As the weather turns cooler, you're going to want richer beer. When it comes to fall, Belgian beers (or those brewed in the Belgian style) can offer a warm-up, but if you’re not familiar with the Belgian style, their uniqueness and variation can make these amazing brews seem more complicated than the ubiquitous IPAs and Pale Ales.
In fact, Belgian beers are the perfect introduction to craft beer. “Belgium is to beer what Cuba is to cigars and France is to wine,” writes Garrett Oliver in The Oxford Companion to Beer. But you don’t need to be Brooklyn Brewery’s brewmaster or own this nearly 1,000-page encyclopedia to understand the basics of Belgian beers.
Jimmy Carbone, owner of Jimmy's No. 43 and host of Beer Sessions Radio on Heritage Radio Network, breaks down the knowledge neccesary to make you a Belgian beer connoisseur in 10 easy lessons. Learn the difference between Trappist and Abbey beers, venture beyond “gateway” Belgians into funky yeast and sours, and enjoy the depth of these historic beers brewed from an ancient tradition.
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Lesson 1: Monk-y See—Trappist Beers
Lesson 2: Imitation and Flattery—Abbey Beers
Lesson 3: Classic Styles and Flavors
If you want to experiment with all four Trappist/Abbey styles, you’ll have to travel to Belgium. The true “Single” beer isn’t really made anymore, although some brewers are starting to experiment with super-low ABV beers. The Single was a “working” beer that traditionally killed off the parasites in water without causing inebriation. Today, some monasteries do have a “Monk’s brew” that they serve to visitors and is as close to a Single as you can find today. If a trip to Europe isn’t in your plans, go for a low ABV blond, such as the Achel 5° or Duvel Blonde.
Dubbels are stronger and darker with more spiciness and higher ABVs (typically 6-8%). They were essentially invented by the monks at Westmalle who were hoping to create a beer that was malt forward, fruity and heavy in body. Among the Dubbels in addition to Westmalle that you should seek out are Chimay Premiere Rouge, Duvel’s Moortgat Maredsous, and the St. Bernardus Prior 8.
If necessity is the mother of invention, the Tripel is its child. In the early 20th century, much of the world was limiting or banning alcohol, and Belgium was no different. The Vandervelde Act of 1919 put constraints on the purchase of liquor, but exempted beer with the thought being lower ABV beverages wouldn’t risk the public at large. The monks at Westmalle were quick to quench the thirst with a blonde ale that had triple the amount of malt in it. Special forms of sugar were added, giving the yeast an extra push and increasing ABV levels approaching 10%. Among Jimmy’s favorite Tripels are Brouwerij de Dolle Brouwers “Dulle Teve” Triple, Chimay, and Brouwerij Bosteels Tripel Karmeliet.
The Quadrupel or “Quad” style was originally brewed for the winter months. Its dried fruit qualities and high ABV (at least 10%) made it a perfect beer for European winters. A fairly young entry to beer styles, the Quad came to prominence in the 1990s with La Trappe’s Quadrupel. Another excellent Quad is Trappistes Rochefort 10, which despite its number weighs in at an impressive 11.3%.