Have you ever tried a Gueuze, Gose, Kölsch, Weissbier, or Saison? 

If you had at least two, hats off to you. But, if you’re second guessing whether these are dishes to pair with craft beers, then that’s okay. These are actually beers that you won’t find too often at a local tap station.

Long before modern craft brewers put their own spin on these beer styles, farmhands and aristocrats in Belgium and Germany have made these beers part of their lives and traditions. And since beer lovers from around the world are celebrating another International Beer Day, we’re tagging you along this quick trip in discovering a few classic Belgian and German beers.

A farmhouse brew from Belgium

Extraordinarily effervescent and spritzy, Gueuze (pronounced ‘g-ugh-zz') is the beer counterpart of champagne. Its farmhouse brewing tradition comes from Brussels, Belgium where one, two, or three-year-old lambics (spontaneously fermented ale) are blended to produce the beer. Sour, funky, and earthy barnyard are a few of the flavor notes that make this beer so unique. While a lot of new drinkers have a hard time wrapping their heads around the profile of Gueuze, its bright golden color is so appealing and gorgeous that it’s hard not to try.

Saltiness from a German beer

A salty, sharp, and fruity beer, Gose (pronounced ‘goes-uh’) is refreshingly tart. It’s named after the Gose River in the town of Goslar, Germany where the natural saltiness and other minerals of the water come out in its traditional brewing style. Often associated with salt, Gose also has other derived flavors particularly sourness that comes from the use of lactobacillus bacteria. And while the hop addition of a Gose is minimal, the addition of coriander creates a distinct spicy character.

A seasonal beer for Belgian farmers

A French-speaking community in Wallonia, Belgium named their farmhouse ales Saison (pronounced ‘say-zaaan’), which means ‘season’. What season are they referring to? It’s a winter season brew of low-alcohol beers for the consumption of farmers in the summertime until the harvest period. Originally, this beer is open to the brewer's interpretation from the use of wild yeast, various grains, and other local ingredients resulting in a very complex beer. The beer style waned up until American craft brewers brought it back to popularity with their own style.  

Exclusive privilege for Bavarian royalty

The Purity Law in Germany once excluded ‘wheat’ in the brewing of beers across the country and only allowed barley. However, those who belonged to a royal family were allowed to use wheat, hence the creation of Wiessbier (pronounced ‘vise-beer’) meaning white beer. Much like many beer styles that faded due to the arrival of light and easy-to-drink pilsners, Wiessbier had the same fate. It was revived as a highly carbonated beer that has a distinct banana and clove character derived from the yeast.

When lager and ale finally met

If there’s a beer that combines the best characteristics of ale and a lager, it has to be Kölsch (pronounced ‘k’ul-sh'). Using ale yeast for fermentation, the liquid is allowed to finish at cold temperatures much like a lager. What comes out is a light and drinkable beer that has subtle fruity and spicy notes with a crisp, clean finish and straw to light gold appearance. Its well-balanced flavor makes it an easy favorite even for new entrants to craft.

Adventurous craft enthusiasts can try out traditional and modern takes of these five beer styles to their satisfaction. Meanwhile, those new to craft beers can get acquainted with natural aromas and flavors in the Engkanto Discovery Case that features our core line-up of award-winning beers.