---
title: "30 Essential Belgian Beers You Should Try at Least Once in Your Life"
description: "Choosing the best Belgian beers in what is a true paradise for beer lovers is no easy task. Declared an Intangible Cultural Heritage of Humanity, the beers produced by this small country are of unquestionably recognized quality."
url: https://www.thebeertimes.com/en/30-essential-belgian-beers-you-should-try-at-least-once/
date: 2024-08-21
modified: 2026-06-27
author: "Carlos Uhart M."
image: https://www.thebeertimes.com/wp-content/uploads/2017/03/Cervezas_belgas.jpg
categories: ["Culture", "Travel"]
tags: ["Beer Styles", "Belgian Beers", "Belgium", "Opinion"]
type: post
lang: en
---

# 30 Essential Belgian Beers You Should Try at Least Once in Your Life

Choosing the best Belgian beers in what is a true paradise for beer lovers is no easy task; declared [Intangible Cultural Heritage of Humanity](https://www.thebeertimes.com/la-cultura-de-la-cerveza-belga-es-oficialmente-declarada-patrimonio-inmaterial-de-la-humanidad/), the [beers](https://www.thebeertimes.com/en/what-is-beer-and-how-is-it-brewed-definition-ingredients-and-basic-processes/) produced by this small country are of unquestionably recognized quality.

![30 essential Belgian beers](https://www.thebeertimes.com/wp-content/uploads/2017/03/Cervezas_belgas.jpg)*30 essential Belgian beers*

While other countries with rich brewing traditions saw their native styles spread across the world —German Lagers took over the globe and English Pale Ales influenced the early days of the [craft beer obsession in the United States](https://www.thebeertimes.com/que-es-una-cerveceria-artesanal-definiciones-de-la-brewers-association/)— Belgian beer culture remained insular, faithful to traditional methods and styles rarely seen outside its own country.

## Intangible Heritage of Humanity

With nearly 200 different breweries producing around 1,500 distinct beers each year, it is difficult to find another place in the world that concentrates so many quality beers in such a small area.

It is therefore no surprise [that UNESCO decided to declare it Intangible Cultural Heritage of Humanity in late 2016](https://ich.unesco.org/en/RL/beer-culture-in-belgium-01062), recognizing the great diversity of beers produced in this country and the way they are integrated into Belgian society as a cultural asset beyond being a simple alcoholic beverage.

## What are the best Belgian beers?

But among so many Belgian beers, this is a very difficult question with an even more complicated answer, because this country produces beers of every style and color, almost all of extraordinary quality; from traditional Lagers to their famous Abbey beers, through the [Lambics native to Brussels](https://www.thebeertimes.com/take-a-walk-on-the-wild-side-lambic-el-estilo-de-cerveza-mas-antiguo-del-mundo/).

It is therefore extremely difficult to draw up a list of this kind, though we felt it worthwhile to try to cover as many bases as possible to select just some of the 30 essential Belgian beers you should try at least once in your life.

Hopefully this list will give you a broad overview of renowned Belgian beers and keep you busy with a whole lot of things left to try.

## 1. Cantillon Fou’ Foune

In the past decade, this fourth-generation uninterrupted [Lambic](https://www.thebeertimes.com/lambic-vs-gueuze-referencias-estilo/) specialist brewery, with more than a century of operations, became the favorite producer of these cult beers, so renowned that getting to try them outside Belgium can seem almost impossible.

If you ever get the chance to choose a [Cantillon](https://www.thebeertimes.com/brasserie-cantillon-el-sabor-del-tiempo/), Fou’ Foune is a perfect choice that includes the delicious addition of Bergeron apricots without compromising any of the famous complexities of the base beer.

![Cantillon Fou](https://www.thebeertimes.com/wp-content/uploads/2017/03/cantillion_fou_foune.jpg)

## 2. Oude Gueuze Tilquin a L’Ancienne

As Americans realized that Cantillon imports would not exceed a trickle, sour beer lovers had to look elsewhere.

Despite being a relatively new venture (opened in 2009), founder and blender Pierre Tilquin hit many of the right notes in its development, having worked for Cantillon and being the only blender in the world able to work with wort from that brewery. Suffice to say the final result is a brazen mouthful of sour goodness.

![Oude Gueuze Tilquin a L](https://www.thebeertimes.com/wp-content/uploads/2017/03/oude_gueuze_tilquin.jpg)

## 3. Lindemans Gueuze Cuvee René

With nearly 200 years of history, [Lindemans](https://www.lindemans.be/) is one of the most well-known Lambic producers in the world.

Although beers like their popular Framboise can be a little aggressive in fruity and sweet character for serious connoisseurs, their Lambic Cuvée René is a worthy drink for [acidity lovers at any level](https://www.thebeertimes.com/seis-aplicaciones-moviles-imprescindibles-para-los-amantes-de-la-cerveza/) of sophistication.

![Lindemans Gueuze Cuvee René](https://www.thebeertimes.com/wp-content/uploads/2017/03/lindemans_gueuze_cuvee_rene.jpg)

## 4. Oude Geuze Boon Black Label

While Oude Geuze Boon tends to fall on the more accessible side of this sour style’s spectrum, the Black Label really takes things a step further.

The brewery says it selects its “driest” Lambics for this blend and indeed, while it retains its drinkability, it has an added point of tartness and acidity.

![Oude Geuze Boon Black Label](https://www.thebeertimes.com/wp-content/uploads/2017/03/oude_geuze_boon_black_label.jpg)

## 5. Fonteinen Oude Kriek

No list of Belgian beer would be complete without a Kriek representative — that is, a Lambic brewed with sour cherries.

Since the style is an intrinsic blend of two sour products, getting everything to come together with a sense of complex harmony can be surprisingly difficult. However, Brouwerij Drie Fonteinen is an acclaimed Lambic producer and the result is perfect.

![Fonteinen Oude Kriek](https://www.thebeertimes.com/wp-content/uploads/2017/03/fonteinen_oude_kriek.jpg)

## 6. Rodenbach Alexander

For 17 years, Alexander was just a legendary, practically forgotten beer from Brouwerij Rodenbach, a Belgian brewery with many well-known [Flanders red ales](https://www.thebeertimes.com/que-demonios-una-flanders-red-ale/) under its belt.

But in 2017, Rodenbach reintroduced this beautifully packaged foederbier, aged with sour cherries, which managed to revive appreciation for its delicate balance between sweetness and acidity.

![Rodenbach Alexander](https://www.thebeertimes.com/wp-content/uploads/2017/03/rodenbach_alexander.jpg)

## 7. Cuvée des Jacobins Rouge

While Rodenbach Alexander shines with cherry flavors and Monk’s Café Flemish Sour holds a unique history, beer drinkers seeking a true classic Flemish ale need look no further than Cuvee de Jacobins Rouge.

Since 1970, this pure foederbier, aged for at least 18 months, has been considered a benchmark for how the balance between sour and sweet should be achieved.

![Cuvée des Jacobins Rouge](https://www.thebeertimes.com/wp-content/uploads/2017/03/cuvee_des_jacobins_rouge-1.jpg)

## 8. Liefmans Goudenband

While many sours are known for their intensity, Liefmans Goudenband is an extremely accessible [Flanders Oud Bruin](https://www.thebeertimes.com/que-es-una-cerveza-oud-bruin-descripcion-de-estilo-segun-la-guia-bjcp/).

The inherent acidity of the style is balanced by a malty backbone, resulting in a classic sour brown with no tricks whatsoever.

![Liefmans Goudenband](https://www.thebeertimes.com/wp-content/uploads/2017/03/liefmans_goudenband-1.jpg)

## 9. Saison Dupont

Long before thousands of breweries opened everywhere serving their own version [of the Saison style](https://www.thebeertimes.com/en/saison-history-and-origins-of-the-beer-of-ancient-belgian-farmers/), Belgian brewery Brasserie Dupont kept producing [what is undoubtedly the most recognizable Saison in the world](https://www.thebeertimes.com/en/saison-dupont-tasting-notes-and-recommended-pairings/).

Although competition has intensified and [Saison Dupont nearly disappeared](https://www.thebeertimes.com/en/how-michael-jackson-saved-saison-dupont/), it remains the benchmark of the style, fruity and spiced, with a magnificent dry and rustic charm.

![Saison Dupont](https://www.thebeertimes.com/wp-content/uploads/2017/03/saison_dupont.jpg)

## 10. Fantome Saison

While Saison Dupont is seen as the benchmark of the style, the Saison from Brasserie Fantome could be considered a new modern classic.

Since its inauguration in 1988, this brewery has gained international fame, in part thanks to its exceptionally juicy and complex flagship beer.

![Fantome Saison](https://www.thebeertimes.com/wp-content/uploads/2017/03/fantome_saison.jpg)

## 11. Brouwerij De Ranke XX Bitter

A decade ago, American craft breweries entered a phase of brewing Belgian IPA, which is [essentially an IPA](https://www.thebeertimes.com/en/hoppy-vs-bitter-beer-difference/) made with Belgian yeast.

First brewed in 1996, XX Bitter —once called “the bitterest beer in Belgium”— could be seen as an early forerunner of this trend.

While this heavily hopped beer may seem modest by modern standards, beer lovers who appreciate classics will definitely need to try it.

![Brouwerij De Ranke XX Bitter](https://www.thebeertimes.com/wp-content/uploads/2017/03/brouwerijl_de_ranke_xx-bitter.jpg)

## 12. Houblon Chouffe Dobbelen IPA Tripel

If Belgian IPAs are your cup of tea, it will be very hard to find a more classic and celebrated example than Houblon Chouffe, currently brewed in Belgium by Brasserie d’Achouffe.

In 2006, the brewery applied American IPA sensibility to a Belgian Tripel and this 9.0% ABV monster, [Houblon Chouffe Dobbelen IPA Tripel](https://www.thebeertimes.com/en/houblon-chouffe-tripel-ipa-tasting/), brewed with American hops, was the wonderful result.

![Houblon Chouffe Dobbelen IPA Tripel](https://www.thebeertimes.com/wp-content/uploads/2017/03/houblon_chouffe_dobbelen_ipa_tripel.jpg)

## 13. Orval

In many respects, [Orval](https://www.thebeertimes.com/orval-la-cerveza-del-valle-de-oro/) could be seen as the introductory [brettanomyces](https://www.thebeertimes.com/introduccion-brettanomyces-en-la-cerveza/) beer, because although it was not the first to showcase this funky yeast strain, for many consumers around the world, Orval was their first encounter with this unique flavor.

More than eight decades after its launch, [Orval’s deliciously indecent blend](https://www.thebeertimes.com/en/orval-belgian-pale-ale-tasting-notes-and-recommended-pairings/) with its citrusy, bitter, and phenolic notes is still well worth exploring.

![Orval](https://www.thebeertimes.com/wp-content/uploads/2017/03/orval.jpg)

## 14. Petrus Aged Pale

Few beers strike the ideal balance between sour and bitter like Petrus Aged Pale, 100% aged in giant oak barrels known as foeders.

But despite incorporating “Pale” in its name, this beer lands on the palate with a lip-puckering acidity before giving way to an earthy, dry finish.

![Petrus Aged Pale](https://www.thebeertimes.com/wp-content/uploads/2017/03/petrus_aged_pale.jpg)

## 15. Duvel

Not every occasion calls for an 8.5% ABV [Belgian Golden Ale](https://www.thebeertimes.com/en/the-story-of-duvel-and-the-origins-of-the-true-devil-of-belgian-beers/) offering fruity esters and a snap of malty sweetness that eventually evolves into a spiced bitterness.

But if you want to pick a classic Belgian Golden Ale and don’t know where to start, [cracking open a Duvel](https://www.thebeertimes.com/en/duvel-belgian-strong-ale-tasting-notes/) is like opening the book of the style at page one.

![Duvel](https://www.thebeertimes.com/wp-content/uploads/2017/03/duvel.jpg)

## 16. De Dolle Arabier

If you feel you have drunk enough Duvel or simply prefer a slightly more independent brewery, De Dolle Arabier is an equally potent Belgian Strong Ale but with a different character thanks to [dry-hopping](https://www.thebeertimes.com/en/dry-hopping-dry-hop-what-is-it-what-is-it-for-and-what-are-its-benefits/) with Nugget hops and a funky yeast strain.

![De Dolle Arabier](https://www.thebeertimes.com/wp-content/uploads/2017/03/de_dolle_arabier-1.jpg)

## 17. De la Senne Taras Boulba

Not all Belgian beers have to be high-alcohol monsters, and a good alternative is De la Senne Taras Boulba, [a light session beer](https://www.thebeertimes.com/en/session-beer-seasonal-beer-and-saison-differences/) and hoppy at just 4.5% ABV that delivers the estery and spiced yeast character expected from a Belgian beer.

It is a refreshing, prize-worthy choice that is well worth seeking out, especially if the rest of this list leaves your head spinning.

![De la Senne Taras Boulba](https://www.thebeertimes.com/wp-content/uploads/2017/03/de_la_senne_taras_boulba-1.jpg)

## 18. Trappistes Rochefort 8

Many [Trappist beers](https://www.thebeertimes.com/cervezas-trapenses-ora-et-labora/) have a reputation for being very intense, which is what makes a brew like Rochefort 8 so intriguing.

Despite its deep golden-brown color and its somewhat high 9.2% ABV, much about this beer is delicacy, especially its aromas of fruit cocktail and brown sugar combined with its flavors of fig and black cherry.

![Trappistes Rochefort 8](https://www.thebeertimes.com/wp-content/uploads/2017/03/trappistes_rochefort_8-1.jpg)

## 19. Chimay Grande Reserve

For many people around the world, Chimay was the introduction to Belgian beer. Before craft beer began to become increasingly available, this label was surprisingly easy to find.

During those years, Chimay carried with it an air of sophistication that most local beer brands could not match. Even today, [its contents remain as delicious as ever](https://www.thebeertimes.com/en/chimay-bleue-blue-tasting-notes-food-pairings/).

The Grand Reserve, colloquially known as “Blue Chimay,” is especially memorable — a dark brown beauty packed with dried fruit flavors.

![Chimay Grande Reserve](https://www.thebeertimes.com/wp-content/uploads/2017/03/chima_-grande_reserve.jpg)

## 20. Westmalle Tripel

Although this list leans toward sour beers, many of Belgium’s classic beers belong to a trio of styles called [Dubbel, Tripel, and Quadrupel](https://www.thebeertimes.com/en/dubbel-tripel-quadrupel-the-origin-of-the-names-of-these-traditional-belgian-styles/), types of abbey beers that have been brewed for generations.

Nicknamed the “mother of all Tripels,” [Westmalle Tripel](https://www.thebeertimes.com/en/westmalle-tripel-tasting-notes-and-recommended-pairings-by-a-beer-sommelier/) developed this golden, fruity style from a recipe the abbey says has not changed since 1956. It is a classic Tripel you should seek out.

![Westmalle Tripel](https://www.thebeertimes.com/wp-content/uploads/2017/03/westmalle_tripel.jpg)

## 21. Westvleteren 12

For years, this beautiful Belgian Quadrupel was rated as one of the best Belgian beers, if not [the best beer in the world](https://www.thebeertimes.com/en/westvleteren-12-quadrupel-the-legend-of-the-best-beer-in-the-world/).

Whether this acclaim is the result of the beer’s quality (delicious, with intense notes of caramel and dark fruit) or its rarity (it is very hard to get) is open to debate.

Your best bet with [Westvleteren 12](https://www.thebeertimes.com/en/westvleteren-12-xii-tasting-notes/) is to try to “hunt” one down and form your own opinion. Getting your hands on a bottle is half the experience.

![Westvleteren 12](https://www.thebeertimes.com/wp-content/uploads/2017/03/westvleteren12.jpg)

## 22. De Struise Brouwers Black Albert

Although [Russian Imperial Stout is a style](https://www.thebeertimes.com/en/history-russian-imperial-stout-style/) not commonly associated with Belgium, this monstrous 13% ABV beer should be part of any discussion about the world’s best stouts.

![De Struise Brouwers Black Albert](https://www.thebeertimes.com/wp-content/uploads/2017/03/de_struise_brouwers_black_albert.jpg)

## 23. Deus Brut des Flanders

Miller High Life may hold the trademark for “The Champagne of Beers,” but in the past decade, beers designed to mimic something of the sophistication of Champagne have become a style of their own, [known as biere brut or biere de Champagne](https://www.thebeertimes.com/deus-brut-des-flandres-champagne-la-cerveza/).

Deus is probably the best-known example and its production process even culminates in the Champagne region of France. The result is appropriately pale and dry in structure, while still retaining much of the funky character of a Belgian beer.

![Deus](https://www.thebeertimes.com/wp-content/uploads/2017/03/deus.jpg)

## 24. Chimay Rouge

The Chimay brewery, operating since 1862, produces various varieties of Belgian beers, including Chimay Rouge (Red), Chimay Bleue (Blue), Chimay Tripel (White), and Chimay Dorée.

The first of these, a copper-colored, fruity beer (with apricot notes), in [Dubbel style](https://www.thebeertimes.com/wp-content/uploads/2017/08/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf), brewed with Hallertauer and Galena hops and with an alcohol content of around 7.0% ABV.

Bottle-refermented and unpasteurized, it is a genuine delight to savor this beer alongside the cheese of the same name.

![Chimay Red](https://www.thebeertimes.com/wp-content/uploads/2024/08/Chimay-roja-300x198.png)

## 25. Delirium Tremens

Delirium Tremens is the Latin phrase for alcohol withdrawal syndrome, but it also names one of the most popular Belgian beers, made by Brouwerij Huyghe in East Flanders since 1989.

Its white-painted glass bottle, emulating a ceramic container, and the blue foil crowning it make it unmistakable.

It is a blonde [Belgian Strong Ale](https://www.thebeertimes.com/wp-content/uploads/2017/08/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf), with an alcohol content of 8.5% ABV (before 2003 it was commercially sold at 9.0% ABV). Malty yet round on the palate, its distinctive flavor comes from the [use of three different types of yeast](https://www.thebeertimes.com/tipos-de-levadura-y-su-utilizacion-para-elaborar-pan/).

![Delirium Tremens](https://www.thebeertimes.com/wp-content/uploads/2017/04/Delirium_Tremens_Portada-300x158.jpg)

## 26. Tripel Karmeliet

Tripel Karmeliet is a beer brewed by Brouwerij Bosteels since 1791, though following a supposed 1679 recipe found in a Carmelite convent, using barley, oats, and wheat (hence its name, Tripel Carmelite).

It is essentially a high-fermentation beer of [Tripel style](https://www.thebeertimes.com/wp-content/uploads/2017/08/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf), deep golden in color, with abundant foam and herbal and fruity aromas due to the yeast used in its fermentation and the use of the three grain varieties.

![Tripel_Karmeliet](https://www.thebeertimes.com/wp-content/uploads/2017/04/Tripel_Karmeliet.jpg)

## 27. Adriaen Brouwer Dark Gold

Adriaen Brouwer was a 17th-century Flemish painter, to whom Brouwerij Roman has dedicated one of its beers since 2008.

Adriaen Brouwer Dark Gold is a high-fermentation [Belgian Dark Strong Ale](https://www.thebeertimes.com/wp-content/uploads/2017/08/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf), dark in color with an alcohol content of around 8.5% ABV.

Its production uses spring water from Oudenaarde and roasted malts that give it its caramelized flavor, with slight notes of coffee and fruit.

![Adriaen Brouwer Dark Gold](https://www.thebeertimes.com/wp-content/uploads/2017/04/Adriaen_brouwer_dark_gold.jpg)

## 28. St. Bernardus 12

Just 15 km from Vleteren, home of the famous Westvleteren XII, lies the small town of Watou, where [St. Bernardus brewery](https://www.thebeertimes.com/es/2016/10/11/la-historia-de-la-cerveceria-st-bernardus/) is located, known for having produced for many years clone beers of those brewed at Sint Sixtus Abbey.

Its license to produce beers under the Westvleteren brand ended in 1992, but the beers made there, now under the St. Bernardus name, still retain the honor of being considered among the best in the world.

A dark brown Quadrupel with an alcohol content of 10.5% ABV, it possesses [the same fruity and sweet notes, with hints of caramel and roasted malts](https://www.thebeertimes.com/en/st-bernardus-abt-12-tasting-notes/) as Westvleteren XII. And much easier to find.

![St Bernardus 12 Abt](https://www.thebeertimes.com/wp-content/uploads/2020/07/st_bernardus_abt_12-300x158.jpg)

## 29. Straffe Hendrik Tripel

De Halve Maan (Half Moon) is a famous brewery from the city of Bruges, founded in 1856 by Leon Maes.

It is a [blonde](https://www.thebeertimes.com/en/pilsner-urquell-plzensky-prazdroj-the-origin-of-the-first-blonde-beer-in-history/) high-fermentation Tripel beer, with an alcohol content of 9.0% ABV, lightly spiced with hints of black pepper, coriander, and ginger, plus a somewhat fruity flavor (banana and citrus) that pairs especially well with fish and cheeses.

![Straffe Hendrik Tripel](https://www.thebeertimes.com/wp-content/uploads/2017/04/Straffe_Hendrik.jpg)

## 30. Hoegaarden Wit

The origins of Hoegaarden date back to the 15th century, specifically to 1445, when monks from the town of the same name began experimenting with [wheat beer brewing](https://www.thebeertimes.com/siete-consejos-elaborar-cervezas-trigo-alemanas/).

In the 20th century, the style was revived by Pierre Celis as a light, citrusy, and refreshing beer belonging to the style known as [Witbier or white beer](https://www.thebeertimes.com/en/witbier-the-legacy-of-pierre-celis/), the quintessential Belgian wheat beer variety, quite different from German Weizens.

It is a whitish, somewhat hazy beer [with bittersweet and slightly tart notes](https://www.thebeertimes.com/hoegaarden-wit-blanche-notas-de-cata/), and an alcohol content slightly below 5.0% ABV.

![Hoegaarden Wit](https://www.thebeertimes.com/wp-content/uploads/2020/07/Hoegaarden-Wit-1-300x158.jpg)

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## Frequently Asked Questions (FAQ)

### What chemically defines the funky and fruity flavor of Lambic beers, and why is their production so tied to the Brussels region?

The acidity and funky flavor (with earthy or leathery notes) of Lambic beers are defined by spontaneous fermentation. This occurs because the air in the Senne valley, near Brussels, contains unique strains of wild yeasts such as Brettanomyces (which produces funky phenols) and bacteria such as Lactobacillus and Pediococcus (which produce lactic acidity). This local microbiome is fundamental, which is why exposing the wort to the air in open vessels (coolships) is an unavoidable step in the process.

### Beyond high ABV, what is the essential ingredient or technique that distinguishes a Tripel from a Dubbel?

The crucial difference between these two Abbey styles lies in the type of candy sugar used and the base malt. Dubbel beers use darker malts and amber/dark candy sugar, giving a brown-reddish color and flavors of caramel and dried fruit. Tripels, on the other hand, are brewed with very pale malts and clear/light candy sugar. This allows a high ABV to be reached while maintaining a brilliant golden color, with a flavor profile dominated by the fruity and spicy esters generated by the yeast rather than the malt.

### What is a foederbier and how does oak barrel aging affect Flanders Red Ales?

A Foederbier is a beer aged in a foeder, which is a large oak barrel. The porous oak of these giant vessels harbors microbes and acidic bacteria that carry out a very slow secondary fermentation. This process is what gives Flanders Red Ales their characteristic lactic acidity (evoking balsamic vinegar or red wine), while also softening the beer and adding subtle notes of oak and vanilla, resulting in an exceptionally complex and bittersweet profile.

### If a Belgian beer is classified as Trappist, what legal and cultural criteria must it meet to use this designation?

To obtain the Authentic Trappist Product seal of authenticity, a beer must meet three mandatory regulated criteria. First, the beer must be brewed within the walls of an abbey belonging to the Cistercian Order of the Strict Observance (Trappist). Second, production must be carried out by or under the strict supervision of the monks of the order. Third, the economic benefits obtained from the sale of the beer must be allocated exclusively to the upkeep of the monastery or to social and charitable works, not to commercial gain.

### What is the fundamental difference between the Witbier style and a Weizen?

Although both are wheat beers, their distinction is marked by the spices and yeast strain used. Belgian Witbier is brewed with unmalted wheat and must be spiced with bitter orange peel (Curaçao) and coriander seeds, creating a refreshing and citrusy profile. German Weizen, adhering to the Purity Law, uses no spices; its characteristic profile is defined solely by the yeast, which produces the unmistakable aromas of clove (phenols) and banana (esters).

## Recommended

- [Recommended books: “The history of beer in comics”](https://www.thebeertimes.com/libros-recomendados-la-historia-de-la-cerveza-en-comic/)
- [How to make chocolate and dark beer bread: ingredients and step by step](https://www.thebeertimes.com/como-elaborar-pan-de-chocolate-y-cerveza-receta-y-paso-a-paso/)