Why do the beers from Belgium taste so strange?

Question

I had some beers from Belgium over the holiday. I have drunk Budweiser type beers and some micros and thus I am familiar with their taste. But these beers are very different musty tasting.

Answer 1

i dunno i'm only 12 lol

Answer 2

IMPORTED BEER ALWAYS TASTES NASTY UNLESS U GO TO DAT COUNTRY AND DRINK IT FRESH THERE..

Answer 3

You may have tasted Lambic-style Belgian beer, which does have a very distinctive taste:

http://www.beerhunter.com/documents/1913...

Answer 4

Their beer sits for a while before they sell it.?

Answer 5

Belgian beer varies from the popular pale lager to the esoteric appeal of lambic beer and Flemish red. Belgian beer-brewing's origins go back to the Middle Ages, when monasteries began producing beers. Belgian beer production was assisted by the 1919 Belgian "Vandervelde Act", that prohibited the sale of spirits in pubs, inducing the market to produce beers with a higher level of alcohol. The Vandervelde Act was lifted in 1983.

Answer 6

its an inquired taste, if you dont like dont drink it, rookie. i think they taste great they put effort into brewing a decent beer, unlike bud weiser, which tatse like p#ss, and is cheap to buy.

Answer 7

The ingredients and brewing style are different.

Answer 8

Got this from the web-but it is very good.

The microorganisims contribute flavors that are very distinct in Belgian beers. One of which is the promnent sourness from both the yeast and bacteria.

It is indeed the ingredients and brewing techniques.

Belgian yeast is very distinctive, unlike the two other major components of beer which are fairly standard but applied in unusual ways. Trappist ale yeasts create what could be considered a very high level of esters, iso-amyl acetate (associated with the taste and aroma of bananas) in particular. The same could be said of many Specials who's flavor profiles mimic that of a Tripel. Lactic acid production is another very unusual aspect of Belgian yeast activity. The resulting sourness can be found in a wide range of brews. Lambics, some Brown ales, some Red ales, and some Specials can be examples of this.

Brettanomyces and Pediococcus bacteria strains.

Answer 9

they use a different type of hops

Answer 10

Because they pee in them before they are served...honestly. supposedly it means good luck. This is what I heard.

Answer 11

Not strange but unique and truly traditional.

This answer is long. After the main body I have a couple lists to help explain the complexity of “strange” flavors in the Belgian beers.

Any beer can be described as unique taken from its origins. But when considering the ingredients and methods which constitutes its flavor, then Belgian beers are indeed in a class all their own. They are strange in that their flavor(s) are earthy and bold, unlike most any beer drank. They are sour and musty. We use descriptors such as horse-blanket, barnyard, sour, and dusty in order to understand and appreciate them. The methods employed are unique to Belgium as well. Open cooling beds purposely exposed to the natural environment invite wild or uncultured stains of yeast and bacteria to ferment the wort. These unique strains were natural fermenters and flavor producers in beer for centuries. All beer to some extent was brewed this way until the late 19th century brought the discovery of microorganisms. Yeast and thus beer became specific and clearer. In isolating specific strains of yeast beers began to be unique. The Belgian beers utilize these unique microbes today and thus the flavors of their beers represent world brewing history.

Other additions of unique ingredients include candy sugar and spices. Each has a special addition to the beers flavor. In the brew kettle extended boil time increases a reaction called Maillard or browning which darken the wort and give caramel-like flavor tones to the beer.

Listed below are some of the organisms and style descriptions of popular Belgian beers. It is a short list and if your interest has peaked e-mail me for a list a great references on the topics.

Since the microbes involve are so critical in producing the unique flavor of the Belgian beers I have included several below. These were taken from a blog site as it is a very reliable source and readily available.

Yeast:  The list below is but an example (many more exist) and is specific to brewing the Belgian styles of beer. Brewers utilize many more yeast strains for other beer styles.

Brewtek CL-900 Belgian Wheat

A top fermenting yeast which produces a soft, bread like flavor and leaves a sweet, mildly estery finish. Lends its delicious Belgian character to any beer, it is best when made with Belgian Pils, and finished with Coriander and orange peel.

Brewtek CL-5200 Brettanomyces lambicus

Wild yeast strain associated with the country-side breweries of Belgian. This yeast is an important contributor to the flavor profile of Lambic beers and contributes a unique and complex flavor sometimes described as 'horsy' or `old leather'. A slow-growing yeast which takes several weeks to ferment and develop its unique character. This strain of Brettanomyces is dominant in the countryside surrounding Brussels as opposed to its cousin B. bruxellensis which is dominant in the city of Brussels.

Brewtek CL-5600 Pediococcus damnosus

Lactic acid producing bacteria found in Lambic beers. This is a slow-growing bacteria which prefers anaerobic (no oxygen) conditions. It is also common brewery contaminant which produces large amounts of diacetyl.

Wyeast 1024 Belgian Ale Yeast

Banana estery flavor. With both clove-like phenolics and alcohol spice, the Belgian will tell you right away that it's no ordinary yeast. Tartness often develops over time. Ferment warm or with inadequate aeration and you're likely to get a bubblegum-like note. Intended for abbey beers, and works very well for that. And, depending on the wort composition, *lots* of banana notes.

Yeast Lab 3220 Brettanomyces Lambicus

This strain produces an odd horse-like aroma and flavor, an integral part of the Lambic profile. A sterile starter should be made approx. one week prior to use. At the peak of fermentation this strain will produce very little carbon dioxide.

Yeast Lab 3200 Pediococcus Cerevisiae

This slow-growing organism is responsible for some of the intense lactic sourness present in Lambic. A sterile starter should be made one week prior to use.

William's Brewing Y23 Abbey Ale

An ale yeast able to ferment high gravity ales (up to 1.80 SG) leaving the beer with a slightly estery character typical of Belgian Abbey Ales Attenuation: 69-73%, medium flocculation. *Author's note* This one is Chimay-like. I have used it to avoid the banana ester thing from happening.

White Labs Belgian Wit Ale

Slightly phenolic and tart, this is the yeast to produce a wiit in Belgium. Attenuation: 74 - 78% Flocculation is low to medium. Optimum Temperature: 67-74F

Descriptions of a few popular Belgian beer styles.

LAMBIC ALE

The Lambic style can trace its roots back over 400 years, and has remained mostly unchanged from its introduction. I have heard the first written Lambic recipe is dated 1516, ironically the same year that Reinheitsgebot - the German purity law - went into effect over all of Bavaria. In fact, in ancient Mesopotamia a beer that could be thought of as the "roots" of Lambic was brewed 5000 years ago. Sikaru, the premium beer of the day, was brewed from 60% malt, 40% raw wheat, used wild fermentation and was flavored with spices.

GUEUZE: Belgian law leaves loop holes for interpretation. Use of grain adjuncts and inoculation is allowed. The blending of old and young pure Lambic and bottle aging is the traditional way to make Gueuze, but artificial carbonation is not uncommon. Filtration and pasteurization can occur. Gueuze is golden to light amber in color. Carbonation can be champagne-like. They are sour, acetic and sometimes harsh, usually without bitterness.

FARO: Character of young Lambic with slight candy-sugar sweetness.

KRIEK: Orangey to deep red in color. Combines the character of Gueuze with fresh fruit and pit aromas and some residual sweetness. Usually flavored with syrups.

FRAMBOISE: Ruby red with huge raspberry aroma. Traditionally dry and astringent, but mainstream stuff is sweet.

There are seven Trappist breweries in the world, 6 in Belgium - they are Westmalle, Westvleteren, Chimay, Rochefort, Orval and Achel. No other Belgian breweries are entitled by law to apply that name to their product.

TRAPPIST ALE

There are seven Trappist breweries in the world, 6 in Belgium - they are Westmalle, Westvleteren, Chimay, Rochefort, Orval and Achel. No other Belgian breweries are entitled by law to apply that name to their product.

Between these abbeys about 20 beers are brewed. All are top-fermenting, relatively to very strong, bottle conditioned ales.

Orval is the oldest of the brewing monasteries, founded in the 11th century by Benedictine monks. Interruptions to the monastic way of life (the French Revolution and the Napoleonic period) caused a religious exodus from France and the establishment of several Belgian abbeys in addition to those that already existed. Several of these abbeys typically began producing beer for internal use, then expanded to commercial production, selling first locally before making their beer available on a larger scale.

The term "Trappist" fell into use in the years between WWI and WWII, popularized by Chimay (1850). It was there that Father Theodore and the famed brewing scientist Jean De Clerck developed much of the brewing theory that makes Trappist beers what they are.

ORVAL: The Notre-Dame d'Orval has a long history of destruction and reconstruction. The single beer they produce is probably the driest of the Trappist ales. They began brewing prior to the French Revolution, but that conflict was among the destructive events of the monestary's history.

CHIMAY: The most commercial of the Trappist brewing entities, this monestary has a history of taking beer production very seriously. After World War II the legendary brewing scientist Jean De Clerck was a major factor in re-establishing the brewery. Their 3 beers are available in a variety of sizes, including magnum bottles of Grand Reserve.

WESTMALLE: The originator of the widely imitated triple style. The abbeys full name id Our Lady of the Sacred Heart. Founded in 1794 it began making beer in the early 19th century. Beer production became commercial in 1920.

WESTVLETEREN: The smallest producer of the brewing abbeys. Their beer is very expensive cause it you want it you have to go there - they don't ship! This is a rare example of a beer with both Trappist and abbey affiliations. St. Bernardus - formerly know as St. Sixtus - is made by a secular brewer under the license of the Abbey of St. Sixtus in the town of Westvleteren. Confusingly, the abbey of St. Sixtus makes the Westvleteren ales in a Trappist capacity, but not St. Sixtus ales!

ROCHEFORT: Actually known as Notre-Dame de Saint-Remy (located neat the southern town of Rochefort), this monestary began brewing in 1595 - that's quite a heritage! Their 3 beers are ale dark and fairly sweet ales.

OUD BRUIN AND FLANDERS RED ALE

Another manifestation of Belgian sour beer, Flemish brown ale - or Oud Bruin - can boasts the same boldly lactic character of the Lambic family but generally without the horsy character. Another variety of sour ale is referred to as "Flander's red ale".

WITBIER

Wit, or white, bier is a pale golden, tart, refreshing style thick with sediment and with a high level of carbon dioxide. With the pale malts, unmalted wheat and lack of filtration it's no surprise that it bares some resemblance to German Hefe Wiesse. The greatest different between Wit and its German cousin is the addition of spices, classically coriander and bitter Curacao orange peel.

Answer 12

Strange? You should ask why are Belgian beers so soooo good.

It does have to do with brewing methods.

Some brewers use a long boil that caramelizes sugars. This adds complexities most beer drinkers are not familiar with. They age beers longer in some cases-years.

It is also that brewers in Belgium are very creative and traditional. The have been brewing for centuries and retain the methods of the past. This includes the use of herbs and spices that were used in beers before the discovery of hops for use in beer.

The Lambic style is fermented with with yeast (not lab cultured) and bacterial stains that are natural to the local area where the beer is brewed. They also use old hops. They do this because they are not concerned with the bitterness (which as been oxidized and near gone) but the preservative qualities they impart to beer. The result is a sour as apposed to bitter beer.

Some beers are aged in wood casks which give additional flavors. Some age in the cask with cherries. This is a nice aperitif before a meal or great with a dessert. They are soft but bubbly-yeah a bit like champagne in that sense.

It is the way they are made and the ingredients that set them apart from the average (less-then-average) beers.

Google Belgian Beers and read a bit more FYI.

I recommend you try them again but look for the Kriek to start.

Answer 13

Belgian beers are the best in the world.  You're not use to it because you drink light beers, like Budweiser.

The yeast used in brewing Belgian beers contribute the spicy flavors you're tasting.  Also, a lot of them use actual spices in the brewing process.

Answer 14

Belgium brews like Delrium are very high in Alcohol. That is probably why they tatste diffrent in comparison to Budwieser.

Answer 15

The main reason they taste so different is the strains of yeast used. You end up with a wide range of flavors, very unlike what you'll find in your mainstream American beers.

In some very extreme examples such as lambics, you have a wide variety of yeasts and bacteria which work to create the flavor profile, producing byproducts including acetic acid (vinegar).

Other components which affect the flavor of Belgian beers are the alcohol level (though there are quite a few beers with lower levels than mainstream American beers) and special ingredients, such as candi sugar, fruit and spices (coriander and sour orange peel in wits, for example).

Answer 16

they are stouts the are thicker and richer in hops they are like guiness

Answer 17

Because they have some degree of sulphur in their water. It occurs naturally and gives the beer a different taste.

Answer 18

They like Skunk beer, better not do that to Budweiser in case they buy them out.

Answer 19

belgians like their beer with a full thick flavor.  i like stella artois.  i've tasted a dark sam adams at a dodger game that tried to do the same thing.  wasnt so great.

Answer 20

probably different ingredients or quality of ingredients.

Answer 21

because thats how beer is meant to taste...budweiser, not so much.

Answer 22

Belgian beers are usually fermented (spontaneous fermentation in barrels you may have had a lambic) wide open where all kids of stuff gets in to them, and most are not pasteurized..

Answer 23

If you're used to Budweiser, that strange taste may be what's called "flavor".  If you're used to drinking beer from a can, you may not be familiar with beer without the metal aftertaste.

If it tastes really bad, and someone else agrees with you, it may have been improperly stored during shipping from Belgium.  Try and find a Stella Artois on tap, then you can try a Belgian beer the right way.