Evo intervjua pa vidi:
http://www.bierversuche.ch/blog/2016/02 ... mikkeller/
Referirao sam se na ovaj dio:
But you feel comfortable letting other people brew your beers.
Yes, for sure. Because they are better than I am. I guess I was a fairly good homebrewer and I’ve done some good beers in my kitchen. But I’ve never really worked in a brewery, although I can brew in a brewery. The brewers that I work with are a lot more skilled and have much more practice working in a brewery.
Some brewers will disagree with me, but I don’t think you can do big changes during the brewing. If you have a good recipe and you follow that recipe and you do what you’re supposed to do, then I don’t think there’s a lot that you can do as a brewer in the brewery to make it better. It’s working with raw materials that are pretty much always the same. You work with stainless steel. You get a recipe that is pretty detailed.
I know this sounds arrogant and might not be right, but I always say you can train a monkey to brew a beer.
E sad belgijanci. Nisam baš neki fan ni znalac belgijske scene, ali Duvel se proizvodi od 1923., a pivovara postoji od 1871. Dakle nije riječ o novijoj pivovari. Orval je krenuo 1931. ili 1926. ovisno o izvoru, , Chimay pivovara 1852., a njihova piva koja danas pijemo nastala su 50-ih i 60-ih godina 20. stoljeća.
Gulden Draak kojeg ti spominješ je prvi put skuhan 1980, a pivovara je osnovana 1874. Dupont je krenuo 1950. Ima i starijih pivovara poput Westmallea iz 1836.
Tripel kakav danas poznajemo nastao je 1930.-ih. Usprkos tradiciji i priči koju su zgodno nadovezali, današnji belgijski klasici su priča 19. i 20. stoljeća.