Бельгийские пивовары опасаются потери бизнеса вследствие глобального потепления


Одна из старейших бельгийских пивоварен в городе Кантильон приостановила свою работу  из-за аномально теплой осени, которая не позволяет местным пивоварам создать напиток, который традиционно варится именно в это время года.

В Кантильоне варят ламбики и гёзы. При их производстве используется технология дикого брожения. При брожении ламбика работают дикие дрожжи, которые всегда есть в атмосфере и пивоваренных емкостях. Именно поэтому ламбик никогда не варят летом, когда нет возможности контролировать температурный режим спонтанного брожения напитка.

«Нам пришлось вылить заготовленное пиво, поскольку ночная температура держится на уровне 10-15 градусов, — это слишком тепло для варки», – говорит Жан ван Рой, владелец пивоварни в Кантильоне.  «В идеале пиво должно остывать при температуре от минус 3 до минус 8 градусов Цельсия. Но за последние 20 лет климат заметно изменился. Мой дед 50 лет назад начинал варить пиво с середины октября до мая. А я никогда не делал этого в своей жизни. С каждым годом пивоваренный период становится всё короче.»

По словам пивовара, в прошлом году ему не удавалось начать варить пиво до ноября, и он опасается, что потеряет бизнес из-за все более теплого климата в Европе.

«У нас есть только пять месяцев, и наше производство весьма ограниченно. Если мы потеряем неделю, то еще сможем выжить, а если потеряем три недели или больше, тогда будет сложнее», – говорит ван Рой.

Виктор Бойчук


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