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Rye IPA
Rye India pale ale is a style of rye beer with a strong hoppy character, comparable to India pale ale. In this beer style, malted rye grains in the mash ingredients add a tangy or spicy character to the beer. History Rye was a traditional brewing grain for many eastern European breweries, and grew in popularity among American craft brewers near the end of the 20th century. Popularity Within the American craft beer market, IPAs are one of the most popular categories. Within that category, rye IPAs are growing in popularity because of the different taste profiles they bring. They allow breweries that are known for their IPAs to increase the variety of styles they brew. The increase in popularity of rye beers was paralleled by an increase in the popularity of rye whiskey. Brewing with rye Rye is a grain used in addition to the other malted grain, typically barley, in the ingredients during the mashing process. Rye can be difficult to brew with because of its high beta-glucan conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Beer
Rye beer is a beer in which rye is substituted for some portion of the malted barley. ''Roggenbier'' is a beer produced with up to 60% rye malt. The style originated in Bavaria, southern Germany, and is brewed with the same type of yeast as a German ''Hefeweizen'', resulting in a similar light, dry, spicy taste. In the United States, rye beer is produced by homebrewers and microbreweries. In some examples, the hops presence is pushed to the point where they resemble American India pale ales (IPAs). This style is often called a Rye IPA, or "Rye-P-A". Finnish ''sahti ''is produced by brewing rye with juniper berries and wild yeast. The traditional Slavic'' kvass'' is made using rye bread that has been steeped and fermented. Roggenbier In Bavaria, rye malt was used for brewing beer until the 15th century. After a period of bad harvests, though, it was ruled that rye would be used only for baking bread, thus only barley was to be used for beer; see the law known as the '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer. The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Style
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ''The World Guide To Beer''. In 1989, Fred Eckhardt furthered Jackson's work publishing ''The Essentials of Beer Style''. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC. What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either categ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malting
Malting is the process of steeping, germinating and drying grain to convert it into malt. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley, sorghum, wheat or rye. Several types of equipment can be used to produce the malt. Traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed. Large mechanical turners, e.g., Saladin boxes, keep the much thicker bed loose with higher productivity and better energy efficiency. Intake The grain is received at the malt house from the farmer. It is taken in from the field and cleaned (dressed), and dried if necessary, to ensure the grain remains in the best condition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mash Ingredients
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products. A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts" . The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Craft Brewer
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 brewery, craft brewing emerged. A #Brewpub, 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 an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes. After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers ( sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, the grain market is a major global commodity market that includes crops such as maize, rice, soybeans, wheat and other grains. Grains and cereal Grains and cereal are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called grains if they resemble c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashing
In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort. The two main methods of mashing are infusion mashing, in which the grains are heated in one vessel, and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably ) and takes place in a "mash tun" – an insulated brewing vessel with a false bottom. Etymology The term "mashing" probably originates from the Old English noun ''masc'', which means "soft mixture", and the Old English verb ''mæscan,'' which means "to mix with hot water". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beta-glucan
Beta-glucans, β-glucans comprise a group of β-D-glucose polysaccharides ( glucans) naturally occurring in the cell walls of cereals, bacteria, and fungi, with significantly differing physicochemical properties dependent on source. Typically, β-glucans form a linear backbone with 1–3 β-glycosidic bonds but vary with respect to molecular mass, solubility, viscosity, branching structure, and gelation properties, causing diverse physiological effects in animals. At dietary intake levels of at least 3 g per day, oat fiber β-glucan decreases blood levels of LDL cholesterol and so may reduce the risk of cardiovascular diseases. β-glucans are natural gums and are used as texturing agents in various nutraceutical and cosmetic products, and as soluble fiber supplements. History Cereal and fungal products have been used for centuries for medicinal and cosmetic purposes; however, the specific role of β-glucan was not explored until the 20th century. β-glucans were first discov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
