Fruitbeer, Weath, Lager



Fruit beers

For centuries, fruits, juices or extracts have been added to the brewing process as a taste enhancer. In Belgium, Kriek (cherry) and Framboise (raspberry) are two famous traditional style fruit beers. The original Kriek beers were based on a Lambic-style beer refermented in oak barrels with black cherries from Schaerbeek (one of the Brussels’ districts). The cherries were left in for up to a year, causing a refermentation of the additional sugars. At the end, there were few residual sugars left. This is why the traditional Kriek beer is rather acidic, offering a rich fruit flavor but without the sweetness.

Due to the demand for sweeter fruit beer, some breweries nowadays tend to extra sweeten their fruit beer to make it easier to drink and to enlarge their customer base. Fruit beers are becoming more and more popular worldwide and many new varieties are being introduced (apricot, grapefruit, apple, blackcurrant…)


Belgian white beers – typified by the universally available Hoegaarden brand – are very pale in color and are brewed using unmalted wheat and malted barley and are spiced with coriander and orange peel.

These beers are served cloudy. An unfiltered starch and yeast haze should be part of the appearance. The low to medium body should have some degree of creaminess from wheat starch. The style is further characterized by the use of noble-type hops to achieve low hop bitterness and little to no apparent hop flavor.


All beers can be classified in one of 3 main beer-style categories based on the type of fermentation. Next to top-fermenting yeasts (Ales) and spontaneous-fermenting (wild) yeasts (Lambics), the very popular Lager beers are produced using bottom-fermentation yeasts.

These special strains of yeast were first discovered around the 1800s in the Alpine area of Germany where brewers noticed that aging beer in natural caves after the initial fermentation helped to produce a crisp, cleaner beer, less susceptible to contamination.

The yeast required the beer to be stored for a longer period at low temperatures. The German word for storage (Lager) gave its name to what today is one of most widely available beer-styles. Especially the increased availability of refrigeration technology after the Second World War greatly contributed to the availability of Lagers in all parts of the world.

Pilsner beers are brewed using soft water and pale malt and have a rich hop flavor. One of the characteristics of these beers is a stiff and relatively long lasting head of foam. If at one time pilsner beers were distinctly bitter, nowadays it is more a question of a refined, bitter taste of hops. The alcohol content varies between 4.5 and 5.5%. Pilsner beers are by far the most widespread beers across the world. The golden, bottom fermentation beer was first brewed in the Czech town of Pilsen in 1842. The beer is pasteurised to improve storability. The even taste is typical of pilsner beer.

 the other types

Gueuze      Trappist   Abbey Amber Specialty

other Basic things about beer you may want to know THE BREWING PROCESS