EDUCATIONAL PACKAGE. Antwerp City Brewery De Koninck

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1 1 EDUCATIONAL PACKAGE Antwerp City Brewery De Koninck

2 2 Preface Want to get to know a real icon of Antwerp? Our new interactive brewery tour will fully immerse you into the world of Antwerp s City Brewery. It will be educational, intriguing but foremost a lot of fun. In the different thematic venues you will get to know everything about Antwerp as a beer city, the Belgian beers and the complete brewing process. Many interactive and audio-visual elements ensure a 360 total experience. Be careful during the tour, this is one way to find the answers to our questions. You are not allowed to walk back and forth in the brewery tour, this means it is essential to keep your eyes and ears open! Everyone can drink beer, but it takes intelligence to enjoy beer! GOOD LUCK & HAVE FUN!

3 3 1. The story of brewery De Koninck is as old as Belgium. We love to tell you this in our different expo s. Can you put the paragraphs into the correct historical order? Rank the figures from 1 until 8, rank them from old to young. His wife, Elisabeth Cop, remarries with Johannes Vervliet. He decides to rebuild the inn into a brewery under the name Brewery De Hand at the Grote Steenweg in Berchem. Named after the image on the border pole. With the duo Van Bauwel-Van den Bogaert starts the spectaculair expansion of the company. After this restless period Modeste Van den Bogaert (27) takes over the brewery after the death of his father. Joseph Van den Bogaert helps with the rebuilding of the brewery. He comes from a well-known brewing family from Willebroek and has the necessary technical knowledge to help launch the new brewery. By investing in the experience the brewery literally came to life. The brewing site was transformed into a dynamic and creative hub in the city. After an impoverished period Brewery De Koninck is taken over by the family company Duvel Moortgat. Joseph Henricus buys the inn De Plaisante Hof, situated on the border of Antwerp and Berchem. At that spot stood a stone border pole with a sculpted hand where merchants paid toll. This pole can be found up until this day on opposite of Brewery De Koninck, at the corner of the Prins Albertpark and the Albertlei. Brewery De Hand was transformed into Brasserie Charles De Koninck and the owner Josephina De Koninck takes grain merchant Florent Van Bauwel in service. Later Van Bauwel becomes the company leader. Modeste Van den Bogaert became the chairman of the Confederation of Breweries in Belgium. Two years later approximately 50 million was invested in a bottling plant complex that, because of this can handle bottles per hour. In this time export towards the Netherlands and later on Russia, South Africa, France, Spain and Japan got a good head start.

4 4 2. Bolleke is a Special Belge. This beer type was established after the Union of Belgian Brewers created a competition in This competition was to praise local beers from that period so that they could compete with the normal Lager beers from the UK, Germany and Czech Republic. The results were shown at the World exhibition of 1905 in Liège. The success lead to many brewers in the years of 1910 and 1920ies created their own version. Who founded the Bolleke glass and when? 3. How many different kind of glasses are shown throughout the whole tour? The images and video screens do not count! Rate them below.

5 5 4. Link the following concepts to the pictures. Make sure you link something from column 1, 2 and 3. Tip: the term beneath the pictures helps you to find it! recipes maintaining quality Brew video filtering filling Brew hall wash wort Brew hall dark malt yeast Brew hall fermentation roasting Botteling

6 6 5. Why did the brewery have to be creative during the war? a) During the occupation all the hop was confiscated. b) Brewing beer was prohibited during the war. c) During the occupation all the beers were confiscated. 6. Are the following statements correct or wrong? Encircle. a) Yeast and the C0² takes care of the alcohol. Correct Wrong b) Each hour bottles of De Koninck are filled Correct Wrong c) A great food pairing is Duvel with a blue cheese Correct Wrong

7 Our brewers. In the brew hall 4 brewers/operators are working. They get support from several specialists. For instance, a mechanic and an electrician, report back to the production manager.

7 7 Our brewers. In the brew hall 4 brewers/operators are working. They get support from several specialists. For instance, a mechanic and an electrician, report back to the production manager. Apart from that, the quality is measured by a special quality team, this team consists of the quality controller and research analyst. The quality is measured precisely by means of different analysis. These analysis are executed at different levels and places. First of all, the beer is analysed. The alcohol is measured, the colour of the beer, the bitterness, the ph value and the volume in the tasting glasses are also measured. Apart from that, the water and the waste water is analysed. Did you know.? Brewers waste is the first product from the brewery. This is the remaining of the malt after the wort filter and is sold as cattle food. Did you know? That in the brewery a lot of yeast is made. During the yeasting the amount will increase 6 or even 8 times! The yeast that is too much is also sold as cattle food.

8 8 7. Put the brewing process into the right order. Link the letter with correct the number. Hint: look in the brew hall. a) warm water e) decanter i) battering vat b) fermentation f) wort cooler j) mold male c) Filtered beer tank g) yeast k) wort tub d) Cooking kettle h) centrifuge

9 9 8. In Belgium brewing beer was an artisan activity, which was done as side activity on farms. Almost every village had its own brewery. During the industrialisation few could expand and grew to big breweries. Most of them disappeared or were bought by other industrial breweries. Some were kept as a hobby and brewing by the abbey s was a long tradition. In Belgium many breweries had to close their doors after the first world war, due to the fact that their copper from the brewing installations were taken by the authorities. In 1907 there were 3387 breweries in Belgium and in 2001 this had already decreased with more than 100. To this day it decreased with even more, it is an ever decreasing circle. Which province counts most breweries? How many? Which province counts the least breweries? How many?

10 10 ASSIGNMENT FOR IN THE BAR

11 9. You can now experience what it feels like to be a master brewer. You are going to make your own beer! Below are a few possible ingredients, it is up to you to make a recipe!

From these dried grains we extract sugar, who later on will be turned into alcohol and CO² by the yeast.

Cara-amber malt: this malt is very wet and gives a caramel taste to the beer. Pale malt: the ideal malt to make a blond beer. Black malt: gives taste to toast and nuts.

11 11 9. You can now experience what it feels like to be a master brewer. You are going to make your own beer! Below are a few possible ingredients, it is up to you to make a recipe! Malt is the base of beer. We let the grains think it is spring by keeping them warm and humid. Right before a plant will rise we dry them at very high temperatures. From these dried grains we extract sugar, who later on will be turned into alcohol and CO² by the yeast. When drying them different temperatures can be applied, every different temperature creates a new malt variation. Just like toast, the longer it is in the toaster the darker it gets. Cara-amber malt: this malt is very wet and gives a caramel taste to the beer. Pale malt: the ideal malt to make a blond beer. Black malt: gives taste to toast and nuts. By using this malt you will get a dark beer. Roasted malt: ideal to make stouts and Porters (dark beers). You always combine this with pale malt. Gives a hint of coffee and roasted bitterness. Wheat malt: gives a stable foam coat and ensure more body to the beer. This malt can also give a fresh and sour taste to the beer.

beer. Hop can come from all over the world. Its region ensures the typical tastes.

The higher this is, the more hop you will taste, this makes the beer bitter.

The aroma hops cook less long and will mainly form the scent.

AMARILLO Aroma: grapefruit, lemon, melon, peach and apricot.

alpha acids : 4,5 6,5% NELSON SAUVIN Aroma: fruity character due to berries and

12 12 Hop is a plant from the hemp family. The hop bubbles have been used as conservation and taste substances in the brewing of beer. Hop can come from all over the world. Its region ensures the typical tastes. IBU stands for international bitterness units. The higher this is, the more hop you will taste, this makes the beer bitter. Select your own hop variable! The aroma hops cook less long and will mainly form the scent. While the bitter hops ensure the bitter taste. AMARILLO Aroma: grapefruit, lemon, melon, peach and apricot. alpha acids: 7 11% EAST KENT GOLDING Aroma: honey, lavender, time and orange. alpha acids : 4,5 6,5% NELSON SAUVIN Aroma: fruity character due to berries and grapefruit. alpha acids : 12 13% SAAZ Aroma: floral and earthy tastes. alpha acids : 2,5 4,5% CITRA Aroma: grape fruit, lemon, litchi, berry, melon, passion fruit. alpha acids : 11-15% HALLERTAU MITTELFRUH Aroma: Mild hop, herbal taste alpha acids : % SIMCOE Aroma: passion fruit, berries, alpha acids : 11,5 15% STYRIAN GOLDING Aroma: honey, oregano, basil alpha acids : 6,5 8,5%

13 Yeast are singular celled, micro-organism who belong to the fungi. A very known fungi is the beer yeast. Within the beer world we speak about high, low, spontaneous and mixed yeasting.

To get a high alcohol percentage and much aroma it is best to choose for a high yeasting (Duvel, De Koninck, La Chouffe, all speciality beers).

13 13 Yeast are singular celled, micro-organism who belong to the fungi. A very known fungi is the beer yeast. Within the beer world we speak about high, low, spontaneous and mixed yeasting. During this exercise there are two possibilities: high or low yeasting. Yeasts turn sugars into alcohol and CO². Apart from that, they are responsible for the biggest part of the aroma. To get a high alcohol percentage and much aroma it is best to choose for a high yeasting (Duvel, De Koninck, La Chouffe, all speciality beers). Do you prefer a low alcohol percentage and less aromatic beer to ensure that it is easy to drink it is best to go for low yeasting. A high yeasting takes place at room temperature, while low yeasting occurs between 4C and 12C. Saccharomyces cerevisae Ideal for beers from 8% to 14% alcohol. Full aroma from honey, pear, banana and spices. Saccharomyces Pastorianus This yeast leaves much space for aroma s and different malts. Ideal for beers of 3% to 7% alcohol.

14 Ready? Alright, now you have all information to brew your own beer. Below you can propose your own beer! What malts, hops and yeasts did you use? How bitter is your beer?

14 14 Ready? Alright, now you have all information to brew your own beer. Below you can propose your own beer! What malts, hops and yeasts did you use? How bitter is your beer? Give a clear taste description and try to tell what type of beer you made. Lastly, try to design a label and include all necessary information! NAME: BEER TYPE: MALT: HOP: YEAST: ALCOHOL PERCENTAGE: TASTE DESCRIPTION: LABEL: On every label the following is shown: The name of the beer The alcohol percentage The content in centilitre The brewery The type of beer Design and be creative!

15 15 Alcohol prevention 1. Mark the right answer A. You are allowed to decline a drunken person Yes No an alcoholic beverage? B. You are allowed to drive with 0.5% alcohol in your blood? Yes No C. In Belgium you can lose your driver s license when you Yes No ride a bicycle drunk?

16 16 You now have come to the end of your visit! Thank you for putting in the effort. We hope you have enjoyed our tour at the brewery and that you have learned something new! Thanks again and until next time. The end!

Malt Extract Homebrew Recipes

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