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MALT
Without malt
In such beers, malt is replaced by non malted cereals (wheat, buckwheat, quinoa, ...) or by fruits.
Single malting
Beer brewed with an usual quantity of malt. As malt provides sugar for the fermentation, single malted beers usually have a medium or low alcohol content.
Double malting
Beer brewed with a malt quantity double as usual. As malt provides sugar for the fermentation, double malted beers contain a little more alcohol and have a sweeter flavor that the ones with a single quantity of malt. Even if there is no obligation, double malted beers are used to be brown.
As there is no official definition for a "double" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.
Triple malting
Beer brewed with a quantity of malt triple as usual. This supplement gives a more pronounced flavor and stronger aromas. As malt provides sugar for the fermentation, triple malted beers have a high alcohol content. As there is no official definition for a "triple" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously. Another explanation is that triple means triple fermentation : a primary fermentation depending on the recipe of the beer, a second during ageing and finally a third in the bottle.
Quadruple malting
Beer brewed with a malt quantity quadruple as usual. As malt provides sugar for the fermentation, quadruple malted beers have a huge alcohol content. Moreover they are quite rare. As there is no official definition for a "quadruple" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.
FERMENTATION
Not refermented in the bottle
After main fermentation, these beers are bottled and ready to be drunk. This way, absence of refermentation allows a shorter brewing process.
Refermented in the bottle
Refermentation in the bottle is due to the addition of yeasts, and sometimes sugar, in the beer while bottling. Then beer is stored in a hot (68°F to 77°F) fermentation room for a few weeks before being sold. Once begun, refermentation goes on during the conservation of the beer. Consequently taste and alcohol content evolve all along its ageing. Because of the presence of yeast, you're likely to see a little sediment at the bottom of the bottle and beer can be a bit cloudy.
Bottom fermentation
Fermented at a temperature between 39°F and 54°F, bottom fermented beers are usually less fruity and have a lower alcohol content than top fermented ones. Moreover, they often contain more carbon dioxide and should be drunk at a lower temperature. This type of fermentation spread during the 19th century. It became famous because of a beer brewed in the city of Pilsen in Czech Republic. Since this time, the name of the city has been transmitted to bottom fermented beers that are usually called "Pils".
Mixed fermentation
The fermentation is called "mixed" because two types of micro-organism ferment the beer. On one hand, some yeast identical to the ones used for top fermentation; on the other hand, some bacteria. Beers from mixed fermentation can be identified thanks to their sweet and sour taste.
Mixed fermentation and fermentation in oak casks
These beers are fermented a first time by top fermentation yeasts and bacteria.
Then, they are stored for several months (18 to 24 months) in oak casks. Oak wood, that is air-permeable, enables the action of micro-organisms that develop some fruity flavors in beer.
Spontaneous fermentation
The fermentation is called "spontaneous" because the brewer doesn't add any yeast. Beer is stored in the open air and yeasts from the environment naturally ferment the beer. These yeasts only live in the Senne valley and Payottenland, consequently these country beers are brewed only in the area around Brussels. Beers brewed this way, that can be identified thanks to their acid taste, are called "lambic".
Top fermentation
Fermented at a temperature between 59°F and 79°F, top fermented beers are famous because of their more complex flavours. Moreover, they often have a higher alcohol content (depending on the malt quantity) than bottom fermented ones. This fermentation type was originally the most spread one, but since this time bottom fermented beers have flooded the market. Mainly brewed by artisanal breweries, top fermented beers are the ones prefered by beer lovers.
KINDS
Blond beer
The most spreaded beer, recognizable thanks to its gilded color, color of the moonlight or color of freshly cut stubbles.
The range extends from bitter beers with a low alcohol content to sweeter beers with a much more important alcohol content.
Brown beer
Prepared with strongly roasted malt, they are recognizable thanks to their dark color. Usually, these are the strongest beers. Some of them, because of the roasted malt, have a slightly acidulous taste.
White beer
These are top fermented and non filtered beers that contain non malted wheat. These specificities give them their slightly turbid and milky aspect .
Nowadays, they usually contain spices such as orange barks, coriander or pepper.
Very refreshing and thirst-quenching, they will be very appreciated during a warm afternoon.
Amber beer
Prepared with slightly roasted malt, an amber beer is recognizable thanks to its "caramel" or "amber" color. It is sweeter and contains more alcohol.
SELECTION:
Trappist
Very restricted label, only 7 breweries can put it on their bottles. To be recognized as trappist, the beer must be brewed within a trappist abbey under supervision and responsibility of monks. Moreover, this label means that most of the benefits are devoted to charities.
Abbey
Beer which name is the name of an abbey. 3 categories can be identified:
* Certified abbey beer: The abbey always exists.
* Authentic abbey beer: The abbey is not likely to exist anymore but monks created the beer.
* Abbey beer: The abbey is not likely to exist anymore and monks didn't created the beer.
Lambic
Lambic is a country beer brewed only in the area around Brussels.
It is available in 4 variants:
* Fruity Lambic: Lambic brewed with fruits.
* Gueuze: Traditional beer resulting of the blending of several Lambics of different ageings.
* Faro: Lambic with sugar-candy.
* Kriek: Lambic brewed with entire sour cherries.
Organic
Beers which ingrediens come from organic farming. Most of countries have their own seal.
Flavored
Beers in which a flavor is added. In this category any eccentricity is allowed, for instance take a look to chocolate beers.
Fruity
Fruity beers. Kriek (Lambic brewed with entire cherries) is the most famous one. You may find more exotic beers with banana, pineapple...
Depending on recipes, these beers can be brewed using entire fruits or fruit juice.
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Glossario