DIT IS KEK!

In het diepste geheim is gewerkt aan de ontwikkeling van een ambachtelijk speciaalbier van Ouderkerkse bodem met de naam KEK! Blond van kleur, een klein beetje troebel en volle witte schuimkraag! Het perfecte bier voor op een mooie zonnige dag! ONTDEK KEK!

CONTACT KEK!

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Of heb je vragen/ suggesties?
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en we nemen zo snel mogelijk contact met je op!

KEK! Bier
Rondehoep Oost 16
1191 KB Ouderkerk aan de Amstel

KEK! Proeflokaal
Molenpad 2
1191 AB Ouderkerk aan de Amstel

T:+31 6 2140 2329
E: info@kek-bier.nl

BTW-nummer: NL0744.94.582.B01
Bank: NL27RABO0310169097

Bent u verzamelaar van etiketten? Neem contact op met:

J.C. van Kuilenburg
5 Meistraat 19
2396 ED Koudekerk aan den Rijn
jc.van.kuilenburg@kpnmail.nl
Hij helpt u graag aan een exemplaar!


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INGREDIENTS 

WATER

Water (3)

Beer consist for the biggest part of water. Though, water is not everywhere the same, the hardness and acidity of water can influence the taste of beer. Because of differences depending on the place and the way the water is purified the water can differ significantly. Nowadays, thanks to modern water treatments it is possible to adjust water according to own needs. Back in the days beers where more regionally located, because of the uniqueness and quality of the water in that area.

MALT

Mout

Most beers are brewed with help of barley. Barley contains many enzymes which are essential in beer brewing. Often brewers also make use of other raw materials like corn, rice, oats, rye and of course wheat. This could be because of a cheaper price, as is the case with rice and corn or because the material contains special characteristics. For example oats forms a better filter bed, which makes the filter process more efficient and wheat produces a fruity wheat flavor and a nice layer of foam.

Barley is being converted into malt, which happens in a malt house where the natural grow process of the barley is being manipulated. To start the germination process of the barley, water and oxygen are essential. The barley are rotationally being soaked and dried to adopt oxygen. Slowly the barley seed starts to produce small roots. During the grow enzymes are being created by the barley to feed the little seed with sugar. At this moment the germination process of the seed is stopped by kilning the barley. The malt undergoes all kind of changes in color, smell and taste. This is why differences in malt appear. Some sorts of malt are being roasted to give them certain flavors. Last, the little roots of the germs are being removed and the malt is ready to go to the brewery.

HOPS

Hop (1)

Hops are divided in aroma hops and bitter hops. Aroma hops are mostly used to accomplish the typical smell in beer. The quality of aroma hops is strongly dependent of the amount of oil within the hops. Bitter hops are giving the beer the characteristic bitterness. The bitterness of the hops are indicated by the level of alpha acid with the hops.

YEAST

GistWithout yeast the beer won’t contain any alcohol. During the fermentation the yeast converts sugar into alcohol. What many people don’t know is that yeast has a significant influence in the taste of beer. The selection of certain yeast is crucial for the end result. Brewers are therefore very selective in using certain yeast types. There are two types of yeast, bottom- fermenting yeast and top-fermenting yeast. The difference consists of the temperature on which both yeasts works. Bottom- fermenting yeast works on low temperatures, while top- fermenting yeasts work on temperatures between 15-30 degrees Celsius.

EBC

EBC

European Brewery Convention is an organization of big breweries in Europe. EBC is being used as measurement for the color of malts and beers. Beer with a light color contains a low EBC, while dark beers have higher EBC’s. Though, EBC or color doesn’t refer to the percentage in alcohol or the taste of the beer.