Belgian Beer Culture

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Across
  1. 3. Make (beer) by soaking, boiling, and fermentation.
  2. 4. Building(s) occupied by a community of monks or nuns. (Beer style category)
  3. 6. Barley or other grain that has been steeped, germinated, and dried, used for brewing.
  4. 8. Member of a religious community of men typically living under vows. (Historically brewers)
  5. 10. Relating to a specific monastic order known for brewing (protected designation).
  6. 13. Small restaurant selling light meals and drinks. (Social hub for beer)
  7. 14. Blend of aged and young lambics, known for sourness and carbonation.
  8. 15. Religious or solemn ceremony involving prescribed actions. (Describes Belgian beer practices)
  9. 16. Flower cones used in brewing to add bitterness and aroma.
  10. 18. Having an acid taste like lemon or vinegar. (Characteristic of Lambics/Flanders Reds)
Down
  1. 1. European country famed for its diverse ales and chocolates.
  2. 2. Lambic beer fermented with cherries.
  3. 5. Alcoholic drink made from yeast-fermented malt flavored with hops.
  4. 7. Belgian beer style using spontaneous fermentation.
  5. 9. Style of dark, malty Trappist/Abbey beer.
  6. 10. Style of strong, golden, fruity/spicy Trappist/Abbey beer.
  7. 11. Type of beer brewed using warm fermentation, often fruity or spicy.
  8. 12. Microscopic fungus crucial for fermentation in brewing.
  9. 14. Hard, brittle substance, typically transparent; vessel for drinking. (Important in Belgium!)
  10. 17. Cause (a liquid) to flow from a container in a steady stream. (Done carefully)