Beer Infinity Beer, Brewing & Beyond
| Suffering under some serious deadline pressures early this week, so blogging is (not unusually) crappy just now. Nevertheless, I stumbled across this quote, which I haven’t shared and don’t think will be going into The Beer Bible. But it’s way to good to moulder on my hard drive. The speaker is Olivier DeDeycker, the brewer and one of the owners of Brasserie Dupont. I believe the phrase “microbiological intervention” is one of the loveliest I’ve ever encountered.
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“With this barley malt they are brewing some beer, and that beer had second fermentation in wood barrels. It was drunk in the summer by the people who worked in the fields. So we speak of a beer with a low alcohol content, high bitterness, no residual sugar, so a refreshing beer. It was what we call in Belgium bière de saison, saison beer, brewed in the winter and drunk in the summer. They were brewing in the winter for microbiological reasons, to avoid [inaudible]–but with wood barrels, with the basic material … |
Source: Beervana
Read the full article here.
