Style family
Belgian ale
Yeast-driven Belgian beers — blond, dubbel, tripel and dark strong — that are simultaneously strong, dry and highly aromatic.
What unites this family
Expressive house yeast treated as a primary flavour ingredient, combined with very high attenuation. Frequently sugar is used to raise strength without body, so these beers are strong and dry at once — a combination most traditions do not attempt.
Top-fermented (ale). Fermented warm with Saccharomyces cerevisiae, which collects at the surface. Warmer fermentation produces more esters and phenols, so ales tend to carry more fruit and spice from the yeast itself.
11 styles in this family
- Belgian blond ale
A moderately strong golden Belgian ale, soft and lightly sweet, with gentle yeast fruit and spice and a dry finish.
- Belgian single
The low-strength pale beer brewed for the monastery’s own table, dry and hoppy with full Belgian yeast character.
- Dubbel
A dark Belgian ale rich in raisin, plum and caramel from dark candi sugar, dry-finishing despite its sweetness of flavour.
- Tripel
A strong pale Belgian ale that is simultaneously rich and dry, with pepper, orchard fruit and a sparkling, deceptive drinkability.
- Belgian golden strong ale
Pale, very dry and highly carbonated, with intense pepper and fruit and a strength its lightness completely conceals.
- Belgian dark strong ale
The strongest of the Belgian dark ales: raisin, fig and dark caramel over substantial warmth, with a surprisingly dry finish.
- Saison
Dry, peppery and highly carbonated, with a bracing finish — the most refreshing thing strong beer does.
- Grisette
A low-strength Walloon farmhouse ale, historically brewed for miners — dry, wheaty and gently peppery.
- Bière de Garde
A malty, rounded French farmhouse ale brewed for keeping — richer and less peppery than its Belgian saison cousin.
- Belgian table beer
A very low-strength everyday Belgian beer, historically served with meals including in school canteens.
- Sahti
A Finnish farmhouse ale filtered through juniper branches and fermented with baking yeast — banana, juniper and no hops.