Nous serons présent au festivité de noël pour un stand spécial brasserie de flandres
An expert taster tried a bottle of beer from 1872 and described the beer as “rather good”. This Alexander Keith bottle was recovered from the Port of Halifax in Canada, and maintained its very low pH and high alcohol content. Proof that beer can be well preserved in a stable environment!
An expert taster tried a bottle of beer from 1872 and described the beer as “rather good”. This Alexander Keith bottle was recovered from the Port of Halifax in Canada, and maintained its very low pH and high alcohol content. Proof that beer can be well preserved in a stable environment! In fact, whether it is a small fresh beer or invigorating local aromas, the full flavours thanks to the refermentation in the bottle are not the result of chance, but of preservation studied according to the style of beer and a quality tasting.
Even the lightest beers require minimal preservation to reveal their taste. However, they must be consumed quickly after they are put on sale due to their low alcohol content and, in particular, their sensitivity to light and heat. In addition, these are pasteurised beers, subjected to high heat (flash-pasteurisation at 80°C for barrels and pasteurisation at 60°C for bottles or cans) to eliminate any residual germs. Of course, this “fixes” the yeast action and does not change the taste of these beers. These are the only beers whose consumption date must be respected.
Light and heat are enemies of all beer varieties, which is why bottles are usually dark, brown or green. For some beers, such as whites, the opacity of the glass (by way of thickness) is also applied to avoid altering the taste. Without going as far as cellar storage for certain beers, it is preferable to keep them, as with wine, at an ambient temperature between 10°C and 15°C and upright for the majority of fermented beers. This position is essential for encapsulated beers, in order to avoid oxidation on contact with the caps (even coated with a protective film on their inner face). For bottled refermented beers, also known as “live” or “scalable”, it is important to keep them upright to allow yeast sediments to settle at the bottom. By adding a little sugar or honey, or even a different yeast, before closing, the sediments will continue to feed within the bottle. This is a common process, especially for Abbey beers. This will change the taste of the beer in proportion to the ageing period.
Light and heat are the enemies of all beer varieties
When we talk about beers with corks, the lying down position is ideal for their preservation. This position allows the cork to be in direct contact with the liquid, thus increasing the seal and promoting the development of the beer through alcohol and natural preservatives, such as hops. The Gueuze, a Belgian beer that resembles champagne, is an excellent example of beer that can be stored lying down for several years. Timmermans’ Oude Gueuze was even voted “Best Sour Beer in the World”, having already won several national and international gold medals. This proves that brewers know how to age our special beers.
Some sweet and strong beers can be stored for 60 years or more, such as the one found in Halifax. Beer connoisseurs who are very patient appreciate the changing taste of their drink, which becomes more fruity and reminiscent of port, with a “maderised” flavour.
To enjoy a beer properly, it is important to follow a few simple but essential principles. First of all, the choice of glass suited to the type of beer is crucial, preferably a stemmed glass for strong beers, in order to avoid any alteration of taste caused by heat from the hands. Then it is essential that the glass is perfectly clean, with no residue, and thoroughly rinsed with cold water then wiped off. When you pour the beer, it is recommended to do so in such a way that the foam protects the beverage from oxidising with the air. It is advisable to pour the beer in two stages, tilting the glass until it is half filled, then lifting it back up and moving it away from the neck of the bottle. The foam will then stabilise, and you can pour the rest of the bottle. The choice of glass will depend on personal preferences, with some preferring a glass with a more flared neck to release the sugars and alcohol, while others prefer a more curved glass to retain the aromas.
In summary, the preservation of beer depends on the type of beer and its packaging. Beers with corks must be stored lying down, while cans or bottles with caps can be stored upright. Strong and sweet beers can be stored for many years, their taste developing favourably over time, just like wine. To enjoy a beer properly, it is important to choose a suitable, clean glass and pour the beer carefully to protect the beverage from oxidising. Lastly, the choice of glass will depend on each person’s personal preferences.