When Hoegaarden was still spontaneously fermented

The brewery in the Bokrijk museum, with equipment originally from HoegaardenSpontaneous fermentation: magic words to anyone who loves wild, sour, aged beer full of brett, bugs and lactic acid. A method characterized by the fact that no yeast is actively added by the brewer. It’s mainly known for lambic, that wonderful Brussels beer which, after having aged for a few years, is used for making gueuze, faro and kriek. But what if I tell you that once there was another spontaneously fermented Belgian beer type, but one that was considerably different? One whose distant relative is still available on every corner in Belgium?

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When Stella Artois made a ‘Special Dutch’ version for a country that didn’t like the taste of beer

Stella Artois 'Special Dutch': a 'punchy' lager that wasn't that punchy.Back in the 1970s, the Leuven-based Artois brewery was at the top of its game in Belgium: in 1974 it churned out no less than 4 million hectolitres of its Stella Artois lager. All over Belgium, people ordered a Stella at the bar, because in the eyes of the average Belgian that equalled ‘ordering good beer’. There were some exports to France and in the UK it started to catch on. No doubt Holland was longing for it as well. Or so the people at Artois thought. (more…)


A pub crawl through 16th century Antwerp

Pieter Breughel the Younger - The Swann inn (detail) - Wikimedia CommonsThere are many Belgian cities where you can go through the night, from pub to pub. Cafés like dark holes hidden behind small Medieval portals, or gritty workman’s cafés in harsh white light. But the best place for a pub crawl is Antwerp: a cocktail of sailors, students, elderly hippies, workmen and drunk Dutchmen. And in the 16th century this wasn’t much different, if we are to believe someone who should know: the deity Bacchus himself.

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Ersatz beer from Breda

The search for lost beers continues, while debunking the odd beer myth along the way. And sometimes brewers used quite remarkable ingredients. In Breda, they used skimmed milk.

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White beer from Etten anno 1783

Letter White beer from Etten anno 1783 - City Archives RotterdamOnce in a while a recipe surfaces in a place where you don’t expect it. Earlier this week I was asked if I had already found a historical beer recipe for every Dutch region. I haven’t got that far yet, however. Sometimes I can be a bit jealous of a country like England, where there is a vast corpus of old brewing records, in which people like Ron Pattinson can browse to their hearts’ content, and in which they can follow clear trends from decade to decade and from one place to another.

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