Definitions ภาษาไทย

Brewing water – water, one of the main materials in the brewing process, can be corrected to guarantee a constant quality and composition. The bacteriological purity and the chemical composition of the water are crucial importance when brewing beer.

Barley – only the two-row summer and the six-row winter barley qualify for malting. 

Malt – barley gains germinate with water, warmth and air. After the grain is moistened, it begins to germinate. The germs produce enzymes that convert the starch in the grain into sugars during the brewing process. As soon as enzymes appear, the germinating process slows down. At this moment, the malter stops the germinating process by drying the grain.

Wheat – after barley the most used grain spices. It gives Witbier (white beer) their typical, fresh-sour flavor.

Corn & Rice – are used to give specialty beers a fuller-bodied taste. Corn and rice are added to the mash to guarantee a constant flavor and stability.

Hops – this ‘green gold’ is used very sparingly. It gives the beer its typical fine bitter taste and aroma. Only female hop cones are used.

EBU – abbreviation of European Bitter Unit.

Yeasting – the yeast culture of every brewery determines the characteristics of the beer: Lager yeasts, Ale yeasts, Wild yeasts, Mixed yeasts.

Beer –the drink obtained after alcoholic fermentation of a wort, composed mainly of farinaceous and sugary materials, of which at least 60% barley or wheat malt, hop and brewing water. (Definition according to the Belgian Royal Decree of 1993).

Spontaneous fermenting:
Lambic – the name can only be used for sour beers obtained by spontaneous fermentation. Micro-organisms that are present in the air between November and March start the spontaneous fermentation of the wort. The beer matures for months or years in oak wood barrels where the secondary fermentation with the Brettanomyces Lambicus and Bruxellensis begins, givin the Lambic its dry-sour character. Almost a foamless beer. Alcohol level ranges from 2 to 4% abv. 

Gueuze – a blend of old, not completely fermented out Lambic with young Lambic that undergoes an additional fermentation in the bottle. Alcohol level ranges from 2 to 4% abv.

Fruit – during the lagering fruits (usually cherries) are added to the Lambic. As a result the fructose ferments and a fruity, non-sweet taste is created. Varieties with raspberry, peach, etc. are normally made with fruit juice. Alcohol level ranges from 2 to 4% abv. 

Faro – sour Lambic with added candy sugar, syrup or caramel. Sometimes also a blend of sweetened Lambic and top-fermenting beer. Alcohol level ranges from 2 to 4% abv.

Red-brown ale – beer from southwestern Flanders, based on reddish barley malts, spicy and less bitter hop varieties and a fresh, slightly sour yeast with lactic acid bacteria. It has a complex taste and is blend of young beer and filtered beer that has matured in oak wood barrels for 18 months or more. The tannin and micro-organisms in the barrels act upon the beer, creating fruity esters. Alcohol level ranges from 4 to 5.5% abv.

Organic beer – beer that is exclusively made from certified organic materials, processed without any chemical additives. 

Bottom-fermenting (lagers):
Pilsner – pioneered in the Czech town of Pilsen in 1842. Pilsner is brewed with sof water and light coloured malt (pale malt). It’s richly hopped and has a solid, relatively long-lasting head. The original bitter taste has evolved to a refined, hop bitter flavor. The alcohol level ranges from 4.5 to 5.2% abv.

Top-fermenting (ales):
Amber or specialty beers – launched after World War I as the “English-style beer of victory”. The specific amber colour is produced by use of colour caramel malts. 

Witbier or White beer – introduced in 1966, the mash contains unmalted wheat (30%), sometimes blended with oat. During the boil, coriander and orange peels may be added to the wort, resulting in the typical, refreshing flavor. Usually not filtered. Alcohol level ranges from 4.5 to 5% abv. 

Trappist ale – beer brewed in abbeys following the traditions of the Trappist-Cistercian monks. Exists in 3 versions: blond, double/dark or triple. Alcohol level ranges from 6.6 to 11.3% abv.

Abbey beer – collective name used for beers where the brand refers to an existing or no longer existing abbey. Exists in 3 versions: blond, double/dark or triple. Alcohol level ranges from 6.6 to 10.5% abv.

Blond – light blond to gold-coloured top-fermenting beer with a lightly malty, sweet aroma and a fairly neutral, slightly sweet taste. The aftertaste is rather bitter. Alcohol level ranges from 2.5 to 7% abv.

Dubbel (double) or dark – originally a beer produced with a double quantity of malt, but now evolved toward a light or dark brown beer with a sweet taste and bitter aftertaste. Aroma of raisins, liquorice and candy with a roasted touch. Alcohol level ranges from 6 to 8% abv.

Strong blond – collective name referring to so-called virtuoso beers that excel in their clarity, voluminous head and high alcohol content. They Distinguish themselves by the use of aromatic malt types, ester like yeasts and high fermentation and maturation temperatures. After a cold maturation in lager tanks, the beer is filtered and bottled with additional dextrose and some yeast. The result is re-fermentation in the bottle during storage in a warm room. After this third fermentation it is stored in a cold room for several months allowing it to stabilize. Alcohol level ranges from 6.6 to 11% abv.

Saison – orange-yellow to bronze-coloured summer beer. It contains a high level of fermentable sugar and is submitted to warm maturation with dry hopping. The raw hop character is compensated by the unfermented sugars that can form the basis of a possible re-fermentation in the bottle, which contributes to the sparkling, fruity character of this typical summer beer.

Ale – originally an English/Scottish top-fermenting beer style that can be divided into two main varieties: - Pale Ale, is pale and strongly hopped- Mild Ale, is a little darker and less hoppedBelgian ales have a totally different character than English ales: they have a higher density and carbon dioxide content because Belgians prefer a nice foam head. Alcohol level ranges from 4 to 6% abv.

Stout – originally an Irish beer. Dark, creamy, sweet-bitter with a strong burned or roasted aroma. Alcohol level ranges from 5 to 6.5% abv.

Winter or Christmas beer – beers that are especially brewed for the end of the year celebrations, with herbs added (honey, cinnamon, cloves and/or liquorice). Most of these beers are malty. Alcohol level ranges from 8 to 10% abv.

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