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Gueuze
Gueuze (Dutch ''geuze'', ; French ''gueuze'', ) is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second 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". In modern times, some brewers have added sweeteners such as aspartame to their gueuzes to sweeten them, trying to make the beer more appealing to a wider audienc ... [...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] |
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] |
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] |
Belle-Vue Brewery
Belle-Vue Brewery is a brewery founded in 1913 in Molenbeek, Brussels by Philémon Vandenstock from nearby Itterbeek, which lies in a region known for its lambic type of beer. A variety of Belle-Vue lambic and fruit beers are produced in Sint-Pieters-Leeuw. Products Four varieties of spontaneous fermentation beers containing 5.5% abv are produced: Belle-Vue Gueuze, Kriek, Kriek Extra and Raspberry. It is the best-known brand of Belgian fruit beer Fruit beer is beer made with fruit added as an adjunct or flavouring. Fruit beer is a beer made from malt-scented strawberries, plums, raspberries, and cherries. It's an additive- or flavoring-containing form. Initially manufactured in Belgium, f ... though its sweet taste is far from representing that of traditional sour lambics. Belle-Vue's sole traditional product, Selection Lambic, is produced in very limited quantity (it has not been produced since 1999). Notes {{Lambic Belgian brands Breweries of Brussels Molenbeek-Saint- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pajottenland
The Pajottenland (in English occasionally Payottenland) is a distinct region within the Flemish Brabant province and the south-western part of the Brussels Region of Belgium. The region is located west-southwest of Brussels. The Pajottenland is predominantly farmland, with occasional gently rolling hills, and lies mostly between the rivers Dender and Zenne / Senne. The area has historically provided food and drink for the citizens of Brussels, especially Lambic beers, which are only produced here and in the Zenne valley where Brussels is. Geography The Pajottenland is generally understood to cover the following municipalities and submunicipalities: * Affligem: Essene, Hekelgem and Teralfene * Asse: Asse, Bekkerzeel, Kobbegem, Mollem, Relegem and Zellik * Bever *Dilbeek: Dilbeek, Itterbeek (with Sint-Anna-Pede), Schepdaal (with Sint-Gertrudis-Pede), Sint-Martens-Bodegem, Sint-Ulriks-Kapelle, Groot-Bijgaarden *Galmaarden: Galmaarden, Tollembeek, Vollezele *Gooik: Gooik (with Strij ... [...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] |
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] |
Aspartame
Aspartame is an artificial non-saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names ''NutraSweet'', ''Equal'', and ''Canderel''. First submitted for approval as a food ingredient in 1974, aspartame was approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is one of the most rigorously tested food ingredients. Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels.Food Standards Australia New Zealand: , several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children. Uses Aspartame is around 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces of energy per gram when metabolized, the quantity of aspartame ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Bottle
A wine bottle is a bottle, generally a glass bottle, that is used for holding wine. Some wines are fermented in the bottle while others are bottled only after fermentation. Recently the bottle has become a standard unit of volume to describe sales in the wine industry, measuring . Wine bottles are produced, however, in a variety of volumes and shapes. Wine bottles are traditionally sealed with a cork, but screw-top caps are becoming popular, and there are several other methods used to seal a bottle. Sizes Many traditional wine bottle sizes are named for Biblical kings and historical figures. The chart below lists the sizes of various wine bottles in multiples relating to a standard bottle of wine, which is (six 125 mL servings). The "wineglassful"—an official unit of the apothecaries' system of weights—is much smaller at . Most champagne houses are unable to carry out secondary fermentation in bottles larger than a magnum due to the difficulty in riddling large, heav ... [...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] |
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] |
