{"id":987511694,"date":"2022-04-06T09:00:50","date_gmt":"2022-04-06T09:00:50","guid":{"rendered":"https:\/\/beer-styles.ebcu.org\/bieres-a-fermentation-mixte\/"},"modified":"2025-08-18T18:01:56","modified_gmt":"2025-08-18T18:01:56","slug":"bieres-a-fermentation-mixte","status":"publish","type":"post","link":"https:\/\/beer-styles.ebcu.org\/fr\/bieres-a-fermentation-mixte\/","title":{"rendered":"Bi\u00e8res \u00e0 fermentation mixte"},"content":{"rendered":"[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.16&Prime; global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _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 theme_builder_area=\u00a0\u00bbpost_content\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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.21.0&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 theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]Les nouvelles g\u00e9n\u00e9rations d&rsquo;amateurs de bi\u00e8re ont acquis une appr\u00e9ciation du houblon et ont poursuivi en acqu\u00e9rant une connaissance de la puissance des c\u00e9r\u00e9ales. C&rsquo;est maintenant au tour de la levure d&rsquo;entrer en sc\u00e8ne, avec sa gamme surprenante d&rsquo;effets sur la saveur et le caract\u00e8re. \n\n\nLes ma\u00eetres de la levure en bi\u00e8re sont les Belges. Outre les lambics, deux autres groupes de styles de bi\u00e8re doivent une partie ou la totalit\u00e9 de leur unicit\u00e9 \u00e0 l&rsquo;utilisation de levures plus lentes et d&rsquo;autres formes de micro-organismes dans leur cr\u00e9ation &#8211; les Saisons et les bi\u00e8res vieillies en f\u00fbt de ch\u00eane. Le lien avec la Belgique est historique. Le lien plus scientifique entre eux est la fa\u00e7on diff\u00e9rente dont leur fermentation et leur maturation impliquent, \u00e0 un moment donn\u00e9, des organismes autres que la levure saccharomyces.   \n\nLes levures dites \u00ab sauvages \u00bb qui se produisent naturellement se trouvent partout. Elles sont transport\u00e9es par le vent et s&rsquo;accrochent aux surfaces. Les vins et cidres traditionnels \u00e9taient ferment\u00e9s par des levures sauvages, pr\u00e9sentes sur la peau des fruits. En travaillant \u00e0 l&rsquo;int\u00e9rieur d&rsquo;un f\u00fbt de ch\u00eane, aux c\u00f4t\u00e9s de bact\u00e9ries comme les lactobacilles et les p\u00e9diocoques, les saveurs qu&rsquo;elles cr\u00e9ent sont tour \u00e0 tour acides, aigres, moisies, piquantes, rustiques et ind\u00e9finissablement \u00ab vintage \u00bb.    \n\nJusqu&rsquo;\u00e0 la seconde moiti\u00e9 du XIXe si\u00e8cle, ces types de saveurs \u00e9taient couramment pr\u00e9sents dans les bi\u00e8res plus fortes. Au cours des cent ann\u00e9es suivantes, pouss\u00e9 en partie par l&rsquo;arriv\u00e9e du sucre bon march\u00e9 des terres colonis\u00e9es des tropiques, les go\u00fbts du public ont chang\u00e9, pr\u00e9f\u00e9rant le sucr\u00e9 \u00e0 l&rsquo;acide. Seules les meilleures ont surv\u00e9cu.  \n\n\nLes bi\u00e8res \u00ab acides \u00bb et \u00ab sauvages \u00bb qui sont tendance ces derni\u00e8res ann\u00e9es s&rsquo;inspirent de ces styles plus anciens, bien que leurs m\u00e9thodes de production soient g\u00e9n\u00e9ralement plus rapides, conduisant \u00e0 des saveurs plus grossi\u00e8res.\n\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=\u00a0\u00bbon\u00a0\u00bb make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.0&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb90%\u00a0\u00bb custom_padding=\u00a0\u00bb0px||0px||true|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.16&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_blog fullwidth=\u00a0\u00bboff\u00a0\u00bb posts_number=\u00a0\u00bb9&Prime; include_categories=\u00a0\u00bb9&Prime; excerpt_length=\u00a0\u00bb140&Prime; show_more=\u00a0\u00bbon\u00a0\u00bb show_author=\u00a0\u00bboff\u00a0\u00bb module_class=\u00a0\u00bbdp_blog_v3&Prime; _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb header_font=\u00a0\u00bbPlayfair Display|700|||||||\u00a0\u00bb header_text_color=\u00a0\u00bb#161616&Prime; header_font_size=\u00a0\u00bb26px\u00a0\u00bb header_line_height=\u00a0\u00bb30px\u00a0\u00bb body_font=\u00a0\u00bbOpen Sans||||||||\u00a0\u00bb body_text_align=\u00a0\u00bbleft\u00a0\u00bb body_text_color=\u00a0\u00bb#777777&Prime; body_line_height=\u00a0\u00bb24px\u00a0\u00bb meta_font=\u00a0\u00bbOpen Sans|700|||||||\u00a0\u00bb meta_text_color=\u00a0\u00bb#000000&Prime; meta_font_size=\u00a0\u00bb11px\u00a0\u00bb read_more_font=\u00a0\u00bbOpen Sans|700|||||||\u00a0\u00bb read_more_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb read_more_font_size=\u00a0\u00bb13px\u00a0\u00bb pagination_text_color=\u00a0\u00bb#713E5A\u00a0\u00bb pagination_font_size=\u00a0\u00bb20px\u00a0\u00bb text_orientation=\u00a0\u00bbleft\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; custom_css_title=\u00a0\u00bbmax-width:90%;||background:#fff;||margin-top:-30px;||padding: 15px 10px 10px 0;||z-index:10;\u00a0\u00bb custom_css_content=\u00a0\u00bbpadding-top:15px\u00a0\u00bb custom_css_post_meta=\u00a0\u00bbpadding-left:0;\u00a0\u00bb custom_css_read_more=\u00a0\u00bbdisplay:inline-block;||background:#de9e55;||padding: 8px 20px;||margin-top:20px;||text-transform:capitalize;\u00a0\u00bb border_width_all=\u00a0\u00bb0px\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb header_text_color__hover_enabled=\u00a0\u00bbon|desktop\u00a0\u00bb header_text_color__hover=\u00a0\u00bb#dd6b1f\u00a0\u00bb custom_css_read_more__hover_enabled=\u00a0\u00bbon|hover\u00a0\u00bb custom_css_read_more__hover=\u00a0\u00bbbackground:#222222;\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb show_date=\u00a0\u00bboff\u00a0\u00bb sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<!-- \/wp:post-content -->","protected":false},"excerpt":{"rendered":"<p>Les nouvelles g\u00e9n\u00e9rations d&rsquo;amateurs de bi\u00e8re ont acquis une appr\u00e9ciation du houblon et ont poursuivi en acqu\u00e9rant une connaissance de la puissance des c\u00e9r\u00e9ales. C&rsquo;est maintenant au tour de la levure d&rsquo;entrer en sc\u00e8ne, avec sa gamme surprenante d&rsquo;effets sur la saveur et le caract\u00e8re.  <\/p>\n","protected":false},"author":15,"featured_media":987511355,"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":[181],"tags":[],"class_list":["post-987511694","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-groupes-de-styles-specifiques"],"_links":{"self":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511694","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=987511694"}],"version-history":[{"count":1,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511694\/revisions"}],"predecessor-version":[{"id":987511695,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511694\/revisions\/987511695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media\/987511355"}],"wp:attachment":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media?parent=987511694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/categories?post=987511694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/tags?post=987511694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}