{"id":47142,"date":"2024-08-21T06:24:16","date_gmt":"2024-08-21T10:24:16","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47142"},"modified":"2026-06-27T21:36:10","modified_gmt":"2026-06-28T01:36:10","slug":"30-essential-belgian-beers-you-should-try-at-least-once","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/30-essential-belgian-beers-you-should-try-at-least-once\/","title":{"rendered":"30 Essential Belgian Beers You Should Try at Least Once in Your Life"},"content":{"rendered":"<div id=\"thebe-697245055\" class=\"thebe-antes-del-contenido-3 thebe-entity-placement\">\n            <div \n                class=\"elfsight-widget-popup elfsight-widget\" \n                data-elfsight-popup-options=\"%7B%22blocks%22%3A%5B%7B%22id%22%3A%22babc7e96-e195-4da3-a8c5-7072d42f2f5c%22%2C%22type%22%3A%22image%22%2C%22imageFile%22%3A%7B%22type%22%3A%22uploaded%22%2C%22data%22%3A%7B%22name%22%3A%2261d71zGp0%2BL._SL1500_%22%2C%22url%22%3A%22https%3A%5C%2F%5C%2Fwww.thebeertimes.com%5C%2Fwp-content%5C%2Fuploads%5C%2F2026%5C%2F02%5C%2F61d71zGp0L._SL1500_.jpg%22%2C%22size%22%3A45654%2C%22type%22%3A%22image%22%2C%22extension%22%3A%22jpeg%22%2C%22width%22%3A940%2C%22height%22%3A1500%2C%22ext%22%3A%22jpeg%22%7D%7D%2C%22imageScale%22%3A60%7D%2C%7B%22id%22%3A%226689e0da-ab1d-42a0-ac83-457ff13f91dd%22%2C%22type%22%3A%22button%22%2C%22buttonText%22%3A%22Buy%20on%20AMAZON%22%2C%22buttonAction%22%3A%22redirect%22%2C%22buttonStyle%22%3A%22filled%22%2C%22buttonShape%22%3A%22rectangle%22%2C%22buttonColor%22%3A%22rgb%28255%2C%2038%2C%2067%29%22%2C%22buttonFontSize%22%3A16%2C%22label%22%3A%22Button%22%2C%22buttonUrl%22%3A%22https%3A%5C%2F%5C%2Fwww.amazon.com%5C%2Fdp%5C%2FB0GDGJJWD2%22%7D%5D%2C%22layout%22%3A%22modal%22%2C%22width%22%3A500%2C%22popupBlocksAlignment%22%3A%22center%22%2C%22popupShape%22%3A%22rounded%22%2C%22popupBackgroundColor%22%3A%22rgb%28255%2C%20255%2C%20255%29%22%2C%22popupBackgroundImage%22%3Anull%2C%22popupBackgroundImageOverlayColor%22%3A%22%22%2C%22overlayVisible%22%3Atrue%2C%22overlayClose%22%3Atrue%2C%22overlayBackgroundColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22overlayBackgroundImage%22%3Anull%2C%22overlayBackgroundImageOverlayColor%22%3A%22%22%2C%22closeButtonVisible%22%3Atrue%2C%22closeButtonColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22triggerPageLoadEnabled%22%3Afalse%2C%22triggerTimeOnPageEnabled%22%3Afalse%2C%22triggerTimeOnPageDuration%22%3A30%2C%22triggerScrollEnabled%22%3Atrue%2C%22triggerScrollPosition%22%3A25%2C%22triggerScrollToElementEnabled%22%3Afalse%2C%22triggerScrollToElementId%22%3Anull%2C%22triggerClickEnabled%22%3Afalse%2C%22triggerClickElementId%22%3Anull%2C%22triggerExitIntentEnabled%22%3Afalse%2C%22displayFrequency%22%3A%22everytime%22%2C%22displayPages%22%3A%22allPages%22%2C%22displayExcludedPages%22%3A%5B%5D%2C%22displaySpecificPages%22%3A%5B%5D%2C%22displayDevices%22%3A%5B%22desktop%22%2C%22tablet%22%2C%22mobile%22%5D%2C%22widgetId%22%3A%224%22%7D\" \n                data-elfsight-popup-version=\"1.0.0\"\n                data-elfsight-widget-id=\"elfsight-popup-4\">\n            <\/div>\n            <\/div><div id=\"thebe-1243390161\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Choosing the best Belgian beers in what is a true paradise for beer lovers is no easy task; declared <a href=\"https:\/\/www.thebeertimes.com\/la-cultura-de-la-cerveza-belga-es-oficialmente-declarada-patrimonio-inmaterial-de-la-humanidad\/\" target=\"_blank\" rel=\"noopener noreferrer\">Intangible Cultural Heritage of Humanity<\/a>, the <a href=\"https:\/\/www.thebeertimes.com\/en\/what-is-beer-and-how-is-it-brewed-definition-ingredients-and-basic-processes\/\" target=\"_blank\" rel=\"noopener noreferrer\">beers<\/a> produced by this small country are of unquestionably recognized quality.<\/p>\n<figure id=\"attachment_11098\" aria-describedby=\"caption-attachment-11098\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-11098 size-full\" title=\"30 essential Belgian beers\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/Cervezas_belgas.jpg\" alt=\"30 essential Belgian beers\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/Cervezas_belgas.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/Cervezas_belgas-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/Cervezas_belgas-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-11098\" class=\"wp-caption-text\">30 essential Belgian beers<\/figcaption><\/figure>\n<p>While other countries with rich brewing traditions saw their native styles spread across the world \u2014German Lagers took over the globe and English Pale Ales influenced the early days of the <a href=\"https:\/\/www.thebeertimes.com\/que-es-una-cerveceria-artesanal-definiciones-de-la-brewers-association\/\" target=\"_blank\" rel=\"noopener noreferrer\">craft beer obsession in the United States<\/a>\u2014 Belgian beer culture remained insular, faithful to traditional methods and styles rarely seen outside its own country.<\/p>\n<div id=\"thebe-3774536708\" style=\"margin-bottom: 30px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"8775458773\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>Intangible Heritage of Humanity<\/h2>\n<p>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.<\/p>\n<p>It is therefore no surprise <a href=\"https:\/\/ich.unesco.org\/en\/RL\/beer-culture-in-belgium-01062\" target=\"_blank\" rel=\"noopener\">that UNESCO decided to declare it Intangible Cultural Heritage of Humanity in late 2016<\/a>, 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.<\/p>\n<h2>What are the best Belgian beers?<\/h2>\n<p>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 <a href=\"https:\/\/www.thebeertimes.com\/take-a-walk-on-the-wild-side-lambic-el-estilo-de-cerveza-mas-antiguo-del-mundo\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lambics native to Brussels<\/a>.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<h2>1. Cantillon Fou&#8217; Foune<\/h2>\n<p>In the past decade, this fourth-generation uninterrupted <a href=\"https:\/\/www.thebeertimes.com\/lambic-vs-gueuze-referencias-estilo\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lambic<\/a> 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.<\/p>\n<p>If you ever get the chance to choose a <a href=\"https:\/\/www.thebeertimes.com\/brasserie-cantillon-el-sabor-del-tiempo\/\" target=\"_blank\" rel=\"noopener noreferrer\">Cantillon<\/a>, Fou&#8217; Foune is a perfect choice that includes the delicious addition of Bergeron apricots without compromising any of the famous complexities of the base beer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3797\" title=\"Cantillon Fou' Foune\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cantillion_fou_foune.jpg\" alt=\"Cantillon Fou' Foune\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cantillion_fou_foune.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cantillion_fou_foune-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>2. Oude Gueuze Tilquin a L&#8217;Ancienne<\/h2>\n<p>As Americans realized that Cantillon imports would not exceed a trickle, sour beer lovers had to look elsewhere.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3815\" title=\"Oude Gueuze Tilquin a L'Ancienne\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_gueuze_tilquin.jpg\" alt=\"Oude Gueuze Tilquin a L'Ancienne\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_gueuze_tilquin.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_gueuze_tilquin-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>3. Lindemans Gueuze Cuvee Ren\u00e9<\/h2>\n<p>With nearly 200 years of history, <a href=\"https:\/\/www.lindemans.be\/\" target=\"_blank\" rel=\"noopener noreferrer\">Lindemans<\/a> is one of the most well-known Lambic producers in the world.<\/p>\n<p>Although beers like their popular Framboise can be a little aggressive in fruity and sweet character for serious connoisseurs, their Lambic Cuv\u00e9e Ren\u00e9 is a worthy drink for <a href=\"https:\/\/www.thebeertimes.com\/seis-aplicaciones-moviles-imprescindibles-para-los-amantes-de-la-cerveza\/\">acidity lovers at any level<\/a> of sophistication.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3808\" title=\"Lindemans Gueuze Cuvee Ren\u00e9\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/lindemans_gueuze_cuvee_rene.jpg\" alt=\"Lindemans Gueuze Cuvee Ren\u00e9\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/lindemans_gueuze_cuvee_rene.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/lindemans_gueuze_cuvee_rene-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>4. Oude Geuze Boon Black Label<\/h2>\n<p>While Oude Geuze Boon tends to fall on the more accessible side of this sour style&#8217;s spectrum, the Black Label really takes things a step further.<\/p>\n<p>The brewery says it selects its &#8220;driest&#8221; Lambics for this blend and indeed, while it retains its drinkability, it has an added point of tartness and acidity.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3811\" title=\"Oude Geuze Boon Black Label\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_geuze_boon_black_label.jpg\" alt=\"Oude Geuze Boon Black Label\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_geuze_boon_black_label.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/oude_geuze_boon_black_label-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>5. Fonteinen Oude Kriek<\/h2>\n<p>No list of Belgian beer would be complete without a Kriek representative \u2014 that is, a Lambic brewed with sour cherries.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3816\" title=\"Fonteinen Oude Kriek\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fonteinen_oude_kriek.jpg\" alt=\"Fonteinen Oude Kriek\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fonteinen_oude_kriek.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fonteinen_oude_kriek-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<div id=\"thebe-2531099371\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>6. Rodenbach Alexander<\/h2>\n<p>For 17 years, Alexander was just a legendary, practically forgotten beer from Brouwerij Rodenbach, a Belgian brewery with many well-known <a href=\"https:\/\/www.thebeertimes.com\/que-demonios-una-flanders-red-ale\/\" target=\"_blank\" rel=\"noopener noreferrer\">Flanders red ales<\/a> under its belt.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3817\" title=\"Rodenbach Alexander\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/rodenbach_alexander.jpg\" alt=\"Rodenbach Alexander\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/rodenbach_alexander.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/rodenbach_alexander-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>7. Cuv\u00e9e des Jacobins Rouge<\/h2>\n<p>While Rodenbach Alexander shines with cherry flavors and Monk&#8217;s Caf\u00e9 Flemish Sour holds a unique history, beer drinkers seeking a true classic Flemish ale need look no further than Cuvee de Jacobins Rouge.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3819\" title=\"Cuv\u00e9e des Jacobins Rouge\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cuvee_des_jacobins_rouge-1.jpg\" alt=\"Cuv\u00e9e des Jacobins Rouge\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cuvee_des_jacobins_rouge-1.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/cuvee_des_jacobins_rouge-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>8. Liefmans Goudenband<\/h2>\n<p>While many sours are known for their intensity, Liefmans Goudenband is an extremely accessible <a href=\"https:\/\/www.thebeertimes.com\/que-es-una-cerveza-oud-bruin-descripcion-de-estilo-segun-la-guia-bjcp\/\" target=\"_blank\" rel=\"noopener\">Flanders Oud Bruin<\/a>.<\/p>\n<p>The inherent acidity of the style is balanced by a malty backbone, resulting in a classic sour brown with no tricks whatsoever.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3820\" title=\"Liefmans Goudenband\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/liefmans_goudenband-1.jpg\" alt=\"Liefmans Goudenband\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/liefmans_goudenband-1.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/liefmans_goudenband-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>9. Saison Dupont<\/h2>\n<p>Long before thousands of breweries opened everywhere serving their own version <a href=\"https:\/\/www.thebeertimes.com\/en\/saison-history-and-origins-of-the-beer-of-ancient-belgian-farmers\/\" target=\"_blank\" rel=\"noopener\">of the Saison style<\/a>, Belgian brewery Brasserie Dupont kept producing <a href=\"https:\/\/www.thebeertimes.com\/en\/saison-dupont-tasting-notes-and-recommended-pairings\/\" target=\"_blank\" rel=\"noopener\">what is undoubtedly the most recognizable Saison in the world<\/a>.<\/p>\n<p>Although competition has intensified and <a href=\"https:\/\/www.thebeertimes.com\/en\/how-michael-jackson-saved-saison-dupont\/\" target=\"_blank\" rel=\"noopener noreferrer\">Saison Dupont nearly disappeared<\/a>, it remains the benchmark of the style, fruity and spiced, with a magnificent dry and rustic charm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3821\" title=\"Saison Dupont\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/saison_dupont.jpg\" alt=\"Saison Dupont\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/saison_dupont.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/saison_dupont-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>10. Fantome Saison<\/h2>\n<p>While Saison Dupont is seen as the benchmark of the style, the Saison from Brasserie Fantome could be considered a new modern classic.<\/p>\n<p>Since its inauguration in 1988, this brewery has gained international fame, in part thanks to its exceptionally juicy and complex flagship beer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3822\" title=\"Fantome Saison\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fantome_saison.jpg\" alt=\"Fantome Saison\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fantome_saison.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/fantome_saison-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>11. Brouwerij De Ranke XX Bitter<\/h2>\n<p>A decade ago, American craft breweries entered a phase of brewing Belgian IPA, which is <a href=\"https:\/\/www.thebeertimes.com\/en\/hoppy-vs-bitter-beer-difference\/\" target=\"_blank\" rel=\"noopener\">essentially an IPA<\/a> made with Belgian yeast.<\/p>\n<p>First brewed in 1996, XX Bitter \u2014once called &#8220;the bitterest beer in Belgium&#8221;\u2014 could be seen as an early forerunner of this trend.<\/p>\n<p>While this heavily hopped beer may seem modest by modern standards, beer lovers who appreciate classics will definitely need to try it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3800\" title=\"Brouwerij De Ranke XX Bitter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/brouwerijl_de_ranke_xx-bitter.jpg\" alt=\"Brouwerij De Ranke XX Bitter\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/brouwerijl_de_ranke_xx-bitter.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/brouwerijl_de_ranke_xx-bitter-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>12. Houblon Chouffe Dobbelen IPA Tripel<\/h2>\n<p>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&#8217;Achouffe.<\/p>\n<p>In 2006, the brewery applied American IPA sensibility to a Belgian Tripel and this 9.0% ABV monster, <a href=\"https:\/\/www.thebeertimes.com\/en\/houblon-chouffe-tripel-ipa-tasting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Houblon Chouffe Dobbelen IPA Tripel<\/a>, brewed with American hops, was the wonderful result.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3806\" title=\"Houblon Chouffe Dobbelen IPA Tripel\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/houblon_chouffe_dobbelen_ipa_tripel.jpg\" alt=\"Houblon Chouffe Dobbelen IPA Tripel\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/houblon_chouffe_dobbelen_ipa_tripel.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/houblon_chouffe_dobbelen_ipa_tripel-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>13. Orval<\/h2>\n<p>In many respects, <a href=\"https:\/\/www.thebeertimes.com\/orval-la-cerveza-del-valle-de-oro\/\" target=\"_blank\" rel=\"noopener noreferrer\">Orval<\/a> could be seen as the introductory <a href=\"https:\/\/www.thebeertimes.com\/introduccion-brettanomyces-en-la-cerveza\/\" target=\"_blank\" rel=\"noopener\">brettanomyces<\/a> 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.<\/p>\n<p>More than eight decades after its launch, <a href=\"https:\/\/www.thebeertimes.com\/en\/orval-belgian-pale-ale-tasting-notes-and-recommended-pairings\/\" target=\"_blank\" rel=\"noopener noreferrer\">Orval&#8217;s deliciously indecent blend<\/a> with its citrusy, bitter, and phenolic notes is still well worth exploring.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3810\" title=\"Orval\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/orval.jpg\" alt=\"Orval\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/orval.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/orval-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>14. Petrus Aged Pale<\/h2>\n<p>Few beers strike the ideal balance between sour and bitter like Petrus Aged Pale, 100% aged in giant oak barrels known as foeders.<\/p>\n<p>But despite incorporating &#8220;Pale&#8221; in its name, this beer lands on the palate with a lip-puckering acidity before giving way to an earthy, dry finish.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3824\" title=\"Petrus Aged Pale\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/petrus_aged_pale.jpg\" alt=\"Petrus Aged Pale\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/petrus_aged_pale.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/petrus_aged_pale-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>15. Duvel<\/h2>\n<p>Not every occasion calls for an 8.5% ABV <a href=\"https:\/\/www.thebeertimes.com\/en\/the-story-of-duvel-and-the-origins-of-the-true-devil-of-belgian-beers\/\" target=\"_blank\" rel=\"noopener\">Belgian Golden Ale<\/a> offering fruity esters and a snap of malty sweetness that eventually evolves into a spiced bitterness.<\/p>\n<p>But if you want to pick a classic Belgian Golden Ale and don&#8217;t know where to start, <a href=\"https:\/\/www.thebeertimes.com\/en\/duvel-belgian-strong-ale-tasting-notes\/\" target=\"_blank\" rel=\"noopener noreferrer\">cracking open a Duvel<\/a> is like opening the book of the style at page one.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3825\" title=\"Duvel\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/duvel.jpg\" alt=\"Duvel\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/duvel.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/duvel-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>16. De Dolle Arabier<\/h2>\n<p>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 <a href=\"https:\/\/www.thebeertimes.com\/en\/dry-hopping-dry-hop-what-is-it-what-is-it-for-and-what-are-its-benefits\/\" target=\"_blank\" rel=\"noopener\">dry-hopping<\/a> with Nugget hops and a funky yeast strain.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3826\" title=\"De Dolle Arabier\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_dolle_arabier-1.jpg\" alt=\"De Dolle Arabier\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_dolle_arabier-1.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_dolle_arabier-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>17. De la Senne Taras Boulba<\/h2>\n<p>Not all Belgian beers have to be high-alcohol monsters, and a good alternative is De la Senne Taras Boulba, <a href=\"https:\/\/www.thebeertimes.com\/en\/session-beer-seasonal-beer-and-saison-differences\/\" target=\"_blank\" rel=\"noopener\">a light session beer<\/a> and hoppy at just 4.5% ABV that delivers the estery and spiced yeast character expected from a Belgian beer.<\/p><div id=\"thebe-1238420304\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><a href=\"https:\/\/amzn.to\/3LddZmQ\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ff9900; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>It is a refreshing, prize-worthy choice that is well worth seeking out, especially if the rest of this list leaves your head spinning.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3827\" title=\"De la Senne Taras Boulba\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_la_senne_taras_boulba-1.jpg\" alt=\"De la Senne Taras Boulba\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_la_senne_taras_boulba-1.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_la_senne_taras_boulba-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>18. Trappistes Rochefort 8<\/h2>\n<p>Many <a href=\"https:\/\/www.thebeertimes.com\/cervezas-trapenses-ora-et-labora\/\">Trappist beers<\/a> have a reputation for being very intense, which is what makes a brew like Rochefort 8 so intriguing.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3828\" title=\"Trappistes Rochefort 8\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/trappistes_rochefort_8-1.jpg\" alt=\"Trappistes Rochefort 8\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/trappistes_rochefort_8-1.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/trappistes_rochefort_8-1-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>19. Chimay Grande Reserve<\/h2>\n<p>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.<\/p>\n<p>During those years, Chimay carried with it an air of sophistication that most local beer brands could not match. Even today, <a href=\"https:\/\/www.thebeertimes.com\/en\/chimay-bleue-blue-tasting-notes-food-pairings\/\" target=\"_blank\" rel=\"noopener\">its contents remain as delicious as ever<\/a>.<\/p>\n<p>The Grand Reserve, colloquially known as &#8220;Blue Chimay,&#8221; is especially memorable \u2014 a dark brown beauty packed with dried fruit flavors.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3802\" title=\"Chimay Grande Reserve\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/chima_-grande_reserve.jpg\" alt=\"Chimay Grande Reserve\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/chima_-grande_reserve.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/chima_-grande_reserve-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>20. Westmalle Tripel<\/h2>\n<p>Although this list leans toward sour beers, many of Belgium&#8217;s classic beers belong to a trio of styles called <a href=\"https:\/\/www.thebeertimes.com\/en\/dubbel-tripel-quadrupel-the-origin-of-the-names-of-these-traditional-belgian-styles\/\" target=\"_blank\" rel=\"noopener\">Dubbel, Tripel, and Quadrupel<\/a>, types of abbey beers that have been brewed for generations.<\/p>\n<p>Nicknamed the &#8220;mother of all Tripels,&#8221; <a href=\"https:\/\/www.thebeertimes.com\/en\/westmalle-tripel-tasting-notes-and-recommended-pairings-by-a-beer-sommelier\/\" target=\"_blank\" rel=\"noopener noreferrer\">Westmalle Tripel<\/a> 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3829\" title=\"Westmalle Tripel\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westmalle_tripel.jpg\" alt=\"Westmalle Tripel\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westmalle_tripel.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westmalle_tripel-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>21. Westvleteren 12<\/h2>\n<p>For years, this beautiful Belgian Quadrupel was rated as one of the best Belgian beers, if not <a href=\"https:\/\/www.thebeertimes.com\/en\/westvleteren-12-quadrupel-the-legend-of-the-best-beer-in-the-world\/\" target=\"_blank\" rel=\"noopener\">the best beer in the world<\/a>.<\/p>\n<p>Whether this acclaim is the result of the beer&#8217;s quality (delicious, with intense notes of caramel and dark fruit) or its rarity (it is very hard to get) is open to debate.<\/p>\n<p>Your best bet with <a href=\"https:\/\/www.thebeertimes.com\/en\/westvleteren-12-xii-tasting-notes\/\" target=\"_blank\" rel=\"noopener noreferrer\">Westvleteren 12<\/a> is to try to &#8220;hunt&#8221; one down and form your own opinion. Getting your hands on a bottle is half the experience.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-16366\" title=\"Westvleteren 12\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westvleteren12.jpg\" alt=\"Westvleteren 12\" width=\"400\" height=\"265\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westvleteren12.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/westvleteren12-300x199.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>22. De Struise Brouwers Black Albert<\/h2>\n<p>Although <a href=\"https:\/\/www.thebeertimes.com\/en\/history-russian-imperial-stout-style\/\">Russian Imperial Stout is a style<\/a> not commonly associated with Belgium, this monstrous 13% ABV beer should be part of any discussion about the world&#8217;s best stouts.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3831\" title=\"De Struise Brouwers Black Albert\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_struise_brouwers_black_albert.jpg\" alt=\"De Struise Brouwers Black Albert\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_struise_brouwers_black_albert.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/de_struise_brouwers_black_albert-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>23. Deus Brut des Flanders<\/h2>\n<p>Miller High Life may hold the trademark for &#8220;The Champagne of Beers,&#8221; but in the past decade, beers designed to mimic something of the sophistication of Champagne have become a style of their own, <a href=\"https:\/\/www.thebeertimes.com\/deus-brut-des-flandres-champagne-la-cerveza\/\" target=\"_blank\" rel=\"noopener\">known as biere brut or biere de Champagne<\/a>.<\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3830\" title=\"Deus\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/deus.jpg\" alt=\"Deus\" width=\"400\" height=\"250\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/deus.jpg 640w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/03\/deus-300x188.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<div id=\"thebe-2402220915\" style=\"margin-bottom: 30px;\"><div id=\"pf-15242-1\" data-format=\"display\" ><script>window.pubfuturetag = window.pubfuturetag || [];window.pubfuturetag.push({unit: \"683988d268662b3361d8a48f\", id: \"pf-15242-1\"})<\/script><\/div><\/div>\n<h2>24. Chimay Rouge<\/h2>\n<p>The Chimay brewery, operating since 1862, produces various varieties of Belgian beers, including Chimay Rouge (Red), Chimay Bleue (Blue), Chimay Tripel (White), and Chimay Dor\u00e9e.<\/p>\n<p>The first of these, a copper-colored, fruity beer (with apricot notes), in <a href=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/08\/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Dubbel style<\/a>, brewed with Hallertauer and Galena hops and with an alcohol content of around 7.0% ABV.<\/p>\n<p>Bottle-refermented and unpasteurized, it is a genuine delight to savor this beer alongside the cheese of the same name.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-44810\" title=\"Chimay Red\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/08\/Chimay-roja-300x198.png\" alt=\"Chimay Red\" width=\"400\" height=\"264\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/08\/Chimay-roja-300x198.png 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/08\/Chimay-roja-370x245.png 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/08\/Chimay-roja.png 500w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>25. Delirium Tremens<\/h2>\n<p>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.<\/p>\n<p>Its white-painted glass bottle, emulating a ceramic container, and the blue foil crowning it make it unmistakable.<\/p>\n<p>It is a blonde <a href=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/08\/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Belgian Strong Ale<\/a>, 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 <a href=\"https:\/\/www.thebeertimes.com\/tipos-de-levadura-y-su-utilizacion-para-elaborar-pan\/\">use of three different types of yeast<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-11413\" title=\"Delirium Tremens\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Delirium_Tremens_Portada-300x158.jpg\" alt=\"Delirium Tremens\" width=\"400\" height=\"210\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Delirium_Tremens_Portada-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Delirium_Tremens_Portada.jpg 600w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>26. Tripel Karmeliet<\/h2>\n<p>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).<\/p>\n<p>It is essentially a high-fermentation beer of <a href=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/08\/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Tripel style<\/a>, 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-11408\" title=\"Tripel Karmeliet\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Tripel_Karmeliet.jpg\" alt=\"Tripel_Karmeliet\" width=\"400\" height=\"208\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Tripel_Karmeliet.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Tripel_Karmeliet-300x156.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>27. Adriaen Brouwer Dark Gold<\/h2>\n<p>Adriaen Brouwer was a 17th-century Flemish painter, to whom Brouwerij Roman has dedicated one of its beers since 2008.<\/p>\n<p>Adriaen Brouwer Dark Gold is a high-fermentation <a href=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/08\/2015_Guidelines_Beer_Espa%C3%B1ol-final.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">Belgian Dark Strong Ale<\/a>, dark in color with an alcohol content of around 8.5% ABV.<\/p>\n<p>Its production uses spring water from Oudenaarde and roasted malts that give it its caramelized flavor, with slight notes of coffee and fruit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-11409\" title=\"Adriaen Brouwer Dark Gold\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Adriaen_brouwer_dark_gold.jpg\" alt=\"Adriaen Brouwer Dark Gold\" width=\"400\" height=\"208\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Adriaen_brouwer_dark_gold.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Adriaen_brouwer_dark_gold-300x156.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>28. St. Bernardus 12<\/h2>\n<p>Just 15 km from Vleteren, home of the famous Westvleteren XII, lies the small town of Watou, where <a href=\"https:\/\/www.thebeertimes.com\/es\/2016\/10\/11\/la-historia-de-la-cerveceria-st-bernardus\/\" target=\"_blank\" rel=\"noopener noreferrer\">St. Bernardus brewery<\/a> is located, known for having produced for many years clone beers of those brewed at Sint Sixtus Abbey.<\/p>\n<p>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.<\/p>\n<p>A dark brown Quadrupel with an alcohol content of 10.5% ABV, it possesses <a href=\"https:\/\/www.thebeertimes.com\/en\/st-bernardus-abt-12-tasting-notes\/\" target=\"_blank\" rel=\"noopener\">the same fruity and sweet notes, with hints of caramel and roasted malts<\/a> as Westvleteren XII. And much easier to find.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-17283\" title=\"St Bernardus 12 Abt\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/st_bernardus_abt_12-300x158.jpg\" alt=\"St Bernardus 12 Abt\" width=\"400\" height=\"210\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/st_bernardus_abt_12-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/st_bernardus_abt_12-114x60.jpg 114w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/st_bernardus_abt_12.jpg 600w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<div id=\"thebe-2531099371\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1179889612\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>29. Straffe Hendrik Tripel<\/h2>\n<p>De Halve Maan (Half Moon) is a famous brewery from the city of Bruges, founded in 1856 by Leon Maes.<\/p>\n<p>It is a <a href=\"https:\/\/www.thebeertimes.com\/en\/pilsner-urquell-plzensky-prazdroj-the-origin-of-the-first-blonde-beer-in-history\/\">blonde<\/a> 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-11411\" title=\"Straffe Hendrik Tripel\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Straffe_Hendrik.jpg\" alt=\"Straffe Hendrik Tripel\" width=\"400\" height=\"208\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Straffe_Hendrik.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2017\/04\/Straffe_Hendrik-300x156.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<h2>30. Hoegaarden Wit<\/h2>\n<p>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 <a href=\"https:\/\/www.thebeertimes.com\/siete-consejos-elaborar-cervezas-trigo-alemanas\/\">wheat beer brewing<\/a>.<\/p>\n<p>In the 20th century, the style was revived by Pierre Celis as a light, citrusy, and refreshing beer belonging to the style known as <a href=\"https:\/\/www.thebeertimes.com\/en\/witbier-the-legacy-of-pierre-celis\/\" target=\"_blank\" rel=\"noopener noreferrer\">Witbier or white beer<\/a>, the quintessential Belgian wheat beer variety, quite different from German Weizens.<\/p>\n<p>It is a whitish, somewhat hazy beer <a href=\"https:\/\/www.thebeertimes.com\/hoegaarden-wit-blanche-notas-de-cata\/\" target=\"_blank\" rel=\"noopener\">with bittersweet and slightly tart notes<\/a>, and an alcohol content slightly below 5.0% ABV.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-17010\" title=\"Hoegaarden Wit\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/Hoegaarden-Wit-1-300x158.jpg\" alt=\"Hoegaarden Wit\" width=\"400\" height=\"210\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/Hoegaarden-Wit-1-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/Hoegaarden-Wit-1-114x60.jpg 114w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2020\/07\/Hoegaarden-Wit-1.jpg 600w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/p>\n<p >No se encontraron productos.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>What chemically defines the funky and fruity flavor of Lambic beers, and why is their production so tied to the Brussels region?<\/h3>\n<p>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.<\/p>\n<h3>Beyond high ABV, what is the essential ingredient or technique that distinguishes a Tripel from a Dubbel?<\/h3>\n<p>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.<\/p>\n<h3>What is a foederbier and how does oak barrel aging affect Flanders Red Ales?<\/h3>\n<p>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.<\/p>\n<h3>If a Belgian beer is classified as Trappist, what legal and cultural criteria must it meet to use this designation?<\/h3>\n<p>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.<\/p>\n<h3>What is the fundamental difference between the Witbier style and a Weizen?<\/h3>\n<p>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 (Cura\u00e7ao) 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).<\/p>\n<h2>Recommended<\/h2><div id=\"thebe-1430112166\" class=\"thebe-adsterra-300-x-250 thebe-entity-placement\" style=\"margin-top: 15px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1930811761\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/libros-recomendados-la-historia-de-la-cerveza-en-comic\/\" target=\"_blank\" rel=\"noopener\">Recommended books: &#8220;The history of beer in comics&#8221;<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/como-elaborar-pan-de-chocolate-y-cerveza-receta-y-paso-a-paso\/\" target=\"_blank\" rel=\"noopener\">How to make chocolate and dark beer bread: ingredients and step by step<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What chemically defines the funky and fruity flavor of Lambic beers, and why is their production so tied to the Brussels region?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Beyond high ABV, what is the essential ingredient or technique that distinguishes a Tripel from a Dubbel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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. 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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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"If a Belgian beer is classified as Trappist, what legal and cultural criteria must it meet to use this designation?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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. 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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).\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<div id=\"thebe-3894613412\" class=\"thebe-adskeeper-fin-articulo thebe-entity-placement\" style=\"margin-top: 20px;margin-left: auto;margin-right: auto;text-align: center;\"><div data-type=\"_mgwidget\" data-widget-id=\"1705281\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>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.<\/p>\n","protected":false},"author":1,"featured_media":38325,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119,21151],"tags":[21133,21283,21131,21204],"class_list":["post-47142","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","category-travels","tag-beer-styles","tag-belgian-beers","tag-belgium","tag-opinion-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=47142"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47142\/revisions"}],"predecessor-version":[{"id":47144,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47142\/revisions\/47144"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/38325"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=47142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=47142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=47142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}