Typology of Belgian Beers by analytical criteria

1. Typology of Belgian Beers by analytical criteria By MorganeDupont, HendrickHanssen, Simon Lardinois, ZinaRaymaekers and Pieter Timmermans Project supervisors: Ingrid Geirnaert and Olivier JanssensProject manager: Evelyne Wirix

2. Introduction • Belgium is for beer what France is for wine • ±1000 different kinds of Belgian Beers • The five largest companies have a combined area of more than 500 hectares • And employed about 35000 employees • In America Belgian special beers are popular

3. Contents • Introduction • History of (Belgian) beer • The Main ingredients of beer • The manufacturing process • Lager beer • Trappist • Geuze & Lambic • ‘Oude’ Geuze • Conclusion

4. History of (Belgian) beer • Beer was already brewed 8000 B.C. in Palestine • 17th century, many beers in Belgian appear. • Typology by specific ingredients • Typology by used water • Beer conserving problem. • Each village own brewery

5. 18th century, the French Revolution • Put an end to the brewers guilds • Destruction of many monasteries and abbeys • Arrival of Napoleon  brewing took off again • Start of large scale (Industrialized) production • At the end of the 19th century completely turn of brewing by Louis Pasteur • Better preservation • Improved quality of beer by selective yeast.

6. The Mainingredients of beer • Four main ingredients • Water • Barley • Hop • Yeast • Importance of water composition • High concentration of Iron • Water with a lot of calcium

7. Malted Barley • Some brewers will useoat, corn or wheat instead • Hop (only female hop) • Kinds with very bitter taste • Others give an aromatic taste • Since the 18th century alltypes of beer contain hop

8. The manufacturing proces • It begins with malting • (A) Barley immersed in water, Germination is initiated • (B) 5 days of controlled germination • (C) Interruption by heating (will push the malt into malt sugar) • Difference in drying time and temperature will produce different kinds of beer.

9. Brewing process • Production process of ‘wort’ begins • Water of 35 °C to 50 °C is added to malt • And heated to about 75 °C • Enzymes formed by the germ process convert: • starch into sugar • Proteins in to amino acids • Filtering the soup (‘must’) • All insoluble components are removed • Filtering (several times) • Remaining liquid is called ‘wort’ • ‘Hopdraf ‘ are the insoluble components. • Boiling the ‘wort’, al the enzymes are destroyed and the solution is sterilized. • In the meantime Hop is added

10. Fermentation • after coiling down the ‘wort’ • The yeast is added • Sugar in the ‘wort’ are now converted to alcohol and CO2 • The conversion will determine the taste of beer • Belgian beers now 3 kinds of fermentation: • Low fermentation • High or traditional fermentation • Spontaneous fermentation (without yeast)

11. Maturation • Duration depends on the type of beer: • Beer will clear up; • Yeast will lower to the bottom; • Carbon dioxide is developed; • Fragrance is improved. • The basic process to produce beer is finished. • The brewer can still add different substances.

12. Lager beer • Typology: • Low fermentation • Therefore mostly a low alcohol percentage ≈5% • Two kind of yeast are used: • Hallertau (is a little bit bitter) • Saaz (pretty bitter) • Yeast:Saccharomycescarlsbergensis • Aromate is also added • Imported to include pH between 5 and 5,5. • Serving rules (specific glass+temperature)

13. Trappist • Typology: • High fermentation beer + fermentation on the bottle • A very heavy bitter kind of beer; • Minerals in water determine the quality; • Taste and colour depends on the kind of malt • Light Trappist bleach malt • For amber colour  darker malt • If brewer wants a dark colour roasted malt • Trappist is hard to digest ; • Alcohol: from 3,5% to 11,3% • Only 6 beers officially recognized as Trappist • Old cheese to complement the complex taste

14. Geuze & Lambic • Typology: • Made by spontaneous fermentation. • ‘Oude’ Geuze is only made in Pajottenland; • ‘Oude’ Geuze is related to ‘Oude’ Lambic; • Taste of Lambic changes with time; • Overall Lambic is a sour fruity beer with no gas; • Alcohol percentage around 5 degrees; • Specific ingredients are: • Water; • Barley  malt • Unmalted wheat (30 to 50 %) • Perennial hop (long matured hop) • Addition of wheat and longer cooking time characterizes ‘wort’

15. ‘Oude’ Geuze • Typology: • A very fresh and fruity taste; • Alcohol percentage around 6 % • You can keep it conserved for well over 40 years; • In Time the taste will become stronger. • Made of ‘oude’ Lambic of different ages and brewage • ‘oude’ Geuze isn’t brewed; • ‘Steken’  mixing ‘oude’ Lambic of different ages • The blend will be botteld • Refermentation will go on in the bottle for over a year • Important to control: • Good fermentable sugar % • CO2 balance • Low pH

16. Conclusion • Little analytical changes in brewing: • creates a wide variety of Belgian Beers; • Each beer has its own typology. • Complexity and variationwith less ingredients • We can say that Belgium has a rich beer culture • Belgium Deserves his international eminence for: • Quality • And quantity of beer

17. Thanks for listening Are there any questions?