Belgian+Beer

=**Belgian Beer**=
 * History of Belgian Beer**

Trappist monks began brewing beer in the 1100s during the First Crusades, when Belgium wasn't an independent country. The beer was brewed under authorization of the Catholic Church in order to help the monks raise funds. The beer was a low alcoholic variety typically used to replace drinking water. The monks did this because the process of brewing beer killed the harmful bacteria in the local drinking water. In Belgium, there are four main types of beer, Trappist, Lambic, Wit bier (White ale), and Saison.

Trappist beer can only be brewed in a Trappist monastery and meet other qualifications. If the style does not meet the requirements for Trappist certification, it's called abbey ale. Abbey Ales are typically monastic style beers, but do not meet all of the qualifications to be considered Trappist beer. There are ninr monasteries that brew Trappist beer, including; Chimay, Westmalle, Orval, Westvleteren, La Trappe, Achel and Rochefort. These ales were very fruity, spicy, and strong with 7.5% to 9.0% alcohol in them.

Lambics are an ancient family of sour beers. They were originally brewed near Brussels at the Cantillon Brewery, They are fermented with wild yeast and bacteria in large open containers. They are usually served at 40 to 45 degrees F and contain 5% to 7% alcohol.

Witbier ale is a soft hazy style of golden pale ale with complex flavors of fruits and spices, earthy floral aromas and bitterness. This style originated from farmhouse breweries in northwest Belgium. It is usually served at 40 to 45 degrees F and has 4.5% to 8.1% alcohol.

The last main type of Belgian beer is Saison, a French word for season. It originated in the farmhouses of Wallonia, Belgium and is sometimes referred to as farmhouse ale. This beer is like Trappist, in that it is fruity and spicy. It usually has 5% to 8% alcohol in it and is served at 40 to 45 degrees F.