Full bodied, deep brown color Belgian ales. Many variations, but most are malty, alcoholic and fruity. Most versions reflect unique character of the breweries.
Full bodied, sweet, malty beer. Low to moderate hop flavor and aroma. Brown color from dark Candi sugar. May be spicy and phenolic. High carbonation.
Belgian malt. Munich or caramel malt. Dark candi sugar usually provides color and increases gravity. Spices rarely used Unique yeasts to produce fruity esters and phenols. Avoid US/UK crystal malts.
Rouchefort 10, Westvleteren 12, Chimay Grande Reserve, Gouden Carolus Grand Cru of the Emporer, Abbaye des Rocs Grand Cru, Gulden Draak Kasterbier Biere du Chateau Donker