Beer in Belgium

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Beer in Belgium (short, easy version)

Belgium is famous for its beer. The country has hundreds of breweries and a huge variety of beers, from light pale lagers to rich strong ales and unique regional specialties. Belgian beer culture was even recognized by UNESCO as part of the world’s intangible heritage in 2016. Belgians drink about a lot of beer per person each year, and many beers have their own special branded glasses.

How Belgian beer is made
- Belgium uses four main fermentation methods, each giving a different flavor:
- Spontaneous fermentation: used for lambic beers and their lambic-based blends.
- Warm (top) fermentation: used for most ales, white beer, and many Belgian specialty beers.
- Mixed fermentation: used for some old-brown and related styles.
- Cool (bottom) fermentation: used for lagers like pilsners.
- Labels and styles often use traditional names, but the actual beers can be quite varied.

Belgian beer types you’ll hear about
- Trappist beers: brewed in monasteries by monks or under their supervision. There are several Belgian Trappist breweries (for example Chimay, Orval, Rochefort, Westmalle, Westvleteren). They are a special category and are a major symbol of Belgian brewing.
- Abbey beers: branded as abbey beers but not necessarily made in a monastery. They come from monasteries (or licensed by them) or are branded with abbey names. Some abbey brands are widely sold around the world.
- Pilsners and pale lagers: the main drink in many Belgian bars, including famous brands like Jupiler and Stella Artois. These are common and widely consumed.
- White beer (witbier): a refreshing, pale wheat beer traditionally flavored with coriander and orange peel. Hoegaarden helped popularize this style again after a revival started in the mid-20th century.
- Blonde and golden ales: light to medium-bodied, often with a smooth, pale color. Duvel is a well-known example; many Belgian brewers make their own versions.
- Lambics and related: lambic beers ferment with wild yeasts from the Belgian Pajottenland. They can be blended into gueuze, or mixed with fruit (like kriek or framboise) or aged as Faro.
- Flemish red and Oud bruin: sour, reddish-brown or brown ales aged in wood, with distinctive tart, fruity flavors.
- Brown ales and Scotch ales: darker, malt-forward beers with rich flavors.
- Stout: Belgian versions range from sweet to dry and strong.
- Champagne beers and Quadrupels/Grand Cru: examples include beer styles finished with extra fermentation or blending; these are often strong and complex.
- Saison: traditionally seasonal, refreshing, moderately strong beers with origins in Wallonia; many modern versions are bottle-conditioned.
- Winter/Christmas beers: stronger, spiced brews released for the season.
- Fruit beers (non-Lambic): beers that add fruit flavors, sometimes by incorporating fruit during fermentation.
- Strong ales and table beer: stronger beers and very low-alcohol table beers (a light beer historically served with meals).

Glassware and serving
- Belgian beers are famous for having their own branded glassware. Glass shapes are chosen to maximize aroma and flavor and to keep a good head.
- Tulip glasses are common for many strong ales and “heavy” beers.
- Flute-like glasses are used for Geuze, lambics, and some fruit beers to showcase carbonation.
- Chalices and goblets are often used for Trappist and abbey beers, sometimes etched with logos to help bubble formation.
- Some cafés have house glasses specific to their beer culture.

Distribution and drinking culture
- Belgium exports about 80% of its beer. Big brands like Stella Artois and Hoegaarden are found in many countries, while many smaller breweries supply local and international markets.
- Most Belgian beers are bottled, though draft beer (often pale lagers or regional favorites) is common in bars.
- Bottles come in common sizes like 25 cl, 33 cl, 37.5 cl, and larger 75 cl bottles for certain styles, especially lambics and special editions. Some places offer a “half” (demi) in 50 cl for sharing.
- The country’s cafés and beer cafés offer extensive menus, with famous spots in Brussels, Antwerp, Bruges, Ghent, Namur, Mechelen and elsewhere. Outside Belgium, “Belgian beer cafes” and craft brands are increasingly popular in countries like Australia, the United States, Canada, and parts of Europe.

Food and beer pairings
- Beer is used in many Belgian dishes. Common pairings include:
- Wheat beer with seafood
- Blond beers with chicken or white meat
- Dark beers with beef or game
- Fruit lambics with dessert
- Some restaurants and beer cafés combine beer with food in dedicated menus, sometimes featuring Belgium’s famous beer-and-food philosophy.

History in brief
- Beer has been made in Belgium since Roman times, evolving from herb-flavored gruits to hops brewing.
- Monastic brewing helped preserve many traditional styles, including white beer and various strong ales.
- The 19th and 20th centuries brought industrial brewing, consolidation, and new international brands, but Belgium kept a rich variety of local styles.
- In 1988, Belgium’s major breweries merged to form large groups, which later became part of global companies. Despite this, many historic styles and small regional breweries still thrive, keeping Belgium’s beer culture alive.

Belgian beer today
- Belgium remains a country of remarkable beer diversity, with thousands of brands and styles across a wide range of colors, flavors and strengths.
- The tradition of glassware, beer gardens, and beer festivals continues to attract locals and visitors who want to experience the country’s brewing heritage. The combination of historic methods, modern craft, and a love of beer makes Belgium a landmark in the world of beer.