Belgian Beers Exported Less and Less, Increasingly Brewed Abroad
Belgian beers, known for their rich flavors and unique brewing techniques, are facing a decline in exports and an increase in production abroad. This trend not only has economic consequences but also raises questions about the taste and quality of these beloved beverages.
According to the Federation of Belgian Brewers, the export of Belgian beers decreased by 5.5 percent last year, with a total of 16.4 million hectoliters being exported abroad. This decline has been observed for several years, and exports to countries outside the European Union saw a significant drop of over 30 percent last year. These figures highlight the challenges faced by the Belgian beer industry and its impact on employment in the sector.
One of the main causes of this decline is the large brewery AB InBev, which accounts for a significant portion of Belgian beer production. Sofie Vanrafelghem, a beer connoisseur, explains that while 95 percent of beers made in the 430 Belgian breweries are still brewed in Belgium, AB InBev’s production abroad has contributed to the overall decrease in exports.
However, Vanrafelghem does not see a major problem with Belgian beer being brewed abroad, as long as transparency is maintained. She acknowledges that there may be slight differences in taste due to variations in brewing equipment and ingredients. Nevertheless, Maarten van Leeuwaerden, a zythologist (beer sommelier), argues that the taste difference is minimal, especially with large breweries that employ specialized scientists to ensure consistency. In fact, he believes that brewing lager beers on-site can have advantages, as it prevents the beer from being exposed to higher temperatures during transport and ensures freshness, which is crucial for lagers.
While pilsner beers may not be greatly affected by brewing abroad, specialty beers can face challenges. Van Leeuwaerden cites the example of Hoegaarden, which was brewed in Wallonia but failed to replicate the original taste. This demonstrates that brewing beer is not an exact science, and certain beers, like Gueuze Ambiance, can only be brewed in specific regions due to the process of spontaneous fermentation.
Despite these challenges, Belgian beers continue to be highly regarded worldwide. However, Sofie Vanrafelghem believes that more should be done to protect and promote Belgian beer styles. She points out that other countries, such as Germany, have better-defined beer styles and extensive courses for beer experts. Vanrafelghem suggests that Belgium should take more pride in its beer culture and expand the selection of beers in catering establishments and restaurants, similar to the extensive wine lists often found.
In conclusion, the decline in Belgian beer exports and the increasing production abroad raise concerns about the future of this iconic industry. While the taste differences may be minimal for some beers, the unique brewing techniques and flavors associated with Belgian beers should be preserved and celebrated. It is essential for Belgium to prioritize the protection and promotion of its beer styles to maintain its status as a beer country of wine connoisseurs.Belgian Beers Exported Less and Less, Increasingly Brewed Abroad
Belgian beers, known for their rich flavors and unique brewing techniques, are facing a decline in exports and an increase in production abroad. According to the Federation of Belgian Brewers, the export of Belgian beers decreased by 5.5 percent last year, with exports to countries outside the European Union falling by more than 30 percent. This trend has significant economic consequences, including a negative impact on Belgian employment in the beer sector.
The main cause of this shift is attributed to large breweries like AB InBev, which account for a significant portion of beer production in Belgium. Sofie Vanrafelghem, a beer connoisseur, explains that while 95 percent of beers made in Belgian breweries are still brewed in the country, the increasing production abroad cannot be ignored.
However, Vanrafelghem does not see a major problem with Belgian beer being brewed abroad, as long as transparency is maintained. She acknowledges that there may be slight differences in taste due to variations in brewing equipment and ingredients. On the other hand, Maarten van Leeuwaerden, a zythologist (beer sommelier), argues that large breweries have the resources and expertise to ensure consistency in taste, making the difference negligible. He even suggests that brewing lager beers on-site can have advantages, as it prevents the beer from being exposed to higher temperatures during transport and ensures freshness.
When it comes to specialty beers, the situation is more complex. Van Leeuwaerden cites the example of Hoegaarden, which was brewed in Wallonia in 2015 but failed to replicate the original taste. This highlights the fact that brewing beer is not an exact science, and certain beers can only be brewed in specific regions due to unique fermentation processes.
While the taste difference may not be significant for pilsner beers, Kurt Gunst, another zythologist, emphasizes the importance of ambiance and experience associated with drinking beer. He mentions that Guinness, for example, never tastes quite the same in Belgium as it does in Ireland.
Despite the challenges, Belgian beers continue to be highly regarded worldwide. However, Sofie Vanrafelghem believes that more should be done to protect and promote Belgian beer styles. She suggests that Belgium should follow Germany’s example in defining and describing beer styles, as well as offering more extensive beer courses. Vanrafelghem also calls for greater appreciation and respect for beer, as it is often overshadowed by wine in many restaurants and catering establishments.
In conclusion, while the export decline and increased production abroad pose challenges for the Belgian beer industry, experts believe that the taste difference is not significant for most beers. However, for specialty beers and traditional styles, brewing them abroad may result in noticeable differences. To maintain the reputation of Belgian beers, efforts should be made to protect and promote Belgian beer styles and increase appreciation for beer as a social and cultural drink.
Read also: Belgian Beer: A Tasty Choice Between Jupiler, Stella, and Cara
Why is it important for Belgium to protect and promote its beer styles, as suggested by Vanrafelghem, in order to maintain its status as a beer country of wine connoisseurs
Van Leeuwaerden even suggests that brewing certain beers on-site can actually have advantages, such as maintaining freshness and preventing exposure to higher temperatures during transport.
While pilsner beers may not be greatly affected by brewing abroad, specialty beers can face challenges. Van Leeuwaerden cites the example of Hoegaarden, which failed to replicate its original taste when brewed outside of Wallonia. This highlights the fact that brewing beer is not an exact science, especially for beers that rely on specific regional processes like spontaneous fermentation.
Despite these challenges, Belgian beers continue to be highly regarded worldwide. However, Vanrafelghem believes that more should be done to protect and promote Belgian beer styles. She suggests that Belgium should take more pride in its beer culture and expand the selection of beers in catering establishments and restaurants, similar to the extensive wine lists often found.
In conclusion, the decline in Belgian beer exports and the increasing production abroad raise concerns about the future of this iconic industry. While the taste differences may be minimal for some beers, it is important to preserve and celebrate the unique brewing techniques and flavors associated with Belgian beers. Belgium should prioritize the protection and promotion of its beer styles to maintain its status as a beer country of wine connoisseurs.
