{"id":28089,"date":"2019-11-29T20:31:41","date_gmt":"2019-11-29T19:31:41","guid":{"rendered":"https:\/\/leregardlibre.com\/?p=28089"},"modified":"2022-09-04T10:36:08","modified_gmt":"2022-09-04T08:36:08","slug":"la-biere-acide-bientot-une-nouvelle-tendance","status":"publish","type":"post","link":"https:\/\/leregardlibre.com\/de\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/","title":{"rendered":"Ist saures Bier bald ein neuer Trend?"},"content":{"rendered":"<p><em>Freitags in der Mikrobrauerei - <a href=\"https:\/\/leregardlibre.com\/de\/tag\/max-moeschler\/\">Max Moeschler<\/a><\/em><\/p>\n\n\n\n<p class=\"has-drop-cap\"><strong>Bereits vor einigen Jahren wurden Biere vom Typ <em>Indian Pale Ale <\/em>haben sich als feste Gr\u00f6\u00dfe in der Bierszene etabliert und werden heute f\u00fcr ihren Charakter und ihre aromatischen Qualit\u00e4ten gesch\u00e4tzt, obwohl sie lange Zeit von den gro\u00dfen Einzelhandelsketten und Gastst\u00e4tten gemieden wurden, da sie als zu bitter galten. Heute scheint ein anderer, lange Zeit vergessener Biertyp wieder aufzutauchen und k\u00f6nnte einen \u00e4hnlichen Weg einschlagen: saure Biere. <em>sour ales<\/em>.<\/strong><\/p>\n\n\n\n<!--more Lire la chronique (en libre acc\u00e8s)-->\n\n\n\n<p>Les bi\u00e8res acides constituent l\u2019un des plus anciens type des bi\u00e8res, et pourtant l\u2019un des plus m\u00e9connus. Originaire de Belgique, elles comptent sur une technique de brassage unique: la fermentation spontan\u00e9e. Laiss\u00e9es \u00e0 l\u2019air libre, dans des conditions d\u2019humidit\u00e9 et de temp\u00e9rature tr\u00e8s sp\u00e9cifiques, le brassin d\u00e9veloppe des levures naturelles qui viennent, petit \u00e0 petit, coloniser les cuves et transformer les sucres en alcool et en gaz carbonique. Ce processus, pleinement naturel, n\u00e9cessite donc du temps et des conditions climatiques optimales. Compl\u00e8tement tributaire des conditions m\u00e9t\u00e9orologiques, cette m\u00e9thode de fermentation est donc rest\u00e9e minoritaire, voire confidentielle au fil des si\u00e8cles. Le r\u00e9sultat est g\u00e9n\u00e9ralement une bi\u00e8re tr\u00e8s typ\u00e9e et r\u00e9solument acide, avec peu de gaz carbonique et un taux d\u2019alcool mod\u00e9r\u00e9.<\/p>\n\n\n\n<form method=\"post\" action=\"https:\/\/newsletter.infomaniak.com\/external\/submit\" class=\"inf-form\" target=\"_blank\"><input type=\"email\" name=\"email\" style=\"display:none\" \/><input type=\"hidden\" name=\"key\" value=\"eyJpdiI6IlZXRVJGMlRGQUU2alNqUE81bitIUk5adnNVa0c4MllFTStzOHdHT1FQZ3c9IiwidmFsdWUiOiJIYzhwMUVCK1pTNnlhY3MyMmhuZlhReWJqemEwNk93blMxTjFHc0s2VHZrPSIsIm1hYyI6ImVhYTQ5N2I1M2NiYWE4NzBmNjk2NzgzYjliM2Y5NmYzM2E2ZmU3NGQxNTU1ZDFkMTU1MzY5NTdjYjE3ZTJmNTUifQ==\"><input type=\"hidden\" name=\"webform_id\" value=\"7291\"><style> .inf-main_3000311ca56a1cb93397bc676c0b7fff{ background-color:#f5f5f5; padding:25px 20px; margin:25px auto; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-content { margin-top:13px;} .inf-main_3000311ca56a1cb93397bc676c0b7fff h4, .inf-main_3000311ca56a1cb93397bc676c0b7fff span, .inf-main_3000311ca56a1cb93397bc676c0b7fff label, .inf-main_3000311ca56a1cb93397bc676c0b7fff input, .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-submit, .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-success p a { color:#555555; font-size:14px; } .inf-main_3000311ca56a1cb93397bc676c0b7fff h4{ font-size:18px; margin:0px 0px 13px 0px; } .inf-main_3000311ca56a1cb93397bc676c0b7fff h4, .inf-main_3000311ca56a1cb93397bc676c0b7fff label{ font-weight:bold; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input { margin-bottom:7px; } .inf-main_3000311ca56a1cb93397bc676c0b7fff label { display:block;} .inf-main_3000311ca56a1cb93397bc676c0b7fff input{ height:35px; color:#999999; border: 1px solid #E9E9E9; border:none; padding-left:7px; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input.inf-error label, .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input.inf-error span.inf-message{ color: #cc0033; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input.inf-error input{ border: 1px solid #cc0033; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input input { width:100%;} .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-input.inf-error span.inf-message { display: block; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-submit { text-align:right;} .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-submit input{ background-color:#777777; color:#ffffff; border:none; font-weight: normal; height:auto; padding:7px; } .inf-main_3000311ca56a1cb93397bc676c0b7fff .inf-submit input.disabled{ opacity: 0.4; } .inf-btn { color: rgb(85, 85, 85); border: medium none; font-weight: normal; height: auto; padding: 7px; display: inline-block; background-color: white; box-shadow: 0px 1px 1px rgba(0, 0, 0, 0.24); border-radius: 2px; line-height: 1em; } .inf-rgpd { margin:25px 0px 15px 0px; color:#555555; } <\/style> <div class=\"inf-main_3000311ca56a1cb93397bc676c0b7fff\"> <h4>NEWSLETTER DES FREIEN BLICKS<\/h4> <span>Erhalten Sie unsere Artikel jeden Sonntag.<\/span> <div class=\"inf-success\" style=\"display:none\"> <h4>Ihre Anmeldung f\u00fcr unseren w\u00f6chentlichen Newsletter wurde erfolgreich registriert!<\/h4> <p> <a href=\"#\" class=\"inf-btn\">\u00ab<\/a> <\/p> <\/div> <div class=\"inf-content\"> <div class=\"inf-input inf-input-text\"> <input type=\"text\" name=\"inf[1]\" data-inf-meta = \"1\" data-inf-error = \"Merci de renseigner une adresse email\" required=\"required\" placeholder=\"E-Mail\" > <\/div> <div class=\"inf-submit\"> <input type=\"submit\" name=\"\" value=\"Anmelden\"> <\/div> <\/div> <\/div> <\/form>\n\n\n\n<p>Le r\u00e9sultat de ce laborieux processus est appel\u00e9 lambic. Il se d\u00e9cline en trois formes: la Gueuze, m\u00e9lange de lambics jeunes et de lambics vieillis, est la plus classique de sa cat\u00e9gorie. La Kriek, qui s\u2019obtient par l\u2019adjonction de cerises dans le brassin, est devenue c\u00e9l\u00e8bre par ses nombreuses versions \u00e9dulcor\u00e9es. Le Faro, enfin, inclut du sucre candi au cours du brassage, ce qui lui conf\u00e8re un go\u00fbt plus doux, proche de certains cidres. Cette fermentation spontan\u00e9e, compliqu\u00e9e \u00e0 r\u00e9aliser, n\u2019est cependant pas la seule mani\u00e8re d\u2019obtenir une bi\u00e8re acide, qui peut d\u00e9couler d\u2019un s\u00e9jour plus ou moins long en barrique (les lambics traditionnels sont g\u00e9n\u00e9ralement \u00e9galement barriqu\u00e9s): le choix de la barrique, son bois, son \u00e2ge et son contenu pr\u00e9c\u00e9dent (vin, malt, porto, rhum,\u2026) permettent un affinage tr\u00e8s int\u00e9ressant des ar\u00f4mes. L\u2019ajout de certains fruits ou de bact\u00e9ries lactiques sont \u00e9galement pratiqu\u00e9s, notamment pour la c\u00e9l\u00e8bre <em>Berliner Weisse<\/em>.<\/p>\n\n\n\n\n\n<p>Ce type de bi\u00e8res, tr\u00e8s typ\u00e9 et \u00e9loign\u00e9 des saveurs habituelles, surprend g\u00e9n\u00e9ralement lors de la premi\u00e8re d\u00e9gustation et semblait, jusqu\u2019ici, destin\u00e9e \u00e0 un public confidentiel et averti. En Suisse, c\u2019est la brasserie BFM qui amor\u00e7a la mont\u00e9e en puissance des bi\u00e8res acides, avec la c\u00e9l\u00e8bre et prim\u00e9e <a href=\"https:\/\/leregardlibre.com\/de\/2018\/07\/20\/im-herzen-der-ersten-sour-ale-congregation-in-saignelegier\/\">Abbaye de Saint Bon-Chien<\/a>, exp\u00e9rimentation brassicole de haute vol\u00e9e. Depuis, et avec l\u2019explosion des bi\u00e8res artisanales de tout le pays et le regain d\u2019int\u00e9r\u00eat pour des produits plus originaux et audacieux, de nombreux brasseurs suisses se sont essay\u00e9s \u00e0 l\u2019exercice, avec des r\u00e9sultats surprenants et d\u2019une prodigieuse diversit\u00e9. De nombreux connaisseurs ont \u00e9galement lou\u00e9 l\u2019int\u00e9r\u00eat aromatiques et gustatif des bi\u00e8res acides, notamment en accompagnement des repas. Enfin, les bars \u00e0 bi\u00e8res sont de plus en plus nombreux \u00e0 en proposer, m\u00eame \u00e0 la pression. Comme pour les <em>Indian Pale Ales <\/em>il y a quelques ann\u00e9es, la r\u00e9surrection semble belle et bien amorc\u00e9e.<\/p>\n\n\n\n<p>Cr\u00e9dit photo: \u00a9\ufe0f Cantillon<\/p>","protected":false},"excerpt":{"rendered":"<p>Eine lange vergessene Biersorte<\/p>","protected":false},"author":100,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42546],"tags":[644339268,241857,3079770,644343416,644343413,644343412],"class_list":["post-28089","post","type-post","status-publish","format-standard","hentry","category-gastronomie","tag-bfm","tag-biere","tag-biere-artisanale","tag-lambics","tag-sour-ale","tag-sour-ales"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?<\/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:\/\/leregardlibre.com\/de\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?\" \/>\n<meta property=\"og:description\" content=\"Un type de bi\u00e8res longtemps oubli\u00e9\" \/>\n<meta property=\"og:url\" content=\"https:\/\/leregardlibre.com\/de\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/\" \/>\n<meta property=\"og:site_name\" content=\"Le Regard Libre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/leregardlibre\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-11-29T19:31:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-04T08:36:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/leregardlibre.com\/wp-content\/uploads\/2019\/11\/bie\u0300re.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1004\" \/>\n\t<meta property=\"og:image:height\" content=\"527\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Max Moeschler\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@LeRegardLibre\" \/>\n<meta name=\"twitter:site\" content=\"@LeRegardLibre\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Max Moeschler\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"3\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/\"},\"author\":{\"name\":\"Max Moeschler\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#\\\/schema\\\/person\\\/439e8d2dc64266e912da6f674b0b2c4b\"},\"headline\":\"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?\",\"datePublished\":\"2019-11-29T19:31:41+00:00\",\"dateModified\":\"2022-09-04T08:36:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/\"},\"wordCount\":643,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#organization\"},\"keywords\":[\"bfm\",\"Bi\u00e8re\",\"Bi\u00e8re artisanale\",\"lambics\",\"sour ale\",\"sour ales\"],\"articleSection\":[\"Gastronomie\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/\",\"url\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/\",\"name\":\"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#website\"},\"datePublished\":\"2019-11-29T19:31:41+00:00\",\"dateModified\":\"2022-09-04T08:36:08+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/gastronomie\\\/la-biere-acide-bientot-une-nouvelle-tendance\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/leregardlibre.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#website\",\"url\":\"https:\\\/\\\/leregardlibre.com\\\/\",\"name\":\"Le Regard Libre\",\"description\":\"Premier mensuel suisse de d\u00e9bat\",\"publisher\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/leregardlibre.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#organization\",\"name\":\"Le Regard Libre\",\"url\":\"https:\\\/\\\/leregardlibre.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/leregardlibre.com\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/logo-rl-icone-neg.jpeg\",\"contentUrl\":\"https:\\\/\\\/leregardlibre.com\\\/wp-content\\\/uploads\\\/2025\\\/08\\\/logo-rl-icone-neg.jpeg\",\"width\":557,\"height\":556,\"caption\":\"Le Regard Libre\"},\"image\":{\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/leregardlibre\\\/\",\"https:\\\/\\\/x.com\\\/LeRegardLibre\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/le-regard-libre\",\"https:\\\/\\\/www.instagram.com\\\/leregardlibre\\\/\",\"http:\\\/\\\/t.me\\\/leregardlibre\",\"https:\\\/\\\/youtube.com\\\/channel\\\/UC6HzGPomj1LsUmlz-sJtITQ\"],\"description\":\"Le Regard Libre est un mensuel suisse de d\u00e9bat intellectuel et culturel. Sa r\u00e9daction est jeune, b\u00e9n\u00e9vole, lib\u00e9rale et pluraliste. Le magazine para\u00eet en ligne et sous forme papier. Sa langue est le fran\u00e7ais.\",\"email\":\"redaction@leregardlibre.com\",\"legalName\":\"Le Regard Libre\",\"foundingDate\":\"2014-01-01\",\"numberOfEmployees\":{\"@type\":\"QuantitativeValue\",\"minValue\":\"11\",\"maxValue\":\"50\"},\"publishingPrinciples\":\"https:\\\/\\\/leregardlibre.com\\\/a-propos\\\/notre-manifeste\\\/\",\"ownershipFundingInfo\":\"https:\\\/\\\/leregardlibre.com\\\/mentions-legales\\\/\",\"actionableFeedbackPolicy\":\"https:\\\/\\\/leregardlibre.com\\\/conditions-generales-de-vente\\\/\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/leregardlibre.com\\\/#\\\/schema\\\/person\\\/439e8d2dc64266e912da6f674b0b2c4b\",\"name\":\"Max Moeschler\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g\",\"caption\":\"Max Moeschler\"},\"sameAs\":[\"https:\\\/\\\/leregardlibre.com\\\/\",\"https:\\\/\\\/fr.wikipedia.org\\\/wiki\\\/Le_Regard_libre\"],\"url\":\"https:\\\/\\\/leregardlibre.com\\\/de\\\/author\\\/max-moeschler\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Ist saures Bier bald ein neuer Trend?","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/leregardlibre.com\/de\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/","og_locale":"de_DE","og_type":"article","og_title":"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?","og_description":"Un type de bi\u00e8res longtemps oubli\u00e9","og_url":"https:\/\/leregardlibre.com\/de\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/","og_site_name":"Le Regard Libre","article_publisher":"https:\/\/www.facebook.com\/leregardlibre\/","article_published_time":"2019-11-29T19:31:41+00:00","article_modified_time":"2022-09-04T08:36:08+00:00","og_image":[{"width":1004,"height":527,"url":"https:\/\/leregardlibre.com\/wp-content\/uploads\/2019\/11\/bie\u0300re.png","type":"image\/png"}],"author":"Max Moeschler","twitter_card":"summary_large_image","twitter_creator":"@LeRegardLibre","twitter_site":"@LeRegardLibre","twitter_misc":{"Verfasst von":"Max Moeschler","Gesch\u00e4tzte Lesezeit":"3\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/#article","isPartOf":{"@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/"},"author":{"name":"Max Moeschler","@id":"https:\/\/leregardlibre.com\/#\/schema\/person\/439e8d2dc64266e912da6f674b0b2c4b"},"headline":"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?","datePublished":"2019-11-29T19:31:41+00:00","dateModified":"2022-09-04T08:36:08+00:00","mainEntityOfPage":{"@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/"},"wordCount":643,"commentCount":0,"publisher":{"@id":"https:\/\/leregardlibre.com\/#organization"},"keywords":["bfm","Bi\u00e8re","Bi\u00e8re artisanale","lambics","sour ale","sour ales"],"articleSection":["Gastronomie"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/","url":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/","name":"Ist saures Bier bald ein neuer Trend?","isPartOf":{"@id":"https:\/\/leregardlibre.com\/#website"},"datePublished":"2019-11-29T19:31:41+00:00","dateModified":"2022-09-04T08:36:08+00:00","breadcrumb":{"@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/leregardlibre.com\/gastronomie\/la-biere-acide-bientot-une-nouvelle-tendance\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/leregardlibre.com\/"},{"@type":"ListItem","position":2,"name":"La bi\u00e8re acide, bient\u00f4t une nouvelle tendance?"}]},{"@type":"WebSite","@id":"https:\/\/leregardlibre.com\/#website","url":"https:\/\/leregardlibre.com\/","name":"Le Regard Libre","description":"Erste Schweizer Monatszeitschrift f\u00fcr Debatten","publisher":{"@id":"https:\/\/leregardlibre.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/leregardlibre.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/leregardlibre.com\/#organization","name":"Le Regard Libre","url":"https:\/\/leregardlibre.com\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/leregardlibre.com\/#\/schema\/logo\/image\/","url":"https:\/\/leregardlibre.com\/wp-content\/uploads\/2025\/08\/logo-rl-icone-neg.jpeg","contentUrl":"https:\/\/leregardlibre.com\/wp-content\/uploads\/2025\/08\/logo-rl-icone-neg.jpeg","width":557,"height":556,"caption":"Le Regard Libre"},"image":{"@id":"https:\/\/leregardlibre.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/leregardlibre\/","https:\/\/x.com\/LeRegardLibre","https:\/\/www.linkedin.com\/company\/le-regard-libre","https:\/\/www.instagram.com\/leregardlibre\/","http:\/\/t.me\/leregardlibre","https:\/\/youtube.com\/channel\/UC6HzGPomj1LsUmlz-sJtITQ"],"description":"Le Regard Libre ist eine Schweizer Monatszeitschrift f\u00fcr intellektuelle und kulturelle Debatten. Seine Redaktion ist jung, ehrenamtlich, liberal und pluralistisch. Das Magazin erscheint online und in gedruckter Form. Seine Sprache ist Franz\u00f6sisch.","email":"redaction@leregardlibre.com","legalName":"Le Regard Libre","foundingDate":"2014-01-01","numberOfEmployees":{"@type":"QuantitativeValue","minValue":"11","maxValue":"50"},"publishingPrinciples":"https:\/\/leregardlibre.com\/a-propos\/notre-manifeste\/","ownershipFundingInfo":"https:\/\/leregardlibre.com\/mentions-legales\/","actionableFeedbackPolicy":"https:\/\/leregardlibre.com\/conditions-generales-de-vente\/"},{"@type":"Person","@id":"https:\/\/leregardlibre.com\/#\/schema\/person\/439e8d2dc64266e912da6f674b0b2c4b","name":"Max Moeschler","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a68b78ce98e86136d3956bc6f17e4879a7897c9744bef17da17a56ef38a02555?s=96&d=identicon&r=g","caption":"Max Moeschler"},"sameAs":["https:\/\/leregardlibre.com\/","https:\/\/fr.wikipedia.org\/wiki\/Le_Regard_libre"],"url":"https:\/\/leregardlibre.com\/de\/author\/max-moeschler\/"}]}},"_links":{"self":[{"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/posts\/28089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/users\/100"}],"replies":[{"embeddable":true,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/comments?post=28089"}],"version-history":[{"count":1,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/posts\/28089\/revisions"}],"predecessor-version":[{"id":511517,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/posts\/28089\/revisions\/511517"}],"wp:attachment":[{"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/media?parent=28089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/categories?post=28089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/leregardlibre.com\/de\/wp-json\/wp\/v2\/tags?post=28089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}