{"id":6349,"date":"2023-12-28T19:01:56","date_gmt":"2023-12-28T18:01:56","guid":{"rendered":"https:\/\/fermento-brewery.com\/?p=6349"},"modified":"2024-02-20T08:59:32","modified_gmt":"2024-02-20T07:59:32","slug":"honey-beer-cake","status":"publish","type":"post","link":"https:\/\/fermento-brewery.com\/en\/honey-beer-cake\/","title":{"rendered":"The best ways to enjoy your honey beer"},"content":{"rendered":"\t\t
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The best ways to enjoy your honey beer<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Being an avid honey consumer, I couldn’t help but use honey to brew one of my favourite beer styles: honey beer<\/b>. Petals, pollen, meadows of flowers! I could get very poetic to describe what I feel when drinking this special beer. Its freshness and fragrance make honey the most worthy ingredient to add to a beer brew besides the classic ingredients of malt, hops, yeast and water.<\/p>\n

My love for honey beer stemmed <\/b>from my passion for honey. During my university days, I often worked in the laboratories during the weekends to complete my thesis work. Since I often finished late at night, I would often run into Pasquale, the building caretaker. At first, I must confess that this man was a bit scary to me because he was lame and had a glass eye. Bumping into him at night in the buildings<\/a> of the University Monastery<\/b> was for me like finding myself in the plot of “The Name of the Rose<\/a>\u201c.<\/p>\n

However, Pasquale was a great honest man and also a passionate honey producer, and we soon became friends. He shared his passion for honey with me. Although I never became a honey producer as I dreamed, I became a good customer of Pasquale’s. Even today, after his passing a few years ago, I still consume large quantities of honey throughout the year, not counting the honey I use for the Ventuno<\/b> honey beer<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Brewing the perfect honey beer<\/span><\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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As a brewer, I strive to produce balanced beers in which all ingredients can be tasted at the same time. For this reason, I firmly believe that honey beers can only be truly enjoyable if honey is used in small doses, enough to release the scents of flowers without being overwhelming.<\/p>\n

What a joy to sip a beer that receives a distinctive character from the honey flowers: delicate<\/b> from acacia and linden, stronger<\/b> and bitterish from chestnut, complex and enveloping<\/b> from mixed-flower honey.<\/p>\n

When drinking honey beers I recommend using a beer glass<\/a> with a wide opening so that all the flavours of the flowers come out of the glass. A tulip-shaped beer glass or a cognac glass are best. If these are not available, use a large red wine glass. That will do just fine!<\/p>\n

It is true that there is no such thing as the honey beer style. However, honey can be skilfully added to classic beers (pilsners, amber ales, IPAs, etc.). However, craft brewers have created ‘experimental’ honey beers that cannot be easily classified into a beer style.<\/p>\n

Expect a higher alcohol content in honey beers. Honey naturally contains sugars that are fermented and converted into alcohol. Also, if the beer is well brewed, expect a fine texture that makes the beer ’round’ in the mouth and provides a sense of ‘warmth’ despite being consumed chilled. In fact, the best temperature to consume this beer is around 10-12\u00b0C.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ventuno, a balanced honey beer to pair with desserts<\/span><\/b><\/span><\/p><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The idea of making Ventuno<\/a> (the Italian for Twenty-one) was born in 2021. We wanted to brew a beer for the end of the season, without using spices but only honey as ingredient that would give more alcoholic strength and flavour. This was going to be our Christmas beer<\/a>. My love for British amber ales<\/b><\/a> brought me to use a British beer recipe as a base. A good special hop, a great flowery honey and my passionate heart would give the special touch to our newly born craft beer.<\/p>\n

The colour of Ventuno is that of a precious amber stone<\/b>: red-golden and bright. Its flavour is pleasantly malty and nutty. It is just a little sweet and of course the honey multi-flowers are all in the glass. I would call it a meditation beer to drink on its own. However, Ventuno also goes very well with various dishes.<\/p>\n

Among many, I recommend pairing this honey beer with cheese and desserts. It is very tempting to enjoy a little honey together with cheese<\/b>, which is probably why this craft beer is the most suitable to drink with most cheeses. Together with experienced cheese producers and refiners, we tasted our Ventuno together with Brillat Saverin, Vaccherousse, Cr\u00e8me de Bourgogne and Parmesan. It was simply fantastic.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tDownload Fermento's beer and cheese pairing mini-guide<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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