BELGIAN BEER STYLES

EXPLORING THE VARIOUS STYLES OF BELGIAN BEER

Belgium stands out among all other nations for its remarkable ability to preserve its ancient culture and beer traditions. The Belgian people, known for their independent spirit, ardently cling to their customs while embracing innovation. In this land, creativity is highly esteemed, but brewers in Belgium also place great importance on achieving a harmonious and enjoyable drinking experience. Interestingly, it has been suggested that the concept of “terroir” in Belgian beer is not only derived from the unique characteristics of the raw materials grown in different regions of Belgium, but also from the invaluable contributions of the individuals who have played a pivotal role in shaping the iconic Belgian beer styles.

The origins of each beer style presented here are rooted in history. Some were crafted to provide refreshment to laborers toiling in the fields for extended hours. Others came into being as a means to rival the brews emanating from neighboring nations like Germany or Czechoslovakia during the 19th and early 20th centuries. Additionally, the cultural and political ideologies prevailing in the three Belgian regions, namely Flanders in the North, Wallonia in the South, and the region encompassing Brussels, have also exerted their impact on the brewing industry.

My introduction to Belgian beer occurred in the summer of 1983 when I stumbled upon the vibrant descriptions in the book WORLD GUIDE TO BEER, authored by the late British beer writer Michael Jackson. Over the past 41 years, I have had the pleasure of sampling numerous classic brews while also delving into the realm of innovative beers crafted by a fresh wave of Belgian breweries. These new establishments, although rooted in traditional brewing techniques, add their own distinctive touch, infusing a Belgian essence into styles borrowed from various countries such as IPA, Stout, Pilsner, and more. This amalgamation creates a unique identity for these beers, setting them apart from the rest.

These are the beer styles that have made Belgians famous. With their delightful aromas and distinct flavors, these “degustation” beers complement a diverse range of cuisines. It’s highly likely that you will find a style that captures your attention and complements your next dining experience. Take pleasure in exploring the timeless Belgian beer styles.

Santé!
Gordon A. Ponce
CEO – Beer Review Journal

BIÈRE DE GARDE

The Bière de Garde (beer for keeping) style and the Saison style are often discussed in the same context. This is mainly because both styles originated in the rural areas of southern Belgium and northern France. Brewed traditionally in farmhouse settings in the Nord-Pas-de-Calais region, Bière de Garde used local ingredients in its creation. Taking cues from German brewing practices, it would undergo a lengthy maturation process in cool cellars before being released during the summer months.

KEY FLAVORS: Rich, toasty, bready malt flavor with notes of biscuit, toffee, and caramel, depending on the liquid color. Background fruity yeast character with low levels of herbal, peppery, or anise-like hop flavor.

GLASSWARE: Tulip glass or goblet.

COLOR: Gold to light brown (6-19 SRM)

ALCOHOL: Elevated to high (6.0% – 8.5% ABV)

PERCIEVED BITTERNESS: Low (18-28 IBUs)

MOUTHFEEL: Medium light to medium body, moderately high to high carbonation, moderate alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Port Salut, Camembert, mild cheddars. Appetizers: Bacon wrapped shrimp, sweet & spicy chicken wings. Entrées: Cassoulet, herbed lamb or pork tenderloin. Desserts: Caramel, toffee based.

COMMERCIAL EXAMPLES: Duyck Jenlain (Blonde and Amber), Castelain Blond Bière de Garde, Castelain CH’TI (Blond, Amber, and Brown), La Choulette (Ambrée and Blonde), Saint-Germain Page 24 Hildegarde Réserve (Amber and Blonde) Saint-Germain Page 24 Brune, Saint-Sylvestre 3 Monts (Blonde), Saint-Sylvestre Gavroche (Amber), Off Color Le Woof, Two Brothers Domain DuPage, Ferment Bière de Garde, Kerel Bière de Garde.

BLONDE

The term “Blonde” encompasses a diverse range of well-established beer styles. In the context of this discussion, the focus will be on beers belonging to the Belgian genre.

KEY FLAVORS: Grainy, honey-like malt flavors combined with fruity and spicy yeast character. Background notes of earthy, floral hops and perfumy alcohol.

GLASSWARE: Tulip glass, goblet, or chalice.

COLOR: Light gold to gold (4-6 SRM)

ALCOHOL: Elevated (6.0% – 7.5% ABV)

PERCIEVED BITTERNESS: Low (15-30 IBUs)

MOUTHFEEL: Medium body, moderately high to high carbonation, low alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Soft ripened, blue veined, cheddar. Appetizers: Shrimp, chicken. Entrées: Sushi, chicken, shellfish. Desserts: Any lemon or light stone fruit based.

COMMERCIAL EXAMPLES: La Trappe Blond, Maredsous 6 Blond, St. Feuillien Blond, Val-Dieu Blond, pFriem Belgian-Style Blonde Ale, Russian River Redemption and Sanctification, La Chouffe Blonde, Chimay Cent Cinquante, VanderGhinste OMER., De la Senne Taras Boulba, Troubadour Blond, Brunehaut Blond, Kwaremont Blond.

FLANDERS RED

In northern Belgium, specifically the west Flanders region, the local brewing traditions have been shaped by the wines of France as well as the ales of Britain. While the blending techniques used in Porter beer have certainly made an impact, the distinct sour and tart characteristics of the beers in this region have developed from the various brewing cultures and styles that were prevalent during that time.

KEY FLAVORS: Tart and fruity notes of black cherries, plums, or currants, supported by malt flavors of caramel, toast, or chocolate. Background acetic, vinegar quality.

GLASSWARE: Tulip glass or goblet.

COLOR: Red-brown (10-17 SRM)

ALCOHOL: Normal to elevated (4.6% – 6.5% ABV)

PERCEIVED BITTERNESS: Low (10-25 IBUs)

MOUTHFEEL: Medium body, low to moderate carbonation, low to moderate astringency.

SUGGESTED FOOD PAIRINGS: Cheese: Gouda, Goat, Emmental. Appetizers: Sweet and sour meatballs, Brie and sour cherry Rosti. Entrées: Buttery lobster, crab, smoked salmon, BBQ steak. Desserts: Any sour cherry, plum, or black currant based. Have bits of dark chocolate.

COMMERCIAL EXAMPLES: Rodenbach Rodenbach Classic, Grand Cru and Alexander, VanderGhinste Roodbruin and Cuvée des Jacobins, Monk’s Café Flemish Sour Ale, Verhaeghe Duchesse de Bourgogne, Strubbe Flemish Red Ale, Bourgogne des Flandres, De Brabandere Aged Red.

RELATED BEER REVIEWS:
Brouwerij Rodenbach – Rodenbach Classic

GOLDEN STRONG

Renowned for its excellence, the globally celebrated Duvel beer by Brouwerij Moortgat initially debuted as a rich mahogany brew, crafted with the intention of rivaling the potent alcoholic strength of McEwan’s Scotch Ale. However, a significant transformation occurred in 1971 when Brouwerij Moortgat decided to infuse their creation with a radiant golden hue, strategically aiming to vie with the prevailing popularity of European Pilsner beers. Consequently, numerous breweries across Belgium and beyond have followed suit, producing their own variations of the esteemed “Golden Strong” style of beer.

KEY FLAVORS: Fruity esters of pear (Poire Williams), apple, or orange complemented by peppery phenolic, spicy alcohol, and floral, perfumy hops. Grainy, light sweet Pilsner malt character.

GLASSWARE: Tulip glass, goblet, or chalice. Pour gently, as the foam tends to be voluminous.

COLOR: Straw to gold (3-6 SRM)

ALCOHOL: Hight to very high (7.5% – 10.5% ABV)

PERCEIVED BITTERNESS: Moderate (22-35 IBUs)

MOUTHFEEL: Light to medium body, very high carbonation, moderate alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Soft ripened, blue veined, washed rind. Appetizers: Oysters, salads with spicy greens. Entrée: Cajun, Indian, Thai, Mexican. Dessert: Lemon, pear, peach, apple based.

COMMERCIAL EXAMPLES: Duvel, De Dolle Brouwers Dulle Teve, Hyughe Delirium Tremens, North Coast Pranqster, Russian River Damnation, Van Honsebrouck Brigand, Unibroue Blonde de L’enfer.

LAMBIC

Lambic beers, which undergo spontaneous fermentation, hold the distinction of being the oldest of all Belgian beer styles. In a time before the development of pure yeast cultures for brewing, beers were crafted without any understanding of the wild yeasts and bacteria that invisibly resided in the air. It was in the year 1516 when the initial recipe for Lambic was penned, and the breweries in the Pajottenland region of Belgium, situated to the west-southwest of Brussels, have since harnessed these microorganisms to create the most unique and distinctive of all beer styles: Lambic.

“God seems to favor this region of Brussels.” – Tim Webb, author – The Good Beer Guide to Belgium

LAMBIC – STRAIGHT

KEY FLAVORS: Noticeably sour with light bready-grainy notes and fruity flavors of apple or citrus fruit.

GLASSWARE: Lambic glass or tulip glass.

COLOR: Straw to gold (3-6 SRM)

ALCOHOL: Normal to elevated (5.0% – 6.6% ABV)

PERCEIVED BITTERNESS: Very low (0-10 IBUs)

MOUTHFEEL: Light to medium-light body, virtually still with very low carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Mild to tart cheeses. Appetizers: Well appointed charcuterie platters. Entrée: Light chicken or whitefish dishes.

COMMERICAL EXAMPLES: Cantillon Grand Cru Bruocsella and De Cam Oude Lambiek are the only readily available commercial examples. Draught versions are available from the classic producers at the specialty cafés in and around Brussels.

FRUIT LAMBIC

KEY FLAVORS: Low to moderate sourness with noticeable fruit character depending on the fruit used. Variable levels of supporting fruity esters and funky barnyard, hay-like, earthy, or spicy wild yeast notes.

GLASSWARE: Lambic glass, tulip glass, champagne, or footed pilsner glass.

COLOR: Varies with fruit (3-7 SRM)

ALCOHOL: Normal to elevated (5.0% – 7.0% ABV)

PERCIEVED BITTERNESS: Very low (0-10 IBUs)

MOUTHFEEL: Light to medium-light body, wide range of carbonation possible from still to high.

SUGGESTED FOOD PAIRINGS: Appetizers: Goat cheese encrusted with fruit. Appetizers: Dependent on the fruit used in the beer, I would pair pieces of unsweetened fruit with it. Entrée: Rabbit carbonnade. There is a wide variety of other dishes possible- do an online search. Dessert: Dependent on the fruit used in the beer.

COMMERCIAL EXAMPLES: Kriek – 3 Fonteinen, Boon, Cantillon, De Cam, De Troch, Girardin, Hanssens, Lambiek Fabriek, Mort Subite, Oud Beersel, Timmermans. Framboise – 3 Fonteinen, Boon, Cantillon, De Troch, Girardin, Mort Subite, Timmermans. Peche – De Troch, Lindemans, Timmermans. (Producers listed here also produce a wide variety of other fruit Lambic varietals such as apple, banana, cassis, pineapple, plum, and many others.)

GUEUZE / GEUZE / OUDE GUEUZE

KEY FLAVORS: Notable acidity with flavors of apples, citrus fruit, tropical fruit, wine grapes, honey, bready malt, vanilla, and barnyard or hay-like wild yeast flavors all possible at varying levels of intensity.

GLASSWARE: Lambic glass or tulip glass.

COLOR: Straw to gold (5-6 SRM)

ALCOHOL: Normal to elevated (5.0% – 8.0% ABV)

PERCEIVED BITTERNESS: Very low (0-10 IBUs)

MOUTHFEEL: Light to medium-light body, high carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Wide variety due to its effervescence and tartness. Appetizers: Oysters, sashimi. Entrée: Moules Frites. Dessert: Be adventurous and pair with classic plain, New York style cheesecake.

COMMERCIAL EXAMPLES: 3 Fonteinen, Belle-Vue, Boon, Cantillon, De Cam, De Troch, Den Herberg, Eylenbosch, Girardin, Hanssens, Het Boerenerf, Lambiek Fabriek, Lindemans, Mort Subite, Oud Beersel, Tilquin, Timmermans.

RELATED BEER REVIEWS:
Brouwerij Timmermans – 2012 Oude Gueuze

OUD BRUIN

In northern Belgium, the renowned Oud Bruin is a well-known specialty of the east Flanders region. West and East Flanders, the neighboring capital cities, are just 30 miles apart. While the Oud Bruin and Flanders Red styles share certain characteristics such as aging and blending, their colors and flavors also exhibit some similarities. However, the key distinction lies in the aging process, with Flanders Red being aged in wooden Foeders, while Oud Bruin is fermented in stainless steel tanks.

KEY FLAVORS: Sweet and sour flavor with fruity notes of raisins, plums, figs, dates, black cherries, and malt flavors of caramel, toffee, or chocolate.

GLASSWARE: Tulip glass or goblet.

COLOR: Amber to brown (17-22 SRM)

ALCOHOL: Lower to high (4.0% – 8.0% ABV)

PERCIEVED BITTERNESS: Low (20-25 IBUs)

MOUTHFEEL: Medium to medium-full body, low to moderate carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Soft ripened such as Camembert, or Blue-veined. Appetizers: Shrimp, Prosciutto. Entrée: Game, pork, rich hearty stews. Dessert: Any dark fruit based.

COMMERCIAL EXAMPLES: Liefmans Goudenband and Oud Bruin, Ichtgem Oud Bruin, New Glarus Oud Bruin, Petrus Rood Bruin, pFriem Oud Bruin, Verzet Oud Bruin.

PALE ALE (BELGIAN)

Belgian Pale Ales emerged in the early 20th Century, taking inspiration from the English Pale Ales. These ales boast a range of malt flavors like toasty, biscuity, or nutty nuances, complemented by a delightful blend of spicy, herbal, or floral hop characters, resulting in a moderate level of bitterness. However, what truly distinguishes these two Pale Ale styles are the distinct yeast strains utilized. With the inclusion of fruity and spicy yeasts, these ales acquire delightful hints of orange, pear, or apricot, ultimately culminating in a pleasantly dry finish.

KEY FLAVORS: Toasty, biscuit, caramel-like malt character with floral hop notes and light fruity and spicy fermentation flavors.

GLASSWARE: Tulip glass, chalice, or bolleke (specific shape of goblet)

COLOR: Gold to Amber (8-14 SRM)

ALCOHOL: Normal (4.8% – 5.5% ABV)

PERCEIVED BITTERNESS: Moderate (20-30 IBUs)

MOUTHFEEL: Medium-light to medium body, moderate to moderately high carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Mature cheddar of Gouda. Appetizers: Pretzels, marinated chicken skewers. Entrée: Pizza, burgers, duck, Mexican. Dessert: Any caramel or vanilla based, with cinnamon notes.

COMMERCIAL EXAMPLES: 28 Brewery Pale Ale, Allagash Sixteen Counties, Brasserie de la Senne Bruxellesis and Zinnebir, DeKoninick Bolleke, De Ryck Speciale, Grimbergen Pale Ale.

RELATED BEER REVIEWS:
Brasserie de la Senne – Bruxellensis

SAISON

Originating from the rural lands of southern Belgium (Wallonia), particularly in the province of Hainaut along the French border, this beer style has its roots. In French, the language spoken in the southern part of Belgium, “Saison” translates to “Season.” According to most beer historians, the Saison style was crafted to provide refreshment to “Saisonniers” (migrant workers) during their laborious harvest activities. In the absence of modern refrigeration techniques, Saisons were traditionally brewed from late fall to early spring, taking advantage of the more suitable temperatures for fermentation control. These beers were brewed during the colder season, known as “Saison,” and savored during the summer months. Undoubtedly, Saison is widely cherished as one of the most beloved Belgian beer styles across the globe.

KEY FLAVORS: Fruity and spicy yeast character, with notes of citrus, stone fruit, and peppery phenols complemented by earthy or spicy hops and grainy, bready malt flavor.

GLASSWARE: Tulip glass, goblet, or willi becher.

COLOR: Pale – Light gold to amber (5-14 SRM). Dark – Amber to brown (15-22 SRM)

ALCOHOL: Table / Petit – Lower to normal (3.5% – 5.0% ABV). Standard – Normal to elevated (5.0% – 7.0% ABV). Super – Elevated to high (7.0% – 9.5% ABV)

PERCEIVED BITTERNESS: Moderate (20-35 IBUs)

MOUTHFEEL: Light to medium body, very high carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Wide variety due to its spiciness and effervescence. Appetizers: Chicken skewers, oysters, seafood tartare. Entrée: White cream based pasta dishes, chicken, pork, shellfish, sushi. Dessert: Lemon or lime based.

COMMERCIAL EXAMPLES: Allagash Saison, Blaugies Bier Darbyste, La Moneuse, and La Vermontoise, Boulevard Brewing Company Tank 7, Brasserie de la Senne Saison van de Bruer and Saison du Meyboom, De Glazen Toren Saison d’Epre-Mere, De Ranke Saison De Dottignies, Dupont Saison Dupont, Fantome Saison, Jolly Pumpkin Bam Biere, Kazematten Saison Tremist, La Brasserie à Vapeur Saison de Pipaix, St. Feuillien Saison.

RELATED BEER REVIEWS:
La Brasserie à Vapeur – Saison de Pipaix

TRAPPIST AND ABBEY STYLES

Trappist beers, in simple terms, are brewed exclusively within the confines of a Trappist abbey, with the brewing tasks being carried out by Trappist monks themselves or under their supervision. These beers hold a protected trademark, allowing only those produced in these specific surroundings to be labeled as “Authentic Trappist Product.” The establishment of Trappist beers has a rich history, which could fill numerous pages on this website if fully explained. However, for the sake of brevity, we will only provide a list of style descriptions. Conducting an online search will yield a plethora of results for those interested in delving deeper into the realm of Trappist and Abbey beer.

TRAPPIST SINGLE (TABLE BEER / TAFELBIER)

KEY FLAVORS: Grainy, honey-like malt character with fruity fermentation notes of apple, pear, citrus, or stone fruit, peppery or clove-like phenolics, firm bitterness, and floral, herbal hop flavor.

GLASSWARE: Tulip glass, goblet, or chalice.

COLOR: Straw to light gold (3-5 SRM)

ALCOHOL: Normal (4.8% – 6.0% ABV)

PERCEIVED BITTERNESS: Pronounced (25-45 IBUs)

MOUTHFEEL: Medium-light to medium body, moderately high to high carbonation.

SUGGESTED FOOD PAIRINGS: Cheese: Washed rind, soft ripened. Appetizers: Seafood, chicken. Entrée: Light cream pasta dishes, Moule Frites, Pork tenderloin.

COMMERCIAL EXAMPLES: (NOTE- Many secular breweries brew beers in the “Tafelbier” style. We will list the classic AUTHENTIC TRAPPIST PRODUCT listings.) Chimay Dorée, La Trappe Puur, Westmalle Extra, Westvleteren Blond.

TRAPPIST DUBBEL

KEY FLAVORS: Toasty, nutty malt character possibly with hints of chocolate, dark / dried fruit, rich caramel, and burnt sugar. Background peppery or clove-like phenolics.

GLASSWARE: Tulip glass, goblet, or chalice.

COLOR: Light amber to dark amber (10-17 SRM)

ALCOHOL: Elevated (6.0% – 7.6% ABV)

PERCIEVED BITTERNESS: Low (15-25 IBUs)

MOUTHFEEL: Medium-full body, moderately high carbonation, low alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Soft ripened, blue veined, washed rind. Appetizers: Bacon wrapped shrimp, charcuterie board with various meats. Entrée: Stews, ham, venison. Dessert: Anything chocolate, caramel, or dark fruit based.

COMMERCIAL EXAMPLES: (NOTE- Many secular breweries brew beers in the “Dubbel” style. We will list the classic AUTHENTIC TRAPPIST PRODUCT listings.) Chimay Première, La Trappe Dubbel, Stift Engelszell Benno, Trappistes Rochefort 6, Westmalle Dubbel.

TRAPPIST TRIPEL

KEY FLAVORS: Fruity esters of orange, lemon, apricot, peach, pear, or banana, combined with spicy, peppery, or clove-like phenolics. Grainy, honey-sweet malt flavor and complimentary floral or spicy hop flavor.

GLASSWARE: Tulip glass, goblet, or chalice.

COLOR: Light gold to gold (4.5-7 SRM)

ALCOHOL: High (7.5% – 9.5% ABV)

PERCEIVED BITTERNESS: Moderate (20-40 IBUs)

MOUTHFEEL: Medium-light to medium body, high carbonation, low alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Soft ripened, blue veined, washed rind. Appetizers: Grilled seafood skewers. Entrée: Poutine, Moules Frites, Bratwurst, pork and blackened pepper encrusted red meats. Dessert: Anything honey or white stone fruit based.

COMMERCIAL EXAMPLES: (NOTE- Many secular breweries brew beers in the “Tripel” style as seen at our RELATED BEER REVIEWS list below. We will list the classic AUTHENTIC TRAPPIST PRODUCT listings here as well.) Chimay Cinq Cents, La Trappe Tripel, Stift Engelzell Nivard, Trappistes Rochefort Tripel Extra, Tre Fontaine Birra Trappist Italiana, Westmalle Tripel, Zundert Trappist 8.

TRAPPIST QUADRUPEL / BELGIAN DARK STRONG ALE

KEY FLAVORS: Deep bready, toasty malt character with hints of caramel or light chocolate, burnt sugar and fruity notes or raisin, fig, date, plum, or cherry, along with peppery, spicy phenolics.

GLASSWARE: Tulip glass, goblet, or chalice.

COLOR: Amber to brown (12-22 SRM)

ALCOHOL: High to very high (8.0% – 12.0% ABV)

PERCEIVED BITTERNESS: Low (20-35 IBUs)

MOUTHFEEL: Medium-light to medium -full body, high carbonation, moderate alcohol warmth.

SUGGESTED FOOD PAIRINGS: Cheese: Rich, fatty cheeses, washed rind, soft ripened. Appetizers: Anything BBQ, well apportioned charcuterie platter. Entrée: Burgers, Beef Bourguignon, beef short ribs, andouille sausage. Dessert: Any chocolate or dark fruit based.

COMMERCIAL EXAMPLES: (NOTE- Many secular breweries brew beers in the “Quadrupel / Belgian Dark Strong Ale” style as seen at our RELATED BEER REVIEWS list below. We will list the classic AUTHENTIC TRAPPIST PRODUCT listings here as well.) Chimay Grande Réserve, La Trappe Quadrupel, Stift Engelzell Gregorious, Trappistes Rochefort 8 and 10, Westvleteren 8 and 12, Zundert Trappist 10.

RELATED BEER REVIEWS:
Brasserie Unibroue – La Terrible

TRAPPIST – OTHER

KEY FLAVORS: Wide range due to these beers may be brewed with various malts, hops, yeasts and beer styles (Belgian or otherwise).

GLASSWARE: Tulip glass, chalice, goblet.

COLOR: Wide range, due to style of beer (3-50 SRM or more)

ALCOHOL: Wide range, due to style of beer (Averaging 5.0% – 12.0% ABV)

PERCEIVED BITTERNESS: Wide range, due to style of beer (Low – 20 to Pronounced – 45 IBUs or more)

MOUTHFEEL: Wide range, due to style of beer, light to full bodied. Low to high alcohol warmth.

SUGGESTED FOOD PAIRINGS: Very wide range based on beer style. Do an online search.

COMMERICIAL EXAMPLES: La Trappe Blond, Isid’Or, and Bock, Orval Trappist Ale, Tynt Meadow English Trappist Ale and Quintus.

WITBIER

Witbier, also known as White Beer or White Ale, has been a beloved beer style in Belgium since the middle ages. However, it faced the risk of extinction in the mid 20th century, until the renowned Belgian Brewer Pierre Celis revitalized it during the 1960s. Thanks to the influence of macro breweries and their marketing efforts, Witbier has become widely recognized as one of the most popular Belgian styles in America. Moreover, numerous breweries worldwide are now producing exceptional Witbiers of exceptional quality.

KEY FLAVORS: Herbal, spicy, and citrusy notes from use of coriander, orange peel, and possibly other spices. Bready and floury grain flavors, sometimes with hints of honey or vanilla.

GLASSWARE: French jelly glass or tulip glass.

COLOR: Straw to light gold.

ALCOHOL: Normal (4.5% – 5.5% ABV)

BITTERNESS: Low (8-20 IBUs)

MOUTHFEEL: Medium-light to medium body, high carbonation, light creaminess.

SUGGESTED FOOD PAIRINGS: Cheese: Cheddar, soft ripened. Appetizers: Light salads, chicken skewers with orange pieces. Entrée: Wide variety due to its tartness and acidity. Chicken, whitefish, pork. Dessert: Any lemon based dessert will do nicely.

COMMERCIAL EXAMPLES: Allagash White, Celis Wit, Bruz Dame Blanche, De Brabandere Bavik Super Wit, De Glazen Toren Jan de Lichte, Du Bocq Blanche de Namur, Hoegaarden Wit, Lefebvre Blanche de Bruxelles, Jolly Pumpkin Blanca, St. Bernardus Wit and Tokyo, Unibroue Blanche de Chambly, Van Honsebrouck Kasteel Wit.

RELATED BEER REVIEWS:
Brasserie Unibroue – Blanche de Chambly

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