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Le m\u00eame perfectionnisme professionnel qu’un brasseur doit d\u00e9ployer pour produire une lager industrielle est \u00e9galement n\u00e9cessaire, mais d’une mani\u00e8re compl\u00e8tement diff\u00e9rente, lorsque l’objectif est de cr\u00e9er une lager brass\u00e9e, ferment\u00e9e et conditionn\u00e9e selon des m\u00e9thodes plus anciennes, plus \u00e9labor\u00e9es et offrant de meilleures saveurs.<\/p>\n
Il est probable que les premi\u00e8res lagers brass\u00e9es commercialement, apparues vers 1840, d\u00e9rivaient de la tradition Kellerbier de Bavi\u00e8re et des r\u00e9gions voisines des contreforts alpins, o\u00f9 pendant des si\u00e8cles les bi\u00e8res avaient \u00e9t\u00e9 stock\u00e9es dans des caves froides pendant l’\u00e9t\u00e9 pour \u00e9viter qu’elles ne se g\u00e2tent sous l’effet de la chaleur. <\/p>\n
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Les meilleures lagers europ\u00e9ennes sont fabriqu\u00e9es \u00e0 partir de 100 % d’orge malt\u00e9e non raffin\u00e9e ; brass\u00e9es selon la m\u00e9thode de d\u00e9coction ; houblonn\u00e9es avec des vari\u00e9t\u00e9s allemandes comme le Saaz, le Hallertau, le Spalt ou le Tettnang ; ferment\u00e9es avec une levure de lager<\/em> \u00e0 une temp\u00e9rature ne d\u00e9passant pas 15\u00b0<\/sup> C pendant jusqu’\u00e0 deux semaines ; puis conditionn\u00e9es dans des cuves de garde entre 0\u00b0 <\/sup>et 4\u00b0 <\/sup>C pendant jusqu’\u00e0 trois mois. <\/p>\n <\/p>\n Cette derni\u00e8re partie du processus augmente consid\u00e9rablement l’espace de stockage n\u00e9cessaire dans la brasserie, mais apporte de la maturit\u00e9 et \u00e9limine une grande vari\u00e9t\u00e9 de saveurs immatures et d\u00e9sagr\u00e9ables. <\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.27.4″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb 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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 sticky_enabled=\u00a0\u00bb0″][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Le m\u00eame perfectionnisme professionnel qu’un brasseur doit d\u00e9ployer pour produire une lager industrielle est \u00e9galement n\u00e9cessaire, mais d’une mani\u00e8re compl\u00e8tement diff\u00e9rente, lorsque l’objectif est de cr\u00e9er une lager brass\u00e9e, ferment\u00e9e et conditionn\u00e9e selon des m\u00e9thodes plus anciennes, plus \u00e9labor\u00e9es et offrant de meilleures saveurs.<\/p>\n","protected":false},"author":15,"featured_media":987512162,"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":[191],"tags":[],"class_list":["post-987512161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-styles"],"_links":{"self":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987512161","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=987512161"}],"version-history":[{"count":8,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987512161\/revisions"}],"predecessor-version":[{"id":987512213,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/posts\/987512161\/revisions\/987512213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media\/987512162"}],"wp:attachment":[{"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/media?parent=987512161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/categories?post=987512161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/beer-styles.ebcu.org\/fr\/wp-json\/wp\/v2\/tags?post=987512161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}