{"id":4594,"date":"2010-08-06T17:28:58","date_gmt":"2010-08-06T15:28:58","guid":{"rendered":"http:\/\/www.altercampagne.net\/?p=4594"},"modified":"2024-11-01T06:45:45","modified_gmt":"2024-11-01T05:45:45","slug":"etape-du-6-aout-le-moulin-de-guitry-et-la-brasserie-la-cervoisiere","status":"publish","type":"post","link":"https:\/\/www.altercampagne.net\/?p=4594","title":{"rendered":"\u00c9tape du 6 ao\u00fbt : le Moulin de Guitry et la brasserie \u00ab La Cervoisi\u00e8re \u00bb"},"content":{"rendered":"<h4>Matin\u00e9e chez Florence et Baldovino<\/h4>\n<p>La premi\u00e8re \u00e9tape de la journ\u00e9e nous am\u00e8ne \u00e0 la <a href=\"https:\/\/www.lesfermesdechassagne.fr\/index.php\" target=\"_blank\" rel=\"noopener\"><strong>Ferme de Chassagne<\/strong><\/a>, situ\u00e9e \u00e0 Villefagnan (Charente), o\u00f9 Florence et Baldovino cultivent des l\u00e9gumes secs comme les pois chiches, ainsi que des tournesols pour produire des farines et des huiles biologiques. Apr\u00e8s une pr\u00e9sentation de nos h\u00f4tes et de leur ferme, nous d\u00e9couvrons leur maison bio-climatique, auto-construite. Elle est dot\u00e9e d\u2019une ossature en bois et d\u2019une isolation en chanvre. Le bardage est r\u00e9alis\u00e9 en plancher de ch\u00e2taigner, et les cloisons sont en Fermacell, ce qui permet de cr\u00e9er une structure plus l\u00e9g\u00e8re que les chapes traditionnelles. L\u2019installation \u00e9lectrique est con\u00e7ue pour \u00eatre bio-compatible, minimisant ainsi les rayonnements \u00e9lectromagn\u00e9tiques.<\/p>\n<h4>D\u00e9jeuner au Moulin de Guitry<\/h4>\n<p>\u00c0 midi, Anika nous accueille au Moulin de Guitry \u00e0 Champagne-Mouton. Le jardin du moulin est pr\u00e9sent\u00e9 chaque ann\u00e9e lors de l\u2019op\u00e9ration \u00ab\u202fJardins de France\u202f\u00bb, qui offre la possibilit\u00e9 de visiter des jardins priv\u00e9s remarquables. Nous en apprenons davantage sur le r\u00e9seau <strong><a href=\"https:\/\/www.accueil-paysan.com\/fr\/\" target=\"_blank\" rel=\"noopener\">Accueil Paysan<\/a><\/strong> dont les lieux adh\u00e9rents signent la Charte de qualit\u00e9. Celle-ci met l\u2019accent sur les aspects sociaux et environnementaux de l\u2019accueil.<\/p>\n<h4>Apr\u00e8s-midi \u00e0 la Brasserie La Cervoisi\u00e8re<\/h4>\n<p>L\u2019apr\u00e8s-midi, nous faisons un d\u00e9tour par la <a href=\"https:\/\/www.facebook.com\/media\/set?set=a.819555221453745&amp;type=3\" target=\"_blank\" rel=\"noopener\"><strong>Brasserie La Cervoisi\u00e8re<\/strong><\/a> \u00e0 Esse (Charente), o\u00f9 l\u2019on brasse \u00ab\u202fLa bi\u00e8re des Chabannes\u202f\u00bb. Nous y d\u00e9couvrons une belle gamme de bi\u00e8res\u202f: blonde, brune, rousse, blanche&#8230; Jean-Luc Guimbreti\u00e8re, notre h\u00f4te du jour, nous accueille avec une phrase qui donne le ton : \u00ab\u202fLa bi\u00e8re est \u00e0 l\u2019homme ce que la ros\u00e9e du matin est \u00e0 l\u2019escargot.\u202f\u00bb<\/p>\n<p>Jean-Luc nous plonge dans l&rsquo;univers fascinant de la fabrication de la bi\u00e8re avec une s\u00e9rie d&rsquo;\u00e9tapes passionnantes :<\/p>\n<p>1) L\u2019emp\u00e2tage : le malt concass\u00e9 est m\u00e9lang\u00e9 \u00e0 de l&rsquo;eau chauff\u00e9e entre 50 et 55 \u00b0C pour d\u00e9truire les prot\u00e9ines. La temp\u00e9rature est progressivement augment\u00e9e, par paliers, pour obtenir divers sucres :<\/p>\n<ul>\n<li>De 55 \u00e0 65 \u00b0C : formation des sucres fermentescibles.<\/li>\n<li>De 68 \u00e0 72 \u00b0C : formation des dextrines (sucres non-fermentescibles).<\/li>\n<li>De 78 \u00e0 80 \u00b0C : destruction des enzymes, marquant la fin de l&#8217;emp\u00e2tage<\/li>\n<\/ul>\n<p>Apr\u00e8s l&#8217;emp\u00e2tage, place \u00e0 la filtration et l&rsquo;\u00e9bullition :<\/p>\n<p>2) La filtration permet de s\u00e9parer le mo\u00fbt des dr\u00eaches.<\/p>\n<p>3) Rin\u00e7age de dr\u00eaches : apr\u00e8s avoir filtr\u00e9 le mo\u00fbt, on ajoute de l&rsquo;eau chaude sur les dr\u00eaches afin d&rsquo;obtenir un maximum de sucre.<\/p>\n<p>4) L&rsquo;\u00e9bullition est l&rsquo;\u00e9tape au court de laquelle on ajoute le houblon qui va apporter de l&rsquo;amertume et des ar\u00f4mes. On obtiendra des r\u00e9sultats diff\u00e9rents en fonction de la vari\u00e9t\u00e9 du houblon, de la temp\u00e9rature du mo\u00fbt et du temps d\u2019immersion du houblon dans le mo\u00fbt.<\/p>\n<p>5) Transfert du mo\u00fbt et refroidissement<\/p>\n<p>6) Fermentation : Cette derni\u00e8re \u00e9tape inclut l\u2019ajout de levures.<\/p>\n<p>Cette visite enrichissante nous a permis de comprendre l\u2019alchimie subtile et myst\u00e9rieuse qui entre en jeu dans la fabrication de ces bi\u00e8res, que nous avons d&rsquo;autant plus appr\u00e9ci\u00e9es lors de la d\u00e9gustation finale.<\/p>\n<p class=\"has-text-align-right\"><strong>Mathieu<\/strong><\/p>\n<p class=\"has-text-align-right\"><strong><span style=\"color: #ffffff;\">Mathieu Fromont, <a style=\"color: #ffffff;\" href=\"https:\/\/www.facebook.com\/BrasseriePlumeJurassienne\/\" target=\"_blank\" rel=\"noopener\">Brasserie Plume Jurassienne<\/a><\/span><br \/>\n<\/strong><\/p>\n<p><span class=\"visually-hidden\">Mathieu Fromont <a href=\"https:\/\/www.facebook.com\/BrasseriePlumeJurassienne\">Brasserie Plume Jurassienne<\/a> (Cramans, Jura)<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>L\u2019apr\u00e8s-midi, nous faisons un d\u00e9tour par la Brasserie La Cervoisi\u00e8re \u00e0 Esse (Charente), o\u00f9 l\u2019on brasse \u00ab\u202fLa bi\u00e8re des Chabannes\u202f\u00bb. Nous y d\u00e9couvrons une belle gamme de bi\u00e8res\u202f: blonde, brune, rousse, blanche\u2026 Jean-Luc Guimbreti\u00e8re, notre h\u00f4te du jour, nous accueille avec une phrase qui donne le ton : \u00ab\u202fLa bi\u00e8re est \u00e0 l\u2019homme ce que la ros\u00e9e du matin est \u00e0 l\u2019escargot.\u202f\u00bb<\/p>\n","protected":false},"author":214,"featured_media":15393,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4037,3479,3493],"tags":[431,552,581,1301,1971,2095,2177,2268,2269,2270,4450,4454,4466,4474,4519,4520],"class_list":["post-4594","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-biere","category-nouvelle-aquitaine","category-edition-2010","tag-accueil-paysan","tag-mathieu-fromont","tag-poitou-charentes","tag-altertour-2010","tag-charente","tag-2095","tag-moulin-de-guitry","tag-brasserie-la-cervoisiere","tag-champagne-mouton","tag-esse","tag-brasserie-plume-jurassienne","tag-brasserie-plume","tag-brasserie-artisanale","tag-bieres-des-chabannes","tag-brasserie-esse","tag-brasserie-charente"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00c9tape du 6 ao\u00fbt : le Moulin de Guitry et la brasserie \u00ab La Cervoisi\u00e8re \u00bb - AlterTour<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.altercampagne.net\/?p=4594\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9tape du 6 ao\u00fbt : le Moulin de Guitry et la brasserie \u00ab La Cervoisi\u00e8re \u00bb - AlterTour\" \/>\n<meta property=\"og:description\" content=\"L\u2019apr\u00e8s-midi, nous faisons un d\u00e9tour par la Brasserie La Cervoisi\u00e8re \u00e0 Esse (Charente), o\u00f9 l\u2019on brasse \u00ab\u202fLa bi\u00e8re des Chabannes\u202f\u00bb. 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