A hops and malt transformation

In the Universe of Transmissions, a refreshing change is being cooking, and it is not only about the new recipe of the month. Women have taken a leading role in a traditionally masculine world, and Belgian breweries are feeling the aroma of that revolution.

De laboratory to La Cima: El Ascense de Anne-Françoise Pypaert

If you thought the women were not in command in the Transmissions, you will be surprised to know that since October 2013, the Brasserie D’Orval beer teacher, Anne-Françoise Pypaert, has changed that narrative. With an impressive history in the brewery since 1992, she has become the pioneer between the hops, breaking glass roofs in a long -time sector dominated by men.

The first steps in beer

When this talented chemistry raised for the first time the possibility of making beer, it was in a world where those ideas seemed as distant as a trip to the moon. However, over the years, culture began to change and, with it, the opportunity to find a place in a brewery became part of its future. Since then, he has been distilled his passion in Orval, where every day is a new adventure.

Orval’s magic: more than just beer

The story of Anne-Françoise is not only limited to beers. She is also the production director of the Orval cheese, where cheeses that are true delicacies are produced. Available in young variants, the ‘old’, and cheeses washed with beer, these cheeses are a tribute to trapense culture and proof that, when it’s taste, surprises never end.

A palate with history

It is curious to think that the first time that Anne-Françoise tried the famous Orval beer was just a couple of days before his interview, and he did it at a time when the idea that women appreciated bitter beer felt like a myth. However, she became the voice of many, pressing to knock down stereotypes of what women can enjoy.

A future full of hops

Now that Trapenses breweries are seeing a change in their staff structure, it is exciting to think about what the future holds. The story of Anne-Françoise is just a brilliant example. The beer field has an abundance of spaces and opportunities waiting to be occupied by women passionate about the art of the brewery, ensuring that the history of this drink does not end here.

Transmissions will continue to flow, but in the meantime, the contribution of Anne-Françoise and his companions is ensuring that the memory of their trip sits in each sip.

Did you ever surprise you to think that the famous IPA could actually be one more creation of chance than of a revolutionary invention? The story of this popular beer is full of nuances and contradictions that challenge the most simplified versions. Here I take you to a different tour, with some keys and new perspectives to understand how this style was born and how much there is a legend in his story.

Did there really exist a spark of genius in India?

Traditional history points to a London brewery called Hodgson, in the 18th century, as the father of presumable innovation. It is said that his pale Ale was specifically designed to resist the rigors of the Indian climate, and that techniques such as Dry-Hopping and a more abundant lupulate were implemented. But how much of this is supported by concrete evidence and how much by legends transmitted over time?

Between myths and facts: what evidence reveals

From the earliest historical records, we see that in the 18th century there were already Pale Ale to India, with clear records in 1705 and 1709 in London. But there is no solid evidence that these beers were specifically lupulated to withstand the heat or that the famous nickname ‘India Pale Ale’ had on their label. The first formal mention of the term dates from 1835 in the Liverpool press, long after the style had begun to become popular in certain beer circles.

The fragmented route towards fame

One of the key points in this story is to understand that many of the data that measure the popularity and expansion of these beers in the nineteenth century do not necessarily point to an original invention, but to a series of adaptations and respond to the commercial strategies of different brewers. For example, Hodgson could have been aware of the need to use greater lupulate by the recommendations that circulated in the 18th century manuals, but there is no evidence that their pale Ales were actually the first to fulfill that function.

A market strategy or genuine innovation?

Actually, it seems that the concept of preparing specific beers for the warm climate became a common practice, and the ‘India Pale Ale’ denomination probably arose to differentiate a variety that, due to its high content of hops and dry fermentation, managed to better resist the harsh conditions of the maritime path. However, this process was not exclusive to a brewer or a particular era.

Beyond mystery: a constantly evolving style

What is clear is that IPA today represent more than a simple geographical reference; They are a symbol of innovation and resistance in modern beer culture. The history that surrounds them remains a mixture of verifiable facts, assumptions and, sometimes, legends that enriches their unique character.

The future of the IPA will surely bring new interpretations and styles, but what remains constant is that ability to adapt and evolve, keeping a tradition alive that, although it does not have a clear inventor, it does have a whole story of effort, strategy and passion.

From devotion to fermentation: Why did the monks join the beer?

Long before artisanal beers became fashionable, monasteries had a key role in their elaboration. The story of how the monks adopted this drink goes beyond a simple tradition; It reveals an ingenious survival trick and, perhaps, a spark of spirituality in each sip.

What led the monks to turn beer into their ally?

There are several theories that explain this phenomenon, and all of them reflect a mixture of ancestral practical need and wisdom. From hygiene reasons to a form of financing, each element was contributing so that beer became a real blessing within the monastic walls.

Hygiene in complicated times

In times when drinking water was a luxury or simply a risk, boiling the liquid to create beer served as a natural method of sterilization. Although the origin of this idea is not very clear, the evidence suggests that those who drank beer were less exposed to diseases transmitted by contaminated water, making this drink a kind of preventive remedy.

Nutrition in fasting times

Beer not only refreshed, but also provided an important source of nutrients, especially carbohydrates. For monks, in moments of abstinence or Lent, this drink acted almost like a liquid meal, helping them maintain forces on restriction and fasting days.

Sustainability and social work

Making beer was not only a spiritual activity, but also a business. It allowed monasteries to finance their daily works and needs, in addition to contributing to solidarity work towards the community. Diversity in styles and flavors arose as a result of this double function: spiritual and economic.

The monks and the beer tradition: traities and artisan quality

Among the monks, one of the most renowned orders for its beer production is that of the cister, particularly the trapistas, who have brought the manufacture of beer to an almost sacred level. Since their origins in the Middle Ages, these monks have established quality standards that today generate respect and admiration in the beer world.

The origin of an ancient tradition

The movement began in France, in 1098, when Benedictine monks established a monastery near Molesnes. Quickly, the community grew in power and prestige, and in two centuries they already had an influence that crossed all Europe, even having a Pope in the family, Benedict XII.

Trapist reform

Already in the seventeenth century, a group of monks in Normandy decided to redouble their commitment to purity and quality, reforming the bylaws and creating the Order Trapense in the Grande Trappe. Devotion for perfection led to Trapense beer being considered a masterpiece, with a unique flavor profile and a rigorous elaboration process.

What distinguishes Transmissions and why do they have their own seal?

The authenticity of Trapenses beers not only lies in its flavor, but also in their philosophy. In order for a beer to wear the ‘Trapense’ label, it must meet strict requirements, ensuring that each lot comes from a monastery with a clear monastic purpose and that its benefits are destined to maintain the community and support social causes.

Production and certification requirements

As a standard, beer must be made in the vicinity of the monastery, under the supervision of the monastic group, and the income obtained must be in the aid of the monastery itself and beneficial works. Only eleven communities in the world proudly hold the certification, including the famous Chimay, Orval and Westvletren, among others.

What does monastic beer history leave us?

Beyond tradition or taste, the history of beer monks reflects how ingenuity, faith and survival are intertwined in a glass. Instantly, the next time you enjoy a trapense beer, think of that millenary inheritance of dedication, devotion and love for the well done.