{"id":3534,"date":"2022-10-18T12:14:29","date_gmt":"2022-10-18T11:14:29","guid":{"rendered":"https:\/\/www.rolling-beers.fr\/info\/?p=3534"},"modified":"2024-06-06T09:15:46","modified_gmt":"2024-06-06T08:15:46","slug":"recette-de-biere-de-noel-imperial-stout-epice","status":"publish","type":"post","link":"https:\/\/www.rolling-beers.fr\/info\/recette-de-biere-de-noel-imperial-stout-epice\/","title":{"rendered":"Recette de bi\u00e8re de Noel &#8211; Imp\u00e9rial stout \u00e9pic\u00e9"},"content":{"rendered":"\n<h2 class=\"wp-block-heading has-text-align-center\">La recette Imp\u00e9rial Stout \u00c9pic\u00e9e :<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Couleur : Noire<\/li>\n\n\n\n<li>Alcool : 10%<\/li>\n\n\n\n<li>Quantit\u00e9 : 20L<\/li>\n\n\n\n<li>Amertume : Douce<\/li>\n\n\n\n<li>Temps de brassage : 5h<\/li>\n\n\n\n<li>Difficult\u00e9 : \u00c9lev\u00e9e<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading has-text-align-left\">Ingr\u00e9dients  <\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Le jour du brassage : <\/h4>\n\n\n\n<h5 class=\"wp-block-heading\">Les malts  :<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6.5kg de&nbsp;<a href=\"https:\/\/www.rolling-beers.fr\/fr\/malt-de-base\/3921-2227-malt-maris-otter-keep-flying-uk-6ebc.html#\/29-poids-5kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Maris Otter<\/a><\/li>\n\n\n\n<li>600g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/flocons-de-cereales\/2468-1183-flocons-d-avoine-bio.html#\/27-poids-500g\" target=\"_blank\" rel=\"noreferrer noopener\">Flocons d&rsquo;avoine<\/a><\/li>\n\n\n\n<li>200g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/torrefie\/474-96-malt-weyermann-special-w-300ebc.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Sp\u00e9cial W<\/a><\/li>\n\n\n\n<li>350g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/torrefie\/478-124-orge-torrefie-1150ebc.html#\/poids-1kg?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Roasted Barley<\/a><\/li>\n\n\n\n<li>200g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/torrefie\/475-120-malt-weyermann-carafa-special-i-900ebc.html#\/poids-1kg?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Carafa I<\/a><\/li>\n\n\n\n<li>100g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/torrefie\/476-145-malt-weyermann-carafa-special-iii-1500ebc.html#\/poids-1kg?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Malt Carafa III<\/a><\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Les ajouts :<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1kg de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/715-979-lactose.html#\/poids-1kg?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Lactose<\/a> ou de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/sucre-de-brassage\/393-406-brew-body.html#\/28-poids-1kg\" target=\"_blank\" rel=\"noreferrer noopener\">Brew Body<\/a> (pour les allergiques)<\/li>\n\n\n\n<li>1kg de Miel (bien expressif, comme celui de ch\u00e2taignier par exemple)<\/li>\n\n\n\n<li>20g de Gingembre frais<\/li>\n\n\n\n<li>5g de noix de muscade   <\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Le houblon :<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>60g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/en-pellets\/975-312-houblon-en-pellets-magnum.html#\/poids-100g?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Houblon Magnum<\/a><\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">La levure :<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 paquets de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/fermentis\/66-350-safale-us-05-0811088014861.html#\/poids-115g?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">Safale US-05<\/a><\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\">Volume d&rsquo;eau total :<\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li> 36L (De pr\u00e9f\u00e9rence Sulfate &lt; Chlorure :  1:2)<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Pour la fermentation secondaire :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>70g de caf\u00e9 en grain<\/li>\n\n\n\n<li>50g de <a href=\"https:\/\/www.rolling-beers.fr\/fr\/copeaux-de-chene\/717-1142-copeaux-de-chene-americain-medium-toast.html#\/poids-250g?fast_search=fs\" target=\"_blank\" rel=\"noreferrer noopener\">copeaux de ch\u00eane am\u00e9ricain m\u00e9dium toast<\/a><\/li>\n\n\n\n<li>Un peu de whisky<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\">Le jour de l&#8217;embouteillage :<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 Gousses de vanille<\/li>\n\n\n\n<li>2 B\u00e2tons de cannelle<\/li>\n\n\n\n<li>Un peu de vodka<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/06\/ajouter-un-titre-48-1.png\" alt=\"Recette de bi\u00e8re de Noel - Imp\u00e9rial stout \u00e9pic\u00e9\" class=\"wp-image-8694\" style=\"width:838px;height:auto\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/06\/ajouter-un-titre-48-1.png 500w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/06\/ajouter-un-titre-48-1-300x300.png 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/06\/ajouter-un-titre-48-1-150x150.png 150w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2024\/06\/ajouter-un-titre-48-1-400x400.png 400w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button aligncenter\"><a class=\"wp-block-button__link has-white-color has-text-color has-background wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/fr\/kit-biere-noire\/5770-110224-kit-recette-de-noel-imperial-stout-epice.html#\/8209-concassage-non\" style=\"border-radius:0px;background-color:#6aa4c6\" target=\"_blank\" rel=\"noreferrer noopener\">D\u00e9couvrir la recette Vive le Vent<\/a><\/div>\n<\/div>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Un mot sur notre recette de bi\u00e8re de Noel :<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"650\" height=\"812\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/kentuck.jpg\" alt=\"bi\u00e8re de noel\" class=\"wp-image-3555\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/kentuck.jpg 650w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/kentuck-240x300.jpg 240w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/kentuck-400x500.jpg 400w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><figcaption class=\"wp-element-caption\">Cette recette de bi\u00e8re de Noel m&rsquo;a \u00e9t\u00e9 inspir\u00e9 par la magnifique Kentucky Christmas Morning de l&rsquo;excellente brasserie am\u00e9ricaine Hardywood. <\/figcaption><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<p>Le process est un peu plus complexe que la plupart des recettes pr\u00e9sent\u00e9es sur ce blog, mais bon, c&rsquo;est no\u00ebl apr\u00e8s tout. Et elle vaut largement le d\u00e9tour. <\/p>\n\n\n\n<p>Si vous lisez l&rsquo;anglais, je sais bien que c&rsquo;est un peu compliqu\u00e9 de faire vieillir de la bi\u00e8re en barrique. Pas d&rsquo;inqui\u00e9tudes, \u00e0 notre niveau, les copeaux de ch\u00eane feront tr\u00e8s bien le travail !<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Brassez notre recette de bi\u00e8re de noel pas \u00e0 pas<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 1 <\/h4>\n\n\n\n<p id=\"block-5eee9650-08e4-4607-9f8b-d988765c85a0\">Faites chauffer 22 litres d\u2019eau \u00e0 72\u00b0C et versez y les grains concass\u00e9s.<\/p>\n\n\n\n<p id=\"block-5eee9650-08e4-4607-9f8b-d988765c85a0\">Remuez bien pour \u00e9viter les grumeaux. La temp\u00e9rature devrait baisser \u00e0 65\u00b0C,<span style=\"font-size: revert; color: initial;\"> maintenez l\u00e0 pendant une heure<\/span>. <\/p>\n\n\n\n<p id=\"block-5eee9650-08e4-4607-9f8b-d988765c85a0\"><span style=\"font-size: revert; color: initial;\">En parall\u00e8le, faites chauffer 14 litres d\u2019eau de rin\u00e7age \u00e0 77\u00b0C.<\/span><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 2 <\/h4>\n\n\n\n<p>Pendant la saccharification, faites bouillir 40 \u00e0 50cl d&rsquo;eau dans une casserole pendant 10 minutes. Mettez cette eau st\u00e9rilis\u00e9e dans un bol pr\u00e9alablement d\u00e9sinfect\u00e9. Recouvrez ce bol d&rsquo;une feuille d&rsquo;aluminium et laissez le refroidir \u00e0 temp\u00e9rature ambiante.  <\/p>\n\n\n\n<p>Cette eau servira \u00e0 r\u00e9hydrater la levure. Ce sera indispensable sur cette bi\u00e8re vu la densit\u00e9 initiale pr\u00e9vue. Lorsque vous arriverez au moment de l&rsquo;ensemencement, la temp\u00e9rature de l&rsquo;eau devrait se situer aux alentours de 30\u00b0C.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 3 <\/h4>\n\n\n\n<p>Une fois l\u2019heure de saccharification termin\u00e9e, faites un Mash-Out.<\/p>\n\n\n\n<p>Pour cela, montez la temp\u00e9rature de votre brassin \u00e0 75\u00b0C et maintenez la pendant 10 minutes.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 4 <\/h4>\n\n\n\n<p>Le Mash-Out termin\u00e9, passez \u00e0 la filtration et au rin\u00e7age.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 5 <\/h4>\n\n\n\n<p>Mettez ensuite votre mo\u00fbt \u00e0 chauffer pour proc\u00e9der \u00e0 une \u00e9bullition de 60 minutes.<\/p>\n\n\n\n<p>Faites infuser vos 60g de magnum d\u00e8s le d\u00e9but de l&rsquo;\u00e9bullition.<\/p>\n\n\n\n<p>A 15 minutes de la fin du chrono, int\u00e9grez le lactose et le miel \u00e0 votre brassin.<\/p>\n\n\n\n<p>Lorsqu&rsquo;il ne restera plus que 5 minutes, ajoutez le gingembre et la noix de muscade. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 6 <\/h4>\n\n\n\n<p>Avant ou pendant le refroidissement de votre mout, r\u00e9hydratez vos levures. Pour cela, prenez votre bol d&rsquo;eau pr\u00e9 bouillie. La temp\u00e9rature devrait maintenant se situer \u00e0 environ 30\u00b0C.<\/p>\n\n\n\n<p>Versez vos 3 sachets de levures dans l&rsquo;eau. Ne remuez pas. Recouvrez votre bol d&rsquo;une feuille d&rsquo;aluminium et attendez 15 minutes.<\/p>\n\n\n\n<p>Ce quart d&rsquo;heure termin\u00e9, remuez tout doucement la levure avec une cuill\u00e8re d\u00e9sinfect\u00e9e et attendez 15 nouvelles minutes.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"288\" height=\"245\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/4f7c0f40521eee81fee6c679ef653d75.jpg\" alt=\"\" class=\"wp-image-3575\"\/><figcaption class=\"wp-element-caption\">Le tout devrait avoir cet aspect <\/figcaption><\/figure><\/div>\n\n\n<p>Une fois ce temps \u00e9coul\u00e9, la levure devrait \u00eatre totalement hydrat\u00e9e. Si ce n&rsquo;est pas le cas, m\u00e9langez une derni\u00e8re fois.<\/p>\n\n\n\n<p>Organisez-vous pour pouvoir ensemencer dans les 30 minutes suivant la r\u00e9hydratation.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 7 <\/h4>\n\n\n\n<p>Refroidissez le mo\u00fbt \u00e0 18\u00b0C et prenez la densit\u00e9 qui devrait se situer autour de 1.105.<\/p>\n\n\n\n<p>Transf\u00e9rez en fermenteur en faisant le plus de remous possible. Avec ce type de bi\u00e8re, il est tr\u00e8s important de bien oxyg\u00e9ner avant d&rsquo;ensemencer. <\/p>\n\n\n\n<p>Une astuce consiste \u00e0 transf\u00e9rer le mout dans un premier seau (d\u00e9sinfect\u00e9) et de faire un deuxi\u00e8me transfert dans le fermenteur.<\/p>\n\n\n\n<p>Cela fait, incorporez votre levure r\u00e9hydrat\u00e9e. <\/p>\n\n\n\n<p>Fermentez \u00e0 18\u00b0C pendant 3 semaines dans un premier temps. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 8 (facultative) <\/h4>\n\n\n\n<p>Cette \u00e9tape n&rsquo;est pas obligatoire mais elle constitue une optimisation non n\u00e9gligeable pour vos levures. En effet, vu la densit\u00e9 initiale \u00e9lev\u00e9e il vaut mieux mettre toutes vos chances de votre c\u00f4t\u00e9.<\/p>\n\n\n\n<p>12h apr\u00e8s l&rsquo;ensemencement, les levures auront absorb\u00e9 la plupart de l&rsquo;oxyg\u00e8ne pr\u00e9sent dans le mout. Le but de cette \u00e9tape va donc \u00eatre de leur en donner une deuxi\u00e8me dose. Pour cela, remuez bien votre seau de fermentation (ouvert) pendant 5 \u00e0 10 minutes. Pour plus de simplicit\u00e9, vous pouvez aussi transf\u00e9rer violemment votre mo\u00fbt dans un autre fermenteur d\u00e9sinfect\u00e9.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 9 <\/h4>\n\n\n\n<p>Pr\u00e9parez la \u00ab\u00a0teinture m\u00e8re vanille-cannelle\u00a0\u00bb qui servira lors de l&#8217;embouteillage. <\/p>\n\n\n\n<p>Ouvrez les gousses de vanille et retirez les graines \u00e0 l&rsquo;aide d&rsquo;un couteau.<\/p>\n\n\n\n<p>Mettez ces graines et les gousses vid\u00e9es dans un bocal propre.<\/p>\n\n\n\n<p>Ajoutez-y les deux b\u00e2tons de cannelle, recouvrez le tout de vodka et fermez herm\u00e9tiquement.<\/p>\n\n\n\n<p>Laissez mac\u00e9rer jusqu&rsquo;\u00e0 la mise en bouteille (minimum 3 semaines). <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"582\" height=\"217\" src=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/bocaux_le_parfait.jpg\" alt=\"\" class=\"wp-image-3573\" srcset=\"https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/bocaux_le_parfait.jpg 582w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/bocaux_le_parfait-300x112.jpg 300w, https:\/\/www.rolling-beers.fr\/info\/wp-content\/uploads\/2022\/10\/bocaux_le_parfait-400x149.jpg 400w\" sizes=\"auto, (max-width: 582px) 100vw, 582px\" \/><figcaption class=\"wp-element-caption\">Ce type de bocal sera parfait<\/figcaption><\/figure><\/div>\n\n\n<h4 class=\"wp-block-heading\">Etape 10 <\/h4>\n\n\n\n<p>Durant la troisi\u00e8me semaine de fermentation, d\u00e9sinfectez les copeaux de ch\u00eane.<\/p>\n\n\n\n<p>Pour cela, mettez les simplement dans un bocal propre, recouvrez les de whisky (Bourbon de pr\u00e9f\u00e9rence) et laissez mac\u00e9rer une semaine. <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 11 <\/h4>\n\n\n\n<p>Avec une passette d\u00e9sinfect\u00e9e, filtrez les copeaux de ch\u00eane du whisky.<\/p>\n\n\n\n<p>Je ne recommande pas d&rsquo;int\u00e9grer le whisky \u00e0 votre bi\u00e8re. Vous pouvez donc le jeter ou l&rsquo;utiliser dans d&rsquo;autres pr\u00e9parations. <\/p>\n\n\n\n<p>Pr\u00e9parez votre caf\u00e9 (pas pour le boire, hein \ud83d\ude09 ) <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vous pouvez moudre vos 70g de grain et les mettre dans une cafeti\u00e8re filtre pour en sortir 1L.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Vous pouvez aussi faire le choix d&rsquo;utiliser les grains secs et entiers. <\/li>\n<\/ul>\n\n\n\n<p>Mettez, copeaux de ch\u00eane et caf\u00e9, dans un nouveau fermenteur d\u00e9sinfect\u00e9 et transf\u00e9rez votre bi\u00e8re dedans.<\/p>\n\n\n\n<p>Ce transfert est optionnel, si vous ne souhaitez pas le faire, vous pouvez tr\u00e8s bien int\u00e9grer le caf\u00e9 et les copeaux directement \u00e0 votre bi\u00e8re.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 12 <\/h4>\n\n\n\n<p>Une fois tout ce petit monde en fermenteur, laissez le tranquille 10 \u00e0 15 jours. <\/p>\n\n\n\n<p>Montez la temp\u00e9rature de fermentation \u00e0 22\u00b0C les 7 derniers jours de fermentation. <\/p>\n\n\n\n<p>La densit\u00e9 finale devrait se situer aux alentours de 1.028 sur cette bi\u00e8re.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Etape 13 <\/h4>\n\n\n\n<p>On arrive enfin \u00e0 l&#8217;embouteillage ! Pour cela il vous faudra mettre 4g\/l de sucre. Pour en faire un sirop st\u00e9rile, il vous faudra simplement le mettre quelques minutes dans de l&rsquo;eau en \u00e9bullition. <\/p>\n\n\n\n<p>Dans un m\u00eame temps, filtrez la teinture m\u00e8re vanille\/cannelle. La vodka sera maintenant totalement aromatis\u00e9e, int\u00e9grez la avec le sirop de sucre dans votre bi\u00e8re.<\/p>\n\n\n\n<p>Embouteillez et laissez refermenter un bon gros mois minimum. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conclusion<\/h2>\n\n\n\n<p>Oui, je sais, \u00e7a fait beaucoup d&rsquo;\u00e9tapes et c&rsquo;est probablement la recette la plus complexe du blog. Ceci dit, elle vaut vraiment le coup. C&rsquo;est un petit pain d&rsquo;\u00e9pice, vanill\u00e9, torr\u00e9fi\u00e9 et tr\u00e8s chaleureux. Vous pouvez la laisser vieillir quelques mois, elle sera parfaite pour tenir tout l&rsquo;hiver.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-2 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-background wp-element-button\" href=\"https:\/\/www.rolling-beers.fr\/info\/recettes-de-biere\/\" style=\"border-radius:0px;background-color:#6aa4c6\">Plus de recettes<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>La recette Imp\u00e9rial Stout \u00c9pic\u00e9e : Ingr\u00e9dients Le jour du brassage : Les malts : Les ajouts : Le houblon : La levure : Volume d&rsquo;eau total : Pour la fermentation secondaire : Le jour de l&#8217;embouteillage : Un mot sur notre recette de bi\u00e8re de Noel : Le process est un peu plus complexe &hellip; <\/p>\n","protected":false},"author":4,"featured_media":3630,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[89],"tags":[],"class_list":["post-3534","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-de-biere"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recette de bi\u00e8re de Noel - Imp\u00e9rial stout \u00e9pic\u00e9<\/title>\n<meta name=\"description\" content=\"Cette recette de bi\u00e8re de Noel est un vrai pain d&#039;\u00e9pice vanill\u00e9 et torr\u00e9fi\u00e9. 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