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Wild Rose Brewery
Wild Rose Brewery, established in 1996 as an independent craft brewery in Calgary, Alberta, Canada, is now a part of Sapporo Breweries of Japan. History Wild Rose Brewery was founded in 1996 by Mike Tymchuk and Alan Yule. The brewery was initially located in Foothills Industrial Park, and only produced draught beer for sale in bars. In 2002 the brewery began bottling beer in 1 L flip-top bottles. In 2006 the brewery moved to Building AF23 at Currie Barracks. The building, a Quonset hut originally built as a clothing supply store, was renovated to include not only the brewery but also the ''Taproom''—an on-site pub. Upon having moved to the new location the brewery also expanded their business into bottling their products in 341 mL bottles. The brewery's increased popularity and doubts whether their lease at Currie Barracks would be renewed prompted the company to relocate the bulk of their production to a new location in Foothills Industrial Park (less than 1 km from Big ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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__NOTOC__ Wild rose is the common name of certain flowering shrubs: *Any wild members of the Genus ''Rosa'' (see list of Rosa species, List of ''Rosa'' species), or, more especially: ** ''Rosa acicularis'', "wild rose", a rose species which occurs in Asia, Europe, and North America ** ''Rosa arkansana'', "wild prairie rose", a rose species native to a large area of central North America ** ''Rosa canina'', "wild rose" or "dog rose", a climbing rose species native to Europe, northwest Africa and western Asia ** ''Rosa virginiana'', "Virginia rose", a rose species native to North America **''Rosa woodsii'', "wild rose" of the sagebrush steppe in the Great Basin of North America *Genus ''Diplolaena'': **''Diplolaena grandiflora'', an Australian flowering shrub Wild Rose or Wildrose may also refer to: Places ;Canada * Wild Rose, Edmonton, neighbourhood in Edmonton, Alberta * Wild Rose (electoral district) * Wild Rose, Saskatchewan ;Wildrose, North Dakota * Wild Rose, Wisconsin, village * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liquor Stores
A liquor store is a retail shop that predominantly sells prepackaged liquors – typically in bottles – usually intended to be consumed off the store's premises. Depending on region and local idiom, they may also be called an off-licence (in the UK and Ireland), off-sale (in parts of Canada and the US), bottle shop, bottle store or, colloquially, bottle-o (in Australia, New Zealand and parts of Canada), liquor store (in Canada, the US, Australia and New Zealand) or other similar terms. Very limited number of jurisdictions have an alcohol monopoly. In US states that are alcoholic beverage control (ABC) states, the term ABC store may be used. Although a liquor store is designated to sell liquor, some shops may sell wine, beer and tobacco products. Asia India Alcohol laws of India vary greatly from state to state, ranging from total prohibition (e.g. Gujarat) to state monopolies (e.g. Kerala, Tamil Nadu) to commercial licensing (e.g. Delhi, Karnataka). Licensed alcohol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In Canada
Beer was introduced to Canada by European settlers in the seventeenth century. The first commercial brewery was La Brasseries du Roy started by New France Intendant Jean Talon, in Québec City in 1668. Many commercial brewers thrived until prohibition in Canada. The provincial and federal governments' attempt to eliminate "intoxicating" beverages led to the closing of nearly three quarters of breweries between 1878 and 1928. It was only in the second half of the twentieth century that a significant number of new breweries opened up. The Canadian beer industry now plays an important role in Canadian identity, although globalization of the brewing industry has seen the major players in Canada acquired by or merged with foreign companies, notably its three largest beer producers: Labatt, Molson and Sleeman. The result is that Moosehead, with an estimated 3.8 percent share of the domestic market in 2016, has become the largest fully Canadian-owned brewer. Beer sales have been slug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Forward Weekly
''Fast Forward Weekly'' (''FFWD'') was a news and entertainment weekly which provided news, alternative viewpoints, entertainment information, review articles and specialized advertising. It was distributed throughout Calgary, Banff and Canmore. It is owned by Great West Newspapers. With an assessed readership of 70,000 upon a distributed circulation of 30,000, the paper was one of the most widely circulated and well-respected alternative newspapers in Canada. The paper originated in December 1995 as Calgary's first alternative weekly publication. As of 2007, it was the only freely-distributed weekly newspaper of its type in the city, having outlasted a number of competitors including a short-lived Calgary edition of ''The Georgia Straight'', which had originally been called VOX, the long-running '' Calgary Mirror'' (which folded in 2001), and the ''Mirror''s successor, ''FYI Calgary In-Print'', which ran for only five months in 2001. While the paper was initially arts-focused ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kellerbier
Kellerbier is a type of German beer, a lager, which is typically neither clarified nor pasteurised. The term Kellerbier literally translates as "cellar beer", referring to its cool lagering temperatures. Its recipe probably dates to the Middle Ages. In comparison with most of today's filtered and pasteurised lagers, Kellerbier contains more of its original brewing yeast, as well as vitamins, held in suspension. As a result, it is distinctly cloudy, and is described by German producers as ''naturtrüb'' (naturally cloudy). Kellerbier and its related form Zwickelbier are often served directly from the barrel (for example, in a beer garden A beer garden (German: ''Biergarten'') is an outdoor area in which beer and food are served, typically at shared tables shaded by trees. Beer gardens originated in Bavaria, of which Munich is the capital city, in the 19th century, and remain co ...) but may be bottled as well. Zwickelbier The term ''Zwickelbier'', regionally ''Zwickel'' o ... [...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] |
Bitter (beer)
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume. History The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in public houses would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well. During the 20th century, bitter became the most popular type of draught beer sold in British pubs and has been described as "the national drink of England". In Scotland, bitter is known as either "light" or "heavy" depending on the strength, colour and body. Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine at "cellar temperature" of 11° to 14° Celsius (50° to 55° Fahrenheit). The popularity of craft brewing in North Amer ... [...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.archive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Beer
Sour beer, also known as Sours, is beer which has an intentionally acidic, tart, or sour taste. Traditional sour beer styles include Belgian lambics, gueuze and Flanders red ale, and German gose and Berliner Weisse. Brewing Unlike modern brewing, which is done in a sanitary environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air. The most common microbes used to intentionally sour beer are the bacteria ''Lactobacillus'' and ''Pediococcus'', while the fungus ''Brettanomyces'' can also add some acidity. Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid. Additionally, acid can be directly added to beer or added by the us ... [...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] |
Pale Lager
Pale lager is a very pale-to-golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing and malt making techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods, resulting in a less dark, red-colored beer. This technique was applied by Josef Groll, the famous Bavarian brewmaster, hired by Měšťanský pivovar in the city of Pilsen, Bohemia, Austria-Hungary (now Czech Republic) with local ingredients, resulting in the first pale lager Pilsner Urquell in 1842. The resulting Pilsner beers—pale-colored, lean and stable—gradually spread around the globe to become the most common form of beer consumed in the world today. History Bavarian brewers in the sixteenth century were required by law to brew beer only during the cooler months of the year. In order to have beer available dur ... [...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] |
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