Fruit - Vegetable Beer

A generic form of flavored beer, some breweries actually use real fruit or veggies, though most use an extract, syrup or processed flavor to give the effect of a particular fruit or vegetable. Usually ales, but with not much ale character to them and commonly unbalanced. Malt flavor is typically hidden with a low hop bitterness to allow the fruit or vegetable to dominate.

 

Average alcohol by volume (abv) range: % 

(source:http://www.beeradvocate.com) 

Hoegaarden Citron (Lemon) 3° -1/4L - 8.4fl.oz

    Delivery time:14 Days
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Yeah, ok, we know it is mass produced and I know a lot of you go 'hrumph' but there are mass produced beers we like. And then there are others I don't. Hoegaarden brought out summer versions, one of which is Hoegaarden Citron (lemon). And when it's hot and sunny, I think this is one of the perfect 3% beers. Voila!

Grisette Fruits Des Bois 3.5° -1/4L- 8.4fl.oz

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Scintillating, fresh and delicately flavored, Grisette Fruits des Bois is a light, refreshing beer that is brewed with the best malt and wheat. This blend creates a riot of sweet yet slightly bitter tastes redolent of wild berries and other exquisite fruits of the forest.

 

 

 

Grisette Fruits Des Bois Beer LabelAt the start of the century, in Hainaut, every small brewery produced a top-fermenting beer which was drawn from wooden barrels. This traditional beer was the pride of the local breweries and quenched the thirst of the most demanding customers !

At the St-Feuillien Brewery, this beer, of which the formula is a carefully kept secret, was called the Grisette. For some years now, the St-Feuillien Brewery has revived the tradition and now offers four new types of Grisette beer.

The Friart Brewery was founded in 1873. At that time, different types of light beers were produced there, including the Grisette, a heavier beer, which was consumed in cafes in and around Le Roeulx.

In 1920, production was transfered to more modern buildings where most of the current installations can still be found. This brewery dates from 1893. From 1950, a wide range of beers began to be brewed here (Pils, Belgian, pale ale, stout, etc.) and, of course, St-Feuillien.
For reasons relating to the sector, the production of most of these beers was stopped in 1970 and attention was then focused on the production and commercialization of St-Feuillien.

Since then, the equipment has been constantly upgraded, but no changes have been made to the traditional production principle of the beer that is brewed here.

Brewers Website: click here

BeerAdvocate Review :

Mongozo Banana 4.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Mongozo beer is all about enjoyment to the full and, above all, about being surprised by Mongozo’s unique flavours. Drinking Mongozo is all about daring to experience an exotic adventure, and it’s an adventure that is available all year round. The word Mongozo means ‘to your health!’ in the language of the Chokwe people of Africa. On top it's a fair trade beer !
 

Wittekerke Rosé 4.3° - 1/4L - 8.4fl.oz

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This beer is suprizingly tasty. A sweet flavour, a lively color and a sensual body. Its low alcohol content appeal the beer to be more of a fruity soda (beerpop). The appearance is really pink, nice foam and very refreshing. Nice smell of a lot of strawberry's, red fruits, sugars and bubblegum. The taste is marvelous and dangerous sweetness of red fruits, sugar, and very mild. Surprising beer(pop) it is !

 

WITTEKERKE ROSÉ (pronounced like the man’s name ‘Jose’, rhymes on ‘all the way’) is the newest coolest beer created by Brouwerij Bavik in Bavikhove Belgium. A genuine extension of the famous Wittekerke brand. What is it? It is a blend of regular Wittekerke, the best Belgian wheat beer, known for its fruity aroma and taste, together with 10 % of the purest Raspberry fruit. This combination is made in heaven, beer-heaven at the Bavik brewery in Belgium. You have never tasted such unique combination of refreshing sweetness and exploding fruitiness. Talk about a perfectly balanced beer! Wipe the cocktails and the margarita’s off the table, baby.

 

ROSÉ is a French word defining the exquisite color of ‘almost red’, but not blood red, rather pinky. Some French Champagnes are also identified with the surname Rosé, when the color is not real golden but broken with a dash of red. The slender ice-cold ROSÉ can, with the sensual image of the long legged lady, is very appealing and stands out on the dance-floor under fluorescent light. The alcohol content is very low, only 4.3 percent by volume, which allows for a long night of joy, action and fun. The designers in Belgium did a great job. The price is remarkable attractive and shouldn’t withhold anybody for loading up on this tasty beauty.

 

ROSÉ was launched in Belgium during the summer of 2004, and two remarkable things happened. First, people who had never drank beer before because they didn’t like the hoppy bitter taste, wine drinkers for example, and let’s admit it, mostly women, showed a real interest. ‘Now, that’s a beer I like!” is a frequent reaction, and the wine glass is often replaced by the Fruity Pink.

 

Second, young folks growing out of their sweet soda habits, venturing into the ‘adult beverages’, are very pleasantly surprised by the full round taste of the ROSÉ, and consider it their beer of choice. Especially the cool looking can, ice cold, becomes an instant hit in the clubs, and at inside or outside parties. Wherever young people have fun and mingle.

For those of you, who never heard about the brand Wittekerke, let me tell you that Wittekerke was voted 2 years in a row the best Belgian wheat beer. Wittekerke as a name is a fictitious name for a typical Flemish village,like we find many villages in Flanders with a name ending on KERKE (church). Witte means white in English, thus the translation of the name is white church.

The old Bavik breweryHow it all begun. In August 1894 Adolphe De Brabandere, farmer at the "Hof ter Koutere" submitted an application with the town council of Bavikhove for permission to “build a brewery”. One of his children, Joseph De Brabandere, concocted that very same year his very first brew. Joseph De Brabandere died in 1929 at the age of 54. After some difficult years, his son Albert took the lead of the brewery and under his impulse the company grew steadily.

The growth.Before 1950 the beer was exclusively sold to cafés and individuals. After 1950 deliveries were made to beer merchants. This was also theTruck delivering beertime that pils beer became popular. Till then, mainly table beer was brewed in addition to the draughts beer that was supplied to cafés.   The sales network was extended and now it became possible to purchase the Bavik and Bon-Val products through the beer traders and the cafés in West- and East Flanders and in Hainaut. In the meantime father Albert had been married for some time and he had 5 children of which 2 sons: Ignace and Vincent. They both contributed to the flourishing business of the Bavik Brewery. In the midst of the seventies, the beer trade was in trouble because of the success of the department stores. Therefore the brewery invested in another market segment, the sector of restaurants and cafés. In 1975 they had 150 customers and when they celebrated their centenary they counted about thousands of clients.

Today, four generations since its establishment, Bavik Brewery is still a family run business. Despite the many take-overs and the fusions in the beer sector, we wish to safeguard our independency in order to assure the quality and the regional identity. As one of the largest independent breweries in Belgium, we wish to continue working in the future to maintain our beer culture.

Brewers Website: click here

BeerAdvocate Review :

Pink Killer 5° - 1/4L - 8.4fl.oz

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After a period of two years of preparation and beer taste sessions, brewery de Silly presents Pink Killer (5vol%), a witbeer (wheatbeer) aromatized with pink grape fruit.. Fruity and thirst-quenching, sugary without being disgusting, the Pink Killer is a wheatbeer with addition of pink grape fruit, what explains the color and the typical grape fruit peel bitterness that allows it to conserve it's character ! Two years of research and tests were necessary to obtain this beautiful balance.

Pink Killer LabelLast century saw large farms in Hainaut brewing barley and hops.

Silly is a village lying in the Ath, Enghien and Soignies triangle and is crossed by the Sylle, the river from which the village takes its name. Silly possesses a brewery that was founded in 1850 as Cense de la Tour, and that is today operated by the 5th generation.

From 1947 the Brewery became more prominent than the farm yet was still only producing top fermentation beer like Grisette, Saison and Scotch.

Several years later in 1950 when the Brewery already had a chain of bars, it began producing a bottom fermentation beer Pils as part of its product range.

1975 is noted for the purchase of the Tennstedt Decroes Brewery in Enghien which meant that it could add Double Enghien to its range, today available in two forms: brown ale and lager.

1990 saw the creation of a white beer known as Blanche Titje. This beer together with Saison de Silly, Double Enghien and Divine, have contributed to the growth of this independent and traditionally based family business.

But it doesn't stop there! Research efforts have helped in producing the latest family beer, a pink grapefruit flavoured white beer: Pink Killer, with a bright promising future.

Over recent years the Brewery has been enhancing its export business.

Brewers Website: click here

BeerAdvocate Review :

Bon Secours Myrtille 7° -1/3L - 11.6fl.oz

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Whilst raspberries and cherries are the two most 'classic' fruits used in Belgian beers, this beer brewed from myrtilles (blueberries) is a first for me. It pours with a vivid pink/purple colour, and a massive, bright pink head. Again, wheat beer aromas are quite prominent in this brew, with a rich, sweet berry character powering through and a background sweetness of malt. On the palate it is perhaps slightly sweeter in style than the Framboise, but again the weight and power of the 7.0% ABV keeps this dry and coats the palate with dry hop and malt flavours that contrast with the bright berry fruit, and leaves the finish quite savoury and grown up 7.0% ABV, 33cl.

 

 

Brasserie Caulier LabelThe Caulier brewery wanted to give connoisseurs a taste of the past, and opted for traditional production in which the beer is not filtered or pasteurised, is free of biochemical and chemical additives and is not injected with carbon dioxide. From mashing to tasting, ours beers are always natural and live. We set great store by the quality of the raw materials – water, malt, candied sugar, hopes and yeast. Péruwelz is renowned for its abundance of natural springs we draw our brewing liquor from 50 meters underground, below a layer of quartzites, and is due to its remarkable quality. To brew light, amber and dark beer, we mix palemalts with lightly caramelised roasted malts. At the end of the boiling, we add white or brown candied sugar crystals. The finest aromatics hopes are selected and our top fermentation yeasts carry out the principal fermentation. The beers are then kept cold for several weeks, during which time they clarify and develop their individual flavours. Just before drawing off, we add a quantity of sugar and young yeast so that the beer will ferment again in the bottle, in a method used in champagne production.

Each stage of brewing is closely monitored by the laboratory so that customers can be sure that they are drinking perfect beer.

Bon Secours The different stage of production.

Crushing: the malt is ground through carefully adjusted cylinders, allowing the husks to be separated from the maltdust without being damaged.

Mashing: mixing of the brewing liquor and maltdust. The temerature are increased and the mixture is stired to convert the starch in the malt into a variety of sugars.

Filtration: the maltdust are used as a filtering material, clarifying the wort. The spent grains are rinsed with hot water and used as cattle feed.

Boiling: the wort is heated and kept at 100°C for two hours. Hops are added at various stages and candied sugar is added at the end of the boiling.

Decanting: in the whirlpool the flakes of azotized matter in the matter wort are deposited in the center. The wort is completely clarified.

Cooling: in the plate exchanger, the wort is cooled by the cold brewing liquor and transfer its energy to it. During cooling, sterile air and top fermentation yeast are injected.

Fermentation: the yeast transforms the sugars into alcohol and carbon dioxide, producing heat. The young beer is kept at 24°C. At the end of the fermentation, the young beer is cooled to precipitate the feast.

Storage: the beer is kept in the cold for several weeks, during which time it matures and develops its flavour. It clarifies.

Drawing off: before drawing off, candied sugar and yeast are added. They restart fermentation, carbonate the beer and add vitamins.

Brewers Website: click here

BeerAdvocate Review :

Bon Secours Framboise 7° - 1/3L - 11.6fl.oz

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Not a typical sweet and light fruit beer, but a heady 7% ABV brew on a base of brown ale. It pours a hazy dark tan colour with a creamy, persistent off-white head. On the nose there's a big hit of rasberry jam and confectionery, with some sweet malt and a sharp, wheaty clove and spice note. On the palate this is really quite dry and lemony, with much more of a tangy, citrussy character and only a lingering suggestion of the raspberry fruit. Long and spicy, this is certainly unusual, but is a good beer. 7.0% ABV, 33cl.

 

 

Brasserie Caulier LabelThe Caulier brewery wanted to give connoisseurs a taste of the past, and opted for traditional production in which the beer is not filtered or pasteurised, is free of biochemical and chemical additives and is not injected with carbon dioxide. From mashing to tasting, ours beers are always natural and live. We set great store by the quality of the raw materials – water, malt, candied sugar, hopes and yeast. Péruwelz is renowned for its abundance of natural springs we draw our brewing liquor from 50 meters underground, below a layer of quartzites, and is due to its remarkable quality. To brew light, amber and dark beer, we mix palemalts with lightly caramelised roasted malts. At the end of the boiling, we add white or brown candied sugar crystals. The finest aromatics hopes are selected and our top fermentation yeasts carry out the principal fermentation. The beers are then kept cold for several weeks, during which time they clarify and develop their individual flavours. Just before drawing off, we add a quantity of sugar and young yeast so that the beer will ferment again in the bottle, in a method used in champagne production.

Each stage of brewing is closely monitored by the laboratory so that customers can be sure that they are drinking perfect beer.

Bon Secours The different stage of production.

Crushing: the malt is ground through carefully adjusted cylinders, allowing the husks to be separated from the maltdust without being damaged.

Mashing: mixing of the brewing liquor and maltdust. The temerature are increased and the mixture is stired to convert the starch in the malt into a variety of sugars.

Filtration: the maltdust are used as a filtering material, clarifying the wort. The spent grains are rinsed with hot water and used as cattle feed.

Boiling: the wort is heated and kept at 100°C for two hours. Hops are added at various stages and candied sugar is added at the end of the boiling.

Decanting: in the whirlpool the flakes of azotized matter in the matter wort are deposited in the center. The wort is completely clarified.

Cooling: in the plate exchanger, the wort is cooled by the cold brewing liquor and transfer its energy to it. During cooling, sterile air and top fermentation yeast are injected.

Fermentation: the yeast transforms the sugars into alcohol and carbon dioxide, producing heat. The young beer is kept at 24°C. At the end of the fermentation, the young beer is cooled to precipitate the feast.

Storage: the beer is kept in the cold for several weeks, during which time it matures and develops its flavour. It clarifies.

Drawing off: before drawing off, candied sugar and yeast are added. They restart fermentation, carbonate the beer and add vitamins.

Brewers Website: click here

Pêche Mel Bush 8.5°- 1/3L - 11.6fl.oz

    Delivery time:14 Days
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This beer needs no complex review. Smells like 100 pounds of peaches, and tastes pretty much the same. If you like peaches or fruit beers, you are in for an absolute treat.
On tap the 8.5% is hidden (dangerous), by bottle the booze is there, but still a massive peach bomb. Enjoy, I highly recommond it for all beer drinkers.

Liefmans Cuvée-Brut 6.0° - 37.5 cl - 12.7fl.oz

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Liefmans Kriek is brewed in the first year, cherries are steeped in the second, and it is bottled in the third year. It is then left ripening in the bottle for some months. Liefmans kriek has a a dry sweet, fruity aroma, with an almost sharp note toward the end. Wonderfully refreshing. The aftertaste lingers with slight bitterness and definite sourness.

 

 

Liefmans LogoThe Liefmans home brewery is one of the rare breweries which still produce entirely natural beer. Fermentation is done in open tanks.

The first written reference to the brewery goes back to the year 1679. Consequently we know for sure that the brewery is over 300 years old. Around 1770 a certain Jacobus Liefmans establishes himself as a brewer in Oudenaarde.

In 1905, due to trouble finding a successor, the brewery was sold to the businessman Pierre van Geluwe. In those days the brewery was situated near the Krekelput. In the deed of sale it was expressly stated that the name Liefmans should be preserved at all times in view of the ancient tradition in Oudenaarde.

Liefmans BreweryWhen the brewery had to be expanded once again in 1923 and problems arose with respect to water collection, premises were purchased on the banks of the Schelde, notably near the Aalststraat.

Around 1930 they moved into the new premises and for the very first time the largely renovated brewing equipment was used to brew.

After the sudden and unanticipated death of Paul van Geluwe de Berlaere in 1972, succession became once again a problem. In 1974 the family finally came across the major English Vaux conglomerate which showed interest as it was looking for channels to introduce its beers on the Belgian market.

The English have no doubt left a clear mark on the corporate identity of the Liefmans brewery.

In 1985 the brewery became the property of a Belgian-Zairian bank and the malt-house De Wolf from Aalst.

Beer fermentation in open tanksIn the late 1980's the new owners decided to resell the brewery. The takeover in 1990 by breweries Riva from Dentergem secured the future of this historic brewery and gave it a new aura. The brewing premises and equipment have been upgraded and the brewery, with its rich industrial archeology, will from now on be open to the public.

The beer fanatics can come down here to witness how industrial archeology and state of the art technology go hand in hand. In taking this initiative, the management intends to contribute to the preservation of Belgium's beer patrimony.

Beer fanatics can witness here how industrial archeology and up to date technology can go hand in hand. In this way the management wants to contribute to the conservation of the Belgian beer inheritance.

The special brewing process still goes on according to a recipe of over three centuries. All ancient equipment like the boilers, the vessels of cooling and the baudelot are always in red copper, which is rather rare and typical for English breweries.

Fermentation still takes place in open red copper tanks and the yeast mounting to the surface is skimmed off daily. After 7 days of fermentation this young beer will mature during many months in the cool cellars of the brewery.

Brewers Website: click here

BeerAdvocate Review :

Floris Strawberry 3.6° -1/3L - 11.6fl.oz

    Delivery time:14 Days
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Light, refreshing and easy drinking. Full of fruit and sweetness with a spritzy, refreshing finish. The smell is just right, a light strawberry jam smell. The mouthfeel was smooth, only a light carbonation. It has a murky brown appearance - similar to pond water. Not surprisingly, the taste is dominated by a sweet strawberry.

Floris Apple 3.5° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Light, refreshing and easy drinking. Full of fruit and sweetness with a spritzy, refreshing finish. Aromas of fresh tart apples, something on the order of vanilla, and just a slight hint of yeast on the nose. Very inviting.

Floris Ninkeberry 3.6° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Strong fruit aroma, amber, with a creamy head. Sour sweet, like a lambic, citrus, tastes like candy. Sweet, very refreshing. Smells like passion fruit juice. Bubble gummy. Sweet and moist. Tastes like passion fruit with some sugar on it.

Floris Chocolate 4.2° -1/3 l -11.6fl.oz

    Delivery time:14 Days
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As its name suggests, Floris Chocolate has a profoundly chocolate flavor. However, it doesn't differ from other Floris beers in that it has a fruit aspect to it, along with honey. There is some honey in the finish, and it has a chocolate, honey sweet smell. It doesn't have much body to it, and equally little carbonation. It's a sweet beer with a fruity, chocolatey texture and a smooth, bubbly head of froth.

Floris Raspberry 3.7° - 1/3L - 11.6fl.oz

    Delivery time:14 Days
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Tastes like candy, the experience is amazing. Of course it looks, smells, and tastes like sparkling raspberry juice. The mouthfeel is slightly closer to champaign than beer. It is as good as Woodchuck Cider Amber and Woodchuck Cider Raspberry. Highly recommended, but maybe not in large quantities due to the sweetness.