I'm new to kegging and recently discovered that pain.
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Actually it's more like /düvl/ with the 'ü' being like in German 'Düsseldorf' or French 'mûr'. But you guys aren't even able to pronounce 'über' correctly, so why do I even bother?
The abbey of Leffe is located in the French-speaking part of Belgium. French pronunciation is /lef/. Dutch pronunciation (with AB-Inbev headquarters located in Flanders) in Belgium is /lef-ah/. But apparently in the Netherlands they (not sure whether it's everybody, maybe just beer snobs) pronounce the name the French way, /lef/.
Completely logical, no?
This having been said, I never drink it, and I never pronounce its name except when I talk to foreigners in Belgium who, for some reason I don't understand, think that Leffe is the creme de la creme of Belgian beers. It isn't.
In Belgium it's our pils. We don't drink anything weaker than that
But I can certainly see the cause for concern by the little guys. Not every craft beer drinker is as discerning as me. A good friend of mine likes good beer, but his fridge is always stocked with Sam Adams and Sierra Nevada. I fell like most beer drinkers are the same way - who has the biggest display, best packaging, most familiar name, etc.
On the flip side, I've been buying Sam Adams BL regularly simply because it's the only decent beer I can find fresh in my area besides BMC and Yeungling. (Yeungling isn't bad, but to me Sam Adams BL is better.)
I don't mind buyouts, if the parent companies understand good beer. Look at Guinness, PU (though they're part of InBev now), Duvel, heck, even unskunked Heineken isn't bad. There are companies out there that care about making good beer, craft beer doesn't have the market cornered for quality beer. That being said, InBev I'm not a fan of, due to their seeming attitude toward craft beer.
I'm hoping buyouts increase the amount of good, fresh beer on my local shelves. For whatever reason, even in high turnover shops most craft beers are close to their drink by dates, or past them.
Bit late to pick up this thread but yay Denny!
Also siding with homoeccentricus here: Belgian homebrewers are even more set (stuck) in their ways than Belgian commercial brewers.
They'll frown and make tssk tssk noises if you dare to add salt to a gose.
They'll throw a tantrum if you even contemplate not using sugar in whatever beer you're brewing.
Hissy fits ensue when you attempt to brew something that is not either a tripel, a dubbel, or a Duvel clone.
But at least they don't outright diss peated malt, so maybe we should count or blessings, hidden as they are beneath the curses.
Question everything. Not just in brewing, but especially in brewing. Thanks for that message.
I'm heading to Munich in the fall. Now I know what to avoid