Belgian and French Origin Ale Styles

2021 Brewers Association Beer Style Guidelines
Belgian-Style Table Beer

Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)
Alcohol by Weight (Volume) 0.4%-1.6% (0.5%-2.0%)
Bitterness (IBU) 5-15
Color SRM (EBC) 5-50 (10-100 EBC)

Belgian-Style Table Beer

Color: Gold to black. Caramel color is sometimes added to adjust color.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character may be present
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
Body: Low
Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical.

Belgian-Style Session Ale

Original Gravity (°Plato) 1.018-1.040 (4.5-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.010 (0.5-2.6 °Plato)
Alcohol by Weight (Volume) 1.7%-4.0% (2.1%-5.0%)
Bitterness (IBU) 5-35
Color SRM (EBC) May vary widely

Belgian-Style Session Ale

Color: May vary widely
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Very low to low
Perceived Bitterness: Very low to low but sufficient to balance other attributes
Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
Body: Very low to low
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other classic or “Other” Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content of ranging of 2.1% – 5% abv. These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood- and barrel-aged versions which exhibit attributes of wood aging should be categorized as wood- and barrel-aged beers. Fruited versions are categorized as Belgian-style fruit beers.

Belgian-Style Speciale Belge

Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 4.1%-5.0% (5.1%-6.3%)
Bitterness (IBU) 20-30
Color SRM (EBC) 4-12 (8-24 EBC)

Belgian-Style Speciale Belge

Color: Gold to light copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt attributes are acceptable.
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
Body: Low to medium

Belgian-Style Blonde Ale

Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 5.0%-6.2% (6.3%-7.9%)
Bitterness (IBU) 15-40
Color SRM (EBC) 2-7 (4-14 EBC)

Belgian-Style Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
Body: Low to medium

Belgian-Style Strong Blonde Ale

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.024 (2-6.1 °Plato)
Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
Bitterness (IBU) 20-50
Color SRM (EBC) 2-7 (4-14 EBC)

Belgian-Style Strong Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Very low to medium
Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.

Belgian-Style Strong Dark Ale

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
Bitterness (IBU) 20-50
Color SRM (EBC) 8-35 (16-70 EBC)

Belgian-Style Strong Dark Ale

Color: Amber to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.

Belgian-Style Dubbel

Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
Bitterness (IBU) 20-35
Color SRM (EBC) 16-36 (32-72 EBC)

Belgian-Style Dubbel

Color: Brown to very dark
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
Perceived Malt Aroma & Flavor: Cocoa, dark or dried fruit and/or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma & Flavor: Low, if present.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Body: Low to medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent.

Belgian-Style Tripel

Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.5 °Plato)
Alcohol by Weight (Volume) 5.6%-8.0% (7.1%-10.1%)
Bitterness (IBU) 20-45
Color SRM (EBC) 4-7 (8-14 EBC)

Belgian-Style Tripel

Color: Pale to pale gold
Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma & Flavor: Low, if present
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
Body: Medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light.

Belgian-Style Quadrupel

Original Gravity (°Plato) 1.092-1.120 (22-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1 °Plato)
Alcohol by Weight (Volume) 8.0%-11.2% (10.0%-14.2%)
Bitterness (IBU) 25-50
Color SRM (EBC) 16-36 (32-72 EBC)

Belgian-Style Quadrupel

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
erceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity flavors, such as raisins, dates, figs, grapes and/or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Full with creamy mouthfeel
Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.

Belgian-Style Witbier

Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.008 (1.5-2.1 °Plato)
Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
Bitterness (IBU) 10-17
Color SRM (EBC) 2-4 (4-8 EBC)

Belgian-Style Witbier

Color: Straw to pale
Clarity: Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is not present.
Perceived Bitterness: Low, from noble-type hops.
Fermentation Characteristics: Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Body: Low to medium, with a degree of creaminess from wheat starch.
Additional notes: Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices and or citrus peel types. Very low to low level spice and citrus peel attributes may be present.

Classic French & Belgian-Style Saison

Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2 °Plato)
Alcohol by Weight (Volume) 4.0%-5.4% (5.0%-6.8%)
Bitterness (IBU) 20-38
Color SRM (EBC) 3-7 (6-14 EBC)

Classic French & Belgian-Style Saison

Color: Straw to light amber
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
Fermentation Characteristics: Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation.
Body: Very low to low

Specialty Saison

Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2-3.5 °Plato)
Alcohol by Weight (Volume) 4.0%-6.6% (5.0%-8.4%)
Bitterness (IBU) 20-40
Color SRM (EBC) 3-20 (6-40 EBC)

Specialty Saison

Color: Pale to very dark, with darker versions ranging from dark amber to dark brown.
Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Perceived Malt Aroma & Flavor: In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to low
Fermentation Characteristics: Low to medium banana–like and/or other fruity ester aromas and flavors are typical. Clove-like and/or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast flavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters and phenolics.
Body: Low to medium
Additional notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.

French-Style Bière de Garde

Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%)
Bitterness (IBU) 20-30
Color SRM (EBC) 7-16( 14-32 EBC)

French-Style Bière de Garde

Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma along with a slight malt sweetness and/or toasted malt flavor.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived flavors that are slightly acidic, fruity, horsey, goaty and/or leather-like. Beers displaying more pronounced levels of Brettanomyces derived attributes are categorized as Brett Beers. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy and/or cellar-like aromas are acceptable.

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.8%-5.2% (4.8%-6.6%)
Bitterness (IBU) 5-18
Color SRM (EBC) 12-25 (24-50 EBC)

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to medium-low, though acidity and wood aging (if used) may mask higher bitterness levels.
Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
Body: Low to medium-low with a refreshing mouthfeel
Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.

Belgian-Style Lambic

Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.0%-6.5% (5.0%-8.2%)
Bitterness (IBU) 9-23
Color SRM (EBC) 6-13 (12-26 EBC)

Belgian-Style Lambic

Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt character should not be present
Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy or floral lavender-like attributes. Hop character is achieved by using stale and aged hops at low rates.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high. Vanillin and other wood-derived flavors should not be present.
Body: Very low with dry mouthfeel
Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be “Belgian-Style Lambic” and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

Traditional Belgian-Style Gueuze

Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-13 (12-26 EBC)

Traditional Belgian-Style Gueuze

Color: Gold to medium amber
Clarity: Cloudiness is acceptable, as Gueuze is traditionally bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present
Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, floral or lavender-like attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors should not be present. Carbonation can be none (flat) to medium.
Body: Very low with dry mouthfeel
Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Gueuze.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops.

Contemporary Belgian-Style Spontaneous Fermented Ale

Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-40 (12-80 EBC)

Contemporary Belgian-Style Spontaneous Fermented Ale

Color: Gold to very dark
Clarity: Cloudiness is acceptable, as these beers are frequently bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts.
Perceived Hop Aroma & Flavor: Not present to low and can include a cheesy, floral or lavender-like attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived flavors should not be present. Carbonation can be none (flat) to medium.
Body: Very low with dry mouthfeel
Additional notes: While taking its inspiration from the Traditional Gueuze whose origin is the Brussels area of Belgium, Contemporary Belgian-Style Spontaneous Fermented Ales may incorporate specialty malts, spices or other flavors or fruited combinations that influence the hue, flavor and aroma of the finished beer such that they differ significantly from traditional examples.

Belgian-Style Fruit Lambic

Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
Bitterness (IBU) 15-21
Color SRM (EBC) Color takes on hue of fruit

Belgian-Style Fruit Lambic

Color: Often influenced by the color of added fruit
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. Cheesy hop character should not be present.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the flavor profile, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the profile. These flavored Lambic beers may be very dry or mildly sweet. Vanillin and other woody flavors should not be present.
Body: Dry to full
Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be “Belgian-Style Fruit Lambics.” The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories

Other Belgian-Style Ale

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) >4.0% (>5.0%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

Other Belgian-Style Ale

Color: May vary widely
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt perception may vary widely
Perceived Hop Aroma & Flavor: May vary widely
Perceived Bitterness: May vary widely
Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
Body: Varies with style
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other classic or “Other” Belgian-style categories defined in these guidelines. Balance is a key component when assessing these beers. Wood- and barrel-aged versions which exhibit attributes of wood aging should be categorized as wood- and barrel-aged beers. Fruited versions are categorized as Belgian-style fruit beers.

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