Belgian Beer

Beer has existed in Belgium for centuries, with early records dating back to 300 AD—long before chocolate, for which the country is also famous, appeared. At that time, brewing was considered a woman’s craft, a stark contrast to modern perceptions. Beer was made with a herbal mix of bog myrtle, sage, rosemary, yarrow, bay leaves, juniper berries, and other ingredients. These recipes were often closely guarded secrets of brewing guilds and home breweries.

Later, Belgian Trappist monks took over the brewing process. While it may seem surprising that monks turned their abbeys and monasteries into breweries, they did so not for personal gain but to sustain their communities and support charitable causes.

Beer continued to hold power in Belgium over the centuries. In many towns and villages, brewing was the main source of commerce, and the brewer was often also the mayor, giving beer both economic and political influence.

In the 20th century, the brewing industry suffered greatly. The First and Second World Wars hit cities like Antwerp and Rotterdam hard, and the Great Depression of the 1930s caused many smaller breweries to close. It wasn’t until the 1960s that Belgian beer experienced a revival, thanks to British beer critic Michael Jackson. His work gave a tremendous boost to Belgian beer exports and beer tourism.