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Belgian Beer News


Good beer hunting at the 2016 Zythos Beer Festival

26
APR
2016
AUTHOR
ERIK
VERDONCK
0
COMMENTS

LEUVEN - Hordes of beer lovers are flowing towards Leuven. They come from all around Belgium and far beyond. ‘Zythos’ is an important event in the diary of every beer lover. A visit to Europe’s greatest beer festival is a ‘must’ for beer aficionados from the Americas, Britain, Italy, the Netherlands, France and, last but not least, Belgium. They have come to the right place. There is no better way to sample the great variety of the Belgian beer world...

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Café Manuscript, a quarter of a century young

14
APR
2016
AUTHOR
ERIK
VERDONCK
0
COMMENTS

OSTEND - The Neville Brothers come bursting out of the musical wallpaper. Just for a moment or two, café Manuscript in Ostend has been shipped to the shores and swamps of New Orleans. Café owner Glenn Rotsaert has no complaints about the sound levels. Together with the previous owner, Patrick Arnoudt – called Patje by his friends – he makes an annual pilgrimage to the city on the bayou to lap up as many music performances as he can. “Have you ever seen the Neville Brothers live in concert?” I want to know. “Five times,” Glenn responds, beaming with pride...

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Liquid heritage, Rodenbach Flemish red-brown sour ale

14
MAR
2016
AUTHOR
ERIK
VERDONCK
0
COMMENTS

ROESELARE - The Rodenbach Flemish red-brown beer from Roeselare is part of Belgium’s liquid heritage. Eugène Rodenbach, its original brewer, drew his inspiration from the dark English porter beers, introduced to Belgium from 1812. They were produced with a controlled souring process that increased their shelf life. From this process was born mixed fermentation, in which the brewer blends young, top-fermented beer that has finished fermenting, with soured beer fermented in large foeder barrels. “It’s the best of two worlds,” master brewer Rudi Ghequire says with a smile. “You add a young beer to tone down the sourness of the beer." "While the lactic acid and acetic acid in the old brew safeguard your beer from harmful bacteria.” We are strolling in Rodenbach’s impressive foeder hall, flanked by barrels that are several metres tall...

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The Duvel is in the detail

8
MAR
2016
AUTHOR
ERIK
VERDONCK
0
COMMENTS

PUURS - Some beers are veritable icons and Duvel is certainly one of them. If you spot a tulip-shaped glass, even without the logo, you will have a good idea of what its contents might be. This particular degustation glass goes all the way back to the ‘flower power’ era of the late 1960s. It holds an entire 33cl bottle but don’t pour out the beer too quickly or it will just turn into airy foam. The glass narrows towards the top and this helps to sustain the immense collar of froth. The design is well thought out too...

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When beer meets chocolate

15
FEB
2016
AUTHOR
ERIK
VERDONCK
0
COMMENTS

BRUSSELS - Think of Belgium then beer and chocolate springs to mind. Both introduce you to a world a world of aromas and tastes with a rich history. We are talking about complex products. After all, brewing a good degustation beer or crafting a tasty praline requires years of expertise, either from the niche producer who goes for the extreme and the pure or from a producer who prefers to go for the mainstream. Belgians are proud of their rich and surprisingly diverse beer culture with a great variety of typical beer styles. This diversity is also found in chocolate, from bars to pralines, from milk chocolate to single origin chocolate, enjoyed in equal measure by your average consumer or the experienced connoisseur...

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