25 01 2015
The beer that originated in Liege was a spelt-beer that became popular with Dutch consumers from the 1600's onwards. This type of beer was imitated by Dutch brewers by the last quarter of the 17th century. High quality Liege beer was exported to Surinam, India and Indonesia: a real Dutch East-India Company beer. Character changed over time during the 18th and 19th century, but the Campaign for Netherlands beer-styles (CNB) sticks to the most original recipes dating from the nineties of the 17th century.
Liege beer guidelines
(D. Walsh, 08 01 2015)
Brewing grains for Liege beer are exclusively spelt, wheat and barley according to the proportions below:
Malted spelt (±3-7 EBC), minimum 55 weight % of the grist.
Unmalted wheat (±2-3 EBC), maximum 25 weight % of the grist.
Pils- or Pale Ale malt (±2-9 EBC), maximum 20 weight % of the grist.
Liege beer should be golden-amber colored (ranging from 15 to 30 EBC). The color of the malt/grain mixture will before cooking be no more than 11 EBC. Therefore a total 1.5 - 2 hours of cooking (30 - 60 minutes without followed by 60 minutes with hops) is advised to reach ± 20 EBC.
Hops are only the older European/English landraces (aroma varieties):
Hallertau Mittelfrüh, Saaz Saaz, Tettnang Tettnang, Hersbruck-/Hallertau Hersbrucker (Spät), Lubelski Lublin, Elzasser Strisselspalt, Styrian (Savinjski) Goldings, Kent-/Hereford Goldings of Kent-/Hereford Fuggles.
Other additions like herbs, spices, plants, fruits, wood-chips etc. are not allowed.
Hop-bitterness should be around 30 - 60 EBU.
Stamwort of the beer is between 1,060 and 1,075 s.g. / 14,70 – 18,20 ° Plato (brewhouse efficiency ± 75%).
Liege beer is fermented with a neutral yeast (no Bavarian Wheat beer strain, Saison or wild yeast) with a moderate degree of fermentation of between 70 - 80%.
Alcohol by volume should be between 6 - 8.
The beer may be somewhat hazy.
Should at least contain a lasting layer of foam.
04 05 2014
Dutch-Style Kuit (Kuyt, Koyt) recognised as the first Dutch style
Early 2014 Koyt was officially recognized by the Brewers Association. Much sooner than expected this shows the Brewers Association is aware of recent developments and able to act decisively. The beer style had been subject to much confusion and wrong interpretations. By bringing several historians together and making responsible guidelines the style can now enter its second youth.
We're very happy with this result and this also means brewers from all over the world can now brew Koyt and enter the World Beer Cup competition in this category. Therefore the question rises if Dutch brewers are actually up to this? We'll see in 2016 at the next World Beer Cup competition in Philadelphia.
Dutch-Style Kuit (Kuyt, Koyt)
Dutch-Style Kuits (Kuyt, Koyt) are gold to copper colored ale. Chill haze and other is allowable. The overall aroma character of this beer is grain emphasized with a grainy-bready accent. Hop aroma is very low to low from noble hops or other traditional European varieties. The distinctive character comes from use of minimum 45% oat malt, minimum 20% wheat malt and the remainder pale malt. Hop flavor is similar to aroma very low to low from noble or other traditional European varieties. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS (dimetylsulfide) should not be perceived. This style of beer was popular in the Netherlands from 1400-1550. Body is low to medium.
Original Gravity (°Plato) 1.050 - 1.080 (19.3 - 12.4)
Apparent Extract/Final Gravity (°Plato) 1.006 - 1.015 (3.7 - 1.5)
Alcohol by Weight (Volume) 3.8 - 6.3 (4.7 - 7.9)
Bitterness (IBU) (25 - 35)
Color SRM (EBC) 5 - 12.5 (10 - 25)
29 01 2013
The CNB challenges all Dutch brewers (and all others) to present a true Dutch Koyt beer, following the guidelines below, during the 'Week of Dutch Beer' in the Hague, later this year. Below is a list of participating brewers:
'How to save a beer style; There is no set procedure, but it starts with writing about it' (Michael Jackson)
Brouwerij De Hemel
StiBON (via de Prael)
PINT (via De Leckere)
Bier Atelier Vijfheerenlanden
Burg Bier Brouwerij
Sallandse Landbier Brouwerij
Brouwerij de Heerlijkheid
De Naeckte Brouwers
Proefbrouwerij Het Vaghevuur
Netherlands Koyt beer guidelines
(compiled by D. Walsh, 10 jan, 2013)
The grain bill must contain a minimum of:
A minimum of 45% by wt. of oats, oat flakes or oat malt
a minimum of 20% by wt. of wheat or malted wheat
a maximum of 35% by wt. of Pilsner or Pale Ale malt.
The original gravity / stamwort of the beer must be between 1.050 en 1.080 s.g. / 12.40 – 19.30 ° Plato.
The alcohol content must be between 4,7 en 7,9 vol% zijn. (based on a brewhouse efficiency of approx. 65% and an apparent degree of fermentation of approx. 74%).
The colour of the beer must be between 10 EBC (blond) and 25 EBC (gold/amber). A colour above 15 EBC can be attained using a long boil over an open fire (as done in the middle ages) and not from the grains or malts.
The beer must be fermented with a neutral ale yeast (e.g. not with a Bavarian Wheat beer strain).
The beer is relatively bitter however, hop aroma should stronger than hop bitterness.
Only the following older European (noble) hop varieties may be used:
East Kent Goldings
Hop bitterness must be between 25 and 35 EBU.
No herbs, spices, fruits or other foodstuffs (other that the ingredients listed above) may be used.
The beer may be slightly hazy in clarity.
The beer must have at least a thin layer of stable foam.
The following information over brewing Oat beers has been extracted from ‘The Use of Oats in Brewing’ in Monatsschift fur Brauwissenschaft March/April, 2005 article:
It is recommended to use a (thin) mash thickness of at least 4L/kg. to prevent clumps of dry grain forming during mashing.
The following mash schedule (tested on 100% by wt. oat beers) delivered optimal results:
35° C voor 20 min,
45° C voor 20 min,
52° C voor 15 min,
62° C voor 5 min,
72° C voor 10 min,
78° C voor 5 min.
Sparging/filtration should normally present no difficulties except for the fact that the total spent grains volume will be slightly larger than for normal mashes.
The extract for oats is approx. 20% lower than for barley malt.
The flavour is unique and conjures up associations with: mint, grainy bitterness and paper.
Protein haze will result in a beer that will appear (and remain) slightly cloudy.
30 11 2012
Campaign for Netherlands Beer styles CNB
Nowadays Kuitenbrouwer (Kuit brewer) is a common surname even though most contemporary Dutch brewers don’t brew it. The Netherlands, together with the Frisian Hanseatic cities, formed the roots of today’s craft beer.
Historian Leen Alberts: 'Kuit beer is the grandfather of Dutch beers. It was the most common beer in the 15th and 16th century and must have been the basis for later beers.'
The following references which date back to the mid-19th century indicate that it is a style with an enormously long life-span (approximately 500 years).
'…and in Zwolle today (1790) there is still a very thin and also very appealing white beer brewed under this name.'
'A special kind of beer by this name (koyte), is known in parts of Westphalen today (1848).'
26 11 2012
Campaign for Netherlands Beer styles CNB
During the second CNB meeting in De Hemel brewery in the city of Nijmegen the decision was made to brew Dutch Kuit beer again. With a sound historical basis, style definitions are to be set up in the coming weeks. Typical Kuit was made with hops and around 50% oats.
Kuit beer was an innovative beer-style in the 15th century with modern ingredients like hops and barley malt. It went through many changes over time and differed somewhat from place to place. It can be considered the grandfather of modern craft beer.
Around the first half of 2013 we'll see if we're able to brew a proper Kuit beer once again. The brewers at the meeting will participate, but the intention is to make it an open competition and bring back the old forgotten style. We expect to publish clear style definitions soon.
29 10 2012
Campaign for Netherlands Beer styles CNB
CNB is an initiative of Michel Ordeman (Jopen brewery) and Frederik Ruis (Witte Klavervier brewery) and is meant to generate an awareness of (almost) forgotten Dutch beer history and beer styles.
Partiticipants are historians, brewers and journalists. The 1st meeting was at the Harlem Jopen brewery on the 22nd of June in 2012, followed by a 2nd in Nijmegen at the De Hemel brewery on the 23rd of November in 2012.
With knowledge of the past and a sound historic perspective one is able to make more informed decisions and promote the renaissance of Dutch beer. Over the past few years a lot of new information has become available and many new insights have emerged. More information will follow shortly.