Displaying Articles for

Tag: Western Europe Styles


The Belgian Witbier dates back four centuries and all but vanished by the 1950s. The style was revived at Hoegaarden and its popularity has grown during the modern craft beer movement. The wheat ale ranges in color from pale straw to gold and has moderate alcohol strength. Its feel is dry and slightly creamy with a medium-light to medium body. Effervescent from high carbonation. Light bready malt with little to no hop bitterness. Bright orange citrus flavor typically spiced with coriander. Read More



The Belgian Quadrupel or simply Quad is a name given to the strongest of the Trappist and Abbey ales. La Trappe pioneered the Quad while a nearly identical brew, the Abt, was crafted by Westvleteren and that beer would become St. Bernardus. Its color ranges from a garnet to brown and its aroma and palate are rich with sweet malt, fruity esters, and moderately spicy phenols. Its bitterness is typically mild at best and instead, the focus is on its malt character and strong alcohol. Comparatively, the Quadrupel is stronger and more intensely flavored than the Dubbel and Tripel. Read More


Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling. The Lambic has less complexity and carbonation than the Gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated. Read More


Also known as a Farmhouse Ale, the Belgian Saison originated as a rustic ale provided for farmhands in French-speaking Wallonia. The modern Saison by Dupont was produced in the 1920s. Its mouthfeel is dry and ranges from light to medium with high carbonation. Typically golden in color, the style can also appear amber or brown. Its palate is either bittered or soured with citrus fruit flavors, earthy or spicy hops, and possibly spiced. Darker versions may be a little sweeter. Regardless of the variation, the Saison yeast character is an absolute must. Read More

Oud Bruin

The Oud Bruin is a malty, fruity, aged, somewhat sour Belgian-style brown ale that has a complex combination of fruity esters and rich malt character. Read More

Fruit Lambic

The Fruit Lambic is a complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. Read More

Flanders Red Ale

The Flanders Red Ale is a sour, fruity, Belgian beer with interesting malt flavors and fruit complexity. Its dry finish and tannin simulates a red wine. Read More


The Belgian Dubbel is amber in color, somewhat strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol. Read More

Belgian Strong Pale Ale

The Belgian Strong Pale Ale is a light-colored, complex, effervescent, strong ale that is highly attenuated and features fruity and hoppy notes. Read More

Belgian Pale Ale

The Belgian Pale Ale is a moderately malty, somewhat fruity, easy-drinking, copper-hued ale that is less aggressive in flavor than many other Belgian beers. Read More