Belgian Beer Styles: A Complete Guide to Belgian Beer

Belgium is known around the world for its beer, but there is no single way to define “Belgian beer.” Belgian brewing tradition is particularly known for its great diversity: refreshing wheat beers, blond ales, strong beers, dark ales, spontaneously fermented beers, fruit beers and many other specialties.

This diversity is also closely linked to the history and brewing traditions of Belgium's different regions. Some beers have become international references, while others remain closely associated with a particular region, brewery or brewing tradition.

In this guide, we will explore the main beer styles associated with Belgian brewing tradition, understand what characterizes them and see what makes them different from one another.

Whether you are discovering Belgian beer for the first time or are already a Belgian beer enthusiast, this guide will help you better understand the richness and diversity of the beers Belgium has to offer.

Ready to explore Belgian beer? Discover our full collection of Belgian beers, featuring a wide range of styles from Belgium.

What Makes Belgian Beer Different?

The first thing that characterizes Belgian beer is its diversity.

Belgium produces beers that can be very different from one another: some are light and refreshing, while others are strong, fruity, spicy, bitter, sour or rich in malt. Belgian brewing traditions also include very different fermentation methods, including top fermentation, bottom fermentation and, in the case of traditional lambics, spontaneous fermentation.

Belgian beer styles are not limited to one particular family of beers. The country's brewing tradition includes wheat beers, blond ales, Dubbels and Tripels, Saisons, Lambics and Gueuze, fruit beers, Flemish red-brown ales, as well as Trappist and Abbey beers.

Belgium has also adopted certain styles from other brewing traditions and developed them with a Belgian approach. Pils is a good example: it is widely brewed in Belgium, but it did not originate as an exclusively Belgian style. Belgium also produces its own interpretations of IPA, Stout and other beer styles.

It is this combination of historic traditions, different beer styles and individual interpretations by Belgian breweries that makes the world of Belgian beer so extensive.

In This Guide

Belgian Blond Ale

Belgian Blond Ale is a top-fermented beer, generally golden to deep yellow in colour, with a moderate to relatively high alcohol content depending on the brewery's interpretation.

It often combines a light malt sweetness with aromas created during fermentation. Depending on the beer, you may find fruity, citrusy or slightly spicy notes, together with lively carbonation.

Belgian Blond Ale is generally lighter and less powerful than a strong blond beer or a Tripel, while offering more character than a pils.

It is worth remembering, however, that the word “blond” is used quite broadly by Belgian breweries. Two beers described as blond can therefore have noticeably different profiles.

Belgian Strong Blond

Belgian Strong Blond is a golden-coloured, high-alcohol beer, generally characterized by lively carbonation and a generous head.

Despite their relatively high alcohol content, these beers can feel surprisingly light and elegant on the palate. Fermentation often contributes fruity and spicy aromas, while the malt provides a certain sweetness.

Some strong blond beers also have a dry finish and noticeable bitterness, helping to balance their strength.

Duvel is one of the best-known examples of this Belgian brewing tradition. Other examples include Omer Traditional Blond and Victoria Blond.

Belgian Dubbel

Dubbel is a Belgian beer that is generally dark amber to deep brown, richer and more malt-forward than a classic blond beer.

It often features aromas and flavours of caramel, dark or dried fruit and lightly roasted malt. Belgian fermentation can also contribute fruity and spicy notes.

Dubbel is historically closely associated with Trappist and Abbey brewing traditions, but the style is now produced by many different breweries.

Westmalle Dubbel is one of the most important historic examples of the style.

Belgian Tripel

Tripel is a strong Belgian beer, generally blond or golden in colour, with lively carbonation and a pronounced aromatic character.

Despite its pale appearance, a Tripel can have a high alcohol content. The yeast used in Belgian brewing can contribute fruity and spicy aromas, while the malt character generally remains relatively light.

A Tripel is often dry on the finish, helping it retain a refreshing character despite its strength.

Westmalle Tripel is one of the most iconic examples of the style and played an important role in its modern development. Tripel Karmeliet is another well-known Belgian example.

The word “Tripel” does not mean that the beer is fermented three times or that three times more ingredients are used. It is primarily a traditional name used for a family of strong Belgian beers.

Belgian Strong Dark Beers and Quadrupel

Strong dark Belgian beers are among the richest and most powerful beers in the Belgian brewing tradition.

They are generally dark in colour, with aromas that can suggest dark fruit, dried fruit, caramel and malt, together with warming notes associated with their alcohol content.

The term “Quadrupel” is now used for some very strong beers, particularly within Trappist and Abbey traditions, but it is also used by breweries that are not Trappist breweries.

These beers are generally intended to be enjoyed slowly, allowing their rich aromas and flavours to develop on the palate.

Belgian Pils

Belgian pils beers are light, crisp and refreshing lagers. They are generally pale to golden in colour, with a clean taste and a refreshing bitterness.

Pils is a bottom-fermented beer style that is widely brewed in Belgium as well as in many other countries. It is therefore not an exclusively Belgian style.

In Belgium, however, pils has become an important part of the country's beer culture and is among the beers most widely consumed. Compared with many Belgian ales, pils generally has a cleaner and more neutral profile, with fewer fruity or spicy aromas from fermentation.

Belgian breweries have developed their own interpretations of this international beer style, making pils an important part of the Belgian beer landscape.

Examples include Stella Artois, Jupiler and Maes.

Belgian Witbier

Belgian Witbier is a pale, cloudy wheat beer traditionally brewed with a significant proportion of unmalted wheat and pale barley malt.

It is a top-fermented beer, generally light to moderate in alcohol, known for its lively carbonation, refreshing character and dry finish.

Traditional Witbier recipes commonly use coriander and orange peel, which contribute significantly to the beer's aromatic profile. The resulting aromas can suggest orange, lemon and other citrus notes, accompanied by spicy, herbal or slightly peppery characteristics.

Witbier is generally low in bitterness and highly refreshing. Its texture can be slightly soft or creamy despite its dry finish.

Hoegaarden White is one of the best-known examples of the style.

Belgian Fruit Beers

Fruit beers occupy an important place in Belgian brewing tradition. They combine a beer base with fruits such as cherries, raspberries, peaches, apricots or other fruits, creating very different profiles depending on the beer used and the way the fruit is incorporated.

Some Belgian fruit beers come from the lambic tradition, with spontaneous fermentation and characteristic acidity. Kriek, made with cherries, and Framboise, made with raspberries, are traditional examples. Other fruit beers use different beer bases and can be sweeter, softer or less acidic.

It is therefore important not to consider every Belgian fruit beer to be a lambic.

In a well-balanced fruit beer, the fruit complements the beer rather than completely masking its character. Depending on the recipe, fruit can contribute aroma, acidity, colour and sweetness. The result can range from a light and refreshing beer to a more complex and tart beer.

Belgian brewing is particularly well known for fruit lambics, but the country's fruit beer tradition is broader than lambic alone.

Belgian Kriek

Kriek is one of Belgium's best-known fruit beers and is traditionally associated with the lambic tradition. The word Kriek refers to cherry in Dutch, and traditional Kriek is made with sour cherries added to lambic.

The cherries contribute colour, fruit aromas, acidity and fermentable sugars. In a traditional preparation, the fruit undergoes fermentation with the microorganisms already present in the lambic. The result can be a highly complex beer in which the character of the cherries combines with the dry, acidic and slightly wild character of lambic.

Traditional Kriek is therefore very different from simply adding cherry flavouring to a conventional beer. There are also many modern interpretations of Kriek, with significant differences in sweetness, acidity and production methods.

Explore our Belgian Kriek and fruit beer collection to discover fruity Belgian beers, including cherry-based specialties.

Why the Brussels Region Matters to Kriek

Traditional lambic production is strongly associated with the Pajottenland and the Senne Valley, southwest and west of Brussels.

The environment of this region is particularly important because spontaneous fermentation depends on a complex community of yeasts and bacteria. Scientific research has documented the succession of different microorganisms during lambic fermentation, while the traditional brewing heritage of the region has long been associated with the local environment.

It is therefore more accurate to speak of a local microbial environment than of a single microorganism responsible for lambic. The character of traditional lambic results from the interaction between microorganisms, raw materials, brewing practices, wooden barrels and maturation.

There is another regional connection that is even more directly linked to Kriek: the Schaarbeekse kriek, a traditional sour cherry associated with Schaerbeek and the surrounding region.

These small sour cherries were historically used by lambic producers to make traditional Kriek. They are known for their small size, strongly coloured juice and distinctive sweet-and-sour character.

The cultivation of Schaarbeekse krieken declined considerably during the twentieth century, partly because harvesting these small cherries was labour-intensive. Today, local producers, organisations and brewers are involved in initiatives to preserve or revive this part of the region's agricultural and brewing heritage.

The story of Kriek is therefore not simply the story of a cherry-flavoured beer. It is closely connected to Brussels, the Senne Valley, the Pajottenland, spontaneous lambic fermentation and the history of the cherries of Schaerbeek.

This relationship between a territory, its microorganisms, its brewing traditions and its agricultural products makes Kriek one of the most distinctive expressions of Belgian brewing tradition.

Belgian Lambic

Lambic is one of the most distinctive beers in the Belgian brewing tradition. It is traditionally associated with the area around Brussels, particularly the Pajottenland and the Senne Valley, where lambic brewing has developed over centuries.

What makes lambic different from most other beers is its method of fermentation. Rather than adding a specific cultivated yeast strain to start fermentation, traditionally brewed lambic relies on spontaneous fermentation.

After brewing, the hot wort is transferred into a shallow, open vessel called a coolship, where it cools naturally and comes into contact with microorganisms present in the surrounding environment.

The microbiology of lambic is complex. Different yeasts and bacteria become involved at different stages of fermentation and maturation, contributing to the beer's characteristic acidity, dryness and complexity.

Traditionally, lambic is brewed with barley malt and a significant proportion of unmalted wheat. Aged hops are generally used rather than fresh aromatic hops. Their role is primarily related to preservation rather than providing pronounced bitterness or hop aroma.

Lambic is also traditionally matured in wooden barrels, where it can evolve over an extended period. Young lambic can be quite sharp and acidic, while longer maturation can produce a more complex character, with fruity, earthy, woody and sometimes wild notes.

Traditional lambic is generally still or only lightly carbonated. It is also the foundation for several of Belgium's best-known traditional beers.

Explore our Belgian Lambic beer collection and discover one of Belgium’s most distinctive traditional beers.

By blending lambics of different ages, producers can create Gueuze. By fermenting lambic with fruit, they can produce beers such as Kriek, made with cherries, or Framboise, made with raspberries.

Belgian Gueuze

Gueuze is one of the most characteristic beers of the Belgian brewing tradition. It belongs to the lambic family and is traditionally associated with the area around Brussels, the Senne Valley and the Pajottenland.

Explore our Belgian Gueuze beer collection and discover the distinctive character of this traditional Belgian beer.

Traditional Oude Gueuze is made by blending lambics of different ages. The blend then undergoes a second fermentation in the bottle, where it develops its characteristic carbonation.

Gueuze is generally golden in colour, highly effervescent and dry, with a pronounced but balanced acidity. Its aroma and flavour can combine fruity, citrusy, cereal-like, hay-like and woody notes with more complex wild characteristics resulting from its fermentation and maturation.

Traditional Gueuze generally has very little bitterness. Its character comes primarily from fermentation, maturation and the blending of lambics rather than from hop bitterness.

Traditional Gueuzes are often sold under names such as Oude Gueuze, reflecting a traditional approach to the style.

Gueuze is therefore very different from a conventional blond beer. Its character comes less from hops or a standard brewing yeast and much more from spontaneous fermentation, the age of the lambics used and their blending.

Examples include Oude Gueuze Boon, 3 Fonteinen Oude Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze and Lindemans Gueuze Cuvée René.

Belgian Trappist Beers

Belgium holds a special place in the history of Trappist beer. Today, five Belgian abbeys produce beers carrying the official “Authentic Trappist Product” (ATP) label: Chimay, Orval, Rochefort, Westmalle and Westvleteren.

A Trappist beer is not simply a beer made according to a particular recipe or inspired by an old monastic tradition. The term Trappist® is linked to a Trappist monastic community and to specific criteria established by the International Trappist Association. The product must, among other requirements, be produced under the responsibility of the monastic community, while the income contributes to the community's needs and to charitable or social projects.

The five Belgian Trappist beers

Chimay — Scourmont Abbey

Scourmont Abbey is located near Chimay, in the south of Belgium, in the province of Hainaut. The monks have been producing beer and cheese there for more than a century. Chimay has become one of the world's best-known Trappist beer names.

Orval — Orval Abbey

Orval Abbey is located in Villers-devant-Orval, in the heart of Gaume, in the southern part of Luxembourg province, close to the French border. The abbey brewery produces Orval, a Trappist beer particularly recognizable for its distinctive character and its evolution in the bottle.

Rochefort — Notre-Dame de Saint-Remy Abbey

Notre-Dame de Saint-Remy Abbey is located in Rochefort, in the province of Namur, in a wooded area of southern Belgium. The abbey brewery produces Rochefort Trappist beers. Brewing remains an important source of income for the abbey.

Westmalle — Our Lady of the Sacred Heart Abbey

Westmalle Abbey is located in Westmalle, in the province of Antwerp, in the Campine region. It is known for its Westmalle Trappist beers and for the important role it has played in the history of several Belgian Trappist communities.

Westvleteren — Saint-Sixtus Abbey

Saint-Sixtus Abbey is located in Westvleteren, in West Flanders. Westvleteren beers are brewed by the monks of the abbey and carry the Authentic Trappist Product label. They are closely associated with the identity of this monastic community and its particular way of producing beer.

Why are there so few Trappist beers?

The limited number of Trappist beers is not simply a classification for beers with a monastic image. The label depends on specific criteria and on the effective responsibility of a Trappist monastic community.

This is why a beer can have a monastic image, be produced by an abbey brewery or be described as an “Abbey beer” without being a Trappist® beer.

This distinction is particularly important in Belgium, where Trappist beer and Abbey beer refer to two different concepts.

Explore our collection of Belgian Trappist beers and discover the distinctive brewing traditions of Belgium’s Trappist abbeys.

What about Achel?

Achel deserves a particular clarification because it was for many years one of Belgium's recognized Trappist beers. It should no longer be counted among the five Belgian Trappist beers currently recognized.

After the departure of the last monks from Achel Abbey and the end of the Trappist community's presence there, the right to use the Authentic Trappist Product label came to an end. The International Trappist Association also states that the “Trappist” designation can no longer be used following the change in ownership of the abbey.

For an article about current Trappist beers, it is therefore more accurate to list Chimay, Orval, Rochefort, Westmalle and Westvleteren.

These five represent very different expressions of Belgian brewing tradition, while sharing a monastic origin and a production framework that distinguishes them from the many other beers known as Abbey beers.

Belgian Abbey Beers

After Trappist beers, Belgian Abbey beers form another important part of Belgium's brewing tradition. They represent a broad and diverse family of beers, with different histories, brewing traditions and connections to abbeys throughout the country.

The term Belgian Abbey Beer does not describe one specific beer style or recipe. Instead, it refers to beers with a historical or current connection to an abbey, under specific conditions. Some are still brewed in an abbey setting, while others are produced by modern breweries in cooperation with an abbey, foundation or organization connected to the historic abbey.

Explore our collection of Belgian Abbey beers and discover the diversity of Belgium’s abbey brewing traditions.

This explains the great diversity found among Belgian Abbey beers. The category includes blonde beers, dark beers, dubbel-style beers, strong blond beers, tripels and other Belgian specialties.

A brewing tradition rooted in Belgian history

Abbeys played an important role in the history of Belgian brewing. Religious communities brewed beer for their own consumption, but brewing could also provide an important source of income for the community and help support charitable activities.

Over the centuries, wars, political changes and the disappearance or transformation of monastic communities changed this tradition considerably. Nevertheless, many historic abbey names have survived through Belgian beer.

Today, some beers maintain a very direct connection with an existing abbey, while others continue an older monastic brewing tradition through a modern brewery working with the abbey or the organization representing its heritage.

This connection between history and modern brewing is one of the distinctive features of Belgian Abbey beers.

A wide variety of Belgian beers

There is no single flavor profile that defines all Belgian Abbey beers.

Blonde Abbey beers can be fresh, fruity and relatively light, while stronger versions often develop aromas of ripe fruit, spices and Belgian yeast. Dark and dubbel-style beers can show richer notes of caramel, toasted malt, dried fruit and dark fruit.

Tripels and other strong Abbey beers may combine a relatively light or golden color with a higher alcohol content, lively carbonation and fruity or spicy fermentation aromas.

In other words, Belgian Abbey beer is not one particular style. It is a broad family that brings together many different expressions of Belgian brewing tradition.

Some of the best-known Belgian Abbey beers

Belgium is home to a remarkable number of recognized Abbey beers. Among the best-known internationally are Leffe, Affligem and Grimbergen, which have helped introduce Belgian Abbey beer to drinkers around the world.

But the tradition goes much further.

The current list of recognized Belgian Abbey beers includes Abbaye d'Aulne, Abbaye de Forest, Abbaye Saint Martin, Dendermonde, Achelse Kluis, Affligem, Averbode, Bornem, Ename, Floreffe, Grimbergen, Herkenrode, Keizersberg, La Cambre, La Ramée, Leffe, Maredsous, Paix Dieu, Postel, Prieuré de Beaufays, Saint-Feuillien, St. Idesbald, Steenbrugge, Tongerlo and Val-Dieu.

Together, these beers illustrate the extraordinary geographical and historical diversity of the Belgian Abbey beer tradition.

Abbey beers from across Belgium

Belgian Abbey beers are found in both Flanders and Wallonia.

In Flanders, names such as Tongerlo, Postel, Averbode, Bornem, Ename, Steenbrugge, Herkenrode, Keizersberg and Dendermonde reflect the importance of abbeys in the region's history.

Wallonia has its own strong Abbey beer tradition, with names such as Val-Dieu, Floreffe, Saint-Feuillien, Abbaye d'Aulne, La Ramée and Prieuré de Beaufays.

Brussels and the surrounding area also have a long monastic heritage, represented today by names such as La Cambre and Abbaye de Forest.

This geographical diversity is part of what makes Belgian Abbey beer so interesting. Different regions, breweries and historical abbeys have produced very different beers while sharing a common connection to Belgium's monastic heritage.

Abbey beers and the Trappist tradition

One of the most important distinctions for anyone discovering Belgian beer is the difference between an Abbey beer and a Trappist beer.

Trappist beers are subject to specific criteria established by the International Trappist Association. The Authentic Trappist Product label requires, among other conditions, that production takes place in the immediate surroundings of the abbey, under the supervision of the monastic community, with the income supporting the community and charitable or development projects.

The Belgian Abbey beer system is broader. A recognized Belgian Abbey beer can have a historical connection to an abbey and be produced under an arrangement involving the abbey, its foundation or a brewery, without being a Trappist beer.

This is why Chimay, Orval, Rochefort, Westmalle and Westvleteren belong to the Belgian Trappist tradition, while Leffe, Affligem, Grimbergen, Val-Dieu, Maredsous, Tongerlo, Averbode, Floreffe, Saint-Feuillien and many others belong to the wider world of Belgian Abbey beers.

The two traditions are closely connected to Belgium's brewing heritage, but they are not the same category.

Abbey beers that continue a living tradition

The connection between Belgian Abbey beers and their historic abbeys can take different forms.

Val-Dieu, for example, remains particularly closely connected to its historic setting in the Pays de Herve. The Brasserie de l'Abbaye du Val-Dieu continues to brew at the abbey site in Aubel, where visitors can discover both the abbey and the brewery.

Other Abbey beers maintain their connection with an abbey through historical heritage, collaboration or licensing arrangements. This allows the names and traditions of Belgian abbeys to continue while being brought to modern beer drinkers in Belgium and around the world.

The result is not a single standardized type of beer, but a large collection of Belgian beers with different recipes, colors, strengths and personalities.

More than just a name

For beer lovers, Belgian Abbey beers offer an opportunity to explore much more than a few famous international brands.

Beyond Leffe, Affligem and Grimbergen, names such as Maredsous, Val-Dieu, Saint-Feuillien, Tongerlo, Averbode, Floreffe, Postel, Paix Dieu, Herkenrode, Ename, Bornem, La Ramée, Abbaye d'Aulne and Steenbrugge show how broad the Belgian tradition really is.

Some are widely distributed internationally, while others remain much more closely associated with their region.

Exploring Belgian Abbey beers therefore means discovering different parts of Belgium's history, geography and brewing culture — from famous abbeys known around the world to smaller regional traditions that have their own distinctive character.

Together, they form one of the most recognizable and varied parts of Belgian beer culture.

Belgian Christmas Beers

Christmas beers hold a special place in Belgian brewing tradition. They appear each year as the festive season approaches and are specially intended for the Christmas and year-end period.

But unlike Pils, Tripel or Witbier, Christmas beer is not a beer style defined by a specific recipe. It is better understood as a seasonal category, in which each brewery can offer its own interpretation.

A Christmas beer is not necessarily brewed at Christmas

The name can be misleading. A Christmas beer is primarily a beer prepared to be sold and enjoyed during the festive season; this does not mean that it is brewed in December.

Some beers require several weeks or even several months before they are ready. Gouden Carolus Christmas, for example, is brewed as early as August by Het Anker brewery and then rests for several months to reach its optimal balance. It is subsequently released for the year-end season.

The Bush de Noël from Brasserie Dubuisson is also produced in limited quantities for the year-end festive season, while Val-Dieu Noël is brewed during a limited period toward the end of the year. Production schedules can therefore vary considerably from one brewery to another.

What do Belgian Christmas beers taste like?

There is no mandatory flavor profile, but certain characteristics appear frequently.

Belgian Christmas beers are often stronger and richer than everyday beers. Many have an amber, copper, red or brown color and develop aromas of caramel, malt, ripe or dried fruit and sometimes spices.

Spices, however, are far from mandatory. Some Christmas beers use several spices, while others rely mainly on the malts, hops, yeast and sugars used during brewing.

This freedom explains the great diversity within the category. A Christmas beer can be rich and warming, fruity and malty, strongly hopped or particularly spicy.

Christmas beers are often high in alcohol

Many Belgian Christmas beers are relatively powerful sipping beers.

St.Bernardus Christmas Ale, for example, is a 10% dark beer in the Quadrupel style, with spicy aromas and notes of anise, caramel, chestnut, chocolate and candied fruit.

Bush de Noël from Dubuisson is 12% ABV. It is brewed using, among other ingredients, caramel malt and has a dark amber color with notes of dried fruit and caramel.

But alcohol strength should not be considered a rule. Quintine Noël from Brasserie des Légendes is 7.8% ABV and is characterized in particular by its pronounced hop character, red-amber color and dry, lively finish.

A wide variety of Belgian Christmas beers

This diversity can be seen among the many Christmas beers produced in Belgium.

Well-known Belgian Christmas beers include:

Gouden Carolus Christmas – a strong, ruby-red beer, rich and spicy, at 10% ABV;
Bush de Noël – a strong amber Christmas beer from Brasserie Dubuisson, at 12% ABV;
St.Bernardus Christmas Ale – a dark Quadrupel-style beer at 10% ABV;
Val-Dieu Noël – an amber beer at 7% ABV, with notes of malt, caramel, dried fruit and spices;
Quintine Noël – a red-amber beer at 7.8% ABV, characterized in particular by its hop profile;
Père Noël – a Christmas beer from De Ranke brewery, with a profile quite different from dark, very sweet Christmas beers.

These examples show that there is no single way to brew a Christmas beer in Belgium. Some are dark and powerful, others are more amber and hop-forward, and their recipes can be very different.

A seasonal tradition rather than a strict style

Christmas beer particularly illustrates one characteristic of Belgian beer: brewers do not always seek to fit their beers into rigid definitions.

A beer sold as a Christmas beer can therefore be built around a strong, malty beer, a spiced recipe, a more hop-forward profile or a completely different interpretation.

What brings these beers together is primarily their seasonal identity and association with the festive period.

For this reason, Christmas beers are less a precise brewing style than a tradition that allows Belgian breweries to create original beers for winter and the celebrations at the end of the year.

Belgian Saison

Saison is one of the beer styles most closely associated with the brewing tradition of Wallonia. Originally, it was brewed on farms in French-speaking Belgium as a provision beer intended to be consumed during the agricultural working season.

Today, Saison is enjoyed far beyond its region of origin. It remains recognizable for its dry, refreshing, highly carbonated character, often with fruity and spicy notes.

A beer born on Walloon farms

Originally, Saison was prepared for farm workers during the working months. It was generally brewed during the colder part of the year and then stored until the agricultural work resumed.

Before modern refrigeration, the beer had to remain suitable for storage for several months while still being light and refreshing enough to be enjoyed during long working days. Traditional versions were therefore generally lower in alcohol than some modern Saisons.

Over time, the style evolved. Modern Saisons can have very different alcohol levels and flavor profiles while retaining some of the style's characteristic features.

A dry and highly refreshing beer

Saison is particularly known for its highly attenuated fermentation, which generally leaves very little residual sugar in the beer. The result is a distinctly dry finish.

It is also highly carbonated, which contributes to its lively and refreshing character.

Aromatically, Saisons often show fruity notes reminiscent of citrus or other fruit, together with spicy or peppery characteristics that can come from the yeast. Hops can also contribute floral, herbal, earthy or spicy notes.

Spices are not mandatory

Saison is sometimes automatically associated with spices. However, they are not a requirement of the style.

Some recipes use spices or herbs to add complexity, while others obtain much of their spicy character naturally from the yeast and hops.

The balance between fruitiness, spiciness, bitterness, acidity and dryness can therefore vary considerably from one Saison to another.

A diverse range of Saisons

There is no single Saison recipe. Classic versions are generally pale to golden or slightly orange, but darker Saisons also exist.

Alcohol strength can vary as well. The BJCP guidelines distinguish lighter versions, standard-strength Saisons and stronger versions that can reach around 9.5% ABV.

This diversity allows brewers to preserve the spirit of the style while developing their own interpretation.

A Belgian tradition that became international

Saison remains deeply connected to its Walloon origins, but it is now brewed and enjoyed in many countries.

Its international popularity has not erased its essential characteristics: a generally very dry, highly carbonated and refreshing beer, with fruity and spicy character and often noticeable bitterness.

Saison is therefore an excellent example of how a regional Belgian brewing tradition has expanded beyond its original territory to become an internationally recognized beer style.

Flemish Red Ales

Flemish Red Ales are among the most distinctive expressions of Belgian brewing tradition. Originating mainly in West Flanders, they are recognized by their red to reddish-brown color, fruity character and often pronounced acidity.

Their profile can be surprising when first discovered: some have a complexity and mouthfeel that can recall red wine, with fruity, tart and sometimes woody notes.

Explore our Flemish Red and Brown Beer collection and discover the traditional red and brown beers of Flanders.

A West Flemish tradition

Flemish Red Ale is deeply connected to the brewing tradition of West Flanders. Its identity has developed in particular around extended maturation and, for some beers, the blending of beers of different ages.

Some beers may be aged for a long period in large wooden vessels known as foeders. This maturation contributes to the development of complexity, acidity and some of the characteristic aromas of the style.

Blending younger beer with older beer can also be used to achieve a particular balance between freshness, fruitiness, acidity and complexity. These methods are particularly associated with the tradition of West Flemish red ales.

A red beer with a fruity character

As its name suggests, Flemish Red Ale generally has a deep red, burgundy or reddish-brown color.

The fruity character is often prominent. It can include impressions of black cherry, plum, orange or red berries. Depending on the beer and its maturation, notes of vanilla, chocolate or pepper may also appear.

Acidity is another important characteristic. It can range from moderate to quite pronounced, but a strong vinegar-like impression is not the goal of a balanced Flemish Red Ale.

The combination of fruitiness, acidity and, in some beers, tannins from the wood can create a dry and slightly astringent finish, reminiscent in some respects of a mature red wine.

A beer in which time plays an important role

Maturation can play an essential role in the production of some Flemish Red Ales.

Aging in wood allows the beer to gradually develop greater complexity. Depending on the recipe and brewing method, the brewer may then blend different beers to achieve the desired profile.

This approach helps explain why beers within the same tradition can offer very different levels of complexity: a younger and more accessible beer can be quite different from a version that has undergone much longer maturation.

Some examples of Flemish Red Ales

Among the beers that represent this tradition, Rodenbach Classic, Rodenbach Grand Cru, Rodenbach Vintage and Rodenbach Alexander offer different expressions of the Flemish Red Ale tradition.

Duchesse de Bourgogne is another well-known Belgian beer associated with this family of beers.

These beers show how the same tradition can produce different profiles. Rodenbach Classic is described as a fruity and refreshing Flemish Red Ale, while Grand Cru offers greater complexity and length. Vintage, meanwhile, benefits from extended maturation in a selected foeder.

Different from Oud Bruin

Flemish Red Ales and Oud Bruin are sometimes grouped together because both belong to the tradition of tart Flemish beers. They are nevertheless not identical.

Flemish Red Ale generally places greater emphasis on fruitiness, acidity and characteristics reminiscent of red wine, while Oud Bruin tends to emphasize malt, caramel and dark-fruit flavors.

This distinction helps illustrate the richness of traditional Flemish brewing: two related families with a shared history can offer very different drinking experiences.

One of Belgium's great brewing specialties

Flemish Red Ales represent a particularly distinctive tradition within Belgian brewing. Their deep color, fruitiness, acidity and, in some cases, extended maturation in wood clearly distinguish them from the blond and strong beers for which Belgium is also famous.

Above all, they show that a Belgian beer can be built around time, maturation and the balance between malt, fruit, acidity and wood, rather than simply around alcohol strength or bitterness.

For anyone wanting to discover another side of Belgian beer, Flemish Red Ales offer a particularly distinctive experience.

Oud Bruin – Flemish Brown Ales

Oud Bruin is a Belgian brown beer particularly associated with the brewing tradition of East Flanders. Its name literally means “old brown” in Dutch, an expression that reflects the importance of aging in the tradition of this style.

Unlike Flemish Red Ales, Oud Bruin places greater emphasis on malt, caramel, dark fruit and light roasted notes. Some acidity may be present, especially in aged versions, but it is generally more restrained than in a Flemish Red Ale.

A tradition from East Flanders

Oud Bruin has its roots in the eastern part of Flanders. Historically, these beers could be produced as beers intended to be stored and allowed to develop over time.

Aging can bring greater complexity and gradually develop fruity, tart and sometimes slightly oxidative notes. Some beers may also be blended from younger and older beers to achieve a particular balance between freshness, roundness and complexity.

The Oud Bruin tradition is particularly associated with breweries such as Liefmans, whose beers have become references for the style.

A brown beer dominated by malt and fruit

Oud Bruin generally ranges in color from reddish-brown to deep brown, with an ivory to light beige head.

On the nose and palate, malt plays an important role. Caramel, toffee, molasses or chocolate notes can be accompanied by dark or dried fruits such as raisins, plums, figs, dates or black cherries.

Some versions may also show subtle spicy notes. With age, a beer can develop nuances reminiscent of sherry or riper fruit.

Acidity, but different from a Flemish Red Ale

Acidity is part of the character of Oud Bruin, but it should not be confused with the acidity found in a Flemish Red Ale.

In an Oud Bruin, acidity may be light when the beer is young and become more noticeable with aging. It generally integrates with the beer's malty and fruity character, creating a balance between sweetness, fruit and acidity.

A strongly vinegary acidity is not sought in a well-balanced Oud Bruin.

Aging brings complexity

Time plays an important role in the Oud Bruin tradition. Aging can intensify fruit notes, develop more noticeable acidity and add depth to the malty profile.

Some beers may also be blended from beers of different ages. This practice allows the brewer to seek a precise balance between the characteristics of a younger beer and those of a beer that has developed further with age.

This is one reason why two Oud Bruin beers can have quite different profiles while belonging to the same tradition.

Oud Bruin and Flemish Red Ale: what is the difference?

These two families of beers are closely linked to the Flemish brewing tradition and can both show fruit, acidity and a certain influence from aging.

The main difference, however, lies in their balance.

Flemish Red Ale generally places greater emphasis on fruit, acidity and characteristics that can recall red wine. Oud Bruin gives more prominence to malt, with notes of caramel, toffee, chocolate and dark fruit.

This distinction helps explain why two Flemish beers, both brown or dark in color and slightly tart, can offer very different drinking experiences.

Some examples of Oud Bruin

Among the beers traditionally associated with this style are Liefmans Goudenband, Ichtegem Oud Bruin and VanderGhinste Roodbruin (Bellegems Bruin).

These beers show different expressions of the Flemish brown beer tradition, with profiles that can vary in terms of malt, fruit, acidity and aging.

Another side of Flemish brewing

Oud Bruin shows a different side of the Belgian brewing tradition. Here, complexity does not rely primarily on high alcohol content or strong bitterness, but on the combination of malt, fruit, acidity and time.

For those who enjoy complex, fruity and slightly tart brown beers, Oud Bruin offers a great way to discover another tradition deeply rooted in Flemish brewing heritage.

Belgian IPA – Belgian IPAs

Belgian IPA is a Belgian interpretation of a beer style that did not originate in Belgium. IPA has its roots in English and later American brewing traditions, but Belgian brewers gradually developed their own interpretations by combining the character of Belgian yeast with significant use of hops.

The result brings together two worlds: the bitterness and hop aromas characteristic of an IPA, along with the fruity and spicy notes that Belgian yeast can contribute.

A relatively modern category

Belgian IPA is a relatively recent category compared with Belgium's major brewing traditions. It developed in the early 21st century, as brewers experimented with new ways of using Belgian yeast and hops.

It is difficult, however, to assign a precise date to the birth of the style. Even before the term “Belgian IPA” became widely used, some Belgian breweries were already producing particularly hop-forward beers.

For example, De Ranke produces XX-Bitter, a 6% top-fermented blonde beer characterized by significant bitterness and a strong hop presence. The beer uses Brewers Gold and Hallertau Mittelfrüh hops. It is an interesting example of the evolution of Belgian beers toward strongly hopped profiles, even though it should not necessarily be considered a Belgian IPA in the strict sense.

At Viven, this development is particularly well documented. The brewery states that in 2007, Viven Imperial IPA was added to its range after several experimental brews focused on hop-forward beers. Viven also explains that at the time, the IPA style was still relatively little known on the European market.

Belgian IPA should therefore be seen as the result of an evolution and many experiments rather than as a style that appeared on one specific date.

Where Belgian yeast meets hops

In a Belgian IPA, hops play an important role. Depending on the varieties used, they can bring aromas of citrus, tropical fruit, stone fruit, flowers, herbs or resin.

But fermentation also plays an essential role.

Belgian yeast can contribute fruity and spicy aromas, with notes that may suggest pear, citrus or ripe fruit, as well as spicy or peppery nuances.

The combination of these fermentation aromas with those of the hops gives Belgian IPA a personality that differs from an IPA made with a much more neutral yeast.

A dry and strongly hopped beer

Belgian IPA is generally a dry to semi-dry beer with medium to high carbonation.

Bitterness can be pronounced, and hop aromas can remain on the palate for a long time. Despite this intensity, a well-balanced Belgian IPA does not necessarily need to feel harsh or unpleasantly bitter.

The body is generally light to medium, allowing the bitterness and hop aromas to remain clearly noticeable.

The alcohol content can also be relatively high, with some versions reaching levels comparable to those of strong Belgian blond beers.

A meeting with Tripel

The comparison with Tripel is particularly interesting.

Some Belgian IPAs have a pale color, high carbonation, expressive fermentation and a dry finish that can recall a Tripel.

The main difference, however, comes from the hops. A Belgian IPA generally gives much more importance to bitterness and hop aromas.

The same beer can therefore combine fruity and spicy notes from the yeast with citrus, tropical fruit, floral or herbal notes from the hops.

Very different interpretations

There is no single way to brew a Belgian IPA.

Some versions emphasize modern hops with citrus and tropical fruit aromas. Others use European varieties that bring more floral, herbal or spicy notes.

The choice of yeast can also considerably change the final result. A highly expressive Belgian yeast can emphasize fruity and spicy notes, while a more restrained fermentation will leave more room for the character of the hops.

The final result therefore depends greatly on the balance sought between yeast, hops, alcohol, bitterness and dryness.

Some examples of Belgian IPA

Viven Imperial IPA is a particularly interesting example of a modern Belgian IPA. Viven describes it as an 8% Belgian amber IPA combining American West Coast influence with Flemish brewing expertise.

Chouffe IPA, formerly known as Houblon Chouffe, is another emblematic example. Brasserie d’Achouffe states that Houblon Chouffe, launched in 2006, was its very first Belgian IPA. The beer was renamed Chouffe IPA in 2025.

These two beers show that the style can take different directions: an amber Belgian IPA strongly influenced by the West Coast tradition in the case of Viven, or a strong and highly hopped Belgian beer in the case of Chouffe IPA.

An evolution of the Belgian tradition

Belgian IPA shows how Belgian beer continues to evolve.

It does not replace major historical traditions such as spontaneously fermented beers, Saisons or Abbey beers. Instead, it illustrates how Belgian brewers can experiment with ingredients and styles originating from other brewing traditions.

By combining the aromatic characteristics of Belgian yeast with significant use of hops, brewers have created beers that are neither simply classic IPAs nor simply Belgian blond beers with more bitterness.

For beer lovers who appreciate both the fruity and spicy character of Belgian beers and the aromatic intensity of hops, Belgian IPAs offer an interesting meeting point between Belgian tradition and modern hop culture.

Belgian Speciale – Belgian Speciale Ale

Belgian Speciale is one of the beers that best represents the evolution of Belgian brewing traditions in the early 20th century. Amber in color, smooth and malty, and generally moderate in alcohol, it offers a very different profile from the strong Belgian blond beers that later became famous around the world.

A beer born in the early 20th century

The history of Belgian Speciale is closely linked to an important period of change in Belgian brewing.

In the early 1900s, imported beers, particularly German and Czech lagers as well as British ales, were becoming increasingly popular in Belgium. Belgian brewers began looking for ways to create local beers that could compete with these new rivals.

In 1904, the Union of Belgian Brewers organized a competition to encourage the creation of a Belgian top-fermented beer that could compete with these foreign beers. The result was presented at the 1905 World's Fair in Liège. One of the first beers to emerge from this initiative was Belge de Faleau, brewed by the Binard Brewery in Châtelineau.

The style then developed in different Belgian breweries over the following years. The names used at the time could vary, including “Bière Belge,” “Belge,” “Spéciale Belge,” “Speciale” and “Ale.”

An amber top-fermented beer

Belgian Speciale is a top-fermented beer, generally recognizable by its amber color.

Malt plays an important role in its profile. It can bring notes of grain, bread, biscuit, caramel or lightly toasted malt.

Fermentation generally contributes fruity notes, while hops remain present with moderate bitterness. The result is a balanced, malty and relatively easy-drinking beer.

Belgian Speciale is therefore neither a particularly strong beer nor one dominated by hops. Its appeal lies instead in the balance between malt, fermentation character and enough bitterness to provide freshness.

An approachable beer with plenty of character

With an alcohol content generally around 5%, Belgian Speciale is designed to be easy to drink while still retaining genuine brewing character.

Aromas can suggest malt, caramel, biscuit and grain, accompanied by fruity notes from fermentation. Depending on the recipe, hops can also contribute herbal, floral or slightly spicy nuances.

On the palate, it is generally smooth, with enough carbonation to provide freshness. The finish can be slightly dry and bitter, but the bitterness normally remains balanced by the malty character.

De Koninck and Palm: two Belgian classics

De Koninck, also known as Bolleke, is one of the most emblematic examples of Belgian Speciale. The De Koninck brewery officially classifies it in this style. At 5.2% alcohol, it has an amber color and a slightly malty, lightly hopped profile with a touch of caramel. Bolleke has also become one of the symbols of the city of Antwerp since 1952.

Palm is another classic example of Belgian Speciale. Brewing and official Flemish sources list it alongside De Koninck among the best-known representatives of the style.

A tradition that continues today

Belgian Speciale declined over the decades, particularly as blond beers and other modern styles became increasingly popular. Several historic Belgian Speciale beers disappeared, but a number of iconic examples have preserved the tradition.

In 2020, the Flemish agricultural and fisheries marketing organization listed Palm, Bolleke, Special De Ryck and Tonneke among four Belgian Speciale beers recognized as traditional regional products.

Tonneke, brewed by Contreras Brewery, is still produced today. The brewery states that it was launched in 1925 and has been recognized as a traditional regional product in the “Spéciale Belge” category since 2008.

A beer different from Belgium's stronger beers

Belgian Speciale is clearly different from strong blond beers such as Belgian Strong Blond or Tripel.

It generally contains less alcohol and has a more restrained, malt-focused profile. Belgian yeast still plays a role, but without necessarily producing the intense fruity and spicy character found in some stronger Belgian beers.

It is also different from Flemish Red Ales and Oud Bruin. These beers can develop acidity and maturation-related characteristics that are not among the defining features of Belgian Speciale.

A true Belgian tradition

Belgian Speciale is a reminder that Belgian beer is not limited to Trappist beers, Abbey beers, Tripels or spontaneously fermented beers.

With its amber color, malty character, fruity notes and moderate alcohol content, it represents another side of Belgian brewing culture: a beer originally developed in response to competition from foreign beers, but which gradually became a genuine Belgian tradition.

Today, beers such as De Koninck, Palm and Tonneke continue to offer a way to discover this family of amber beers that forms an important part of Belgian brewing history.

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