 | |
| Type | Special |
|---|---|
| Manufacturer | Timmermans Brewery |
| Country of origin | Belgium |
| Introduced | 1911 |
| Alcohol by volume | 5% |
| Colour | Brown |
 | |
| Type | Blonde |
|---|---|
| Manufacturer | Timmermans Brewery |
| Country of origin | Belgium |
| Alcohol by volume | 6% |
Bourgogne des Flandres is a Belgian beer brewed by Timmermans Brewery in Itterbeek in the municipality of Dilbeek which is located in Flemish Brabant. [1]
Bourgogne des Flandres has existed since 1911. It was then brewed by Van Houtryve Family. In 1957, it was produced by the Verhaeghe Brewery which would produce later on the Duchesse de Bourgogne. Since the early 1990s, Bourgogne des Flandres has been brewed by the Timmermans Brewery which is a part of John Martin Brewery group. [2]
Beer is the oldest and most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste.
Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain—currently produce beer, but the Authentic Trappist Product label is assigned by the International Trappist Association (ITA) to just ten breweries which meet their strict criteria. As of 2021, Achel is no longer recognized as a Trappist brewery because it does not have any living monks.
Chimay Brewery is a brewery at Scourmont Abbey, a Trappist monastery in Chimay, Hainaut, Belgium, one of the thirteen breweries worldwide that produce Trappist beer. They make four ales: Chimay Rouge, Chimay Bleue, Chimay Blanche, and Chimay 150; and one patersbier for the monks. The monastery also makes four varieties of cheese.
Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries. On average, Belgians drink 68 liters of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity.
Gueuze is a type of lambic, a Belgian beer. It is made by blending young (1-year-old) and old lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur.
Oud Bruin, also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style. Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does.
Saison is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale.
Dupont Brewery is a brewery in Tourpes (Leuze-en-Hainaut), in western Hainaut, Belgium. Founded in 1950, it is on a working farm which dates back to 1759 and has significant brewing history. In the 1990s, a bread bakery and cheese-making facility were added.
Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium.
Brasserie de Brunehaut is the trade name for Brunehaut Brewery, located in Rongy-Brunehaut (Hainaut), Wallonia, 80 km south/southwest of Brussels, Belgium, near the French border.
La Binchoise is a beer brewery in Binche, Belgium. The brewery was founded in 1986 by husband and wife Graux-Jauson, unemployed at the time. They set up their business at home, but soon moved to the building of an old malthouse and quickly achieved commercial success, gaining a gold medal at the annual beer festival in Chicago. For a while their beer was made in a cauldron formerly owned by the Belgian National Guard. Their beers are refermented in the bottle.
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse.
The St. Feuillien Brewery is a Belgian brewery in Le Roeulx, Belgium, which was founded in 1873. The brewery, which makes abbey-style beer, has been operated by the Friart family all this time, except for an 11-year hiatus that ended in 1998. Beers brewed by St. Feuillien include a brown ale ("brune") and a tripel, the latter of which praised as one of the best tripels available. A recent addition to their selection is a saison, "which has grown steadily to be up with the best". In 2016, the brewery launched an IPA called Belgian Coast.
Most beer sold in France is pilsner lager, mass-produced by major breweries which control over 90% of the market, although there are also traditional beer styles, such as top-fermented Bière de Garde, and a number of microbreweries.
John Martin is the name of a beer brewery in Genval, Belgium, founded in 1909 by English businessman John Martin (1886-1966). A family company, it is currently run by his grandson, Anthony Martin. Besides brewing Belgian-style ales, the company also imports British and Irish beers, and produces soft drinks for Schweppes under license. It is the oldest Guinness distributor in the world.
Bosteels Brewery is a brewery in Buggenhout, Belgium. The brewery was founded in 1791 and was owned and operated by the same family. Bosteels brew three beers: Tripel Karmeliet, DeuS, and Pauwel Kwak. In 2019 a new beer was added for the first time in 17 years; Monte Cristo.
Cuvée des Trolls is a beer brewed at the Dubuisson Brewery in Pipaix in Belgium and also by the Brasse-Temps micro-breweries in Louvain-la-Neuve and Mons. Its logo is a little troll with a pointy nose who is wearing green hat.
The Bertinchamps brewery, also known as brasserie de la Ferme de Bertinchamps, is a Belgian family-run microbrewery located in Gembloux, in the Belgian province of Namur. It brews three types of beer named Bertinchamps, which are a recognized part of Belgian beer culture. Its primary export markets are Russia, China, Japan, Ireland and France. In April 2017 it made the national news in Belgium for producing 3D-printed chocolate beer bottles.
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. The first bourbon barrel-aged beers were produced in the United States in the early 1990s.