{"id":987511615,"date":"2022-06-03T09:00:21","date_gmt":"2022-06-03T09:00:21","guid":{"rendered":"https:\/\/beer-styles.ebcu.org\/bieres-au-cafe-au-chocolat-et-dessert\/"},"modified":"2025-08-18T17:57:52","modified_gmt":"2025-08-18T17:57:52","slug":"bieres-au-cafe-au-chocolat-et-dessert","status":"publish","type":"post","link":"https:\/\/beer-styles.ebcu.org\/fr\/bieres-au-cafe-au-chocolat-et-dessert\/","title":{"rendered":"Bi\u00e8res au caf\u00e9, au chocolat et dessert"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; admin_label=\u00a0\u00bbsection\u00a0\u00bb _builder_version=\u00a0\u00bb4.16&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_row admin_label=\u00a0\u00bbrang\u00e9e\u00a0\u00bb _builder_version=\u00a0\u00bb4.16&Prime; background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.16&Prime; custom_padding=\u00a0\u00bb|||\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_padding__hover=\u00a0\u00bb|||\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbText\u00a0\u00bb _builder_version=\u00a0\u00bb4.16&Prime; background_size=\u00a0\u00bbinitial\u00a0\u00bb background_position=\u00a0\u00bbtop_left\u00a0\u00bb background_repeat=\u00a0\u00bbrepeat\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n<p>Les saveurs de caf\u00e9 et de chocolat noir dans une stout ou une porter peuvent \u00eatre obtenues en pr\u00e9parant le malt de mani\u00e8re particuli\u00e8re, comme dans un torr\u00e9facteur similaire \u00e0 celui utilis\u00e9 pour le cacao de boulangerie ou les caf\u00e9s expresso. Un effet similaire peut \u00eatre obtenu en ajoutant du cacao ou du caf\u00e9 moulu, ce que font certains brasseurs. Quelques-uns utilisent du caf\u00e9 instantan\u00e9 ou de l&rsquo;essence.  <\/p>\n<p>Les termes <strong>stout expresso<\/strong> et <strong>stout petit-d\u00e9jeuner<\/strong> impliquent g\u00e9n\u00e9ralement que du caf\u00e9 moulu a \u00e9t\u00e9 ajout\u00e9.<\/p>\n<p>Tout cela soul\u00e8ve la question de la l\u00e9gitimit\u00e9 d&rsquo;utiliser des ingr\u00e9dients qui imitent des saveurs que les m\u00e9thodes authentiques de production de bi\u00e8re peuvent cr\u00e9er. Si c&rsquo;est le cas, les brasseurs devraient-ils utiliser de la quinine pour cr\u00e9er de l&rsquo;amertume, ou du foin pour un go\u00fbt herbac\u00e9 ? <\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les saveurs de caf\u00e9 et de chocolat noir dans une stout ou une porter peuvent \u00eatre obtenues en pr\u00e9parant le malt de mani\u00e8re particuli\u00e8re, comme dans un torr\u00e9facteur similaire \u00e0 celui utilis\u00e9 pour le cacao de boulangerie ou les caf\u00e9s expresso. Un effet similaire peut \u00eatre obtenu en ajoutant du cacao ou du caf\u00e9 moulu, ce que font certains brasseurs. Quelques-uns utilisent du caf\u00e9 instantan\u00e9 ou de l&rsquo;essence.  <\/p>\n","protected":false},"author":15,"featured_media":987511616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[180],"tags":[],"class_list":["post-987511615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bieres-aromatisees"],"_links":{"self":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/comments?post=987511615"}],"version-history":[{"count":1,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511615\/revisions"}],"predecessor-version":[{"id":987511617,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511615\/revisions\/987511617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media\/987511616"}],"wp:attachment":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media?parent=987511615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/categories?post=987511615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/tags?post=987511615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}