Like Yang Primus became Gambrinus or Beer in Belgium

Belgians love beer. Moreover, they love and know how to do good beer, so they drink only their. In this small country, or 500, or 600 different beer brands – everything can’t count more precisely. Some of them 400-500 years.

Almost all existing technology of beer production are reduced to two main schemes, depending on the role of yeast in fermentation. So-called "High fermentation" occurs at room temperature, added yeast at the same time rise to the surface of the future beer. In this way do, relatively speaking, "English" Beer varieties – El, Porter and some others.

Belgian monks-Trappists have long been doing their own version of ELA under the general title TrapPiste. There are only five "legal" stamps of such beer that meets all the necessary requirements – Chimay, Orval, Rochefort, Westmalle and Westvleteren, all others – impostors. It turns out very dense, strong (more than 6% alcohol in volume, sometimes even up to 9%) and bitter. Light yeast precipitate on the bottom of the bottle is rich in vitamin in. This beer is recommended to drink at a temperature of 12-15O, that is, a slightly cooled compared to room temperature. Open the bottle and pour the drink very carefully so as not to break the vitaminized sediment, which knowledgeable people are finished later, for dessert.

Abbaye, that is "Abbatskoye" Beer is a wider category than Trappiste. As a rule, such beer has some kind of monastery prehistory, but now without the participation of monks. Typical example – known and we have a brand LEFFE. Sometimes such beer is getting and ripens directly in bottles. Well combined with meat and cheeses.

Technology "Snow fermentation" most common today, in this case, the process occurs under reduced temperature (6-8 ° C), and yeast settled on the bottom of the tank. So do numerous bright "camp" (from the word lager – "keep") Beer varieties "Plsensky" Type (Pils or Pilsener). Such beer in Belgium about hundreds of different brands, they constitute about three-quarters of the total production, the most famous of them – Stella Artois and Jupiler.

But the most interesting in Belgian beer is its special, special types. So, in the production of typical brussels of wheat-barley beer "Lambik" (Lambic, sometimes writes Lambik) use of natural fermentation technology. With this technology, natural yeast work, always existing in the atmosphere. Historically, this is the most ancient method of brewing, only over time people thought to the use of cultivated yeast crops. By the way, on the immortal canvases of Peter Breygel-Senior Flemish population of the XVI century drinks beer "Lambik".

Natural fermentation takes time, "young" beer "Lambik" It turns out only in 3-6 months, more mature requires exposure in 2-3 years. Because of this, Belgian brewers need huge warehouses and cellars to excerct and storing their products. Barrels tend to be purchased in Portugal from producers of this Porto. Weathered "Lambik" Differs with obvious dressing tones, striking for beer. Overall U "Lambica" Reputation of a rustic, patriarchal drink with a fragrance of young braga or cider, specialists call this fresh yeast fragrance "Cheese". Despite the general technological progress in modern brewing, production "Lambica" During the summer months, it is suspended due to the inability to strictly control the temperature regime of natural fermentation.

Beer "Gez" (Gueuze) is a mixture of varieties "Lambik" of different ages, of them are usually two thirds of young. This mixture actively pursues during secondary fermentation after bottling, why the bottle for this beer is selected the strongest – type of champagne. Due to the similarities with sparkling wines of beer "Gez" Sometimes called "Brussels champagne", Yes, and the name itself is sometimes associated with the word "geyser". Bottles with this beer are stored in basements in a horizontal position up to 20 years and more without any preservatives or other additives, over time it becomes better and stronger – to 5.5% alcohol in volume.

One of the varieties of technology "Lambik" called "Faro" (Faro), in this case, sugar is added for secondary fermentation. Accordingly, the beer is turned out to be impossible, refreshing, slightly sweet with a light wine flavor, drink it barrel.

Beer "creek" (Kriek – Flemish "Cherry") – this is the same mixture "Lambik", which in front of secondary fermentation insist on cherry, "Framsbuaz" or "Frambosen" (Framboise, Frambozen) – On Malina. With the same purpose, although less often, use strawberries, black currants, peaches, bananas, pineapples and plums "Mirabel". Take the fresh selection berries and fruits, and not their essences. In this case, the cherry, for example, is not any, but a certain variety, which is cultivated in the vicinity of Brussels. Small late collection cherries are not pressured, but a little disturb the integrity of the skin, after which they add to "Lambik" At the rate of one kilogram of cherry for five kilograms of beer. These varieties of beer can also be stored for quite a long time, but it is believed that it is best to use them no later than two years from the date of bottling, then fruit flavors weaken.

Beer "Blanche" (Blanche, literally "White") – wheat is unfiltered, frantic, often with additives, an acidic taste, usually weakly alcohol and well refreshes. Currently, just a cult drink of local youth, although the technology itself was mastered in the XVIII century the brewers of the eastern part of Brabant, the country’s grain harvest. One of the popular varieties "White" Beer, which has been more than 500 years old – Hoegaarden, is used in its production, in particular, coriander. Belgians use such beer not only for direct purpose, but also for the preparation of different sauces, especially to white fish.

By the way, with such a beer abundance quite natural looks extensive "beer" Section in the National Belgian Kitchen. In addition to a variety of sauces, it is also soups, and marinades, and meat dishes, and even desserts like raw casseroles with cherry "cry".

Like Yang Primus became Gambrinus or beer in Belgium

Belgians try to eat the process of drinking their beer in every way. Beer bottles are often packed in colorful paper and look like a gift than essentially, because rare beer variety is a real holiday for the connoisseur. Some varieties of Belgian beer are spilled into special bottles with cork corks such as champagne or special clamps. Of course, partly all this is due to the peculiarities of the production technology and the storage conditions of finished products. It is clear that the usual bottle with standard beer plug will not withstand the inner pressure, which increases when you ripen these varieties.

Among the attractions of Beer Geography Belgium University Town Leuven east of Brussels. Three hundred years ago in the town there were already about fifty brewers. Not surprisingly, at the local university, the Academy of Brewing appeared at the Faculty Rights. The town is famous for its Oude Markt Square, which in the evenings turns into a huge beer outdoor beer bar.

Medieval Duke Brabantsky Yang Primus (Jan Primus) remained in history precisely as a big fan of beer. His name in a bit distorted form – Gambrinus – became the legendary symbol of brewing in general, it occurs on labels. So, for example, the famous Czech brand beer from Pilse.

Belgian bartender – high-end professional as needed. He must remember which dishes (narrow glasses or wide circles, high glasses of different configuration or low creams) and how to pour numerous brands of Belgian beer. Professionals have even a special concept – "Belgian beer feed culture". Perhaps, the peak of the Belgian ingenuity in part of the beerware can be considered the beer Pauwel Kwak an old family brewery Bosteels – for it, special glasses with a spherical lower part are intended for him, which, naturally, cannot be put on the table just like that, therefore special wooden stands are attached to them.

The technology of Belgian brewing, receptions and methods for excerpts of beer and its storage often resemble similar procedures in winemaking. Like wine, the beer in Belgium is bathed, that is, mix different varieties, it is kept (up to 2-3 years old) in wooden barrels, we will coat with wine traffic jams and finally serve to the table according to the rules of wine etiquette, observing certain combinations with specific dishes.

Among the numerous thematic events and holidays Belgian "Oktoberfest" – Full analogue of Munich "Oktoberfesta": The same brass orchestras, beer barrels and mugs, the sea of ​​thematic souvenirs, except that visitors are not considered for millions, but hundreds of thousands.

The Confederation of Belgian Brewers exists from the XIV century, now three hundred years of her headquarters is located in an old mansion on Grand Place in Brussels. Here is the Museum of Beer with detailed expositions, cognitive excursions and pleasant tastings.

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