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White Spelt |
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Leireken White Spelt
Leireken White Spelt is a top fermented organic beer brewed with White Spelt. This cereal belongs to the same group of cereals as wheat and Triticum. The big advantage of spelt is the slow growing of the straw so that the grain is rich in silicium and magnesium.
Spelt contains less gluten in comparison to wheat. While wheat is a near-naked cereal, spelt contains husks like barley and is much easier to brew with.
Ingredients
Brewing Process
The beer is brewed following the infusion process, the traditional method of mashing in which wort - a mix of milled grains and water - is heated in order to allow the starch in the grain to break down into single sugars. Once the mashing is complete, the wort is strained through a filter bed made up of the remaining husks and boiled with the hops for 90 minutes. The wort is then cooled to 24° C and yeast is added. The fermentation takes 10 days, followed by maturation at 8° C and cooling to 0° C. The beer is centrifuged - not filtered ! - to remove the insoluble constituents. A 12 day secondary fermentation in the bottle at a temperature of 24° C rounds off this brewing process which results in a well balanced beer with a full mouth feel and a rich steady foam head.
Tasters Advice
Store the White Spelt - 5% ABV - in a cool, dark place and serve the beer at 6 – 7 ° C. The white turbid beer – like all other white beers – is refermented in the bottle, so that extra maturation takes place. The turbidity of the White Spelt is a combination of proteins, starch, tannins and yeast. The turbidity gives the beer a better mouthfeel and a long lasting taste. During long storage a partial settling of the haze is possible, so gently shaking before pouring is advised.
Maturation will increase the fruitiness of the beer, by more ester- production from the yeast. If the beer is stored well, the shelf life will be more than two years.
This unique organic spelt beer from Belgium is best served in its own Leireken glass.
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