Brouette de Bières

"Malting" pictograms

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  Without malt

  In such beers, malt is replaced by non malted cereals (wheat, buckwheat, quinoa, ...) or by fruits.

  Beers list
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  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.

  Beers list
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  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.

  Beers list
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  Triple malting

  Beer brewed with a quantity of malt triple as usual. This supplement gives a more pronounced flavor and stronger aromas. As malt provides sugar for the fermentation, triple malted beers have a high alcohol content.
  As there is no official definition for a "triple" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.
  Another explanation is that triple means triple fermentation : a primary fermentation depending on the recipe of the beer, a second during ageing and finally a third in the bottle.

  Beers list
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  Quadruple malting

  Beer brewed with a malt quantity quadruple as usual. As malt provides sugar for the fermentation, quadruple malted beers have a huge alcohol content. Moreover they are quite rare.
  As there is no official definition for a "quadruple" beer, the preceding explanation is mostly used in Belgium but is not approved unanimously.

  Beers list