Do you know that? 
Founded in 1890 and fully modernized in 1990, Brunehaut Brewery is one the world famous brewery top craft brewery in the beer paradise : Belgium. The alliance of tradition in the brewing process and modernity of equipments guarantees the highest level of quality with a competitive price. Their commitment is to develop with Customers a long term relationship based on professionalism, constant quality (HACCP), full support and mutual profit.
Brunehaut Brewery is the first European brewery to send its Belgian abbey beer “Abbaye de Saint-Martin” to the other side of the world using the One Way Recyclable Kegs!
Faced with an increase in export sales and increasing stainless steel prices and transportation cost was looking for an economical and environment-friendly solution. They found an Australian Company that had just developed a 30 liter keg composed of hdpe, pet and pvc (3 kinds of plastics, all recyclable). After careful study, multiple mechanical and quality tests and the modification of the keg filling line, 100 One Way Kegs were filled with our top quality blond beer “Abbaye de Saint-Martin”. The kegs were then put in the warm room for fermentation and will be sent to the United States of America within the next few days.
“Abbaye de Saint-Martin” whose origin is dated in 1096, is a gold blond coloured beer with a very good mouthfeel and nice little carbonation. Its flavour is a bit light on the palate, but pleasant – some citrus fruit and yeast, with a slight alcohol kick in the finish. Very pleasant Belgian beer.
Bronze Age burial “with beer mug”
A 4,000-year-old Bronze Age skeleton has been unearthed by archaeologists working on a site in east Kent, BBC News informs.
Canterbury Archaeological Trust said the curled-up skeleton was an example of a “Beaker” burial because of the pottery vessel placed at its feet.
Education officer Marion Green said the “beautifully decorated” pot could have been “a type of beer mug”.
She said tests on beakers from other sites suggested Bronze Age man was brewing a type of beer from grain.
The body was in a “crouched” position typical of the period, with knees drawn up to the chest, she added.
Possibly ceremonial objects were found buried with the individual, who could have been a high-status male, she said.
The bones were found in a small grave at the centre of a double ring ditch, made out of two circles.
And Ms Green said soil would have been built up to form a burial mound, known to archaeologists as a “barrow”.
The bones, which are expected to end up on display, have been removed for tests to confirm the skeleton’s age and gender, and any disease or injury.
“People might think finding skeletons is spooky, but it is really awe inspiring,” Ms Green said.
“It’s when you literally come face to face with the people from the past.
The 91-acre site near Monkton being excavated by 30 archaeologists will eventually house seven glasshouses for salad producer Thanet Earth.
Ms Green said Bronze Age burials were the oldest remains the archaeologists had found so far, but the history of the site was taking shape, and seemed to have had a “very long farming tradition”.
Other burials have been found there, but this was the most elaborate, she added.
Archaeologists are excavating and recording finds on areas to be developed, but the remainder is to be left undisturbed.
History of Beer – Earliest references to beer
The Chinese brewed beer called ‘Kui’ some 5,000 years ago. In Mesopotamia, a 4,000 year-old clay tablet indicates that brewing was a highly respected profession – and the master brewers were women.
In ancient Babylon, the women brewers were also priestesses. The goddesses Siris and Nimkasi were patronesses of beer, and certain types of beer were reserved exclusively for temple ceremonies.
In 2,100 BC Hammuabi, the 6th King of Babylonia, included provisions regulating the business of tavern keepers in his great law code. These provisions covered the sale of beer and were designed to protect the consumer. The punishment of short measure by an innkeeper was drowning, which was an effective way to prevent any repetition of the offence!
An ancient tablet now in New York’s Metropolitan Museum lists Babylonian beers as: dark beer, pale beer, red beer, three fold beer, beer with a head, without a head etc. It also records that beer was sipped through a straw – in the case of royalty a golden straw, long enough to reach from the throne to a large container of beer kept nearby.
3,000 year old beer mugs were uncovered in Israel in the 1960s. Archaeologists said that their find at Tel Isdar indicated that beer drinking in Israel went back to the days of King Saul and King David. An Assyrian tablet of 2,000 BC lists beer among the foods that Noah used to provision the ark.
To be continued â?¦
Beer types
You have probably heard the terms ale and lager. These are the two most general types of beer. The differences begin during the brewing process. Whether the beer is an ale or lager is defined by the type of yeast used in the brew and the temperature at which fermentation takes place.
Ales are usually fermented with top-fermenting yeasts at temperatures from 15 to 25 deg C and end up with a sweet, full-bodied, fruity taste. Some types of ales are Belgian beers, bitters (which do not actually taste bitter), brown ales, pale ales, porters, stouts, strong ales and wheat beers. Each style has its own flavor and complexity. The only real way to figure out which one you prefer is to do a taste-test of differing styles. Generally, ales are higher in alcohol, more robust and complex than lagers.
Lagers on the other hand are more widely-produced, commercial-style beers. This beer is made with bottom yeast, so-called because it flocculates to the bottom of the vat. Traditionally bottom yeast will ferment at cold temperatures less than 10 deg C. Now fermentation takes place at 12 to 18 deg C. This cold or deep fermentation allows the malt and hops to assert their fine flavours. Lager tends to be paler, drier and less alcoholic than ales.
Regardless of the style, certain types of beers will have the same characteristics. For example, wheat beers are usually fruity and effervescent, stouts and porters are dark and heavier than most, pale ales can be fruity and nutty with a bitter aftertaste, and pilsners are typically crisp and refreshing.
There are types of beers that are only produced during certain seasons and beers that just taste better during particular seasons.
Summer ales are usually light-colored, light- to medium-bodied and bubbly. Wheat beers (perfect with a slice of orange or lemon), pilsners, pale ales and cream ales are good choices for a summer afternoon. Spring and fall beers are typically maltier, medium-bodied and golden-colored. Winter beers are darker, full-bodied and usually have the most alcohol. Winter beers like old ales, stouts, Belgian ales, Trappist ales and porters are fitting for holiday festivities. Simply take advantage of the time of year and enjoy the beers in season.
His Majesty – the Hop
All the benefits of hop flow from the female hop plant. This bears the hop cones containing a yellow powder known as lupulin, packed with hundreds of different substances. Their reason for being is the protection of the plant against all manner of aggressors, such as the micro-organisms and fungi in the environment. Hops are traditionally mainly used in the brewing of beer, and only in small quantities: a few grammes to the litre. Besides being a natural preservative, it bestows that fine bitter ‘beery’ taste and stabilizes the froth on your beer. The plant – of which only the female version is commercially useful – is cultivated all over the world, mainly in South Germany, North-West America, the Czech Republic, Yugoslavia and England. Flemish hop-growers can still be found in the Westhoek, the Watou and Poperinge region. Some 40, all told. Five diehard hop-growers still practice the art down Asse and Aalst. Hop cultivation used to be much more widespread. Today, however, the “hommel” – your humulus lupulus – is in serious crisis. The main reasons are the softening (reduced bitterness) of popular beer styles, the worldwide near-flatlining of beer consumption, increased harvest yields and the more efficient use of hops in beer production.
Source: Beer & Health
The biggest chocolate Easter egg
A huge chocolate Easter egg weighing 20kg has been donated to The Peace Hospice in Watford by The Grove, Local London informs.
Guided by the experts at the renowned Cacao Barry Or Noir lab in Paris, resident Chocolatier Tony Hoyle created the 80cm high egg which has been on display in the foyer at The Grove in the lead up to Easter.
The Peace Hospice’s corporate development manager, Maggie Grand said: “The egg is visually stunning and is encrusted in smaller bronze chocolate balls – it really looks and smells fantastic.
The egg can be viewed in Webbs’ Food Hall, which is a haven of edible Easter delights, enough to satisfy even the biggest chocolate fan. From little chocolate bunnies to colourful eggs, there’s something to tempt everyone’s taste buds.
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