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Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Lambic in the early 19th century was a highly hopped beer, using 8–9 g/L of the locally grown 'Aalst' or 'Poperinge' varieties. [9] Modern lambic brewers, however, try to avoid making the beer extremely hop-forward and use aged, dry hops, which have lost much of their bitterness, aroma, and flavour. [10]
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier ; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer).
In 1998 Anheuser-Busch InBev started a worldwide chain of bars/restaurants, Belgian Beer Cafe, serving typical Belgian dishes combined with Belgian Beer. The varied nature of Belgian beers makes it possible to match them against each course of a meal, for instance: Wheat beer with seafood or fish. Blond beers or tripel with chicken or white meat
Traditional gose beer bottle produced in Leipzig, Germany. Gose (/ ɡ oʊ z ə /) is a warm fermented [1] beer that is usually brewed with at least 50% of the grain bill being malted wheat (with the rest being malted barley such as Pilsner malt), fruit syrups- such as lemon, coriander- and salt - either added or a component of the water used. [2]
Brigand, a golden-blond beer (9% ABV) [12] Bacchus, an Old Flemish Brown beer (4.5% ABV) [13] Bacchus Kriekenbier (5.8% ABV) Made with 15% cherries. The 37.5cl bottle has no label, but is instead wrapped in a sheet of printed tissue paper. [14] Passchendaele (5.2% ABV) Belgian Special Blond Ale, brewed in commemoration of the First World War ...