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Bière De Garde
Bière de Garde ("beer for keeping") is a strong pale ale or keeping beer traditionally brewed in the Nord-Pas-de-Calais region of France. These beers were originally brewed in farmhouses (they are known as farmhouse ales) during the winter and spring, to avoid unpredictable problems with the yeast during the summertime. Farmhouse production is now supplemented by commercial production, although most Bière de Garde brewers are small businesses. Typically, beers of this tradition are of a copper colour or golden colour, and as the name suggests the origins of this style lies in the tradition that it was matured or cellared for a period of time once bottled (and most sealed with a cork), to be consumed later in the year, akin to a Belgian Saison. Most varieties are top-fermented and unfiltered, although bottom-fermented and filtered versions exist. Particularly authentic products, using only regional ingredients, are entitled to use the ''Appellation d'origine contrôlée'', ' ...
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Strong Pale Ale
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Keeping Beer
Old ale is a form of strong ale. The term is commonly applied to dark, malty beers in England, generally above 5% ABV, and also to dark ales of any strength in Australia. It is sometimes associated with ''stock ale'' or, archaically, ''keeping ale'', in which the beer is held at the brewery. In modern times, the line has blurred between Old Ale and Barley wine. History Historically, old ales served as a complement to mild ales, and in pubs of the era typically the landlord would serve the customer a blend of the sharper stock ale with the fruitier, sweeter mild ale to the customer's taste. In London especially, the aged ale would take on a tart note from a secondary fermentation with Brettanomyces yeast which was present either in the pitching yeast or in the wooden equipment. Because of the time required for the aging process, some investors would buy mild ale from brewers, age it into old ale, and sell it at the higher price. Eventually, brewers began to keep some beer behind at ...
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Nord-Pas-de-Calais
Nord-Pas-de-Calais (; ; West Flemish: ''Nôord-Nauw van Kales'') was a former regions of France, administrative region of France. Since 1 January 2016, it has been part of the new Regions of France, region Hauts-de-France. It consisted of the departments of France, departments of Nord (French department), Nord and Pas-de-Calais. Nord-Pas-de-Calais bordered the English Channel (west), the North Sea (northwest), Belgium (north and east), and Picardy (south). Until the 17th century, the history of the North was largely shared with the history of Belgium (the Celtic Belgae, Belgians during Antiquity were a multitude of Celts, Celtic peoples from the north of Gallia Belgica, Gaul), that of a land that "for almost a thousand years served as a battlefield for all of Europe." The majority of the region was once part of the historical Southern Netherlands, but gradually became part of France between 1477 and 1678, particularly during the reign of King Louis XIV. The historical Province ...
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France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ...
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Saison
Saison ( French, "season," ) is a pale-colored ale that is highly carbonated, dry, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale. History 'Bière de saison' is first mentioned in the early 19th century. It was most widely known as a beer from the industrial city of Liège, where it was brewed by professional breweries as a keepable version of the city's spelt beer that had been produced for a few centuries. It was made with malted spelt, unmalted wheat and only a small amount of barley malt. It was typically brewed in winter and drunk after four to six months. While Liège's saison disappeared after the First World War, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of Hainaut, who sold it as a 'cuvée réserv ...
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Top-fermented
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the ...
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Appellation D'origine Contrôlée
In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using recognized and traditional know-how. The specificity of an AOC product is determined by the combination of a physical and biological environment with established production techniques transmitted within a human community. Together, these give the product its distinctive qualities. The defining technical and geographic factors are set forth in standards for each product, including wines, cheeses and meats. Other countries and the European Union have similar labeling systems. The European Union's protected designation of origin (PDO and PGI) system has harmonized the protection of all geographical indications and their registration. When labelling wine however, producers may still use recognized traditional terms like AOC, and are not requ ...
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Brasserie De Saint-Sylvestre
The Brasserie de Saint Sylvestre is a brewery in the Nord-Pas de Calais region of northeast France. Brewing in the town of Saint-Sylvestre-Cappel dates back to at least 1600, although the troubled history of Flanders has interrupted business several times. 3 Monts While several beers are brewed here probably the best known is ''3 Monts'' which is an 8.5% Alcohol by volume, abv Bière de Garde, brewed in the Flanders region of France where such beers are traditionally termed Bière de Garde, a form of keeping ale. The name of the beer refers to three hills in Flanders, Mont Cassel, France, Cassel, Mont des Cats and Mont des Recollets. References External linksBrewery's Official site
{{DEFAULTSORT:Brasserie De Saint-Sylvestre Breweries of France Beer brands of France French brands Buildings and structures in Nord (French department) ...
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Jenlain (beer)
is a range of beers made by the in , a commune of the , in far northern France, just to the west of Belgium. The original is a style amber ale, created in 1922. Several other varieties have been created since then, such as , , and a (spring beer). External linksOfficial site''Confrérie'' of Jenlain beer
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Cuisine and specialties of Nord-Pas-de-Calais The Nord-Pas-de-Calais cuisine is a French regional cuisine, whose specialties are largely inherited from the county of Flanders. The region has always been at an intersection of Europe, and traces of its History of Nord-Pas-de-Calais, history can ...


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