·Belgian White
(Wit) "It is the orange taste and the sweet/dry spiciness that distinguishes the "white" beers of Belgium writes the Beer Hunter", Michael Jackson. The best are emit the aroma of Cyracao orange peel, coriander and other spices augmenting the hops. These flavors work well with the use of unmalted wheat to make these beers. These beers are often bottle conditioned with sediment found in the bottle. As such most can take two to three months aging in a cool, dark place during which the hop will recede and the orange flavors will be enhanced. They typically have a full yellow-white color, with a pale, dense head. The style is further characterized by the use of noble-type hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and low fruity ester content. Belgian Whites originated in a wheat growing region of Belgium and the spices may have derived from this area's affiliation with the Netherlands when many spice islands were colonized centuries ago.
Classic Producers
Hoegaarden (Brouwerji De Kluis, Belgium)
Award Winning American Beers
Wit (Thomas Kemper), Celis White (Celis Brewery)
Complementary Foods
Light dessert cakes, sorbet, fruit salad, soufflés, Spanish omelet, huevos rancheros, mussles
Original Gravity (°Plato): 1.044- 1.050 (11 - 12.5 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.006 - 1.010 (1.5 - 2.5 °Plato)
Alcohol by weight (volume): 3.8 - 4.4% (4.8 - 5.2%)
Bitterness (IBU) (15 - 25)
Color SRM (EBC): 2 - 4 (5 - 10 EBC)
·Belgian Lambic
Includes unflavored, Gueeze and fuit flavored Lambics which are describerd below. Unflavored Lambic One of the most complex produced styles in the world. Unblended lambics are an ancient beer style utilizing wild yeasts and other micro-organisms. Most products available are a blend from multiple batches of lambics, each with different characteristics due to the wild nature of these brews. Often young samples with higher residual sugars are blended with older, more seasoned examples.
The term Lambic is really representative of the Zenne Valley produced products in Belgium. Although others have attempted to mimic this style, none have achieved the complexity of the products from this region. It is probably due to the unique characteristics of the microbiology of the region which are relied upon for the spontaneous fermentations associated with this style. During fermentation Lambics are left in open vats exposed to the air and the wild micro-organisms that ride its currents. As wheat grows in the area, it was utilized in brewing.
Lambics are made with malted barley and unmalted wheat in the mash. Lambics are hopped in a unique manner too using old hops to avoid the assertive bitterness when using large amounts as a preservative. Lambics often spend 3 years or more undergoing chemical reactions in the barrel. They are the only style left which is typically aged in wooden barrels. Unblended natural fermented Lambic is intensely estery, sour and acetic flavored. These hazy beers are low in carbonation and are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied.
Classic Producers
Boon (Brouweij Frank Boon, Belgium), Cantillon (Brasserie Cantillon, Belgium), Girardin (Brouweij Girardin, Belgium)
Complementary Foods
Pickled, raw or smoked fish, ceviche, sharp cheeses.
Original Gravity (°Plato): 1.044- 1.056 (11 - 14 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.000 - 1.010 (0 - 2.5 °Plato)
Alcohol by weight (volume): 4 - 5% (5 - 6%)
Bitterness (IBU) (11 - 23)
Color SRM (EBC): 6 - 13 (15 - 33 EBC)
Gueuze
Just about every Lambic brewery produces at least one Gueuze. It is the product of the melding of a young Lambic containing residual sugars with a mature example which is more attenuated and complex in its interplay of microorganisms. Further fermentation and carbonation is the result. It may be that this style originated from attempts to give a flat Lambic more life in the cask. Because of the may variables that are considered when making any type of Lambic as well as the inherent variables of nature associated with the style, there are good and bad years for lambics. There are varied interpretations of this style depending on the artisan brewer. These unflavored blended and secondary fermented Lambic beers may be very dry or mildly sweet and are characterized by intensely fruity-estery, sour and acidic flavors. These pale beers are brewed with at least 30% unmalted wheat, malted barley, and stale, aged hops. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied.
Classic Producers
Caveau (Timmermans, Belgium), Lindemans (Lindemans, Belgium), De Neve (De Nev, Belgium)
Complementary Foods
Mussels, tripe, pigeon
Original Gravity (°Plato): 1.044- 1.056 (11 - 14 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.000 - 1.010 (0 - 2.5 °Plato)
Alcohol by weight (volume): 4 - 5% (5 - 6%)
Bitterness (IBU) (11 - 23)
Color SRM (EBC): 6 - 13 (15 - 33 EBC)
Belgian Fruit Lambic
These beers, also known by the names Framboise, Kriek, Peche, etc., are characterized by fruit flavors and aromas. The intense color reflects the choice of fruit. Sourness predominates the flavor profile. These flavored Lambic beers may be very dry or mildly sweet. Only fruit beers using a Lambic as their base are found in this category.
Complementary Foods
Raspberry vinegarette salad
Original Gravity (°Plato): 1.040- 1.072 (10 - 17.5 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.008 - 1.016 (2 - 4 °Plato)
Alcohol by weight (volume): 4 - 5.5% (5 - 7%)
Bitterness (IBU) (15 - 21)
Color SRM (EBC):
N/A (depends on the color of the fruit)
·Rousse
Developed in Quebec this unfamiliar style has characteristics in the range of a Brown, Scottish Ale and Belgian Abbey Ale. It should exhibit strong fruitiness that begins softly and ends in a flourish of floral or leafy hopping. As with Belgians, different brands often exhibit individual signiture of some sort in the character. Classic Example Rouse (Les Brasseurs du Nord, Quebec-Canada)
