Translate

Zoeken in deze blog

maandag 11 januari 2016

Brouwerij De Kromme Haring te Utrecht


Brouwerij De Kromme Haring bestaat sinds 2014 en maakt gebruik van de brouwfaciliteiten van Brouwerij Maximus (zie www.cambrinus.nl/cambrinus/brouwerij/actieve-brouwerijen/brouwerij-de-kromme-haring.html). De brouwerij zit in Utrecht (en daar zitten wel meer brouwerijen)

De Kromme Haring
Engelen van Pijlsweertstraat 3-BSA
3513GC Utrecht
(http://m.openingstijden.com/o4098523/de-kromme-haring-engelen-van-pijlsweertstraat-3-utrecht/)

Gijs van Wiechen is co-owner at Brouwerij De Kromme Haring: De Kromme Haring, a brewer specialising in experimental beers and aiming to open a brewpub in the Utrecht Area....De Kromme Haring is a brewery that specialises in experimental beers and aims to open a micro-brewery/brewpub in the Utrecht Area. De Kromme Haring beers are designed to explore tastes and experimental fermentation processes, using bacteria and yeast that listen to the names like Brettanomyces, Lactobacillus and Pediococcus. And we like hops too. De Kromme Haring wants to create a space that produces and serves limited batches of wonderful beers, also opening its doors to the best of the burgeoning dutch craft beer scene.
De Kromme Haring brings together the brewers experience of Stephen Grigg (brewing since 1992) together with the beer-fanaticism and bar-experience of Gijs van Wiechen (pouring since 2008, drinking long before).
Currently the first commercial brew of De Kromme Haring, named SMOKEY THE BARRACUDA (Smoked Imperial Porter), is available in Kafé België. expect more in 2015. (www.linkedin.com/pub/gijs-van-wiechen/38/143/b30).


To celebrate thirty years of Kafé België, we collaborated with Brouwerij De Kromme Haring to make this heavy, pitch-black and unashamedly smokey imperial porter. Looking as fearsome as a barracuda, it takes some guts to dive in the water. After the plunge, the reward is a beautiful complex beer with roasted flavours of coffee and chocolate and a rich and subtle smokiness. It finishes nicely bitter and dry. Please drink at ca. 10º C ABV: 8.2% EBU: 32 EBC: 100+ 18º Plato Ingredients: Water, Malts (Pale, Rauch, Crystal, Munich, Chocolate & Roast), Hops (Williamette, East Kent Golding), Yeast, Demerara sugar Brewed at Brouwerij Maximus (www.ratebeer.com/beer/de-kromme-haring-smokey-the-barracuda/282100/)

MaartenRF10 (1674) - Wageningen, NETHERLANDS - MAY 19, 2015
Utrechts Bierbrouwers Festival 2015
Lekker zware porter, die goed gebalanceerd is. Zacht en romig met geroosterde mouten en zachte rook (www.ratebeer.com/beer/de-kromme-haring-smokey-the-barracuda/282100/).

Via Kafé België is er denk ik een band tussen deze brouwerij en Maximus, aangezien bij beide oud-managers van dit café werken.

Ze brouwen ook een IIPA:


Boutersem kent een oud en eigenaardig toponiem dat zich in de volksmond ontwikkelde tot Krommen Haring. Zoals uit oude attestaties blijkt, is dit een vervorming van Krommen Herent. Ik zet enkele oude vormen op een rij: 14 april 1365 "retro crommenherent", 1514 "dat gasthuys van crommen herent", 1690 "de bane van butsel naer den crommen herent", 1719 "Krommen Herent", 1815 "Krommen-haring", op de kaart van het Nationaal Geografisch Instituut 1970 "Kromme Haring", in 2000 verbeterd in "Kromme Herent". Kromme Herent is de plaats waar de Oudebaan (nu Heidestraat, Aarschotsebaan en Latstraat) een opvallende bocht maakt en waar zich het Gasthuis van de Krommen Herent bevond. Herent is een afleiding van heren 'haagbeuk', uitgebreid met een lokatief-t. De naam betekent: 'plaats waar haagbeuk groeit' (www.kempeneers.org/sprokkels/sprokkel-6-295.html).

During the 1980s, the Netherlands, along with many other countries, experienced a resurgence of craft brewers. Small breweries began commercially producing different varieties of beer, in particular
India Pale Ales (IPA), known for their hoppy, bitter flavor. These beers were quite different from the typical Dutch lagers or the Trappist-style beers from the country’s southern neighbor, Belgium.
 The growth of the microbrewery scene was due, in part, to the anarchist and punk movement of the 1980s in Amsterdam. Members refused to drink Heineken, shunning the brand for its capitalistic
associations. Brouwerij ‘t IJ in Amsterdam was among the first of the new microbreweries to open up in the country in 1985, and the Netherlands now boasts over 200 breweries.
 Two of those breweries belong to expats Eric and Stephen.  Eric operates Amsterdam-based Butcher’s Tears with his partners Felicia von Zweigbergk and Herbert Nelissen. Stephen runs De
Kromme Haring in Utrecht and as-yet-to-be-named brewpub with his partner, Gijs Van Wiechen.
In spite of the country’s relatively small size, the two entrepreneurs only met recently – at a beer festival – and don’t really know each other (http://mollyquell.com/wp-content/uploads/2015/01/ExpatBrewing.pdf).

Volgens mij was in de jaren tachtig nog vooral dubbel, tripel, zware (Belgische) blonde, amber en Belgisch witbier dat werd gebrouwen. Later kwamen daar porters en stouts en eind jaren negentig de IPA's. Tegenwoordig zijn de IPA's net zoals de Duitse weizen gemeengoed, maar in de jaren tachtig waren ze dat volgens mij niet

Though not yet available for sale in bottle shops, his Smokey the Barracuda porter is always on tap at Kafé België in Utrecht. Conveniently, the owner of the cafe is Stephen’s business partner. Their plan is to experiment with more sour beers, when they have the space to open their planned brewpub.
 Eric and Stephen have both faced similar difficulties operating businesses as foreigners. And they’ve solved those problems in identical ways: taking on a Dutch business partner. It’s possible, however, that both of them would want a business partner regardless of the country they were operating in. They both confessed to being poor at administration.
 The biggest hindrance both of them cite is the Dutch aversion to English-style beers. “The Dutch think English beer means warm, flat and disgusting,” said Stephen. Eric agrees. “I would truly classify many of my beers as English Ales, but the Dutch won’t drink them. When I call the same beer an IPA, they sell out.” (http://mollyquell.com/wp-content/uploads/2015/01/ExpatBrewing.pdf).

De kromme haring apprentice Stephen Grigg will provide samples of a new, experimental dry-hopped sour ale #Bierberaad (https://twitter.com/mediamatic/status/586108812261781506). Yeast strains fresh from the Kromme Haring yeast library now on display at Micropia (www.mediamatic.net/385001/nl/yeast-strains-fresh-from-the-kromme-haring-yeast).


Geen opmerkingen:

Een reactie posten