I’ll pick up right where I left off. This is the continuation from Belgian Beers Part 1 . In case you missed it, Belgium is where you want to visit if you love beer since they make more of it than anyone else. Here are some more of the types of beer from Belgium:

      Saison has been referred to as “country beer”. It’s a pretty broad category, as it seems to vary greatly. They seem to generally be brewed in smaller breweries. Most of then are a little tart and some have a little spice.

      The two types of sour ales that are sometimes considered types of beers alone are Oud Bruin and Flanders Red Ale. These generally have median alcohol content, around 5.5% and have a tart and fruity aroma. Any hops in the taste are surely drowned by the sourness, and sometimes with fruitiness.

      Lambis are very different, in that they don't fit into the Ale or Lager category. Meaning they are neither top-fermented nor bottom-fermented, they use spontaneous fermentation. Which means it is fermented by the wild yeast in the Belgian air of Brussels. Different types of Lambics ferment for different lengths of time anywhere from 3 months (very young) to 3 years (mature). It common for fruit to be added to the Lambic, which triggers a second fermentation and makes it taste delicious.

      There are certainly other types of Belgian beers, but there's no shortage of information on Belgian beer on the Internet, you could read about it for hours. So go get 'em:
       http://belgianstyle.com/mmguide/
       http://en.wikipedia.org/wiki/Belgian_beer
       http://www.belgian-beer.net/
       http://www.belgianexperts.com/index.php