Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Serious Beer: Belgium

No description
by

Nicole Coetzee

on 29 January 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Serious Beer: Belgium

"I recommend...bread, meat,
vegetables and beer."
-Sophocles' philosophy of a
moderate diet
Welcome to Belgium!
Mad chemists of the brewing world
Use of sugar and spices as adjuncts is common
Use of imported specialty grains and hops
Several styles of sour (acidic) beers
Raw wheat common
Trappist Beers from the 7 Monasteries
Abbey beers which imitate those
Trappists:
Branch of the Cistercians
Westmalle
Orval
Chimay
Westvleteren
Rochefort
Achel
Koningshoeven
White Beer
Wheat ale with some haze left giving it a white color
Also called Witbier or Biere Blanche
Flavoured with gruut consisting mainly of coriander, orange, bitter orange, and hops
Unmalted wheat is also common
Lactic sourness varies
Not suited to aging
Drink fresh

Examples:
Hoegaarden Wit, Celis White,
Wittekerke, Allagash White,
Ommegang Witte, Troubelette,
Unibroue Blanche de Chambly,
Hitachino Nest White Ale
Some sweetness hints of vanilla or honey
Tart spicy wheat and light grain
Zesty, citrusy orangey fruitiness
Background notes of coriander/pepper
Spice in balance with citrus fruit notes
History
400-year-old beer style Revived by Pierre Celis at Hoegaarden
aroma
Pale straw to very light gold in colour
Milky, whitish-yellow opacity from starch haze/yeast
Dense, white, moussy head with good retention
Appearance
Some sweetness hints of vanilla or honey
Zesty, orange-citrusy fruitiness
Dry or tart finish to a very light lactic-tasting sourness
Balanced spices with minimal to no hop flavour
Low to medium-low non persisting bitterness
Bitterness from orange pith should not be present
Flavours
Medium-light to medium
Unmalted wheat can add smoothness and light creaminess
High carbonation contributes to effervescent character
Body
Citrus flavours make it great with goat cheese
Salads
Seafood
Brunch
Food pairings
Blond Ale
Moderate-strength golden ale
Subtle Belgian complexity but clean slightly sweet flavour
Dry finish
Examples
Leffe Blond, Affligem Blond, La Trappe (Koningshoeven)
Blond, Grimbergen Blond, Val-Dieu Blond, Brugse Zot,
Troubadour Blond Ale
Recent beer developed to attract pilsner drinkers
History
Light earthy or spicy hop nose
Some malt sweetness
Perfumey or honey-like alcohol
Hints of lemon/orange
Aroma
Light to deep gold colour
Generally no haze
Dense, pillowy, white to off-white head
Belgian lace
Appearance
Light to moderate malt sweetness
Orange, lemon, spice
Finishing medium-dry to dry
Hints of alcohol and honey on finish
Medium hop bitterness to balance
Light hop flavour
Flavours
Medium-high to high carbonation
Medium body
Sometimes creamy
Body
Seafood
Spicy
Everything
Food pairings
Belgian Pale Ale
Easy-drinking session beer
Fruity with balanced malt notes
Hints of spice
Well balanced
Examples
De Koninck, Speciale Palm, Dobble Palm, Russian River
Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Avery
Karma, Eisenbahn Pale Ale, Ommegang Rare Vos,
Driftwood Ale
Roots back to the mid-1700s
Perfected after the Second World War
British influence on hops and yeast strains
History
Upfront toasty, biscuity malt notes
Moderate orange or pear fruit notes
Low floral or spicy hop aroma
Aroma
Amber to copper
Very clear
Creamy white head with often poor retention
Appearance
Upfront toasty, biscuity malt notes
Moderate orange or pear fruit notes
Little to no hop flavour
Touches of spice
Medium sweet to medium dry in finish
Drier versions have more hop flavour
Flavours
Medium to medium-light body
Restrained, if any alcohol
Medium carbonation
Body
Shellfish
Chicken
Spicy dishes
Food pairings
Dubbel
Dark reddish strong ale with malt & raisiny fruit notes
Trappist in origin but cloned at other abbeys
Sugar is often added to achieve 6-7.5%ABV
Traditionally bottle conditioned and capable of cellaring
Examples
Westmalle Dubbel, La Trappe Dubbel, Grimbergen Double,
Affligem Dubbel, Chimay Premiere (Red), New Belgium
Abbey Belgian Style Ale, Russian River Benediction, Lost
Abbey Lost and Found Abbey Ale
Originated in monasteries
Dates back to Middle Ages
Revived in the mid-1800s
Abbey of Westmalle in 1856
History
Rich malty sweetness
Chocolate, caramel, toast
Raisins, plums, dried cherries
Notes of banana or apple
Yeast/alcohol spice common - light clove spice, peppery,
rose-like, perfumy notes
Hop aroma not typical
Aroma
Dark amber to copper
Deep reddish hue
Generally clear
Large, dense, and long-lasting creamy off-white head
Appearance
Similar qualities to aroma
Rich medium to medium-full malty sweetness
Raisiny or dried fruits
Medium-low bitterness that doesn’t persist into the finish
No hop flavour
Dry finish
Flavours
Smooth medium-full
Medium-high carbonation
Low alcohol warmth
Body
Braises
Duck
Red meats
Sausages
Everything
Food pairings
Trippel
Trappist pale strong ale near 9 ABV
Much hoppier with spices on the nose
Alcohol hidden with carbonation and dryness
Often bottle conditioned and capable of cellaring
Coriander and white sugar may be added
Rounded malt flavour but should not be sweet
Trappist versions 30+ IBUs and are very dry
Examples
Westmalle Tripel, Chimay White, Watou Tripel, Val-Dieu
Triple, Affligem Tripel, Grimbergen Tripel, La Trappe
Tripel, Tripel Karmeliet, New Belgium Trippel, UnibLa Fin du Monde, Allagash Tripel Reserve
Originally popularized by Westmalle
Roots similar to Dubbel
History
Moderate to intense spiciness and fruit
Spicy, peppery, clove-like
Citrus fruits, oranges, but sometimes mild banana
Spicy low alcohol and perfumy hop aromas
Aroma

Deep yellow to deep gold
Good clarity and carbonation
Long-lasting, creamy, rocky, white head
Belgian lace
Appearance
Citrus, spice balanced with delicate malt
Low intensity soft spicy alcohol
Medium to high bitterness from hop/yeast
Dry finish with a moderately bitter aftertaste
Flavours
Medium-light to medium
Carbonation and sugar add lightness
Pleasant creaminess from alcohol
Body
White meat
Bold/Oily Fish/Shell Fish
Cured meats
Everything
Food pairings
Belgian Golden
Strong Ale

Golden with complex spicy citrus tones
Highly carbonated
Cloud-like head
Drier and lighter than Trippel
Traditionally bottle-conditioned
Examples
Duvel, Russian River Damnation, Lucifer, Judas, Delirium
Tremens, Piraat, Great Divide Hades, Avery SalvationNorth Coast Pranqster, Unibroue Eau Benite
Developed post WWII to attract Pilsner drinkers.
References to the devil refer to potent alcoholic strength &
tribute to the original Duvel by Moortgat brewery
History
Dominant notes of pears, oranges or apples
Light malt character
Spicy, perfumy from yeast/alcohol
Complex richness
Aroma

Yellow to medium gold
Good clarity and carbonation
Massive, long-lasting, rocky, often beady, white head
Belgian lace
Appearance
Dominant notes of pears, oranges or apples
Light malt character
Spicy, perfumy from yeast/alcohol
Complex richness
Medium to high bitterness from hop/yeast
Dry finish with a low bitterness aftertaste
Flavours
Very highly carbonated
Light to medium
Carbonation and sugar add lightness
Smooth but noticeable alcohol warmth
Body
Hors d'oeuvres
Pasta – garlic
Indian
Seafood - oily/strong
Food pairings
Belgian Dark Strong Ale
Very dark
Very rich
Very complex
Very strong
Dangerous
Abbey versions sweet and full-bodied (sometimes bitter)
Traditionally bottle-conditioned
Examples
Westvleteren 12, Rochefort 10, Gouden Carolus Grand Cru
of the Emperor, Achel Extra Brune, Rochefort 8, Chimay
Blue, Gulden Draak, Lost Abbey Judgment Day, Russian River Salvation
Each version has a unique history
History
Malty sweetness, caramel or bready
Intense fruits notes of raisin, plum
dried cherry, fig or prune
Spicy, perfumy from yeast/alcohol
Complex richness
Aroma
Deep amber to deep coppery-brown Huge, dense, moussy, persistent head
Usually clear but haze allowed
Appearance
Malty sweetness, caramel or bready
Intense fruits notes of raisin, plum
dried cherry, fig or prune
Spicy, perfumy from yeast/alcohol
Trappist versions finish moderately dry to dry
Abbey versions finish medium-dry to sweet
Alcohol, not bitterness balances the malt
Smooth
Flavours
Smooth
High carbonation
Noticeable alcohol warmth
Varies from medium light to full and creamy
Body
Desserts
Chocolate
Strong cheese
Hearty dishes
Food pairings
Saison
Very Dry
Slightly tart, often bottle conditioned
Very carbonated
Higher acidity than most Belgian styles
Sour flavour varies
Complex spice notes
Examples
Saison Dupont Vieille Provision, Fantôme Saison D’Erezée -
Printemps, Saison de Pipaix, Saison Voisin, Lefebvre
Saison Silly, New Belgium Saison, Pizza Port SPF 45,
Ommegang Hennepin, Driftwood Farmhand
Seasonal summer style of French-speaking Belgium
Brewed in spring to refresh during the summer without spoiling
Now brewed year-round in tiny, artisanal breweries (farmhouse)
History
Light malt character
Intense fruit notes of citrus orange lemon
Medium spicy pepper and floral notes
Sour notes not uncommon
Stronger versions are more spicy/hoppy/sour
Aroma
Pale orange but may be golden or amber
Long-lasting, dense, rocky white to ivory head
High carbonation
Clarity is poor to good though haze is not unexpected
Unfiltered
Appearance
Light malt character
Intense fruit notes of citrus orange lemon
Medium spicy pepper and floral notes
A touch sour
Low to moderate earthy, spicy hop flavour
Hop bitterness may be moderate to high
Stronger versions are more spicy/hoppy/sour
Carbonation and dryness increase bitterness
Flavours
Light to medium
More alcohol in taste than warmth
Very high carbonation
Refreshing acidity
Body
Pairs well with spicy foods
Mexican, Thai, Vietnamese
Cracked pepperCheese
Food pairings
Bière de Garde
“beer which has been kept or lagered”
Fairly strong
Malt-accentuated
Lagered artisanal farmhouse beer.
Three types Brown (Brune), Blond (blonde),
& Amber (Ambrée)
Darker versions more malty character
Paler versions can show more hops
Evolved similar to Saison
Examples
Jenlain (amber), Jenlain Bière de Printemps (blond), La Choulette
(all 3 versions), La Choulette Bière des Sans Culottes (blond),
Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown),
Castelain (blond), Jade (amber), Brasseurs Bière de Garde
(amber), Lost Abbey Avante Garde (blond)
A traditional ale from Northern France
Brewed in spring to refresh during the summer without spoiling
Now brewed year-round in tiny, artisanal breweries (farmhouse)
History
Pronounced malt sweetness, some toast
Little to no hop aroma
Often a musty, woodsy, cellar-like character
Paler versions less rich and more hoppy
Aroma
Golden blonde to reddish-bronze to chestnut brown
Unfiltered
Well-formed head, generally whitto off-white
High carbonation
Appearance
Pronounced malt sweetness, some toast, toffee caramel
Little to no hop aroma
Often a musty, woodsy, cellar-like character
Paler versions less rich and hop spice
Medium-low hop bitterness
Finishes medium-dry to dry
Alcohol provides some dryness in the finish
Flavours
Smooth, silky
Medium to medium-light
Moderate to high carbonation
Moderate alcohol
Body
Cassoulet
Duck
Lamb
Turkey dinner
Food pairings
Lambic
Spontaneously fermenting style of sour wheat ale
Wild yeasts only
Fully dry unless sweetened
Very complex
Fresh lambic and older lambic are often blended to make Gueuze
Fruit can be added to the barrels
Examples
Cantillon Grand Cru Bruocsella, Drie Fonteinen, Storm Brewing,
Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait,
Lindemans Gueuze Cuvée René, Oud Beersel Oude Gueuze,
Boon Framboise Marriage Parfait, Cantillon Kriek, Cantillon Lou
Pepe Kriek, Cantillon Lou Pepe Framboise, CaGambrinus, Oud Beersel Kriek
Origins around Brussels (the Senne Valley)
Several centuries old but ties to first beers brewed
A dying style in Belgium
History

Sour/acidic while young
Barnyard, earthy, goaty, hay, horsey, and horse blanket
Mild oak and/or citrus aroma
Older versions are commonly apples or honey in nose
No hop aroma
Fruit or sweetened versions will have notes of fruit/sugar
Aroma
Pale yellow to deep golden
Some haze
Age tends to darken and clarify the beer
White head with poor retention
Appearance
Sour/acidic while young
Barnyard, earthy, goaty, hay, horsey, and horse blanket
Mild oak and/or citrus flavour
Older versions are commonly apples, rhubarb or honey
Hop bitterness is low to none
No hop flavour
Flavours

Light to medium-light
Older versions are drier
Has a medium to high tart, puckering quality
Minimal to no carbonation
Body
Acid will cut most fats
Lighter foods and cheeses
Fruit or sweetened versions work well with desserts
Food pairings
sour cherry (kriek)
raspberry (framboise)
peach (pêche)
blackcurrant (cassis)
grape (druif)
strawberry (aardbei)
Other, rarer fruit lambic flavourings include apple
(pomme), banana, pineapple, apricot, plum,
cloudberry, and lemon. Although fruit lambics are
among the most famous Belgian fruit beers, the use
of names such as kriek, framboise or frambozen,
cassis, does not necessarily imply that the beer is
made from lambic.
Flanders Red Ale
Barrel fermented and aged with a blend of yeasts
Sour in taste hints of sherry and sweet raisin
Red wine-like
Dark in colour with a round body
Restrained hops/bitterness
Complex and often a blend of ages
The Burgundy of Belgium
Examples
Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems
Bruin, Duchesse de Bourgogne, New Belgium La Folie,
Petrus Oud Bruin, Verhaege Vichtenaar, New Glarus
Enigma, Jolly Pumpkin La Roja

Indigenous to West Flanders
Rodenbach established in 1820 but style dates back further
Blending is a fading art
History
Complex intense fruitiness with complementary malt
Black cherries, oranges, plums or red currants
Oak vanilla and/or chocolate notes
No hop aroma
Aroma
Deep red to reddish-brown in colour
Haze not desirable
White to very pale tan head
Average to good head retention
Appearance

Intense red or black fruit notes
Mild vanilla and/or chocolate sometimes.
No hop flavour
Restrained hop bitterness
Medium to low acidic, tannic bitterness
Aged red wine-like character with a long, dry finish
Flavours
Medium
Low to medium carbonation.
Low to medium astringency, like a well-aged red wine
Body
Brunch
Shellfish
Fish
Acid to cut fat
Food pairings
OG: 1.044 - 1.052
FG: 1.008 - 1.012
IBU: 10 -20
SRM: 2.0 - 4.0
ABV: 4.5 - 5.5
OG: 1.062 - 1.075
FG: 1.008 - 1.018
IBU: 15 -30
SRM: 4.0 - 7.0
ABV: 6.0 - 7.5
OG: 1.048 - 1.054
FG: 1.010 - 1.014
IBU: 20 -30
SRM: 8.0 - 14.0
ABV: 4.8 - 5.5
OG: 1.062 - 1.075
FG: 1.008 - 1.018
IBU: 15 -25
SRM: 10.0 - 17.0
ABV: 6.3 - 7.6
OG: 1.075 - 1.085
FG: 1.008 - 1.014
IBU: 20 - 40
SRM: 4.5 - 7.0
ABV: 475 - 9.5
OG: 1.070 - 1.095
FG: 1.005 - 1.016
IBU: 22 - 35
SRM: 3.0 - 6.0
ABV: 7.5 - 10.5
OG: 1.075 - 1.110
FG: 1.010 - 1.024
IBU: 20 -30
SRM: 12.0 - 22.0
ABV: 8.0 - 11.0
OG: 1.048 - 1.065
FG: 1.002 - 1.012
IBU: 20 - 35
SRM: 5.0 - 14.0
ABV: 5.0 - 7.0
OG: 1.060 - 1.080
FG: 1.008 - 1.016
IBU: 18 -28
SRM: 6.0 - 19.0
ABV: 6.0 - 8.5
OG: 1.040 - 1.054
FG: 1.001 - 1.010
IBU: N/A
SRM: 3.0 - 7.0
ABV 5.0 - 6.5
OG: 1.048 - 1.057
FG: 1.002 - 1.012
IBU: 10 -25
SRM: 1.0 - 16.0
ABV: 4.6 - 6.5
Full transcript