Belgian

from AHA internet for 1996

http://www.csn.net/aob/styles.html

2. Belgian and French Ale

a) Flanders Brown/Oud Bruin

A light- to medium-bodied, deep copper to brown ale characterized by a slight vinegar or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable at low levels.

b) Dubbel

This medium- to full-bodied, dark amber- to brown-colored ale has a malty sweetness and nutty, chocolate, roast malt aroma. A faint hop aroma is acceptable. Dubbels also are characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousselike.

c) Tripel

Tripels often are characterized by a spicy, phenolic-clove flavor. A banana fruity ester also is common. These pale/light-colored ales usually finish sweet. The beer is characteristically medium- to full-bodied with a neutral hop and malt balance. Low hop flavor is OK. Alcohol strength and flavor should be perceived as evident.

d) Belgian-Style Pale Ale

Belgian-style pale ales are characterized by low, but noticeable, hop bitterness, flavor and aroma. Light to medium body and low malt aroma are typical. They are golden to deep amber in color. Noble-type hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is OK. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

e) Belgian Strong Ale

Belgian strong ales often are vinous, with darker styles typically colored with dark candi sugar. The perception of hop bitterness can vary from low to high, while hop aroma and flavor are very low. These beers are highly attenuated and have a highly alcoholic character -- being medium-bodied rather than full-bodied. Very little or no diacetyl is perceived. Chill haze is allowable at cold temperatures.

f) White (or Wit)

Belgian white ales are brewed using unmalted and/or malted wheat and malted barley and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of noble-type hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a low fruity-ester content.

g) Biere de Garde

Deep golden to deep copper/light brown. Medium to high malt flavor. Light to medium body. Medium hop bitterness. Light to medium hop flavor and aroma. May have light to medium fruitiness, esteriness. Lager yeast may be used. Earthy, cellarlike, musty aromas OK. Traditionally, a French-style beer that improves with some aging.

3. Belgian-Style Lambic

a) Belgian-Style Lambic

Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. Low in carbonation, these hazy beers are brewed with unmalted wheat and malted barley. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light-bodied.

b) Belgian-Style Gueuze Lambic

These unflavored, blended and secondary fermented lambic beers may be very dry or mildly sweet and are characterized by intensely fruity-estery, sour and acidic flavors. These pale beers are brewed with unmalted wheat, malted barley, and stale, aged hops. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light-bodied.

c) Belgian-Style Fruit Lambic

These beers, also known by the names Framboise, Kriek, Pêche, etc., are characterized by fruit flavors and aromas. The intense color reflects the choice of fruit. Sourness predominates the flavor profile. These flavored Belgian-style lambic beers may be very dry or mildly sweet.