Brouette de Bières
Fou' Foune
Belgium
Often known as the country of beer, Belgium offers to beer lovers an impressive variety of products. At least 700 beers can be found.
In spite of the variety of local beers, belgian people are quite sober. Indeed they drink "only" 93l per inhabitant and per year (that is 5 to 6 33cl bottles per week).
Belgium is famous because of its top fermented beers and also its spontaneous fermented beers brewed only in the area around Brussels.
- Trademark:
- Cantillon
- Kind:
- Amber
- Alcohol content:
- 5%
Amber beer
Prepared with slightly roasted malt, an amber beer is recognizable thanks to its "caramel" or "amber" color. It is sweeter and contains more alcohol.
Glossary of avalaible pictograms
Spontaneous fermentation
The fermentation is called "spontaneous" because the brewer doesn't add any yeast. Beer is stored in the open air and yeasts from the environment naturally ferment the beer. These yeasts only live in the Senne valley and Payottenland, consequently these country beers are brewed only in the area around Brussels.
Beers brewed this way, that can be identified thanks to their acid taste, are called "lambic".
Refermented in the bottle
Refermentation in the bottle is due to the addition of yeasts, and sometimes sugar, in the beer while bottling. Then beer is stored in a hot (68°F to 77°F) fermentation room for a few weeks before being sold.
Once begun, refermentation goes on during the conservation of the beer. Consequently taste and alcohol content evolve all along its ageing.
Because of the presence of yeast, you're likely to see a little sediment at the bottom of the bottle and beer can be a bit cloudy.
Single malting
Beer brewed with an usual quantity of malt. As malt provides sugar for the fermentation, single malted beers usually have a medium or low alcohol content.
Glossary of avalaible pictogramsIngredients
- Water
- Barley malt
- Malted wheat
- Apricots
- Hop
Unpasteurized
Pasteurization consists in destroying micro-organisms and yeasts in the beer in order to ensure its stability and conservation.
Beers aren't always pasteurized. For instance, this is the case for beers refermented in the bottle. In this case, addition of yeasts when bottling doesn't allow such a process.
"Very light" foam
Beer with very few foam. These beers should be served in a tall glass in order to have more foam, and thin to keep it. To obtain more foam, you can lift up the bottle while pouring.
Tip: serve a first part of the beer and begin to enjoy. Then serve the rest of the beer to obtain some foam again.
As the foam is very light, thirsty people can drink this beer from the bottle :-)
Gueuze
Brewed only in the area around Brussels, Gueuze is a blend of several Lambics. A traditional Gueuze is a blending of young Lambic (approximately 6 months of ageing) and old Lambic (3 years of ageing). Because of sugar and ferments always present in the beer, Gueuze re-ferments in the bottle.
Traditional Gueuzes are very sour, consequently some people are used to add sugar in their glass once the beer is served.
In order not to frighten virgin papillae, some breweries add sugar in their Gueuze to propose a less sour beverage.
Beer on sale: click on bottles to add them into your wheelbarrow
Brouette de Bières®, BP 95, 59163 Condé sur l'Escaut (France) - SARL company with a 9000 ¤ capital - RNCS Valenciennes 493 819 684
CNIL registration number 1194297 - Selling beer to minors is forbidden
Drink alcohol sensibly and in moderation