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Lambic
Lambic ( , ; ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is Brewing#Fermenting, fermented through exposure to Yeast#Ecology, wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of Saccharomyces, brewer's yeast. This process gives the beer its distinctive flavour: dry, wiktionary:vinous, vinous, and cidery, often with a tart aftertaste. Etymology This beverage is first mentioned in 1794 as ''allambique''. The initial 'a' was dropped early on so that in an 1811 advertisement it was called ''lambicq'', though it was sometimes referred to as ''alambic'' as late as 1829. The name may stem from alembic, a type of still used for producing local spirits such as cognac and jenever (but not used in the production of lambic). Breweries in and around Lembe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gueuze
Gueuze (; ) is a type of lambic, a Beer in Belgium, Belgian beer. It is made by Blending (alcohol production), blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second Fermentation (food), fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyard-like". Gueuze is typically highly carbonated, with carbonation levels ranging from 3.5 to 4.5 volumes of carbon dioxide. Because of its carbonation, gueuze is sometimes called "Brussels Champagne (wine), Champagne". ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kriek Beer 1
Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally " Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with other varieties of sour cherries, sometimes imported. Etymology The name is derived from the Dutch word for this type of cherry (kriek). Brewing Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. A traditional kriek made from a lambic base beer is sour and dry as well. The cherries are left in for a period of several months, causing a refermentati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kriek Lambic
Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally " Schaarbeekse krieken" (a rare Belgian Morello variety) from the area around Brussels are used. As the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these (partly or completely) with other varieties of sour cherries, sometimes imported. Etymology The name is derived from the Dutch word for this type of cherry (kriek). Brewing Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. A traditional kriek made from a lambic base beer is sour and dry as well. The cherries are left in for a period of several months, causing a refermentat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Framboise
Framboise () is a Belgian lambic beer fermented with raspberry (''framboise'' is the French word for raspberry). Beer In English, ''framboise'' is used primarily in reference to a Belgian lambic beer that is fermented using raspberries. It is one of many modern types of fruit beer that have been inspired by the more traditional kriek beer, which is made using sour cherries. Framboise is usually served in a small footed glass that resembles a champagne flute, only shorter. Most framboise beers are quite sweet, though the Cantillon Brewery produces a tart version called ''Rosé de Gambrinus'' that is based on the traditional kriek style. The Liefmans brewery uses oud bruin beer instead of lambic to make its framboise beer, resulting in a very different taste. There are other beers outside of Belgium, however, that can be considered "framboise." For example, the New Glarus Brewing Company in Wisconsin produces a beer called "Raspberry Tart" which they describe as a "Wisc ... [...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, China, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spontaneous Fermentation
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, China, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brussels
Brussels, officially the Brussels-Capital Region, (All text and all but one graphic show the English name as Brussels-Capital Region.) is a Communities, regions and language areas of Belgium#Regions, region of Belgium comprising #Municipalities, 19 municipalities, including the City of Brussels, which is the capital of Belgium. The Brussels-Capital Region is located in the central portion of the country. It is a part of both the French Community of Belgium and the Flemish Community, and is separate from the Flemish Region (Flanders), within which it forms an enclave, and the Walloon Region (Wallonia), located less than to the south. Brussels grew from a small rural settlement on the river Senne (river), Senne to become an important city-region in Europe. Since the end of the Second World War, it has been a major centre for international politics and home to numerous international organisations, politicians, Diplomacy, diplomats and civil servants. Brussels is the ''de facto' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brettanomyces Bruxellensis
''Brettanomyces bruxellensis'' (the anamorph of ''Dekkera bruxellensis'') is a yeast associated with the Senne valley near Brussels, Belgium. Despite its Latin species name, ''B. bruxellensis'' is found all over the globe. In the wild, it is often found on the skins of fruit. Beer production ''B. bruxellensis'' plays a key role in the production of the typical Belgian beer styles such as lambic, Flanders red ales, gueuze and kriek, and is part of spontaneous fermentation biota. The Trappist Orval has very little in it as well. It is naturally found in the brewery environment living within oak barrels that are used for the storage of beer during the secondary conditioning stage. Here it completes the long slow fermentation or super-attenuation of beer, often in symbiosis with ''Pediococcus sp''. Macroscopically visible colonies look whitish and show a dome-shaped aspect, depending on the age and size. ''B. bruxellensis'' is increasingly being used by American craft brewers, es ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Some yeast species have the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae, or quickly evolve into a Multicellular organism, multicellular cluster with specialised Organelle, cell organelles function. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 micrometre, μm in diameter, although some yeasts can grow to 40 μm in size. Most yeasts reproduce asexual reproduction, asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with Mold (fungus), molds, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zenne
The ( French, ) or ( Dutch, ) is a small river that flows through Brussels, Belgium. Its source is in the village of Naast near the municipality of Soignies. It is an indirect tributary of the Scheldt, through the Dyle and the Rupel. It joins the Dyle at Zennegat in Battel, north of the municipality of Mechelen, only a few hundred metres before the Dyle itself joins the Rupel. In total, the Senne is long. The Woluwe and the Maelbeek are some of its tributaries. Covering and treatment In Brussels, the Senne had become a serious health hazard by the second half of the 19th century, and from 1867 to 1871, under the tenure of the city's then-mayor, Jules Anspach, its entire course through the urban area was completely covered over. This allowed urban renewal and the construction of modern buildings of '' Haussmann-esque'' style along grand central boulevards, characteristic of downtown Brussels today.Map of Suys' proposal. City Archives of Brussels: p.p. 1.169 The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alembic
An alembic (from , originating from , 'cup, beaker') is an alchemical still consisting of two vessels connected by a tube, used for distillation of liquids. Description The complete distilling apparatus consists of three parts: * the "" (Arabic: ; Greek: , ), the still pot containing the liquid to be distilled, which is heated by a flame * the "head" or "cap" (, ; Greek , ) which fits over the mouth of the cucurbit to receive the vapors, with an attached downward-sloping "tube" (, ) * the "receiver" (, ; , or , ) container In the case of another distilling vessel, the retort, the "cap" and the "cucurbit" have been combined to form a single vessel. The anbik is also called the ''raʾs'' (the Arabic word ''raʾs'' means "head") of the cucurbit. The liquid in the cucurbit is heated or boiled; the vapour rises into the ''anbik'', where it cools by contact with the walls and condenses, running down the spout into the receiver. A modern descendant of the alembic is the pot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coolship
A coolship (Anglicized version of the Dutch/Flemish koelschip) is a type of brewing vessel traditionally used in the production of beer. It is a broad, open-top, flat vessel in which wort cools. The high surface to volume ratio allows for more efficient cooling. Contemporary usage includes any open fermenter used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity. The word "coolship" was trademarked by Allagash Brewing Company in the United States. The company later decided to terminate the trademark, in the interests of maintaining good relations with others in the craft beer industry. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
