Brouette de Bières
Abbaye des Rocs Brune
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:
- Abbaye des Rocs
- Kind:
- Brown
- Alcohol content:
- 9%
Friends
Brown beer
Prepared with strongly roasted malt, they are recognizable thanks to their dark color.
Usually, these are the strongest beers. Some of them, because of the roasted malt, have a slightly acidulous taste.
Top fermentation
Fermented at a temperature between 59°F and 79°F, top fermented beers are famous because of their more complex flavours. Moreover, they often have a higher alcohol content (depending on the malt quantity) than bottom fermented ones.
This fermentation type was originally the most spread one, but since this time bottom fermented beers have flooded the market. Mainly brewed by artisanal breweries, top fermented beers are the ones prefered by beer lovers.
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.
Abbey beer
Beer that uses the name of an abbey that exists or existed in the past.
Recipe wasn't necessarily nor created by monks neither brewed within the abbey formerly.
Double malting
Beer brewed with a malt quantity double as usual. As malt provides sugar for the fermentation, double malted beers contain a little more alcohol and have a sweeter flavor that the ones with a single quantity of malt. Even if there is no obligation, double malted beers are used to be brown.
As there is no official definition for a "double" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.
Ingredients
- Water
- Malts (4%)
- Pale malt (88%)
- Malt Munich (5%)
- Aromatic malt (1%)
- Hallertau hop (1%)
- Hop of Styrian (0.50%)
- Hop Brewers Gold (0.50%)
- Yeast
- Stored (for ageing) during 15 days
- Top fermentation
- Filtered
- "Balanced" foam
- Strong Ale
"Balanced" foam
Beer with a balanced foam, not too much, not too few! These beers are likely to be served in a round glass slightly flared to obtain a good proportion between foam and beer.
Depending on the habits, the beer can be served at one go or in two times. In this case, serve a first part of the beer and begin to enjoy. Then serve the rest of the beer to obtain a beautiful collar again.
This balanced foam allows very thirsty people to drink from the bottle :-)
Strong Ale
Top fermented beers (fermented at a temperature between 59°F and 79°F) which alcohol content is from medium to high.
Glossary of avalaible pictograms
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
Beer brewed carefully, to be consumed with care