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Belgian beer

Belgium has an impressive beer culture. More than 160 breweries operate in the small country.

Belgians love their beer and often brew special beers for festivals and events. Easter beer, Christmas beer, and summer beer belong to some of the beers brewed in new batches each year.

It is said that beer is for the Belgian what wine is for the Frenchman. Beer is often used in cooking, and reading the drink section of the restaurants' menus is often impressive reading. You'll find delicious, strong beer for meat, light creations for seafood and fruit beer for dessert.

It is difficult to generalize about Belgian beer because of the many different styles: monastery beer, wheat beer, spontaneous fermented beer, fruit beer and of course lager beer (two out of three bottles of beer drunk in the country are lager beer).

Trappist beer

Trappist beer is partly unique to Belgium, which has six of the world's twelve beer-producing monastaries (the rest: two are in the Netherlands and one in Austria, France, Italy and the United States respectively). The Monastery Order, a breakaway group from the Cistercian Order, should be completely self-sufficient - and beer is a part of this. Certain rules must be met in order for the monastery to use the term Trappist on the label.

In order to get Trappist status, the beer must be brewed inside the monastery walls, and the surplus of sales should go towards charitable purposes. The six trappist monasteries Chimay, Orval, Westmalle, Westvleteren, Achel, and Rochefort make very different beers, but there are common denominators. The beer is often high in alcohol, tastes a lot and should be enjoyed with food.

Cellared beer

Trappist ales usually have a higher alcohol content, around 7-9% by volume, are full and usually have a sweet taste. All these parameters make them suitable for bottle development, where the beer is fermenting a second time in the bottle. After many years of storage, a character develops where the carbonic acid goes down, the beer is rounded off and becomes drier, and sometimes it is possible to get a taste not entirely different from port wine.

The Trappist monastery Orval only makes one kind of beer, while Chimay makes three. The Westmalle monastery produces two kinds, a double with 7% alcohol and a triple with 9.5% - both fiery but without the alcohol feeling intrusive. As an alternative to wine, these beers are usually unbeatable.

Spontaneous beer

Spontaneous fermentation of beer is unique to Belgium. It's the oldest way to make beer. You let the air's microorganisms attack the brew in large open barrels, or initially in basin-like cisterns. This type is almost exclusively produced in the fields outside the country's capital Brussels.

Spontaneous fermented beer becomes very acidic, gets an oxidized tone and can taste a little like vinegar. But do not let this deter you from tasting,  because it's usually extremely good. Especially for food.

Beer at


We have more than 300 kinds of Belgian beer in our fridge. As often as we can, we take home exciting beers from new micro-breweries, barrels of vintage beers and beer brewed for special occasions.

We always have guest taps with exciting beer that we don't list here. In our regular assortment, we do our best to always have the following beers available.

Draft beer

Chimay Dorée Goud

Blonde trappist 4,8%

Belgo Dubbel IPA

Dubbel IPA 7,7%

Leffe Blond

Blond ale 6,6%

Belgo DIPA

Double Indian Pale Ale, 7,7%

Hoegaarden Wit

Veteöl 5%

Tripel Karmeliet

Blond ale 8,0%

Westmalle Dubbel

Mörk trappist 7%

Maredsous 6

Blond ale 6%

Kwak Amber

Amber ale 8,4%

Fruit beer

Varies in strenght

Belgo Pils

Light lager, 5,2%

Belgo IPA

Indian Pale Ale, 5,0%

Our own


We've crafted our own beers in collaboration with some of the world's best brewers. They're characterized by excellent quality and great examples of their respective styles.

Some of the beers were brewed for specific occasions (Black Isaak, for example, is the son of head chef Jack Pano). Others are good examples of light and dark lagers, IPA and DIPA.

Black Jack

Black Jack is a series of beer that was first brewed in 2005. Through the years many versions have been brewed.

Some of these were brewed in very small volumes by such prominent brewers as De Molen Brouwerij, De Struise Brouwers, Monks Café & Brewery and Franck Mueller from Riegele.

Imperial stout, alcoholic content varies between brews

Black Isak

Isak is head chef Jack Pano's son and of course, he got a unique brew as a gift.

Black Isaak is a stout that carries the taste of licorice, barley and tar.

Imperial Stout, 11.2%

Belgo IPA

One of our house brews produced by Van Steenberge in Belgium.

A well-balanced beer that very well characterizes the style India Pale Ale.

IPA, 5.0%

Belgo DIPA

Lots of hops characterizes this double IPA.

This brew is also produced by our friends at Van Steenberge in Belgium.

DIPA, 7.7%

Belgo Pils

Another one of our own beers, a traditional blonde lager.

One of our best-sellers and always appreciated. Characterizes the style exceptionally.

Blonde lager, 5.2%

More about

Belgian Beer

Occasionally we write about beer and beer culture (sorry, only Swedish) on our pages "learn more". 

We write about everything from the correct glass to news in our fridges. Have a look and see if anything interests you!