{"id":12119,"date":"2014-02-19T11:26:32","date_gmt":"2014-02-19T10:26:32","guid":{"rendered":"https:\/\/www.comacitalia.it\/lager-ipa-dark-ale-tutto-chiaro-come-sembra\/"},"modified":"2014-02-19T11:26:32","modified_gmt":"2014-02-19T10:26:32","slug":"larger-ipa-dark-ale-tout-clair-comme-il-semble","status":"publish","type":"post","link":"https:\/\/vipgo.atsautomation.com\/comac\/curiosite\/larger-ipa-dark-ale-tout-clair-comme-il-semble\/","title":{"rendered":"Lager? IPA? Dark Ale? Tout clair comme il semble?"},"content":{"rendered":"
\n

La classification des bi\u00e8res la plus imm\u00e9diate et instinctive est suivant d\u2019abord la couleur \u2013 blonde, rouge, brune \u2013 et ensuite \u00e0 la teneur en alcool, mais la classification la plus correcte est celle suivant le type de levure utilis\u00e9e et donc au type de fermentation.<\/h3>\n<\/div>\n
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\"Lager,<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Cette classification permet de subdiviser la bi\u00e8re en\u00a0trois grandes familles<\/strong>\u00a0qui \u00e0 leur tour se subdivisent en plusieurs sous-familles.<\/p>\n

Mais essayons de rendre tout plus clair!<\/p>\n

ALE<\/strong>: il s\u2019agit de bi\u00e8res ferment\u00e9es \u00e0 temp\u00e9ratures hautes, entre 18\u00b0 et 20\u00b0, et les levures utilis\u00e9es appartiennent au type\u00a0Saccharomyces cerevisiae<\/strong>.<\/p>\n

LAGER<\/strong>: Ce sont de bi\u00e8res produites avec des levures du type\u00a0Saccharomyces carlsbergensis<\/strong>\u00a0avec un proc\u00e9d\u00e9 de fermentation \u00e0 des temp\u00e9ratures plus basses, environ 5\u00b0-6\u00b0, une gamme aromatique du\u00a0doux \u00e0 l\u2019amer<\/strong>\u00a0et une chromaticit\u00e9 qui va du\u00a0clair au fonc\u00e9<\/strong>. La plupart des bi\u00e8res Lager sont\u00a0pale\u00a0<\/strong>(claires) ou avec une couleur interm\u00e9diaire,\u00a0le teneur en CO2 est haut<\/strong>, la saveur de l\u2019houblon de moyenne \u00e0 haute, et la teneur en alcool d\u2019environ 3-5% par volume. Il s\u2019agit de la production de bi\u00e8re la plus diffus\u00e9e dans le pass\u00e9 et encore utilis\u00e9e dans\u00a0le proc\u00e9d\u00e9 industriel car elle garantit \u00e0 la bi\u00e8re produite une plus grande stabilit\u00e9 et r\u00e9p\u00e9tabilit\u00e9<\/strong>.<\/p>\n

LAMBIC<\/strong>: ou\u00a0les bi\u00e8res \u00e0 fermentation spontan\u00e9e<\/strong>, entre les plus anciennes, avec des caract\u00e9ristiques uniques: gr\u00e2ce aux bact\u00e9ries pr\u00e9sents dans l\u2019air,\u00a0les sucres sont spontan\u00e9ment transform\u00e9s en alcool sans l\u2019ajoute de levures<\/strong>. Ces bi\u00e8res sont produites seulement dans\u00a0une petite zone de la Belgique du sud<\/strong>: elles sont caract\u00e9ris\u00e9es par un typique arri\u00e8re-go\u00fbt acidule qui peut \u00eatre temp\u00e9r\u00e9 par l\u2019ajoute de sirops ou sucres.<\/p>\n

\"Beer<\/p>\n

Les sous-familles sont vraiment nombreuses et se diff\u00e9rencient suivant les diverses levures, c\u00e9r\u00e9ales, houblons ou malts utilis\u00e9s.<\/p>\n

Dans la famille des ALE, rappelez-vous des bi\u00e8res IPA,\u00a0Indian Pale Ale<\/strong>: les malts, les houblons et les levures sont anglais et le r\u00e9sultat sont des bi\u00e8res avec des ar\u00f4mes fruit\u00e9s et \u00a0herbac\u00e9s, caract\u00e9ris\u00e9es par une amertume bien balanc\u00e9e par la douceur des malts utilis\u00e9s. Proches parents des IPA sone les\u00a0American Pale Ale<\/strong>\u00a0qui se diff\u00e9rencient par une teneur d\u2019alcool plus \u00e9lev\u00e9e et par une amertume plus accentu\u00e9e.<\/p>\n

Les\u00a0Belgian Ale<\/strong>\u00a0se diff\u00e9rencient des bi\u00e8res anglaises\u00a0Pale Ale<\/strong>\u00a0pour la pr\u00e9sence prononc\u00e9e de notes \u00e9pic\u00e9es et fruit\u00e9es et pour la caract\u00e9ristique couleur ram\u00e9e; au go\u00fbt elles r\u00e9sultent plus souples, rondes et chaudes.<\/p>\n

Les\u00a0Dark Ale<\/strong>, les typiques bi\u00e8res brunes britanniques, son subdivis\u00e9es \u00e0 leur tour en deux cat\u00e9goriques:\u00a0les Stouts et les Porter<\/strong>, les deux synonymes de bi\u00e8res brunes et fortes, caract\u00e9ris\u00e9es par une saveur brul\u00e9e, pareille \u00e0 celle du caf\u00e9, due \u00e0 la torr\u00e9faction de l\u2019orge et du bl\u00e9 utilis\u00e9 dans leur production.<\/p>\n

Parmi les Ale nous trouvons aussi la\u00a0Wheat Beer ou Weissbier<\/strong>, la bi\u00e8re de bl\u00e9 malt\u00e9 avec la classique couleur claire et trouble.<\/p>\n

La plus fameuse parmi les bi\u00e8res Lager est la\u00a0Pilsener<\/strong>, o\u00a0Pils<\/strong>, la typique bi\u00e8re bavaroise, n\u00e9e dans la premi\u00e8re moiti\u00e9 du XIX si\u00e8cle dans les alentour de la fleuve\u00a0Plzen<\/strong>, dont le nom, et caract\u00e9ris\u00e9e par la couleur claire, presque dor\u00e9e et par une douceur due aux caract\u00e9ristiques de l\u2019eau utilis\u00e9e.<\/p>\n

\u00c0 niveau industriel c\u2019est certainement la bi\u00e8re plus produite et consomm\u00e9e.<\/p>\n

Avec la Pilsener, toujours en Bavi\u00e8re, nous trouvons la tr\u00e8s diffuse Oktoberfestbier, une lager ambr\u00e9e et avec une haute teneur de malte, produite en printemps et consomm\u00e9e dans la traditionnelle f\u00eate de la bi\u00e8re de Monaco: l\u2019Oktoberfest.<\/p>\n

Il n\u2019y a pas une r\u00e8glementation pur les diff\u00e9rents styles de bi\u00e8res existantes dans le monde et il n\u2019y a pas m\u00eame une classification rigide d\u2019appartenance \u00e0 une des trois principales familles, ce que les producteurs de bi\u00e8res artisanales savent bien:\u00a0chaque ma\u00eetre brasseur cr\u00e9e, essaie, d\u00e9couvre en cherchant de trouver un plaisant \u00e9quilibre<\/strong>\u00a0entre les divers ingr\u00e9dients de la bi\u00e8re, le seul param\u00e8tre qui peut \u00eatre mesur\u00e9 suivant\u00a0l\u2019\u00e9chelle IBU (International Bitterness Unit).<\/strong><\/p>\n

 <\/p>\n

Et \u00e0 toi, quelle est ta bi\u00e8re ?<\/strong><\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

La classification des bi\u00e8res la plus imm\u00e9diate et instinctive est suivant d\u2019abord la couleur \u2013 blonde, rouge, brune \u2013 et ensuite \u00e0 la teneur en alcool, mais la classification la plus correcte est celle suivant le type de levure utilis\u00e9e et donc au type de fermentation. Cette classification permet de subdiviser la bi\u00e8re en\u00a0trois grandes […]<\/p>\n

Read More… from Lager? IPA? Dark Ale? Tout clair comme il semble?<\/span><\/a><\/p>\n","protected":false},"author":480,"featured_media":15385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[84],"tags":[77],"class_list":["post-12119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-curiosite","tag-birra-fr"],"yoast_head":"\nLager? IPA? Dark Ale? 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