11 Facts About Belgian beer

In Belgium, Belgian beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Ronchinne.

In 1999, the Union of Belgian Brewers introduced a "Certified Belgian Abbey Beer" logoto indicate beers brewed under license to an existing or abandoned abbey, as opposed to other abbey-branded beers which the trade markets using other implied religious connections, such as a local saint.

Some Belgian brewers have produced bock-style beers what makes it a style applicable to Belgium.

Ultimately, his Belgian beer took the name of the village and became very successful and famous.

Lambic is a wheat Belgian beer brewed in the Pajottenland region of Belgium by spontaneous fermentation.

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The Belgian beer then undergoes a long aging period ranging from three to six months to two or three years for mature.

Table Belgian beer used to be served in school refectories until the 1980s; in the early 21st century, several organizations made proposals to reinstate this custom as the table Belgian beer is considered more healthy than soft drinks.

Some bars serve a glass of draft lager with a small amount of table Belgian beer added, to take away the fizziness and act as a sweetener, in Limburg it is referred to as a "half om".

In North America, a growing number of draught Belgian beer brands have started to become available, often at "Belgian Bars".

The Belgian beer used is typically the regional speciality—lambic in Brussels, De Koninck in Antwerp, and so on—so that the taste of the dish varies.

Beer writers who have written extensively on Belgian beer include Belgians Peter Crombeq, Gert van Lierde and Erik Verdonck, and Britons Michael Jackson and Tim Webb.