Detailed Notes on Belgian Beer Styles

Belgian Beer Styles

Belgian Blond Ale

  • Color: Light to gold
  • SRM: 4-6
  • Perceived Bitterness: 1 (low)
  • IBU: 15-30
  • ABV: 6-7.5
  • Character: Malt along with fruity esters
  • History: Developed to compete with pilsners.

Belgian Dubbel

  • Color: Light Amber
  • SRM: 10-17
  • Perceived Bitterness: 1 (low)
  • IBU: 15-25
  • ABV: 4-7.6
  • Character: Malt balanced; fruity esters and caramel
  • History: Produced since mid-1800s; commonly made by Trappist and abbey breweries.

Belgian Golden Strong Ale

  • Color: Straw to gold
  • SRM: 3-6
  • Perceived Bitterness: 2 (moderate)
  • IBU: 22-35
  • ABV: 7.5-10.5
  • Character: Light to medium body; often references to the devil

Belgian Tripel

  • Color: Light Gold
  • SRM: 4.5-7
  • Perceived Bitterness: 2 (moderate)
  • IBU: 20-40
  • ABV: 7.5-9.5
  • Character: Fruity esters and spice; complex and aromatic
  • History: Produced since early 1900s; associated with Trappist and abbey breweries.

Flanders Red Ale

  • Color: Red to brown
  • SRM: 10-17
  • Perceived Bitterness: 1 (low)
  • IBU: 10-25
  • ABV: 4.6-6.5
  • Character: Vinegary sourness and complex fruitiness; aged and young beer blend
  • History: Associated specifically with West Flanders in Belgium.

Fruit Lambic

  • Color: Varies with fruit
  • SRM: 3-7
  • Perceived Bitterness: 0 (very low)
  • IBU: 0-10
  • ABV: 5-7
  • Character: Complex ale; fruit flavors prominent
  • History: Fermented using various yeasts and bacteria; aged up to three years, involves blending batches and vintages.

Gueuze

  • Color: Light Gold
  • SRM: 5-6
  • Perceived Bitterness: 0 (very low)
  • IBU: 0-10
  • ABV: 5-8
  • Character: Long multi-organism fermentation (part of lambic family); tart, refreshing complex beer with earthy flavors
  • History: Refermented in the bottle, leading to high carbonation.

Saison

  • Color: Light Gold
  • SRM: 5-14
  • Perceived Bitterness: 2 (moderate)
  • IBU: 20-35
  • ABV: 5-7
  • Character: Fruity esters present along with spice; distinctive yeast profile
  • History: Traditionally an artisanal Belgian ale.

Witbier

  • Color: Straw to Light
  • SRM: 2-4
  • Perceived Bitterness: 1 (low)
  • IBU: 8-20
  • ABV: 4.5-5.5
  • Character: Spicy wheat ale with orange peel and coriander
  • History: Died out in 1950; revived in 1960 by brewer Pierre Celis.