Belgian ales: varieties and descriptions

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Ale is a type of beer that is produced by top fermentation at high temperature. That is, unlike regular beer, when making ale, the yeast collects on the surface, and does not settle to the bottom.

There are about 500 types of beer brewed in Belgium, and you can talk about them endlessly. Ale has been made for a very long time, some varieties have been known for over 600 years.

Some beer traditions

Beer, Belgian ale, lambic and other beverages associated with brewing are not considered part of the national tradition in any other country, as they are in Belgium. Perhaps beer in the life of the Belgians plays the same role as wine in the French.

Drinking this fragrant drink in Belgium is a whole ritual, despite the fact that on average a resident of this country drinks about 100 liters. Each bottle is wrapped in beautiful paper when sold, and the labels are full of brightness.

For some varieties, such as Pauwel Kwak, it is mandatory to use only certain dishes for serving and appetizers. The bartender in any beer restaurant must know what kind of dishes to pour into what dishes. And if the menu contains 200 types of drink, then the mugs for them will be the samequantity.

The tradition of making a special glass is so strong that many breweries first design a glass for it before coming up with a new recipe. It is believed that a certain shape of dishes affects the taste and aroma.

In Belgium, any product of fermentation is called beer, even ale and geuzes (carbonated beer). The main feature of the production of the drink is the addition of spices, fruits, herbs and caramel.

Beer festivals are also held in Belgium, where you can try rare beers, ales and lambics.

Belgian Pale Ale & Strong Pale Ale

Pale Belgian ales began to be produced in the middle of the 17th century as a daily drink. Some sugar, yeast, hops and light m alt were used for it. The color of the drink turns out to be a light yellow or amber hue, and the taste with a slight hop bitterness. The alcohol content in this sort of Belgian ale is 4-6%. Some varieties use spices. Sometimes their flavor comes from a mixture of different m alts. There may be sediment from yeast or m alt at the bottom, which is not recommended for drinking.

A light strong ale variety started to be produced recently - after the end of the Second World War. In appearance, it is no different from simple light varieties, but contains significantly more alcohol (7-15%) and a richer flavor bouquet. A very insidious drink, you can not feel the alcohol at all, but quickly get drunk.

A large amount of confectionery is used in the manufacturesugar and yeast, which gives a fruity flavor and sweetness. This variety is somewhat reminiscent of tripels, but Belgian strong pale ale is less dense.

Belgian dark ale and strong dark ale

The dark ale category includes all beers that are darker than amber. In terms of strength, it is no different from light varieties, the number of revolutions is also 4-6%. In general, in fact, this is the same light ale, only roasted and caramelized m alt is used in the manufacture.

Strong dark ales have a very interesting and complex taste and smell, but at the same time all components are balanced. This effect is achieved by mixing different varieties of m alt, white and dark confectionery sugar and several varieties of hops. It is also possible to add spices.

As a rule, the taste of alcohol is imperceptible, but can be felt. The taste of dark strong ales can be felt many shades. The most common are dried fruits, sweet and aromatic spices and vanilla. The alcohol content varies from 7 to 15 percent.

Flanders Red Brown Ale

This is a rare variety with a fruity flavor. This ale is made using a unique blend of brown m alts. Hop bitterness is quite pronounced, but the aroma of hops is almost not felt. It is light red-brown in color and typically has an alcohol content of 4-6 percent.

The recipe uses a mixture of twenty percent old beer and seventy five percent young beer. It is made from corn kernels.and four varieties of barley m alt. Sometimes five different types of yeast are used in the recipe.

At the last stage, the drink is aged in wooden barrels from one and a half to two years to get the finished Belgian ale. Best known brands: Rodenbach Grand Cru, Petrus, Bourgogne des Flandres.

Seasonal varieties

These are Belgian ales brewed in a small village brewery to an artisan recipe. It consists in adding spices that are different from hops, although it is also present. Basically, ale is brewed in the spring and drunk in the summer. These varieties quench thirst very well and have an unusual taste: sour, bitter, with a pleasant hop aroma. The color varies from light amber to copper. Sometimes there is a taste with sourness - this is due to rustic origin. Alcohol content - 5-8%.

Trappist ale

These varieties are brewed in Trappist monasteries, five of which are in Belgium. This is probably one of the last countries in Europe where church brewing has survived.

A Trappist ale is unlike any other. The monks-brewers cook according to a special recipe. In the manufacture, a type of yeast is used that causes fermentation at a high temperature. In some cases, sugar is added, which makes the drink strong. The bottled ale is nearing completion.

The color of a Trappist ale is amber, with a red tinge. The taste is spicy, with a slight sourness and an oily-fruity aroma. The strength of the drink varies from 6 to 9 revolutions.

Real Trappist Belgian ales are brewed only under license and exclusively according to old recipes that have survived unchanged to this day.

Open a bottle of drink very carefully so as not to shake the sediment.

Abbey Ale

Not to be confused with ale, which is produced by Trappist monks. As a rule, this beer was previously associated with monasteries, but today it is produced under license without their participation.

Belgian ales of this variety can be divided into two categories: the first is legally associated with monastic dynasties, they brew the drink under the license of the monastery. The second uses the recipes and names of monasteries that no longer exist.

There has been controversy for some time over the legality of using the term "abbey beer". According to one of the English newspapers, the reason for the controversy was that the unflattering depiction of monks on the labels had a negative impact on the number of people entering monastic orders.

Kriek Cherry Ale

Cherry Belgian Ale is a fruity beer that is famous all over the world. The production uses technologies traditional for the production of Belgian beer. But at the same time, sharbek cherries are added to the must. Berries are harvested at the moment when they begin to overripe. Due to this, a strong and pronounced aroma of beer is achieved without the use of flavors. Before adding to beer, the berry is processed: pitted, cut and softened.

Ale aged in oakbarrels, where it undergoes a repeated fermentation procedure due to the sugar contained in the cherry. The finished drink is bright red in color, its strength is 5-6%. But you should be careful when drinking it - ale is easy to drink, but quickly dizzy.

Belgian ales with various additions

Belgian ales are made not only with the addition of cherries, but also with other ingredients in the form of spices, fruits and berries, honey.

Under the d'Ecaussinnes Ultramour brand, ale is produced with the addition of raspberry juice and three other components. The rich taste of the berry is intertwined with beer bitterness, and the result is a unique tasty Belgian ale. The color of the drink is red-brown, the aroma is dominated by cherry, strawberry and raspberry notes. Its alcohol content is 5%.

Lindemans Apple Lambic - apple ale. Slightly cloudy dark yellow drink. It has a very powerful smell: thick and sweet, with notes of fresh apple and apple jam. The taste is somewhat reminiscent of cider, sweetness prevails over beer bitterness, there is a slight sourness. A very rare drink, you can taste it only in Belgium.

Barbar is a brand that produces Belgian ale with the addition of honey. This is an amber-colored drink prepared using a special technology, the secret of which is not disclosed. It is only known that the composition contains hops, m alt, barley ear, oranges, coriander and honey. Also, a unique variety of yeast is used for cooking, which, in combination with honey, makes the taste of ale unique andadd spice and sweetness to the aftertaste.

Barbar isn't the only ale that uses coriander and orange peels. Ales with these additives are also produced under the names Blanche de Bruxelles, Blanche de Neiges, Hoegaarden and Monastère Wheat Beer.

Brown ale

This variety contains less lactic acid, allowing the m alt flavor to stand out even more than other varieties.

Belgian brown ale comes under several brands, for example:

• Gouden Carolus. Very dark in color, with an alcohol content of 7.6%. The taste changes with time in the bottle.
• Gildenbier. Has a chocolate flavor, alcohol content - 7%.
• Bourgogne des Flanders is a rare fruity ale. Created by mixing dark abbey ale and lambic, and then aged in barrels. Alcohol content - 5%.

Also, some abbey beers produce varieties called brown beers.

Amber ale

Amber ale is easy to drink, has a low alcohol content and is not at all sour. There is almost no hop bitterness on the palate. The alcohol content in this variety is from 5 to 7%. The color of the drink, as the name implies, is amber, with a slight brown tint.

The most famous brand is De Koninck. However, it is very picky about transportation, so the farther from the place of production, the worse the quality and taste.