BJCP · Category 24 · 3 styles
Belgian Ale
Three Belgian and French ales of moderate strength, made for drinking rather than for impressing with their alcohol. Witbier is a spiced wheat beer; Belgian Pale Ale is an everyday amber ale, malty and understated; and Bière de Garde is the keeping beer of northern France, malty and cold-conditioned.
The 3 Belgian Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Witbier | 4.5–5.5% | 8–20 IBU | 2–4 SRM |
| Belgian Pale Ale | 4.8–5.5% | 20–30 IBU | 8–14 SRM |
| Bière de Garde | 6.0–8.5% | 18–28 IBU | 6–19 SRM |
How to tell the styles apart
All three share restrained alcohol, but they don't have much else in common. Witbier (24A) is the palest (2-4 SRM) and the least bitter (8-20 IBU); you'll recognize it by the milky haze from unmalted wheat, the coriander and the orange. Belgian Pale Ale (24B) runs from amber to copper (8-14 SRM), with 20-30 IBU and biscuity, lightly toasty malt; its Belgian yeast is subtle and it has no spices.
Bière de Garde (24C) is the strongest, at 6 to 8.5% and a gravity of 1.060-1.080, and the most variable in color: there are blond, amber and brown versions between 6 and 19 SRM. Its character comes from cold conditioning, which leaves rounded malt and a dry finish, with barely perceptible hops and subtle fruit.
Brew it yourself
Which one to brew first
Belgian Pale Ale (24B) is the easiest to nail: a short recipe, fermentation at ale temperatures and a yeast that needs no special handling. Witbier (24A) is also approachable and ready quickly, but unmalted wheat makes lautering harder and the spices take a careful hand. Save Bière de Garde (24C) for when you can hold the beer near 0 °C (32 °F) for several weeks, because without that lagering it comes out rough around the edges.
Common mistakes
- Using malted wheat instead of unmalted wheat in a witbier: it comes out less hazy and loses its silky texture. If you can't find unmalted wheat, flaked wheat works.
- Buying preground coriander. It loses its aroma within weeks and tends to give soapy or celery notes; grind it yourself right before adding it.
- Fermenting a Belgian Pale Ale above 22 °C (72 °F). The yeast gets too fruity and phenolic, and the beer stops being a balanced everyday ale.
- Skipping the cold conditioning on a Bière de Garde because you're in a hurry. Without those weeks the malt stays harsh and the finish never quite dries out.
How to serve them
Witbier at 4-7 °C (39-45 °F) in a tall, wide glass; Belgian Pale Ale at 8-10 °C (46-50 °F) in a tulip or pint glass; Bière de Garde at 9-12 °C (48-54 °F) in a balloon glass. The witbier goes with mussels, salads and white fish. The pale ale pairs with roast chicken, croquettes and mild cured meats, and the bière de garde with braised meats, washed-rind cheeses and winter dishes.
Frequently asked questions
Which styles make up the Belgian Ale category?
According to the BJCP 2021 guidelines, 3: Witbier, Belgian Pale Ale, Bière de Garde.
Which is the strongest Belgian Ale style?
Bière de Garde, which can reach 8.5% ABV.
Which is the most bitter?
Belgian Pale Ale, with up to 30 IBUs.
Which is the palest and which is the darkest?
The palest is Witbier and the darkest is Bière de Garde.
Classification and statistics: BJCP category 24 (Belgian Ale), 2021 edition.