Wheat, Belgian and sour beers: every style explained
8 styles in this family, each with its taste, strength, history and three bottles to try.
These styles get much of their character from yeast and grain rather than hops. Wheat beers are soft and hazy with banana, clove or citrus; Belgian ales are fruity, spicy and often strong; sour beers are tart and refreshing.
They are some of the best beers to pair with food and some of the most surprising if you have only drunk lager. Pick a style below to see what it tastes like, how strong it is and which bottles to try first.
Wheat, Belgian & Sour styles
Not sure? Try the beer finder
At a glance
| Style | Strength |
|---|---|
| Berliner Weisse | 2.8–3.8% |
| Belgian Dubbel | 6.0–7.6% |
| Gose | 4.2–4.8% |
| Hefeweizen | 4.9–5.6% |
| Lambic | 5.0–7.0% |
| Saison | 5.0–7.0% |
| Tripel | 7.5–9.5% |
| Witbier | 4.5–5.5% |
Questions
Why does hefeweizen taste of banana?
The Bavarian wheat yeast produces natural esters (banana) and phenols (clove) during fermentation. No fruit or spice is added.
Are Belgian beers always strong?
Many are: a tripel is around 8–9.5% ABV. But witbier and saison are often 5–6% and very easy to drink.
Is sour beer spoiled beer?
No. The sourness comes from deliberate fermentation with lactic acid bacteria or wild yeast, as in Berliner weisse, gose and lambic.