A Contractor's Guide to Belgian Beer
By Phil Holland, 10th Jan 2010 | Follow this author
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My first software contracts were in Belgium from 1992 to 1994. There I discovered an amazing range of different beers, which prompted me to create a collection of beer tasting notes that is still being extended to this day. This page describes where I started creating that list.
- Introduction
- Old and new beers
- Belgian beers are stronger
- Some strange flavourings for beers
- Summary
- References
Introduction
When travelling abroad I have always tried to show respect to the local culture, by trying to speak the local language wherever possible, eating the local delicacies and drinking the local tipple.
In 1992 I was "pushed" into contracting, when I was made redundant, and immediately started an 18-month spell in Belgium, with contracts in Flanders and Brussels.
Belgium is known world-wide for its fine chocolate, but ought to be equally well-known for its beers. There are over 400 commonly available beers brewed at over 100 very individual breweries, all served in their own distinctive glasses. Belgian cooking is also very good, with French quality and German quantities, but most Belgian cafés have longer beer menus than food menus!
Old and new beers
My first hotel boasted 15 beers on its menu, so I started at the top of the list, having a new beer with each meal. The first beer on the list was Stella Artois, well-known in Britain as an expensive lager beer, but it is a cheap Pilsner beer in Belgium, so I knew what to expect. It was to be my last familiar drink!
There are many more types of beer brewed in Belgium than in Britain, with even the weaker beers stronger than 5% alcohol, in common with many beers across Europe. This alcohol content results in the beers being served in 0.25 litre or 0.33 litre glasses, not pints (0.7 litres), so visiting British football supporters think they are getting half-measures, but, in fact, the beers can be 3 or 4 times stronger than the average British beer. The consequences have been well documented in the tabloid press!
There were 2 of my favourite beers on this first beer menu that could have been bought in British supermarkets, although I only realised this fact some months later.
The first beer, Hoegaarden, was a cloudy yellow, fragrant and refreshing chilled "White" beer, with a suggestion of apple, brewed from wheat and flavoured with coriander and nutmeg. It was the best thirst-quencher during the hot summer in Brussels, as it was served in a narrow tankard at 4°C, with an optional slice of lemon. There are many other "White" beers brewed in Belgium, using varying amounts of coriander and nutmeg flavouring, and all are served well chilled.
The second beer, Chimay Rouge, was a dark, thick and quite sweet "Double" beer, brewed at one of the 5 Trappist monastery breweries in Belgium. It was, at 7% alcohol, the weakest of 3 beers brewed at the Chimay monastery in southern Belgium. It was served in a large wine glass at room temperature. The nearest British beer to a Belgian "Double" is probably Theakston's Old Peculier, although it does have less than 5% alcohol. The Trappist monasteries at Westmalle and Rochefort also brew "Double" beers. In fact the monks from Westmalle claim to have created the original Dubbel beer, which has since been copied by many other monastic and non clerical breweries, as a source of warmth and sustenance during the winter months.
Belgian beers are stronger
As well as the "White" and "Double" beers, there are numerous interesting beers, like the "Triple" beers based on the acidic, pale, but strong (9%) Trappist beers, which are served in similar glasses to Chimay Rouge, and "Strong" beers, which range from 8% to 11% alcohol, but look like much weaker Pilsner beers. These powerful beers all tend to be served in large brandy glasses to hold the foamy head, and often have unsubtle descriptive names, like Duvel ("devil" in Flemish), Lucifer, Judas, Brigand, Piraat and Délirium Trémens, because of the dramatic side-effects of beers with high alcohol content.
A number of beers from the British Isles have export versions brewed for Belgium, but at a much higher alcohol content than at home. Bass and Whitbread Pale Ale weigh in at around 6% and Guinness Export is bottled with a hefty 8% alcohol. Around Christmas most of the major breweries release seasonal versions of their usual beers, which are often unique and brewed to the highest standards, like De Koninck Cuvée Antwerpen 93 brewed for the European Cultural Capital in Antwerp at the end of 1993.
Some strange flavourings for beers
Another interesting group of beers are the "Lambic" beers of Brussels, which are brewed without added yeast. The fermentation is produced by airborne yeast found in the valleys to the south-east of Brussels. The brewing process starts by filling the vats with the basic ingredients of the beer, without any yeast, and then lifting the vats through a hole in the brewery roof to collect the local airborne yeast overnight. There are many varieties of "Lambic" beers, including Lambic (a slightly sweet, but acidic beer, which gives its name to this group), Gueuze (a fizzy and acidic beer of about 5% alcohol), Faro (a very sweet and acidic beer, flavoured with candied sugar!) and a range of dessert beers based on fruit juices: Kriek (cherry), Framboise (raspberry), Fraise (strawberry), Cassis (black currant), Banane (banana) and Pêche (peach). The dessert beers in this group are served in tall champagne-style wine glasses and the other beers are served in thin tumblers.
Strange flavouring are commonly used in Belgian brewing, like the fruit juices used in "Lambic" beers, and the herbs used in "White" beers, partly due to shortages of hops for brewers in the past which forced them to look elsewhere for additives to improve the flavour and levels of alcohol. Other beers use cherries (Rodenbach Alexander), juniper berries (Dikkenek), liquorice (Kwak Pauwel) and caramel (Gouden Carolus) for colour and/or flavour, although the flavour obtained is not always what you would expect, for example Dikkenek does not smell or taste of gin!
Summary
During my stay in Belgium I managed to taste a total of over 140 different Belgian beers. I enjoyed drinking the vast majority, but I will not drink Kriek nor Banane ever again! I will, however, try to taste some more beers as soon as an agency can fix me up in Belgium again.
References
First published in "Freelance Informer" in November 1994.
The list can be accessed at The #Beer List, where you can read my tasting notes by country, beer style or brewery.
Comments
22nd Jul 2010 (#)
The things we have to do in the name of research LOL
As a Belgian citizen I can say that you did a fine job describing some of the different beers.
Sante.
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27th Jul 2010 (#)
Her name is Marianne. Some thoughts about her.
M masters any and all skills easily
A amazing ideas and the power to carry them out
R rational enough to see every part of a problem
I ideas just flow from her mind
A a natural leader, and people respect her
N not easily intimidated
N never loses her temper
Very interesting. Thanks for sharing
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27th Jul 2010 (#)
Sorry, I have made a mistake. Please cancel this comment. Thanks. Excuse me. I wished to digit
Very interesting, Thanks for sharing only.
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27th Jul 2010 (#)
Mr. Holland, that was the tastiest piece of writing I've read in quite some time. I thoroughly enjoyed it first to last. And I can't wait to try some Délirium Trémens. What a great name for a beer!
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