Posts Tagged ‘champagne’

3 Beers to Drink on New Year’s Eve Instead of Champagne

Tuesday, December 29th, 2009

With New Year’s eve just around the corner many people are stocking up on champagne and sparkling cider to help ring in the new year. While these beverages can be a great way to celebrate, we think that beer can do just as well, if not better then bubbly. Here are three styles of beers that make wonderful substitutes for champagne on New Year’s Eve.

Biere de champagne- This is an obvious choice for a champagne replacement considering champagne is right in the name. That’s not the only similarity this beer style has with champagne though. As we explained when we profiled this style, biere de champagne goes through the Méthode Champenoise, an traditional process of refermentation which gives champagne many of it’s unique qualities. Flavor wise these beers are very dry, lightly sweet and extremely bubbly, much like actual champagne. Because of the complicated Méthode Champenoise and aging process this beer is usually quite expensive but if you can afford it, Deus is the version to try.

Tripel- This Belgian style originally brewed by Trappist monks is also a great for any celebration. The flavor is light but very malty, with a golden color and clear appearance. With an alcohol percentage frequently over 9% this beer is sure to get any party started, New Year’s or otherwise. Because it’s brewed with Belgian candy sugar, this style tends to be fairly sweet, with none of the dryness associated with biere de champagne. Chimay White is by far the most famous example of this style. Victory’s Golden Monkey is a great American craft beer version.

Wheat Wine- This style is relatively young, but has been gaining popularity among American craft brewers over the last decade. It is a high alcohol wheat beer that really packs a punch. Sometimes known as ‘double wheat’ or ‘imperial wheat,’ this is one brew that’ll keep you warm on a new year’s night. The flavor of this style is quite unique, blending the delicate fruit and cloves of traditional wheat beers like hefeweizens with the warm flavors of alcohol. All in all it’s a wonderful new style that everyone should try when they get the chance. Smuttynose makes a great wheat wine. Pilgrim’s Dole from New Holland is also worth a try if you can find it.

What do you plan on drinking New Year’s Eve? Let us know in the comments or by tweeting your beer next time you enjoy it and adding the #mybeer hashtag

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Style Profile: Biere de Champagne

Tuesday, September 15th, 2009
Riddling the champagne

Riddling the Champagne

Biere de Champagne is a new style in which beer is put through a similar process as the one traditionally used to produce Champagne, known as the méthode Champenoise. The beer making process and Champagne making process are already very similar, but the extra steps taken when producing this style give it unique qualities that any serious beer drinker should try.

Both bottle-condition beer and Champagne go through primary fermentation in large batches and secondary fermentation in the bottle where additional sugars or yeast is added to naturally carbonate the beverage. Unlike most beer, Champagne then goes through a process of collecting (riddling) and removing (disgorging) the sediment from the bottle.

Riddling is performed by placing the bottles at a 45° angle racks known as pupitres. The sediment in the beer or Champagne slowly drifts down to the neck of the bottle. Every few days it is carefully turned and angled further until all of the sediment has been collected, usually taking about 6 to 8 weeks.

The sediment is now removed from the neck by removing the cork and allowing some of the liquid to spill out, a process known as disgorging, which today is automated by machines which freeze the bottleneck but years ago could only be performed by a skilled practitioner.

After all this additional yeast or sugar can be added for what is essentially a third fermentation. Putting beer throughthis process, which can take years if done properly, gives it the subtle complexity, spicy flavor and rich carbonation that Champagne is known for. All of this is balanced by the rich body and balance which only a beer can provide. Actual Champagne yeast is used sometimes to further enhance these flavors.

All of this makes for a wonderfully light and refreshing beer that is akin to Champagne but with the body and hops that are unique to beer. The process is a costly one, as a result there are not many brewers who offer a beer of this style, just a handful of mostly Belgian brewers at the moment. The most well known is probably Deus by Brouwerij Bosteels with Malheur Brut from Brouwerij De Landtsheer coming in at a close second.

Ever tried this new style of beer? If you ever get the chance to try it let us know what you think by tweeting your beer and adding the ‘#mybeer’ hashtag.

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