1. Belgian/French Beer Styles Meagen Anderson Beer Education Manager

2. SRM Color DescriptorSRM Value Straw2 - 3 Yellow3 - 4 Gold5 - 6 Amber6 - 9 Deep amber / light copper 10 - 14 Copper14 - 17 Deep copper / light brown 17 - 18 Brown19 - 22 Dark brown22 - 30 Very dark brown30 - 35 Black30 + Black, opaque40 +

3. Belgian / French TRAPPIST / ABBEY ALES Origin: A lower gravity table beer often brewed just of the monks. It’s your everyday day beer and is the lowest alcohol. Not typically available outside of Belgium (although Chimay markets one – at higher alcohol, malty and darker – really a double). Today’s blondes were developed to compete with Pilsners. True singles are lighter in style. ABV: Chimay Red 7% ABV Chimay Triple 8% ABV Chimay Blue 9% ABV

4. Enkel, or blond is sometimes the descriptor used for single Flavor: smooth, light malt sweetness, dry finish, medium hop and alcohol, perfumy, orange/lemon like esters.

5. Origin: The single and double are the beers that can be traced to medieval times. Single for everyday use and double – the stronger – for Sundays and other religious holidays. Aroma & Flavor: Phenolic, fruity yeast character with a rich malt backbone - dark fruit, raisins or prunes and soft hop aromas Color: Generally clear, amber to brown (10-17°SRM) Bitterness: Low to medium (15-25 IBU) ABV: Elevated to high (6-7.6%) Examples: Ommegang Abbey Ale, Chimay Premiere (RED), Lost Abbey Lost and Found Abby Ale Belgian / French TRAPPIST / ABBEY ALES

6. Origin: Credited to the Trappist Westmalle monesatry (1930’s) it was probably a response to the popularity of pale beers in the mid 20 th century. Aroma & Flavor: Fermentation produces spicy (pepper), tropical fruit flavors (pineapple) combined with a soft malt base and a modest hop character. Medium body with higher alcohol that is generally not perceived. Color: Good clarity, deep yellow to deep gold (4.5 - 7°SRM) Bitterness: Medium (20-40 IBU) ABV: High (7.5-9.5%) Examples: Westmalle Tripel, St. Bernardus Tripel, Chimay Cinq Cents (WHITE), Samuel Adams New World Triple Belgian / French TRAPPIST / ABBEY ALES

7. Origin: Lambic is an ancient beer brewed in the Senne Valley around Brussels (known as the Payottenland). Can use up to 60% UNMALTED wheat in the mash and the hops have been aged for 2 or 3 years – so they have virtually no bitterness or hop aroma. The windows are opened at night as the wort naturally cools in large open air fermenters. The fermentation continues (and slows down) in wood barrels where the microbiology carries on. Aroma & Flavor: Acidic, sour, lactic, earthy, barnyard, hay like traits – very complex. Friuty flavors like rhubarb and green apples. Little or no carbonation. They get dryer with age. Color: Pale yellow to deep golden. Younger versions are often cloudy, while older ones are generally clear. (3-7°SRM) Bitterness: Very Low (10 or lower IBU) ABV: Slightly elevated to elevated (5-6.5%) Examples: Cantillon Iris (straight lambic), Lindemans, Oud Beersel Lambic Belgian / French SPONTANEOUSLY FERMENTED

8. Origin: Gueuze (pronounced "GOO-za") is a bottled blend of young and old lambic and was created in the mid 19 th century. These are bottle conditioned and have an effervescence. The word gueuze probably comes from the English word “geyser” Aroma & Flavor: Sour / acidic in balance with malt backbone. Can have a honey like sweetness and sometimes vanilla from oak aging Color: Golden. Thick white head and very fizzy (3-7°SRM) Bitterness: Very Low (10 or lower IBU) ABV: Slightly elevated to high (5-8%) Examples: Cantillon Gueuze, Lindemans Cuvee Rene, Girardin Gueuze Belgian / French SPONTANEOUSLY FERMENTED

9. Belgian / French Prep beer for tasting

10. Origin: Blending fruit into lambics dates to around the 1930’s. Often a blend of young and 2 and 3 year old beer, fruit was added halfway through the aging process so that the yeast will ferment the sugars from the added fruit. (Untraditionally, fruit or sugar was added by the publican – post fermentation - to make them more palatable to a wider audience.) Aroma & Flavor: Has the same sour / tartness of a lambic with the added flavor of the fruit added. A LAMBIC WITH FRUIT, NOT A FRUIT BEER Color: The fruit generally determines the color (3-7°SRM) Bitterness: Very Low (10 or lower IBU) ABV: Slightly elevated to elevated (5-7%) Examples: (Kriek =cherry) (framboise =raspberry) Samuel Adams American Kriek, De Cam Oude Kriek, Boon Framboise Marriage Parfait Belgian / French SPONTANEOUSLY FERMENTED

11. Origin: Epitomized by Rodenbach of WEST FLANDERS in the early 19 th century, these beers are oak aged for up to two years where they pick up their sour character. Blending of young and older beer was, at one time, common. Aroma & Flavor: The aroma is fruit – black cherry, plum, red current, orange, red wine, some malt while the taste has an acidity, cooked sugar, sweet and sour like quality. Can have chocolate and vanilla. Small amounts of diacetyl ok. Color: Deep red, burgundy to reddish-brown, good clarity. (10-16° SRM) Bitterness: Low to medium (10-25 IBU) ABV: Normal to elevated (4.6-6.5%) Examples: Rodenbach Grand Cru, Verhaeghe Duchesse de Bourgogne, Samuel Adams Stony Brook Red Belgian / French FLANDERS ALES

12. Origin: Brown beers goes back to the 1600’s in EAST FLANDERS. It is the “old ale” tradition and is typified by the Liefman brewery. These beers sour as they go through a warm ageing in stainless steel. Aroma & Flavor: They have a much deeper malt character (toffee, caramel, chocolate, orange, dark fruits) with less of the sour quality then the reds. Color: Dark reddish-brown to brown (15-22° SRM) Bitterness: Medium (20-25 IBU) – restrained bitterness absent hop flavor ABV: Normal to high (4-8%) Examples: Liefman’s Goudenband, Ichtegem Old Brown, Riva Vondel, New Belgium’s La Folie Belgian / French FLANDERS ALES

13. Origin: Saison means season and were beers made in the north of France (or in French speaking Belgium) brewed strong to last through the summer “season.” It may contain wheat and herbs and spices and the ale yeast used is related to red wine yeast which produces a kind of peppery note. Aroma & Flavor: The aroma is malty with a peppery spice note and the taste is crisp and dry on the pallet with a hoppy finish. Highly carbonated! Color: Pale orange to golden or amber, clarity is poor to good (haze is expected as it is unfiltered) (5-14°SRM) Bitterness: Medium to high (20-35 IBU) ABV: Slightly elevated to high (5-7%) Examples: Saison Dupont, Ommegang – Hennepin, Southhampton Publick House Saision, Lost Abby’s Red Barn Belgian / French FARMHOUSE BEERS

14. Origin: Meaning “ beer to store” or “beer which has been kept ” originally these beers were just the typical artisanal farmhouse ale of northern France brewed strong to store in cold cellars over the summer. Aroma & Flavor: Related to the Saison style (in that they are farmhouse) but rounder, richer, sweeter (toasty, toffee), with a malt focus and a cellar (musty, woodsy) character. They do not have the spicy / tartness of a Saison. Color: Blond to amber to brown (6-19 °SRM) Bitterness: Low to medium (18-28 IBU) ABV: Elevated to high (6-8.5 %) Examples: Jenlain (amber), Brasseurs Bière de Garde (amber), Southampton Bière de Garde (amber) Belgian / French FARMHOUSE BEERS

15. Origin: A true medieval beer from northern Europe. White beers were the first hopped beers. Wit or white or weisse describe the beer’s pale color. They usually contain un- malted wheat (about 50% ) and sometimes raw oats as well as other spices – chiefly coriander and orange peel– a holdover from the gruit days. The style had basically died by the 1950’s and was resurrected in the late 1970’s in Hoegaarden by Pierre Celis. Aroma & Flavor: The nose is spicy, peppery (sometime s honey, vanilla) with subtle notes of orange and coriander while the taste is dry soft creaminess (think wheat). The finish is dry, crisp, tart. Hop flavors are low. Color: Hazy, pale straw (2-4 °SRM) Bitterness: Low to medium (10-20 IBU) ABV: Normal to slightly elevated (4.5-5.5 %) Examples: Hoegaarden, Blue Moon, Unibroue Blanche de Chambly, Samuel Adams White Ale, Great Lakes Holy Moses Belgian / French FARMHOUSE BEERS

16. Origin: Not a classic style, but is born of commercially minded brewers making a ale of lighter color and more moderate body and alcoholic strength – to compete with Pilsners. Aroma & Flavor: Smooth, light honey malt sweetness, medium hop and alcohol, perfumy yeast character, orange/lemon like esters, dry finish Color: Light to deep gold, high carbonation (4-7°SRM) Bitterness: Low to medium (15-30 IBU) ABV: Slightly elevated to high (6-7.5%) Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond Belgian / French OTHER

17. Origin: Belgian Pale ales date as far back as the 1700’s but modern examples are traced to after WWII. These are “everyday” session beers from the areas of Antwerp and Brabant. Aroma & Flavor: Fruity, moderately malty, somewhat spicy, light hop character, easy-drinking. Color: Amber to copper (8-14°SRM) Bitterness: Medium (20-30 IBU) ABV: Normal to slightly elevated (4.8-5.5%) Examples: Ommegang Rare Vos, De Koninck, Avery Karma Belgian / French OTHER

18. Origin: The quintessential brand is Duvel and it was a dark beer until 1971. It’s very similar to monastic triples but Belgium golden, as a category, has more to do with commercial minded brewing then historical provenance. Alcohol is deceiving. Aroma & Flavor: Like a triple but lighter in color, lighter body and crisper and dryer. The aroma is light pears, orange and apples – floral. The taste is super crisp DRY malt supporting subtle fruity, pepper phenols and alcohol. Clean hop finish. Color: Good clarity, straw to medium gold (3-6°SRM) Bitterness: Medium to high (22-35 IBU) ABV: High (7.5-10.5%) Examples: Duvel, Delirium Tremens, Goose Island Demolition Strong Golden Ale North Coast PranQster Belgian / French OTHER

19. Origin: The category encompasses anything that is strong, malty and of a darker color. Historic connections are a stretch. Most of these beers have a more modern origin. Aroma & Flavor: Big malt, dark fruit, cherry, prune, raisin, peppery yeast phenolics– hops are there, but only to balance. High alcohol comes off as perfumy. Color: Can be clear to somewhat hazy, amber to coppery-brown (12-22°SRM) Bitterness: Medium to high 20-35 IBU ABV: High (8-11%) Examples: Goose Island Pere Jacques, Dogfish Head Raison d’Extra, Unibroue 17 Belgian / French OTHER

20. Origin: Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. This can be kind of a catchall category. Aroma & Flavor: All over the board! These beers are creative and experimental. Examples: Blond Trappist table beer Artisanal Blond Artisanal Amber Artisanal Brown Belgian-style Barleywines Trappist Quadrupels Belgian Spiced Christmas Beers Belgian Stout Belgian IPA Strong and/or Dark Saison Fruit-based Flanders Red/Brown Belgian / French OTHER

21. Belgian / French Q: Name a difference between Flanders sour beers besides their color….. A: The Red (from the West) has more of the sweet/ sour character and is aged in oak. The Brown (from the East) is maltier – toffee, caramel and Chocolate and is aged in stainless steel.

22. Belgian / French Q: Name a beer that is a blend of 2 and/ or 3 year old spontaneously fermented beer from Brussels region? Gueuze A: Gueuze

23. Belgian / French Q: Would 21 IBUs be particularly hoppy for a Saison? A: No Bitterness for a saison: Medium to high (20-35 IBU)

24. Belgian / French Q: Name a beer near the Senne River - a Belgian appellation beer? Lambic A: Lambic This area is also know as the Payottenland

25. Belgian / French Q: Would you expect Pediococcus damnosus in Belgian Saison? A: No

26. Belgian / French Q: What Belgium beer has a malty and cellar like characteristic? A: Biere de Garde

27. Belgian / French Q: What is a Belgium gold colored beer of 7.7-10.5 ABV that is not of monastic origin? A: Strong Golden

28. Belgian / French Q: List 4 of the 7 Trappist Breweries?

30. Belgian / French Q: What does framboise mean and what style is it typically associated with? A: Raspberry flavored lambics.

31. Belgian / French

32. Q: What style of beer is DeKoninck’s flagship? A: Belgium Pale Ale Color: Amber to copper (8-14°SRM)

33. Belgian / French Q: What style of beer has several examples with devilish names? A: Strong Golden (Duvel, Russian River Damnation, Lucifer, Great Divide Hades, Alesmith Horny Devil, NorthCoast Pranqster, etc. )

34. Please list the specifics about this particular beer: Belgium Triple – Please describe origin and history – Please describe ABV and SRM – Please describe flavor and taste profile – Please list 3 commercial examples, 1 of which has to be from the country of origin, and 1 of which does not. Belgian / French

35. Origin: Credited to the Trappist Westmalle monesatry (1930’s) it was probably a response to the popularity of pale beers in the mid 20 th century. Aroma & Flavor: Fermentation produces spicy (pepper), fruit flavors combined with a soft malt base and a modest hop character. Medium body with higher alcohol that is generally not perceived. Color: Good clarity, deep yellow to deep gold (4.5 - 7°SRM) Bitterness: Medium (20-40 IBU) ABV: High (7.5-9.5%) Examples: Westmalle Tripel, St. Bernardus Tripel, Chimay Cinq Cents (WHITE), Samuel Adams New World Triple Belgian / French TRAPPIST / ABBEY ALES

36. Belgian / French TASTE 4 beers / blind These will be Belgian / French You can use your notes What do you think it is? Why? Would you serve it? Yes / no and why?

37. Belgian / French TASTE

38. Beer #1: Duvel / STRONG GOLDEN – spicy yeast character, super crisp DRY malt and clean hop finish Beer #2: Westmalle / TRAPPIST TRIPLE – spicy, fruit flavors, a soft malt base and a modest hop character Beer #3: Affligem Dubbel/ ABBEY DOUBLE – Spicy yeast character / soft malt, dark fruit, raisins Beer #4: Duchesse de Bourgogne / FLANDERS RED – black cherry, tart, sweet and sour / estery, acidic, wine like Belgian / French TASTE