Belgian-style Ale

Originate from Belgium, which has a long brewing tradition and history of beer innovation
Tend to be highly flavorful, aromatic, and well-attenuated due to Belgian yeast strains
Most are top-fermented ales that undergo warm fermentation (~65-75°F)
Signature yeast flavors produce fruity esters (peach, apple, pear), spiciness (clove, pepper), and sometimes funky, tart notes
Common styles include Belgian witbier, saison, dubbel, tripel, and Belgian strong ales like golden strong ale
Make extensive use of Continental hops like Saaz, Styrian Goldings, and East Kent Goldings
Generous use of adjuncts like candi sugar lightens body and boosts alcohol content
Alcohol levels vary across styles but tend to be relatively high - 6-12% ABV is common
Bubblegum, stone fruit, spicy phenols, and perfumy esters are hallmark aromas
Range from refreshing and drinkable to intense and alcohol-forward in flavor profile
High carbonation, dry finish, and effervescence provides balance
Globally renowned beers include Chimay, Duvel, Orval, and Delirium Tremens

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