Collection: Belgian Specialities

Belgian beers are primarily ales (as opposed to lagers) with a heavy emphasis on malts and a lot of fruity yeast flavours.

Brewing in Belgium dates back to at least the 12th century. Under the Catholic Church's permission, local French and Flemish abbeys brewed and distributed beer as a fund raising method. The relatively low-alcohol beer of that time was preferred as a sanitary option to available drinking water. What are now traditional, artisanal brewing methods evolved, under abbey supervision, over the next seven centuries.

The Trappist monasteries that now brew beer in Belgium were occupied in the late 18th century primarily by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium (Westmalle) did not start operation until 10 December 1836, almost fifty years after the Revolution. That beer was exclusively for the monks and is described as "dark and sweet." The first recorded sale of beer (a brown beer) was on 1 June 1861.

In the 16th and 17th centuries, a beer termed crabbelaer was the most popular beer in Ghent;[9] at the peak of its popularity, more than 50 different breweries produced more than 6 million liters a year. Other kinds of beer brewed in Ghent were klein bier, dubbel bier, clauwaert, dubbele clauwaert and dusselaer.

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  • Cornet
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  • La Trappe Blond
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  • Rodenbach Fruitage
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    R 1,547.00
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  • Palm Special Belgian Ale
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    R 1,495.00
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  • De Poes Belgian Export Pilsner
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    R 1,610.00
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    R 1,610.00
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