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世界上最长的酒吧街

比利时地区对啤酒的热爱起源于10纪末左右，天主教会占领该地区的修道院开始酿造并销售啤酒使寺院能够自负盈亏。时光飞逝，寺院的修女们开始研发新的酿造手段，此举的目的是为了让当地的酒坊也能够酿造出更多种类的啤酒。到了20世纪初，比利时已经有超过3000家啤酒厂，但随后的两次世界大战对比利时的经济造成了毁灭性影响，酿酒行业也没能幸免于难。如今，比利时仅仅只有180家啤酒厂。

9.Spontaneous Fermentation

9.自然发酵的美味

自然发酵的美味

Known in Belgium as lambic, spontaneously fermented beers have been brewed since the 14thcentury. The process isn't at all unique to Belgium, but they're certainly pioneering the modernform of spontaneous fermentation. Normal beer is made with three ingredients—malt, hops,and yeast. The malt makes it sweet, the hops add the bitter taste, and the yeast ferments thewhole thing into alcohol.

朗贝克啤酒在比利时享誉盛名，这是一种早在14世纪就发明出来的自然发酵的啤酒。虽然酿造过程在比利时属于非常常见的，但他们确实发明了现在所称的自然发酵的形式。

Typically, the yeast is added from a package or a live culture. Saccharomyces cerevisiae is acommon brewing yeast, although there are others. But in spontaneous fermentation, themalt and hops are left to cool in the open air. This introduces wild yeast into the mixture, givingthe brew a quality that is unique to the region where it was brewed, since it depends on thenatural yeasts in the air to start the fermentation. Lambic is made exclusively in Belgium'sZenne valley, where the wild yeasts Brettanomyces bruxellensis and Brettanomyces lambicusthrive. Lambic by itself is acidic and flat, but if there's one thing you can say about Belgianbrewers, it's that they never give up on a beer. To fix it, they brew a batch of lambic and thenage it for six months. Then, they brew a fresh batch and mix the two together. Finally, while it'sstill fermenting, they bottle it, trapping the carbon dioxide and keeping it nice and bubbly. Whenyou throw all those steps together, the result is an even more unique beer type known asGeuze (pronounced like a heavily accented "goose"). Now that's dedication.