Beers resembling Oerbier, Arabier, and Stille Nacht is probably not as acquainted to immediately’s avid beer client, however for many years these uncommon sturdy ales have been staples on the menus and cellars of extra adventurous beer bars all over the world. De Dolle Brouwers bought its begin in 1980, among the many vanguard in a brand new wave of Belgian brewers who rejected the consolidation and cynical corner-cutting that had come to outline the trade there. Cofounder Kris Herteleer was dedicated to a extra pure method to brewing, utilizing actual malt, complete hops, wholesome yeast, spring water, and the extremely guide mechanical instruments of the decades-old brewhouse they bought within the village of Esen, simply exterior of Diksmuide, in West Flanders.
Oerbier was, and nonetheless is, laborious to categorise. It limns the area between an overtly acid-forward oud bruin and a robust Belgian darkish ale, borrowing from each the place and when it must. But this ambiguity suits Herteleer’s method; De Dolle isn’t involved in any respect about adherence to types. Herteleer would a lot slightly get you asking questions than give you simple solutions.
On this episode, recorded on the brewery as we sipped beers from their cellar greater than 20 years outdated, Herteleer discusses:
- switching from Rodenbach yeast in 2000, and the five-year strategy of getting Oerbier again to its meant expression
- the prevalence of coloring and backsweeting in Seventies and ’80s Belgian ale
- balancing acidity and sweetness in higher-gravity beer
- utilizing a coolship, Baudelot cooler, open fermentors, a Lactobacillus reactor, and French wine barrels to supply complicated, flavorful beer that’s extra than simply “bitter”
- utilizing comparatively excessive IBUs to restrict Lactobacillus and Pediococcus exercise in mixed-culture fermentation
- avoiding the crutch of spices in Belgian ale
- barrel-aging in wine barrels slightly than spirits barrels, to keep away from “lifeless” barrels
And extra.
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