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Mash Rake
A mashing fork, mash rake or mashing rake is a tool traditionally used in the mashing process of brewing and distilling. The mashing fork is used to mix the mash by hand to ensure the various grains are properly homogenized and wet everywhere, so no starches are wasted. In modern parlance, the term 'rake' is used most commonly to refer to mechanical knives used to cut the mash bed to optimize the efficiency of the runoff and 'fork' is most commonly used to refer to the traditional, mostly archaic, tool. Background Before the industrial age, the mash fork was an instrument made of wood with a long handle, somewhat resembling an oar with large holes in the blade. This type of mash rake (often called a mash paddle) is still used by homebrewers. Large modern brewers, however, use mechanical apparatus to mix the mash instead of manual labour. As a symbol The traditional mash rake is often used as a symbol of brewers, in much the same way that the scythe A scythe ( ) is an agr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mash Rake
A mashing fork, mash rake or mashing rake is a tool traditionally used in the mashing process of brewing and distilling. The mashing fork is used to mix the mash by hand to ensure the various grains are properly homogenized and wet everywhere, so no starches are wasted. In modern parlance, the term 'rake' is used most commonly to refer to mechanical knives used to cut the mash bed to optimize the efficiency of the runoff and 'fork' is most commonly used to refer to the traditional, mostly archaic, tool. Background Before the industrial age, the mash fork was an instrument made of wood with a long handle, somewhat resembling an oar with large holes in the blade. This type of mash rake (often called a mash paddle) is still used by homebrewers. Large modern brewers, however, use mechanical apparatus to mix the mash instead of manual labour. As a symbol The traditional mash rake is often used as a symbol of brewers, in much the same way that the scythe A scythe ( ) is an agr ... [...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 wat ... [...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 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] |
Distilling
Distillation, or classical distillation, is the process of 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. 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 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 beverages, is a distillery. Distillation includes the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scythe
A scythe ( ) is an agricultural hand tool for mowing grass or harvesting crops. It is historically used to cut down or reap edible grains, before the process of threshing. The scythe has been largely replaced by horse-drawn and then tractor machinery, but is still used in some areas of Europe and Asia. Reapers are bladed machines that automate the cutting of the scythe, and sometimes subsequent steps in preparing the grain or the straw or hay. The word "scythe" derives from Old English ''siðe''. In Middle English and later, it was usually spelt ''sithe'' or ''sythe''. However, in the 15th century some writers began to use the ''sc-'' spelling as they thought (wrongly) the word was related to the Latin ''scindere'' (meaning "to cut"). Nevertheless, the ''sithe'' spelling lingered and notably appears in Noah Webster's dictionaries. A scythe consists of a shaft about long called a ''snaith'', ''snath'', ''snathe'' or ''sned'', traditionally made of wood but now some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arnold Of Soissons
Arnold (Arnoul) of Soissons or Arnold or Arnulf of Oudenburg (c. 1040–1087) is a saint of the Catholic Church, the patron saint of hop-pickers, Belgian brewers. Biography Arnold, born in Brabant, the son of a certain Fulbertus was first a career soldier before settling at the Benedictine St. Medard's Abbey, Soissons, France. He spent his first three years as a hermit, but later rose to be abbot of the monastery. His hagiography states that he tried to refuse this honor and flee, but was forced by a wolf to return. He then became a priest and in 1080, bishop of Soissons, another honor that he sought to avoid. When his see was occupied by another bishop, rather than fighting, he took the opportunity to retire from public life, founding the Abbey of St. Peter in Oudenburg. As abbot in Oudenburg, Arnold brewed beer, as essential in medieval life as water. He encouraged local peasants to drink beer, instead of water, due to its "gift of health". During the process of brewing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hoegaarden Brewery
Hoegaarden Brewery (, ) is a brewery in Hoegaarden, Belgium, and the producer of a witbeir, which is different from a wheat beer. Hoegaarden de-emphasizes hops, and is unfiltered, giving it the hazy, or milky, appearance--which makes it a wit (white) beer. History The village of Hoegaarden had been known for its witbieren (white beers) since the Middle Ages. In the nineteenth century, the village had thirteen breweries and nine distilleries; however, in 1957, the last local wheat beer brewery, Tomsin, closed its doors. Pierre Celis, a milkman who had grown up next to the brewery and sometimes helped with brewing, decided ten years later to try to revive the style. He started a new brewery, called de Kluis, in his hay loft. Celis used the traditional ingredients of water, yeast, wheat, hops, coriander, and dried Curaçao orange peel known as Laraha. In the 1980s, with demand for the product continuing to grow, Celis bought Hougardia, a former lemonade factory, to expand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mash Tun
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 wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
