Little Known Beer Facts: Belgian Golden Strong Ale

  We hope to be able to teach you something new about your favorite pours and encourage you to try new ones with this series exploring different beer styles. Cheers!

Style Spotlight 

Belgian Golden Strong Ale

Overall Taste: A pale, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, with a dry finish, light body, and high carbonation to accentuate the yeast and hop character.

ABV: 7.5%-10.5%

Details: Developed by Duvel Moortgat Brewery in Belgium as a response to the growing popularity of Pilsner beers. Originally a darker beer, it achieved its modern form by the 1970s.

Often confused with a Belgian Tripel, but is usually paler, lighter-bodied, crisper, and drier. Tends to use yeast that favors pome fruit (ex. apple, pear, quince) over spiciness in the balance, and has more of a late hop character.


If you like Belgian styles like Saison or Witbier and are open to something a bit stronger, this is the beer for you. It’s also great for wine lovers looking to find similar complexity in beer.

Beyond the Beer 

Featured Beer: Brouwerij Huyghe – Delierium Tremens

Details: This beer has a unique complexity which comes from the 3 different types of yeast used. In this Belgian classic you will find a sweet, biscuity malt backbone supported by pleasant warmth and spice, and a round, dry finish. Delirium Tremens was first brewed on December 26, 1988. The beer was developed at the specific request of Italian beer enthusiasts with a preference for this style of beer.

Food Pairing: This beer pairs perfectly with the pan-seared salmon at City Works and Old Town Pour House.

Quoting the Experts…

“Belgium is to beer what Cuba is to cigars and France is to wine.” – Garrett Oliver, The Oxford Companion to Beer

Fizz Quiz 

Where’s the Fruit?

Q: If a beer has fruity aromas and flavors, but no fruit in the brewing process, where do those aromas and flavors come from? (keep scrolling to check your answer)

A: Yeast! Fruit aromas in beer not caused by actual fruit additions are called esters. Esters are produced by yeast during the fermentation process. Higher alcohol beers typically have elevated levels of esters.