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Orval Brewery
Orval Brewery () is a Trappist brewery within the walls of the Abbaye Notre-Dame d'Orval in the Gaume region of Belgium. The brewery produces two Trappist beers, ''Orval'', which is sold commercially, and ''Orval Vert'', which is only available at the abbey. History Evidence of brewing goes back to the earliest days of the monastery. A document written by the abbot in 1628 directly refers to the consumption of beer and wine by the monks. The last of the brewers to be a monk was Brother Pierre, up until the 1793 fire. In 1931 the present day brewery became in use, employing lay people and intended to provide a source of funds for the monastery reconstruction. The new Abbye was designed by Henry Vaes, who also designed the distinctive Orval beer glass, together with his daughter. The first beer was shipped from the brewery on 7 May 1932, and was sold in barrels rather than the bottles of today. Orval was the first Trappist beer to be sold nationally around Belgium. As with o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Orval Abbey
Orval Abbey (Abbaye Notre-Dame d'Orval) is a Cistercian monastery founded in 1132 in the Gaume region of Belgium, located in Villers-devant-Orval, part of Florenville, Wallonia in the province of Luxembourg. The abbey is well known for its history and spiritual life but also for its local production of the Trappist beer Orval and a specific cheese. History First foundation The site has been occupied since the Merovingian period, and there is evidence that there was already a chapel here in the 10th century. Around 1070, a group of Benedictine monks from Calabria settled here, at the invitation of Arnold I, Count of Chiny, and Conrad I, Count of Luxembourg, and began construction of a church and a monastery, but after some forty years, possibly because of the death of Count Arnould, they moved away again. They were replaced by a community of Canons Regular, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Beer Head
Beer head (also head or collar) is the frothy foam on top of beer and carbonated beverages which is produced by bubbles of gas, predominantly carbon dioxide, rising to the surface. The elements that produce the head are wort protein, yeast and hop residue. The carbon dioxide that forms the bubbles in the head is produced during fermentation as yeasts break down sugar-rich molecules to produce ethanol and carbon dioxide. The carbonation can occur before or after bottling the beer. If the beer continues fermenting in the bottle, then it naturally carbonates and the head is formed upon opening and pouring the beer. If the beer is pasteurized or filtered then the beer must be force carbonated using pressurized gas. The density and longevity of the head will be determined by the type of malt and adjuncts, adjunct from which the beer was fermentation (food), fermented. Different mash schedules and cereal sources influence head retention. In general, wheat tends to produce larger and lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Culture Of Wallonia
Culture ( ) is a concept that encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, attitudes, and habits of the individuals in these groups.Tylor, Edward. (1871). ''Primitive Culture''. Vol 1. New York: J. P. Putnam's Son Culture often originates from or is attributed to a specific region or location. Humans acquire culture through the learning processes of enculturation and socialization, which is shown by the diversity of cultures across societies. A cultural norm codifies acceptable conduct in society; it serves as a guideline for behavior, dress, language, and demeanor in a situation, which serves as a template for expectations in a social group. Accepting only a monoculture in a social group can bear risks, just as a single species can wither in the face of environmental change, for lack of functional responses to the change. Thus in military culture, valor is counted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Breweries Of Wallonia
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Trappist Breweries In Belgium
The Trappists, officially known as the Order of Cistercians of the Strict Observance (, abbreviated as OCSO) and originally named the Order of Reformed Cistercians of Our Lady of La Trappe, are a Catholic religious order of cloistered monastics that branched off from the Cistercians. They follow the Rule of Saint Benedict and have communities of both monks and nuns that are known as Trappists and Trappistines, respectively. They are named after La Trappe Abbey, the monastery from which the movement and religious order originated. The movement began with the reforms that Abbot Armand Jean le Bouthillier de Rancé introduced in 1664, later leading to the creation of Trappist congregations, and eventually the formal constitution as a separate religious order in 1892. History The order takes its name from La Trappe Abbey or ''La Grande Trappe'', located in the French province of Normandy, where the reform movement began. Armand Jean le Bouthillier de Rancé, originally the comme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Belgian Brands
{{Disambiguation ...
Belgian may refer to: * Something of, or related to, Belgium * Belgians, people from Belgium or of Belgian descent * Languages of Belgium, languages spoken in Belgium, such as Dutch, French, and German *Ancient Belgian language, an extinct language formerly spoken in Gallia Belgica *Belgian Dutch or Flemish, a variant of Dutch *Belgian French, a variant of French *Belgian horse (other), various breeds of horse *Belgian waffle, in culinary contexts * SS ''Belgian'', a cargo ship in service with F Leyland & Co Ltd from 1919 to 1934 *''The Belgian'', a 1917 American silent film See also * *Belgica (other) *Belgic (other) Belgic may refer to: * an adjective referring to the Belgae, an ancient confederation of Celto-Germanic tribes * a rarer adjective referring to the Low Countries or to Belgium * , several ships with the name * Belgic ware, a type of pottery * Bel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Bottle Conditioning
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] [Amazon] |
Glossary Of Cue Sports Terms
The following is a glossary of traditional English-language terms used in the three overarching cue sports disciplines: ''carom billiards'' referring to the various games played on a billiard table without ; ''Pool (cue sports), pool'', which denotes a host of games played on a table with six pockets; and ''snooker'', played on a large pocket table, and which has a sport culture unto itself distinct from pool. There are also games such as English billiards that include aspects of multiple disciplines. Definitions and language The term ' is sometimes used to refer to all of the cue sports, to a specific class of them, or to specific ones such as English billiards; this article uses the term in its most generic sense unless otherwise noted. The labels "British English, British" and "United Kingdom, UK" as applied to entries in this glossary refer to terms originating in the UK and also used in countries that were fairly recently part of the British Empire and/or are part of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Hop Varieties
This is a list of varieties of hop ('' Humulus lupulus''). As there are male and female plants, the flowers (cones) of the female plant are fertilized by the pollen of the male flowers with the result that the female flowers form seeds. These seeds are eaten by birds and hence spread over vast distances. Hops, specifically their female plants, have been grown as a commercial crop for the brewing industry for many centuries in many countries. The first documented mention of a hop garden is in the will of Pepyn III. The first breeding of different hop varieties took place at Wye College in Kent, England by E. S. Salmon in 1919 when he bred the varieties " Brewer's Gold" and "Bullion". As of 2012, there are around 80 varieties in commercial use around the world, and considerably more in development/trials. American Ahtanum brand YCR 1 cv Ahtanum brand YCR 1 cv is an aroma-type cultivar bred by Yakima Chief Ranches. It is used for its aromatic properties and moderate bittering ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. ''Brettanomyces'' is important to both the brewing and wine industries due to the sensory compounds it produces. In the wild, ''Brettanomyces'' lives on the skins of fruit. History In 1889, Seyffert of the Kalinkin Brewery in St. Petersburg, Russia was the first to isolate a "'' Torula''" from English beer which produced the typical "English" taste in lager beer, and in 1899 JW Tullo at Guinness described two types of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Aging (food)
Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time (often months or years) to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness. Drying Drying of foods by leaving them in a low-humidity environment has been used as a food preservation technique for millennia. Air-dried meat such as jerky may have been some of the first preserved foods ever eaten by man. Drying also concentrates flavors in foods by removing water from them. Fermentation Foods may be aged to allow fermentation to occur, such as in the making of alcoholic beverages, in cheesemaking, in pickling, such as kimchi, and in meat or fish products such as fermented sausage or surströmming. Culturing Besides fermentation, microbial food cultures can act on food products to alter their chemical make-up and provide additional flavors. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
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, 300 y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
