Try Belgium for a taste: Belgian beer festival takes place in Minsk
It is believed that the first Belgian beer appeared during the Crusades in the XII century. Local monasteries brewed and sold beer to earn on charitable deeds. In addition, it was an alternative to water, which in those days was often unsuitable for consumption.
Today in Belgium produce more than 1,500 varieties of beer. Many local breweries use not only the usual bottom and top fermentation, but also spontaneous and mixed fermentation. Hence the hallmarks of Belgian varieties – a variety of tastes.
Palm dates back to 1686 as a hotel brewery in the town of Stenhuffel. By the middle of the eighteenth century, Palm was already quite a successful local brewery selling beer to residents of the city and surrounding villages. Having survived the First and Second World Wars, as well as the crisis of Belgian brewing, Palm still brews beer in the same Stenhuffel, but is already part of the Royal Swinkels Family Brewers large family business.
In 1908, Arthur Van Roy, remaining faithful to the method of top fermentation, invented the variety Spéciale Belge Ale. In 1920, in honor of the “victory of the riding method of fermentation over the grassroots”, this beer was renamed Palm, which means palm victory leaf.
Local hops, high-quality malt and its own selection of yeast give this beer a natural and clean taste, a deep amber color, light notes of caramel and honey, as well as a fruity aroma. “If I could drink beer for breakfast, I would drink Palm,” said the British journalist and critic, author of books on beer and whiskey, Michael Jackson.
The Palm Brewery line includes Palm N / A non-alcoholic beer. It is also produced by top fermentation based on aromatic local hops and amber malt, which brings caramel notes and honey softness to the taste of beer.
Rodenbach is a unique Belgian craft brewery using the mixed fermentation method. Rodenbach brews red Flemish ale, which is officially recognized by the local traditional historical variety.
The brewery began its history in 1821, when four brothers Rodenbach – Pedro, Alexander, Ferdinand and Konstantin – bought the brewery and worked for 15 years to create an enterprise that still exists.
It is believed that the plant owes its style to Eugene Rodenbach, one of the last family members who personally managed the brewery at the end of the 19th century. Under him, the company developed unique recipes and a recognizable taste thanks to the aging of drinks in oak barrels – the famous foeders or “barrels for brewing beer.” They are made at the brewery itself. Each barrel is made according to the same canons that were used two hundred years ago: only the highest quality wood without knots, and no nails or screws. The watertightness of the barrel is ensured by weaving between the reed boards. Metal in barrels is present only in the form of rings, tightening the barrel of the barrel outside, and its contact with beer is excluded. As a consequence, this aged beer serves as a component for the creation of several blended varieties.
The world famous “barrel corridors” of the Rodenbach brewery have 294 oak barrels, some of which are 150 years old. They are protected under the Belgian Flemish cultural heritage conservation program.
Rodenbach Grand Cru may surprise even an experienced beer lover. This is a red Flemish ale produced by mixed fermentation. It consists of 1/3 of young beer and 2/3 of beer, ripened in oak barrels for about two years. As a result, the beer gets a complex rich structure of rich burgundy color with a delicate woody aroma and a stable taste similar to Grand Cru wine.