Belgium Beer

My preferred beers tend to change over time. I used to be fan of the maltier brown ales from England, but these days I am more of a golden ale whore. Unfortunately, the beers from Belgium are on the top of my list these days which do quite the number on the wallet and can be difficult to track down. While it is cheaper than an expensive wine obsession, one 750ml beer costs a few more clams than a sixer of New Castle or Speckled Hen. Some selections from the top of my list include

• Duvel
  
• Ommegang Hennepin (also owned by Duvel but made in the USA)
  
• La Chouffe Golden Ale

While not a "golden ale" per se, these often come home with me from the store:

• Chimay Grand Reserve (Blue)
  
• Hoegaarden Witbier
  
• Scaldis (a good "after dinner beer" which will put you on your ass.)
  
• Wittekerke White (it comes in a can!)

While on the topic of Belgium beers, nothing is worse than a restaurant that does not know how to serve it. If you are going to take the time to procure, sell and serve a Belgium beer in a restaurant, please treat it like a fine wine and:

1. Obtain the proper stemwear

If you are serving a Duvel in a pint glass, I just might send it back. Just like a fine wine, the aroma and taste of a Belgium beer is enhanced by the proper serving glass. Ideally the beer will be served in the vessel created by the brewery, (example), but a properly matched generic such as a "trappist", "tulip", or "tumbler" glass is just as acceptable.

2. Serve at the correct temperature

Belgium beer tastes good! The flavor does not have to be dulled by serving it at 33 degrees Fahrenheit. The subtleness of the beer will only make an appearance when served at the proper temperature. This is often in the 50 degree Fahrenheit range.

3. Learn how to pour it

Different beers will have different recommendations for pouring it. For some beers, a little head goes a long way to develop the flavors, aroma and cut down on the carbonation. Duvel even has a "how to" on their website. Watch it. Learn it. Live it.