The Secret of Classic Belgian Beers: Beyond Medieval Super-Yeasts

Belgian beer has long been hailed for its exceptional qualities, and for many, the idea of "super-yeasts" from medieval times is often cited as its key to success. However, in reality, the true secret lies not just in the yeast but in a blend of unique microbial species, primarily Brettanomyces, and the quality of ingredients and brewing methods used.

The Myth of 'Super-Yeasts'

Belgian yeast, often referred to as "super-yeasts," is not inherently superior to strains from other regions. It is, in fact, just a specialized strain. The scientific community has identified numerous unique yeast strains through hybridization, a natural process that occurs in any brewery with enough operational history and strain mixing. This is not limited to Belgian yeast: the species we commonly associate with traditional lager brewing, typically linked to German and Czech beers, is actually of South American origin.

The Real Secret: Bacteria and Open Fermentation

The true secret to the depth and complexity of classic Belgian beers, however, lies in bacteria. Specifically, Brettanomyces plays a crucial role in imparting that characteristic musty, barnyard-like flavor that many associate with Belgian ales. Traditionally, Belgian beers often underwent open fermentation, where natural yeast and bacteria in the air naturally took care of the brewing process. This approach added a significant layer of complexity, which, when combined with aging, provided a mellower and more nuanced flavor profile.

Global Brewing Parallels and Diversity

Belgian beer is truly a unique and unparalleled tradition, particularly when it comes to Trappist beers, but it is by no means the sole domain of brewing excellence. There are numerous other countries that produce exceptional beers without falling short to Belgian standards. In recognition of this, the World Beer Awards of 2019 showcase a global diversity of winning beers from countries as varied as Israel and Palestine, Singapore, the Faeroe Islands, Columbia, and Taiwan, among others.

I have personally witnessed the quality of Belgian beer, having participated in what could be considered an unintentional beer tasting tour during a folk dance trip. Over the course of a week, we visited numerous bars, sampling approximately thirty different beers. Each one offered unique flavors and characteristics, showcasing the immense diversity within Belgian beer.

It's also worth mentioning a local dispute I had with a local craft brewer. This brewer produced a very good strong golden beer at an ABV of around 8.5%, but chose to label it as an IPA despite it containing far too few hops. While this may be a matter of marketing, it underscores the flexibility in naming beer styles and the importance of adhering to traditional brewing practices and quality standards.

While Belgium undoubtedly produces world-class beers, it is not the only region capable of brewing exceptional craft beers. From pioneer local breweries to global giants, the quest for crafting the perfect pint continues, with each region bringing its unique flavors and traditions to the table.