Belgo/French-Style Ales
These unique beers possess a huge range of strengths, colors and flavors. Many do not fit into any formal style categories. Whether strong or weak, light or dark, sour or sweet, they are always brewed with distinctive yeasts that contribute aromas of pepper, fruit or spice. Spices such as orange peel and coriander are sometimes used.
Classic Belgian-Style Ales
These are complex, yet approachable, ales featuring a higher alcohol content combined with a high degree of drinkability. These ales are traditionally brewed by Trappist monks who employ brewing techniques that have changed little over the centuries. Abbey dubbel ales have an attractive red to brown hue with flavors that suggest dark fruits and raisins. Tripels are brewed with pilsner malt that produce a light color but fuller flavor profile than dubbels. They often have honey and fruity aromas. Both styles are brewed with Belgian candi sugar which boosts alcohol levels while increasing drinkability.
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Witbier & Farmhouse Ales
Belgium and Northern France have a long tradition of brewing simple, earthy beers. While sometimes made in small breweries in remote villages or farms, they are often brewed on a larger scale, especially the witbier style. Some of these beers contain unmalted adjunct grains. Witbiers are an ancient type of white ale made from malt, oats and a large proportion of unmalted wheat that gives the beer a cloudy haze. Witbier is wonderfully fruity with bitter orange peel and coriander added to increase bitterness without adding additional hops. Farmhouse breweries are said to have first produced the saison style from unsold barley after the harvest. Traditionally fermented in open vats in the attics of barns, these ales have a unique flavor produced by the wild yeast present in the Flanders region of Belgium. Saisons are dry, crisp, and complex with an assortment of spiciness and early flavors produced by the unique yeast. Biere de Garde is French for "beer to keep" and was originally brewed by farmers in the fall to consume throughout the winter. These blonde ales were the top-fermenting interpretations of bock beers originating in Northern France. They have a light color and slight malt sweetness.
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Sour & Wild-Fermented Ales
Once produced only in certain regions of Belgium through spontaneous, open fermentation, today, ales fermented with "wild" yeasts and microbes are some of the most sought after styles for craft beer aficionados. While varying heavily by style and producer these beers often exhibit unconventional flavors that can be quite vinous (wine like) and often exhibits notes that can be described as barnyard-like or simply 'wild'.
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BEER COLOR
The range is shown by graduated color in glasses.
HOPS
The size of the green dot indicates the intensity of hop bitterness and/or aroma.
BODY
The size of the gray dot indicates fullness and/or sweetness.