Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Saison beers are distinctive specialty beers from the Belgian province of Hainuat. These beers were originally brewed in the early spring for summer consumption, though contemporary Belgian saisons are brewed all year round with pale malts and are well dosed with English and Belgian hop varieties. Lively carbonation ensues from a secondary fermentation in the bottle. The color is classically golden orange and the flavors are refreshing with citrus and fruity hop notes. Sadly, these beers are under-appreciated in their home country and their production is limited to a small number of artisanal producers who keep this style alive. With a typically hoppy character, saisons are an esoteric style of beer that should appeal to any devotees of U.S. craft beers, if you can track them down. Occasionally, U.S. brewpubs will attempt a version.
Bière de garde is a Flemish and northern French specialty ale generally packaged distinctively in 750-ml bottles with a cork. Historically, the style was brewed as a farmhouse specialty in February and March, to be consumed in the summer months when the warmer weather didn’t permit brewing. Typically produced with a malt accent, this is a strong (often over 6 percent), yet delicate bottle-conditioned beer. These brews tend to be profoundly aromatic and are an excellent companion to hearty foods.
These are Belgian-styled ales to which herbs, fruits, or atypical spices have been added in order to impart flavor or color. Depending on whether or not the seasonings have been used in the fermentation or as an addition of juice or extract, the beer will have more or less of the desired character. These beers are highly individualistic, and they allow the brewers great creativity in their formulations. They will range from mild aromatic overtones to intense and pungently-flavored concoctions.
Beers listed in this category will generally pack a considerable alcohol punch and should be approached much like one would a barleywine. Indeed, some of them could be considered Belgian-style barleywines, such as those from Brasserie Dubuisson. Expect a fruity Belgian yeast character and a degree of sweetness coupled with a viscous mouthfeel.
These are also known as “soured beers” and their defining character classically comes from having been aged for some years in well-used, large wooden tuns, to allow bacterial action in the beer and thus impart the sharp “sour” character. Hops do not play much role in the flavor profile of these beers, but whole cherries can be macerated with the young beer to produce a cherry-flavored Belgian red ale. These styles are almost exclusively linked to one producer in northern Belgium, Rodenbach. These ales are among the most distinctive and refreshing to be found anywhere.
This is a not a classic style, but nonetheless encapsulates various beers of a similar Belgian theme that do not fit into the more classic mold. Expect amber-hued, fruity and moderately strong ales (6 percent ABV) with a yeasty character. Typical examples of the style would be Flemish beers such as De Koninck and Straffe Hendrik.
This is not a classic style of Belgian ale, but covers the more commercially-minded Belgian ales that are lighter in color and moderate in body and alcoholic strength. Fruity Belgian yeast character and mild hopping should be expected.
Put simply, an altbier has the smoothness of a classic lager with the flavors of an ale. A more rigorous definition must take history into account. Ale brewing in Germany predates the now predominant lager production. As the lager process spread from Bohemia, some brewers retained the top-fermenting ale process but adopted the cold maturation associated with lager—hence the name “old beer” (alt means old in German). Altbier is associated with Düsseldorf, Munster and Hanover. This style of ale is light- to medium-bodied, less fruity, less yeasty, and has lower acidity than a traditional English ale. In the United States, some amber ales are actually in the alt style.
