Belgium is best known for beer rather than wine, and brewing is central to its food and drinking culture. UNESCO added Belgian beer culture to its list of intangible cultural heritage in 2016. The country's brewing spans small farmhouse producers, monastic breweries and large international groups. Alongside beer, Belgium has a small but growing wine sector and a long tradition of jenever, the juniper-flavoured grain spirit that is a forerunner of gin.
Barley malt, often combined with wheat, oats or sugars, is the base of most Belgian beer, and the country's temperate maritime climate has long supported cereal and hop growing. Fermentation is often done with distinctive yeast strains that contribute fruity and spicy notes. Lambic is the most unusual example. It is fermented spontaneously with wild yeasts and bacteria in the Pajottenland and Senne valley area around Brussels, and is the base for gueuze and fruit beers such as kriek. Wine grapes are grown in places such as Haspengouw, Hageland and parts of Wallonia. Cool-climate varieties including Chardonnay, Pinot Noir, Pinot Gris, Auxerrois and Müller-Thurgau are planted, and sparkling wine suits the conditions well.
The range of styles is what sets Belgian production apart. Abbey and Trappist-tradition beers include dubbel and tripel, which are typically fuller-bodied and stronger than most lagers. Witbier is made with wheat and spices, saison is a dry, lively farmhouse ale, and Flemish red and brown ales are marked by acidity and maturation. Pale lager is also a major part of Belgian brewing. Stella Artois is a Pilsner-style lager associated with Leuven, while Leffe, named after the abbey of Notre-Dame de Leffe near Dinant, is an abbey-style range that includes a strong blonde ale.
