Beer History
Just another beer blog

Do you know that?

Since 1873, the Friart family has been brewing various beers, among others, the St-Feuillien. But the history of this beer goes back even further.

In the 7th century, an Irish monk by the name of Feuillien came to the Continent to preach the Gospel. Unfortunately, in 655, while travelling through the charcoal forest, across the territory of what is now the town of Le Roeulx, Feuillien was martyred and beheaded. On the site of his martyrdom, Feuillien’s disciples erected a chapel which, in 1125 became the Abbey of Prémontrés, but later became known as the Abbaye St-Feuillien du Roeulx.

The Abbey prospered until the upheavals of the French Revolution. During these troubled times, it was condemned by the revolutionaries. For centuries, monks have brewed beer and this tradition has been preserved until this very day.

The St-Feuillien brewery today produces 12 delicious brews (St-Feuillien abbey beers – Blonde, Brune Réserve, Triple, Cuvée de Noël, Bière de Pâques; Saison beer; Grand Cru; the Grisette range – Blonde, Blanche, Ambrée, Fruits des Bois, Cerise).

Specificity of St-Feuillien beers:

-Natural top-fermenting beers without additives;
-High-quality aromatic hops;
-Selected malts;
-Centuries-old brewing method by infusion = guaranteed authentic product;
-Fermentation in square vats;
-Storage in horizontal cylindrical vats for 1 month;
-Secondary fermentation in the bottle for at least fifteen days.

Cheers!

Last year was rather good for beer industry – Brasseurs Belges

Last year was on the whole rather good for Belgium’s beer industry, trade union Brasseurs Belges reports. The nation’s beer output registered a 0.6% increase to 18.12 mln hl in 2010 as compared to a decline of 0.2% in 2009.

The nation exported 3.8% more beer last year than in 2009. The beer volume exported (10.61 mln hl) accounts for more than half of the total output.

Imports increased by 3.5% to 952.3 thousand hl.

Belgium’s total beer consumption has been on a constant decline since 2003, dropping last year to 8.44 mln hl from 8.78 mln hl in 2009. Per capita beer consumption fell to 78 litres from 81 litres a year earlier.

Hops festival in
Val de Sambre – Fête du Houblon

Great hops festivity with best-gatherer contest: a unique event in Wallonia!

All amazing animations throughout the weekend: giants’ meeting, wedding of giants Ange and Luce, music, guided tours of the brewery, hot-air balloons with first flights opportunity, handicraft exhibitions and demonstrations, street animations.

Tourist and education garden with hop field.

Opening periods: from Friday 9 September to Sunday 11 September 2011.

Free entrance!

Learn more about the Hops Festival on:

http://www.bierenaturelle.be

Tel.: +32 (0) 71 55 86 66 / +32 (0) 479 88 78 35
E-mail: angelus.br@swing.be
www.bierenaturelle.be

Scientists find no live yeasts in 170-year-old bottle of beer from the Baltic Sea

Finnish scientists have cracked open a cold one … a 170-year-old cold one, that is. The bottle of beer, salvaged last summer from the wreckage of a ship that sank near the Aland Islands in the Baltic Sea, was thought to be the oldest drinkable beer ever found, Live Science reported in June.

Unfortunately, the Technical Research Center of Finland (VTT) reported June 27, the first bottle opened did not withstand the stresses of time. Seawater made it into the bottle, contaminating the brew.

Nonetheless, the researchers were able to analyze the chemistry of the pale golden liquid. They found malt sugars, aromatic compounds and hops typical of what you’d expect to find in a bottle of beer today.

The researchers had hoped to find live yeast cells in the brew, which would help them reverse-engineer the brewing process and replicate the beer. But no yeast cells survived the years 164 feet (50 meters) below the ocean’s surface. There were, however, live lactic acid bacteria in the bottle. These bacteria, sometimes used in brewing, would add a sour taste to the beverage.

The newly opened bottle seems to be in worse condition than one that broke when divers brought it up to the surface in summer 2010, VTT, an independent research corporation, reported. That beer fizzed as if it were still carbonated, suggesting that yeast were still alive and producing the carbon dioxide that gives beer its bubbles.

Divers did manage to salvage five bottles from the wrecked ship, which likely sank sometime between 1800 and 1830. (They also brought up more than 100 bottles of champagne.) The researchers now plan to crack open another bottle and try again.

The importance of serving beer in glasses

It has been observantly stated that we “drink with our eyes”. Thus, the presentation of the beer in the glass in terms of its foam head, clarity/brilliance and colour is very important.

In terms of flavour, the foam head is critical. Beyond foams tactile perception on the upper lip and in the mouth, it is in effect a gas exchange medium. Foam is constantly evolving CO2 that can bring some aromas along for the ride. Depending on the solubility of the flavour compounds, they will either concentrate in the foam or the foam will act as a barrier to their liberation.

Typically the hydrophobic (water “insoluble”) characters such as hop bitterness and aroma oils will favourably concentrate in the foam along with spices such as coriander and orange peel. Conversely, the absence of foam accentuates hydrophilic (water “soluble”) flavours such as malty and caramel, and the fruity esters such as banana (isoamyl acetate) while enhancing the perception of undesirable butterscotch (diacetate) flavours.

Beer glass shape, material and thickness impacts on the longevity of the foam, and whether or not the aromas are caught and presented to the drinker’s nose. Thicker glasses will reduce the rate of beer warming thus tending to improve the persistence of the foam. Long cylindrical shaped pils glasses will have a higher surface to volume ratio, thus warm more quickly. Importantly, glasses with a relatively narrow brim compared to their body tend to concentrate aromas (i.e. hoppy) in the glass and present them to the drinker’s nose. Such glasses also result in reduced CO2 loss and more stable foam.

Some may counter, “most beer is drunk from a bottle”. Well, yes it is, and beer bottles are often attractive and convenient in their own right. However, the drinker is largely missing out on the flavour cues extolled above. Bottles being glass are not opaque, particularly with the current fashion for clear (flint) and green varieties, so that they allow the drinker to clearly view foam formed as a result of the drinking action. Lastly, in attempting to compare beer with wine, in at least more up market settings, it would certainly be considered to be passé or uncouth to drink wine from the bottle!

Planete Chocolat in Brussels – the artistry of chocolate

One of the things we love about Belgian Chocolate is discovering the fact that Belgian chocolatiers treat their work as an art form. Nowhere is that more evident than at Planete Chocolat, just off Brussels’ Grand Place on Rue du Lombard #24.

Planete Chocolat specializes in the artistry of chocolate, the whimsical, and sharing their knowledge with others through demonstrations and workshops.

“We are avant-garde”, says owner Abdelhak Menouni, “choosing to make products ranging from the antique to the modern.”

At their shop, you’ll find traditional Belgian chocolate pralines inspired by rice, coconut and coffee fillings. But you’ll also find new inventions such as the bubblegum-infused chocolate praline, twists on tastes such as chocolate flavored with ginger or black tea, and truffles with green tea and pistachio.

If your sweetheart likes flowers AND chocolate, then you might want to pick up a ‘Bouquet de Fleurs’, an original collection of 12 chocolate flowers in as many flavors including violet, cinnamon and everything in-between.

Designed by Belgian Veronique Bourgns, the’Bouquet de Fleurs’ not only make a grand entrance for any occassion, they keep for up to a year.

“Design is important to us,” says Menouni. “People buy with their eyes. So we sell our products in a family of warm colors as well as package chocolates in transparent bags so customers can see what they are buying.”

And there’s more: Planete Chocolate offers Shakespeare-inspired Romeo and Juliet faces in chocolate; card games; an array of cookies (almond, Earl Grey, lemon, chocolate chip); and even chocolate numbers – great for birthday and anniversary cakes.

The company prides itself on manufacturing chocolate with no chemicals by chocolatiers who have 6-7 years experience. “We’re the biggest artisanal (handmade) chocolatier in Belgium,” says Menouni. “We make 25-30 tons of handmade chocolate per year while the large companies may make one ton per hour by machine.”

One area that Planete Chocolat really specializes in is in the art of demonstrations and workshops. In fact, they host thousands of visitors a year from all over the world in their workshop and demonstration areas.

“Thirty-five percent of our guests don’t even know where chocolate originates,” says Menouni. “We take them through the chocolate-making process from start to finish, give them an opportunity to ask questions and enjoy chocolate samples.”

The company books demonstration sessions for tours and also offers one-hour demonstrations for walk-ins. The demonstration area, housed in the shop near the Grand Place, is decorated in company colors, warm lighting and comfortable seating for up to 100 guests.

The workshop is located adjacent to the demonstration area where guests can peer into employees making pralines.

If desired, guests can book a spot in the workshop and get hands-on experience in making their own pralines. In fact, some companies and universities send their employees or students to the workshops to promote team-building by learning the art of chocolate-making.

In keeping with its theme of ‘Simply Different’, Planete Chocolat customizes chocolate corporate logos for companies looking for an original gift.

Directions:
1. Go to Grand Place
2. Walk down Rue Charles Buis (to the left of the Hotel DeVille)
3. Continue straight on Rue de l’Etuve
4. Turn right on Rue du Lombard. Shop is on your right.