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Sour Mash
Sour mash (or sourmash) is a process used in the distilling industry that uses material from an older batch of mash to start the fermentation of a new batch, analogous to the making of sourdough bread with a starter. The term can also be used as the name of the type of mash used in such a process, and a bourbon made using this process can be referred to as a ''sour mash bourbon''. Sour beer may also be created with this process. Process In the sour mash process, the mash – a mixture of grain, malt and water – is conditioned with some amount of spent mash (previously fermented mash that still contains dead yeast, a good food source for live yeast). Spent mash is also known as spent beer, distillers' spent grain, and slop or feed mash because it is also used as animal feed. The acid introduced by the sour mash controls the growth of bacteria that could taint the Bourbon. An established and active strain of live yeast is introduced into the mash to be fermented. By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belle Of Nelson Whiskey Poster
Belle may refer to: * Belle (''Beauty and the Beast'') * Belle (given name), a list of people and fictional characters * Belle (surname), a list of people Brands and enterprises * Belle Air, a former airline with headquarters in Tirana, Albania * Belle Air Europe, a subsidiary of Belle Air in the Kosovo * Belle Baby Carriers, an American baby carrier manufacturer * Belle International, a Chinese footwear retailer Film and television * ''Belle'' (1973 film), a Belgian-French drama film by André Delvaux * ''Belle'' (2013 film), a British film by Amma Asante * ''Belle'' (2021 film), a Japanese animated film by Mamoru Hosoda * ''Belle's'', an American comedy TV series that premiered in 2013 Music * ''Belle'' (album), a 2011 album by Bic Runga * "Belle" (Patrick Fiori, Daniel Lavoie and Garou song), a song from the 1998 musical adaptation of Victor Hugo's novel ''Notre Dame de Paris'' * "Belle" (Disney song), a song written for Disney's 1991 film ''Beauty and the Beast'' * ''B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Spoilage
Food spoilage is the process where a food product becomes unsuitable to ingest by the consumer. The cause of such a process is due to many outside factors as a side-effect of the type of product it is, as well as how the product is packaged and stored. Due to food spoilage, one-third of the world's food produced for the consumption of humans is lost every year. Bacteria and various fungi are the cause of spoilage and can create serious consequences for the consumers, but there are preventive measures that can be taken. Bacteria Bacteria are responsible for some of the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. There are two types of pathogenic bacteria that target different categories of food. The first type is called ''Clostridium botulinum'' and targets food such as me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dunder
Dunder is the liquid left in a boiler after distilling a batch of rum. It is a traditional flavor source used in the fermentation of the wash of Jamaican rum. Similar in process to sour mash in Bourbon whiskey, it is a crucial step in achieving an authentic rum flavor. In Europe, waste liquors from alcohol distillation are referred to as vinasse. Dunder contains many by-products that help in future fermentations, including dead yeast cells, which are an excellent yeast nutrient. Subsequent fermentations using dunder must be carefully controlled to prevent stress on the yeast which will cause a greater amount of mutations. Also if planning to store dunder before use it is advised to refrigerate the dunder to suppress cell division as to prevent mutations. These mutations change flavor, alcohol content, and overall affect consistency of the finished product. Dunder, if not used to re-pitch the yeast colony, can also be applied as fertilizer. Traditionally, 20% to 35% of a new w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barm
Barm is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Reinhart derived the term from his training undeMonica Spiller Various cultures derived from barm, usually ''Saccharomyces cerevisiae'', became ancestral to most forms of brewer's yeast and baker's yeast currently on the market. In Ireland, barm is used in the traditional production of barmbrack, a fruited bread. Despite the name, the barm cakes of northern England are not necessarily made with barm. See also *Kaiser roll *Sour mash *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lautering
Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging. Mashout Mashout is the term for raising the temperature of the mash to . This stops the enzymatic conversion of starches to fermentable sugars, and makes the mash and wort more fluid. Mashout is considered especially necessary if there is less than 3 liters of water per kilogram of grain (3 pints of water per pound of grain), or if the grain is more than 25% wheat or oats. The mashout step can be done by using external heat, or by adding hot water. Recirculation Recirculation consists of drawing off wort from the bottom of the mash, and adding it to the top. Lauter tuns typically have slotted bottoms to assist in the filtration process. The mash itself functions much as a sand filter to capture mash debris and proteins. This step is monitored by use of a turbidimeter to measure solids in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical (cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and thei ... [...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] |
Liquor
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered 'harder'; in North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more common in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form a flavored liquor such as absinthe. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation alone, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strain (biology)
In biology, a strain is a genetic variant, a subtype or a culture within a biological species. Strains are often seen as inherently artificial concepts, characterized by a specific intent for genetic isolation. This is most easily observed in microbiology where strains are derived from a single cell colony and are typically quarantined by the physical constraints of a Petri dish. Strains are also commonly referred to within virology, botany, and with rodents used in experimental studies. Microbiology and virology It has been said that "there is no universally accepted definition for the terms 'strain', ' variant', and 'isolate' in the virology community, and most virologists simply copy the usage of terms from others". A strain is a genetic variant or subtype of a microorganism (e.g., a virus, bacterium or fungus). For example, a "flu strain" is a certain biological form of the influenza or "flu" virus. These flu strains are characterized by their differing isoforms of su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brewer's Spent Grain
Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent of brewing waste. BSG is obtained as a mostly solid residue after wort production in the brewing process. The product is initially wet, with a short shelf-life, but can be dried and processed in various ways to preserve it. Because spent grain is widely available wherever beer is consumed and is frequently available at a low cost, many potential uses for this waste have been suggested and studied as a means of reducing its environmental impact, such as use as a food additive, animal feed or fertilizer. Composition The majority of BSG is composed of barley malt grain husks in combination with parts of the pericarp and seed coat layers of the barley. Though the composition of BSG can vary, depending on the type of barley used, the way it was grown, and other factors, BSG is usually rich in cellulose, hemicelluloses, lignin, and protein. BSG is also naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distillation
Distillation, or classical distillation, is the process of separation process, separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heating of solid materials to produce gaseous products (which may condense into liquids or solids); this may involve chemical changes such as destructive distillation or Cracking (chemistry), cracking. Distillation may result in essentially complete separation (resulting in nearly pure components), or it may be a partial separation that increases the concentration of selected components; in either case, the process exploits differences in the relative volatility of the mixture's components. In Chemical industry, industrial applications, distillation is a unit operation of practically universal importance, but is a physical separation process, not a chemical reaction. An installation used for distillation, especially of distilled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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