As craft brewing has expanded over the last few decades, several wine terms have slowly seeped into the beer lexicon. Some of these terms are clear—anyone can understand what a “vintage” beer might be, but some, such as “grand cru,” are less so. “Grand cru” is a French term that translates literally to “great growth.” The grand cru classification has been used and regulated by the French since the 19th century to refer to vineyards that consistently produce superior tasting wines as a result of their excellent location or “terroir.” It is also used by those vineyards to label the wines that they produce, and consumers have responded with high expectations of quality. (The grand cru label is also used by Cognac producers.) As a term that has come to mean “our very finest” (just as the term “vintage” can be applied to a car), beer producers have recently appropriated it. “Grand Cru” has appeared on beer labels since at least the late 1980s; the term is not regulated as it applies to beer.

While grand cru is still too ill-defined to be referred to as an established beer style, we can certainly see a pattern among the beers so labeled. In general, a grand cru beer is a stronger, yet balanced, version of a regular-strength beer from a given brewery and is almost always a limited- production beer, sometimes made for holidays or special occasions. Perhaps following the early example of Hoegaarden Grand Cru, most beers labeled “Grand Cru” are Belgian or Belgian-inspired. Commercial beers with the label range from 6% to over 10% ABV, with better examples showing complexity and balance without harsh alcoholic notes. Some of these are gently spiced. As befits the wine terminology, many of these beers can age quite well, reaching a pleasant maturity within a few years if kept properly.

See also france.