These
beers are produced according to special cooling techniques
and temperature control, resulting in very clear malts and
brewing fermentation at low temperatures.
Pils
: i.e. Sparta, Primus
A pilsner with a comparatively low alcohol content.
High
Fermentation Beers
Only
some yeasts active at high temperature, floating on the surface
at the end of fermentation, are used for this type of beer.
They give them a fruity flavour and a whole taste. The high
brewer’s yeast is available in the white as well as
in the blond, brown and amber beers.
Abbey
Beers
Abbey beers are brewed according to certain abbey
recipes (Bénédictines, Cisterciennes,
Prémotrées), and are usually prepared
outside the abbey for several reasons.
Special
Beers These are brewed using the infusion method,
using a brewing water rich in minerals and some slightly
coloured malts from seaside barleys.
White
White beers are wheat-based and not filtered, giving
them a cloudy, creamy appearance. These beers are
light and thirst-quenching, and [often] contain spices,
such as coriander, orange rind, or other spices.
Trappist
Brewed by Trappist monks. There are only 6 [authentic]
Trappist beers in the world, all produced in Belgium.
They are: Chimay, Orval, Rochefort, Westmalle, Westvleteren,
and Achel. All [authentic] Trappist beers are brewed
under the following conditions : 1- They must be brewed
by the brewer monk, in the monastery. 2- The brewing must remain
under the control of the monastic community 3- All profits must go
to the abbey and to social work
Strong
Blonds
These virtuoso beers offer voluminous foam and great
brilliance. They also have a higher alcohol content.
Regional
Beers
These beers are usually linked to a precise town or
region, and cannot be classified on the same basis
as the varieties mentioned above.
Spontaneous
Fermentation Beers
After
brewing, those beers, called “Lambics”,
are poured into a cooler tank where they are seeded
with wild yeast. They are then transferred to an oaken
barrel where they undergo a long maturation process.
These beers are an exclusive product of Belgium.
Gueuze
This beer, nicknamed “The Champagne of Brussels”,
is produced by cutting a lambic with:
- another lambic, or
- a high-fermentation beer
Fruity
Beers
Fruity beers are made from a mixture of Lambic and
fruits, usually cherries or raspberries.
Mixed
Fermentation Beers
These
beers are fermented in mixed cultures and left
to mature in wooden barrels.
Red-Brown
Beers
Brewed with certain
malts made from reddish barley, yielding
a reddish-brown colour and a complex taste.
After the main fermentation, some of the
brew is transferred to oaken barrels where
it undergoes a maturation process. The
beer is then cut with a young beer
