The Belgians seem to combine a Gallic love of gastronomy and religion with a Germanic affinity for beer and Byzantine complexity.
Too northerly a climate for wine, Belgium produces a vast array of beers, often made in abbeys by Trappist monks, of different styles, colours, alcohol levels and sweetness each with its own, impenetrable code of dubbel, trippel and quadrupel (see guide here) and often their own bespoke glasses.
Belgians also seem to share a Teutonic love of eating and drinking out as a competitive sport; it is hard to pin this down precisely but for Italians eating and drinking well is part of a general lifestyle statement; for the French, it is an innate raison d'etre while for Germans, and quasi-Germans, it is a status symbol and public announcement of general success in life.
Returning from a family holiday in Bruges last year, we decided to being back some of the local stuff.
Brugse Zot from local brewery De Halve Maan, rich, malty and complex golden ale.
Thoroughly pleasant.
Westmalle Tripel bigger, stronger, sweeter and more bitter. Citrussy and floral, too. More of everything.
Good.
Trappistes Rochefort 8 sweetish dark ale, complex with fruitcake, bitter, roasted nuts and spices Good.
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