Our portfolio offers a variety of styles hailing from Austria, Belgium, Germany and Italy. It is important  to note that all of these aforementioned countries’ culture of beer, wine and spirits are interconnected. The History of Belgian Beer is particularly interesting. As the crossroads of Europe, Belgium was destined to become synonymous for their wide variety of beer styles.

Furthermore, many of these beer styles below are the inspiration for so many American craft brewers who have become prolific in their own right. That is why it is interesting that, for the casual beer drinker, Belgian beer has a muddled perception. The term “Belgian-Style”  has been used as catch-all term for many of the beers listed below. Someone may not like the taste of a wit beer, but may enjoy Saison. Someone may not enjoy the boldness of high-fermentation beers, but love lambic. Does that mean they do not like Belgian Beer? Yes, we are little sensitive about this, so thanks for indulging us! Below is a list of the wide variety of beers offered by the Global Beer Network from Belgium and beyond.

ABBEY ALE

All Abbeys brewed beer for their own consumption and for the consumption of the people living around the Abbeys. In the early 1950s most Abbeys stopped brewing since the influx of new monks dried up.

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BLONDE ALE

It is a tradition for almost all self respecting Belgian breweries to have a blond beer in their portfolio, which is somewhat higher in alcohol than the regular Pilsner. These beers are not lagers bu

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BOKBIER

The color of bock beer is normally dark to very dark, and the alcohol content may vary between 6 and 8% by volume.The style comes out of the German culture, which is normal since the concept of lager

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CIDER

Dry Brut Belgian Cider crafted with 100% fresh apple juice from Jonagold apples and fermented with its unique organic yeast. Clear and refreshing. Pressed, fermented and bottled in Belgium.

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DUBBEL ALE

The Belgian dubbel is a rich malty beer with some spicy/phenolic and mild alcoholic characteristics. Not as much fruitiness as the Belgian dark ale but some dark fruit aromas and flavors may be

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FRUIT BEER

A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable.

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FRUIT LAMBIC

Boon Fruit Lambics uses real fruit such as cherries and raspberries as opposed to juices, extracts, or flavorings

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GEUZE

Geuze is a type of Belgian lambic beer. It is made by blending young (1 year old) and old (2 to 3 year old) lambic beer, and immediately bottling. Young lambic contains sugar that has not yet fully

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LAGER

Lager is a type of beer conditioned at low temperatures. Lagers can be pale, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer.

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LAMBIC

A beer can only be labeled Lambic, when it is spontaneously fermented, which means wild yeast is used. This wild yeast is harvested by exposing the wort (the cooked grain liquid) to the open air.

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PILSNER

The most popular beer style in the world! About 90% of the consumed beer around the world is of this style. All big brand beers from Corona, Heineken, Coors, Budweiser, Beck’s … you name it,

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QUAD

Inspired by the Trappist brewers of Belgium, a quadrupel is a Belgian style ale with bolder flavor. Typically a dark brew that ranges within the deep red, brown and garnet hues.

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RED-BROWN ALE

Flemish reds or browns need to be aged in oak for some time before we can call them reds or browns. These beers are normally average on alcohol content, have a sour note (aging) and have the color of

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SAISON

This style is typical for the country side of Hainaut, a province of Belgium and a department of France. It is a rural area with large grain farms, and these farms all used to brew.

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SAMPLER PACKS

Sampler packs from GBN include the Boon VAT sampler, Sour Power Pack and Van Steenberge sampler. A great way to sample many styles.

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SCOTCH ALE

A Scottish style ale, brewed outside Scotland, is an ale brewed with some typical ingredients like Kent hops, special yeast, and candy sugar. Normally, such beer should trace its origin back to some

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SOUR ALE

Sour beer is a beer style characterized by an intentionally acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be

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SPECIAL ALE

Here belong all beers that are difficult to place with a specific style.Due to the exceptional nature of most Belgian beers, it is no surprise that a lot of beers could be catalogued under this style.

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STOUT

A stout was considered a workman’s beer in the 19th and early 20th century. Stout was the staple beer of the laborers in the Flemish textile factories, the Walloon coal mines and on the docks of the

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TRAPPIST

Trappist beer is brewed by Trappist monks. Twelve monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England and the United States—currently brew Trappist beer.

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TRIPLE ALE

On the European continent, beers with the highest alcohol content are called triples. On the British Isles (and in the USA) the tradition is to call them Barley Wines. A beer is considered a triple

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WEIZEN

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally "white beer", but the name probably derives from Weizenbier, "wheat beer"), is a beer, traditionally from

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WIT

Wit is the identification for Belgian Wheat Ales. They are absolutely different from German or US wheat beers. A Wit must be brewed using at least 25 % of wheat malts. Belgian wheat beers are fruitie

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