Tag: Belgium

The 20 Most-Read BeerAdvocate Stories of 2018 News by

The most popular BeerAdvocate stories in 2018 covered a fairly wide range of topics, from the polarizing subject of kids in brewery taprooms, to the best beer pairings for Nashville hot chicken, and a deconstruction of common myths about lager.

Belgian Lambic Makers Like Cantillon Bet on Cherry Orchards to Revive Traditional Kriek News by

With patience and hard work, the traditional Kriek may no longer be a thing of the past as Belgian brewers partner with farmers to revive growth of the Schaerbeek cherry in Brussels.

How Belgium’s Beers Inspire 3 American Brewers Three Threads by

Without Belgian beer and its influence, many brewers wouldn’t have been inspired to brew the so-called farmhouse, funky, sour, and strong beers that we enjoy today.

A Nanoblendery Grows in Belgium: New Stirrings in the Old World of Lambic Beer Feature by

In a region of Belgium best known for orchards and vineyards, 32-year-old Raf Souvereyns is reviving Lambic production with his small blending operation Bokkereyder. Connoisseurs worldwide are taking notice.

Trappist Beer Travels and Ancient Brews Shelf Talker by

Learn the origin stories of the 11 current Trappist breweries, as told by the monks themselves, and go back in time with “Dr. Pat” to unearth and recreate eight ancient ale recipes.

Leave the Abbey, Join the Playground: The Crucial Influence of Foreign Breweries on Belgian Beer Feature by

With a focus on experimentation and, especially, hops, a new generation of Belgian brewers takes its inspiration not from its Trappist or Lambic-producing forefathers, but from brewers in the US and the UK.

The Pride of Belchertown: How The Shelton Brothers Changed the Face of Beer and Brewing Feature by

In bringing attention to little-known brewers from across the globe and reigniting passion for nearly forgotten styles like Gose and Lambic, the three Shelton brothers also established a company that changed the face of beer and brewing—but not without controversy.

Where to Drink in Brussels, Belgium Destinations by

The Belgian capital’s beer scene has grown dynamically in recent years, with young gun brewers turning out world-class brews in contemporary styles. The city’s pub offerings have been updated as well, with historic (and touristy) beer halls supplemented by more modern examples.

A Hazy Shade of Winter: Homebrewing a Belgian-Style Session Ale BYOB by

Session beers aren’t limited to British styles—Grisette, the lesser-brewed cousin of Belgian Saison, is a refreshing thirst quencher at just 4 percent ABV.

Brewers Experiment by Distilling Beers News by

Bierschnaps originated in Bavaria, where brewers with on-site stills often create a house spirit from leftover beer. Recently, more breweries outside of Germany are experimenting with the beery spirit.

January 2017 News: Belgian Beer’s Cultural Heritage, White Labs Asheville Opens, Brewing with Heirloom Barley, and a Record Year for US Hops News by

In a round-up of beer news, Belgian beer is recognized as cultural heritage; White Labs Asheville begins production, New Holland brews lager with heirloom barley; and 2016 is a record year for US hop growers.

Beer News News by

Scientists publish family tree of brewers’ yeast; Nebraska banishes homebrew from beer festivals; London borough gives pubs legal protection; and Maryland breweries collaborate on beer benefiting flood victims.

Drafting a Bucket List Unfiltered by

Local isn’t everything. Get to know the wider world of beer by creating (and completing) a list of achievable day trips and more involved foreign adventures.

5 Sources of Inspiration for Rodenbach Caractère Rouge 6 Degrees of Fermentation by

Brouwerij Rodenbach brewmaster Rudi Ghequire talks about the beverages that inspired a new beer designed to be paired with food: a Flanders Red aged for an additional six months on cherries, raspberries and cranberries.

Croquettes From Around the World Part 2 Cooking with Beer by

Continuing a thematic journey of perfect fried bar snacks from around the world, this recipe features a Belgian-style croquette. Here we use a different technique to create the filling and coating for the final croquette.

Tom Peters, Owner of Monk’s Café Last Call by

Peters has made sure we can experience authentic Belgian beer culture at his bar, Monk’s Café in Philadelphia. His employee education program, Monk’s-exclusive beers, and commitment to excellence have won him a semifinalist slot for a 2015 James Beard award.

The Belgian Highlands BYOB by

Belgium was wrecked after WWI. It was enough to drive citizens to drink, but in 1919 the Belgian government passed the Vandervelde Act banning the sale of distilled spirits.

Fire Damages Belgium’s Hof ten Dormaal News by

A fire at Hof ten Dormaal brewery in Tildonk, Belgium, destroyed the company’s warming chamber, bottling line and product stock. No one was injured, but the damages halted operations at the farmhouse brewery, which the Janssens family has run since founding it in 2009.

Beer Pipeline Will Save Resources and Appease Neighbors News by

Bruges’ De Halve Maan brewery will soon build an underground pipeline to move beer. Once operational, the pipeline will transport over 4 million liters (roughly 34,000 barrels) of beer per year to a nearby bottling plant.

Kuit History by the Glass by

I was a little surprised to see that the Brewers Association had added Dutch Kuit to their style guidelines. It’s a pretty obscure style, even in Holland.

Cantillon Brewery Gears Up to Double Production News by

The brewery announced on its Facebook page that they had secured new operating space that would enable the brewery to double its annual output.

Bottoms Up In Belgium: Seeking the High Points of the Low Lands Shelf Talker by

Why we’re reading Bottoms Up In Belgium: Seeking the High Points of the Low Lands.

François de Harenne, Sales Manager, Orval Brewery Last Call by

Reporter Cecilia Rodriguez wrote in a Forbes.com article that in order to hold a Trappist label, a beer must be brewed under the supervision of monks. With the number of monks at Orval down to 12, she claims the abbey is jeopardizing its Trappist designation. Orval’s François de Harenne offers his response.

Praising the Lord in His Ferment The Politics of Beer by

I just don’t get it with the almost hysterical popularity of the Westvleteren Brewery’s strongest beer, Westvleteren 12.