contents

FOREWORD...... 6

INTRODUCTION...... 8 BREWING ...... 8 MALT ...... 12 HOPS...... 14 YEAST...... 17 SPICES ...... 21 WILD FLORA ...... 24 ANALYSIS METHODS ...... 27 TASTING ...... 30 HOW TO READ THIS BOOK...... 32 THE BELGIAN BEER MAP...... 38

BELGIAN BEER STYLES...... 42 PILS ...... 43 WITBIER...... 44 SAISON ...... 46 BLOND...... 48 HOPPY ...... 49 TRIPEL AND STRONG BLOND...... 50 AMBER, BROWN AND DUBBEL ...... 53 STRONG ALE ...... 56 STOUT AND PORTER...... 57 CHRISTMAS BEER...... 59 FLEMISH ALES...... 60 LAMBIC...... 62 KRIEK AND OTHER FRUITBEER...... 67 BRETT BEER...... 68 LOW- AND NO-ALCOHOL BEER ...... 71

250 (MOSTLY) BELGIAN BEERS ...... 73

INDEX ...... 574

5 belgian beer

INTRODUCTION BREWING Brewing is a complex process. Below is an overview of the most important steps and ingredients necessary for making good beer.

1 2

WORT >

MILL MASH/LAUTER TUN

1 Milling: the dried malt and other cereals are prepared for mashing. They are milled to expose the starches.

2 Mashing: water is mixed with the milled grains to form the mash. The mash is gradually heated and held at different temperatures (rests), mainly to allow malt-derived enzymes to digest the starches into smaller-chain carbohydrates and fermentable sugars. These sugars, along with other nutrients, colour and aroma compounds, dissolve into the liquid to make the wort. The wort is drained off, and the mash is rinsed with hot water to extract more sugars. The latter can also happen in a different vessel called the ‘lauter tun’. Worts from different rinsings are called ‘runnings’; later runnings contain less sugar.

8 introduction

3 4

KETTLE HEAT EXCHANGER

3 Boiling: the wort is boiled to kill any micro- organisms and effectively sterilize it. Hops are added early during the boil to add bitterness, or later to add flavour and aromas. Spices can also be added during this stage. Most breweries will boil the wort for 60-90 minutes, although some lambic boils can last up to 4 hours.

4 Cooling. The wort is passed through a heat exchanger and cooled to a temperature that will suit the yeast and the type of fermentation desired. Lambic brewers use an open, shallow cooling pool made of copper, called the ‘cool ship’ (‘koelschip’). The wort cools overnight in this vessel and is exposed to air microflora.

9 belgian beer

TASTING Sensory assessment of beer (‘beer tasting’) is the most important aspect of beer analysis. It tells us how beer smells, tastes and feels. We selected and trained a panel of 15 members for sensory assessment of beer. The panel (composed of 7 females and 8 males, from 7 different countries, aged between 20 and 40) was taught to recognize and quantify the different aromas and flavours of beer. BLIND TASTING

1 2 3

1 All tastings for this book were done blind, which means none of the tasters knew which beers were being tasted. This included using black-tinted glasses, so the tasters could not see the colour of the beer. 2 Beers are poured at 12-16°C, one by one, in a pre- determined order. A lid on top of the glass prevents the aromas from escaping. 3 A gentle swirl of the glass releases the aroma compounds from the beer into the headspace of the glass so the taster can smell the beer. Next, the taster takes a sip to analyze the taste. In contrast to wine tasting, beer is not spit out, but swallowed to better evaluate the bitterness and aftertaste. The volatile aroma compounds and flavours from the beer can be detected and quantified by a trained taster.

30 introduction

SMELL TASTE MALT MALT SWEETNESS HOPS HOPS SOURNESS ESTERS ESTERS BODY OFF-FLAVOURS OFF-FLAVOURS CARBONATION BITTERNESS AFTERTASTE

Each aroma (‘smell’) and flavour (‘taste’) aspect of a beer was scored from 0 (completely absent) to 6 (overwhelming). Two beers served at every tasting session provided a frame of reference for the tasters. SENSORY WHEEL ESS M TN AL EE T W S

A L C Y O T I H

D O I

C L

A

H S O R P E S T S E B ITTERNESS

The most important aspects of beer were selected to make the sensory wheel. It shows the relative score for each sensory aspect. Each beer style has a unique sensory signature:

PILS STRONG GEUZE HOPPY ALE & FARO

31 belgian beer

HOW TO READ THIS BOOK This book contains complex information on beer composition summarized in easy-to-read plots. This section will guide the reader through the different plots and what information they contain. VITAL STATS This plot contains the most basic information about a beer.

Alcohol By Volume (ABV) ABV 6.5 is the alcohol content of the beer.

Colour is expressed COLOUR 10 in European Brewery Convention (EBC) units.

Bitterness is shown in BITTERNESS 35 International Bitterness Units (IBU).

The caloric content CALORIES 48 in 100mL of beer. It is the sum of alcohol, carbohydrates and protein in a beer. MAP LOCATION

Y HOPP

The location of the beer in the map is shown on the left. The ‘zoom-in’ on the right shows the neighbouring beers. These are the beers that most closely resemble its chemical and aroma composition, even though some might still taste quite different due to certain key aroma compounds.

32 introduction

SENSORY DATA ESS M This chart summarizes the data ob- TN AL EE T W tained by the sensory panel. Each S A L C Y O beer was tasted blind by an average T I H

D O I of 9 trained panel members. The C L

A plot shows the relative values of

H S the most relevant sensory aspects. O R P E S T S Beers of the same style share a com- E BIT SS mon sensory ‘signature’. TERNE

STRONG ALE

HOPPY

CHEMICAL DATA

This plot shows the relative con- MALT 2,6-DIMETHYL-PYRAZINE A METHYLPYRAZINE centrations of 20 important chem- R ACETIC ACID O COLOUR L F LACTIC ACID ical compounds. The compounds 2-ACETYLPYROLE Y D ETHYL ACETATE E L I ETHYL 2-METHYL BUTYRATE A ETHYL HEXANOATE

S W

are arranged according to the ETHANOL T 4-ETHYL-GUAIACOL ISOAMYL ACETATE brewing ingredient that produces HUMULENE EPOXIDE II 1-ALPHA-TERPINEOL BITTERNESS

CITRONELLOL CAMPHOR them. The shading in the different MYRCENE S

P LINALOOL I

C GERANIOL E S ingredient areas reveals the rele- S OP vance of it to a particular beer. Beer H styles tend to have similar chemi- cal compositions and thus similar shading patterns.

STRONG ALE

HOPPY

33 99. Leffe Triple PILS 100. Lucifer 1. Bavik Super Pils 101. Malheur Cuvée Royale 2. Bel Pils 102. Maredsous Triple 3. Cristal Alken 103. Omer. S 4. Estaminet T 104. Postel Tripel O 5. Jupiler U 105. Satan Gold T 6. Maes & 106. Schuppenboer 7. Mongozo Premium Pilsener P 107. Straffe Hendrik 236 O 8. Monsieur Rock R 108. Tripel Karmeliet 9. Primus T 109. Troubadour Magma E 10. Stella Artois R 110. Val-Dieu Triple 11. Volga 111. Watou Tripel 112. Westmalle Tripel 171 WITBIER ALES 113. Zwijntje SH 12. Blanche de Namur EMI 13. Blanche du Hainaut Bio R FL AMBER - BROWN - DUBBEL E 14. Brugs (Tarwebier) 114. Achel 8 Bruin E 15. Celis White B 115. Affligem Dubbel 16. Grisette Blanche Bio IT 116. Bon Secours Brune 17. Hoegaarden U 117. Brugse Zot Dubbel 18. Jan De Lichte R 118. Chimay Rouge F 19. La Trappe Witte Trappist 221 119. Ciney Brune 20. St. Bernardus Witbier & 120. De Koninck 183 21. Steenbrugge Wit K 121. Ename Dubbel 22. Timmermans Lambicus E 197 C 122. Engelszell Benno I H Blanche R 123. Floreffe Double R IS 23. Vedett Extra White K 124. Gordon Finest Scotch 228 T 24. Watou’s Wit M 125. Gouden Carolus Classic 234 232 196 A 126. Kapittel Dubbel 175 S SAISON 233 25. 28 Saison 127. Keizer Karel Robijn Rood O 209 26. De Vlier Saison 128. La Trappe Dubbel 235 227 R 204 S 27. Paljas Saison 129. La Trappe Isid’or A230 194 T F 198 R 28. Saison de Dottignies 130. Leffe Brune 162 229 O 29. Saison du Meyboom 131. Maredsous Brune & 217 140 30. Saison Dupont 132. Mc Chouffe E 157 N 133. Palm 212 135 172 G 31. Saison Dupont Bio Z 210 214 134. Pauwel Kwak U 32. Saison St-Feuillien 164 A 135. Petrus Dubbel Bruin E 203 33. Saison Voisin 211 L 136. Postel Dubbel G 205 200 222 220 202 152 E BLOND 137. Ramée Ambrée 224 218 207 199 176 82 138. Rochefort 6 201 159 190 34. Achel 8 Blond 216 213 195 35. Affligem Blond 139. Scotch C.T.S. 161 125 168 36. Averbode 140. Scotch Silly 155 170 37. Chimay Dorée 141. Special De Ryck 226 191 167 38. Ciney Blonde 142. Spencer Trappist Ale 174 149 177 124 128 163 39. De Vlier Brut 143. St. Bernardus Pater 6 215 241 179 150 40. Egotripel 144. St. Bernardus Prior 8 139 114 206 119 131 132 185 41. Ename Blond 145. Tongerlo Bruin 231 225 136 127 184 42. Engelszell Nivard 146. Tre Fontane 186 143 219 189 187 43. Floreffe Blonde 147. Waase Wolf 121 182 169 188 160 44. Ginder Ale 148. Watneys Scotch Ale 180 126 208 123 117 145 193 129 45. Grimbergen Blond 149. Westmalle Dubbel 201. Liefmans Oud Bruin 239 115 150. Westvleteren 8 130 178 144 158 166 146 46. Guldenberg 202. Petrus Oud Bruin 154 153 47. Hertenheer 151. Zundert 203. Rodenbach 173 181 102 A 48. Kapittel Blond 204. Rodenbach Grand Cru 137 116 122 93 M 49. Keizer Karel Ommegang STRONG ALE 205. Vanderghinste oud bruin 223 151 134 152. Alpaïde 240 101 118 165 50. Kortrijk-dUtsel 237 79 B 153. Bush Ambrée BRETT 84

51. La Chouffe GEUZE & FARO E 154. Chimay Bleue 138 96

52. La Trappe Blond 206. Belle-Vue Gueuze R 155. Delirium Nocturnum 207. Cantillon Gueuze 100 39 83 53. La Trappe Puur 248 55 56 156

54 104 -

54. Leffe Blonde 156. DeuS Lambic Bio 50 107

55. Leffe Royale Whitebread 157. Engelszell Gregorius 208. Faro Boon 44 75 85 113 34 B 158. Gordon Finest Gold R Golding 209. Faro Lambic Lindemans 142 90 148 68 99

56. Palm Royale 159. Grimbergen Optimo Bruno 210. Geuze Mariage Parfait 32 67 O

160. Gulden Draak 43 141 86 57. Postel Blond 211. Gueuze Girardin 57 109 88 W 161. Kapittel Prior 9° 33 238 74 111 58. Quintine Blonde 212. Gueuze Lindemans 22 28 100 97

162. Kasteel Donker 213. Mort Subite Gueuze Lambic 59 42 106 N

59. Seefbier 36 47 192 112 60. Ter Dolen Blond 163. La Trappe Quadrupel 214. Mort Subite Oude Gueuze 244 9 46

45 95 30 92 -

61. Tongerlo Blond 164. Malheur Dark Brut Lambic 120 105 246 133 41 72 35 52 D

62. Troubadour Blond 165. Piraat 215. Oude Geuze Boon 10 63 6 58 247 38 110 U

63. Westvleteren Blond 166. Rochefort 8 216. Oude Geuze Oud Beersel 245 5 48 87 147 167. Rochefort 10 4 69 103 70 B

217. Timmermans Faro Lambic 11 168. St. Bernardus Abt 12 250 7 26 31 94 98 L B

HOPPY 218. Timmermans Oude Gueuze 242 20 89 108 E E

64. Anglium Extra Hop 169. Troubadour Westkust 3 91 71 13 P L 65. Delta 170. Westvleteren 12 KRIEK & FRUITBEER L 53 62 29 I 219. Belle-Vue Kriek Classique O 249 19 18 66. Duvel Triple Hop 2 49 60 R STOUT & PORTER 220. Cantillon Kriek 100 Lambic W T 67. Gouden Carolus Hopsinjoor 64 61 68. Hopus 171. 28 Imperial Stout 221. Cuvée René Oude Kriek - 69. Hopus Primeur 2016 172. Broeder Jacob Double Port 222. Ducassis P 1 8 173. Brusseleir & IL 25 21 40 70. Houblon Chouffe Dobbelen 223. Framboise Boon S IPA Tripel 174. Hercule Stout 224. Framboise Girardin N 73 81 71. Kasteel Hoppy 175. Kempisch Vuur Haverstout 225. Kasteel Rouge O 51 66 72. Leffe Royale Single Hop 176. La Corne du Bois des Pendus 226. Kriek Boon - 27 A Crystal Black 227. Kriek Girardin 16 77 177. La Trappe Bockbier L 73. Paljas IPA 228. Liefmans Kriek Brut C 243 17 74. Palm Hop Select 178. Monk’s Stout 229. Lindemans Apple O SA 14 75. Préaris IPA 179. Oesterstout 230. Lindemans Cassis H ISON 76. Saison Dupont Cuvée Dry 180. Stout Leroy 231. Lindemans Pêcheresse O 76 181. Stouterik 78 Hopping 232. Mort Subite Oude Kriek Lambic L 37 77. Spencer IPA 182. Troubadour Obscura 233. Oude Kriek 3 Fonteinen 78. Thorberg Five Hop IPA 183. Viven Porter 234. St. Louis Premium Framboise 15 184. Wolf 8 65 D 79. Urthel Hop-It 235. St. Louis Premium Pêche LON 80. Vedett IPA 236. Timmermans Oude Kriek B CHRISTMAS 81. XX Bitter 24 185. Delirium Christmas BRETT 186. Gauloise Christmas TRIPEL 237. 28 Brett 82. 28 Tripel 187. Gouden Carolus Christmas 238. Bruxellensis 83. Arend Tripel 188. Kapittel Winter 239. Orval 80 84. Bertinchamps triple 189. Leffe Noël 240. Schuppenaas PY 85. Brigand 190. St. Bernardus Christmas Ale 241. Straffe Hendrik Wild HOP 86. Brugge Tripel 191. St. Feuillien Cuvée de Noël 242. Wild Jo 87. Chimay Triple 192. Val-Dieu Bière de Noël 88. Cornet 193. Winter Mess 2016 LOW- & NO-ALCOHOL 89. Delirium Tremens 243. Hoegaarden 0.0 FLEMISH ALES 90. Delvaux 244. Jupiler 0.0 194. Bacchus 91. Duvel 245. Jupiler Blue 195. Bourgogne des Flandres 92. Ename Tripel 246. Jupiler NA Bruin 93. Finesse 247. Maes Alcoholvrij 196. Cuvée des Jacobins 12 23 94. Gouden Carolus Tripel 248. Palm N.A 197. Duchesse de Bourgogne 95. Hoegaarden Grand Cru 249. Piedbœuf Blonde 198. Ichtegem’s Grand Cru 96. Judas 250. Piedbœuf Triple W 199. Ichtegem’s Oud Bruin ITB 97. Kapittel Tripel Abt. 10° IE 200. Liefmans Goudenband R 98. Keizer Karel Goud Blond ST OU T & PO 236 R TE R

ALES 171 MISH R LE E F E B IT U R F 221 & 183 K E 197 C I HR R IS K 228 TM 196 A 234 232 S 233 175 O 209 235 227 R 204 S 230 194 T A 198 F 162 R 229 O & 217 140 E 157 N 212 135 172 G Z 210 214 U 164 A E 203 211 L G 205 200 220 202 152 E 222 218 207 199 224 201 176 82 159 190 216 213 195 161 125 168 155 226 191 167 170 174 149 177 124 128 163 215 241 179 150 139 114 206 119 131 132 185 231 225 136 127 184 186 143 219 189 187 121 182 169 188 160 180 126 208 123 117 145 193 129 239 115 130 178 144 158 166 146 173 154 153

181 102 A 137 116

122 M 151 93 223 240 101 118 134 165 237 79 B BRETT 84 138 96 E 39 83 R

248 55 56 156

54 50 107 104 -

44 75 85 113 34 B

142 90 148 68 99 R 67 O

43 141 32 86 57 109 88 W 33 238 74 111 22 28 100 97

59 42 106 N

36 47 192 112 244 9 46

45 95 30 92 -

120 105 246 133 41 72 35 52 D

10 63 6 58 247 38 110 U

245 5 48 87 147 4 69 103 70 B

11 250 7 26 31 94 98 L B

242 20 89 108 E E

3 91 71 13 P L L 53 62 29 I O 249 19 60 18 R 2 49 T W 64 61 - P 1 8 & IL 25 21 40 S N 73 81 O 51 66 - 27 A 16 77 L C 243 17 O S 14 AIS H ON 76 O 78 L 37 15 65 D BLON 24

80 PY HOP

12 23

WIT BIER belgian beer

BELGIAN BEER STYLES

S TO MALT UT & P O R LES T R H A E WILD FLORA E IS R E M B LE T F I CH U RI R O S F T R M S & A A T F S R K & O E I E N R Z G

K U A E L G E

A

M

B

E

R

-

BRETT

B

R O

L W

O N

W

-

L - D YEAST

& E P U P I

N I R B L B

O S T

- E A L L C SA O ISON H O L BLOND

PY HOP

W ITB IER

HOPS

SPICES

42 belgian beer styles

PILS Pilsner, Pilsener or Pils, is the most popular beer style worldwide in terms of volume consumed. Although the popularity of Pils is decreasing in favour of ales and other speciality beers, close to 90% of the beer consumed in the world is Pils and, with the exception of Guinness, so are the top 20 of most-consumed beer brands. Despite the enormous variety of beer styles and breweries in Belgium, here too the best selling beers are Pilsners. Pilsner takes its name from its place of origin, Plze�n (Pilsen), in the Czech Republic. In the mid-19th century, Bavarian brewer Josef Groll was hired by a Bohemian brewery in Pilsen. Groll combined his knowledge on lager brewing techniques with the local ingredients (Hana barley, malted to a very pale colour; Saaz hops; and soft water) to create his new beer. He fermented it at low temperature using the lager yeast, Saccharomyces pastorianus. S. pastorianus is largely responsible for the refreshing and clean character of Pils beers, because it

Primus

Maes

Mongozo Jupiler Premium Stella Artois Estaminet Pilsener

Volga

Cristal Alken

Bel Pils

Bavik Super Pils

Monsieur Rock

43 1 BAVIK SUPER PILS

BROUWERIJ DE BRABANDERE RIJKSWEG 33, B-8531 BAVIKHOVE

The Beer The Brewery PILS This Pils features a balanced Brouwerij De Brabandere mix of grassy hop aromas Brewery De Brabandere (between with slight fruitiness in the 1990 and 2013 also called Brewery De nose. The palate reveals bread Bavik) was founded in 1894 by Adol- and cereal malt notes. The phe De Brabandere, a farmer from the bitterness is harmonious with village of Bavikhove, West Flanders. the flavours, creating a well- Today the brewery is still in the hands balanced beer. of the family De Brabandere and pro- duces a wide range of beers, including Bavik Super Pils (5.2% ABV), Wittek- erke (Wit, 5.0% ABV and Rosé, 4.3% ABV), Kwaremont (blond, 6.6% ABV), the Petrus tradition range (Blond 6.6% ABV, Dubbel Bruin, 6.5% ABV, Tripel, 7.5% ABV, Speciale, 5.5% ABV) and Petrus sour barrel aged blends (Rood- bruin, 5.5% ABV, Aged Pale, 7.3% ABV and Aged Red, 8.5% ABV).

74 MAP VITAL STATS

ABV 5.2

COLOUR 5 P BITTERNESS 24 I LS

CALORIES 42

SIMILAR BEERS

SENSORY PROFILE ANALYTICAL PROFILE

S MAL NES MA T ET LT

E 2,6-DIMETHYL-PYRAZINE W A METHYLPYRAZINE S R ACETIC ACID A O COLOUR L L F C LACTIC ACID Y 2-ACETYLPYROLE Y O D T ETHYL ACETATE I E H L I ETHYL 2-METHYL BUTYRATE A D O ETHYL HEXANOATE I

S W

C L ETHANOL T

A 4-ETHYL-GUAIACOL ISOAMYL ACETATE

HUMULENE EPOXIDE II 1-ALPHA-TERPINEOL BITTERNESS

CITRONELLOL CAMPHOR H S S MYRCENE O R P LINALOOL P E IC S T GERANIOL S E E S PS B HO ITTERNESS

75 2 BEL PILS

BROUWERIJ DUVEL MOORTGAT BREENDONK-DORP 58, B-2870 PUURS

The Beer The Brewery PILS A malty nose of cereal, Brouwerij Duvel Moortgat bread and candy aromas Brewery Moortgat was started in accompanied by very slight 1871 as a farm-brewery in Breendonk fruity notes. The bitterness is (Puurs) by Jan-Leonard Moortgat. His perfectly balanced and makes son Albert introduced ‘Victory Ale’, a this a good example of the Scotch ale named after the victory in style. WWI. In 1923, this beer was renamed ‘Duvel’, allegedly after the reaction of a patron to the beer’s strength. Fol- lowing a collaboration with Prof. De Clerck, the dark ale was replaced by a golden variant that became a massive success. The brewery is still in family hands and produces other variants of Duvel, including Groen (‘green’, 6.8% ABV), a lighter version without bottle refermentation, and the dry-hopped Tripel Hop series (9.5% ABV). It also produces the Vedett Extra range (Blond, 5.2% ABV, White 4.7% ABV, IPA, 5.5% ABV and Session IPA, 2.7% ABV), Bel Pils (5.0% ABV), and the Maredsous beers. The group has ac- quired other breweries: Liefmans, De Koninck and d’Achouffe in Belgium, as well as Bernard (CZ), ’t IJ Amster- dam (NL), Ommegang, Boulevard and Firestone Walker in the US.

76 MAP VITAL STATS

ABV 5.0

COLOUR 6 P BITTERNESS 28 I LS

CALORIES 31

SIMILAR BEERS

SENSORY PROFILE ANALYTICAL PROFILE

S MAL NES MA T ET LT

E 2,6-DIMETHYL-PYRAZINE W A METHYLPYRAZINE S R ACETIC ACID A O COLOUR L L F C LACTIC ACID Y 2-ACETYLPYROLE Y O D T ETHYL ACETATE I E H L I ETHYL 2-METHYL BUTYRATE A D O ETHYL HEXANOATE I

S W

C L ETHANOL T

A 4-ETHYL-GUAIACOL ISOAMYL ACETATE

HUMULENE EPOXIDE II 1-ALPHA-TERPINEOL BITTERNESS

CITRONELLOL CAMPHOR H S S MYRCENE O R P LINALOOL P E IC S T GERANIOL S E E S PS B HO ITTERNESS

77 3 CRISTAL ALKEN

BROUWERIJ ALKEN STATIONSSTRAAT 2, B-3570 ALKEN

The Beer The Brewery PILS Very restrained nose with Brouwerij Alken aromas of bread dough, hay, In 1881, Edouard Boes started Brew- pears and apples. It is a light- ery Sint-Aldegondis in Alken. The bodied beer with faint grassy brewery survived WWI and in 1923, hop flavour and medium Arthur’s son Edward joined forces bitterness. with passionate brewer Jozef Indekeu to form Brewery van Alken. Their first beer was a Bock lager, but Josef was determined to brew a Pilsner-style beer. In 1928, a Belgian classic was born with the launch of Cristal Alken Pils. In 1988, Alken merged with Maes and became known as Brewery Alk- en-Maes, now owned by Heineken. Over the years, the group incorporat- ed several other Belgian beer firms, including Brewery De Keersmaeker (now called Mort Subite), Brewery Affligem, and the brands Brugs Tar- webier and Ciney. The Alken-Maes beer portfolio is very large, and in- cludes Maes Pils (5.2% ABV), Cristal (Pils, 5.0% ABV), Radler (2.0% and 0.0% ABV), the strong blond Judas (8.5% ABV), Brugs Tarwebier (Wit, 4.8% ABV), Watneys Scotch Ale (8.0% ABV), Hapkin (Tripel, 8.5% ABV) and the Mort Subite, Ciney, Postel and Grimbergen ranges.

78 MAP VITAL STATS

ABV 4.8

COLOUR 5

P BITTERNESS 23 I LS

CALORIES 37

SIMILAR BEERS

SENSORY PROFILE ANALYTICAL PROFILE

S MAL NES MA T ET LT

E 2,6-DIMETHYL-PYRAZINE W A METHYLPYRAZINE S R ACETIC ACID A O COLOUR L L F C LACTIC ACID Y 2-ACETYLPYROLE Y O D T ETHYL ACETATE I E H L I ETHYL 2-METHYL BUTYRATE A D O ETHYL HEXANOATE I

S W

C L ETHANOL T

A 4-ETHYL-GUAIACOL ISOAMYL ACETATE

HUMULENE EPOXIDE II 1-ALPHA-TERPINEOL BITTERNESS

CITRONELLOL CAMPHOR H S S MYRCENE O R P LINALOOL P E IC S T GERANIOL S E E S PS B HO ITTERNESS

79 Kevin Verstrepen is professor in Genetics and Genomics at Leuven University and Group Leader in Systems Biology at VIB (Flanders Institute for Biotechnology). He serves as director of the Leuven Institute for Beer Research and director of the VIB Center for Microbiology. He obtained his MSc and PhD in biological engineering at Leuven University and served as a postdoctoral fellow in the lab of Dr. Gerald Fink at M.I.T. In 2005, Verstrepen was appointed as Fellow and lecturer at Harvard University, where he led a team of researchers specialized in yeast genetics, whom he brought with him to Leuven after his appointment there in 2007.

Miguel Roncoroni is originally from Argentina and studied biotechnology in the U.S. He obtained his MSc And PhD from the University of Auckland, New Zealand, where, in between cycling and surfing, he studied the genetics of yeast applied to winemaking. To prove that wine before beer does not make you feel queer, he moved to Belgium, where he has been researching the composition and diversity of Belgian beer in Kevin’s lab at the KU Leuven, as well as in the pub.

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Text Dr. Miguel Roncoroni & Prof. Dr. Kevin Verstrepen Photography Mark Permsuvan Illustrations Emma Thyssen Cover & grid KIET Design Keppie & Keppie

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© Lannoo Publishers, Tielt, 2018 D/2018/45/228 – NUR 440-448 ISBN: 978 94 014 5289 2

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