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Belgian ales are a world unto their own, shrouded in myth, and steeped in history, with an almost esoteric quality to them, and the practices and traditions that surround them, they have long been a source of keen interest and curiosity for beer enthusiasts worldwide.

Whilst Belgium has as wide and varied brewing tradition as any nation, (and one characterized as much by experimentation as tradition), a couple of elements seem to define it at as a whole; one is the use of rather expressive top fermenting ale yeasts (and certain bacteria), and in some instances spontaneous fermentation techniques, which create highly distinctive fermentation profiles; from spicy and fruity notes, too tart sour tones, and rustic barnyard touches. The other is the use of certain adjuncts, which often include Belgian candi sugar, and a range of spices, and fruit.

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