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Brewery Angerik
Brouwerij Angerik ("Brewery Angerik") is a Belgian microbrewery located in the town of Dilbeek in the province of Flemish Brabant. They brew ales, lambic beers and a lager. History Microbrewery Angerik was founded in 1997 in the Belgian town of Zellik by the two brothers-in-law Erik De Cuyper and Angelo Buyse. It was more of a hobby that got out of hand than a full-time business. The name Angerik is a contraction of both their first names: Angelo & Erik. They named their ales 'Boerke', Dutch for peasant. In 2002, the brewery moved to Dilbeek with now only Erik left as brewer. He rebuilt his old auto repair shop into a microbrewery. In 2010, production was reduced to a minimum because it was no longer possible for him to combine the brewery with his main job. Erik only made a few brews a year. At the end of 2015, Brouwerij Angerik took a fresh start when Erik's son Sam De Cuyper took over the business full-time. 'Boerke' was renamed 'Dilleke', a reference to the town of Dil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dilbeek
Dilbeek () is a Municipalities of Belgium, municipality in the Provinces of Belgium, province of Flemish Brabant, in the Flemish region of Belgium. The municipality comprises the villages of Dilbeek proper, Groot-Bijgaarden, Itterbeek (with Sint-Anna-Pede), Schepdaal (with Sint-Gertrudis-Pede), Sint-Martens-Bodegem, and Sint-Ulriks-Kapelle. Dilbeek is located just outside the Brussels-Capital Region (and is part of the city's urban sprawl, contiguous with Berchem-Sainte-Agathe, Moortebeek (Anderlecht) and Molenbeek-Saint-Jean) in the Pajottenland, hence the local name ''Poort van het Pajottenland'' (Gate to the Pajottenland). Even though Dilbeek is located in the Communities, regions and language areas of Belgium, Dutch language area of Belgium, there is a French-speaking minority represented by 3 members on the 35-seat local council. It is a mostly residential community with some preserved rural areas and some industrial zones. The Brussels Ring road (R0, part of European route E1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stout
Stout is a type of dark beer that is generally warm fermented, such as dry stout, oatmeal stout, milk stout and imperial stout. Stout is a type of ale. The first known use of the word "stout" for beer is in a document dated 1677 in the Egerton Manuscripts, referring to its strength. Porters were brewed to a variety of strengths, with the stronger beers called "stout porters". The history and development of stout and porter are thus intertwined.''The New Oxford Dictionary of English''. Oxford University Press 1998 Porter and Stout – CAMRA Web.archive.org History Porter originated in London, England in the early 1720s. The beer became popular in the city, especia ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breweries Of Flanders
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspberry
The raspberry is the edible fruit of several plant species in the genus ''Rubus'' of the Rosaceae, rose family, most of which are in the subgenus ''Rubus#Modern classification, Idaeobatus''. The name also applies to these plants themselves. Raspberries are perennial with woody plant, woody stems. World production of raspberries in 2022 was 947,852 tonnes, led by Russia with 22% of the total. Raspberries are cultivated across northern Europe and North America and are consumed in various ways, including as whole fruit and in Fruit preserves, preserves, cakes, ice cream, and liqueurs. Description A raspberry is an aggregate fruit, developing from the numerous distinct carpels of a single flower. Each carpel then grows into individual drupelet, drupelets, which, taken together, form the body of a single raspberry fruit. As with blackberry, blackberries, each drupelet contains a seed. What distinguishes the raspberry from its blackberry relatives is whether or not the torus (rece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Apricot Brandy
Apricot brandy can refer to a liquor (or Eau de Vie) distilled from fermentation (food), fermented apricot juice or a liqueur made from apricot flesh and Apricot kernel, kernels. One method of production involves using a pound of loaf sugar for every pound of apricots, which should not yet be ripe. The apricots then need to be covered by water, boiled and then simmered so that their skins can be removed. The sugar then needs to be clarified and boiled, and poured over the fruit. This should be left for a day, before being bottled and filled with equal parts syrup and brandy. It should then be Cork (plug), corked and left for twelve months before use. It can be used as in ingredient in baking. Brands Various brands of both types of products exist, including: * Apricot Vodka (Azerbaijani Language: ərik arağı. Armenian Language: Ծիրանի օղի (Tsirani oghi)), from Azerbaijan and Armenia, Distilled from Fermented Apricots * Zwack Kecskeméti Barack (brandy), Barack Pà ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saison
Saison ( French, "season," ) is a pale-colored ale that is highly carbonated, dry, 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. History 'Bière de saison' is first mentioned in the early 19th century. It was most widely known as a beer from the industrial city of Liège, where it was brewed by professional breweries as a keepable version of the city's spelt beer that had been produced for a few centuries. It was made with malted spelt, unmalted wheat and only a small amount of barley malt. It was typically brewed in winter and drunk after four to six months. While Liège's saison disappeared after the First World War, it continued to be brewed, generally as a barley-only beer, by professional breweries in the province of Hainaut, who sold it as a 'cuvée réserv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Islay Single Malts
Islay single malts are the single malt Scotch whiskies made on Islay ( ) or ''Ìle'' in Gaelic, one of the southernmost of the Inner Hebridean Islands located off the west coast of Scotland. Islay is one of five whisky distilling localities and regions in Scotland whose identity is protected by law. The region is characterised by whiskies with a peat smoke aroma, such as Laphroaig, Lagavulin and Ardbeg. In total, there are nine active distilleries on this island which measures only , and the industry is Islay's second largest employer after agriculture. Islay is a centre of "whisky tourism", and hosts a "Festival of Malt and Music" known as ''Fèis Ìle'' each year on the last week of May, with events and tastings celebrating the cultural heritage of the island. History Some sources indicate that Irish monks may have been the first to distill whisky on the island in the early 1300s. According to ''Visit Scotland'', "most of Islay's original distilleries ome no longer in bus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lambic
Lambic ( , ; ) is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels since the 13th century. Types of lambic beer include gueuze, kriek lambic, and framboise. Lambic differs from most other beers in that it is Brewing#Fermenting, fermented through exposure to Yeast#Ecology, wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of Saccharomyces, brewer's yeast. This process gives the beer its distinctive flavour: dry, wiktionary:vinous, vinous, and cidery, often with a tart aftertaste. Etymology This beverage is first mentioned in 1794 as ''allambique''. The initial 'a' was dropped early on so that in an 1811 advertisement it was called ''lambicq'', though it was sometimes referred to as ''alambic'' as late as 1829. The name may stem from alembic, a type of still used for producing local spirits such as cognac and jenever (but not used in the production of lambic). Breweries in and around Lembe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prunus Cerasus
''Prunus cerasus'' (sour cherry, tart cherry, or dwarf cherry) is an Old World species of ''Prunus'' in the subgenus ''Prunus subg. Cerasus, Cerasus'' (cherries). It has two main groups of cultivars: the dark-red Morello cherry and the lighter-red Amarelle cherry. The sour pulp is edible. Description The tree is smaller than the sweet cherry (growing to a height of 4–10 m), has twiggy branches, and its crimson-to-near-black cherries are borne upon shorter stalks. It is closely related to the sweet cherry (''Prunus avium''), but has a fruit that is more acidic. Its fruit persistence (botany), persists for an average of 17.4 days, and always bears 1 seed per fruit. Fruits average 84.9% water, and their dry matter, dry weight includes 39.7% carbohydrates and 1.0% lipids. Taxonomy ''Prunus cerasus'', a tetraploid with 2n=32 chromosomes, is thought to have originated as a natural hybrid between ''Prunus avium'' and ''Prunus fruticosa'' in the Iranian Plateau or Eastern Europe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruitbeer
In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats) 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 antiqua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
