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St. Feuillien
The St. Feuillien Brewery is a Belgian brewery in Le Roeulx, Belgium, which was founded in 1873. The brewery, which makes Beer in Belgium#Abbey beers, abbey-style beer, has been operated by the Friart family all this time, except for an 11-year hiatus that ended in 1998. Beers brewed by St. Feuillien include a brown ale ("brune") and a tripel, the latter of which praised as one of the best tripels available. A recent addition to their selection is a saison, "which has grown steadily to be up with the best". In 2016, the brewery launched an Indian pale ale, IPA called ''Belgian Coast''. St. Feuillien introduced a Christmas beer in 1969, which by 2013 accounted for 8% of their total production. See also * Belgian beer References External links * 1873 establishments in Belgium Breweries of Wallonia Companies based in Hainaut (province) {{beer-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewery
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewery
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In Belgium
Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and 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, beer was produced with gruit, a mix of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Ale
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term has a rather different meaning today. 18th century brown ales were lightly hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably England, Belgium and America. Other than being top-fermented and having a darker colour than pale beers, brown ales share little in common in terms of flavour profile. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale. History In the 18th century, British brown ales were brewed to a variety of strengths, with original gravities (OG) ranging from around 1.060 to 1.090. Around 1800, brewers stopped producing these types of beers as th ... [...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] |
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] |
Christmas Beer
Christmas beer is a seasonal beer brewed for consumption at Christmas. They are usually strong and spiced with a variety of ingredients including cinnamon, orange peel, cloves and vanilla. Examples * Belgian Christmas beers * British Winter Warmers * French Biere de Noel * Danish and Norwegian julebryg or juleøl * German Weihnachtsbier * Brouwerij De Ranke Père Noël (Belgium) * Corsendonk Christmas Ale (Belgium) * Damm's Christmas Beer (Spain) * Great Lakes Brewing Company Christmas Ale (USA) * Harpoon Brewery Winter Warmer (USA) * Great Basin Brewing Company Red Nose Holiday Wassail. (USA) * Saint Arnold Christmas Ale (USA) * St. Feuillien Christmas Beer (Belgium) Retrieved March 11, 2013 * [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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