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Belgium: a unique
beer nation
Belgium has an excellent reputation as a beer nation, thanks to its unique and centuries-
old brewing tradition.
• Only in Belgium beer is brewed according to four
different, traditional fermentation methods:
• bottom fermentation: pilsner
• top fermentation: Spéciales Belges, Trappist beers, abbey beers, white beers,
heavy blond, saisons
• mixed fermentation: Flemish Red-Brown beers
• spontaneous fermentation: lambic, geuze and derivative fruit beers
• Belgium has a centuries-old tradition of maturing beer
in oak casks (“foeders”), like wine.
• Belgium is the home of Trappist beers, brewed by
monks within the monastery walls.
01.3
Anchored in the
Belgian beer tradition
BELGIUM: A UNIQUE BEER NATION
Brettanomyces
Bruxellencis
Acetobacter
Lactobacillus Pediococcus
Damnosus
Klebsiella Apicala-
tum
Yeast cells of the species Saccharomyces carlsbergensis
Yeast cells of the species Saccharomyces Cerevisiæ
Saccharomyces Cerevisiæ + Lactobacillus: symbiosis of top-fermenting yeasts and lactic acid fermenters
Beer
Beer with wine maturation
BOTTOM FERMENTATION
TOP FERMENTATION
MIXED FERMENTATION
SPONTANEOUS FERMENTATION*
Saccharomyces
Cerevisiæ
The four fermentation methods and their microflora
24
Masterclass
25