Belgian Beer

Contents
Articles
Overview
Beer in Belgium
Some Types of Belgian Beers
1
1
13
Trappist beer
13
Pale ale
18
Oud bruin
24
Stout
25
Dubbel
29
Tripel
30
Saison
31
Wheat beer
33
Flanders red ale
37
Lambic
38
Notable Beer Products
43
Delirium Tremens (beer)
43
Delirium Nocturnum
45
References
Article Sources and Contributors
48
Image Sources, Licenses and Contributors
50
Article Licenses
License
51
Overview
Beer in Belgium
Beer in Belgium varies from pale lager to lambic beer and Flemish
red. There are approximately 178 breweries in the country,[2] ranging
from international giants to microbreweries.[3]
History
Beer in Belgium, dates back to the age of the first crusades, long before
Belgium became an independent country. Under Catholic church
permission, local French and Flemish abbeys brewed and distributed
[1]
beer as a fund raising method. The relatively low-alcohol beer of that
Belgium brewed Westvleteren beers.
time was preferred as a sanitary option to available drinking water.
What are now traditional, artesinal brewing methods evolved, under abbey supervision, during the next seven
centuries. The Trappist monasteries that now brew beer in Belgium were occupied in the late 18th century primarily
by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium (Westmalle) did not start
operation until 10 December 1836, almost 50 years after the Revolution. That beer was exclusively for the monks
and is described as "dark and sweet." The first recorded sale of beer (a brown beer) was on 1 June 1861.[4]
Trappist beers
The brewing of Trappist beers takes place in Trappist monasteries.
For a beer to qualify for Trappist certification, the brewery must
be in a monastery, the monks must play a role in its production
and policies and the profits from the sale must be used to support
the monastery and/or social programs outside. Only seven
monasteries currently meet these qualifications, six of which are in
Belgium and one in the Netherlands. Trappist beer is a controlled
term of origin: it tells where the beers come from, it is not the
name of a beer style. Beyond saying they are mostly
top-fermented, the beers produced by the Trappist have very little
in common stylistically.
Beers from all seven Trappist breweries available in

2009.
The current Belgian Trappist producers are:

Achel, sells Blonde (8% ABV), Brune (8% ABV), Extra Blonde (8% ABV), Extra Brune (8% ABV).
Chimay sells Red Label (dark, 7% ABV), White Label (Blonde/Tripel, ABV 8%) and Blue Label (dark, 9%
ABV).
Orval sells a "unique"[5] dry hopped 6.2% amber beer.
Rochefort sells three dark beers, "6" (7.5% ABV). "8" (9.2% ABV) and "10" (11.3% ABV).
Westmalle sells Dubbel (7% ABV) and Tripel (9% ABV),
Westvleteren sells Green Cap or Blonde, (5.8% ABV), Blue Cap (dark, 8% ABV) and Yellow Cap (dark, 10.2%
ABV).
Beer in Belgium
In addition to the above, a lower-strength beer is sometimes brewed for consumption by the Brothers (patersbier) or
sold on site.
Abbey beers
The designation "abbey beers" (Bires d'Abbaye or Abdijbier) was
originally used for any monastic or monastic-style beer. After
introduction of an official Trappist beer designation by the
International Trappist Association in 1997, it came to mean products
similar in style or presentation to monastic beers.[6] In other words, an
Abbey beer may be: Produced by a non-Trappist monastery e.g. Benedictine; or
Augustijn and Augustijn Grand Cru are brewed
by Van Steenberge
produced by a commercial brewery under commercial arrangement

with an extant monastery; or
branded with the name of a defunct or fictitious abbey by a commercial brewer; or

given a vaguely monastic branding, without mentioning a specific monastery, by a commercial brewer.
In 1999, a "Certified Belgian Abbey Beer" (Erkend Belgisch Abdijbier) logo [7] was introduced by the Union of
Belgian Brewers to indicate beers brewed under license to an existing or abandoned abbey,[8] as opposed to other
abbey-branded beers which are marketed using other implied religious connections, such as a local saint.[9][10] The
requirements for registration under the logo include the monastery having control over certain aspects of the
commercial operation, and a proportion of profits going to the Abbey or its designated charities. Monastic orders
other than the Trappists can be and are included in this arrangement.
What are now recognized as Trappist breweries began operations began in 1838. Several French monasteries,
however, maintained "working" breweries for 500+ years before the French revolution (17891799) disrupted
religious life across the northern French province of Wallonia. Even then, some Abbey beers such as Affligem
Abbey,[10] whose name now appears on beers made by the Heineken-owned Affligem Brewery,[11] resumed brewing
from "working" monasteries until Belgium's World War I occupation. Commercial Abbey beers first appeared
during Belgium's World War I recovery.
Although Abbey beers do not conform to rigid brewing styles, most tend to include the most recognizable and
distinctive Trappist styles of brune (Belgian brown ale, aka dubbel), strong pale ale or tripel, and blonde ale or
blond.[6][10] Modern abbey breweries range from microbreweries to international giants.
As of 2011, the eighteen certified Abbey beers[12] are:
Abbaye de Cambron is brewed in Opzullik (Silly) by Brasserie de Silly.[13]

Abbaye de Bonne Esprance is brewed in Quenast by Brouwerij Lefebvre.[14]
Abdij Dendermonde is brewed in Merchtem by Brouwerij De Block.[15]
Abbaye de Saint-Martin, historically referenced to 1096, is brewed near Tournai by Brasserie Brunehaut.
Affligem, produced for Affligem Abbey by a Heineken-owned brewery.
Brasserie de l'Abbaye du Val-Dieu is located on the grounds of a former abbey.
Bornem is brewed in Oost-Vlaanderen by Brouwerij Van Steenberge.[16]
Ename is brewed in Oost-Vlaanderen by Brouwerij Roman.[17]
Floreffe is brewed to fund a school housed in a former monastery.
Grimbergen, made by the large Alken Maes brewery for an extant Norbertine abbey.
Keizersberg is brewed in Oost-Vlaanderen by Brouwerij Van Steenberge.[16]
Leffe, the Abbey brand of Stella Artois, itself part of the multinational Inbev corporation, is brewed under licence
from an extant brewery. It is thought to be the first such arrangement. Leffe has global distribution.
Beer in Belgium
Maredsous, the Abbey brand of Duvel Moortgat, Belgium's second largest brewer, licensed from Maredsous
Abbey.
Postel is brewed in Opwijk by Brouwerij De Smedt.[18]
Rame is brewed in Purnode by Brasserie Du Bocq.[19]
St. Feuillien is a small independent brewery.
Steenbrugge is brewed in Brugge by Brouwerij De Gouden Boom.[20]
Tongerlo is brewed in Boortmeerbeek by Brouwerij Haacht.[21]
Other non-certified Abbey beers include: Abbaye des Rocs is made by a farmers' co-operative and named after a local ruined abbey.[22]
Kasteelbier, monastic style beers brewed in a castle.
The St. Bernardus brewery, based on Watou originally brewed under contract for the abbey of St Sixtus at
Westvleteren, but now continued on an independent basis, in parallel with production at the monastery itself.
Their range is considered a close match in recipe and style to the St Sixtus beers, which can be hard to obtain
outside the area.
Tripel Karmeliet, wirh a three-grain recipe, is produced by Bosteels, an independent brewery who also make
Pauwel Kwak.
NOTE: At least one beer writer warns against assuming that closeness of connection with a real monastery confirms
a product's quality.[23]
Belgian beer types

Amber ales (Ambre and Speciale)
These are beers similar to the traditional pale ales of England, although somewhat less bitterly hopped.[24] A notable
example is the 5% abv De Koninck brand, with its distinctive spherical glasses (called 'bollekes'). It is popular in its
native city of Antwerp. Another is Palm Speciale. Some, such as Vieux Temps, were based on British styles to
please troops stationed in Belgium during World War I.[25] Others were introduced by the UK-born brewer George
Maw Johnson in the late 19th century.[24] A very strong ambre is brewed by "Bush" (Dubuisson), another brewery
influenced by British styles.
Wallonian amber or ambre ale, such a La Gauloise Ambre, is considered to be somewhat distinct by some beer
writers, and to be influenced by the French version of the ambre style.[26]
Beer in Belgium
Blonde or golden ale

These are a light variation on pale ale, often made with pilsner malt.[23]
Some beer writers regard blonde and golden ales as distinct styles,
while others do not. Duvel is the archetypal Belgian blonde ale, and
one of the most popular bottled beers in the country[27] as well as being
well-known internationally.[28] Its name means "Devil" and some other
blonde beers follow the themeSatan, Lucifer and Judas for example.
The style is popular with Wallonian brewers, the slightly hazy
Moinette being the best-known example. Chouffe can be considered a
spiced version (with coriander).
Brown ale
Regular bruin or brune beers such as Grottenbier are darker than amber
ales, less sour than Flemish brown ale, and less strong than dubbel.
Champagne beers
Duvel, a typical blond Belgian ale
Champagne style beers are generally ales that are finished " la
mthode originale" for champagne. Examples include Grottenbier, DeuS and Malheur Bire Brut. They receive a
second fermentation much like Champagne[29] does and are stored for several months "sr lie" while the
fermentation lasts. This creates the smaller, softer bubbles that we know from Champagne, but maintains the beer
flavor and style.
Dubbel
Dubbel (double) has a characteristic brown colour. It is one of the classic Abbey/Trappist types, having been
developed in the 19th century at the Trappist monastery in Westmalle. Today, some commercial brewers using
abbey names call their strong brown beers "Dubbel". Typically, a dubbel is between 6 and 8% abv. In addition to the
dubbels made by most Trappist breweries, examples include Sint Bernardus Pater, Maredsous 8 and Witkap Dubbel.
Dubbels are characteristically bottle conditioned.
Flemish Red
Typified by Rodenbach, the eponymous brand that started this type over a century ago, this beer's distinguishing
features from a technical viewpoint are a specially roasted malt, fermentation by a mixture of several 'ordinary'
top-fermenting yeasts and a lactobacillus culture (the same type of bacteria yoghurt is made with) and maturation in
oak. The result is a mildly strong 'drinking' beer with a deep reddish-brown colour and a distinctly acidic, sour yet
fruity and mouthy taste. This style is closely related to Oud bruin.
Beer in Belgium
Hop-accentuated beers and India Pale Ale

A few Belgian beers are pale and assertively hopped. De Ranke's XX Bitter has a British-style name. Poperings
Hommelbier, another example, hails from Belgium's hop-growing district.
India Pale Ale

The American style of India pale ale is new to Belgian brewing, with Viven IPA from the Proef brewery and
Houblon Chouffe becoming available in 2000s.
Lambic beers (including Gueuze and Fruit Lambics)

Lambic is a wheat beer brewed in the Pajottenland region of Belgium
(southwest of Brussels) by spontaneous fermentation.[30] Most modern
beers are fermented by carefully cultivated strains of brewer's yeasts;
Lambic's fermentation, however, is produced by exposure to the wild
yeasts and bacteria that are said to be native to the Senne valley, in
which Brussels lies. The beer then undergoes a long aging period
ranging from three to six months (considered "young") to two or three
years for mature. It is this unusual process which gives the beer its
distinctive flavour: dry, vinous, and cidery, with a slightly sour
aftertaste.[31]
Lambic can be broken into three subclasses: Gueuze, Fruit Lambic,
and Faro.
Spontaneous Fermentation at Timmermans

Brewery
The first of these, gueuze, blends both old and young mixtures to
stimulate a second fermentation. In its most natural form, Lambic is a
draught beer which is rarely bottled, and thus only available in its area
of production and a few cafes in and around Brussels. Fruit beers are
made by adding fruit or fruit concentrate to Lambic beer. The most
common type is Kriek, made with sour cherries. The last of the Lambic
brews, Faro, is lambic with sugar or caramel added to prompt the
fermentation.
Oude Kriek - Artisanal and unsweetened
Oud bruin, or Flemish sour brown ale
This style, aged in wooden casks, is a cousin to the sour "Flemish Red" style. Examples include Goudenband and
Petrus.
Beer in Belgium
Pils or pale lager

This style makes up the bulk of beer production and consumption in Belgium. Belgian Pilsners are not particularly
distinctive or renowned by connoisseurs.[32][33][34] The top brands include Jupiler and Stella Artois (both brewed by
Inbev), Maes pils and Cristal (both brewed by the Alken Maes branch of Heineken). Stella Artois, originating in
Belgium, is distributed globally.
Saison
Saison (French, "season") is the name originally given to refreshing, low-alcohol pale ales brewed seasonally in
farmhouses in Wallonia, the French-speaking region of Belgium, to refresh farm workers during harvest season.
Modern-day saisons are also brewed in other countries, particularly USA, and are generally bottle conditioned, with
an average range of 5 to 8% abv,[35] though saisons at the more traditional 3.5% strength can still be found.
Although saison has been described as an endangered style,[36] there has been a rise in interest in this style in recent
years, with Saison Dupont being named "the Best Beer in the World" by the magazine Men's Journal in July
2005.[37]
Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of
refreshing summer ales. Each farm brewer would make his own distinctive version.[38]
Scotch ales
These sweet, heavy-bodied brown ales represent a style which
originated in the British Isles. The Caledonian theme is usually heavily
emphasized with tartan and thistles appearing on labels. Examples
include Gordon's, Scotch de Silly and Achouffe McChouffe.
Stout
Belgian stouts subdivide into sweeter and drier, and stronger and
weaker versions. Examples include Callewaerts and Ellezelloise
Hercules. The sweeter versions resemble the almost-defunct British
style "milk stout", while the stronger ones are sometimes described as
Imperial stouts.[39]
A thistle-shaped glass complements Belgian

"scotch" beers.
Strong ale
Belgian Strong Ales can vary from pale to dark brown in colour, darker ales may be coloured with dark candy sugar.
Hop flavour can range from low to high, while hop aroma is low. The beers are medium to full-bodied and have a
high alcoholic character. Types of beers included here include tripels, dubbels and ultra-strong abbey ales. They are
often dark and cloudy, akin to dubbels and quadrupels. Examples include Delirium Nocturnum, Rochefort Trappistes
8 and Westvleteren Extra.[40]
Table beer
Table beer (tafelbier, bire de table) is a low-alcohol (typically not over 1.5%) brew sold in large bottles to be
enjoyed with meals. The last decade it has gradually lost popularity due to the growing consumption of soft drinks
and bottled water. It comes in blonde or brown versions. Table beer used to be served in school refectories until the
1970s; in the early 21st century, several organizations made proposals to reinstate this custom as the table beer is
considered more healthy than soft drinks. Some bars serve a glass of draft lager with a small amount of table beer
added, to take away the fizziness and act as a sweetener, in Limburg it is referred to as a "half om".[41][42]
Beer in Belgium
Tripel
Tripel is a term used originally by brewers in the Low Countries to describe a strong pale
ale, and became associated with Westmalle Tripel.[43] The style of Westmalle's Tripel
and the name was widely copied by the breweries of Belgium,[44] then the term spread to
the USA and other countries.[45] Gulden Draak was awarded the best-tasting beer in the
world in 1998 by the American Tasting Institute (now ChefsBest).[46][47]
White or wheat beer

This type of beer, commonly called witbier in Dutch, bire blanche in French and wheat
beer in English, originated in the Flemish part of Belgium in the Middle Ages.
Traditionally, it is made with a mixture of wheat and barley. Before hops became widely
available in Europe, beers were flavoured with a mixture of herbs called gruit. In the
later years of the Middle Ages, hops were added to the gruit. That mixture continues
today in most Belgian/Dutch white beers.
With 9% abv, Abbaye de

Saint-Martin is a widely
exported tripel Belgian ale.
The production of this type of beer in Belgium had nearly ended by the late 1950s. In the town of Hoegaarden, the
last witbier brewery, Tomsin, closed its doors in 1955. However, ten years later, a young farmer, by the name of
Pierre Celis, in the same village decided to try reviving the beer. In 1966, Celis began brewing a wit beer in his farm
house. Ultimately, his beer took the name of the village and became very successful and famous.
Some notable current examples are Celis White, Blanche de Namur and Watou's Wit. Their alcohol strength is about
5-6 percent ABV, and these beers can be quite refreshing, especially during the warm summer months. The herb
mixture traditionally includes coriander and bitter orange peel,[48] among other herbs. White beers also have a
moderate light grain sweetness from the wheat used. In recent times, brewers have been making fruit flavoured
wheat beers.
Winter or Christmas beers

Many breweries produce special beers during December. Most contain more alcohol than the brewery's other types
of beer and may also contain spicing. An annual beer festival in Essen, Belgium focuses on this type of beer with
over 150 beers available for tasting in 2009.[49]
Archaic styles
These include[50]
Arge: A sour beer from Antwerp

Faro:A beer that was drunk sweetened. Not necessarily the same as the modern Faro.
Grisette (Little gray): A lower-alcohol Saison drunk originally by miners in Hainault.[51]
Happe: A predecessor of wheat beer, made with wheat and oats.
Hoppe: An early hopped beer, from the mid 1500-s when gruit was widely used.[52]
Kuyte: (Also Cuyte). A strong beer originting in 16th century France, as Quente, before becoming established in
Belgium. Popular with the upper classes.[53]
Pecce: A cheap beer.[54]
Roedbier: Literally, red beer. It is not clear if this was a single style.
Uitzet: A sour beer.
Walgbaert or Waegebaert[55]: Similar to Happe.
Zwaartbier: Literally, black beer. It is not clear whether this was a single style.
Beer in Belgium
Glassware
Belgian "special" beers (stronger or bottled beers) are often served in elaborate branded beer glassware.
One of the more common types is the tulip glass. A tulip glass not only helps trap the aroma, but also aids in
maintaining large heads, creating a visual and olfactory sensation. The body is bulbous, but the top flares out to form
a lip which helps head retention.
A vessel similar to a champagne flute is the preferred serving vessel for Belgian lambics and fruit beers. The narrow
shape helps maintain carbonation, while providing a strong aromatic front. Flute glasses display the lively
carbonation, sparkling color, and soft lacing of this distinct style.
Chalices and goblets are large, stemmed, bowl-shaped glasses mainly associated with Trappist and Abbey ales. The
distinction between goblet and chalice is typically in the glass thickness. Goblets tend to be more delicate and thin,
while the chalice is heavy and thick walled. Some chalices are even etched on the bottom to nucleate a stream of
bubbles for maintaining a nice head.
In addition to the profusion of glasses provided by brewers, some Belgian beer cafs serve beer in their own "house"
glassware. An example is La Lunette in Brussels.[56]
Geuze lambic beer in a

flute glass
Orval beer in its "chalice" glass
Kwak beer with its unusual glass

and stand.
Hoegaarden Brewery wheat

beer in its characteristic
hexagonal glass
Rochefort beer in its

"goblet" glass
Duvel's tulip glass
Beer in Belgium
Distribution
The majority of Belgian beer brands are sold in bottles. Draught beers tend mostly to be pale lagers, wheat beers,
regional favourites such as kriek in Brussels or De Koninck in Antwerp; and the occasional one-off. Customers who
purchase a bottled beer (often called a "special" beer) can expect the beers to be served ceremoniously, often with a
free snack.
These days, Belgian beers are sold in brown- (or sometimes dark green-) tinted glass bottles (to avoid negative
effects of light on the beverage) and sealed with a cork, a metal crown cap, or sometimes both. Some beers are bottle
conditioned, meaning reseeded with yeast so that an additional fermentation may take place. Different bottle sizes
exist: 25 cl, 33 cl, 37.5 cl, 75 cl and multiples of 75. (8, 12, 24 or multiples of 24 fl. oz.) The 37.5 cl size is usually
for lambics. Other beers are generally bottled in 25 or 33 cl format (depending on brands). The bigger bottles (75 cl)
are sold almost in every food shop but customers do not always have an extensive choice. Bottles larger than 75 cl
are named following the terminology used for champagne and are limited in quantity. In Belgian cafs, when
someone orders a demi (English: "half"), he receives a 50 cl (half litre) glass (with beer from the tap, or from 2
bottles of 25 cl).
Virtually every Belgian beer has a branded glass imprinted with a logo or name.
Belgium contains thousands of cafs that offer a wide selection of beers, ranging from perhaps 10 (including bottles)
in a neighbourhood caf, to over 1000 in a specialist beer caf. Among the most famous are "Beer Circus," "Chez
Moeder Lambic," and "Delirium Caf" in Brussels; "de Kulminator" and "Oud Arsenaal" in Antwerp, "De Garre"
and "'t Brugs Beertje" in Bruges, "Het Botteltje" in Ostend, "Het Hemelrijk" in Hasselt, "Het Waterhuis aan de
Bierkant", "De Dulle Griet" and "Trappistenhuis" in Ghent, "De Blauwe Kater" in Leuven, the Vaudres in Lige
and the "Stillen Genieter" in Mechelen. Although many major brands of beer are available at most supermarkets,
off-licences located throughout the country generally offer a far wider selection, albeit at somewhat higher prices.
International distribution
Belgium exports 60% of its beer.[57] Some draught-beer brands produced by InBev - Stella Artois, Hoegaarden and
Leffe - are available in several European countries. Aside from these, mostly bottled beer is exported across Europe.
Cafs exclusively or primarily offering Belgian beers exist beyond Belgium in Australia, New Zealand, Canada,
France, the United Kingdom and the United States, amongst others. Some beer festivals outside Belgium have a
Belgian beer bar as an alternative to local products. In North America, a growing number of draught Belgian beer
brands have started to become available, often at "Belgian Bars". Such brands include Brasserie Brunehaut,
Karmeliet, Kwak, Maredsous, Mont Saint-Aubert, Palm, Rodenbach and St. Feuillien.
Beer festivals
Belgium has a number of beer festivals including:
The BAB-bierfestival, held every year in November in Bruges
The festival held every spring in Leuven (previously in Sint Niklaas and Antwerp) organized by the consumer
group Zythos.
The Belgian Beer Weekend held in Grand Place, Brussels, organized by the Brewer's association.
Karakterbieren Festival in Poperinge, Belgium's hop-growing capital.
The Beer Passion weekend held each July in Antwerp, organized by Beer passion magazine,
The Christmas beer festival Essen
Alvinne Craft Beer Festival, at Picobrouwerij Alvinne, Zwevegem (Moen)
Beer in Belgium
Beer cuisine
A number of traditional Belgian dishes use beer as an ingredient. One is Carbonade (French: the Flemish term is
stoverij of "stoofvlees"), a stew of beef cooked in beer, similar to Boeuf bourguignon. The beer used is typically the
regional speciality lambic in Brussels, De Koninck in Antwerp, and so on so that the taste of the dish varies.
Another is rabbit in gueuze. In't Spinnekopke, Brussels, and Den Dyver, Bruges are famed for their beer cookery. In
1998 Anheuser-Busch InBev started a worldwide chain of bars/restaurants, Belgian Beer Cafe, serving typical
Belgian dishes combined with Belgian Beer.
The varied nature of Belgian beers makes it possible to match them against each course of a meal, for instance:
Wheat beer with seafood or fish.

Blond beers or tripel with chicken or white meat
Dubbel or other dark beers with dark meat
Fruit lambics with dessert
Appreciation and organizations

"Beer Passion" is a magazine, which also organizes a beer festival.[58] "Zythos" is the name of the main consumer's
organization, successor to the earlier OBP (Objectieve Bierproevers).[59] The Belgian Brewers' Association[60]
represents breweries. It organizes beer festivals and an open breweries day. The Knighthood of the Mashstaff
honours individuals who have made an outstanding contribution to brewing, and pays tribute to Gambrinus and Saint
Arnold.[61]
Beer writers who have written extensively on Belgian beer include Belgians Peter Crombeq and Gert van Lierde, and
Britons Michael Jackson and Tim Webb.
References
[1] "Monks who make world's best beer pray for quiet life - Europe, World - The Independent" (http:/ / www. independent. co. uk/ news/ world/
europe/ monks-who-make-worlds-best-beer-pray-for-quiet-life-502172. html). London: www.independent.co.uk. 10 August 2005. . Retrieved
30 June 2008.
[2] 500 nieuwe bieren in 4 jaar (http:/ / www. standaard. be/ artikel/ detail. aspx?artikelid=NK3H72MC)
[3] B.E.S (Belgian Label Service) (http:/ / users. telenet. be/ label. service/ brew. htm)
[4] Jef van den Steen, Trappist - Het Bier en de Monniken ISBN 90-5826-214-6, page 33.
[5] Tomp P Galvin on Orval (http:/ / www. tompgalvin. com/ places/ be/ orval. htm)
[6] Ben McFarland (2009). World's Best Beers: One Thousand Craft Brews from Cask to Glass (http:/ / books. google. co. uk/
books?id=SHh-4M_QxEsC& pg=PA38& dq=Abbey+ beers& hl=en& ei=HnkvTaK5Hse7hAeq7ZzpCg& sa=X& oi=book_result&
ct=result& resnum=1& ved=0CCYQ6AEwAA#v=onepage& q=Abbey beers& f=false). Sterling Publishing Company, Inc.. p.38.
ISBN1-4027-6694-7. . Retrieved 13 January 2011.
[7] Beer Paradise on "Recognised Abbey Beer" (Dutch Language) (http:/ / www. beerparadise. be/ emc. asp?pageId=294)
[8] "Beer made in Belgium: Abbey beer" (http:/ / beer. made. in/ Belgium/ abbey. htm). beer.made.in. . Retrieved 13 January 2011.
[9] Adam Lindgreen, Jolle Vanhamme, Michael B. Beverland (2009). Memorable Customer Experiences: A Research Anthology (http:/ / books.
google. co. uk/ books?id=tV4aRexWMygC& pg=PA77& dq=Abbey+ beers& hl=en& ei=HnkvTaK5Hse7hAeq7ZzpCg& sa=X&
oi=book_result& ct=result& resnum=2& ved=0CCsQ6AEwAQ#v=onepage& q=Abbey beers& f=false). Gower Publishing, Ltd.. p.77.
ISBN0-566-08868-1. . Retrieved 13 January 2011.
[10] "Michael Jackson's Beer Hunter - Belgium's Great Beers" (http:/ / www. beerhunter. com/ documents/ 19133-000222. html).
www.beerhunter.com. . Retrieved 13 January 2011.
[11] ".:: AFFLIGEM::." (http:/ / www. affligembeer. be/ ). www.affligembeer.be. . Retrieved 13 January 2011.
[12] List of Certified Abbey Beers (Dutch Language) (http:/ / www. brabantsbier. eu/ belhist/ defabdij. html)
[13] http:/ / nl. wikipedia. org/ wiki/ Brasserie_de_Silly
[14] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_Lefebvre
[15] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_De_Block
[16] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_Van_Steenberge
[17] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_Roman
[18] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_De_Smedt
[19] http:/ / nl. wikipedia. org/ wiki/ Brasserie_Du_Bocq
10
Beer in Belgium
[20] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_De_Gouden_Boom
[21] http:/ / nl. wikipedia. org/ wiki/ Brouwerij_Haacht
[22] Belgian Beer Shrimper (http:/ / belgianbeershrimper. wordpress. com/ 2010/ 01/ 10/ 67-abbaye-des-rocs-brune/ )
[23] Tim Webb. Good Beer Guide to Belgium, 6th edition, p 81.
[25] Michael Jackson, Beer Hunter (http:/ / www. beerhunter. com/ documents/ 19133-000218. html)
[27] The Complete Handbook of Beers and Brewing Brian Glover
[28] [[Wall Street Journal (http:/ / online. wsj. com/ article/ SB10001424052702303499204576389473593410488. html)]. Belgian Brewer Finds
Crafty Success]
[29] http:/ / en. wikipedia. org/ wiki/ Methode_Champagnoise#Production
[30] "Lambicland - The World's Most Complex Beers and Simplest Cafes" (http:/ / web. archive. org/ web/ 20080329063703/ http:/ / www.
booksaboutbeer. com/ lambicland. html). booksaboutbeer.com. Archived from the original (http:/ / booksaboutbeer. com/ lambicland. html) on
29 March 2008. . Retrieved 30 June 2008.
[31] "Michael Jackson's Beer Hunter - Belgium's Great Beers" (http:/ / www. beerhunter. com/ documents/ 19133-000214. html).
www.beerhunter.com. . Retrieved 30 June 2008.
[32] Good Beer Guide to Belgium, 6th edition, p70, Tim Webb
[33] The Complete Handbook of Beers and Brewing p 124, Brian Glover.
[34] "The great beers of Belgium are not its lagers"--Michael Jackson (http:/ / www. beerhunter. com/ documents/ 19133-000213. html)
[35] "Michael Jackson's Beer Hunter - Beer Styles: Saison" (http:/ / www. beerhunter. com/ styles/ saison. html). www.beerhunter.com. .
Retrieved 6 July 2008.
[36] "Brasserie Dupont" (http:/ / www. belgianexperts. com/ dupont2. php). www.belgianexperts.com. . Retrieved 6 July 2008.
[37] "MJ FEATURE: Best Beers in the World" (http:/ / web. archive. org/ web/ 20080707034243/ http:/ / www. mensjournal. com/ feature/
0507/ bestBeer_world. html). www.mensjournal.com. Archived from the original (http:/ / www. mensjournal. com/ feature/ 0507/
bestBeer_world. html) on 7 July 2008. . Retrieved 6 July 2008.
[38] Farmhouse Ales: Culture and Craftsmanship in the European Tradition, page 98, Phil Markowski, Brewers Publications (2004), ISBN
0-937381-84-5
[40] http:/ / www. ratebeer. com/ beerstyles/ belgian-strong-ale/ 13/ RateBeer.com - Belgian Strong Ales
[41] Guardian article (http:/ / www. guardian. co. uk/ international/ story/ 0,3604,510202,00. html) retrieved 27 March 2007
[42] Dutch article (http:/ / web. archive. org/ web/ 20070915132854/ http:/ / www. lbt. be/ node/ 24) retrieved 27 March 2007
[43] "Michael Jackson's Beer Hunter - Beer Styles: Tripel" (http:/ / www. beerhunter. com/ styles/ tripel. html). www.beerhunter.com. . Retrieved
11 July 2009.
[44] The Great Beers of Belgium, Michael Jackson, MMC, 1997, page 226
[45] Belgian Ale, Pierre Rajotte, Brewers publications, 1992, pages 31-34
[46] (Dutch) Van Steenberge Brewery - Gulden Draak (http:/ / web. archive. org/ web/ 20080518095744/ http:/ / www. vansteenberge. com/
htm/ 1nl/ 11300nl. htm)
[47] "Michael Jackson's Beer Hunter - Down on your knees to bless monks' top ale" (http:/ / www. beerhunter. com/ documents/ 19133-000791.
html). www.beerhunter.com. . Retrieved 11 July 2009.
[48] Hoegaarden - ingredients (http:/ / www. hoegaarden. com/ en-be/ ingredients_brewing/ authentic_natural_ingredients. html)
[49] Essen Christmas Beer Festival List (http:/ / www. kerstbierfestival. be/ lijst. htm) retrieved 29 May 2009
[50] James Mew: Drinks of the World, 1892 (http:/ / chestofbooks. com/ food/ beverages/ Drinks-Of-The-World/ Belgian-Beer. html)
[51] A US microbrerwey recreates Grisette (http:/ / beervana. blogspot. co. uk/ 2011/ 07/ my-grisette-and-breaksides. html)
[52] Alexandre HENNE et Alphonse WAUTERS, Histoire de la ville de Bruxelles, quoted on Hombrewtalk.com (http:/ / www. homebrewtalk.
com/ f14/ new-belgium-1554-a-95397/ index2. html)
[53] A History of Food, Maguelonne Toussaint-Samat, retrieved from google books (http:/ / books. google. co. uk/ books?id=QmevzbQ0AsIC&
pg=PA169& lpg=PA169& dq=beer+ in+ belgium+ cuyte& source=bl& ots=oNJ41T--zt& sig=eA_d-rP-kUS8KpyayKIuztPEeMs& hl=en&
sa=X& ei=saceUMOxGMLD0QWJqoGoCA& ved=0CFgQ6AEwBA#v=onepage& q=beer in belgium cuyte& f=false)
[54] Beverages Past and Present. E.R Emerson, 1856 (http:/ / www. archive. org/ stream/ beveragespastan04emergoog/
beveragespastan04emergoog_djvu. txt)
[55] The Fran Book brewery (http:/ / www. tiac. net/ ~tjd/ bier/ boon. html)
[56] Trip Advisor on La Lunette (http:/ / www. travbuddy. com/ La-Lunette-v5101)
[57] Good Beer Guide to Belgium 6th Edition, Tim Webb
[58] Beer Passion (http:/ / www. beerpassion. com/ )
[59] White's Beer Travels on the OBP, DOB and Zythos (http:/ / www. whitebeertravels. co. uk/ dob. html)
[60] [www.beerparadise.be Beer Paradise]
[61] The Knighthood of the Mashstaff (http:/ / www. whitebeertravels. co. uk/ dob. html)
Bibliography
11
Beer in Belgium
Good Beer Guide to Belgium, Tim Webb, CAMRA Books, ISBN 1-85249-210-4
Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, Phil Marowski, Brewers Publications
(2004), ISBN 0-937381-84-5
Great Beers of Belgium, Michael Jackson, ISBN 90-5373-012-5
Lambicland: Lambikland, Tim Webb, Chris Pollard, Joris Pattyn, Cogan and Mater Ltd, ISBN 0-9547789-0-1
External links
All About Belgian Beer in English Language (http://belgianbeerboard.com)
Belgium's Great Beers (http://www.beerhunter.com/documents/19133-000213.html)
Belgian Beer Map - Distribution of Belgian breweries by provinces (http://www.beerplanet.eu/index.
php?cnt=3&sub=4)
Brewers in Belgium (http://www.dmoz.org/Recreation/Food/Drink/Beer/Brewers/Europe/Belgium//) at
the Open Directory Project
12
13
Some Types of Belgian Beers

Trappist beer
Trappist beer is brewed by Trappist monks. Seven monasteries six in Belgium and
one in the Netherlands currently brew beer and sell it as Authentic Trappist Product.
History
The Trappist order originated in the Cistercian monastery of La Trappe, France. Various
Cistercian congregations existed for many years, and by 1664 the Abbot of La Trappe
felt that the Cistercians were becoming too liberal. He introduced strict new rules in the
abbey and the Strict Observance was born. Since this time, many of the rules have been
relaxed. However, a fundamental tenet, that monasteries should be self-supporting, is
still maintained by these groups.
Monastery brewhouses, from different religious orders, have existed across Europe since
the Middle Ages. From the very beginning, beer was brewed in French cistercian
monasteries following the Strict Observance. For example, the monastery of La Trappe
in Soligny already had its own brewery in 1685. Breweries were later introduced in
monasteries of other countries as the trappist order spread from France into the rest of
Europe. The Trappists, like many other religious people, originally brewed beer to feed
the community, in a perspective of self-sufficiency. Nowadays, Trappist breweries also
brew beer to fund their works and for good causes. Many of the Trappist monasteries and
breweries were destroyed during the French Revolution and the World Wars. Among the
monastic breweries, the Trappists were certainly the most active brewers. In the last 300
years, there were at least nine Trappist breweries in France, six in Belgium, two in the
Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries.
Chimay is one of Belgium's

famous Trappist beers
Today, eight Trappist breweries are active6 in Belgium, 1 in the Netherlands, and 1 in
Austria.
In the twentieth century, the growing popularity of Trappist beers led some brewers with no connection to the order
to label their beers "Trappist". After unsuccessful trials, monks finally sued one such brewer in 1962 in Ghent,
Belgium.
The Dutch brewery De Koningshoeven produces the only Dutch Trappist beers branded La Trappe that are able
to carry the "Authentic Trappist Product" logo. Their use of the International Trappist Association logo was
withdrawn in 1999, but was restored in October 2005 (see Brouwerij de Koningshoeven for details).
Trappist beer
14
International Trappist Association recognised breweries

In 1997, eight Trappist abbeys six
from Belgium (Orval, Chimay,
Westvleteren, Rochefort, Westmalle
and Achel), one from the Netherlands
(Koningshoeven) and one from
Germany (Mariawald) founded the
International Trappist Association
(ITA)
to
prevent
non-Trappist
commercial companies from abusing
the Trappist name. This private
association created a logo that is
assigned to goods (cheese, beer, wine,
etc.) that respect precise production
criteria. For the beers, these criteria are
the following:
Beers from all seven trappist breweries available in 2009, from left to right: Achel,
The beer must be brewed within the

Westvleteren, Orval, Rochefort, Chimay, Westmalle and La Trappe (Koningshoeven)
walls of a Trappist monastery,
either by the monks themselves or under their supervision.
The brewery must be of secondary importance within the monastery and it should witness to the business
practices proper to a monastic way of life
The brewery is not intended to be a profit-making venture. The income covers the living expenses of the monks
and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to
help persons in need.
Trappist breweries are constantly monitored to assure the irreproachable quality of their beers.
This association has a legal standing, and its logo gives the consumer some information and guarantees about the
product.
There are currently seven[1] breweries that are allowed to have the products they sell display the Authentic Trappist
Product logo:
Brewery
Location
Year
Opened
Annual Production (2004)
Bires de Chimay
1863
unknown operator: u','unknown operator: u','unknown operator: u','

(unknown operator: u'strong'unknown operator: u','USgal)
Brasserie d'Orval
1931

Brasserie de Rochefort
1595

Brouwerij der Trappisten van Westmalle
1836

Brouwerij Westvleteren/St Sixtus
1838
4750hL (unknown operator: u'strong' USgal)
Brouwerij der Sint-Benedictusabdij de

Achelse Kluis/Achel
1998
4500hL (unknown operator: u'strong' USgal)
Brouwerij de Koningshoeven/La Trappe
1884

Trappist beer
15
Other Trappist beers

Brewery
Location Year Opened
Annual Production (if any)
Mont des Cats
1826
0hL (0USgal)
Stift Engelszell
1293
240hL (unknown operator: u'strong'USgal)
Abdij Maria Toevlucht
1899
0hL (0USgal)
The French abbey of Sainte Marie du Mont des Cats has been selling Trappist beer since June 16, 2011. This abbey
has no brewery at this time and does not plan to build one in the near future, for reasons of cost and brewing skills.
They have not excluded rebuilding one brewery in the future.[2] The Trappist beer sold by Mont des Cats is produced
by the Chimay brewery and does not wear the "authentic trappist product" logo.[3]
As of February 2012, the trappist brewery of the abbey of Engelszell, Trappistenbrauerei Engelszell in
Engelhartszell, Austria, is active and has started brewing beer at the monastery (the former production had stopped in
1929). The monks claim that their next challenge will be to obtain the Authentic Trappist Product logo for their beer,
hopefully before the end of 2012.[4] [5]
The Trappist monks of the Abbey of Maria Toevlucht in Zundert, Netherlands are planning an on-site brewery.[6]
Abbey beer
The designation "abbey beers" (Bires d'Abbaye or Abdijbier) was originally used for any monastic or monastic-style
beer. After the introduction of an official Trappist beer designation by the International Trappist Association in 1997,
it came to mean products similar in style or presentation to monastic beers.[7] In other words, an Abbey beer may
be:
Produced by a non-Trappist monasterye.g. Cistercian, Benedictine; or

produced by a commercial brewery under an arrangement with an extant monastery; or
branded with the name of a defunct or fictitious abbey by a commercial brewer; or
given a vaguely monastic branding, without mentioning a specific monastery, by a commercial brewer.
Types of beer
With the recent exception of Koningshoeven's Bockbier, Trappist beers are all top-fermented and mainly bottle
conditioned. Trappist breweries use various systems of nomenclature for the different beers produced which relate to
their relative strength.[8]
The best known is the system where different beers are called Enkel/Single, Dubbel/Double and Tripel/Triple.
Considering the importance of the Holy Trinity in the church, it is unlikely that the choice of three types of beers was
accidental.[9] In the early days, there was no way of precisely measuring the alcohol content of beer, so in order to
increase the alcohol strength, the monks used double the ingredients for a Dubbel and triple for a Tripel, marking the
casks accordingly.[10] Enkels are now no longer brewed as such.
Colours can be used to indicate the different types, dating back to the days when bottles were unlabelled and had to
be identified by the capsule or bottle-top alone. Chimay beer labels are based on the colour system (in increasing
order of strength red, white and blue). Westvleteren beers are still unlabelled.
There is also a number system (6,8 and 10, as used by Rochefort), which gives an indication of strength, but is not
necessarily an exact alcohol by volume (ABV). Achel combine a strength and a colour (of the beer itselfblond or
brown) designation.
Trappist beer
Dubbel
The 'Dubbel' is a Trappist breweries naming convention.[11] The origin of the dubbel was a beer brewed in the
Trappist Abbey of Westmalle in 1856. 'Westmalle Dubbel' was imitated by other breweries, Trappist and
commercial, Belgian and worldwide, leading to the emergence of a style. 'Dubbels' are now understood to be a fairly
strong (6%-8% ABV) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and
cereal character. Examples are: Westmalle Dubbel, Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel and
Achel 8 Bruin, Rochefort 8.
Tripel
Tripel (trippel), is a naming convention used by Belgian Trappist breweries to describe the strongest beer in their
range. Westmalle Tripel is considered to be the foundation of this beer style, and was developed in the 1930s. Achel
8 Blond, Westmalle Tripel, Koningshoeven/La Trappe Tripel, and Chimay White/Cinq Cents are all examples of
Trappist tripels, but this style has proven even more popular among secular breweries like Bosteels and St.
Bernardus. Tripels as a style are generally beers with an alcohol content ranging from 8% to 10% ABV.
Others
Most Trappist breweries also feature a "patersbier" or "fathers' beer" that is only available within the monastery.
This variety is designed to be consumed by the monks themselves, although it is sometimes offered at the
monastery's on-site caf. The term "patersbier" does not designate a style as such; is usually a weaker version of the
one of the regular beers, and may only be offered to the Brothers on festive occasions, both of these facts relating to
the Trappist tradition of austerity. Examples include Chimay Dore and Petite Orval.
Enkel, meaning "single", is a term formerly used by the Trappist breweries to describe the basic recipe of their
beers.[8] There are now no Trappist (or secular) breweries using the term. Instead, "Blond(e)" (La Trappe,
Westvleteren), "5" (Achel) or "6" (Rochefort) are used to describe the brewery's lightest beer. An Enkel could fulfil
the role of a patersbier, as was the case with De Koningshoeven's when it was in production.
Quadrupel is the name La Trappe give to an ale they brew which is stronger than their tripel.
Ranges
The official Trappist breweries produce the following beers for consumption: Achel sells Blonde (8% ABV), Bruin (8% ABV), Extra Blonde (10% ABV), Extra Bruin (10% ABV).
Chimay sells Red Label (dark, 7% ABV), White Label (Blonde/Tripel, ABV 8%) and Blue Label (dark, 9%
ABV).
Koningshoeven sells:
La Trappe Blond (6.5% ABV)
La Trappe Dubbel (7% ABV)
La Trappe Isid'or (7.5% ABV)
La Trappe Tripel (8% ABV)
La Trappe Quadrupel (10% ABV)
La Trappe Quadrupel Oak Aged (10% ABV)
La Trappe Witte Trappist (5.5% ABV)
La Trappe Bockbier (7% ABV) (Seasonal)
La Trappe PUUR (4.7% ABV) (organic)
Orval sells a "unique"[12] dry hopped 6.2% amber ale.
Rochefort sells three dark ales, "6" (7.5% ABV). "8" (9.2% ABV) and "10" (11.3% ABV).
Westmalle sells Dubbel (7% ABV) and Tripel (9.5% ABV),
16
Trappist beer
17
Westvleteren sells Green Cap or Blonde, (5.8% ABV), Blue Cap (dark, 8% ABV) and Yellow Cap (dark, 10.2%
ABV).
In addition to the above, a lower-strength beer is sometimes brewed for consumption by the Brothers (patersbier) or
sold on site.
Glassware
Belgian breweries have a tradition of providing custom beer glasses: with Trappist breweries, this often takes the
form of providing "chalice" or "goblet" style glasses. The distinction between goblet and chalice is typically in the
glass thickness. Goblets tend to be more delicate and thin, while the chalice is heavy and thick walled. Some chalices
are even etched on the bottom to nucleate a stream of bubbles for maintaining a nice head.
Chimay beers and glasses
Orval beer's "chalice"

glass
Rochefort beer's
"goblet" glass
Beer tourism
The idea of visiting Trappist monasteries to sample their beers has become more popular in recent years, partly due
to promotion by enthusiasts such as the 'beer hunter' Michael Jackson. Most brewing monasteries maintain a visitor's
centre where their beers can be tasted and bought (sometimes with other monastic products such as bread and
cheese). Visits to the monastery itself are usually not available to the general public, although you can overnight in
some of the monasteries (like Achel) if your purpose is non-touristic.
References
[1] "International Trappist Association" (http:/ / www. trappist. be/ indexjs. cfm?v=05. 02& taal=en). Trappist.be. . Retrieved 2010-06-09.
[2] Press conference at the abbey (http:/ / www. youtube. com/ watch?v=kbZqQcpmDS8). Youtube. . Retrieved 2012-05-02.
[3] "International Trappist association - Products/Trappist Beers/Mont des cats" (http:/ / www. trappist. com/ indexjs. cfm?v=05. 02. 08& taal=fr)
(in French). .
[4] "Picture of Engelszell Gregorius Trappistenbier on Bier-index.de" (http:/ / www. bier-index. de/ biere/ engelszell-gregorius-trappistenbier.
html/ ). 11 may 2012. .
[5] "Brewery Engelszell".
[6] "8th Trappist Beer not from Mont des Cats (France), but from Abbey Zundert (Netherlands)?" (http:/ / trappist-beers. com/
8th-trappist-beer-not-from-mont-des-cats-france-but-from-abbey-zundert-netherlands/ ). trappist-beers.com. 15 June 2011. . Retrieved
2012-05-02.
[7] McFarland, Ben (2009). World's Best Beers: One Thousand Craft Brews from Cask to Glass (http:/ / books. google. co. uk/
books?id=SHh-4M_QxEsC& pg=PA38& dq=Abbey+ beers& hl=en& ei=HnkvTaK5Hse7hAeq7ZzpCg& sa=X& oi=book_result&
ct=result& resnum=1& ved=0CCYQ6AEwAA#v=onepage& q=Abbey beers& f=false). Sterling Publishing Company, Inc. p.38.
ISBN1-4027-6694-7. . Retrieved 2011-01-13.
[8] van Lierde, pp.25-26
[9] van Lierde, Geert. In het Spoor van de Trappisten. ISBN90-261-0704-8.
html). www.beerhunter.com. . Retrieved 2009-07-11.
[11] van Lierde, p.25
[12] "Tomp P Galvin on Orval" (http:/ / www. tompgalvin. com/ places/ be/ orval. htm). . Retrieved 2012-05-02.
Trappist beer
External links
All about Trappist beer (http://www.trappistbeer.net)

Official site of the International Trappist Association (http://www.trappist.be/index.cfm?taal=en)
Press Release (in English) regarding the La Trappe dispute (http://www.whitebeertravels.co.uk/atp.html)
Official website of the Trappist Order (http://www.ocso.org/)
Proof of a brewery in the monastery of La Trappe, 1685, nov 16th (http://www.trappistbeer.net/
othertrappistbreweries/soligny-EN.htm)
The reference on the net talking about Trappist Beer (Vader Abts Trappist Biersite) (http://www.trappistbier.
be)
Everything you want to know about Trappist beers (http://www.trappist-beers.com)
Pale ale
Pale ale is a beer which uses a warm fermentation[1] and predominantly
pale malt. It is one of the world's major beer styles.
The higher proportion of pale malts results in a lighter colour.[2][3] The
term "pale ale" was being applied around 1703 for beers made from malts
dried with coke, which resulted in a lighter colour than other beers popular
at that time. Different brewing practices and hop levels have resulted in a
range of taste and strength within the pale ale family.[4]
History
Pale ale was a term used for beers made from malt dried with coke. Coke
had been first used for roasting malt in 1642, but it wasn't until around
1703 that the term "pale ale" was first used. By 1784, advertisements were
appearing in the Calcutta Gazette for "light and excellent" pale ale. By
1830, the expressions "bitter" and "pale ale" were synonymous. Breweries
would tend to designate beers as pale ale, though customers would
commonly refer to the same beers as bitter. It is thought that customers
A glass of bitter, a form of pale ale
used the term bitter to differentiate these pale ales from other less
noticeably hopped beers such as porter and mild. By the mid to late 20th
century, while brewers were still labeling bottled beers as pale ale, they had begun identifying cask beers as bitter,
except those from Burton on Trent, which tend to be referred to as pale ales regardless of the method of dispatch.
18
Pale ale
19
Types of Pale ales

Amber ale
Amber ale is a term used in Australia, France and North America for pale ales brewed with a
proportion of crystal malt to produce an amber colour generally ranging from light copper to
light brown.[5] A small amount of crystal or other coloured malt is added to the basic pale ale
base to produce a slightly darker colour, as in some Irish and British pale ales.[6] In France the
term "ambre" is used to signify a beer, either cold or warm fermented, which is amber in
colour; the beer, as in Pelforth Ambre and Fischer Amber,[7] may be a Vienna lager, or it may
be a Bire de Garde as in Jenlain Ambre.[8] In North America, American-variety hops are
used in varying degrees of bitterness, although very few examples are particularly hoppy. In
Australia the most popular Amber Ale is from Malt Shovel Brewery, branded James Squire in
honour of Australia's first brewer, who first brewed beer in Sydney in 1794.[9]
An Amber Ale
American Pale Ale

American Pale Ale (APA) was developed around 1980.[10] The brewery thought to be the first to successfully use
significant quantities of American hops in the style of APA and use the name Pale Ale, was the Sierra Nevada
Brewing Company,[11] who brewed the first experimental batch of Sierra Nevada Pale Ale in November 1980,[12]
distributing the finished version in March 1981.[13] Anchor Liberty Ale, a 6% abv ale originally brewed by Anchor
Brewing Company as a special in 1975 to commemorate Paul Revere's midnight ride in 1775 which marked the start
of the American War of Independence, was seen by Michael Jackson as the first modern American ale.[14] Fritz
Maytag, the owner of Anchor, visited British breweries in London, Yorkshire and Burton upon Trent, picking up
information about robust pale ales, which he used when he made his American version using just malt rather than the
malt and sugar combination common in brewing at that time, and making prominent use of the American hop,
Cascade.[14] The beer was popular, and became a regular in 1983.[14] Other pioneers of a hoppy American pale ale
were Jack McAuliffe of the New Albion Brewing Company and Bert Grant of Yakima Brewing.[15][16]
American Pale Ales are generally around 5% abv with significant quantities of American hops, typically Cascade.[17]
Although American brewed beers tend to use a cleaner yeast, and American two row malt,[18] it is particularly the
American hops that distinguish an APA from British or European pale ales.[19] The style is close to the American
India Pale Ale (IPA), and boundaries blur,[20] though IPAs are stronger and more assertively hopped.[21] The style is
also close to Amber Ale, though Amber Ales are darker and maltier due to use of crystal malts.[22]
Bire de Garde
Bire de Garde, or "keeping beer", is a pale ale traditionally brewed in the Pas-de-Calais
region of France. These beers were usually brewed by farmhouses in the winter and
spring, to avoid unpredictable problems with the yeast during the summertime.
The origins of the name lies in the tradition that it was matured/cellared for a period of
time once bottled (and most sealed with a cork), to be consumed later in the year, akin to
a Saison.
There are a number of beers named Bire de Garde in France, but some of the better
known brands include:Brasserie de Saint-Sylvestre, Trois Monts (8.5%abv); Brasseurs
Duyck, Jenlain (6.5%abv); and Brasserie La Choulette, Ambre (7.5%abv).
A Bire de Garde
Pale ale
Blonde
Blonde ales are very pale in colour. The term "Blonde" for pale beers is popular in Europe and South America particularly in France, Belgium, the UK, and Brazil, respectively, though the beers may not have much in common,
other than colour. Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and
some sweetness from malt. Fruitiness from esters may be perceived. A lighter body from higher carbonation may be
noticed. In the United Kingdom, golden or summer ales were developed in the late 20th century by breweries to
compete with the pale lager market. A typical golden ale has an appearance and profile similar to that of a pale lager.
Malt character is subdued and the hop profile ranges from spicy to citrus; common hops include Styrian Golding and
Cascade. Alcohol is in the 4% to 5% abv range. The UK style is attributed to John Gilbert, owner of Hop Back
Brewery, who developed "Summer Lightning" in 1989, which then won several awards and inspired numerous
imitators.[23] Belgian blondes are often made with pilsner malt.[24] Some beer writers regard blonde and golden ales
as distinct styles, while others do not. Duvel is a typical Belgian blonde ale, and one of the most popular bottled
beers in the country[25] as well as being well-known internationally.[26]
Burton Pale Ale

Later in the second half of the nineteenth century, the recipe for pale ale was put into use by the Burton upon Trent
brewers, notably Bass; ales from Burton were considered of a particularly high quality due to synergy between the
malt and hops in use and local water chemistry, especially the presence of gypsum. Burton retained absolute
dominance in pale ale brewing[27] until a chemist, C. W. Vincent discovered the process of Burtonisation to
reproduce the chemical composition of the water from Burton-upon-Trent, thus giving any brewery the capability to
brew pale ale.
English Bitter
The expression first appeared in the early 19th century as part of the development and spread of Pale Ale. Breweries
would tend to designate beers as "pale ale", though customers would commonly refer to the same beers as "bitter". It
is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers
such as porter and mild. Drinkers tend to loosely group modern bitter into "session" or "ordinary" bitter (up to 4.1%
abv), "best" or "regular" bitter (between 4.2% and 4.7% abv) and "special" or "strong" bitter (4.8% abv and over).
Golden or summer ales have an appearance and profile similar to that of a pale lager. Hop Back Brewery brewed one
of the first, called Summer Lightning, in 1989.[28]
India Pale Ale was a British October pale ale or keeping beer bought for export to India. Worthington White Shield,
originating in Burton-upon-Trent, is a beer considered to be part of the development of India Pale Ale.
Irish Red ale

Irish red ale, red ale, or Irish ale is a name used by brewers in Ireland; Smithwick's is a typical Irish red ale.
There is some dispute as to whether Irish Red Ale is a genuine style or the same as English keg Bitter.[29]
In the United States, the name can describe a darker amber ale or a "red" beer that is a lager with caramel colouring.
Smithwick's has introduced a Pale Ale product advertised as 100% pale ale malt and aromatic hops with a 4.5%
alcoholic content.
20
Pale ale
India Pale Ale (IPA)

India Pale Ale or IPA is a style of pale ale developed in England for export to India. The first known use of the
expression "India pale ale" is in an advertisement in the Liverpool Mercury of January 30, 1835.
Strong pale ale

Strong pale ales are ales made predominantly with pale malts and have an alcohol strength that may start around 5%,
though typically starts a bit higher at 7 or 8% by volume and may go up to 12%, though brewers have been pushing
the alcohol strength higher. In 1994 the Hair of the Dog Brewing Company produced a Strong Pale Ale with an abv
of 29%. Brewdog recently released "Sink the Bismark", a 41% alcohol volume pale ale.[30] Orval typifies the
Belgian pale ale style, and is fermented with some Brettanomyces in addition to Saccharomyces yeast.
American Strong Ale

American strong ale is a broad category used in America to describe ales of 7.0% abv or higher. Beers in this
category may also be classified as double India Pale Ales, barley wines, or old ale depending on the style.
Strong Ale
Strong Ale is the name given to strong pale ale brewed in England above the strength of 5% abv.[31]
Scotch ale
Scotch ale is the Edinburgh version of Burton Ale: dark, with a
bittersweet, sometimes slightly metallic tang, and generally strong.[32]
Scotch Ale was first used as a designation for strong ales exported
from Edinburgh in the 18th century.[33] The term has become popular
in the USA, where strong ales which may be available in Scotland
under a different name are sold in America as "Scotch Ale", for
example, Caledonian's Edinburgh Strong Ale or Edinburgh Tattoo, is
sold in the USA as Edinburgh Scotch Ale.[34] As with other examples
of strong ales, such as Barley wine, these beers tend toward sweetness
Younger's Scotch Ale label
and a full body. Examples from the Caledonian brewery would have
toffee notes from the caramelizing of the malt from the direct fired
copper.[35] This caramelizing of Caledonian's beers is popular in America and has led many American brewers to
produce strong toffee sweet beers which they label as a Scotch Ale.[36]
Scotch Ale or Whiskey Ale is a designation used by brewers in France and Belgium for peat-smoked malt flavoured
beers.[37] Even though the malt used by distillers in Scotland is no longer dried by peat burning, some peat smoke
flavour is added during malting by an additional process.[38] Although recent research from brewing historian Ron
Pattinson shows a lack of evidence for peat smoked malt being used by any Scottish breweries, American craft
brewers often add peat smoked malt in their versions of Scotch ale.[39] [40] These malts are occasionally used in beers
where the peat smoke flavour is reminiscent of whisky. The most popular French example is Fischer's Adelscott.[41]
The brewer Douglas Ross of the Bridge of Allan brewery made the first Scottish example of a Whiskey Ale for the
Tullibardine Distillery in 2006;[42] this beer was made with unpeated malt and aged in whisky barrels that had not
contained a peated malt whisky so has a vanilla and nutty profile.[43]
Scotch Ale is sometimes conflated with the term "Wee Heavy", as both are used to describe a strong beer.[44]
Examples of beers brewed in the USA under the name Wee Heavy tend to be 7% abv and higher, while
Scottish-brewed examples, such as Belhaven's Wee Heavy, can be found between 5.5% and 6.5% abv. McEwan's
Scotch Ale is also 8% abv.[45]
21
Pale ale
In North East England, "Best Scotch" refers to a beer similar to Mild Ale but with a drier, more burnt palate.[46]
References
[1] "Roger Protz on India Pale ale" (http:/ / www. beer-pages. com/ protz/ features/ ipa. htm). www.beer-pages.com. . Retrieved 2010-10-03.
[2] Paige Williams (May 2003). Atlanta, Vol. 43, No. 1 (http:/ / books. google. co. uk/ books?id=GOECAAAAMBAJ& pg=PA104& dq=pale+
ale+ compared+ to+ dark+ beer& ct=result#v=onepage& q& f=false). Emmis Communications. p.104. ISSN0004-6701. . Retrieved
2010-10-03.
[3] D. E. Briggs, J. S. Hough, R. Stevens, Tom W. Young (1982). Malting and Brewing Science (http:/ / books. google. co. uk/
books?id=ciA6-YMTI-UC& pg=PA810& dq=Pale+ ale+ colour& ct=result#v=onepage& q=Pale ale colour& f=false). Springer. p.810.
ISBN0-8342-1684-1. . Retrieved 2010-10-03.
[4] India Pale Ale (http:/ / www. beer-pages. com/ protz/ features/ ipa. htm), Roger Protz, beer-pages.com
[5] James Squire Amber Ale (http:/ / www. beerhunter. com/ documents/ 19133-001393. html) - Michael Jackson 1 October 2001: "The
designation Amber Ale is to be taken seriously".
[6] American Ales (http:/ / www. craftbeer. com/ pages/ style-finder/ american-ales)
[7] Brasseriefisher.com (http:/ / www. brasseriefischer. com/ brasserie-fischer. htm)
[8] "Duyck Jenlain Ambre" (http:/ / www. ratebeer. com/ beer/ duyck-jenlain-ambree/ 4677/ ). ratebeer.com. 2011 [last update]. . Retrieved 11
August 2011. "Jenlain Ambre"
[9] Beerbrewguru.com (http:/ / www. beerbrewguru. com. au/ beer_style/ amber-ale/ )
[10] Randy Mosher (2011). Tasting Beer (http:/ / books. google. co. uk/ books?id=JAIqQHkjXC8C& pg=PA212& dq=American+ Pale+ Ale&
ct=result#v=onepage& q=American Pale Ale& f=false). p.212. . Retrieved 8 July 2011.
[11] Sam Calagione. Brewing Up a Business (http:/ / books. google. co. uk/ books?id=-md8xL0EBgkC& pg=PT120& dq=sierra+ nevada+ pale+
ale+ history& ct=result#v=onepage& q& f=false). John Wiley and Sons, 2011. . Retrieved 8 July 2011.
[12] "Sierra Nevada History" (http:/ / www. sierranevada. com/ about/ history. html). sierranevada.com. 2009 [last update]. . Retrieved 8 July
2011.
[13] Maureen Ogle (2006). Ambitious Brew (http:/ / books. google. com/ books?id=2ka6SAkh1DQC). Houghton Mifflin Harcourt. p.305. .
[14] Michael Jackson (1997). Michael Jackson's beer companion (http:/ / books. google. co. uk/ books?id=NuFJAAAAYAAJ& dq=Anchor+
Liberty+ Ale+ history& q=Anchor+ Liberty+ Ale#search_anchor). Running Press. pp.161162. . Retrieved 8 July 2011.
[15] John Holl (2011 [last update]). "CraftBeer.com | Featured Brewery: New Albion Brewing" (http:/ / www. craftbeer. com/ pages/ stories/
featured-brewery/ show?title=new-albion-brewing). craftbeer.com. . Retrieved 8 July 2011.
[16] Michael Jackson (2011 [last update]). "Michael Jackson's Beer Hunter - How Bert Grant Saved The World" (http:/ / www. beerhunter. com/
documents/ 19133-001575. html). beerhunter.com. . Retrieved 8 July 2011.
[17] "CraftBeer.com | American Ales" (http:/ / www. craftbeer. com/ pages/ style-finder/ american-ales). craftbeer.com. 2011 [last update]. .
[18] Chris Wright (2007). The Beer Journal (http:/ / books. google. com/ books?id=9mO9WUFJYv8C& pg=PA38). Lulu.com. p.38. . Retrieved
8 July 2011.
[19] Eric Asimov (28 June 2010). "Sampling American Pale Ales - NYTimes.com" (http:/ / www. nytimes. com/ 2010/ 06/ 30/ dining/ reviews/
30wine. html). The New York Times (New York: NYTC). ISSN0362-4331. . Retrieved 8 July 2011.
[20] Andy Crouch (2010). Great American Craft Beer (http:/ / books. google. com/ books?id=WgnKvFD2FXsC& pg=RA1-PA126). Running
Press. p.126. . Retrieved 8 July 2011.
[21] Chris Wright (2007). The Beer Journal (http:/ / books. google. com/ books?id=9mO9WUFJYv8C& pg=PA56#v=onepage& q& f=false).
Lulu.com. p.56. . Retrieved 8 July 2011.
[22] Marty Nachel (2008). Homebrewing For Dummies (http:/ / books. google. com/ books?id=2wZ_mxyWfvoC& pg=PA168). For Dummies.
p.128. . Retrieved 8 July 2011.
[23] "Hop Back Summer Lightning Beer Culture with Des de Moor" (http:/ / desdemoor. co. uk/ hop-back-summer-lightning/ ).
desdemoor.co.uk. . Retrieved 2010-06-05.
[25] The Complete Handbook of Beers and Brewing Brian Glover
[26] [[Wall Street Journal (http:/ / online. wsj. com/ article/ SB10001424052702303499204576389473593410488. html)]. Belgian Brewer Finds
Crafty Success]
[27] The dictionary of trade products ... - Google Books (http:/ / books. google. co. uk/ books?id=ZcoEAAAAYAAJ& pg=PA272& dq=pale+
ale+ definition& ct=result#v=onepage& q=pale ale definition& f=false). books.google.co.uk. . Retrieved 2010-10-03.
[28] "Hop Back Summer Lightning " Beer Culture with Des de Moor" (http:/ / desdemoor. co. uk/ hop-back-summer-lightning/ ).
desdemoor.co.uk. . Retrieved 2010-06-05.
[29] "The Irish Red Paradox" (http:/ / www. beoir. org/ index. php?option=com_content& view=article& id=175:the-irish-red-paradox&
catid=33:beoir-meets& Itemid=95). Beoir. 2011. . Retrieved 2011-05-12.
[30] Hair of the Dog Dave from Hair of the Dog Brewing Company, a Barley Wine style beer: An unofficial page for Hair of the Dog Dave from
Hair of the Dog Brewing Company in Portland, Oregon , United States of America (http:/ / www. ratebeer. com/ beer/ hair-of-the-dog-dave/
22
Pale ale
23897/ )
[31] "Beer Styles - BeerPal.com" (http:/ / www. beerpal. com/ brain/ styles. htm). beerpal.com. . Retrieved 2008-04-25.
[32] http:/ / zythophile. wordpress. com/ 2012/ 05/ 22/ endangered-beers/
[33] The Younger Centuries, by David Keir, 1951, page 22
[34] Caledonian Edinburgh Scotch Ale from Caledonian (S&N, Heineken), an English Strong Ale style beer (http:/ / www. ratebeer. com/ beer/
caledonian-edinburgh-tattoo-strong-ale/ 2812/ )
[35] Timothy Harper, Garrett Oliver (Mar 1, 1997). The Good Beer Book. Berkley Books. p.151.
[36] Noonan, Gregory J. (Jan 25, 1993). Scotch Ale. Brewers Publications. p.92.
[37] The Prague Post Online (http:/ / www. praguepost. com/ P03/ 2005/ Art/ 0505/ featu2. php)
[38] Russell, Inge (2003). "Whisky: technology, production and marketing" (http:/ / books. google. fr/ books?id=9P3lGgNahvgC&
pg=PA63#v=onepage& q& f=false). Academic Press. p.63. . Retrieved 24 February 2012.
[39] Peat in Scottish Brewing by Ron Pattinson (http:/ / barclayperkins. blogspot. com/ 2011/ 09/ peat-in-scottish-brewing. html)
[40] Peat in Scottish malting by Ron Pattinson (http:/ / barclayperkins. blogspot. com/ 2011/ 10/ peat-in-scottish-malting. html)
[41] Michael Jackson's Beer Companion, Michael Jackson, page 236, Running Press, Jun 19, 1997
[42] "All you need to know about beer" (http:/ / www. beer-pages. com/ stories/ whisky-ale. htm). beer-pages.com. . Retrieved 2008-04-25.
[43] "Tullibardine Distillery" (http:/ / www. tullibardine. com/ tullibardine-1488-whisky-ale-c-4-p-2). .
[44] Gilmour, Alaistair (2011). "The Oxford Companion to Beer" (http:/ / books. google. co. uk/ books?id=FhF2uV6blXAC& pg=PT2327&
dq="wee+ heavy"& hl=en& sa=X& ei=WaBHT9i5GYaf8gPnzKixDg& ved=0CEEQ6AEwAw#v=onepage& q="wee heavy"& f=false).
Oxford University Press. . Retrieved 24 February 2012.
[45] "McEwan's Scotch Ale" (http:/ / beeradvocate. com/ beer/ profile/ 342/ 1275/ ). BeerAdvocate. 2007-06-14. . Retrieved 2007-06-14.
[46] Beerhunter.com (http:/ / www. beerhunter. com/ documents/ 19133-000115. html)
Bibliography
Farmhouse Ales: Culture and Craftsmanship in the European Tradition, Phil Markowski, ISBN 0-937381-84-5
Great Beer Guide: 500 Classic Brews, Michael Jackson, ISBN 0-7513-0813-7
Dictionary of Beer, Ed: A. Webb, ISBN 1-85249-158-2
External links
CAMRA description of Pale Ale (http://www.camra.org.uk/page.aspx?o=180676)
23
Oud bruin
24
Oud bruin
Oud Bruin
Liefman's oud bruin

Country of origin
Belgium
Yeast type
Top-fermenting
Alcohol by volume 4 - 8%
Color (SRM)
15 - 20
Bitterness (IBU)
15 - 25
Original Gravity
1.043 - 1.077
Final Gravity
1.012 - 1.016
Malt percentage
90% - 100%
Oud Bruin, also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The
Dutch name literally translates as "old brown", referring to the long aging process which can take up to a year. It
undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for
several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic
for this style. While some examples of an Oud Bruin may be aged in oak, typical beers in this style are not, and this
is what helps Flanders Brown ales distinguish themselves from the more sour Flanders Red ales.
This style of beer is medium bodied, reddish-brown, and has a gentle malty flavor and no hop bitterness. The aroma
is a complex mixture of fruits and estery smells of plum, raisin and cherry. The flavor is sweet, caramel, fruity, tart,
and slightly acidic, caused by various bacteria in the maturation process. In a good example, the tartness is often
balanced with a malty character, tasting of toffee and a giving a "sweet-and-sour" impression. Commercial versions
may mix aged beer with younger, sweeter beer to temper the acidity and create a more complex flavor.[1]
Examples
Alfa Oud Bruin[2]

Brand Oud Bruin[3]
Gulpener Oud Bruin[4]
Heineken Oud Bruin[5]
Ichtegern Old Brown
Liefmans Goudenband
Petrus Oud Bruin
Oud bruin
References
[1]
[2]
[3]
[4]
[5]
Michael Jackson "The Great Beers of Belgium"

Bieren - Alfa Oud Bruin (http:/ / www. alfa-bier. nl/ nl/ 6-1. php), Alfa. Retrieved on 2012-07-16.
Oud-Bruin (http:/ / www. brand. nl/ onze-bieren/ klassiekers-van-brand/ oud-bruin/ ), Brand. Retrieved on 2012-07-16.
Gulpener Oud Bruin (http:/ / www. gulpener. nl/ bieren/ ?bier=4), Gulpener. Retrieved on 2012-07-16.
Heineken fact sheet (http:/ / www. heinekeninternational. com/ products_brands_brands_heineken_fact_sheet. aspx), Heineken International.
Retrieved on 2012-07-16.
Stout
Stout is a dark beer made using roasted malt or roasted barley, hops, water and
yeast. Stouts were traditionally the generic term for the strongest or stoutest
porters, typically 7% or 8% produced by a brewery.[1][2]
There are a number of variations including Baltic porter, dry stout and imperial
stout. The name porter was first used in 1721 to describe a dark brown beer
popular with street and river porters of London that had been made with roasted
malts. This same beer later also became known as stout though the word stout
had been used as early as 1677.[3] The history and development of stout and
porter are intertwined.[2][4]
History
Porter originated in London in the early 1720s.[5] The style quickly became
popular in the city: it had a strong flavour, took longer to spoil than other beers
Bottles of imperial stout
and in fact increased in alcohol content with age, was significantly cheaper than
other beers, and was not easily affected by heat.[6][7] Within a few decades,
porter breweries in London had grown "beyond any previously known scale".[7] Large volumes were exported to
Ireland, where it was later (1776) brewed also.[8] In the 19th century, the beer gained its customary black colour
through the use of black patent malt, and became stronger in flavour.[2]
Originally, the adjective stout meant "proud" or "brave", but later, after the 14th century, it took on the connotation
of "strong". The first known use of the word stout for beer was in a document dated 1677 found in the Egerton
Manuscript,[3] the sense being that a stout beer was a strong beer. The expression stout porter was applied during the
18th century to strong versions of porter, and was used by Guinness of Ireland in 1820 although Guinness had
been brewing porters since about 1780, having originally been an ale brewer from its foundation in 1759. Stout still
meant only "strong" and it could be related to any kind of beer, as long as it was strong: in the UK it was possible to
find "stout pale ale", for example. Later, stout was eventually to be associated only with porter, becoming a synonym
of dark beer. During the last part of the 19th century, stout porter beer gained the reputation of being a healthful,
strengthening drink, so that it was used by athletes and nursing mothers, while doctors often recommended it to help
recovery.[9]
Because of the huge popularity of porters, brewers made them in a variety of strengths. The beers with higher
gravities were called "Stout Porters". There is still division and debate on whether stouts should be a separate style
from porter. Usually the only deciding factor is strength.[10]
"Nourishing" and sweet "milk" stouts became popular in Great Britain in the years following the First World War,
though their popularity declined towards the end of the 20th century, apart from pockets of local interest such as in
Glasgow with Sweetheart Stout.
25
Stout
26
With beer writers such as Michael Jackson writing about stouts and porters in the 1970s, there has been a moderate
interest in the global speciality beer market.
In the mid 1980s a survey by Whats Brewing found just 29 brewers in the UK and Channel Islands still making
stout, most of them milk stouts.[11]
Types of stout
Stouts have a number of variations.
Dry or Irish stout

Irish stout or dry stout (in Irish, leann dubh, "black beer") is very dark
or rich in colour and it often has a "roasted" or coffee-like taste. The
most famous example is Guinness followed by Murphy's and Beamish.
There are also a number of smaller craft breweries producing stout.
The alcoholic content and "dry" flavour of a dry or Irish stout are both
characterised as light, although it varies from country to country.
A pint of Guinness stout.
Imperial stout
Imperial stout, also known as "Russian imperial stout" or "imperial Russian stout," is a strong dark beer or stout in
the style that was brewed in the 18th century by Thrale's brewery in London, England for export to the court of
Catherine II of Russia.[12] In 1781 the brewery changed hands and the beer became known as Barclay Perkins
Imperial Brown Stout. When the brewery was taken over by Courage the beer was renamed Courage Imperial
Russian Stout.[13] It has a high alcohol content, usually over 9 % abv.
Porter
While there is a great deal of disagreement in the brewing world on this subject, at one time, porter was considered
an alternative name for stout. It was originally used in the 18th century. Historically, there are no differences
between stout and porter, though there has been a tendency for breweries to differentiate the strengths of their dark
beers with the words "extra", "double" and "stout". The term stout was initially used to indicate a stronger porter than
other porters issued by an individual brewery. Though not consistent, this is the usage that was most commonly
employed.[14]
Baltic porter
A version of Imperial Stout which originated in the Baltic region, usually cold fermented. Imperial Stouts exported
from Britain in the 18th century were popular in the Baltic region, and were produced locally using local ingredients
and brewing traditions.[15]
Milk stout
Milk stout (also called sweet stout or cream stout) is a stout containing lactose, a sugar derived from milk. Because
lactose is unfermentable by beer yeast, it adds sweetness, body, and calories to the finished beer. Milk stout was
claimed to be nutritious, and was given to nursing mothers,[16] along with other stouts, such as Guinness.[17] The
classic surviving example of milk stout is Mackeson's,[18] for which the original brewers claimed that "each pint
contains the energising carbohydrates of 10 ounces of pure dairy milk". In the period just after the Second World
War when rationing was in place, the British government required brewers to remove the word "milk" from labels
Stout
27
and adverts, and any imagery associated with milk.[19]
Oatmeal stout
Oatmeal stout is a stout with a proportion of oats, normally a maximum of 30%,
added during the brewing process. Even though a larger proportion of oats in
beer can lead to a bitter or astringent taste,[20] during the medieval period in
Europe, oats were a common ingredient in ale,[21] and proportions up to 35%
were standard. However, despite some areas of Europe, such as Norway, still
clinging to the use of oats in brewing until the early part of the 20th century, the
practice had largely died out by the 16th century, so much so that in 1513 Tudor
sailors refused to drink oat beer offered to them because of the bitter
flavour.[22][23]
There was a revival of interest in using oats during the end of the 19th century,
when (supposedly) restorative, nourishing and invalid beers, such as the later
milk stout, were popular, because of the association of porridge with health.[24]
Maclay of Alloa produced an Original Oatmalt Stout in 1895 which used 70%
"oatmalt", and a 63/- Oatmeal Stout in 1909, which used 30% "flaked (porridge)
oats".[25]
The original modern oatmeal stout
In the 20th century many oatmeal stouts contained only a minimal amount of oats. For example, in 1936 Barclay
Perkins Oatmeal Stout used only 0.5% oats.[26] As the oatmeal stout was parti-gyled with their porter and standard
stout, these two also contained the same proportion of oats. The name seems to have been a marketing device more
than anything else. In the 1920s and 1930s Whitbread's London Stout and Oatmeal Stout were identical, just
packaged differently. The amount of oats Whitbread used was minimal, again just around 0.5%.[27] With such a
small quantity of oats used, it could have had little impact on the flavour or texture of these beers.
Many breweries were still brewing oatmeal stouts in the 1950s, for example Brickwoods in Portsmouth, Matthew
Brown in Blackburn and Ushers in Trowbridge.[28] When Michael Jackson mentioned the defunct Eldrige Pope "Oat
Malt Stout" in his 1977 book The World Guide to Beer, oatmeal stout was no longer being made anywhere, but
Charles Finkel, founder of Merchant du Vin, was curious enough to commission Samuel Smith to produce a
version.[29] Samuel Smith's Oatmeal Stout then became the template for other breweries' versions.
Oatmeal stouts usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the high
content of proteins, lipids (includes fats and waxes), and gums imparted by the use of oats. The gums increase the
viscosity and body adding to the sense of smoothness.[30]
Chocolate stout
"Chocolate stout" is a name brewers sometimes give to certain stouts having a noticeable dark chocolate flavour
through the use of darker, more aromatic malt; particularly chocolate malt a malt that has been roasted or kilned
until it acquires a chocolate colour. Sometimes, as with Muskoka Brewery's Double Chocolate Cranberry Stout,
Young's Double Chocolate Stout, and Rogue Brewery's Chocolate Stout, the beers are also brewed with a small
amount of actual chocolate.[31][32]
Stout
28
Coffee stout
Dark roasted malts, such as black patent malt (the darkest roast), can lend a bitter coffee flavour to dark beer. Some
brewers like to emphasize the coffee flavour and add ground coffee. Brewers will often give these beers names such
as "Guatemalan Coffee Stout", "Espresso Stout", "Breakfast Coffee Stout", "Stir Stick Stout", etc.
The ABV of these coffee flavoured stouts will vary from under 4% to over 8%. Most examples will be dry and bitter,
though others add milk sugar to create a sweet stout which may then be given a name such as "Coffee & Cream
Stout" or just "Coffee Cream Stout". Other flavours such as mint or chocolate may also be added in various
combinations.
Oyster stout
Oysters have had a long association with stout. When stouts were emerging in
the 18th century, oysters were a commonplace food often served in public
houses and taverns. Benjamin Disraeli is said to have enjoyed a meal of
oysters and Guinness in the 19th century, though by the 20th century oyster
beds were in decline, and stout had given way to pale ale.
The first known use of oysters as part of the brewing process of stout was in
1929 in New Zealand, followed by the Hammerton Brewery in London, UK,
in 1938.[33] Several British brewers used oysters in stouts during the
"nourishing stout" and "milk stout" period just after the Second World War.
Modern oyster stouts may be made with a handful of oysters in the barrel.
Hence the claim of one Dublin establishment the Porterhouse Brewery that
their award winning Oyster Stout was not suitable for vegetarians.[34] Others,
such as Marston's Oyster Stout, just use the name with the implication that the
beer would be suitable for drinking with oysters.
References
[1] The New Oxford Dictionary of English. Oxford University Press 1998 ISBN 0-19-861263-X
[2] Porter and Stout - CAMRA (http:/ / www. camra. org. uk/ page. php?id=231)
[3] Stout (Classic Beer Style Series, 10) (http:/ / www. amazon. com/ gp/ reader/
0937381446?p=S003#reader-page)
Bottle of Marston's Oyster Stout
[4]
[5]
[6]
[7]
[8]
[9]
Michael Jackson's Beer Hunter - Porter casts a long shadow on ale history (http:/ / www. beerhunter. com/ documents/ 19133-000041. html)
Bamforth, Charles (2009). Beer: Tap into the Art and Science of Brewing. Oxford University Press. p. 65. ISBN 978-0195305425
Unger, Richard W. (2004). Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press. p. 244. ISBN 978-0812237955
Bender, David A. (2009). A Dictionary of Food and Nutrition. Oxford University Press. ISBN 978-0199234875
Oliver, Garrett (2011). The Oxford Companion to Beer. Oxford University Press. p. 492. ISBN 978-0195367133
Guinness is good for you. (http:/ / news. bbc. co. uk/ 1/ hi/ health/ 3266819. stm) (13 November 2003) Health, BBC News - Retrieved on 19
February 2007.
[10] "So what IS the difference between porter and stout?" (http:/ / zythophile. wordpress. com/ 2009/ 03/ 19/
so-what-is-the-difference-between-porter-and-stout/ ). . Retrieved 30 September 2011.
[11] "Endangered beers | Zythophile" (http:/ / zythophile. wordpress. com/ 2012/ 05/ 22/ endangered-beers/ ). Zythophile.wordpress.com.
2012-05-22. . Retrieved 2012-08-15.
[12] John Pudney (1971). A draught of contentment: the story of the Courage Group.
[13] Alcohol and Temperance in Modern ... - Google Book Search (http:/ / books. google. co. uk/ books?id=BuzNzm-x0l8C& pg=PA177&
dq=Courage+ Russian+ Imperial+ STout#PPA176,M1). books.google.co.uk. 2003. ISBN978-1-57607-833-4. . Retrieved 2009-03-13.
[14] Porter and Stout - CAMRA (http:/ / www. camra. org. uk/ page. aspx?o=180680)
[15] Baltic Porters (http:/ / www. allaboutbeer. com/ style/ 23. 2-balticporter. html)
[16] "The Stout Without Gout - December 2008 Document of the Month - Dorset For You" (http:/ / www. dorsetforyou. com/ index.
jsp?articleid=390700). www.dorsetforyou.com. . Retrieved 2009-03-13.
Stout
[17] "Guinness to brew anniversary stout to mark 250th birthday - Food & Drink, Life & Style - Belfasttelegraph.co.uk" (http:/ / www.
belfasttelegraph. co. uk/ lifestyle/ food-and-drink/ guinness-to-brew-anniversary-stout-to-mark-250th-birthday-14120472. html).
www.belfasttelegraph.co.uk. . Retrieved 2009-03-13.
[18] The Dictionary of Beer and Brewing - Google Book Search (http:/ / books. google. com/ ?id=XRyxWu8rRnQC& pg=PA257&
dq=Mackeson+ Stout#PPA258,M1). books.google.co.uk. 1998-10-01. ISBN978-1-57958-078-0. . Retrieved 2009-03-13.
[19] Roger Protz, The Ultimate Encyclopedia of Beer, page 100, Carlton Books, 1995, ISBN 1-85375-197-9
[20] Page 50, Stout, Michael J. Lewis, published 1995 by Brewers Publications, ISBN 0-937381-44-6
[21] Page 49, Beer: The Story of the Pint, Martyn Cornell, published 2003 by Hodder Headline, ISBN 0-7553-1164-7
[23] The Guide to Gentlemen and Farmers (http:/ / sunzi1. lib. hku. hk/ ER/ detail/ 2914008,)
[25] Pages 59 & 60, Old British Beers, Dr. John Harrison, published 2003 by Durden Park Beer Circle, ISBN 0-9517752-1-9
[26] Barclay Perkins brewing records in the London Metropolitan Archives
[27] Whitbread brewing records in the London Metropolitan Archives
[28] Whitbread Gravity Book, Whitbread Archive in the London Metropolitan Archives
[29] Michael Jackson's Beer Hunter - Kisses, oats and stouts (http:/ / www. beerhunter. com/ documents/ 19133-001674. html)
[30] Galante, Stephan (October 1997). "Brew Your Own: The How-To Homebrew Beer Magazine - Beer Styles - Oatmeal Stout" (http:/ / www.
byo. com/ stories/ beer-styles/ article/ indices/ 11-beer-styles/ 1194-oatmeal-stout-style). byo.com. . Retrieved 28 November 2011.
[31] Young's - our beer (http:/ / www. youngs. co. uk/ ProductPage. aspx?pageID=11& & productID=6)
[32] rogue.com : Rogue Brews (http:/ / www. rogue. com/ beers/ chocolate-stout. php)
[33] Michael Jackson's Beer Hunter - Heaven sent - downing oysters by the pint (http:/ / www. beerhunter. com/ documents/ 19133-000740.
html)
[34] "Porterhouse" (http:/ / www. porterhousebrewco. com/ ). Porterhousebrewco.com. . Retrieved 2012-08-15.
Dubbel
The dubbel (also double) is a Belgian Trappist beer naming convention[1]. The origin of the dubbel was a beer
brewed in the Trappist Abbey of Westmalle in 1856. The abbey had, since 10 December 1836, brewed a witbier that
was quite sweet and light in alcohol for consumption by the paters. The new beer, however, was a strong version of a
brown beer. In 1926, the formulation was changed and it became even stronger. The first written record of its sale by
the abbey was on 1 June 1861[2]. Following World War Two, abbey beers became popular in Belgium and the name
"dubbel" was used by several breweries for commercial purposes.
Westmalle Dubbel was imitated by other breweries, Trappist and secular, Belgian and worldwide, leading to the
emergence of a style. Dubbels are now understood to be a fairly strong (6%-8% ABV) brown ale, with understated
bitterness, fairly heavy body, and a pronounced fruitiness and cereal character.
Chimay Red/Premiere, Koningshoeven/La Trappe Dubbel and Achel 8 Bruin are examples from Trappist breweries.
Affligem and Grimbergen are Belgian abbey breweries that produce dubbels. Ommegang and New Belgium's Abbey
Ale are examples from the USA.
29
Dubbel
30
References
[1] Geert van Lierde et al., In het Spoor van de Trappisten ISBN 90-261-0704-8, page 25
[2] Jef van den Steen, Trappist - Het Bier en de Monniken ISBN 90-5826-214-6, pages 33 & 41
External links
Belgium's Great Beers (http://www.beerhunter.com/documents/19133-000213.html)

A history and guide to Trappist breweries in Belgium (http://www.trappistbier.be/)
Another history and guide to Trappist breweries in Belgium (http://www.trappistbeer.net/)
The Belgian Beer Board (http://www.belgianbeerboard.be/)
The Belgian Beer Pub Map (http://www.beerpubmap.be/)
Tripel
For the Winkel Tripel map projection see Winkel Tripel
Tripel is a term used in the Low Countries to describe a strong pale
ale.[1] The term was used in 1956 by the Trappist brewery at
Westmalle to rename the strongest beer in their range, although both
the term Tripel and the style of beer associated with the name existed
before then.[2] Westmalle Tripel was widely copied by the breweries of
Belgium,[3] and in 1987 another Trappist brewery, Koningshoeven in
the Netherlands, also expanded their range with La Trappe Tripel.[4]
The term is applied by a range of secular brewers to a strong pale ale in
the style of Westmalle Tripel.[5]
History
The term Tripel comes from the Low Countries - that is the modern
Westmalle Tripel
Netherlands and Belgium; though the origin of the term is unknown.
The two main theories are that it indicates strength, either by a series of
marks, such as crosses, on a cask - X for the weakest strength, XX for medium strength, and XXX for the strongest
beer, or by reference to the original gravity of a beer which roughly corresponds to 3% abv, 6% abv and 9% abv.[2]
The modern origin of tripels lies in Belgium, in the 1930s. According to brewing historian Michael Jackson, the first
golden strong pale ale associated with the term was brewed by Hendrik Verlinden of the Drie Linden (Three
Lindens) brewery in the early 1930s, when ale brewers were looking to compete with the pale lagers from Plze.[2][6]
Verlinden regularly assisted the Trappist brewery Westmalle with their brewing,[7] and in 1932 he produced a golden
strong pale ale, the Witkap Pater (now known as Witkap Tripel), for his own brewery, the Slaghmuylder Brewery.[8]
Westmalle released a beer under the name Superbier. It was a strong blonde ale and was very likely based on a
blonde beer the monks had been brewing sporadically since 1931. In 1956 they renamed it Tripel, and the popularity
of that brand ensured the name is still strongly associated with the Westmalle brewery,[9] though both the term Tripel
and the style of beer associated with the name (strong pale ale), were in existence before 1956.[2] In 1956, the recipe
was modified by Brother Thomas, the head brewer of Westmalle,[10] by the addition of more hops, and it then took
on the name Tripel, it has remained essentially unchanged since.
Tim Webb in his Good Beer Guide to Belgium says that some of the pre-1956 beers called Tripel were dark, in
contrast to the modern understanding of the term.[11]
Tripel
31
References
[1] "Michael Jackson's Beer Hunter - Beer Styles: Tripel" (http:/ / www. beerhunter. com/ styles/ tripel. html). www.beerhunter.com. . Retrieved
2009-07-11.
[3] The Great Beers of Belgium, Michael Jackson, MMC, 1997, page 226
[4] The Taste of Beer, Roger Protz, Weidenfeld & Nicolson, 1998, page 140.
[5] Belgian Ale, Pierre Rajotte, Brewers publications, 1992, pages 31-34
[6] Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales, Stan Hieronymus, Brewers Publications, 2005. ISBN 0-937381-87-X
[7] "Westmalle" (http:/ / www. trappistbeer. net/ westmalle/ trappist2_frame2_3EN. htm). www.trappistbeer.net. . Retrieved 2009-07-11.
[8] "Brewery Slaghmuylder" (http:/ / www. witkap. be/ witkap_eng/ History. html). www.witkap.be. . Retrieved 2009-10-17.
[9] Heavenly Beer, Roger Protz, Carroll &Brown, 2002, page 125
[10] "Michael Jackson's Beer Hunter - Visiting the brand-new Trappist brewery" (http:/ / www. beerhunter. com/ documents/ 19133-001464.
[11] Tim Webb: Good Beer Guide to Belgium, 6th edition, p82
External links
Westmalle Tripel (http://www.trappistwestmalle.be/en/page/tripel.aspx)
Saison
Saison (French, "season") is the name originally given to low-alcohol
pale ales brewed seasonally in farmhouses in Wallonia, the
French-speaking region of Belgium, for farm workers during harvest
season . Modern-day saisons are also brewed in other countries,
particularly the USA, and are generally bottle conditioned, with an
average range of 5 to 8% abv,[1] though saisons at the more traditional
3.5% strength can still be found.
Although saison has been described as an endangered style,[2] there has
been a rise in interest in this style in recent years, with Saison Dupont
being named the Best Beer in the World by the magazine Mens
Journal in July 2005.[3]
Historically, saisons did not share identifiable characteristics to pin
them down as a style, but rather were a group of refreshing summer
ales. Each farm brewer would make his own distinctive version.[4]
Modern saisons brewed in the USA tend to copy the yeast used by
Brasserie Dupont, which ferments better at warmer temperatures29
to 35 C (84to 95F)than the standard 18 to 24 C (64to 75F)
fermenting temperature used by other Belgian saison brewers.[5]
Dupont Biolgre, a traditional 3.5% abv saison
Origin
"Saison" is French for season, because these ales were traditionally brewed in the autumn or winter for consumption
during the late summer harvest for farm workers who were entitled to up to five litres throughout the workday during
harvest season. Today they are brewed year round. As the saison style originated before the advent of refrigeration,
Belgian brewers had to brew in autumn or winter to prevent the ale from spoiling during the storage period. After
brewing, the ale was stored until the late summer harvest. Although now most commercial examples range from 5 to
8% abv, originally saisons were meant to be refreshing and thus had alcohol levels less than 3%. Because of the lack
Saison
of potable water, saisons would give the farm hands the hydration they needed without the threat of illness.
The ale had to be strong to prevent spoilage during the long storage, but at the same time could not be so strong as to
incapacitate the workers. Additionally, these beers were strongly hopped, as hops act as a preservative and have
antiseptic properties. Saisons brewed in early Spring would often be blended with saisons brewed the previous
Autumn, or even blended with lambic beers to increase the refreshing acidity of these beers. Blending also occurred
to reduce the abv, and thus increase its refreshment value.
Composition
The type of malt determines the colour of the saison, and although most saisons are of a cloudy golden colour as
result of the grist being mostly pale and/or pilsner malt, the use of darker malts results in some saisons being
reddish-amber. Some recipes also use wheat. Spices such as orange zest, coriander, and ginger may be used. Some
spice character may come through due to the production of esters during fermentation at warm temperatures.[6]
References
Notes
[1] "Michael Jackson's Beer Hunter - Beer Styles: Saison" (http:/ / www. beerhunter. com/ styles/ saison. html). www.beerhunter.com. .
Retrieved 2008-07-06.
[2] "Saison" (http:/ / www. allaboutbeer. com/ style/ 24. 4-saison. html). www.allaboutbeer.com. . Retrieved 2009-10-17.
[3] "MJ FEATURE: Best Beers in the World" (http:/ / web. archive. org/ web/ 20080705054825/ http:/ / www. mensjournal. com/ feature/ 0507/
bestBeer_world. html). www.mensjournal.com. Archived from the original (http:/ / www. mensjournal. com/ feature/ 0507/ bestBeer_world.
html) on 2008-07-05. . Retrieved 2008-07-06.
[4] Farmhouse Ales: Culture and Craftsmanship in the European Tradition, page 98, Phil Markowski, Brewers Publications (2004), ISBN
0-937381-84-5
[5] Farmhouse Ales: Culture and Craftsmanship in the European Tradition, pages 168 - 173, Phil Markowski, Brewers Publications (2004),
ISBN 0-937381-84-5
[6] Phil Markowski (2004). Farmhouse ales (http:/ / books. google. co. uk/ books?id=LutJAAAAYAAJ& q=Saison+ spice+ character&
dq=Saison+ spice+ character& hl=en& ei=bbC0TJKgJY7Hswbtv52mCA& sa=X& oi=book_result& ct=result& resnum=1&
ved=0CC0Q6AEwAA). Brewers Publications. p.166. . Retrieved 2010-10-12.
Bibliography
All About Beer Magazine, Volume 24 Number 4, September 2003
The Beers of Wallonia, John Woods and Keith Rigley, Stourside Press (1996), ISBN 0-9529238-0-7
Farmhouse Ales: Culture and Craftsmanship in the European Tradition, Phil Markowski, Brewers Publications
(2004), ISBN 0-937381-84-5
External links
Michael Jackson, BeerHunter.com (http://www.beerhunter.com/documents/19133-000017.html)
32
Wheat beer
33
Wheat beer
Wheat beer is a beer that is brewed with a large proportion of wheat in
addition to malted barley. Wheat beers are usually top-fermented (as
required by law in Germany).[1] The main varieties are weissbier
(includes hefeweizen), witbier, and the sour varieties, such as lambic,
Berliner Weisse and gose.
Varieties
Two common varieties of wheat beer are witbier (Dutch "white
beer") based on the Belgian tradition of using flavourings such as
coriander and orange peel which was revived by Pierre Celis at the
Hoegaarden Brewery,[2][3] and the Celis Brewery in Austin
Texas[4][5][6] and weissbier (German "white beer") based on the
German tradition of mixing at least 50% wheat to barley malt to make
a light coloured top-fermenting beer.[7] Both the Belgian witbier and
the German weissbier were termed "white beers" because historically
they are pale unfiltered and have a hazy appearance due to the type of
yeast. Belgian white beers are often made with raw unmalted wheat, as
opposed to the malted wheat used in other varieties.
German wheat beer, naturally cloudy from wheat

protein and specific yeast
German wheat beers are called weizen ("wheat") in the western (Baden-Wrttemberg) and northern regions, and
weissbier or weiss ("white beer" or "white") in Bavaria. Hefeweizen (the prefix "hefe" is German for yeast) is the
name for unfiltered wheat beers, while kristallweizen ("kristall" being German for crystal) is the same beer filtered.
Breweries in other countries, particularly the U.S. and Canada, will brew wheat beers based on these two main
traditions using special wheat beer yeasts.[8]
Sour beers such as Berliner Weisse, gose, and lambic are made with a significant proportion of wheat.
In Britain, wheat beer is not considered traditional, but several brewers produce cask-conditioned varieties, such as
Fuller's Discovery, Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf.
British wheat beer tends to be a hybrid of the continental style with an English bitter, rather than an exact
emulation.[9][10]
Wheat beers are commonly marketed as spring or summer seasonal products.
Weissbier
Weissbier, sometimes weibier ("white beer"), also known as
Weizen(bier) ("wheat beer"), is a Bavarian beer in which a significant
proportion of malted barley is replaced with malted wheat. By German
law, weissbiers brewed in Germany must be top-fermented.[1]
Specialized strains of yeast are used which produce overtones of
banana and clove as by-products of fermentation.[1] Weissbier is so
called because it was, at the time of its inception, paler in colour than
Munich brown beer. It is well-known throughout Germany, though
better known as weizen ("wheat") outside Bavaria. The terms
A kristallweizen (left) and a hefeweizen (right)
Wheat beer
hefeweizen ("yeast wheat") or hefeweissbier refer to wheat beer in its traditional, unfiltered form. The term
kristallweizen (crystal wheat), or kristall weiss (crystal white beer), refers to a wheat beer that is filtered to remove
the yeast from suspension. Additionally, the filtration process removes wheat proteins present in the beer which
contribute to its cloudy appearance.
The hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation
(approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another
balancing flavour note unique to hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl
guaiacol,[11] a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style.
Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other
more typical but less assertive flavour notes produced by Weissbier yeast include "banana" (amyl acetate), "bubble
gum", and sometimes "vanilla" (vanillin).
Weissbier is available in a number of other forms including dunkelweizen (dark wheat) and weizenstarkbier (strong
wheat beer), commonly referred to as weizenbock. The dark wheat varieties are made with darker, more
highly-kilned malts (both wheat and barley). The weizenbocks typically have a much higher alcohol content than
their lighter cousins.
Some prominent commercial examples of hefeweizen are produced by Hopf, Klosterbrauerei Andechs, Paulaner,
Unertl, Weltenburger Kloster, Tucher, Erdinger, Schneider Weisse (original amber only), Franziskaner, Schweiger,
Hacker-Pschorr, Ayinger (Bru Weisse), Weihenstephaner, and Widmer Brothers. The style is currently consumed
throughout Germany, but is especially popular in its Southern German homeland.
Witbier
Witbier, white beer, bire blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium
and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or
white, when cold. It is a descendant from those medieval beers which were not brewed with hops, but instead
flavoured and preserved with a blend of spices and other plants referred to as "gruit". It therefore still uses gruit,
although nowadays the gruit consists mainly of coriander, orange, bitter orange, and hops. The taste is therefore only
slightly hoppy. The beers have a somewhat sour taste due to the presence of lactic acid.[12][13] The suspended yeast
in the beer causes some continuing fermentation in the bottle.
Witbier differs from other varieties of wheat beer in the use of gruit. French regulation (the territory was French in
the 14th century) excluded the use of hops in gruit. Witbier can be made with raw wheat, in addition to wheat
malt.[12][14]
In recent times, some Belgian brewers have been making fruit flavoured wheat beers.
Sour varieties
A minor variety of wheat beer is represented by Berliner Weisse (Berlin White), which is low in alcohol (2.5% to
3% ABV) and quite tart. Although it can be imbibed by itself, enthusiasts often add sweetened syrups of lemon,
raspberry or woodruff herb into the beer.
Leipziger Gose is similar to Berliner Weisse but slightly stronger at around 4% ABV. Its ingredients include
coriander and salt, which are unusual for German beers. Both Gose and Berliner Weisse acquire their sourness
through the use of lactic acid bacteria in the fermentation in addition to yeast.
The Belgian lambic is also made with wheat and barley, but differs from witbier in its yeast. Lambic is a brew of
spontaneous fermentation.
34
Wheat beer
Names and types

According to the place in which the beer is brewed and small variations on the recipe, several different names are
used for wheat beer:
Weibier, short Weie: these terms are used almost exclusively in the southern German state of Bavaria. "Weiss"
is German for "white".
Weizenbier, short Weizen: these names are used to indicate the same thing. "Weizen" is German for "wheat".
Hefeweissbier or Hefeweizen: "hefe" is the German word for yeast. The prefix is added to indicate that the beer is
bottle-conditioned (unfiltered) and thus might have sediment.
Kristallweissbier or Kristallweizen: if the weissbier is filtered, the beer will look "clear" (or "kristall").
Dunkles Weissbier or Dunkles Weizen: a dark version of a wheat beer ("dunkel" is the German word for "dark").
Weizenbock is a wheat beer made in the bock style originating in Germany. An example of this style is Aventinus,
made by the G. Schneider & Sohn brewery in Kelheim, Germany.
Witbier or simply Wit: Dutch language name for the Belgian style of wheat beer.
La bire blanche (Literally, "white beer"): The French language name for this type of beer.
Serving
Bavarian-style wheat beer is usually served in 500 ml, vase-shaped glasses. In Belgium, witbier is usually served in a
25cl glass, although there is no standard shape. Berliner Weisse is often served in a schooner.
Kristallweizen (especially in Austria) and American styles of wheat beer are sometimes served with a slice of lemon
or orange in the glass; this is generally frowned upon in Bavaria.[1]
In northern Bavaria, it is common to add a grain of rice to kristallweizen, which causes a gentle bubbling effect and
results in a longer lasting foam.[15] A common item on pub menus in Bavaria is cola-weizen, which is a mix of cola
and weizenbier. Often this is referred to as a "Neger" a pejorative German term for a person of African descent. If
weizen-bock is used instead of normal weizen it is called a "Turbo-Neger".
Another mixture popular during the summer is a 5050 mix of Weissbier with lemonade, called "Russ". The German
term for Russian.
In different parts of Germany bananenweizen (wheat beer with banana nectar mixed in) is very popular.
Sensory profile
Weissbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially
isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which
smells and tastes like cloves. Other phenolics sometimes found in Weissbiers evoke medicinal or smoky sensations.
The bittering level of most Weissbiers is close to 15 International Bitterness Units, a relatively low level. Hop flavor
and aroma are typically low.[1]
The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the
grain bill.
The carbonation level can range from 5.5grams per liter (approximately 2.7 volumes; slightly higher than that of
most other German beers) to 7grams per liter, or more. This produces a generous stand of foam, especially in light
of the high protein content of wheat malt.[1]
35
Wheat beer
References
[1] Eric Warner, German Wheat Beer. Boulder, CO: Brewers Publications, 1992. ISBN 978-0-937381-34-2
[2] Logan, Leanne; Cole, Geert (2007-06-01). Belgium and Luxembourg Google Books (http:/ / books. google. com/
books?id=PhfWmUsaOB4C& pg=PA49& dq=Pierre+ Celis#v=onepage& q=Pierre Celis& f=false). ISBN978-1-74104-237-5. . Retrieved 17
October 2009.
[3] "Michael Jackson's Beer Hunter Belgium's Great Beers" (http:/ / www. beerhunter. com/ documents/ 19133-000215. html).
www.beerhunter.com. . Retrieved 17 October 2009.
[4] Jackson, Michael (10 August 2000) (Hardcover). Pocket Guide to Beer (7 ed.). Running Press. pp.208. ISBN0-7624-0885-5. ISBN
978-0-7624-0885-6.
[5] Lisheron, Mark (21 February 2001). "Last call for a Celis: Whether you blame the beer big boys, Texas tastes or marketing mistakes, a great
little Austin brewery is gone" (http:/ / web. archive. org/ web/ 20020311075809/ http:/ / www. austin360. com/ aas/ dining/ beer01/ celis01.
html). Austin American Statesman. . Retrieved 26 April 2012. at Wayback machine
[6] Cook, David (20 April 2011). "Pierre Celis: A Conversation in Hoegaarden" (http:/ / belgianbeerspecialist. blogspot. com/ 2011/ 04/
pierre-celis-conversation-in-hoegaarden. html). Belgian Beer and Travel. . Retrieved 30 August 2011.
[7] "Weissbier" (http:/ / www. germanbeerinstitute. com/ weissbier. html). www.germanbeerinstitute.com. . Retrieved 20 June 2008.
[8] Palmer, John (2001). How to Brew: Ingredients, Methods, Recipes, and Equipment for Brewing Beer at Home. Defenestrative Pub Co.
ISBN0-9710579-0-7
[9] Adrian Tierney-Jones (http:/ / www. realbeer. com/ library/ authors/ tierney-jones-a/ wheatbeer. php)
[10] Michael Jackson's Beer Hunter (http:/ / www. beerhunter. com/ documents/ 19133-000717. html)
[11] Donaghy, John A.; Paul F. Kelly, Alan McKay (15 October 1998). "Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from
unpasteurised apple juice" (http:/ / www3. interscience. wiley. com/ cgi-bin/ abstract/ 61003783/ ABSTRACT). Society of Chemical Industry.
doi:10.1002/(SICI)1097-0010(19990301)79:3<453::AID-JSFA284>3.0.CO;2-H. . Retrieved 28 July 2010.
[12] Belgian Witbier (http:/ / www. allaboutbeer. com/ style/ 23. 4-witbier. html)
[13] http:/ / www2. parc. com/ emdl/ members/ apte/ GingerBeer. pdf
[14] Elinger, Hans Michael (2009-06-30). Handbook of Brewing: Processes ... Google Books (http:/ / books. google. com/
books?id=L8RwjqUKLygC& pg=PT101& dq=Witbier+ raw+ wheat#v=onepage& q=Witbier raw wheat& f=false).
ISBN978-3-527-31674-8. . Retrieved 17 October 2009.
[15] Weizenbier or wheat beer (http:/ / www. food-from-bavaria. de/ en/ reg_spez/ einzelprodukt. php?an=100& display_lang=en)
Bibliography
German Wheat Beer, Eric Warner, Brewers Publications (1992), ISBN 0-937381-34-9
External links
WeizenWeb wheat beer around the world (http://www.japanesetranslations.co.uk/weizen/weizenweb.htm)
GermanBeerGuide.co.uk (http://www.germanbeerguide.co.uk/hefeweiz.html) A British website's guide to
Hefeweizen
Men's Health Magazine (http://onit.msn.com/story?ocid=hpep) Possible health benefits of wheat beer
36
Flanders red ale
37
Flanders red ale

Flanders red ale
Country of origin
Belgium
Yeast type
Top-fermenting
Alcohol by volume 5.0% - 6.2%

Color (SRM)
10 - 16
Bitterness (IBU)
15 - 25
Original Gravity
1.046 - 1.054
Final Gravity
1.008 - 1.016
Flanders red ale is a style of sour ale usually brewed in Belgium. Although sharing a common ancestor with
English porters of the 17th century,[1] the Flanders red ale has evolved along a different track: the beer is often
fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus, which produces a sour
character attributable to lactic acid. Long periods of aging are employed, a year or more, often in oaken barrels, to
impart an acetic acid character to the beer. Special red malt is used to give the beer its unique color and often the
matured beer is blended with a younger batch before bottling to balance and round the character.
Flanders reds have a strong fruit flavor similar to the aroma, but more intense. Plum, prune, raisin and raspberry are
the most common flavors, followed by orange and some spiciness. All Flanders red ales have an obvious sour or
acidic taste, but this characteristic can range from moderate to strong. There is no hop bitterness, but tannins are
common. Consequently, Flanders red ales are often described as the most "wine-like" of all beers.
Notable examples include Duchesse de Bourgogne[2] and Rodenbach.
References
[1] Wheeler, G. & Roger Protz. Brew Your Own British Real Ale at Home, CAMRA Books, 1996. ISBN 1-85249-138-8
[2] http:/ / beeradvocate. com/ beer/ profile/ 641/ 1745
Lambic
38
Lambic
Lambic is a very distinctive type of beer brewed traditionally in
the Pajottenland region of Belgium (southwest of Brussels) and in
Brussels itself at the Cantillon Brewery and museum. Lambic is
now mainly consumed after refermentation, resulting in derived
beers such as Gueuze or Kriek lambic.[1]
Unlike conventional ales and lagers, which are fermented by
carefully cultivated strains of brewer's yeasts, lambic beer is
produced by spontaneous fermentation: it is exposed to the wild
yeasts and bacteria that are said to be native to the Senne valley, in
which Brussels lies. It is this unusual process which gives the beer
its distinctive flavour: dry, vinous, and cidery, usually with a sour
aftertaste.
Traditional wooden lambic barrels; the L on the barrel

indicates the brewery.
Industrial barrels of lambic
Brewing
Today the beer is generally brewed from a grist containing
approximately 70% barley malt and 30% unmalted wheat. When
the wort has cooled, it is left exposed to the open air so that
fermentation may occur spontaneously. While this exposure is a
critical feature of the style, many of the key yeasts and bacteria are
now understood to reside within the brewery and its (usually
timber) fermenting vessels in numbers far greater than any
delivered by the breeze. Up to 86 microorganisms have been
identified in lambic beer, the most significant being Brettanomyces
bruxellensis and B. lambicus. The process is generally only
possible between October and May as in the summer months there
are too many unfavourable organisms in the air that could spoil the
beer.[2]
Aged dried hops
Lambic
Since at least the 11th century and probably earlier, hops have
been used in beer for their natural preservative qualities as well as
for the pleasant bitterness, flavor, and aroma they impart. Today it
is the latter that is the reason for their inclusion in almost all beer
styles other than lambic. Since the method of inoculation and long
fermentation time of lambic beers increases the risk of spoilage,
lambic brewers still use large amounts of hops for their
antibacterial properties. To avoid making the beer extremely bitter,
however, aged, dry hops (which have lost much of their bitterness)
are used. Consequently, lambics often have a strong, cheese-like,
"old hop" aroma, in contrast to the resiny, herbal, earthy hop
bitterness found in other styles.
39
Coolship, where the wort is inoculated with wild yeast

spores via the open slats in the wall
After the fermentation process starts, the lambic is siphoned into old port or sherry barrels (of chestnut or oak) from
Portugal or Spain (some of the brewers prefer used wine barrels.) The lambic is left to ferment and mature for one to
two or even three years. It forms a "velo de flor" of yeast that gives some protection from oxidation, in a similar way
to vin jaune and sherry; the barrels are not topped up.
Another important feature of lambic is that it is usually a blend of at least two different beers; many "producers" are
in fact blenders who buy beers from other brewers, and blend two or more together to create the desired result. A
good gueuze, for example, may have occupied space in several different cellars over 6 years or more. The locals are
justifiably proud of their unique beer, and recent years have seen an explosion of interest around the world for this
unusual beverage despite or perhaps because of its complex process of production. While those outside of the
area are most likely to find the bottled gueuze and fruit versions, there are a wide variety of styles available to the
local drinker, and they are often blended again or sweetened with sugar or flavored syrups before drinking, as some
examples can be extremely tart.
Lambic beer is widely consumed in Brussels and environs, and frequently featured as an ingredient in Belgian
cuisine.
Types of lambic and derived beers

Most, if not all varieties listed below have Traditional Speciality Guaranteed (TSG) status.
Lambic (pure)
Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage available on tap in only a few locations.
Generally three years old. Bottled offerings from Cantillon and De Cam can be found outside of Belgium.
Gueuze
A mixture of young (one-year-old) and old (two- and three-year-old) lambics that have been bottled. It undergoes
secondary fermentation, producing carbon dioxide, because the young lambics are not yet fully fermented. It keeps
in the bottle; a good gueuze will be given a year to referment in the bottle, but can be kept for 1020 years. An
obscure German top-fermenting style, Gose, is not to be confused with gueuze.
Lambic
Mars
Mars traditionally referred to a weaker beer made from the second runnings of a lambic brewing. It is no longer
commercially produced. In the 1990s, the Boon brewery made a modern Mars beer called Lembeek's 2% (the 2%
referring to the alcohol content), but its production has since been discontinued.
Faro
Historically, a low-alcohol, sweetened beer made from a blend of lambic and a much lighter, freshly brewed beer
(called meertsbier, not necessarily a lambic) to which brown sugar (or sometimes caramel or molasses) was added.[3]
Sometimes herbs were added as well. The use of the lighter beer (or even water) and of substandard lambic in the
blend made this a cheap, light, sweet beer for everyday use. The 19th century French poet Charles Baudelaire
commented on Faro's (to him) disagreeable aftertaste, "It's beer that you drink twice", believing that the Faro in
Brussels was brewed from the waters of a river (the Senne or Zenne) that was also used as a sewer.[4]
The sugar was originally added shortly before serving, and therefore did not add carbonation or alcohol to the
beverage (because the sugar did not have the time to ferment). Modern faro beer is still characterized by the use of
brown sugar and lambic, but is not necessarily a light beer. The use of meertsbier has disappeared, and modern faro
is not viewed as cheap or light. Modern faro is bottled, sweetened and pasteurized to prevent refermentation in the
bottle. Examples are produced by Cantillon, Boon, Lindemans or Mort Subite.
Kriek
Lambic refermented in the presence of sour cherries (morello cherry) and with secondary fermentation in the bottle
results in kriek.[1] Traditional versions of kriek are dry and sour, just as traditional Gueuze.
Fruit
Lambic with the addition of raspberry (framboise), peach (pche), blackcurrant (cassis), grape (druif), or strawberry
(aardbei), as either whole fruit or syrup. Other, rarer fruit lambic flavorings include apple (pomme), banana (banane),
pineapple (ananas), apricot (abricotier), plum (prunier), cloudberry (plaquebire), lemon (citron), and blueberry
(bleuet). Fruit lambics are usually bottled with secondary fermentation. Although fruit lambics are among the most
famous Belgian fruit beers, the use of names such as kriek, framboise or frambozen, cassis, etc. does not necessarily
imply that the beer is made from lambic. The fruit beers produced by the Liefmans brewery, for example, actually
use a brown ale (Oud Bruin), rather than a lambic as a base. Many of the non-traditional fruit beers derived from
lambic that were commercialized in the last decades are considered to be low quality products by many beer
enthusiasts.[1] These products are typically artificially sweetened and based on syrups instead of fresh fruit, resulting
in a taste experience that is quite remote from the traditional products.
40
Lambic
41
Etymology
The name "lambic" entered English via French, but comes from the Dutch language. Lambic is probably derived
from the name "Lembeek", referring to the municipality of Lembeek near Halle, close to Brussels.[1]
Use in popular culture

Lambik is the name given by Willy Vandersteen to a Belgian character in the comic strip Spike and Suzy (Suske
en Wiske in Dutch) which appeared in Tintin magazine.[5]
Belgian lambic breweries

Belle-Vue owned by InBev (Sweetened
except Slection lambic), Brussels
Boon (Sweetened & Traditional),
Lembeek
Brasserie Cantillon (Traditional),
Brussels
De Keersmaeker owned by Scottish &
Newcastle, better known by its brand
name Mort Subite (Sweetened except
Gueuze Fond), Kobbegem
De Troch who also produce the Chapeau
lambics (Sweetened), Wambeek
Some beers made from lambic
3 Fonteinen (Traditional), Beersel

Girardin (Traditional), St. Ulriks-Kapelle
Lindemans Brewery (Sweetened except Cuve Ren), Vlezenbeek
Oud Beersel (recently reopened), now brewed by Frank Boon (Traditional), Beersel
Timmermans (Sweetened except "Traditional" line), Itterbeek
Belgian lambic blenders
Tilquin (Traditional), Bierghes

De Cam a new gueuze blender (Traditional), Gooik
Hanssens Artisanaal (Traditional), Dworp
Brouwerij Van Honsebrouck who produce the St. Louis beers (Sweetened except Gueuze Fond Tradition),
Ingelmunster
Lambic
References
[1]
[2]
[3]
[4]
Jackson, Michael (1991). Michael Jackson's Great Beers of Belgium

Kriek - Lindemans. "The birth of Lambic" (http:/ / www. lindemans. be/ start/ lambik/ en). lindemans.be. . Retrieved 2010-06-09.
Michael Jackson's beer companion, 1993
Charles Baudelaire (1993). The Flowers of Evil (http:/ / books. google. co. uk/ books?id=p8i33BpBn0oC& pg=PA382& lpg=PA382&
dq=Charles+ Baudelaire+ faro). p.382. ISBN0-19-283545-9. .
[5] "Comic creator: Willy Vandersteen" (http:/ / lambiek. net/ artists/ v/ vandersteen. htm). lambiek.net. . Retrieved 2009-01-10.
Further reading
H. Verachtert, Lambic and gueuze brewing: mixed cultures in action, Foundation Biotechnical and Industrial
Fermentation research, Vol. 7 Finland pp.243263.
Jean-Xavier Guinard, Classic Beerstyle Series nr. 3, Lambic, Brewers Publications, a division of the Association
of Brewers (1990).
Dirk Van Oevelen, Microbiology and biochemistry of the natural wort fermentation in the production of Lambic
and gueuze, PhD Thesis, Katholieke Universiteit Leuven, Belgium (1979)
Tim Webb, Chris Pollard, and Joris Pattyn. LambicLand/LambikLand. ISBN 0-9547789-0-1
Jeff Sparrow, Wildbrews: Beer Beyond the Influence of Brewer's yeast, Brewers Publications, a division of the
Association of Brewers (2005).
External links
List of publications about Lambic (http://www.vanosta.be/pcrbier4.htm)
EU Traditional Speciality Guaranteed (TSG) status of Lambic (http://ec.europa.eu/agriculture/qual/en/
tsg_08en.htm)
Belgian Lambic beer listing (http://www.beerplanet.eu/index.php?cnt=10&paramID=1&typeID=4)
High council for artisanal lambik style beers (http://www.horal.be/?language=en) HORAL
42
43
Notable Beer Products

Delirium Tremens
Manufacturer
Huyghe Brewery
Introduced
1989
Alcohol by volume 8.5%

Style
Belgian Strong Ale
Delirium Tremens is a brand of Belgian golden ale produced by Huyghe Brewery in Melle.
History
Delirium Tremens was launched on 26 December 1989. The beer uses three different yeasts and is packaged in a
bottle that is painted to resemble cologne ceramics. The label exemplifies different phases of the production of
"Delirium Tremens" and that the "Pink Elephant" was up and ready to conquer the world.
In 1992, the "Confrerie van de Roze Olifant" (Brotherhood of the Pink Elephant) was founded to promote Delirium
Tremens and other beers of Melle.
Awards
Delirium Tremens was named as "Best Beer in the World" in 2008 at the World Beer Championships in Chicago,
Illinois, USA.[1][2] Stuart Kallen gives it the number one spot in his The 50 Greatest Beers in the World.[3]
Etymology
Delirium tremens is Latin for "trembling madness", commonly nicknamed "the DTs", indicating a violent sickness
induced by withdrawal after alcohol abuse. Although it is commonly thought that sufferers hallucinate pink
elephants, which may explain its use on the beer's label, the most common animals seen in delirium tremens
hallucinations are cats, dogs, and snakes.[4]
References
[1]
[2]
[3]
[4]
"A Welcome Home", Fritz Hahn, The Washington Post, 10 January 2003.
"Sip of the Week", Peter St. Onge, Charlotte Observer, 11 October 2006.
Stuart A. Kallen, The 50 Greatest Beers in the World, Replica Books, 1999. ISBN 0-7351-0086-1, ISBN 978-0-7351-0086-2
The phenomenology of perceptual hallucinations in alcohol-induced delirium tremens. Platz WE, Oberlaender FA, Seidel ML. Karl
Bonhoeffer Hospital for Nervous Diseases, Free University Hospital of Berlin, Germany. Psychopathology. 1995;28(5):247-55.
External links
Official website (http://www.delirium.be)
RateBeer (http://www.ratebeer.com/beer/beername/1039/)
44
Delirium Nocturnum
45
Delirium Nocturnum
Delirium Nocturnum
Delirum Nocturnum bottle with serving glass and packaging.

Manufacturer
Huyghe Brewery
Alcohol by volume
8.5%
Style
Belgian ale
Delirium Nocturnum is the the darker compliment to the more popular Belgian ale Delirium Tremens produced by
Huyghe Brewery in Melle. It is a Belgian Strong Dark Ale or a dark Belgian Tripel (depending on the classification
system used, either BJCP or the Brewery, respectively) that has been bottle conditioned.
History
Delirium Nocturnum is brewed by the Belgian Family Brewery in Brouwerij Huyghe which is just outside Ghent,
Belgium. The brewery is over 350 years old. It began in 1654 and is still at its original location and is still family
owned. Its known by many beer fans as the brewer of the well-reputed and amusingly named Delirium Tremens.
When Delirium Nocturnum (and Tremens) began being imported into the United States and Canada, it was quickly
banned and taken off the shelves because of its name and the law that forbids the sale of an alcohol product that
promotes "excessive drinking". It was refused to be allowed to be licensed for consumption, fearing the beers' names
would encourage alcohol abuse. The dictionary defines the word 'delirium' as: an acute mental disturbance
characterized by confused thinking and disrupted attention usually accompanied by disordered speech and
hallucinations, and, frenzied excitement. It was also found offensive to people who have had the "DT's" which
indicates a violent sickness induced by withdrawal after alcohol abuse. To circumvent the import restriction,
Delirium was imported under the name Mateen Triple for a while until the ban was lifted in the United States and
Canada.
Because of the living yeast added for re-fermentation in the bottle (bottle conditioning), the taste of Delirium will
change (and often improve) with age due to both metabolism by the yeast and the effects of oxidation in the bottle.
Delirium Nocturnum
46
Bottle and packaging

The bottle is very well liked among collectors. It is a normal brown glass bottle, but ceramic coated in a gray
speckled color. The label includes a yellow and blue psychedelic background with the big signature Delirium pink
elephant in the middle, and is lined at the top with golden doves. The bottle has a blue foil that seals the top of the
bottle and provides confidence in the quality of the product. The cap is not twist off.
Delirium Nocturnum is sold in 750ml bottles that are sealed with a cork and cage setup, (like a champagne bottle), in
four packs of 11.2 fl.oz bottles, or can be bought by the keg.
Taste
Delirium Nocturnum is an 8.5% ABV, dark Belgian Strong Ale. It is a triple-fermented dark ale using 3 different
yeast strains and 5 different malts. Delirium Nocturnum pours a rich brown/ruby color, with a thick tan head that
leaves a slight lace on the glass. It is mostly clear and has some carbonation.
The hops and alcohol smell become more present as the beer warms to room temperature. While drinking, the
mouth feel has a full, rich feel with little carbonation, but runs fairly smoothly, with a soft, medium-bodied feel.
The taste is complex. It has a bouquet of aromatic sweetness with apple, berry, and honey maltiness and a hint of
sourness (the smell can be a little similar to a brown ale). The flavor immediately bursts with raisins, bittersweet
chocolate and aniseed. Halfway through tasting, one can detect plum and raspberry with an underlying yeastiness.
The finish is long, with a fruity, plummy aftertaste with some spiciness.
Comparison
Delirium Nocturnum is a Belgian Strong Dark Ale.[1]
It carries a great deep complexity, alcohol warmth that is full of flavor and character without being too intense. Many
say it is a must try for any serious beer lover, and is nothing like the popular corporate lagers. It is a pleasant
experience for fans of Belgian ales, and not too difficult an introduction for newcomers.
Serving Instructions
Serve the beer slowly in a balloon glass (like one pictured) so as to create a rich foamy head. Leave some beer in the
bottle so the glass can be topped up afterwards. Leave the yeast deposit in the bottom of the bottle and present the
bottle with the glass.
Etymology
Delirium Nocturnum is Latin for "Night madness". Nocturnum
Delirium [3] translates to "Madness".
[2]
translates to "Of or belonging to the night" while
References
[1] http:/ / beeradvocate. com/ beer/ profile/ 180/ 1421
[2] http:/ / en. wiktionary. org/ wiki/ nocturnum
[3] http:/ / en. wiktionary. org/ wiki/ delirium#Latin
http://www.delirium.be
http://www.merriam-webster.com/dictionary/Delirium
http://chicagoist.com/2006/12/06/chicagoists_beer_of_the_week_delirium_nocturnum.php
http://beeradvocate.com/beer/profile/180/1421
Delirium Nocturnum
External links
Official website (http://www.delirium.be)
47

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Belgian Beer

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Belgian Beer

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Contents

Some Types of Belgian Beers

Flanders red ale

Notable Beer Products

Delirium Tremens (beer)

Image Sources, Licenses and Contributors

Beers from all seven Trappist breweries available in

The current Belgian Trappist producers are:

produced by a commercial brewery under commercial arrangement

branded with the name of a defunct or fictitious abbey by a commercial brewer; or

Abbaye de Cambron is brewed in Opzullik (Silly) by Brasserie de Silly.[13]

Belgian beer types

Blonde or golden ale

Duvel, a typical blond Belgian ale

Hop-accentuated beers and India Pale Ale

India Pale Ale

Lambic beers (including Gueuze and Fruit Lambics)

Spontaneous Fermentation at Timmermans

Oud bruin, or Flemish sour brown ale

Pils or pale lager

A thistle-shaped glass complements Belgian

White or wheat beer

With 9% abv, Abbaye de

Winter or Christmas beers

Arge: A sour beer from Antwerp

Geuze lambic beer in a

Orval beer in its "chalice" glass

Kwak beer with its unusual glass

Hoegaarden Brewery wheat

Rochefort beer in its

Duvel's tulip glass

Wheat beer with seafood or fish.

Appreciation and organizations

Some Types of Belgian Beers

Chimay is one of Belgium's

International Trappist Association recognised breweries

The beer must be brewed within the

Annual Production (2004)

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Brouwerij der Trappisten van Westmalle

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Brouwerij Westvleteren/St Sixtus

4750hL (unknown operator: u'strong' USgal)

Brouwerij der Sint-Benedictusabdij de

4500hL (unknown operator: u'strong' USgal)

Brouwerij de Koningshoeven/La Trappe

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Other Trappist beers

Location Year Opened

Annual Production (if any)

Mont des Cats

240hL (unknown operator: u'strong'USgal)

Abdij Maria Toevlucht

Produced by a non-Trappist monasterye.g. Cistercian, Benedictine; or

Chimay beers and glasses

Orval beer's "chalice"

All about Trappist beer (http://www.trappistbeer.net)

Types of Pale ales

American Pale Ale

Burton Pale Ale

Irish Red ale