Belgian drink blanche de brussels characteristic features

19.06.2019

Do you want to go to beer paradise? In this case, you need to go to Belgium! In this country, there is a real cult of this foamy drink. It is to the Belgians what wine is to the French. More than 600 are produced here in a variety of styles. Moreover, each Belgian which is described in this article has a unique taste and is unique in its own way.

Germany, in comparison with Belgium, has a larger number of breweries, the same Czechs drink more liters per person annually, while the centuries-old love of the inhabitants of Belgium for the art of brewing is multifaceted and deep, like culture and national cuisine, ingrained customs, which may seem surprising and strange to another person.

It is difficult to explain why such a festive and diverse culture has developed here. Probably, the reason for this was the dirty water of the Middle Ages, instead of which they often drank this drink of church production. The abbeys contributed to the spread of artisanal techniques, purity and product locality that are fashionable in the food world today.

Little Belgium is a country of regions, each of which prides itself on its own individuality. The special taste, style and recipes of Belgian beer are appreciated here. Thoroughly exploring all of its variety is a lifelong job, now we will look at the most popular varieties.

Floris Kriek (Belgian cherry beer)

Cherry exotic, refreshing, light top-fermented beer with the aroma of just picked cherries. It is moderately sweet, has a slight bitterness in the aftertaste. This Belgian cherry beer is made from water, hops, wheat and barley malt. Fresh is added to the finished drink

This beer contains 30% juice. It is consumed slightly chilled, like its fruit cousins \u200b\u200bHuyghe Belgian Floris, without the risk of intoxication due to its low alcohol level (3.6%). The danger lies in overuse this amazing drink, because its taste is really indescribable and requires frequent repetition. The cost of a glass of drink is about 180 rubles.

Trappiste (Trappist beer)

6 of the 8 Trappist breweries are located in Belgium. Westmalle - Trappist Brewery - launched its first drink in 1836. Trappiste is a constant pursuit of purity, tradition and quality. This Belgian beer is produced in small quantities in monasteries, which gives it an exclusivity.

Interestingly, the six existing brewing abbeys are located throughout the country, each representing a different locality. Thus, Ahel is located on a green, flat area near the border with Holland. Chime is located near the French border among the forests; Orval - far to the south; Rochefort - near the hills and Westmalle - in the east, near the once mighty state of Antwerp; Westvleteren is located near the North Sea.

The cost of a glass of this beer is around 250 rubles.

Lambic (lambic)

Lambic is a traditional beer produced in Payottenland, near Brussels. This Belgian beer is naturally fermented using wild yeast. This makes it dry, like cider or wine, with a slightly bitter and sour taste. The drink is aged for three years in sherry or port barrels.

Lambics are very often sweetened or blended. They are released in various styles, some of which have only recently been recognized by an international audience. The cost of a 0.5 liter bottle is 180 rubles.

Abbey (abbey beer)

Belgium owes the education of the culture of brewing to the monks, most of whom arrived in the country as refugees during the French Revolution - at that time violent anti-church uprisings broke out. Belgian beer Abbey can be used as a brand, as well as as a link to this historical event, while the production of a certified drink is associated specifically with the monasteries. Some of its varieties still bear the names of famous abbeys.

Both abbey and Trappist include several types of drinks at once, which differ in composition and strength, for example, classic views Dubbel, Tripel and Enkels, which reflected the Holy Trinity and also presented the true strength of the drink. Some brewers today make Quadrupel, a particularly strong beer. A glass costs about 100 rubles.

Golden Ale (golden or pale ale)

This Belgian beer can be rich and strong, with golden hue, as well as lighter in strength and shade. Golden ales are not very hoppy, nor are they spiced. Pilsner malt is very often used in their preparation.

It should be noted that Duvel beer is an example of Belgian golden ale. By the way, devilish imagery can be seen in all types of golden ales. They are adored by the Belgians themselves, in Wallonia you will find them everywhere. The cost of a glass is about 300 rubles.

Belgian white beer

This beer almost disappeared in the 1970s, when a young entrepreneurial farmer began to revive local traditions.

Belgian brewers often add spices to their beer, coriander being the most popular of them. This is a reminder of the time when the drink was brewed without hops at all, seasoning it with a mixture of different spices and herbs. White, weak beer perfectly refreshes, especially in summer. The average price of a glass of such a drink is 130 rubles.

Red Ale (red ale)

This is the real pride of West Flanders. When making it, they use a special dark malt, which gives the young beer to improve its quality and mix it with the matured one.

This ale has a slightly sour taste. It is prepared by natural fermentation, and is aged in oak barrels for up to 2 years. Usually, tasters in it reveal slightly bitter and rich fruity notes. Interestingly, red ale tastes more like wine. A bottle of this ale will cost you 150 rubles.

Brown Ale (brown ale)

West Flanders, as we have already learned, is famous for its red ale. But her neighbor to the east is brown.

Oud Bruin is a blend of aged and young beers. It is close in taste to lambic. Many varieties of this drink are softened and brightened by the addition of fruit flavors. A bottle of such beer will cost you 280 rubles on average.

Saison (seasonal beer)

Into wet, cold winter months farmers in faraway Wallonia are setting up brewing kettles to make a not too strong and refreshing ale.

It is sometimes brewed with spices and wheat. The strength of such a drink is at least 5%. Seasonal beer costs 190 rubles on average.

Stout ("Stout")

Forget simple Guinness! Belgian is stronger, more complex and less sweet. Guinness, the beverage giant, even released a version of their Stout to sell to a Belgian beer connoisseur.

Gueuze is a fermented bottle lambic that has been improved and aged for twenty years. Faro ("Faro") - a less strong version with sugar. Belgian beer Kriek ("Kriek") in its composition contains sour cherries, giving the drink a sour, dry taste. Fruit lambics are very popular in many countries today, although many are not genuine lambics.

The price of a glass of this beer is 300 rubles.

And this is just the beginning, just a brief introduction to the most popular varieties of local beer. There are many more amazing features though. For example, each brewer has special glasses made for their own beer brand. The science and art of serving beer to various national dishes are also interesting.

All that remains is to go to this amazing little country and arrange a real food tour, while tasting all kinds of Belgian beer!

Beers in Belgium are extremely varied and range from light lagers to fruity lambics and Flanders red ales. There are about 180 breweries in the country, including both international giant corporations and home mini-breweries. Belgians drink about 84 liters of beer a year per person - and this is almost 2.5 times less than a hundred years ago. But today the market offers more wide choose, so quantity has been replaced by quality.

Historical reference. The first Belgian beer appeared during the Crusades, in the XII century. Local monasteries brewed and sold a foamy drink to earn money for godly feats of arms, in addition, weak beer was a good alternative to water, often contaminated with dangerous bacteria. IN medieval Europe people preferred to drink alcohol with food - it was safer for health.

In the 18th century, Trappist monasteries appeared, famous for the art of brewing - however, in those days, the aromatic and tasty products of the monasteries were relied only on pious brothers and were not exported to the laity. The first sale of such beer was officially registered only in 1861.

Trappist beer

Beer made in the ancient monasteries of the Trappist Order. It is important to understand that the term "Trappist beer" refers only to the place of production, as a name controlled by origin, and does not say anything about the variety or taste - these characteristics depend solely on the manufacturer.

In order for the product to meet all quality standards, monks should participate in the preparation, and not only secular persons, and part of the proceeds from the sale should be transferred to the monastery fund or to charities and social programs... On the this moment in Belgium there are six such industries:

Ache, produces light and dark beer with strengths of 8% and 9.5%;
Chimay also specializes in strong grades of 7-9%;
Orval, makes the popular 6.2% alcohol;
Rochefort, produces exceptionally dark beer with strengths of 7.5, 9.2 and 11.3 degrees;
Westmalle, the first brewery to start producing Dubbel (7%), besides it also produces light beer with a strength of 9.5%;
Westvleteren, a Flanders brewery producing light and dark varieties 5.8-10.2%.

In addition to these commercial varieties, almost all Trappist monasteries also produce low-alcohol variations (sometimes not stronger than 1-2%) for their own consumption and sale in parish taverns.

Trappist beer is different, as long as the "holiness" is preserved

Abbey beer

This broad term includes several varieties of foamy drink:

Beer brewed in a monastery, but not Trappist (for example, the Benedictine order).
Products of a "secular" brewery, but in "co-authorship" with a real monastery and under its license.
Commercial brewery brands bearing the names of no longer existing or fictitious monasteries (orders).
Beer made "Trappist style", but in a commercial brewery and without mentioning a specific abbey.

At the moment, more than 20 types of Abbey beer are certified in Belgium - not counting trade markswho use this term in their title without an appropriate license.

Belgian beers

Amber Ale. Similar to English Pale Ale, but less bitter and less heady. Especially popular in Antwerp, served in characteristic round glasses. Notable representatives: De Konink, Palm Speciale.

Golden Ale (Blonde, Golden Ale). The drink closer to the Pilsner contains less alcohol than regular light beer. The Duvel brand is widely known.

Dark Ale (Brown Ale). A dark beer, less strong than Dubbel, less sour than Flanders brown ale.

Champagne beers. These varieties undergo secondary fermentation and acquire the "sparkling" texture of champagne, preserving the taste and aroma of the beer. Representatives: Grottenbier, DeuS.

Dubbel (Dubbel). Strong monastery beer, an invention of the Trappist order. Has a rich brown and intense aroma with notes of bitter hops, sweet fruits, chocolate. Representatives: St. Bernardus Pater, Maredsous 8, Witkap Dubbel.

Flanders red (Flemish red). Malt for this variety is roasted in a special way, fermentation takes place with the help of not only ordinary yeast, but also lactobacilli, and the finished drink is kept in oak barrels for up to two years. The result is a deep red drink with a deep taste and aroma. Fruit and berry notes, vanilla, chocolate are clearly felt in the bouquet of beer.

Indian Pale Ale. Beer "in english style»With a pronounced hop flavor.

Lambic Business card Belgian brewing - wheat beer, produced by spontaneous fermentation, aged in barrels from three months to three years. It is divided into three main types:

Gueuze is a blend of young and aged lambic, secondary fermentation.
Fruity - like the famous cherry Kriek or raspberry Framboise, but variations with other fruits are also possible.
Faro (Faro) - a blend of lambic with weaker beer, sugar, caramel, spices, herbs.

Despite the fact that Kriek belongs to fruit lambics and is neither an independent variety, nor even a brand (this type of beer is produced by many manufacturers), it is worth talking about it in more detail. Belgian "Criques" are made from overripe sour cherries, double fermented and aged in oak barrels. Traditionally, sugar is not added to cherry beer, as it is found in excess in berries, but some manufacturers may still add additional sweetening to their products.

Creek - an unusual fruit beer based on cherry juice

Flanders brown ale (Oud bruin). Refers to sour ales, aged for a long time. Brands: Goudenband, Petrus.

Pilsner (Pils). Light lager, the most popular variety in Europe. Belgian pilsners do not have any distinctive featuresdistinguishing them from the general series. Examples: Jupiler, Stella Artois.

Seasonal beer (Saison). Light, low-alcohol varieties made at harvest time to refresh workers and energize. Example: Saison Dupont.

Scottish ale (Scotch ale). A sweet, full-bodied variety that originated in the British Isles. Examples: Gordon's, Scotch de Silly.

Stout. Belgian stouts are sweet and dry, more or less strong. Brands: Callewaerts, Ellezelloise Hercule.

Strong Ale. Beer with an alcohol content above 7%.

Table beer. A low alcohol (usually within 1.5%) intoxicating drink served for dinner. IN recent times is losing popularity.

Table beer - minimal alcohol, but high gas content, excellent appetite

Tripel (Tripel). Strong light beer, the style originated in the Netherlands and was copied by the Belgians.

Wheat beer (White / Wheat beer). For the manufacture of this variety, a mixture of wheat and barley is used. Brands: Celis White, Blanche de Namur.

Christmas beer. In full accordance with the name, it is brewed specifically for Christmas, contains spices, aromatic herbs, and fragrances.

Popular brands of Belgian beer

Stella Artois. The undisputed king of the market, the most popular beer in Belgium.

Hoegaarden. Unfiltered white beer with orange peel.

Leffe. The world's most popular representative of Abbey beer.

Timmermans Kriek. Cherry Lambic.

Duvel. A light triple fermented lager.

Three leaders

However, in Belgium, there are more than 900 beer brands, and each of them deserves a separate mention, so it is easier to focus on varieties rather than brands.

Beer festivals in Belgium

Here are just a few of the traditional Belgian beer-related festivals:

The annual February WWW beer festival in Bruges.
Spring Festival in Leuven.
Beer Weekend in Brussels organized by the Brewers' Association every September.
Essen Christmas Beer Festival.
"Beer Passion Weekend", held by the magazine of the same name (Beer Passion) in July, in Antwerp.

How to drink Belgian beer

Each type of beer has its own glass, but you can fully enjoy this cultural feature only in a real Belgian bar: foreign drinking establishments are unlikely to have the necessary assortment.

In addition, there are so many types of beer in Belgium that you can find a worthy accompaniment to absolutely any meal. For example, wheat beer goes well with seafood, dubbel goes well with red meat, lambics goes well with desserts, etc.

Snack depends on beer style

Local beer is bottled in very beautiful bottles, often with a cork stopper and a "champagne" clip, as many Belgian varieties are still undergoing secondary fermentation in the bottle.

IN modern world much is determined by long-established and established stereotypes. When most people hear the word beer, the Czech Republic or Germany most often comes to mind. Less commonly Austria, England, USA or Ireland. Only true gourmets and connoisseurs of the foamy drink remember Belgium.

Belgian beer is always original and unexpected. But most importantly, it is always really tasty. The peculiarity of brewing this little european country is an unrealistic number of varieties of foamy drink. Let's take a look at the most popular ones.

Lambic (Lambic)

Lambic can be considered the embodiment of the oldest brewing traditions. Its prototype dates back to ancient times, when ancient brewers knew nothing about yeast. But without these microorganisms there will be no fermentation. It is impossible to imagine the production process of modern beer without them.

Lambic production is based on natural fermentation technology. The recipe for this foamy drink is incredibly complex. That is why it is practically not used by modern manufacturers. Only Belgium is an exception to this rule.

The main ingredients in lambic are barley malt, unmalted wheat, water, and hops. Brewer's yeast is not added to the wort. Everything happens differently. The process is based on natural yeast and natural process fermentation.

All brands of lambic mature inside large wooden barrels. On average, this process takes 3 years. Technology has not changed for over 400 years.

Lambic is often brewed by Belgian brewers with a variety of additives. This alcoholic drink is called Faro (Faro). For example, caramel or sugar may be added to this Belgian beer. In this case, lambic has a sweetish flavor and a strength of about 5 degrees.

Kriek (Scream)

This is the name of the Belgian cherry beer. It is known and popular in many countries around the world. Russia is no exception. Many fans of the foamy drink associate Belgium with just such brands. Shout is actually the name of the dark red cherry variety.

In fact, Belgian cherry beer is controversial. Some connoisseurs argue that the cry is still a type of lambic. Another part of the brewing community says that this variety has long earned the right to be considered completely independent.

In my opinion, the answer to this question is not very important. Cherry beer has long been a part of the global alcoholic culture. This is confirmed by the army of many thousands of fans of this foamy drink.

Belgian ales

In continental Europe, Belgium is legally a trendsetter when it comes to top-fermented beer or ale. It is here that the best varieties of this foamy drink are produced. The most popular ones are:

Trappist Ale (Trappist)
Abbaye Ale (abbey);
Oud Briun (Flanders)
Brown Ale (brown);
Amber Ale (amber);
Golden Ale (golden).

Each of them deserves a separate mention.

Trappist ale

There are currently 6 Trappist Catholic orders in the world. Five of them are located in Belgium, one in Holland.

The main feature of Trappist ale is its rather significant content ethyl alcohol and fruity notes on the palate. Such beer has an obligatory natural sediment.

In the beginning, the Trappist monks brewed ale for their own consumption. His moderate drinking was the only indulgence allowed by their incredibly harsh and ascetic rule.

Now the monastery breweries continue to brew incredibly delicious top-fermented beer. They are called the same as the Catholic monasteries themselves. Westmalle, Westvleteren, Rochefort, Chimay, Achel and Orval. According to international laws, only their products can be called Trappist Ale.

Abbaye ale

Abbey ales today are not strictly linked to the Catholic Church. This name is used by manufacturers whose products have one or another church tradition. Moreover, it may not necessarily be true.

The beer that falls into this category is quite varied. Under such a sign, both a light light drink and a strong dark alcohol can be hidden.

Some time ago, there was a rather heated discussion in Belgium. The question was discussed whether modern breweries can use this historical name for their own products. Despite the duration of these disputes, they were not enshrined in any official legislative acts. Therefore, at present, any Belgian brewer can put the inscription Abbaye Ale on the label of his beer.

Oud Briun

In another way, this variety is called not otherwise than Flanders red ale. Oddly enough, it looks a lot like lambic. There are many well-known brands of this foamy drink: Liefmann's Goudenband, Goudenband, Felix, Aging Oud Bruin and Itchegem's.

In its bulk, Oud Briun contains 5.5-6.5% ethyl alcohol. There is an interesting sourness in their aromas. It is set off by fruity or floral undertones. The color of the foamy drink plays and shimmers with all the facets of red. Each drink has its own taste. They are practically united complete absence hop components. Various spices often add piquancy to the taste of these brands.

Brown ale

Belgian brown ales are also categorized in a separate category. One of the best examples of this drink is the top-fermented strong dark beer Gouden Carolus. It contains 7.6% ethyl alcohol. By the way, he has one interesting feature... Gouden Carolus ferments after bottling, so its taste is inconsistent.

Gildenbier also deserves our attention. This foamy drink will delight the taster with a mesmerizing chocolate taste. Its strength is 7 degrees.

Belgian beer Leffe Brune is also a member of the Brown Ale family. This brand is quite popular among Russians.

At the end of the list I will name the brand Kasteel Brown. This is an extremely strong Belgian beer with an ethyl alcohol content of 10%. His hallmark is a delicate sweetish aftertaste.

Amber ale

Unlike its red and brown cousins, amber ale is a light and crisp top-fermented beer. Among all the variety of Belgian beers, these brands have the most pronounced hop bitterness.

The main representative of such beer is De Koninck. However, if you want to feel the true essence of this unique alcohol, then you should taste it in Antwerp. This is due to the fact that during transportation it loses most of its amazing organoleptic properties.

Of course, there are other pretty good Amber Ale brands out there. Examples include Artevelde Grand Cru, Bruegel, Palm and Pauwel Kwak.

Golden ale

Belgian golden or golden ales are also a national brewery. The Duvel brand is an excellent example. Of course, its name cannot satisfy good Christians. However, it is fully redeemed by the wonderful taste and aroma of the foamy drink.

Traditionally, this top-fermented beer is famous for its increased strength. As a rule, it is more than 8.5 degrees. The taste of Golden Ale is quite pronounced with classic malt and hop nuances.

Witbier (White beer)

Belgian beer Witbier is a traditional low-alcohol foamy drink based on selected wheat. It is distinguished by a noble pallor, lack of filtration, a fair sediment and a high degree of carbonation.

If not for one significant feature, then Witbier could well be considered the twin brother of the classic German Hefe-Weizen. However, this is not at all the case, because Belgian producers add a variety of spices and other additives to their wheat beer. A prime example can serve as coriander or orange peel.

The brightest representative of this direction of the Belgian alcoholic industry can be considered Hoegaarden beer. I am sure that many of my readers are familiar with the delicious taste of this foamy drink.

Quenast is a village on the banks of the Seine in the Rebecq district of the Belgian province of Walloon Brabant (the French-speaking region of Belgium). It was famous for a long time, in addition to luxurious forests, the largest deposits of porphyry in Europe - rock a crimson-purple hue, popular since the time of Cleopatra in the manufacture of luxury goods, such as bowls, statues, sarcophagi for noble persons and similar delights.

Where the deposits are, there are, of course, the prospectors. And this indisputable fact decided to use wisely in 1876, the wealthy and efficient local Jules Lefebvre is a farmer, lumberjack, owner of several economy hotels and a hereditary brewer. Having built a new brewery, he simultaneously deployed in the vicinity (near the porphyry-mining quarries) a whole network of inexpensive pubs, in which workers after working day in the quarries they could quench their thirst and recover with a glass of fresh, cool Belgian beer.

The idea was doomed to success, and therefore the brewery and its owner prospered for a long time. The First World War broke this prosperity in 1916: during the war, during the requisition of metals by the Germans, the plant was dismantled. But the Lefebvre family reacted to this blow of fate philosophically, deciding to accept the situation according to the principle "There would be no happiness, but misfortune helped", and immediately after the end of the First World War, in 1921, Jules' son, Auguste and grandson, Gaston Lefebvre, restore the brewery , equipping it with the last word technology. And at the same time, they move its location from the center of the village to a nearby hill, firstly, to avoid the annual floods of the Seine, and secondly, using the empty building of some bankrupt brewery. As you can see, the heirs with a commercial acumen have gone all to the ancestor.

The renovated Lefebvre brewery now began to produce draft beer (until that time, only 30-, 50- and 100-liter barrels were sold for the needs of pubs), which significantly expanded the range of supplies of beer produced by this brewery. Of course, the energetic Lefebvres did not stop there: in 1932, cylindrical-conical tanks were installed in the brewery, which allowed both the owners of the brewery and its employees to enjoy a certain technical progress in the field of brewing.

Between 1940 and 1945, the war and the death of Gaston's wife slowed down the pace of the plant. No, the brewery was not dismantled, of course, but its development stopped. But there is also "Prohibition", which charged Belgian brewers with the obligation to produce only beer with low level alcohol (no more than 0.8%)! But also in the prohibitionist sanctions of the state against alcoholic beverages The Lefebvras found a bright side: these tough measures also influenced the rest of the breweries, and then not everyone was able to get back on their feet. So Lefebvre Brewery saw the event as a great way to deal with many of the competition.

From 1953 to 1987 the plant became a major trader in beverages. In the process of this velvet revolution, in 1960, Pierre Lefebvre took matters into his own hands at the factory, and he had a very hard time, since at that time neighboring quarries began to curtail their activities. Pierre has to look for new sales markets and take care of the rebranding of the product line, bringing it in line with the requests of new categories of potential buyers. This is how a new beer appeared - Porph-Ale. This beer gets its name from a local stone, porphyry (Greek πορφύρεος - purple, crimson). It contained 5% alcohol and was produced by top fermentation. 1966 saw the birth of a second brand: Super-Houblo, a Scottish-style beer containing 6% alcohol. Just using these two varieties, the Lefebvre brewery has been quite successful and has held out on the domestic market for over 15 years.

In 1975, Philippe Lefebvre, the fifth generation of the Belgian brewery dynasty, already endowed with a marketing diploma, took responsibility for the fate of the family business. The knowledge he gained in the course of his studies turned out to be very useful: it was time to bring a fresh stream to the brewery's assortment. This was prompted by the large international brewing companies that became active in Belgium. And local producers did not doze, so Philip had to withstand a serious competition.

And the first step of the representative of the new generation was the creation in 1978 of the first yeast beer, developed according to the recipe and in close cooperation with representatives of the Abbay of Good Hope (Abbaye de Bonne-Espérance), the only abbey in Belgium that survived the era of the Great French Revolution. With this new beer - Bonne-Espérance - Lefebvre brewery finally entered the international market in 1980. The export of Bonne-Espérance beer to Italy, a feature of which was re-fermentation in bottles, quickly brought quite tangible success to the company, making the brand recognizable and popular. And already in 1983, the second abbey - Abbey of Floreffe - entrusts the Lefebvre family with a license to produce his special beers. The range, which started with three beers, quickly expanded to five: Floreffe Blonde and Floreffe Blanche were added to Floreffe Double, Floreffe Triple and Floreffe Prima Melior.

And also 1983 became a memorable year for the company by the fact that the firm was finally admitted to business. female half family: Flipp's wife, Anne took over the management and finances of the plant. And this step, unprecedented for Lefebvre, could not but have a beneficial effect on the product range and its design: in 1989, la Student white beer was added to the line of beers, which, due to its popularity, was soon renamed Blanche de Bruxelles.

This beer is remarkable primarily for its label, thanks to which it bears the informal name "Manneken Pis of Brussels". Manneken Pis (Dutch), or Petit Julien (French, "Little Julien, Julienne") is a miniature bronze statue-fountain in the shape of a naked toddler who relieves a small need in a pool (fountain bowl) in the center of Brussels. Presumably appearing in the 14th century, today it is the most famous monument of the city, a real symbol of Brussels, and no city excursion for tourists is complete without visiting it. There are many urban legends about the appearance of this sculpture, one of the most popular says that in the Middle Ages Brussels was surrounded by enemy troops. The townspeople never wanted to surrender to the mercy of the victors, and then they laid ammunition under the city walls. The kid-Brussels near the wall did a little need, and it was his "fountain" that destroyed all the insidious plans of the enemies, soaking the gunpowder.

It seemed to the Lefebvras that such an original presentation would be appreciated by numerous Belgian and foreign students for whom this beer was intended. However, they did not take into account the fact that the very contents of the bottle completely overturned the idea of \u200b\u200bmany about beer as a mediocre, highly diuretic drink. This top-fermented, unfiltered white beer, which includes barley, wheat, coriander, orange peel, sugar, hops and yeast, owes its delicious taste, primarily to the increased (40%) content of special wheat. Grown in unique regional climatic conditions (low temperatures, natural cloudiness and humidity), practically not found anywhere else, it provides Blanche de Bruxelles beer with absolute exclusivity. Natural scents spices of coriander and bitter orange are added during the brewing process. The actual brewing process, which involves infusion, is very slow. The beer is not filtered, it undergoes double fermentation - after bottling, it further ferments, thanks to the repeated addition of yeast and sugar. One sip of this delicious drink with a touch of orangeto fully appreciate the fresh and mellow taste, truly unlike any other beer. So knowledgeable consumers very quickly tasted la Student, and the student's prerogative was taken away.

In 1996, the brewery launches the innovative Barbãr, honey, and soon its younger brother, Barbãr brassin d'hiver, limited editions of which are brewed from October to February. "Barbaras" are produced in special swing-top bottles with a folding cork.

In 1998, the brewery mastered the production of another special beer - Newton apple. It would seem, well, what can be in common between an apple and white beer? And here you go! The magnificent apple orchards, in the center of which is the Lefebvre brewery, prompted the family to create a new and refreshing product - a blend of white beer high Quality and apple juice from our own gardens. Apparently, the idea came to someone from the representatives of the dynasty just after a small incident repeating Newtonian. So this original drink it is allowed to use under the apple tree ... because it is truly a refreshing experience.

In 2002, it was the turn of Paul Lefebvre, Philippe's son, to take the chair of the head of the brewery. His name has become synonymous with innovation for the company. It was thanks to Paul's efforts that in 2003 the cherry beer “Belgian Kriek” and also the peach beer Belgian Pêches were launched on the market, and a year later, in 2004, Belgian Framboises (raspberry beer).

In 2008, Celine, Paul's sister, came to Anne's aid, which strengthened the administrative and commercial divisions. Today, after six generations of unmistakable leadership, Lefebvre Brewery can still be proud of its unwaveringly young and truly family spirit. It is constantly expanding and mainly operates on the external market, which accounts for 80% of the total production.

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Belgians love beer. Moreover, they love and know how to make good beer, therefore they drink only their own. In this small country, there are either 500 or 600 different brands of beer - still it is impossible to count more precisely. Some of them are 400-500 years old.

Almost all beer production technologies existing in the world are reduced to two main schemes, depending on the role of yeast in fermentation. The so-called "top fermentation" takes place at room temperature, while the added yeast rises to the surface of the future beer. In this way, relatively speaking, "English" beers are made - ale, porter and some others.

Belgian Trappist monks have long done own version ale under the general name Trappiste. There are only five "legal" brands of such beer (another monastery in the Netherlands) that meet all the necessary requirements - Chimay, Orval, Rochefort, Westmalle and Westvleteren, all others are impostors. It turns out to be very dense, strong (over 6% alcohol by volume, sometimes even up to 9%) and bitter. A light yeast sediment at the bottom of the bottle is rich in vitamin B. It is recommended to drink this beer at a temperature of 12-15 °, that is, slightly chilled compared to room temperature... Opening the bottle and pouring the drink should be very careful not to shake the fortified sediment, which knowledgeable people they finish drinking later, for dessert.

Abbaye, or "abbey" beer, is a broader category than trappiste. As a rule, such beer has some kind of monastic prehistory, but is now produced without the participation of monks. A typical example is the well-known Leffe brand. Sometimes such beer is fermented and matured directly in bottles. It goes well with meats and cheeses.

The technology of "bottom fermentation" is the most common today, in this case the process takes place at low temperature (6-8оС), and the yeast settles to the bottom of the container. This is how the numerous light "lager" (from the word lager - "store") beers of the "pils" type (pils or pilsener) are made. There are about a hundred different brands of such beer in Belgium, they account for about three quarters of the total production volume, the most famous of them are Stella Artois (the history of Stella Artois beer) and Jupiler.

But the most interesting thing about Belgian beer is its special, special types. For example, in the production of the typical for the vicinity of Brussels, wheat and barley beer "lambic" (lambic, sometimes spelled lambik) uses the technology of natural fermentation. This technology uses natural yeast that always exists in the atmosphere. Historically, this is the most ancient method brewing, only over time did people come up with the idea of \u200b\u200busing cultured yeast cultures. By the way, on the immortal canvases of Pieter Bruegel the Elder, the Flemish population of the 16th century drinks exactly the "lambic" beer.

Natural fermentation takes time, "young" lambic beer is obtained only after 3-6 months, a more mature one requires aging in 2-3 years. Because of this, Belgian brewers need huge warehouses and cellars for holding and storing their products. Barrels are usually purchased in Portugal from real port producers. Aged "lambic" has a distinct sherry flavor that is striking for a beer. In general, "Lambic" has a reputation for a rustic, patriarchal drink with a young mash or cider aroma, experts call this fresh yeast aroma "cheesy". Despite the general technological progress in modern brewing, the production of "lambic" in the summer months is suspended due to the impossibility of tight control temperature regime natural fermentation.

Gueuze beer is a mixture of lambic varieties different ages, of which two thirds are usually young. This mixture is actively ripening during the secondary fermentation after bottling, which is why the strongest bottles for this beer are selected - like champagne. Because of its resemblance to sparkling wines, beer "gueuze" is sometimes called "Brussels champagne", and the name itself is sometimes associated with the word "geyser". Bottles with this beer are stored in basements in a horizontal position for up to 20 years or more without any preservatives or other additives, over time it gets better and stronger - up to 5.5% alcohol by volume.

One type of lambic technology is called faro, in which case sugar is added for secondary fermentation. Accordingly, the beer turns out to be weak, refreshing, slightly sweetish with a slight wine flavor, they drink it in draft.

Beer "kriek" (kriek - in Flemish "cherry") is the same mixture "lambic", which is infused with cherries before secondary fermentation, "framboise" or "frambozen" (framboise, frambozen) - on raspberries. For the same purpose, although less often, strawberries, black currants, peaches, bananas, pineapples and mirabelle plums are used. It is the fresh selected berries and fruits that are taken, and not their essences. At the same time, cherries, for example, are not suitable for any, but of a certain variety, which is cultivated in the vicinity of Brussels. Small cherries of late harvest do not crush, but slightly violate the integrity of the skin, after which they add to the "lambic" at the rate of one kilogram of cherries for five kilograms of beer. These beers can also be stored for quite a long time, but it is believed that it is best to consume them no later than two years from the time of bottling, then the fruity aromas diminish.

Beer "blanche" (literally "white") - wheat unfiltered, cloudy, often with additives, tastes sour, usually low-alcoholic and well refreshes. At present, it is simply a cult drink of local youth, although the technology itself was mastered in the 18th century by the brewers of the eastern part of Brabant, the country's grain bin. One of the popular varieties of "white" beer, which is more than 500 years old, is Hoegaarden, in its production they use, in particular, coriander. The Belgians use this beer not only for its intended purpose, but also for preparing various sauces, especially for white fish.

By the way, with such an abundance of beer, an extensive "beer" section in the national Belgian cuisine looks quite natural. In addition to a variety of sauces, these are also soups, and marinades, and meat dishes, and even desserts like cheese casseroles with cherry screams.

The Belgians are trying in every possible way to decorate the process of drinking their beer. Beer bottles are often packed in colorful paper and at the same time they look like a gift, which in essence they are, because a rare kind of beer - real holiday for the connoisseur. Some Belgian beers are bottled in special bottles with cork stoppers such as champagne or special clips. Of course, this is partly due to the peculiarities of the production technology and storage conditions of the finished product. It is clear that an ordinary bottle with a standard beer cork will not withstand the internal pressure that increases as these varieties mature.

Among the attractions of Belgium's beer geography is the Leuven campus east of Brussels. Three hundred years ago there were already about fifty breweries in the town. Not surprisingly, the Academy of Brewing appeared at the local university as a faculty. The town is famous for its Oude Markt, which in the evenings turns into a huge open-air beer bar.

The medieval Duke of Brabant, Jan Primus, remained in history precisely as a great beer lover. His name in a slightly distorted form - Gambrinus - has become a legendary symbol of brewing in general, it is also found on labels. This is, for example, the name of a famous Czech beer brand from Plzen.

Belgian bartender - professional high class of necessity. He must remember what kind of dishes (narrow glasses or wide mugs, tall glasses of different configurations or low bowls) and how to pour the numerous brands of Belgian beer. The professionals even have a special concept - "Belgian beer serving culture". Perhaps the pinnacle of Belgian ingenuity in terms of beer glassware can be considered the Pauwel Kwak beer of the old Bosteels family brewery - special glasses with a spherical bottom, which, of course, cannot be put on the table just like that, therefore special wooden stands are attached to them.

The technology of Belgian brewing, the techniques and methods for aging and storing beer, often resemble those in winemaking. Like wine, beer in Belgium is blended, that is, different varieties are mixed, it is aged (up to 2-3 years) in wooden barrels, sealed wine corks and, finally, they are served according to the rules of wine etiquette, observing certain combinations with specific dishes.

Among the numerous thematic events and holidays, the Belgian Oktoberfest is a complete analogue of Munich's Oktoberfest: the same brass bands, beer barrels and mugs, a sea of \u200b\u200bthematic souvenirs, except that the number of visitors is counted not in millions, but in hundreds of thousands. The Confederation of Belgian Brewers has existed since the 14th century, for three hundred years its headquarters has been located in an old mansion on the Grand Place in Brussels. There is also a museum of beer business with detailed expositions, educational excursions and pleasant tastings.