{"id":42445,"date":"2023-09-07T13:58:32","date_gmt":"2023-09-07T11:58:32","guid":{"rendered":"https:\/\/horecamagazine.be\/bierolade-ou-laccord-de-la-biere-et-du-chocolat\/"},"modified":"2023-09-07T13:58:32","modified_gmt":"2023-09-07T11:58:32","slug":"bierolade-ou-laccord-de-la-biere-et-du-chocolat","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/bierolade-ou-laccord-de-la-biere-et-du-chocolat\/","title":{"rendered":"Bierolade, ou l\u2019accord de la bi\u00e8re et du chocolat"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb link_font=\u00a0\u00bb||||on||||\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p><strong>Combiner la bi\u00e8re et le chocolat ? A premi\u00e8re vue cela semble une aberration\u2026 mais Werner Callebaut, qui soit dit en passant ne fait pas partie de la famille des chocolats Callebaut, prouve qu\u2019il existe bel et bien des possibilit\u00e9s de combinaison, gr\u00e2ce au concept Bierolade.<\/strong><\/p>\n<p>Rares sont ceux qui en savent \u00e0 la fois beaucoup sur la bi\u00e8re et sur le chocolat, mais Werner Callebaut est l\u2019un d\u2019entre eux. Ses ann\u00e9es d\u2019expertise en tant que zythologue\/connaisseur de la bi\u00e8re et amateur de chocolat ont donn\u00e9 naissance \u00e0 Bierolade, un concept qui permet de d\u00e9couvrir les secrets de la bi\u00e8re et\/ou de chocolat par le biais de workshops (en n\u00e9erlandais, fran\u00e7ais ou anglais, l\u2019allemand et le su\u00e9dois \u00e9tant \u00e9galement possibles) et de \u2018Tourn\u00e9e Pralin\u00e9e\u2019, des promenades-d\u00e9gustations dans une ville belge. Il s&rsquo;agit d&rsquo;un mix surprenant d&rsquo;exp\u00e9riences culinaires et touristiques m\u00ealant bi\u00e8res r\u00e9gionales moins connues et chocolats artisanaux. Id\u00e9al pour d\u00e9couvrir une ville belge de mani\u00e8re originale en groupe. Si vous souhaitez recevoir cette brochure au format PDF, n\u2019h\u00e9sitez pas \u00e0 envoyer un courriel \u00e0 <a href=\"mailto:werner@bierolade.be\">werner@bierolade.be<\/a>.<\/p>\n<p>Des conf\u00e9rences, des sessions de foodpairing et des activit\u00e9s de teambuilding ou des \u00e9v\u00e9nements d&rsquo;entreprise li\u00e9s \u00e0 la bi\u00e8re et au chocolat font \u00e9galement partie des possibilit\u00e9s.<\/p>\n<p>Outre les d\u00e9gustations physiques, des d\u00e9gustations virtuelles sont \u00e9galement propos\u00e9es. Pour pr\u00e9parer cette d\u00e9gustation virtuelle de bi\u00e8re et de chocolat, les participants re\u00e7oivent pr\u00e9alablement un paquet cadeau de bi\u00e8re et de chocolat.<\/p>\n<p>\u00ab\u00a0La question est de savoir pourquoi l\u2019on s\u2019obstine \u00e0 aborder la bi\u00e8re et le chocolat s\u00e9par\u00e9ment, selon Werner Callebaut. Nous prouvons qu&rsquo;il est possible de les combiner, souvent de mani\u00e8re surprenante, car \u00e0 chaque style de bi\u00e8re correspond en fait un certain type de chocolat. De plus, en pr\u00e9sentant la bi\u00e8re et le chocolat ensemble, vous pouvez persuader vos clients qui ne boivent g\u00e9n\u00e9ralement pas de bi\u00e8re de s\u2019essayer \u00e0 cette boisson. Le chocolat rend la bi\u00e8re plus accessible.\u00a0\u00bb<\/p>\n<p><img decoding=\"async\" class=\"wp-image-42438 aligncenter size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1.jpeg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1.jpeg 1920w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-300x169.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-1024x576.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-768x432.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-1536x864.jpeg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-1080x608.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-1138x640.jpeg 1138w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-1254x705.jpeg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1-210x118.jpeg 210w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<p>Werner Callebaut n&rsquo;est pas li\u00e9 \u00e0 une brasserie ou \u00e0 un chocolatier en particulier. Pour ses s\u00e9ances de d\u00e9gustation, il travaille avec des chocolats artisanaux de chocolatiers locaux et des bi\u00e8res artisanales d&rsquo;une brasserie locale. Il s&rsquo;agit de d\u00e9guster la praline, qui est toujours au c\u0153ur de la combinaison, en m\u00eame temps que la bi\u00e8re, afin de cr\u00e9er une sensation de go\u00fbt maximale. \u00c0 l&rsquo;inverse, dans une d\u00e9gustation de fromages et de vins, le vin n&rsquo;est souvent d\u00e9gust\u00e9 qu&rsquo;apr\u00e8s le fromage.<\/p>\n<p>La bi\u00e8re est une histoire belge, tout comme le chocolat, peut-\u00eatre plus encore \u00e0 l&rsquo;\u00e9tranger que dans notre propre pays.<\/p>\n<p>\u00ab\u00a0Chaque village ou presque abrite un bon chocolatier, et en tant qu\u2019exploitant Horeca, il serait dommage de ne pas en tirer parti. Les consommateurs de 2023 aiment l&rsquo;ancrage local et, dans l\u2019Horeca, l&rsquo;exp\u00e9rience est plus importante que jamais. Les lignes directrices pour parvenir \u00e0 un bon mariage sont d&rsquo;ailleurs assez simples. C&rsquo;est un jeu d&rsquo;harmonie et de contrastes, o\u00f9 la bi\u00e8re et le chocolat doivent se compl\u00e9ter, o\u00f9 l\u2019un ne doit pas dominer l&rsquo;autre.\u00a0\u00bb<\/p>\n<p>Autre avantage des pralines : elles sont emball\u00e9es et se conservent mieux que le fromage et la charcuterie. Et : en pr\u00e9sentant une praline avec une bi\u00e8re, vous pouvez revoir le prix de votre produit \u00e0 la hausse.<\/p>\n<p>\u00ab\u00a0Ce sont surtout les jeunes femmes qui aiment exp\u00e9rimenter de nouvelles bi\u00e8res, explique Werner Callebaut. Et elles n\u2019h\u00e9sitent pas \u00e0 payer un peu plus. En proposant des pralines avec de la bi\u00e8re, vous attirez \u00e9galement un public plus ouvert et inspir\u00e9 culinairement parlant, et donc certainement pas les gros buveurs qui se laissent tenter par des chips et des cacahu\u00e8tes.\u00a0\u00bb<\/p>\n<p>Pour plus d&rsquo;informations, surfez sur <a href=\"http:\/\/www.bierolade.be\">www.bierolade.be<\/a>. Le site h\u00e9berge \u00e9galement un webshop proposant des paquets cadeaux. Vous y obtenez aussi toutes les informations n\u00e9cessaires pour profiter au maximum des combinaisons de bi\u00e8re et de chocolat.<\/p>\n<p style=\"text-align: right;\"><em>(DV)<\/em><a href=\"https:\/\/bierolade.be\/\"><img decoding=\"async\" class=\"wp-image-42440 aligncenter size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown.png\" alt=\"\" width=\"151\" height=\"119\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown.png 1774w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-300x237.png 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1024x810.png 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-768x607.png 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1536x1215.png 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-1080x854.png 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-809x640.png 809w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-951x752.png 951w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2023\/09\/Unknown-210x166.png 210w\" sizes=\"(max-width: 151px) 100vw, 151px\" \/><\/a><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Combiner la bi\u00e8re et le chocolat ? A premi\u00e8re vue cela semble une aberration\u2026 mais Werner Callebaut, qui soit dit en passant ne fait pas partie de la famille des chocolats Callebaut, prouve qu\u2019il existe bel et bien des possibilit\u00e9s de combinaison, gr\u00e2ce au concept Bierolade. Rares sont ceux qui en savent \u00e0 la fois [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":42431,"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-42445","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 v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bierolade, ou l\u2019accord de la bi\u00e8re et du chocolat | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Bierolade, ou l\u2019accord de la bi\u00e8re et du chocolat\" 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