The blue moon is to blame: the story of the Belgian beer Blue Moon
Belgian, but from America, surprisingly tasty, but affordable, witbier, but instead of curacao - sweet orange ... Blue Moon beer is as if woven from contradictions, and this is precisely its uniqueness. No wonder they said about him that such discoveries happen only on the Blue Moon. One random phrase later became the name of the variety, but it was clearly no accident that led to worldwide popularity.
What is it anyway?
Blue Moon is a typical Belgian blanche. Hence the confusion - many fans of foamy drinks are still convinced that the drink is of European origin. But this is not so: Blue Moon beer is completely American. Despite this, producers do not forget about the origins - large letters belgian white on the label directly indicate the style of beer.
Blue Moon beer was first brewed back in 1995 at a brewery in Denver, Colorado. The masters went on an experiment - they took the classic Belgian blanche as a basis, but instead of the bitter orange of Curacao, they added the zest of the sweet Valencia variety. The beer was named Bellyslide Belgian White - and kept it until production was moved to Canada.
The legendary name Blue Moon was born exactly there, in Quebec. And in the same place - beer continues to be brewed both for the local and partially for the American market. The brewery in Denver is also still operating, and in 2016 it went through a major upgrade.
Taste and popularity
The main advantage of Blue Moon Belgian White beer is its unique taste. Bright and at the same time light, sweet, but not cloying, with a pronounced fruity-citrus character and a pleasant spice of coriander. By the way, brewers recommend serving it with an orange slice — this way you can feel the whole gamut of flavors.
To create a drink, in addition to the already mentioned citruses, brewers use white wheat, malted barley, oats and coriander. Because of the grains in Blue Moon, it’s definitely not worth trying for people with gluten allergies, but for everyone else, it can even benefit - the drink has potassium, protein and antioxidants. And all this is in addition to endorphins, which will definitely be developed after tasting.
According to public opinion polls, Blue Moon is almost the most favorite beer of Americans. In the states of Oregon and Maryland, it has no equal at all - the vast majority of residents confirmed that they prefer the original witbeer to any other variety.
Experts are also unanimous: Blue Moon consistently wins medals at world beer championships, and in 1995 it was recognized as the best in its category.
Blue Moon goes well with light snacks and fish and seafood dishes. You can try it almost everywhere - beer restaurants love this variety for its versatility, accessibility and loyal value. We love Blue Moon too — and we are happy to offer you to try the legendary American beer in the Lambic brasserie chain. Come - the Blue Moon is already calling!
Taste without degrees: how non-alcoholic beer is made
Non-alcoholic beer is a great alternative to the usual foam beer when drinks with degrees are prohibited. And if earlier the taste and quality of such beer left much to be desired, now it has become a self-sufficient product that can bring no less pleasure than alcoholic varieties. We tell you how non-alcoholic beer is produced and at what point it loses degrees. A bit of history The first batch of non-alcoholic beer was made in 1976 in the Czech Republic. At first it was so unpopular that manufacturers had to engage in its mass promotion. In the 1980s, beer without degrees began to be actively promoted, including talking about the harm of drunk driving. But it didn’t help much — until the end of the nineties its market share was less than 1%. Non-alcoholic beer has gained real popularity only recently — in the early 2020s. The reason is the trend towards a healthy lifestyle. People all over the world are giving up meat, practicing sports and now — preferring beer without degrees to drinks with alcohol. Secrets of production Non-alcoholic beer contains the same ingredients as regular beer. Only the production technologies differ. They are based either on reducing the degrees by eliminating the fermentation stage or on removing alcohol from the finished beer. Here are the three most popular methods: — The interrupted fermentation method - when the fermentation of the wort is stopped and then the resulting liquid is carbonated, pasteurized and filtered. This is the most common method that most producers use;— evaporation - the degrees leave the beverage under the influence of high temperature;— membrane filtration method - the finished beer is filtered, separating the alcohol from the drink. Non-alcoholic beer is the right product if you are health-conscious. In addition to the fact that it does not contain alcohol, which in large quantities negatively affects the body, it is also low in calories. In beer without degrees only 30 calories per 100 grams — against 45 or more in the usual. But be vigilant: to improve the flavor of the drink, manufacturers often add extra sugar and various chemicals. You can try tasty and high-quality non-alcoholic beer in any beer restaurant of the Lambic chain. Our menu includes hundreds of beer varieties from all corners of the world. Non-alcoholic beer section also pleases with the choice: there are varieties from Germany, Austria, Italy, Russia and even South Korea. Come and let us find a drink for your lunch or dinner that will surely give you pleasure!
19 September 2024
Gluten-free beer: what kind it is and how it differs from gluten-containing beer
Gluten intolerance affects about 1% of the world’s population. Once in the GI tract, gluten, which is found in cereal plants, causes inflammation and leads to stomach upset. Sometimes intolerance becomes a disease when the villi of the small intestine begin to break down. This disease is called celiac disease. Until a couple of decades ago, people with celiac disease had to simply exclude gluten-containing foods from their diet, making it much more sparse than for normal people. Today, the problem is almost solved: manufacturers produce gluten-free pasta, breads and pastries, and many restaurants have gluten free items. Gluten-free beer: what kind of beer is it? Since beer is brewed on the basis of malt, which is sprouted grains, it contains a significant amount of gluten. But this does not mean that those who suffer from intolerance will have to give up their favorite drink — gluten-free beer has also been invented long ago. It is divided into two groups: low gluten and gluten free. Beverages from the first group can be consumed in moderate quantities by people with gluten intolerance, and those who suffer from celiac disease are recommended only gluten free beer. A completely gluten-free beer is one that contains less than 20 milligrams of gluten per kilogram (or 20 parts per million). Secrets of production Two technologies are used to make gluten-free beer: — beer is brewed on the basis of malt from gluten-free cereals: rice, corn, buckwheat, and gluten-containing grains are removed from it completely;— gluten is removed from the finished beer with the help of a special enzyme that breaks down the protein. If only part of the protein is removed, the beer is labeled as low gluten. In the first case, the drink may have a slightly different taste than the usual foam, while in the second case, all the characteristics of beer are preserved, including taste, color and foaming. Therefore, gluten-free beer made in this way is no different from regular beer. To try delicious gluten-free beer, come to the beer restaurants of the Lambic chain. For example, we have Baladin Nazionale Gluten Free — 100% gluten-free beer originating from Italy, which has an exquisite taste and aroma. We look forward to your tasting!
19 September 2024