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Grätzer
Grodziskie (; other names: Grätzer, Grodzisz) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma. The taste is light and crisp, with primary flavors coming from the smoked malt, the high mineral content of the water, and the strain of yeast used to ferment it. It was nicknamed "Polish Champagne" because of its high carbonation levels and valued as a high-quality beer for special occasions. Grodziskie is brewed from wheat malt that has been dried by circulating oak smoke through the grains. The smokiness of the grain and the mineral profile of the water used to brew the beverage gives the style its characteristic flavor. Polish breweries historically used locally grown hops and one or two strains of brewer's yeast in its production. Before packaging, the beer is treated with isinglass to produce a brigh ... [...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] |
Nowotomyski Hops
Tomyski or Nowotomyski (german: Neutomischel) is a variety of hops that is grown in Poland. It was named for the town of Nowy Tomyśl in western Poland, where it was originally cultivated. It is used as an aroma hop, and contains approximately 2.5% to 4% alpha acids and an average amount of hop resins. Acid and Oil Breakdown History Although hop cultivation in the area of Nowy Tomyśl had started at the end of the 17th century and continued through the 18th century, hop production in the area did not enjoy a high level of success. In the late 1830s, German economist Joseph Jacob Flatau (Józef Jakub Flatau) developed a new variety of hops in the area that was a hybrid of Bavarian and Bohemian-Czech varieties of hops. This new variety of hop was very successful and demand was high; by the 1880s, annual production of the nowotomyski hop was as much as 50,000 to 60,000 cwt, and it was being exported to Bohemia, Szczecin, Gdańsk, Scandinavia, France, England, and Switzerland. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poland
Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populous member state of the European Union. Warsaw is the nation's capital and largest metropolis. Other major cities include Kraków, Wrocław, Łódź, Poznań, Gdańsk, and Szczecin. Poland has a temperate transitional climate and its territory traverses the Central European Plain, extending from Baltic Sea in the north to Sudeten and Carpathian Mountains in the south. The longest Polish river is the Vistula, and Poland's highest point is Mount Rysy, situated in the Tatra mountain range of the Carpathians. The country is bordered by Lithuania and Russia to the northeast, Belarus and Ukraine to the east, Slovakia and the Czech Republic to the south, and Germany to the west. It also shares maritime boundaries with Denmark and Sweden. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coal
Coal is a combustible black or brownish-black sedimentary rock, formed as rock strata called coal seams. Coal is mostly carbon with variable amounts of other elements, chiefly hydrogen, sulfur, oxygen, and nitrogen. Coal is formed when dead plant matter decays into peat and is converted into coal by the heat and pressure of deep burial over millions of years. Vast deposits of coal originate in former wetlands called coal forests that covered much of the Earth's tropical land areas during the late Carboniferous ( Pennsylvanian) and Permian times. Many significant coal deposits are younger than this and originate from the Mesozoic and Cenozoic eras. Coal is used primarily as a fuel. While coal has been known and used for thousands of years, its usage was limited until the Industrial Revolution. With the invention of the steam engine, coal consumption increased. In 2020, coal supplied about a quarter of the world's primary energy and over a third of its electricity. Some iron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material (as in a coffeemaker). History The first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in ''The Canon of Medicine''. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference. Preparation techniques Infusion is a chemical process that uses botanicals (typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol. In this process, a liquid i ... [...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] |
Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system, and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Flocculation
Yeast flocculation typically refers to the clumping together (flocculation) of brewing yeast once the sugar in a wort has been fermented into beer. In the case of "top-fermenting" ale yeast (''Saccharomyces cerevisiae''), the yeast creates a krausen, or barm on the top of the liquid, unlike "bottom-fermenting" lager yeast (''Saccharomyces pastorianus'') where the yeast falls to the bottom of the brewing vessel. Process Cell aggregation occurs throughout microbiology, in bacteria, filamentous algae, fungi and yeast. Yeast are capable of forming three aggregates; mating aggregates, for DNA exchange; chain formation; and flocs as a survival strategy in adverse conditions. Industrial brewing strains rarely mate. Therefore, only chain formation and flocculation are of relevance to the brewing industry. Yeast flocculation is distinct from agglomeration (‘grit’ formation), which is irreversible and occurs most commonly in baker's yeast when strains fail to separate when resuspended. ... [...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] |
Magnesium
Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray metal having a low density, low melting point and high chemical reactivity. Like the other alkaline earth metals (group 2 of the periodic table) it occurs naturally only in combination with other elements and it almost always has an oxidation state of +2. It reacts readily with air to form a thin passivation coating of magnesium oxide that inhibits further corrosion of the metal. The free metal burns with a brilliant-white light. The metal is obtained mainly by electrolysis of magnesium salts obtained from brine. It is less dense than aluminium and is used primarily as a component in strong and lightweight alloys that contain aluminium. In the cosmos, magnesium is produced in large, aging stars by the sequential addition of three helium nuclei to a carbon nucleus. When such stars explode as supernovas, much of the magnesium is expelled into the interstellar medium where it ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alkalinity
Alkalinity (from ar, القلوي, al-qaly, lit=ashes of the saltwort) is the capacity of water to resist acidification. It should not be confused with basicity, which is an absolute measurement on the pH scale. Alkalinity is the strength of a buffer solution composed of weak acids and their conjugate bases. It is measured by titrating the solution with an acid such as HCl until its pH changes abruptly, or it reaches a known endpoint where that happens. Alkalinity is expressed in units of concentration, such as meq/L (milliequivalents per liter), μeq/kg (microequivalents per kilogram), or mg/L CaCO3 (milligrams per liter of calcium carbonate). Each of these measurements corresponds to an amount of acid added as a titrant. Although alkalinity is primarily a term used by oceanographers, it is also used by hydrologists to describe temporary hardness. Moreover, measuring alkalinity is important in determining a stream's ability to neutralize acidic pollution from rainfall or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chloride
The chloride ion is the anion (negatively charged ion) Cl−. It is formed when the element chlorine (a halogen) gains an electron or when a compound such as hydrogen chloride is dissolved in water or other polar solvents. Chloride salts such as sodium chloride are often very soluble in water.Green, John, and Sadru Damji. "Chapter 3." ''Chemistry''. Camberwell, Vic.: IBID, 2001. Print. It is an essential electrolyte located in all body fluids responsible for maintaining acid/base balance, transmitting nerve impulses and regulating liquid flow in and out of cells. Less frequently, the word ''chloride'' may also form part of the "common" name of chemical compounds in which one or more chlorine atoms are covalently bonded. For example, methyl chloride, with the standard name chloromethane (see IUPAC books) is an organic compound with a covalent C−Cl bond in which the chlorine is not an anion. Electronic properties A chloride ion (diameter 167 pm) is much larger tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
