Publications & articles
Journal
Stories, pairings and the craft behind our beers.
Four hundred breweries: how Belgium became a beer country
From medieval abbeys to 3,000 breweries in 1900 — and the revival of the last forty years.
How to serve a Belgian ale
Glass, temperature and the pour — three small rituals that turn a bottle into an evening.
Five beers, five moods: pairing Affel with food
From mussels to dark chocolate — what to put on the table with each Affel.
What “bière de haute fermentation” means
Top fermentation, explained — and why it gives Belgian ales their character.