{"id":3861,"date":"2018-11-16T08:40:39","date_gmt":"2018-11-16T07:40:39","guid":{"rendered":"http:\/\/leblogaroger.eu\/?p=3861"},"modified":"2019-11-19T10:46:35","modified_gmt":"2019-11-19T09:46:35","slug":"faire-sa-biere","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2018\/11\/16\/faire-sa-biere\/","title":{"rendered":"Faire sa bi\u00e8re…"},"content":{"rendered":"\n

Etant belge et forc\u00e9ment grand amateur de bi\u00e8res, essayer d’en faire moi m\u00eame m’est bien entendu pass\u00e9 par la t\u00eate un bon nombre de fois.<\/p>\n\n\n\n

Plusieurs essais ont \u00e9t\u00e9 fait avec des potes, dont certains plut\u00f4t r\u00e9ussis mais il nous manquait toujours un petit truc… Soit la bi\u00e8re est d\u00e9gueulasse, soit elle p\u00e9tille trop, soit elle est plate. A de rares occasions, et sur un malentendu, elle \u00e9tait top.<\/p>\n\n\n\n

C’est donc avec beaucoup de motivation que nous d\u00e9cidons d’aller nous former 2 jours chez Novabirra <\/a>afin de parfaire notre \u00ab\u00a0technique\u00a0\u00bb.<\/p>\n\n\n\n

Au menu, 2 journ\u00e9es et 2 nuits de formation et de fiesta… ben oui, la bi\u00e8re c’est \u00e7a aussi, un art de vivre !<\/p>\n\n\n\n

\"\"<\/a>
\u00ab\u00a0Petit\u00a0\u00bb arr\u00eat chez Brussels Beer Project<\/figcaption><\/figure>\n\n\n\n

La premi\u00e8re journ\u00e9e est pass\u00e9e \u00e0 comprendre et sentir les diff\u00e9rents ingr\u00e9dients dont le malt et le houblon. La technique de brassage et le comment du pourquoi on fait tel ou tel chose et surtout pas une autre \ud83d\ude42 <\/p>\n\n\n\n

Le tout agr\u00e9ment\u00e9 de quelques d\u00e9gustations des cr\u00e9ations de Novabirra.<\/p>\n\n\n\n

Fin de journ\u00e9e, \u00e9laboration de notre recette par groupe de 3.<\/p>\n\n\n\n

Dans mon cas, \u00e9tant plut\u00f4t aventureux, j’essaie d’imposer quelques id\u00e9es et propose donc tout naturellement de faire une bi\u00e8re plut\u00f4t aromatique.<\/p>\n\n\n\n

Jusque l\u00e0 tout le monde est d’accord mais j’ai bien entendu une petite id\u00e9e derri\u00e8re la t\u00eate… moi mon objectif est de faire une Black IPA de derri\u00e8re les fagots.<\/p>\n\n\n\n

Je glisse donc la possibilit\u00e9 \u00e0 un des membre de l’\u00e9quipe de choisir ses houblons aromatiques pr\u00e9f\u00e9r\u00e9s… puis vient le tour de choisir le malt, comme je n’avais pas encore vraiment donn\u00e9 mon avis, je choisi 5% de malt tr\u00e8s torr\u00e9fi\u00e9 ainsi que du cara et du pilsner de m\u00e9moire…<\/p>\n\n\n\n

Le but est d’avoir, m\u00eame avec 5% de malt torr\u00e9fi\u00e9, une belle grosse bi\u00e8re noire \ud83d\ude42 Oui je sais, je suis foireux surtout que l’id\u00e9e premi\u00e8re \u00e9tait de faire une blanche… perso \u00e7a m’excitait moyen.<\/p>\n\n\n\n

Le lendemain, apr\u00e8s une nuit pass\u00e9e au Waterlol festival avec Bigard (oui\u2026 je sais \ud83d\ude01), retour \u00e0 la formation pour brasser notre bi\u00e8re !<\/p>\n\n\n\n

\"\"<\/a>
Diff\u00e9rentes \u00e9tapes…<\/figcaption><\/figure>\n\n\n\n

Sous l’\u0153il attentif du ma\u00eetre es Brassage, Emanuele, nous suivons les principes appris la veille et arrivons fin de journ\u00e9e avec une bi\u00e8re pr\u00eate \u00e0 fermenter en cuve durant un petit mois.<\/p>\n\n\n\n

Les diff\u00e9rentes \u00e9tapes \u00e9tant bien entendu coach\u00e9es par le boss, nous b\u00e9n\u00e9ficions tout au long du processus de son soutien et de ses conseils. <\/p>\n\n\n\n

Le mat\u00e9riel mis a disposition est nickel et donne un tr\u00e8s bel aper\u00e7u de ce qu’il faut am\u00e9liorer \u00e0 l’installation de nos d\u00e9buts.<\/p>\n\n\n\n

Le dry Hopping sera assur\u00e9 par Emanuele quelques jours avant la fin de fermentation \u2026 oui, je ne comptais pas retourner jusque l\u00e0 pour \u00ab\u00a0juste\u00a0\u00bb lancer une chaussette remplie de Houblon dans le brassin \ud83d\ude42<\/p>\n\n\n\n

Avec mes deux potes, on part ensuite dans un d\u00e9lire afin de lui trouver un nom\u2026 nous tombons d’abord d’accord sur la pieuvre<\/strong>, en r\u00e9f\u00e9rence \u00e0 la couleur noire du brassin, pouvant faire penser \u00e0 de l’encre.<\/p>\n\n\n\n

Pour au final changer d’avis durant le trajet de retour, ce sera l’Octhopus<\/strong>, une \u00ab\u00a0abyssal black IPA\u00a0\u00bb<\/em><\/p>\n\n\n\n

Mon pote graphiste s’occupant de nous pondre un condens\u00e9 de toutes nos id\u00e9es loufoques \ud83d\ude42<\/p>\n\n\n\n

\"\"<\/a>
\u00e7a a de la gueule non ? \ud83d\ude42<\/figcaption><\/figure>\n\n\n\n

Et 30 jours plus tard, la mise en bouteille \u00e0 lieu avec ajout d’un sirop et d’une levure sp\u00e9cifique avant l’embouteillage. 2 semaines de garde \u00e0 temp\u00e9rature ambiante seront encore n\u00e9cessaires pour lui apporter de la p\u00e9tillance entre autre.<\/p>\n\n\n\n

\"\"<\/a>
Le jus final \ud83d\ude42<\/figcaption><\/figure>\n\n\n\n

Et nous voici donc arriv\u00e9 au moment fatidique, la d\u00e9gustation !<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Couleur<\/strong>: noire comme l’ \u00e2me du guitariste de mayhem.<\/p>\n\n\n\n

Nez<\/strong>: torr\u00e9fi\u00e9, malt\u00e9 et plut\u00f4t chaud. Plus proche du stout, je ne retrouve pas de traces houblonn\u00e9es directement.<\/p>\n\n\n\n

Un c\u00f4t\u00e9 pain grill\u00e9, trop grill\u00e9 en fait, pointe le bout de son nez.<\/p>\n\n\n\n

Aucune trace surettes, ouf \ud83d\ude01<\/p>\n\n\n\n

Avec le temps, de discr\u00e8tes notes d’agrumes avec le citron et l’orange nous confirment le s\u00e9jour \u00e0 froid du houblon. Mais \u00e7a reste plut\u00f4t discret.<\/p>\n\n\n\n

Bouche<\/strong>: houla, y’a a manger l\u00e0 dedans \ud83d\ude00 <\/p>\n\n\n\n

C’est une vrai grosse bi\u00e8re d’hiver assez torr\u00e9fi\u00e9 et avec pas mal de corps. La mousse est cr\u00e9meuse, la malt bien torr\u00e9fi\u00e9 et une belle amertume pourra \u00e9voquer un beau chocolat noir 80% (voire m\u00eame 82%)<\/p>\n\n\n\n

La mousse est toujours pr\u00e9sente, compacte mais il manque encore un peu de p\u00e9tillant pour le moment. Ce n’est pas un gros probl\u00e8me mais \u00e7a aurait \u00e9t\u00e9 mieux avec \ud83d\ude01 encore un peu de repos au chaud devrait solutionner \u00e7a.<\/p>\n\n\n\n

L’houblonnage \u00e0 froid aura plus donn\u00e9 une belle amertume que des parfums floraux ou fruit\u00e9 en fait. Pas ce qui \u00e9tait pr\u00e9vu, mais elle passe tr\u00e8s tr\u00e8s bien !<\/p>\n\n\n\n

Conclusions<\/strong> : tr\u00e8s satisfait du boulot, la bi\u00e8re est tr\u00e8s bonne et agr\u00e9able.<\/p>\n\n\n\n

J’attendais juste plus de houblon parfum\u00e9 en bouche, mais bon, rien de bien grave.<\/p>\n\n\n\n

Superbe exp\u00e9rience en tous cas avec de belles rencontres et le plein d’informations.<\/p>\n\n\n\n

Je recommande vivement si cela devait vous tenter \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"

Etant belge et forc\u00e9ment grand amateur de bi\u00e8res, essayer d’en faire moi m\u00eame m’est bien entendu pass\u00e9 par la t\u00eate un bon nombre de fois. Plusieurs essais ont \u00e9t\u00e9 fait avec des potes, dont certains plut\u00f4t r\u00e9ussis mais il nous manquait toujours un petit truc… Soit la bi\u00e8re est d\u00e9gueulasse, Voir plus…<\/a><\/p>\n","protected":false},"author":1,"featured_media":8944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[5],"tags":[1478,1484,1480,1482,1476],"class_list":["post-3861","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-reportage","tag-amitie","tag-bbp","tag-black-ipa","tag-craftbeer","tag-novabirra"],"yoast_head":"\nFaire sa bi\u00e8re... -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/leblogaroger.eu\/index.php\/2018\/11\/16\/faire-sa-biere\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Faire sa bi\u00e8re... -\" \/>\n<meta property=\"og:description\" content=\"Etant belge et forc\u00e9ment grand amateur de bi\u00e8res, essayer d’en faire moi m\u00eame m’est bien entendu pass\u00e9 par la t\u00eate un bon nombre de fois. 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