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Bitter (beer)
Bitter is an English style of pale ale that varies in colour from gold to dark amber, and in strength typically from 3% to 5.5% alcohol by volume. History The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in pubs would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well. During the 20th century, bitter became the most popular type of draught beer sold in British pubs and has been described as "the national drink of England". In Scotland, bitter is known as either "light" or "heavy" depending on the strength, colour and body. Bitter is traditionally cask conditioned and either dispensed by gravity through a tap in the cask or by a beer engine at "cellar temperature" of 11°C-14°C (50°F-55°F). The popularity of craft brewing in North America has led to British-st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ale Bitter
Ale is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs. Etymology The word ''ale'' comes into English from its ancestor-language, Proto-Germanic. English belongs to the West Germanic branch of Proto-Germanic, and some other languages in this branch also attest to the word: Middle Dutch ''āle'' and ''ael'', and the Old Saxon word ''alo-fat'' 'ale-cup'. The word is also found throughout the North Germanic languages, almost certainly appearing in ancient runic inscriptions in the form '' alu'', and subsequently in Old Norse as ''ǫl''. Through linguistic reconstruction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of Alcohol (drug), alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, divided by the volume of the solution, both at . Pure ethanol is lighter than water, with a density of . The alc/vol standard is used worldwide. The International Organization of Legal Metrology has ethanol (data page)#Properties of aqueous ethanol solutions, 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campaign For Real Ale
The Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in St Albans, which promotes real ale, cider and perry and traditional British pubs and clubs. History The organisation was founded on 16 March 1971 in Kruger's Bar, Dunquin, County Kerry, Ireland, by Michael Hardman, Graham Lees, Jim Makin, and Bill Mellor, who were opposed to the growing mass production of beer and the homogenisation of the British brewing industry. The original name was the Campaign for the Revitalisation of Ale. Following the formation of the Campaign, the first annual general meeting took place in 1972, at the Rose Inn in Coton Road, Nuneaton. Early membership consisted of the four founders and their friends. Interest in CAMRA and its objectives spread rapidly, with 5,000 members signed up by 1973. Other early influential members included Christopher Hutt, author of ''Death of the English Pub'', who succeeded Hardman as chairman, Frank Baillie, autho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Copper Ale
Copper ale is a style of ale known in part for its copper color. Some varieties of copper ale may be produced to have a bitter flavor, such as that of a bitter. Beer brewed with dark malt may contribute to a copper-colored beer. Producers Copper ale is the flagship beer of Otter Creek Brewing, a craft brewery located in Middlebury, Vermont. It is also produced by other U.S. companies, such as Boulder Beer Company in Boulder, Colorado. In Australia, the James Squire brand of copper ale named The Constable Copper Ale was produced. It was retired from production in 2017. It is also produced by Alosta Brewing Company in Covina, California, in collaboration with the band +LĪVE+ to celebrate their 8× platinum album ''Throwing Copper''. See also * Beer style * Brew kettle – a large tank also known as a "copper" * Cask ale * Draught beer Draught beer, also spelt draft, is beer served from a cask or keg rather than from a bottle or can. Draught beer served from a p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In England
Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer (also called real ale) which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation. English beer styles include bitter, mild, brown ale and old ale. Stout, porter and India pale ale were also originally brewed in London. Lager increased in popularity from the mid-20th century. Other modern developments include the consolidation of large brewers into multinational corporations; the growth of beer consumerism; and the expansion of microbreweries and bottle-conditioned beers. History Romano-Celtic Britain Brewing in what is now England was probably well established when the Romans arrived in 54 BC, and certainly continued under them. In the 1980s, archaeologists found the evidence that Rome's soldiers in Britain sustained themselves on Celtic ale. A series of domestic and military account ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pale Lager
Pale lager is a pale-to- golden lager beer with a well- attenuated body and a varying degree of noble hop bitterness. In the mid-19th century, Gabriel Sedlmayr took British pale ale brewing and malt making techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods. The resulting beers 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 available during the hot summer months, beers would be stored (lagered) in caves and stone cellars, often under blocks of ice. In the period 1820–1830, a brewer named Gabriel Sedlmayr II the Younger, whose family was running the Spaten Brewery in Bavaria, went around Europe to improve his brewing skills. When he returned, he used what he had learned to get a more stable and consistent lager beer. The Bava ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Society Of Independent Brewers
The Society of Independent Brewers and Associates (formerly the Small Independent Brewers Association, or SIBA) is an organisation representing the interests of independent breweries in the UK. Founded in 1980, it was intended to fight the pub-tie system, under which large brewers owned 80% of the UK's pubs. It changed its name in 1995 to reflect the changing aspirations of its members, but retained its original acronym. History Peter Austin was the prime mover in establishing SIBA, and was the group's first chairman. Under his leadership, SIBA campaigned for 21 years for a progressive beer duty system, where smaller breweries would pay less tax on their products, to be introduced in the UK. Such a system was eventually adopted in 2002 by then-Chancellor Gordon Brown. Current status With growing credibility and campaigning success, SIBA has come to represent the broad spectrum of the UK independent brewing sector. There is no longer a ceiling on membership and SIBA. In 201 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous climbing herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer. The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 300 y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel Color
Caramel color or caramel coloring is a water-soluble food coloring. It is made by heat treatment of carbohydrates (sugars), in general in the presence of acids, alkalis, or salts, in a process called caramelization. It is more fully oxidized than caramel candy, and has an odor of burnt sugar and a somewhat bitter taste. Its color ranges from pale yellow to amber to dark brown. Caramel color is one of the oldest and most used food colorings for enhancing naturally occurring colors, correcting natural variations in color, and replacing color that is lost to light degradation during food processing and storage. The use of caramel color as a food additive in the brewing industry in the 19th century is the first recorded instance of it being manufactured and used on a wide scale. Caramel color is found in many commercially made foods and beverages, including batters, beer, brown bread, buns, chocolate, cookies, cough drops, spirits and liquor such as brandy, rum, and whisky ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer Style
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ''The World Guide To Beer''. In 1989, Fred Eckhardt furthered Jackson's 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. What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pale Ale
Pale ale is a golden to amber coloured beer style brewed with pale malt. The term first appeared in England 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. Pale ale is a kind of ale. 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 be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
