1.
Cask ale
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Cask ale or cask-conditioned beer is unfiltered and unpasteurised beer which is conditioned and served from a cask without additional nitrogen or carbon dioxide pressure. Cask ale is also referred to as real ale in the United Kingdom. The Histories of Herodotus, written in 424 BC, refers to casks of palm-wood filled with wine being moved by boat to Babylon, stout wooden barrels held together with an iron hoop were developed by the north European Celts during the Iron Age for storing goods. Over the centuries other methods have developed for preserving and storing beer but this method is still used. Bottled beers were commonplace by the 17th century for the well off who wished to drink outside of public inns, but while the middle and upper classes could indulge themselves with such expensive luxuries, the ordinary folk continued to drink their beer served direct from the cask. But as beer developed and became paler and lower in alcohol, so it more difficult to keep it fresh tasting in the cask. By the late 19th century commercial refrigeration and Louis Pasteurs flash heating method of sterilisation prolonged the life of beer, in Britains cooler climate these methods did not catch on at this time. Not all beer in mainland Europe is pasteurised, there are plenty of examples of unfiltered, unpasteurised beers, but these will commonly be served from a container under pressure. Traditionally draught beer came from barrels, also called casks. An additional benefit of the switch to metal casks was that staling from oxygen in the air could be reduced, subsequently, in the early 1960s a form of metal cask, known as a keg, was introduced which allowed for more efficient cleaning and filling in the brewery. Also kegs have a concave bottom whilst the barrel or cask design allows sediment to be retained in the cask. Lastly, kegs have straight sides unlike the traditional barrel or cask shape, by the early 1970s most beer in Britain was keg beer, filtered, pasteurised and artificially carbonated, and most British brewers used carbon dioxide for dispensing keg beers. This led to beers containing more dissolved gas in the glass than the traditional ale, by contrast, in Ireland, where stout was dominant, the use of a mixture of carbon dioxide and nitrogen for dispensing prevented the beer from becoming over-carbonated. In 1971 the Campaign for Real Ale was founded in Britain to save what they came to term real ale, the heart of the definition is the maturation requirements. If the beer is unfiltered, unpasteurised and still active on the yeast, it is a real ale, it is irrelevant whether the container is a cask or a bottle. This is beer which is regarded as Real Ale. It is obtained by decanting, or re-racking, Real Ale from one cask to another, the ale in the first cask/container will have already been fined, taking the majority of the yeast to the bottom of the cask. Ale should only be re-racked immediately before delivery to the point of service, cask ale usually has finings added which drag the yeast to the bottom, when the finings have cleared the beer it is said to have dropped bright and the beer will look clear rather than cloudy
2.
Beer engine
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A beer engine is a device for pumping beer from a cask in a pubs cellar. The locksmith and hydraulic engineer Joseph Bramah developed beer pumping further in 1797, the beer engine is normally located below the bar with the visible handle being used to draw the beer through a flexible tube to the spout, below which the glass is placed. Modern hand pumps may clamp onto the edge of the bar or be mounted on the top of the bar. A pump clip is attached to the handle by a spring clip giving the name and sometimes the brewery, beer type. The handle of a handpump is often used as a symbol of cask ale, keg beer dispensers usually feature illuminated countertop fittings behind which a handle opens a valve that allows the gas pressure in the keg to force beer to the attached spout. A swan neck is a curved spout, a sparkler is a device that can be attached to the nozzle of a beer engine. Designed rather like a shower-head, beer dispensed through a sparkler becomes aerated, some CO2 is carried into the head, resulting in a softer, sweeter flavour due to the loss of normal CO2 acidity. There is some dispute about the benefits of a sparkler, there is an argument that the sparkler can reduce the flavour and aroma, especially of the hops, in some beers. The counter argument is that the sparkler takes away harshness, breweries may state whether or not a sparkler is preferred when serving their beers. Generally, breweries in northern England serve their beers with an attached and breweries in the south without. Pump clips are badges that are attached to handpumps in pubs to show which cask ales are available. In addition to the name of the beer served through the pump, they may give other details such as the name, alcoholic strength of the beer. Pump clips can be made of various materials, for beers that are brewed regularly by the big breweries, high quality plastic, metal or ceramic pump clips are used. Smaller breweries would use a printed plastic pump clip and for one-off beers laminated paper is used, there are variations on the material used, and the gaudiness or tastefulness of the decoration depending on how much the brewery wants to market their beers at the point of sale. Novelty pump clips have also made of wood, slate. Some even incorporate electronic flashing lights, older pump clips were made of enamel. The term pump clip originates from the clip that attaches it to the pump handle and these consist of a two-piece plastic ring which clamps to the handle with two screws. Plastic and laminated paper pump clips usually have a plastic clip fixed with a sticky double-sided pad that pushes onto the handle
3.
Beer
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Beer is the worlds oldest and most widely consumed alcoholic drink, it is the third most popular drink overall, after water and tea. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, the fermentation process causes a natural carbonation effect, although this is often removed during processing, and replaced with forced carbonation. Beer is sold in bottles and cans, it may also be available on draught, particularly in pubs, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The strength of beer is usually around 4% to 6% alcohol by volume, archaeologists speculate that beer was instrumental in the formation of civilisations. Approximately 5000 years ago, workers in the city of Uruk were paid by their employers in beer, the earliest known chemical evidence of barley beer dates to circa 3500–3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. The Ebla tablets, discovered in 1974 in Ebla, Syria, a fermented beverage using rice and fruit was made in China around 7000 BC. Unlike sake, mould was not used to saccharify the rice, almost any substance containing sugar can naturally undergo alcoholic fermentation. It is likely that many cultures, on observing that a liquid could be obtained from a source of starch. Bread and beer increased prosperity to a level that allowed time for development of other technologies, Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, and it was mainly brewed on a domestic scale. The product that the early Europeans drank might not be recognised as beer by most people today, alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. What they did not contain was hops, as that was an addition, first mentioned in Europe around 822 by a Carolingian Abbot. Beer produced before the Industrial Revolution continued to be made and sold on a scale, although by the 7th century AD, beer was also being produced. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, the development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. Today, the industry is a global business, consisting of several dominant multinational companies. As of 2006, more than 133 billion litres, the equivalent of a cube 510 metres on a side, of beer are sold per year, the process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, a company that makes beer is called either a brewery or a brewing company. Beer made on a scale for non-commercial reasons is classified as homebrewing regardless of where it is made. Brewing beer is subject to legislation and taxation in developed countries, however, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby
4.
Brewing
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Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a brewer, at home by a homebrewer. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt, since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a starch source such as malted barley. Most beer is fermented with a brewers yeast and flavoured with hops, less widely used starch sources include millet, sorghum and cassava. Secondary sources, such as maize, rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, the proportion of each starch source in a beer recipe is collectively called the grain bill. Steps in the process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering. There are three main methods, warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel, there are several additional brewing methods, such as barrel aging, double dropping, and Yorkshire Square. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including ancient Egypt, descriptions of various beer recipes can be found in cuneiform from ancient Mesopotamia. Ethnographic studies and archaeological records indicate that brewing alcohol was primary an activity engaged in by women, chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date, in Mesopotamia, the oldest evidence of beer is believed to be a 6, 000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. A 3900-year-old Sumerian poem honouring Ninkasi, the goddess of brewing, contains the oldest surviving beer recipe. The invention of bread and beer has been argued to be responsible for humanitys ability to develop technology, Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale. Ale produced before the Industrial Revolution continued to be made and sold on a scale, although by the 7th century AD beer was also being produced. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, the development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results. Today, the industry is a global business, consisting of several dominant multinational companies. More than 133 billion litres are sold per year—producing total global revenues of $294.5 billion in 2006
5.
Hops
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Hops are the flowers of the hop plant Humulus lupulus. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a called a hopfield, hop garden. Many different varieties of hops are grown by farmers around the world, the first documented use of hops in beer is from the 9th century, though Hildegard of Bingen,300 years later, is often cited as the earliest documented source. Before this period, brewers used gruit, composed of a variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound, ground ivy. Early documents include mention of a hop garden in the will of Charlemagnes father, historically, traditional herb combinations for beers were believed to have been abandoned when beers made with hops were noticed to be less prone to spoilage. The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany, however, in a will of Pepin the Short, the father of Charlemagne,768 hop gardens were left to the Cloister of Saint-Denis. Not until the 13th century did hops begin to start threatening the use of gruit for flavoring, gruit was used when taxes were levied by the nobility on hops. Whichever was taxed made the then quickly switch to the other. In Britain, hopped beer was first imported from Holland around 1400, yet hops were condemned as late as 1519 as a wicked, in 1471, Norwich, England, banned use of the plant in the brewing of ale. In Germany, using hops was also a religious and political choice in the early 16th century, there was no tax on hops to be paid on the Catholic church, unlike on gruit, for which the Protestant preferred hopped beer. Therefore, in the hop industry there are words which originally were Dutch words. Hops were then grown as far north as Aberdeen, near breweries for infrastructure convenience, in England there were many complaints over the quality of imported hops, the sacks of which were often contaminated by stalks, sand or straw to increase their weight. Hop cultivation was begun in the present-day United States in 1629 by English, before national alcohol prohibition, cultivation was mainly centered around New York, California, Oregon, and Washington. Problems with powdery mildew and downy mildew devastated New Yorks production by the 1920s, Hops production is concentrated in moist temperate climates, with much of the worlds production occurring near the 48th parallel north. Historically, hops were not grown in Ireland, but were imported from England, in 1752 more than 500 tons of English hops were imported through Dublin alone. Important production centers today are the Hallertau in Germany, the Yakima and Willamette valleys, the principal production centers in the UK are in Kent which produces Kent Goldings hops, Herefordshire and Worcestershire. Essentially all of the hops are used in beer making. Although hops are grown in most of the continental United States and Canada, as hops are a climbing plant, they are trained to grow up trellises made from strings or wires that support the plants and allow them significantly greater growth with the same sunlight profile
6.
Gruit
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Gruit is an old-fashioned herb mixture used for bittering and flavoring beer, popular before the extensive use of hops. Gruit or grut ale may also refer to the beverage produced using gruit, Gruit was a combination of herbs, commonly including sweet gale, mugwort, yarrow, ground ivy, horehound, and heather. Gruit varied somewhat, each gruit producer including different herbs to produce unique flavors, other adjunct herbs included juniper berries, ginger, caraway seed, aniseed, nutmeg, cinnamon, and hops in variable proportions. Some traditional types of unhopped beer such as sahti in Finland, the exclusive use of gruit was gradually phased out in favor of the use of hops alone in a slow sweep across Europe occurring between the 11th century and the late 16th century. In 16th century Britain, a distinction was made between ale, which was unhopped, and beer, brought by Dutch merchants, which was hopped, currently, however, ale usually refers to beer produced through a top-fermentation process, not unhopped beer. The phasing out of gruit from brewing is linked to various factors, princes wanting to undermine the power of the Church therefore tended to promote brewing with hops rather than gruit, to try to cut off this revenue for the monastic orders who had a monopoly on it. However, the switch to hops started in Germany some four or five centuries before the Reformation and its later gradual enforcement in the 15th and early 16th centuries can in part be traced through legislation drafted by political rulers before the Reformation started. The use of hops also has the advantage, in perception or fact, spruce tips as a local food ingredient has a practical aspect as well, it is a plentiful resource in northern latitudes like Alaska, whereas hops must be imported from the lower 48 United States. Commercial examples include, Since 2013, craft brewers with an interest in making gruit ales have banded together to mark February 1 as International Gruit Day, the day is intended to raise awareness of and pay homage to the historical traditions of brewing with botanicals. The history of beer additives in Europe — A review, the Reformation had some help from hops. Gruit history, brewing and recipes at gruitale. com Gruit recipe from Patrick Kaeding Vanberg & DeWulf profile of Posca Rustica International Gruit Day
7.
Wort
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Wort is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol, the first step in wort production is to make malt from dried, sprouted barley. The malt is then run through a mill and cracked. This cracked grain is mashed, that is, mixed with hot water and steeped. At set intervals, most notably when the mixture has reached temperatures of 45,62 and 73 °C, the temperature of the mixture is usually increased to 78 °C for mashout. Lautering is the step, which means the sugar-extracted grist or solids remaining in the mash are separated from the liquid wort. In homebrewing, the malt-making and mashing steps can be skipped by adding malt extract to water, the mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops. In beer making, the wort is known as sweet wort until the hops have been added, the addition of hops is generally done in three parts at set times. The bittering hops, added first, are boiled in the wort for approximately one hour to one and this long boil extracts resins, which provides the bittering. Then, the hops are added, typically 15 minutes from the end of the boil. The finishing hops are added last, toward the end of or after the boil and this extracts the oils, which provide flavour and aroma but evaporate quickly. In general, hops provide the most flavouring when boiled for approximately 15 minutes, at the end of boiling, the hot wort is quickly cooled to a temperature favourable to the yeast. Once sufficiently cooled, the yeast is added, or pitched, the adjunct grains that can be added to the mash include wheat, corn, rye, and rice. Adjunct grains may first need gelatinization and cooling and they are used to create varietal beers such as wheat beer and oatmeal stout, to create grain whisky, or to lighten the body as in commercial, mass-produced pale lagers
8.
Middle Ages
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In the history of Europe, the Middle Ages or Medieval Period lasted from the 5th to the 15th century. It began with the fall of the Western Roman Empire and merged into the Renaissance, the Middle Ages is the middle period of the three traditional divisions of Western history, classical antiquity, the medieval period, and the modern period. The medieval period is subdivided into the Early, High. Population decline, counterurbanisation, invasion, and movement of peoples, the large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the seventh century, North Africa and the Middle East—once part of the Byzantine Empire—came under the rule of the Umayyad Caliphate, although there were substantial changes in society and political structures, the break with classical antiquity was not complete. The still-sizeable Byzantine Empire survived in the east and remained a major power, the empires law code, the Corpus Juris Civilis or Code of Justinian, was rediscovered in Northern Italy in 1070 and became widely admired later in the Middle Ages. In the West, most kingdoms incorporated the few extant Roman institutions, monasteries were founded as campaigns to Christianise pagan Europe continued. The Franks, under the Carolingian dynasty, briefly established the Carolingian Empire during the later 8th, the Crusades, first preached in 1095, were military attempts by Western European Christians to regain control of the Holy Land from Muslims. Kings became the heads of centralised nation states, reducing crime and violence, intellectual life was marked by scholasticism, a philosophy that emphasised joining faith to reason, and by the founding of universities. Controversy, heresy, and the Western Schism within the Catholic Church paralleled the conflict, civil strife. Cultural and technological developments transformed European society, concluding the Late Middle Ages, the Middle Ages is one of the three major periods in the most enduring scheme for analysing European history, classical civilisation, or Antiquity, the Middle Ages, and the Modern Period. Medieval writers divided history into periods such as the Six Ages or the Four Empires, when referring to their own times, they spoke of them as being modern. In the 1330s, the humanist and poet Petrarch referred to pre-Christian times as antiqua, leonardo Bruni was the first historian to use tripartite periodisation in his History of the Florentine People. Bruni and later argued that Italy had recovered since Petrarchs time. The Middle Ages first appears in Latin in 1469 as media tempestas or middle season, in early usage, there were many variants, including medium aevum, or middle age, first recorded in 1604, and media saecula, or middle ages, first recorded in 1625. The alternative term medieval derives from medium aevum, tripartite periodisation became standard after the German 17th-century historian Christoph Cellarius divided history into three periods, Ancient, Medieval, and Modern. The most commonly given starting point for the Middle Ages is 476, for Europe as a whole,1500 is often considered to be the end of the Middle Ages, but there is no universally agreed upon end date. English historians often use the Battle of Bosworth Field in 1485 to mark the end of the period
9.
Germ theory of disease
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The germ theory of disease states that many diseases are caused by microorganisms. These small organisms, too small to see without magnification, invade humans, animals and their growth and reproduction within their hosts can cause a disease. Germ may refer to not just a bacterium but to any type of microorganisms, especially one which causes disease, such as protist, fungus, virus, prion, microorganisms that cause disease are called pathogens, and the diseases they cause are called infectious diseases. The germ theory was proposed by Girolamo Fracastoro in 1546, such views were held in disdain, however, and Galens miasma theory remained dominant among scientists and doctors. The nature of this doctrine prevented them from understanding how diseases actually progressed, by the early nineteenth century, smallpox vaccination was commonplace in Europe, though doctors were unaware of how it worked or how to extend the principle to other diseases. Viruses were discovered in the 1890s, the miasma theory of disease transmission held that diseases such as cholera, chlamydia or the Black Death were caused by a miasma, a noxious form of bad air. The theory held that the origin of these diseases was a miasma. Miasma was considered to be a vapor or mist filled with particles from decomposed matter that caused illnesses. The miasmatic position was that diseases were the product of environmental factors such as contaminated water, foul air, such infection was not passed between individuals but would affect individuals within the locale that gave rise to such vapors. It was identifiable by its foul smell and this was the predominant theory of disease transmission before the germ theory of disease took hold in the last decade of the 19th century. In Antiquity, the Greek historian Thucydides was the first person to state, in his account of the plague of Athens, one theory of the spread of contagious diseases that were not spread by direct contact was that they were spread by seeds that were present in the air. In his poem, De rerum natura, the Roman poet Lucretius stated that the world contained various seeds, the Greek physician Galen speculated in his On Initial Causes that some patients might have seeds of fever. In his On the Different Types of Fever, Galen speculated that plagues were spread by seeds of plague. During the Middle Ages, Isidore of Seville mentioned plague-bearing seeds in his On the Nature of Things, and in 1345, Tommaso del Garbo of Bologna, Italy mentioned Galens seeds of plague in his work Commentaria non parum utilia in libros Galeni. The diseases were categorised based on how they were transmitted, italian physician Francesco Redi provided early evidence against spontaneous generation. He devised an experiment in 1668 in which he used three jars and he placed a meatloaf and egg in each of the three jars. He had one of the open, another one tightly sealed. After a few days, he observed that the meatloaf in the jar was covered by maggots
10.
Old English
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Old English or Anglo-Saxon is the earliest historical form of the English language, spoken in England and southern and eastern Scotland in the early Middle Ages. It was brought to Great Britain by Anglo-Saxon settlers probably in the mid 5th century, Old English developed from a set of Anglo-Frisian or North Sea Germanic dialects originally spoken by Germanic tribes traditionally known as the Angles, Saxons, and Jutes. As the Anglo-Saxons became dominant in England, their language replaced the languages of Roman Britain, Common Brittonic, a Celtic language, Old English had four main dialects, associated with particular Anglo-Saxon kingdoms, Mercian, Northumbrian, Kentish and West Saxon. It was West Saxon that formed the basis for the standard of the later Old English period, although the dominant forms of Middle. The speech of eastern and northern parts of England was subject to strong Old Norse influence due to Scandinavian rule, Old English is one of the West Germanic languages, and its closest relatives are Old Frisian and Old Saxon. Like other old Germanic languages, it is different from Modern English. Old English grammar is similar to that of modern German, nouns, adjectives, pronouns, and verbs have many inflectional endings and forms. The oldest Old English inscriptions were using a runic system. Old English was not static, and its usage covered a period of 700 years, from the Anglo-Saxon settlement of Britain in the 5th century to the late 11th century, some time after the Norman invasion. While indicating that the establishment of dates is a process, Albert Baugh dates Old English from 450 to 1150, a period of full inflections. Perhaps around 85 per cent of Old English words are no longer in use, Old English is a West Germanic language, developing out of Ingvaeonic dialects from the 5th century. It came to be spoken over most of the territory of the Anglo-Saxon kingdoms which became the Kingdom of England and this included most of present-day England, as well as part of what is now southeastern Scotland, which for several centuries belonged to the Anglo-Saxon kingdom of Northumbria. Other parts of the island – Wales and most of Scotland – continued to use Celtic languages, Norse was also widely spoken in the parts of England which fell under Danish law. Anglo-Saxon literacy developed after Christianisation in the late 7th century, the oldest surviving text of Old English literature is Cædmons Hymn, composed between 658 and 680. There is a corpus of runic inscriptions from the 5th to 7th centuries. The Old English Latin alphabet was introduced around the 9th century, with the unification of the Anglo-Saxon kingdoms by Alfred the Great in the later 9th century, the language of government and literature became standardised around the West Saxon dialect. In Old English, typical of the development of literature, poetry arose before prose, a later literary standard, dating from the later 10th century, arose under the influence of Bishop Æthelwold of Winchester, and was followed by such writers as the prolific Ælfric of Eynsham. This form of the language is known as the Winchester standard and it is considered to represent the classical form of Old English
11.
Ester
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In chemistry, esters are chemical compounds derived from an acid in which at least one –OH group is replaced by an –O–alkyl group. Usually, esters are derived from an acid and an alcohol. Glycerides, which are fatty acid esters of glycerol, are important esters in biology, being one of the classes of lipids. Esters with low weight are commonly used as fragrances and found in essential oils. Phosphoesters form the backbone of DNA molecules, nitrate esters, such as nitroglycerin, are known for their explosive properties, while polyesters are important plastics, with monomers linked by ester moieties. The word ester was coined in 1848 by German chemist Leopold Gmelin, probably as a contraction of the German Essigäther, ester names are derived from the parent alcohol and the parent acid, where the latter may be organic or inorganic. Esters derived from more complex carboxylic acids are, on the hand, more frequently named using the systematic IUPAC name. For example, the ester hexyl octanoate, also known under the trivial name hexyl caprylate, has the formula CH36CO25CH3, the chemical formulas of organic esters usually take the form RCO2R′, where R and R′ are the hydrocarbon parts of the carboxylic acid and the alcohol, respectively. For example, butyl acetate, derived from butanol and acetic acid would be written CH3CO2C4H9, alternative presentations are common including BuOAc and CH3COOC4H9. Cyclic esters are called lactones, regardless of whether they are derived from an organic or an inorganic acid, one example of a lactone is γ-valerolactone. An uncommon class of organic esters are the orthoesters, which have the formula RC3, triethylorthoformate is derived, in terms of its name from orthoformic acid and ethanol. Esters can also be derived from an acid and an alcohol. For example, triphenyl phosphate is the derived from phosphoric acid. Organic carbonates are derived from acid, for example, ethylene carbonate is derived from carbonic acid. So far an alcohol and inorganic acid are linked via oxygen atoms, in corollary, boron features borinic esters, boronic esters, and borates. As oxygen is a group 16 chemical element, sulfur atoms can replace some oxygen atoms in carbon–oxygen–central inorganic atom covalent bonds of an ester, esters contain a carbonyl center, which gives rise to 120 ° C–C–O and O–C–O angles. Unlike amides, esters are structurally flexible functional groups because rotation about the C–O–C bonds has a low barrier and their flexibility and low polarity is manifested in their physical properties, they tend to be less rigid and more volatile than the corresponding amides. The pKa of the alpha-hydrogens on esters is around 25, the preference for the Z conformation is influenced by the nature of the substituents and solvent, if present
12.
Brown ale
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Brown ale is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale, 18th-century brown ales were lightly hopped and brewed from 100% brown malt. Today there are brown ales made in regions, most notably England, Belgium. In the 18th century, British brown ales were brewed to a variety of strengths and these beers died out around 1800 as brewers moved away from using brown malt as a base. Pale malt, being cheaper because of its yield, was used as a base for all beers, including Porter. The term brown ale was revived at the end of the 19th century when London brewer Mann introduced a beer with that name, however, the style only became widely brewed in the 1920s. The brown ales of this period were considerably stronger than most modern English versions, in 1926, Manns Brown Ale had an original gravity of 1.043 and an ABV of around 4%. Whitbread Double Brown was even stronger, an OG of 1.054, the introduction of these beers coincided with a big increase in demand for bottled beer in the UK. In the 1930s some breweries, such as Whitbread, introduced a second weaker and cheaper brown ale that was sometimes just a version of dark Mild. These beers had a gravity of around 1.037. After World War II, stronger brown ales, with the exception of a handful of examples from the northeast of England, the majority had an OG in the range 1. 030–1.035, or around 3% ABV, much like Manns Brown Ale today. North American brown ales trace their heritage to American home brewing adaptations of certain northern English beers, north American examples include Sam Adams Brown Ale and Brooklyn Brown Ale. They range from deep amber to brown in colour, caramel and chocolate flavours are evident. Brown ales from northeastern England tend to be strong and malty, often nutty, north American brown ales are usually drier than their English counterparts, with a slight citrus accent and an aroma, bitterness, and medium body due to American hop varieties. When chilled to cold temperatures, some haziness may be noticed
13.
Newcastle Brown Ale
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Newcastle Brown Ale is a brown ale, originally produced in Newcastle upon Tyne, but now brewed by Heineken at the John Smiths Brewery in Tadcaster, North Yorkshire. The brand underwent a resurgence in the late 1980s and early 1990s with student unions selling the brand, by the late 1990s, the beer was the most widely distributed alcoholic product in the UK. By the 2000s, the majority of sales were in the United States, in 2005, brewing moved from Newcastle to Dunston, Tyne and Wear, and in 2010 to Tadcaster. Newcastle Brown Ale is perceived in the UK as a beer, with a long association with heavy industry. In export markets, it is seen as a trendy, premium import and is drunk by the young. It was one of the first beers to be distributed in a glass bottle. Newcastle Brown Ale was originally created by Lieutenant Colonel James Herbert Porter, Porter had served in the North Staffordshire Regiment in the First World War, earning his DSO with Bar before moving to Newcastle. Porter had refined the recipe for Newcastle Brown Ale alongside chemist Archie Jones over a period of three years, when Porter actually completed the beer, he believed it to be a failure, as he had actually been attempting to recreate Bass ale. The original beer had a gravity of 1060º and was 6.25 ABV. Newcastle Brown Ale went into production at Tyne Brewery in 1927, with Newcastle Breweries having occupied the site since 1890, the blue star logo was introduced to the Newcastle Brown Ale bottle in 1928, the year after the beer was launched. The five points of the star represent the five founding breweries of Newcastle, vaux of Sunderland, a rival brewer, quickly developed Double Maxim to compete. After the merger of Scottish Brewers with Newcastle Breweries in 1960, Newcastle Brown Ale became a brand of Scottish & Newcastle alongside McEwans Export. By 1997, Scottish and Newcastle claimed that it was the most widely distributed alcoholic product in both pubs and off licences in the country, despite investing £16. 2m purchase of the Federation Brewery. The purchase and consolidation at Dunston created the new brewing company, the last production run of Brown Ale in Newcastle came off the Tyne Brewery line in May 2005. Pre-production trial brews were conducted at Dunston to ensure no change occurred in its taste after the move, demolition of the former brewery began on 8 March 2007. The triggering of the demolition of the former Barrack Road bottling plant opposite St James Park was ceremonially performed by Sir Bobby Robson on 22 June 2008. Bottling of Newcastle Brown Ale moved to the John Smiths Brewery in Tadcaster, North Yorkshire, Heineken bought Scottish and Newcastle in a joint deal with Carlsberg in 2008. On 13 October 2009, Scottish and Newcastle announced that it planned to close the Dunston brewery in 2010, the plan to close the brewery by the end of May 2010 was confirmed on 21 April 2010
14.
Pete's Brewing Company
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Petes Brewing Company was founded by homebrewer Pete Slosberg and Mark Bronder in 1986. Its major product line was Petes Wicked Ale, an American Brown Ale that is 5. 3% alcohol by volume. The company was acquired by the Gambrinus Company in 1998, a company owns the Spoetzl Brewery in Texas, the Bridgeport Brewery in Oregon. In 2004, Petes Brewing Company was number 42 in America for sales by volume and these upstart brewers committed to using all-malt recipes, and to highlighting the hoppy flavors in their beers. Their approach stood in contrast to the larger U. S. breweries, the signature product was largely responsible for establishing the American Brown Ale as a commercially viable beer style and category for beer competitions. The entire product line was brewed under contract by Matt Brewing Company in Utica, before that, the beers were brewed by Strohs in North Carolina under contract. Petes never owned their own brewery after going public, Slosberg is a graduate of Columbia Universitys School of Engineering and Applied Science. Petes Wicked Aless brand owner, The Gambrinus Company, discontinued the Petes Wicked Ale brand in 2011, sending letters to their distributors citing rapidly declining sales volumes
15.
Pale ale
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Pale ale is an ale made with predominantly pale malt. The higher proportion of pale malts results in a lighter color, the term pale ale first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter color than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste, coke had been first used for dry roasting malt in 1642, but it wasnt until around 1703 that the term pale ale was first applied to beers made from such malt. By 1784, advertisements appeared in the Calcutta Gazette for light, by 1830, the expressions bitter and pale ale were synonymous. Breweries would tend to designate beers as pale ale, though customers would commonly refer to the beers as bitter. It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porter and mild. A small amount of crystal or other colored malt is added to the pale ale base to produce a slightly darker color. In North America, American-variety hops are used in varying degrees of bitterness, in Australia the most popular Amber Ale is from Malt Shovel Brewery, branded James Squire in honour of Australias first brewer, who first brewed beer in Sydney in 1794. American Pale Ale was developed around 1980, the beer was popular, and became a regular in 1983. Other pioneers of a hoppy American pale ale were Jack McAuliffe of the New Albion Brewing Company, American Pale Ales are generally around 5% abv with significant quantities of American hops, typically Cascade. Although American brewed beers tend to use a cleaner yeast, the style is close to the American India Pale Ale, and boundaries blur, though IPAs are stronger and more assertively hopped. The style is close to Amber Ale, though Amber Ales are darker and maltier due to use of crystal malts. Bière de Garde, or keeping beer, is a pale ale brewed in the Nord-Pas-de-Calais region of France. These beers were brewed by farmhouses in the winter and spring. The origins of the lies in the tradition that it was matured/cellared for a period of time once bottled, to be consumed later in the year. Blonde ales are very pale in color, the term Blonde for pale beers is common in Europe and South America - particularly in France, Belgium, the UK, and Brazil - though the beers may not have much in common, other than color. Blondes tend to be clear, crisp, and dry, with bitterness and aroma from hops. Fruitiness from esters may be perceived, a lighter body from higher carbonation may be noticed
16.
Coke (fuel)
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Coke is a fuel with few impurities and a high carbon content, usually made from coal. It is the carbonaceous material derived from destructive distillation of low-ash. Cokes made from coal are grey, hard, and porous, while coke can be formed naturally, the commonly used form is man-made. The form known as coke, or pet coke, is derived from oil refinery coker units or other cracking processes. Coke is used in preparation of producer gas which is a mixture of carbon monoxide, producer gas is produced by passing air over red-hot coke. Coke is also used to water gas. Historical sources dating to the 4th century describe the production of coke in ancient China, the Chinese first used coke for heating and cooking no later than the ninth century. By the first decades of the century, Chinese ironworkers in the Yellow River valley began to fuel their furnaces with coke. In 1589 a patent was granted to Thomas Proctor and William Peterson for making iron and steel and melting lead with earth-coal, sea-coal, turf, the patent contains a distinct allusion to the preparation of coal by cooking. In 1590 a patent was granted to the Dean of York to purify pit-coal, in 1620 a patent was granted to a company composed of William St. John, Robert Follensbee and other knights, mentioning the use of coke in smelting ores and manufacturing metals. In 1627 a patent was granted to Sir John Hacket and Octavius de Strada for a method of rendering sea-coal and pit-coal as useful as charcoal for burning in houses, without offense by smell or smoke. In 1603 Hugh Plat suggested that coal might be charred in an analogous to the way charcoal is produced from wood. In 1709 Abraham Darby I established a coke-fired blast furnace to produce cast iron, cokes superior crushing strength allowed blast furnaces to become taller and larger. The ensuing availability of iron was one of the factors leading to the Industrial Revolution. Before this time, iron-making used large quantities of charcoal, produced by burning wood, in the late 18th century, brick beehive ovens were developed, which allowed more control over the burning process. In 1768 John Wilkinson built a more practical oven for converting coal into coke, with greater skill in the firing, covering and quenching of the heaps, yields were increased from about 33 per cent to 65 per cent by the middle of the 19th century. The Scottish iron industry expanded rapidly in the second quarter of the 19th century. In 1802 a battery of beehives was set up near Sheffield, by 1870, there were 14,000 beehive ovens in operation on the West Durham coalfields, capable of producing 4.2 million tons of coke
17.
India pale ale
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India pale ale is a hoppy beer style within the broader category of pale ale. The first known use of the term India pale ale is an advertisement in the Sydney Gazette and it was also referred to as pale ale as prepared for India, India ale, pale India ale, or pale export India ale. The term pale ale originally denoted an ale that had been brewed from pale malt, the pale ales of the early 18th century were lightly hopped and quite different from todays pale ales. By the mid-18th century, pale ale was brewed with coke-fired malt, which produced less smoking and roasting of barley in the malting process. One such variety of beer was October beer, a pale well-hopped brew popular among the landed classes, among the first brewers known to export beer to India was George Hodgsons Bow Brewery, on the Middlesex-Essex border. Bow Brewery beers became popular among East India Company traders in the late 18th century because of the location near the East India Docks. Ships transported Hodgsons beers to India, among them his October beer, Bow Brewery came into the control of Hodgsons son in the early 19th century, but his business practices alienated their customers. During the same period, several Burton breweries lost their European export market in Russia when the Tsar banned the trade, at the behest of the East India Company, Allsopp brewery developed a strongly-hopped pale ale in the style of Hodgsons for export to India. Other Burton brewers, including Bass and Salt, were eager to replace their lost Russian export market, in Bombay and Bruce, Allen & Co. in Calcutta. The common story that early IPAs were much stronger than other beers of the time, while IPAs were formulated to survive long voyages by sea better than other styles of the time, porter was also shipped to India and California successfully. It is clear that by the 1860s, India pale ales were brewed in England. Demand for the style of pale ale, which had become known as India pale ale, developed in England around 1840. Some brewers dropped the term India in the late 19th century, American, Australian, and Canadian brewers manufactured beer with the label IPA before 1900, and records suggest that these beers were similar to English IPA of the era. Many breweries, such as Kirkstall Brewery, sent large quantities of export beer across the world by ship to auction off to wholesalers once there. The term IPA is commonly used in the United Kingdom for low-gravity beers, for example Greene King IPA, IPAs have a long history in Canada and the United States, and many breweries there produce a version of the style. Contemporary American IPAs are typically brewed with distinctively American hops, such as Cascade, Centennial, Citra, Columbus, Chinook, Simcoe, Amarillo, Tomahawk, Warrior, Neomexicanus, East Coast breweries rely more on spicier European hops and specialty malts than those on the West Coast. Double IPAs are a stronger, very hoppy variant of IPAs that typically have content above 7. 5% by volume. The style has been embraced by the brewers of San Diego County, California
18.
Lager
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Lager is a type of beer that is conditioned at low temperatures, normally at the brewery. It may be pale, golden, amber, or dark, although one of the most defining features of lager is its maturation in cold storage, it is also distinguished by the use of a specific yeast. On the other hand, German Altbier and Kölsch, brewed with a top-fermenting yeast at a warm temperature, until the 19th century, the German word Lagerbier referred to all types of bottom-fermented, cool-conditioned beer, in normal strengths. In Germany today however, the term is reserved for the prevalent lager beer styles of southern Germany, Helles. Pilsner, a heavily hopped pale lager, is most often known as Pilsner, Pilsener. Other lagers are Bock, Märzen, and Schwarzbier, in the United Kingdom, the term lager commonly refers specifically to pale lagers, many of which are derived from the Pilsner style. Worldwide, pale lager is the most widely consumed and commercially available style of beer and it is often known primarily by its brand name, and labeled simply as beer. Well-known brands include Miller, Stella Artois, Becks, Brahma, Budweiser, Corona, Snow, Tsingtao, Kirin Company, Heineken, Carling, Fosters, and Carlsberg. In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager. To further protect the cellars from the heat, they would plant chestnut trees. The practice of serving beer at these sites evolved into the beer garden. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayrs Spaten Brewery in Munich by Carl von Linde in 1870, Lager beer uses a process of cool fermentation, followed by maturation in cold storage. The German word Lager means storeroom or warehouse, the yeast generally used with lager brewing is Saccharomyces pastorianus. It is a relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. While prohibited by the German Reinheitsgebot tradition, lagers in some countries often feature large proportions of adjuncts, adjuncts entered United States brewing as a means of thinning out the body of U. S. beers, balancing the large quantities of protein introduced by six-row barley. Adjuncts are often used now in beermaking to introduce a large quantity of sugar, there are however cases in which adjunct usage actually increases the cost of manufacture. The examples of lager beers produced worldwide vary greatly in flavour, colour, composition, pale lager Helles Pilsner — Pilsner Urquell, Stella Artois Märzen Bock Dark lager Dunkel Dopplebock Schwarzbier The most common lager beers in worldwide production are pale lagers. The flavor of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated, pale lager is a very pale to golden-coloured lager with a well attenuated body and noble hop bitterness
19.
Barley wine
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Barley wine is a style of strong ale of between 6-16% alcohol by volume. These barley wines would be dissimilar to modern examples as their mention predates the use of hops by several centuries, the first beer to be marketed as barley wine was Bass No.1 Ale, around 1870. The Anchor Brewing Company introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale, Old Foghorn was styled as barleywine out of fear that occurrence of the word wine on a beer label would displease regulators. A barley wine typically reaches a strength of 8 to 12% by volume and is brewed from specific gravities as high as 1.120. Use of the wine is due to its alcoholic strength similar to a wine. Until the introduction of a barley wine under the name Gold Label by the Sheffield brewery Tennants in 1951. Writer Michael Jackson referred to a wine by Smithwicks thus, This is very distinctive, with an earthy hoppiness. He also noted that its gravity is 1.062. Martyn Cornell has been quoted as saying no historically meaningful difference exists between barley wines and old ales and he later clarified, I don’t believe there is actually any such meaningful style as barley wine. Barley wines are labelled with a production date, as they are intended to be aged. Many jurisdictions have different taxing schemes for potables based upon alcohol content, since barley wine has a high alcohol content, it is, in some jurisdictions, taxed at a higher rate than other beers. Thus, barley wines tend to suffer a price premium as compared to other beers. Similarly, many jurisdictions have different regulations regarding where beers and wines can be sold, leading to confusion regarding in which category barley wines fall and therefore limiting access. A variation on the wine style involves adding a large quantity of wheat to the mash bill. This style originated in the United States in the 1980s, Old ale List of barley-based beverages CAMRA description of Barley Wine
20.
Mild ale
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The term mild originally meant young beer or ale, as opposed to stale aged beer or ale with its resulting tang. In more recent times, it has interpreted as having a low gravity or being mildly hopped. This style of beer originated in Britain in the 17th century or earlier has a predominantly malty palate. Modern mild ales are mainly dark coloured with an abv of 3% to 3. 6%, although there are lighter hued examples as well as stronger examples reaching 6% abv, Light mild is generally similar, but pale in colour, for instance Harveys Brewery Knots of May. There is some overlap between the weakest styles of bitter and light mild, with the term AK being used to refer to both, the designation of such beers as bitter or mild has tended to change with fashion. A good example is McMullens AK, which was re-badged as a bitter after decades as a light mild, AK was often referred to as a mild bitter beer interpreting mild as unaged. Once sold in every pub, mild experienced a decline in popularity after the 1960s and was in danger of completely disappearing. However, in recent years the explosion of microbreweries has led to a modest renaissance, the Campaign for Real Ale has designated May as Mild Month. In the United States, a group of beer bloggers organised the first American Mild Month for May 2015, Mild was originally used to designate any beer which was young, fresh or unaged and did not refer to a specific style of beer. Thus there was Mild Ale but also Mild Porter and even Mild Bitter Beer and these young beers were often blended with aged stale beer to improve their flavour. As the 19th century progressed and public taste moved away from the taste, unblended young beer, mostly in the form of Mild Ale or Light Bitter Beer. In the 19th century a typical brewery produced three or four mild ales, usually designated by a number of Xs, the weakest being X and they were considerably stronger than the milds of today, with the gravity ranging from around 1.055 to 1.072. Gravities dropped throughout the late 19th century and by 1914 the weakest milds were down to about 1.045, the draconian measures applied to the brewing industry during the First World War had a particularly dramatic effect upon mild. As the biggest-selling beer, it suffered the largest cut in gravity when breweries had to limit the average OG of their beer to 1.030. In order to be able to produce some stronger beer - which was exempt from price controls, modern dark mild varies from dark amber to near-black in colour and is very light-bodied. Its flavour is dominated by malt, sometimes with roasty notes derived from the use of malt, with a subdued hop character. Most are in the range 1. 030–1.036, Light mild is generally similar, but paler in colour. Some dark milds are created by the addition of caramel to a pale beer, until the 1960s mild was the most popular beer style in England
21.
Marston's Brewery
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Marstons is a British brewery and pub operator. It operates over 1,700 pubs in the UK, and is the worlds largest brewer of cask ale,90 per cent of profits come from the pubs division. It was known as Wolverhampton and Dudley Breweries plc until 2007 when it rebranded as Marstons and it owns five breweries and brands including Marstons, Bankss, Jennings, Ringwood and Wychwood. Its priority products are Marstons Pedigree and Wychwood Hobgoblin, in 1834, John Marston established J. Marston & Son at the Horninglow Brewery at Burton upon Trent. By 1861 the brewery produced 3,000 barrels a year, in 1890, Marston & Son Ltd was registered as a limited liability company. In 1898 Marstons amalgamated with John Thompson & Son Ltd and moved to Albion Brewery on Shobnall Road, by this time the brewery had a capacity of 100,000 barrels a year. It was at time that the Burton Union system began to be used. In 1905, the merged with Sydney Evershed to form Marston, Thompson & Evershed. Banks & Co has been brewing at the Park Brewery in Wolverhampton since 1875, in 1890 Banks became Wolverhampton & Dudley Breweries when the company amalgamated with George Thompson & Sons and Charles Colonel Smiths Brewery. In 1943 Wolverhampton & Dudley Breweries took over Julia Hanson & Sons and it was first listed on the London Stock Exchange in 1947. It acquired Camerons Brewery in Hartlepool in 1992 and sold it to Castle Eden in 2002, in 2005, Marstons Brewery took over production under licence from Interbrew of Draught Bass, succeeding Coors. In 2007, the changed its name from Wolverhampton & Dudley Breweries plc to Marstons plc. In late 2013, there was controversy when it was announced that Marstons would sell some 200 pubs to new company New River Retail. The fear was that many would close and be turned into convenience stores, in 2014, the company took over production of most Thwaites beers after the closure of the latters main brewery. On 31 March 2015, it was announced the company was buying the bulk of Thwaites beer supply business outright, the company operates over 1,700 pubs and bars across England and Wales, around 300 tenanted and 500 leased, and a hotel chain. Many of the pubs have different marketing concepts and themes, for example, Generous George family pubs, Ebb & Flow Cafe Bars, Marstons is the only remaining brewer to use Burton Union Sets, a system whereby fermentation barrels and troughs are linked together by pipework. That results in a consistent flavour and very little chance of a whole batch being ruined. All other large-scale brewers have abandoned that method in favour of stainless steel fermenting vessels and they make selective use of the unusual double dropping process, which introduces complex flavours by a period of accelerated yeast growth
22.
Old ale
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Old ale is a term commonly applied to dark, malty beers in England, generally above 5% abv, also to dark ales of any strength in Australia. Sometimes associated with stock ale or, archaically, keeping ale, in London especially, the aged ale would take on a tart note from a secondary fermentation with brettanomyces yeast which was present either in the pitching yeast or in the wooden equipment. Because of the time required for the process, some investors would buy mild ale from brewers, age it into old ale. Eventually, brewers began to keep some beer behind at the brewery, age it themselves, in some cases old ale was a blend of young and old. The stock ale was the brewerys very aged ale and was used to inject an old quality, in London especially, Burton was a synonym for old ale. A winter warmer is a traditional malty-sweet strong ale that is brewed in the winter months and it is usually quite dark, but not as dark as a stout, with a big malt presence. Sometimes, winter warmers have a few spices, especially in the United States, the primary characteristic is strength, the average alcohol content by volume ranges from 6. 0% to 8. 0% ABV and some winter warmers reach 10% ABV or more. Christmas beer is another type of winter warmer, similarly strong in alcohol content, some brewers will make a strong old ale for bottling. Some of these can mature for years after bottling. The October keeping ales are thought to have formed the basis for India pale ales shipped by the British East India Company. Another historic version was so-called majority ale, an ale brewed on or around the birth of a child. Some old ales blended older vintages with fresh beer in vats, the legendary Burton Ale brewed by the Ballantine brewery was such a beer, and kept in production as a gift item for distributors and VIPs up until the closing of the brewery in 1972. The only surviving representatives are Greene King 5X and The Bruerys anniversary ales, sour old ales fermented with Brettanomyces yeast were popular in 19th century Britain. The style is now associated more with Belgian brewing, for instance Oud bruin and Rodenbach Grand Cru, although there is one surviving British example, a number of breweries, particularly in Sussex, produce a weaker style of old ale with some resemblance to a mild ale. Examples include King and Barnes and Harveys These are typically consumed on draught dispense, ISBN 1-85249-138-8 CAMRA description of Old Ale Durden Park Beer Circle
23.
Beer in Belgium
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Beer in Belgium varies from pale lager to lambic beer and Flemish red. There are approximately 180 breweries in the country, ranging from international giants to microbreweries, on average, Belgians drink 84 litres of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, using the correct glass is considered to improve its flavor. Brewing in Belgium dates back at least to the age of the first crusades in the 12th century, under the Catholic Churchs permission, local French and Flemish abbeys brewed and distributed beer as a fund raising method. The relatively low-alcohol beer of that time was preferred as an option to available drinking water. What are now traditional, artisanal brewing methods evolved, under abbey supervision, the Trappist monasteries that now brew beer in Belgium were occupied in the late 18th century primarily by monks fleeing the French Revolution. However, the first Trappist brewery in Belgium did not start operation until 10 December 1836 and that beer was exclusively for the monks and is described as dark and sweet. The first recorded sale of beer was on 1 June 1861, in the 16th and 17th century, a beer termed crabbelaer was the most popular beer in Ghent, at the peak of its popularity, more than 50 different breweries produced more than 6 million liters a year. Other kinds of beer brewed in Ghent were klein bier, dubbel bier, clauwaert, dubbele clauwaert, the brewing of Trappist beers takes place in Trappist monasteries. Only eleven monasteries currently meet these qualifications, six of which are in Belgium, Trappist beer is a controlled term of origin, it tells where the beers come from, it is not the name of a beer style. Beyond saying they are mostly top-fermented, the Trappist beers have very little in common stylistically, the current Belgian Trappist producers are, Achel, sells Blonde, Brune, Extra Blonde, Extra Brune. Chimay sells Red Label, White Label and Blue Label, orval sells a unique dry hopped 6. 2% amber beer. Rochefort sells three dark beers,6, Westmalle sells Dubbel and Tripel, Westvleteren sells Green Cap or Blonde, Blue Cap and Yellow Cap. In addition to the above, a beer is sometimes brewed for consumption by the Brothers or sold on site. The designation abbey beers originally applied to any monastic or monastic-style beer, after introduction of an official Trappist beer designation by the International Trappist Association in 1997, it came to mean products similar in style or presentation to monastic beers. In other words, an Abbey beer may be, produced by a non-Trappist monastery — e. g. Monastic orders other than the Trappists can be and are included in this arrangement, what connoiseurs now recognize as Trappist breweries began operations in 1838. Several French monasteries, however, maintained working breweries for 500+ years before the French Revolution disrupted religious life across the northern French province of Wallonia, commercial Abbey beers first appeared during Belgiums World War I recovery. Although Abbey beers do not conform to rigid brewing styles, most tend to include the most recognizable and distinctive Trappist styles of brune, strong pale ale or tripel, as of 2011 eighteen certified Abbey beers existed, Abbaye de Cambron, brewed in Silly by Brasserie de Silly
24.
Beer measurement
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When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage, along with their intensity, alcohol content, standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer. Degrees Lovibond or °L scale is a measure of the colour of a substance, usually beer, whiskey, the determination of the degrees lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter. The scale was devised by Joseph Williams Lovibond, the Standard Reference Method and European Brewery Convention methods have largely replaced it, with the SRM giving results approximately equal to the °L. The Standard Reference Method or SRM is a system modern brewers use to measure colour intensity, roughly darkness, the EBC convention also measures beer and wort colour, as well as quantifying turbidity in beer. The most accurate method of determining the strength of a beer would be to take a quantity of beer, the alcohol content of the spirit can then be measured using a hydrometer and tables of density of alcohol and water mixtures. A simple calculation would then yield the strength of the beer and this method is accurate, but is time, energy and beer consuming. A second method is the method, which uses the difference between the boiling temperature of pure water and the boiling temperature of the liquor being tested. This method is accurate and time-consuming, but uses less energy. The most common method measuring the density of a liquid is with a hydrometer, a common scale is that of specific gravity, that is to say the density of a liquid relative to the density of pure water. Specific gravity can also be measured by a pycnometer or oscillating U-tube electronic meter, water has a SG of 1.000, absolute alcohol has a SG of 0.789. Other density scales are discussed below, the density of the wort depends on the sugar content in the wort, the more sugar the higher the density. The fermented beer will have residual sugar which will raise the SG. The difference between the SG of the wort before fermentation and the SG of the beer after fermentation gives an indication of how much sugar was converted to alcohol by the yeast. A B V =133 / F G where OG is the gravity, or the specific gravity before fermentation. Original Extract is a synonym for original gravity, the OE is often referred to as the size of the beer and is, in Germany, often printed on the label as Stammwürze or sometimes just as a percent. In the Czech Republic, for example, people speak of 10 degree beers,12 degree beers, gravity measurements are used to determine the size of the beer, its alcoholic strength, and how much of the available sugar the yeast were able to consume. Three common scales used in fermentation are, balling Brix plato The oldest scale, in the 1850s German engineer-mathematician Adolf Ferdinand Wenceslaus Brix corrected some of the calculation errors in the Balling scale and introduced the Brix scale
25.
Beer style
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Beer style is a term used to differentiate and categorize beers by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin. In 1989, Fred Eckhardt furthered Jacksons 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. The flavour may include the degree of bitterness of a due to bittering agents such as hops, roasted barley, or herbs. Yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C, form a layer of foam on the surface of the fermenting beer, which is why they are referred to as top-fermenting yeasts. Yeasts that ferment at considerably lower temperatures, around 10 °C, have the ability to process a chemical known as raffinose. These yeasts collect at the bottom of the beer and are therefore referred to as bottom-fermenting yeast. The majority of beer in production today is fermented in this way and is called lager, beers of spontaneous fermentation produced in Belgium using wild strains of yeast are referred to as lambic. Styles of beer go back at least to Mesopotamia, the Alulu Tablet, a Sumerian receipt for best ale written in Cuneiform found in Ur, suggests that even in 2050 BC there was a differentiation between at least two different types or qualities of ale. The work of Bedrich Hrozny on translating Assyrian merchants tablets found in Hattusa, documents reveal comments on different local brewing methods or ingredients. Pliny the Elder in his Naturalis Historia wrote about Celts brewing ale in Gaul and Spain in a number of different ways, anglo-Saxon laws reveal they identified three different ales, while the Normans mention cervisae and plena cervisia in the Domesday Book. By the 15th century brewers in Germany and the Low Countries were using hops to flavour and preserve their ale, this new style of ale was called beer. When this trend came to Britain and brewers of beer in Southwark, London, started to take away from the traditional brewers of unhopped ale. Laws were passed favouring either beer or ale for a number of years, at the same time, brewers in Bavaria were storing beer in cool caves during the summer months in order to stop it spoiling. The beer became known as lager from the German word lagern, although beers using naturally dried malt would have been pale-coloured, by the 17th century most malts in Europe would have been dried over a fire, resulting in a dark coloured beer. When coke started to be used for roasting malt in 1642, by 1703 the term pale ale was starting to be used, though the beer it described was a lightly hopped ale, very different from more bitter modern versions. Jacksons book had an influence in North America where the writer Fred Eckhardt was also starting to explore the nature of beer styles. The wine importing company Merchant du Vin switched to importing beers mentioned in Jacksons book, small brewers started up, producing copies and interpretations of the beer styles Jackson described. Beers may be categorized based on a number of factors, the visual characteristics that may be observed in a beer are colour, clarity, and nature of the head
26.
International Standard Book Number
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The International Standard Book Number is a unique numeric commercial book identifier. An ISBN is assigned to each edition and variation of a book, for example, an e-book, a paperback and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, the method of assigning an ISBN is nation-based and varies from country to country, often depending on how large the publishing industry is within a country. The initial ISBN configuration of recognition was generated in 1967 based upon the 9-digit Standard Book Numbering created in 1966, the 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108. Occasionally, a book may appear without a printed ISBN if it is printed privately or the author does not follow the usual ISBN procedure, however, this can be rectified later. Another identifier, the International Standard Serial Number, identifies periodical publications such as magazines, the ISBN configuration of recognition was generated in 1967 in the United Kingdom by David Whitaker and in 1968 in the US by Emery Koltay. The 10-digit ISBN format was developed by the International Organization for Standardization and was published in 1970 as international standard ISO2108, the United Kingdom continued to use the 9-digit SBN code until 1974. The ISO on-line facility only refers back to 1978, an SBN may be converted to an ISBN by prefixing the digit 0. For example, the edition of Mr. J. G. Reeder Returns, published by Hodder in 1965, has SBN340013818 -340 indicating the publisher,01381 their serial number. This can be converted to ISBN 0-340-01381-8, the check digit does not need to be re-calculated, since 1 January 2007, ISBNs have contained 13 digits, a format that is compatible with Bookland European Article Number EAN-13s. An ISBN is assigned to each edition and variation of a book, for example, an ebook, a paperback, and a hardcover edition of the same book would each have a different ISBN. The ISBN is 13 digits long if assigned on or after 1 January 2007, a 13-digit ISBN can be separated into its parts, and when this is done it is customary to separate the parts with hyphens or spaces. Separating the parts of a 10-digit ISBN is also done with either hyphens or spaces, figuring out how to correctly separate a given ISBN number is complicated, because most of the parts do not use a fixed number of digits. ISBN issuance is country-specific, in that ISBNs are issued by the ISBN registration agency that is responsible for country or territory regardless of the publication language. Some ISBN registration agencies are based in national libraries or within ministries of culture, in other cases, the ISBN registration service is provided by organisations such as bibliographic data providers that are not government funded. In Canada, ISBNs are issued at no cost with the purpose of encouraging Canadian culture. In the United Kingdom, United States, and some countries, where the service is provided by non-government-funded organisations. Australia, ISBNs are issued by the library services agency Thorpe-Bowker
27.
William Dwight Whitney
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He was the first president of the American Philological Association and editor-in-chief of The Century Dictionary. William Dwight Whitney was born in Northampton, Massachusetts on February 9,1827 and his father was Josiah Dwight Whitney of the New England Dwight family. He entered Williams College at fifteen, graduating in 1845 and he continued studying and worked at a bank in Northampton for several years, then assisted his older brother Josiah Whitney on a geological survey of the Lake Superior region in 1849. On this expedition, he began the study of Sanskrit in his leisure hours, around this time Whitney was living at Yale University in Connecticut. In 1850 he then left the United States to study philology, there, he spent his winters at Berlin studying under Franz Bopp and Albrecht Weber, and his summers were devoted to research under Rudolph von Roth at Tübingen. It was during his time in Germany that Whitney began a life project. He gained wide reputation for his scholarship in the field, in 1853, Yale University offered Whitney a position as Professor of Sanskrit ‒ a position made just for him and the first of its kind in the United States. He also taught languages at the Sheffield Scientific School. On August 28,1856 he married Elizabeth Wooster Baldwin and she was the daughter of Roger Sherman Baldwin, US Senator and Governor of the State of Connecticut. They had six children, Edward Baldwin Whitney was born August 16,1857, became Assistant US Attorney General, williston Clapp Whitney was born April 2,1859 but died March 11,1861. Emily Henrietta Whitney was born August 29,1864, margaret Dwight Whitney was born November 19,1866. He died at his home, on Whitney Avenue, on June 7,1894, Whitney revised definitions for the 1864 edition of Websters American Dictionary, and in 1869 became a founder and first president of the American Philological Association. He wrote metrical translations of the Vedas, and numerous papers on the Vedas and linguistics, many of which were collected in the Oriental and he wrote several books on language, and grammar textbooks of English, French, German, and Sanskrit. His Sanskrit Grammar is notable in part for the criticism it contains of the Ashtadhyayi, Whitney describes the Ashtadhyayi as containing the facts of the language cast into the highly artful and difficult form of about four thousand algebraic-like rules. The linguist Roman Jakobson remarks that Whitney exerted an influence on European linguistic thought by promoting the thesis of language as a social institution. In his fundamental books of the 1860s and 70s, language was defined as a system of arbitrary and this doctrine was borrowed and expanded by Ferdinand de Saussure, and it entered into the posthumous edition of his ‘Course’, adjusted by his disciples C. The teacher declares, On the essential point it seems to us that the American linguist is right, language is a convention, and the nature of the sign that is agreed upon remains indifferent. Jakobson writes, Arbitrariness is posited as the first of two principles for defining the nature of the verbal sign, The bond uniting the signifier with the signified is arbitrary
28.
Wikisource
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Wikisource is an online digital library of free content textual sources on a wiki, operated by the Wikimedia Foundation. Wikisource is the name of the project as a whole and the name for each instance of that project, the projects aims are to host all forms of free text, in many languages, and translations. Originally conceived as an archive to store useful or important historical texts, the project officially began in November 24,2003 under the name Project Sourceberg. The name Wikisource was adopted later that year and it received its own domain name seven months later, the project has come under criticism for lack of reliability but it is also cited by organisations such as the National Archives and Records Administration. The project holds works that are either in the domain or freely licensed, professionally published works or historical source documents, not vanity products. Verification was initially made offline, or by trusting the reliability of digital libraries. Now works are supported by online scans via the ProofreadPage extension, some individual Wikisources, each representing a specific language, now only allow works backed up with scans. While the bulk of its collection are texts, Wikisource as a whole hosts other media, some Wikisources allow user-generated annotations, subject to the specific policies of the Wikisource in question. Wikisources early history included several changes of name and location, the original concept for Wikisource was as storage for useful or important historical texts. These texts were intended to support Wikipedia articles, by providing evidence and original source texts. The collection was focused on important historical and cultural material. The project was originally called Project Sourceberg during its planning stages, in 2001, there was a dispute on Wikipedia regarding the addition of primary source material, leading to edit wars over their inclusion or deletion. Project Sourceberg was suggested as a solution to this, perhaps Project Sourceberg can mainly work as an interface for easily linking from Wikipedia to a Project Gutenberg file, and as an interface for people to easily submit new work to PG. Wed want to complement Project Gutenberg--how, exactly, and Jimmy Wales adding like Larry, Im interested that we think it over to see what we can add to Project Gutenberg. It seems unlikely that primary sources should in general be editable by anyone -- I mean, Shakespeare is Shakespeare, unlike our commentary on his work, the project began its activity at ps. wikipedia. org. The contributors understood the PS subdomain to mean either primary sources or Project Sourceberg, however, this resulted in Project Sourceberg occupying the subdomain of the Pashto Wikipedia. A vote on the name changed it to Wikisource on December 6,2003. Despite the change in name, the project did not move to its permanent URL until July 23,2004, since Wikisource was initially called Project Sourceberg, its first logo was a picture of an iceberg
29.
Flanders red ale
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Flanders red ale is a style of sour ale brewed in West Flanders, Belgium. Flanders red ale is fermented with organisms other than Saccharomyces cerevisiae, especially Lactobacillus, long periods of aging are employed, a year or more, often in oak barrels, to impart a lactic acid character to the beer. Red malt is used to give the beer its colour and the beer is often blended with a younger batch before bottling to balance. Flanders red ales have a fruit flavour similar to the aroma. Plum, prune, raisin and raspberry are the most common flavours, followed by orange, the sour or acidic taste can range from moderate to strong. There is no hop bitterness, but tannins are common, consequently, Flanders red ales are often described as the most wine-like of all beers. Notable examples include Duchesse de Bourgogne, Rodenbach and VanderGhinste oud bruin
30.
Lambic
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Lambic is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself at the Cantillon Brewery. Lambic beers include gueuze and kriek lambic and this process gives the beer its distinctive flavour, dry, vinous, and cidery, usually with a sour aftertaste. The word lambic is probably derived from Lembeek, a municipality near Halle, the beer is generally brewed from a grist containing approximately 60–70% barley malt and 30–40% unmalted wheat. The wort is cooled overnight in a shallow, flat metal pan called a coolship where it is exposed to the open air so microorganisms may inoculate the wort. While this cooling method of open air exposure is a feature of the style. Over eighty microorganisms have been identified in lambic beer, the most significant being Saccharomyces cerevisiae, Saccharomyces pastorianus, the process is generally only possible between October and May as in the summer months there are too many unfavourable organisms in the air that could spoil the beer. Since at least the 11th century, and probably earlier, hops have been used in beer for their natural preservative qualities as well as for the pleasant bitterness, flavour, and aroma they impart. Since the method of inoculation and long time of lambic beers increases the risk of spoilage. Lambic in the early 19th century was a highly hopped beer, modern lambic brewers, however, try to avoid making the beer extremely hop forward and utilise aged, dry hops which have lost much of their bitterness, aroma and flavour. Consequently, lambics often have a strong, cheese-like, old hop aroma, in contrast to the resiny, herbal, the favourite hop used for lambic in the nineteenth century was a variety called Coigneau which was cultivated in the Aalst-Asse area in Belgium. After the fermentation starts, the lambic is siphoned into old port wine or sherry barrels from Portugal or Spain. Some brewers prefer used wine barrels, the lambic is left to ferment and mature for one or several years. It forms a velo de flor of yeast that gives some protection from oxidation, in a way to vin jaune and sherry. Lambic is usually a blend of at least two different beers, many producers are blenders who buy beer from other brewers and blend together to create the desired result. A gueuze may have occupied space in several different cellars over six years or more, while those outside Belgium are likely to find bottled gueuze and fruited versions, a wider variety of styles is available to local drinkers. Beers are often blended again or sweetened with sugar or flavoured syrups before drinking as some can be extremely tart, most, if not all, of the varieties listed below have Traditional Speciality Guaranteed status. This status does not specify that a product has a link to geographical area. Unblended lambic is a cloudy, uncarbonated, bracingly sour beverage that is available on tap
31.
Framboise
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Framboise is the name of two kinds of alcoholic drinks fermented with the raspberry. Framboise is usually served in a glass that resembles a champagne glass. Most framboise beers are quite sweet, though the Cantillon Brewery produces a 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, framboise is also commonly used to refer to eau de vie distilled with raspberries. Kriek, which uses sour cherries instead of raspberries
32.
Gueuze
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Gueuze is a type of lambic, a Belgian beer. It is made by blending young and old lambics, which is bottled for a second fermentation, because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow a second fermentation to occur. Lambic that undergoes a fermentation in the presence of sour cherries before bottling results in kriek lambic. Since gueuze is made by blending lambics, it different from traditional ale. Because aged hops are used to produce these lambics, the beer has little to none of the traditional hop flavor, 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, because of its carbonation, gueuze is sometimes called Brussels Champagne. In modern times, some brewers have added such as Aspartame to their gueuzes to sweeten them. The original, unsweetened version is referred to as Oude Gueuze and has become more popular in the early 2000s. Traditionally, gueuze is served in bottles, which hold either 375 millilitres or 750 millilitres. Traditionally, gueuze, and the lambics from which it is made, has produced in the area known as Pajottenland. However, some lambic brewers have sprung up and one or two also produce gueuze - see table below. Gueuze qualified for the European Unions designation TSG in 1997/98 - see Geographical indications, there is some debate on where the word gueuze originated. One theory is that it originated from Geysa, Old Norse for gush, as, during times of vigorous fermentation, another theory is that it originates from gueuze, the Old Norse word for wheat. The most likely theory says that the stems from the Geuzenstraat in Brussels where a lambic brewery was established. The story is that when the French under Napoleon occupied Belgium and thus Brussels, Champagne was something rather new in Brussels in those days and had become a real hype. This beverage came in glass bottles. One brewer, situated in the Geuzenstraat, had the idea to collect the empty Champagne bottles and he added a bit of sugar for a second fermentation and re-sealed the bottles with a cork which was similar to the Champagne cork. By doing so, he hoped to benefit a bit from the Champagne hype, the new beer was a success and soon obtained the name from the Geuzenstraat or gueuze
33.
Kriek lambic
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Kriek lambic is a style of Belgian beer, made by fermenting lambic with sour Morello cherries. Traditionally Schaarbeekse krieken from the area around Brussels are used, as the Schaarbeek type cherries have become more difficult to find, some brewers have replaced these with other varieties of sour cherries, sometimes imported. The name is derived from the Flemish word for this type of cherry, traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries are added. A traditional kriek made from a base beer is sour. The cherries are left in for a period of several months, typically no sugar will be left so there will be a fruit flavour without sweetness. There will be a further maturation process after the cherries are removed, more recently, some lambic brewers have added sugar to the final product of their fruit beers, in order to make them less intense and more approachable to a wider audience. They also use cherry juice rather than whole cherries and are matured for much shorter periods, framboise is a related, less traditional Belgian beer, fermented with raspberries instead of sour cherries. Kriek is also related to geuze, which is not a beer but is also based on refermented lambic beer. Some breweries, like Liefmans, make kriek beers based on oud bruin beer instead of lambic, traditional krieks include, Sweetened krieks include, Kriek based on Oud Bruin include
34.
Oud bruin
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Oud Bruin, also known as Flanders Brown, is a style of beer originating from the Flemish region of Belgium. The Dutch name refers to the aging process, up to a year. It undergoes a fermentation, which takes several weeks to a month. The extended aging allows residual yeast and bacteria to develop a sour flavor characteristic for this style, usually, cultured yeast and bacterias are used, as stainless does not harbor wild organisms as wood does. These beers were kept as so called provision beers, to be stored, liefmans Brewery has been brewing the style since the 17th century. Historical examples tended to be more sour than modern commercial products and this style of beer is medium bodied, reddish-brown, and has a gentle malty flavor and no hop bitterness. Commercial versions may mix aged beer with younger, sweeter beer to temper the acidity and allow for further fermentation
35.
Quadrupel
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A quadrupel is a type of beer, with an alcohol by volume of 10% or more. There is little agreement on the status of Quadrupel as a style, beer writer Tim Webb notes that similar beers are called Grand Cru in Belgium. Quadrupel is the name of a strong seasonal beer La Trappe Quadrupel brewed by De Koningshoeven Brewery in the Netherlands. In other countries, particularly the United States, quadrupel or quad has become a generic trademark, the term may refer to an especially strong style of dark ale, with a characteristic spicy, ripe fruit flavor. Barley wine, doppelbock, and imperial stout are beers of similar strength from different brewing traditions
36.
Saison
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Saison is a pale ale that is generally around 7% ABV, highly carbonated, fruity, spicy, and often bottle conditioned. As a beer style, saison began as an ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium. These farmhouse beers would have been of a lower ABV than modern saisons—around 3 to 3. 5% ABV on average and they were served to farm workers who were entitled to up to five litres each workday. Farmers possibly also brewed during the months to provide work for their permanent staff during the quieter period. After brewing, the beer was stored until the summer when the main consumers would be seasonal workers, historically, saisons did not share enough identifiable characteristics to pin them down as a specific style, but rather were a group of refreshing summer ales made by farmers. Each farm brewer would make his own distinctive version, although most commercial examples now range from 5 to 8% ABV, originally saisons were meant to be refreshing and it is thought they had alcohol levels ranging from 3 to 3. 5%. There has been a rise in interest in the style, with Saison Dupont being named the Best Beer in the World by the magazine Mens Journal in 2005, modern saisons are generally highly carbonated, fruity and spicy—sometimes from the addition of spices. Spices such as orange zest, coriander, and ginger may be used, some spice character may come through due to the production of esters during fermentation at warm temperatures. Bibliography All About Beer Magazine, Volume 24 Number 4, September 2003 The Beers of Wallonia, John Woods and Keith Rigley, Stourside Press, ISBN 0-9529238-0-7 Markowski, farmhouse ales, culture and craftsmanship in the Belgian tradition. A seasonal search for the phantom of brewing, Michael Jackson, BeerHunter. com
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Trappist beer
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Trappist beer is a beer brewed by Trappist breweries. Eleven monasteries — six in Belgium, two in the Netherlands and one each in Austria, Italy and United States — currently brew beer, the Trappist order originated in the Cistercian monastery of La Trappe, France. Various Cistercian congregations existed for years, and by 1664 the Abbot of La Trappe felt that the Cistercians were becoming too liberal. He introduced strict new rules in the abbey and the Strict Observance was born, since this time, many of the rules have been relaxed. However, a tenet that monasteries should be self-supporting is still maintained by these groups. Monastery brewhouses, from different religious orders, have existed across Europe since the Middle Ages, from the very beginning, beer was brewed in French Cistercian monasteries following the Strict Observance. For example, the monastery of La Trappe in Soligny already had its own brewery in 1685, breweries were later introduced in monasteries of other countries as the Trappist order spread from France into the rest of Europe. The Trappists, like other religious orders, originally brewed beer to feed the community. Nowadays, Trappist breweries also brew beer to fund their works, many of the Trappist monasteries and breweries were destroyed during the French Revolution and the World Wars. In the last 300 years, there were at least nine Trappist breweries in France, six in Belgium, two in the Netherlands, one in Germany, one in Austria, one in Bosnia and possibly other countries. Today, eleven Trappist breweries are active — six in Belgium, in the twentieth century, the growing popularity of Trappist beers led some brewers with no connection to the order to label their beers Trappist. After unsuccessful trials, monks sued one such brewer in 1962 in Ghent, the Dutch brewery De Koningshoeven produces Trappist beers – branded La Trappe – that are able to carry the Authentic Trappist Product logo. Their use of the International Trappist Association logo was withdrawn in 1999 and this private association created a logo that is assigned to goods that respect precise production criteria. For the beers, these criteria are the following, The beer must be brewed within the walls of a Trappist monastery, the income covers the living expenses of the monks and the maintenance of the buildings and grounds. Whatever remains is donated to charity for social work and to persons in need. This association has a standing, and its logo gives the consumer some information. Trappist breweries are constantly monitored to assure the quality of their beers. In December 2013, Maria Toevluchts abbey and St. Josephs Abbey were both granted the ATP recognition for their trappist beers, followed in 2015 by Tre Fontane Abbey brewery in Rome, the German Trappist abbey of Mariawald has not been producing beer since 1953
38.
Tripel
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Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the USA to describe a strong pale ale, loosely in the style of Westmalle Tripel. The origin of the term is unknown, though the theory is that it indicates strength in some way. The term spread to the USA and other countries, and is applied by a range of secular brewers to a pale ale in the style of Westmalle Tripel. The term Tripel comes from the Low Countries, but the origin of the term is unknown, Verlinden had an association with the Trappist brewery, Westmalle, assisting them with brewing, and becoming the only secular brewer allowed to carry the Trappist Beer designation. In 1933, Westmalle released a beer under the name Superbier, this was the year after Verlinden produced a strong pale ale for his own brewery. It was a blonde ale and was very likely based on a blonde beer the monks had been brewing sporadically since 1931. In 1956, the recipe was modified by the brewer of Westmalle, Brother Thomas, by the addition of more hops. Tim Webb in his Good Beer Guide to Belgium says that some of the pre-1956 beers called Tripel were dark, dubbel Beer in Belgium Beer in the United States Westmalle Tripel
39.
Wheat beer
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Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier, minor types include Lambic, Berliner Weisse and Gose, Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties. Both German Weißbier and Belgian witbier are termed white beers because wheat has the same root as white in most West Germanic languages. U. S. brewers and Canadian brewers follow both of the wheat beer traditions, usually with greater variation. In Britain, wheat beer is not considered traditional, however and this change has been attributed by some to the reduction in the cost of travelling abroad. This is in line with the sales of other speciality products. It tends to be a hybrid of the style with an English bitter, rather than an exact emulation. Other minor wheat beer such as Berliner Weiße, Gose. By German law, Weißbiers brewed in Germany must be top-fermented, specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation. Weißbier is so called because it was, at the time of its inception and it is well known throughout Germany, though better known as Weizen outside Bavaria. The terms Hefeweizen or Hefeweißbier refer to beer in its traditional. The term Kristallweizen, or kristall Weiß, refers to a beer that is filtered to remove the yeast. The Hefeweizen style is noted for its low hop bitterness and relatively high carbonation. Hefeweizens phenolic character has described as clove and medicinal but also smoky. Other more typical but less assertive flavour notes produced by Weißbier yeast include banana, bubble gum, Weißbier is available in a number of other forms, including Dunkelweizen and Weizenstarkbier, commonly referred to as Weizenbock. The dark wheat varieties are made with darker, more highly kilned malts, the Weizenbocks typically have a much higher alcohol content than their lighter cousins. The four largest brands in Germany are Erdinger, Paulaner, Franziskaner, other renowned brands are Augustiner, Weihenstephaner, Schneider, and Andechser. Regional brands in Bavaria are Hopf, Unertl, Ayinger, Schweiger, aventinus is an example of Weizen Doppelbock, stronger and darker version of Weizenbock, made by the G. Schneider & Sohn brewery in Kelheim
40.
Beer in Germany
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Beer is a major part of German culture. In 2012, Germany ranked third in terms of beer consumption, behind the Czech Republic. The Reinheitsgebot, sometimes called the German Beer Purity Law or the Bavarian Purity Law in English, was a regulation concerning the production of beer in Germany. In the original text, the ingredients that could be used in the production of beer were water, barley, and hops. After its discovery, yeast became the fourth legal ingredient, for top-fermenting beers, the use of sugar is also permitted. There is a dispute as to where the Reinheitsgebot originated, thuringians point to a document which states the ingredients of beer as water, hops, and barley only, and was written in 1434 in Weißensee. It was discovered in the medieval Runneburg near Erfurt in 1999, before its official repeal in 1987, it was the oldest food-quality regulation in the world. Weizenbier and Weißbier are the standard German names for wheat beer – Weizen is German for wheat, weizenbock is the name for a strong beer or bock made with wheat. Roggenbier – a fairly dark beer made with rye, somewhat grainy flavour similar to bread,4. 5-6% ABV, berliner Weisse – a pale, very sour, wheat beer brewed in Berlin. The beer is served with raspberry or woodruff flavoured syrup. Leipziger Gose – an amber, mildly sour, wheat beer with an addition of salt, Hefeweizen – an unfiltered wheat beer. Kristallweizen – a filtered wheat beer, characterized by a clear appearance as opposed to the cloudy look of a typical Hefeweizen. Kottbusser – an heirloom style originating in the city of Cottbus, typically containing oats, honey and molasses in addition to wheat, export — a pale lager brewed around Dortmund that is fuller, maltier and less hoppy than Pilsner. Germanys most popular style in the 1950s and 1960s, it is now becoming increasingly rare. Helles — a malty pale lager from Bavaria of 11-12° Plato,4. 5-5% ABV Kölsch — pale, light-bodied, top-fermented, beer which, maibock — a pale, strong lager brewed in the Spring. Märzen — medium body, malty lagers that come in pale, amber, the type of beer traditionally served at the Munich Oktoberfest. Pilsener — a pale lager with a body and a more prominent hop character. By far the most popular style, with two thirds of the market
41.
Altbier
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Altbier is a style of beer brewed in the historical region of Westphalia and around the city of Düsseldorf, Germany. Its name comes from it being top-fermented, an older method than the fermentation of other lagered beers. Altbier is usually a copper colour. Altbier is the dominant beer variety in the Lower Rhine region and especially in the towns of Düsseldorf, Krefeld, the first producer to use the name Alt to contrast its top fermenting beer with the bottom fermenting kinds was the Schumacher brewery of Düsseldorf, which opened in 1838. The market leader in terms of volume sold is Diebels, a brand within the InBev brewing empire, other mass-market brewers of Altbier include the Radeberger Gruppe under the brands Schlösser Alt and Hansa Alt. These are complemented by small breweries, predominantly based in Düsseldorf and it is generally a seasonal or special occasion brew, and is stronger in taste and alcohol as well as darker than the brewerys standard output. Schumacher is between the Altstadt and the train station, although it also has a pub in the Altstadt, Im Goldenen Kessel. Füchschens seasonal is its Weihnachtsbier, available in bottles starting mid-November, Altbier has been produced in the city of Venlo in the Netherlands since at least 1753. Venlo is on the border to Germany approximately 50 km from Düsseldorf, the beer was produced up until the Second World War but then had a hiatus until its revival in 1983. It is produced by the Lindeboom brewery, who bought the recipe in 2001, Altbier is also brewed in small quantities in Austria, Switzerland, Liechtenstein, the UK, the United States, Canada, New Zealand, and South Africa. In 2003, Draymans Brewery in Pretoria, produced what was probably the first commercially available Altbier in South Africa, versions of Altbier are brewed in the United States, though not always to traditional recipes. Great Basin Brewing Company produces and bottles Wild Horse Ale, which is billed as an alt-style ale, White Street Altbier from White Street Brewing Co. in Wake Forest, North Carolina, showcases German malts and hops in the classic style. Copper Alt from Olde Mecklenburg Brewery in Charlotte, North Carolina, is based on the original Düsseldorf Altbier style, arbor Brewing Company of Michigan produces Olde Number 22 altbier as a seasonal specialty. Black Mesa Brewing Co. in Oklahoma City, Oklahoma, sticks to the minimalist, rivers Edge Brewery in Milford, MI brews a traditional version called Ctrl+Alt+Del. Hops and Grain in Austin, Texas brews an altbier called Alt-eration, Kansas City Bier Co in Kansas City, MO produce a seasonal beer called Doppel Alt—based on German brewing standards. In Houston, Texas, 8th Wonder Brewery crafts an altbier year-round called Alternate Universe, union Craft Brewing Company out of Baltimore, Maryland brews Balt Altbier. Other American ales brewed in the Alt style include Double Bag Double Altbier, Alaskan Amber, Sly Fox Grand Opening Alt, schells Brewing in New Ulm, MN seasonally produces Schmaltzs Alt, which they classify as a Doppel Alt. Grimm Brothers Brewhouse in Loveland, CO produces Little Red Cap, martin House Brewing Company in Fort Worth, Texas produces Turtle Power, a blackberry Altbier
