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Pale ale is a golden to amber coloured beer style brewed with pale malt. [ 1 ] [ 2 ] [ 3 ] The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke , which resulted in a lighter colour than other beers popular at that time.
A Chimay tripel beer with its branded glass. Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts.In 2018, there were 304 breweries in Belgium, [1] [2] [3] including international companies, such as AB InBev, and traditional breweries, such as Trappist monasteries. [4]
In 2013 the beer was changed to "Valencia Grove Amber", an amber ale brewed with Valencia orange peel, roasted malts and a touch of wheat. [citation needed] It addition to its seasonal brews, Blue Moon released a pale ale called Pale Moon in 2008, with filings commenced to create a Pale Moon Light. Pale Moon is now marketed as "Rounder".
The brewery is known for its flagship beer, De Koninck, which is a pale ale that is brewed using a blend of Belgian malts, hops and yeast. The brewery also produces other beers like "Bolleke", "Blonde" and "Bob". The brewery uses traditional Belgian brewing methods, including open fermentation and aging the beer in oak casks.
Some breweries produce exclusively barrel-aged beers, notably Belgian lambic producer Cantillon, and sour beer company The Rare Barrel in Berkeley, California. [9] In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them. [10] "Food & Wine" wrote of barrel-aging in ...
Grisettes are a Belgian-style beer very similar to a saison. But grisettes generally fall between 3% and 4% ABV, rather than a saison’s typical range of 5% to 7%.
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]
The term Tripel comes from the Low Countries (now Netherlands and Belgium); though the origin of the term is unknown.The two main theories are that it indicates strength, either by a series of marks, such as crosses, on a cask - X for the weakest strength, XX for medium strength, and XXX for the strongest beer, or by reference to the original gravity of a beer which roughly corresponds to 3% ...
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