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American Wild Ale
American wild ale is a sour beer brewed in the United States using yeast or bacteria in addition to ''Saccharomyces cerevisiae'' for fermentation. Such beers are similar to Belgian Lambic and Oud bruin, and typically fermented using a strain of ''brettanomyces'', resulting in a "funky" flavor. See also * List of beer styles Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term ''beer style'' and the structuring of world beers into defined categ ... References American beer styles {{beer-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sierra Nevada Russian River Brux (cropped)
Sierra (Spanish for "mountain range" and "saw", from Latin '' serra'') may refer to the following: Places Mountains and mountain ranges * Sierra de Juárez, a mountain range in Baja California, Mexico * Sierra de las Nieves, a mountain range in Andalusia, Spain * Sierra Madre (other), various mountain ranges ** Sierra Madre (Philippines), a mountain range in the east of Luzon, Philippines * Sierra mountains (other) * Sierra Nevada, a mountain range in the U.S. states of California and Nevada * Sierra Nevada (Spain), a mountain range in Andalusia, Spain * Sierra de San Pedro Mártir, a mountain range in Baja California, Mexico * Sierra Maestra, a mountain range in Cuba Other places Africa * Sierra Leone, a country located on the coast of West Africa Asia * Sierra Bullones, Bohol, Philippines Europe * Sierra Nevada National Park (Spain), Andalusia, Spain * Sierra Nevada Observatory, Granada, Spain North America * High Sierra Trail, California, United States ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Beer
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse. Brewing Unlike modern brewing, which is done in a sanitary environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air. The most common microbes used to intentionally sour beer are the bacteria ''Lactobacillus'' and ''Pediococcus'', while the fungus ''Brettanomyces'' can also add some acidity. Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid. Additionally, acid can be directly added to beer or added by the us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular biology, molecular and cell biology, much like ''Escherichia coli'' as the model bacteria, bacterium. It is the microorganism behind the most common type of fermentation (biochemistry), fermentation. ''S. cerevisiae'' cells are round to ovoid, 5–10 micrometre, μm in diameter. It reproduces by budding. Many proteins important in human biology were first discovered by studying their Homology (biology), homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. ''S. cerevisiae'' is currently the only yeast cell known to have Berkeley body, Berkeley bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewing
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and #Fermenting, fermenting the resulting sweet liquid with Yeast#Beer, yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the #brewing industry, brewing industry has been part of most western economies. The basic ingredients of beer are water and a Fermentation, fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as addin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lambic
Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. Etymology This beverage is first mentioned in 1794 as ''allambique''. The initial 'a' was dropped early on, so that in an 1811 advert it was called ''lambicq'', though it was sometimes referred to as ''alambic'' as late as 1829. The name may stem from alembic, a type of still used for producing local spirits like cognac and jenever (but not used in the production of lambic). Breweries in and around Lembeek, a village near Halle, Belgium, have attempted to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oud Bruin
Oud Bruin (Old Brown), also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the long aging process, up to a year. It undergoes a secondary fermentation, which takes several weeks to a month, and is followed by bottle aging for several more months. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style. Usually, cultured yeast and bacteria are used, as stainless steel equipment does not harbor wild organisms as wood does. History These beers were kept as so called ''provision beers'', to be stored and allow the flavour to develop. Liefmans Brewery has been brewing the style since the 17th century. Historical examples tended to be more sour than modern commercial products. ''Brouwerij De Brabandere'' in Bavikhove still produces a traditionally barrel-aged oud bruin under the ''Petrus'' brand. Characteristics This style of beer is medium bodied, reddish-brown, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. ''Brettanomyces'' is important to both the brewing and wine industries due to the sensory compounds it produces. In the wild, ''Brettanomyces'' lives on the skins of fruit. History In 1889, Seyffert of the Kalinkin Brewery in St. Petersburg was the first to isolate a "''Torula''" from English beer which produced the typical "English" taste in lager beer, and in 1899 JW Tullo at Guinness described two types of "secondary y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Enthusiast Magazine
''Wine Enthusiast'' magazine is an American wine magazine published by Wine Enthusiast Companies in Valhalla, New York. Founded in 1979 by Adam and Sybil Strum, Wine Enthusiast Companies engages in the wine accessories, storage, information, education, events and travel markets.Slocum, Bill, ''The New York Times'' (May 7, 2000)House Wine Gets Its Own Room/ref>Covel, Simona, ''Wall Street Journal'' (October 2, 2008)Wine Enthusiast Looks to Win Over a Wider Audience/ref> ''Wine Enthusiast'' was founded in 1988, offering information on wine and spirits, with reviews and articles on topics peripheral to wine, such as entertaining, travel, restaurants and notable sommeliers. Published 14 times a year, the magazine has a readership of 800,000 consumers worldwide. The magazine's website hosts a database of wine reviews, interviews food and wine pairings, beer and spirits news, and other topics. The magazine's executive editor is Susan Kostrzewa, and the managing editor is Lauren Buzzeo. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Beer Styles
Beer style is a term used to differentiate and categorize beers by various factors, including appearance, flavour, ingredients, production method, history, or origin. The term ''beer style'' and the structuring of world beers into defined categories is largely based on work done by writer Michael James Jackson in his 1977 book ''The World Guide To Beer''. Fred Eckhardt furthered Jackson's work, publishing ''The Essentials of Beer Style'' in 1989. There is no universally agreed list of beer styles, as different countries and organisations have different sets of criteria. Organisers of beer competitions such as the Campaign for Real Ale's (CAMRA) Champion Beer of Britain, the Beer Judge Certification Program (BJCP) local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged. The categories are varied and include processes or ingredients not usually regarded as defining beer style ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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