There are dozens of different styles of bière out there, from pale ales to stouts to bocks. With so many styles, it’s tricky to know which to try next, but knowing a few details about each will make drinking them a lot more enjoyable.
Click the ‘+’ symbol to learn more about each bière type
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Beer of mixed fermentation, the Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. Unfiltered and unpasteurized, this beer is refermented for 6 months in the bottle.
Shed Head is a 4.6% ABV American pale ale, dry hopped using Cascade and Citra hops, brewed in Falkenberg, Sweden and imported to the UK. Golden amber in colour, this beer has a generous white frothy head and is quite highly carbonated. It has a clean, fresh fragrant aroma of mango, soft fruits and hints of fresh slightly spicy herbal hops.
Ochre coloured top fermented Abbey Beer with an abv of 6.7%. The use of Gatinais barley combined with carefully selected hops creates a perfectly balanced, relatively light tasting beer with a fruity malty taste.
Blanche de Bruxelles owes its natural cloudiness to the large percentage (40 %) of wheat that goes into its composition. The natural spice aromas of coriander and bitter orange peels are added during the brewing process. The brewing method, which includes infusion, is very slow. The beer, which is not filtered, is bottled and refermented with yeast and brewing sugar. You need only take a sip of this delicious drink to appreciate the fresh and mellow flavour with its hint of orange. It is really not like any other beer.
Vedett, a blond, light, well hopped premium beer with 5.2% alcohol content, is the cult Duvel Moortgat beer today: following its birth in 1945, it quickly acquired fame and recognition within an intimate circle of insiders in the Antwerp-Brussels region. But do not think for a moment that this oldtimer is thinking about retirement, quite the contrary. For the past years, Vedett has been going through a second childhood in a number of trendy cafés located mainly in big cities.
Chimay Tripel, with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer’s flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth.
A reddish brown trappist ale, malty and fruit, featuring a 3 week secondary fermentation. This ale has a full, pale yellow head. The bouquet is full of esters and fruitiness. Notes of ripe banana predominate. The taste is fruity and slightly bitter, with a long, dry finish.
A take on a traditional farmhouse ale. It is fruity and hoppy but is it hops, spices or the yeast that gives it that character? In reality it is probably all three.
In 2005 Xavier Vanneste, son of Mrs Véronique Maes, renovated and restarted the old brewery which had been in the family since 1856. He launched Brugse Zot, a new beer with a unique recipe. Today Brugse Zot is the only beer brewed in Bruges’ town centre!
The people of Bruges are known as "Brugse Zotten" (Bruges Fools), also known as "Brugse Jonckers"
Liefmans is a unique, refreshing blend of beers, ripened on real cherries in our cellars, blended with natural fruitjuices of strawberry, raspberry, cherry, billberry and elderberry. The result is a slightly Champenoise pearling, fruity, and agreably sweet drink, sparkling and refreshing.
A type of beer that is conditioned at low temperatures, normally at the brewery. It may be pale, golden, amber, or dark. The term lager commonly refers specifically to pale lagers, many of which are derived from the Pilsner style. Worldwide, pale lager is the most widely consumed and commercially available style of beer.
Unlike many other non-alcoholic beers, Jupiler 0.0% is first completely fermented and then de-alcoholised.
An award winning fair trade, gluten free pilsner.
“Munich Gold” closely resembles the Münchner Hell in terms of taste and mainly owes its popularity to a slightly higher original gravity and the malty note. The result is a full-bodied yet mild taste which delivers an increasingly bitter note before culminating into an aromatic finish. A real treat for true beer connoisseurs!
This beer is full in body, caramel in colour and exhibits strong malt aromas. It is a traditional style brewed in Munich. If you’re looking for a beer with character this is your best bet.
A bright export beer, sparkling and fresh at the same time, brewed with noblest raw materials. This high-class product of the Old Bavarian brewing art. A great treat for every beer expert. Ingredients: water, barley malt, hops.
Czech bittering hop and Simcoe for Dry-hopping. Made by De Proef for Drie Musketeers, Ursel. Troubadour Magma from Brouwerij The Musketeers is a top fermentation beer, re-fermented in the bottle with an alcohol content of 9.00%.
Belgium's #1 beer - Without this beer there would be hardly any café signs in Belgium. Interbrew’s last site in French speaking Belgium. Output is over 2 million hectolitres per annum and it is said that in Wallonia one in two beers drunk is Jupiler.
The term "abbey beers" originally applied to any monastic or monastic-style beer. After introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers. In other words, an Abbey beer may be produced by a non-Trappist monastery — e.g. Benedictine or produced by a commercial brewery under commercial arrangement with an extant monastery.
Golden beer with a characteristically fresh bouquet and sweet after-taste.
Golden beer with a characteristically fresh bouquet and sweet after-taste.
The St. Bernardus Abt 12 is the pride of our stable, the nec plus ultra of our brewery. Abbey ale brewed in the classic ’Quadrupel’ style of Belgium’s best Abbey Ales. Dark with a full, ivory-colored head. It has a fruity aroma, full of complex flavours and excels because of its long bittersweet finish with a hoppy bite. Worldwide seen as one of the best beers in the world. It’s a very balanced beer, with a full-bodied taste and a perfect equilibrium between malty, bitter, and sweet. One of the original recipes from the days of license-brewing for the Trappist monks of Westvleteren.
Leffe Blond is a pale abbey beer, with a full, sunny, golden colour. It has a smooth and full bodied taste and a rich creamy head. Like all the Leffe beers, it is a ’connoisseur’ beer that is easy to drink.
St. Bernardus Pater 6 from Brouwerij Sint-Bernardus is a top fermentation beer, re-fermented in the bottle with an alcohol content of 6,70%. Chestnut in colour with a full taste.
One important distinction is that the strong dark ale often uses roasted malt, which achieves a darker color and more toasty flavor than a dubbel. The color of strong dark ale ranges from deep amber to dark brown with a dense foamy head. The aroma may be described as rich, sweet, toasted, bready, caramel-like, peppery, herbal, with dark fruit notes like prunes, raisins, plums or figs. The flavor profile is similar to the aroma and is moderately sweet and malty with a low-to-moderate amount of bitterness, which provides balance and sometimes a spicy quality.
McChouffe is an unfiltered brown beer which is refermented both in the bottle and in barrels. Its fruity bouquet conceals a hint of bitterness.
Filtered, pasteurised and carbonated in bottles. Filtered and carbonated on tap in Antwerp.
A Black Imperial IPA.
Straffe Hendrik Quadruple is a rich and intense dark Belgian ale. It is brewed with a subtle blend of specialty malts, which give the ale an extremely dark color and a chewy, malty complex character. The quadruple combines a clean dryness with a warm full bodied mouth feel and essences of fruit. Secondary fermentation in the bottle creates a living ale that can be aged and will have an evolution of taste profiles over time.
Initially, a very good mouthfeel of alcohol and softness. This is followed by an increasing bitterness, partially from the hop, but also from the roasted malt and chocolate malt. Towards the end a nice balance between bitterness, sour and sweet.
Brugse Zot Dubbel is a dark brown beer, inclining towards ruby red. It is brewed with six special varieties of malt, which give the beer a rich and distrinctive aroma. One can discover the scent of honey, almonds, chocolate and brown sugar. By using the Czech Saaz hop from Zatec, the beer has a complex palate of roasted malts and a distrinctive flavour. Brugse Zot Dubbel is known to leave a warm glow in the mouth with a bitter and hoppy finish, leaning towards liquorice and coffee roast. Bottle conditioned.
Full-bodied Belgian Specialty Ale. Amber in color with beautiful foam and slightly sweet, seductive malt character. Rich, satisfying Belgian experience.
Gulden Draak is a dark brown Triple Ale, which makes it an exception among the Belgian Triples. The second fermentation results in a nice creamy head, full body and all the vitamins of the centuries old brewers yeast. It is a "thick" beer, that you can actually "nimble" to adventure the complex taste. Gulden Draak balances a natural malt toffee-like sweetness with a mellow happiness and some hoppy accents. The aroma is round, sweet and reveals the 10.5 alcohol by volume. Another name for this type of rich beer is: "Barley wine". To be sipped and enjoyed slowly, as a dessert, or as a treat you definitely deserve!
These are a light variation on pale ale, often made with pilsner malt. Some beer writers regard blonde and golden ales as distinct styles, while others do not. Duvel is the archetypal Belgian blonde ale, and one of the most popular bottled beers in the country as well as being well-known internationally. Its name means "Devil" and some other blonde beers follow the theme—Satan, Lucifer and Judas for example.
Kortrijk, the 11th of July 1302. During the Battle of the Golden Spurs a small army of Flemish infantry defeated the most powerfull (sic) army of that time, the knights of the French king. This traditional ale is named after their most feared weapon: the ’Goedendag’.
Brewed for the Norbertine abbey of Averbode. This beer has been dry hopped, which means that extra hop is added during cold lagering. As a result the floral notes become much more prevalent.
La Chouffe is an unfiltered blond beer which is re-fermented both in the bottle and in barrels. It is pleasantly fruity, spiced with coriander and tinged with hops.
First brewed 1996; claimed to be based on a recipe from 1679 which used wheat, oat and barley.
Tripel Karmeliet is a very refined and complex golden-to-bronze brew with a fantastic creamy head. These characteristics derive not only from the grains used but also from restrained hopping with Styrians and the fruity nature (banana and vanilla) of the house yeast. Aroma has hints of vanilla mixed with citrus aromas. Tripel Karmeliet has not only the lightness and freshness of wheat, but also the creaminess of oats together with a spicy lemony almost quinine dryness.
Traditional top-fermentation beer that referments in the bottle. Brewed by the unique family brewery De Halve Maan, which has been located in the historical heart of Bruges since 1856. Straffe Hendrik is an authentic Belgian Triple beer, still brewed according to the original recipe.
A tripel, as solid as a castle. A full bodied beer, brewed with Belgian hops, to enjoy quietly, with a powerful, distinctive flavour: flowery, hop bitterness and soft alcohol.
Four generations of the Moortgat family have brought together Pilsner malts, Bohemian hops, and a unique yeast strain to create this intense, aromatic and beguiling ale. This Belgian favourite is best enjoyed chilled (40 - 50 F) with discerning friends or good-looking strangers.
Launched on December 26th 1989 @ 9% abv. Abv reduced from 9% to 8.5% in 2003.
The particular character and the unique taste of "Delirium Tremens" result from the use of three different kinds of yeast. Its very original packing, which resembles cologne ceramics, and the colourful label contribute to its success.
Initially rather sweet, because of the alcohol. The intense taste and roundness mask the presence of high bitterness.
A delicious, spicy and warming Belgian strong ale, Delirium is famous the world over not just for its bizarre kitsch branding but for the fact that it regularly wins best blonde ale at awards. A deceptively drinkable beer, it's no wonder it does.
Bock is a strong lager of Flemish origin. Originally a dark beer, a modern bock can range from light copper to brown in colour. The style is very popular, with many examples brewed internationally.
Dark-ruby colored wheat doppelbock with a creamy fine head. Strong notes of ripe bananas, raisins and plums meet liquorice and roasty aromes. Full-bodied and warming, with a well-balanced and smooth finish. The ideal companion for hearty roast meat, venison and also fruity chocolate desserts, “Kaiserschmarrn” (pancakes), “Elisenlebkuchen” (christmas cookies) or blue cheese.
A soft full-flavoured cider bred under the warm Brittany skies. Made from fully ripened Breton varieties. The "consumer-friendly" label shows a Breton peasant seated on a barrel sampling the goods.
Intensely fruity cider, matured in oak vats from apples grown in organic orchards.
This crisp and refreshing cider mixes the sweetness of the apples with a subtle dryness for a balanced cider taste. The fresh apple aroma and slightly sweet, ripe apple flavor make this cider hard to resist.
Near Brussels in Belgium, you'll find something truly special: beers fermented with the wild yeasts present in the air, then aged in oak barrels to impart a whole new set of intense flavors. These processes impart tart, leathery, funky flavors that brewers often balance with the natural sweetness of fresh fruit. Adding sour cherries to the barrels allows the yeast to slowly nibble away at the fruit, fermenting the sugars and converting them into sensational beer flavors in the final brew (called a kriek). You also may see lambics made with raspberries (framboise), peaches (pêche), and even black currants (cassis). In the best examples, the results are eye opening: tart and tangy, rustic and earthy, complex and subtle.
1/2 Bush Amber and 1/2 peach lambic
Exotic beer brewed with Fairtrade organic Mango.
Exotic beer brewed with coconut and Fairtrade organic quinua.
Exotic beer brewed with Fairtrade organic bananas.
Kasteel Rouge is a blend of Kasteel Donker and cherry liquor. The mix of these two excellent products creates an exceptional soft beer with references to the dark mother beer.
Fruli is a high quality Belgian white beer blended with pure fruit juice. The strawberry juice compliments the zesty fruitiness of the wheat beer and the result is a natural, soft and refreshing drink that is simply delicious!
Sweet and fruity, with a nice balance between sweet and sour. An excellent dessert beer.
The clean, bright aroma and flavor of apples melds beautifully with the complex tartness of lambic. Smooth, light body with the fresh flavor of real apples and a light green-apple tartness.
Lambic is a wheat beer brewed in the Pajottenland region of Belgium (southwest of Brussels) by spontaneous fermentation. Most modern beers are fermented by carefully cultivated strains of brewer's yeasts; Lambic's fermentation, however, is produced by exposure to the wild yeasts and bacteria that are said to be native to the Senne valley, in which Brussels lies. The beer then undergoes a long aging period ranging from three to six months (considered "young") to two or three years for mature. It is this unusual process which gives the beer its distinctive flavour: dry, vinous, and cidery, with a slightly sour aftertaste.Lambic can be broken into three subclasses: Gueuze, Fruit Lambic, and Faro. A Flemish Red is typified by Rodenbach, the eponymous brand that started this type over a century ago, this beer's distinguishing features from a technical viewpoint are a specially roasted malt, fermentation by a mixture of several 'ordinary' top-fermenting yeasts and a lactobacillus culture (the same type of bacteria yoghurt is made with) and maturation in oak. The result is a mildly strong 'drinking' beer with a deep reddish-brown colour and a distinctly acidic, sour yet fruity and mouthy taste. This style is closely related to Oud bruin.
Belgian top-fermented cherry beer on the basis of a reddish brown ale matured in oak casks.
A blend of 1/3 young beer and 2/3 of beer aged 2 years in large oak vats. The more important proportion of oak matured beer contributes to its fruity taste, complexity and intensity. The finish is worthy of a great wine.
Duchesee de Bourgogne is the traditional top fermented reddish-brown ale from the West-Flanders region of Belgium. This refined ale also known as "The Burgundies of Belgium" is a blend of 8 and 18 months old ales following careful maturation in oak casks. 100% natural and unpasteurized.
A golden hue sets off the wonderful almost champagne like taste.
Traditional Belgian Lambic. 100% spontaneously fermented. Re-fermented in the bottle. Tart, dry, sparkling and refreshing.
Kriek Boon is a traditional Belgian Lambic fruit-beer. It is brewed according to the traditional Lambic style of spontaneous fermentation. Only fresh cherries (25%) are used. Kriek Boon is slightly sweet, with the surprising natural fragrance of sourcherries and almonds. With only 4% of alcohol it is a perfect summer beer.
A medium-bodied and intense gueze with hints of malt and wheat, as well as cider and oak. More sour than the traditional gueze because it is made with more old lambic, which has a more vinous and acidic character that cuts through the deep sweet flavour.
Saison (French, "season") is the name originally given to refreshing, low-alcohol pale ales brewed seasonally in farmhouses in Wallonia, the French-speaking region of Belgium, to refresh farm workers during harvest season. Modern-day saisons are also brewed in other countries, particularly USA, and are generally bottle conditioned, with an average range of 5 to 8% ABV,. though saisons at the more traditional 3.5% strength can still be found. Historically, saisons did not share identifiable characteristics to pin them down as a style, but rather were a group of refreshing summer ales. Each farm brewer would make his own distinctive version.
Belgoo Saisonneke is a blond, Saison-type beer with only 4.4% alcohol and a pleasant bitterness. Richly dry-hopped with European hops and it is brewed with 2 different grains.
This is a refreshing beer with a delicate balance a light vanilla flavor on the tongue.
The Saison Dupont is a coppery blonde beer, with aromas of fine hops, with marked bitterness, dry and very refreshing as it was originally. Coppery blond, the finest aromas and a strong bitterness transform this beer into a thirst-quencher with no equal, just the way it was created. Our selection of yeasts is the perfect base for these typical aromas and ditto taste. A real refermentation in the bottle, which will continue for a long time in your cellar, result into this complex and particular aromatic beer.
Belgian stouts subdivide into sweeter and drier, and stronger and weaker versions. Examples include Callewaerts and Ellezelloise Hercule. The sweeter versions resemble the almost-defunct British style "milk stout", while the stronger ones are sometimes described as Imperial stouts.
Troubadour Obscura is a Belgian Dark Strong Ale with 8.2 % ABV and re-fermentated in the bottle. Poured in the special glass, Troubadour Obscura has a nice creamy foam head. The beer has a malty character with a nice little roasty flavour. Troubadour Obscura has a mild bitterness, which is a bit stronger in the aftertaste. Troubadour Obscura has a mainly malty aroma. The smell of roasted, burned wood is completed by a light chocolate touch. Troubadour Obscura is produced with 4 different types of malt, hops, yeast and water.
Named after famed Belgian detective Hercule Poirot and considered a World Classic. Made in small batches, then lagered for ten days in German oak casks. Hercule is considered by many to be a classic, it is very malty, but dry, with a hint of sweetness in the finish, and perfectly hopped. It has a very distinctive and intoxicating spicy aroma of fresh spruce that suddenly, irresistibly, fills the room when the swing-top is released. This unique house character probably derives from the strains of yeast used by the brewery and possibly from the fermentation in oak and because the beer is made entirely of malt and hops, without any spices or sugar.
Trappist beers are beers brewed in monasteries by or under control of Trappist-Cistercian monks. Only 10 Trappist-monasteries are producing beer in the world. Belgium has 6 TrappistBreweries: Achel, Chimay, Orval, Rochefort, Westmalle & WestVleteren.
A pale, strong, fruity, hoppy Trappist ale from one of Belgium’s six official abbey breweries. Achel 8° is hard to find even in Belgium; in the U.S. it’s up there with the rarest of beers. This blond, flavorful beer is a surprisingly refreshing brew at 8% alcohol by volume. It is lightly filtered, but still wholesomely hazy with yeast remaining and re-fermenting in the bottle.
A strong, dry and spicy trappist ale. The product of a secondary fermentation lasting 5 weeks. This is a complex ale with a fruity aroma and a nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by the fruity aroma. An exceptional ale, with a great deal of finesse and elegance, and with a splendid long after taste.
The world’s first and only Trappist white ale that continues to ferment slightly after bottling. Brewed using only water, wheat, and hops. No herbs are added. Saphir hops give the ale its citrusy aroma. A real thirst-quencher on a hot summer’s day that also makes for a delicious drink at any other time of the year.
La Trappe Tripel’s aroma is slightly malty and estery. Despite its full, rich flavour, this out-of-the-ordinary ale still has a light and dry aftertaste with a touch of bitter finesse.
Quadrupel is La Trappe’s heaviest ale with a stunning amber colour. Its warm and intense flavour is rich and finely balanced. Malty sweet, slightly burnt, and pleasantly bitter with a sweet aftertaste. Quadrupel continues to ferment after bottling and offers aromas of banana, almond, vanilla and others.
La Trappe Dubbel has a deep brown colour and attractive beige froth. The use of caramel malt gives it a gentle aromatic caramelised quality. It has a rich malty flavour with a touch of sweetness. Post-fermenting La Trappe Dubbel is a smooth drink, and yet has some real body and intense flavour to it.
This scintillating golden ale boasts a rich, fruity, and fresh aroma. And a light malty and sweet taste. It has a soft bitterness with a friendly aftertaste. A well-balanced blend of complexity and simplicity. La Trappe Blond continues to ferment in the bottle.
The top product from the Rochefort Trappist brewery. Dark color, full and very impressive taste. Strong plum, raisin, and black currant palate, with ascending notes of vinousness and other complexities.
The lower gravity cousin to Rochefort 10. Nicknamed "Spéciale" (’The Special’), this beer is the most recent production. The Rochefort 8 has a more tawny colour and a more pronounced aroma, with an even richer fruitiness (a slight undertone of fig?) and a little more spiced dryness, like that of a cake, which gives a balanced finish to the final notes.
Chimay Red is noted for its coppery colour which makes it particularly attractive. Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously. This top fermented Trappist beer, re-fermented in the bottle, is not pasteurised.
Originated in the Flemish part of Belgium in the Middle Ages. Traditionally, it is made with a mixture of wheat and barley. Before hops became widely available in Europe, beers were flavoured with a mixture of herbs called gruit. In the later years of the Middle Ages, hops were added to the gruit. That mixture continues today in most Belgian/Dutch white beers. The production of this type of beer in Belgium had nearly ended by the late 1950s. In the town of Hoegaarden, the last witbier brewery, Tomsin, closed its doors in 1955. However, ten years later, a young farmer by the name of Pierre Celis in the same village decided to try reviving the beer. In 1966, Celis began brewing a wit beer in his farm house. Ultimately, his beer took the name of the village and became very successful and famous.
Mongozo Buckwheat White has all the characteristics you would expect from a white beer: a fresh and fruity aroma with herby notes, a mild hop flavour and a smooth, rounded aftertaste that is slightly sour.
Naturally, isotonic and low-calorie - due to the many important nutrients, our yeast white beer is alcohol-free, which is brewed exclusively from natural ingredients, the ideal thirst extinguisher for active leisure time.
Naturally cloudy and shining silky gold in the glass under a really strong head of foam. At the first mouthful this Weißbier classic has a mild aroma of banana.
Vedett Extra White has a delicious refreshing taste, surprisingly crisp punctuated with an orange- and lemon like zest, rounded with a mildly bitter taste and dry finish.
A light and zingy wit beer from Duvel Moortgat, who make the world-famous Duvel Strong Ale. It’s light body helps the lemon and orange zestiness leap off the tongue, all balanced by just a little sweetness from the wheat in the malt base. It’s crisp and refreshing, somewhere between a thicker wit beer and a lager. Brilliant for summer.