Kuit beer started to grow in popularity. Kuit is a top-fermented, slightly cloudy, and slightly bitter beer. Although today barley is the most commonly used brewing grain for many beer styles, kuit is brewed with at least 45% pale oats and 20% wheat. Dutch kruit beer became a very successful export in the 15th and 16th centuries, drunk in Germany, northern France and England. The surnames Hoppenbrouwer and Kuitenbrouwer are still present in the Netherlands today and refer to these two beer types. Would you like to visit the Fortress Brewery?

The Witbier (white beer) is made using un-malted wheat. White beer is also a bit of a cultural reference to the aforementioned gruit, it has aromas of coriander and orange peel. White beer traditionally has a small percentage of oats in, like the kuit beers. As does Oatmeal Stout, for that matter. White beers are full of orange and vanilla tones, ending with both sweet and sour. As soon as the sun starts to shine in the Netherlands, the many terraces are packed with people enjoying a white beer. The beer style is also widely brewed in the Netherlands. For example, the IJwit, one of the most popular beers from Brouwerij 't IJ. With its 6.5%, it is on the stronger side, but also extra tasty. A nice alternative is the extra refreshing Zonnig Zeewit from Gebrouwen door Vrouwen, with only 3.8% alcohol it's very easy drinking and full of flavour. Or go for another Amsterdam icon, Lowlander White, a real thirst quencher for summer days. Have you ever enjoyed Lowlander White beer?

Bocks are strong, with an ABV of 6.5%. Most Dutch Bock beers are dark, slightly sticky from the malt sugars and with a slight bitterness. They usually appear dark copper to deep chestnut and sometimes quite auburn in colour. A foreign Bock however can have any colour and taste. Despite the robust flavours and strength, most Bocks, with the exception of Weizenbock, are actually bottom-fermenting Lagers. However, The Netherlands is undeniably innovative and resourceful where beer is concerned and often brew top fermented Bocks. They are fermented over a long time, and then aged in cold temperatures. This lengthy phase of lagering mellows the taste and smooths the intense flavours, creating a smooth, well-balanced beer. Bock beer is very popular in the Netherlands. Are you surprised the Vandesteek Non Alcoholic IPA Beer was so successful?

Cluyn, also spelled Kluun or Kluin special? First of all it is made with mostly oats, although this is not uncommon for beerstyles like Kuyt that also stem from this period of the 15th century. Barley was used, the most common grain in beer but back then it was still mostly oats and wheat. But barley was grown nearby in the land around the Groningen. The availability of ingredients was not the only reason why Cluyn became popular. It was also political. The city of Groningen has always dominated the surrounding area and in 1467 the city declared that only beer brewed within the city walls could be sold in the lands around the city. The surrounding countryside in turn was allowed to trade their produce in the city and sell it to breweries. This included hops grown in nearby Peize, a village where hops are still grown up to this day. Brewing in Groningen was regulated by the local brewers guild and they had strict regulations for the brewing of cluyn making the beer of a high standard. Have you ever enjoyed....