When it comes to foreign craft beer, many people's first impression will think of Belgian beer, when it comes to Belgian beer, they will think of its special taste full of aroma, take the Wolf Wolf's Belgian wheat beer, open the lid will smell a floral and fruity smell, so why is Belgian beer so popular? Today we will give you an analysis.
Belgian beer was first introduced to the local area by French monks in the eleventh century, the earliest Belgian beer and the European continent prevailing no hop beer, mainly using a variety of spice crop raw materials, and later the Germans invented the beer purity method, requiring beer to use and only use hops as raw materials, the Belgians still insist on their own use of spices.
In Belgium, where everyone can brew beer, the rich choice of raw materials has made Belgian beer form a kaleidoscopic and refined quality, which has continued to become the most fundamental feature of modern Belgian beer.
So under this origin, the Belgian beer we first came into contact with should follow the Belgian characteristics of the time.
For example, the spice-filled Fuga (Belgian-style wheat beer)
Because most of the Belgian beer is a super strong beer, the fermentation process is different from the general beer, the wort concentration of the fermentation raw materials is very high, the alcohol content of the Belgian beer is very high, the beer is very strong, the fermentation reaction will continue after bottling, and advocating fresh draft beer is not the same, it takes a few years to drink the aroma will be more intense, usually the shelf life can be as high as 50 months, and the general imported beer shelf life is 12-18 months.
Beer is crushed with barley malt and then added to water, filtered and boiled under the action of a certain temperature and enzymes, turned into wort and then fermented. The wort concentration will be marked on the back of the beer, which is an important indicator of identifying a good beer. Generally controlled in 8P, 9P, 10P, 11P, 12P, 14P, 16P, etc., the wort concentration at this time is called the later original wort concentration, 10P wort indicates that the percentage of wort contained in beer raw materials is 10%. To make beer, we must first make wort, the concentration of wort is large and small, and the larger the beer, the stronger the beer. Due to eating habits, production costs and other reasons, China's beer is currently inclined to be light, the degree is getting lower and lower, now the general mainstream wine is in the 8, 9 degrees of the appearance, Belgian beer wort concentration can often reach more than 14P.
Most Belgian beers are filled directly, unfiltered and pasteur sterilized, so that a lot of yeast remains in the beer, which can continue to ferment after bottling, with a shelf life of up to 50 months.
In the end, I would like to recommend a Belgian wheat beer bar for everyone, that is, wolf wolf's Belgian exotic wheat beer, which is to let you feel the strong Belgian style of wheat white beer, very refreshing, in order to achieve a balance between sweet and sour at the same time, emitting a delicate orange fragrance, slightly sour and refreshing, containing the right amount of alcohol, and has a mellow fragrance. Thanks to the addition of special syrup, the flavor is very unique, and there is a faint floral fragrance in addition to the wheat and fruit aromas. Interested partners do not go to try it yet