Want to go to a beer paradise? Then to you in Belgium! Here is truly a cult of this frothy drink. Beer for Belgians is just the same as wine for France. In Belgium, over 600 brands of beer are produced in a wide variety of styles. Each variety is unique in its own way and has a unique taste.

This article from beer tourism enthusiasts will help you not to get lost in such an abundance of Belgian beers and to understand what it is, in which you will learn about the most popular Belgian beers.

Compared to Belgium, Germany undoubtedly has more breweries, the Czechs drink more liters per person every year, but the Belgian people’s centuries-old love for brewing art is deep and multifaceted, like ingrained customs in rural areas, national cuisine and culture, which for an outsider may seem rather strange and surprising.

It is not easy to explain why so diverse and festive beer culture has formed in Belgium. Perhaps the reason was dirty water in the Middle Ages and instead of it often drank beer of church production. Independent abbeys promoted the development of artisanal methods, locality and purity of the product, which have now become fashionable concepts in the food world.

Small Belgium is largely a country of the regions (division into regions occurred in 1830), and each of them is proud of its individuality, which, of course, includes a particular style and taste of beer. Burgundy, Flemish, Dutch, French and more. Explore thoroughly all the variety of local beer – the work of a lifetime, however, consider the most popular varieties.

Trappist beer (Trappiste)
Six of the eight Trappist breweries are located in Belgium. The Trappist brewery, Westmalle, produced its first frothy drink in 1836. Trappiste is the pursuit of quality, tradition and purity. The relatively small production of Trappist beer in the monasteries gives exclusivity to their products.

Surprisingly, six brewery abbeys are scattered throughout the country and each of them reflects its specific locality. Achel is located on a flat, green area near the Dutch border, Chimay is among the forests near the French border, Orval (far away) in the south, Rochefort near the forests and hills of the Ardennes, Westmalle in the east next to the once mighty trading nation Antwerp and Westvleteren is heading for the North Sea.

Abbey (or monastic) beer (Abbey)
The culture of brewing, Belgium owes to its monks, many of whom arrived there as refugees during the French Revolution, when anti-church uprisings broke out. Abbot beer can be used as a brand, as a link to this historic event, although the production of certified Abbat beer is inextricably linked with the monasteries. Even some types of drink are the names of famous abbeys.

Both the Trappis t and Abbey brands of beer usually include several types of beer beverages that differ in strength and composition, for example, traditional types of Dubbel (double beer) and Tripel (triple beer), which, along with Enkels (single beer, currently time is no longer brewed) reflected the Holy Trinity and the real fortress of beer. Some brewers now produce a particularly strong beer – Quadrupel.

Lambic is a traditional beer from Piottenland (Pajottenland), not far from Brussels. The drink is produced by natural fermentation using wild yeast, which makes it dry, almost like wine or cider, with an acidic and slightly bitter aftertaste. Kept the drink for 3 years in old barrels from under port or sherry. Lambics are often mixed or sweetened. They are released in different styles, many of which have just now reached an international audience.

Gueuze (Gueuze) – fermented bottle lambic, which is maintained and improved for 20 years. Faro (Faro) less strong version with added sugar. Sour cherries are added to Kriek beer to impart a dry, sour taste. Fruit lambics have become quite popular around the world, although not all of them are genuine lambics.