Belgian Strong Style Ales

 

The Kingdom of Belgium is a country in northwest Europe bordered by the Netherlands, Germany, Luxembourg and France and is one of the founding and core members of the European Union. Belgium has a population of over ten million people, in an area of around 11,700 square miles (1/3 the size of Indiana). Belgium is politically divided in to the Flemish north (Dutch speaking Flanders) and Wallonia, the French speaking south.

 

Belgian beer comprises the most varied and numerous collection of beers in the world. Belgian beer-brewing origins go back to the Middle-Ages, when monasteries began producing beers. In 1919, the  “Vandervelde Act” prohibited the sale of spirits in pubs, inducing Belgian brewers to produce beers with a higher level of alcohol.

 

Belgian brewers are prone to brew high alcohol beers and are not adverse to the use of “adjunct” ingredients in their beers. Where German typically adhere to the Bavarian Reinheitsgebot (purity requirement) dating to 1516, Belgian brewers will use ingredients other than water, yeast, hops and malt. Candi sugar, fruit and various seasonings are common.

 

Many Belgian beers are bottle conditioned (re-fermented in the bottle) and Belgian drinkers are very particular to use the proper glass for each beer they consume.

 

BELGIAN STYLE BEERS

(see White Ales or Witbiers in our White Ales article, or see our article on Trappist Ales)

 

Dubbel

Dark malt beer originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. “Double” the malt. Dubbels are rich, complex and sweet on the palate, yet finish moderately dry. Raisin-y flavors are common; dried fruit flavors are welcome; clove-like spiciness is optional.

 

Tripel

Pale malt beer originally developed at the Trappist monastery at Westmalle. “Tripel” the malt. Tripels marry spicy, fruity and alcohol flavors supported by a soft malt character. Flavors are reminiscent of citrus fruit such as orange or sometimes lemon. A low to moderate spicy hop character is usually found.

 

Belgian Strong Dark Ale

Most versions are unique in character reflecting characteristics of individual breweries. Moderately malty or sweet on palate, Strong Dark Ales can also be spicy and taste significantly of alcohol. The finish is variable depending on interpretation (authentic Trappist versions are moderately dry to dry, Abbey versions can be medium-dry to sweet).

 

Belgian Golden Strong Ale

Originally developed by the Moortgat (Duvel) brewery after WWII as a response to the growing popularity of Pilsner beers. The flavors of Tripels are often very similar to Belgian Tripels, but they are usually crisper, lighter and drier than Tripels.