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Barrel-aged Beer
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port.Craft Beer and Brewing. ''Barrel-aging.'' Retrieved 21 April 2020. There is a particular tradition of barrel ageing beer in , notably of lambic beers.The High Council for Artisanal Lambic Beers. ''Lambiek.'' (in Dutch) Retriev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Sommelier At Work
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flanders Red Ale
Flanders red ale or Flemish red-brown, is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than ''Saccharomyces cerevisiae'', especially ''Lactobacillus'', which produces a sour character attributable to lactic acid. Long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer.Bouckaert, Peter, "Belgian red ale" in Oliver, Garrett (ed.), ''The Oxford Companion to Beer'' (Oxford University Press, 2012), pp. 119 & 120. Red malt is used to give the beer its colour and the matured beer is often blended with a younger batch before bottling to balance and round the character. Flanders red ales have a strong fruit flavour similar to the aroma, but more intense. Plum, prune, raisin and raspberry are the most common flavours, followed by orange and some spiciness. The sour or acidic taste can range from moderate to strong. There is no hop bitterness, but tannins are common. ... [...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] |
Cantillon Brewery
Brasserie-Brouwerij Cantillon ("Brewery Cantillon") is a small Belgian traditional family brewery based in Anderlecht, Brussels. Cantillon was founded in 1900 and brews exclusively lambic beers. Overview The brewery was founded in 1900 by Paul Cantillon, whose father was a brewer as well, and his wife, Marie Troch. , the owner is Jean-Pierre van Roy, fourth-generation brewer at Cantillon. Since launch, the only major change has been a shift to organic ingredients in 1999. Cantillon was one of more than one hundred operating breweries in Brussels when founded, and was the only one to remain operational through the 2000s. In 2014, van Roy announced that the brewery would be acquiring more maturation space, effectively doubling production by 2016-17. Cantillon produces 400,000 bottles of beer a year. Beers In the traditional lambic style, beers, with a mash bill of 2/3 malted barley and 1/3 unmalted wheat, are spontaneously fermented in open topped attic mounted vats called c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craft Beer
Craft beer is a beer that has been made by craft breweries. They produce smaller amounts of beer, typically less than large breweries, and are often independently owned. Such breweries are generally perceived and marketed as having an emphasis on enthusiasm, new flavours, and varied brewing techniques. The microbrewery movement began in both the United States and United Kingdom in the 1970s, although traditional artisanal brewing existed in Europe for centuries and subsequently spread to other countries. As the movement grew, and some breweries expanded their production and distribution, the more encompassing concept of craft brewing emerged. A brewpub is a pub that brews its own beer for sale on the premises. Producer definitions Microbrewery Although the term "microbrewery" was originally used in relation to the size of breweries, it gradually came to reflect an alternative attitude and approach to brewing flexibility, adaptability, experimentation and customer service. The te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michael Jackson (writer)
Michael James Jackson (27 March 1942 – 30 August 2007) was an English writer and journalist. He was the author of many influential books about beer and whisky. He was a regular contributor to a number of British broadsheets, particularly ''The Independent'' and ''The Observer''.''The Daily Telegraph'' (London), 1 September 2007, Obituary of Michael Jackson Writer who tirelessly examined and championed beer and later became an equal authority on malt whisky, p29 Jackson's books have sold over three million copies worldwide and have been translated into eighteen languages. He is credited with helping to start a renaissance of interest in beer and breweries worldwide in the 1970s, particularly in the United States. He is also widely credited with popularising the idea of beer styles. His influential television series ''The Beer Hunter'' was shown in fifteen countries. He was as well-versed in malt whisky as he was in beer, and his book ''Michael Jackson's Malt Whisky Companion'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taxodium Distichum
''Taxodium distichum'' (bald cypress, swamp cypress; french: cyprès chauve; ''cipre'' in Louisiana) is a deciduous conifer in the family Cupressaceae. It is native to the southeastern United States. Hardy and tough, this tree adapts to a wide range of soil types, whether wet, salty, dry, or swampy. It is noted for the russet-red fall color of its lacy needles. This plant has some cultivated varietiesFarjon, A. (2005). ''Monograph of Cupressaceae and Sciadopitys''. Royal Botanic Gardens, Kew. and is often used in groupings in public spaces. Common names include bald cypress, swamp cypress, white cypress, tidewater red cypress, gulf cypress and red cypress. The bald cypress was designated the official state tree of Louisiana in 1963. Description ''Taxodium distichum'' is a large, slow-growing, and long-lived tree. It typically grows to heights of and has a trunk diameter of . The main trunk is often surrounded by cypress knees. The bark is grayish brown to reddish brown ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
London Beer Flood
The London Beer Flood was an accident at Meux & Co's Horse Shoe Brewery, London, on 17 October 1814. It took place when one of the wooden vats of fermenting porter burst. The escaping liquid dislodged the valve of another vessel and destroyed several large barrels: between 128,000 and 323,000 imperial gallons (580,000–1,470,000 L; 154,000–388,000 US gal) of beer were released in total. The resulting wave of porter destroyed the back wall of the brewery and swept into an area of slum dwellings known as the St Giles rookery. Eight people were killed, five of them mourners at the wake being held by an Irish family for a two-year-old boy. The coroner's inquest returned a verdict that the eight had lost their lives "casually, accidentally and by misfortune". The brewery was nearly bankrupted by the event; it avoided collapse after a rebate from HM Excise on the lost beer. The brewing industry gradually stopped using large wooden vats after the accident. The brewery moved in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greene King
Greene King is a large pub retailer and brewer. It is based in Bury St Edmunds, Suffolk, England. The company owns pubs, restaurants and hotels. It was listed on the London Stock Exchange until it was acquired by CK Assets in October 2019. History The brewery was founded by Benjamin Greene in Bury St. Edmunds in 1799. In Richard Wilson's biographical analysis of the Greene family, he credits various family members for being able to achieve distinction in the worlds of business and banking, literature (Graham Greene, for example) and broadcasting in the nineteenth and twentieth centuries.' In 1836 Edward Greene took over the business and in 1887 it merged with Frederick William King's brewing business to create Greene King. Greene King has grown via mergers and acquisitions, including Rayments Brewery (1961), the Magic Pub Company (1996), Hungry Horse (1996), Morland Brewery (1999), Old English Inns (2001), Morrells (2002), a large part of the Laurel Pub Company (2004), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schlenkerla
Schlenkerla is a historic brewpub in Bamberg, Franconia, Germany renowned for its Smoking (cooking), smoked Aecht Schlenkerla Rauchbier. Beers Aecht Schlenkerla is recognized for making traditional Rauchbier (smoked beer) including Bock, urbock, märzen, weizen, oak doppelbock, lentbeer (Fastenbier), a Helles Marzen blend (Krausen), Helles (filtered and unfiltered) and Hansla (low alcohol). The brewery releases vintages of the Doppelbock and Urbock that have been aged in rock cellars. A schnapps made from Rauchbier is also available in Schlenkerla's pub and restaurant. The brewery's restaurant has been ranked among the top places in the world to have a beer by All About Beer magazine. The pub The brewery has been in operation since 1405, when it was a pub known as Zum Blauen Löwen ("At the Blue Lion"). Schlenkerla tavern features a Gothic architecture, Gothic ceiling known as the ''Dominikanerklause''. It is located in the old town section of Bamberg, a UNESCO World Herit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Beer
Smoked beer (german: Rauchbier) is a type of beer with a distinctive smoke flavour imparted by using malted barley dried over an open flame.''Beer'', by Michael Jackson, published 1998, pp.150-151 History Drying malt over an open flame in a smoke kiln may impart a smoky character to the malt. This character may carry over to beers brewed with the smoked malt. Prior to the modern era, drying malted barley in direct sunlight was used in addition to drying over flames. Even though hot air kiln drying of malt, using indirect heat, did not enter into widespread usage until the industrial era, the method was known as early as the first century BC. Also, there have been various methods over the years of preparing cereal grains for brewing, including making beer from bread, so smoked beer was not universal. Beginning in the 18th century, hot air kiln drying of malt became progressively more common and, by the mid-19th century, had become the near-universal method for drying malted g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
