Hops

Does hops grow in the province of Antwerp? Hop gardens don't define the landscape here. Belgium grows hops in its own dedicated region in the west of the country, and the breweries around Antwerp buy them in, from Westmalle to Duvel Moortgat in Breendonk.

For Belgian Blondes and Tripels, brewers often reach for varieties also known from Pils: Saaz from the Czech Republic or Styrian Golding from Slovenia. Both are delicate aroma hops with a spicy, slightly floral scent, worlds away from the fruit-forward punch of American varieties.

Hops serve a specific purpose in these beers. They balance the sweetness that comes from malt and sugar and help carry the weight of the alcohol. Bitterness is measured in IBU, a scale showing the amount of bittering compounds. A Tripel sits at 20 to 40 IBU by style guidelines, a Golden Strong Ale at 22 to 35.

On the palate, this doesn't come across as harsh. The bitterness sits in the finish and blends with the yeast's spiciness. Anyone who thinks a Tripel tastes sweet is usually only noticing the first moment; by the end, it turns dry.

With a Dubbel, hops take even more of a back seat. Its style guidelines call for 15 to 25 IBU, with malt and yeast taking the lead. That's why a Dubbel rarely comes across as bitter. Anyone looking for hop bitterness will find it more readily in the Tripel, and even there it remains a counterweight, never the star of the show. The result is a beer that's rounded and dry all at once.