Belgian IPAs have been popping up sporadically in the world of craft beer for a couple of decades now. Around the mid 00s, Brasserie D’Achouffe somewhat apprehensively decided to mix big, fruity American hops with Belgium’s funky, spice-producing yeasts. The result? A beer that’s bold, complex, and just the right amount of weird!
Of course, brewers quickly started to experiment with the new idea and Belgian IPAs promptly split into two camps: US and Euro.
Picture your typical American IPA – big on pine, citrus and tropical flavours. Now imagine someone tossed in some Belgian yeast just to see what would happen. The yeast adds a subtle layer of spice and fruitiness to the punchy flavours already popular throughout the States. It’s still an American IPA but with a slight Belgian flair.
Across the pond, European brewers doubled down on what they traditionally recognised as Belgian flavours. These are more like a hopped-up version of a Tripel – rich, spicy and complex. The hops here are chosen carefully to enhance, not overshadow, the malt and yeast flavours.
No matter which side of the fence (or ocean) you sit on, Belgian IPAs are one of the few styles that lets every ingredient in the brew shine. So, grab a cold one, kick back in the sun, and savour a truly global beer style!
