These ales and lagers are very low in alcohol and historically in Belgium enjoyed with meals by both adults and children. Pale to very dark brown in color. Additions of caramel coloring are sometimes employed to adjust color. They are light bodied with relatively low carbonation with limited aftertaste. The mouth feel is light to 28 moderate, though higher than one might anticipate, usually because of unfermented sugars/malt sugars. Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats and corn. A mild malt character could be evident. Aroma/Flavor hops are most commonly used to employ a flavor balance that is only low in bitterness. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions of this beer incorporate sweeteners such as sugar and saccharine added post fermentation to sweeten the palate and add to a perception of smoothness. Spices (such as orange and lemon peel, as well as coriander) may be added in barely perceptible amounts, but this is not common. Diacetyl should not be perceived

  • SRM Color Scale
    5 - 50
  • International Bitterness Units (IBUs)
    5 - 15
  • Alcohol by Volume (ABV)
    0.4% - 2.8%
  • Hop Aroma/Flavor
    Not present to very low
  • Malt Aroma/Flavor
    Mild malt character may be present
Food Pairings
  • Cheese
    Flaky-Piquant Cheddar
  • Entrée
    Pan-Roasted Chicken With Harissa Chickpeas
  • Dessert
    Cherry Pie
  • Carbonation
    Slow Rising Bubbles
  • Clarity
  • Color
    Gold to black
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