|
Lambic Beer
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 fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, 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 Lembeek, a village near Halle, Belgium, have attempted to associate lamb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the south, and the North Sea to the west. Belgium covers an area of and has a population of more than 11.8 million; its population density of ranks List of countries and dependencies by population density, 22nd in the world and Area and population of European countries, sixth in Europe. The capital and Metropolitan areas in Belgium, largest metropolitan region is City of Brussels, Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a parliamentary system, parliamentary constitutional monarchy with a complex Federation, federal system structured on regional and linguistic grounds. The country is divided into three highly autonomous Communities, regions and language areas o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halle, Belgium
Halle (; , ) is a Belgian city and municipality in the Halle-Vilvoorde district (''arrondissement'') of the province of Flemish Brabant. It is located on the Brussels–Charleroi Canal and on the Flemish side of the language border that separates Flanders and Wallonia. Halle lies on the border between the Flemish plains to the North (thick loam) and the undulating Brabant lands to the South (thinner loam). The city also borders on the Pajottenland to the west. It is about southwest of Brussels. The official language of Halle is Dutch, as in the rest of Flanders. The municipality comprises the city of Halle proper and the towns of Buizingen and Lembeek. The neighboring towns are: Pepingen, Sint-Pieters-Leeuw, Beersel, Braine-l'Alleud, Braine-le-Château, and Tubize. The population of Halle has increased from 32,758 inhabitants in 1991 to 39,536 on 1 January 2019. The mayor is Eva Demesmaeker of the N-VA party. History Antiquity and Middle Ages Borders have alw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of Hybridisation (biology), hybridisation between two pure species in the ''Saccharomyces'' species complex, a factor that led to difficulty in establishing a proper taxonomy of the species. The now-defunct synonym ''Saccharomyces carlsbergensis'' was and continues to be used in scientific literature, but is invalid, as the name ''Saccharomyces pastorianus'' (Reess 1870) has taxonomic precedence. The name ''S. carlsbergensis'' is typically attributed to Emil Christian Hansen from the era when he worked for the Denmark, Danish brewery Carlsberg Group, Carlsberg in 1883, but in actuality it was not officially described by Hansen as a distinct species until 1908, along with another synonym, ''Saccharomyces monacensis.'' The type strains of both synonyms are curre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like '' Escherichia coli'' as the model bacterium. It is the microorganism which causes many common types of fermentation. ''S. cerevisiae'' cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding. Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. ''S. cerevisiae'' is currently the only yeast cell known to have Berkeley bodies present, which are involved in particular secretory pathways. Antibodies again ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Atlantic
''The Atlantic'' is an American magazine and multi-platform publisher based in Washington, D.C. It features articles on politics, foreign affairs, business and the economy, culture and the arts, technology, and science. It was founded in 1857 in Boston as ''The Atlantic Monthly'', a literary and cultural magazine that published leading writers' commentary on education, the abolition of slavery, and other major political issues of that time. Its founders included Francis H. Underwood and prominent writers Ralph Waldo Emerson, Oliver Wendell Holmes Sr., Henry Wadsworth Longfellow, Harriet Beecher Stowe, and John Greenleaf Whittier. James Russell Lowell was its first editor. During the 19th and 20th centuries, the magazine also published the annual ''The Atlantic Monthly Almanac''. The magazine was purchased in 1999 by businessman David G. Bradley, who fashioned it into a general editorial magazine primarily aimed at serious national readers and " thought leaders"; in 201 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Inoculated Yeast
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coolship
A coolship (Anglicized version of the Dutch/Flemish koelschip) is a type of brewing vessel traditionally used in the production of beer. It is a broad, open-top, flat vessel in which wort cools. The high surface to volume ratio allows for more efficient cooling. Contemporary usage includes any open fermenter used in the production of beer, even when using modern mechanical cooling techniques. Traditionally, coolships were constructed of wood, but later were lined with iron or copper for better thermal conductivity. The word "coolship" was trademarked by Allagash Brewing Company in the United States. The company later decided to terminate the trademark, in the interests of maintaining good relations with others in the craft beer industry. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stainless Steel
Stainless steel, also known as inox, corrosion-resistant steel (CRES), or rustless steel, is an iron-based alloy that contains chromium, making it resistant to rust and corrosion. Stainless steel's resistance to corrosion comes from its chromium content of 11% or more, which forms a Passivation (chemistry), passive film that protects the material and can self-healing material, self-heal when exposed to oxygen. It can be further alloyed with elements like molybdenum, carbon, nickel and nitrogen to enhance specific properties for various applications. The alloy's properties, such as luster and resistance to corrosion, are useful in many applications. Stainless steel can be rolled into Sheet metal, sheets, plates, bars, wire, and tubing. These can be used in cookware, cutlery, surgical instruments, major appliances, vehicles, construction material in large buildings, industrial equipment (e.g., in paper mills, chemical plants, water treatment), and storage tanks and tankers for ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort (brewing)
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashed by mixing it with hot water, and then steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 °C (172 °F) for mashout. Lautering is the ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo (drink), Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grist
Grist is grain that has been separated from its chaff in preparation for grinding. It can also mean grain that has been ground at a gristmill. Its etymology derives from the verb ''grind.'' Grist can be ground into meal or flour, depending on how coarsely it is ground. Maize made into grist is called grits when it is coarse, and corn meal when it is finely ground. Wheat, oats, barley, and buckwheat are also ground and sifted into flour and farina. Grist is also used in brewing and distillation to make a mash. "Grist to the mill" The proverb "all is grist to the mill" means "everything can be made useful, or be a source of profit." There are some minor variations, such as "all's grist that comes to his mill", meaning that the person in question can make something positive out of anything that comes along. A miller ground whatever grain was brought to him, and charged a portion of the final product for the service. Therefore, all grain arriving at the mill represented incom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
