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Welcome to the Belgian Beers Paradise. More than 1.250 Belgian beers are presented for you !!! Find here the perfect selection of Belgian beers..
With more than 160 breweries represented, we can say that BelgianShop is the "WebShop" of the Belgian beers!!
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Subcategories
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.
There are 129 products.
St Feuillien Quadrupel 11° - 1/3L
Maredret Altus 6,8° - 1/3L
Maredret Altus develops a warm spiced bouquet with notes of clove, hay and juniper berries. The hop aromas will remind you of freshly cut grass and the caramel flavours give this abbey beer a comforting edge.
Maredret Triplus 8° - 1/3L
Maredret Triplus has a pleasant spring fragrance with citrus notes and a slightly woody finish. Triplus is also characterised by strong aromas of spices, from sage to galangal and laurel.
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.
Grimbergen Magnum Opus Brut 8,0° - 1/3L
A complex lively brew with a delicate, almost perfumed floral scent. Discreet malt character and light fruity notes of pear, orange and apple. Crispy, refreshing mouthfeel and a clean dry aftertaste.
The vinous dry balance makes Magnum Opus perfect for everything good from the sea, not least seafood and fish served with alloy sauce. The elegant liveliness makes it an obvious candidate for festive dishes such as canapés with air-dried ham etc.
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.
Leffe Brune 0,0% - 1/3L
Grisette Triple BIO 8° - 1/4L
Ename Pater 5.5° - 1/3L
Leffe Blond 0,0% - 1/3L
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.
Slaapmutske Dubbel Glutenvrij 7.4° - 1/3L
The mouthfeeling is very malty and goves a warm softness. The refermentation provides a fine and creamy foam that sticks to the glass.
Karmeliet Tripel Keg 6L for Perfectdraft
Tripel LeFort 8.8° - 1/3L
Leffe d'Eté - Summer 5.2° - 1/3L
Tripick Blond 6° - 1/3L
Val Dieu Cuvée Spéciale 800 ans 5.5°
MAGNUM Val Dieu Triple 9° - 1.5L
Val Dieu Grand Cru 10.5° - 1/3L
Sint Gummarus Tripel 8.3° - 1/3L
Herkenrode Bruin 7° - 1/3L
De Ryck Arend Dubbel 6.5° - 1/3L
De Ryck Arend Blond 6.6° - 1/3L
The mild, light taste corresponds perfectly with the fresh aromas of yeast and hops.
De Ryck Arend Tripel 8° - 1/3L
the balance between the sweetness of bitter hops and a nice fruity taste.
This beer has won the Europe Beer Staraward for five times in the category: Belgian style triple.2007: Bronze medal2008: Gold Medal2011: Bronze medal2012: Silver Medal2013: Gold Medal.
Corsendonk Rousse 8% - 1/3L
Deugniet 7.3° - 1/3L
La Ramée Blonde 7.5° - 1/3L
La Ramée Amber 7.5° - 1/3L
Brunehaut Bio Ambrée Gluten Free 6,5° - 1/3L
Nose: A lovely fresh nose, entirely in the yeast, even slightly floral. The freshness seems to be its main quality.
In the mouth: The first supple flavour without being too bitter, almost round in the mouth. Plays the role of a light and refreshing beer. Average persistence and fresh in the mouth at the end. Although thirst-quenching, the drink still suits a spray of hop topped with a poached egg and a white beer mousseline (the same as is in your glass).
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Brunehaut Bio Blonde Gluten Free 6.5° -1/3L
Look: Very light golden with a delicate and persistent mousse, lovely in the glass.
Nose: In addition to the yeast it has a scent of acacia, even of small white flowers. The aromas stay well.
In the mouth: The first flavour, balanced supple almost round, a little marked by its touch of beeswax, or even pollen. Very pleasant beer as an aperitif for amateur beer enthusiasts not too marked by bitterness, which does not stop it from being thirst-quenching. An aperitif beer to accompany all kinds of vegetable-based and soft vinaigrette tapas. Best drunk in good weather.
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 Merveilleuse de Chevremont Royale 7.5° - 1/3L
Abbaye d'Aulne Cuvée Royale 9° - 1/3L
Abbaye d'Aulne Premier Cru 9° - 1/3L
Abbaye d'Aulne Brown 6° - 1/3L
To enjoy its bittersweet taste at the fullest, we recommend to drink the beer between 10-12°C. At this temperature the caramel taste and even a subtle anise taste come to the surface. This beer is served with spicy and sweet-and-sour dishes.
Abbaye d'Aulne Blond 6° - 1/3L
This beer is served with a decent cheese, red meat and even with mussels !"
St Bernardus Christmas Ale 10° - 1/3L
Ter Dolen Donker 7.1° - 1/3L
Abbaye des Rocs Triple Impériale 10° - 1/3L
Tongerlo Blond 6° - 1/3L
Straffe Hendrik Wild 9° - 1/3L
Abdij Averbode 7.5° - 1/3L
The 'new' beer of the Averbode Abbey is a tribute and a revaluation of history. The beer business of the Abbey, going back to the 14th century, continued until the early 20th century and produced different beers i.e. Camerbeer and Cleynbeer.
