Like a handful of other premium American craft breweries, Brewery Ommegang brews Belgian-style ales exclusively, doing so with proprietary yeast strains.
Caramel brown in color, the complex De Halve Maan Straffe Hendrik Quadruple Belgian ale is brewed with a heavy grain bill of six different malt varieties that imparts an 11 percen
Alongside a small farm road in Belgium’s West Flanders region grows an eight-acre hop field belonging to the St. Bernadus brewery.
This tripel-style pale-blond ale from Belgium’s Huyghe Brewery, whose roots date back some 350 years, serves as a reminder that artisan-brew producers do not have to be designated “Trappist” to ma
Artisan does not even begin to describe the level of craftsmanship that goes into each brew hailing from the Bruery in Southern California’s Orange County.
One of just eight Trappist breweries in the world—six of which are Belgian—Chimay exemplifies the centuries-long tradition of utilizing the purest grains, hops, and yeasts and practicing extreme c
Half a world away from Belgium, in San Diego, Calif., sits the Lost Abbey, one of America’s premier brewers of Belgian-style beers.
When John Hall opened the Goose Island brewpub in Chicago in 1988, he joined an elite club of just 124 craft brewers. Today, that number has ballooned to nearly 2,000.
North of Brussels lies the Bosteels Brewery, which was established in 1791, and uses a recipe created more than 100 years before its founding to create the Tripel Karmeliet.
The Rochefort brewery (Brasserie de Rochefort) is located within the nearly 800-year-old Abbey of Notre-Dame de Saint-Rémy in the southeastern Belgium town of Rochefort.