Hugharden beer: history, production technology, types, how to drink, legends
The Belgian foamy drink Hoegaarden, produced in the region of the same name in the north of the country, is fundamentally different from classic beers. The difference is not only in taste, but also in appearance, production technology, and raw materials used.
The most remarkable thing that surprises new tasters of the Belgian product is the light shade, which is why the beer is called "white", and the cloudy consistency, which is due to the lack of filtration. No less interesting is the story of the appearance of an unusual drink, surrounded by myths and amazing coincidences.
The history of Huguarden beer
It is a well-known fact that the spread of winemaking in the Middle Ages was facilitated by churchmen: many monasteries produced drinks from grapes.
In some countries, such as Israel or Montenegro, Orthodox monasteries are still centers of wine art. But there are few cases when monks were engaged in brewing.
But it is the Belgian ministers of religious worship who are credited with the creation of white foamy alcohol. It is not known what gave rise to the original experiments, only in the XV century in the monasteries of Hougarden began to brew beer from wheat and barley malt.
At first, the taste of the new alcohol seemed too sour to the creators, so they added spices: orange peel 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 produced in Hoogarden before: the village was essentially one large brewing center - in the XVIII century, more than 30 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 revived even more. Many local businesses have adopted the technology.
By the middle of the 20th century, the brewing industry in Hoogarden had declined. With the closure of the last farm producing wheat alcohol, white beer was about to sink into oblivion. However, the locals decided to keep the original technology.
The drink was first produced by a dairy farm owner who installed a small brewing boiler in his barn.
Over time, production expanded: In 1985, the annual volume reached 75 thousand hectoliters, and deliveries to the United States were organized. The brewery was named "De Kluis" (translated as "the cell") in honor of the monks.
The company promised to grow into a solid plant over time, but a sudden fire destroyed it completely. But the white beer was lucky this time: the recipe was preserved, and production was restarted thanks to the active participation of local residents in the restoration of the plant.
Today, Huguarden beer is the most popular foamy liquor in Belgium and is highly valued abroad: in North America, Europe, Australia, China, Singapore.
The company itself has been owned by InBev since 1989.
In Russia, the product is sold as a "beer drink" because of the spices it contains. Domestic Hoogarden is produced at plants in Klin and Omsk. Tasters say that the local version is in many ways inferior to the Belgian one.
Hugarden beer production technology
In addition to the traditional barley malt, hops and yeast, it also contains wheat, orange peel and coriander. The method of making the drink differs from the classic one. It includes the following stages:
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Malt preparation and purification
Barley grains are sprouted, dried, ground and milled.
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Mashing of wort
A mixture of malt, wheat and water is brewed in a special compartment, where it is gradually heated to 75 °C.
As a result, wheat and barley starch is converted into sugar.
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Filtration
The wort is cleaned from insoluble residues and sent to a boiling boiler. Waste is used for livestock feed.
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Boiling
The wort is heat treated at 103 °C and sterilized. At this stage, zest, coriander and hops are added to it.
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Clarification and cooling
Spices and hops are extracted, the mixture is cooled to 19 °C.
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Top fermentation
Yeast is added to the wort, giving it time to convert sugar into alcohol and carbon dioxide.
Fermentation lasts 5 days at a temperature of 18-25 °C.
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Cooling and maturation
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.
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Bottling and second fermentation
The drink is distributed into bottles and barrels, an additional portion of yeast, a little sugar is added and sent to the heat.
At a temperature of 21-25 °C, the beer is fermented again, during which carbon dioxide is produced, which is necessary for obtaining a lush foam.
The process takes from 1 to 2 weeks depending on the volume of the vessel.
Types of Hoogarden beer
Hoegaarden White
The classic version of Hoegaarden beer. Beer is made according to ancient monastic recipes: light yellow, cloudy, with airy foam. Strength: 4,9%.
The taste is mild, light, sweet and sour, with a delicate spicy citrus aroma.
Hoegaarden Rosée
An unusual pink beer, the idea of which was inspired by local legends about a jam jar.
The highlight of the drink is the raspberry flavor and delicate color. Alcohol content: 3%.
Hoegaarden Agrum + non-alcoholic version
A drink with grapefruit, orange and tangerine flavors. The taste really shows the declared citrus fruits, but the aftertaste is completely different and disappointing. The strength of the liquor: 2 %.
Hoegaarden Kiwi & Mint
An interesting drink with kiwi and mint flavor. The flavor is achieved by adding concentrated kiwi juice, while the mint is provided by a food flavoring. The strength of the product: 2%.
Hoegaarden Cranberry
Cranberry flavored drink. It should be noted that the taste of the berry is extremely weak and only vaguely resembles cranberries. Strength: 2%.
Hoegaarden Lemon & Lime + non-alcoholic version
A good option for combining "yellow and green". Quite refreshing taste of lemon and lime, also with the addition of juice from the concentrate. Strength: 2%.
Hoegaarden 0,0
A non-alcoholic version of the traditional Hoegaarden. It differs from its alcoholic counterpart in its increased sourness in taste.
The range also includes different versions of fruit Hoegaarden: strong "Hoegaarden Forbidden Fruit" (8.5%) and low-alcohol "Hoegaarden Radler Lemon" & Lime, Hoegaarden Radler Agrum (2%). The new product "Hoegaarden Grapefruit" has recently been launched on the Russian market.
How to drink Hoegaarden beer
The manufacturer recommends tasting Hoegaarden in the following way:
Pour 2/3 of the contents of the bottle into a clean, well chilled hexagonal glass.
Rotate the vessel in the air in a circular motion to revitalize the yeast that has settled at the bottom.
Pour the rest of the beer into a glass and enjoy the taste.
Before consumption, classic Hoogarden should be cooled to 3 °C, fruit and special versions - to 5-6 °C.
An empty glass can be placed in the freezer for a while before pouring.
Cheeses, poultry, shellfish, fish, snacks, sliced lemon are good for snacks.
Legends of Hoogarden
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Reliable facts about Belgian wheat beer are closely intertwined with myths, which makes its history even more interesting
It is known that in the XVII-XVIII centuries, the drink was prescribed as a remedy for vitamin deficiency due to its content of chromium and B vitamins.
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Due to the lack of special beer glasses in rural areas, initially Hugarden was poured directly into jam jars
Local regulars liked the presence of a fruity flavor in the frothy drink so much that the vessels continued to be used for a very long time.
Later, they were used as the basis for the famous six-sided Huguardian glass.
By the way, this shape also has a practical benefit: complete with thickened walls, it allows you to keep the beer cold longer.
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Another local legend is associated with the original vessel
It says that in rural bars, a special wrench was used to remove glasses from the hands of overstaying visitors.
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Another Hoogarden story is quite reminiscent of a joke
Rumor has it that around the 16th century, local brewers "adopted" and raised an orphan boy who learned all the intricacies and secrets of making wheat beer from childhood. The new owner was named Klaas.
Growing up, the young man began to taste the best beers, moving from one establishment to another.
During the season, he drank 8 mugs of white alcohol every day and later became the best brewer in the region.
A lover of foam lived for 100 years and bequeathed himself to be buried in a beer barrel.
According to legend, his wish was fulfilled, and the monument to Klaas still stands in the courtyard of the brewery.
Update: 14.03.2019
Category: Beer, Cider, Ale