{"id":760,"date":"2018-11-14T17:14:57","date_gmt":"2018-11-14T16:14:57","guid":{"rendered":"https:\/\/bierezero.thijsen.net\/?p=760"},"modified":"2026-02-21T08:15:52","modified_gmt":"2026-02-21T07:15:52","slug":"mikkeller-drinkin-the-sun","status":"publish","type":"post","link":"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/","title":{"rendered":"Mikkeller Drink&rsquo;in the Sun"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">En 2006, il \u00e9tait professeur de math\u00e9matiques et de physique et avait commenc\u00e9 \u00e0 exp\u00e9rimenter le houblon, le malt et la levure dans sa cuisine de Copenhague. Aujourd&rsquo;hui, Mikkel Borg Bjergs\u00f8 exporte les produits de sa microbrasserie <a href=\"http:\/\/mikkeller.dk\" target=\"_blank\" rel=\"noreferrer noopener\" aria-label=\"Mikkeller (s\u2019ouvre dans un nouvel onglet)\">Mikkeller<\/a> dans 40 pays et est reconnu \u00e0 l&rsquo;\u00e9chelle internationale comme l&rsquo;un des brasseurs les plus novateurs et les plus en pointe du monde. Parmi ses cr\u00e9ations, dont quelques <a href=\"https:\/\/shop.mikkeller.dk\/collections\/low-alcohol\">low-alcoolis\u00e9es<\/a>, la&nbsp;<strong><em>Drink&rsquo;in the Sun<\/em><\/strong>, une American Wheat Ale sans alcool.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>J&rsquo;ai donc vers\u00e9 le breuvage dans mon calice, et\u2026<\/em><\/p>\n\n\n\n<!--more-->\n\n\n\n<h2 class=\"wp-block-heading\">\u00c0&nbsp;l&rsquo;\u0153il<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Le soleil a une belle couleur dor\u00e9e mais reste trouble. Le nuage qui le couvrait ne fait pas long feu et se dissipe rapidement.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Au nez<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Quelques vents de pamplemousse couvrant des volutes vanill\u00e9es.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Au go\u00fbt<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Elle a un petit c\u00f4t\u00e9 acidul\u00e9, l\u2019amertume du pamplemousse est bien pr\u00e9sente, elle remplit bien le palais et sa carbonatation est l\u00e9g\u00e8rement piquante.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">En bref<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La d\u00e9couvrant hors saison, je ne me plaindrais pas de ses accents estivaux, je la trouve fra\u00eeche et bien pr\u00e9sente. Tr\u00e8s agr\u00e9able, je lui reproche cependant l\u2019absence d\u2019un c\u00f4t\u00e9 malt\u00e9 que j\u2019aurais aim\u00e9 plus prononc\u00e9 pour l\u2019\u00e9quilibrer un peu plus (\u00e0 mon go\u00fbt).&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En 2006, il \u00e9tait professeur de math\u00e9matiques et de physique et avait commenc\u00e9 \u00e0 exp\u00e9rimenter le houblon, le malt et la levure dans sa cuisine de Copenhague. Aujourd&rsquo;hui, Mikkel Borg Bjergs\u00f8 exporte les produits de sa microbrasserie Mikkeller dans 40 pays et est reconnu \u00e0 l&rsquo;\u00e9chelle internationale comme l&rsquo;un des brasseurs les plus novateurs et &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Mikkeller Drink&rsquo;in the Sun&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":821,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,67,7,51,54,73,66,1],"tags":[111,153,38],"class_list":["post-760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-india-pale-ale","category-witbier","category-blonde","category-desalterante","category-fraiche","category-les-fruitees","category-mes-coups-de-coeur","category-non-classe","tag-de","tag-mikkeller","tag-pamplemousse"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mikkeller Drink&#039;in the Sun - Bi\u00e8re Z\u00e9ro<\/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:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mikkeller Drink&#039;in the Sun - Bi\u00e8re Z\u00e9ro\" \/>\n<meta property=\"og:description\" content=\"En 2006, il \u00e9tait professeur de math\u00e9matiques et de physique et avait commenc\u00e9 \u00e0 exp\u00e9rimenter le houblon, le malt et la levure dans sa cuisine de Copenhague. Aujourd&rsquo;hui, Mikkel Borg Bjergs\u00f8 exporte les produits de sa microbrasserie Mikkeller dans 40 pays et est reconnu \u00e0 l&rsquo;\u00e9chelle internationale comme l&rsquo;un des brasseurs les plus novateurs et &hellip; Continuer la lecture de &laquo;&nbsp;Mikkeller Drink&rsquo;in the Sun&nbsp;&raquo;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\" \/>\n<meta property=\"og:site_name\" content=\"Bi\u00e8re Z\u00e9ro\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/bierezero\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-11-14T16:14:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-21T07:15:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bierezero.thijsen.net\/wp-content\/uploads\/2018\/11\/MikkelerDrinkInTheSun.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1024\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Andr\u00e9\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Andr\u00e9\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\"},\"author\":{\"name\":\"Andr\u00e9\",\"@id\":\"https:\/\/bierezero.thijsen.net\/#\/schema\/person\/c62fd5d9177dcb74cd5d48c618cba4ed\"},\"headline\":\"Mikkeller Drink&rsquo;in the Sun\",\"datePublished\":\"2018-11-14T16:14:57+00:00\",\"dateModified\":\"2026-02-21T07:15:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\"},\"wordCount\":223,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/bierezero.thijsen.net\/#organization\"},\"image\":{\"@id\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/bierezero.thijsen.net\/wp-content\/uploads\/2018\/11\/MikkelerDrinkInTheSun.png\",\"keywords\":[\"Allemandes\",\"Mikkeller\",\"Pamplemousse\"],\"articleSection\":[\"Ale, Pale Ale et India Pale Ale\",\"Blanches, Wit, Weizenbier, Weissbier et Wheat Beer\",\"Les blondes\/dor\u00e9es\",\"Les d\u00e9salt\u00e9rantes\",\"Les fra\u00eeches\",\"Les fruit\u00e9es\",\"Mes coups de c\u0153ur\",\"Toutes les bi\u00e8res\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\",\"url\":\"https:\/\/bierezero.thijsen.net\/index.php\/2018\/11\/14\/mikkeller-drinkin-the-sun\/\",\"name\":\"Mikkeller Drink'in the Sun - 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