Beer Styles

Question 1

Lambic:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 1

ABV: 5-6.5%
IBU: 0-10
SRM: 3-6
Flavor: strong lactic sourness, fruity. More balanced/complex/funky with age. Low bready grainy malt. No bitterness or hop flavor
Carbonation: Uncarbonated
Body: Light-medium light
Mouthfeel: not watery, medium to high tart puckering quality
History: Spontaneously fermented wild ales from region around Brussels. Farmhouse style. Generally served uncarbonated from a pitcher.
Examples: Cantillon Grand Cru. Boon Lambic. Cantillon Lambic. Lindemans Lambic. Timmermans Lambic.

Question 2

Geuze:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 2

ABV: 5-8%
IBU: 0-10
SRM: 5-6
Flavor: Sour and funky. Low bready grainy malt. No bitterness or hop flavor
Carbonation: High
Body: Light-medium
Mouthfeel: not watery, medium to high tart puckering quality
History: A carbonated blend of young and old lambics
Examples: Cantillon classic Gueuze, 3 Fonteinen Oud Gueuze, Girardin Gueuze 1882

Question 3

Fruit Lambic:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 3

ABV: 5-7%
IBU: 0-10
SRM: 3-7 (depends on fruit)
Flavor: Fruity, Sour and funky. Dry and tart. Low bready grainy malt. No bitterness or hop flavor
Carbonation: Varies
Body: Light-medium light
Mouthfeel: not watery, low to high tart puckering quality
History: A mixture of Gueuze and fruit
Examples: 3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Oude Kriek Boon

Question 4

Flanders Red Ale:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 4

ABV: 4.6-6.5%
IBU: 10-25
SRM: 10-17
Flavor: Moderate to moderate-high toasty malt. Intense fruit. Complex moderate-high sourness with esters (not simple lactic sourness). No hop flavor. Restrained bitterness.
Carbonation: Low-medium
Body: Medium with tannins
Mouthfeel: Low to medium astringency with prickly astringency. Feels light and crisp
History: West Flanders wild ale popularized by Rodenbach
Examples: Cuvee des Jacobins, Duchesse de Bourgogne, Rodenbach Classic, New Belgium La Folie

Question 5

Oud Bruin:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 5

ABV: 4-8%
IBU: 20-25
SRM: 17-22
Flavor: Malty with fruity complexity. Caramel or burnt sugar flavor. Sweet and sour aftertaste. No hop flavor. Restrained bitterness.
Carbonation: Low-medium
Body: Medium to medium-full
Mouthfeel: No astringency
History: East Flanders wild ale popularized by Liefmans. Means Red-Brown
Examples: Liefmans Goudenband, Petrus Roodbruin, Ichtegem Oud Bruin

Question 6

Belgian Dubbel:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 6

ABV: 6-7.6%
IBU: 15-25
SRM: 10-17
Flavor: Moderate-Moderate strong rich malts. Hints of chocolate, caramel, or toast. Never roasted or burnt. Moderate fruity esters. Raisins and plums. Low to moderate peppery phenols. Medium bitterness with no noticeable hops leads to perception of sweetness despite being dry
Carbonation: Medium-high
Body: medium-medium full
Mouthfeel: Smooth, may have some alcohol warmth
History: Westmalle post-WW1 created the first modern dubbel
Examples: Chimay Red, Ommegang Abbey ale, Westmalle Dubbel, Rochefort 6

Question 7

Belgian Tripel:

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 7

ABV: 7.5-9.5%
IBU: 20-40
SRM: 4.5-7
Flavor: Complex. Low-mid Spicy phenols, fruity esters, light malt, low-moderate hops. Light and soft malt flavor. Medium-high bitterness. Not sweet.
Carbonation: High
Body: medium light - medium
Mouthfeel: Light and effervescent
History: Westmalle popularized in 1934
Examples: Chimay Tripel, Tripel Karmeliet, Westmalle Tripel

Question 8

Belgian Dark Strong Ale (Quad):

ABV range
IBU range
SRM range
Flavor profile
Carbonation
Body
Mouthfeel
History
Examples

Answer 8

ABV: 7.5-9.5%
IBU: 20-40
SRM: 4.5-7
Flavor: Rich, complex maltiness mixed wtih deep fruit, spicy phenols and alcohol. Bready-toasty base with dark caramel notes with no dark or roasted malt flavor.
Carbonation: High
Body: medium light - medium full
Mouthfeel: Smooth, alcohol warmth, creamy
History: Created by Wesvleteren before WW2, followed by Chimay and Rochefort
Examples: 3 Philosophers, Westvleteren 12, Chimay Blue, Rochefort 10