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Beer In The United Kingdom
Beer in the United Kingdom has a long history, and has quite distinct traditions. Historically the main styles were top-fermented Bitters, Porters, Stouts and Milds, but after World War II lagers took over half the market by volume. The Campaign for Real Ale (CAMRA) was founded in 1971 and has encouraged the preservation and revival of traditional styles of ale. In particular CAMRA has promoted cask conditioned beer, which completes its maturation in casks in the cellar of the pub rather than at the brewery. the UK drank of cask ale, representing 60% of ale in pubs and restaurants and 17% of all beer in pubs. In total 42.42 million hectolitres of beer were produced in 2013 of which 48% was sold in the off-trade (retail shops). History In the Middle Ages beer was brewed by abbeys and independent alehouses, but the Dissolution of the Monasteries in the 16th century meant British brewing lost its connection with religious houses earlier than in other European countries. As a re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Real Ale
Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". Cask and bottle-conditioned beers Cask and bottle-conditioned beers are referred to as real ale by CAMRA, as both fit its description of beers served from a container in which they have undergone secondary fermentation. Filtered beer The fundamental distinction between real and other ales is that the former are not filtered and the yeast is still present and living in the container from which the real ale is served, although it will have settled to the bottom and is usually not poured into the glass. The natural carbon dioxide is lost during filtration so filtered beer has to be artificially re-carbonated. This can make the beer very 'gassy'. Because the yeast is still present and alive in real ale, a slow process of second ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Breweries In England
This is a partial list of breweries in England. Beer in England pre-dates other alcoholic drinks produced in England, and has been brewed continuously since prehistoric times. As a beer brewing country, England is known for its top fermented cask beer (also called real ale) which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation. Modern developments include consolidation of large brewers into multinational corporations; growth of beer consumerism; expansion of microbreweries and increased interest in bottle conditioned beers. In 2000, there were around 500 breweries in the UK, while the 2015 edition of the ''Good Beer Guide'' listed 1,285 breweries operating in Britain. A 2015 government analysis found that a new brewery was opening in Britain every other day, with Britain becoming a 'brewing powerhouse'. By 2020, the number of breweries had increased rapidly, and the ''Good Beer Guide'' lists 1,850 breweries. B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In England
Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer (also called real ale) which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation. English beer styles include bitter, mild, brown ale and old ale. Stout, porter and India pale ale were also originally brewed in London. Lager-style beer has increased considerably in popularity since the mid-20th century. Other modern developments include consolidation of large brewers into multinational corporations; growth of beer consumerism; expansion of microbreweries and increased interest in bottle conditioned beers. History Romano-Celtic Britain Brewing in what is now England was probably well established when the Romans arrived in 54 BC, and certainly continued under them. In the 1980s, archaeologists found the evidence that Rome's soldiers in Britain sustained themselves on Celtic ale. A ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porter (beer)
Porter is a style of beer that was developed in London, England in the early 18th century. It was well- hopped and dark in appearance owing to the use of brown malt.Dornbusch, Horst, and Garrett Oliver. "Porter." The Oxford Companion to Beer. Ed. Garrett Oliver. 2012. Print. The name is believed to have originated from its popularity with working class people and porters. The popularity of porter was significant. It became the first beer style to be brewed around the world, and production had commenced in Ireland, North America, Sweden, and Russia by the end of the 18th century. The history of stout and porter are intertwined. The name "stout", used for a dark beer, came about because strong porters were marketed as "stout porter", later being shortened to just stout. Guinness Extra Stout was originally called "Extra Superior Porter" and was not given the name "Extra Stout" until 1840. Today, the terms stout and porter are used by different breweries almost interchangeably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burton Ale
Burton ale is a type of strong ale which is dark and sweet. It is named after the brewing town of Burton-on-Trent. Burton ales were generally aged and needed cellaring for months before serving, and almost certainly had some degree of secondary fermentation going on during that time. In London, the terms Burton ale and old ale were interchangeable, but compared to other old ales and barley wines Burton ale is distinctively dark, sweet and fruity. __TOC__ Old Burton Old Burton is a strong version of Burton ale. Allsopp's Arctic Ale, first brewed in 1852 for Captain Edward Belcher's expedition to search for Sir John Franklin, was originally 11.24% ABV. The subsequent McClintock Arctic Expedition also took Burton ale. Old Burton was referenced in The Wind in the Willows: "The Rat, meanwhile, was busy examining the label on one of the beer-bottles. 'I perceive this to be Old Burton', he remarked approvingly. 'Sensible Mole! The very thing!" Burton ale Like most mediaeval religi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pale Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. History Coke had been first used for dry roasting malt in 1642, but it was not until around 1703 that the term ''pale ale'' was first applied to beers made from such malt. By 1784, advertisements appeared in the ''Calcutta Gazette'' for "light and excellent" pale ale. By 1830, the expressions ''bitter'' and ''pale ale'' were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term ''bitter'' to differentiate these pale ales from other less noticeably hopped beers such as porters and milds. By the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mild Ale
Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century or earlier, and originally meant a young ale, as opposed to a "stale" aged or old ale. Mild experienced a sharp decline in popularity in the 1960s, and was in danger of completely disappearing, but the increase of microbreweries has led to a modest renaissance and an increasing number of milds (sometimes labelled "dark") being brewed. The Campaign for Real Ale has designated May as Mild Month. In the United States, a group of beer bloggers organised the first American Mild Month for May 2015, with forty-five participating breweries across the country. History "Mild" was originally used to designate any beer which was young, fresh or unaged and did not refer to a specific style of beer. Thus there was Mild Ale but also Mild Porter and e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Ale
Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, though the term has a rather different meaning today. 18th century brown ales were lightly hopped and brewed from 100% brown malt. Today there are brown ales made in several regions, most notably England, Belgium and America. Other than being top-fermented and having a darker colour than pale beers, brown ales share little in common in terms of flavour profile. Beers termed brown ale include sweet, low alcohol beers such as Manns Original Brown Ale, medium strength amber beers of moderate bitterness such as Newcastle Brown Ale, and malty but hoppy beers such as Sierra Nevada Brown Ale. History In the 18th century, British brown ales were brewed to a variety of strengths, with original gravities (OG) ranging from around 1.060 to 1.090. Around 1800, brewers stopped producing these types of beers as th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Consumption Per Person In The UK
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Excise
file:Lincoln Beer Stamp 1871.JPG, upright=1.2, 1871 U.S. Revenue stamp for 1/6 barrel of beer. Brewers would receive the stamp sheets, cut them into individual stamps, cancel them, and paste them over the Bunghole, bung of the beer barrel so when the barrel was tapped it would destroy the stamp. An excise, or excise tax, is any duty (economics), duty on manufactured goods (economics), goods that is levied at the moment of manufacture rather than at sale. Excises are often associated with customs duties, which are levied on pre-existing goods when they cross a designated border in a specific direction; customs are levied on goods that become taxable items at the ''border'', while excise is levied on goods that came into existence ''inland''. An excise is considered an indirect tax, meaning that the producer or seller who pays the levy to the government is expected to try to recover their loss by raising the price paid by the eventual buyer of the goods. Excises are typically imp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
CAMRA
The Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in St Albans, England, which promotes real ale, cider and perry and traditional British pubs and clubs. With just under 155,000 members, it is the largest single-issue consumer group in the UK, and is a founding member of the European Beer Consumers Union (EBCU). History The organisation was founded on 16 March 1971 in Kruger's Bar, Dunquin, Kerry, Ireland, by Michael Hardman, Graham Lees, Jim Makin, and Bill Mellor, who were opposed to the growing mass production of beer and the homogenisation of the British brewing industry. The original name was the Campaign for the Revitalisation of Ale. Following the formation of the Campaign, the first annual general meeting took place in 1972, at the Rose Inn in Coton Road, Nuneaton. Early membership consisted of the four founders and their friends. Interest in CAMRA and its objectives spread rapidly, with 5,000 members signed up by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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