Drunken Crayfish

Do you know that?
Since 1882, Lambic Beers have been brewed at the Belgian Oud Beersel brewery using time-honoured techniques. In 2007, 125 years after its foundation, its Oude Geuze beer was voted the world’s best Lambic/Geuze beer. This year, Oude Geuze again took the first prize at the contest!

Oude Gueuze (6% alc. vol.) is a blend of Lambics from different years. One year old Lambic is still readily fermentable. Two year old and three year old Lambics contribute much to the taste. The brewer selects the Lambics on the basis of their taste on the barrel and then blends them to produce a sparkling beer that is made in accordance with time-honoured traditions.

The notable hop and fruit character of Oud Beersel?s Oude Geuze is much appreciated by beer fans. Its taste combines a pleasant bitterness with a sour yet smooth character.

Besides Oude Geuze, Oud Beersel brewery offers you traditional Oude Kriek and Bersalis beers, which also received the 2009 award of World?s Best Beer in their category.

Enjoy!

World?s best beers are brewed in Belgium ? has anyone doubted this?

An international jury assembled by the specialized magazine Beers of the World has named a number of Belgian beers world?s best in their categories.

Brasserie St Feuillien?s Saison (6.5%) has been voted World?s Best Saison.

Brasserie de Brunehaut took the first prize in two categories: in World?s Best Biere de Garde with its Mont-Saint-Aubert (8%) and in World?s Best Abbey (Dark) with its St. Martin Dark (8%).

Blanche de Namur (4.5%) by Brasseried du Bocq was recognized as both World?s Best Wheat Beer and World?s Best Grain Only Wheat Beer.

Oud Beersel brewery also won international recognition for its Oud Kriek (6.5%) and Oude Geuze (6%) ? as World?s Best Kriek and World?s Best Lambic/Gueuze respectively.

Het Anker?s Gouden Carolus Classic was named World?s Best Standard Dark Strong beer.

The best beers in the world come from Belgium ? the contest has proved this fact again!

Beer, the old and faithful ally

Beer is one of the oldest foodstuffs produced by human beings; it shows up in written history as early as 6000 B.C., Democrat and Chronicle.com reminded on August, 4.

Ancient Sumerians actually developed a prayer to the goddess Ninkasi that doubled as a beer recipe. This prayer is the oldest surviving beer recipe in existence.

The discovery of beer was probably an accident, with some wild, airborne yeasts interacting with stored barley and then spontaneously fermenting. Beer quickly grew to become an important part of many developing cultures. Anthropologists have uncovered evidence dating back to 3000 B.C. that in ancient Iraq, each city-state had its own brewmaster who was responsible for all of the beer production in that city.

Some archaeological theories suggest that agriculture evolved not to provide a sustainable food source, but to ensure that there was enough grain to make beer. We like to believe that our prehistoric cousins ate some wild, fermented grain and noted the pleasant side effects. This motivated them to keep as much grain around as possible in order to have a steady supply of this delightful beverage. A more likely scenario is that beer and bread were partners in the rise of civilization, with each being paid to workers for their services.

As it is today, drinking beer was ceremonial and communal, and sharing beer was as an act of friendship. If you have been so busy recently that you have postponed a meeting with friends, please, revise your schedule and have a glass of beer with those who love you!

Scientists create a material to extend beer?s shelf life

A material that could lead to beer with significantly longer shelf life has been designed by researchers, BBC reported on August, 4.

The approach works by removing riboflavin, or vitamin B2, which causes changes to beer’s flavour when exposed to light passing through the bottle.

Scientists at the Technical University of Dortmund designed a polymer “trap” with tiny crevices that capture the riboflavin molecules.

Beer is most often stored in translucent containers and is more prone to the effects of light on its long-term storage.

In a process called photo-oxidation, ultraviolet light can strip off charged atoms that can go on to degrade other chemicals or proteins in the drink, ultimately affecting its flavour and shortening its shelf life.

Borje Sellergren of the Technical University of Dortmund made use of a technique called molecular imprinting to design a solution to the riboflavin problem.

The process involves chemically designing a riboflavin-shaped cavity into a polymer by moulding it around riboflavin molecules and then removing them.

These polymer cavities are then made in high quantities, selectively trapping riboflavin when dunked into a vat of beer.

The idea mimics biological systems such as antibodies which are targeted in a similar “lock-and-key” way for mopping up bacteria or viruses.

“The technology itself is more generic than we’ve shown here,” Dr Sellergren said.

“There are a number of examples where this kind of absorbance can be used for the removal of specific unwanted compounds in food – flavours, impurities, pesticides, and spoilage agents as we’ve shown here.”

“The next step is to demonstrate for the brewery industry and food industry that we have this capability now.”

Thirst and beer? Incompatible!

When the water balance in the body is disturbed, we feel thirsty, that?s evident. Here are some arguments given by Beer & Health magazine in favour of drinking beer to quench your thirst.

Considering that water is the main constituent of beer, we may expect beer to be useful in restoring the disturbed water balance in the body, for example, after physical exertion. However, factors other than the presence of water may also be involved, scientists advise.

This is indicated by tests conducted by Professor Manuel Garzon from the University of Granada (Spain). Over a long test period he asked a number of students to drink beer after intensive physical effort while another group drank water. The tests showed that the water balance was restored more rapidly in the beer drinkers than in the water drinkers.

It is still unclear how this phenomenon may be explained. Probably not by the presence of alcohol, the dehydrating effect of which is known. The effect is more likely to be explained by the presence in the beer of various substances that help to make the body fit again: carbohydrates, proteins, minerals and B vitamins.

In any case, there is a very general consensus among beer drinkers that a nice glass of beer is good for your thirst!

Chocolate terms

The wonderful world of luxurious Belgian chocolate is full not only of flavours but also of special terms which may sound tasty but not always understandable. Here are some of them as explained by the famous Belgian chocolatier Neuhaus.

1. What is a ganache?
A filling created by mixing chocolate with milk or cream. It’s characterised by a smooth texture with a strong cacao flavour (depending on the percentage of milk or cream). Natural flavours can be added such as caramel, coffee, orange or rum.

2. What is buttercream?
A filling comprimising a subtle blend of butter and natural flavourings mixed to give a fine, light mousse.

3. What is mousse?
A blend of butter and real chocolate, whipped together to produce a light frothy filling.

4. What is a praline?
A filling made out of ground, roasted, caramelized hazelnuts and/or almonds with real chocolate added for the texture. The Neuhaus range includes 20 different pralines.

5. What is a gianduja?
A chocolate made out hazelnuts, sugar, cocoa butter and milk or dark chocolate.

6. What is the difference between a praline and gianduja?
The difference lies in the proportion of hazelnuts used in the recipe, which has to be a minimum of 20% for gianduja; in the milk chocolate added to the mixture, as well as in the pronounced refinement of the blend, which gives this recipe its incomparable, smooth character.

7. What is marzipan?
A filling made out of a blend of finely-ground almonds and sugar, slowly ground together and can then be coated in chocolate.

8. What is a fondant sugar filling?
It is a blend of sugar and natural flavours, beaten together to give a really creamy texture, ready to be used in coating or moulding process.

9. How are the truffles made?
A smooth mixture of chocolate, butter and sugar, drenched in dark chocolate and sprinkled with cocoa, flakes of chocolate or almond shavings.

10. What is a mendiant?
A specialty consisting of a base of pure chocolate, milk or dark, onto which is placed a piece of walnut, a hazelnut, a raisin, an almond and a pistachio.

These are just some of the delicious chocolate terms. Has the explanation whetted your appetite? Enjoy!