{"id":9304,"date":"2020-10-14T11:33:00","date_gmt":"2020-10-14T09:33:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9304"},"modified":"2022-05-12T08:36:30","modified_gmt":"2022-05-12T06:36:30","slug":"le-premier-brasseur-etait-boulanger","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/le-premier-brasseur-etait-boulanger\/","title":{"rendered":"Le premier brasseur \u00e9tait boulanger"},"content":{"rendered":"\n

Le conseiller national du PDC Nicolo Paganini, notamment autres pr\u00e9sident de l\u2019Association suisse des brasseries, blogue sur l\u2019alliance et l’origine commune du pain et de la bi\u00e8re.<\/strong><\/p>\n\n\n\n

Il y a quelques ann\u00e9es, pendant ma formation de sommelier suisse de la bi\u00e8re, je me suis consacr\u00e9 \u00e0 l\u2019histoire de ce breuvage. L\u2019id\u00e9e de cette boisson moussante serait n\u00e9e\u2026 Oh, surprise\u2009! Il y a environ 6000 ans, lorsqu\u2019un boulanger sum\u00e9rien laissa sa p\u00e2te reposer trop longtemps au soleil. Une l\u00e9gende, certes, mais une d\u00e9couverte qui n\u2019est pas de la petite bi\u00e8re. Les cultures de levure d\u00e9clenchent un proc\u00e9d\u00e9 de fermentation. R\u00e9sultat\u2009? Une masse visqueuse et collante, \u00e0 l\u2019effet grisant\u2009: l\u2019anc\u00eatre de notre bi\u00e8re actuelle.
Aujourd\u2019hui, ce n\u2019est plus le pain qui est \u00e0 l\u2019origine de la bi\u00e8re. Toutefois, le lien de parent\u00e9 entre cette moisson mousseuse et notre aliment quotidien est \u00e9vident. Les deux produits se composent essentiellement de c\u00e9r\u00e9ales.<\/p>\n\n\n\n

De nombreux artisans boulangers ajoutent de la bi\u00e8re \u00e0 la p\u00e2te \u00e0 pain et la consid\u00e8rent comme le liquide id\u00e9al. Vu mes origines st-galloises, mes papilles se mettent en \u00e9bullition devant les trois \u00ab\u2009B\u2009\u00bb de l\u2019Olma\u2009: bi\u00e8re, bratwurst et b\u00fcrli. C\u2019est l\u00e0 que l\u2019alliance du pain et de la bi\u00e8re trouve son apog\u00e9e. Les boulangers et les brasseurs peuvent se montrer fiers de leur m\u00e9tier.<\/p>\n\n\n\n

En effet, le pain sum\u00e9rien et la masse collante devenue bi\u00e8re se sont transform\u00e9s en denr\u00e9es pr\u00e9cieuses qui pr\u00e9sentent une \u00e9tonnante diversit\u00e9. Je ne connais pas le mot d\u2019ordre des corporations de boulangers, mais la devise des brasseurs et de la bi\u00e8re sera toujours\u2009:<\/p>\n\n\n\n

\u00ab\u2009Malt et houblon, que Dieu les pr\u00e9serve\u2009!\u2009\u00bb.<\/strong><\/p>\n\n\n\n

Nicolo Paganini<\/strong> (54 ans) est Conseiller national PDC, entrepreneur et pr\u00e9sident de l\u2019Association suisse des brasseries ainsi que de la F\u00e9d\u00e9ration suisse du tourisme.<\/p>\n\n\n\n

swissbaker-blog<\/a>
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Le conseiller national du PDC Nicolo Paganini, notamment autres pr\u00e9sident de l\u2019Association suisse des brasseries, blogue sur l\u2019alliance et l’origine commune du pain et de la bi\u00e8re. Il y a quelques ann\u00e9es, pendant ma formation de sommelier suisse de la bi\u00e8re, je me suis consacr\u00e9 \u00e0 l\u2019histoire de ce breuvage. L\u2019id\u00e9e de cette boisson moussante serait n\u00e9e\u2026 Oh, surprise\u2009! Il […]<\/p>\n","protected":false},"author":1,"featured_media":5647,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-9304","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nLe premier brasseur \u00e9tait boulanger | 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\/le-premier-brasseur-etait-boulanger\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le premier brasseur \u00e9tait boulanger\" \/>\n<meta property=\"og:description\" content=\"Le conseiller national du PDC Nicolo Paganini, notamment autres pr\u00e9sident de l\u2019Association suisse des brasseries, blogue sur l\u2019alliance et l’origine commune du pain et de la bi\u00e8re. Il y a quelques ann\u00e9es, pendant ma formation de sommelier suisse de la bi\u00e8re, je me suis consacr\u00e9 \u00e0 l\u2019histoire de ce breuvage. L\u2019id\u00e9e de cette boisson moussante serait n\u00e9e\u2026 Oh, surprise\u2009! 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