BELGIAN BEERS STYLE

Fresh Iambics are blended with their more mellow elders, which have been ageing in wooden barrels for a year or more, to create Gueuze. This is the Champagne of the beer world

Flanders is a region of Belgium along the country's northern border with Netherlands. It is home of two styles of sour beer and the brown version is called OUD BRUIN, brown Ale or simply Belgian Brown Beer. 

Dubbel  it is known for its amber to deep brown color, mdium to full-bodied, good carbonation, dry finish, and more often uses crystal malt for a sweet caramel flavor. It is generally between 6% and 9% ABV with a gentle bitterness of just 15 to 39 ISUs.

Belgian Blonde Ales+ are the lightest in color and have brilliant clarity. The light to medium-bodied beer has a very slight-almost undetectable- fruit note of fruit that is upstaged by the predominant clean flavor of hops and malt. The biterness (15-39 IBUs) is mild compare to other Belgiian ales, though the alcohol tends to be strong at around 6.3 %to 7.9 %ABV.

Saison is a farmhouse ale that originates in southerN Belgium. The rustic beer style is diverse, ranging from Pale to Dark and malty to hoppy with fruit or spice characteristics  and moderate bitterness (25 - 45 IBUs). There are typically some sour aspects in this beer and its generally 4.4 percent to 8.4 percent ABV.

This is one of the most challenges beers in the world. When young it is sharp and acidic, somewhat reminiscent of a very dry English West Country cider. When aged, the effect is more complex interplay of toasty, earthy, zesty, fruity flavors, and an assertive sourness. Some lambics have distinct grapefruit notes on the nose and palate.

Flanders Red Ale is a sour beer specialty of West Flanders. It acquires a signature strong, complex flavor from a long maturation period in oak. This beers have a hint if sweetness and mildly discernible tart fruity notes wit a dry, tannin finish. The bitterness and alcohol are generally low (4.6% - 6.5% ABV 10 - 25 IBUs).

Triple Ales are bright yellow to deep gold with a dense, creamy head. They are brewed with the triple amount of malt typically used in Trappist Ales. As complex as the dubbles, they are a little more bitter ( 20 to 40 IBUs)stronger on alcohol 8% to 12% ABV, and focus on Pale malts and candy or sugar additives for a sweet body.

The Belgian style Golden strong ale are amber to dark brown is fruity, complex and often on the higher end of the ABV spectrum, yet are approachable to many different palates. Look for a characteristic spiciness from Belgian yeast. Ranging from medium to full-bodied. Fruity cmplexity along with the soft flavors of roasted malts character can be rich, creamy, and spices are sometimes used to delicately flavor these strong Ales. 

Witbier is Flemish for "White Beer" and this style is also called blanche. It's a pale wheat beer brewed with unmalted wheat and typically contains aromatic spices like coriander and orange peel. Low bitterness ( 10-17 IBUs) and moderate alcohol (4.8 percent to 5.6 percent ABV) are common with a witbier.

Fruit Lambics are quite common and few substyles have developed. Kriek is a fruit Lambic that is fermented longer because of the fruit addition (most often cherries). If the beer is fermented with raspberries, it is a Framboise beer.

It is a very diverse style. The color can be anywhere between amber to ruby brown and they are known for thick, lasting heads. Generally low bitterness (25 to 25 IBUs). Dark ales can be dry with soicy notes or sweet and malty, or anywhere inbetween. The ABV ranges from 4.5% to 7.5%.

It is very similar than dubbel but bolder in every aspect. It is a flavorful dark beer with red hues, full-bodied, rich, and malty. The bitterness falls between 25 and 50 IBUs, the acohol is strong, ranging bwteen 9% to 15% ABV.

A Belgian Pale Ale may also be called Golden Ale (some brewers use that name for the lighter blonde ale. It is a little darker, ranging from gold to copper, and is also very clear. 

Known to be slightly bitter, some modern brews are accenting the hoppy bitterness to compete with American beers; the IBUs typically fall in the 20 - 30 IBUs. The taste varies and often includes toasty malt notes and some spice notes.

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