Café Bruges

A Brief History

Beer has been brewed in Belgium since the days of the Roman conquest. The eleventh century monks brewed some of the first wholesome beers in Belgium applying wine making techniques from France. By the sixteenth century Belgium was the most influential area of Europe for brewing beer, with more than a fourth of all grains being used for that purpose. Beer in the middle ages was safer to drink than water and the average person consumed about a gallon a day. Many wars and occupations later found this country in a unique position to combine its rich history and modern technology to produce some of the finest beer in the world. This tradition continues today.

How Beer is Made

Beer is made from just a few ingredients: water, hops, yeast and malted grains—usually barley. Some styles add wheat to the barley. Barley is first malted by wetting the grain to encourage sprouting. This begins the conversion of starches to sugar. Once sprouted it is roasted—how long the roast will determine the beer’s color. The malted barley is then steeped in hot water for several hours. This is called the wort. The wort is then separated from the grains and hops are added to impart a bitterness to offset the sweetness of the malted barley. Yeast is added at this point and is placed in a fermentation tank. The type of yeast will determine the style of beer produced. Lagers (bottom fermenting yeast) ferment at colder temperatures for longer periods of time. Ninety percent of the world’s beers are of this type. Ales (top fermenting yeast) ferment at about sixty–seventy degrees and provide a more complex flavor profile.

Enjoying Belgian Beers

Belgian beers offer a variety of flavor characteristics including: sour, musty, sweet, bitter, etc. We invite you to explore this wide range of beers, but we are unable to give a refund if you find it is not to your taste. Consider this the cost of your beer education. We offer reference books and our personal experiences to help you with your selection. We also provide ABV percentages for each beer. Please enjoy responsibly.

Beer Styles

Abbey/Trappist Ales

Dating back to the eleventh century, these beers were brewed for consumption of people living around the abbey. There are only six Trappist abbeys left in the world, five of which are in Belgium. Abbey ales are considered some of the finest beers in the world and offer three versions: blond, double and triple. These beers are meant for sipping, and pair well with both braised meats and chocolate desserts.

Blond or Pale Ale

Light blond in color these beers have a malty sweet aroma with a low hop content. Fairly high alcohol content due to a triple fermentation process.

Double and Triple Ales

Named for the amount of malt used to begin the brewing process. These styles provide a complex malty, alcoholic and somewhat sweet taste.

White, Wit or Wheat Beer

Pale yellow to white in color, cloudy due to the yeast sediment. Usually flavored with coriander and curacao (orange peel). It’s a refreshing summer favorite and pairs well with seafood and lighter foods.

Saisons (Seasonal) Beers

Traditionally made by farmers for the laborers. Sparkling, fruity somewhat sour flavor profiles make for a refreshing drink. It pairs well with seafood and lighter foods

Gueuze and Lambics

Spontaneously fermented beer dating to the Middle Ages with a dry/sour character. Fruit Lambics are somewhat sweeter. It’s great with dessert.