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10 myths about beer

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10 myths about beer

We are finally dealing with 10 most popular beliefs about beer. Check your knowledge.

MYTH #1: Bottom-fermenting beers are pale, while top-fermenting are dark

FACT: Appearances can be deceptive as top-fermenting beer is commonly associated with a stout, and bottom-fermenting with a lager. The truth is that, however, there is not rule. Colour of a beer is usually determined by the malts used during production. Thus, we have quite pale wheat beers (top fermentation) and dark Baltic porters and bocks (bottom fermentation).

MYTH #2: Beer is made of hops

FACT: Hop is a spice which gives beer the bitterness that balances the malty note. To brew a beer we primarily need malt, water and yeast. The additives and spices are everything else. It is possible to produce a beer without adding hop. Before it has become commonly used, in Middle Ages the bitterness was achieved by applying a combination of herbs. Until now, the sahti beer flavoured with juniper berries is still produced in Finland.

MYTH #3: Bottle colour has no impact on beer quality

FACT: The darker bottle, the better protection against UV radiation which affects beer flavour. Green bottles provide better protection than transparent, while brown glass performs even better than green. However (although you may not like it), the best beer protection against harmful impact of the environment provide aluminium cans…

MYTH #4: Beer always has the head

FACT: No, it doesn’t. The beer head is the consequence of using malt and emergence of carbon dioxide during fermentation process. We can observe a particular regularity: wheat malt makes the beer head more dense than barley malt. What is more, the type of beer head in your mug can heavily depend on the bartender. Appropriately poured beer can have no head at all (it is served in English pubs that way). Alternatively, you can have just the head (only the head is given in Czech pubs as the last serving).

MYTH #5: Canned beer tastes worse than bottled

FACT: What you believe to be the “metallic” flavour of the can is actually the smell of metal. Producers which sell canned beers ensure that inner part of the can has a special coating that isolates beverage from the metal. However, it does not mean that you will not notice the characteristic metallic notes after a sip of canned beer. Good advice: pour canned beer into a mug to enjoy the beer flavour only.

MYTH #6: Belgian monastery beers are brewed by monks

FACT: Great majority of beers which are often called ‘monastery beers’ are produced according to monastery licences by breweries of large corporations. Such beers as Leffe and Grimbergen are brewed in this way. Opposite situation concerns the Trappist breweries. In this case, the Belgian law requires producing the beverage in breweries located within monasteries with active participation of the monks. However, the monks are not obliged to brew beer only on their own. It is very common that Trappist breweries (there are six of them in Belgium) employ regular workers.

MYTH #7: Dark beer is stronger than pale

FACT: Strength of a beer is not influenced by colour, but rather by the content of alcohol.

MYTH #8: Beer is fattening

FACT: Beer belly grows when eating potato chips and salty sticks which you like to have with a bottle of beer. A mug of beer is rich in vitamins and micro-elements, and contains just about 200 calories. It is as much as two bananas.

MYTH #9: Every beer must be served cold

FACT: Beer should be cooled, but each type requires slightly different temperature. Lagers and wheat beers are best to drink when served in 4-7 Celsius degrees, for IPA and Altbier beers it is 8-12 Celsius degrees, and Baltic porters or bocks taste great in 12-14 Celsius degrees. Low temperature kills beer flavours, hence the beers without real taste and flavour are usually served really cold…

MYTH #10: Dark beer has less calories than pale

FACT: Does a browned slice of toast have more calories than a slice of fresh bread? The same applies to beer. Beer colour is the effect of applied malt type. Roasted malt usually gives a darker beer, yet it is still similarly nutritious and equally low in calories.

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Halen Mariënrode Abdij bier gaat naar de markt in Halen

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Het Halen Mariënrode Abdij bier is vanaf dinsdag 21 Mei in België op een aantal plaatsen verkrijgbaar.
Als eerst plaatst maakt het een stop op de markt te Halen.
Bij café De Markt
Nick en Monique zullen zorgen dat de Halen Mariënrode een vaste plaats krijgt in de Stad Halen.

Juist een maand voor de zomer !!
Hopen dat die zomer toch komt 🙂

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Halen Breweries to release Mariënrode Quadruple 12%

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December, 12, 2012 or 12-12-12 will be the last date of its kind the last sequential date of the century – when all three numericals in a date are the same – for the next 88 years.

According to popular belief, 12-12-12 is a lucky date that will bring good fortune. The number 12 has a great significance in many cultures. In western tradition, it is commonly associated with completeness and seen as a perfect and harmonious unit.

This special date was choosen by Halen Breweries to introduce their new Abbey Ale – Mariënrode Quadruple with 12% ABV.

Mariënrode Quadruple is a strong dark beer with tertiary fermentation in the bottle. When you first poor this beer in our special glass notes of spring blossoms and a delicate soft sweet that is over powered by Cacao notes gets into the nose. The full 12% alcohol is clearly present in this Mariënrode Quadruple. When tasting the beer a number of complex flavors appear, the initial cacao taste changes into a clear espresso aftertaste.

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