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Ales : Belgian and French Origin

 

Guidelines to Beer Style Categories and Subcategories
By Charlie Papazian

These beer style descriptions are guidelines meant to aid in the decision of which category and subcategory to enter beer. Judges will evaluate the beers using their senses of smell, sight, taste and mouthfeel against the standards put forth in these guidelines.

ALES : BELGIAN AND FRENCH ORIGIN

29. Belgian-Style Flanders/Oud Bruin Ales

A light- to medium-bodied, deep copper to brown ale characterized by a slight vinegar or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Flanders brown ales have low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable at low levels.

30. Belgian-Style Dubbel

This medium- to full-bodied, dark amber- to brown-colored ale has a malty sweetness and nutty, chocolate, roasted malt aroma. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousselike.

31. Belgian-Style Tripel

Tripels are often characterized by a spicy, phenolic-clove flavor. A banana fruity ester is also common. These pale/light-colored ales usually finish sweet. The beer is characteristically medium to full bodied with a neutral hop/malt balance. Low hop flavor is okay. Alcohol strength and flavor should be perceived as evident.

32. Belgian-Style Pale Ale

Belgian-style pale ales are characterized by low, but noticeable, hop bitterness, flavor and aroma. Light to medium body and low malt aroma are typical. They are golden to deep amber in color. "Noble-type" hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is okay. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

33. Belgian-Style Strong Ale

Belgian-style strong ales are often vinous, with darker styles typically colored with dark candy sugar. The perception of hop bitterness can vary from low to high, while hop aroma and flavor are very low. These beers are highly attenuated and have a highly alcoholic character - being medium bodied rather than full bodied. Very little or no diacetyl is perceived. Chill haze is allowable at cold temperatures.

34. Belgian-Style White (or Wit)/Belgian-Style Wheat

Belgian-style white ales are brewed using unmalted and/or malted wheat and malted barley and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of "noble-type" hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a low fruity-ester content.

35. Belgian-Style Lambic

A. Subcategory: Belgian-Style Lambic

Unblended, naturally fermented lambic is intensely estery, sour and acetic flavored. Low in C02, these hazy beers are brewed with unmalted wheat and malted barley. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied.

B. Subcategory: Belgian-Style Gueuze Lambic

These unflavored, blended and secondary-fermented lambic beers may be very dry or mildly sweet and are characterized by intensely fruity-estery, sour and acidic flavors. These pale beers are brewed with unmalted wheat, malted barley and stale, aged hops. They are very low in hop bitterness. Cloudiness is acceptable. These beers are quite dry and light bodied.

C. Subcategory: Belgian-Style Fruit Lambic

These beers, also known by the names framboise, kriek, pêche, etc., are characterized by fruit flavors and aromas. The intense color reflects the choice of fruit. Sourness predominates the flavor profile. These flavored lambic beers may be very dry or mildly sweet. Please specify type of fruit on registration form.

36. French-Style Biére de Garde

Beers in this category are golden to deep copper or light brown colored. They are light to medium in body. The beer is characterized by malty often toasted malt aroma, slight malt sweetness and medium hop bitterness. "Noble-type" hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Earthy, cellarlike, musty aromas are okay. Diacetyl should not be perceived, but chill haze is okay. This style is often bottle conditioned with some yeast character.

Beer Style Guidelines © Charlie Papazian 1993, 1994, 1995, 1996

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