REAL & DEDICATED CRAFTSMANSHIP

We put a lot of knowledge, time and love into our beers. As true ambassadors we want to share our stories about this complex and sophisticated product with you. Cheers to beer!

HISTORY OF BEER

Beer has been a vital part of our lives for 7,000 years. It was discovered by pure accident in Mesopotamia, the old Iraq. Nowadays, it is the 3rd most popular drink in the world, after water and tea. Each year, a total of 20 billion litres of beer is brewed, the equivalent of 8,000 Olympic swimming pools.

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5000 BC

BREAD BEER The first beers, brewed using water and leavened bread, were sour to taste

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3000BC

BEERAMIDS The slaves of Egypt that built the pyramids were given beer to drink and thereby lived longer

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1000 BC

BEER LAW Beer blunderers  were drowned in their own vats by the Babylonians

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800 BC

BREWING DRESSES Beer was brewed by women and monks, to provide for their own livelihoods

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500 BC

VICTORY The Greeks and Romans first encountered beer on the battlefields

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900

TAX MAN To avoid the taxes imposed on beer, hops was used in brewing

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>1300

HIGH TIMES The consumption of beer was 450 litres per person per year; as a substitute for unsafe water

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<1300

COMMERCE With the arrival of coffee, tea and strong liquor, only the tastiest beers survived

BREWING PROCESS

Beer is crafted using four basic ingredients: barley malt, hops, water and yeast. To create different flavour profiles, brewers can also use additions like wheat, corn, fruit, spices, rice and spices. From raw ingredients to delivery, the production of beer undergoes different steps: malting, brewing, fermenting and filtrating

The INGREDIENTS

barley

Starch in barley is transformed into sugars during brewing

Barley is mostly malted before brewing

Barley is responsible for the colour, taste, aroma and the head on the beer

Barley malt is light or dark, depending on the temperature when processed

Gives the beer a bready, toasted, caramel or roasted taste

Hops

Plant that is related to cannabis

Available as bitter hops or aroma hops

Responsible for the bitter taste, the fruity and flowery aroma and a the head on the beer

Brewers often use a mix of the different types of hops

Works also as a conservative

Water

On average, beer consists of 90% water

The salts, minerals and hardness of water impact the beer’s appearance, taste and aroma

In total, 3.5 to 7 litres of water are used to produce 1 litre of beer

The water is filtered and excess iron is removed before brewing

Some brewers have their own water source deep in the ground

Yeast

Transforms malt-sugars into alcohol and carbonation, also called fermentation

Single cell organism that is very important for the beer’s taste

Bottom or top fermentation, depending on the temperature

Spontaneous fermentation takes place using wild yeasts in the air

Gives beer the aromas of banana, rose, apple, aniseed, almonds, cloves and pepper

The additions

Wheat

For a more refreshing and sour taste and a lighter mouth feel

Oats

For a milder taste and a smooth mouth feel

Rye

For a roasted, sour taste

Corn

For a softer, lighter taste and a stronger head

Honey

For a sweeter taste and higher alcohol content, without provoking the mouth feel

Sugar

For a sweeter, more roasted taste and higher alcohol content

Fruit

For a sweeter and spicier taste, and a more fruity aroma

Vegetables

For a fresher, more hearty taste

Rice

For a more spicy, drier taste, higher alcohol content and a better head

Spices

For a more spicy taste

beer PRODUCTION

1. Malting

The barley is warmed and moistened causing it to sprout. This process is halted by drying the barley (the warmer the drying, the darker the barley malt).

2. Milling

Our supply of malted barley is stored in large malt silos. In gristmills, this malted barley will be ground into a substance called ‘grist’.

3. Mashing

The grist is mixed with hot brewing water and heated to different temperatures. The starch is converted into fermentable brewing sugars.

4. Lautering

the mash is pumped into the lauter tun, where the solid components (grains) are separated from the soluble components (the wort).

5. Boiling

The wort is boiled for about 60 minutes in the wort copper, while the hops are added. Their bitter and aromatic ingredients are dissolved in the wort.

6. Whirlpooling

The wort from the brew kettle is pumped into the whirlpool. The wort is set into rotation and liberated from the sediment particles.

7. Cooling

Subsequently, the wort has to be cooled quickly. Using a wort cooler, it is cooled to a temperature of about 8 degrees Celsius.

7. Fermenting

The cooled wort is pumped into fermentation tanks and yeast is added, causing the malt sugars to convert into alcohol and carbon dioxide.

8. Storing

The beer is stored for several weeks at 0°C. During this phase, the secondary fermentation and maturation of the beer takes place.

9. Filtration

The remaining sediment particles and yeast cells are removed, giving the beer a shiny clarity. The filtered beer is now ready for bottling.

1. Milling

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2. Mashing

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3. Lautering

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4. Boiling

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5. Whirlpooling

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6. Cooling

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7. Fermenting

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8. Filtering

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9. Packaging

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10. Distrubution

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Beer Styles

Do you know your lager from your ale? And your weissbier from your stout? With over 150 different beer styles in the world, there is a lot to choose from. Explore the most popular varieties we have listed below and learn more about their aroma, taste and bitterness. It will give you the opportunity to discover the similarities and differences.

LAGER

  • Aroma                   Clear, malty with hints of spicy hops
  • Taste                     Soft and malty
  • Mouth feel           Light, accessible, with a refreshing finish
  • Type                      Bottom fermented
  • Colour                   Straw to gold
  • Alcohol                 4.8% to 5.5%
  • Bitterness             Medium
  • Serving                 3°C
  • Our brands           Oranjeboom Premium Lager, Royal Dutch Premium Lager, Royal Dutch Imperial, Weidmann Pilsener

LIGHT LAGER

  • Aroma                   Slight hints of grainy malt
  • Taste                     Soft and grainy
  • Mouth feel           Very light, lots of fizz, crisp, super dry
  • Type                      Bottom fermented
  • Colour                   Straw to gold
  • Alcohol                 3.2 to 4.2%
  • Bitterness             Low
  • Serving                 3°C
  • Our brands           Oranjeboom Premium Light (coming soon), Royal Dutch Extra Smooth

WEISSBIER

  • Aroma                   Fruity and spicy , with hints of banana and cloves
  • Taste                     Lightly grainy, slightly hoppy and a bit of sour-sweetness of wheat
  • Mouthfeel            Full-bodied, creamy and round
  • Type                      Top fermented
  • Colour                   Pale golden to orange
  • Alcohol                 4.8% to 5.5%
  • Bitterness             Low
  • Serving                 3°C
  • Our brands           Weidmann Hefetrüb

AMBER ALE

  • Aroma                   Malty, spicy; hints of caramel and floral hops
  • Taste                     Caramel flavour, malty, hoppy
  • Mouth feel           Very light, lots of fizz, crisp, super dry
  • Type                      Bottom fermented
  • Colour                   Amber
  • Alcohol                 5.1% to 8.0%
  • Bitterness             Low to medium
  • Serving                 5-6°C
  • Our brands           D’Oranjeboom Princesse Ale

INDIA PALE ALE

  • Aroma                   Hoppy, spicy, malty
  • Taste                     Malty, hoppy, with hints of caramel
  • Mouth feel           Refreshing, dry body and a strong, hoppy aftertaste
  • Type                      Top fermented
  • Colour                   Pale gold to copper
  • Alcohol                 4.8% to 7.5%
  • Bitterness             High
  • Serving                 5-6°C
  • Our brands           Oranjeboom Crafted IPA (coming soon)

STOUT

  • Aroma                   Burnt, malty
  • Taste                     Creamy, burnt, sweet, with hints of caramel, bitter chocolate and hops
  • Mouth feel           Complex, full, creamy, with a long aftertaste
  • Type                      Top fermented
  • Colour                   Dark brown to black
  • Alcohol                 3.5% to 12.0%
  • Bitterness             Low to medium
  • Serving                 5-6°C
  • Our brands           Trio Extra Stout, Trio Classic Stout, Trio Caramel Stout (coming soon)

WITBIER

  • Aroma                   Spicy, with subtle hints of orange and coriander
  • Taste                     Light and fruity, with a subtle citrus flavour
  • Mouth feel           Refreshing with a soft finish
  • Type                      Top fermented
  • Colour                   Straw to pale yellow
  • Alcohol                 4.2% to 5.5%
  • Bitterness             Low
  • Serving                 3°C
  • Our brands           D’Oranjeboom Princesse Wit

ABBEY-STYLE BLOND

  • Aroma                   Fruity and spicy with hints of vanilla and cloves
  • Taste                     Soft, malty and sweet
  • Mouth feel           Full-bodied and creamy with a long and warm aftertaste
  • Type                      Top fermented
  • Colour                   Gold
  • Alcohol                 6.0% to 9.0%
  • Bitterness             Low to medium
  • Serving                 5-6°C
  • Our brands           Monastère Blond

ABBEY-STYLE DOUBLE

  • Aroma                   Malty, spicy, fruity; hints of cocoa, caramel and dried fruit
  • Taste                     Soft, round, spicy, sweet with hints of caramel
  • Mouth feel           Full and creamy, with a long and warm aftertaste
  • Type                      Top fermented
  • Colour                   Dark brown
  • Alcohol                 6.0% to 8.5%
  • Bitterness             Low to medium
  • Serving                 5-6°C
  • Our brands           Monastère Double (coming soon)

ABBEY-STYLE TRIPLE

  • Aroma                   Spicy, fruity, malty and hoppy
  • Taste                     Complex, malty, fruity and spicy (pepper, coriander)
  • Mouth feel           Full, soft, round aftertaste
  • Type                      Top fermented
  • Colour                   Gold
  • Alcohol                 7.0% to 10.0%
  • Bitterness             Low to medium
  • Serving                 6-10°C
  • Our brands           Monastère Triple (coming soon)

RADLER

  • Aroma                   Sweet, fruity (citrus)
  • Taste                     Fresh, soft, citrusy, balanced sweet
  • Mouth feel           Soft, round body; refreshing and crisp finish
  • Type                      Bottom fermented
  • Colour                   Straw to gold
  • Alcohol                 2.0% to 3.0%
  • Bitterness             Low
  • Serving                 3°C
  • Our brands           Oranjeboom Premium Radler, Weidmann Radler

CIDER

  • Aroma                   Fruity, floral
  • Taste                     Fruity, sweet
  • Mouth feel           Refreshing, dry, crisp, light
  • Type                      Made by fermenting the juice of apples
  • Colour                   Gold to amber
  • Alcohol                 3.5% to 12.0%
  • Bitterness             Low
  • Serving                 3°C
  • Our brands           Oranjeboom Premium Cider

FOOD PAIRING

Beer is incredibly versatile: it can contain an infinite number of aromas and tastes. That’s why more and more people look for a beer to complement their food, instead of a wine. We have listed some basic rules and a few of the best combinations. Surprise your senses and discover that beer and food are a match made in heaven!

BASIC RULES

Fresh dishes with a light and crisp beer

Creamy dishes with a soft ór a bitter beer

Steamed dishes with a soft and round beer

Spicy dishes with a fresh and malty beer

Grilled dishes with a roasted barley beer

Salted dishes with a roasted barley beer

Let's talk beer

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United Dutch Breweries B.V.
Druivenstraat 21
4816 KB Breda, The Netherlands

P  +31 (0)76 578 10 00
 +31 (0)76 578 10 01
 @uniteddutchbreweries.com

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United Dutch Breweries B.V.
Druivenstraat 21
4816 KB Breda, The Netherlands

P  +31 (0)76 578 10 00
 +31 (0)76 578 10 01
 @uniteddutchbreweries.com