What is Belgium Wheat Beer (and any alcohol-free options)
Belgian wheat beer is one of the most famous styles of beer in the world. First brewed in monasteries during the ninth century, the style has persisted through the centuries.
But what is Belgium Wheat Beer?
Belgian wheat beer is not particularly unique.
After Belgian brewers adopted the Reinheitsgebot law in the early nineteenth century, they mostly gave up brewing this classic style.
Today, however, Belgian wheat beer is enjoying a resurgence in popularity.
And guess what? The alcohol-free revolution is happening in Belgium, which is good news about zero beers that taste good.
Belgium is often overlooked for beer in generally being assigned to the “don’t they just make Stella Category.”
And yes, they do, but even that is good news on the alcohol-free beer circuit.
What is driving the Belgium Beer resurgence?
Well, good marketing. The channel tunnel?
Well, lovely ideas, but it is the taste. And it is rather good even for an alcohol-free option.
The reality is that Belgium Beer is going back to its roots, which is valid for its zero beers.
Belgium Beer and History is sticking a rocket up the arse of drinking
And in a good way!
It’s all in the ingredients, my friend.
Due to Belgian brewers’ rediscovery of the importance of yeast and spice in beer.
As more breweries began brewing traditional styles, styles that had been long forgotten, they used them to define their beers.
Belgian wheat beer, when properly brewed, is very light, crisp, refreshing, and effervescent. It has a clean, somewhat spicy flavour and is extremely easy to drink.
The style’s popularity is also due, perhaps surprisingly, to Belgium’s dark history. During World War II, Belgian brewers took their work underground.
They brewed in minuscule quantities, using traditional methods, which made them difficult to detect.
There were only 30 breweries left in Belgium when the fighting ended.
Belgian brewers are again brewing traditional-style beers, and Belgian wheat beer is enjoying a second wave of popularity.
In this recipe, they will use Belgian yeast to produce a traditional-style Belgian wheat beer.
The yeast will produce a ton of carbon dioxide, so you will need to bottle your beer in demijohns, a style of the bottle with a narrower neck than an ordinary wine bottle.
I blame the monks for these alcohol-free beer ways.
Monks and farmers in Belgium originally brewed beer.
See, I told you!
The monks needed cheap food, and farmers needed a cheap drink. So they mixed the ingredients in the vat, and out came beer.
It was some years before anyone could figure out that yeast was the key. When they did, beer was no longer cheap.
Beer is now made by brewing companies and sold in bottles.
The brewers have figured out a way to make cheap beer and which tastes pretty good. It still has yeast in it but no longer live yeast.
What used to be living yeast is now dead, and the yeast is suspended in sugar, which is added in powder form.
In Discover Magazine, there was an article about the Belgian brewery De Halve Maan, which invented an alcoholic beverage made without alcohol.
That is impressive for a brewery of this size, but they are testing stuff out, which is excellent.
The article explained that the company uses enzymes to ferment the sugars in malted barley, creating a beer that tastes and feels like beer.
There are two varieties of this creation. One is for children, and the other for adults.
Even Louis was at this alcohol-free stuff, but for a different reason.
De Halve Maan is not the first brewery to use enzymes to produce alcoholic beverages.
In 1839, Louis Pasteur made it possible to produce wine without alcohol by fermentation.
But Louis Pasteur wasn’t interested in making alcoholic beverages; he was interested in making wine. He was very interested in making wine.
So he succeeded. And good for him
Technology is leading the way in alcohol-free beer and wine! Every heard of spinning in wine that takes the alcohol out.
And the wine was, of course, the drink of the aristocracy.
And most of the people in Louis Pasteur’s time were aristocrats.
The Belgian brewery, in contrast, wanted to sell its beer to everyone. And that’s the reason it decided to produce an alcoholic beverage.
So, unlike Louis Pasteur, who succeeded, the Belgian brewery failed.
And I mean, you can’t make alcohol-free beer for kids. Controversy, I know!
De Halve Maan’s beer, however, did make a lot of people happy.
Most people who drink beer like it, and De Halve Maan’s beer is tasty and abundant. And when the company started selling the beer in the U.S., it failed spectacularly. Belgian beer, it turns out, tastes different in the U.S.
And the American people weren’t interested in it.
Beer is so popular elsewhere that Americans take it for granted. But they didn’t drink beer until very recently in terms of history compared to Europe.
And even alcohol-free beer is slow to take off! Nevertheless, I get many blog comments from readers in the states in awe of the zero alcohol beer choice in the U.K.
In Belgium, it’s a different matter when it comes to liking beer.
The Belgians, of course, drink a lot of beer. And Belgian beer is world-famous.
But is it the Germans?
But German beer is excellent.
You see, Belgian beer has nothing to do with Belgium. I jest!
Belgian beer was invented about 500 years ago by German brewers in Belgium. German brewers were experimenting with beer, trying to come up with something new.
They experimented with all kinds of things, including adding barley, rice, and wheat to the barley malt.
Some of them discovered that beer made from wheat was better tasting, stronger, and less expensive to produce than beer made from barley.
German brewers kept making wheat beer, and, eventually, beer lovers all over Europe discovered it and liked it. The brewers got rich; the beer lovers got drunk.
Eventually, people all over Europe started drinking Belgian beer
The Belgian brewers then began experimenting with adding special spices to make beer taste even better.
Belgian beer became famous for its unique aroma, smooth taste, and frothy head.
Luckily alcohol-free beer has followed the same tradition.
So maybe the reality is this for it comes to Belgium Wheat Beer
Today, Belgian beers are among the most famous in the world, being brewed by brewers worldwide. But Belgian beer is still, essentially, German beer, just with a little more spice.
There is a lot to learn for Belgium when it comes to taste.
We can learn a lot from beer.
The brewers of Belgium, whose reputation for beer is second only to Switzerland, have been brewing high-quality beer since 1815. (Since 1815, the Belgians have also invented the science of genetics, invented chocolate, and invented french fries.)
If you look up Switzerland and beer and wine, you will be surprised how massive their industry is.
Along with chocolate, of course.
It is all in the recipe.
Belgian brewers are famous for their skill at combining ingredients.
They invent new beers by mixing barley, hops, and yeast.
They experiment with combinations of ingredients and with fermentation processes. They try new techniques and new methods.
And they keep refining their methods, adding new ingredients and new processes, until they come up with something that works.
This is the secret to their success.
They are rewarded for their creativity, not their ability to stick to a formula. (Their procedures are understood, but they are always open to improvement.)
The reward for creativity, of course, is new products.
The reward for ability is consistent, quality beer.
The difference between creativity and ability is that one leads to a stream of new products while the other leads to satisfied customers.
The distinction is essential. If every company, government, and institution were rewarded for creativity, we’d have more new products.
And that is why the alcohol-free beer industry is booming. But that’s not a good thing.
There is a word of warning, though.
The new products would not be as good as the ones we have now. If the company succeeds, the innovation will go stale.
And creativity isn’t just limited to big companies. For example, let’s say you own a small brewery. You could probably invent a new beer if you are the know-how.
And if you can make a product no existing company makes, you’ve got a business opportunity. But if you don’t have the capital to invest in a new piece of equipment or need a machine to make them unique.
Wheat Beer capitalizes on great beer history.
And alcohol-free beer is riding its coattails, and that is a good thing, right?
Beer is old, like really old ( and here is why)
Beer is a tremendously popular alcoholic drink, and hopefully, alcohol-free beer is heading that way.
But practically no one is aware of its rich history. And it is history that will help us, alcohol-free drinkers, in a bizarre way.
Beer is older than wine or beer yeast. The oldest archaeological evidence, from 7000 BCE, is of fermenting beer, and even that is no older than bread.
All alcohol, including wine and beer, is fermented from sugars. But beer is a particular case. The sugars come from grains, not fruit.
In beer, the grains are the main ingredient, and everything else is flavouring.
Over time, people figured out how to brew beer better, which started to revolutionize the world.
Beer, as we now know it, had a long way to travel.
Beer is an ancient drink, and historians and archaeologists know very little about it. How much they learn depends on what has been discovered and their ability to reach the places where discoveries have been made.
For example, no written records exist of the oldest breweries because they have never been found.
Even the oldest existing breweries, such as the first brewery at Göbekli Tepe, were excavated, and the records they revealed were written long after they had gone out of business.
Our records of early beer are oral, and stories about early brews often involve lots of local colours.
Good old beer storytelling!
The story of beer is often told as a story of two cities: Rome and Constantinople. The Christians were the ones brewing beer, the pagans wine. The Christians drank beer, the pagan’s wine.
But this is only part of the story. The Christians did beer first, and the pagans did wine. But that isn’t the whole story.
Of course, too much beer is an issue.
It is a bit like social wine drinking, which is why I gave up alcohol, and you should be aware of social drinking.
So, maybe your social drinking problem, I guess, is just like everybody else’s problem, only worse.
Society loves alcohol, but wheat beer becoming alcohol-free gives people trying to cut back another option.
That is good, right?
Yes, of course, beer has always been an indulgence, and, like indulgences, it has always seemed better in moderation.
And that is where good quality alcohol-free Belgium wheat beer can help/
Beer is delicious, obviously, and beer drinkers like to think of themselves as civilized.
And you are!
But alcohol is a poison, and there is no getting away from that.
Moreover, since beer is made primarily from grains, and grains are good for you, moderate beer drinking may even be good.
But moderation is relative. For most of the history of alcoholic drinks, the dose was the problem.
Too much grain, too many people, and you’d have a crop failure.
An ounce of prevention is worth a pound of cure, as they say.
And, of course, I am kidding.
And moderation is relative again. For many people, one beer is too much.
My takeaway on Belgium Wheat Beer
Wheat beer is gaining in popularity, and alcohol-free options can dovetail that.
Belgium produced some great alcohol-free alternatives include Leffe 0.0
If you are after a Belgium Stella, you are in luck with Stella Zero, and it tastes rather good.
If you want a Belgium wheat beer, I recommend Howgarreden 0.0.
This is an excellent Alcohol-Free Wheat Beer.
The taste is sweet and sour due to the addition of coriander and orange peel.
This beer can only achieve its distinctive flavour and refreshing finish by adhering to its original brewing process and carefully blending natural ingredients.
To achieve its cloudy appearance and smooth texture, Hoegaarden is fermented twice without being filtered.
There is a mild sweetness and sourness to the beer, as well as a hint of citrus.
Hoegaarden’s unique recipe dates back to 1445.
Wheat beers were traditionally quite sour until Hoegaarden monks from the island of Curaçao introduced orange peel and coriander to their beer formula.
The result was the world-famous Hoegaarden recipe and its distinctive citrus flavour today.
The hexagonal glass of Hoegaarden is the best way to enjoy the beer as it keeps it cold for longer.
Freeze the empty glass upfront; that’s extra refreshing, and to be honest, alcohol-free beer tastes better than freezing.
So no one nose turning up when someone sense What is Belgium Wheat Beer. It can be an excellent alcohol-free option.
And Brussel and Bruge are leading the way for Belgium Wheat Beer and even Alcohol-Free types!