Belgian beer is known throughout the world for its wide array of flavours, from extremely sour to bitter, and is brewed in a number of cities, towns, and villages. Belgian beers are considered historic and the tradition dates back centuries. Beers are more than just
A beer that is intentionally brewed to be acidic, tart, or sour to taste is called a Sour Beer. Microbes such as Lactobacillus and Pediococcus are used to sour the beer, while fungi like Brettanomyces can add some acidity. Sour and tart flavours are also
Lambic beer styles are deeply rooted in Belgian beer culture. They always have an element of surprise and mystery when it comes to the brewing process or its sensory. Lambic, known for its funky, fruity and sometimes barnyard-y flavour is characterised by complexity and balance.
Foeders are large vessels commonly found across breweries in Europe. Used for winemaking, foeders have transitioned into beer making tradition propelled by European brewers. Rodenbach, Brouwerij Boon and Liefmans are some of the breweries that feature foeders and use them for mixed-fermentation beers. So, what are foeders?