rockdemon
Well-Known Member
Last weekend i visited some breweries in belgium, bosteels, malheur, van ecke, st. bernardus. They didnt give much away but some info atleast.
bosteels dont use candi sugar in tripel karmeliet, they use clear candi sugar in kwak. Different yeasts for all their beers and they use the same yeast for bottle refermentation.
St bernardus uses another yeast for refermentation because "they dont want to give away the st sixtus yeast secret". they create the yeast at a university.
they are really expanding the already heavy industrialized brewery, with like 400%. because of the big demand in the us. And the special tokyo beer they made for their pub in tokyo was made with lower abv because "japanese people have a genetical defect so they cant handle alcohol"
Belgians arent that political correct i guess
van ecke said they boiled their beer for 2.5 hours, sounds crazy but i asked again after the tour and the old timer who had been working there for 30 years assured me that it was 2.5 hours. He said it was from 1030-1300 everyday, i guess the time to make the wort boil was included. and they mashed in stages from 43 degrees C to 74.
oh and they used coriander for the Watou witbeer.
malheur mostly talked about the procedure of making champagnebeer.
well thats what i can remember, the whole beertrip is in a bit of a haze
bosteels dont use candi sugar in tripel karmeliet, they use clear candi sugar in kwak. Different yeasts for all their beers and they use the same yeast for bottle refermentation.
St bernardus uses another yeast for refermentation because "they dont want to give away the st sixtus yeast secret". they create the yeast at a university.
they are really expanding the already heavy industrialized brewery, with like 400%. because of the big demand in the us. And the special tokyo beer they made for their pub in tokyo was made with lower abv because "japanese people have a genetical defect so they cant handle alcohol"
Belgians arent that political correct i guessvan ecke said they boiled their beer for 2.5 hours, sounds crazy but i asked again after the tour and the old timer who had been working there for 30 years assured me that it was 2.5 hours. He said it was from 1030-1300 everyday, i guess the time to make the wort boil was included. and they mashed in stages from 43 degrees C to 74.
oh and they used coriander for the Watou witbeer.
malheur mostly talked about the procedure of making champagnebeer.
well thats what i can remember, the whole beertrip is in a bit of a haze
