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The Belgian foamy drink “Hoegaarden”, produced in the region of the same name in the north of the country, is fundamentally different from the classic types of beer. Moreover, the difference concerns not only taste characteristics, but also the appearance, manufacturing technology, and the raw materials used.
The most remarkable thing that surprises new tasters of the Belgian beer is the light color, for which the beer is called “white”, and the cloudy consistency, the reason for which is the lack of filtration. No less interesting is the history of the emergence of an unusual drink, surrounded by myths and amazing coincidences.
The history of Hoegaarden beer
The fact that the ministers of the church contributed to the spread of winemaking in the Middle Ages is a well-known fact: in many monasteries, the production of drinks from grapes was launched.
In some countries, for example, in Israel or Montenegro, Orthodox monasteries are still centers of wine art to this day. But there are few cases when the monks were engaged in brewing.
But it is the Belgian clergy who are credited with the creation of white foamy alcohol. What prompted the original experiments is unknown, only in the XNUMXth century in the monasteries of Hoogarden began to brew beer from wheat and barley malt.
The taste of the new alcohol seemed too sour to the creators at first, so spices were included in the composition: orange zest and coriander. Fortunately, there was no shortage of exotic herbs and spices in Belgium: at that time it was part of the Netherlands – the owner of many rich colonies.
Foamy alcohol was made in Hoogarden before: the village was essentially one large brewing center – in the 30th century more than XNUMX specialized farms and about a hundred malt houses worked here. With the advent of a new, very successful drink, the economic activity of the region has even more revived. The technology has been adopted by many local businesses.
By the middle of the XNUMXth century, Hoegarden’s brewing industry was in decline. With the closure of the last farm that produced wheat alcohol, white beer was to sink into oblivion. However, the locals decided to keep the original technology.
The production of the drink was taken up by the owner of a dairy farm, who installed a small brewing kettle right in the barn.
Over time, production expanded: in 1985, the annual volume reached 75 thousand hectoliters, deliveries to the USA were organized. The brewery was named after the monks “De Kluis” (translated as “cell”).
The enterprise promised to eventually grow into a solid plant, but a sudden fire destroyed it completely. But white beer was lucky this time too: the recipe was preserved, the production of the drink was launched again, thanks to the active participation of local residents in the restoration of the plant.
Today, Hougaarden beer is the most popular beer in Belgium and is highly valued abroad: in North America, Europe, Australia, China, Singapore.
The enterprise itself has been owned by InBev since 1989.
In Russia, the product is marketed as a “beer drink” due to the spices it contains. Produce domestic “Hugarden” at factories in Klin and Omsk. Tasters say that the local version is inferior to the Belgian one in many ways.
Hoegarden beer production technology
In addition to traditional barley malt, hops and yeast, it includes wheat, orange peel and coriander. The method of making the drink differs from the classical one. It includes the following steps:
Malt preparation and cleaning
Barley grains are germinated, dried, polished and ground.
Rubbing the wort
A mixture of malt, wheat and water is prepared in a special compartment, where it is gradually heated to 75 °C.
As a result, wheat-barley starch is converted into sugar.
Filtration
The wort is cleaned of insoluble residues and sent to a boiling cauldron. Waste is used to feed livestock.
Boiling
The must undergoes heat treatment at a temperature of 103 ° C, sterilized. At this stage, zest, coriander and hops are added to it.
Lighting and cooling
Spices and hops are removed, the mixture is cooled to 19 ° C.
Top fermentation
Yeast is added to the wort, giving it time to convert the sugar into alcohol and carbon dioxide.
Fermentation lasts 5 days at a temperature of 18-25 °C.
Cooling and ripening
The beer is cooled to 18 ° C, sent to special containers (tanks) for fermentation for 3-4 days, after which the yeast is separated and pasteurized.
Bottling and second fermentation
The drink is distributed into bottles and barrels, an additional portion of yeast is introduced, a little sugar and sent to heat.
At a temperature of 21-25 ° C, repeated fermentation occurs, during which carbon dioxide is formed, which is necessary to obtain a lush foam.
The process takes from 1 to 2 weeks depending on the volume of the vessel.
Hoegaarden beer types
Hoegaarden White
A classic version of Hoegarden beer. Beer is made according to ancient monastic recipes: light yellow, cloudy, with airy foam. Fortress: 4,9%.
The taste is soft, light, sweet-sour, with a delicate spicy citrus aroma.
Hoegaarden Rose
An unusual pink beer inspired by local legends about a jam jar.
The highlight of the drink is the taste of raspberries and delicate color. Fortress: 3%.
Hoegaarden Agrum + non-alcoholic version
Grapefruit, orange and tangerine flavored drink. On the palate, the declared citrus fruits are indeed traced, but the aftertaste is completely different and disappointing. Fortress: 2%.
Hoegaarden Kiwi & Mint
An interesting drink with the taste of kiwi and mint. The taste is achieved by adding concentrated kiwi juice, and food flavoring is responsible for mint. Fortress: 2%.
Hoegaarden Cranberry
Cranberry flavored drink. It is worth noting that the taste of the berry is extremely weak and only vaguely resembles cranberries. Fortress: 2%.
Hoegaarden Lemon & Lime + non-alcoholic version
A good combination of yellow and green. Quite a refreshing taste of lemon and lime, also with the addition of juice from the concentrate. Fortress: 2%.
Hoegaarden 0,0
A non-alcoholic version of the traditional Hoogarden. It differs from the alcoholic counterpart in increased sourness in taste.
Also in the assortment there are different versions of fruit Hoegaarden: strong “Hoegaarden Forbidden Fruit” (8,5%) and low-alcohol “Hoegaarden Radler Lemon & Lime”, “Hoegaarden Radler Agrum” (2%). The novelty “Hoegaarden Grapefruit” was recently released on the Russian market.
How to drink Hoegarden beer
The manufacturer recommends tasting Hoogarden as follows:
Pour 2/3 of the contents of the bottle into a clean, well-chilled hexagonal glass.
In a circular motion, rotate the vessel in the air to revive the yeast settled at the bottom.
Pour the rest of the beer into a glass and enjoy the taste.
Classic Hougaarden must be chilled to 3°C before use, fruit and special versions to 5-6°C.
An empty glass before bottling can be placed in the freezer for a while.
From snacks, cheeses, poultry, shellfish, fish, snacks, sliced uXNUMXbuXNUMXblemon are good.
Legends of Hoogarden
Reliable facts about Belgian wheat beer are closely intertwined with myths, which makes its history even more fascinating.
It is known that in the XVII-XVIII century, the drink was prescribed as a remedy for the treatment of beriberi due to the chromium and B vitamins contained in it.
Due to the lack of special beer glasses in the countryside, at first Hoegarden was poured directly into jam jars.
Local regulars liked the presence of fruity flavor in the foamy drink so much that the vessels continued to be used for a very long time.
Later, on their basis, the famous Hogarden glass with six sides was developed.
By the way, this form also has practical benefits: together with thickened walls, it allows you to keep beer cold longer.
Another local legend is connected with the original vessel.
It says that in rural bars a special wrench was used to remove glasses from the hands of overstayed patrons.
Another Hoogarden story and does resemble a joke
It is said that around the XNUMXth century, local brewers “adopted” and raised an orphan boy who, from childhood, learned all the subtleties and secrets of making a wheat drink. They named the adoptive Klaas.
Growing up, the young man began to taste the best beers, moving from one institution to another.
During the season he drank 8 cups of white spirits daily and eventually became the best brewer in the region.
A beer lover lived for 100 years and bequeathed to bury himself in a beer barrel.
According to the legends, his wish was fulfilled, and the monument to Klaas still stands in the courtyard of the factory.
Relevance: 14.03.2019
Tags: Beer, Cider, Ale, Beer brands