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Climate Change Is Ruining Belgium’s Historic Beer Industry

Climate Change Is Ruining Belgium’s Historic Beer Industry



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Warmer autumns are making it increasingly difficult for Belgian brewers to produce their traditional lambic beers

Lambic, a traditional Belgian wheat beer, requires cool fall seasons, which is getting shorter every year.

An atypically warm autumn is forcing Belgian beer brewers to pause production as they wait for cooler weather, as breweries traditionally allow their beers to cool in the open, beginning at the end of October.

“We had to pour away three brews for today, Thursday and next Monday because the nighttime temperatures are currently at between 10 and 15 degrees Celsius (50 to 59 degrees Farenheit), which is far too warm,” owner Jean Van Roy told Agence France-Presse. Typically, sour lambic beers must be left in the open to cool, “so that it is naturally infused with the wild yeasts present in the air,” Van Roy of Brussel’s Cantillon craft brewery told the AFP.

“Climate change has been notable in the last 20 years, Van Roy said. “My grandfather, 50 years ago, brewed from mid-October until May — but I’ve never done that in my life, and I am in my 15th season.”

Now that global warming has effectively reduced Van Roy’s brewing season to five months, the difference between a few weeks can make or break the bank. “If we lose a week we can survive, but three weeks or more would be more complicated.”


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.


Belgian cuisine

Belgian cuisine (Dutch: Belgische keuken French: Cuisine Belge German: Belgische Küche) is widely varied with significant regional variations while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.