The beer is catching on to wine in France!

Well a major past time here is the wine of course, the simply the best in the world, often imitated and many times wishing to be, the French wines are tops for years. However, what is a fact and you need to spent some time in the local bars and brasseries of France is that the beer is catching up. I know for a fact in my beautiful Brittany, the beer is king.

I like to give you some numbers on this phenomenon.

The market for beers continue to grow in France; in 2017 the sales went up again 3,3% representing 3,4 billion euros and by 2018, it is already 3,8% higher as of February. There is a huge numbers of breweries artisanal done and micro breweries popping up all over.  As of 2017, there were 1280 breweries in France , and if you look back, in 2014 there was only 550 including 30 institutional ones. In 2015, it went up to 700 and now by May 2018 it is close to 1300!.

As I dwell into the beers and wine since adult younger ages ,and work on establishments as well as holding diplomas on wine from France and Spain, I had written some blog posts on beers here, these are: Beers of France and Brittany

Beers of Brittany

However, the sales are becoming more niche specialized brands for specific groups. In 2017, 400 liquor stores sold 80% of their sales on the offering of beers and some even 100% !. As in Paris liquor stores  such as  Brewberry, Moustache blanche, La Cave à Bulles, and the chain Bières cultes, as well as in the province (outside the Paris region) you have La Capsule at Nancy, La Minute blonde at Niort,  and franchises such as La Cervoiserie ( we have one in Vannes) and Orge & Houblon.

The biggest tendance is the IPA beer(  India Pale Ale ) a style of beer that is as usual as asking for a mojito. It was the style most represented at the beer event Planète Bière (next event March 2019 see webpage) .  Almost all the breweries present had an IPA. Leffe, was the first one three years ago with the Leffe Royale Cascade IPA. Tried it but not my glass of beer fyi. Planéte Biere

This innovation is the fundamental line of the big French brewery Kronenbourg SAS, with a history of 354 years!  They have three new products out, on the market of non alcoholic beers growing at 10,6% from last year, the Aromatic market at 11,2% and the tasting beers at 11,9% growth.  A fact, the French are more and more liking the beers with 80% of us drinking it in 2017. In the stock exchange , Anheuser-Bush InBev  has a porffolio of 500 brands of beers of which the famous Leffe (Belgian abbey beer). Last year, they presented us with the  Caractère by Leffe. They had included brewing in oak of Scotch whisky into it having them dried before dipping into the beer in a tank for maturation! In 2018, Leffe Ambrée ( amber scented) a combination taste of a lager blonde type and the complexity of a dark beer for this summer on a limited edition, and announcing as one of the most refreshing of the Leffe beers with a taste of sweet and sour.

Some of the trends:

In aperitif beer: Vitus, from the German brewery Weihenstephaner which would be the oldest active brewery in the world.  In tasting beer: The Original, from the Scottish brewery Innis & Gunn. A beer brewed at low temperatures, infused with pieces of bourbon casks thanks to the amplifier Kit, a special technology inspired by the percolator. Since then, Innis and Gunn has launched his beer mangoes on the Run, an India Pale Ale (IPA) infused with mangoes.  The beer card. Maps are established around a theme such as local beers (Parisian, Ile, Breton…), artisan beers with different styles, etc. On the map of the beers of the restaurant Spoon by Alain Ducasse in Paris, we quote the one made by Philippe Starck in collaboration with the Olt Brewery in Aveyron. The acidity. Acid Beers (Sauer) are obtained with the help of certain yeasts and this was the great trend at the BXL BeerFest, Brussels International Festival. There were some on all the stands. Acid or aged beers in casks. To appreciate the Sauer, you need an educated palace. They are complex but the acidity can produce very pickled beers that give ideas of original chords with dishes and cheeses in particular. The beers are no longer distinguished by their color – blonde, redhead, Brunette… – but by their style (IPA, Pils, Stout, Sauer…). Wild yeast. A type of fermentation appears, from wild yeasts found in a natural environment, tamed by the master brewers of Heineken or the Belgian brewery Alvine. The latter took two years to control a yeast found in the forest in the central Massif.  Organic and gluten-free beers. These are not background trends. Small thought for the brewery of Vézelay, which produces organic beers without any input, in accordance with the law of Purity enacted in Bavaria in the 16C. The BLX Beer Festival site in Brussels: BXL Beer Festival

Raw materials and brewing techniques. Experiments and innovations take part in the dynamics of a brand while bringing new flavors. Beer aged in new oak casks or in casks having wine content (Sauternes, Pinot Noir, Meursault), rum, cognac, whisky or calvados. Beers brewed from stale bread, grapes, smoked malt with beech wood, wheat malt (or cheese), rye, buckwheat, oats. Beers flavoured with the addition of plants, fruit, fruit juices, non-alcoholic beers…You name it they are all innovating ideas and surprisingly there are markets for them!

Styles and large families:
Lager: A generic term for low, blond, amber, brown, cold and refreshing beers, the most popular being pils, or pilsner. A blond, light, well-hopped beer.
Ale (ale means beer): traditional beer from the United Kingdom, high fermentation, light in alcohol. It is available in Pale Ale (Claire), mild (mild), Brown (a bit sweet), bitter (very hoppy, so bitter), Porter (brunette), stout (black, malt-based very roasted barley), barley wine (meaning barley wine, with a lot of malted barley, strongly Alcoholic).
Within this family of beers is the India Pale Ale (IPA), rich in very specific hops, with citrus, floral, earthy, fruity aromas…
Abbey beer: Beer is named after an abbey but brewing is carried out by an outside brewery.
Trappist: Beer brewed in the enclosure of an abbey or under the control and responsibility of the monastic community.
Double or triple: Used in Belgium for Abbey Beers in particular, these denominations refer to the strongest beers in alcohol. The double is a dark beer measuring at least 6% alcohol. The triple is a blonde or golden beer that titles between 7.5% and 9%. I am just trying one from France and another from Brittany; Duchesse Anne Triple 9% and Belzebuth at 8,5% blonde pilsners.
Specialty Beers: Those that are unclassifiable in other families, generally regional beers and high fermentation.

There are three types of beer fermentation, these are:

The high fermentation beers : In the brewing, the yeast work at high temperatures between 15C and 25C ( 59F and 77F) transforming the sugars into alcohol and carbonic gas.

The low fermentation beers : the yeast work at temperatures between 5C and 12C(41F to 54F).

The beers with spontaneous fermentation: the yeasts work in the changing air climates making a natural fermentation putting the malt of the beers in open barrels.  This is the case of the lambics and  gueuzes beers of Belgium.

There are big events coming such as from June 29 to July 1 2018, the 2e  Parisian edition of World Beers of the Mutualité houses.  Where 20 Nations and 120 breweries will be present to show off their malts.  Also, from August 25-26 2018, at Brussels the next  BXL BeerFest will be held with many beer lovers of the world as well as independent breweries (see above the site for BXL BeerFest). Here is the webpage for the Parisian event in English: Beer Worlds in Paris

We have lately been set on the German beers which we can get here easily with La Cervoiserie  or V&B beer :wine stores. We do continue to drink the Belgians and Bretons as well as wines. In fact, a meal is not perfect without neither of them! Yes yes, we drink in  moderation but this is a cultural thing and we are very traditionalists ::)

Pluvigner

Anyway hope you have enjoy the update, and remember, drink in moderation and don’t drink and drive. After all, we need you to continue with happy travels, good health, and many cheers to all!!!

 

 

 

 

 

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