{"id":7753,"date":"2017-01-26T08:44:00","date_gmt":"2017-01-26T07:44:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7753"},"modified":"2022-05-03T09:56:36","modified_gmt":"2022-05-03T07:56:36","slug":"boulange-et-brasse","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/boulange-et-brasse\/","title":{"rendered":"Boulange et brasse"},"content":{"rendered":"\n<p><strong>Entre la bi\u00e8re et le pain, la relation est mill\u00e9naire.<\/strong><\/p>\n\n\n\n<p>La premi\u00e8re bi\u00e8re est certainement due \u00e0 la fermentation hasardeuse d\u2019une soupe de pain. Pendant longtemps, la bi\u00e8re \u00e9tait fabriqu\u00e9e de cette mani\u00e8re, jusqu\u2019\u00e0 ce que les Allemands fermentent des c\u00e9r\u00e9ales et brassent de la bi\u00e8re issue de ce malt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-proche-du-mystique\">\u00ab\u2009Proche du mystique\u2009\u00bb<\/h2>\n\n\n\n<p>La fabrication de la bi\u00e8re \u00e9tait proche du mystique. On ne savait pas exactement comment l\u2019alcool faisait son apparition dans le produit fini. En revanche, il \u00e9tait de notori\u00e9t\u00e9 publique que le brassage \u00e0 proximit\u00e9 d\u2019une boulangerie r\u00e9ussissait particuli\u00e8rement bien. Les deux entreprises n\u00e9cessitaient un four, elles travaillaient des c\u00e9r\u00e9ales moulues et d\u00e9pendaient des contr\u00f4les de temp\u00e9rature. Et, le plus important\u2009: les spores de levure de boulangerie se r\u00e9pandaient dans l\u2019air et permettaient \u00e0 la bi\u00e8re de fermenter rapidement.<\/p>\n\n\n\n<p>\u00ab\u2009La relation entre boulangerie et brasserie (\u2026) demeure \u00e0 ce jour.\u2009\u00bb<\/p>\n\n\n\n<p>La levure de bi\u00e8re (Saccahromyces cervisiae) est aussi appel\u00e9e levure boulang\u00e8re. Elle peut \u00eatre \u00e0 la fois utilis\u00e9e pour confectionner du pain ou de la bi\u00e8re. Inversement, des boulangeries ont obtenu au 18e si\u00e8cle de la levure de brasserie pour confectionner des pains au go\u00fbt finement sucr\u00e9. La relation entre boulangerie et brasserie, entre pain et bi\u00e8re, demeure \u00e0 ce jour. Diff\u00e9rentes entreprises gastronomiques ont incorpor\u00e9 le concept et c\u00e9l\u00e8brent la relation entre ces deux produits alimentaires\u2009: des boulangeries proposent des pains \u00e0 la bi\u00e8re\u2009; des sommeliers recommandent des pains qui se marient avec diff\u00e9rentes sortes de boissons.<\/p>\n\n\n\n<p>Marcel Kreber*<\/p>\n\n\n\n<p>*N\u00e9 en 1969, Marcel Kreber a travaill\u00e9 apr\u00e8s ses \u00e9tudes de juriste dans plusieurs domaines. Depuis 2008, il est directeur de l\u2019Association suisse des brasseries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entre la bi\u00e8re et le pain, la relation est mill\u00e9naire. La premi\u00e8re bi\u00e8re est certainement due \u00e0 la fermentation hasardeuse d\u2019une soupe de pain. Pendant longtemps, la bi\u00e8re \u00e9tait fabriqu\u00e9e de cette mani\u00e8re, jusqu\u2019\u00e0 ce que les Allemands fermentent des c\u00e9r\u00e9ales et brassent de la bi\u00e8re issue de ce malt. \u00ab\u2009Proche du mystique\u2009\u00bb La fabrication de la bi\u00e8re \u00e9tait proche [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5560,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-7753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Boulange et brasse | SBC<\/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:\/\/swissbaker.ch\/fr\/panissimo-news\/boulange-et-brasse\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boulange et brasse\" \/>\n<meta property=\"og:description\" content=\"Entre la bi\u00e8re et le pain, la relation est mill\u00e9naire. 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