Blonde Ales

Having grown up in a country that doesn't really "do" ales, I used to think that a "blonde" was just another kind of lager, so didn't really comprehend how every blonde I tried could taste so different from the others, nor how so many could be so "interesting".

This blog has a commitment to our readers to not go into any of the science, nor to over-complicate matters, so if you're interested in understanding a bit more about the differences between beers than our personal opinions, we suggest you start at Wikipedia (if you're still not satisfied, go Googling for more.)

All I am going to say in this forum is that:

• there are some bloody nice blondes here in Belgium.
• they vary vastly in alcohol content - Don't say I didn't warn you - check the label! (And it is often worth double-checking, since many will have the recommended serving temperature cleverly disguised as a percentage-like number, and some will also highlight the percentage of additives (e.g. 3% miel [honey] in an 11% beer)

This category has now been broken down into "normal blondes" and "strong blondes" (>7%), but there may also be a category for "enhanced" blondes, such as the many honey ales that we keep on bumping into and falling in love with... Drill down using the links over there on the right.
Back To Top