haacht. In addition, even as the Strubbe Super Pils (5 % alcohol by volume ), the La Quenast ( 5%) and the pick-up Pils exist niche products ( 4.8%).

Top-fermented beers

Strong beer " Blonde "

Light beer with high alcohol content typically> 8%. Duvel, Delirium tremens, Ciney Blonde and Brigand are examples of this variety.

Amber ales are a modification of the British top-fermenting Pale Ale, and were developed in the first half of the twentieth century as an adaptation to the Belgian taste. There was an amber beer with a slightly karamellartigem taste. The market leader is Palm. A well-known in Antwerp beer is manufactured by De Koninck and in the typical spherical glasses ( ' bollekes ' called ) served. Other beers in this category are Mathile thickness, Twels Pilsner Speciaal and Vieuxtemps.

Dark beers

Kwak, Ciney Brune, Hoegaarden Forbidden Fruit, Chimay Bleu, Rochefort 8

India Pale Ale (IPA ) type

A few Belgian beers are brewed strong and hoppy as English Bitter or India Pale Ale. XX Bitter Brewery De Ranke 's and Hommel beer from the brewery Popering belong to this category. Sometimes the Trappist Orval are assigned this category.

Bière de Champagne / Bière Brut

So-called champagne beer is a relatively new type of beer. The beers mature long periods of time in barrels. They are then bottled and stored after the Champenoise method. Malheur Bière Brut and examples are DeuS. This beer is increasingly being produced in other countries and respected as a premium beer, especially in upscale restaurants.

Oud Bruin

A typical Flemish copper-colored to dark beer. It is blended from different vintages like Lambic. Good examples of this variety are Goudenband and Monk's Flemish Sour Red Ale. Oud Bruin is also in the Netherlands, a beer label, but it is there to sweet beers with low alcohol. This should not be confused with the Flemish Oud Bruin.

Belgian red beer

Made famous by the Brewery Rodenbach who developed this type more than a century. Distinguishing characteristics of this beer are a parched intense malt, a fermentation with a mixture of ' ordinary ' top-fermenting yeast and lactic acid bacteria culture (the same type from which also yoghurt is made ) as well as the aging in oak barrels. The result is a beer with 5% alcohol, a deep reddish - brown color and a sour, fruity and intense flavor.

Dubbel / Double

Beer with a second fermentation and fine spices ( Enghien, Grimbergen Double).

Triple / triple

Quadruples

Dark beers with a very strong alcohol content, typically 9-13%. Typical representatives of this category are Bush Amber, Rochefort 10, Westvleteren 12

Witbier / Blanche

A special kind of unfiltered wheat beer (see Berliner Weisse ), which often contains spices such as coriander and orange peel. Some classic examples are Binchoise La Blanche, Hoegaarden, Brugse Witte and Steendonk.

Seasonal beer

A lightweight, only briefly mounted beer with bright color. It features a subtle caramel flavor as well as max. 6.5 % alcohol by volume. It is produced in Wallonia in the area around Tournai.

Spontangärende beers

Lambic

( See main article Lambic )

Unique in Belgium and distinguished by their sour taste are top-fermented lambic is neither unequivocal nor bottom-fermented, but through spontaneous fermentation by wild yeasts of the endemic strains of Brettanomyces bruxellensis in Brussels or Brettanomyces Lambicus. There are different types of lambic. In its natural form, Lambic is a fermented in wooden barrels for about 3 years, beer bottled in bottles and so only rarely in the field of production ( the valley of the Senne ) and in some cafes in and around Brussels is available.

Geuze / Gueuze

( See main article Gueuze )

Gueuze, also known for the bottle fermentation as Brussels Champagne, is a sparkling beer that is produced by blending different lambics with subsequent second fermentation in the bottle.

Fruchtlambic

( See main article Kriek )

Fruity beers are produced by Lambic is added to fruit or fruit concentrate. The best known type is Kriek cherry flavored. Other fruits used are for example Raspberry ( Framboise or Frambozen ), Peach ( Pêche ), black currant ( cassis ) or strawberry.

Faro

( See main article Faro)

Faro is a very old one in Brussels estimated beer. Faro is reddish and is blended from several lambic. At bottling, Faro is in addition to spices such as pepper, orange peel and coriander also added rock sugar for bottle fermentation. In the twenties of the 20th century Faro had been displaced almost Gueuze and beer from the market. Faro is but today re-established by many breweries.

Other classifications

Abbey beer

(See abbey beer )

These are top fermented beers that are either not produced in Abbey breweries according to centuries- old recipes, or can be manufactured under license by professional brewers. In the latter case, the abbey has no influence on the production process as well as the marketing strategy. The internationally well- known brand of Abbey beer Leffe is the Anheuser -Busch InBev. Others are Grimbergen Tripel Karmeliet, Maredsous, Watou, Saint- Feuillien, Floreffe, and Val- Dieu.

Trappist beers

( See main article Trappist )

Top-fermented beer brewed in a Trappist monastery. To qualify under this category, the complete production process inside the monastery must be running, or are supervised by Trappist monks. Only eight monasteries, all of which are in Belgium, the Netherlands or Austria, currently meet this qualification. Current Trappist are Achel, Chimay, La Trappe (Netherlands), Orval, Rochefort, Engelszell ( Austria ), Westmalle and Westvleteren.