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15-503: In 1906, Leon Huyghe purchased an existing brewery in Melle (at a site that had been in operation brewing beer since 1654). The brewery adopted the present name in 1938. While the company initially brewed a regular pilsner , it soon began brewing the kinds of beers now typically known as " Belgian ." The beers created at Huyghe include a series of beers under the "Delirium" tag that feature pink elephants on their labels. The best known of these

30-519: A pilsner may have a very light, clear colour from pale to golden yellow, with varying levels of hop aroma and flavour. The alcohol strength of beers termed pilsner vary but are typically around 4.5%–5% (by volume). There are categories such as "European-Style Pilsner" at beer competitions such as the World Beer Cup . Pilsner style lagers are marketed internationally by numerous small brewers and larger conglomerates. Wine cellar A wine cellar

45-518: Is Delirium Tremens, a blonde, Belgian ale. Other beers brewed at Huyghe include a Christmas beer and a beer called "Deliria", selected to be brewed by the company from 65 entries made by women brewers. In addition, the company makes a number of fruit beers with low ABV . Huyghe has acquired several smaller Belgian breweries, including Arteveld Grand Cru in 1987, Brouwerij Biertoren in 1993, Brouwerij Dam  [ nl ] in 1994, and Brouwerij Villers in 1999. The Delirium Tremens beer product

60-401: Is a storage room for wine in bottles or barrels , or more rarely in carboys , amphorae , or plastic containers . In an active wine cellar, important factors such as temperature and humidity are maintained by a climate control system. In contrast, passive wine cellars are not climate-controlled, and are usually built underground to reduce temperature swings. An aboveground wine cellar

75-701: Is a natural, perishable food product issued from fermentation of fruit. Left exposed to heat, light, vibration or fluctuations in temperature and humidity , all types of wine can spoil. When properly stored, wines not only maintain their quality but many actually improve in aroma, flavor, and complexity as they mature. Depending on their level of sugar and alcohol, wines are more or less sensitive to temperature variances; wine with higher alcohol and/or sugar content will be less sensitive to temperature variance. Wine can be stored satisfactorily between 7–18 °C (45–64 °F) as long as any variations are gradual. A temperature of 13 °C (55 °F), much like that found in

90-606: Is a type of pale lager . It takes its name from the Bohemian city of Plzeň ( German : Pilsen ), where the world's first pale lager (now known as Pilsner Urquell ) was produced in 1842 by Pilsner Urquell Brewery . The city of Plzeň was granted brewing rights in 1307. Until the mid-1840s, most Bohemian beers were top- fermented . The Pilsner Urquell Brewery, originally called in German : Bürger-Brauerei Pilsen ( Czech : Měšťanský pivovar Plzeň , English: Plzeň Citizens' Brewery ),

105-466: Is often called a wine room , while a small wine cellar (fewer than 500 bottles) is sometimes termed a wine closet . The household department responsible for the storage, care and service of wine in a great mediaeval house was termed the buttery . Large wine cellars date back over 3,700 years. Wine cellars protect alcoholic beverages from potentially harmful external influences, providing darkness , constant temperature , and constant humidity . Wine

120-584: Is where Pilsen beer was first brewed. Brewers had begun aging beer made with cool fermenting yeasts in caves ( lager , i.e., German : gelagert [stored]), which improved the beer's clarity and shelf-life . Part of this research benefited from the knowledge already expounded on in a book (printed in German in 1794, in Czech in 1799) written by Czech brewer František Ondřej Poupě (German: Franz Andreas Paupie ) (1753–1805) from Brno . The Plzeň brewery recruited

135-720: The caves used to store wine in France, is ideal for both short-term storage and long-term aging of wine. Wine generally matures differently and more slowly at a lower temperature than it does at a higher temperature. When the temperature swings are significant, 14 degrees or more, it will cause the wine to breathe through the cork which significantly speeds up the aging process. Between 10–14 °C (50–57 °F), wines will age normally. Wine cellars can be either active or passively cooled. Active wine cellars are highly insulated and need to be properly constructed. They require specialized wine cellar conditioning and cooling systems to maintain

150-652: The Bavarian brewer Josef Groll (1813–1887) who, using the local ingredients, produced the first batch of pale lager on 5 October 1842. The combination of Plzeň's remarkably soft water, local Saaz noble hops from nearby Žatec , low-protein Moravian barley malt prepared by indirectly heated kilning, and Bavarian -style lagering produced a clear, golden beer. By 1853, the beer was available at 35 pubs in Prague . In 1856, it came to Vienna and in 1862 to Paris. In 1859, Pilsner Bier

165-463: The desired temperature and humidity. In a very dry climate, it may be necessary to actively humidify the air, but in most areas this is not necessary. Passive wine cellars must be located in naturally cool and damp areas with minor seasonal and diurnal temperature variations, for example, a basement in a temperate climate. Passive cellars may be less predictable, but cost nothing to operate and are not affected by power outages . Some wine experts debate

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180-486: The importance of humidity for proper wine storage. In the Wine Spectator , writer Matt Kramer noted a French study which claimed that the relative humidity within a bottle is maintained 100% regardless of the closure used or the orientation of the bottle. However, Alexis Lichine says that low humidity can be a problem because it may cause organic corks to dry prematurely. One inch (2.5 cm) of gravel covering

195-497: The late 19th century eliminated the need for caves for beer storage, enabling the brewing and storing of cool fermenting beer in many new locations. Until 1993 the Pilsner Urquell brewery fermented its beer using open barrels in the cellars beneath their brewery. This changed in 1993 with the use of large cylindrical tanks. Small samples are still brewed in a traditional way for taste comparisons. A modern pale lager termed

210-462: Was banned in the United States for a period of time when it was first exported there. The reason was that the authorities thought the imagery and name of the beer were "too provocative " and " encouraged excess drinking ". 51°00′03″N 3°48′19″E  /  51.000870°N 3.805200°E  / 51.000870; 3.805200 Pilsner Pilsner (also pilsener or simply pils )

225-617: Was registered as a brand name at the Chamber of Commerce and Trade in Plzeň. In 1898, the Pilsner Urquell trademark was created to put emphasis on being the original brewery ( Urquell, meaning 'original source'). Some beers are labeled Urtyp Pilsener (UP) meaning they are brewed according to the original process, although many breweries use this accolade for their top beer. The introduction of modern refrigeration to Germany by Carl von Linde in

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