Beer Producing Countries
Beer is brewed in almost every country of the world, and if we have tasted it then it will appear under its country of production.
Belgium
Abbaye des Rocs Blanche des Honnelles
74A strong wheat beer with plenty of taste, but a bit too
chewy and heavy for my taste and a little dull on the whole.
Achel Blonde
83An enjoyable dark golden beer from the latest recruit to the Trappist brewers' fraternity.
Alken Maes Mort Subite Original Gueuze
75Too sweet for most beer lovers and not at all taxing, but it's pleasant enough.
Artois Bock
83An interesting recreation of a beer from the Artois archives: a hybrid of the bock and Vienna lager styles. All too drinkable for its strength, hence only sold
in small bottles or, on draught, in half...
Bockor Jacobins Gueuze
73Drinks like an oak-aged pale ale, with a little acidic zing.
Bockor Omer Traditional Blond
85A cracker-dry, Duvel-esque Belgian blond that would make an ideal aperitif.
Boon Brewery Geuze Mariage Parfait (2003 Vintage)
85Not as shocking to the palate as many gueuzes but challenging nonetheless. Sweet and commercial this is not, but it is perhaps just mellow enough to offer a starting point for gueuze novices.
Brasserie Caulier Bon Secours Blonde
76A chunky, golden Belgian ale that is too woolly and
alcoholic to be very enjoyable.
Brasserie Karmeliet Tripel Karmeliet
Sweet nose with hints of orange peel, vanilla, banana and spices. These flavours are also noticeable in the mouth, along with a honeyed sweetness. Complex and harmonious. Tastes very strong but still ...
Brewery Huyghe Floris Apple
70Not as horrible as it sounds, but I wouldn't want to drink this on its own. It could work quite well with apple puddings, though.
Brewery Huyghe Floris Framboise
75Over-the-top fruit flavour, but reasonably drinkable
on the whole. Another beer for the dessert course. The colour of cherryade.
Brewery Huyghe Floris Honey
64Way too sweet. Having said that, I'm not a lover of honey but I found this quite pleasant – in small doses.
Brewery Huyghe Floris Passion
76Refreshingly sharp and acidic – feel those gums recede! – and consequently not as sweet or cloying as other beers in the Floris range.
Brouwerij Slaapmutske Slaapmutske Bruin
78Not the most complex of Belgian browns but well made and enjoyable. Fairly bitter in the finish for the style.
Brouwerij Slaapmutske Slaapmutske Tripel
78A clean, efficient, golden tripel that is rather delicate and drinks all too easily for its strength.
Brouwerij Van Steenberge Celis White
79It's not subtle and it's not balanced, but you can't accuse this of being bland. An interesting beer with a good, light texture.
Chimay Blue / Grande Réserve
80Renowned port-like beer in a vintage-dated bottle. A little less chewiness would make it even more of a treat.
Chimay Red Premiere
75A complex red ale that has bags of flavour but lacks a little refinement.
Chimay White / Cinq Cents
75Flavour-packed, but a little chewy, dark golden strong ale.
Cobra King Cobra
78Elegantly packaged, unusual, bottle-conditioned strong lager with good, fresh flavours.
Daas Blonde
74A fresh and clean tasting, pale yellow Belgian ale, but
it lacks the depth to keep you interested for long.
Daas Daas White
78A refreshing but not very complex witbier.
de Proef SNAB Maelstrøm
79A complex, unusual, deep amber-coloured beer brewed for this Dutch enterprise by de Proef in Belgium.
De Struise Black Albert
90A bittersweet, remarkable beer, an imperial stout
with a Belgian twist – in fact they call it a ‘Belgian Royal Stout'.
Duvel Vedett
70The distinctive bottle shape reveals that this blonde lager is a close relation to the famous Duvel, but sadly it's nowhere near as good.
Fruli Cranberry Beer
68Cranberry works better than many fruits when added to beer, because it is naturally bitter.
Hanssens Oude Gueuze
83A truly serious oude gueuze, built for aficionados and sure to scare the pants off beginners. It takes a lot of understanding, but rewards the persistent.
Het Anker Gouden Carolus Hopsinjoor
83The latest extension to the Gouden Carolus range, a yellow beer with a deep, dense foam of tiny bubbles. It features four types of hops but is typically Belgian in its challenging strength, musty yeas...
Hoegaarden
78The market leader. It's still a pleasant and well-balanced drink but it seems a touch thinner than before. The drop in ABV from 5% to 4.9% in the past year may have had some bearing on this.
Hoegaarden Grand Cru
80A hazy yellow ‘triple', laced with coriander and bitter orange peel. Unlike the increasingly ubiquitous Hoegaarden itself, this big brother is not a wheat beer. Now a touch weaker than a year ago (w...
Honesbrouck St Louis Gueuze Lambic
73It's hard to see who is drawn to this strange brew, which comes over as a funky soft drink rather than a beer with bite.
Inbev Hoegaarden
76Having set the benchmark for the witbier style, this beer now appears to be going through the motions. It seems to have less flavour than when I last tasted it and drinks rather dull and tired.
Lefebvre Blanche de Bruxelles
75An easy-drinking, hazy yellow beer with fairly subtle flavours. Nicely balanced.
Lefébvre Hopus
75A golden ale, hoppy by name and nature, but too strong for its own good. 8.5% ABV says the label and it tastes every bit of it.
Liefmans Fruit
76A pleasant if rather commercial, bright red beer that will not be challenging enough for most beer drinkers.
Lindemans Cuvée René
83A refreshing and sufficiently testing gueuze, a step above the overly commercial examples but not as demanding as others.
Mongozo Coconut
20Brewed in Belgium under contract for a company that specialises in beers with exotic ingredients. This one,
hazy yellow in colour, contains not just coconut but also quinua, a South American cereal. B...
Orval Orval
90A bit of a wild child. A bone dry amber beer partially fermented with a yeast that creates an acidic sourness. Totally refreshing and complex.
Oud Beersel Bersalis
78The strength is a bit too obvious, making it less subtle and seductive than other tripels but this rich, golden, Belgian beer certainly doesn't stint on flavour or power.
Oud Beersel Oude Gueuze
80A substantial challenge for the uninitiated and a good introduction to what oude gueuze is all about.
Palm Brewery Palm
80What the Belgians call a mass market ale, now available in the UK via Coors. It's a fine beer, well balanced and packing plenty of interest.
Proef Vicardin Tripel Gueuze
83Not a gueuze as such but a blend of Girardin brewery's lambic and a tripel. It's certainly novel but I'm not sure how successful it is, especially as the finish is rather harsh.
Riva Dentergems Witbier
78A good starter for an evening in a Brussels bar, but fairly thin for its strength.
Rodenbach/Palm Cobra King Cobra
76Not very complex, but a clean, light and quaffable beer
for the strength, with a welcome freshness coming from the bottle conditioning.
Roman Adriaen Brouwer Dark Gold
77An easy-drinking, tasty, Belgian ruby ale, in which the generous natural condition makes all the difference to the drinkability.
Trappistes Rochefort 6
95A red-amber beer that is notably thinner than its stablemate above (and the Rochefort 8 that falls between the two), but carrying similar flavours. Benefits hugely from a delicate finish.
Van Diest Fruli Strawberry Beer
72Remember Cresta, the soft drink advertised by the polar bear in shades back in the 70s? That's what this reminds me of. It's frothy, man.
Van Steenberge Leute Bokbier
78The grassy note is an unwelcome distraction but this chestnut-coloured ale from Belgium still grows on you.
Westmalle Dubbel
75A pleasant bright ruby coloured ale that could use more depth of character.
Westmalle Tripel
73The dryness and complexity are impressive but this golden ale – widely recognised as the benchmark for the tripel style – is too obviously alcoholic.
Beer has a future with food
Increasingly people are experimenting with flavours and serving food with beer. Ben McFarland introduces our food column
January 1970, Issue , page 58
Beer off a duck's back
Can beer really hack it at the poshest of dinner tables? Ben McFarland books into tthe three Michelin star eaterie Fat Duck and finds out
January 1970, Issue , page 40
Perfect Partners (Cheese & Beer)
Cheese is far more compatible with beer than wine, so why don't we serve the two together more? Ben McFarland goes on a road test
January 1970, Issue , page 40
Top of the chocs (Beer & Chocolate)
Ben McFarland gets all gooey at a beer and chocolate tasting
January 1970, Issue , page 40
A salt on the senses (Beer & Seafood)
Beer can make a great accompaniment to salty seafood. Ben McFarland reports
January 1970, Issue , page 40
Capital combinations (London)
Where in London can you eat good food and drink great beer at the same time? Ben McFarland found out
January 1970, Issue , page 40
The Hairy Bikers
Dave Myers and Si King are the Hairy Bikers: two-wheeled, globe-trotting, beer-loving chefs from North East England. Jeff Pickthall spoke to them
January 1970, Issue , page 38
A very British dish
Few things are as well matched as beer and curry, but is it as simple as that? Sally Toms finds out
January 1970, Issue , page 40
Wonderful wheat
Ben McFarland looks at wheat beers in all their forms, and how to pair them with different dishes.
January 1970, Issue , page 40
The sweetest thing
This issue, our panel of experts look at how you can partner fruit beer with food.
January 1970, Issue , page 40
Wild thing I think I love you
Love them or hate them, spontaneously fermented beers can provide some wonderful
matches with food. Our panel of experts give their views.
January 1970, Issue , page 40
Out and about in the heart of Belgium
Ben McFarland hits the road in rural Belgium in search of the perfect pint
January 1970, Issue , page 43
Truly madly Munich
Relaxing with a few beers – oh, and maybe a chicken – is part of the Bavarian way of life for men and women, young and old. Andrew Burnyeat reports
January 1970, Issue , page 43
Parisian style
Adrian Tierney-Jones scouts out the best beers and the best bars in the French capital
January 1970, Issue , page 50
The heart of Europe
Charles D Cook discovers the beers and bars of the Belgian capital
January 1970, Issue , page 58
Birra! Birra! Birra!
Adrian Tierney-Jones takes a beer lover's tour of Milan, a great base to explore Italy's burgeoning beer scene.
January 1970, Issue , page 60
All aboard the beer tram
Jeff Evans climbs aboard the Kusttram for a beer journey along the beautiful Belgian coast.
January 1970, Issue , page 68
Beers from the Pioneer Valley
George Lenker takes us on a beer tour of Western Massachusetts.
January 1970, Issue , page 60
Beer nirvana of the Midwest
Chicago is a beer lover's paradise. Mark Peters gives us a whistle stop tour of some of the city's best bars.
January 1970, Issue , page 60
Everything you need to know about... yeast
In the latest in our series Nigel Huddleston looks at the role yeast plays
January 1970, Issue , page 58
Everything you need to know about... water
In the latest in our series Michael Jackson investigates the role of water and how important a quality sourse is to the overall taste of beer
January 1970, Issue , page 28
Everything you need to know about... fruit
In the latest in our series Nigel Huddleston looks at the role fruit can play in the production of quality beers from around the world
January 1970, Issue , page 28
Everything you need to know about cereals
In the latest in our series Nigel Huddleston considers grains other than barley that can be used in beer
January 1970, Issue , page 32
Going against the grain
If you're a coeliac or have a gluten intolerance, then you have to avoid cereals like wheat and barley. But what happens if you're a beer lover? Daniel Cooper reports.
January 1970, Issue , page 69
Malt extract or full mash?
Ron Allison provides the second part in our guide to brewing beer at home.
January 1970, Issue , page 45
The final course
Ben Mcfarland
British beer writer and regular BOTW columnist Ben McFarland has written extensively about beer's culinary kinship with food.
Six things you shouldn't do at the dinner table: 1) Pick ...
January 1970, Issue , page 40
Belgium - Drink in styles
More and more people are taking the Eurostar train to Belgium to sample its beers at first hand. So how do you make sense of its many styles? Lewis Eckett reports
January 1970, Issue , page 20
USA - Welcome to the house of fun (The New Belgium Beer Company)
They say imitation is the sincerest form of flattery. At Colorado brewers The New Belgium Beer Company they 're looking to Europe with a big smile on their faces. Ben McFarland reports
January 1970, Issue , page 50
The Netherlands - Dutch courage
The Netherlands has had a rough ride from beer aficionados but is it really that bad? Dominic Roskrow reports
January 1970, Issue , page 26
Germany - Read Alt about it (Altbiers)
Altbiers are the dark, top-fermented ales popular in Düsseldorf and the Rhineland, as Adrian Tierney-Jones
reports
January 1970, Issue , page 24
Mexico - One upon a time in Mexico
The Aztecs claim to have invented beer, and Mexico's modern brewing scene is thriving. Gary Monterosso reports
January 1970, Issue , page 28
Belgium - The Belgian Selection
Belgium produces the most varied collection of beers in the world; Roger Protz reveals what the beer lover will find there
January 1970, Issue , page 33
USA: American Beauties
During the last few decades the USA has experienced a beer revolution. Gary Monterosso reports
January 1970, Issue , page 44
The Netherlands - Refreshing the parts other beers cannot reach
Roger Protz goes behind the scenes at the gigantic Heineken brewery in Amsterdam
January 1970, Issue , page 46
Western Europe - Beer from wine country
Although better associated with grape than grain, the nations of France, Spain, Italy and Portugal still have much to offer the beer lover. Richard Jones reports
January 1970, Issue , page 31
Belgium - Beer country
Charles D cook explores Belgium, the ultimate destination for any beer fan.
January 1970, Issue , page 24
Canada - The great white north
Don Tse takes us on a journey to discover the beers and breweries of Canada.
January 1970, Issue , page 26
The Netherlands - Beer in the Netherlands
Des de Moor shows that the Dutch have more to offer than just Grolsch and Heineken
January 1970, Issue , page 28
Belgium - Celebrating café culture
Charles D cook explores Belgium's legendary beer culture by revealing some of the best beer cafés.
January 1970, Issue , page 20
USA: The American revolution
What the heck is going on with craft beer in the USA and who is responsible? George Lenker gives
us the low-down.
January 1970, Issue , page 25
Italy & Spain: A brave new world
Italy and Spain might be best known for wine, or for cold lagers suitable for quenching a Mediterranean thirst, but there's a lot more going on. Adrian Tierney-Jones reports.
January 1970, Issue , page 22
East Anglia: Full of Eastern promise
East Anglia has emerged from the shadow of one large brewer and is producing some of Britain's most exciting beers. Andrew Burnyeat reports
January 1970, Issue , page 33
God's own country
It covers 6,000 square miles, but does its beer measure up? Alastair Gilmour sets off for Yorkshire.
January 1970, Issue , page 46
Achel Trappists
Roger Protz turns his attention to Achel brewery and the ‘famous five' Belgian Trappist breweries
January 1970, Issue , page 34
Black Magic
Roger Protz travels to St James's Gate Brewery in Dublin to celebrate the iconic brand's 250th birthday.
January 1970, Issue , page 28
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