Belgium Beer a Guide to Unique Brews
If you spend even a day wandering the streets of Brussels, you’ll quickly realize that Belgium doesn’t just make beer it lives and breathes beer. From centuries old Trappist monasteries to quirky modern brewers experimenting with fruit and wild yeast, Belgian beer is part of the country’s national identity.
It’s even earned a spot on the UNESCO Intangible Cultural Heritage list, honoring the artistry and tradition that go into each glass. Here’s a quick guide to the main types of Belgian beer so you’ll know exactly what to order next time you’re at a café in Bruges or Ghent.
Trappist Beers
Brewed by monks within the walls of Trappist monasteries, these are the soul of Belgian brewing. Each abbey has its own recipe and yeast strain, giving the beers their signature character.
What to try: Chimay Blue (rich and malty), Orval (dry and funky), or the legendary Westvleteren 12 (complex and rare).
Abbey Beers
Not all monastery beers are made by monks. Abbey beers follow the same tradition but are brewed commercially in partnership with historic abbeys.
What to try: Leffe Blonde, Grimbergen Double, or Affligem.
Blonde Ales
Golden, crisp, and slightly fruity the everyday beer of Belgium. Blonde ales balance sweetness and spice beautifully.
What to try: Duvel (strong and elegant), Leffe Blonde, La Chouffe Blonde.
Dubbel
Deep amber to dark brown, Dubbels are all about caramel, dark fruit, and warm spice. Originally brewed by Trappist monks, they pair perfectly with Belgian stews or chocolate desserts.
What to try: Westmalle Dubbel, Chimay Red, Grimbergen Double.
Tripel
Don’t let the pale color fool you Tripels are strong and complex. Expect notes of banana, clove, and honey, with a dry champagne-like finish.
What to try: Westmalle Tripel, Chimay White, Karmeliet Tripel.
Witbier (White Beer)
Unfiltered wheat beers brewed with orange peel and coriander. Cloudy, citrusy, and perfect on a summer day.
What to try: Hoegaarden, Blanche de Namur, or St. Bernardus Wit.
Lambic & Gueuze
Unique to the Brussels region, these are spontaneously fermented with wild yeast meaning the air itself helps brew the beer. Lambics are still and tart; Gueuze is a blend of young and old lambics, creating a sparkling, champagne-like drink.
What to try: Cantillon Gueuze, Boon Oude Gueuze, 3 Fonteinen.
Fruit Lambics (Kriek, Framboise, Peche)
These are lambics aged with fruit cherries, raspberries, or peaches to create beers that are both tart and aromatic. Some are sweetened, while traditional versions remain beautifully sour.
What to try: Cantillon Kriek (classic and tart), Lindemans Framboise (sweet and bright).
Oud Bruin (Old Brown)
From Flanders, these beers are aged for months and develop a mild sourness alongside caramel and dried fruit notes.
What to try: Liefmans Goudenband, Petrus Oud Bruin.
Flanders Red Ale
Sometimes called the “Burgundy of Belgium,” this style is aged in oak and develops a wine-like tang with red-fruit flavors.
What to try: Rodenbach Grand Cru or Duchesse de Bourgogne.
Saison (Farmhouse Ale)
Originally brewed for farm workers in Wallonia, Saison is lively, dry, and peppery a rustic beer that’s made for long summer days.
What to try: Saison Dupont, Brasserie de Blaugies Saison d’Epeautre.
In Belgium, every beer is served in its own specific glass not just for presentation, but because the glass shape is designed to bring out that beer’s aroma, carbonation, and flavor profile. Many breweries even refuse to serve their beer unless it’s poured into the correct glass!
Here’s how it typically breaks down by style:
Trappist & Abbey Beers
- Glass: Chalice or Goblet
- Reason: The wide mouth allows rich aromas and carbonation to escape, perfect for heavy, malty, complex beers like Chimay or Leffe.
Blonde Ales
- Glass: Tulip or Pilsner style glass
- Reason: The narrower rim helps maintain the frothy head and concentrate delicate fruity aromas.
Dubbel
- Glass: Chalice or Snifter
- Reason: Enhances the malty depth and warms slightly in your hand, releasing caramel and spice notes.
Tripel
- Glass: Goblet or Tulip
- Reason: Supports the high carbonation and head, while focusing fruity and spicy esters from the Belgian yeast.
Witbier (White Beer)
- Glass: Tumbler or Weizen style glass
- Reason: Tall, curved glass shows off the cloudy wheat color and keeps the citrusy aroma prominent.
Lambic & Gueuze
- Glass: Small Flute or Stemmed Tumbler
- Reason: The flute highlights the effervescence of gueuze and concentrates the wild yeast aromas.
Fruit Lambics (Kriek, Framboise, etc.)
- Glass: Flute or Small Goblet
- Reason: Maintains carbonation and directs fruit aromas (cherry, raspberry, etc.) toward the nose.
Oud Bruin (Old Brown Ale)
- Glass: Tumbler or Snifter
- Reason: Enhances the sweet sour balance and allows warming to release deeper notes of raisin and vinegar like tang.
Flanders Red Ales
- Glass: Tulip or Wine Glass
- Reason: Wine like acidity and complex fruit character benefit from a glass that allows swirling and aeration.
Saison (Farmhouse Ale)
- Glass: Tulip or Stemmed Beer Glass
- Reason: Preserves the bubbles and channels the peppery, fruity aromas to the top.
Experiencing Belgian Beer Culture
In Belgium, beer isn’t just about drinking it’s about appreciating craftsmanship. Each beer has its own glass, its own ritual of pouring, and its own story. Whether you’re sipping a Trappist ale in a candle-lit café or sampling fruity lambics at the Cantillon Brewery in Brussels, you’re taking part in a living tradition that has been perfected over centuries.