Water, barley, hops and yeast are the basic ingredients of beer.
The delicious and refreshing beer is made with natural ingredients. Water, barley (but also wheat), hops and yeasts have been used for many centuries to obtain such a unique drink. From this basic formula there are a large number of possible combinations.
All brewing styles respond to three basic forms of elaboration that gave rise to three large families.
What truly marks the difference between one beer and another is the type of fermentation used in its elaboration.
There are two basic types of beer fermentation: low fermentation, carried out at low temperatures and in which yeast fungi deposit at the bottom of the vat, and high fermentation, so-called because it is carried out at high temperatures and because fungi of the yeast rise to the surface of the liquid.
For its part, high fermentation can be produced with controlled yeast fungi or with “wild” yeasts. In the first case it is simply called high fermentation, and in the second, spontaneous fermentation. These three forms of fermentation give way to the three great families of beer: lager, ale and Lambic.
Styles of beer
Pils – Gilded and smooth beer with malt and hops taste. The best varieties are the Germans and the Czechs. At the Pilsen Brewery in Kozel, auto side Prague, taste the legend! Drink the unfiltered and unpasteurized benchmark beer (kept for quality control) from one of the old barrels. Have a look hear to the Brewery tour experience!
Lager – Similar to Pils but with higher malt flavor.
Bock – Traditional Munich beer with a 6.5% alcohol, sweet taste and malt taste.
Weissbier – Brewery whose origin is in Bavaria and is made with barley and wheat. Acid and very refreshing
Blanche – Belgian version of the Weissbier, in its elaboration wheat is used without malting and the flavor is more fruity.
Abbey – Elaborated following recipes from the Belgian monasteries by commercial factories. Sweet and fruity flavor.
Special – Named for all specialties made in Belgium.
Trappist – a style that is made up of six Belgian and one Dutch abbeys, all residences of the monks of the Cistercian Order of Trapa. Very fruity and aromatic, it goes through a secondary fermentation in the bottle.
Ale – High fermenting beers made in the British Isles. Soft, fruity and with little alcohol. Ideal for drinking in pubs.
Stout – Black color and bitter taste with shades of liquor, due to the use of burnt malts.
Coral 30cl 5.3% Wood Lager Coral is a clear, very aromatic and refreshing pilsener type beer made from malt and raw grains. The evolution of the Coral brand has been characterized by a constant adaptation to the demands of the market, seeking the highest quality of product and service and, consequently, regional market dominance. The story of the Choir is summarized as follows: In 1969 enters the market, only in bottle of 30 cl In 1981 begins the production in barrel of 30 liters In 1984 he won the first Monde Selection medal In 1999 the launching of the new logo and image of the Coral In 2006, on 8 March (day of the 4th Anniversary) is inaugurated the spout and esplanade of the Coral Beer at the “Café com Arte” in Coimbra Heineken 25cl 5% The Netherlands Lager 1.25 euros It is considered as the Dutch lager par excellence. With an alcohol content of 5 ℅ by volume, it is a fresh and good-bodied beer with a slight touch of aromatic herbs. Yellow straw color, it is very transparent and has a tenuous hopping. Especially indicated to quench thirst when light snacks are savored. It is the only beer in the world made with the famous Heineken yeast A, discovered by the French scientist Elion at the end of the 19th century in the company’s laboratories.
Stella Artois 33cl 5.2% Belgium Lager This lager style lager beer is the most famous in Belgium, being known and appreciated beyond the borders of its country of origin. It is the main product of the company since 1926. It is a blond beer and very crystalline. Its aroma is frank, genuine, with herbal touches. It forms an excellent white foam crown that leaves abundant marks on the walls of the cup where it is taken. In the mouth it is fresh, light, with a subtle presence of malt. The finale is very balanced, with hops notes. Since it belongs to the pilsen style, a slightly more pronounced hop presence may be desirable, but it is due to the preference in the last years for beers of slightly bitter taste. It is advisable to take it cold, between 3 and 6º C, in flute glass. It is considered perfect to accompany fried fish dishes and light appetizers.
It is exported to over 140 countries and is present on five continents. In 1997, Corona Extra managed to occupy the first place in the sales among the beers imported in the United States of America. Its origin goes back to 1925, when this lager type beer (which the manufacturer classifies as pilsen) began to be made at Cervecería Modelo, located in Mexico City. Of pale color, it is a very light and refreshing beer that in the mouth leaves little malt flavor. Normally it is drunk cold, between 5 and 7ºC, usually directly from the bottle, and in many cases with a lemon slice, a custom implanted by North Americans of the border zone of Mexico that used to rub lemon in the bottleneck of the bottles to disinfect them. It has a graduation of 4 ℅.
Leffe Blonde 33cl 6.6% Belgium Abbey It is the most representative beer of the Belgian company Brasserie St. Guibert and also the most appreciated across borders. In fact, it is distributed practically all over Europe. It has a golden color and forms a reasonable and compact foam crown. It is made with particularly aromatic and pilsen-style malts. Hops are English and Australian in equal parts. The aroma of this beer is dry, with spices and soft touches of cloves. In the palate it reveals dry, with citric notes and lavas of bitter orange peel. The finish is equally dry, hopping, with good bitterness. Although it seems very slight it is preferable to use some prudence, because its alcoholic effect makes itself felt quickly. It has a higher volumetric alcohol content than a lager (6.6%). It should be served in a chalice and is best cold, between 5 and 6ºC. Accompany well the roasts of beef and other dishes of red meat. Leffe Brune 33cl 6.5% Belgium Abbey It has a dark brown color and forms good foam. Reflects a fruity aroma with souvenirs of apple. It is elaborated with aromatic malts, pilsen and roasted and British and Australian hops. The taste is a bit sweet with sweet notes of fruit and also of brown sugar. The finish is drier, with touches of spice and a lower hops presence than the varied blonde that reveals touches of coffee. It should be served in a cup and cold, between 5 and 7ºC. He is an extraordinary companion for the lamb stews. It has an alcoholic strength of 8.2%.
Leffe Blonde 33cl 6.6% Belgium Abbey
It is the most representative beer of the Belgian company Brasserie St. Guibert and also the most appreciated across borders. In fact, it is distributed practically all over Europe. It has a golden color and forms a reasonable and compact foam crown. It is made with particularly aromatic and Pilsen-style malts. Hops are English and Australian in equal parts. The aroma of this beer is dry, with spices and soft touches of cloves. In the palate it reveals dry, with citric notes and lavas of bitter orange peel. The finish is equally dry, hopping, with good bitterness. Although it seems very slight it is preferable to use some prudence, because its alcoholic effect makes itself felt quickly. It has a higher volumetric alcohol content than a lager (6.6%). It should be served in a chalice and is best cold, between 5 and 6ºC. Accompany well the roasts of beef and other dishes of red meat.
Leffe Brune 33cl 6.5% Belgium Abbey
It has a dark brown color and forms good foam. Reflects a fruity aroma with souvenirs of apple. It is elaborated with aromatic malts, Pilsen and roasted and British and Australian hops. The taste is a bit sweet with sweet notes of fruit and also of brown sugar. The finish is drier, with touches of spice and a lower hops presence than the varied blonde that reveals touches of coffee. It should be served in a cup and cold, between 5 and 7ºC. He is an extraordinary companion for lamb stews. It has an alcoholic strength of 8.2%. The Great Beers of Belgium by Michael Jackson takes us on a tour of its ancient regions, such as Flanders and Brabant, and places the various brewing traditions in their local contexts. Michael jackson describes the time honoured traditional ingredients: water; the yeasts; the hops; the varieties of barley and the various brewing techniques. He then takes the reader round the famous breweries, frequently monasteries, and the styles – Lambic, Gauze, Kriek, framboise, brown beers, wheat beers, fruit beers, the famous Trappist and other abbey beers, and golden ales. Belgium is to beer what Burgandy and Bordeaux are to wine.
Erdinger Dunkel 50cl 5.6% German Weissbier
It is a beer of roasted but bright color, chocolaty aroma and foam of good formation as all of its range. In the palate it proves little fruity, with a slight touch of chocolate and a spicy sensation. The finish is fresh and a little more malted, with hops and roast notes. It should be served cold, between 6 and 8ºC, in glass extra-long, the glass of the beers of wheat. Matches well with sausages and pork roasts.
Hoegaarden 25cl 5% Belgium Witbier
As a bière blanche, this beer is brewed with two types of yeast and is flavored with bitter orange peel, coriander and a third seasoning that the manufacturer keeps secret but is supposed to be cumin. During the filling operation a second yeast and sugar is added so that a new fermentation in the bottle is produced. The Hoegaarden has a light yellow color with milky lavas and a good foam of easy formation that exhibits a large white and light crown. In the mouth it is very refreshing, with spicy touches of spices and subtle stretches of orange. The end is very fresh, bit bitter, with notes of cilantro and a little spicy. With a bitterness of only 20 EBU, it is hopped with the golding and saaz varieties. It should be taken very cold, at about 3 ° C, in a hexagonal cup of the brand. It is basically a good refreshment and accompanies well the salads and the dishes of cheese, especially the one of goat.
Hoegaarden Fruit Forbidden 33cl 8.8% Belgium Special
“Adam and Eve,” the painting by the painter Rubens, illustrates the label of this beer that De Kluis secretly makes. It consists of dark malts, orange peel and coriander. It is a dark red beer, creamy foam and a strong malt aroma. In the mouth it reveals sweet, a little spicy (notes of vanilla) and with some notes of caramel and chocolate. The final, sprinkled with notes of coriander, reproduces all previous sensations, but always in a balanced way. It can be taken in two ways: cold, between 5 and 6ºC, accompanying cheese appetizers before dinner; or chamfered until reaching an ambient temperature of 12 to 14 ° C.
Chimay Brune 33cl 7% Belgium Trapiste
This Trapist beer is the oldest (1862) of all produced at Scourmont Abbey. Chocolate-colored, with a certain luster and reddish touch, it is creamy foam with a dark ivory tone. It has a fruity aroma, reminiscent of apricot, due to the high temperature at which the fermentation takes place. In the mouth the flavor is also fruity, but with a good balance. It has a fresh taste, a silky feel and a slight touch of bitterness. The finale is a little astringent, meaning it becomes a bit rough for the taste buds, which makes it relive the hops flavor. Its qualities improve when stored in the bottle for six months (no more) in a dry, dark place where the temperature is stable at around 14 °. It should be consumed fresh, between 10 and 12 ° C, in a chalice. It is recommended to accompany game dishes such as rabbit and hare.” title=”A perfect tour in Belgium” />