BELGIAN ALE
Style Guide
Belgian- and French-Style
Ale
Subcategory
A: Belgian-Style White (or Wit) / Belgian-Style Wheat
Subcategory
B: French- and Belgian-Style Saison
Subcategory C: Belgian-Style Pale Ale
Subcategory D: French-Style Biére de Garde
Subcategory E: Other Belgian- and
French Style Ale
Belgian-Style Sour Ale
Subcategory
A: Belgian-Style Lambic
Subcategory B: Belgian-Style Geuze Lambic
Subcategory C: Belgian-Style Fruit Lambic
Subcategory D: Belgian-Style Flanders/Oud Bruin Ale
Subcategory
E: Other Belgian-Style Sour Ale
(for beers
that do not fit easily into subcats a-d)
Belgian-Style Abbey Ale
Subcategory
A: Belgian-Style Dubbel
Subcategory
B: Belgian-Style Tripel
Subcategory C: Belgian-Style Quadruple
Subcategory
D: Other Belgian-style Abbey Ale
(for beers
that do not fit easily into subcats a-c)
Belgian-Style Strong
Specialty Ales
Subcategory A: Belgian-Style
light Strong Ale
Subcategory B: Belgian-Style
dark Strong Ale
Subcategory C: Belgian-Style
Spiced Strong Ale
Subcategory D: Other
Belgian-Style Strong Specialty Ale
(incl.
Bbl. Aged and other undefinable strong ales)
Subcategory
A: Belgian-Style White (or Wit) / Belgian-Style Wheat
19B. Witbier
Aroma: A
sweet and occasionally honey-like character with prominent citrus (notably
orange), herbal and spice aromas is
characteristic, and is often followed by a mild
phenolic aroma. Hop aroma is low to none. No diacetyl.
Appearance: Very
pale straw to very light gold in color, and generally cloudy. Head retention
should be quite good and of a
moussy character.
Flavor: The
flavor of unmalted wheat is typically noticeable. Coriander, citrus and mild
phenolic flavors contribute to a complex
and elegant character. A very
slight lactic acidity resulting from a limited Lactobacillus fermentation
is present in some examples,
providing a refreshing quality, and is absent in
others. Hop flavor is low to none. Hop bitterness is typically restrained, and
some
bitterness may also be contributed by bitter orange
peel. No diacetyl.
Mouthfeel: Light
to medium body. Effervescent character of high carbonation. Refreshing acidity.
Overall Impression: A refreshing, elegant, complex, wheat-based ale.
History: A
400-year-old beer style that died out in the 1950s, it was revived by Pierre
Celis in the 1960s to steadily growing
popularity thereafter.
Comments: The
presence and degree of spicing and lactic sourness vary from one brand or brewery
to another.
Ingredients: About
50% unmalted hard red winter wheat and 50% pale barley malt constitute the
grist; in some versions a small
percentage of raw oats is used as well. Spices of
freshly-ground coriander and dried orange peel complement the sweet aroma and
are quite characteristic; other spices may be used for
complexity but are much less prominent. Ale yeast prone to production of
mild, clovey/spicey flavors are very characteristic.
In some instances a very limited Lactobacillus fermentation, or actual
addition
of lactic acid, is done.
Vital Statistics: OG: 1.042-1.055
IBUs: 15-22 FG: 1.008-1.012
SRM: 2-4 ABV: 4.2-5.5%
Commercial Examples: Celis White, Hoegaarden Wit, Steendonk Witbier, Brugs
Tarwebier, Blanche de Bruges.
Subcategory B: French- and Belgian-Style Saison
19D.
Saison
Aroma: Fruity
esters dominate the aroma. Complexity is often contributed by hop aroma,
complex higher alcohols, herbs and
spices, and phenols. Generally the malt aroma is low.
No diacetyl.
Appearance: Distinctive
pale orange color with a dense, rocky head. Clarity is generally good.
Flavor: Bitter
but not assertively so, providing a refreshing character. The hoppy, fruity
flavors typical of this style may include
citric notes, and often the addition of several spices
and herbs. Hop bitterness is moderate, and hop flavor may be moderate to high
but should not overwhelm fruity esters, spices, and
malt. Malt character is light but provides sufficient structure for the other
complex flavors which may include a quenching
tartness. No diacetyl.
Mouthfeel: Light
to medium body. Very high carbonation with an effervescent quality. Alcohol
level can be medium to high.
Overall Impression: A fruity, hoppy, highly carbonated, moderately strong, refreshing ale.
History: The
style has origins in the traditions of the "March beer" brewed at the
end of the cool season to last through the warmer
months. It is now brewed year-round.
Comments: A
seasonal summer style produced in Wallonia, the French-speaking part of
Belgium.
Ingredients: Pale
malt dominates the grist, and a very small fraction of Vienna or Munich malt
contributes a touch of color. Hop
bitterness and flavor may be more noticeable than in
many other Belgian styles, and Saison is often dry-hopped. A number of
different spices and herbs may be used to add
complexity, interest, and uniqueness to each brewery's products.
Vital Statistics: OG: 1.055-1.080
IBUs: 20-45 FG: 1.010-1.015
SRM: 6-12 ABV: 4.5-8.1%
Commercial Examples: Saison Dupont, Moinette, Laforet, Saison Silly,
Sezoens.
Subcategory
C: Belgian-Style Pale Ale
19A. Belgian Pale Ale
Aroma: Prominent
but soft-edged aroma of malt, accented by small amounts of phenols, higher
alcohols in some versions, and
spices in some versions. Hop aroma low to none. No
diacetyl.
Appearance: Golden
to copper in color. Clarity is fair to good. Good head retention.
Flavor: Fruity
and lightly to moderately spicy, with a soft and smooth malt character. Higher
alcohols may contribute complexity
in some examples, but not harshness. Hop flavor is
relatively low. Hop bitterness is moderate, though some examples with high
bitterness exist.
Mouthfeel: Light
to medium in body, with a smooth quality and moderate carbonation.
Overall Impression: A fruity, slightly spicy, smooth, copper-colored ale.
History: Although
produced by breweries with roots as far back as the mid-1700s, most well-known
products were perfected after
the Second World War with some influence from Britain
including yeast strains.
Comments: Best
known as a draught beer, and most often encountered in the Belgian province of
Antwerp.
Ingredients: Candi
sugar may be used as an additive. Yeasts prone to production of higher alcohols
and spiciness may or may not
be used. On occasion spices are used for subtle
uniqueness.
Vital Statistics: OG: 1.040-1.055
IBUs: 20-35 FG: 1.008-1.013
SRM: 3-14 ABV: 3.9-5.6%
Commercial
Examples: Celis Pale Bock, De
Koninck, Special Palm Ale, Ginder Ale
Subcategory D: French-Style Biére de Garde
19C. Biere de Garde
Aroma: Malt
is prominent in the aroma, which is otherwise complex with a slight level of
fruity esters, little or no hop aroma, and
often a musty/woody character. Higher alcohols may be
detected. Diacetyl low to none.
Appearance: Color
can vary from full gold, to copper-colored (most common), to a dark
reddish-brown. Clarity and head
retention are generally good.
Flavor: A
medium to high malt flavor often characterized by toffee or caramel aspects is
typical. A slight musty or woody
character may be present. Hop bitterness is often
modest, though subtle and restrained hop flavors may occur. Diacetyl low to
none.
Mouthfeel: Medium
body, which in the best examples has a very smooth, silky character to it.
Alcohol level is medium to strong
and gives a warming sensation. Moderate carbonation.
Overall Impression: A rich, complex, malty, moderately strong ale.
History: A
farmhouse style from northeastern France which reflects the "March
beer" tradition of a stronger beer brewed at the end
of the cool season to last through the warm months.
Its revival began in the 1970’s after nearly disappearing in the aftermath of
World War II.
Comments: The
name means "beer for keeping," denoting a beer that is strong enough
to be stored for quite a while.
Ingredients: Typically
made from pale malts and a Vienna or Munich type. Crystal malt plays a
prominent role in some
examples. A variety of continental hops displaying
very subtle floral or spicy aromas and flavors may be used. Some examples are
now brewed with lager yeast fermented at higher
temperatures. Water is generally soft and imparts a smooth flavor profile.
Vital Statistics: OG: 1.060-1.080
IBUs: 20-35 FG: 1.014-1.022
SRM: 5-18 ABV: 4.5-8%
Commercial Examples: Jenlain, Castelain, Trois Mont, Septante Cinq,
Brasseurs Biere de Garde.
Subcategory E: Other Belgian- and French Style Ale
Belgian-Style Sour Ale
Subcategory
A: Belgian-Style Lambic
20A. Straight (Unblended) Lambic-Style Ale
Aroma: The
aroma of these beers is a complex blend from a wide variety of microbiota,
often described in the following terms:
horsey, horse blanket, sweaty, oaky, hay, and sour.
Other aromas that are found in small quantities are: enteric, vinegary and
barnyard. Lambics can also be very fruity, and a corky
or woody character may also be detected on occasion. Typically, no hop
aroma or diacetyl are perceived.
Appearance: May
be cloudy. Head retention is not expected to be very good. Yellow to gold
color.
Flavor: Young
examples are intensely sour from lactic acid and at times some acetic acid.
When aged, the sourness is more in
balance with the malt and wheat character. Fruit
flavors are simpler in young lambics and more complex in the older examples.
Some oak or wood flavor is sometimes noticeable. Hop
bitterness is low to none. Hop flavor is absent. Typically, no diacetyl is
perceived.
Mouthfeel: Medium
to light in body. Bottled lambic ales vary from well-carbonated to not
carbonated, and draft lambic is virtually
flat.
Overall Impression: Complex, sour, pale, wheat-based ales fermented with a variety of
microflora.
History: Uniquely
sour ales from the Senne (Zenne) Valley of Belgium which stem from a farmhouse
brewing tradition several
centuries old.
Comments: Straight
lambics have a fruity complexity and intense acidity, and very few are bottled.
Blended, aged and bottle-conditioned
lambics, called gueuze or geuze, tend to have a
smoother palate. Lambic is spelled "lambiek" in Flemish.
Ingredients: Unmalted
wheat (30-40%) and aged hops are used. Traditionally, these beers are spontaneously
fermented with
naturally occurring yeast and bacteria in oak or in
some cases chestnut barrels. Home-brewed and craft-brewed versions are more
typically made with pure cultures of yeast, including Saccharomyces
and Brettanomyces, along with Pediococcus and Lactobacillus
bacteria, in an attempt to recreate the effects of the
dominant microflora of the Senne/Zenne valley.
Vital Statistics: OG: 1.044-1.056
IBUs: 10-15 FG: 1.006-1.012
SRM: 4-15 ABV: 4.7-5.8%
Commercial Examples: Very few straight (unblended) lambics are bottled.
Most commonly available is Grand Cru Cantillon
Bruocsella 1900. In the area around Brussels
(Bruxelles), there are specialty cafes that have draught lambics from
traditional
brewers such as Boon, Cantillon, De Neve, Girardin,
Hanssens, Vander Linden and Timmermans.
Subcategory B: Belgian-Style Geuze Lambic
20B. Gueuze/Geuze-Style Ale
Aroma: The
aroma of these beers is a complex blend of aromas from a wide variety of
microbiota. These aromas include: horsey,
horse blanket, sweaty, oaky, hay, and sour. Other
aromas that may be found in small quantities are: enteric, vinegary, and
barnyard.
There can be a very fruity aroma, and some mustiness
may be detected. Typically, no hop aroma or diacetyl are perceived.
Appearance: Gold
to medium amber color. May be slightly cloudy. Head retention is not expected
to be very good.
Flavor: Young
examples are intensely sour from lactic acid and at times some acetic acid;
when aged, the sourness is more in
balance with the malt and wheat character. Fruit
flavors from esters are simpler in young Gueuze and more complex in the older
examples. A slight oak, cork
or wood flavor is sometimes noticeable. Typically, no hop flavor or diacetyl
are perceived.
Mouthfeel: Younger
bottles (less than five years old) tend to be sparkling, but older vintages are
at times less carbonated. Light to
medium-light body. Avery faint astringency is often
present, like wine, but no more than a well-aged red wine.
Overall Impression: Intensely refreshing, fruity, complex, sour, pale wheat-based ales
fermented with a variety of microflora.
History: Uniquely
sour ales from the Senne (Zenne) Valley of Belgium which stem from a farmhouse
brewing tradition several
centuries old. Gueuze is the French spelling, while
geuze is the Flemish spelling.
Comments: Gueuze/geuze
is traditionally made by blending lambic that ranges in age from three years to
less than one year and
then bottled. Typically, gueuze/geuze has a smoother
palate than straight lambic.
Ingredients: Unmalted
wheat (30-40%) and aged hops are used. Traditionally, these beers are
spontaneously fermented and aged
with naturally occurring yeast and bacteria in oak or
chestnut barrels. Home-brewed and craft-brewed versions are more typically
made with pure cultures of yeast, including Saccharomyces
and Brettanomyces, along with Pediococcus and Lactobacillus
bacteria,
in an attempt to recreate the effects of dominant
microflora of the Senne/Zenne valley.
Vital Statistics: OG: 1.044-1.056
IBUs: 10-15 FG: 1.006-1.012
SRM: 4-15 ABV: 4.7-5.8%
Commercial Examples: Boon, Cantillon, Hanssens, Lindeman's, Boon Mariage
Parfait, Girardin, Vandervelden Oud Beersel,
DeKeersmaeker.
Subcategory C: Belgian-Style Fruit Lambic
20C. Fruit Lambic-Style Ale
Aroma: In
younger vintages, the fruit with which the beer has been flavored should be the
dominant aroma. In old bottles, the fruit
aroma typically has faded and other aromas are more
noticeable: horsey, horse blanket, sweaty, oaky, hay and sour. Other aromas
that maybe found in small quantities are: enteric,
vinegary and barnyard. Lambics can be very fruity from esters as well.
Typically, no hop aroma or diacetyl are perceived.
Appearance: May
be slightly cloudy. Head retention is not expected to be very good. The variety
of fruit determines the color.
Flavor: Young
examples are intensely sour from lactic acid and at times some acetic acid;
when aged, the sourness is more in
balance with the fruit, malt and wheat character.
Fruit flavors are simpler and more one-dimensional in young lambics (the fruit
added being dominant) and more complex in the older
examples. A slight oak, cork or wood flavor is sometimes noticeable.
Typically, no hop flavor or diacetyl are perceived.
Mouthfeel: Younger
bottles (less than five years) tend to be sparkling, older vintages are
sometimes less carbonated. Light to
medium-light body. A very faint astringency is
acceptable, like wine, but no more than a well-aged red wine.
Overall Impression: Intensely refreshing, fruit-flavored, complex, sour, pale, wheat-based
ales fermented with a variety of
microflora.
History: Uniquely
sour ales from the Senne (Zenne) Valley of Belgium which stem from a farmhouse
brewing tradition several
centuries old. The addition of fruit for flavoring may
be a relatively recent post-World War II innovation, however.
Comments: Commonly
made by blending two- or three-year-old straight lambic with young (less than
1-year-old) straight lambic,
after which fruit is added for further fermentation
and aging before bottle-conditioning with very young straight lambic.
Ingredients: A
blend of older and younger straight lambics is used as a base. Fruits commonly
used for flavoring are cherries
(Kriek) and raspberries (Framboise), although more
recent commercial examples include peaches (Peche), grapes (Vigneronne or
Muscat) and black currants (Cassis). Entrant must
specify the type of fruit used in making the entry.
Vital Statistics: OG: 1.044-1.056 (plus the fruit)
IBUs: 10-15 FG: 1.006-1.012
SRM: 4-15 ABV: 4.7-5.8%
Commercial Examples: Cantillon Rose de Gambrinus, Cantillon Kriek,
Cantillon Gueuze Vigneronne, Drie Fontainen Kriek,
Hanssens
Kriek; Boon Kriek Mariage Parfait, Framboise Marriage Parfait
Subcategory D: Belgian-Style Flanders/Oud Bruin Ale
20E. Flanders Red Ale
Aroma: Deep
complexity of fruitiness and malt. Sour or vinegary aroma may be present and
there is often an oak aroma. No hop
aroma. Diacetyl aroma moderately-low to none.
Appearance: Deep
red to reddish-brown in color. Good clarity. Average to good head retention.
Flavor: Malty,
with fruity complexity and balanced toward complex sourness/acidity. Hop flavor
is low to none. Hop bitterness is
restrained. Diacetyl low to none.
Mouthfeel: Medium
body. Some oak character is typical but not to the point of high astringency.
The astringency should be like
that of wine, but no more than a well-aged red wine.
Overall Impression: A complex, sour, wine-like red ale.
History: Typified
by the products of the Rodenbach brewery established in 1820 in West Flanders,
but reflective of earlier brewing
traditions.
Comments: Long
aging and blending of young and well-aged beer may occur, adding to smoothness
and complexity. More wine-like
than perhaps any other beer style.
Ingredients: A
blend of Vienna and Munich malts are used as the base with smaller amounts of
crystal malts also used. A complex
mix of ale yeast, Lactobacillus and
acetobacters all contribute to the ferment and flavor.
Vital Statistics: OG: 1.042-1.060
IBUs: 14-25 FG: 1.008-1.016
SRM: 10-16 ABV: 4-5.8%
Commercial Examples: Rodenbach and Rodenbach Grand Cru, Petrus, Bourgogne des Flandres, Vlaamse Bourgogne.
Subcategory E: Other Belgian-Style Sour Ale
(for beers
that do not fit easily into subcats a-d)
Belgian-Style Abbey Ale
Subcategory A: Belgian-Style Dubbel
Aroma: Rich malt aromas are typical; many dubbels have
raisiny and other fruity ester aromas. No roasted malt aroma. Some
higher alcohol aromas (peppery, spicy) are common.
Mild to moderate clove-spice aromas may be present. Hop aroma is faint to
none. No diacetyl.
Appearance: Dark
amber-brown in color. Clarity is usually fair to good. Head retention may be
adversely affected by alcohol
content in stronger versions.
Flavor: Rich
malty and fruity flavors bring the balance toward malt throughout. Some
commercial examples are malty, yet dry;
raisin flavors are common. A slight to moderate clove
spiciness may be present. Hop flavor is low to none. No diacetyl.
Mouthfeel: Medium-full
to full body. Warming mouthfeel from alcohol.
Overall Impression: A dark, rich, malty, moderately strong ale.
History: Originated
at monasteries in the Middle Ages, and was revived in the mid-1800s after the
Napoleonic era.
Comments: By
Belgian law, to be called a Trappist Ale, it must be brewed at a Trappist
monastery. Home brewed and secular
equivalents should be called abbey ales.
Ingredients: Yeast
strains prone to production of higher alcohols, esters, and clove-spice aroma
and flavor are most commonly
used. Dark(caramelized) candi sugar is a common and
significant addition for color and flavor contributions.
Vital Statistics: OG: 1.040-1.080
IBUs: 20-35 FG: 1.012-1.018
SRM: 10-20 ABV: 3.2-7.8%
Commercial Examples: Westmalle Dubbel, LaTrappe Dubbel, Affligem Dubbel,
Steenbrugge Dubbel, Celis Dubbel,
Westvletteren 4.
Subcategory B: Belgian-Style Tripel
18B. Tripel
Aroma: Complex
aroma of malt and fruity esters, which may have a “citrus-like” essence, and
often a mild to moderate clove-spice
character. Hop aroma may be moderate to none. No
diacetyl.
Appearance: Pale
gold to deep gold in color. Clarity should be fair to good. Head retention may
be quite good, or may be
adversely affected by alcohol content in some
versions.
Flavor: Crisp
and moderately fruity. Malty sweetness is balanced by restrained hop bitterness
and high carbonation to provide a
dry finish to the palate and a sweet aftertaste.
Clove-like spiciness is apparent in many examples. The best examples have
subtle
alcohol undertones, while others may have very
noticeable alcohol presence. Hop flavor may be moderate to none. No diacetyl.
Mouthfeel: Medium
body, although a light impression (thanks to the candi sugar) given the often
substantial original gravity. High
alcohol content adds a warming sensation. Carbonation
is very high and effervescent in character, yet ideally does not disturb the
beer's smoothness.
Overall Impression: A pale, moderately fruity, spicy, very strong ale.
History: Originally
developed at the Trappist monastery at Westmalle.
Comments: Alcoholic,
but the best examples do not taste strongly of alcohol. By Belgian law, to be
called a Trappist ale it must be
brewed at a Trappist monastery. Home-brewed and
secular equivalents should be called abbey ales.
Ingredients: Yeast
strains prone to higher alcohol and clovey aroma production are usually used. Small
amounts of spices are
sometimes added. Pale Pilsner malts are used and up to
25% white candi sugar (sucrose) is often added.
Vital Statistics: OG: 1.065-1.095
IBUs: 20-35 FG: 1.013-1.020
SRM: 3.5-6 ABV: 6.3-10%
Commercial Examples: Westmalle Tripel, Affligem Tripel, Grimbergen Tripel,
Corsendonk Monk's Pale Ale, Bruggse Tripel,
New Belgium Trippel[sic].
Subcategory C: Belgian-Style Quadruple
Subcategory D: Other Belgian-style Abbey Ale
(for beers
that do not fit easily into subcats a-c)
Belgian-Style Strong Specialty Ales
Subcategory A: Belgian-Style light Strong Ale
18C. Belgian Strong Golden Ale
Aroma: Fruity
esters are common, and the malt character is light. Some clove-spice character
may be present, from either warm
fermentation or actual spice additions. A spicy hop
aroma is sometimes found. No diacetyl.
Appearance: Pale
yellow to golden in color. Good clarity. Long-lasting foam stand resulting in
characteristic Belgian lace on the
glass.
Flavor: Full
of fruity, hoppy, alcoholic complexity, supported by a soft malt character. A
slight presence of spices, from either
warm ferment or actual spice additions, may be present
as a point of complexity. Hop bitterness is typically restrained. Substantial
carbonation may lend a dry flavor to the palate
despite a sweet aftertaste. No diacetyl.
Mouthfeel: Medium
body gives a light impression despite the often substantial original gravity
and alcohol content. Usually
effervescent, yet with a
smooth finish.
Overall Impression: A very pale, effervescent, complex, strong ale.
History: Most
versions reflect the unique products of individual breweries.
Comments: References
to the devil are included in the names of many commercial examples of this
style. The best examples are
elegant, complex, and balanced.
Ingredients: The
light color and relatively light body for a beer of this strength are the
result of using very pale malt and up to 20%
white candi sugar (sucrose). Some versions include the
use of spices for subtle complexity.
Vital Statistics: OG: 1.065-1.080
IBUs: 25-35 FG: 1.014-1.020
SRM: 3.5-5.5 ABV: 7-9%
Commercial Examples: Duvel, Lucifer, La Chouffe, Moinette, Celis Grand Cru.
Subcategory B: Belgian-Style dark Strong Ale
Subcategory C: Belgian-Style Spiced Strong Ale
Subcategory D: Other Belgian-Style Strong Specialty
Ale
(incl.
Bbl. Aged and other undefinable strong ales)