Gueuze is a blend of young and aged lambic beers, refermented in the bottle to create fine, persistent carbonation. It’s dry, sharply sour, and complex — earthy Brett character layered over lemon citrus and aged wheat, with a bone-dry finish that lingers. At 5–8% ABV, it’s one of the most serious beers Belgium produces, and […]
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Kriek beer is a Belgian cherry lambic — a wild-fermented wheat beer that has whole sour cherries added during conditioning, triggering a second fermentation that leaves the beer tart, funky, and deeply fruit-forward. It’s pronounced “kreek,” rhymes with creek, and it’s unlike any fruit beer you’ve had before. Real kriek isn’t sweet. It bites back.
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Lambic is Belgium’s wild-fermented wheat beer — the result of leaving freshly brewed wort exposed to the open air so that naturally occurring wild yeast and bacteria do all the fermentation work. It’s sour, complex, and completely unlike any other beer style in the world. No commercial yeast is added. No temperature controls. Just time,
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Hoegaarden beer is the witbier that saved an entire style from extinction. Brewed in the Belgian town of Hoegaarden since 1966, it’s a pale, hazy wheat beer spiced with coriander and dried orange peel — 4.9% ABV, refreshingly light, and one of the most recognizable Belgian beers in the world. If you’ve ever had a
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Mexican beer is one of the most recognized categories in the world — dominated globally by pale, crisp lagers built for hot climates and cold glasses. But there’s more going on than Corona and a lime wedge. Dark Vienna-style dunkel, craft IPAs, and regional styles you’ve probably never heard of are all part of Mexico’s
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Flemish red ale is a complex, oak-aged Belgian sour ale from West Flanders — deep reddish-brown in color, with a sweet-tart balance that draws comparisons to Burgundy wine more than any conventional beer. It’s aged in large wooden vessels called foeders for up to two years, developing a sharp lactic sourness, vinous fruit notes, and
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Belgian blond ale is a golden, moderately strong ale — typically between 6% and 7.5% ABV — that balances soft malt sweetness with the spicy, fruity character that Belgian yeast is famous for. It’s approachable, elegant, and more complex than it looks. This is the style that surprised a generation of lager drinkers and convinced
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Belgian strong golden ale is a pale, bottle-conditioned ale brewed to look like a lager and taste like nothing on earth — typically 7.5–10.5% ABV, bone dry, with explosive carbonation and a yeast character that delivers pepper, fruit, and alcohol in equal measure. It’s one of the sneakiest styles in the beer world. It looks
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Belgian dubbel is a dark abbey-style ale — typically 6–8% ABV, deep amber to brown in color, with a rich malt character built around dark fruit, caramel, and gentle spice. It’s one of the oldest styles in the Belgian Trappist tradition: complex enough to drink slowly, smooth enough that you don’t need to. Westmalle Trappist
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Trappist beer is brewed by or under the direct supervision of Trappist monks inside a monastery, with profits supporting the monastic community or charitable causes. There are currently 14 recognized Trappist breweries in the world — six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, the United States, Spain, and
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