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Belgian Beer Terms

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  • Beer and Brewing Glossary
  • Beer & Brewing Glossary
  • Belgian Beer & Brewing Terms
    18 results - showing 11 - 18
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    Definition
    Unlike conventional ales and lagers, which are fermented by carefully cultivated strains of brewer's yeasts, Lambic beer is instead produced by spontaneous fermentation: it is exposed to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, with a slightly sour aftertaste.
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    Traditionally a very sweet dark lager. A Belgian-style is a sourish brown ale.
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    In other countries, particularly the United States, 'quadrupel' or 'quad' may refer to an especially strong style of dark ale, with a characteristic spicy, ripe fruit flavor. A quadrupel is intended to be stronger than a Tripel, so the ABV strength will be 10% or more. Beyond that, there is little agreement on the status of Quadrupel as a style.
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    French term for bottle conditioning
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    Belgian-style of summer ale. Can be strong, dry and slightly sour.
    trappist beer
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    Definition
    A Trappist beer is a beer brewed by or under control of Trappist monks. Of the world's 171 Trappist monasteries (as of April 2005), six produce beer (all are located in Belgium). These six breweries are authorized to label their beers with the Authentic Trappist Product logo that indicates a compliance to various rules edicted by the International Trappist Association
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    Tripel is a term used in the Low Countries (Belgium, Netherlands and Luxemburg) to describe a strong pale ale.
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    The Belgian version of wheat beer brewed with coriander and curacao orange peel.
    18 results - showing 11 - 18
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