The Strongest Belgian Beer in Belgium! Amazing Beer Tour!

I've been seeking the strongest beers in Belgium, and I think I finally found them here in Wallonia in a small local brewery. Let's walk inside. The owners are awesome. They're waiting for us. Let's go on a tour. How are you doing? Hi, I'm doing great. Bom dia. My friend here is from Brazil. Yeah. So, what are we doing here today? We are drinking beer. And we are showing you our beers. So, they have some very, very strong beers. One of the strongest they got is an imperial, a Russian imperial stout. 13.5%. Look at this. This couple is awesome. Paula and Val make incredible beers. They have triple, Saison, Blancs. Wow, so many stouts. Brune Forte, so that's brown, strong browns. It's a never-ending beer. Look at this. It's incredible. They also have snacks. They have sausages. They have cheese. My man, where are you at? Where are you at? You're working hard. What are you doing? Oh, so you're doing a little board here. Yeah. It's a little cheese board. Oh, yeah. Yeah, they're packed right now, by the way, guys. It's 14 months old. 14 months old cheese. Sausage with cheese. Oh, man, it's so good. Is this for us? Yeah. Okay, okay, perfect. Please share. Of course, of course. And the beer, what do you think we should try? Everything. Yeah, let's start with the lightest one. Lightest one first. And do you do flights here? Do you do that stuff? We actually do, yeah. Want to do something like that? I think it's probably best to do a flight. It's probably the easiest, right? A flight, if you guys don't know, it's sampling a beer. Yeah. So Val, how many beers do you currently have? Actually, like we have six core beers, and we brew one to two one shots per month. Last year, we did 24 one shots. I think of now, we have 65 or 70 beers from like in four years. Wow. Yeah. Having fun? Of course, of course. Cheers, guys. Starting off with the strongest beer yet, because if I do that, I won't be able to get through anything else. Yep. 13.5%? 13.5%. That's all for the engine. For the engine? I love you, bro. And let me ask you, so what is the name of the town? Marche en Famine. We are like at the entrance of Luxembourg. An hour from Brussels and an hour from Luxembourg. Amazing. Two hours from Reims, Champagne. So yeah, good spot. We have a triple with three type of boots, and we also have a session IP. So how do I start? What do you think? Let's start with that one. The lightest one first? I actually love it here. I feel like this part of the world is like where I should live. We eat where we drink. Cheers, man. Cheers. How do you say cheers in French? Santé. I feel like a nice gulp. That's the one we make just for volume. Easy drinking, it's dry. Just cool for another one and the next one. Actually we call it the slippery one. So when you order, say one slippery one, two slippery one. Yeah? And this is Corbeer. That's one of the Corbeer, yeah. We released that one like two weeks ago. This one's like water. Straight up. It's gone, yeah. It went down so easily. Amazing. And so we have a mix of stuff. Cutlery board. We've got cheese. Sausage. Amazing mustard. This looks so good. Yeah. And what do we have over here? That's pâté, dry sausage, cheese, ham, and smoked ham. So yeah, after three years we released that one. It will be finally a good beer. Because that's what people drink. Just like strong blonde beer, which is called triple. So Belgium's like strong blonde beers. 8.5%. Yeah, yeah. That's what everyone drinks. So we released it last year after three years of Atrium. And that's the one we sell the most. It just like took over the whole thing. See, in the States it's the opposite. In the States it's like lagers. 4.5%. Yeah, yeah. And that's it. Obviously we've changed the revolution with the craft beer industry the past 20 years. But that's usually, everybody's like 5%. I'm like, no, I need 9. Yeah. Like 9 is the beer. Even all the Trappists, it's always like 8, 9, 12. They're like 12 strong. Yeah. We didn't get to get the Trappist Rochefort. We didn't get it. Ah, yeah. Yeah, but they're like closed. Yeah, it's really hard. Yeah. It's really, really hard to get. I feel like I need to eat something, right? Before we keep doing this. What do you think? Go for it. The sausage? Yeah. Do I just grab it with hands? Really. Yeah. Go for it, man. With hands? Yeah. Sausage with bacon. And then that's... It's like sausage with cheese and a bit of bacon. Yeah. With cheese and a bit of bacon. It's really good. The mustard. It's out of control. I don't know how to explain it. It's juicy. It's fresh. The bacon. And there's cheese in there as well, so it's creamy. Yeah. Yeah, this is like real. Yeah. Well, because like France and Belgium make real mustard. Yeah. We in the States don't have this real stuff. It's good like between the drinks. Mm-hmm. A little bite. So I'm seeing like greasy. Oh, this is out of control. Yep. Congratulations. This is the best. So definitely try some of the snacks when you drink the beer. Mm. That's really fun, isn't it? What's next? So here we have, it's a saison de thal. So it's a saison, it's typical from Belgium. And that's also, it's a low in alcohol, 4%, with lime and coffee. No, it's good that you gave it to me in like the small portions. Yeah. So I can have it like, all this is like one beer. Yeah. Oh, the coffee. Nice, huh? Oh, yeah, yeah. Very nice. As the beer is really light, the coffee like, you know, like really goes really strong. Yeah. It's really nice. You know, the coffee beans is what you feel the most here. Yeah, yeah. And this one? That's a Clementine. That's a Clementine with beer. Oh, with beer. Clementine pill. I don't know. There's a lot of different flavors here. I have. I've been to so many breweries. The saison is typical from Belgium. Typical from Belgium. And we do like, we specialize a bit in saison and imperial styles. Imperial styles. Yeah. Like viscous. Imperial styles. And this one? That's a Session IPA. This is a Session IPA? When they went to India, the English guys went to India, and then the beer wasn't keeping well. It's not super citrusy. Yeah, yeah. They started to have hops, and the beer like kept, like it stayed better to go to India. So it was conserving. Conserving, yeah. Yeah, yeah. Trying to conserve it. Yeah, yeah. It's the same thing with the rum from the Caribbean, sending it to England. Lots of sugar. Yeah, yeah. Crazy sugar. Yep, yep. Wow. I won't lie to you, I already feel it. Strong beers. 8.5%? We'll get him tonight. Yeah, you got me. You got me. This guy's the best. I mean, today I'm celebrating 100 country guys. 100. Cheers to that. Cheers, man. Cheers. So that's triple. That's the blonde beer we talked about. And that's made with like three different kind of oats and a yeast that makes it a bit like fruitier than a normal triple. The common triple in Belgium is always like cloves and banana, you know, esters. But this one, like, we changed it a little bit, you know, to make it easier, like a drinking, easy drinking triple. Because I feel like triple sometimes, they're not so easy to drink. This one's easy. Yeah, yeah. And you feel the alcohol. 8.5%. And this is like what people like here. Yeah. So that's Conté. Conté is like really, really great cheese. And that's maturated 14 months. 14 months. One of the best cheeses. And you always do this, like mix it with this, like, jam. Yeah, that's a jam special from a town around here. You know, I love this about you guys. The jam. In Spain, it's more like cheese and honey. Yeah. You do more of that. Yeah, yeah, yeah. Flavorful. Hard for me to explain. Jesus. Nice job. I wouldn't say Gouda, but somewhere along those lines. Yeah, it's stronger. It's way stronger, yeah. Okay, we're changing scenery now, guys. This is Pork Conté right here. This is delicious. For all you guys that don't eat pork, I'm sorry. Look at that cheese. Oh. It's good. It's a little strong, though. Strong one. Yeah, it smells. Smells like a blue cheese. Mm-hmm. Beers. So that's our Imperial Stout that we sell the whole year. By the way, let me explain this to you. It's 11% the whole bottle, not the glass. Whole bottle. Yeah, yeah, yeah. That's Imperial Brown, brown ale. Imperial Brown. Imperial Brown ale. Is that even real? It's so real, I'm taking it home with me. No, I'm taking some beer with me, for sure. That's Pecan Queen, so it's a brown ale blue syrup. Oh, my Canadian friends will love this one. Ooh, Montreal. Right? That's Chocafé. It's a milk stout with coffee and chocolate. Every beer gets better and better. The taste. That's Imperial Stout with vanilla. We're going to open an Airbnb right in this place, for sure. Let's go into the brewery. Let's go, let's go. Whoa. I'll tell you guys, I just want you to know. To make a brewery, to start a brewery, it's expensive. Lots of material. And these guys, the brewers, they're like 90% cleaning. They're just cleaning tanks. Cleaning tanks. All they do. Keep it clean all the time. And yeah, a lot of water, a lot of cleaning, a lot of water. It's a hard job, but passion is there, so easy. So how do you make beer? You get malt, raised grain, hops, water. Hops, water. That's it. And four ingredients. And you guys have a two kettle system, which is a boiler and a cooling system. Yeah, that's mashing, boiling, roasting, and whirlpool. So we first start by mashing. Then we water the mash, the wort. Go back into the boiling tank, boil it. And then when it's done, add some hops. And then when it's done, whirlpool. And then straight into the fermenters. So these are stainless steel fermenting tanks. Yep. There's different sizes, depending where you go. If you go to some of the huge breweries, they are humongous. Some of the smaller dogs, they have very, very small ones, right? If you're doing home brewing, it's like a very small thing. So here we have five fermenting vessels from 20 hecto, so 2,000 liters. And at the back we have, for us, two big boys from 35 hecto. Yeah, so last year we did 1,250 hecto, so for fourth year. So yeah, happy about it. So let me ask you, how much does it cost for me to make my own beer here? Depends what kind of beer. Look, what you do is you get the wort, and then you put my name. That's it, that's it. And then you have to buy the whole stuff. I know, I know. My man, thank you so much, this is great. This is great. More than welcome. And let me ask you, how does it work here? People come, they can sit down, what time do you open, and what is the process here? So the tap room only opens on Fridays and some Saturdays. Oh wow, so we're on a good day. Yeah, because during the week it's a production. So only open from 5 p.m. on Fridays and 4 p.m. on Saturdays. And we also do live music, tomorrow there's live music. We do some other stuff as well, sometimes, you know, like painting, stuff like that. About to try the strongest beer in Belgium. Or at least in Wallonia, I think. Two of these, and you can't walk. Don't walk after this. I mean, I'm just saying, like, after two of these? Yeah, you can, yeah. The strongest, the more I have had is five. But then, that's it. Five, yeah. Five of these? Yeah, five of these. I can't, I've done that before. It was the other one, but it's like 11%, 13.5% 13.5% Yeah. Okay, let's go. I'm ready. Let's go. It's like dank. Actually, it wasn't going through the bottling machine. It wasn't going through the bottling machine? Yeah, yeah. It's like tar. Yeah, yeah. Whoa. It's good, though. Good, huh? Like, ice cold like that? Mm-hmm. Yep. Normally, we don't serve it ice cold. But here, they are too warm. Usually, we keep it like 10 to 12 degrees. But then here, we don't have any for, you know. But it even comes out, like, slow. It's like some type of tar, you know, like thick. Okay, should we see a little bit of town? Let's go. The last beer I'm having today. Anything else would be too much. By the way, I love, love this place. I feel like I should have a place here. This is what I love about Europe. Drink, walk around, enjoy medieval, you know. My great-great-great-great-grandpa was walking around here, like cattle. Actually, that's the Brewer Street. That's the Brewer Street? That's the Brewer Street. I didn't know that. That's awesome. So, what do we have here? Like, in terms of, like, things to see. That's the old town. They just refurbished everything. Oh, so they renovated everything. Yeah, renovated. Yeah, yeah. Oh, wow. Look at this place. Beautiful. Beautiful, huh? So, very nice Wallonian town. And you said all the stones come from nearby. Yeah, yeah. We call it pied du pays, like stone from the land. Stone from the land. Yeah, yeah, yeah. And is there anything on this strip that we should see? I mean, everything looks pretty closed. Here, there's, like, a little place. There is the church there. Church. I'll tell you. Western Europe, man. Yeah, yeah, yeah. Western Europe. All of Europe, but Western Europe is something different. Yeah, much new, actually. I've never seen that before. And look, look. We have doner kebab. Hey! This guy is Turkish for sure. This is amazing. He's the nicest guy in town. In Turkey? And his kebab are really nice. Yeah? Yeah. Where's he from? From Turkey. Turkey, of course. I mean, it's just doner kebab and Turkish. Yeah, yeah. Hey, walking, like, just from there to here, I already feel the beer. It's strong, yeah. Dude, it's strong. It's a strong one. And in terms of Wallonia and Flanders, what is the biggest difference? Of course, language. Yeah. Is there, like, a difference in culture, too? Yeah, yeah, definitely, yeah. Yeah? Yeah, definitely, yeah. Yeah. And you're from Brussels, so you're French-speaking. I'm from Brussels, but my grandmother is from the Flemish area. And people everywhere, like, everyone knows each other. No, it's great. It's my time. So my grandmother is from Flanders, and then I speak Flemish. So my father is a Flemish teacher as well. So for us, like, in Brussels, it's much more, like, Belgium is a bit weird. So we have three areas. We have Flemish, we have French. And then there's Brussels. But Brussels is, like, 80% of French in there. But it's located in the Flemish area. You can cross Belgium in three hours, you know? So it's all different kind of people, different kind of culture. That's what, for me, makes us, you know? No, of course. And, again, the country became independent in 1830 from the Netherlands. They got rid of the king and said, we're our own state. They kept, you know, they basically rioted in Brussels, you know, got rid of everything. But we still have a king. Yeah, yeah. Yeah, monarchies. But they got rid of this guy. Yeah, yeah, yeah. And then, yeah, so Flanders, Wallonia, Brussels. But then right here on the east, you have a little bit of German. I mean, it's a very, very small population. Yeah, on the border. And then you have Luxembourg, where we're going now. And, yeah, I mean, this is what makes the country amazing. 200 years of history already in terms of being independent. 60% Flemish, 40% French. And then, like, 3% or 4% in between of German. My friend and me will be here in the year 2030 for 200 years of independence. We'll be drinking your 22% beer. Let's do that. We'll make it for it. This is amazing. Well, thank you so much, my friend. Thank you. Thank you again. Strongest beer in Belgium. What do you think? Is it? I think it is.