[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.16″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.16″ 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″ _builder_version=\u00a0\u00bb4.16″ 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″ 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]<\/p>\n
Ce qui distingue les bi\u00e8res de bl\u00e9, c’est qu’elles sont blanches, ou plut\u00f4t qu’elles sont appel\u00e9es \u00ab blanches \u00bb, m\u00eame lorsqu’elles sont brun fonc\u00e9. Cela est d\u00fb \u00e0 la brume laiteuse et l\u00e9g\u00e8re de farine en suspension qui se forme dans le corps de la bi\u00e8re lorsqu’une forte proportion de bl\u00e9 est utilis\u00e9e dans le mo\u00fbt. <\/p>\n
Cette distinction entre les bi\u00e8res de bl\u00e9 \u00ab blanches \u00bb et les bi\u00e8res d’orge \u00ab brunes \u00bb a pris une grande importance \u00e0 diff\u00e9rentes \u00e9poques de l’histoire, g\u00e9n\u00e9ralement associ\u00e9e au fait que le bl\u00e9 est tr\u00e8s demand\u00e9 par les boulangers, tandis que les utilisations alternatives de l’orge se limitent principalement \u00e0 l’alimentation animale ou \u00e0 la base de distillation de certains spiritueux.<\/p>\n
En plus d’\u00e9claircir la couleur, le bl\u00e9 dans le mo\u00fbt apporte une douceur c\u00e9r\u00e9ali\u00e8re distincte lorsqu’il est frais, qui se dissipe avec le conditionnement pour laisser un corps plus mince et plus sec. Dans tous les cas, il laissera un r\u00e9sidu collant dans l’\u00e9quipement de brassage, difficile \u00e0 nettoyer et augmentant le risque de contamination. <\/p>\n
La principale diaspora de la bi\u00e8re de bl\u00e9 s’est \u00e9tendue du nord de la France jusqu’en Pologne et vers le sud \u00e0 travers l’Allemagne et la Belgique modernes jusqu’en Autriche, pr\u00e9sentant une gamme de styles de bi\u00e8res de bl\u00e9 presque aussi vaste que celle des bi\u00e8res d’orge, bien que beaucoup aient disparu.<\/p>\n\n
<\/p><\/p>\n
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Ce qui distingue les bi\u00e8res de bl\u00e9, c’est qu’elles sont blanches, ou plut\u00f4t qu’elles sont appel\u00e9es \u00ab blanches \u00bb, m\u00eame lorsqu’elles sont brun fonc\u00e9. Cela est d\u00fb \u00e0 la brume laiteuse et l\u00e9g\u00e8re de farine en suspension qui se forme dans le corps de la bi\u00e8re lorsqu’une forte proportion de bl\u00e9 est utilis\u00e9e dans le mo\u00fbt. <\/p>\n","protected":false},"author":15,"featured_media":987511861,"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-987511860","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\/987511860","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=987511860"}],"version-history":[{"count":1,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511860\/revisions"}],"predecessor-version":[{"id":987511862,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987511860\/revisions\/987511862"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media\/987511861"}],"wp:attachment":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media?parent=987511860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/categories?post=987511860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/tags?post=987511860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}