{"id":19001,"date":"2026-11-13T13:16:40","date_gmt":"2026-11-13T12:16:40","guid":{"rendered":"https:\/\/allspiritsandmore.fr\/?p=19001"},"modified":"2026-11-13T13:16:40","modified_gmt":"2026-11-13T12:16:40","slug":"les-bieres-de-noel-retour-sur-les-origines-dune-tradition","status":"publish","type":"post","link":"https:\/\/allspiritsandmore.fr\/en\/les-bieres-de-noel-retour-sur-les-origines-dune-tradition\/","title":{"rendered":"Christmas beers: a look back at the origins of a tradition"},"content":{"rendered":"<p dir=\"ltr\">Chaque fin d\u2019ann\u00e9e, de nombreuses brasseries sortent une bi\u00e8re \u00ab de No\u00ebl \u00bb ou \u00ab d\u2019hiver \u00bb. Elle ne d\u00e9signe pas un style pr\u00e9cis, mais une tradition saisonni\u00e8re. Plus forte, plus fonc\u00e9e et souvent \u00e9pic\u00e9e, elle se rattache \u00e0 des histoires diff\u00e9rentes selon les pays. Voici ce que l\u2019on sait de ses origines, de sa fabrication et de ses variantes.<\/p>\n<h3 dir=\"ltr\" aria-level=\"5\">Une tradition plus qu\u2019un style<\/h3>\n<p dir=\"ltr\">Il n\u2019existe pas de cahier des charges unique. Les bi\u00e8res de No\u00ebl sont d\u2019abord des bi\u00e8res de saison. On les d\u00e9crit en g\u00e9n\u00e9ral comme plus alcoolis\u00e9es, plus malt\u00e9es et plus fonc\u00e9es que la production habituelle d\u2019une brasserie, avec des \u00e9pices ou d\u2019autres ingr\u00e9dients ajout\u00e9s. Cette d\u00e9finition reste large : une brasserie peut proposer une blonde, une ambr\u00e9e ou une brune.<\/p>\n<h3 dir=\"ltr\" aria-level=\"5\">Des origines multiples<\/h3>\n<p dir=\"ltr\">Les explications de l\u2019origine se superposent, et aucune ne fait consensus.<\/p>\n<ul dir=\"ltr\">\n<li><strong>Le calendrier de brassage.<\/strong> Des familles de brasseurs expliquent que la saison de brassage commen\u00e7ait \u00e0 l\u2019automne et s\u2019achevait au printemps, vers la Saint-Georges (23 avril). Les bi\u00e8res brass\u00e9es d\u00e8s le d\u00e9but de cette p\u00e9riode arrivaient \u00e0 maturit\u00e9 autour de No\u00ebl. [\u00c0 V\u00c9RIFIER : dates exactes du calendrier brassicole]<\/li>\n<li><strong>Le brassin d\u2019octobre.<\/strong> Dans le Nord de la France, un site touristique r\u00e9gional situe l\u2019usage au XVIIIe si\u00e8cle. Les brasseurs auraient r\u00e9utilis\u00e9 les mati\u00e8res des brassages de printemps et d\u2019\u00e9t\u00e9 pour un dernier brassin en octobre, d\u2019o\u00f9 le nom de \u00ab bi\u00e8re d\u2019octobre \u00bb avant celui de \u00ab bi\u00e8re de No\u00ebl \u00bb. [\u00c0 V\u00c9RIFIER : source historique]<\/li>\n<li><strong>Le brassin de f\u00eate belge.<\/strong> Un sp\u00e9cialiste bruxellois cit\u00e9 par <em>L\u2019Avenir<\/em> rattache la tradition aux villages belges des ann\u00e9es 1900, quand le brasseur proposait une cuv\u00e9e plus riche \u00e0 ses clients, parfois avec un peu de sucre et une \u00e9pice. Il indique que la Chimay Bleue a d\u2019abord \u00e9t\u00e9 une bi\u00e8re de No\u00ebl. [\u00c0 V\u00c9RIFIER : confirmation aupr\u00e8s de la brasserie de Chimay]<\/li>\n<li><strong>L\u2019h\u00e9ritage monastique.<\/strong> Certaines brasseries, comme Grimbergen, \u00e9voquent la coutume d\u2019inviter les villageois \u00e0 go\u00fbter le dernier brassin de l\u2019ann\u00e9e. Cette origine est avanc\u00e9e par les marques elles-m\u00eames. [\u00c0 V\u00c9RIFIER : source ind\u00e9pendante]<\/li>\n<li><strong>Les f\u00eates d\u2019hiver pr\u00e9chr\u00e9tiennes.<\/strong> Plusieurs textes anglo-saxons relient les bi\u00e8res de No\u00ebl \u00e0 la f\u00eate scandinave de Yule (<em>j\u00f3l<\/em>) et \u00e0 l\u2019usage de bi\u00e8res sp\u00e9ciales au solstice d\u2019hiver. Ce lien est souvent cit\u00e9, mais il est difficile \u00e0 documenter pr\u00e9cis\u00e9ment. [\u00c0 V\u00c9RIFIER : source historique]<\/li>\n<\/ul>\n<h3 dir=\"ltr\" aria-level=\"5\">Des traditions r\u00e9gionales<\/h3>\n<p dir=\"ltr\">En <strong>Belgique<\/strong>, les bi\u00e8res de No\u00ebl sont g\u00e9n\u00e9ralement fonc\u00e9es, riches en alcool, et peuvent contenir du sucre candi. En <strong>Wallonie<\/strong>, une base malt\u00e9e marqu\u00e9e caract\u00e9rise beaucoup de bi\u00e8res d\u2019hiver. En <strong>Alsace<\/strong>, la tradition est ancienne et chaque brasseur a sa propre recette. La brasserie Meteor indique avoir particip\u00e9 en 1988 \u00e0 la relance de ces bi\u00e8res, devenues depuis un rendez-vous de la fin d\u2019ann\u00e9e. Les teneurs en alcool varient beaucoup : un site du Nord cite 7 \u00e0 9%, une brasserie alsacienne annonce 6% en moyenne.<\/p>\n<h3 dir=\"ltr\" aria-level=\"5\">Une r\u00e9invention r\u00e9cente aux \u00c9tats-Unis et au Royaume-Uni<\/h3>\n<p dir=\"ltr\">Aux \u00c9tats-Unis, la brasserie Anchor, \u00e0 San Francisco, a lanc\u00e9 en 1975 <em>Our Special Ale<\/em>, souvent pr\u00e9sent\u00e9e comme l\u2019un des points de d\u00e9part de la bi\u00e8re de No\u00ebl craft am\u00e9ricaine. Sa recette change chaque ann\u00e9e. Selon un article de HopCulture, la premi\u00e8re version \u00e9tait une ale de malts p\u00e2les houblonn\u00e9e \u00e0 froid avec du houblon Cascade, sans lien avec l\u2019image actuelle de bi\u00e8re brune \u00e9pic\u00e9e. Au Royaume-Uni, des <em>Christmas ales<\/em> commerciales existent d\u00e8s le milieu des ann\u00e9es 1970 (Charles Wells) et au d\u00e9but des ann\u00e9es 1980 (Greene King).<\/p>\n<h3 dir=\"ltr\" aria-level=\"5\">Comment fabrique-t-on une bi\u00e8re de No\u00ebl ?<\/h3>\n<p dir=\"ltr\">Les \u00e9tapes sont celles de toute bi\u00e8re : maltage, brassage, fermentation, garde. Ce sont les choix de recette qui changent.<\/p>\n<ul dir=\"ltr\">\n<li><strong>Les malts.<\/strong> Les brasseurs associent souvent des malts clairs \u00e0 des malts torr\u00e9fi\u00e9s, ce qui donne une couleur ambr\u00e9e \u00e0 brune et des notes de caramel ou de c\u00e9r\u00e9ales grill\u00e9es.<\/li>\n<li><strong>Le sucre.<\/strong> Une plus grande quantit\u00e9 de sucres fermentescibles produit plus d\u2019alcool. Certaines recettes, notamment belges, ajoutent du sucre candi, un sucre cristallis\u00e9 souvent ambr\u00e9 ou fonc\u00e9.<\/li>\n<li><strong>Les \u00e9pices et autres ajouts.<\/strong> Cannelle, coriandre, gingembre, \u00e9corce d\u2019orange, miel, agrumes : le choix varie d\u2019une brasserie \u00e0 l\u2019autre.<\/li>\n<li><strong>La fermentation.<\/strong> Plusieurs recettes cit\u00e9es utilisent des levures de haute fermentation (ale).<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Chaque fin d\u2019ann\u00e9e, de nombreuses brasseries sortent une bi\u00e8re \u00ab de No\u00ebl \u00bb ou \u00ab d\u2019hiver \u00bb. Elle ne d\u00e9signe pas un style pr\u00e9cis, mais une tradition saisonni\u00e8re. Plus forte, plus fonc\u00e9e et souvent \u00e9pic\u00e9e, elle se rattache \u00e0 des histoires diff\u00e9rentes selon les pays. Voici ce que l\u2019on sait de ses origines, de sa [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":19002,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[817],"tags":[250,2225],"class_list":["post-19001","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une","tag-biere","tag-biere-de-noel","et-has-post-format-content","et_post_format-et-post-format-standard"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Les bi\u00e8res de No\u00ebl : retour sur les origines d&#039;une tradition - All Spirits &amp; More<\/title>\n<meta name=\"description\" content=\"Chaque fin d\u2019ann\u00e9e, de nombreuses brasseries sortent 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