Belgian Beer Festival 2016

Stella Artois is thirst quenching with a malty middle and crisp finish delivering a full flavor

with just a hint of bitterness. Stella Artois has a pleasant and unique taste differentiation

versus other premium lagers present in the global market place. Alcohol content of 5.0%

A dry, fruity, lightly spiced beer , full & creamy. A perfect balance of strength and subtlety.

The brand has a delicate and light, malty aroma and a subtle, sweet finish. Leffe® Blond

is a perfect accompaniment to light, everyday meals. Alcohol content of 6.6 %.

Leffe® Brown is substantially more robust than Leffe® Blond. This rich variety combines

the rich aroma of roasted caramel with a slightly sweet finish. It is an excellent

accompaniment to hearty, sweet and savoury types of cuisines. Alcohol content of 6.5%.

Hoegaarden is an authentic Belgian wheat beer with a distinctive yet surprisingly

accessible taste. Under a smooth, creamy white head, you’ll discover a refreshing

taste which is very different from a lager beer. A unique combination of wheat and

spices gives Hoegaarden a subtle aromatic character, with refreshing hints of citrus.

As you sip, the aroma leads you into a surprisingly smooth and different taste.

Light-bodied and gently sweet and sour but perfectly balanced. Hoegaarden is naturally

carbonated and low in bitterness with hardly any after bitterness. Interlaced with spicy

notes and refreshing citrus flavors, Hoegaarden is a beer perfectly suited to a warm day

or a relaxed afternoon. Alcohol content of 4.9%.

The Chimay Triple, last-born of the Abbey, is labelled "Cinq Cents" on the 750 ml bottle.

Of a golden colour, the Trappist beer combines sweet and bitter in a rare balance. The

beer's aroma felt in the mouth comes from the hops' perfumes: above all, they are fruity

touches of Muscat grapes and raisins, even ripe apples. This traditional Belgian beer is

best savoured fresh at a temperature of from 6 to 8°C.

The Chimay Blue Cap, "baptized' is a dark Trappist beer with a powerful aroma, the

complex flavour of which improves across the years. It was first brewed as a Christmas

beer, explaining the presence of a "vintage". This authentic Belgian beer, whose tinge of

fresh yeast is associated with a light rosy flowery touch, is particularly pleasant. Its aroma,

perceived as one enjoys it, only accents the delightful sensations revealed by the odour, all

revealing a light but agreeable caramelized note.

It is served ideally at cellar temperature (10 to 12°C)

The Chimay Red Cap, or "Première", is the oldest of the Chimays. This Trappist beer

possesses a beautiful coppery colour that makes it particularly attractive. Topped with a

creamy head, it gives off a slight fruity apricot smell from the fermentation. The aroma

felt in the mouth is a balance confirming the fruit nuances revealed to the sense of smell.

This traditional Belgian beer is best savoured at cellar temperature (10 - 12°C).

Duvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop

character. The unique brewing process, which takes about 90 days, guarantees a pure

character, delicate effervescence and a pleasant sweet taste of alcohol.

Apart from pure spring water, which is the main ingredient of beer, barley is the most

important raw material. Barley must germinate for five days in the malt house, after which

malt remains. The colour of the malt and as a consequence also of the beer is determined

by the temperature. Duvel obtains its typical bitterness by adding various varieties of

aromatic Slovenian and Czech hops. We use only exclusive hops that are renowned

for their constant, outstanding quality.

Duvel ferments for the first time in tanks at 20 to 26°C. The brewer uses his own culture for

this. The original yeast strain, which Victor Moortgat himself selected in the 1920’s,

originates from Scotland. After maturing in storage tanks in which the beer is cooled down

to -2°C, the drink is ready for bottling. Thanks to the addition of extra sugars and yeast,

the beer ferments again in the bottle. This occurs in warm cellars (24°C) and takes two

weeks. Then the beer is moved to cold cellars, where it continues to mature and stabilise

for a further six weeks. This extra long maturation period is unique and contributes to the

refined flavour and pure taste of Duvel.

A team of beer specialists checks the process daily by means of taste analyses. It is only after

90 days, when it has achieved its rich range of flavours, that Duvel may leave the brewery.

Thanks to its surprisingly high alcohol content (8.5 %), enormous head, fine effervescence

and silky smooth feel in the mouth, Duvel stands out clearly from other Belgian beers.

Lucifer entered the market in the early 1980s under the label of the Riva brewery. It was

an extension to the popular segment of strong, blond beers. In 2009, brewery Het Anker

obtained the right to brew and commercialize Lucifer.

Lucifer is a strong, blond beer (8.0%) with a gold yellow color and creamy white head.


Its fruity aroma with subtle notes of bitter hops, followed by a long and perfectly balanced

finish, will definitely seduce you!

Westmalle Tripel: is a clear, golden yellow Trappist beer that undergoes a secondary

fermentation in the bottle (9,5% alcohol). It is a complex beer with a fruity aroma and a

nice nuanced hop scent. It is soft and creamy in the mouth, with a bitter touch carried by

the fruity aroma. An exceptional beer, with a great deal of finesse and elegance. And with

a splendid long aftertaste.

The Westmalle Tripel is indeed called the “mother of all tripels”. This type of beer was first

brewed in Westmalle abbey in 1934 when the new brewing hall came into use. The current

formula has stayed practically unchanged since 1956, thus more than 50 years.

Westmalle Dubbel: is a dark, reddish-brown Trappist beer with a secondary fermentation in

the bottle. The creamy head has the fragrance of special malt and leaves an attractive lace

pattern in the glass. The flavour is rich and complex, herby and fruity with a fresh-bitter

finish. It is a balanced quality beer with a soft feel in the mouth and a long, dry aftertaste.

The Dubbel contains 7% alcohol.

Gouden Carolus classic: is a dark, strong (8.5% alcohol), very balanced dosed caramel and

aromatic malts provide, in combination with a traditional high fermentation, a unique beer

that unites the warmth of wine and the freshness of beer. This makes it very suitable in

combination with culinary specialties such as stews, wild, pates and even sabayon.

La Trappe Witte: The world’s first and only white Trappist ale that continues to ferment

slightly after bottling. Brewed using only water, wheat, and hops. No herbs are added.

Saphir hops give the ale its citrusy aroma. A real thirst-quencher on a hot summer’s day

that also makes for a delicious drink at any other time of the year.

Characteristics :
Unfiltered, top-fermenting white Trappist ale.

Alcohol content of 5.5%.

St-Louis Premium Framboise: is a frambozenbier, or raspberry beer, based on a lambic.

St-Louis Premium Framboise contains 25% juice from Willamette raspberries with their

pure, natural sugars. It is a thirst-quencher with a low alcohol content. It’s a very fruity beer

with a beautiful balance between the sweet taste of the raspberries and the slightly sour

taste of the lambic. It’s 2.8% alcohol.
 

St-Louis Premium Kriek: is a kriekenbier, or cherry beer, made on a lambic base. A quarter

of St-Louis Premium Kriek is the juice of Obacin.00ska krieken cherries that have been

steeped in geuze for six months. It also has a smaller proportion of St-Louis Kriek Fond

Tradition. This beer is a thirst-quencher with a low alcohol content and, in the nose,

overwhelmingly sweet aromas of krieken cherries. It’s very fruity with a hint of sourness

and slight touches of almond coming from the krieken cherry stones. It’s 3.2% alcohol.

Rochefort 8 (Green Cap) has 9.2% alc./vol. Brown color with red highlights.  

The flavor is deep, vigorous and complex, with firm body to support the strength; the

aroma has elusive notes of fresh fruit, spice, leather, figs, and just possibly a hint of

smokiness in cascading layers. Sauvage, or "wild and unrestrained". 

Pauwel Kwak is a deep bright amber colour beer. It had a secondary fermentation in the

bottle after packing. Kwak is the rich in taste beer by mellow, fruity and malty and banana,

pineapple, mango also have been added. From a 330ml bottle, Kwak pours a slightly

opaque copper brown. About 2″ of white stiff head drops to a fuzzy film that lingers

through the glass. There’s a slightly medicinal note to the spiciness of the yeast, and a

touch of earthy hop. Taste is lovely and sweet, with more big tropical fruits, and nice spicy

yeast. Sugar is definitely clearly cane sugar, sweet and a little floral/green. The medium

to heavy body is still manageable, as it is lifted by a nice bright carbonation, and a snappy

dry finish. There’s also a good bit of heat from the alcohol, which makes sense as it’s clocks

in at 8.4% abv. A wonderful beer, and perfect as the weather is cooling down.

Well, at risk of falling into a Belgian cliche, this would be excellent with mussels. Nice and

sweet, like the little bivalves, but with some fruits and spices, and a nice sharp alcohol to

help keep things interesting. A perfect pairing, I would suggest. For cheese, I’ve been

eating a lot of Gouda recently, and I think the pairing would work well. Especially a lightly

spiced one, where the snappy beer would cut through the rich cheese, and the spices

would play well with each other.

From beer to castle... it's a long way! Endeavouring to comply with ever more stringent

requirements, the master brewer carried out numerous tests before he produced a creamy

dark beer. The fruit of his labours goes under the name of Kasteelbier. It combines the

unparalleled quality of the past and a resolutely modern taste. Kasteelbier is a brown craft

beer mild and tasty, full-bodied and creamy... It has a shelf life of several years.

The Kasteel Triple is one of the most beautiful blond Belgian beers. It had a high

fermentation and refermentation in the bottle. It smells wonderfully rich. There are hints of

butter and sweet fruit, as well as light malts and a mild herbalness. Banana and clove

linger in the background, and the alcohol makes a slight appearance.

Triple Karmeliet is still brewed to an authentic beer recipe from 1679 originating in the

former Carmeliet monastery in the Dendermonde. Written over 300 years ago, this recipe

describes the use of three kinds of grain: wheat, oats and barley. Karmeliet is a blond

beer with the secondary fermentation in the bottle. It is a very refined and complex of the

nature fruit like banana, citrus aromas, and vanilla.

Affligem Blond, the classic cleare blonde abbey ale, has a bready, fruity complexity with a

mellow, rounded finish. Low on bitterness, it is extremely drinkable.

This lovely dark beer is ruby brown coloured and referments in the bottle. Its flavour is

rather spicey and the aftertaste is just wonderful. Affligem Brown contains barley malt and

is best served at 8 to 10°C.

Stella Artois mang lại cảm giác sảng khoái với hương thơm của mạch nha tươi mát và có

chút dư vị đắng.Nồng độ cồn của Stella Artois là 5%.

Bia Leffe vàng là loại bia hoa quả nguyên chất, nhẹ, có vị đậm đà, mang hương vị của gừng,

cam, nhục đậu khấu, để lại vị dịu ngọt nơi đầu lưỡi. Thích hợp để dùng trong các bữa ăn nhẹ,

với bánh qui hoặc patê cá hồi. Dùng lạnh, hương vị đậm đà nhất khi dùng ở nhiệt độ 5 độ C

Bia Leffe nâu là loại bia hoa quả mạnh hơn bia Leffe vàng, hương vị chính là vị caramel cháy

và vị ngọt nhẹ. Tuyệt hảo khi dùng với các món ăn thịnh soạn. Dùng lạnh, hương vị đậm đà 

nhất khi dùng ở nhiệt độ 5 độ C

Nồng độ cồn: 6.3%

Bia Chimay Xanh là loại bia mạnh với độ cồn 9%, có hương thơm tươi mát của men bia tươi,

thoảng hương hoa hồng và vị của mạch nha cháy. Nhiệt độ lý tưởng để thưởng thức bia

CHIMAY là từ 10 độ C đến 12 độ C. Tuyệt hảo khi ăn cùng với pho mát.

Bia Chimay Đỏ mang hương vị hoa quả nhẹ, đặc biệt rất thơm mùi quả mơ do quá trình lên

men đặc biệt. Chimay đỏ để lại nơi đầu lưỡi người uống vị ngọt nhẹ, hơi chút đắng. Nhiệt độ

lý tưởng để thưởng thức bia CHIMAY là từ 10 độ C đến 12 độ C. Tuyệt hảo khi ăn cùng với

pho mát.

Duvel là loại bia 100% nguyên chất, tự nhiên, không sử dụng chất bảo quản và bạn sẽ cảm nhận được sự khác biệt ngay lập tức. Chứa 8,5% nồng độ cồn, loại lớn, thanh tú, sắc sảo và cảm giác nhẹ mịn trong miệng, Duvel như một loại bia kỳ diệu với một tác động ma lực.

Bia Lucifer -Het Anker rất đặc biệt  mà bạn sẽ không nhận được hương vị và mùi vị của nó khi

uống,Bia vàng rất đặc trưng bởi sự mạnh mẽ,cho bạn 1 hương vị khô theo cảm nhận như bạn

nếm chút gia vị. Hương vị của Bia Lucifer bị chi phối bởi sự lên men mạnh mẽ,Một hương vị

trái cây mạnh mẽ được hòa trộn cùng bia sẽ tạo nên hương vị bia cao hơn bởi sự lên men

trái cây. Đặc trưng là hương vị của quả chuối và quả đào khi bạn uống. Nồng độ cồn là 8%,

nó không quá khó để bạn thưởng thức nó

Westmalle Tripel là một loại bia thuộc dòng bia Trappist, có màu vàng lên men thứ cấp trong chai, nồng độ 9,5% Vol. Loại bia này lần đầu tiên được nấu tại Bỉ, trong tu viện Westmalle 1934. Bia có màu vàng cam đầy sức sống, kết hợp hài hòa giữa nhiều loại hương vị khác nhau.  Westmalle tripel có hương thơm trái cây và một mùi hương mang sắc thái tốt đẹp. Người uống sẽ cảm nhận được vị êm dịu như kem tan trong miệng, với một chút đắng bởi hương thươm trái cây. Một loại bia đặc biệt, tuyệt vời của sự khéo léo và sang trọng. Westmalle Tripel thực sự được gọi là "Mẹ của tất cả các loại Triupels". Từng đạt giải vàng thế giới năm 2004 và năm 2006.

Bia Louis cấp Framboise là loại bia hoa quả dựa trên lambiek geuze truyền thống. Trong quá

trình sản xuất bia nước 25% được thêm vào, được sản xuất từ quả mâm xôi Willamette. Trước

khi phạm vi Louis cao cấp nhìn thấy ánh sáng vào năm 2001 (để tận dụng lợi thế của nhu cầu

thị trường tăng cho các loại bia hoa quả ngọt) Van Honsebrouck đã được pha St Louis

Framboise. Framboise này dựa trên lambiek và có nồng độ cồn ban đầu là 5% mà sau đó đã

được giảm xuống còn 4,5%.

Kasteel Donker được giữ lại trong kho tối thiểu 6 tuần trước khi được phép rời khỏi nhà máy

bia. Một đặc điểm đặc biệt của loại bia thủ công Kasteel Donker này chính là sử dụng "Hops"

được nhập từ nước Anh. Kasteel Donker có tiền thân là bia Kasteelbier Bruin hay Kasteel

Bruin.