Belgian Ale Styles:
Flemish Red Ales
These wood-aged beers are often bracingly tart. Bacteria in the wood, like brettanomyces"which winemakers hate," says Sang Yooncreate a bright cherry sourness that's great with succulent pork and duck.
These rustic brews are subtly spiced with botanicals like coriander or orange peel. The grassy, earthy flavors work well with green vegetables.
Tripels are often brewed with spices like mustard seed. Lightly golden and frothy, they're perfect with spicy food. "They make great fire extinguishers," says Yoon.