{"id":14825,"date":"2014-07-01T00:00:00","date_gmt":"2014-07-01T00:00:00","guid":{"rendered":"https:\/\/horecamagazine.be\/pils\/"},"modified":"2014-07-01T00:00:00","modified_gmt":"2014-07-01T00:00:00","slug":"pils","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/pils\/","title":{"rendered":"Pils: L\u2019une n\u2019est pas l\u2019autre"},"content":{"rendered":"<p class=\"p1\"><em>La pils est la bi\u00e8re la plus brass\u00e9e dans le monde et il en figure toujours au moins une sur la carte de chaque brasserie et de chaque restaurant.\u00a0 Horeca Magazine a organis\u00e9 une s\u00e9ance de d\u00e9gustation \u00e0 l\u2019aveugle.<\/em><\/p>\n<h3 class=\"p1\">La d\u00e9gustation<\/h3>\n<p class=\"p1\">Le lieu o\u00f9 se d\u00e9roulait l\u2019\u00e9v\u00e9nement \u00e9tait l\u2019\u00e9cole h\u00f4teli\u00e8re VTI \u00e0 Louvain. D\u00e8s le matin, une assembl\u00e9e h\u00e9t\u00e9roclite compos\u00e9e de quelque 15 \u2018buveurs professionnels\u2019, depuis des zythologues avertis jusqu\u2019\u00e0 des brasseurs amateurs en passant par des restaurateurs, ainsi que des professeurs de connaissance des boissons de quelques \u00e9coles h\u00f4teli\u00e8res s\u2019\u00e9taient r\u00e9unis. Sans oublier les journalistes belges et \u00e9trangers.<\/p>\n<p class=\"p1\">Lors d\u2019une premi\u00e8re s\u00e9ance de d\u00e9gustation, ce jury professionnel a \u00e9t\u00e9 amen\u00e9 \u00e0 juger 20 bi\u00e8res blondes \u00e0 l\u2019aveugle. Ensuite, tandis qu\u2019ils b\u00e9n\u00e9ficiaient d\u2019une visite de l\u2019\u00e9cole en compagnie du directeur Willy Jans, les collaborateurs de la r\u00e9daction d\u2019Horeca Magazine \u00e9tablissaient le classement et les dix bi\u00e8res les mieux class\u00e9es allaient entrer en lice au cours de la deuxi\u00e8me s\u00e9ance de d\u00e9gustation. Servir toutes les bi\u00e8res au moment voulu, bien fra\u00eeches et avec une belle couche de mousse \u00e0 la petite trentaine de d\u00e9gustateurs, telle \u00e9tait la mission confi\u00e9e aux \u00e9l\u00e8ves qui se sont magnifiquement acquitt\u00e9s de leur t\u00e2che sous la houlette de quelques professeurs. Une fois le \u2018travail\u2019 accompli, l\u2019\u00e9cole offrait \u00e0 toute la compagnie un lunch savoureux concoct\u00e9 par le professeur-chef coq Hugues Braekeleire et ses \u00e9l\u00e8ves de sixi\u00e8me ann\u00e9e. Et \u2013 comment pouvait-il en \u00eatre autrement \u2013 tous les plats contenaient de la bi\u00e8re que l\u2019on servait \u00e9galement pour les accompagner.<\/p>\n<p class=\"p2\"><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM138_FOC_Biertasting_sfeer_30.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-3515\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM138_FOC_Biertasting_sfeer_30.jpg\" alt=\"HM138_FOC_Biertasting_sfeer_30\" width=\"800\" height=\"531\" \/><\/a><\/p>\n<h3 class=\"p1\">Les d\u00e9gustateurs<\/h3>\n<p class=\"p1\"><span class=\"s1\">Les membres du jury professionnel avaient tous, chacun dans sa propre discipline, une affinit\u00e9 avec la bi\u00e8re. On leur demandait de juger chaque bi\u00e8re sur certains aspects en un temps d\u00e9termin\u00e9. Ils pouvaient accorder un total de 100 points \u00e0 chacune des pils pr\u00e9sent\u00e9es. Ces bi\u00e8res leur \u00e9taient servies de mani\u00e8re identique et anonyme, dans des verres \u00e0 vin blanc. Les \u00e9l\u00e8ves de la 7<\/span><span class=\"s2\">\u00e8me<\/span><span class=\"s1\"> ann\u00e9e de sp\u00e9cialisation en connaissance des boissons ont \u00e9galement pris part \u00e0 la deuxi\u00e8me s\u00e9ance de d\u00e9gustation. \u00c0 ce titre, nous \u00e9tions tr\u00e8s curieux de voir dans quelle mesure les r\u00e9sultats de d\u00e9gustation des deux \u2018cat\u00e9gories\u2019 de d\u00e9gustateurs diff\u00e8reraient\u00a0: exp\u00e9rience versu jeunesse. Les photos prouvent amplement \u00e0 quel point ils ont tous pris leur t\u00e2che tr\u00e8s au s\u00e9rieux.\u00a0<\/span><\/p>\n<p class=\"p1\"><strong>Voici la liste des personnes qui ont accept\u00e9 de faire partie du jury de d\u00e9gustation\u00a0:<\/strong><\/p>\n<p class=\"p1\">\u2022 Frank Celis, professeur \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re VTI, Louvain<\/p>\n<p class=\"p1\">\u2022 Denis Daems, conseiller technique de l\u2019\u00e9cole h\u00f4teli\u00e8re VTI, Louvain<\/p>\n<p class=\"p1\">\u2022 Johan Deceuninck, professeur \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re Ter Duinen, Coxyde<\/p>\n<p class=\"p1\">\u2022 Patrick D\u2019hondt, du studio culinaire Nostalgie<\/p>\n<p class=\"p1\">\u2022 Fran\u00e7ois Didden, du restaurant De Proosdij<\/p>\n<p class=\"p1\">\u2022 Kerim Helaut, Le Conseiller en bi\u00e8res<\/p>\n<p class=\"p1\">\u2022 Dirk Huijbrechts, r\u00e9dacteur d\u2019Horeca Magazine<\/p>\n<p class=\"p1\">\u2022 Peter Nulens, zythologue<\/p>\n<p class=\"p1\">\u2022 Bert Salden, journaliste (Pays-Bas)<\/p>\n<p class=\"p1\">\u2022 Dirk-Antoon Samyn, ProWine &amp; Bel-Brew<\/p>\n<p class=\"p1\">\u2022 Rudi Smeets, un brasseur amateur<\/p>\n<p class=\"p1\">\u2022 <span class=\"s1\">Erik Stroink, Manager de salons de l\u2019horeca au MECC \u00e0 Maastricht (Pays-Bas)<\/span><\/p>\n<p class=\"p1\">\u2022 Suzy Van Espen, Professeur \u00e0 l\u2019\u00e9cole h\u00f4teli\u00e8re VTI, Louvain<\/p>\n<p class=\"p1\">\u2022 Henry Wynants, r\u00e9dacteur en chef d\u2019Horeca Magazine<\/p>\n<p class=\"p2\"><a href=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM138_FOC_Biertasting_bieren_2_X.jpg\"><img decoding=\"async\" class=\"alignnone  wp-image-3505\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM138_FOC_Biertasting_bieren_2_X.jpg\" alt=\"HM138_FOC_Biertasting_bieren_2_X\" width=\"290\" height=\"155\" \/><\/a>\u00a0\u00a0<a href=\"https:\/\/horecamagazine.rtn.be\/web\/wp-content\/uploads\/2014\/07\/HM138_FOC_Biertasting_bieren_1_X.jpg\"><img decoding=\"async\" class=\"alignnone  wp-image-3504\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/HM138_FOC_Biertasting_bieren_1_X-300x156-300x156.jpg\" alt=\"HM138_FOC_Biertasting_bieren_1_X\" width=\"298\" height=\"155\" \/><\/a><\/p>\n<p class=\"p1\"><strong>Les r\u00e9sultats<\/strong><\/p>\n<p class=\"p1\">Voici la liste, par ordre alphab\u00e9tique, des bi\u00e8res qui n\u2019ont pas atteint le deuxi\u00e8me tour de piste\u00a0:<\/p>\n<p class=\"p1\">\u2022Becks Bier (AB Inbev)<\/p>\n<p class=\"p1\">\u2022Bock Pils (Palm Breweries)<\/p>\n<p class=\"p1\">\u2022Brand Bier (Brouwerij Brand, NL)<\/p>\n<p class=\"p1\">\u2022Carlsberg (Carlsberg Group, DK)<\/p>\n<p class=\"p1\">\u2022Cristal Alken (Brasserie Alken-Maes)<\/p>\n<p class=\"p1\">\u2022Kronenbourg (Brasseries Kronenbourg, F)<\/p>\n<p class=\"p1\">\u2022Mongozo (Brasserie Huyghe)<\/p>\n<p class=\"p1\">\u2022Primus (Brasserie Haacht)<\/p>\n<p class=\"p1\">\u2022Stella Artois (AB Inbev)<\/p>\n<p class=\"p2\"><em>\u2022Vedett (Brasserie Duvel Moortgat)<\/em><\/p>\n<p class=\"p1\">On remarquera que les deux jurys ont plac\u00e9 les deux m\u00eames bi\u00e8res aux deux premi\u00e8res places. N\u2019y aurait-il donc pas une si grande diff\u00e9rence entre les pr\u00e9f\u00e9rences de la jeune g\u00e9n\u00e9ration et celles des \u2018plus anciens\u2019 ?<\/p>\n<p class=\"p1\">\n<p class=\"p1\"><strong>R\u00e9sultats par crit\u00e8re lors de la d\u00e9gustation<\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\"><strong>Couleur\u00a0<\/strong> : <\/span>1. Martens Pils, 2. Bel Pils, 3. Bockor<\/p>\n<p class=\"p2\"><strong>Mousse<\/strong> (quantit\u00e9, finesse, persistance) : 1. Bel Pils, Manneken Pils, 3. Warsteiner<\/p>\n<p class=\"p2\"><strong>Limpidit\u00e9<\/strong> (limpide, trouble, moutonneux, d\u00e9p\u00f4t) : 1. Bel Pils, 2. Bockor &amp;. Warsteiner (ex aequo)<\/p>\n<p class=\"p1\"><span class=\"s1\"><strong>Nez<\/strong> (puissance) : <\/span>1. Bel Pils, 2. Bitburger, 3. Estaminet<\/p>\n<p class=\"p2\"><strong>Ar\u00f4mes<\/strong> (fruits, \u00e9pices, miel, caramel,\u2026) : 1. Bel Pils, 2. Warsteiner, 3. Estaminet<\/p>\n<p class=\"p1\"><span class=\"s2\"><strong>Go\u00fbt<\/strong> (sucr\u00e9, acide, amer) :<\/span><span class=\"s4\">1. Bockor, 2. Bitburger, 3. Manneken Pils<\/span><\/p>\n<p class=\"p3\"><strong>Sensation en bouche<\/strong> (plat, p\u00e9tillant, sec) :\u00a0<span class=\"s6\">1. Bel Pils, 2. Bitburger, 3. Warsteiner<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\"><strong>Finale &amp; arri\u00e8re-go\u00fbt<\/strong> :<\/span> 1. Estaminet, 2. Bitburger, 3. Bockor<\/p>\n<p class=\"p1\"><span class=\"s1\">Avec nos remerciements \u00e0 la centrale des boissons Prik&amp;Tik pour la mise \u00e0 disposition de la plupart des bi\u00e8res pour cette d\u00e9gustation, ainsi qu\u2019\u00e0 la direction et aux \u00e9l\u00e8ves de l\u2019\u00e9cole h\u00f4teli\u00e8re VTI de Louvain pour leur accueil et leur aide empress\u00e9e.<\/span><\/p>\n<p class=\"p1\">\n<p class=\"p1\"><strong>R\u00e9sultats de la d\u00e9gustation chez les \u00e9l\u00e8ves de 7<span class=\"s1\">\u00e8me <\/span>ann\u00e9e de sp\u00e9cialisation en Connaissance des boissons<\/strong><\/p>\n<p class=\"p1\">1 Bel Pils (Brouwerij Duvel Moortgat) 74,27%<\/p>\n<p class=\"p1\">2 Warsteiner (Warsteiner Brauerei, D) 72,86%<\/p>\n<p class=\"p1\">3 Estaminet (Palm Breweries) 71,23%<\/p>\n<p class=\"p1\">4 Bitburger (Brauerei Bitburg, D) 70,77%<\/p>\n<p class=\"p1\">5 Martens Pils (Brouwerij Martens) 69,05%<\/p>\n<p class=\"p1\">6 Bockor (Brouwerij Vander Ghinste) 64,72%<\/p>\n<p class=\"p1\">7 Maes Pils (Brouwerij Alken-Maes) 62,89%<\/p>\n<p class=\"p1\">8 Manneken Pils (Brasserie Lefebvre) 62,86%<\/p>\n<p class=\"p1\">9 Jupiler (AB Inbev) 61,00%<\/p>\n<p class=\"p1\">10 Bavik (Brouwerij De Brabandere) 59,78%<\/p>\n<p class=\"p1\"><strong>R\u00e9sultats de la d\u00e9gustation chez les professionnels<\/strong><\/p>\n<p class=\"p1\">1 Bel Pils (Brouwerij Duvel Moortgat) 67,47%<\/p>\n<p class=\"p1\">2 Warsteiner (Warsteiner Brauerei, D) 66,28%<\/p>\n<p class=\"p1\">3 Bitburger (Brauerei Bitburg, D) 66,08%<\/p>\n<p class=\"p1\">4 Bockor (Brouwerij Vander Ghinste) 66,03%<\/p>\n<p class=\"p1\">5 Estaminet (Palm Breweries) 65,50%<\/p>\n<p class=\"p1\">6 Manneken Pils (Brasserie Lefebvre) 65,25%<\/p>\n<p class=\"p1\">7 Martens Pils (Brouwerij Martens) 65,09%<\/p>\n<p class=\"p1\">8 Bavik (Brouwerij De Brabandere) 63,59%<\/p>\n<p class=\"p1\">9 Maes Pils (Brouwerij Alken-Maes) 61,81%<\/p>\n<p class=\"p1\">10 Jupiler (AB Inbev) 61,75%<\/p>\n<p class=\"p1\">\n<p class=\"p1\">\n\n","protected":false},"excerpt":{"rendered":"<p>La pils est la bi\u00e8re la plus brass\u00e9e dans le monde et il en figure toujours au moins une sur la carte de chaque brasserie et de chaque restaurant.\u00a0 Horeca Magazine a organis\u00e9 une s\u00e9ance de d\u00e9gustation \u00e0 l\u2019aveugle. La d\u00e9gustation Le lieu o\u00f9 se d\u00e9roulait l\u2019\u00e9v\u00e9nement \u00e9tait l\u2019\u00e9cole h\u00f4teli\u00e8re VTI \u00e0 Louvain. D\u00e8s le [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12032,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[63],"tags":[],"class_list":["post-14825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pils: L\u2019une n\u2019est pas l\u2019autre | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Pils is het meest gebrouwen bier ter wereld, en op de kaart van elke brasserie en restaurant staat er wel \u00e9\u00e9n. 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