Aroma: Moderate sweetness
(often with light notes of honey and/or vanilla) with light, grainy, spicy
wheat aromatics, often with a bit of tartness.
Moderate perfumy coriander, often with a complex
herbal, spicy, or peppery note in the background. Moderate zesty, orangey
fruitiness. A low spicy-herbal
hop aroma is optional, but should never overpower the other
characteristics. No diacetyl. Vegetal, celery-like, or ham-like aromas from
certain types of spices are inappropriate.
Spices should blend in with fruity, floral and sweet aromas and should
not be overly strong.
Appearance: Very pale straw to very
light gold in color. The beer will be
very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow
appearance. Dense,
white, moussy head. Head
retention should be quite good.
Flavor: Pleasant sweetness
(often with a honey and/or vanilla character) and a zesty, orange-citrusy
fruitiness. Refreshingly crisp with a
dry, often tart, finish. Can have a low wheat flavor.
Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors are common but not
overpowering, and can taste moderately of coriander and other spices at a more
subtle level. A spicy-earthy hop flavor
is low to none, and never gets in the way of the spices. Hop bitterness is low to medium-low (as with
a Hefeweizen), and doesn’t interfere with refreshing flavors of fruit and
spice, nor does it persist into the finish.
Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy
flavors from certain types of spices are inappropriate. No diacetyl.
Mouthfeel: Medium-light to medium
body, often having a smoothness and light creaminess from unmalted wheat and
the occasional oats. Despite body and
creaminess, finishes dry and often a bit tart.
Effervescent character from high carbonation. Refreshing, from
carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange
pith. Should not be overly dry and thin,
nor should it be thick and heavy.
Overall Impression: A
refreshing, elegant, tasty, moderate-strength wheat-based ale.
History: A 400-year-old beer
style that died out in the 1950s; it was later revived by Pierre Celis at
Hoegaarden, and has grown steadily in popularity over time.
Comments: The presence, character
and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good
examples of the style. The beer tends to
be fragile and does not age well, so younger, fresher, properly handled
examples are most desirable.
Ingredients: About 50% unmalted
wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually
pils malt) constitute the grist. In some
versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao
or sometimes sweet orange peel complement the sweet aroma and are quite
characteristic. Other spices (e.g.,
chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but
are much less prominent. Ale yeast prone
to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic
fermentation, or the actual addition of lactic acid, is done.
Vital Statistics: OG: 1.044 – 1.052
IBUs: 10 – 20 FG: 1.008 – 1.012
SRM: 2 – 4 ABV: 4.5 – 5.5% (5% is most typical)
Commercial Examples: Hoegaarden Wit, Vuuve 5, Blanche de Bruges, Blanche de Bruxelles,
Brugs Tarwebier, Sterkens White Ale, Celis White (now made in Michigan), Blanche
de Brooklyn, Great Lakes Holy Moses, Unibroue Blanche
de Chambly, Blue Moon Belgian White
Aroma: Prominent aroma of malt
with moderate fruity character and low hop aroma. Toasty, biscuity malt
aroma. May have an orange- or
pear-like fruitiness though not as fruity/citrusy as many other Belgian
ales. Distinctive floral or spicy, low
to moderate strength hop character optionally blended with background level
peppery, spicy phenols. No diacetyl.
Appearance: Amber to copper in
color. Clarity is very good. Creamy, rocky, white head often fades more
quickly than other Belgian beers.
Flavor: Fruity and lightly to
moderately spicy with a soft, smooth malt and relatively light hop character
and low to very low phenols. May have an
orange- or pear-like fruitiness, though not as fruity/citrusy as many other
Belgian ales. Has an initial soft, malty
sweetness with a toasty, biscuity, nutty malt flavor. The hop flavor is low to none. The hop bitterness is medium to low, and is optionally
complemented by low amounts of peppery phenols.
There is a moderately dry to moderately sweet finish, with hops becoming
more pronounced in those with a drier finish.
Mouthfeel: Medium to medium-light
body. Alcohol level is restrained, and
any warming character should be low if present.
No hot alcohol or solventy character.
Medium carbonation.
Overall Impression: A
fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored
ale.
History: Produced by breweries
with roots as far back as the mid-1700s, the most well-known examples were
perfected after the Second World War with some influence from
Comments: Most commonly found in
the Flemish provinces of
Ingredients: Pilsner or pale ale malt contributes the
bulk of the grist with (cara)
Vital Statistics: OG: 1.048 – 1.054
IBUs: 20 – 30 FG: 1.010 – 1.014
SRM: 8 – 14 ABV: 4.8 – 5.5%
Commercial Examples: De Koninck,
Speciale Palm, Dobble Palm,
Ginder Ale, Op-Ale, Vieux-Temps,
Brewer’s Art House Pale Ale, Ommegang Rare Vos (unusual in its 6.5%
Aroma: High fruitiness with
low to moderate hop aroma and moderate to no herb, spice and alcohol
aroma. Fruity esters dominate the aroma
and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium spicy or floral hop aroma is
usually present. A moderate spice aroma
(from actual spice additions and/or yeast-derived phenols) complements the
other aromatics. When phenolics are present
they tend to be peppery rather than clove-like.
A low to moderate sourness or acidity may be present, but should not
overwhelm other characteristics. Spice,
hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in
intensity, and should not be hot or solventy.
The malt character is light. No
diacetyl.
Appearance: Often a distinctive
pale orange but may be golden or amber in color. There is no correlation between strength and
color. Long-lasting, dense, rocky white
head resulting in characteristic “Belgian lace” on the glass as it fades. Clarity is poor to good though haze is not
unexpected in this type of unfiltered farmhouse beer. Effervescent.
Flavor: Combination of fruity
and spicy flavors supported by a soft malt character, a low to moderate alcohol
presence and tart sourness. The
fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more
spices serve to add complexity.
Low peppery yeast-derived phenols may be present instead of or in
addition to spice additions. Hop flavor
is low to moderate, and is generally spicy in character. Hop bitterness may be moderate to high, but
should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a
sufficient background for the other flavors.
A low to moderate tart sourness may be present, but should not overwhelm
other flavors. Spices, hop bitterness
and flavor, and sourness commonly increase with the strength of the beer while
sweetness decreases. No hot alcohol or
solventy character. Substantial
carbonation and bitterness give a dry finish with a long, bitter, sometimes
spicy aftertaste. No diacetyl.
Mouthfeel: Light to medium
body. Alcohol level can be medium to
medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with
an effervescent quality. There is
enough prickly acidity on the tongue to balance the dry finish. A low to moderate tart character may be
present but should be refreshing and not to the point of puckering.
Overall Impression: A medium to strong ale
with a distinctive yellow-orange color, highly carbonated, well hopped, fruity
and dry with a quenching acidity.
History: A seasonal summer style
produced in Wallonia, the French-speaking part of
Comments: Varying strength
examples exist (table beers of about 5% strength, typical export beers of about
6.5%, and stronger versions of 8%+).
Sweetness decreases and spice, hop and sour character increases with
strength. Herb and spice additions often
reflect the indigenous varieties available at the brewery. High carbonation helps bring out the many
flavors and to increase the perception of a dry finish. All of these beers share somewhat higher
levels of acidity than other Belgian styles while the optional sour flavor is
often a variable house character of a particular brewery.
Ingredients: Pilsner malt dominates
the grist though a portion of
Vital Statistics: OG: 1.048 – 1.080
IBUs: 25 – 45 FG: 1.010 – 1.016
SRM: 5 – 12 ABV: 5 – 8.5%
Commercial
Examples: Saison Dupont, Foret and Moinette Blonde; Fantome
Saison(s); Saison de Pipaix and La Folie; Saison Silly; Saison Regal; Saison
Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Brooklyn Saison;
Southampton Saison; New Belgium Saison; Pizza Port-Carlsbad Saison
Aroma: Prominent malty
sweetness, often with a complex, light to moderate toasty character. Low to moderate esters. Little to no hop aroma (may be a bit
spicy). Commercial versions will often
have a musty, woodsy, cellar-like character that is difficult to achieve in
homebrew. Paler versions will still be
malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.
Appearance: Three main variations
exist (blond, amber and brown), so color can range from golden blonde to
reddish-bronze to chestnut brown.
Clarity is good to poor, although haze is not unexpected in this type of
often unfiltered beer. Well-formed head,
generally white to off-white (varies by beer color), supported by high
carbonation.
Flavor: Medium to high malt
flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase
as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some
support, but the balance is always tilted toward the malt. The finish is medium-dry and malty. Alcohol can provide some additional dryness
in the finish. Low to
no hop flavor, although paler versions can have slightly higher levels of spicy
hop flavor (which can also come from the yeast). Smooth, well-lagered
character. No diacetyl.
Mouthfeel: Medium to medium-full
body, often with a smooth, silky character.
Moderate to high carbonation. Moderate alcohol, but should be very smooth
and never hot.
Overall Impression: A
fairly strong, malty, lagered artisanal farmhouse ale.
History: Name literally means
“beer which has been kept or lagered.” A traditional artisanal farmhouse ale from
Comments: Three main variations
are included in the style: the brown (brune), the blond (blonde), and the amber
(ambrée). The
darker versions will have more malt character, while the paler versions can
have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is
brewed in March (Mars) for present use and will not age as well.
Ingredients: The “cellar” character
in commercial examples is unlikely to be duplicated in homebrews as it comes
from indigenous yeasts and molds.
Commercial versions often have a “corked”, dry, astringent character
that is often incorrectly identified as “cellar-like.” Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually
include pale,
Vital Statistics: OG: 1.060 – 1.080
IBUs: 20 – 30 FG: 1.012 – 1.018
SRM: 6 – 19 ABV: 6 – 8%
Commercial Examples: Jenlain
(brown), St. Amand (brown), Ch’Ti
Brun (brown), Ch’Ti Blond
(blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blonde), Saint Sylvestre 3 Monts (blonde), Biere
Nouvelle (brown), Castelain (blonde), Jade (amber), Brasseurs Bière de Garde (amber)
Aroma: Variable. Most exhibit varying amounts of fruity
esters, spicy phenols and/or yeast-borne aromatics. Aromas from actual spice additions may be
present. Hop aroma may be none to high,
and may include a dry-hopped character.
Malt aroma may be low to high, and may include character of non-barley
grains such as wheat or rye. Some may
include aromas of Belgian microbiota, most commonly Brettanomyces and/or
Lactobacillus. No diacetyl.
Appearance: Variable. Color varies considerably from pale gold to
very dark. Clarity may be hazy to
clear. Head retention is usually good. Generally moderate to high carbonation.
Flavor: Variable. A great variety of flavors are found in these
beers. Maltiness may be light to quite
rich. Hop flavor and bitterness may be
low to high. Spicy flavors may be
imparted by yeast (phenolics) and/or actual spice additions. May include characteristics
of grains other than barley, such as wheat or rye. May include flavors produced by Belgian
microbiota such as Brettanomyces or Lactobacillus. May include flavors from adjuncts such as
candi sugar or honey.
Mouthfeel: Variable. Some are well-attenuated, thus fairly
light-bodied for their original gravity, while others are thick and rich. Most are moderately to highly carbonated. A warming
sensation from alcohol may be present in stronger examples. A “mouth puckering” sensation may be present
from acidity.
Overall Impression: Variable. This category encompasses a wide range of
Belgian ales produced by truly artisanal brewers more concerned with creating
unique products than in increasing sales.
History: Unique beers of small,
independent Belgian breweries that have come to enjoy local popularity but may
be far less well-known outside of their own regions. Many have attained “cult status” in the
Comments: This is a catch-all
category for any Belgian-style beer not fitting any other Belgian style
category. The category can be used for
clones of specific beers (e.g., Orval, La Chouffe);
to produce a beer fitting a broader style that doesn’t have its own category
(e.g., Belgian-style barleywines, Trappist Enkels and
Quadrupels, Belgian spiced Christmas-type beers,
etc.); or to create an artisanal or experimental beer of the brewer’s own
choosing (e.g., strong Belgian golden ale with spices, something unique). Creativity is the only limit in brewing but
the entrants must identify what is special about their entry.
The judges must understand the brewer’s intent
in order to properly judge an entry in this category. THE
BREWER MUST SPECIFY EITHER THE BEER BEING CLONED, THE
Ingredients: May include herbs
and/or spices. May
include unusual grains and malts, though the grain character should be apparent
if it is a key ingredient. May include adjuncts such as candi sugar and honey. May include Belgian
microbiota such as Brettanomyces or Lactobacillus. Unusual techniques, such as blending, may be
used through primarily to arrive at a particular result. The process alone does not make a beer unique
to a blind judging panel if the final product does not taste different.
Vital Statistics: OG: varies
IBUs: varies FG: varies
SRM: varies ABV: varies
Commercial Examples: Orval; De Dolle’s Arabier, Oerbier, Boskeun and Still Nacht; La Chouffe, McChouffe, Chouffe Bok and N’ice Chouffe;
Ellezelloise Hercule Stout
and Quintine Amber; Unibroue
Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, Saxo and Nostradomus; Silenrieu Sara and
Joseph; Fantôme Black Ghost and Speciale
Noël; St. Fullien Noël; Gouden
Carolus Noël; Affligem Nöel; Guldenburg and Pere Noël; De Ranke XX Bitter;
Bush (Scaldis); Grottenbier;
La Trappe Quadrupel; Weyerbacher QUAD; Bière de Miel; Verboden Vrucht; New Belgium 1554 Black Ale; Cantillon
Iris; and many more