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RJ Rockers Brewing Company
RJ Rockers Brewing Company is a beer brewing company based in Spartanburg, South Carolina, founded in 1997 by current owner/brewer, Mark R. Johnsen. The company is considered a microbrewery meaning it has an annual production of less than 15,000 barrels. History The company began as a brewpub on Morgan Square in downtown Spartanburg, but in 2002 Johnsen decided to leave the restaurant business and concentrate solely on producing craft beer. Johnsen soon relocated his 10 barrel brewing system to a Spartanburg industrial park off of the Interstate 85 Business Loop. This location reached full capacity after the company experienced 92% growth in 2008, and in February 2009 RJ Rockers Brewing Company leased a building in downtown Spartanburg's west end that was formerly occupied by The Salvation Army. The facility features a 30 barrel brewing system with an annual capacity of 18,000 barrels. Beers produced RJ Rockers Brewing Company sells its beer in bottles, cans, and on draft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mark R
Mark may refer to: Currency * Bosnia and Herzegovina convertible mark, the currency of Bosnia and Herzegovina * East German mark, the currency of the German Democratic Republic * Estonian mark, the currency of Estonia between 1918 and 1927 * Finnish markka ( sv, finsk mark, links=no), the currency of Finland from 1860 until 28 February 2002 * Mark (currency), a currency or unit of account in many nations * Polish mark ( pl, marka polska, links=no), the currency of the Kingdom of Poland and of the Republic of Poland between 1917 and 1924 German * Deutsche Mark, the official currency of West Germany from 1948 until 1990 and later the unified Germany from 1990 until 2002 * German gold mark, the currency used in the German Empire from 1873 to 1914 * German Papiermark, the German currency from 4 August 1914 * German rentenmark, a currency issued on 15 November 1923 to stop the hyperinflation of 1922 and 1923 in Weimar Germany * Lodz Ghetto mark, a special currency for Lodz Ghetto. * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
High-gravity Beer
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 distrib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscripts, referred to its strength. The name ''porter'' was first used in 1721 to describe a dark brown beer. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called "stout porters", so the history and development of stout and porter are intertwined, and the term ''stout'' has become firmly associated with dark beer, rather than just strong beer.The New Oxford Dictionary of English. Oxford University Press 1998 Porter and Stout – CAMRA Web.arc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Extract
An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form. The aromatic principles of many spices, nuts, herbs, fruits, etc., and some flowers, are marketed as extracts, among the best known of true extracts being almond, cinnamon, cloves, ginger, lemon, nutmeg, orange, peppermint, pistachio, rose, spearmint, vanilla, violet, rum, and wintergreen. Extraction techniques Most natural essences are obtained by extracting the essential oil from the feedstock, such as blossoms, fruit, and roots, or from intact plants through multiple techniques and methods: * Expression ( juicing, pressing) involves physical extraction material from feedstock, used when the oil is plentiful and easily obtained from materials such as citrus peels, olives, and grapes. * Absorption ( steeping, decoction). Extraction is done by soaking material ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peach
The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fuzzy varieties), nectarines. The specific name ''persica'' refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus '' Prunus'', which includes the cherry, apricot, almond, and plum, in the rose family. The peach is classified with the almond in the subgenus ''Amygdalus'', distinguished from the other subgenera by the corrugated seed shell ( endocarp). Due to their close relatedness, the kernel of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan. Peaches and nectarines are the same species, though they are regarded commercially as different fruits. The skin of nect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Challenger Hop
This is a list of varieties of hop (''Humulus lupulus''). As there are male and female plants, the flowers (cones) of the female plant are fertilized by the pollen of the male flowers with the result that the female flowers form seeds. These seeds are eaten by birds and hence spread over vast distances. Hops, specifically their female plants, have been grown as a commercial crop for the brewing industry for many centuries in many countries. The first documented mention of a hop garden is in the will of Pepyn III. The first breeding of different hop varieties took place at Wye College in Kent, England by E. S. Salmon in 1919 when he bred the varieties " Brewer's Gold" and "Bullion". As of 2012, there are around 80 varieties in commercial use around the world, and considerably more in development/trials. American Ahtanum brand YCR 1 cv Ahtanum brand YCR 1 cv is an aroma-type cultivar bred by Yakima Chief Ranches. It is used for its aromatic properties and moderate bittering. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cascade Hops
Cascade is one of the many cultivars of hops. Cascade hops are one of the most widely used hops by craft breweries in the United States. Cascade was the most widely planted hop by growers in the US for many years, before being surpassed by Citra hops in 2018. History Cascade is a cultivar of hops developed in the USDA breeding program at Oregon State University by Dr. Stanley Nelson Brooks and Jack Horner. Developed during the 1960s, it was released as an American aroma variety in 1971. It originated from an open seed collection in 1956, including English Fuggle, Russian Serebrianker, and an unspecified male hop variety. In addition to appealing flavor qualities, researchers were looking for resistance to downy mildew, a threat to hop yards. Cascade was named after the Cascade mountain range that runs through the states of Washington, Oregon, California and the Canadian province of British Columbia. The hop variety was first used commercially in 1975 by the Anchor Brewing Com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great American Beer Festival
The Great American Beer Festival (GABF) is an annual beer festival hosted by the Brewers Association, held in Denver, Colorado. Typically held in late September or early October, the event is currently held at Denver's Colorado Convention Center. Established in 1982, it is the largest ticketed beer festival in the U.S. and one of the largest in the world. History The GABF was founded by brewer Charlie Papazian, and the first festival was held in conjunction with the American Homebrewers Association's annual conference in Boulder, Colorado in June 1982, featuring 24 participating breweries and 47 beers. In a private event held the week prior, judges evaluate the beers in the associated competition, and award medals in over 100 beer style categories. In 2019, the panel consisted of 322 judges from 18 countries, who evaluated over 9,400 beers. The most recent GABF was held in 2019, featuring 800 breweries and 4,000 beers. The in-person festival was cancelled in 2020 and 2021, wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amber 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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Ale
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Varieties Weißbier (German – "white beer") uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Weizenbier Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (liter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hefeweizen
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Varieties Weißbier (German – "white beer") uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Weizenbier Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
