1. By Morgane Dupont, Hendrick Hanssen, Simon Lardinois, Zina Raymaekers and Pieter Timmermans Project supervisors: Ingrid Geirnaert and Olivier Janssens Project manager: Evelyne Wirix

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

4.  Beer was already brewed 8000 B.C. in Palestine  17 th century, many beers in Belgian appear.  Typology by specific ingredients  Typology by used water  Beer conserving problem.  Each village own brewery

5.  18 th 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  Better preservation  Improved quality of beer by selective yeast.  At the end of the 19th century completely turn of brewing by Louis Pasteur

6.  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 use oat, corn or wheat instead  Hop (only female hop)  Kinds with very bitter taste  Others give an aromatic taste  Since the 18 th century all types of beer contain hop

8.  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 CO 2  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.  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: Saccharomyces carlsbergensis  Aromate is also added  Imported to include pH between 5 and 5,5.  Serving rules (specific glass+temperature)

13.  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.  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.  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 % CO 2 balance Low pH

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

17. Are there any questions?