跨年的鐘聲即將敲響
今年你又有多少願望得來年再實現？
在NB，我們不灌雞湯
只帶來極佳的幾款香檳啤酒
一起舉杯
為來年更好的自己！
[ENGLISH RE-EDITED BELOW]
品鑑時間：
12月30日（周三）下午6點
December 30 (Wednesday) 6 PM
報名方法：
可添加微信：BHSxia或直接支付微信「霞」。
支付成功視為報名成功。
Please reserve your seat by sending a WeChat transfer of 300 RMB to 『BHSxia』. If the transfer is accepted, your reservation is confirmed.
活動費用：
總費用300元/人。
（含烤麵包及佐酒進口奶酪）
諮詢電話：
010-83288823（15:00~02:00）
PS:
此次活動報名同樣截止前10名！
LIMIT 10 SEATS!
每到新年前夕，全世界在午夜鐘聲敲響時舉杯慶祝。香檳一直以來也是慶祝節日必備清單的不二選擇。但啤酒愛好者很早就知道那並不是唯一。
Every New Years Eve, the world celebrates with a toast at the stroke of midnight. We are told that Champagne is the best choice to fill that glass, if one can afford it. But many beer aficionados have long known that grapes are not the only option.
這個所謂的傳統實際上只是香檳酒廠不遺餘力曠日持久的推廣和高明的營銷而已。甚至當時連打開酒瓶軟木塞時的「嘭~」聲都是任何花式聚會的標配。
Much of the connection between Champagne and New Year celebrations has been the result of aggressive marketing over the past century. Nowadays the sound of a cork popping off a bottle is something we expect to hear at any fancy party.
而比利時的啤酒師很早就使用類似的瓶裝方式。法國北部的香檳區上離兩國邊境不遠。香檳的主要區別就是他們用的「傳統製法「，有特殊的製作工藝除去第二次發酵完成後的酵母沉澱物。這個特殊的過程在十九世紀才算完善，但一般只有高端的起泡葡萄酒能做到，比如香檳。
Brewers in Belgium however have long been using bottles similar to those used for sparkling wines. The Champagne region in northern France is actually not very far from the border between the two countries. What distinguished Champagne however was the Methode Traditionelle, which includes extra steps that remove the yeast sediment after the secondary fermentation completes. This process was only perfected during the 19th century, but was generally found only in higher end sparkling wines, like Champagne.
在本世紀初，比利時的一些創新性啤酒廠開始把香檳的傳統製法用於自己的高檔品牌。不只是用香檳酵母來進行二次發酵，而且有些酒廠連酒瓶都跨國運到香檳產區，為了跟香檳酒在同一個酒窖裡一起進行！這種奢侈的啤酒風格現在被精釀圈稱為「香檳啤酒「或 Biere Brut。
In the early 2000s, a few enterprising Belgian brewers started applying this traditional French method to their top shelf beers. Using champagne yeast for the secondary fermentation, some are even brought to France to undergo the process in the very same cellars as champagnes. This luxurious beer style is now known in the craft beer world as Biere de Champagne or Biere Brut.
同時，一個比香檳傳統製法更古老的比利時傳統正在被世界各地的啤酒愛好者重新發現。這就是自然發酵的蘭比克啤酒。至於啤酒和香檳玻璃瓶技術，在第十八和第十九世紀同時提高，許多蘭比克酒廠也因此創造出波光粼粼的起泡啤酒。雖然他們通常沒有除去沉澱物的複雜過程仍能實現類似香檳的複雜風味和口感。這是由於其強酸性，而獨特風味也帶來的農場和泥土的芳香。來自自然發酵和陳釀的過程，也往往得益於時間的洗禮以及不同批次的技法調和，更讓他接近香檳酒。
Meanwhile, a much more ancient Belgian tradition is now being rediscovered by beer connoisseurs worldwide. These are the spontaneously-fermented beers known as Lambic. As technology for beer and champagne bottles were simultaneously improving during the 18th and 19th centuries, many Lambic producers were therefore also creating beers with sparkling carbonation. While they do not usually undergo the complicated process of removing the sediment after the secondary fermentation, they still manage achieve a complexity of flavor and mouthfeel that compares well Champagne. This is due to their strong acidity and the funky, earthy aromas developed from spontaneous fermentation and barrel aging, and also often helped along by the skilled blending of different batches, again much like Champagnes.
市場上常見的蘭比克都是加過甜味劑、通過巴氏殺菌或過濾。然而，傳統的蘭比克通常很乾爽，就像特幹（Extra Brut）香檳。國內最近才開始進口這些傳統的版本。
本次活動，就有幾款極為罕見的啤酒同時亮相牛啤堂！
其中一款使用軟木塞和鐵絲網，為慶祝新年而特別製作！是Certified Cicerone™袁子能珍藏的精釀佳品！
除了這一款以外，堂主小辮兒也特別獻上好友人肉背自瑞典斯德哥爾摩的Omnipollo leon。
在此特別感謝啤博士孟路人肉自比利時布魯塞爾的著名Brasserie Cantillon！
（以下能閱讀兩款瑰寶的更多細節...）
Most Lambic on the marketplace has been sweetened, pasteurized and/or filtered. However, traditional Lambic can be very dry, just like Extra Brut Champagne. China has only recently begun importing the traditional versions, and one of them comes with a cork and wire cage, ready to celebrate the New Year in style! This will be tasted along with two EXTREMELY RARE lambics from the famed Brasserie Cantillon of Brussels, thanks to NBeer Pub's Xiao Biar and Certified Cicerone™ Xenon Yuan.
(Read below for more details on the two EXCLUSIVE lambics...)
伴隨著過年的氣氛，我們此次活動裡也會品嘗別的軟木塞啤酒。比如百中無一的蘭比克啤酒。他們大部分比香檳更容易買到並且更便宜！
In keeping with the New Years Eve theme, there will also be a sampling of several other beers in large bottle format with corks. Most of them are more affordable than Bieres de Champagnes or easier to find than the VERY RARE Lambics you will get to taste at this event.
所有的酒也適合慶祝中國人最隆重的傳統佳節---春節，搭配傳統年夜飯，驚爆你的味蕾！
ALL of these beers are also great for celebrating the Chinese New Year, 8 February, 2016! Enjoy with the traditional New Years Eve family dinner!
此次品酒活動仍由我們的侍酒師Certified Cicerone™袁子能主講。
活動費用包含麵包片和佐酒進口奶酪。
僅為300元/人！
Event will be hosted by Certified Cicerone™ Xenon Yuan.
Tasting will include plain bruschetta and imported cheeses to accompany the beers.
ALL THIS FOR ONLY 300 RMB!!!
*** 極品 CANTILLON 蘭比克細節 ***
** 隆重介紹此次品酒活動兩位頭號嘉賓！**
*** EXCLUSIVE TASTING OF ***
** RARE CANTILLON LAMBICS **
1，Cantillon Cuvee Saint-Gilloise
為了紀念當地的一隻足球隊，這款蘭比克帶來特別的現代風格:幹投了新鮮Hallertau酒花。而傳統的蘭比克只用陳年的酒花而不幹投。因此，這款酒帶有新鮮豐富的草藥，青草和花香氣息。
（更有黑市炒至120美金！）
Dedicated to a local football team, this lambic is a modern twist, dry-hopped with un-aged Hallertau hops. Most lambics use vintage aged hops, and only in the boil, not dry-hopped. Thus, a freshly herbal, grassy and floral character is imparted on this unique beer.
(On the secondary market, this beer fetches at least $80 - 120 USD!!!)
2，Cantillon Lou Pepe Kriek (2008)
被評價為全世界第三的水果蘭比克！使用同一年份的精選蘭比克，加入整粒新鮮斯哈爾貝克（Schaerbeek）地區的酸櫻桃，陳釀在剛灌裝完法國紅葡萄酒的法式空橡木桶中。
（大多數別的蘭比克陳釀在已多次使用的木桶裡，陳釀紅酒或橡木的芳香已經幾乎不太能影響到酒的風味了。）
而2008年是很多愛好者（包括釀酒師Jean Van Roy！）聲稱是這款酒最好的年份之一。紅勃艮第或義大利巴羅洛葡萄酒的愛好者不容錯過的體驗！
（更有黑市炒至150美金！）
This is the 3rd most highly rated fruited lambic in the world, according to BeerAdvocate.com. Blended from lambics from a single year, and aged with fresh, whole Schaerbeekse sour cherries in recently-emptied French wine barrels. Most lambics are aged in neutral, older barrels where both the wood and any previous beverages (usually wine) will no longer influence the flavor or aroma. 2008 is claimed by many, including the brewer Jean Van Roy, to be among the best vintages he ever produced. Fans of red Burgundy or Barolo wines will want to check this out for sure!
(On the secondary market, this beer and vintage fetches at least $100 - 150 USD!!!)
其它酒單：
3，Malheur Biere Brut (Brut Reserve)
富有層次的梨和白葡萄香、麵包和麥芽香，層次豐富卻很乾爽的香檳艾爾。 RateBeer.com 評分高達98分！
A crisp, dry Biere de Champage that nonetheless beams with rich, bready malts and fruity pear and white grape. 98 Points on RateBeer.com!
4，Omnipollo Leon
瑞典創新的精釀。比利時金黃艾爾風格，使用了美式啤酒花和香檳酵母，帶來獨特的風味。
Innovative craft brewer from Sweden. A Belgian golden ale, but using American hops and fermented dry with Champagne yeast.
5，奧麥爾比利時傳統釀製金啤酒
Omer Traditional Blond
比利時烈型金黃艾爾。口感和督威類似。
Belgian strong blond ale. Similar to Duvel.
6，DeuS (Brut de Flanders) 聖神啤酒
運到法國香檳地區，通過傳統工藝流程陳釀。花香和蜂蜜味濃厚，典型的金色香檳艾爾。與快客啤酒和卡美裡特三料是同一家酒廠。
The brewers of Kwak and Tripel Karmeliet produced this beer with the additional step of spending time in northern France while undergoing the Method Traditionelle. Floral and honey notes permeate this archetypal Biere Brut .
7，蒂曼香檳啤酒
Timmermans Oude Gueuze
傳統的蘭比克酸啤風格。混合1、2、3年份的陳釀，在瓶中進行第二次發酵。進口商都把他歸類到「香檳「，來品鑑一下吧！
A traditional Lambic blend of 1, 2, and 3 year old batches, with secondary fermentation in the bottle. Even the Chinese import company calls this "Champagne Beer" - come and judge for yourself!
8，樂蔓櫻桃啤酒
Liefmans Cuvee Brut
多年份不同批次啤酒調和的法蘭德斯老黑啤，加入鮮櫻桃。很多地方也能買到。
由這一瓶開始活動進入調劑「甜點」階段。
A classic blend of multiple vintages of Flanders Oud Bruin, aged with
fresh cherries. This begins out "dessert" portion of the evening.
9，金卡路酷威藍帶（帝王窖藏藍）
Gouden Carolus Cuvee Van De Keizer Blauw
典型的比利時四料深色艾爾。喝完以後肯定睡覺一定美美的~
A strong dark ale or "Quadrupel" that is perfect as a nightcap.
品鑑時間：
12月30日（周三）下午6點
December 30 (Wednesday) 6 PM
報名方法：
可添加微信：BHSxia或直接支付微信「霞」。
支付成功視為報名成功。
Please reserve your seat by sending a WeChat transfer of 300 RMB to 『BHSxia』. If the transfer is accepted, your reservation is confirmed.
活動費用：
總費用300元/人。
（含烤麵包及佐酒進口奶酪）
諮詢電話：
010-83288823（15:00~02:00）
PS:
此次活動報名同樣截止前10名！
LIMIT 10 SEATS!
---
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