BELGIAN BEER INGREDIENTS

BELGIAN BEER INGREDIENTS

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In this article, we will explore the fundamental components of Belgian beer and how they are utilized to create the delightful beverage that is enjoyed by enthusiasts everywhere. Brewing can be likened to the art of cooking. Just like preparing a delectable food dish repeatedly requires consistent use of the same ingredients, measurements, cooking times, and temperatures, achieving consistency is crucial in the brewing process. Most Belgian beers are crafted from four primary ingredients: water, malt, hops, and yeast. Each of these components undergoes special preparation to contribute distinct characteristics to the final product. Additionally, Belgian brewers employ various elements in their brewing process, including adjuncts (both grain and non-grain), spices, and fruits.

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WATER

Water, often overlooked but vital, acts as the canvas upon which all other ingredients are painted, influencing the overall profile of the brew. Around 90 to 95 percent of the composition of beer is comprised of water, and the minerals present in the water contribute more than just flavor to the beer. When it comes to brewing, water is often referred to as ‘liquor’. In the brewing process, the vessel that contains the water for brewing is known as the “Hot Liquor Tank.” Additionally, the temperature at which water is mixed with malts is called the “Strike Temperature.” The quality and composition of water are of utmost importance as it carries its own unique flavors and plays a vital role in the chemical aspects of brewing. The presence of various mineral ions in the water, derived from the ground it traverses, can impact the pH level and overall “flavor” of the water.

Certain ions are well-suited for brewing specific beer styles, thus water can be chemically adjusted to match desired water profiles. In fact, the unique chemical composition of water in a particular region has led to the creation of many classic beer styles, such as Burton Pale Ales. Brewers in Belgium are fortunate to have access to some of the finest brewing water globally, sourced from rivers, aquifers, and wells. It is often acknowledged that the exceptional quality of this water plays a pivotal role in imparting a delightful flavor to their beers. Brewers who prioritize environmental responsibility have implemented sophisticated systems to recycle and reuse wastewater, effectively reducing their ecological footprint.

This video (produced by the Lhoist Group) delves into the renowned Tridaine spring, situated close to the Abbaye de Rochefort, which is famous for producing exceptional Trappist ales. Recently, the brewery faced a challenge when the neighboring Lhoist Group expressed their intention to drill for chalk in their quarry, potentially disrupting the course of the Tridaine and consequently impacting the quality of the Trappistes Rochefort ales. However, the brewery emerged victorious in the legal battle, safeguarding the pristine condition of the Tridaine spring. Read more here.

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MALT AND BREWING ADJUNCTS

Malted grains, such as barley or wheat, provide the foundation, lending sweetness and body. Malt refers to grain seeds, any type of grain seeds, that have undergone a natural transformation known as malting. This process, comprising several stages, alters the original state of the seeds. When combined with water, hops, and yeast, malt becomes one of the fundamental components found in nearly all types of beer. The essential malting steps consist of steeping, germinating, and kilning. Additionally, certain specialty malts may undergo stewing and/or roasting, preferably within a roasting drum. The duration and temperature of these malting phases influence the technical attributes, flavor, and color of the resulting malts.

Presented by Boortmalt in Antwerp, Belgium, “THE JOURNEY OF MALT” video provides a detailed portrayal of the initial stages of malting: Steeping, Germination, and Kilning.

Why is Malted Barley the preferred ingredient in most beers? Here are the top four reasons why Barley is so awesome when it comes to brewing:

Abundance of Starch: Barley contains a significant amount of starch, which can easily be converted into delicious sugars that yeast can ferment, resulting in the creation of sweet alcohol. This starch is a crucial component in the beer-making process.

Enzymatic Power: Another remarkable feature of Barley is its abundance of enzymes. These enzymes play a vital role in converting the starches present in the grain into sugars simply by adding hot water. Without these enzymes, the conversion of starch into sugars, which is essential for beer production, would not be possible.

Protective Husks: Barley’s husks act as a protective covering for its grain. During the initial mashing process, these husks serve as a filter bed. Without them, we would be left with a sticky mess of sugars and starch, making it extremely challenging to produce high-quality beer. The husks are like the clothes that prevent a gluey disaster on barley’s naked body.

Additional Benefits: Barley offers more than just starch and enzymes. It also contains dextrins and proteins, which contribute to the body of the beer and create a delightful foamy head when poured into a glass.

SIGNATURE MALTS USED IN BELGIAN BREWING

Pilsner Malt

Pale malts serve as the foundation for beer recipes worldwide, and this practice is no different for Belgian brewers who turn to Pilsner malt as the main ingredient for most of their beer styles. Pilsner malt undergoes a gentle kilning process, resulting in subtle notes reminiscent of unsalted salting crackers, delicate matzo, or light water crackers.

When it comes to traditional Belgian styles, Pilsner malt imparts a distinct graininess that harmonizes with the beer’s hops, spices, and fermentation flavors. Prominent examples of classic Belgian styles that prominently feature Pilsner malt include Blond, Golden Strong, and Saison.

Vienna and Munich Malt

Vienna malt, in contrast to Pilsner malt, undergoes a lengthier and more intense kilning process, resulting in the creation of delicately toasted malt flavors complemented by subtle hints of nuttiness and a delightful honey-like sweetness reminiscent of cereal. Additionally, this malt variety imparts a deep orange or a slightly radiant amber hue to the final product.

Munich malt offers a limited spectrum of hues, accompanied by subtle variations in flavor intensity. It undergoes kilning at elevated temperatures and for extended durations compared to Vienna or Pilsner malts. As a result, Munich malt imparts a rich amber to brown shade to the beer, while infusing delightful notes of toasted goodness, biscuity sweetness, pretzel tang, and crusty bread.

In the past, Belgian brewers have been quite cautious when it came to using Vienna and Munich malts in their beer styles. They tended to shy away from creating intensely malty and full-bodied beers. However, the newer generation of Belgian brewers is now changing this trend by boldly experimenting and pushing the boundaries that were previously known. While Belgian brewers generally stick to the longstanding tradition of brewing “drinkable” and “balanced” beers, even with high gravity, they do incorporate small amounts of Vienna and Munich malt to add color and a touch of maltiness to certain styles like Dubbel. On the other hand, larger quantities of these malts contribute to the amber and brown hues found in Biere de Garde. In the Flanders Red style, Vienna or Munich malt often forms the foundation, giving the beer its reddish-brown appearance.

GRAIN ADJUNCTS

Unmalted Wheat

In the stages of steeping and germination in the malting procedure, significant transformations take place within the grain. These transformations encompass the breakdown of intricate proteins and starches, as well as the formation of amylase enzymes. Conversely, unmalted wheat lacks these changes, thereby resulting in elevated levels of undigested protein and starch and a lack of enzymatic activity.

Witbier showcases a unique feature where unmalted wheat contributes a velvety and airy consistency to the beer’s mouthfeel, accompanied by a distinct pale-white haze that is characteristic of this style. Additionally, the elevated protein content of wheat assists in maintaining a robust head. Unlike barley malt, wheat offers a bready and flour-like taste that sets it apart. It is worth noting that in a classic Witbier, the grist can consist of almost half unmalted wheat.

Unmalted wheat plays a unique role in Lambic brewing, serving a distinct purpose. Its high concentration of complex carbohydrates remains mostly unconverted during the brewing process, thanks to the implementation of turbid mashing. This abundance of complex carbohydrates becomes a valuable food source for the diverse range of microbes involved in the spontaneous fermentation, particularly during the later stages. While some microbes can only break down the simple sugars present in the wort, others, such as Brettanomyces, possess the ability to break down more intricate dextrins (or complex sugars). By incorporating unmalted wheat into the brewing process, there is an assured energy source available for Brettanomyces throughout the extended maturation that can span several years. As a vital component, unmalted wheat typically contributes 35-40% of the grist in Lambic and Geuze brewing.

Oats

Oats are commonly added to Witbier’s grain bill, and they can also be found in small amounts in Saison and other beer styles. Throughout history, oats have been utilized in various beer styles due to their affordability. However, in modern Belgian styles, oats usually make up only about 5% of the grist.

The inclusion of oats in beer not only enhances its body but also contributes to its haziness and provides a smooth or creamy texture to the mouthfeel. However, excessive amounts of oats may result in an oily texture.

Crystal Malt

Crystal malt is created by malsters through a process of “stewing” green malt, which refers to the undried and geminated malt, in a roasting drum. The stewing involves the use of temperatures similar to those employed by brewers during mashing. This process serves to convert the starch present in the malt into sugar, leading to the accumulation of a significant amount of liquid sugar within the malt kernel. Subsequently, the maltster elevates the temperature while simultaneously eliminating moisture, thereby facilitating the caramelization and crystallization of the sugars. The specific temperature utilized in this phase plays a crucial role in determining the creation of various color and flavor compounds. As a result of this process, an array of flavors is produced, encompassing caramel, toffee, burnt sugar, raisins, and prunes.

In certain beer styles, such as Belgian Dubbel, Belgian Dark Strong Ale, amber and brown Biere de Garde, Flanders Red Ale, and Oud Bruin, Belgian brewers incorporate crystal malt in limited amounts as a flavor enhancer. They exercise caution, however, to prevent an excessive increase in sweetness and body, as crystal malts have the tendency to amplify these characteristics.

Special B Malt

By utilizing roasting temperatures exceeding 400°F / 205°C, maltsters are able to create a variant of crystal malt known as “Special B” which possesses a deep hue. This unique malt imparts robust notes of caramelized sugar, dehydrated fruits, toasted raisin bread, and succulent plums.

Contemporary renditions of Belgian Dubbel, Belgian Dark Strong Ale, and various other dark Belgian ales frequently showcase Special B as a distinctive element.

Chocolate Malt and Black Malt

Kilning at extremely high temperatures, reaching up to 445°F / 230°F, results in the creation of malts with a deep brown to black color. These malts exhibit intense flavors of dark chocolate, coffee, espresso, and burnt toast. In certain beer styles such as Oud Bruin, Dubbel, and Belgian Dark Strong (Quadrupel), Belgian Brewers occasionally incorporate chocolate or black patent malt to enhance the color and introduce notes of chocolate or roast.

However, in stark contrast to the generous quantities utilized in Porters or Stouts, Belgian brewers typically employ less than 1% of chocolate or black malt in the overall malt bill for these styles.

KETTLE ADJUNCTS

Candi Sugar

Belgian brewers often opt for a specific type of sugar known as candi sugar when they want to incorporate fermentable sugars into their brewing process. Unlike malt and other grains that contribute body and density to beer due to proteins and complex carbohydrates, candi sugar is fully fermentable and lacks these components. Surprisingly, when used in 10-20% of the extract, it even has the ability to impart a lighter mouthfeel. The high fermentability of candi sugar diminishes the overall level of sweetness in comparison to recipes that solely rely on malt or malt extract, resulting in a finished product that is drier in nature. This quality makes it a sought-after ingredient for crafting strong Belgian styles and Trappist/Abbey beers as it helps to balance and enliven the palate, enhancing the beer’s overall drinkability.

The liquid form of cooked sugar syrup from beets that is readily available in Belgium is commonly known as “candi sugar”. This sugar undergoes the Maillard Reaction and Caramelization process, resulting in crystallized rocks. It is available in various colors, with the lighter versions being used to lighten the body of beer and increase its alcohol by volume (ABV). On the other hand, the darker variations contribute flavors of burnt sugar, molasses, treacle toffee, and rum, along with hints of dark fruits like raisins, prunes, plums, or figs. Blond, Golden Strong, and Tripel are classic Belgian beer styles that incorporate the lighter colored candi sugars, while Dubbel and Belgian Dark Strong (Quadrupel) use the darker candi sugars.

SPICES AND FRUIT

The utilization of spices in brewing beer dates back before the adoption of hops, and Belgians have continued this tradition by incorporating various spices into their modern brewing practices. To enhance the flavors of yeast and hops in beer, a wide array of spices such as coriander, chamomile, curacao orange peel, grains of paradise, white and black peppercorn, ginger, star anise, and cinnamon can be used either individually or in combination.

Belgian brewers typically prefer employing a modest amount of spices to skillfully alter the overall taste of the beer. By doing so, they aim to preserve the beer’s drinkability while simultaneously adding an element of mystery and romance to their creations. The extent to which spices are used may differ among different breweries.

Throughout history, Belgian brewers have embraced the infusion of fruit during the brewing process in order to craft distinctive flavors and produce seasonal variations of their beers. Each type of fruit contributes a unique combination of sweetness, acidity, and characteristic aromas and flavors, varying in intensity. The choice of fruit form and method of incorporation play a crucial role in the imparted flavors.

Traditionalists advocate for the inclusion of whole fruits, as it yields the most multifaceted taste. However, the demands of commercial brewing often hinder the availability of fresh fruits, leading brewers to resort to frozen fruit or fruit purees. These alternatives offer a consistent flavor profile in a concentrated form, while also eliminating the risk of contamination from unexpected organisms that fresh fruits may introduce, thanks to their pasteurization or sanitization during production.

In order to enhance their fruity flavors, certain beer styles like Flanders Red or Oud Bruin occasionally incorporate cherries or raspberries. The traditional fruit Lambic styles, including Framboise (Raspberry), Kriek (Cherry), and Peche (Peach), require the incorporation of these fruits during the Lambic brewing process. However, De Troch, a renowned Lambic brewer, is known for using unconventional fruit additions such as Apricot, Banana, Pineapple, Lemon, and Strawberry. Another notable example is Lindemans, which utilizes Currants in its Cassis Lambic.

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HOPS

The hop plant, scientifically known as Humulus lupulus and belonging to the Cannabaceae family, produces floral buds called hops. These hops serve multiple purposes in the beer-making process, acting as bittering agents, flavor enhancers, and stability agents. In addition to their bitterness, they infuse beer with delightful floral, fruity, or citrus flavors and aromas.

Exploring the extensive history and significance of hops in brewing would require far more information than can be covered here. However, we will focus on the importance of hops within the context of Belgian brewing. For those interested in delving deeper into the subject of hops, a Google search on “The history of Hops in Brewing” will yield numerous informative resources.

Belgium has a rich history of hop cultivation spanning several centuries. While hop farms were once scattered throughout the country, with a focus on the regions of aalst-Asse and Poperinge, they are now primarily concentrated around the town of Poperinge in West-Flanders, as well as Warneton, Maltonne, and Vodelée in Wallonia. Currently, there are 23 Belgian hop growers who collectively cultivate 181 hectares of hops. Out of these, 18 hop growers are situated in the greater Poperinge region, where they cultivate 155 hectares of hops.

Belgian hops are exclusively grown in family-run businesses, where generations of expertise and care have been invested in cultivating the plant. The hop farmers’ unwavering dedication to their profession is evident, and they rightfully take pride in the exceptional quality of their Belgian hops.

Belgium boasts a wide array of hop varietals, comprising three distinct categories: Aroma, Dual Purpose, and Bittering.

Aroma hops

Hops with a delightful aroma are referred to as aromatic hops, as they are responsible for giving beer its unique scent. These hops have the ability to infuse the beer with delicate flavors reminiscent of herbs, flowers, and even citrus. To preserve the aromatic oils from evaporating during the boiling process, these hops are added at the end of the boiling stage. It is worth noting that aromatic hops typically do not contribute to the bitterness of the beer.

Belgium is known for cultivating a range of aromatic hops, including Cascade, Fuggle, Golding, Groene Bel, Hallertau Mittelfrühe, Opal, Perle, Saaz, Smaragd, Saphir, Spalter Select, Tettnanger, Hallertauer Tradition, Styrian Golding, and WGV.

Dual purpose hops

Dual-purpose hops encompass a splendid combination of intense bitterness and delightful flavor. These versatile hops possess the ability to serve as both bitter and aromatic hops. During the boiling phase, they can be added at the initial stages akin to bitter hops, or towards the end of the process like aromatic hops.

Belgium boasts a flourishing cultivation of various dual-purpose hops, including Brewers Gold, Centennial, Challenger, First Gold, Marynka, Northen Brewer, Pioneer, Chinook, and Sorachi Ace.

Bittering hops

Bittering hops serve the primary purpose of imparting a bitter taste and aiding in the preservation of beer. This bitterness is a result of their high alpha acid content. Typically, bitter hops are incorporated into the brewing process at the initial stages to maximize their bittering properties.

Belgium cultivates various types of bitter hops, including Admiral, Magnum, Merkur, Nugget, Pilgrim, Phoenix, Record, and Target.

Belgian beers, unlike contemporary American beers generally do not possess the same level of high hopping rates. They also tend to fall short of the British hopping levels. However, hops still play a crucial role in enhancing the balance and flavor of various Belgian styles. While some modern commercial examples of Saison, Tripel, Golden Strong, and Blond may showcase a pronounced hop bitterness, most styles tend to maintain a delicate balance between malt, yeast, and hops. On the other hand, Flanders Red, Oud Bruin, and the beers in the Lambic family are characterized by their virtual absence of hop bitterness. Notable Belgian brewers, including Brasserie de la Senne, De Dolle Brouwers, De Ranke, and De Plukker, are known for producing beers with notable hop bitterness and flavor.

To promote Belgian hops, Flanders introduced the ‘Belgische hop – Belgian hops’ or ‘Houblon Belge – Belgian hops’ logo back in 2011. The logo was launched during the local event ‘Tournée générale’, now known as ‘Lekker Westhoeks’. Breweries can only label their bottles with this logo if they use at least 50% Belgian hops in brewing their quality beer. The main requirement for using the logo is that brewers must officially confirm that at least half of the hops used in their beer originate from Belgium. In January 2017, an updated version of the logo, known as the ‘gold label’ logo, was introduced. Breweries that display this logo on their bottles are confirming that their beer contains 100% Belgian hops. – Belgischehop.be

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YEAST

Yeast, the magical microorganism, ferments the sugars in the wort, transforming them into alcohol and carbon dioxide, while imparting unique flavors and aromas.

In the world of beer, no other brewing tradition relies on yeast as much as the Belgian beer culture. It is the expressive yeast strains that create the fruity esters and spicy phenolics that truly define many Belgian beer styles. These flavors can differ greatly in type and intensity, depending on the specific yeast strain chosen. However, brewers also leave their own distinctive touch by skillfully manipulating fermentation variables to craft a unique flavor profile. In exceptional styles like Lambic, Flanders Red, and Oud Bruin, the spotlight shifts to wild yeast and bacteria, which play a crucial role in generating an extensive array of delightful aromas and flavors.

Aromatic compounds such as esters, derived from fermentation, often present themselves as scents of bananas, ripe red apples, or pears. Some esters, while less distinctive, still contribute to the overall fruity character. Belgian yeast strains, on the other hand, produce spicy phenols that can impart flavors reminiscent of white or black pepper, as well as cloves. The final flavor profile of the beer is influenced not only by these compounds, but also by factors such as pitch rates, fermentation temperatures, and oxygenation levels. Certain Belgian yeast strains, like the one used by Brasserie Dupont in the fermentation of their classic Saison Dupont, thrive at warmer temperatures, around 80F (27C), thanks to their resilient nature.

Saccharomyces and Non-Saccharomyces organisms

In the world of brewing, the yeast used plays a crucial role in determining the flavor profile of the final product. One common type of yeast is known as “brewer’s yeast,” which is derived from the genus Saccharomyces.

This genus encompasses two main variations: Saccharomyces pastorianus, which is primarily used for fermenting Lager style beers (colder fermentation temps), and Saccharomyces cerevisiae, which is employed for ales (warmer fermentation temps). When it comes to lagers, the yeast imparts minimal flavor, whereas ales showcase distinct fermentation flavors (fruity esters and spicy phenolics).

Lactic Acid Bacteria

Belgian sour beer styles owe their unique taste to the presence of both Lactobacillus and Pediococcus bacteria. These bacteria are responsible for fermenting sugar, resulting in the production of lactic acid.

The tangy and smooth flavor imparted by lactic acid is often compared to that of yogurt or sour cream. In particular, Lactobacillus and Pediococcus greatly influence the flavor characteristics of beer styles like Oud Bruin, Lambic, Fruit Lambic, Geuze, and Flanders Red.

Acetic Acid Bacteria

Acetic acid, the main component produced by Acetobacter, is highly enjoyed by salad lovers and fans of Belgian Frites. This key ingredient is responsible for the distinct flavor found in vinegar. In beer, acetic acid adds a bold and sharp tang, sometimes resembling a solvent-like characteristic. Acetobacter not only plays a significant role in shaping the flavor profile of Flanders Red, but also contributes subtle flavors to beers belonging to the Lambic family, albeit in smaller quantities.

Brettanomyces (“Brett”)

The discovery of Brettanomyces traces back to a British beer, where it was initially isolated. Its Latin name, which means “British Fungus” in English, reflects its origins. Unlike lactic acid or acetic acid bacteria, Brettanomyces is actually a type of yeast. While it is capable of independently fermenting beer wort, it frequently participates in mixed fermentations alongside Saccharomyces and diverse bacteria in the production of Belgian sour and wild beer styles.

Brettanomyces is responsible for the creation of various essential phenols, organic acids, and fruity esters that contribute to the distinctive flavor profile found in Brett beers. The primary phenols produced are 4-ethylguiacol and 4-ethylphenol, accompanied by minimal quantities of 4-vinylguiacol. The specific flavors produced are influenced by the chosen strain, fermentation and maturation conditions, as well as the duration of beer aging. Descriptions of these flavors can range from grapefruit to pineapple, with hints of leather, and may also include notes of band-aids, barnyards, goats, hay, horse blanket, or other earthy characteristics.

Brettanomyces is an essential factor when it comes to shaping the unique taste of Lambic beers, and it also adds some distinctive character to styles like Flanders Red Ale. Breweries worldwide have embraced Brettanomyces as a dynamic component to infuse their beers with a refreshing and funky twist. Orval, a renowned Trappist ale, is another notable example of a beer that benefits from the influence of Brettanomyces.

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The combination of water, malts, brewing adjuncts, hops, and yeast in the hands of skilled Belgian brewers results in a globally appreciated liquid. The myriad of aromas, flavors, and textures found in beer offer endless opportunities for pairing with different cuisines or simply indulging in on a relaxing evening after a long day. With its range from refreshing and tangy to indulgently thick, there is no other beverage that can rival the pleasures that beer can provide.

Santé!
Gordon A. Ponce
CEO – Beer Review Journal