Belgium produces the world's most diverse and complex beer culture — from Trappist monastery ales of extraordinary depth to spontaneously fermented lambic that ages for 1-3 years in oak before blending into gueuze. Trappist brewing: six Belgian monasteries (Chimay, Orval, Rochefort, Westmalle, Westvleteren, Achel) produce ales under International Trappist Association certification, with profits directed to charitable works. Westvleteren 12 (produced in limited quantities at Sint-Sixtus Abbey) has repeatedly been named the world's best beer. Lambic culture: spontaneous fermentation in the Senne Valley produces the most wine-like of all beers — acidic, funky, dry, complex. Gueuze (blended lambic of multiple ages) is 'the Champagne of beers.' Kriek (lambic + whole cherries) is one of the great flavour pairings in beverage history.
| Year | Rating | Notes |
|---|---|---|
| 2023 | 85 | Good, classic Belgian summer; solid fermentation conditions across all abbey and lambic producers. |
| 2022 | 88 | Hot, dry summer; remarkable fermentation intensity with high attenuation and complex wild yeast activity. |
| 2021 | 84 | Classic, balanced Belgian season; good conditions for both Trappist and lambic production. |
| 2020 | 87 | Very warm Belgian summer; unusual intensity in spontaneous fermentations. Bold, complex lambic and strong ale character. |
| 2019 | 83 | Cool summer moderated fermentation; elegant, complex lambic character with fine acidity. |
| 2018 | 89 | Warm Belgian summer; Trappist abbeys and lambic producers reported excellent fermentation conditions. Spontaneous fermentation of lambic wort particularly active. |