Belgians

The Belgian collection gathers the great pillars of the Belgian brewing tradition, one of the most influential and respected schools in the world. Belgium is to beer what France is to wine: a relatively small country with an astonishing variety of styles, a tradition that dates back to the Middle Ages in its Trappist monasteries, and a beer culture that is respectful, patient, and technically demanding. Here are the most complex, spiced, and elegant beers in the catalog.

It includes styles such as Dubbel (the monastic double, dark and malty), Tripel (the monastic triple, blonde and complex), Quadrupel (the Belgian summit, intense and with great aging potential), Belgian Blonde (the accessible and elegant Belgian blonde), Belgian Strong (the powerful blonde and dark beers of Belgian tradition), Abbey Ale (those of monastic inspiration not officially Trappist), and Belgian Witbier (the traditional wheat beer revived by Pierre Celis). All share the use of highly expressive Belgian yeasts, responsible for the unmistakable aromatic signature of the style.

In the glass, they show luminous golden tones in the blondes and reddish ambers or deep mahoganies in the dark ones, all with spectacular and very persistent creamy heads. On the nose, they develop extraordinarily rich palettes: pear, banana, apple, prune, date, caramel, toffee, honey, nuts, sweet spices (clove, pepper, coriander), and warm yet refined alcoholic notes. On the palate, they are medium- to full-bodied beers, surprisingly easy to drink despite their alcohol content, with lively carbonation that lightens the mouthfeel.

They are extraordinarily gastronomic: they pair with stews, game, seafood, aged or blue cheeses, foie gras, paella, spiced dishes, or desserts based on chocolate and nuts. They should be served between 7°C and 12°C in a chalice or tulip glass. Many age extraordinarily well over the years. An essential collection to discover the brewing soul of Belgium.