Belgian Beer & Brewing Terms

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.

Traditionally a very sweet dark lager. A Belgian-style is a sourish brown ale.

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.

French term for bottle conditioning

Belgian-style of summer ale. Can be strong, dry and slightly sour.