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This results in beers of different colours and textures. While Belgium beer production is less than one per cent of world beer production, and there are fewer breweries in Belgium than in some states of the US, Belgium has more diversity in beer styles than any beer-producing region. [1] [2] Many local Belgian beers are brewed in micro-breweries.
In Belgium, beer was already produced in the Roman era, as evidenced by the excavation of a brewery and malthouse from the 3rd and 4th centuries AD at Ronchinne. [9] During the Early and High Middle Ages, beer was produced with gruit, a mix of herbs and spices that was first mentioned in 974 when the bishop of Liège was granted the right to sell it at Fosses-la-Ville.
The term beer style and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book The World Guide To Beer. [1] Fred Eckhardt furthered Jackson's work, publishing The Essentials of Beer Style in 1989.
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Belgian beer brands (26 P) Breweries of Belgium (2 C, 3 P) Pages in category "Beer in Belgium" The following 18 pages are in this category, out of 18 total.
Lambic (English: / ˈ l æ m b ɪ k / LAM-bik, French: ⓘ; Dutch: lambiek ⓘ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. [1]
Beer has been brewed by Armenians since ancient times. One of the first confirmed written evidences of ancient beer production is Xenophon's reference to "wine made from barley" in one of the ancient Armenia villages, as described in his 5th century B.C. work Anabasis: "There were stores within of wheat and barley and vegetables, and wine made from barley in great big bowls; the grains of ...
Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than Saccharomyces cerevisiae , especially Lactobacillus , which produces a sour character attributable to lactic acid .