Uniqueness of Belgian beer

Although Belgian beer has its own specific style, Belgians love craft brewing, which means that brewers are considered artists in Belgium, and these artists rarely copy existing beer styles. More than half of Belgian beers are difficult to define in any style, and even if there is a style, the interpretation of that style is arbitrary.

Belgian beers vary widely in strength, color, taste and brewing methods; they have hundreds of characteristic brewer's yeast and other microorganisms; in addition to malt, added sugar, honey and caramel syrup; unsprouted grains such as oats, Wheat, spelt, buckwheat, etc.; and fruit; all kinds of spices you can think of, including African cardamom, German chamomile, cumin, star anise, and a "medicinal lichen."

It is Belgium's unique yeast that can harmonize the raw materials and spices of these patterns, except for the industrial pilsner beer. There are quite a lot of yeast varieties in Belgium, and different yeasts will bring different flavor characteristics to the beer. Some beers are fermented at relatively high temperatures in order to give some beers their style – this is how fruity flavours and various aromas are created. In fact, you can choose any wort and ferment it with Belgian yeast, and you can produce a Belgian-style beer. Some specialty beers—say, Saison—are completely reliant on certain yeast strains, and without those particular strains, these beers wouldn’t be possible.

Yeast strains are so diverse that it can sometimes be difficult to grasp their characteristics. Aside from wild yeasts, it may be easier to understand if Belgian yeasts are classified as fruity or estery and phenolic in the other. An example of the former can be the Brasserie d'Achouffe in the Ardennes. An example of the latter is Saison, especially the pepper-flavored dry yeast used by the DuPont winery. Of course, the balance of smells will be affected by temperature, yeast inoculation environment and many other factors, so this requires the experience of the brewer to grasp.

Various types of hops in Belgium have a rich aroma but very low bittering power. The aroma of hops takes the lead and overshadows other more delicate aromas, so Belgians prefer to brew with a more layered and delicate method, rather than simply using a hop at random. Some of the malt flavors in Belgian beers actually come from darkened caramel syrup or other types of sugar. The heavy use of sugar is not a virtue of beer, but Belgians mainly use sugar to improve the drinkability of beer.

There is no pure law in Belgium, so the herbs and spices in the old traditional beer process are preserved. Of course not all Belgian beers use spices, and when they do, it's not always so obvious. Generally speaking, if you can single out a specific spice, something is wrong with the brewer. Bitter orange peel (or the small, immature Curacao orange) and coriander are the power duo at the heart of Belgian white beers, and they're also found in many other beers. In Saison and other high-strength pale beers, you can often encounter the cheerful, spicy energy of African cardamom. Spices like licorice and star anise work well with rich, full-bodied dark beers.

Belgium has a rich variety of high-strength beers, many of which are sealed with corks, which makes the beer appear generous, elegant and beautiful, and is used for high-end beers. Belgian beers vary widely in their degree of carbonation, but many high-strength beers produce huge foam because their carbonation levels are twice as high as "normal" beers. It is also common in mature Erfa beer in the bottle. Generally, yeast and a small amount of sugar are added during bottling, and the carbonic acid produced by re-fermentation will press a small amount of yeast precipitated impurities to the bottom of the bottle. To avoid the precipitation of yeast coming up when pouring, be careful when pouring. It's not that the deposited yeast is bad for your health, it's that the yeast makes the beer cloudy.

Belgium is the only country rich in sour beer. Lambic beers with different flavors are actually mainly sour. Sour Flemish red and brown ales live up to their name; even Belgian whites and saissons have a sour taste that bursts on the tongue to breathe life into their lukewarm style. Regarding Belgian beer culture, beer culture is only part of it, because Belgium also has a highly developed gastronomic tradition, so beer is only one of the important elements. You'll find restaurants specializing in beer meals, giving you a fantastic way to appreciate Belgian beer at the most appropriate occasion. With a little research, you can create your own version of a beer experience almost anywhere. Beer's richness, subtlety, and never overpowering body make it a natural companion to good food.