An "old ale" tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are not. Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. A deeper malt character distinguishes these beers from Flanders red ales. This style was designed to lay down so examples with a moderate aged character…

Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling. Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the "house character" of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is…

Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. Comments: Gueuze is traditionally produced by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. OG FG…

Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes. Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. Fruit is commonly…

Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed. Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Flemish use the term "Blond," while the French spell it "Blonde." OG FG IBUs SRM ABV 1.062 – 1.075 1.008 – 1.016 20 – 30 4 – 6 6 – 7.5%

Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era. OG FG IBUs SRM ABV 1.062 – 1.075 1.010 – 1.018 15 – 25 10 – 14 6 – 7.5%

Originally developed at the Trappist monastery at Westmalle. High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. OG FG IBUs SRM ABV 1.075 – 1.085 1.010 – 1.016 25 – 38 4.5 – 6 7.5 – 9%