Five lost Belgian beer styles that you still can drink regardless

Belgium is the open air museum of beer. Nowhere else so many wonderful old beer types and production methods have been preserved. Yet, Belgium has its share of lost beers. Fallen out of favour, lost from the nation’s book of recipes. Luckily, once in a while such a ‘lost beer’ is brought back to life. Which is nice, because historic beer is at its best when you can drink it. Here are five beers that (in a few cases, very locally) you can taste again. And if you want to have a go at brewing authentic beers yourself, check out my historic recipes…

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When Hoegaarden was still spontaneously fermented

The brewery in the Bokrijk museum, with equipment originally from HoegaardenSpontaneous fermentation: magic words to anyone who loves wild, sour, aged beer full of brett, bugs and lactic acid. A method characterized by the fact that no yeast is actively added by the brewer. It’s mainly known for lambic, that wonderful Brussels beer which, after having aged for a few years, is used for making gueuze, faro and kriek. But what if I tell you that once there was another spontaneously fermented Belgian beer type, but one that was considerably different? One whose distant relative is still available on every corner in Belgium?

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Stella Artois: so is it a Christmas beer or not?

We need to talk about Stella Artois. This pilsener-type lager is the flagship beer of AB InBev, the world’s biggest brewery. A beer of which the makers want it to ooze quality, which is why in English-speaking country it was often advertised as ‘reassuringly expensive’. In Belgium itself, it has already lost its splendour long ago. Anyway, because every beer needs a marketing story (and because lager has become such a bland product), for Stella they will often tell you that it originally was a Christmas beer, when it was introduced in 1926. But was it?
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