{"id":31,"date":"2024-09-02T17:12:58","date_gmt":"2024-09-02T15:12:58","guid":{"rendered":"http:\/\/octobim.cluster029.hosting.ovh.net\/?page_id=31"},"modified":"2024-09-15T14:21:06","modified_gmt":"2024-09-15T12:21:06","slug":"lexique","status":"publish","type":"page","link":"https:\/\/octobierefestival.fr\/index.php\/lexique\/","title":{"rendered":"Lexique"},"content":{"rendered":"\t\t
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Boire, c'est bien, mais avec les bons mots,\n\nc'est mieux !<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pour \u00e9viter toute confusion sur les mots du monde de la bi\u00e8re, Les Amis de Poulpie vous proposent leur lexique !<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t<\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Ale = Bi\u00e8re de fermentation haute <\/span><\/path><\/svg><\/div>

Bi\u00e8re d\u2019origine anglo-saxonne et obtenue par fermentation haute. <\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>C\u2019est \u00e9galement l\u2019un des deux types avec les <\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>Lager<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/i> qui forment la famille des bi\u00e8res (trois si on compte les fermentations spontan\u00e9es).<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span>
<\/span><\/i><\/p><\/div>\n <\/div>

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<\/span><\/span>Ambr\u00e9e<\/span><\/path><\/svg><\/div>

Bi\u00e8re dont la couleur rousse-ambr\u00e9e caract\u00e9ristique provient du temps de touraillage* d\u2019une partie des malts utilis\u00e9s sup\u00e9rieur \u00e0 celui des bi\u00e8res blondes.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/i><\/p><\/div>\n <\/div>

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<\/span><\/span>APA = American Pale Ale <\/span><\/path><\/svg><\/div>

Bi\u00e8re avec une amertume plus marqu\u00e9e et s\u00e8che et produite \u00e0 base de houblons am\u00e9ricains.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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B<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span> BA = Barrel Aged<\/span><\/path><\/svg><\/div>

Cet acronyme indique un vieillissement de la bi\u00e8re en<\/span><\/span><\/span><\/span><\/span><\/span><\/span> barrique <\/span><\/span><\/span><\/span><\/span><\/span><\/span>de bois<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Barley = Orge <\/span><\/path><\/svg><\/div>

Principal \u00e9l\u00e9ment, apr\u00e8s l\u2019eau, pour la production d\u2019une bi\u00e8re (utilisation d\u2019orge malt\u00e9 appel\u00e9 \u201cmalt\u201d), c\u2019est la c\u00e9r\u00e9ale indispensable qu\u2019on retrouve dans pr\u00e8s de 100% des recettes \u00e0 l\u2019exception de certaines bi\u00e8res sans gluten.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Blanche = bi\u00e8re de bl\u00e9<\/span><\/path><\/svg><\/div>

Bi\u00e8re brass\u00e9e \u00e0 partir de malts compos\u00e9s d\u2019au moins 30% de froment (bl\u00e9), caract\u00e9rise (par la couleur) les styles witbier, weissbier, wheat ale et hefe weizen.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Bock<\/span><\/path><\/svg><\/div>

Bi\u00e8re forte de fermentation basse originaire d\u2019Allemagne ou des Pays-Bas, elle \u00e9tait \u00e0 l’origine faite avec des malts\u00a0 de bl\u00e9 et de l’orge.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Brassin<\/span><\/path><\/svg><\/div>

Liquide final pr\u00e9sent dans la cuve de fermentation, on parle aussi de <\/span><\/span><\/span><\/span><\/span><\/span>batch<\/span><\/span><\/span><\/span><\/span><\/span><\/i>.<\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Brown ale<\/span><\/path><\/svg><\/div>

Bi\u00e8re brune de fermentation haute et d\u2019origine anglaise, qui tient sa couleur de la torr\u00e9faction de malts encore sup\u00e9rieur \u00e0 celui des \u201cambr\u00e9es\u201d. On peut commencer \u00e0 parler de malts \u201ctorr\u00e9fi\u00e9s\u201d, m\u00eame si on est plus sur les saveurs de chocolat que de caf\u00e9.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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C<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Carbonatation<\/span><\/path><\/svg><\/div>

C\u2019est le processus de dissolution du dioxyde de carbone gazeux dans la bi\u00e8re (une bi\u00e8re peu carbonat\u00e9e a peu de bulles).<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Craft = Artisanat <\/span><\/path><\/svg><\/div>

Par d\u00e9marcation avec l\u2019industriel, on parle notamment de <\/span><\/span><\/span><\/span><\/span>Craft Beer<\/span><\/span><\/span><\/span><\/span><\/i> p<\/span><\/span><\/span><\/span><\/span>our d\u00e9signer non seulement un produit artisanal mais aussi qualitatif. Le plus souvent ni pasteuris\u00e9 ni filtr\u00e9.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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D<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>DDH = Double Dry Hop \/ Hopped \/ Hopping. <\/span><\/path><\/svg><\/div>

En plus du houblon ajout\u00e9 \u00e0 l\u2019\u00e9bullition comme pour toutes bi\u00e8res et du premier <\/span><\/span><\/span><\/span><\/span><\/span><\/span>Dry Hopping<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/i>, on en rajoute \u00e0 froid apr\u00e8s le brassage pour faire ressortir au maximum les ar\u00f4mes du houblon, ce qui donne des bi\u00e8res tr\u00e8s parfum\u00e9es sans \u00eatre n\u00e9cessairement am\u00e8res.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span> DIPA = Double India Pale Ale <\/span><\/path><\/svg><\/div>

Une Double IPA pr\u00e9sente un degr\u00e9 d\u2019alcool plus important qu\u2019une IPA classique ( entre 7 et 9%) ainsi que des saveurs tr\u00e8s houblonn\u00e9es.\u00a0<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span> DH = Dry Hopping<\/span><\/path><\/svg><\/div>

Litt\u00e9ralement houblonnage \u00e0 cru ou \u00e0 froid, c\u2019est le fait de mettre des houblons dans le fermenteur pendant la phase de fermentation (primaire ou secondaire) afin de faire ressortir ses ar\u00f4mes par mac\u00e9ration.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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E<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>EBC = European Brewery Convention<\/span><\/path><\/svg><\/div>

\u00c9chelle permettant de mesurer la couleur d\u2019une bi\u00e8re. Plus c\u2019est fonc\u00e9, plus c\u2019est \u00e9lev\u00e9. Il s\u2019agit de l\u2019\u00e9quivalent Europ\u00e9en du SRM.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span> Emp\u00e2tage<\/span><\/path><\/svg><\/div>

En d\u00e9but de brassage, c\u2019est le processus o\u00f9 l\u2019on vient tremper le malt concass\u00e9 dans de l’eau afin de proc\u00e9der \u00e0 l’extraction de l’amidon contenu dans les c\u00e9r\u00e9ales. Le m\u00e9lange malt concass\u00e9 et eau est appel\u00e9 \u00ab\u00a0maische\u00a0\u00bb.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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F<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Foodpairing ou Pairing = Accord mets-bi\u00e8re<\/span><\/path><\/svg><\/div>

Le brasseur et le lieu se mettent d\u2019accord \u00e0 l\u2019avance pour proposer des bi\u00e8res et des plats qui se compl\u00e8tent.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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G<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Gose<\/span><\/path><\/svg><\/div>

D\u2019origine allemande et compos\u00e9e de malts d\u2019orge et de bl\u00e9, elle est issue d\u2019une fermentation mixte avec des levures de fermentation haute puis des bact\u00e9ries lactiques lui donnant ce go\u00fbt unique acide, sal\u00e9 et \u00e9pic\u00e9.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Gueuze<\/span><\/path><\/svg><\/div>

Bi\u00e8re belge \u00e0 fermentation spontan\u00e9e r\u00e9sultant par m\u00e9lange de lambics d\u2019\u00e2ges diff\u00e9rents, elle est ensuite referment\u00e9e en bouteille et sans ajout de levure pendant environ 6 mois.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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H<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Hazy = Flou, brumeux<\/span><\/path><\/svg><\/div>

Caract\u00e9ristiques de certains styles comme les NEIPA. (cf. NEIPA)<\/span><\/span><\/span><\/span><\/span>, <\/span><\/span><\/span><\/span><\/span>c\u2019est quand la robe de la bi\u00e8re pr\u00e9sente un aspect trouble. <\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Hop = Houblon <\/span><\/path><\/svg><\/div>

Plante herbac\u00e9e vivace et grimpante de la famille des Cannabaceae qui est l\u2019un des ingr\u00e9dients essentiels \u00e0 la fabrication de la bi\u00e8re. Il a comme vertu de permettre une meilleure conservation \u00e0 la bi\u00e8re ainsi que d\u2019apporter davantage de saveurs et d\u2019amertume.\u00a0<\/span><\/span><\/span><\/span><\/span><\/p>

Exemple de houblon : Citra, Cascade, Galaxy, Simcoe, Mosaic, Waimea, Colombus, Willamette, Amarillo etc.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p>

Exemple de houblon : Citra, Cascade, Galaxy, Simcoe, Mosaic, Waimea, Colombus, Willamette, Amarillo etc.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Houblonnage<\/span><\/path><\/svg><\/div>

Processus consistant \u00e0 ajouter du houblon lors de la cuisson du mo\u00fbt afin d’obtenir une amertume caract\u00e9ristique.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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I<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>IBU = International Bitterness Unit<\/span><\/path><\/svg><\/div>

Unit\u00e9 de mesure pour l\u2019amertume d\u2019une bi\u00e8re.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>IPA = Indian Pale Ale <\/span><\/path><\/svg><\/div>

Bi\u00e8re de fermentation haute \u00e0 l\u2019amertume prononc\u00e9e. Ce sont \u00e0 l\u2019origine les bi\u00e8res envoy\u00e9es par les britanniques dans leurs colonies et dont le taux de houblon se voyait surcharg\u00e9 afin de pouvoir les conserver le temps de la travers\u00e9e<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Imperial<\/span><\/path><\/svg><\/div>

Bi\u00e8re \u00e0 l\u2019origine brass\u00e9e pour les cours royales europ\u00e9ennes (notamment la <\/span><\/span><\/span><\/span>Russian Imperial Stout<\/span><\/span><\/span><\/span><\/i>), ce terme d\u00e9crit aujourd\u2019hui des bi\u00e8res plus charg\u00e9es en malt et en alcool et titrant autour de 9\u00b0 ou plus. La DIPA est aussi parfois appel\u00e9e Imperial IPA. surcharg\u00e9 afin de pouvoir les conserver le temps de la travers\u00e9e<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Irish red ale<\/span><\/path><\/svg><\/div>

Bi\u00e8re ambr\u00e9e d\u2019origine irlandaise, elle propose un profil malt\u00e9 typique aux notes de pain grill\u00e9, voire de caramel, mais elle est moins sucr\u00e9e que les ambr\u00e9es belges.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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L<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Lager<\/span><\/path><\/svg><\/div>

Bi\u00e8re de fermentation basse, g\u00e9n\u00e9ralement blonde, typique d\u2019Allemagne et de R\u00e9publique Tch\u00e8que. Deuxi\u00e8me grande cat\u00e9gorie de bi\u00e8re avec les <\/span><\/span><\/span><\/span><\/span><\/span><\/span>Ales<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/i>, ce sont les bi\u00e8res les plus r\u00e9pandues dans l\u2019industrie, plut\u00f4t l\u00e9g\u00e8res et d\u00e9salt\u00e9rantes. On en conna\u00eet h\u00e9las souvent que les versions industrielles.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Lambic<\/span><\/path><\/svg><\/div>

Bi\u00e8re belge \u00e0 base d\u2019orge ou de froment, sans carbonation<\/span><\/span><\/span><\/span><\/span><\/span><\/span>,<\/span><\/span><\/span><\/span><\/span><\/span><\/span> son go\u00fbt tend plut\u00f4t vers l\u2019acidit\u00e9. Issue d\u2019une fermentation spontan\u00e9e qui se fait sans ajout manuel de levure, mais par ensemencement par les bact\u00e9ries et levures naturellement pr\u00e9sentes dans l\u2019air. <\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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M<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Maische<\/span><\/path><\/svg><\/div>

C\u2019est le m\u00e9lange de malt concass\u00e9 et d’eau contenu dans la cuve lors de l’emp\u00e2tage.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Malt<\/span><\/path><\/svg><\/div>

D\u00e9signe les c\u00e9r\u00e9ales germ\u00e9es et cuites pour en extraire les ar\u00f4mes. Pour les bi\u00e8res, il s\u2019agit tr\u00e8s fr\u00e9quemment d\u2019orge.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Masterclass<\/span><\/path><\/svg><\/div>

Un cours magistral, avec ou sans d\u00e9gustation, portant sur un sujet technique. C\u2019est quand un.e expert.e vient parler d\u2019un sujet devant un nombre limit\u00e9 de personnes.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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N<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>NEIPA = New England Indian Pale Ale<\/span><\/path><\/svg><\/div>

Style de bi\u00e8res moins am\u00e8res et plus fruit\u00e9 que les IPA par l’ajout de diverses c\u00e9r\u00e9ales \u00e0 l\u2019emp\u00e2tage donnant un aspect caract\u00e9ristique trouble.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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O<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span> Orge<\/span><\/path><\/svg><\/div>

Cette c\u00e9r\u00e9ale, l\u2019une des plus vieilles cultiv\u00e9e par l\u2019Homme, permet d\u2019obtenir du malt et constitue la base de beaucoup de bi\u00e8res.\u00a0<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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P<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Pale ale <\/span><\/path><\/svg><\/div>

Bi\u00e8re de fermentation haute, aux malts clairs, et moyennement houblonn\u00e9e.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

\n
<\/span><\/span>Pils <\/span><\/path><\/svg><\/div>

Bi\u00e8re blonde de fermentation basse originaire de Pilsen (R\u00e9publique Tch\u00e8que).<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Porter<\/span><\/path><\/svg><\/div>

Bi\u00e8re anglaise de fermentation haute, dont la couleur noire est issue de la torr\u00e9faction des malts. Elle est plus l\u00e9g\u00e8re qu\u2019une <\/span><\/span><\/span><\/span><\/span>Stout<\/span><\/span><\/span><\/span><\/span><\/i> dont elle est l\u2019anc\u00eatre.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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R<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Rondeur<\/span><\/path><\/svg><\/div>

Caract\u00e8re d\u2019une bi\u00e8re qui a du corps, une bonne longueur en bouche et de la consistance. La rondeur est g\u00e9n\u00e9ralement apport\u00e9e par les sucres r\u00e9siduels et est associ\u00e9e \u00e0 la douceur.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Rye = Seigle<\/span><\/path><\/svg><\/div>

C\u00e9r\u00e9ale qui permet d\u2019ajouter un go\u00fbt franc, sec et une touche \u00e9pic\u00e9e sp\u00e9cifique \u00e0 la bi\u00e8re.<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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S<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Saison<\/span><\/path><\/svg><\/div>

Bi\u00e8re belge \u00e0 l\u2019origine brass\u00e9e en hiver et d\u00e9gust\u00e9e au printemps pour les ouvriers saisonniers. D\u00e9pendant majoritairement de l\u2019interpr\u00e9tation du brasseur, elle pr\u00e9sente r\u00e9guli\u00e8rement une amertume franche, un taux de carbonatation \u00e9lev\u00e9 et des notes herbac\u00e9es et \u00e9pic\u00e9es.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Session<\/span><\/path><\/svg><\/div>

D\u00e9signe une version all\u00e9g\u00e9e en alcool (souvent inf\u00e9rieure \u00e0 4% alc. vol.)<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Sour (se prononce sa\u028a\u0259r)<\/span><\/path><\/svg><\/div>

Bi\u00e8res acides et souvent fruit\u00e9es, plut\u00f4t rafra\u00eechissantes avec des notes acidul\u00e9es, voire acides.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Stout<\/span><\/path><\/svg><\/div>

Bi\u00e8re brune de fermentation haute d\u2019origine anglaise aux notes cors\u00e9es et torr\u00e9fi\u00e9es (chocolat noir, caf\u00e9), ce qui donne une bi\u00e8re noire, dense et am\u00e8re.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Strong ale<\/span><\/path><\/svg><\/div>

Bi\u00e8re de fermentation haute qui pr\u00e9sente un degr\u00e9 d\u2019alcool \u00e9lev\u00e9.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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T<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Touraillage<\/span><\/path><\/svg><\/div>

Processus de s\u00e9chage et de cuisson permettant de transformer les c\u00e9r\u00e9ales en malts plus ou moins sombres selon le degr\u00e9<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>TTO = Tap TakeOver<\/span><\/path><\/svg><\/div>

C\u2019est quand une brasserie prend possession de tout ou d\u2019une partie des tireuses d\u2019un bar pour y distribuer ses propres bi\u00e8res. Pour une soir\u00e9e, le lieu met ainsi en avant les bi\u00e8res d\u2019une seule brasserie (voire deux). Cet \u00e9v\u00e9nement peut \u00eatre l\u2019occasion de proposer des brassins collaboratifs ou exp\u00e9rimentaux et de rencontrer les brasseuses et brasseurs.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Trappiste <\/span><\/path><\/svg><\/div>

Bi\u00e8re brass\u00e9e sous contr\u00f4le des moines trappistes (elles sont au nombre de douze dans le monde).<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Triple<\/span><\/path><\/svg><\/div>

Style belge qui d\u00e9signe une bi\u00e8re d\u2019abbaye robuste qui pr\u00e9sente une robe blonde \u00e0 dor\u00e9e, titre entre 7 et 10% d’alcool et offre de riches saveurs de malt et d’alcool.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span> Turbidit\u00e9<\/span><\/path><\/svg><\/div>

Caract\u00e8re trouble d\u2019un liquide (cf. <\/span><\/span><\/span><\/span>hazy<\/span><\/span><\/span><\/span><\/i>)<\/span><\/span><\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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W<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Wheat = Bl\u00e9 <\/span><\/path><\/svg><\/div>

C\u00e9r\u00e9ale qui se retrouve dans les <\/span><\/span><\/span><\/span><\/span>Wheat ale<\/span><\/span><\/span><\/span><\/span><\/i>, c\u2019est-\u00e0-dire les bi\u00e8res \u201cblanches\u201d principalement.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div>

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<\/span><\/span>Weissbier<\/span><\/path><\/svg><\/div>

Bi\u00e8re blanche brass\u00e9e \u00e0 partir de bl\u00e9, de fermentation haute et d\u2019origine allemande.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Z<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/span><\/span>Zythologie (zythos = bi\u00e8re en grec)<\/span><\/path><\/svg><\/div>

D\u00e9finit l\u2019\u00e9tude de la bi\u00e8re sous toutes ses formes : go\u00fbts, m\u00e9thode de fabrication, histoire, brasserie, etc.<\/span><\/span><\/span><\/span><\/span><\/p><\/div>\n <\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Boire, c’est bien, mais avec les bons mots, c’est mieux ! Pour \u00e9viter toute confusion sur les mots du monde de la bi\u00e8re, Les Amis de Poulpie vous proposent leur lexique ! A Ale = Bi\u00e8re de fermentation haute Bi\u00e8re d\u2019origine anglo-saxonne et obtenue par fermentation haute. C\u2019est \u00e9galement l\u2019un des deux types avec les […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-31","page","type-page","status-publish","hentry","entry"],"_links":{"self":[{"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/pages\/31","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/comments?post=31"}],"version-history":[{"count":103,"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/pages\/31\/revisions"}],"predecessor-version":[{"id":1426,"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/pages\/31\/revisions\/1426"}],"wp:attachment":[{"href":"https:\/\/octobierefestival.fr\/index.php\/wp-json\/wp\/v2\/media?parent=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}