Belgians mostly drink beer.

Belgian beer refers to beer made in Belgium.

In Belgium, there are many beers that are produced according to traditional methods. Many monastic monks, especially Trapaist monks, often use the traditional yeast strains found in monasteries to make ** beer.

Wheat malt is often used, and the amount of hops is low (and sometimes aged hops are also used carefully). The yeast used produces the typical flavor, and some beers are fermented in open tanks, where there is more yeast and bacteria in the surrounding air.

The biggest difference between traditional Belgian beer and ordinary light beer is the difference in raw materials and fermentation methods during the brewing process.

In addition to using barley commonly used in beer as the main raw material, the Belgian brewery that preserves the ancient method adds spices and fruits, so that Belgian beer shows a rich variety of characteristics, hops (hop), orange peel and other spices commonly added to Belgian beer, especially hops, this spice can highlight the aromatic smell of beer, hops in the beer fermentation process at different times, will also produce different results.

Fruit is another important part of the special flavour of Belgian beer, and berries are especially used.

The fruit is converted into sugar during fermentation, and this liquor is called kriek in Belgium, and it is the pink champagne of beer, with a bright and attractive color and sweet and sour taste, and it is completely free from the bitter taste of ordinary beer, which is especially loved by girls.

The more than 140 breweries of the Nesvi brewery produce at least 10 types of beer, and even dozens of varieties if you break them down, which is why Belgian beer lovers are endlessly delighted.

The monks in Europe seem to have a close relationship with the brewing industry, and one of the most important genres in Belgian beer is the "monatic beer", which is divided into trappist, which is actually brewed by the monks themselves, and abbey beer, which is made by authorized non-monastic breweries.

There are only five Trappist breweries in existence: Orval, Chimay, Estmalle, Rochefort and Esteteren, which are the most distinctive Belgian beer treasures and the only five monasteries in the world that specialize in winemaking.

What Trappist has in common is the "top-fermentation method", high alcohol concentration, 2 to 3 times of in-bottle fermentation, and handmade products.

Orval and Chimay are many Belgian beers with international reputation, Orval Abbey was founded in 1070, it produces only one beer, beer critic Michael Jackson believes that it is the most special beer in the world, the unique malt aroma is enough to surround the nose for three days, the addition of hops will further extend the fragrant aroma, beautiful golden yellow color and thick and fine foam, all in this 330ml dark brown elegant glass bottle.

Chimay's high profile is on par with Orval, it is the most popular Trappist, and it is also the first monastery to enter the commercial market under the name of Trappist, and the products are divided into red labels, white labels and blue labels, the red label is the most common, with a hint of sweetness and cinnamon, the white label has a strong taste, with bitterness and rich spices, and is a thick body, which is the intermediate product of Chimay, and the blue label is Chimay's top product, also known as "grande reserve" The rich aroma and taste make it hard to believe that it is expressed by beer.

Although Abbey Beer is not as distinctive as Trappist, there are also good wines, and there are about 70 monasteries in Belgium that are authorized to produce beer, which can be divided into single, double and triple according to the alcohol concentration.

Double has a dull color, aroma of chocolate and ripe fruit, and an alcohol concentration of 8%~10%, which is the most produced grade by Abbey Beer Distillery, and the higher alcohol content helps to balance the aromas.

In addition to the unique beer, there is also Gennièvre (Peket in Walloonia), a soju made from fermented malt, previously made by distilling Genièèère berries, a Belgian gin.

In addition to wine, Belgian chocolate is also amazing.

Chocolate is a Belgian specialty, along with Swiss chocolate.

Famous brands are: Phnom Penh/Cotedor, Jacques and Callebaut. Much cheaper than sugar-coated almonds, these chocolates are available in unmanned stores and bookstores, and come in flavors ranging from traditional hazelnut and soluble almond flavors to the most exotic banana, strawberry and rum flavors.

In fine pastry houses and supermarkets, people increasingly see handmade chocolates. The high-end chocolates (cream and butter chocolates are the usual ones) will give you an extraordinary feeling, especially Rudolf Braun1899, Golden Fleece/Cornelatoisondor (not to be confused with CorneportRoyal chocolate), Gaudiva/Godiva and Nohaus/Neuhaus.

Leonidas is a semi-machine chocolate manufacturer that is popular for its famous "Manon" brand.

In Brussels, there are more than 500 chocolatiers in the towns alone, which is almost one in 2,000 people.

The degree to which Belgians love chocolate is unimaginable.

It consumes the largest amount of chocolate per year in the world, and Belgium's airport is also the largest in the world.

After talking about Jocley, let's talk about food culture.

Belgians value food. When you arrive in Belgium, you must taste the local traditional dishes. There are many kinds of Belgian cuisine.

More than 40 species of fish can be caught in Flanders.

North Sea Grey Prawn with Tomato is a delicacy peculiar to Flanders that has always been the envy of many foreigners. In Belgium, you can't help but try Flemish asparagus, Brabant pheasant, Ghent's aterzooi, and Belgian cheese crumbs and roasted borage.

Eel stew with snow vegetables, rabbit meat with plum sauce from the Ardennes, game and lingonberries.

For those who love desserts, there are many kinds of cakes, custard scones and about 400 kinds of chocolates with unique Belgian flavours.

Many dishes are cooked with beer.

Beer is a drink invented in Belgian monasteries. In total, there are more than 300 categories, which are colorful and make people appetize. Belgians like to add a piece of cottage cheese to their beer. There are 85 varieties of cottage cheese in Belgium.

Gastronomy Belgium is a gastronomic kingdom that has long been famous in Europe, most famously for its variety of seafood and shellfish. The mussels that are abundant in it are fat and have a good taste, and they can best taste their delicious original taste by steaming shellfish in white wine in various cooking methods.

There is a wide variety of Belgian cuisine, and more than 40 species of fish can be caught in Flanders. North Sea Grey Prawn with Tomato is a Flemish delicacy that has always been admired by many foreigners. Floice, a flat, hard, fleshy fish is also popular.

Savory mussels cooked in white wine, juicy and fried fries, and more than 350 types of beer, most notably lambic and trappist.

Mussel is a black-shelled seashell also known as mussel, mussel or sea rainbow, and is usually boiled in celery wine and served with fried fries. Belgium has the largest variety of beers and a variety of different flavors to try.

White wine soup and mussels are Belgian specialties. It is fried with celery, spinach, etc., and steamed with mussels. It is the most popular cooking method. When eating it, with a glass of wine, it can arouse people's pride.

There are many variations of patterns, such as tomato sauce and white sauce. The matching talent is generally freshly fried fritz. Eating it with a shell without a fork is an authentic Belgian way of eating.