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2. Belgian and French Ale

a) Flanders Brown/Oud Bruin A light- to medium-bodied, deep copper to brown ale characterized by a slight vinegar or lactic sourness and spiciness. A fruity-estery character is apparent with no hop flavor or aroma. Low to medium bitterness. Very small quantities of diacetyl are acceptable. Roasted malt character in aroma and flavor is acceptable at low levels. b) Dubbel This medium- to full-bodied, dark amber- to brown-colored ale has a malty sweetness and nutty, chocolate, roast malt aroma. A faint hop aroma is acceptable. Dubbels also are characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousselike. c) Tripel Tripels often are characterized by a spicy, phenolic-clove flavor. A banana fruity ester also is common. These pale/light-colored ales usually finish sweet. The beer is characteristically medium- to full-bodied with a neutral hop and malt balance. Low hop flavor is OK. Alcohol strength and flavor should be perceived as evident. d) Belgian-Style Pale Ale Belgian-style pale ales are characterized by low, but noticeable, hop bitterness, flavor and aroma. Light to medium body and low malt aroma are typical. They are golden to deep amber in color. Noble-type hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is OK. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures. e) Belgian Strong Ale Belgian strong ales often are vinous, with darker styles typically colored with dark candi sugar. The perception of hop bitterness can vary from low to high, while hop aroma and flavor are very low. These beers are highly attenuated and have a highly alcoholic character -- being medium-bodied rather than full-bodied. Very little or no diacetyl is perceived. Chill haze is allowable at cold temperatures. f) White Belgian white ales are brewed using unmalted and/or malted wheat and malted barley and can be spiced with coriander and orange peel. These very pale beers are typically cloudy. The style is further characterized by the use of Noble-type hops to achieve a low to medium bitterness and hop flavor. This dry beer has low to medium body, no diacetyl and a low fruity-ester content. g) Biere de Garde Deep golden to deep copper/light brown. Medium to high malt flavor. Light to medium body. Medium hop bitterness. Light to medium hop flavor and aroma. May have light to medium fruitiness, esteriness. Lager yeast may be used. Earthy, cellarlike, musty aromas OK. Traditionally, a French-style beer that improves with some aging.

ALE:	Barley Wine | Belgian and French Ale | Belgian-Style Lambic | Mild and Brown Ale | English-Style Pale Ale | American-Style Ale | English Bitter | Scottish Ale | Porter | English/Scottish Strong Ale | Stout
LAGER:	Bock | German Dark Lager | German Light Lager | Classic Pilsener | American Lager | Vienna/Mrzen/Oktoberfest
HYBRID/ MIXED:	German-Style Ale | German-style Wheat Beer | Smoked Beer | Fruit and Vegetable Beer | Herb and Spice Beer | Specialty and Experimental Beer | California Common Beer

Glossary | Styles Main Page | List of Beers

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