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Bière De Garde
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as Farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses. Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. Most varieties are top-fermented and unfiltered, although bottom-fermented and filtered versions exist. Particularly authentic products, using only regional ingredients, are entitled to use the ''Appellation d'origine contrôlée'', "Pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strong Pale Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. History Coke had been first used for dry roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was first applied to beers made from such malt. By 1784, advertisements appeared in the ''Calcutta Gazette'' for "light and excellent" pale ale. By 1830, the expressions ''bitter'' and ''pale ale'' were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term ''bitter'' to differentiate these pale ales from other less noticeably hopped beers such as porters and milds. By the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keeping Beer
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with ''stock ale'' or, archaically, ''keeping ale'', in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine. History Historically, old ales served as a complement to mild ales, and in pubs of the era typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste. In London especially, the aged ale would take on a tart note from a secondary fermentation with brettanomyces yeast which was present either in the pitching yeast or in the wooden equipment. Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nord-Pas-de-Calais
Nord-Pas-de-Calais (); pcd, Nord-Pas-Calés); is a former administrative region of France. Since 1 January 2016, it has been part of the new region Hauts-de-France. It consisted of the departments of Nord and Pas-de-Calais. Nord-Pas-de-Calais borders the English Channel (west), the North Sea (northwest), Belgium (north and east) and Picardy (south). The majority of the region was once part of the historical (Southern) Netherlands, but gradually became part of France between 1477 and 1678, particularly during the reign of king Louis XIV. The historical French provinces that preceded Nord-Pas-de-Calais are Artois, French Flanders, French Hainaut and (partially) Picardy. These provincial designations are still frequently used by the inhabitants. With its 330.8 people per km2 on just over 12,414 km2, it is a densely populated region, having some 4.1 million inhabitants, 7% of France's total population, making it the fourth most populous region in the country, 83% of whom liv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of and contain clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farmhouse Ale
Farmhouse ale is an ancient European tradition where farmers brewed beer for consumption on the farm from their own grain. Most farmers would brew for Christmas and/or the late summer work, but in areas where they had enough grain farmers would use beer as the everyday drink. Farmhouse ale has enormous variation in the ingredients and brewing process used, both of which follow ancient local traditions. Today many microbreweries make beers they market as farmhouse ale, but in most cases the connection with the actual farmhouse brewing tradition is rather tenuous. In Finland, Estonia, and Lithuania, however, there are commercial farmhouse breweries that brew on the farm according to the ancient traditions. Some of these still have the original farmhouse yeast. In Belgium and Northern France there are breweries making beers that are thought to derive from beers traditionally brewed on the farms in these areas, but the connection is not well documented, and it's not clear how clos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saison
Saison (French, "season," ) is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale. History 'Bière de saison' is first mentioned in the early 19th century. It was most widely known as a beer from the industrial city of Liège, where it was brewed by professional breweries as a keepable version of the city's spelt beer that had been produced for a few centuries. It was made with malted spelt, unmalted wheat and only a small amount of barley malt. It was typically brewed in winter and drunk after four to six months. While Liège's saison disappeared after the First World War, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of Hainaut, who sold it as a 'cuvée réservée' luxury beer, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Top-fermented
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources ( adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appellation D'origine Contrôlée
An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical boundaries, such as what grapes may be grown, maximum grape yields, alcohol level, and other quality factors may also apply before an appellation name may legally appear on a wine bottle label. The rules that govern appellations are dependent on the country in which the wine was produced. History The tradition of wine appellation is very old. The oldest references are to be found in the Bible, where ''wine of Samaria'', ''wine of Carmel'', ''wine of Jezreel'', or ''wine of Helbon'' are mentioned. This tradition of appellation continued throughout the Antiquity and the Middle Ages, though without any officially sanctioned rules. Historically, the world's first exclusive (protected) vineyard zone was introduced in Chianti, Italy in 1716 and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brasserie De Saint-Sylvestre
The Brasserie de Saint Sylvestre is a brewery in the Nord-Pas de Calais region of northeast France. Brewing in the town of Saint-Sylvestre-Cappel dates back to at least 1600, although the troubled history of Flanders has interrupted business several times. 3 Monts While several beers are brewed here probably the best known is ''3 Monts'' which is an 8.5% abv Bière de Garde, brewed in the Flanders region of France where such beers are traditionally termed Bière de Garde, a form of keeping ale. The name of the beer refers to three hills in Flanders, Mont Noir in Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th ... and Mont Cassel & Mont des Cats both on the French side of the border. References External linksBrewery's Official site {{DEFAULTSORT:Brasserie De Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trois Monts (Beer)
The Brasserie de Saint Sylvestre is a brewery in the Nord-Pas de Calais region of northeast France. Brewing in the town of Saint-Sylvestre-Cappel dates back to at least 1600, although the troubled history of Flanders has interrupted business several times. 3 Monts While several beers are brewed here probably the best known is ''3 Monts'' which is an 8.5% abv Bière de Garde, brewed in the Flanders region of France where such beers are traditionally termed Bière de Garde, a form of keeping ale. The name of the beer refers to three hills in Flanders, Mont Noir in Belgium and Mont Cassel & Mont des Cats Mont des Cats is a small hill (alt. 164m) near the town of Godewaersvelde, France. Located in the Nord department, its Flemish name is Katsberg. The hill is seat of the Mont des Cats abbey, famous for its cheese produced by monks since 1890. Ato ... both on the French side of the border. References External linksBrewery's Official site {{DEFAULTSORT:Brasserie De Saint ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jenlain (beer)
is a range of beers made by the in , a commune of the , in far northern France, just to the west of Belgium. The original is a style amber ale Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Diff ..., created in 1922. Several other varieties have been created since then, such as , , and a (spring beer). External linksOfficial site Beer in France [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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