Ahhh, Belgian Beer.  The origins of these varied brews can be traced back to the Middle Ages where monasteries brewed beer to sustain themselves and share with their community.  There is now a mix of monastic, private and commercial breweries that number over 125 in just this one country!  With a relatively small portion of these beers able to make their way to the United States, those looking for a distinctively and decisively unique beer should venture into the Belgian beer category (which ranges from crisp lagers like Stella Artois all the way to spontaneously fermented fruity Lambic style beers).

A great beer to stamp your Belgian Beer passport with is Leffe Blonde, a traditional Belgian Abbey Ale born 1240 AD at the abbey Notre Dame de Leffe.  At first sip, you will experience hints of roasted clove and vanilla with a finish of smoky caramel - this experience will be enhanced or lessened depending on the serving temperature as well as the glassware.  To maximize the flavor and aromas in this unique brew, it should be served between 40 - 50 degrees in its' signature chalice, which promotes the release and appreciation of the aroma and retention of its' thick, noteworthy collar of foam.

This full-bodied golden ale is quite versatile when it comes to food pairings.  The range of aromas and flavors find themselves complimenting both smoky and spicy dishes (i.e. pork roasts, Thai cuisine, salmon) as well as a variety of cheeses (i.e. feta, mozzarella, chevre).  Really step out of the box and pair this silky Abbey Ale up with a creamy cheesecake topped with tangy cherries - you won't be disappointed.

As always, experience your beer responsibly!  Cheers