Belgium is the only country with a beer culture that is on the list of intangible cultural heritage of humanity.
The world's biggest brewery is located in this small nation, as well as tiny, independent operations located on farmsteads, in old factories, and in cave-like casemates. mile Verhaeren wrote about the dignity of a prince in Belgium. It's true that the brewers is king.
Belgian beer is special. Let's get started.
A resistance to mass production techniques that took hold much more quickly in neighboring countries was instilled by the evolution of Belgium's brew landscape. There are a number of reasons why the beer culture in Belgium evolved into a global phenomenon.
French winemakers and their knowledge about the benefits of oak aging in large foeders was absorbed by Belgian beer makers. Technical skills in lager fermentation and yeast management influenced the quality of Belgian beer. England is just across the channel and it has an influence on both beer and hop growing in Belgium after World War I.
Belgians were encouraged to create new and unique beers as a result of thismishmash of influences.
Even the most experienced brewheads are impressed by Belgium's beer diversity. Why are there so many regional specialties? There was a tax incentive to keep the average Belgian brewery small. They were selling beer from wooden barrels instead of packaging it.
There were 3089 breweries in 1845. As a result, production and consumption has stayed local, preserving the unique character of a town's beer style. The reason Lambic beer is still found in the Pajottenland and the Senne Valley is due to the limited reach.
Belgian yeasts kick off a wide range of flavors and aromas. The essence of pear and oranges, Chimay Bleue, and Sint Bernardus Wit are all related to these compounds.
Belgians are not afraid to add flavors to their beer, even if it means throwing in fruits such as cherries, raspberries, or apricots.
When it comes to glassware, presentation is a key element of Belgian beer culture, it is one part marketing, one part theater, and one part attempt to maximize the beer experience. The level of alcohol, desired serving temperature, aromatic qualities, level of carbonation, and handling dynamics are just some of the factors that go into the decision.
Practical considerations include how easy a glass is to clean and how much it costs. The Kasteel chalice, the ridged Ronceva stem of Palm's Cornet glass, and the curved vase of Brugge Tripel are just some of the glassware that can be found.
The nucleation point is an etched mark on the bottom of the glass that helps release the carbonation by creating a steady stream of bubbles from the nucleated pattern to the top of the beer. You can see the nucleation designs at the bottom of the beer you drink. First, figure out a way to get the beer out of the glass.
There are many different beer styles in Belgium. Some traditional categories help drinkers understand what to expect from a beer's flavor profile.
Different styles of beer can be found in the six Trappist breweries in Belgium. It's not a style, but it's tied to the fact that beer is made inside the walls of a Cistercian Abbey with the proceeds going back to the community. These beers have inspired a whole wave ofAbbey beers, which are often bottle-conditioned beers with high yeast profiles and lots of alcohol. Some of the beers have no affiliation with an Abbey and some of them have a license from a monastery.
The abbey-style of monastic beers to try are Westmalle Tripel and Westvleteren 8 Dubbel.
There is a subtle yeast complexity with a soft finish. More hop character, more alcohol, and even more intense carbonation can be found in Golden Strong Beer.
The Blond and Golden Strong Beer to Try is Ename Blond.
Saisons are a group of Belgian beers. They have aromas and flavors of peppers and lemons. Saisons are from the south of Belgium. While the origin story to Saison has been disputed, some claim that the beers were produced as an economic necessity for farms who had to retain and occupy their saisonnire workers during the off- season.
Saisons to try are Saison Dupont and Saisonneke Extra.
Spéciale Belges were created during an early 1900s competition to come up with a specialty beer that competed with imported British beers and continental lagers. They have a bready malt character, but overall they are well-balanced and easy to drink.
Spéciale Belges to try: Palm Spéciale.
Belgian wheat beers are pale, hazy beers that are made using a high percentage of raw wheat. Coriander seed and dried Curaao orange peel are often added to accentuate the mildly fruity andspicy character of the witbier yeast. During the summerBelgian wheat beers are known for their refreshing qualities.
The Sint Bernardus Wit is a Belgian wheat beer.
There is a caramel-chocolate malt flavor and a red- fruit complexity in the beers. They are both sweet and sour and can have a dry, tannic finish.
Cuvée des Jacobins and Liefmans Goudenband can be tried.
Lambic is a beer made from wheat. The yeast is not thrown by the brewers. The yeast andbacteria near the brewery turn it into beer. Lambics are used to make Geuzes which are often complex, oaky, and fruity. Brewers often blend Lambic with fruit.
3 Fonteinen Oude Geuze is a lambic beer.
There are lots of places to tryBelgian beer.
Beer festivals are held almost every week of the year in Belgium. If you can time it right, you can attend a traditional event, sample a modern festival, or dive deeper into the niche.
Our list of 25 great places to try beer in Belgium is a good place to start. You can find the most fun, quirky and interesting places to drink in this country by jumping on a train, climbing on a bike, or driving.
The article was last updated about 13 hours ago.
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