How Can I Learn to Enjoy Belgian/Wheat Beers?

Discussion in 'Beer Talk' started by BurgeoningBrewhead, Jan 22, 2013.

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  1. afrothunder

    afrothunder Initiate (0) Jan 4, 2013 New York

    Which Belgian beers would you recommend for a beginner?
     
  2. SFACRKnight

    SFACRKnight Savant (976) Jan 20, 2012 Colorado
    Beer Trader

    Check out somme american interpretations of belgian styles. Hill farmstead has some amazing brews out. Funkwerks does great work as well. Deciet, their new trippel, is as good as that style gets. Boulevard has long strange trippel, sixth glass, and their nommo dubbel that are all wonderfule. Their dark truth stout is fermented with belgian yeasts, making it taste more like a quad than a. Stout. Avery has the reverend, a great american version of a quad. I could go on for days, but at the end of the day, may e these beers just don't do it for you, and that's okay. Life is too short to drink beer you don't enjoy.
     
  3. Derranged

    Derranged Devotee (462) Mar 7, 2010 New York

    Who says you have to enjoy them?

    Not everyone is gonna like everything.
     
  4. ledzeppelin4

    ledzeppelin4 Initiate (0) May 18, 2011 Illinois

    First of all, I recommend St. Bernardus beers. Their Abt 12 got me into loving belgians and beer for that matter. (The rest of their line up is great as well.) Next brewery I suggest is Unibroue. Both cheaper and better than most other belgian-style breweries.
     
  5. reverseapachemaster

    reverseapachemaster Initiate (0) Sep 21, 2012 Texas
    Beer Trader

    What beer styles do you like now? Might be easier to find an analogous Belgian style to start you off.
     
  6. EJLinneman

    EJLinneman Aspirant (213) Mar 2, 2009 New Jersey
    Beer Trader

    Don't force yourself into liking them.. But keep an open mind. If you like hops, then maybe try some Belgian Style IPAs and work from there.
     
  7. ChristopherShain

    ChristopherShain Initiate (0) Feb 9, 2014 Michigan

    These are the styles i have never really been fond of. Though I haven't had many of them. I've always been more of a stout/IPA advocate, venturing off into tastes for red ales, barley wines, and brown ales as well. However, I do not feel its appropriate to just abandon these styles or rule them out completely. That being said what are some of your favorite Wheat,Belgian,or Saison stlye beers? What would you recommend trying?
     
  8. nc41

    nc41 Meyvn (1,373) Sep 25, 2008 North Carolina
    Beer Trader

    I hate Belgian Whites and mostly Belgians of any style. Not worth my time to try and like something I think sucks, too many good beers to torture myself with this.
     
  9. kleo

    kleo Initiate (0) Apr 27, 2009 Massachusetts

    I drank nothing but belgians during the annual open bar family golf tournament. This was apparently shocking because most belgian yeast strains kick off a lactose intolerance esque reaction in my immediate family. I actually do get that if I take in any lactic sugars right around the same time.
     
  10. Highbrow

    Highbrow Devotee (448) Jan 7, 2011 California
    Beer Trader

    i think maybe you are doing it wrong (in the sense of your approach to it mentally). my own personal feeling, but beers aren't something you should "learn" to like. either you do or you don't, will or you won't, & it's o.k. to not like or be comfortable with whole styles. when i was 5 i "learned" to like grits... because my grandmother's sister made them early one morning while i was in her care & then everybody ate except me. by about lunch time, i "learned" to like em'. :confused:#TrueStory
     
  11. 3sheets2wind

    3sheets2wind Initiate (0) Mar 12, 2013 Texas
    Beer Trader

    "Belgian" flows from two distinct sources, the farmhouse and the monastery. Your heavy tripels and abts come from that font as do styles like wits and strong dark. The farmhouse brews are the pales and saisons and are drier and use the microflora of the brewer to make a wilder tasting ale. Lambic styles came out of this tradition as well. The crossovers are where the problems arise. If you've only tried sweet saisons then you haven't had a saison at all. They should be low-gravity, low-alcohol (<7%) and dry. The spice character should be minimal or non-existent. Save that for the wits. American brewers who reproduce saisons usually use the wrong yeast and often incorporate a heavy spice bill to counteract the funk that is supposed to be there. They can still make a tasty brew, but it really should not be considered a saison anymore. Just call it a Belgian Strong Ale and be done with it.
     
  12. upsbeernut

    upsbeernut Disciple (303) Sep 22, 2011 Georgia

    Can't stand any of them except the monks ABT12. Anyone know which one will get me in that arena?
     
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