Contents
Dutch beer does not belong to the category of “conservative” drinks that do their best to preserve their identity, history and traditions. On the contrary, Dutch brewers are happy to adopt the experience of foreign colleagues and are not afraid of the influence of neighboring countries. They love variety here: producers experiment with styles, and on major holidays they always brew seasonal beer with additives.
History
As in all of Europe, beer began to be brewed in Holland about 2000 years ago, and in the Middle Ages, brewing became one of the main sources of income for Catholic monasteries. It is noteworthy that even then there were many foreigners in the country, and in order to win customers from this segment, the producers of the intoxicating drink adapted in every possible way to the tastes of foreign guests. So Dutch beer acquired its main distinguishing feature: diversity and “multiculturalism”.
In the Middle Ages, beer was very popular: even small children drank it. Such a love for hops was dictated by health concerns: low-alcohol drinks were much safer than water contaminated with bacteria, milk quickly turned sour, and tea or coffee had not yet been brought to Europe.
Every Dutch city boasted at least one brewery, and even outside of major cities, local mini-breweries could be found. The drink was brewed from local raw materials growing nearby. It is curious, but they began to add hops closer to the New Age, and before that they managed with meadow herbs. The new ingredient not only gave the beer a characteristic bitter taste, but also provided additional sterilization of the product, so that the drink became even healthier – and more popular.
The Late Middle Ages is considered the Golden Age of Dutch brewing. Most of the trade routes of Europe passed through the Netherlands, the country bordered on many states, so that local beer was always popular both among the inhabitants of the Low Countries and their neighbors – the Germans, Belgians and even the British. It was during this time that breweries such as Amersfoort, Delft, Haarlem and Gouda emerged and flourished.
In the XVIII century, tea and coffee came to Holland, and the position of beer was shaken. In addition, the Europeans discovered that if the water is boiled, it does not cause fever, and weak alcohol finally left the daily menu of the townspeople. In the 1950th century, Genever, the famous Dutch gin, came to the fore, and in the XNUMXth century, additional taxes were imposed on brewing, and such a business became unprofitable. It was only about half a century ago, in the XNUMXs, that beer slowly began to regain its former prestige.
Before World War II, more than 180 breweries operated in the Netherlands, producing light and dark, wheat and rye, light and strong, fruit and classic varieties. Unfortunately, the Great Depression severely affected the purchasing power of the population, so in the 1930s, small-scale industries began to close.
After World War II, only 80 breweries remained in the country, their number continued to steadily fall and reached 1980 by 14. Many technologies and recipes were forgotten, but the Heineken star rose – this pilsner became the recognized king of the market and does not lose its position to this day.
Toward the end of the 200th century, buyers became more interested in specialty varieties and unusual flavors, the number of breweries began to gradually increase and now exceeds XNUMX productions.
Dutch beers
As mentioned earlier, national brewing gravitates towards diversity, local producers are inspired by the achievements of German, Belgian, British and American colleagues.
Pilsner remains the most popular type of foamy drink, a soft bottom-fermented lager with a strength of 4-5,5%, which is supplied to the market both in a classic version and in a more bitter variation – Urtyp. The Dutch also respect strong (up to 7,2%) and aged bockbeer, Dortmunder lager (5,5%) and Oud Bruin “wine” beer – this mixed fermentation variety is aged in oak barrels for a year and a half, as a result it acquires a rich “caramel” taste and rich bouquet. In the east, they like Grolsch (a clarified lager with an ABV from 0 to 11,6%), closer to the Belgian borders they drink triples (triple-fermented varieties) and fruit lambics, and craft beer is highly respected.
fermented beer
This category includes “special” beers, such as wheat beer, similar to the German Weizeners. Despite the fact that this species is made all year round, it is considered summer.
Fermented Pale Ales have much in common with Belgian Triples, but are more American-style. In Dutch bars, you can often find barley varieties, recently strong stouts (in particular, Russian imperial stout) have become popular.
Seasonal offers
Seasonal varieties appear on the market for a limited period of time, these products are characterized by characteristic flavors that are suitable for weather conditions. For example, dark bittersweet beer is brewed in the Netherlands in autumn, and each year it turns out a little different. Some manufacturers add smoked malt to the composition.
In spring, light varieties with a refreshing taste appear on the shelves, and in winter – strong and dark. At Christmas, they produce a special beer with spices.
Popular brands of Dutch beer
- Heineken is a recognized leader, a golden lager with a strength of 5%.
- Bavaria – the second largest brand after Heineken, produces, among other things, Trappist (“monastic”) beer.
- Amsterdams Brouwhuis Maximiliaan is a grower specializing in seasonal varieties.
- Zeeuwsche Bruine – strong dark ale, 6%.
- La Trappe is a brewery producing traditional Trappist beers.
- Grolsch is one of the oldest producers in the country, producing a full line of varieties, from non-alcoholic to strong.
- Amstel – lager, 5%, owned by Heineken Corporation.
- Dommelsch – produces a pilsner.
- Brand – specializes in pilsner, Oud Bruin, beerbocks, produces a special “Sylvester” (New Year’s) beer.
How do the Dutch drink beer?
Beer is the most popular alcoholic drink in Holland and is drunk on almost any occasion. To this end, the inhabitants of the Netherlands most often gather in cafes and bars, although, of course, they can drink a couple of bottles at home at dinner.
Usually a hoppy drink is served at a temperature of about 5 degrees, but an exception can be made for seasonal varieties – they are not cooled so that the taste opens up better. Pilsner is poured into tall straight glasses, other types can be served in tulip glasses, similar to our ice cream bowls.
Thick foam should cover the drink by at least two fingers, as it retains the taste of the product and does not allow the aroma to evaporate. When the foam dissolves, the Dutch say that the beer is dead, so it’s best to hurry up and get your portion before the hat finally settles.
Beer is eaten with cheese, sausages, cold cuts, it is customary to put fatty herring on the table with bokbirs.