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Geuze
Gueuze (Dutch ''geuze'', ; French ''gueuze'', ) is a type of lambic, a Beer in Belgium, Belgian beer. It is made by Blending (alcohol production), blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second Fermentation (food), fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyard-like". Because of its carbonation, gueuze is sometimes called "Brussels Champagne (wine), Champagne". In modern times, some brewers have added sweeteners such as aspartame to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
3 Fonteinen
3 Fonteinen is a Belgium, Belgian brewery, specialized in geuze and Kriek lambic, kriek. The brewery is situated in Beersel, near Brussels and produces classic versions of both kriek and geuze. Geuzestekerij 3 Fonteinen was founded in 1887 as a café and ''geuzestekerij'', a place where geuze is produced by blending old and new lambics, acquired from other breweries. The enterprise was bought by Gaston De Belder in 1953, who expanded it with a restaurant and left it to his sons Armand and Guido in 1982. In 1998, a brewery installation was bought. Apart from using its own lambic, 3 Fonteinen uses lambic made by Boon Brewery, Boon, Girardin Brewery, Girardin and Lindemans Brewery, Lindemans for its geuze. 3 Fonteinen is one of the few remaining ''geuzestekerijen''. The ''Mijol Club'', a literary club, founded by Herman Teirlinck, used to convene in the café. In May 2009, a faulty thermostat caused 3000 bottles to explode. The remaining overheated geuze was made into an eau d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geuzen
Geuzen (; ; french: Les Gueux) was a name assumed by the confederacy of Calvinist Dutch nobles, who from 1566 opposed Spanish rule in the Netherlands. The most successful group of them operated at sea, and so were called Watergeuzen (; ; french: links=no, Gueux de mer). In the Eighty Years' War, the Capture of Brielle by the Watergeuzen in 1572 provided the first foothold on land for the rebels, who would conquer the northern Netherlands and establish an independent Dutch Republic. They can be considered either as privateers or pirates, depending on the circumstances or motivations. Origin of the name The leaders of the nobles who signed a solemn league known as the Compromise of Nobles, by which they bound themselves to assist in defending the rights and liberties of the Netherlands against the civil and religious despotism of Philip II of Spain, were Louis of Nassau and Hendrick van Brederode. On 5 April 1566, permission was obtained for the confederates to present a petition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
HORAL
__NOTOC__ The High Council for Artisanal Lambic Beers ( Dutch: ''Hoge Raad voor Ambachtelijke Lambiekbieren'', HORAL) is a non-profit organisation that brings together the gueuze brewers and blenders of the Pajottenland and Zenne Valley in Belgium. Goals The stated goals of HORAL are: * To promote artisanal lambic beers and their derivates, with attention to the complete process from brewing process till serving. * To report irregularities with regard to artisanal lambic beers and their derivates. * To take the necessary steps to protect artisanal lambic beers and their derivates. History In January 1997, at the invitation of 3 Fonteinen's Armand Debelder, HORAL's founder members met in Beersel. HORAL was formally established with its original members: 3 Fonteinen, Boon, De Cam, De Troch, Lindemans, and Timmermans. The first ''Toer de Geuze'' was organised on October 19 1997, when HORAL's member producers decided to open their doors to the public. Since then the open brewe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boon Brewery
Boon Brewery (Brouwerij Boon) is a Belgian brewery in Lembeek, near Brussels, that mainly produces geuze and kriek beer of a fairly traditional lambic variety, but using modern brewing techniques and equipment. Other products of the brewery including Faro beer and Duivelsbier, the traditional beer of Halle. The brewery was founded in 1978. Frank Boon purchased the De Vits brewery, café and geuzestekerij when Rene De Vits and his sister Jeanne decided to retire. The brewery moved from Hondzocht to Lembecq itself and the first beer was produced there in the fall of 1990 in partnership with Palm Belgian Craft Brewers, which took a 50% stake. The production increases steadily: 450 hl in 1990, 5 000 hl in 2000, 11 300 hl in 2009, 14 000 hl in 20111. The head of the brewery is Frank Boon and the Boon family own 50%. The other 50% was sold to Palm Breweries, but in 2014 this stake was transferred to Palm's parent company Diepensteyn NV and Boon was not involved in Palm's sale to B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. Etymology This beverage is first mentioned in 1794 as ''allambique''. The initial 'a' was dropped early on, so that in an 1811 advert it was called ''lambicq'', though it was sometimes referred to as ''alambic'' as late as 1829. The name may stem from alembic, a type of still used for producing local spirits like cognac and jenever (but not used in the production of lambic). Breweries in and around Lembeek, a village near Halle, Belgium, have attempted to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. Etymology This beverage is first mentioned in 1794 as ''allambique''. The initial 'a' was dropped early on, so that in an 1811 advert it was called ''lambicq'', though it was sometimes referred to as ''alambic'' as late as 1829. The name may stem from alembic, a type of still used for producing local spirits like cognac and jenever (but not used in the production of lambic). Breweries in and around Lembeek, a village near Halle, Belgium, have attempted to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natural sources. Lactic acid is an alpha-hydroxy acid (AHA) due to the presence of a hydroxyl group adjacent to the carboxyl group. It is used as a synthetic intermediate in many organic synthesis industries and in various biochemical industries. The conjugate base of lactic acid is called lactate (or the lactate anion). The name of the derived acyl group is lactoyl. In solution, it can ionize by loss of a proton to produce the lactate ion . Compared to acetic acid, its p''K'' is 1 unit less, meaning lactic acid is ten times more acidic than acetic acid. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two enantiomers. One ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jester King Brewery
Jester King is a craft brewery in Austin, Texas that specializes in beer fermented with wild yeast. It is set on a 200-acre ranch about 18 miles west of Downtown Austin. Jester King was founded in 2010 by Jeff Stuffings and Michael Steffing. Joshua Cockrell was hired to create beer labels, which have won awards at the World Beer Championships packaging competition. In 2011 Jester King won a lawsuit against the Texas Alcoholic Beverage Commission, which had prohibited beverages with an alcohol content greater than 4% from being labeled as "beer". In honor of their legal campaign against regulation, the Brewers Association in 2014 presented Jester King with their F.X. Matt Defense of the Small Brewing Industry Award. In December 2011, Jester King recalled a batch of its Commercial Suicide beer due to excessive gushing caused by over carbonation. In January 2016, Jester King purchased 58 acres of land surrounding their facility. At the time, Stuffings said the company was plannin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Beer
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse. Brewing Unlike modern brewing, which is done in a sanitary environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air. The most common microbes used to intentionally sour beer are the bacteria ''Lactobacillus'' and ''Pediococcus'', while the fungus ''Brettanomyces'' can also add some acidity. Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid. Additionally, acid can be directly added to beer or added by the us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craft Breweries
A craft or trade is a pastime or an occupation that requires particular skills and knowledge of skilled work. In a historical sense, particularly the Middle Ages and earlier, the term is usually applied to people occupied in small scale production of goods, or their maintenance, for example by tinkers. The traditional term ''craftsman'' is nowadays often replaced by ''artisan'' and by ''craftsperson'' (craftspeople). Historically, the more specialized crafts with high-value products tended to concentrate in urban centers and formed guilds. The skill required by their professions and the need to be permanently involved in the exchange of goods often demanded a generally higher level of education, and craftsmen were usually in a more privileged position than the peasantry in societal hierarchy. The households of craftsmen were not as self-sufficient as those of people engaged in agricultural work, and therefore had to rely on the exchange of goods. Some crafts, especially in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Old Norse
Old Norse, Old Nordic, or Old Scandinavian, is a stage of development of North Germanic languages, North Germanic dialects before their final divergence into separate Nordic languages. Old Norse was spoken by inhabitants of Scandinavia and their Viking expansion, overseas settlements and chronologically coincides with the Viking Age, the Christianization of Scandinavia and the consolidation of Scandinavian kingdoms from about the 7th to the 15th centuries. The Proto-Norse language developed into Old Norse by the 8th century, and Old Norse began to develop into the modern North Germanic languages in the mid-to-late 14th century, ending the language phase known as Old Norse. These dates, however, are not absolute, since written Old Norse is found well into the 15th century. Old Norse was divided into three dialects: Old West Norse, ''Old West Norse'' or ''Old West Nordic'' (often referred to as ''Old Norse''), Old East Norse, ''Old East Norse'' or ''Old East Nordic'', and ''Ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Speciality Guaranteed
A traditional speciality guaranteed (TSG, plural: ''traditional specialities guaranteed'') is a traditional food product protected under European Union and/or UK law. This label differs from the geographical indications, protected designation of origin (PDO) and protected geographical indication (PGI), in that this quality scheme does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates. To qualify for a TSG, a food must be of "specific character" and either its raw materials, production method, or processing must be "traditional". Title III of European Union Regulation 1151/2012 (Articles 17-26) deals with the TSG scheme, with specific terms defined in Article 3: "specific character" is defined as "the characteristic production attributes which distinguish a product clearly from other similar products of the same category", and "traditional" is defined as "pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
