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Brasserie Brunehaut
Brasserie de Brunehaut is the trade name for Brunehaut brewery, located in Rongy-Brunehaut (Hainaut (province), Hainaut), Wallonia, 80 km south/southwest of Brussels, Belgium, near the French border. History The brewery's history dates directly to 1096 in Tournai, and a time of severe Middle Ages, medieval famine, locally remembered as part of "the great plague". Beer was already known as a safe alternative to impure local water supplies and the local community needed help to avoid starvation. To promote public health, and compensate for minimal humanitarian support from Rome, Benedictine Bishop Radbod included brewing permissions in the charter to re-establish Abbaye de Saint-Martin. Brewing thrived at Abbaye de Saint-Martin without significant interruption until 1793 when, during the French Revolution, most abbey structures, including the church sanctuary and brewery were destroyed. Only the mid-18th century Abbot palace, parts of the 14th century Gothic architecture, Got ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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'', "Pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottle-conditioned
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 beer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripel
Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of ''Westmalle Tripel''. The origin of the term is unknown, though the main theory is that it indicates strength in some way. It was used in 1956 by the Trappist brewery, Westmalle, to rename the strongest beer in their range, though both the term Tripel and the style of beer associated with the name (strong pale ale), were in existence before 1956. The style of Westmalle's ''Tripel'' and the name was widely copied by the breweries of Belgium, and in 1987 another Trappist brewery, the Koningshoeven in the Netherlands, expanded their range with a beer called ''La Trappe Tripel'', though they also produced a stronger beer they termed ''La Trappe Quadrupel''. The term spread to the U.S. and other countries, and is applied by a range of secular brewers to a strong pale ale in the style of ''Westmalle Tripel''. History The ter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dubbel
The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861.Jef van den Steen, ''Trappist - Het Bier en de Monniken'' , pages 33 & 41 In 1926, the recipe was changed, and it was sold as ''Dubbel Bruin''. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes. Westmalle's Dubbel was imitated by other breweries around the world, both Trappist and secular, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6–8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Chimay Première (Red), Koningshoeven/ La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries. Affligem and Grimbergen are Belgian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Styles
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ''The World Guide To Beer''. In 1989, Fred Eckhardt furthered Jackson's work publishing ''The Essentials of Beer Style''. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC. What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either catego ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Beer
Beer in Belgium includes pale ales, lambics, Flanders red ale, Flemish red ales, sour Oud bruin, brown ales, strong ales and Stout (beer), stouts. In 2018, there were 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist beer, Trappist monasteries. On average, Belgians drink 68 liters of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass.''Michael Jackson's Great Beers of Belgium'', Michael Jackson, In 2016, UNESCO inscribed Belgian beer culture on their UNESCO Intangible Cultural Heritage Lists, list of the intangible cultural heritage of humanity. History In Belgium, beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Assesse, Ronchinne. During the Early and High Middle Ages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Terroir
(, ; from ''terre'', "land") is a French term used to describe the environmental factors that affect a crop's phenotype, including unique environment contexts, farming practices and a crop's specific growth habitat. Collectively, these contextual characteristics are said to have a character; ''terroir'' also refers to this character. Some artisanal crops for which ''terroir'' is studied include wine, cider, coffee, tobacco, olive oil, chocolate, chili peppers, hops, agave (for making tequila and mezcal), tomatoes, heritage wheat, maple syrup, tea, and cannabis. ''Terroir'' is the basis of the French wine ''appellation d'origine contrôlée'' (AOC) system, which is a model for wine appellation and regulation in France and around the world. The AOC system presumes that the land from which the grapes are grown imparts a unique quality that is specific to that growing site (the plants' habitat). The extent of terroir's significance is debated in the wine industry. Origins Ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as "strict vegetarians", refrain from consuming meat, eggs, dairy products, and any other animal-derived substances. An ethical vegan is someone who not only follows a plant-based diet but extends the philosophy into other areas of their lives, opposes the use of animals for any purpose, and tries to avoid any cruelty and exploitation of all animals including humans. Another term is "environmental veganism", which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable. Matthew Cole, "Veganism", in Margaret Puskar-Pasewicz (ed.), ''Cultural Encyclopedia of Vegetaria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Certification
Organic certification is a certification process for producers of organic food and other organic agricultural products, in the European Union more commonly known as ecological or biological products.Labelling, article 30 o''Regulation (EU) 2018/848 of the European Parliament and of the Council of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834/2007.''/ref> In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles (or organic clothing) that includes certification of textile products made from organically grown fibres. Requirements vary from country to country (List of countries with organic agriculture regulation), and generally involve a set of production standards for growing, storage, processing, packaging and shipping that include: * avoidance of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten-free Beer
Gluten-free beer is beer made from ingredients that do not contain gluten such as millet, rice, sorghum, buckwheat or corn (maize). People who have gluten intolerance (including celiac disease and dermatitis herpetiformis sufferers) have a reaction to certain proteins in the grains commonly used to make beer, barley and wheat. The hordein found in barley and the gliadin found in wheat are types of gluten that can trigger symptoms in sufferers of these diseases. Gluten-free beer is part of a gluten-free diet. Gluten-free beer, low-gluten beer, and standard beer Beers brewed mainly from cereals such as millet, rice, sorghum, buckwheat and corn (maize), which do not contain gluten, do not trigger an autoimmune response in celiacs. Some brewers brew with barley or rye, and reduce the level of gluten to below 20 ppm. This may be achieved by using enzymes such as Clarex, which break down gluten proteins in beer brewed with barley, as well as helping to filter the brew. In most countrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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