Beer Styles

All Abbeys brewed beer for their own consumption and for the consumption of the people living around the Abbeys. In the early 1950s most Abbeys stopped brewing since the influx of new monks dried up.

Born from the English bitter, Amber and Red ales are united by a common color. In Ireland it is often presented as a red ale with a lower hop profile and a slightly toasted malt flavor. In America...

It is a tradition for almost all self respecting Belgian breweries to have a blond beer in their portfolio, which is somewhat higher in alcohol than the regular Pilsner. These beers are not lagers bu

The color of bock beer is normally dark to very dark, and the alcohol content may vary between 6 and 8% by volume.The style comes out of the German culture, which is normal since the concept of lager

The Belgian dubbel is a rich malty beer with some spicy/phenolic and mild alcoholic characteristics. Not as much fruitiness as the Belgian dark ale but some dark fruit aromas and flavors may be

A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable.

Boon Fruit Lambics uses real fruit such as cherries and raspberries as opposed to juices, extracts, or flavorings

Geuze is a type of Belgian lambic beer. It is made by blending young (1 year old) and old (2 to 3 year old) lambic beer, and immediately bottling. Young lambic contains sugar that has not yet fully

Historically the gold style grew in popularity as an alternative to mass market lagers offering a fuller body and taste, that was both approachable and refreshing. Gold ales tend to be hop forward wit

Lager is a type of beer conditioned at low temperatures. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer.

A beer can only be labeled Lambic, when it is spontaneously fermented, which means wild yeast is used. This wild yeast is harvested by exposing the wort (the cooked grain liquid) to the open air.

The most popular beer style in the world! About 90% of the consumed beer around the world is of this style. All big brand beers from Corona, Heineken, Coors, Budweiser, Beck’s … you name it,

Inspired by the Trappist brewers of Belgium, a quadrupel is a Belgian style ale with bolder flavor. Typically a dark brew that ranges within the deep red, brown and garnet hues.

This style is typical for the country side of Hainaut, a province of Belgium and a department of France. It is a rural area with large grain farms, and these farms all used to brew.

A Scottish style ale, brewed outside Scotland, is an ale brewed with some typical ingredients like Kent hops, special yeast, and candy sugar. Normally, such beer should trace its origin back to some

Sour beer is a beer style characterized by an intentionally acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be

Here belong all beers that are difficult to place with a specific style.Due to the exceptional nature of most Belgian beers, it is no surprise that a lot of beers could be catalogued under this style.

A stout was considered a workman’s beer in the 19th and early 20th century. Born out of the success of London porters, stouts were stronger with a fuller and creamier body hence the name.

Trappist beer is brewed by Trappist monks. Twelve monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England and the United States—currently brew Trappist beer.

On the European continent, beers with the highest alcohol content are called triples. On the British Isles (and in the USA) the tradition is to call them Barley Wines. A beer is considered a triple

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally "white beer", but the name probably derives from Weizenbier, "wheat beer"), is a beer, traditionally from

Wit is the identification for Belgian Wheat Ales. They are absolutely different from German or US wheat beers. A Wit must be brewed using at least 25 % of wheat malts. Belgian wheat beers are fruitie

Sampler packs from GBN include the Boon VAT sampler, Sour Power Pack and Van Steenberge sampler. A great way to sample many styles.