Lager
The normal gold yellow coloured Pilsner - pintjen in popular – contains normally around 5% alcohol. Most breweries in Belgium offer a kind of Pilsner with a balanced hop profile. The export beers also belong to the low fermentation beers. They have a softer taste and are less bitter than lager. Another variety is the table Beer – alcohol percentage from 0,8 to 2, and 5%); Alcohol free beers may not have an alcohol percentage of more than 0,5%. Beers poor in alcohol have a percentage of alcohol between 0,5% and 1,2%.

Trappist and Abbey Beers
The name trappist is a legally protected name. The beer has to be brewed by monks (or trappist monks) within the walls of an Abbey. In Belgium only 6 beers are officially known as trappist beer: Achel, Chimay, Orval, Rochefort, Westmalle and Westvleteren. An Abbey beer carries the name of a monastery, but is being brewed in a worldly establishment. The most renowned Belgian Abbey Beers are the so called accredited Abbey Beers; this means that they have been brewed in some way or another in cooperation with a monastery.

Triple
Triple is a very strong aromatic beer with an alcohol percentage between 7% and 11% or even more. This high level of alcohol is the result of high fermentation and maturation temperatures.

Blonde beer
The typical light yellow gold colour is an important characteristic of this beer. It is also characterized by a quite neutral sweetish taste with a bitter after taste. The percentage of alcohol is between 5,5 and 7%.

Double beer
Thanks to the use of dark malts and traditional brewing ways Belgian brewers succeed in achieving a perfect balance between malt, hop and yeast in these complex darker beers with an alcohol percentage of 6 to 9%.

Amber beer
This beer in English fashion has a typical amber colour and taste by using colour or caramel malts. The alcohol percentage ranges from 6 to 12%.

White beer
White beer owes its existence to a large extend to Pierre Ceils; the brewer of the typical wheat beer Hoegaarden. Pierre Celis started in 1966 to brew this traditional beer. The white beers contain 30 to 45% wheat. Its typical refreshing taste is obtained by using Curaçao oranges, which are added during the boiling process. A white beer is not filtered and has an alcohol percentage of 4,5 to 5%.

Special or regional beers
Many Belgian brewers are creative in the production of unique, tasty and often very alcoholic beers. For that purpose, they use special herbs, several kinds of wheat or other ingredients that are allowed. Those beers, very often with additional fermentation in the bottle, are quite often regional and cannot be purchased everywhere.

Saison
Saisons are typical beers from the country side with an alcohol percentage between 6 and 9%. The colour varies between yellow gold to brown. Very often herbs are being used. Their name is usually a derivation of the brewing seasons, namely autumn and winter. Those beers were meant as thirst quenchers during the harvesting season.

Stout
Stouts are dark brown or almost black beers with a strong burned or roasted bitter taste. For this beer roasted barley is used. Its aroma reminds us of roasted coffee beans. Actually, stout is a derivate of porter, however with less outspoken characteristics.

Pale Ale
This beer finds its origin in Scotland or England. It contains a lot of hop, is darkly coloured and has a caramel malt taste.

Flemish old Brown and red brown beer
Those beers of high fermentation are subject to a second month's long fermentation in oak barrels. Bacterial flora induces a sourly taste and brown red colorations. Commercial beers are most of the time the result of a mixture between young and older beers.

Lambiek, gueuze, faro and fruit beers
This beer is produced in a very special process. The wort with up to 40% unfermented wheat is boiled for a long time with overdue hop, which has lost its bitterness. Whilst cooling off, the hopped wort is spontaneously inoculated with wild yeast and other moulds and bacteria that are present in a brewing environment. The production of Lambiek usually takes place between mid Octobers till May. After yearlong maturation young and old Lambiek are mixed to geuze. Geuze have a very typical sour taste and an alcohol percentage of about 5%. Faro is sweetened young Lambiek with a lower alcohol percentage. Fruit Beers are geuze beers that have been treated with fruits, especially cherries. Also other fruits such as raspberries, peaches, cassis, muscatel grapes and other fruits are being used.

EBC colour scale according to the European brewery convention is the scale that is used for defining the colour of beer. A beer with a darker colour has a higher EBC value. In order to indicate these values you will find hereunder a table with descriptions of beer colours and their corresponding EBC values: