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Fruit And Vegetable Beer
In brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used. Definition Ingredients which are standard for certain beers, such as wheat in a wheat beer, may be termed adjuncts when used in beers which could be made without them — such as adding wheat to a pale ale for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian '' Reinheitsgebot'' purity law it would be considered that an adjunct is ''any'' beer ingredient other than water, barley, hops, and yeast; this, however, is an antiqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat In Sack
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is increasin ... [...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] |
Sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many others are used as fodder plants, either cultivated in warm climates worldwide or naturalized in pasture lands. Taxonomy ''Sorghum'' is in the Poaceae (grass) subfamily Panicoideae and the tribe Andropogoneae (the same as maize, big bluestem and sugarcane). Species Accepted species recorded include: Distribution and habitat Seventeen of the 25 species are native to Australia, with the range of some extending to Africa, Asia, Mesoamerica, and certain islands in the Indian and Pacific Oceans. Toxicity In the early stages of the plants' growth, some species of sorghum can contain levels of hydrogen cyanide, hordenine, and nitrates, which are lethal to grazing animals. Plants stressed by drought or heat can also contain toxic level ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Beer
Rye beer is a beer in which rye is substituted for some portion of the malted barley. ''Roggenbier'' is a beer produced with up to 60% rye malt. The style originated in Bavaria, southern Germany, and is brewed with the same type of yeast as a German ''Hefeweizen'', resulting in a similar light, dry, spicy taste. In the United States, rye beer is produced by homebrewers and microbreweries. In some examples, the hops presence is pushed to the point where they resemble American India pale ales (IPAs). This style is often called a Rye IPA, or "Rye-P-A". Finnish ''sahti ''is produced by brewing rye with juniper berries and wild yeast. The traditional Slavic'' kvass'' is made using rye bread that has been steeped and fermented. Roggenbier In Bavaria, rye malt was used for brewing beer until the 15th century. After a period of bad harvests, though, it was ruled that rye would be used only for baking bread, thus only barley was to be used for beer; see the law known as t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Budweiser
Budweiser () is an American-style pale lager, part of AB InBev. Introduced in 1876 by Carl Conrad & Co. of St. Louis, Missouri, Budweiser has become a large selling beer company in the United States. ''Budweiser'' may also refer to an unrelated pale lager beer, originating in České Budějovice, Czech Republic (in German, ) produced by the Budějovický Budvar brewery. There have been multiple trademark disputes between the two companies. Usually, either Anheuser-Busch or Budějovický Budvar are granted the exclusive use of the ''Budweiser'' name in a given market. Anheuser-Busch commonly uses the ''Bud'' brand for its beer when ''Budweiser'' is not available. The AB lager is available in over 80 countries, though not under the Budweiser name in places where Anheuser-Busch does not own the trademark. AB Budweiser is a filtered beer, available on draft and in bottles and cans, made with up to 30% rice in addition to hops and barley malt.Protz, R., ''The Complete Guide to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anheuser-Busch
Anheuser-Busch Companies, LLC is an American brewing company headquartered in St. Louis, Missouri. Since 2008, it has been wholly owned by Anheuser-Busch InBev SA/NV ( AB InBev), now the world's largest brewing company, which owns multiple global brands, notably Budweiser, Michelob, Stella Artois, and Beck's. The company employs over 19,000 people, operates 12 breweries in the United States, and until December 2009, was one of the largest theme park operators in the United States, with ten theme parks through the company's family entertainment division Busch Entertainment Corporation. History Beginnings and national expansion In 1852, German American brewer and saloon operator George Schneider opened the Bavarian Brewery on Carondelet Avenue (later known as South Broadway) between Dorcas and Lynch streets in South St. Louis.Herbst, 32. Schneider's brewery expanded in 1856 to a new brewhouse near Eighth and Crittenden streets; however, the following year financial pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pale Lager
Pale lager is a very pale-to- golden-colored lager beer with a well- attenuated body and a varying degree of noble hop bitterness. The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing and malt making techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods, resulting in a less dark, red-colored beer. This technique was applied by Josef Groll, the famous Bavarian brewmaster, hired by Měšťanský pivovar in the city of Pilsen, Bohemia, Austria-Hungary (now Czech Republic) with local ingredients, resulting in the first pale lager Pilsner Urquell in 1842. The resulting Pilsner beers—pale-colored, lean and stable—gradually spread around the globe to become the most common form of beer consumed in the world today. History Bavarian brewers in the sixteenth century were required by law to brew beer only during the cooler months of the year. In order to have beer avail ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabinoxylan
Arabinoxylan is a hemicellulose found in both the primary and secondary cell walls of plants, including woods and cereal grains, consisting of copolymers of two pentose sugars: arabinose and xylose. Structure Arabinoxylan chains contain a large number of 1,4-linked xylose units. Many xylose units are substituted with 2, 3 or 2,3-linked arabinose residues. Functions Arabinoxylans chiefly serve a structural role in the plant cells. They are also the reservoirs of large amounts of ferulic acid and other phenolic acids which are covalently linked to them. Phenolic acids may also be involved in defense including protection against fungal pathogens. Arabinoxylans are one of the main components of soluble and insoluble dietary fibers which are shown to exert various health benefits. In addition, arabinoxylans, owing to their bound phenolic acids, are shown to have antioxidant Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal Stout
Stout is a dark, top-fermented beer with a number of variations, including dry stout, oatmeal stout, milk stout, and imperial stout. The first known use of the word ''stout'' for beer, in a document dated 1677 found in the Egerton Manuscripts, referred to its strength. The name ''porter'' was first used in 1721 to describe a dark brown beer. Because of the huge popularity of porters, brewers made them in a variety of strengths. The stronger beers, typically 7% or 8% alcohol by volume (ABV), were called "stout porters", so the history and development of stout and porter are intertwined, and the term ''stout'' has become firmly associated with dark beer, rather than just strong beer.The New Oxford Dictionary of English. Oxford University Press 1998 Porter and Stout – CAMRA Web.arch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Liquor
Malt liquor is a type of mass market beer with high alcohol content, most closely associated with North America. Legally, it often includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage, it refers to beers containing a high alcohol content, generally above 6%, which are made with ingredients and processes resembling those for American-style lagers. Manufacture Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort. This gives a boost to the final alcohol concentration without creating a heavier or sweeter taste. Also, they are not heavily hopped, so they are not very bitter. Brewing and legal definitions Malt liquor is typically straw to pale amber in color. While traditional premium lager is made primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovule, ovuliferous inflorescences called ear (botany), ears that when fertilized yield Corn kernels, kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the List of most valuable crops and livestock products, total production of maize surpassing that of wheat or rice. In addition to being consumed directly by huma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
