Buzz
Belgium's obsession with beer is legendary. From a young age, Belgians are introduced to beer mixed with soda, and older generations often enjoy it as part of their morning routine. Even the monastic communities in Belgium craft beer. The nation's brewing heritage dates back to the 1100s—long before it became a country—and centuries of refinement have only enhanced their mastery of creating this divine nectar.
During our travels across Belgium, we explored several locations where beer is treated with almost religious reverence. Sampling the offerings, we experienced firsthand the passion that has solidified Belgium as a global beacon of brewing excellence. Our takeaway is undeniable: Belgians are utterly devoted to beer, and it’s impossible not to admire their dedication.
10. Beers Per Capita
Belgium boasts the highest variety of beer styles per capita globally. Despite a population just over 11 million, the country produced an impressive 1,132 unique beers in 2011. By 2013, this number skyrocketed to an astonishing 3,043 beers brewed across all 10 Belgian provinces. The northern province of Flemish Brabant alone contributes 457 of these beers.
Belgium's beer culture traces its roots to the Catholic Church, which authorized abbeys to brew and sell beer for maintenance funds in the late 10th century. Over time, nuns in these abbeys innovated brewing techniques, enriching the diversity of beers available in local villages. By the early 20th century, Belgium had over 3,000 breweries, but the World Wars severely impacted the economy and brewing industry. Today, only around 180 breweries remain.
9. Spontaneous Fermentation
In Belgium, spontaneously fermented beers, known as lambic, have been crafted since the 14th century. While the method isn't exclusive to Belgium, the country leads in modernizing spontaneous fermentation. Traditional beer relies on three key ingredients—malt for sweetness, hops for bitterness, and yeast to ferment the mixture into alcohol.
Usually, yeast is introduced from a packaged source or live culture. Saccharomyces cerevisiae is a popular choice for brewing, though other strains exist. However, spontaneous fermentation involves cooling malt and hops in open air, allowing wild yeast to naturally infiltrate the mixture. This process imparts a distinct regional character to the beer, as it relies on airborne yeasts for fermentation. Lambic is uniquely produced in Belgium’s Zenne valley, home to the wild yeasts Brettanomyces bruxellensis and Brettanomyces lambicus.
On its own, Lambic is tart and lacks carbonation, but Belgian brewers are relentless in perfecting their craft. To enhance it, they age a batch of lambic for six months, then blend it with a freshly brewed batch. The mixture is bottled while still fermenting, capturing carbon dioxide to create a lively fizz. This meticulous process yields Geuze (pronounced like a heavily accented “goose”), a uniquely complex beer. Such dedication truly sets Belgian brewers apart.
8. Beer Cocktails
Jurgen Bollion and his brother Steven co-own Taste M, a cozy bar attached to a small art museum in Leuven. Jurgen, a cheerful man with a robust build and rosy cheeks, personally greets each table with a tray of ingredients for his specialty: beer cocktails.
A beer cocktail at Taste M is best described as “whatever Jurgen decides to mix.” Rest assured, you’re in capable hands. As he prepares the drink, Jurgen details the role of each ingredient: Sweetwood (related to licorice) for a tangy kick, tonic for a bitter undertone, a few shots of gin for potency, a bottle of Caulier 28 tripel as the beer base, and ice to enhance the flavor complexity. He notes that as the ice melts and the Sweetwood infuses, the drink’s flavor evolves, offering a unique experience with every sip. With a playful “drink more,” he circles the table, adding extra gin to each glass.
This is just one of Jurgen’s many creations. He has crafted hundreds of beer cocktail recipes, each designed to highlight a distinct flavor profile. One of his missions is to challenge the notion that beer is solely a “man’s drink.” As he puts it, everyone enjoys beer—it’s just a matter of finding the right one. “People tell me, ‘I don’t like beer.’ I respond, ‘No, you just haven’t found the beer that suits you yet.’” Jurgen is determined to help everyone discover their ideal beer, making his mission truly commendable.
7. “The Longest Bar In The World”
This term refers to the Oude Market, a square in Leuven. The market features a long, open courtyard with a row of businesses on one side. Why is it dubbed the longest bar in Europe? Simple: over 40 of these businesses are bars. With each bar offering outdoor patios, the setup creates a seamless half-kilometer (0.3 mi) stretch of open-air terrace, making it a unique and lively destination.
Despite its name, the Oude Market isn’t truly the longest bar in the world or even Europe. There are several places vying for this title, often named by locals who cherish the tradition and want to preserve it in their hometown. However, the Oude Market remains a unique destination, with Domus, one of its bars, receiving beer directly through a pipeline from a nearby brewery.
On the opposite side of the square lies a university. In many Belgian cities, particularly Leuven, college students can enjoy beers for just €1, a gesture of gratitude from brewers to their most loyal patrons.
6. The Bruges Beer Pipeline
When De Halve Maan brewery established a new bottling facility on the outskirts of Bruges, they faced a challenge: their downtown brewery, the last of its kind in the city, had become a cultural landmark. Bruges was once home to numerous breweries, both large and small, but over time, all but De Halve Maan ceased operations. Dating back to the 16th century, the brewery attracts over 100,000 visitors annually to its brewery and beer museum.
Relocating the brewery closer to the bottling plant wasn’t feasible, but the current setup requires 500 trucks to transport beer from the brewery to the plant. This fleet makes up 85% of Bruges’ commercial traffic, leaving the streets congested with beer deliveries.
This issue will soon be resolved with an underground beer pipeline. While not the first of its kind—Germany’s Veltins-Arena football stadium and Cleveland’s Great Lakes brewery have similar systems—De Halve Maan’s pipeline will span 3 kilometers (1.8 mi) beneath the city. It will transport 100 liters (26 gal) of freshly brewed beer every minute, significantly reducing traffic and preserving the brewery’s historic location.
5. The Farm Brewery
In the rural outskirts of Tildonk, father-and-son duo Andre and Dries Janssens run Hof ten Dormaal, one of the world’s most distinctive breweries. What began as a modest barley farm gradually transformed into a global brewing enterprise. Seeking to optimize their farm’s efficiency, the Janssens started a small brewing operation to utilize surplus barley. Eventually, they began cultivating their own hops instead of purchasing them.
This led to a unique philosophy: every ingredient in their beer would be sourced or grown on their farm. Before long, they were bottling their creations right next to the haystacks. With a cutting-edge bottling line, they can seal 2,000 bottles of their farm-brewed beer every hour.
Even after exporting 90% of their production to eager customers in the US, the Janssens sought to innovate. They experimented with aging their beers in used liquor barrels, embarking on a journey across Europe to acquire wooden casks that had absorbed the rich flavors of cognac, armagnac, port, sherry, and whiskey.
4. Trappist Beer
Within the quiet corridors of a 17th-century Trappist monastery, a rich tradition of brewing thrives. The Order of Cistercians of the Strict Observance, known as the Trappists, emphasizes manual labor as a path to spiritual fulfillment. While they don’t formally vow silence, Trappist monks speak sparingly, and any derogatory speech is considered sinful. Overall, they are a peaceful and dedicated community.
Beyond their religious practices, Trappist monks are renowned for crafting some of the world’s finest beers. Only 10 authentic Trappist breweries exist globally, with six located in Belgium. Westvleteren XII, brewed near Ypres, is frequently hailed as the best beer in the world. All proceeds from their beer sales support their abbeys, aligning with their vow of poverty.
3. A Glass For Every Beer
The photo above captures just a glimpse of the unique beer culture in Belgium. Each beer is served in a specially designed glass, a practice that’s more than a recommendation—it’s a strict rule. When you order a new beer, your previous glass is promptly replaced to make room for a new one, often with intricate designs and crystal stems. The variety of glassware ranges from traditional mugs and pints to elegant flutes, with some beers even served in bowls.
The tradition of pairing each beer with a specific glass is so ingrained that many breweries design the glass before finalizing the beer recipe. Surprisingly, studies have confirmed that the shape of the glass significantly influences the beer’s flavor and aroma, validating this long-standing practice.
So, what makes a glass special? Apparently, a lot. For us, as long as it’s filled with beer, we’re more than satisfied.
We extend our gratitude to Marie Venhellemont at Leuven Leisure for the insightful beer tour on our first day, despite our jet lag. Special thanks also to Marcos Stupenengo at VisitFlanders for organizing this incredible trip. Belgium, we hope to return soon!
2. Unholy Consumption
Belgium’s love affair with beer spans over a thousand years, but describing Belgians as heavy beer drinkers is an understatement. Globally, Belgium ranks 18th in per capita beer consumption, with each citizen consuming an average of 74 liters (19.5 gallons) annually.
However, this pales in comparison to historical levels. In 1900, Belgians consumed a staggering 200 liters (53 gallons) of beer per person each year. The decline in beer consumption is partly due to the growing popularity of soft drinks, a trend affecting even the most beer-centric regions. To adapt, many breweries are reducing the bitterness in their beers to appeal to a market increasingly favoring sweeter beverages.
1. World’s Largest Beer Menu
Delirium Cafe in Brussels holds the Guinness World Record for the largest beer menu, boasting an impressive 3,162 different beers. To sample every one, you’d need to drink more than eight beers daily for an entire year.
While we didn’t visit Delirium Cafe, we explored The Capital in Leuven, which proudly claims the world’s second-largest beer menu. From the outside, it resembles any other bar on Brusselsestraat, but inside lies a hidden treasure. The frosted floor tiles are actually windows, revealing a subterranean beer haven filled with countless shelves of brews, reminiscent of an underground beer Valhalla.
Here’s how it works: A customer orders a beer, and the waitress relays the request to the basement. A “beer finder” locates the chosen brew, places it on a vertical conveyor belt, and delivers it to the bar. While it may take a bit longer than a typical bar, the chance to explore thousands of unique beers is well worth the wait.
