Misplaced Pages

#305694

55-414: The brewery is known for its flagship beer, De Koninck, which is a pale ale that is brewed using a blend of Belgian malts , hops and yeast. The brewery also produces other beers like "Bolleke", "Blonde" and "Bob". The brewery uses traditional Belgian brewing methods, including open fermentation and aging the beer in oak casks. The brewery is also a popular tourist destination, and offers interactive tours of

110-874: A saison . Among the better French known " bières de garde " are Brasserie de Saint-Sylvestre , Trois Monts, Brasseurs Duyck, Jenlain and Brasserie La Choulette, ambrée. Blonde ales are very pale in colour. The term "blonde" for pale beers is common in Europe and South America – particularly in France, Italy, Belgium, the Netherlands, the UK, and Brazil – though the beers may not have much in common, other than colour. Blondes tend to be clear, crisp, and dry, with low-to-medium bitterness and aroma from hops, and some sweetness from malt. Fruitiness from esters may be perceived. A lighter body from higher carbonation may be noticed. In

165-666: A British or European pale ale. The style is close to the American India pale ale (IPA), and boundaries blur, though IPAs are stronger and more assertively hopped. The style is also close to amber ale , though these are darker and maltier due to the use of crystal malts. Australian pale ale is pale ale that is produced in Australia and developed in Australia around 1990s. Australian pale ales are generally around 6% abv with significant quantities of Australian hops, typically Galaxy . Bière de garde , or "keeping beer",

220-430: A brewer's tool, added in the wort of lighter beers, to add colour and flavour to emulate that of a porter. Porterine is made from the slow cooking of corn syrup , which concentrates the sugars in the substance. With this concentration comes the caramel-like colour and consistency of Porterine. With the advent of the craft brewing movement, many microbreweries produce porters and stouts with traditional methods, as well as

275-407: A dark beer, came about because strong porters were marketed as "stout porter", later being shortened to just stout. Guinness Extra Stout was originally called "Extra Superior Porter" and was not given the name "Extra Stout" until 1840. Today, the terms stout and porter are used by different breweries almost interchangeably to describe dark beers, and have more in common than in distinction. Porter

330-574: A difference in style between English and Irish porters. Today, porter remains an important style in the burgeoning Irish craft-beer scene. A number of notable Irish craft breweries such as Trouble Brewing in Kildare produce highly regarded interpretations of the style. As with Guinness stout, many porters from Irish craft breweries are carbonated with nitrogen/carbon dioxide blends when served on draught. However, all-carbon dioxide carbonation remains more common for canned and bottled variations. Porter

385-412: A lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. Pale ale is a kind of Ale . Coke had been first used for dry roasting malt in 1642, but it was not until around 1703 that the term pale ale was first applied to beers made from such malt. By 1784, advertisements appeared in

440-684: A minimum gravity of 18° plato and a high alcohol content, even over 10% ABV. They are produced in Finland , Estonia , Latvia , Lithuania , the Czech Republic , Germany, Poland , Russia, Ukraine , Denmark , Sweden, and the United States. Baltic porter is a specialty of many Polish breweries , with the country's oldest being produced by Żywiec in 1881. Finland's Sinebrychoff has been brewing Baltic porters in Helsinki since

495-541: A porter. Now, dozens of breweries in Britain are making porter, with Fuller's London Porter winning gold and silver medals at the 1999, 2000 and 2002 International Beer and Cider Competitions, and CAMRA 's Supreme Champion Winter Beer of Britain silver medal in 2007, with Wickwar Brewery 's Station Porter winning gold in 2008. Many breweries brew porters in wide varieties, including pumpkin, honey , vanilla , plum , and chocolate. Specialised porter brews continue

550-513: A style that could be made on a large scale, and the London porter brewers, such as Whitbread , Truman , Parsons and Thrale , achieved economies of scale , and financial success. According to Martyn Cornell, "London-brewed Porter was the first beer to be widely exported, reaching Ireland by the 1730s, North America and the Baltic lands by the 1740s, Northern Europe by the 1760s, and India around

605-410: A wide variety of strengths. These started with Single Stout Porter around 1.066, Double Stout Porter (such as Guinness ) at 1.072, Triple Stout Porter at 1.078 and Imperial Stout Porter at 1.095 and more. As the 19th century progressed, the porter suffix was gradually dropped. The large London porter breweries pioneered many technological advances, such as the use of the thermometer (about 1760) and

SECTION 10

#1732787660306

660-477: Is a pale ale traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were usually brewed by farmhouses in the winter and spring, to avoid unpredictable problems with the yeast during the summertime. The origin of the name lies in the tradition that it was matured or cellared for a period of time once bottled (most were sealed with a cork), to be consumed later in the year, akin to

715-484: Is a typical Belgian blonde ale, and one of the most popular bottled beers in the country as well as being well known internationally. Late in the second half of the nineteenth century, the recipe for pale ale was put into use by the Burton upon Trent brewers, notably Bass ; ales from Burton were considered of a particularly high quality due to synergy between the malt and hops in use and local water chemistry, especially

770-443: Is an emerging term used in Australia, France (as ambrée ), Belgium and the Netherlands and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber colour generally ranging from light copper to light brown. A small amount of crystal or other coloured malt is added to the basic pale ale base to produce a slightly darker colour, as in some Irish and British pale ales. In France

825-611: Is barely perceived or is absent in an amber ale. Anchor Liberty Ale, a 6% abv ale originally brewed by the Anchor Brewing Company as a special in 1975 to commemorate Paul Revere 's "Midnight Ride" in 1775, was seen by Michael Jackson , a writer on beverages, as the first modern American ale. Fritz Maytag , the owner of Anchor, visited British breweries in London, Yorkshire and Burton upon Trent , picking up information about robust pale ales, which he applied when he made his American version, using just malt rather than

880-471: Is well- hopped and dark in appearance owing to the use of brown malt . The name is believed to have originated from its popularity with porters . Porter is a type of ale . Porter became the first beer style brewed around the world, being produced in Ireland, North America, Sweden, and Russia by the end of the 18th century. The history of stout and porter are intertwined. The name "stout", used for

935-483: Is your only man." By contrast, extra-strong porter was called "stout porter". The last Guinness Irish porter was produced in 1974, though the company launched a "revival" based upon a 1796 recipe in 2014. After the invention of malted barley roasted until black to impart a darker colour and distinct burnt taste to the beer in 1817, Irish brewers dropped the use of brown malt, using patent malt and pale malt only, while English brewers continued using some brown malt, giving

990-478: The Calcutta Gazette for "light and excellent" pale ale. By 1830, the expressions bitter and pale ale were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porters and milds . By

1045-578: The GDR , Porter was a beer type specified in the industry standard TGL 7764. According to this industry standard, East German Porter had an original gravity of 17.7 to 18.3 °P , an apparent attenuation of at least 64%, a carbon dioxide content of at least 0.42%, an isohumulone content of 35 to 50 mg/L (equivalent to 35 to 50 IBU ) and could only be sold in bottles. In terms of adjuncts, German Porter could contain up to 0.45 kg/hl of caramel colouring, as well as up to 100 g/hl of salt. TGL 7764 also prescribed

1100-772: The Second World War and beyond. During the Second World War, because of the Irish Free State 's official policy of neutrality , this period was not technically considered wartime, but the country suffered similar resource scarcities and consequent rationing to the United Kingdom, thus this period was officially named the Emergency there. They were considerably weaker than the pre-war versions (down from 1.055–1.060 to 1.040–1.042) and around

1155-477: The United States , less so elsewhere. Smithwick's and Kilkenny are typical examples of macro-brewed commercial Irish red ale. There are many other smaller and craft examples, such as O'Hara's, Sullivan's, Murphy's, Porterhouse and Franciscan Well. Irish red ales are characterised by their malt profile and typically have a sweet, caramel or toffee-like taste, low bitterness and amber to red colour - hence

SECTION 20

#1732787660306

1210-521: The hydrometer (1770). The use of the latter transformed the nature of porter. The first porters were brewed from 100% brown malt. Now, brewers were able to accurately measure the yield of the malt they used, and noticed that brown malt, though cheaper than pale malt, only produced about two-thirds as much fermentable material. When the malt tax was increased to help pay for the Napoleonic War, brewers had an incentive to use less malt. Their solution

1265-715: The 1860s, while Estonia's Põhjala is a newcomer specialising in barrel-aged porters. In Denmark the word "porter" is synonymous with "imperial stout" and Wiibroe's Baltic porter (now brewed by Carlsberg ) is known by both names. Baltic Porter Day, started in Poland in 2016 by Marcin Chmielarz, is celebrated annually on the third Saturday of January. Porter was brewed in Germany from 1853 until 1990, when production ceased in East Germany after reunification . In

1320-685: The American techniques. Baltic porter is a version of imperial stout that originated in the Baltic region in the 19th century. Imperial stouts exported from Britain in the 18th century were popular in the countries around the Baltic Sea , and were recreated locally using local ingredients and brewing traditions. Early versions were warm fermented until the late 19th century, when many breweries began to brew their porter with cool fermentation , so are technically lagers. Baltic porters typically have

1375-708: The United Kingdom, golden or summer ales were developed in the late 20th century by breweries to compete with the pale lager market. A typical golden ale has an appearance and profile similar to that of a pale lager. Malt character is subdued and the hop profile ranges from spicy to citrus; common hops include Styrian Golding and Cascade. Alcohol is in the 4% to 5% abv range. The UK style is attributed to John Gilbert, owner of Hop Back Brewery , who developed "Summer Lightning" in 1989, which won several awards and inspired numerous imitators. Belgian blondes are often made with pilsner malt . Some beer writers regard blonde and golden ales as distinct styles, while others do not. Duvel

1430-652: The alcohol strength higher to produce novelty beers. In 1994, the Hair of the Dog Brewing Company produced a strong pale ale with an alcohol by volume of 29%. In 2010, Brewdog released "Sink the Bismarck!", a 41% abv pale ale, which is stronger than typical U.S. distilled spirits (40% abv). Porter (beer) Porter is a style of beer was developed in London , England, in the early 18th century. It

1485-702: The basis of information about porter. Obadiah Poundage was also used as a pen-name by the author of a long-running diary column in What's Brewing , the monthly newsletter of the Campaign for Real Ale . Porter was first brewed in Ireland in 1776, and although Arthur Guinness did not start brewing until 1787, he had phased out all other types of beer from his Guinness Brewery by 1799. Beamish and Crawford and Murphy's Brewery , both in Cork followed suit and abandoned ales in favour of porter. Roger Protz has argued that

1540-623: The brewery after his death. In 2010, the brewery was sold to the Duvel Moortgat Brewery but still operates as an autonomous brand within the group. 51°11′59″N 4°24′54″E  /  51.199666°N 4.414934°E  / 51.199666; 4.414934 Pale ale Pale ale is a golden to amber coloured beer style brewed with pale malt . The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke , which resulted in

1595-417: The brewery and tastings of its beers. The brewery currently brews three beers: The brewery also currently brews three specials: In the past the brewery has brewed several beers, for which the production has now been discontinued: At the edge of the city of Antwerp, along the road to Mechelen , there was an inn 'De Plaisante Hof' (The Merry Garden). Despite the name, the inn was situated right across from

1650-464: The brewery itself. The hand is also recognized as the symbol of the city of Antwerp, whose name is (according to some) derived from the Dutch for 'hand'. On June 26, 1827, Joseph Henricus De Koninck, then husband to Elisabeth Cop, bought De Plaisante Hof. However, he died soon afterwards and his widow remarried Johannes Vervliet who bought back the goods from the inheritance in 1833. At that time Belgium

1705-591: The colour of beer labels: those for German Porter had to use carmine red to indicate the beer type. German Porter was also the only beer in the GDR in which Dekkera bruxellensis could be used for fermentation. Unlike Baltic Porter, German Porter was top-fermented, often involving a mixed fermentation with Brettanomyces yeast. Historically, Dekkera / Brettanomyces yeast has been associated with secondary fermentation in Porter and Stout to give it its typical flavour. In 1998,

De Koninck Brewery - Misplaced Pages Continue

1760-768: The expression "India pale ale" is in an advertisement in the Sydney Gazette and New South Wales Advertiser on 27 August 1829. Worthington White Shield , originating in Burton-upon-Trent, is a beer considered to be part of the development of India pale ale. The colour of an IPA can vary from a light gold to a reddish amber. The term "Irish red ale" was popularised in the United States and subsequently exported worldwide. The additional variants "red ale", "Irish ale" ( Irish : leann dearg , ) and "Irish red", have come to be used by brewers mainly in Ireland and

1815-591: The finished version in March 1981. Other pioneers of a hoppy American pale ale are Jack McAuliffe of the New Albion Brewing Company and Bert Grant of Yakima Brewing . American pale ales are generally around 5% abv, with significant quantities of American hops, typically Cascade. Although American-brewed beers tend to use a cleaner yeast, and American two row malt, it the use of strong American hops in particular that distinguish an APA from

1870-464: The hopping rate from two to one pound per 36-gallon barrel. During the First World War in Britain, shortages of grain led to restrictions on the strength of beer. Less strict rules were applied in Ireland , allowing Irish brewers such as Guinness to continue to brew beers closer to pre-war strengths. English breweries continued to brew a range of bottled, and sometimes draught, stouts until

1925-640: The main shareholder. Florent Van Bauwel was appointed executive. According to the brewery's records, Van Bauwel applied himself so well, especially during the First World War, that Miss De Koninck favored him to take over the company. In 1919, Van Bauwel entered into a partnership with the Van den Bogaerts of Willebroek. Later, Florent Van Bauwel and Joseph Van den Bogaert were succeeded by their sons Joseph Van Bauwel and Modeste Van den Bogaert. Dominique and Bernard Van den Bogaert, sons of Modeste, continued leading

1980-604: The malt and sugar combination common in brewing at that time, and making prominent use of the American hop, Cascade . By 1983, it was commonly found. The brewery thought to be the first to successfully use significant quantities of American hops in the notably hoppy style of an APA and use the specific name "pale ale" was the Sierra Nevada Brewing Company . It brewed the first experimental batch of Sierra Nevada Pale Ale in November 1980, distributing

2035-439: The mid to late 20th century, while brewers were still labelling bottled beers as pale ales, they had begun identifying cask beers as "bitters", except those from Burton on Trent , which tend to be referred to as "pale ales". Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family. Collier Brothers of London applied for the UK trademark of The Amber Ale in 1876 and

2090-472: The move from porter to stout was made when Arthur Guinness realised that he would pay less tax if he used unmalted and roasted barley in his beer, but brewing historian Martyn Cornell has disputed the historical accuracy of this claim. In Ireland, especially Dublin, porter was known as "plain porter" or just "plain". This is the drink referred to in Flann O'Brien 's poem "The Workman's Friend": "A pint of plain

2145-647: The name. Irish brewers have increasingly adopted the term Irish Red Ale to distinguish their beers in both the domestic and international markets. In the US, the name can also be used simply to describe a darker amber ale, or the abbreviated term "Irish Red" applied to a "reddish" beer brewed as a lager and ambered with caramel colouring - for example Killian's Irish Red . Strong pale ales are ales made predominantly with pale malts and have an alcohol strength that may start around 5%, though typically at 7 or 8% by volume, and may go up to 12%, though some brewers have been pushing

2200-561: The notorious gallows field (now King Albert Park) where, in the Middle Ages, murderers and other convicts were hanged. On this boundary between Antwerp and Berchem , in front of De Plaisante Hof, stood a stone boundary post showing an upright hand, which was token for merchants entering the town to pay toll. This 'toll hand' now shows on the green right-side escutcheon of the De Koninck Brewery. These days, it can be seen in

2255-507: The presence of gypsum . Burton retained absolute dominance in pale ale brewing until a chemist, C. W. Vincent, discovered the process of Burtonization to reproduce the chemical composition of the water from Burton-upon-Trent, thus giving any brewery the capability to brew pale ale. The expression English bitter first appeared in the early 19th century as part of the development and spread of pale ale. Breweries tended to designate beers as "pale ales", though customers would commonly refer to

De Koninck Brewery - Misplaced Pages Continue

2310-465: The same beers as "bitters". It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers. Drinkers tend to loosely group modern bitters into "session" or "ordinary" bitters (up to 4.1% abv), "best" or "special" bitters (between 4.2% and 4.7% abv) and "strong" bitters (4.8% abv and over). India pale ale (IPA) is a style of pale ale developed in England for export to India. The first known use of

2365-495: The same time". Early London porters were strong beers by modern standards. Early trials with the hydrometer in the 1770s recorded porter as having an original gravity (OG) of 1.071 and 6.6% alcohol by volume (ABV). Increased taxation during the Napoleonic Wars pushed its gravity down to around 1.055, where it remained for the rest of the 19th century. The popularity of the style prompted brewers to produce porters in

2420-502: The strength that porter had been in 1914. The drinking of porter, with its strength slot now occupied by single stout, steadily declined, and the last porter was produced in 1941. The Anchor Brewing Company started brewing a porter in 1972, and was bottled in 1974 that kickstarted the revival of the style which began in 1978, when the Penrhos microbrewery introduced a porter. A little later, Timothy Taylor , Yorkshire, began to brew

2475-515: The term " ambrée " is used to signify a beer, either cold or warm fermented, which is amber in colour; the beer, as in Pelforth ambrée and Fischer amber, may be a Vienna lager , or it may be a bière de garde as in Jenlain ambrée . In North America, American-variety hops are used in amber ales with varying degrees of bitterness, although very few examples are particularly hoppy. Diacetyl

2530-415: The trademark was maintained through changes in ownership until it expired as UK00000009744 in 2002. It was a "pure delicately hopped Pale Ale" positioned between their light bitter and IPA. Since the expiry of the trademark some traditional British bitters have been rebranded as amber ales, in some cases to distinguish them from golden ales sold under the same brand eg Shepherd Neame Spitfire. Amber ale

2585-496: The tradition of ageing in barrels , and the use of bourbon barrels is not uncommon. Obadiah Poundage was the pen-name of a London brewer of the 18th century who published a letter in the London Chronicle on November 4, 1760, arguing for a rise in the price of beer. The letter was reprinted in various journals, including The Gentleman's Magazine and The Gazetteer , and has since been used by beer historians for

2640-420: Was around two parts young beer to one part old. After 1860, as the popularity of porter and the aged taste began to wane, porter was increasingly sold "mild". In the final decades of the century, many breweries discontinued their porter, but continued to brew one or two stouts. Those that persisted with porter, brewed it weaker and with less hops. Between 1860 and 1914, the gravity dropped from 1.058 to 1.050 and

2695-415: Was barely three years old (created in 1830). He turned the inn into a brewery which he named 'De Hand' (The Hand), after the aforementioned toll sign. By the time Johannes Vervliet died in 1845, the brewery's name was successful and its beer had become wellknown. The name De Koninck appeared for the first time with Vervliet's stepson, Carolus De Koninck, who continued the business. When he died in 1883, he

2750-535: Was being commercially brewed in the United States in the 18th century, especially in New England and Pennsylvania . After the introduction of lagers in the United States in the 1850s, breweries began brewing their porters with lager yeast rather than a top-fermenting one. In addition, these American porters often included adjuncts such as maize, molasses , and Porterine. Porterine was developed in America as

2805-466: Was claimed to be to The Blue Last pub in Shoreditch. Before 1700, London brewers sent out their beer very young, as Milds ; any ageing into Stale styles, was either performed by the publican or a dealer, with blends of Milds and Stales often sold to the public. Porter was one of the first beer styles to be aged at the brewery and dispatched in a condition fit to be drunk immediately. It was also

SECTION 50

#1732787660306

2860-476: Was first mentioned in 1721, as a development of the brown beer already being produced across London, and delivered to publicans to age and blend to their customers' tastes; the term had become common in print by the 1760s but was often not used by the brewers themselves before then. The innovation is attributed to Ralph Harwood, a brewer at the Bell Brewhouse in Shoreditch. The first delivery of porter

2915-455: Was matured in large vats, often holding several hundred barrels, for six to 18 months before being racked into smaller casks to be delivered to pubs. Ageing all porter was found to be unnecessary. A small quantity of highly aged beer (18 months or more) mixed with fresh or "mild" porter produced a flavour similar to that of aged beer. It was a cheaper method of producing porter, as it required less beer to be stored for long periods. The normal blend

2970-558: Was succeeded by his son François Joseph, and later by his daughter Josephina Joanna, as head of the family business. Sales were consistently good and the barley-based beer had become the most popular drink in the city of Antwerp. In 1912, the family business at the corner of the Mechelsesteenweg and the Boomgaardstraat was changed into a Limited Liability Company, Brewery Charles De Koninck, with Josephina De Koninck as

3025-537: Was to use a proportion of pale malt and add colouring to obtain the expected hue. When a law was passed in 1816 allowing only malt and hops to be used in the production of beer (a sort of British Reinheitsgebot ), they were left in a quandary. Their problem was solved by Wheeler's invention of the almost black (kilned) patent malt in 1817. It was now possible to brew porter from 95% pale malt and 5% patent malt , though most London brewers continued to use some brown malt for flavour. Until about 1800, all London porter

#305694