An adjunct commonly used in Belgian beer. Candi sugar can range from light to dark and is typically used in a liquid form by heating beet sugar with water and salts to caramelize the sugar. Many homebrewers use candi sugar in crystallized, hard candy form. 

A method of fermentation by which all microorganisms necessary for fermentation are naturally occurring in the brewery and the brewer adds no cultures of microorganisms.

"Trappist" is an appellation (i.e. a legal description with the enforceability of a trademark) meaning that only brewers who meet certain requirements are allowed to use the Trappist name. 

A sour, fruity, red wine-like Belgian ale, known as the Burgundy of Belgium. It is more wine-like than any other beer style.