Which Ale is the Flemish Old Brown?
Belgian red-brown sour ale, or ‘Flemish old brown’ is a unique style produced in the region of Roeselare, in the South-West of Flanders. The colour comes from reddish barley malts used for its brewing, and from a long maturation in oak barrels. Red beers have a raw and fruity taste, sometimes not so far from Lambic and the derived fruit beers, although the manufacturing of these families of beers are completely different. They are often filtered and pasteurised, with an average ABV around 5.5%.
Which is the favorite summertime beer in Belgium?
White beer is usually brewed from equal quantities of pale malted barley and raw wheat, sometimes with the addition of oats. It is White beer, or witbier, is a traditional style of wheat beer that was produced since the 14th century in the Leuven region, South-East of Brussels. Its highly refreshing, effervescent character, with a fresh herbal and spice taste, unmalted wheat flavour and a slight lactic acidity, makes white beer a summertime favorite in Belgium. Spiced with coriander seeds and dried Curaçao orange peels.
Which beer are brewed in the winter and enjoyed in the summer?
Saison beer – Specialties brewed in farmhouses or small breweries in Wallonia, mainly in the province of Hainaut. Traditionally, these beers used to be brewed in the winter to be consumed during the summer. The specific character of a saison beer owes much to the quality of the water used, and because of the handcrafted methods of brewing and the relatively small quantity produced, it is often “wild” and quite different from one year to another. The brewing involves the use of malt, sometimes wheat, sometimes additional ingredients (spelt, honey, Liège syrup, mustard,…) and hop. Some seasons are unfiltered and undergo a secondary fermentation in the bottle. A few years ago, the style was on the decline, but it regained popularity recently, up to the point that Saison Dupont was nominated “Best Beer in the World” by Men’s Journal in July 2005.
What is the “Special” category of beers?
Under the type “Special”, unsurprisingly, we find a great diversity of beers that do not fall into a well defined category. These be In both cases, they are often manufactured by small independent breweries and are the pride of their locality. Most are high-fermentation beers, but diverse in colour, character, and strength. They are often fermented with distinctive yeasts and sometimes from unusual cereals and malts, with additional ingredients, such as candi sugar or honey, various herbs and spices. On the stronger side are blonde ale, generally of high alcoholic strength and complex flavour, somewhat like English barley wines.
What is LAMBIC/GEUZE beer brewed from?
Lambic is brewed from a grist composed of 70% barley malt and 30% unmalted wheat. Then the wort is exposed to the air which provides the wild yeasts that will start the fermentation process. Aged hop (thus less bitter) is added for preservation. Lambic is matured for at least two years in oak barrels. Young lambic is slightly sour, old lambic has greater acidity. Gueuze is sour and sometimes harsh, usually without bitterness. The colour is golden to light amber. Carbonation can be champagne-like. Lambic, Gueuze and Faro are all nutritive and refreshing drinks. They must be served cold (5-6°C). The tradition of Lambic originates from a place called the “Pajotteland”, in the South-West of the Brussels region. The name possibly comes from the small city of Lembeek where beers of spontaneous fermentation were already brewed back in the 15th century. Some brewers still produce the beer the same old way. Lambic is sold “as is” but it also serves as the basis to produce Gueuze, Faro and the derived fruit beers (mainly Kriek and Framboise).
What is Fruit Beer made of?
Fruits, juice or extracts have been added to beer for a very long time, especially with lambic. Kriek (cherry) and Framboise (raspberry) are two traditional styles, famous in belgium. Peach is also a common addition to this type of beer. Kriek is lambic fermented with sour cherries, traditionally coming from Schaerbeek (a district of Brussels). The cherries are left in for several months, causing a refermentation of the additional sugar. Typically there is no sugar left at the end of the fermentation, thus traditional kriek has a fruit flavour without sweetness. Framboise or Frambozenbier is similar, fermented using raspberries instead of sour cherries.