Belgian & French Origin Ale Styles

Source: 2023 Brewers Association Beer Style Guidelines

The Brewers Association’s beer style guidelines reflect, as much as possible, historical significance, authenticity, or a high profile in the current commercial beer market. Often, the historical significance is not clear, or a new beer type in a current market may represent only a passing fad and is quickly forgotten. For these reasons, the addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, consultation, and consideration of market actualities, and may take place over several years.

Since 1979 the Brewers Association has provided beer style descriptions as a reference for brewers and beer competition organizers. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson; more recently these guidelines were greatly expanded, compiled, and edited by Charlie Papazian. The task of creating a realistic set of guidelines is always complex. The beer style guidelines developed by the Brewers Association use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information

Belgian-Style Table Beer

Color: Gold to black. Caramel color is sometimes added to adjust color.
Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
Perceived Malt Aroma & Flavor: Mild malt character may be present
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to low
Fermentation Characteristics: Diacetyl should not be present. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
Body: Low
Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats, and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical.

Original Gravity (°Plato) 1.008-1.023 (2.1-5.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.008 (0.5-2.1 °Plato)
Alcohol by Weight (Volume) 0.4%-1.6% (0.5%-2.0%)
Bitterness (IBU) 5-15
Color SRM (EBC) 5-50 (10-100 EBC)

Belgian-Style Session Ale

Color: May vary widely
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low, exhibiting a wide range of malt-derived attributes
Perceived Hop Aroma & Flavor: Very low to low, exhibiting a wide range of hop-derived attributes
Perceived Bitterness: Very low to low but sufficient to balance other attributes
Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
Body: Very low to low
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined in these guidelines. The most notable characteristic that these beers share is a modest alcohol content ranging from 2.1% – 5% abv. These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood-aged or fruited versions will exhibit attributes of wood-aging or fruit(s) in harmony with overall flavor profile.

Original Gravity (°Plato) 1.018-1.040 (4.5-10 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.002-1.010 (0.5-2.6 °Plato)
Alcohol by Weight (Volume) 1.7%-4.0% (2.1%-5.0%)
Bitterness (IBU) 5-35
Color SRM (EBC) May vary widely

Belgian-Style Speciale Belge

Color: Gold to light copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt aroma should be low. Caramel or toasted malt attributes are acceptable.
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
Body: Low to medium

Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 4.1%-5.0% (5.1%-6.3%)
Bitterness (IBU) 20-30
Color SRM (EBC) 4-12 (8-24 EBC)

Belgian-Style Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Very low to medium. Noble-type hops are commonly used.
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes. Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present.
Body: Low to medium

Original Gravity (°Plato) 1.054-1.068 (13.3-16.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 5.0%-6.2% (6.3%-7.9%)
Bitterness (IBU) 15-40
Color SRM (EBC) 2-7 (4-14 EBC)

Belgian-Style Strong Blonde Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt character is low to medium. A complex fruitiness is often present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium-low to medium-high
Fermentation Characteristics: Low to medium fruity esters are present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Very low to medium
Additional notes: These beers are often brewed with light-colored Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength. Some versions may be equally high in alcohol with a more medium in body.

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.024 (2-6.1 °Plato)
Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
Bitterness (IBU) 20-50
Color SRM (EBC) 2-7 (4-14 EBC)

Belgian-Style Strong Dark Ale

Color: Amber to very dark
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.

Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%)
Bitterness (IBU) 20-50
Color SRM (EBC) 8-35 (16-70 EBC)

Belgian-Style Dubbel

Color: Brown to very dark
Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze may be present in bottle conditioned versions.
Perceived Malt Aroma & Flavor: Any of cocoa, dark or dried fruit, or caramel aroma attributes should be present along with malty sweetness.
Perceived Hop Aroma & Flavor: Absent, or low if present.
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters (especially banana) are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present.
Body: Low to medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent.

Original Gravity (°Plato) 1.060-1.075 (14.7-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.016 (3.1-4.1 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
Bitterness (IBU) 20-35
Color SRM (EBC) 16-36 (32-72 EBC)

Belgian-Style Tripel

Color: Pale to pale gold
Clarity: Chill haze is acceptable at low temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
Perceived Malt Aroma & Flavor: Low sweetness from very pale malts should be present. There should be no roasted or dark malt character.
Perceived Hop Aroma & Flavor: Absent, or low if present.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: A complex, sometimes mildly spicy, aroma and flavor characterize this style. Clove-like phenolic aroma and flavor may be very low. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Alcohol strength and flavor should be present.
Body: Medium
Additional notes: Head should be dense and mousse-like. Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Brewing sugar may be used to lighten the body. Hop/malt character should be balanced. The overall beer flavor may finish sweet, though any sweet finish should be light.

Original Gravity (°Plato) 1.070-1.092 (17.1-22 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.5 °Plato)
Alcohol by Weight (Volume) 5.6%-8.0% (7.1%-10.1%)
Bitterness (IBU) 20-45
Color SRM (EBC) 4-7 (8-14 EBC)

Belgian-Style Quadrupel

Color: Amber to dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Low to medium-low
Fermentation Characteristics: Perception of alcohol can be strong. Complex fruity attributes reminiscent of any of raisins, dates, figs, grapes, or plums are often present and may be accompanied by wine-like attributes at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Full with creamy mouthfeel
Additional notes: Head should be dense and mousse-like. Quadrupels are well attenuated and are characterized by an intense alcohol presence balanced by other flavors, aromas and bitterness. They are well balanced with savoring/sipping-type drinkability. Oxidized character, if present in aged Quads, should be mild and pleasant.

Original Gravity (°Plato) 1.092-1.120 (22-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.014-1.020 (3.6-5.1 °Plato)
Alcohol by Weight (Volume)8.0%-11.2% (10.0%-14.2%)
Bitterness (IBU) 25-50
Color SRM (EBC) 16-36 (32-72 EBC)

Belgian-Style Witbier

Color: Straw to pale
Clarity: Unfiltered starch and yeast haze should be visible. Wits are traditionally bottle conditioned and served cloudy.
Perceived Malt Aroma & Flavor: Very low to low
Perceived Hop Aroma & Flavor: Hop aroma is not present to low. Hop flavor is not present.
Perceived Bitterness: Low, from noble-type hops.
Fermentation Characteristics: Low to medium fruity esters are present. Mild phenolic spiciness and yeast flavors may be present. Mild acidity is appropriate. Diacetyl should not be present.
Body: Low to medium, with a degree of creaminess from wheat starch.
Additional notes: Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices or citrus peel types. Very low to low level spice and citrus peel attributes may be present.

Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.008 (1.5-2.1 °Plato)
Alcohol by Weight (Volume) 3.8%-4.4% (4.8%-5.6%)
Bitterness (IBU) 10-17
Color SRM (EBC) 2-4 (4-8 EBC)

Classic French & Belgian-Style Saison

Color: Straw to light amber
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance.
Perceived Hop Aroma & Flavor: Low to medium and characterized by any of floral, herbal, woody or other attributes typical of European-type hops are common.
Perceived Bitterness: Medium-low to medium, but not assertive.
Fermentation Characteristics: Fruity esters are medium to high. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops. Fruity and spicy black pepper attributes derived from Belgian yeast are common. Diacetyl should not be present. Low levels of Brettanomyces yeast-derived aroma and flavor attributes including any of slightly acidic, fruity, horsey, goaty, or leather-like, may be present but are not required. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation. Versions which exhibit sensory attributes typical of wood-aging are characterized as Specialty Saison.
Body: Very low to low

Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.008 (1-2 °Plato)
Alcohol by Weight (Volume)4.0%-5.4% (5.0%-6.8%)
Bitterness (IBU) 20-38
Color SRM (EBC) 3-7 (6-14 EBC)

Specialty Saison

Color: Straw to dark brown; may take on hue of fruit(s), darker malts, or other ingredients
Clarity: Chill haze or slight yeast haze is acceptable
Perceived Malt Aroma & Flavor: Typically low to medium-low, but may vary in beers made with specialty malts.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are medium to high. Diacetyl should not be present. Complex alcohols, herbs, spices, low Brettanomycesattributes including slightly acidic, fruity, horsey, goaty and leather-like, as well as clove-like and smoky phenolics may be present. Herb or spice flavors, including notes of black pepper, may be present. A low level of sour acidic flavor is acceptable when in balance with other components. Because these beers are often bottle conditioned, they may display some yeast character and high carbonation.
Body: Low to medium
Additional notes: Specialty Saison represents a very wide family of beers which deviate substantially from Classic Saison in appearance and sensory outcomes. Such beers are brewed with dark malts, fruit(s), spice(s), or a wide range of ingredients. Ingredients including spices, herbs, flowers, fruits, vegetables, fermentable sugars and carbohydrates, special yeasts of all types, wood-aging, etc. may contribute unique attributes to these beers. Earthy or cellar-like aromas are acceptable. Color, body, malt character, esters, alcohol level, and hop character should harmonize with attributes from special ingredients. Versions of Saison which exhibit sensory attributes typical of wood-aging are categorized as Specialty Saison.

Original Gravity (°Plato) 1.040-1.080 (10-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2-3.5 °Plato)
Alcohol by Weight
(Volume)4.0%-7.4% (5.0%-9.3%)
Bitterness (IBU) 20-40
Color SRM (EBC) 3-20 (6-40 EBC)

 

French-Style Bière de Garde

Color: Light amber to chestnut brown/red
Clarity: Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Perceived Malt Aroma & Flavor: These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Perceived Hop Aroma & Flavor: Low to medium from noble-type hops
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity ester aromas are medium to high. Whereas fruity ester flavors are low to medium. Diacetyl should not be present. Bière de Garde may have low levels of Brettanomyces yeast-derived flavors including any of slightly acidic, fruity, horsey, goaty, or leather-like attributes. Beer displaying more pronounced levels of Brettanomyces derived attributes is categorized as Brett Beer. Alcohol may be evident in higher strength beers.
Body: Low to medium
Additional notes: Earthy or cellar-like aromas are acceptable.

Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6.1 °Plato)
Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%)
Bitterness (IBU) 20-30
Color SRM (EBC) 7-16 (14-32 EBC)

Belgian-Style Flanders Oud Bruin or Oud Red Ale

Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served.
Perceived Malt Aroma & Flavor: Roasted malt aromas and flavors including cocoa are acceptable at low levels. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Perceived Hop Aroma & Flavor: Not present
Perceived Bitterness: Very low to medium-low, though acidity and wood-aging (if used) may mask higher bitterness levels.
Fermentation Characteristics: Brettanomyces-produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
Body: Low to medium-low with a refreshing mouthfeel
Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Bottle conditioned versions are often a blend of old and young beer to create the brewer’s intended flavor balance.

Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.8%-5.2% (4.8%-6.6%)
Bitterness (IBU) 5-18
Color SRM (EBC) 12-25 (24-50 EBC)

Belgian-Style Lambic

Color: Gold to medium amber
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Sweet malt character should not be present
Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy, floral or other attributes. Hop character is achieved by using stale and aged hops at low rates.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented. They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from absent to medium. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels.
Body: Very low with dry mouthfeel
Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. These versions are said to be ‘Belgian-Style Lambic’ and may be made to resemble many of the beers of true origin. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley.

Original Gravity (°Plato) 1.044-1.065 (11-16.0 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.0%-6.0% (5.0%-7.6%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-13 (12-26 EBC)

Traditional Belgian-Style Gueuze

Color: Gold to medium amber
Clarity: Appearance can range from clear to low-medium cloudiness arising from yeast, as Gueuze is traditionally bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present
Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, floral or other attributes.
Perceived Bitterness: Very low
Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics. These unflavored blended and secondary fermented beers may range from very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can range from absent to high.
Body: Typically very low with dry mouthfeel. Highly complex flavor profile can lend an impression of fullness.
Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Gueuze’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops.

Original Gravity (°Plato) 1.044-1.065 (11-16.0 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.000-1.010 (0-2.6 °Plato)
Alcohol by Weight (Volume) 4.0%-6.4% (5.0%-8.0%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-13 (12-26 EBC)

Contemporary Belgian-Style Spontaneous Fermented Ale

Color: Gold to very dark
Clarity: Cloudiness is acceptable, as these beers are frequently bottle conditioned.
Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts.
Perceived Hop Aroma & Flavor: Not present to low and can include cheesy, floral or other attributes typical of aged or unaged hops.
Perceived Bitterness: Very low
Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Diacetyl should not be present. Characteristic horsey, goaty, leathery, and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels. Carbonation can be none (flat) to high.
Body: Very low with dry mouthfeel
Additional notes: Contemporary Belgian-Style Spontaneous Fermented Ales takes its inspiration from the Traditional Gueuze whose origin is the Brussels area of Belgium. But these beers incorporate specialty malts, spice(s), fruit(s), or many other diverse ingredients and processes that influence the hue, aroma and flavor outcomes of the finished beers such that they differ significantly from traditional examples.

Original Gravity (°Plato) 1.044-1.072 (11-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.016 (1-4.1 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
Bitterness (IBU) 11-23
Color SRM (EBC) 6-40 (12-80 EBC)

Belgian-Style Fruit Lambic

Color: Often influenced by the color of added fruit
Clarity: Cloudiness is acceptable
Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high.
Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. Cheesy hop character should not be present.
Perceived Bitterness: Very low
Fermentation Characteristics: Characteristic horsey, goaty, leathery, and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Fermented sourness is an important part of the flavor profile, though sweetness may compromise the intensity. Fruit sourness may also be an important part of the profile. These flavored Lambic beers may be very dry or mildly sweet.
Body: Dry to full
Additional notes: These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Fruit Lambics’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit, or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars, or other sweeteners. See also Belgian-Style Lambic for additional background information. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels, and, if present, are in harmony with attribute arising from fruit.

Original Gravity (°Plato) 1.040-1.072 (10-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%)
Bitterness (IBU) 15-21
Color SRM (EBC) Color takes on hue of fruit

Removed from styles in 2023

Other Belgian-Style Ale

Color: May vary widely
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Malt perception may vary widely
Perceived Hop Aroma & Flavor: May vary widely
Perceived Bitterness: May vary widely
Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. Diacetyl should not be present.
Body: Varies with style
Additional notes: Beers in this category recognize the uniqueness and traditions of Belgian brewing, but do not hew to any other Belgian-style categories defined elsewhere in these guidelines. Balance is a key component when assessing these beers. Wood- and barrel-aged versions which exhibit sensory attributes of wood-aging are categorized here. Fruited versions are categorized as Belgian-style fruit beers.

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) >4.0% (>5.0%)
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style