Sure, you can visit the real Belgian embassy, but with two knighted beer masters and hundreds of brews from the Motherland, these are the best spots in D.C. to toast the Old Country.

BRASSERIE BECK

1101 K St. N.W., beckdc.com

Details: Recently inducted into the Knighthood of the Brewers’ Mash Staff in Brussels, beer director Thor Cheston curates 11 taps and 140 bottles at this buzzing bistro/beer garden.

Drink: Snatch up a bottle of the woody Scotch Silly; on tap, try the house beer, Antigoon (pictured), an estery double blond brewed by Belgium’s Brouwerij de Musketiers to complement the café’s white-wine mussels.

Eat: Make room for the Plateau a la Marcel, a steamy platter of lobster, oysters, shrimp, clams, mussels and scallops—and plenty of bread for sopping.

Tips: Bring your closest beer buds, sit at the chef’s table and share the $900, 9-liter bottle of 2009 Gouden Carolus Grand Cru of the Emperor.

BELGA CAFÉ

514 8th St. S.E., belgacafe.com

Details: Belgian-born chef Bart Vandaele, who was knighted into the Brewers’ Mash Staff with Brasserie Beck’s Thor Cheston in 2009, helms the kitchen, beer menu and handful of house beers at this Capitol Hill homage to Brussels.

Drink: Explore beer’s sour side with Flanders browns such as Liefmans Goudenband and lambics like St. Louis Pêche.

Eat: Work through the hearty Flemish beef stew and frites, or let the beer bless your plate with halibut poached in Kasteel Bruin.

Tips: Go for a weekend brunch of waffles—try the apple-cinnamon Luiske version—and you’ll be full till dinner.

GRANVILLE MOORE’S

1238 H St. N.E., granvillemoores.com

Details: The favorite son of D.C.’s vibrant H Street area, Granville Moore’s is a Belgian beer haven for brew connoisseurs, a culinary hotspot for Capitol Hill foodies and an idyllic neighborhood pub for everyone else.

Drink: Dive straight into the bottles: Stay light with the frothy Witkap Pater Singel, or go big with the caramelly, dried-fruit-laced Abbaye des Rocs Grand Cru.

Eat: Look no further than the moulet-frites. Chef Teddy Folkman prepares mussels five ways, but his Bleu version—loaded with blue cheese, pork belly and spinach—beat Bobby Flay’s recipe in a Food Network battle.

Tips: Visit Monday through Thursday for $10 plates of mussels from 5 to 7 p.m.; on Thursdays, Chimay Red, White and Blue are a dollar off.