For context’s sake, the beer of the time was a flavored beer that couldn’t be preserved, as it was often low in alcohol and lacked effective preservatives such as hops. It was called ale in English and cervoise in French, from the imperial Latin cereviesa, itself a borrowing from the Gallic cereuesa. As ingredients are expensive and cannot be stored, ale turns quickly. And yet, ale is an essential commodity, a foodstuff, AND a vital source of revenue for the authorities. That’s why regulations are heavy and inescapable, as are the many tricks to get around them.
Category Archives: EN
What is the “encens road” ?
Resins have played an important role in human history, particularly in antiquity. In this article, we’ll explore the role of three specific resins: myrrh, frankincense and terebinth, focusing on their medicinal, economic and religious roles.
What is pulque, the sacred drink of the Aztecs ?
One of the most popular pulque legends tells the story of Mayahuel, a young girl who lived with her grandmother in Mexico. The god Quetzalcoatl fell in love with her, and they were eventually transformed into the branches of a forked tree. Mayahuel’s grandmother, furious, broke off her granddaughter’s branch and left it there to be devoured. Quetzalcoatl’s branch having remained intact, the loving god took the remains of his young lover and buried them. Thus was born the maguey plant and Mayahuel became a goddess. According to other legends, the princess was saved by Mayahuel. In all cases, divine intervention, salvation and taboo.
The Myth of Mexican Vienna Lager: history geopolitics, and revolution
This a well-known story. Emperor Maximilian I, an Austrian noble brought to Mexico by the French, is said to have introduced Vienna Lager to Mexico so that he could enjoy his native beer in his new homeland. He supposedly ordered the construction of a brewery to produce Viennese beers. The brewery was built in Orizaba, Veracruz, and was known as “La Constancia.” This is how Vienna Lager quickly gained popularity throughout Mexico, explaining the current popularity of this beer style.
“Raise a Glass to Summer: The Best Quebec Brew Fests of 2023”
Quebec is a province that is known for its love for beer, and it’s no surprise that brew fests are popular here. There are many brew fests happening in Quebec between June and October 2023, but we’ve narrowed it down to the top five. Each of these brew fests has its own unique history, profileContinue reading ““Raise a Glass to Summer: The Best Quebec Brew Fests of 2023””
How to use brettanomyces
What sets Brettanomyces apart from Saccharomyces cerevisiae, the traditional beer yeast? First and foremost, it’s their ability to digest sugars. The presence of certain enzymes (alpha-glucosidase) allows Brettanomyces to break down more complex sugars than traditional yeast. This means that Brettanomyces can digest very complex sugars that traditional yeast cannot. Thanks to their voracity, beers fermented with wild yeasts can reach a final gravity close to 1.000, or even below. In contrast, the final gravity of a beer fermented with traditional yeast rarely drops below 1.005.
Interview with “La Petite Bière”
For the time of a beer, I received none other than Émilie Leclerc, also known by her hoppy stage name ‘La Petite Bière‘ on my show. This is a second career for the young Montreal actress, who created a second identity as an ‘ambassador of nectar.’ But be careful, don’t call her an influencer: ÉmilieContinue reading “Interview with “La Petite Bière””
The Art of Fermentation: Spontaneous vs. Cultivated Yeasts
Brettanomyces, saccharomyces bayanus, saccharomyces cerevisiae, bruxellensis, claussenii, lactobacilli… Does that ring a bell? With this lexical field of wild yeasts, we explore a whole world of beer wort fermentation. Are you interested in learning a little more about the subject? Let’s go on an adventure together! How does yeast work? What are the types ofContinue reading “The Art of Fermentation: Spontaneous vs. Cultivated Yeasts”
All you need to know about Trappist Beers
Join us on a journey to uncover the unique origins of Trappist beers, from the early connections between abbeys and beer-making to the current regulations governing the use of the Authentic Trappist Product label.
5 tips for brewing beer with wild yeast
Jocelyn Bernier-Lachance is an experienced amateur brewer with around ten years of experience. He is also a trained microbiologist who has previously worked for the company Lallemand, the artisanal brewery Gallicus, as well as La Chope à Malt/Beer Grains. Today, he wants to share his experience with you to spread his passion for microorganisms andContinue reading “5 tips for brewing beer with wild yeast”