Belgian el: varieties and their description

El is a kind of beer that is produced by top fermentation at high temperature. That is, unlike regular beer, when making ale yeast is collected on the surface, rather than settling to the bottom.

In Belgium, about 500 beers are brewed, and you can talk about them endlessly. To make ale steel for a very long time, some varieties are known for more than 600 years.

Some beer traditions

Beer, Belgian ale, lambic and other drinks related to brewing are not considered in any other country as part of national traditions, as in Belgium. Perhaps beer in the life of the Belgians plays the same role as wine from the French.

Drinking this fragrant drink in Belgium is a whole ritual, despite the fact that on average the resident of this country drinks about 100 liters. When selling each bottle wrapped in a beautiful paper, and the labels are full of brightness.

For certain varieties, for example Pauwel Kwak, it is mandatory to use only certain utensils for serving and snacks. The barman in any beer restaurant is obliged to know what sort of dish to pour into. And if there are 200 kinds of drink in the menu, then there will be the same number of mugs to them.

The tradition of making a special glass is so strong that many breweries, before they come up with a new recipe, first design a glass for it. It is believed that a certain shape of the dishes affects the taste and aroma.

In Belgium, any fermentation product is called beer, even ale and geese (fizzy beer). The main feature of the production of the drink is the addition of spices, fruits, herbs and caramel.

Also in Belgium beer festivals are held, where you can try rare varieties of beer, ale and lambika.

Belgian light ale and strong light ale

Bright Belgian ales began to be produced in the middle of the 17th century as a daily drink. For him, used a little sugar, yeast, hops and light malt. The color of the drink turns out to be a light yellow or amber hue, and the taste with a little bitter bitterness. The alcohol content in this Belgian ale is 4-6%. Spices are used in some varieties. Sometimes their taste is obtained due to a mixture of different varieties of malt. At the bottom may remain a residue from yeast or malt, which is not recommended to drink.

A variety of bright strong ale began to be produced recently - after the end of World War II. In appearance, it is no different from simple light varieties, but contains significantly more alcohol (7-15%) and a more intense flavor bouquet. A very insidious drink, you can not feel the alcohol at all, but quickly get drunk.

In the manufacture of a large number of confectionery sugar and yeast, which gives fruit flavor and sweetness. This sort of something like a tripel, but the Belgian strong light ale less dense.

Belgian dark ale and strong dark ale

In the category of dark ale all beer falls, which is darker than an amber hue. The fortress is no different from light varieties, the number of turns - also 4-6%. In general, in fact, it is the same light ale, only in the production of fried and caramel malt is used.

The sorts of strong dark ale have a very interesting and complex taste and smell, but all components are balanced. This effect is achieved by mixing different varieties of malt, white and dark confectionery sugar and several varieties of hops. It is also possible to add spices.

As a rule, the taste of alcohol is invisible, but it can be felt. In the taste of dark strong ales, you can feel a lot of shades. The most common are dried fruits, sweet and fragrant spices and vanilla. The alcohol content varies from 7 to 15 percent.

Red-brown El Flanders

This is a rare variety with a fruity flavor. In the manufacture of such ale use a unique mixture of brown malts. Bitter bitterness is expressed quite brightly, but the aroma of hops is almost not felt. Has a light red-brown color and, as a rule, alcohol content in the range of 4-6 percent.

The recipe uses a mixture, twenty percent of which consists of the old beer and seventy-five percent - of the young. It is brewed from corn kernels and four varieties of barley malt. Sometimes five different yeast types are used in the recipe.

At the last stage, the drink is aged in wooden barrels from one and a half to two years to get the ready Belgian ale. The brands that are most famous: Rodenbach Grand Cru, Petrus, Bourgogne des Flandres.

Seasonal varieties

These are Belgian ales brewed in a small village brewery according to a craft recipe. It consists in adding spices that are different from hops, although it is also present. Mostly they brew ale in the spring, and they drink in the summer. These varieties very well quench their thirst and have an unusual taste: sour, bitter, with a pleasant hop aroma. The color varies from light amber to copper. Sometimes there is a taste with sourness - this is determined by the village origin. The alcohol content is 5-8%.

Trappist ale

These varieties are brewed in trappist monasteries, five of which are in Belgium. Probably, this is one of the last countries in Europe, where the church brewing has survived.

Trappist sort of ale does not look like everyone else. Brew monks brewed according to a special recipe. The type of yeast that causes fermentation at high temperature is used in the manufacture. In some cases sugar is added, which makes the drink strong. Comes to readiness ale in bottles.

The color of Trappist ale is amber, with a red tinge. The taste is spicy, with a slight sourness and an oily and fruity aroma. The strength of the drink varies from 6 to 9 revolutions.

Real Belgian Belgian trappings are cooked only under license and exclusively according to ancient recipes, which have remained unchanged to the present day.

Open the bottle with a drink should be very carefully, so as not to shake up the sediment.

Abbot's El

Do not be confused with the ale, which is produced by the monks of the Trappist order. As a rule, this beer was previously related to monasteries, but today it is produced under license without their participation.

Belgian elites of this variety can be divided into two categories: the first is legally associated with monastic dynasties, they cook a drink under the license of the monastery. The second uses the recipes and names of today's non-existent monasteries.

For some time there was debate over the legality of using the term "abbat beer". As one of the British newspapers wrote , the reason for the disputes was that the unpleasant image of the monks on the labels had a negative effect on the number of monks entering the monastic order.

Cherry Elie Kriek ("Scream")

The cherry Belgian ale is a fruit beer that is famous all over the world. The production uses technologies that are traditional for making Belgian beer. But at the same time a cherry variety "sharbek" is added to the wort. Berries gather at a time when they begin to overripe. Due to this, a strong and pronounced aroma of beer is achieved without the use of flavors. Before adding to the beer, the berry is processed: peeled, cut and softened.

El is aged in oak barrels, where it undergoes a repeated fermentation procedure due to the sugar contained in the cherry. Ready drink - bright red color, its strength is 5-6%. But you should be careful when using it - it's easy to drink ale, but quickly turns your head.

Varieties of Belgian ale with various additives

Belgian ales are made not only with the addition of cherries, but also with other components in the form of spices, fruits and berries, honey.

Under the brand name d'Ecaussinnes Ultramour, ale is produced with the addition of raspberry juice and three other ingredients. The rich taste of the berries intertwines with beer bitterness, and as a result you get a unique delicious Belgian ale. The color of the drink is red-brown, the aroma is dominated by cherry, strawberry and crimson notes. The alcohol content in it is 5%.

Lindemans Apple Lambic - apple ale. A slightly cloudy drink is a dark yellow color. Has a very powerful smell: thick and sweet, with notes of fresh apple and apple jam. The taste of something resembles cider, sweetness prevails over beer bitterness, there is a small sourness. Very rare drink, it can be tried only in Belgium.

Barbar is a brand that produces Belgian ale with the addition of honey. This is a drink of amber color, prepared according to a special technology, the secret of which is not disclosed. It is only known that hops, malt, barley sprouts, oranges, coriander and honey are present in the composition. Also used for cooking is a unique yeast variety that, in combination with honey, makes the taste of ale unique and imparts spice and sweetness to the aftertaste.

Barbar is not the only brand of ale, in the preparation of which coriander and orange peel are used. El with these additives are also released under the names Blanche de Bruxelles, Blanche de Neiges, Hoegaarden and Monastère Wheat Beer.

Brown ale

This grade contains less lactic acid, which makes malt taste even stronger than in other variations.

Brown Belgian ale is produced under several brands, for example:

• Gouden Carolus. Very dark color, with an alcohol content of 7.6%. The taste changes depending on the aging time in the bottle.
• Gildenbier. Has a chocolate flavor, alcohol content - 7%.
• Bourgogne des Flanders is a rare ale with a fruity taste. It is created by mixing dark abate ale and lambika, and then kept in barrels. The alcohol content is 5%.

Also some producers of abbat beer produce varieties, called brown.

Amber ale

Amber ale is easy to drink, has a small fortress and is not at all sour. In taste there is almost no bitter bitterness. The alcohol content in this grade is from 5 to 7%. The color of the drink, as the name implies, is amber, with a slight brown tint.

The most famous brand is De Koninck. However, it is very demanding for transportation, so the farther from the place of production, the worse the quality and taste.