{"id":1361,"date":"2020-11-06T17:32:58","date_gmt":"2020-11-06T16:32:58","guid":{"rendered":"https:\/\/apaqwp.com\/trinquonslocal\/?p=1361"},"modified":"2020-11-12T14:26:59","modified_gmt":"2020-11-12T13:26:59","slug":"la-production-dorge-et-de-houblon","status":"publish","type":"post","link":"https:\/\/apaqwp.com\/trinquonslocal\/la-production-dorge-et-de-houblon\/","title":{"rendered":"La production d\u2019orge et de houblon"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row column_structure=\u00a0\u00bb3_5,2_5″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb3_5″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

La production de l\u2019orge, du houblon et \u00e9tapes
du brassage<\/h2>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb2_5″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/apaqwp.com\/trinquonslocal\/wp-content\/uploads\/sites\/39\/orge-houblon.png\u00a0\u00bb alt=\u00a0\u00bbLa production d\u2019orge et de houblon\u00a0\u00bb title_text=\u00a0\u00bborge-houblon\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

R\u00e9instaurer la culture d\u2019orge brassicole en Wallonie<\/h3>\n

Au si\u00e8cle pass\u00e9, la Wallonie comptait \u00e0 elle seule plus de 1 200 brasseries. Apr\u00e8s la guerre 40-45, ce nombre n\u2019a fait que d\u00e9cro\u00eetre pour arriver \u00e0 23 brasseries dans les ann\u00e9es 80. Depuis quelques ann\u00e9es, le monde de la brasserie connait un nouvel essor, avec un d\u00e9passement du nombre symbolique de 100 brasseries.
On l\u2019ignore souvent, mais les bi\u00e8res belges ne sont en g\u00e9n\u00e9ral pas produites \u00e0 partir d\u2019un malt d\u2019orge belge, mais bien import\u00e9.
C\u2019est pourquoi, afin de r\u00e9instaurer la culture d\u2019orge brassicole sur son territoire, la R\u00e9gion Wallonne soutient un plan de d\u00e9veloppement, avec la contribution de l\u2019ASBL Promotion d\u2019Orge de Brasserie et du Coll\u00e8ge des Producteurs<\/strong>.<\/p>\n

L\u2019ASBL Promotion d\u2019Orge de Brasserie<\/strong> rassemble autour d\u2019une m\u00eame table les diff\u00e9rents acteurs de la fili\u00e8re brassicole afin de brasser de la bi\u00e8re 100% belge \u00e0 partir d\u2019une orge de qualit\u00e9, cultiv\u00e9e localement et malt\u00e9e en Belgique. En plus d\u2019assurer la tra\u00e7abilit\u00e9 de la fili\u00e8re, l\u2019ASBL Promotion d\u2019Orge de Brasserie s\u2019engage \u00e0 ce que les agriculteurs soient r\u00e9mun\u00e9r\u00e9s de fa\u00e7on \u00e9quitable, selon la charte du label Prix Juste Producteur.<\/p>\n

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Que contient mon verre de bi\u00e8re ?<\/h3>\n

Une bi\u00e8re se compose de quatre ingr\u00e9dients principaux : l\u2019eau (35cl), le malt (65g), le houblon (1g) et les levures (0.3g). Au-del\u00e0 de ces ingr\u00e9dients, on pourra \u00e9galement ajouter des \u00e9pices, des herbes aromatiques, du miel, des fruits, des c\u00e9r\u00e9ales non malt\u00e9es, du sucre, \u2026 au bon vouloir du brasseur.<\/p>\n

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L\u2019eau (35 cl) doit \u00eatre la plus pure possible.<\/h4>\n

Sa min\u00e9ralisation influence le brassage et donc le go\u00fbt final de la bi\u00e8re. L\u2019eau repr\u00e9sente de 90 \u00e0 95 % de la bi\u00e8re.
Son PH (degr\u00e9 d\u2019acidit\u00e9) id\u00e9al varie entre 5,5 et 5,8.
Les sels min\u00e9raux contenus dans l\u2019eau influencent le type de bi\u00e8re du brassin.
Le calcium d\u00e9termine la duret\u00e9 de la bi\u00e8re, favorise l\u2019activit\u00e9 des enzymes et assure la clart\u00e9 et la flaveur Il assure \u00e9galement la stabilit\u00e9 du brassin.
Le bicarbonate garantit des bi\u00e8res claires.
Le magn\u00e9sium et le sulfate garantissent \u00e9galement des bi\u00e8res claires, gr\u00e2ce \u00e0 un PH \u00e9lev\u00e9 qui neutralise l\u2019acidit\u00e9 des malts torr\u00e9fi\u00e9s.
Le sodium pr\u00e9sent dans l\u2019eau favorise la rondeur des bi\u00e8res, gr\u00e2ce \u00e0 un PH \u00e9lev\u00e9 qui neutralise l\u2019acidit\u00e9 des malts torr\u00e9fi\u00e9s.
Le chlorure accentue le parfum de la bi\u00e8re.<\/p>\n

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Le malt d\u2019orge (+\/- 65g)<\/h4>\n

Le malt est fabriqu\u00e9 \u00e0 partir de grains d\u2019orge qui sont transform\u00e9s en malt au sein d\u2019une malterie. Le malt peut avoir un go\u00fbt de pain frais, de pain grill\u00e9 mais, suivant sa torr\u00e9faction, il peut aussi d\u00e9voiler des saveurs de chocolat, caf\u00e9, caramel,\u2026<\/p>\n

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Le houblon (+\/- 1g)<\/h4>\n

Le houblon fait partie de la famille des cannabinac\u00e9es. C\u2019est une liane de 4 \u00e0 6 m\u00e8tres de haut avec une inflorescence en forme de c\u00f4nes qui sont r\u00e9colt\u00e9s \u00e0 la fin de l\u2019\u00e9t\u00e9. Le houblon, par sa lupuline, (poudre jaune des c\u00f4nes) apporte l\u2019amertume ainsi que les saveurs herbac\u00e9es, \u00e9pic\u00e9es et fruit\u00e9es.<\/p>\n

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Les levures (+\/-0.3g)<\/h4>\n

Les levures sont des champignons qui sont responsables de la fermentation alcoolique (transformation des sucres en alcool et gaz carbonique). Elles peuvent \u00e9galement donner des saveurs \u00e9pic\u00e9es, fruit\u00e9es.<\/p>\n

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L\u2019orge et le houblon<\/h3>\n

En 2019, l\u2019orge de brasserie repr\u00e9sentait seulement 1,7 % de la superficie totale en orge alors qu\u2019il \u00e9tait encore d\u2019une dizaine de pourcents dans les ann\u00e9es 2000. Ce qui correspond \u00e0 3.152 tonnes d\u2019orge brassicole r\u00e9colt\u00e9es en R\u00e9gion Wallonne, sur un total belge de 3.274 tonnes, soit 96% de la production belge. Ce qui repr\u00e9sente une surface de 805 hectares.<\/p>\n

Afin d\u2019obtenir du malt (utilis\u00e9 pour le brassage de la bi\u00e8re), l\u2019orge doit subir plusieurs \u00e9tapes de transformations au sein d\u2019une malterie. Il y a 6 malteries en Belgique, les deux malteries faisant partie de la fili\u00e8re Promotion d\u2019Orge de Brasserie sont la malterie du Ch\u00e2teau et la malterie Dingemans.<\/p>\n

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Les \u00e9tapes de transformation du malt<\/h3>\n

Nettoyage, triage et calibrage de l\u2019orge<\/strong>.<\/p>\n

Le trempage :<\/strong>
permet \u00e0 l\u2019orge de germer par apport d\u2019eau et d\u2019oxyg\u00e8ne. Le temps de trempage peut varier de deux \u00e0 trois jours pour atteindre 45 % d\u2019humidit\u00e9.<\/p>\n

La germination :<\/strong>
permettra aux parois de l\u2019orge contenant l\u2019amidon de se d\u00e9grader pour se transformer en sucre, par le biais des enzymes lors du brassage. On obtient alors du malt vert.<\/p>\n

Le touraillage<\/strong>
pendant une dur\u00e9e de 2 \u00e0 4 jours. Le malt vert est d\u2019abord dess\u00e9ch\u00e9 \u00e0 une temp\u00e9rature d\u2019environ 50\u00b0C pour stopper la germination et stabiliser la c\u00e9r\u00e9ale. Ensuite, l\u2019orge peut-\u00eatre soumis \u00e0 des temp\u00e9ratures diff\u00e9rentes en fonction du malt voulu. 85\u00b0 pour des pale ale, 130\u00b0 pour des saveurs grill\u00e9es de caf\u00e9 ou chocolat, \u2026<\/p>\n

Le maltage termin\u00e9,<\/strong>
les radicelles issues de la germination qui donnent une saveur am\u00e8re \u00e0 la bi\u00e8re sont \u00e9limin\u00e9es.<\/p>\n

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Le houblon belge<\/em> existe depuis des si\u00e8cles. En 1980, le pays recensait encore 219 producteurs, qui y consacraient 795 hectares. Si auparavant, cette culture \u00e9tait dispers\u00e9e g\u00e9ographiquement, avec une concentration dans les r\u00e9gions de Aalst-Asse et de Poperinge, aujourd’hui le houblon belge est essentiellement cultiv\u00e9 autour de Poperinge, en Flandre occidentale, et autour de Warneton, Maltonne et Vodel\u00e9e, en Wallonie. En Belgique, 23 producteurs de houblon cultivent actuellement 181 ha de houblon<\/strong>, dont 155ha sont exploit\u00e9s par 18 producteurs de la r\u00e9gion de Poperinge.<\/p>\n

Le houblon apporte amertume, ar\u00f4me et flaveur<\/strong>. En fonction du moment de son introduction dans le brassage il aura un r\u00f4le diff\u00e9rent. En d\u00e9but d\u2019\u00e9bullition, il apportera l\u2019amertume, en fin d\u2019\u00e9bullition le go\u00fbt et en fermentation de garde, l\u2019odeur.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbLes \u00e9tapes du brassage d\u2019une bi\u00e8re\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

Les \u00e9tapes du brassage d\u2019une bi\u00e8re<\/h3>\n

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L\u2019emp\u00e2tage :
<\/strong> le m\u00e9lange d\u2019eau et d\u2019orge de malt concass\u00e9 est chauff\u00e9 lentement, de mani\u00e8re \u00e0 permettre le travail des enzymes du grain qui vont transformer l\u2019amidon en sucres (saccharification). Une fois celle-ci termin\u00e9e, le m\u00e9lange est transf\u00e9r\u00e9 dans la cuve-filtre, pour s\u00e9parer le jus sucr\u00e9 (mo\u00fbt) des particules solides du grain (dr\u00eaches).<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,3_4″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/apaqwp.com\/trinquonslocal\/wp-content\/uploads\/sites\/39\/picto-2.svg\u00a0\u00bb alt=\u00a0\u00bbL\u2019\u00e9bullition\u00a0\u00bb title_text=\u00a0\u00bbpicto-2″ align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbL\u2019\u00e9bullition\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

L\u2019\u00e9bullition :<\/strong>
Une fois la filtration termin\u00e9e, le contenu de la chaudi\u00e8re est port\u00e9 \u00e0 \u00e9bullition.
C\u2019est \u00e0 ce moment qu\u2019est ajout\u00e9 le houblon pour conf\u00e9rer amertumes et ar\u00f4mes typiques au produit fini. Le temps d\u2019\u00e9bullition est fonction du type de bi\u00e8re d\u00e9sir\u00e9. Le mo\u00fbt ainsi obtenu passe \u00e0 la fermentation.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,3_4″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/apaqwp.com\/trinquonslocal\/wp-content\/uploads\/sites\/39\/picto-3.svg\u00a0\u00bb alt=\u00a0\u00bbLa fermentation\u00a0\u00bb title_text=\u00a0\u00bbpicto-3″ align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbLa fermentation\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

La fermentation :<\/strong>
Apr\u00e8s clarification du mo\u00fbt, on ajoute de la levure en cuve de fermentation.
La levure va se multiplier et transformer les sucres du mo\u00fbt en alcool. On interrompt la fermentation par refroidissement de la cuve, tout en veillant \u00e0 encore garder un peu de sucres r\u00e9siduels dans la bi\u00e8re.<\/p>\n

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La garde :<\/strong>
Apr\u00e8s un certain temps de maturation, la bi\u00e8re clarifi\u00e9e est stock\u00e9e dans un silo sp\u00e9cifique o\u00f9 l\u2019on pourra encore, selon les bi\u00e8res, ajouter du houblon.
Mise en bouteille: une fois que la bi\u00e8re atteint ses caract\u00e9ristiques sp\u00e9cifiques, elle peut \u00eatre mise en bouteille.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_4,3_4″ make_equal=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/apaqwp.com\/trinquonslocal\/wp-content\/uploads\/sites\/39\/picto-5.svg\u00a0\u00bb alt=\u00a0\u00bbLa refermentation\u00a0\u00bb title_text=\u00a0\u00bbpicto-5″ align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb3_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text admin_label=\u00a0\u00bbRefermentation\u00a0\u00bb _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb]<\/p>\n

Refermentation :<\/strong>
Les bouteilles sont achemin\u00e9es en pi\u00e8ces chauff\u00e9es \u00e0 23\u00b0C ou elles sont conserv\u00e9es \u00e0 23\u00b0C pendant 6 \u00e0 8 semaines avant d\u2019\u00eatre commercialis\u00e9es.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.6.5″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″]<\/p>\n

Les diff\u00e9rent types de\u00a0fermentation<\/h3>\n
    \n
  • Fermentation basse<\/strong> : pour les pils ou lager<\/li>\n
  • Fermentation haute<\/strong> : bi\u00e8res sp\u00e9ciales, blanches, bi\u00e8res d\u2019Abbaye, les trappistes, les blondes fortes<\/li>\n
  • Fermentation spontan\u00e9e<\/strong> : les gueuzes-lambics, les bi\u00e8res fruit\u00e9es<\/li>\n
  • Fermentation mixte<\/strong>\u00a0:\u00a0les brunes acides, les bi\u00e8res sud-flandrienne<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    La production de l\u2019orge, du houblon et \u00e9tapesdu brassageR\u00e9instaurer la culture d\u2019orge brassicole en Wallonie Au si\u00e8cle pass\u00e9, la Wallonie comptait \u00e0 elle seule plus de 1 200 brasseries. Apr\u00e8s la guerre 40-45, ce nombre n\u2019a fait que d\u00e9cro\u00eetre pour arriver \u00e0 23 brasseries dans les ann\u00e9es 80. Depuis quelques ann\u00e9es, le monde de la […]<\/p>\n","protected":false},"author":664,"featured_media":1366,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[19],"class_list":["post-1361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brasserie","tag-brasserie"],"acf":[],"yoast_head":"\nLa production d\u2019orge et de houblon - Trinquons Local<\/title>\n<meta name=\"description\" content=\"La culture d\u2019orge brassicole en Wallonie, les \u00e9tapes de transformation du malt, ce que contient mon verre de bi\u00e8re, ... on vous explique !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apaqwp.com\/trinquonslocal\/la-production-dorge-et-de-houblon\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La production d\u2019orge et de houblon - 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