{"id":33590,"date":"2021-12-16T14:00:38","date_gmt":"2021-12-16T14:00:38","guid":{"rendered":"https:\/\/horecamagazine.be\/une-biere-sous-le-sapin\/"},"modified":"2021-12-16T14:26:36","modified_gmt":"2021-12-16T14:26:36","slug":"une-biere-sous-le-sapin","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/une-biere-sous-le-sapin\/","title":{"rendered":"Une bi\u00e8re sous le sapin"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7&Prime; column_structure=\u00a0\u00bb3_5,2_5&Prime; custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb3_5&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p><strong>D\u00e9cembre est le mois festif par excellence. C&rsquo;est probablement la p\u00e9riode de l&rsquo;ann\u00e9e o\u00f9 l&rsquo;on boit le plus de champagne, mais c&rsquo;est certainement la p\u00e9riode o\u00f9 les magasins d\u2019alcools et spiritueux doivent faire place aux bi\u00e8res de No\u00ebl ou d&rsquo;hiver.<\/strong><br \/><br \/>Pour beaucoup, les f\u00eates constituent le plus beau moment de l&rsquo;ann\u00e9e. Les maisons, les rues et les salons sont magnifiquement d\u00e9cor\u00e9s, on \u00e9change les cadeaux, on pr\u00e9pare de bons petits plats festifs dans la cuisine et on sort la bouteille sp\u00e9ciale de la cave : un champagne co\u00fbteux re\u00e7u un jour en cadeau, un beau vin rouge pour accompagner le gibier ou une d\u00e9licieuse bi\u00e8re de No\u00ebl \u00e0 d\u00e9guster dans votre fauteuil, confortablement install\u00e9 entre le sapin de No\u00ebl et le feu ouvert.<br \/><br \/>La pils perd en popularit\u00e9, au profit des bi\u00e8res sp\u00e9ciales, lesquelles se portent de mieux en mieux chaque ann\u00e9e. Et donc aussi les bi\u00e8res d&rsquo;hiver ou de No\u00ebl, car oui, un amateur de bi\u00e8re belge se met r\u00e9guli\u00e8rement en qu\u00eate de nouveaut\u00e9s.<br \/><br \/>L&rsquo;origine de la tradition des bi\u00e8res de No\u00ebl ou d&rsquo;hiver est assez floue. Une rapide navigation sur Internet d\u00e9bouche d\u2019embl\u00e9e sur plusieurs th\u00e9ories. L\u2019une d\u2019entre elles, r\u00e9currente, veut que les bi\u00e8res d&rsquo;hiver nous viennent de Grande-Bretagne. Le Britannique John Martin s&rsquo;est install\u00e9 \u00e0 Anvers voici plus d\u2019un si\u00e8cle et a cr\u00e9\u00e9 une brasserie de bi\u00e8res sp\u00e9ciales anglaises. Dans les ann\u00e9es 1930, il a introduit la premi\u00e8re v\u00e9ritable bi\u00e8re de No\u00ebl sur le march\u00e9 belge\u00a0: la Gordon X-Mas. Aujourd&rsquo;hui encore, pr\u00e8s d&rsquo;un si\u00e8cle plus tard, on trouve cette bi\u00e8re sur les \u00e9tals. Elle est peut-\u00eatre le meilleur exemple d&rsquo;une bi\u00e8re de No\u00ebl traditionnelle\u00a0: une bi\u00e8re brune de fermentation haute, \u00e0 forte teneur en alcool et riche en saveurs gr\u00e2ce \u00e0 l&rsquo;ajout d&rsquo;ar\u00f4mes. <br \/><br \/>La plupart des bi\u00e8res de No\u00ebl ou d&rsquo;hiver ne sont normalement brass\u00e9es que pendant la saison correspondante. Mais parfois, une bi\u00e8re est si populaire qu&rsquo;elle est brass\u00e9e en continu par la suite. Le meilleur exemple en est peut-\u00eatre la Chimay bleue. Juste apr\u00e8s la Seconde Guerre mondiale, cette bi\u00e8re n&rsquo;\u00e9tait \u00e0 l&rsquo;origine brass\u00e9e qu&rsquo;en hiver, comme bi\u00e8re de No\u00ebl. Quelques ann\u00e9es plus tard, les P\u00e8res ont d\u00e9cid\u00e9 de brasser cette bi\u00e8re toute l&rsquo;ann\u00e9e et elle est devenue un classique parmi les trappistes. <br \/><br \/>De nombreuses brasseries, des petites microbrasseries aux tr\u00e8s grandes, proposent une bi\u00e8re sp\u00e9ciale pendant les mois d&rsquo;hiver. Elles sont trop nombreuses pour \u00eatre toutes \u00e9num\u00e9r\u00e9es. Nous choisissons donc un classique. Palm commercialise sa Dobbel Palm depuis pr\u00e8s de 75 ans\u00a0: nous pouvons ici v\u00e9ritablement parler de tradition. Elle est quelque peu diff\u00e9rente de la plupart des autres bi\u00e8res d&rsquo;hiver car elle est de couleur ambr\u00e9e et ne titre \u2018qu\u2019\u00e0\u2019 5,7\u00a0% d&rsquo;alcool, ce qui la rend moins \u2018cors\u00e9e\u2019 que la plupart des autres bi\u00e8res saisonni\u00e8res. Toutefois, elle n\u2019en est pas moins savoureuse.<br \/><br \/>Parce que les malts sont torr\u00e9fi\u00e9s, la plupart des bi\u00e8res de No\u00ebl ou d&rsquo;hiver pr\u00e9sentent une note sucr\u00e9e dans leur ar\u00f4me. Ce n&rsquo;est pas le cas \u00e0 la brasserie Oud Beersel. Leur Winterlambiek Oud Beersel s&rsquo;\u00e9carte compl\u00e8tement du parcours ordinaire des bi\u00e8res d&rsquo;hiver. La lambic traditionnelle est infus\u00e9e avec des bourgeons de pin. L&rsquo;ar\u00f4me fruit\u00e9 d&rsquo;agrumes du lambic et le c\u00f4t\u00e9 relev\u00e9 du pin vous entra\u00eenent dans une for\u00eat d&rsquo;hiver d\u00e8s que vous d\u00e9bouchez la bouteille. Bref, une bi\u00e8re totalement diff\u00e9rente des autres bi\u00e8res d&rsquo;hiver ou de No\u00ebl, mais tout aussi r\u00e9ussie.<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.4.7&Prime; type=\u00a0\u00bb2_5&Prime;][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/12\/bier-Beelden-news-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbbier-Beelden-news\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/12\/40385-palm.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bb40385-palm\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/12\/Sparkling-Infused-Winterlambiek-75cl-2-2.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; title_text=\u00a0\u00bbSparkling-Infused-Winterlambiek-75cl-2-2&Prime; hover_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<p style=\"text-align: right;\"><em>Texte : WB<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9cembre est le mois festif par excellence. C&rsquo;est probablement la p\u00e9riode de l&rsquo;ann\u00e9e o\u00f9 l&rsquo;on boit le plus de champagne, mais c&rsquo;est certainement la p\u00e9riode o\u00f9 les magasins d\u2019alcools et spiritueux doivent faire place aux bi\u00e8res de No\u00ebl ou d&rsquo;hiver.Pour beaucoup, les f\u00eates constituent le plus beau moment de l&rsquo;ann\u00e9e. Les maisons, les rues et [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":33581,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-33590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","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>Une bi\u00e8re sous le sapin | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Une bi\u00e8re sous le sapin\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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