![]() ![]() Scusa is rumored to serve the best Linguine & Clams you'll ever have. Featuring traditional and creative pasta dishes, from simple Cappellini with fresh Basil and Tomato to Seafood Fettuccine Scusa in a light tomato-red wine sauce. In the tasting room, Orval’s beer and cheese make a really good pair: the unique shape of the bottle and the glass, the design of the label, the coasters and other publicity materials – it’s all a legacy from the early 1930’s.100 of the Best Seats in Town." ~ Creative Traditional Italian & Fresh Seafood Daily ~ Upscale, Lively Atmosphere ~ Extensive Menu & Wine List ~ For over 20 years, Scusa has remained the perennial favorite of locals and tourists alike. This is the so-called British “dry hopping,” which produces the delightful aroma that completely enraptures even the most carefully forewarned taster. Later, in the storage cellars, hops are once again added. First, in the brewing room, a large quantity of very fine hops are added – this produces the famous bitter taste and is the reason why the beer keeps for a longer period of time. What’s special about Orval’s beer is that hops are added at two different stages of the production process. The aroma and the fine taste are due more to the hop cones and the yeast than to the malt that is used. This beer is brewed exclusively from spring water, barley malt, hop cones, candy sugar, and yeast. The Orval’s brewery produces only one beer to sell, a beer with a high fermentation that continues in the bottle. NOTE: The ABV-value of this beer varies, in the United States 6.9% is used. This extra long maturation period is unique and contributes to the refined flavour and pure taste of Duvel. Then the beer is moved to cold cellars, where it continues to mature and stabilise for a further six weeks. This occurs in warm cellars (24☌) and takes two weeks. Thanks to the addition of extra sugars and yeast, the beer ferments again in the bottle. After maturing in storage tanks in which the beer is cooled down to -2☌, the drink is ready for bottling. The original yeast strain, which Victor Moortgat himself selected in the 1920’s, originates from Scotland. The brewer uses his own culture for this. Duvel ferments for the first time in tanks at 20 to 26☌. We use only exclusive hops that are renowned for their constant, outstanding quality. Duvel obtains its typical bitterness by adding various varieties of aromatic Slovenian and Czech hops. The colour of the malt and as a consequence also of the beer is determined by the temperature. Barley must germinate for five days in the malt house, after which malt remains. Apart from pure spring water, which is the main ingredient of beer, barley is the most important raw material. The unique brewing process, which takes about 90 days, guarantees a pure character, delicate effervescence and a pleasant sweet taste of alcohol. A thirst-quenching aperitif, for those relaxing moments with friends and family.ĭuvel is a natural beer with a subtle bitterness, a refined flavour and a distinctive hop character. It is best at a temperature of 5° to 6° Celsius. ![]() Leffe Blond contains 6.6 % alcohol and fits excellently with a wide variety of dishes. Its light, sunny colour is due to the use of pale malt. ![]() It is elegant, smooth and fruity, and it has a spicy aftertaste with a hint of bitter orange. The unique recipe is the fruit of centuries of experience in the art of brewing, which brings a broad palette of aromas into balance. After Leffe Brown, a beer that shone brighter than the sun saw the light of day they named it Leffe Blond – a beautiful chapter for Leffe indeed. Shortly after, the Leffe brewery was back in full effect. Father Nys and the brewer set about the challenge with vigour…and succeeded. Such a magnificent place could not be forgotten, he believed, and he vowed to bring the Leffe beer back. Passionate about the future of the brewery, Father Nys was upset to have to witness how, since the unpleasant stay of the French revolutionaries, the brewery had slowly fallen into decline and had eventually had to close its doors in 1809. The abbey’s Father Abbot Nys became acquainted with Albert Lootvoet, a master brewer. ![]() In the fifties, an extraordinary meeting took place that all beer enthusiasts should raise their glass of Leffe to. ![]()
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