The Belgian beer culture is a concept that refers to the vast variety of beers and brands, as well as the high quality and brewing methods. There are a lot of local Belgian beers, often brewed by individuals. The offer is therefore very large (but also the demand).
The beer culture is visible in most bars or beverage outlets: a variety of Belgian beers are available everywhere, much more than in the surrounding countries. In most liquor stores, dozens of beer are available. Many restaurants also have different beers on the drink card. From the early 90's until today, the number of beers has increased from about 750 to more than 1200. The increase is mainly due to the small breweries.
I would love to use this platform to guide you along some of the best beers that Belgium has to offer. Today I want to introduce you the first beer: Leffe.
The Leffe Abbey, founded in 1152, was a Norbertine abbey where monks lived in a community with special attention to care and hospitality. Numerous pilgrims were always welcome in the abbey of Leffe.
In 1240, the monks decided to build a brewery to prepare a healthy and potent drink (during that period, you had diseases such as the plague and the boiling of water during the brewing process of the Leffe beer killed all germs). After the French Revolution, the abbey was rebuilt in 1929. Every monastery fulfilled a specific task and committed to serving the parishes.
In 1952, Abt Nys and Albert Lootvoet decided to resume the brewing tradition and the well preserved recipe of Leffe to offer a range of delicious Leffe beers. The multinational Ab Inbev has taken over and is committed to continuing the tradition of the Leffe beer.
Whoever tastes the different Leffe varieties will soon notice that they all have one thing in common ... The whole gamma develops, one variety more than the other, a flavor of smoke, clove or vanilla. These aromas are derived from a yeast that is unique to the entire Leffe range. Only Leffe Triple, with its second fermentation on bottle, adds specific flavors.
In addition to this common aroma, each Leffe variety offers its own specific aromas derived from the ingredients that have been used.
For example, soft-dried rye flour delivers delicate aromas of biscuit and grain, but dried at high temperature, grilled or roasted, you get hints of dried fruit or caramel ... These mites, also called pine flour, aroma malt or caramel malt, will be used in different proportions and deliver the beer its own specific aroma and unique color.
Hops are harvested because of the typical bitterness. The quality of this bitterness depends on the type of hops, the amount that's beeing used and the technique. The bitterness ensures more balance between the alcohol and the softness of the beer, thus contributing to a greater taste harmony. Leffe Radieuse is the most bitter variant, Leffe Ruby, the least bitter.
Herbs have also been used since the birth of beer. Initially it was mainly local herbs and flowers, but from the spice trade with India in the 17th century, more exotic species were also gradually used. Leffe continues this tradition. For example, the Leffe Radieuse and Leffe Triple uses coriander seed and orange peels for an extra fresh citrus flavor. These kind of beers are ideal for fish dishes.
Hopefully you already looking forward to try a Leffe. If so, don't forget the perfect pour!
