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Triangle Brewing Company
Triangle Brewing Co. (TBC) was a microbrewery owned and operated entirely by business partners (and high-school friends) Rick "the Brewer" Tufts and Andy "the Bloke" Miller who, in 2005, resettled in Durham, North Carolina from Connecticut. Andy Miller had extensive local restaurant management experience, and Rick Tufts apprenticed at Flying Fish Brewing Company and was an avid homebrewer long before founding a new brewery. TBC began selling beer on July 4, 2007 and was the only microbrewery in Durham. The arrival of a microbrewery in Durham is arguably part of the current downtown art, building, and cultural Renaissance. About Triangle Beers TBC did not plan to be cast as a Belgian style brewery when they developed their first beer, the Belgian Strong Golden Ale; rather, they wanted to enter the market with something notable and different. The goal of TBC was to produce balanced, full-flavored, yet highly drinkable Belgian and American style ales. TBC was distributed across ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triangle Brewing Company Logo
A triangle is a polygon with three edges and three vertices. It is one of the basic shapes in geometry. A triangle with vertices ''A'', ''B'', and ''C'' is denoted \triangle ABC. In Euclidean geometry, any three points, when non-collinear, determine a unique triangle and simultaneously, a unique plane (i.e. a two-dimensional Euclidean space). In other words, there is only one plane that contains that triangle, and every triangle is contained in some plane. If the entire geometry is only the Euclidean plane, there is only one plane and all triangles are contained in it; however, in higher-dimensional Euclidean spaces, this is no longer true. This article is about triangles in Euclidean geometry, and in particular, the Euclidean plane, except where otherwise noted. Types of triangle The terminology for categorizing triangles is more than two thousand years old, having been defined on the very first page of Euclid's Elements. The names used for modern classification are eithe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange County, North Carolina
Orange County is a county located in the Piedmont region of the U.S. state of North Carolina. As of the 2020 census, the population was 148,696. Its county seat is Hillsborough. Orange County is included in the Durham–Chapel Hill, NC Metropolitan Statistical Area, which is also included in the Raleigh–Durham–Chapel Hill, NC Combined Statistical Area. This had a 2012 estimated population of 1,998,808. It is home to the University of North Carolina at Chapel Hill, the flagship institution of the University of North Carolina System and the oldest state-supported university in the United States. History The county was formed in 1752 from parts of Bladen, Granville, and Johnston counties. It was named for the infant William V of Orange, whose mother Anne, daughter of King George II of Great Britain, was then regent of the Dutch Republic. In 1771, Orange County was greatly reduced in area. The western part of it was combined with the eastern part of Rowan County to form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aging Barrel
A barrel or cask is a hollow cylindrical container with a bulging center, longer than it is wide. They are traditionally made of wooden staves and bound by wooden or metal hoops. The word vat is often used for large containers for liquids, usually alcoholic beverages; a small barrel or cask is known as a keg. Modern wooden barrels for wine-making are made of French common oak (''Quercus robur''), white oak (''Quercus petraea''), American white oak (''Quercus alba''), more exotic is Mizunara Oak all typically have standard sizes: Recently Oregon Oak (Quercus Garryana) has been used. *"Bordeaux type" , *"Burgundy type" and *"Cognac type" . Modern barrels and casks can also be made of aluminum, stainless steel, and different types of plastic, such as HDPE. Someone who makes barrels is called a "barrel maker" or cooper (coopers also make buckets, vats, tubs, butter churns, hogsheads, firkins, kegs, kilderkins, tierces, rundlets, puncheons, pipes, tuns, butts, pins, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourbon Whiskey
Bourbon () is a type of barrel-aged American whiskey made primarily from corn. The name derives from the French Bourbon dynasty, although the precise source of inspiration is uncertain; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans, both of which are named after the dynasty.Kiniry, Laura.Where Bourbon Really Got Its Name and More Tips on America's Native Spirit. ''Smithsonian.com''. June 13, 2013. The name bourbon was not applied until the 1850s, and the Kentucky etymology was not advanced until the 1870s. Bourbon has been distilled since the 18th century. Although bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, distillers' wholesale market revenue for bourbon sold within the U.S. was about $2.7 billion, and bourbon made up about two thirds of the $1.6 billion of U.S. exports of distilled spirits. According to the Distilled Spirits C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Beer
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] |
Seasonal Beer
A seasonal beer is a beer that is typically brewed during or for a particular season, holiday or festival period. Many breweries and microbreweries produce seasonal beers. Seasonal beers may be produced when fresh ingredients are available during various seasons, per climatic conditions during the time of the year, and also as a tradition. Furthermore, seasonal beer is produced based upon seasons, holidays, festivals and events. By season Spring Lambic has been described as a seasonal beer that is prepared during the winter for consumption in spring and summer months. Traditionally, the preparation of lambic includes leaving the wort mixture outside overnight to absorb wild yeasts in the air. It is also prepared with beer yeast for fermentation and bacteria such as lactobacillus and acetobacter for aging, after which time during the warmer spring and summer seasons, the wild yeasts and souring bacteria in the mix predominantly influence the final product's flavor and characteri ... [...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 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottom And Top Fermenting Yeast
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 the resulting sweet liquid with 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 has been part of most western economies. The basic ingredients of beer are water and a 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 adding wheat to aid in retaining the foamy head of the beer. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Brewery Cask Units
Capacities of brewery casks were formerly measured and standardised according to a specific system of English units. The system was originally based on the ale gallon of . In United Kingdom and its colonies, with the adoption of the imperial system in 1824, the units were redefined in terms of the slightly smaller imperial gallon (). The older units continued in use in the United States. Historically the terms ''beer'' and ''ale'' referred to distinct brews. From the mid 15th century until 1803 in Britain "ale" casks and "beer" casks differed in the number of gallons they contained. Units Tun The tun is a cask that is double the size of a butt and is equal to eight barrels and has a capacity of . Invented in Brentford, a tun was used in local breweries to measure large amounts of alcohol. Butt (Imperial) The butt of beer was equal to half a tun, two hogsheads, three tierce, or . Hogshead The hogshead of beer and ale was equal to a quarter of a tun, half a butt, a tierce and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cask 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 secon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurize
Pasteurization or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a continuous system where heat can be applied using a plate heat exchanger or the direct or i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
