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Sour Beer
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics 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 use of unusually large amounts of acidulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Sour Beer
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway *Demographics of Norway *Norwegian language, including the two official written forms: **Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway *Norwegian Sea Norwegian or may also refer to: Norwegian *Norwegian Air Shuttle, an airline, trading as Norwegian **Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights *Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 *Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line *Norwegian Elkhound, a canine breed. * Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Pennsylvania, USA Norsk * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berlin
Berlin ( ; ) is the Capital of Germany, capital and largest city of Germany, by both area and List of cities in Germany by population, population. With 3.7 million inhabitants, it has the List of cities in the European Union by population within city limits, highest population within its city limits of any city in the European Union. The city is also one of the states of Germany, being the List of German states by area, third smallest state in the country by area. Berlin is surrounded by the state of Brandenburg, and Brandenburg's capital Potsdam is nearby. The urban area of Berlin has a population of over 4.6 million and is therefore the most populous urban area in Germany. The Berlin/Brandenburg Metropolitan Region, Berlin-Brandenburg capital region has around 6.2 million inhabitants and is Germany's second-largest metropolitan region after the Rhine-Ruhr region, as well as the List of EU metropolitan areas by GDP, fifth-biggest metropolitan region by GDP in the European Union. ... [...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] |
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] |
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] |
Belgium
Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the south, and the North Sea to the west. Belgium covers an area of and has a population of more than 11.8 million; its population density of ranks List of countries and dependencies by population density, 22nd in the world and Area and population of European countries, sixth in Europe. The capital and Metropolitan areas in Belgium, largest metropolitan region is City of Brussels, Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a parliamentary system, parliamentary constitutional monarchy with a complex Federation, federal system structured on regional and linguistic grounds. The country is divided into three highly autonomous Communities, regions and language areas o ... [...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] |
Pajottenland
The Pajottenland (; in English occasionally Payottenland) is a distinct region within the Flemish Brabant province and the south-western part of the Brussels Region of Belgium. The region is located west-southwest of Brussels. The Pajottenland is predominantly farmland, with occasional gently rolling hills, and lies mostly between the rivers Dender and Zenne / Senne. The area has historically provided food and drink for the citizens of Brussels, especially Lambic beers, which are only produced here and in the Zenne valley where Brussels is. Geography The Pajottenland is generally understood to cover the following municipalities and submunicipalities: * Affligem: Essene, Hekelgem and Teralfene *Asse: Asse, Bekkerzeel, Kobbegem, Mollem, Relegem and Zellik * Bever *Dilbeek: Dilbeek, Itterbeek (with Sint-Anna-Pede), Schepdaal (with Sint-Gertrudis-Pede), Sint-Martens-Bodegem, Sint-Ulriks-Kapelle, Groot-Bijgaarden * Galmaarden: Galmaarden, Tollembeek, Vollezele * Gooik: G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcoholic Fermentation
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy, producing ethanol and carbon dioxide as by-products. Because yeasts perform this conversion in the absence of oxygen, alcoholic fermentation is considered an anaerobic process. It also takes place in some species of fish (including goldfish and carp) where (along with lactic acid fermentation) it provides energy when oxygen is scarce. Ethanol fermentation is the basis for alcoholic beverages, ethanol fuel and bread dough rising. Biochemical process of fermentation of sucrose The chemical equations below summarize the fermentation of sucrose (C12H22O11) into ethanol (C2H5OH). Alcoholic fermentation converts one mole of glucose into two moles of ethanol and two moles of carbon dioxide, producing two moles of ATP in the process. :C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP Sucrose is a sugar composed of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactic Acid Bacteria
Lactobacillales are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped (bacilli) or spherical ( cocci) bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation, giving them the common name lactic acid bacteria (LAB). Production of lactic acid has linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
