Beers
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Trappist beers
There are 12 Trappist breweries in the world. Only beers brewed in an abbey, under the supervision of a anastic community of the Cistercian tradition, have the right to this rigorously controlled label of origin. The 6 trappist beers in Belgium are Achel, Orval, Chimay, Rochefort, Westmalle and Westvleteren. Of the 6 Belgian trappist beers, 3 are brewed in Wallonia. We find the other Trappist breweries in Austria, France, Italy, USA and Holland (2). These are top fermentation beers with after-fermentation in the bottle.
Abbey beers
As the designation " bière d'Abbaye" ( abbey beer) has always been synonymous with quality and tradition, many breweries have used it. In fact these beers are not brewed by monks. Some even carry the names of abbey which have never existed. The term abbey may indicate that the beer is brewed in the way used by monks, that there is an abbey nearby or, simply, that there is a monk on the label. These beers have no specific characteristics. In the last few years, a new category of Abbey beers has appeared. These are beers produced by a private brewery, installed within the confines of a abbey deserted by the original occupants in the past ( Abbaye des Rocs, Val Dieu, Abbaye d'Aulne...)
Christmas Beers
Many breweries produce special beers during December. Some are stronger than the usual beers, others are spiced.
Flanders Red
A Flanders Red, are commonly referred to as the "red" beers of West Flanders. Belgian Red Beers are typically light-bodied brews with reddish-brown colors. They are infamous for their distinct sharp, fruity, sour and tart flavours which are created by special yeast strains. Very complex beers, they are produced under the age old tradition of long-term cask aging in oak, and the blending of young and old beers.
Geuze Lambic Fruits
At 400 years old, Lambics have been in production longer than any other commercially brewed beer. They are brewed in Brussels is much the same way as they have been since the 16th century. Lambics are unique among other beers in that they rely on spontaneous fermentation to brew. Yeasts aren't added into the kettle like other beers, the nfermented brew is instead run into an open copper tank that is stored in the attic of the brewery. The windows are left open to allow the brew to cool. This is where the wild, airborne yeasts interact with the beer. Later, it is stored for up to three years in wooden barrels, compounding the process and giving lambics their completely unique and unforgettable flavor and body. This unique brewing style also leads to a unique drinking experience. Lambic bears little resemblance to most beers you have probably tasted. Crisp, earthy, dry, tart, sometimes bordering on downright sour. Unblended lambics are a rarity. Usually, lambics are blended with fruity flavors to make them more accessible. Remember, though, not all fruit beers are lambics.
Gluten Free
Gluten-free beer is beer made from ingredients that do not contain gluten such as millet, rice, sorghum, buckwheat or corn (maize). Gluten-free beer is part of a gluten-free diet. People who have gluten intolerance (including celiac disease and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases.
Low/No Alcohol
Non-alcoholic beer has become increasingly popular in recent years. Actually, 'low alcohol' is a better name, because the beer still contains alcohol, but an extremely low percentage. Non-alcoholic beers may contain up to 0.1% alcohol, which is fifty times less than the alcohol percentage of an average lager.
Pils
Pils is the all-around beer. It is the most produced and most consumed in the world and the largest international breweries are essentially based on this type of beer. Helping along its wide popularity, it is considered by a large number among us to be an excellent beer to accompany daily meals, as an alternative to wine or "table beer". But a lesser-know fact about Pils is that it is above all a "modern" beer since it is produced using techniques discovered just at the end of the XIXth century. Since then, through no real effort of its own, it has driven a series of other beers into oblivion. And althought it seems to be slowing slightly in recent times, due to specialty beers being drunk in higher quantities than ten or twenty years ago, it still leads the pack and is the preferred beer of Belgians in terms of litres consumed.
Special beers
There are many beers with different characters, whether due to their flavour, level of alcohol, region of production, colour, etc. One might think that the belong to no category. In reality, there are all placed in a category know as " Belgian Specials" , a bit of a catch-all, but distinguished by the fact that these beers are found only in Belgium.
Season beers
These beers are particularly brewed in the Hainaut province. Originally they were produced by brewer farmers during the winter months, then kept for consumption in the summer. The beer had to be robust enough to keep for several months but not too strong, as it was to serve as a thirst-quenching drink for the harvesting period. Season beers are generally orange-tinted. They are top fermented and bottled in champagne-style bottles. Their carbonisation and sharpness are very refreshing. There is an emphasis on fruitness in the flavour. They are sometimes spicy .
White beers
This is a category of beers based on wheat, which are very refreshing, generally flavoured ( coriander, orange peel, etc..). Specialities of the Louvain region, the white beers, which are so called because their pale colour, were originally made from barley ( about 45%), wheat ( 45 %) and oats ( 10%). After the First World War production was stopped, following restrictions on oats and wheat. Since then production has started up again in the region, but only with barley and wheat. Hoegaarden is the beer mainly concerned.
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Delirium Nocturnum 8.5°- 1/3L
Brugs Straffe Hendrik Tripel 9°-1/3L
St Bernardus Christmas Ale 10° - 1/3L
Judas 8.5°-1/3L
Engelszell Gregorius Trappistenbier 9.7°-1/3L
Brunehaut Bio Triple Gluten Free 8° -1/3L
More coppery and sustained, with a good bead of persistent foam.
Nose: The nose is relatively discreet and elegant on fermentary touches and fine yeasts. A lot of freshness.
Palate: The mouth is full of freshness despite the degree of alcohol. Then the full-bodied side comes, it's full, fat and long. Yet in the end the elegance remains. Not too much sweetness or excess of caramel. Join the beers to consume on some hard cheeses, see a young county in the fruity balance.
La Chouffe 8° -1/3L
Cuvée Van De Keizer Imperial Dark 11° - 3/4L
Maes Pils 5,2° - 1/4L
Ter Dolen Kriek 4.5° - 1/3L
Verhaeghe Barbe Ruby 7,7° - 1/3L
Chimay 150 10° - 1/3L
An authentic trappist beer
Chimay 150 is a strong, blond beer that is refreshing and fruity, tasty and intense. Its mint, bergamot, lime and eucalyptus aromas will take you on a surprising journey. Its delicate hints of rosemary and clove go perfectly with the subtle floral notes, enhanced by a touch of invigorating ginger. Its mellow, rounded body and smoky, spicy flavour are typical of Chimay beers, and will leave you with an exquisitely sophisticated aftertaste.
Chimay 150 was brewed for the first time in 2012, as a limited edition (150,000 bottles), for the brewery’s 150th anniversary.
Achel Bruin 8° - 33cl
The existing beers of Achel are the result of the hard work of brother Thomas (brewer of Westmalle) and brother Antony (ancient brewer of Rochefort). As you can see, the Achel beers are big beers but still a bit unknown. This beer must be tasted as fast as possible!
The brown malty taste with a light aroma of roasting reveals a vanilla flavour.
DeuS Brut des Flandres 11,5° - 3/4L
Guldenberg 8.5° - 33cl
Nostradamus 9.5° - 1/3L
Kriek Lindemans 3.5°-1/4L
Achel Blond 8° - 33cl
Compared to other trappist beers, the taste of the blonde Achel is more simple and has less temperament but is still fully appreciated.
In the mouth, the first taste is pleasant with a sweet hint of bitterness. The aroma perception in the mouth is long and solid and the aftertaste is not too dry. The whole taste is dominated by the malty sweetness.
Pêcheresse Lindemans 2.5°-1/4L
Cuvee des Trolls 7°C - 25 Cl
Naturally, it includes every criterion that makes the beers from Dubuisson high quality products, that is to say a traditional brewing process without any additive and with a unique character
Rodenbach Grand Cru 6.5°-1/3L
Blanche de Namur 4.5°-1/4L
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The Blanche de Bruxelles was elected the best white beer in Europe during the World Beer Awards 2012.
Charles Quint Rood 8,5° - 1/3L
A rich, ruby red special beer that is top fermented and has a mildly sweet aroma of hops.
Tynt Meadow Trappist Ale 7.4° - 1/3L
The dark, full-bodied ale is named Tynt Meadow, which follows the Trappist beer tradition of being named after the place in which the monastery is situated.
Delirium Christmas 10° - 1/3L
A famous taste of alcohol rises in the mouth and thus warms the tongue and the palate. The taste is also characterized by its roundness. The aftertaste is strong, long and dry-bitter.
Blanche de Bruxelles 4.5° - 1/3L
This beer is unique because of its aromatic complexity and its average alcohol percentage.
Gulden Draak Smoked 10,5° - 1/3L
The use of smoked malt in combination with the specialty of Brewery Van Steenberge has a spectacular result: a heavy quality beer of high fermentation with a secondary fermentation in the bottle, baptized as Gulden Draak Smoked. The smoked malt in the recipe gives the beer a velvety soft roasted taste.
Bière des Amis 0,0% ALC - 1/3L
The assembly ensures a good structure, harmony and balance of the Bière des Amis ® 0.0% alc.
Piedboeuf Brune 1.1° - 3/4L
Jupiler 5.2°C - 25Cl
This beer pours pale yellow, and both nose and palate offer a fine balance between light malty and hoppy flavours. Jupiler is very thirst-quenching when tasted at the recommended temperature of 3°C. Perfect to freshen up hot, humid days of summer or to reflect the first sunshine of spring.
This Belgian beer is best served in its own proprietary Jupiler glass.
Malheur 10° - 33cl
Rochefort Trappistes 8 -9,2°-1/3L
Maredsous Brown 8°-1/3L
Hommelbier 7.5°-1/4L
Delirium Tremens 9°-1/3L
Jacobins Kriek MAX 4° - 1/4L
La Trappe Isid'Or 7.5° -1/3L
Grimbergen Ignis Quadruple 10,0° - 1/3L
Generous notes of malt, oak, caramel and hazelnuts, supported by a dark warming fruitiness inspired by the monastery's conservatory.
The strong dark fruitiness goes well with venison and simmering food, while the beer's smoke notes make it ideal for cold-smoked meat and fish such as smoked salmon or halibut.
Bush Peche-Mel 8.5° -1/3L
Troubadour 6.5° - 1/3L
Guinness Special Export 8° - 1/3L
Blanche de Bruges - Brugs Tarwebier 5°-1/4L
Mont des Cats 7,6° - 1/3L
Renowned for its cheese, a pure tradition of the Cistercian abbeys of northern Europe, the Abbey hopes to breathe new life into this Trappist beer, the only French Trappist beer. * A Trappist beer is served in a “chalice” type glass (due to the associated religious symbolism), which is why the Monts des Cats chalice glass is preferred. Some amateurs prefer to serve them in a tulip glass (narrower at the top) in order to better concentrate the aromas.