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Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Stout is a dark, top-fermented beer with a number of variations, including dry stout, Baltic porter, milk stout, and imperial stout.
Mead is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 18%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
Homebrewing is the brewing of beer, mead, and ciders on a small scale for personal, non-commercial purposes. Supplies, such as kits and fermentation tanks, can be purchased locally at specialty stores or online. Alcohol has been brewed on the domestic level since its advent, thousands of years prior to its commercial production, although its legality has varied according to local regulation. In the United States, a permit is required to distill spirits such as moonshine.
Pale ale is a top-fermented beer made with predominantly pale malt.
Pale lager is a very pale-to-golden-colored lager beer with a well-attenuated body and a varying degree of noble hop bitterness.
India pale ale (IPA) is a hoppy beer style within the broader category of pale ale.
Beer in Belgium varies from pale lager to amber ales, lambic beers, Flemish red ales, sour brown ales, strong ales and stouts. In 2016, there were approximately 224 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries including Trappist monasteries. On average, Belgians drink 84 liters of beer each year, down from around 200 each year in 1900. Most beers are bought or served in bottles, rather than cans, and almost every beer has its own branded, sometimes uniquely shaped, glass. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity.
Charles N. "Charlie" Papazian is an American nuclear engineer, brewer and author. He founded the Association of Brewers and the Great American Beer Festival, and wrote The Complete Joy of Home Brewing (1984). He is the longtime former president (1979-2016) of the Brewers Association. He is also the creator of the National Pie Day, a celebration of pies which is celebrated on January 23, Papazian's birthday.
Beer style is a term used to differentiate and categorise beers by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin.
Dave Line was a British beer author. An electrical engineer by profession, he is regarded as a pioneer in homebrewing during the 1970s because at the time homebrewing as a hobby was in its infancy. At the time of his early death from cancer he was 37, living in Southampton, was married and had a son.
Saison (French, "season," French pronunciation: [sɛzɔ̃] is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. It was historically brewed with low alcohol levels, but modern productions of the style have moderate to high levels of alcohol. Along with several other varieties, it is generally classified as a farmhouse ale.
Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
Strong ale is a type of ale, usually above 5% abv and often higher, between 7% to 11% abv, which spans a number of beer styles, including old ale, barley wine and Burton ale. Strong ales are brewed throughout Europe and beyond, including in England, Belgium and the United States.
Otto Fredrick "Fred" Eckhardt was an American brewer, homebrewing advocate, and writer. Eckhardt is best remembered as a pioneer in the field of beer journalism, publishing a series of articles and books on the topic, including the seminal 1989 tome, The Essentials of Beer Style. At the time of his death in 2015, Eckhardt was memorialized as "the Dean of American beer writers."
Brasserie Thiriez is a small craft brewery located in Esquelbecq, a town in the Arrondissement of Dunkirk in the Nord département, in the Nord-Pas-de-Calais région of France, quite close to the Belgian border. It is situated on the grounds that formerly housed the Poitevin farm brewery, which was active and served the local area until 1945. The current brewery was founded in 1996 by Daniel Thiriez, who had become interested in homebrewing as a college student, and later left his career as a "human resources professional for a large supermarket chain" in the interest of reviving the tradition of the small village brewery. It exports beers in Europe, and the USA.
In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort.
Gotlandsdricka is a traditional homebrewed alcoholic beverage made on the island of Gotland, Sweden. It is a kind of ale, closely related to the Finnish sahti, and Norwegian Maltøl with a smoky, bitter-sweet, spicy (juniper) flavor. It is similar to gruit.
Experimental beer is beer that is produced in or as a new style, using a new recipe, or as a type of beer that does not fit within present beer style criteria or definitions. The term also encompasses minor beer styles that are not covered under any of the Beer Judge Certification Program (BJCP) categories, with the exception of Belgian beers. Such minor beer styles may serve "as an incubator" for new potential categories, and may attain an official category if the style becomes of interest to the general public at a sufficient level. The Great American Beer Festival has an experimental beer category as a part of its competition, for which awards are given, as does the World Beer Cup, which also provides awards for beers in this category. The Oregon State Fair has a home brew competition that includes a category for specialty and experimental beers.
Santiago Graf was a Swiss born. brewer, businessman, and director and manager of Compania Cervecera Toluca y Mexico. He was the first successful brewer of lager beer in Mexico and pioneered the "Graf" style of Vienna lager, one of the two styles of Vienna lager today and still popular in Mexico and the southwest United States.
References
- ↑ howtobrew.com
- ↑ The Brew Your Own Big Book of Homebrewing: All-Grain and Extract Brewing". Voyageur Press. 1 Jan 2017. p. 147.
- ↑ Tonsmeire, Michael (June 15, 2014). American Sour Beer: Innovative Techniques for Mixed Fermentations". Brewers Publications. p. 12.
- ↑ Strong, Gordon (16 May 2011). Brewing Better Beer: Master Lesson for Advanced Homebrewers". Brewers Publications. p. 6.
- ↑ Realbeer.com Retrieved on 2009-06-04.
- ↑ Brewers Publications Retrieved on August 21st 2012
