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De Koningshoeven Brewery
De Koningshoeven Brewery (Brouwerij de Koningshoeven) is a Dutch Trappist brewery founded in 1884 within the walls of Koningshoeven Abbey (''Abdij Onze Lieve Vrouw van Koningshoeven'') in Berkel-Enschot (near Tilburg). History In 1884, the abbey opened a brewery inside the monastery in order to finance the monastery and contribute to charitable causes. Despite this goal, the brewery was run as a commercial enterprise. The abbey owned several bars in the area and produced lager under its own "Trappist" brand as well as contract brewing for several private labels. In 1969, the abbey licensed the brewing operations to the Artois Brewery (now InBev). In 1980 the deal with Artois ended, and the monks went back to brewing themselves, this time a top fermented beer which had only been made in limited quantities since the 1950s. Over time the brewery introduced more varieties, first with ''Dubbel'' and ''Tripel'' in 1987, then in 1992 they introduced ''Blond''. Between 1993 and 2000, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Berkel-Enschot
Berkel-Enschot is a Dutch village, located in the municipality of Tilburg in the North Brabant province which borders Belgium. Geography Berkel-Enschot is located between Tilburg and Oisterwijk. Surrounding towns and hamlets are Brem, Heikant, Heuveltje, 't Hoekske, Hoog-Heukelom, Hoogeind, de Kraan, Laag-Heukelom, Loonse Hoek, Oisterwijkse Hoeve and Udenhout. History The village was formed when two agricultural villages, Berkel and Enschot, eventually merged. From 1811 until 1996, together with neighboring hamlet Heukelom, the village formed an individual municipality which was split up in 1997. From that point, Berkel-Enschot became part of the municipality of Tilburg and Heukelom joined the municipality of Oisterwijk. Although mainly an agrarian community, field ovens near the local clay pits were used to produce bricks from 1897 until 1931. One of these clay pits was eventually turned into a recreational pool, the Rauwbraken, which is still in use today. Another notable co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Trappe - 5 Bouteilles
LA most frequently refers to Los Angeles, the second largest city in the United States. La, LA, or L.A. may also refer to: Arts and entertainment Music * La (musical note), or A, the sixth note * "L.A.", a song by Elliott Smith on ''Figure 8'' (album) * ''L.A.'' (EP), by Teddy Thompson * '' L.A. (Light Album)'', a Beach Boys album * "L.A." (Neil Young song), 1973 * The La's, an English rock band * L.A. Reid, a prominent music producer * Yung L.A., a rapper * Lady A, an American country music trio * "L.A." (Amy Macdonald song), 2007 * "La", a song by Australian-Israeli singer-songwriter Old Man River Other media * l(a, a poem by E. E. Cummings * La (Tarzan), fictional queen of the lost city of Opar (Tarzan) * '' Lá'', later known as Lá Nua, an Irish language newspaper * La7, an Italian television channel * LucasArts, an American video game developer and publisher * Liber Annuus, academic journal Business, organizations, and government agencies * L.A. Screening ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spent Grain
Brewer's spent grain (BSG) or draff is a food waste that is a byproduct of the brewing industry that makes up 85 percent of brewing waste. BSG is obtained as a mostly solid residue after wort production in the brewing process. The product is initially wet, with a short shelf-life, but can be dried and processed in various ways to preserve it. Because spent grain is widely available wherever beer is consumed and is frequently available at a low cost, many potential uses for this waste have been suggested and studied as a means of reducing its environmental impact, such as use as a food additive, animal feed or fertilizer. Composition The majority of BSG is composed of barley malt grain husks in combination with parts of the pericarp and seed coat layers of the barley. Though the composition of BSG can vary, depending on the type of barley used, the way it was grown, and other factors, BSG is usually rich in cellulose, hemicelluloses, lignin, and protein. BSG is also naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottle Conditioning
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Food
Organic food, ecological food or biological food are food and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods typically are not processed using irradiation, industrial solvents, or synthetic food additives. In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as ''organic''. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA) or European C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and removing the ice that forms *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German ''hell'' (bright, light in color). *Weizenbock (''Wheat Bock''), a wheat beer made from 40–60% wheat History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Witbier
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Varieties Weißbier (German – "white beer") uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Weizenbier Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (lite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quadrupel
A Quadrupel (Flemish for 'quadruple') is a type of beer, with an alcohol by volume of 9.1% to 14.2%. There is little agreement on the status of Quadrupel as a beer style. Writer Tim Webb notes that similar beers are called '' Grand Cru'' in Belgium even though the idea is derived from the Belgian beer naming convention of that uses numerical values descriptive of the number of prominent ingredients. ''Quadrupel'' is the brand name of a strong seasonal beer ''La Trappe Quadrupel'' brewed by De Koningshoeven Brewery in the Netherlands, one of the thirteen Trappist beers in the world. 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 spicy, ripe fruit flavor. See also *Dubbel *Tripel *Trappist beer *Beer in Belgium Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tripel
Tripel is a term used by brewers mainly in the Low Countries, some other European countries, and the U.S. to describe a strong pale ale, loosely in the style of '' Westmalle Tripel''. The origin of the term is unknown, though the main theory is that it indicates strength in some way. It was used in 1956 by the Trappist brewery, Westmalle, to rename the strongest beer in their range, though both the term Tripel and the style of beer associated with the name (strong pale ale), were in existence before 1956. The style of Westmalle's ''Tripel'' and the name was widely copied by the breweries of Belgium, and in 1987 another Trappist brewery, the Koningshoeven in the Netherlands, expanded their range with a beer called ''La Trappe Tripel'', though they also produced a stronger beer they termed ''La Trappe Quadrupel''. The term spread to the U.S. and other countries, and is applied by a range of secular brewers to a strong pale ale in the style of ''Westmalle Tripel''. History The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dubbel
The term dubbel (also double) is a Belgian Trappist beer naming convention. The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861.Jef van den Steen, ''Trappist - Het Bier en de Monniken'' , pages 33 & 41 In 1926, the recipe was changed, and it was sold as ''Dubbel Bruin''. Following World War Two, abbey beers became popular in Belgium and the name "dubbel" was used by several breweries for commercial purposes. Westmalle's Dubbel was imitated by other breweries around the world, both Trappist and secular, leading to the emergence of a style. Dubbels are now understood to be a fairly strong (6–8% alcohol by volume) brown ale, with understated bitterness, fairly heavy body, and a pronounced fruitiness and cereal character. Chimay Première (Red), Koningshoeven/ La Trappe Dubbel, and Achel 8 Bruin are notable examples from Trappist breweries. Affligem and Grimbergen are Belg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol ( ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blonde Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared around 1703 for beers made from malts dried with high-carbon coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop quantities have resulted in a range of tastes and strengths within the pale ale family. History Coke had been first used for dry roasting malt in 1642, but it was not 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 and excellent" pale ale. By 1830, the expressions ''bitter'' and ''pale ale'' were synonymous. Breweries tended to designate beers as "pale ales", though customers would commonly refer to the same beers as "bitters". It is thought that customers used the term ''bitter'' to differentiate these pale ales from other less noticeably hopped beers such as porters and milds. By the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
