Beer for beginners

BEER BY REGION

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:26:00 +0000

Beer and breweries by region

From Wikipedia, the free encyclopedia

a glass of beer

This is a list of articles and categories dealing with beer and breweries by region. Beer is the world's most widely consumed alcoholic beverage,^[1] and is the third-most popular drink overall, after water and tea.^[2] It is thought by some to be the oldest fermented beverage.^[3]^[4]^[5]^[6] A brewery is a dedicated building for the making of beer, though beer can be made at home, and has been for much of beer's history. A company that makes beer is called either a brewery or a brewing company. 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.

Beer and breweries by region

Region	Article	Category	List
Africa	Beer in Africa	Beer and breweries in Africa
Albania		Beer and breweries in Albania
Argentina		Beer and breweries in Argentina
Armenia		Beer and breweries in Armenia
Asia	Beer in Asia	Beer and breweries in Asia
Australia	Beer in Australia	Beer and breweries in Australia	List of breweries in Australia
Austria	Beer in Austria	Beer and breweries in Austria
Azerbaijan	Beer in Azerbaijan	Beer and breweries in Azerbaijan
Belarus	Beer in Belarus	Beer and breweries in Belarus	List of major beers in Belarus
Belgium	Beer in Belgium	Beer and breweries in Belgium	List of Belgian beer
Bolivia		Beer and breweries in Bolivia
Bosnia and Herzegovina		Beer and breweries in Bosnia and Herzegovina
Brazil	Beer in Brazil	Beer and breweries in Brazil
Bulgaria	Beer in Bulgaria	Beer and breweries in Bulgaria
Canada	Beer in Canada	Beer and breweries in Canada	List of breweries in Canada
Cape Verde	Beer in Cape Verde	Beer and breweries in Africa
Caribbean	Beer in the Caribbean	Beer and breweries in the Caribbean	List of beers and breweries in the Caribbean
Central America		Beer and breweries in Central America
Chile	Beer in Chile	Beer and breweries in Chile
China	Beer in China	Beer and breweries in China	List of major Chinese beers
Colombia	Beer in Colombia	Beer and breweries in Colombia	List of Colombian beers
Czech Republic	Beer in Czech Republic	Beer and breweries in the Czech Republic
Denmark	Beer in Denmark	Beer and breweries in Denmark	List of breweries in Denmark
England	Beer in England	Beer and breweries in England	List of breweries in England List of breweries in Berkshire
Eritrea		Breweries in Eritrea
Estonia		Beer and breweries in Estonia
Finland	Beer in Finland	Beer and breweries in Finland	List of breweries in Finland
France	Beer in France	Beer and breweries in France
Germany	Beer in Germany	Beer and breweries in Germany	List of brewing companies in Germany German beer brands and breweries
Greece		Beer and breweries in Greece
Hong Kong	Beer in Hong Kong	Beer and breweries in Hong Kong
Hungary	Beer in Hungary	Beer and breweries in Hungary	List of breweries in Hungary
Iceland	Beer in Iceland	Beer and breweries in Iceland	List of beer brands in Iceland
India	Beer in India	Beer and breweries in India	List of beer brands and breweries in India
Indonesia		Beer and breweries in Indonesia
Iran	Beer in Iran	Beer and breweries in the Middle East
Ireland	Beer in Ireland	Beer and breweries in Ireland
Israel	Beer in Israel	Beer and breweries in Israel
Italy	Beer in Italy	Beer and breweries in Italy
Japan	Beer in Japan	Beer and breweries in Japan
Kazakhstan	Beer in Kazakhstan	Beer and breweries in Asia
Kenya	Beer in Kenya	Beer and breweries in Africa
South Korea	Beer in Korea	Beer and breweries in South Korea
Latvia		Beer and breweries in Latvia
Lebanon		Beer and breweries in Lebanon
Lithuania		Beer and breweries in Lithuania
Luxembourg		Beer and breweries in Luxembourg
Malta		Beer and breweries in Malta
Middle East		Beer and breweries in the Middle East
Mexico	Beer in Mexico	Beer and breweries in Mexico
Montenegro		Beer and breweries in Montenegro
Morocco	Beer in Morocco	Beer and breweries in Africa
Nigeria		Beer and breweries in Nigeria	List of beers and breweries in Nigeria
Netherlands	Beer in the Netherlands	Beer and breweries in the Netherlands	List of Dutch breweries
New Zealand	Beer in New Zealand	Beer and breweries in New Zealand	List of breweries in New Zealand
North America		Beer and breweries in North America
North Korea	Beer in Korea	Beer and breweries in Asia
Norway	Beer in Norway	Beer and breweries in Norway	List of beer brands in Norway
Oceania		Beer and breweries in Oceania
Pakistan		Beer and breweries in Pakistan
Palestinian territories		Beer and breweries in the Palestinian territories
Panama	Beers of Panama	Beer and breweries in Panama	List of beer brands in Panama
Peru		Beer and breweries in Peru
Philippines	Beer in the Philippines	Beer and breweries in the Philippines
Poland	Beer in Poland	Beer and breweries in the Philippines	List of beer brands and varieties in Poland
Portugal	Beer in Portugal	Beer and breweries in Portugal	List of breweries in Portugal
Quebec	Quebec beer	Beer and breweries in Canada	List of breweries in Quebec
Romania	Beer in Romania	Beer and breweries in Romania
Russia	Beer in Russia	Beer and breweries in Russia	List of breweries and beers in Russia
Scotland	Beer in Scotland	Beer and breweries in Scotland]	List of breweries in Scotland
Serbia	Beer in Serbia	Beer and breweries in Serbia	List of breweries and beers in Serbia
Singapore	Beer in Singapore	Beer and breweries in Singapore
Slovakia		Beer and breweries in Slovakia
Slovenia	Beer in Slovenia	Beer and breweries in Slovenia
South Africa	Beer in South Africa	Beer and breweries in South Africa	List of microbreweries in South Africa
South America		Beer and breweries in South America
South Korea	Beer in Korea	Beer and breweries in South Korea
Spain		Beer and breweries in Spain
Sri Lanka	Beer in Sri Lanka	Beer and breweries in Sri Lanka
Sweden	Beer in Sweden	Beer and breweries in Sweden	List of breweries in Sweden
Switzerland		Beer and breweries in Switzerland
Syria	Beer in Syria	Beer and breweries in Switzerland
Taiwan	Beer in Taiwan	Beer and breweries in Asia
Tasmania	Tasmanian beer	Beer and breweries in Australia	List of Tasmanian breweries
Thailand	Beer in Thailand	Beer and breweries in Asia	List of breweries in Thailand
Tibet	Beer in Tibet	Beer and breweries in China
Turkey	Beer in Turkey	Beer and breweries in Turkey	List of beer brands in Turkey
Ukraine	Beer in Ukraine	Beer and breweries in Ukraine	List of major breweries and beer brands in Ukraine
United Kingdom	Beer in the United Kingdom	Beer and breweries in the United Kingdom
United States	Beer in the United States	Beer and breweries in the United States	List of breweries in the United States
Europe		Beer and breweries in Europe
Venezuela	Beer in Venezuela	Beer and breweries in Venezuela
Wales	Beer in Wales	Beer and breweries in Wales	List of Welsh breweries

Asia

Main article: Beer in Asia

Armenia

Beer has been brewed by Armenians since ancient times. One of the first confirmed written evidences of ancient beer production is Xenophon's reference to "wine made from barley" in one of the ancient Armenia villages, as described in his 5th century B.C. work Anabasis: "There were stores within of wheat and barley and vegetables, and wine made from barley in great big bowls; the grains of barley malt lay floating in the beverage up to the lip of the vessel, and reeds lay in them, some longer, some shorter, without joints; when you were thirsty you must take one of these into your mouth, and suck. The beverage without admixture of water was very strong, and of a delicious flavour to certain palates, but the taste must be acquired."
Currently there are four local breweries throughout the country making a variety of beer types: Yerevan Brewery^[7] in Yerevan - 14 types of beer brand Kilikia (named after a historic Armenian kingdom at the Mediterranean coast) and 1 type of beer brand Hayer; Kotayk Brewery in Abovyan - a number of beers under Kotayk (named after the Armenian province east of Yerevan), Erebuni (named after the historical settlement in the southeastern part of present day Yerevan), Abovyan and Castelbeer brands; Gyumri-Garejour Brewery in Gyumri - 3 types of beer brand Gyumri and 1 type of beer brand Aleksandrapol; Lihnitis Sevan Brewery in Sevan - beer brands Kellers and Kellers Gold.

Europe

Europe's largest single brewery and single malting facility in terms of installed capacity currently are the Obolon CJSC's production facility in Kiev, Ukraine, and malting facility in Chemerivtsi, Khmelnytskyi Oblast, Ukraine, respectively^[8]

Latvia

Beer is a historic traditions in Latvia and is known to have been made before the Northern Crusades in the 13th century. Today, the most popular brand in Latvia is Aldaris (based in Riga).

Lithuania

This Baltic state has a major beer scene in the northern part of the country, centred around the towns of Pasvalys, Pakruojis, Kupiškis and Biržai. The farmhouse brews of the region are highly distinctive, using local ingredients and techniques from pre-Soviet times.
The biggest commercial breweries are located in towns Utena (Utenos alus'), Panevėžys (Kalnapilis), Klaipėda (Švyturys), Kaunas (Ragutis) and Vilnius (Tauras).

Macedonia

The best-known beer in Macedonia is Skopsko. There are also Silver Moon, Zlaten Dab, Bitolsko, Gorsko etc.

Slovakia

The most famous brands in Slovakia are Šariš, Smädný mních (Thirsty Monk) and Zlatý Bažant (Golden pheasant).
There are 15 breweries in Slovakia:

Pivovar Bytča brewery

Pivovar Bytča (K. K. Company) - Martiner, Popper, Palatín
Pivovar Corgoň (Heineken Slovensko a.s.) - Corgoň, Maurus, Stup
Pivovar a sladovňa Gemer a.s. (Heineken Slovensko a.s.) - Gemer, Zuzana
Pivovar Horden (Esperia a.s.) - Horden
Pivovar Hurbanovo (Heineken Slovensko a.s.) - Zlatý Bažant, Heineken
Pivovar Ilava (K. K. Company) - Richtár, Vartáš
Pivovar Martiner (Heineken Slovensko a.s.) - Martiner, Martinský zdroj
Minipivovar M.K. Unipol Trnava
Steiger (Eduard Rada s.r.o.) - Steiger, Sitňan, Hell, Kachelmann
Pivovar Stein a.s. - Stein, Pressburger, Premium Pils, Dominik
Minipivovar Svätý Jur

Spain

Some known Spanish beers are Mahou-San Miguel (known as Mahou before the acquisition by San Miguel company), Estrella Damm, Alhambra, Estrella Galicia, Estrella Levante, Cruzcampo, Reina, Dorada and La Zaragozana (Ambar).

North America

Mexico

Main article: Beer in Mexico

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2014)

Beer in Mexico has a long history. Mesoamerican cultures knew of fermented alcoholic beverages, including a corn beer. Only two corporations, Grupo Modelo (owned by Anheuser-Busch InBev) and FEMSA (owned by Heineken International) control the majority of the Mexican beer market. Beer is a major export for the country, with most going to the United States, but is available in over 150 countries in the world.

United States

Main articles: Beer in the United States and List of breweries in the United States

South America

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2014)

Argentina

With almost 80% of the Argentine market, Cerveza Quilmes is the most popular Argentine beer. Third in the market is Schneider. The most consumed foreign beers are Heineken and Budweiser.

Colombia

Peru

The consumption per capita in Peru is 22 liters per year.
Three local producers are: Sab Miller, with the local brands: Cusqueña, Cristal, Pilsen, Arequipeña and the Honduran but local-made Barena; Ambev, with the Brazilian, but also local made, Brahma; Ajeper, with the all new Franca. This is a Peruvian company.
Also, there is a selection of imported beers such as Erdinger and Flensburger from Germany, Strong Suffolk and Abbot from the UK, Corona from Mexico, Heineken from the Netherlands, Sapporo from Japan, Stella Artois (the Belgian brand, but made in Argentina), Quilmes also from Argentina, etc.
There are also small local producers of standard beer and many producers of the ancient beer named Chicha, normally made of a local corn named Jora in the traditional "Chicherías".

Beer consumption per capita

Main article: List of countries by beer consumption per capita

Beer consumption per capita by country (2009). Measurements are shown in litres.

References

"Volume of World Beer Production". European Beer Guide. Archived from the original on 28 October 2006. Retrieved 17 October 2006.
Nelson, Max (2005). The Barbarian's Beverage: A History of Beer in Ancient Europe. Abingdon, Oxon: Routledge. p. 1. ISBN 0-415-31121-7. Retrieved 21 September 2010.
Rudgley, Richard (1993). The Alchemy of Culture: Intoxicants in Society. London: British Museum Press. p. 411. ISBN 978-0-7141-1736-2. Retrieved 13 January 2012.
Arnold, John P (2005). Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology. Cleveland, Ohio: Reprint Edition by BeerBooks. p. 411. ISBN 0-9662084-1-2. Retrieved 13 January 2012.
Joshua J. Mark (2011). Beer. Ancient History Encyclopedia.
World's Best Beers: One ThousandCraft Brews from Cask to Glass. Sterling Publishing Company, Inc. 6 October 2009. ISBN 978-1-4027-6694-7. Retrieved 7 August 2010.
Kilikia-The Leader Of The Armenian Beer Market
Sustainability_Report_2010-11 (Ukrainian)

List of beer styles

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:25:00 +0000

List of beer styles

From Wikipedia, the free encyclopedia

A glass of dunkel beer, a German dark lager.

Beer style is a term used to differentiate and categorize beers by various factors including appearance, flavour, ingredients, production method, history, or origin. The term "beer style" and the structuring of world beers into defined categories is largely based on the work done by writer Michael Jackson in his 1977 book The World Guide To Beer.^[1] Fred Eckhardt furthered Jackson's work publishing The Essentials of Beer Style in 1989.
There is no universally agreed list of beer styles as different countries and organisations have different sets of criteria. Organisers of beer competitions such as CAMRA's Champion Beer of Britain, the Beer Judge Certification Program's local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged. The categories are varied and include: "Cask Conditioned Ale",^[2] Gluten Free Beer^[3] and Spice, Herb, or Vegetable Beer.^[4]
A number of ethnic beers, such as Chhaang and Cauim are not included on any of the main beer style groupings.
Some beer terms such as ale, lager, cask ale cover a wide variety of beer styles.

Styles

Term	Michael Jackson	Roger Protz	Brewers Publications	CAMRA	BJCP
Altbier	Altbier^[5]	Alt^[6]	Altbier ^[7]		Northern German Altbier ^[8] Düsseldorf Altbier ^[9]
Amber ale	Amber ale^[10]				American Amber Ale^[11]
Barley wine	Barley wine^[12]	Barley wine^[6]	Barley wine ^[13]	Barley Wine^[14]	English Barleywine^[15] American Barleywine^[16]
Berliner weisse	Berliner weisse^[17]	Berliner Weisse^[6]			Berliner Weisse^[18]
Bière de Garde	Bière de Garde^[19]	Bière de garde ^[6]			Bière de Garde ^[20]
Bitter	Bitter^[21]	Bitter^[6]		Bitter^[14]	Standard/Ordinary Bitter ^[22]
Blonde Ale
Bock (Traditional)^[23]
Brown ale	Brown Ale^[24]^[25]	Mild and brown ale^[6]			English Brown Ale (Mild/Southern English Brown/Northern English Brown) ^[26] American Brown Ale^[27]
California Common	Steam beer^[28]				California Common Beer ^[29]
Cream Ale	Cream Ale^[30]
Dortmunder Export	Export / Dortmunder ^[31]^[32]
Doppelbock	Doppelbock / "Double" bock^[33]
Dunkel
Dunkelweizen					Dunkelweizen^[34]
Eisbock	Eisbock^[35]
Fruit lambic
Golden Ale				Golden Ales^[14]
Gose
Gueuze
Hefeweizen
Helles
India pale ale				N/A (see Pale ale)	English IPA^[36] American IPA^[37] Imperial IPA^[38]
Kölsch
Lambic	Lambic^[39]
Light ale				Light Bitters ^[14]
Maibock/Helles bock
Malt liquor
Mild		Mild and brown ale^[6]		Mild^[14]	English Brown Ale (Mild/Southern English Brown/Northern English Brown) ^[26]
Oktoberfestbier/Märzenbier
Old ale				Old Ale^[14]	Old Ale^[40]
Oud bruin
Pale ale				Pale Ale or IPA ^[14]
Pilsener/Pilsner/Pils					German Pilsner (Pils)^[41] Bohemian Pilsener^[42] Classic American Pilsner^[43]
Porter				Porter & Stout ^[14]	Brown Porter / Robust Porter / Baltic Porter ^[44]
Red ale
Roggenbier					Roggenbier (German Rye Beer)^[45]
Saison
Scotch ale
Steam beer
Stout				Porter & Stout ^[14]	Dry Stout / Sweet Stout / Oatmeal Stout / Foreign Extra Stout / American Stout / Russian Imperial Stout ^[46]
Schwarzbier
Vienna lager
Witbier
Weissbier					Weizen/Weissbier^[47]
Weizenbock					Weizenbock^[48]

Types

Origin

Main article: Beers of the world

References

Michael Jackson's Beer Hunter – How to save a beer style
"Brewing Awards – Welcome to Brewing Awards". www.brewingawards.org. Retrieved 2009-08-24.
"World Beer Cup – Competition Info". www.beertown.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 21". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Copper-bottom ales halt lager tide in Germany". www.beerhunter.com. Retrieved 2009-08-22.
The Taste of Beer: A Guide to Appreciating the Great Beers of the World, Roger Protz, Orion Books Limited, 1998 ISBN 0-7538-0725-4
Altbier, Horst D. Dornbusch, Brewers Publications (1998), ISBN 0-937381-62-4
"BJCP 2008 Style Guidelines – Category 07". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 07". www.bjcp.org. Retrieved 2009-08-22.
http://www.beerhunter.com/documents/19133-001393.html
"BJCP 2008 Style Guidelines – Category 10". www.bjcp.org. Retrieved 2009-08-24.
http://www.beerhunter.com/documents/19133-000146.html
Barley Wine, Fal Allen, Brewers Publications (1998), ISBN 0-937381-59-4
"Beer Styles – CAMRA". www.camra.org.uk. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 19". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 19". www.bjcp.org. Retrieved 2009-08-22.
http://www.beerhunter.com/styles/berliner_weisse.html
"BJCP 2008 Style Guidelines – Category 17". www.bjcp.org. Retrieved 2009-08-24.
http://www.beerhunter.com/documents/19133-000051.html
"BJCP 2008 Style Guidelines – Category 16". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Beer Styles: Bitter". www.beerhunter.com. Retrieved 2008-08-01.
"BJCP 2008 Style Guidelines – Category 08". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Original Bock: the beer the doctor ordered". www.beerhunter.com. Retrieved 2008-08-01.
"Michael Jackson's Beer Hunter – Belgium's Great Beers". www.beerhunter.com. Retrieved 2008-08-01.
"Michael Jackson's Beer Hunter – Beer Styles: Brown Ale". www.beerhunter.com. Retrieved 2008-08-01.
"BJCP 2008 Style Guidelines – Category 11". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 10". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Beer Styles: Steam Beer". www.beerhunter.com. Retrieved 2008-08-01.
"BJCP 2008 Style Guidelines – Category 07". www.bjcp.org. Retrieved 2009-08-22.
"Michael Jackson's Beer Hunter – Beer Styles: Cream Ale". www.beerhunter.com. Retrieved 2008-08-01.
"Michael Jackson's Beer Hunter – Beer Styles: Export". www.beerhunter.com. Retrieved 2008-08-01.
"Michael Jackson's Beer Hunter – Beer Styles: Dortmunder". www.beerhunter.com. Retrieved 2008-08-01.
"Michael Jackson's Beer Hunter – Beer Styles: Doppelbock "Double" bock.". www.beerhunter.com. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 15". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Beer Styles: Eisbock". www.beerhunter.com. Retrieved 2008-08-01.
"BJCP 2008 Style Guidelines – Category 14". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 14". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 14". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Belgium's Great Beers". www.beerhunter.com. Retrieved 2008-08-01.
"BJCP 2008 Style Guidelines – Category 19". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 02". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 02". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 02". www.bjcp.org. Retrieved 2009-08-22.
"BJCP 2008 Style Guidelines – Category 12". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 15". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 13". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 15". www.bjcp.org. Retrieved 2009-08-24.
"BJCP 2008 Style Guidelines – Category 15". www.bjcp.org. Retrieved 2009-08-24.
"Michael Jackson's Beer Hunter – Sahti – rural beer with a great Finnish". www.beerhunter.com. Retrieved 2008-08-03.

Brewing with Wheat

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:25:00 +0000

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Brewing with Wheat
By Stan Hieronymus

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Product Description

The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?

Product Details

Amazon Sales Rank: #222050 in Books
Brand: Brand: Brewers Publications
Published on: 2010-03-16
Original language: English
Number of items: 1
Dimensions: .70" h x 5.40" w x 8.40" l, .75 pounds
Binding: Paperback
295 pages

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Used Book in Good Condition

Editorial Reviews

Review
"In Brewing with Wheat Stan Hieronymus has given homebrewers, craft brewers, and beer enthusiasts alike a wheat-fueled flux-capacitor that will transport them from region to region around the world. This page-by-page journey will satisfy the reader's thirst for the knowledge, history, and science needed for producing and enjoying the wide spectrum of wheat beers." --Sam Calagione, founder, Dogfish Head Craft Brewery

"Stan Hieronymus has filled a giant, gaping hole in the beer literature with this book. And once again, he has done it with crisp, engaging prose, loaded with rock solid information, much of it directly from those who brew these delicious but technically challenging beers every day." --Randy Mosher, author of Radical Brewing and Tasting Beer
From the Inside Flap
From the Foreword: "Tracking those old beers--German, Belgian, whatever--makes one realize that the key to the old styles, probably even more than the recipes themselves, was to be found in the local microflora of each brewery. (Jean-Baptiste) Vrancken reports eighteenth and nineteenth century trials, in which brewmasters were sent from a brewery to another similar one, with all their equipment, raw material, and techniques. Sometimes the grains were even crushed in the first brewery to mimic the process perfectly. They never succeeded in making the same beer in the next village!" - Yvan De Baets, Brewer, Brasserie de la Senne Brussels, Belgium
About the Author
Stan Hieronymus is one of America's leading writers on beer and brewing. He has authored or contributed to more than ten books, including the successful 2005 release of Brew Like a Monk. His work appears regularly in many periodicals, including All About Beer magazine, DRAFT and Imbibe. Hieronymus is the editor of RealBeer.com.

Customer Reviews

Most helpful customer reviews
16 of 16 people found the following review helpful.
Culture and Craftmanship in Several Traditions
By M. Hall
Homebrewers familiar with Stan's excellent "Brew Like a Monk" will be immediately in familiar territory with this book. The writing is engaging and personal, and draws attention to the importance of each brewer's individuality in creating the diversity of wheat beer styles around the world; the reader gets to know many people while reading the book.

Rather than being a recipe book of steps to follow, this book fills the role of spending time with both the brewers who make these beers, and an experienced beer writer who can help collate the massive amount of knowledge and opinion out there about how to create them. "Brewing With Wheat" is not only about how to brew a good wheat beer, but also about why the featured brewers think these are best practices.

There is certainly technical information, but without being prescriptive. Stan assumes the readers of this book are already good brewers who can think about what is being made and adapt ideas to their own systems and preferences. And yet, as specific as some information is, it avoids telling you what to do. That will certainly be frustrating for some, but it is exactly how I think about my brewing. I'm looking forward to this book getting as shopworn as "Brew Like a Monk" has become.
10 of 10 people found the following review helpful.
Wealth of Wheat Brewing Know How
By Charles Jason Osicka
This is an excellent book, well thought out, source of wheat brewing history and knowledge. Great book for beginner to advanced home brewer. It really appealed to my tastes since I'm a professional engineer working in the beer, wine and fermented beverage industries. There's not much technically but once you read it, go back and reread as there is a wealth of hidden technical information from which to extrapolate hidden brewing secretes. I use this book as a source for wheat brewing and wheat recipe development. This is a must-have for any serious brewer.
8 of 8 people found the following review helpful.
Excellent Comprehensive Resource
By Lee Jacobson
Let me begin by saying that I am not a big wheat beer fan. However, I found Stan Hieronymus' previous book, Brew Like a Monk, to be one of the most well-researched and comprehensive books on brewing to any style available. He provides a tremendous amount of information from many sources that gave me a tremendous insight into the process of brewing a diverse array of beers. These are beers I love, and frequently try to brew. Given how much I liked his earlier book, I bought this book to see if he could get me similar interested in beers that are the minority of wheat I drink and brew.

Much like his previous book, Brewing with Wheat provides an incredibly well-researched, incredibly comprehensive discussion of brewing wheat beers. He covers all the classic styles in great depth, talking to a range of producers, and even researches details on more rarely brewed, antiquated styles. The information extensive, ranging from ingredients used from producers, to very specific temperature and flavor charts for ALL commercially available wheat yeasts. Some (including myself) may find that his anecdotal discussion style may lead to some long-winded sections that are occasionally tangential. However, it is very readable and the information is top-notch. It gave me many ideas, including insights on how to brew better versions of these beers.

I have tested out several of the techniques listed and consider this to be a valuable addition to my brewing library. I was able to brew better wheat beer almost immediately, and to utilize several techniques to control flavor characteristics (e.g., creating a lower-ester, higher phenol heffeweizen through a combination of mash and fermentation techniques). In particular, I think the table of yeast strains provided at the back of the book (even more comprehensive than Brew Like A Monk) is an incredible resource to any brewer who wishes to brew wheat beers. I also appreciate that Gordon Strong, one of the most noted American beer judges, provides insights what judges look for in these beers, including common off-flavors and mistakes. These not only let people know what to do, but also make it clear what is inappropriate for these beers as well.

I want to emphasize, this is not an instruction manual or a basic recipe book. It's a discussion of the ingredients, techniques, and processes used by commercial brewers and several homebrewers. It lets you know what producers do and why, so you can assess that information yourself and determine the best way to use it. While there are a couple recipes, this is not a basic how-to manual. It assumes you are at least familiar with basic brewing processes and science. Beginning brewers should first read books like How to Brew, The Complete Joy of Homebrewing, or similar manuals to understand the techniques described within them. Those looking to simply get good recipes have a number of other options. Those who want to think about making truly great wheat beer should read this book.

Wheat beer

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:23:00 +0000

Wheat beer

From Wikipedia, the free encyclopedia

Bavarian wheat beer, naturally cloudy from wheat protein and/or suspended yeast

Wheat beer is a beer that is brewed with a large proportion of wheat relative to the amount malted barley normally found in other lagers and ales. Wheat beers are usually top-fermented (as required by law in Germany).^[1] The main varieties are Weissbier (includes Hefeweizen), Witbier, and the sour varieties, such as lambic, Berliner Weisse and gose.

Varieties

Two common varieties of wheat beer are witbier (Dutch – "white beer") based on the Belgian tradition of using flavourings such as coriander and orange peel which was revived by Pierre Celis at the Hoegaarden Brewery,^[2]^[3] and the Celis Brewery in Austin, Texas^[4]^[5]^[6] and weissbier (German – "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.^[7] Both the Belgian witbier and the German Weissbier were termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (which includes English as well as German and Dutch). Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties.
German wheat beers are called "Weizen" (wheat) in the western (Baden-Württemberg) and northern regions, and "Weissbier" or "Weisse" (white beer or white) in Bavaria. Hefeweizen (the prefix "Hefe" is German for yeast) is the name for unfiltered wheat beers, while Kristallweizen ("Kristall" being German for crystal) is the same beer filtered.
Breweries in other countries, particularly the U.S. and Canada, will brew wheat beers based on these two main traditions, but usually with greater variation.^[8]^[9]
Sour beers such as Berliner Weisse, gose, and lambic are made with a significant proportion of wheat.
In Britain, wheat beer is not considered traditional, but several brewers produce cask-conditioned varieties, such as Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf. British wheat beer tends to be a hybrid of the continental style with an English bitter, rather than an exact emulation.^[10]^[11]
Wheat beers are commonly marketed as spring or summer seasonal products.

Weizenbier

A kristallweizen (left) and a hefeweizen (right)

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weissbier ("white beer"), is a Bavarian beer in which a significant proportion of malted barley is replaced with malted wheat. By German law, weissbiers brewed in Germany must be top-fermented.^[1] Specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation.^[1] Weissbier is so called because it was, at the time of its inception, paler in colour than Munich brown beer. It is well known throughout Germany, though better known as weizen ("wheat") outside Bavaria. The terms Hefeweizen ("yeast wheat") or Hefeweissbier refer to wheat beer in its traditional, unfiltered form. The term Kristallweizen (crystal wheat), or kristall weiss (crystal white beer), refers to a wheat beer that is filtered to remove the yeast from suspension. Additionally, the filtration process removes wheat proteins present in the beer which contribute to its cloudy appearance.
The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another balancing flavour note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol,^[12] a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style. Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive flavour notes produced by Weissbier yeast include "banana" (amyl acetate), "bubble gum", and sometimes "vanilla" (vanillin).
Weissbier is available in a number of other forms including Dunkelweizen (dark wheat) and Weizenstarkbier (strong wheat beer), commonly referred to as Weizenbock. The dark wheat varieties are made with darker, more highly kilned malts (both wheat and barley). The Weizenbocks typically have a much higher alcohol content than their lighter cousins.
The three major brands in Germany are Erdinger, Paulaner and Franziskaner. Other renowned brands are Weihenstephaner, Schneider, Maisel and Andechser. Regional brands in Bavaria are Hopf, Unertl, Ayinger, Schweiger and Plank. The style is currently consumed throughout Germany, but is especially popular in Bavaria.

Witbier

Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were not brewed with hops, but instead flavoured and preserved with a blend of spices and other plants referred to as "gruit". Gruit is still used today, although nowadays the gruit consists mainly of coriander, orange, bitter orange, and hops. The taste is therefore only slightly hoppy. The beers have a somewhat sour taste due to the presence of lactic acid. In the past, the Belgian wheat beers were much more sour than is the case now.^[13] The suspended yeast in the beer causes some continuing fermentation in the bottle.
Witbier differs from other varieties of wheat beer in the use of gruit. French regulation (part of the territory was French in the 14th century) excluded the use of hops in gruit. Witbier can be made with raw wheat, in addition to wheat malt.^[14]^[15]
In recent times, some Belgian brewers have been making fruit flavoured wheat beers.^{[citation needed]}

Sour varieties

Main articles: Berliner Weisse and Lambic

A minor variety of wheat beer is represented by Berliner Weisse (Berlin White), which is low in alcohol (2.5% to 3% ABV) and quite tart. Although it can be imbibed by itself, enthusiasts often add sweetened syrups of lemon, raspberry or woodruff herb into the beer.
Leipziger Gose is similar to Berliner Weisse but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which are unusual for German beers. Both Gose and Berliner Weisse acquire their sourness through the use of lactic acid bacteria in the fermentation in addition to yeast.
The Belgian lambic is also made with wheat and barley, but differs from witbier in its yeast. Lambic is a brew of spontaneous fermentation.

Names and types

According to the place in which the beer is brewed and small variations on the recipe, several different names are used for wheat beer:

Weißbier, short Weiße: these terms are used almost exclusively in the southern German state of Bavaria. "Weiss" is German for "white".
Weizenbier, short Weizen: these names are used to indicate the same thing. "Weizen" is German for "wheat".
Hefeweissbier or Hefeweizen: "Hefe" is the German word for yeast. The prefix is added to indicate that the beer is bottle-conditioned (unfiltered) and thus might have sediment.
Kristallweissbier or Kristallweizen: if the weissbier is filtered, the beer will look "clear" (or "kristall").
Dunkelweiss bier or Dunkelweizen: a dark version of a wheat beer ("dunkel" is the German word for "dark").
Weizenbock is a wheat beer made in the bock style originating in Germany. An example of this style is Aventinus, made by the G. Schneider & Sohn brewery in Kelheim, Germany.
Witbier or simply Wit: Dutch language name for the Belgian style of wheat beer.
La bière blanche (Literally, "white beer"): The French language name for this type of beer.

Serving

Bavarian-style wheat beer is usually served in 500 ml, vase-shaped glasses. In Belgium, witbier is usually served in a 25cl glass; each brewery (Hoegaarden, Dentergems, etc.) has its own shape of glass. Berliner Weisse is often served in a schooner.
Kristallweizen (especially in Austria) and American styles of wheat beer are sometimes served with a slice of lemon or orange in the glass; this is generally frowned upon in Bavaria.^[1]
In northern Bavaria, it is common to add a grain of rice to kristallweizen, which causes a gentle bubbling effect and results in a longer lasting foam.^[16] A common item on pub menus in Bavaria is cola-weizen, which is a mix of cola and weizenbier.
Another mixture popular during the summer is a radler variant with a 50–50 mix of Weissbier with lemonade called "Russ", which is the German term for Russian.
In different parts of Germany bananenweizen (wheat beer with banana nectar mixed in) is very popular.
How to pour a wheat beer is also important to serving. First, clean your glasses (which is not only for wheat beer, but all kinds of beer glasses need to be washed with clean water and dried up right away. It will improve beer's flavor and taste.^[17] ) Second, hold the glass on an angle, and pour the wheat beer slowly. Third, with about 10% or 15% of beer left in the bottle, swirl it smoothly to mix the yeast and beer together. Finally, pour the remaining beer in your glass. This process will help to improve the flavor, scent and appearance of your wheat beer.

Sensory profile

Weissbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves. Other phenolics sometimes found in Weissbiers evoke medicinal or smoky sensations. The bittering level of most Weissbiers is close to 15 International Bitterness Units, a very low level. Hop flavor and aroma are typically low.^[1]
The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill.
The carbonation level can range from 5.5 grams per liter (approximately 2.7 volumes; slightly higher than that of most other German beers) to 7 grams per liter, or more. This produces a generous stand of foam, especially in light of the high protein content of wheat malt.^[1]

References

Eric Warner, German Wheat Beer. Boulder, CO: Brewers Publications, 1992. ISBN 978-0-937381-34-2
Logan, Leanne; Cole, Geert (2007-06-01). Belgium and Luxembourg – Google Books. ISBN 978-1-74104-237-5. Retrieved 17 October 2009.
"Michael Jackson's Beer Hunter – Belgium's Great Beers". www.beerhunter.com. Retrieved 17 October 2009.
Jackson, Michael (10 August 2000). Pocket Guide to Beer (Hardcover) (7 ed.). Running Press. p. 208. ISBN 0-7624-0885-5. ISBN 978-0-7624-0885-6.
Lisheron, Mark (21 February 2001). "Last call for a Celis: Whether you blame the beer big boys, Texas tastes or marketing mistakes, a great little Austin brewery is gone". Austin American Statesman. Archived from the original on 2002-03-11. Retrieved 26 April 2012. at Wayback machine
Cook, David (20 April 2011). "Pierre Celis: A Conversation in Hoegaarden". Belgian Beer and Travel. Retrieved 30 August 2011.
"Weissbier". www.germanbeerinstitute.com. Retrieved 20 June 2008.
Palmer, John (2001). How to Brew: Ingredients, Methods, Recipes, and Equipment for Brewing Beer at Home. Defenestrative Pub Co. ISBN 0-9710579-0-7.
"American Wheat Beers: Heritage and History". Brewing Insights Blog. Anchor Brewing Company. Retrieved 26 February 2014.
"Adrian Tierney-Jones". Realbeer.com. Retrieved 2013-08-14.
"Michael Jackson's Beer Hunter". Beerhunter.com. Retrieved 2013-08-14.
Donaghy, John A.; Paul F. Kelly, Alan McKay (15 October 1998). "Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurised apple juice". Society of Chemical Industry. doi:10.1002/(SICI)1097-0010(19990301)79:3<453::aid-jsfa284>3.0.CO;2-H. Retrieved 28 July 2010.
"BT - Witbier: Belgian White". Morebeer.com. Retrieved 2013-08-14.
Belgian Witbier^{[dead link]}
Eßlinger, Hans Michael (2009-06-30). Handbook of Brewing: Processes ... – Google Books. ISBN 978-3-527-31674-8. Retrieved 17 October 2009.
Weizenbier or wheat beer^{[dead link]}
Ojugo, Clement (2010). Practical food & beverage cost control (2nd ed. ed.). Clifton Park, NY: Delmar, Cengage Learning. p. 172. ISBN 9781428335448.

Bibliography

German Wheat Beer, Eric Warner, Brewers Publications (1992), ISBN 0-937381-34-9

External links

Wikimedia Commons has media related to German Beers.

WeizenWeb – wheat beer around the world
GermanBeerGuide.co.uk – A British website's guide to Hefeweizen
Men's Health Magazine Possible health benefits of wheat beer
Beer Judge Certification Program (BJCP) wheat beer style guidelines

Sour beer

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:22:00 +0000

Sour beer

From Wikipedia, the free encyclopedia

This Norwegian sour beer was aged for eighteen months in oak barrels and used a Lambic yeast.

Sour beer is a beer style characterized by an intentionally acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be soured, but in practice the most common styles that are soured are Belgian lambics, gueuzes, and Flanders red ale.

Brewing

Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast,^[1] sour beers are made by allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels – an unpredictable process that many modern brewers avoid.^[2] The most common agents used are Lactobacillus, Brettanomyces, and Pediococcus.^[1] Another method for achieving a tart flavor is adding fruit – most commonly cherries (to produce kriek) or raspberries (to produce framboise) – during the aging process, to cause a secondary fermentation.^[2]^[3]
Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.^[1]

Breweries

Making sour beer is a risky and specialized form of beer brewing, and longstanding breweries which produce it and other lambics often specialize in this and other Belgian-style beers. Established in 1836, one of the oldest breweries still in operation that produces sour beer is the Rodenbach Brewery of Roeselare, Belgium.^[4] Today sour beer has spread outside Belgium to include other European breweries and some in the United States, such as Russian River Brewing Company, Portland's Cascade Brewing Barrel House^[5]

References

Greg Koch; Matt Allyn (1 October 2011). The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters. Rockport Publishers. pp. 91–93. ISBN 978-1-59253-731-0. Retrieved 11 September 2011.
Lurie, Joshua (July 1, 2009). "Sour beer? Pucker up". Los Angeles Times. Retrieved September 11, 2011.
Charlie Papazian (11 September 2003). The complete joy of homebrewing. HarperCollins. p. 346. ISBN 978-0-06-053105-8. Retrieved 11 September 2011.
Oliver, Garrett (21 April 2005). The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. HarperCollins. p. 56. ISBN 978-0-06-000571-9. Retrieved 11 September 2011.
Cascade Brewing Barrel House menu Retrieved January 8, 2013.

Sour Beer

noreply@blogger.com (kpvida) — Thu, 10 Jul 2014 01:20:00 +0000

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Sour Beer: Discover The Special Taste of Sour Beer and How To Brew At Home
By Arnold O'Brien

Average customer review:
(9 customer reviews)

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SPECIALTY BREWING FOR BEER ENTHUSIASTS

Today only, get Mr. O'Brien's introduction to Sour Beers for just $0.99! Read the guide on your Cloud Reader, PC, Mac, Smart Phone, Tablet or Kindle device.

Feeling brave enough for a stronger brew?

SOUR BEER is a unique beer style that features a great variety of flavors, but is usually characterized by its unique fermentation process and intentionally acrid and intense qualities. As of recently, Sour Beer has reached the mainstream and is growing in popularity as more beer advocates strive to experiment with various samples worldwide.

We are now in the realm of strong brews, where people can perceive acrid and severe qualities as great characteristics to their alcoholic beverages. As of late, specialty brewers have delighted in pushing the limits of intensity by testing their parched fans with brews stacked with hops.

Here Is A Preview Of What You'll Learn When You Download Sour Beer

Characteristic features of Sour Beer
Its history and origins
Special ingredients used in the brewing process
What is wild brewers yeast and wood or oak aging
The types of microorganisms in Sour Beer
What makes Sour Beer so special
Various sorts of Sour Beer and brewing styles
Top 20 Types
How to brew it yourself
Creating a base of beer
Sanitation, Maturation and Fermentation Processes
General tips for brewers
And much, much more!

Download Your Copy Today!
To order Sour Beer, scroll up and click the BUY button on the top right of this page, and DOWNLOAD your copy now!

Tags: sour beer, beer, malt beer, beer brewing, how to make beer, how to brew beer, how to brew, beverage, liquor, alcohol, alcoholic beverages, alcoholic beverage, craft beer

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Published on: 2014-06-22
Released on: 2014-06-22
Format: Kindle eBook

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1 of 1 people found the following review helpful.
Sour Beer: Brew It Yourself
By Thomas Baker
This book has attractive cover artwork and an intriguing title. The title and cover art work together to draw attention to what beer actually tastes like. I am not someone who would use the term "sour" to describe beer, but I will honestly admit that I do not drink much beer. OK, I'll come clean: I drink wine on occasion, and beer almost never. So you can tell why this book grabbed my attention. So, what does beer actually taste like? OK, I admit, kinda sour... Anyway, I found this book to be quite a profound, serious look at Sour Beer! This is the only resource I have ever consulted on this topic. If "Sour Beer" grabs your attention like it did mine, you will no doubt soon be starting to brew it yourself! The temptation is irresisistible! Cheers!

Reviewed by Thomas Jerome Baker
Author of How to Coach A Debate Team
1 of 1 people found the following review helpful.
great Book for beer drinkers!
By Casey
Sour Beer is a great book for beer drinkers like myself! It's great that it not only teaches you about Sour Beer, but also teaches you how to make
it at home! I am really enjoying experimenting with it, and having tastings at home! Must read for beer unthusiasts!
1 of 1 people found the following review helpful.
Sour Beer: Discover the Special Taste of Sour Beer and How to brew at home
By B. Wilson
As a new beer enthusiast, this book has given me the knowledge and steps to take with my sour beer brew. Now, I can't wait to taste the finished product or should I say "Masterpiece". This is an excellent book.
See all 9 customer reviews...

NOBLE HOPS

noreply@blogger.com (kpvida) — Mon, 07 Jul 2014 22:54:00 +0000

Noble hops

Mature hops growing in a hop yard in Germany

The term "noble hops" traditionally refers to varieties of hops which are low in bitterness and high in aroma. They are the European cultivars or races Hallertau, Tettnanger, Spalt, and Saaz.^[39] They are not bred as "modern" hop varieties but they are wild hops found and named for a specific region or city in which they were first found or by the farmer which found them or first propagated them. They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.^{[citation needed]}
Their low relative bitterness but strong aroma are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases noble hops.
As with grapes, the location where hops is grown affects the hops' characteristics. Much as Dortmunder beer may within the EU be labelled "Dortmunder" only if it has been brewed in Dortmund, noble hops may officially be considered "noble" only if they were grown in the areas for which the hop varieties (races) were named.
English noble varieties are Fuggle, East Kent Goldings and Goldings. They are characterized through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavour that improves as they age during periods of poor storage.^[40]

Hallertau or Hallertauer–The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%)
Žatec–Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%)
Spalt–Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%)
Tettnang–Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual-use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha acid 3.5–5.5% / beta acid 3.5–5.5%)

noreply@blogger.com (kpvida) — Mon, 13 May 2013 01:32:00 +0000

FRUIT BEER!!!!!

If you ever wondered what it would take to make a fruit beer I found a site that can lead you in the right direction. it has an abundance of information that is current and helpful. Give it a try and Happy Brewing..

http://beerrecipes.org/findrecipe.php

noreply@blogger.com (kpvida) — Fri, 01 Jun 2012 23:37:00 +0000

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PH Testing Equipment for Beer

noreply@blogger.com (kpvida) — Tue, 03 May 2011 14:59:00 +0000

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	Hanna Instruments HI 98107 pHep pH Tester with +/-0.1 Accuracy Buy new: $39.33 Usually ships in 24 hours
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Sybon Refractometer with Automatic Temperature Compensation

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 13:41:00 +0000

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Sybon Refractometer with Automatic Temperature Compensation
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Muntons Malt Extract, Liquid, Unhopped Wheat

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Muntons Malt Extract, Liquid, Unhopped Wheat, 3.3-Pound Cans (Pack of 2)
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Organic Pellet Hop Sampler

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Organic Pellet Hop Sampler: 8 oz. For Home Brewing
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Hops have been widely used for brewing beer for centuries, and modern beer would be unrecognizable without them. The hop plant (Humulus lupulus) is a perennial vine that grows in many temperate climates. The flowers are harvested at peak ripeness and are immediately compressed into pellets to preserve the fresh aroma and flavor. Certified organic hops are still difficult to find, but we have gathered the best the world has to offer in one place, all USDA certified organic. Our world class selection contains 1 oz. each of 8 different varieties of pelleted hops. The selection includes German Hallertaur, German Spalt Select, Belgian Fuggles, Belgian Challenger, New Zealand Saaz, American Palisades, and others from our current offerings.

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Amazon Sales Rank: #53003 in Grocery
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A great selection of the best certified organic hops available worldwide.
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nice stuff
the shipping time time was very good. the labeling and packaging was excellent. top notch service

Nice selection
Good for brewers who are trying to learn about different hops. All hops came packaged in oxygen barrier packaging. Good price. Happy with product so far.

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3 Piece Plastic Airlock

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3 Piece Plastic Airlock (Sold in sets of 3)
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3-piece plastic airlock with a snap-on vented cover. This airlock is easily cleaned and easy to use. Fill the airlock halfway up with your sanitizer and stick in the drilled rubber stopper. Be sure to see the other products offered by Learn To Brew LLC.

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Amazon Sales Rank: #12740 in Kitchen & Housewares
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Made of Durable Plastic
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Easy to Use

Customer Reviews

must have for home wine or beer making!
These are simple (and very affordable!), effective, and amazingly convenient for making your own wine at home. Note that you MUST also purchase stoppers with holes if you don't already have them. (They really ought to be sold together to save on shipping!)

I was having trouble making cherry and blackberry wines because of the fruit being pushed by the bubbles up into the balloons, causing them to tip over and spill syrup all over the place. A few days into fermenting, I switched my balloons out for these along with "Drilled Rubber Stopper (Carboy Bung Sets of 3)", and have been incredibly happy! No more spills, just little bubbles and clean airlocks & bungs!

Simple, cheap, and works well!
This style of airlock is far superior to the "s" shape airlocks for one major reason. It is pretty much impossible for contaminated or "outside" air or fluid to make it past this airlock and into your fermenter. With the older style "s" locks, it was just too easy for the fluid acting as a barrier between the clean fermenter and the "bugs" in the outside air to be sucked backwards into the fermenter, thus exposing your beer to contamination.

Get a few of these and you won't regret it!

Miller's Honey

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 12:42:00 +0000

RITE-PRICE BEER STORE

Product Details

Miller's Honey, Wild, 3-Pound Jar (Pack of 2)
From Miller

List Price:	$26.68
Price:	$20.52 & eligible for FREE Super Saver Shipping on orders over $25. Details

Availability: Usually ships in 24 hours
Ships from and sold by Amazon.com

Average customer review:

Product Description

100% Pure and natural. Grade A unfiltered. Product of U.S.A.

Product Details

Amazon Sales Rank: #1196 in Grocery
Brand: Miller
Number of items: 2

Features

Pack of 2, 3-pound jar (6 jars)
100% Pure and natural
Grade A unfiltered
Product of U.S.A

Legal Disclaimer

Customer Reviews

Taste, quality and price - great, but not "raw honey" by Wikipedia's definition
Miller's Honey tastes great but by Wikipedia's definition is not actually "raw honey". I got my information by calling Miller's Honey (and I think their products are great, by the way).

Miller's Honey is heated to 130 °F. Maybe that is close enough by some people's standards. But please read the following from Wikipedia:

"Raw honey is honey as it exists in the beehive or as obtained by extraction, settling or straining without adding heat above 120 °F." There are some honey brands that do not heat their honey whatsoever, such as White Gold, but unheated honey is always more expensive, I suppose because of the health benefits.

Also from Wikipedia: "Excessive heat-exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. The heat also affects appearance, taste, and fragrance. Heat processing can also darken the natural honey color (browning)."

I think this is an important distinction because otherwise Amazon shoppers will think this is by far the cheapest RAW HONEY available -probably anywhere. Of course, you can't argue with the price of Miller's Honey even though it is heated to 130 °F.

I also noticed that at least one reviewer claimed this product was organic. As I stated, I called the company. They say it is not organic. However, they do say it is certified Kosher and that it is USDA Grade A -not that anybody doubted that!

Miller's Honey is an amazing company with fabulous products, and they have great customer service too. They even sell 5 gallon buckets of this honey, but you can't do better on this particular one than to buy it through Amazon. This product deserves 5 Amazon stars.

The price is great. Just make sure you're comparing apples to apples when you look at prices of raw honey.

Too good for words
This honey is just as advertised! In fact, even better. As someone who has been collectng and tasting honey for a couple of decades, this jar takes a place of honor besides several others. I go to it regularly to sweeten my tea. Bravo! You want good honey? Go no further, this is the place to begin (and perhaps end).

*Excellent* value
Full, rich, and only slightly wild taste. Next to the raw stuff straight from a hive, the best honey I think I've ever tasted.

Lalvin 71B-1122 Yeast

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 12:40:00 +0000

RITE-PRICE BEER STORE

Product Details

Lalvin 71B-1122 Yeast
From Lallemend Inc

Price:

$1.00

Availability: Usually ships in 1-2 business days
Ships from and sold by nashwoodwinery

Beer Line Cleaning Kit

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 12:37:00 +0000

RITE-PRICE BEER STORE

Product Details

Beer Line Cleaning Kit 1 Qt. Bottle w/ 33 oz. Cleaner
From Beverage Factory

Price:

$43.95

Availability: Usually ships in 1-2 business days
Ships from and sold by Beverage Factory

Average customer review:

Product Description

The cleaner and sterilizer is ideal for quick and easy cleaning of direct draw systems. Includes a one quart shatter proof platic jar, pump, and faucet coupler cleaning attachment. Complete kit includes a faucet brush, faucet wrench, 33 oz. tap cleaner and instructions.

Product Details

Amazon Sales Rank: #46665 in Kitchen & Housewares
Brand: Beverage Factory

Features

1 qt. Cleaning Kit
1 qt. Shatter Proof Plastic Jar
33 oz. Alkaline Beer Line Cleaning Solution
1 Faucet Wrench
1 Faucet Brush

Customer Reviews

There Has To Be A Simpler Way
This expensive kit does the job but, you have to make absolutely certain that you rinse ALL of the chemical out of the line. Instructions indicate that flushing with one small container of fresh water is enough to remove the dangerous chemical. I think a second or third is necessary. You still have to remove and wash hardware. Sure wish somebody would come up with a simpler safer method.

Two Tap Wall Mount Refrigerator Conversion Kit w/ 5# CO2 Tank From Kegworks

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 12:35:00 +0000

RITE-PRICE BEER STORE

Product Details

Two Tap Wall Mount Refrigerator Conversion Kit w/ 5# CO2 Tank
From Kegworks

Price:

$279.00

Availability: Usually ships in 1-2 business days
Ships from and sold by learn_to_brew

2 new or used available from $279.00

Johnson Controls Manual Thermostat Control Unit From Beverage Factory

noreply@blogger.com (kpvida) — Wed, 31 Mar 2010 12:33:00 +0000

RITE-PRICE BEER STORE

Product Details

Johnson Controls Manual Thermostat Control Unit
From Beverage Factory

Price:

$58.30

Availability: Usually ships in 1-2 business days
Ships from and sold by learn_to_brew

7 new or used available from $52.95

Average customer review:

Product Description

Convert any freezer into a kegerator! Just plug the freezer into the outlet cord, place the gas-filled sensor in the area to be controlled and program the temperature. This manual thermostat simply turns off the freezer when it reaches the specified temperature. Other features include rotary dial temperature adjustment, a 6-foot power cord and a 6-foot outlet cord.

Product Details

Amazon Sales Rank: #11500 in Kitchen & Housewares
Brand: Beverage Factory
Model: A19AAT-2C

Features

Rotary Dial Adjustment
Gas-Filled Sensor
Sensor Tube Measures 1/16" in Diameter
6' Power Cord
6' Outlet Cord

Customer Reviews

great for lagering
I bought this to control the temp of my mini-fridge that I use to lager beer in. Basically you plug this unit into the wall and plug your fridge's power plug into it. The thermostat probe is placed inside the fridge and basically shuts off the power to the unit when a certain temp is reached. Because of the way this unit works, you have to set your fridge to the coldest setting. This unit would also be great to turn a deep freezer into a fridge.

Keep in mind if your fridge isn't capable of getting to the temp you set then it will run all the time and possibly damage the compressor on your fridge. Also keep in mind the probe placement is important. If you put the probe in the fridge next to where the cold air blows into the compartment, its going to kick off the fridge before the entire compartment has reached the right temp.

Finings

noreply@blogger.com (kpvida) — Tue, 20 Oct 2009 12:44:00 +0000

From Wikipedia, the free encyclopedia

Finings^{[note 1]} are substances that are usually added at or near the completion of the processing of wine, beer and various nonalcoholic juice beverages. Their purpose is for removal of organic compounds; to either improve clarity or adjust flavor/aroma. Specifically, the removed compounds may be sulfides, proteins, polyphenols, benzenoids, or copper ions. Unless they form a stable bottom sediment in the final container, the spent finings are usually discarded from the beverage along with the target compounds that they capture.

Historically, various substances such as egg whites, blood, milk, and Irish moss have been used as finings. These are still used by some producers, but more modern substances have also been introduced and are more widely used, including isinglass, bentonite, gelatin, casein, carrageenan, alginate, diatomaceous earth, pectinase, pectolase, PVPP (Polyclar), kieselsol (colloidal silica), copper sulfate, dried albumen, hydrated yeast, and activated carbon.^{[citation needed]}

Actions

Their actions may be broadly categorized as either electrostatic, adsorbent, ionic, or enzymatic.

The electrostatic types comprise the vast majority; including all but activated carbon, fining yeast, PVPP, copper sulfate, pectinase and pectolase. Their purpose is to selectively remove proteins, tannins (polyphenolics) and coloring particles (melanoidins). They must be used as a batch technique, as opposed to flow-through processing methods such as filters. Their particles each have an electric charge which is attracted to the oppositely charged particles of the colloidal dispersion that they are breaking. The result is that the two substances become bound as a stable complex; their net charge becoming neutral. Thus the agglomeration of a semi-solid follows, which may be separated from the beverage either as a floating or settled mass.

The only adsorbent types of finings in use are activated carbon and specialized fining yeasts. Although activated carbon may be implemented as a flow-through filter, it is also commonly utilized as a batch ingredient, which later must be separated and discarded from the beverage. It can completely/partially remove benzenoid compounds and all classes of polyphenols non-specifically, decolorizing and deodorizing juices and wines. Traditionally, yeast fining has involved the addition of hydrated yeasts used as adsorption agents. Consisting of approximately 30% protein, yeast cell walls have a chemical affinity with wine compounds, such as those that may be polyphenolic or metallic. Indeed, yeast fining is a practical means of removing excess copper ions (greater than 0.5 mg/L) when copper sulfate is used to bind selected volatile sulfur compounds (VSCs).^[1]

The ionic finings are copper sulfate and PVPP. When dissolved in aqueous beverages, copper sulfate's copper ions can chemically bind undesirable sulfides. The resulting complexes must be removed by other finings. The action of PVPP appears to be through the formation of hydrogen bonds between its carbonyl groups and the phenolic hydrogens of the polyphenols. It attracts the low molecular weight polyphenols rather than the condensed tannins and leucanthocyanins that are removed by gelatin.^[2]

The enzymatic finings are pectin and pectinase. They aid in destroying the large polysaccharide molecule named pectin, which otherwise causes haze in fruit wines and juices. They are among the few finings that are added before juices are fermented.

Nutritional and vegetarian concerns

Notes

^ The term is a mass noun rather than a plural.

References

^ Wine/Enology Notes #85, by Bruce Zoecklein, 22 Jan 2004, Virginia Cooperative Extension Service [1]
^ Fining & Clarifying Agents, by Terry Rayner [2]
^ Useful Facts About Quercetin [3]

External links

Enology Notes #46, by Bruce Zoecklein, Virginia Cooperative Extension Service, 17 May 2002
Bentonite Fining of Juice and Wine, by Bruce Zoecklein, Virginia Cooperative Extension Service, pub. 463-014, 1988
Common Wine and Beer Finings
Colloidal stabilisation of beer, The Brewer International, Jan 2002
Fining Agents for Wine, by J.R. Morris and G.L. Main, Proceedings of the 14th NM Conference, 1995]
Fining, by Ben Rotter
Fining Simplified, by Jim Alexander
The Use of Gelatin In Wine Fining, by C.G.B. Cole

Retrieved from "http://en.wikipedia.org/wiki/Finings"

Categories: Brewing | Oenology

Hard water

noreply@blogger.com (kpvida) — Wed, 14 Oct 2009 12:20:00 +0000

From Wikipedia, the free encyclopedia

Hard water caused calcification on this tap.

Hard water is water that has high mineral content (mainly calcium and magnesium ions) (in contrast with soft water). Hard water minerals primarily consist of calcium (Ca²⁺), and magnesium (Mg²⁺) metal cations, and sometimes other dissolved compounds such as bicarbonates and sulfates. Calcium usually enters the water as either calcium carbonate (CaCO₃), in the form of limestone and chalk, or calcium sulfate (CaSO₄), in the form of other mineral deposits. The predominant source of magnesium is dolomite (CaMg(CO₃)₂). Hard water is generally not harmful to one's health.

The simplest way to determine the hardness of water is the lather/froth test: soap or toothpaste, when agitated, lathers easily in soft water but not in hard water. More exact measurements of hardness can be obtained through a wet titration. The total water 'hardness' (including both Ca²⁺ and Mg²⁺ ions) is read as parts per million (ppm) or weight/volume (mg/L) of calcium carbonate (CaCO₃) in the water. Although water hardness usually only measures the total concentrations of calcium and magnesium (the two most prevalent, divalent metal ions), iron, aluminium, and manganese may also be present at elevated levels in some geographical locations. Iron in this case is important for, if present, it will be in its tervalent form, causing the calcification to be brownish (the color of rust) instead of white (the color of most of the other compounds).

Hardness

Hardness in water is defined as the presence of multivalent cations. Hardness in water can cause water to form scales and a resistance to soap. It can also be defined as water that doesn’t produce lather with soap solutions, but produces white precipitate (scum). For example, sodium stearate reacts with calcium:

2C₁₇H₃₅COONa + Ca²⁺ → (C₁₇H₃₅COO)₂Ca + 2Na⁺

Hardness of water may also be defined as the soap-consuming capacity of water, or the the capacity of precipitation of soap as a characteristic property of water that prevent the lathering of soap.

Types of hard water

A distinction is made between 'temporary' and 'permanent' hard water.

Temporary hardness

Temporary hardness is caused by a combination of calcium ions and bicarbonate ions in the water. It can be removed by boiling the water or by the addition of lime (calcium hydroxide). Boiling promotes the formation of carbonate from the bicarbonate and precipitates calcium carbonate out of solution, leaving water that is softer upon cooling.

The following is the equilibrium reaction when calcium carbonate (CaCO₃) is dissolved in water:

CaCO₃(s) + CO₂(aq) + H₂O ⇋ Ca²⁺(aq) + 2HCO₃^-(aq)

Upon heating, less CO₂ is able to dissolve into the water (see Solubility). Since there is not enough CO₂ around, the reaction cannot proceed from left to right, and therefore the CaCO₃ will not dissolve as rapidly. Instead, the reaction is forced to the left (i.e., products to reactants) to re-establish equilibrium, and solid CaCO₃ is formed. Boiling the water will remove hardness as long as the solid CaCO₃ that precipitates out is removed. After cooling, if enough time passes the water will pick up CO₂ from the air and the reaction will again proceed from left to right, allowing the CaCO₃ to "re-dissolve" into the water.

For more information on the solubility of calcium carbonate in water and how it is affected by atmospheric carbon dioxide, see calcium carbonate.

Permanent hardness

Permanent hardness is hardness (mineral content) that cannot be removed by boiling. It is usually caused by the presence of calcium and magnesium sulfates and/or chlorides in the water, which become more soluble as the temperature rises. Despite the name, permanent hardness can be removed using a water softener or ion exchange column, where the calcium and magnesium ions are exchanged with the sodium ions in the column.

Hard water causes scaling, which is the left over mineral deposits that are formed after the hard water had evaporated. This is also known as limescale. The scale can clog pipes, ruin water heaters, coat the insides of tea and coffee pots, and decrease the life of toilet flushing units.

Similarly, insoluble salt residues that remain in hair after shampooing with hard water tend to leave hair rougher and harder to untangle.^[1]

In industrial settings, water hardness must be constantly monitored to avoid costly breakdowns in boilers, cooling towers, and other equipment that comes in contact with water. Hardness is controlled by the addition of chemicals and by large-scale softening with zeolite(Na₂Al₂Si₂O₈.xH₂O) and ion exchange resins.

Measurement

It is possible to measure the level of total hardness in water by obtaining a total hardness water testing kit. These kits measure the level of calcium and magnesium in the water. Temporary hardness test kits do not normally measure calcium and magnesium levels but normally use an approximation based on some form of alkalinity test. To accurately measure temporary hardness would involve a series of tests to work out how much bicarbonates and carbonates are present and how much calcium and magnesium is present and what percentage combination there is. In most cases the temporary hardness kit is a good approximation, but anions such as hydroxides, borates, phopshates can have quite an effect on temporary hardenss test kits. There are several different scales used to describe the hardness of water in different contexts.

Parts per million (ppm)
Usually defined as one milligram of calcium carbonate (CaCO₃) per litre of water (the definition used below).^[2]
grains/gallon (gpg)
Defined as 1 grain (64.8 mg) of calcium carbonate per U.S. gallon (3.79 litres), or 17.118 ppm
mmol/L (millimoles per litre)
One millimole of calcium (either Ca²⁺ or CaCO₃) per litre of water corresponds to a hardness of 100.09 ppm or 5.608 dGH, since the molar mass of calcium carbonate is 100.09 g/mol.
Degrees of General Hardness (dGH)
One degree of General Hardness is defined as 10 milligrams of calcium oxide per litre of water, which is the same as one German degree (17.848 ppm).
Various alternative "degrees":
- Clark degrees (°Clark)/English degrees (°E)
  One degree Clark is defined as one grain (64.8 mg) of calcium carbonate per Imperial gallon (4.55 litres) of water, equivalent to 14.254 ppm.
- German degrees (Deutsche Härte, °dH)
  One degree German is defined as 10 milligrams of calcium oxide per litre of water. This is equivalent to 17.848 milligrams of calcium carbonate per litre of water, or 17.848 ppm.
- French degrees (°f) (letter written in lower-case to avoid confusion with degree Fahrenheit — not always adhered to)
  One degree French is defined as 10 milligrams of calcium carbonate per litre of water, equivalent to 10 ppm.
- American degrees
  One degree American is defined as one milligram of calcium carbonate per litre of water, equivalent to 1 ppm.

Although most of the above measures define hardness in terms of concentrations of calcium in water, any combination of calcium and magnesium cations having the same total molarity as a pure calcium solution will yield the same degree of hardness. Consequently, hardness concentrations for naturally occurring waters (which will contain both Ca²⁺ and Mg²⁺ ions), are usually expressed as an equivalent concentration of pure calcium in solution. For example, water that contains 1.5 mmol/L of elemental calcium (Ca²⁺) and 1.0 mmol/L of magnesium (Mg²⁺) is equivalent in hardness to a 2.5 mmol/L solution of calcium alone (250.2 ppm).

Because it is the precise mixture of minerals dissolved in the water, together with the water's pH and temperature, that determines the behaviour of the hardness, a single-number scale does not adequately describe hardness. Descriptions of hardness correspond roughly with ranges of mineral concentrations:

Very soft: 0-70 ppm, 0-4 dGH
Soft: 70-140 ppm, 4-8 dGH
Slightly hard: 140-210 ppm, 8-12 dGH
Moderately hard: 210-320 ppm, 12-18 dGH
Hard: 320-530 ppm, 18-30 dGH
Very hard >530 ppm, >30 dGH

Indices

Several indices are used to describe the behaviour of calcium carbonate in water, oil, or gas mixtures.^[3]

Langelier Saturation Index (LSI)

The Langelier Saturation Index (sometimes Langelier Stability Index) is a calculated number used to predict the calcium carbonate stability of water. It indicates whether the water will precipitate, dissolve, or be in equilibrium with calcium carbonate. Langelier developed a method for predicting the pH at which water is saturated in calcium carbonate (called pHs). The LSI is expressed as the difference between the actual system pH and the saturation pH.

LSI = pH - pHs

If the actual pH of the water is below the calculated saturation pH, the LSI is negative and the water has a very limited scaling potential. If the actual pH exceeds pHs, the LSI is positive, and being supersaturated with CaCO3, the water has a tendency to form scale. At increasing positive index values, the scaling potential increases.

Langelier saturation index is defined as:

LSI = pH (measured) - pHs

For LSI > 0, water is super saturated and tends to precipitate a scale layer of CaCO3.
For LSI = 0, water is saturated (in equilibrium) with CaCO3. A scale layer of CaCO3 is neither precipitated nor dissolved.
For LSI <>

In practice, water with an LSI between -0.5 and +0.5 will not display enhanced mineral dissolving or scale forming properties. Water with an LSI below -0.5 tends to exhibit noticeably increased dissolving abilities while water with an LSI above +0.5 tends to exhibit noticeably increased scale forming properties.

It is also worth noting that the LSI is temperature sensitive. The LSI becomes more positive as the water temperature increases. This has particular implications in situations where well water is used. The temperature of the water when it first exits the well is often significantly lower than the temperature inside the building served by the well or at the laboratory where the LSI measurement is made. This increase in temperature can cause scaling, especially in cases such as hot water heaters.

Ryznar Stability Index (RSI)

The Ryznar stability index (RSI) uses a database of scale thickness measurements in municipal water systems to predict the effect of water chemistry.

Ryznar saturation index (RSI) was developed from empirical observations of corrosion rates and film formation in steel mains.

Ryznar saturation index is defined as:

RSI = 2 pHs – pH (measured)

For 6,5 <>
For RSI > 8 water is under saturated and, therefore, would tend to dissolve any existing solid CaCO3
For RSI <>

Puckorius Scaling Index (PSI)

The Puckorius Scaling Index (PSI) uses slightly different parameters to quantify the relationship between the saturation state of the water and the amount of limescale deposited.

Other indices

Other indices include the Larson-Skold Index,^[4] the Stiff-Davis Index,^[5] and the Oddo-Tomson Index.^[6]

Health considerations

The World Health Organization says that "there does not appear to be any convincing evidence that water hardness causes adverse health effects in humans."^[7]

Some studies have shown a weak inverse relationship between water hardness and cardiovascular disease in men, up to a level of 170 mg calcium carbonate per litre of water. The World Health Organization has reviewed the evidence and concluded the data were inadequate to allow for a recommendation for a level of hardness.^[7]

In a review by František Kožíšek, M.D., Ph.D. National Institute of Public Health, Czech Republic there is a good overview of the topic which, unlike the WHO, sets some recommendations for the maximum and minimum levels of calcium (40-80 ppm) and magnesium (20-30 ppm) in drinking water, and a total hardness expressed as the sum of the calcium and magnesium concentrations of 2-4 mmol/L.^[8]

Other studies have shown weak correlations between cardiovascular health and water hardness.^[9]^[10]^[11]

A UK nationwide study, funded by the Department of Health, is investigating anecdotal evidence that childhood eczema may by correlated with hard water.^[12]

Very soft water can corrode the metal pipes in which it is carried and as a result the water may contain elevated levels of cadmium, copper, lead and zinc.^[7]

Softening

Main article: water softening

It is often desirable to soften hard water, as it does not readily form lather with soap. Soap is wasted when trying to form lather, and in the process, scum forms. Hard water may be treated to reduce the effects of scaling and to make it more suitable for laundry and bathing.

Process

A water softener, like a fabric softener, works on the principle of cation or ion exchange in which ions of the hardness minerals are exchanged for sodium or potassium ions, effectively reducing the concentration of hardness minerals to tolerable levels and thus making the water softer and giving it a smoother feeling.^[13]

The most economical way to soften household water is with an ion exchange water softener. This unit uses sodium chloride (table salt) to recharge beads made of the ion exchange resins that exchange hardness mineral ions for sodium ions. Artificial or natural zeolites can also be used. As the hard water passes through and around the beads, the hardness mineral ions are preferentially absorbed, displacing the sodium ions. This process is called ion exchange. When the bead or sodium zeolite has a low concentration of sodium ions left, it is exhausted, and can no longer soften water. The resin is recharged by flushing (often back-flushing) with saltwater. The high excess concentration of sodium ions alter the equilibrium between the ions in solution and the ions held on the surface of the resin, resulting in replacement of the hardness mineral ions on the resin or zeolite with sodium ions. The resulting saltwater and mineral ion solution is then rinsed away, and the resin is ready to start the process all over again. This cycle can be repeated many times.

The discharge of brine water during this regeneration process has been banned in some jurisdictions (notably California, USA) due to concerns about the environmental impact of the discharged sodium.

Potassium chloride (softener salt substitute) may also be used to regenerate the resin beads. It exchanges the hardness ions for potassium. It also will exchange naturally occurring sodium for potassium resulting in sodium-free soft water.

Some softening processes in industry use the same method, but on a much larger scale. These methods create an enormous amount of salty water that is costly to treat and dispose of.

Temporary hardness, caused by hydrogen carbonate (or bicarbonate) ions, can be removed by boiling. For example, calcium bicarbonate, often present in temporary hard water, may be boiled in a kettle to remove the hardness. In the process, a scale forms on the inside of the kettle in a process known as "furring". This scale is composed of calcium carbonate.

Ca(HCO₃)₂ → CaCO₃ + CO₂ + H₂O

Hardness can also be reduced with a lime-soda ash treatment. This process, developed by Thomas Clark in 1841, involves the addition of slaked lime (calcium hydroxide — Ca(OH)₂) to a hard water supply to convert the hydrogen carbonate hardness to carbonate, which precipitates and can be removed by filtration:

Ca(HCO₃)₂ + Ca(OH)₂ → 2CaCO₃ + 2H₂O

The addition of sodium carbonate also permanently softens hard water containing calcium sulfate, as the calcium ions form calcium carbonate which precipitates out and sodium sulfate is formed which is soluble. The calcium carbonate that is formed sinks to the bottom. Sodium sulfate has no effect on the hardness of water.

Na₂CO₃ + CaSO₄ → Na₂SO₄ + CaCO₃

Effects on skin

Some confusion may arise after a first experience with soft water. Hard water does not lather well with soap and leaves a "clean" feeling. Soft water lathers better than hard water but leaves a "slippery feeling" on the skin after use with soap. A certain water softener manufacturer^[which?] contends that the "slippery feeling" after showering in soft water is due to "cleaner skin" and the absence of "friction-causing" soap scum.

However, the chemical explanation is that softened water, due to its sodium content, has a much reduced ability to combine with the soap film on the body and therefore, it is much more difficult to rinse off.^[14] Solutions are to use less soap or a synthetic liquid body wash.

Regional information

Hard water in Australia

Analysis of water hardness in major Australian cities by the Australian Water Association shows a range from very soft (Melbourne) to very hard (Adelaide). Total Hardness levels of Calcium Carbonate in ppm are: Canberra: 40^[15]; Melbourne: 10 - 26^[16]; Sydney: 39.4 - 60.1^[17]; Perth: 29 - 226^[18]; Brisbane: 100^[19]; Adelaide: 134 - 148^[20]; Hobart: 5.8 - 34.4^[21]; Darwin: 31^[22].

Hard water in Canada

Prairie provinces (mainly Saskatchewan and Manitoba) contain high quantities of calcium and magnesium, often as dolomite, which are readily soluble in the groundwater that contains high concentrations of trapped carbon dioxide from the last glaciation. In these parts of Canada, the total hardness in ppm of calcium carbonate equivalent frequently exceed 200 ppm, if groundwater is the only source of potable water. The west coast, by contrast, has unusually soft water, derived mainly from mountain lakes fed by glaciers and snowmelt.

Some typical values are: Montreal 116 ppm,^[23] Calgary 165 ppm, Regina 202 ppm, Saskatoon < href="http://en.wikipedia.org/wiki/Winnipeg" title="Winnipeg">Winn 77 ppm,^[24] Toronto 121 ppm,^[25] Vancouver < id="cite_ref-25" class="reference">[26] Charlottetown PEI 140 - 150 ppm.^[27]

Hard water in England and Wales

Information from the British Drinking Water Inspectorate shows that drinking water in England is generally considered to be 'very hard', with most areas of England, particularly east of a line between the Severn and Tees estuaries, exhibiting above 200 ppm for the calcium carbonate equivalent. Wales, Devon, Cornwall and parts of North-West England are softer water areas, and range from 0 to 200 ppm.^[28] In the brewing industry in England and Wales, water is often deliberately hardened with gypsum in the process of Burtonisation.

Hard water in the United States

More than 85% of American homes have hard water.^[29] The softest waters occur in parts of the New England, South Atlantic-Gulf, Pacific Northwest, and Hawaii regions. Moderately hard waters are common in many of the rivers of the Tennessee, Great Lakes, Pacific Northwest, and Alaska regions. Hard and very hard waters are found in some of the streams in most of the regions throughout the country. Hardest waters (greater than 1,000 ppm) are in streams in Texas, New Mexico, Kansas, Arizona, and southern California.^[30]

References

^ Body And Fitness Healthy Hair Tips
^ Definitions of units of measure for water hardness
^ Corrosion by water
^ T.E., Larson and R. V. Skold, Laboratory Studies Relating Mineral Quality of Water to Corrosion of Steel and Cast Iron, 1958 Illinois State Water Survey, Champaign, IL pp. [43] - 46: ill. ISWS C-71
^ Stiff, Jr., H.A., Davis, L.E., A Method For Predicting The Tendency of Oil Field Water to Deposit Calcium Carbonate, Pet. Trans. AIME 195;213 (1952).
^ Oddo,J.E., Tomson, M.B.,Scale Control, Prediction and Treatment Or How Companies Evaluate A Scaling Problem and What They Do Wrong, CORROSION/92, Paper No. 34, (Houston, TX:NACE INTERNATIONAL 1992).
^ ^a ^b ^c World Health Organization Hardness in Drinking-Water, 2003
^ František Kožíšek Health significance of drinking water calcium and magnesium, February 2003
^ Studies of water quality and cardiovascular diseas...[Sci Total Environ. 1981] - PubMed Result
^ Cardiovascular mortality and calcium and magnesium...[Eur J Epidemiol. 2003] - PubMed Result
^ Magnesium and calcium in drinking water and death ...[Epidemiology. 1999] - PubMed Result
^ BBC News. Water softener eczema relief hope
^ How does a water softener work? at Howstuffworks.com
^ With soft water, why can't we rinse off all the soap?
^ ACTewAGL: Dishwashers and Water Hardness
^ Melbourne Water Public Health Compliance Report - July-September 2006
^ Sydney Typical Drinking Water Analysis
^ Perth Drinking Water Quality Annual report 2005-06
^ Brisbane Drinking Water
^ Adelaide Water Quality
^ Hobart Drinking Water Quality
^ Darwin Water Quality
^ http://www2.ville.montreal.qc.ca/pls/portal/docs/page/eau_potable_en/eau_residence.shtm
^ 2006 Winnipeg drinking water quality test results
^ City of Toronto: Toronto Water - FAQ
^ GVRD Wash Smart - Water Facts
^ http://www.city.charlottetown.pe.ca/allaire/spectra/system/mediastore/Water_Report_2006.pdf
^ http://www.anglianwater.co.uk/_assets/media/Hard_Water_Bro_16-3-09_12PP.pdf
^ Wilson, Amber; Parrott, Kathleen; Ross, Blake (1999-06), Household Water Quality - Water Hardness, http://www.ext.vt.edu/pubs/housing/356-490/356-490.html, retrieved 2009-04-26
^ Briggs, J.C., and Ficke, J.F.; Quality of Rivers of the United States, 1975 Water Year -- Based on the National Stream Quality Accounting Network (NASQAN): U.S. Geological Survey Open-File Report 78-200, 436 p. (1977)

External links

Alcoa Chemical, Langelier Saturation Index (LSI) Calculator
Water hardness unit converter, Converter for hardness of water

Retrieved from "http://en.wikipedia.org/wiki/Hard_water"

Categories: Water | Forms of water | Liquid water

Hidden categories: All pages needing cleanup | Articles with specifically-marked weasel-worded phrases from August 2009

Grains of paradise

noreply@blogger.com (kpvida) — Wed, 30 Sep 2009 14:22:00 +0000

Aframomum melegueta

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For the similarly-named Luso-Brazilian chili pepper, see Malagueta pepper.

Aframomum melegueta - Grains of Paradise

Scientific classification

Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
(unranked):	Commelinids
Order:	Zingiberales
Family:	Zingiberaceae
Genus:	Aframomum
Species:	A. melegueta

Binomial name

Aframomum melegueta
K. Schum.

Aframomum melegueta is a species in the ginger family, Zingiberaceae. This spice commonly known as Grains of paradise, Melegueta pepper, alligator pepper, Guinea grains or Guinea pepper is obtained from the plant's ground seeds; it gives a pungent, peppery flavor. Although it is native to West Africa, it is an important cash crop in the Basketo special woreda of southern Ethiopia.^[1]

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Characteristics

A. melegueta is a herbaceous perennial plant native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5 to 7 cm long pods containing numerous small, reddish-brown seeds.

The pungent, peppery taste of the seeds is caused by aromatic ketones; e.g., (6)-paradol (systematic name: 1-(4-hydroxy-3-methoxyphenyl)-decan-3-one). Essential oils, which are the dominating flavor components in the closely related cardamom,^[2] occur only in traces.

Uses

Grains of paradise are commonly employed in the cuisines of West Africa and of North Africa, where they have been traditionally imported via caravan routes in a series of transshipments through the Sahara desert and whence they were distributed to Sicily and Italy. Mentioned by Pliny as "African pepper" but subsequently forgotten in Europe, grains of paradise became a very fashionable substitute for black pepper in 14th- and 15th-century^[3] Europe, especially in northern France, one of the most populous regions in Europe at the time.^[4] The Ménagier de Paris recommends it for improving wine that "smells stale". Through the the Middle Ages and into the Early Modern period, the theory of the Four Humours governed theorizing about nourishment on the part of doctors, herbalists and druggists: in this context, "graynes of paradise, hoot & moyste þey be" John Russell observed, in The Boke of Nurture.^[5] Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages and beer. In the eighteenth century its importation to Great Britain collapsed after a Parliamentary act of George III forbade its use in malt liquor, aqua vita and cordials.^[6] By 1880 the Encyclopaedia Britannica (9th edition) was reporting, "Grains of paradise are to some extent used in veterinary practice but for the most part illegally to give a fictitious strength to malt liquors, gin and cordials".^[7]

Aframomum melegueta pods at a market in São João dos Angolares, São Tomé Island. The fruits are eaten raw in that nation's cuisine.

Today it is largely unknown outside of West and North Africa, except for its use as a beer flavoring in some beers (including Samuel Adams Summer Ale), gins, and Norwegian aquavit.^{[citation needed]} In America, Grains of Paradise are starting to enjoy a slight resurgence in popularity due to their use by some well-known chefs. Alton Brown is a fan of its use, and he uses it in his apple pie recipe on an episode of the tv cooking show Good Eats. They are also used by people on certain diets, such as a raw-food diet, because they are less irritating to digestion than black pepper.

Properties

In West African folk medicine, grains of paradise are valued for their warming and digestive properties, and among the Efik people in Nigeria have been used for divination and ordeals determining guilt.^[8] A. melegueta has been introduced to the Caribbean Islands, where it is used as medicine and for religious (voodoo) rites.^{[citation needed]}

Notes

^ "Southern Nations Nationalities and People’s Region (SNNPR) Livelihood Profiles: Regional Overview", FEWS NET (January 2005), p. 27 (accessed 18 May 2009)
^ Grains of Paradise are listed among the unofficial varieties of Cardamum Seed in the in the 25th ed. of the Dispensatory of the United States of America (1955) p. 257, Paul E. Beichner notes, in "The Grain of Paradise" Speculum 36.2 (April 1961:302-307) p 303. Beichner suggests that the miraculous greyn of The Prioress's Tale was Grain of Paradise.
^ Several recipes in Two Fifteenth-century Cookery-Books, Thomas Austin, ed, Early English Texts Society, 91 (1888), noted in passing by Beichner 1961, under the names graynys of parise, graynis of parys Graynys of Perys, and simply Graynis.
^ "Its popularity may have been due to the brilliant name thought up for it by some advertising genius born before his times," observes Maguelonne Toussaint-Samat, Anthea Bell, tr., The History of Food, revised ed. 2009, p. 446.
^ Noted, with other examples of fiery and watery grains of Paradise, by Beichner 1961, p. 304, note 8; cardamom, with which it was often confused, as Cardamomum maius and Cardamomum minus, was reported by Dioscurides as hot and dry in its qualities, as recorded in the late 13th-century Herbal of Rufinus (Beichner, p. 305f).
^ Peter Kup, A history of Sierra Leone, 1400-1787 (Cambridge University)
^ Quoted in Beichner 1961, p. 304.
^ Donald C. Simmons, "Efik Divination, Ordeals, and Omens" Southwestern Journal of Anthropology 12.2 (Summer, 1956:223-228) pp223f,

References

Dybas, Cheryl Lyn, Ilya Raskin, photographer, "Out of Africa: A Tale of Gorillas, Heart Disease... and a Swamp Plant" BioScience, 57 (May 2007) pp. 392–397.
Katzer spice site
Grains of Paradise.com

External links

Grains of Paradise.com Grains of Paradise - Evidence of effective, benefits and side effects - Unbiased review by pharmacists

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Retrieved from "http://en.wikipedia.org/wiki/Aframomum_melegueta"

Categories: Medicinal plants | Zingiberaceae | Spices | Peppers | Food ingredient stubs

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Reinheitsgebot

noreply@blogger.com (kpvida) — Fri, 25 Sep 2009 14:44:00 +0000

From Wikipedia, the free encyclopedia

Crown cap "500 Years of Reinheitsgebot in Munich (since 1487)" on a bottle of German beer

The Reinheitsgebot (German pronunciation: [ʁaɪnhaɪtsɡəboːt] ( listen), literally "purity order"), sometimes called the "German Beer Purity Law" or the "Bavarian Purity Law" in English, is a regulation concerning the production of beer in Germany. In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops. The law has since been repealed but many German beers, for marketing purposes, continue to declare that they abide by the rule, to reassure customers that only the three permissible ingredients are used.

The law originated in the city of Ingolstadt in the duchy of Bavaria on 23 April 1516, although first put forward in 1487,^[1] concerning standards for the sale and composition of beer.

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The text

In the original text, the only ingredients that could be used in the production of beer were water, barley, and hops. The law also set the price of beer at 1-2 Pfennig per Maß. The Reinheitsgebot is no longer part of German law: it has been replaced by the Provisional German Beer Law (Vorläufiges Deutsches Biergesetz (Provisional German Beer-law of 1993)), which allows constituent components prohibited in the Reinheitsgebot, such as wheat malt and cane sugar, but which no longer allows unmalted barley.

Note that no yeast was mentioned in the original text. It was not until the 1800s that Louis Pasteur discovered the role of microorganisms in the process of fermentation; therefore, yeast was not known to be an ingredient of beer. Brewers generally took some sediment from the previous fermentation and added it to the next, the sediment generally containing the necessary organisms to perform fermentation. If none were available, they would set up a number of vats, relying on natural yeast to inoculate the brew.

Hops are added to beer to impart flavours but also act as a preservative, and their mention in the Reinheitsgebot meant to prevent inferior methods of preserving beer that had been used before the introduction of hops. Medieval brewers had used many problematic ingredients to preserve beers, including, for example, soot and fly agaric mushrooms. More commonly, other herbs had been used, such as stinging nettle and henbane.

The penalty for making impure beer was also set in the Reinheitsgebot: a brewer using other ingredients for his beer could have questionable barrels confiscated with no compensation.

German breweries are very proud of the Reinheitsgebot, and many (even brewers of wheat beer^[2]) claim to still abide by it.

History

Reinheitsgebot was introduced in part to prevent price competition with bakers for wheat and rye. The restriction of grains to barley was meant to ensure the availability of sufficient amounts of affordable bread, as the more valuable wheat and rye were reserved for use by bakers. Today many Bavarian beers are again brewed using wheat and are thus no longer compliant with the Reinheitsgebot.

The Reinheitsgebot formed the basis of legislation that spread slowly throughout Bavaria and Germany. Bavaria insisted on its application throughout Germany as a precondition of German unification in 1871, to prevent competition from beers brewed elsewhere with a wider range of ingredients. The move encountered strong resistance from brewers outside Bavaria. By restricting the allowable ingredients, it led to the extinction of many brewing traditions and local beer specialties, such as North German spiced beer and cherry beer, and led to the domination of the German beer market by pilsener style beers. Only a few regional beer varieties, such as Kölner Kölsch or Düsseldorfer Altbier, survived its implementation.

Regulations similar to those of the Reinheitsgebot were incorporated into various guild regulations and local laws all over Germany, and in 1952, they were incorporated into the West German Biersteuergesetz (Beer Taxation Law) and vorläufiges Biergesetz (Provisional Beer Law). Many brewers objected to the law at the time, disagreeing more with the amount of the tax than the ingredient requirements. The law initially applied only to bottom-fermented ("lager") beers, but brewers of other types of beer soon accepted the law as well.

In May 1987, a European Court of Justice ruling led to the Reinheitsgebot being lifted, allowing ingredients beyond what is listed in the Biergesetz; this meant that anything allowed in other foods was thus also allowed in beer. The ingredient requirements have since been moved from the Biersteuergesetz into the regular food additives laws, though beer brewed according to the Reinheitsgebot receive special treatment as a protected, "traditional" food.

The vast majority of German breweries continue to comply with the Biergesetz, often claiming compliance with the Reinheitsgebot even when it is patently incorrect (for example, for wheat beers, which were prohibited by the Reinheitsgebot), using this compliance as a valuable marketing tool.

Until superseded by a change in EU law, the Reinheitsgebot was also enforced in Greece from the early 19th century due to a law by the first Greek king, Otto (originally a Bavarian prince) that had remained in effect for hundreds of years.

Criticism

When it was in effect, the law drew criticism from foreign brewers as a form of protectionism (a trade restriction) that allowed West Germany to prohibit non-compliant imports, even beers from states such as Belgium and the United Kingdom with their own long brewing traditions.

References

^ Bolt, Rodney (1999). Bavaria. Old Saybrook, CT: Globe Pequot Press. p. 37. ISBN 1860119166.
^ "Brewed in full accordance with the Bavarian 'Purity Law' of 1516" appears on the label of Franziskaner Hefe-Weisse, a type of wheat Beer

External links

Retrieved from "http://en.wikipedia.org/wiki/Reinheitsgebot"

Categories: Alcohol law | Bavaria | German beer culture | German law | Alcohol in Germany

Adjuncts

noreply@blogger.com (kpvida) — Fri, 25 Sep 2009 14:40:00 +0000

From Wikipedia, the free encyclopedia

Wheat - adjunct or ingredient?

Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat^[1]) used in brewing beer which supplement the main mash ingredients (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention.

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Adjunct 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 and hops; this, however, is an extreme view and is not standard.

The term adjunct is often used to refer to corn and rice, the two adjuncts commonly used by pale lager brewing companies as substitutes for barley malt. This use of ingredients as substitutes for the main starch source, usually to lower the cost of production, is where the term adjunct is most often used.

Adjunct types

Adjuncts can be broadly separated into solids and liquid syrups. Solid adjuncts are ingredients such as cereals, flakes, grits and flours which must be added to the mash tun in order to convert the starch into simple sugars which the yeast can utilise during fermentation. Some cereals have a higher gelatinisation temperature than the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.

Liquid syrups, on the other hand, are designed to be added directly to the kettle and therefore can be used to reduce loading on the mash and lauter tun and effectively increase the brewhouse capacity.

Other benefits of using adjuncts include reducing cost, improving consistency, diluting wort nitrogen (thereby improving shelf life) and reducing colour (or increasing colour with roasted cereals and caramels.)

Starch adjuncts

Rice

Rice is sometimes used in the production of pale lagers, most notably Anheuser-Busch's Budweiser. Anheuser-Busch is the largest North American buyer of U.S. rice ^[2]. Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Because rice is cheaper than barley, it can be used as a cost-saving measure.

Maize/Corn

Corn is commonly used in the production of American-style pale lagers, particularly malt liquor. Corn is generally used in brewing as corn syrup, and as such is highly fermentable. Like rice, corn is cheaper than barley, so it is used as a cost-saving measure.

Wheat

Wheat is used in German and American wheat beers, in lambic and other Belgian ales, and in English ales. Wheat lightens the body, improves head retention, and provides a tart flavour. Wheat beers are often served with fruit syrups and/or slices of lemon in the US and Germany.

Rye

Rye is used in roggenbiers from Germany and in rye beers from America. Rye is notoriously difficult to brew with, so most rye beers only include a small amount of rye.^{[citation needed]} Rye provides a spicy flavour to beer and dramatically increases head formation.

Oats

Oats are used in oatmeal stouts. They provide a silky mouthfeel and a mild flavour.

Sugar adjuncts

Technically these are not true adjuncts but additives as they do not utilise the enzymes from the malt to convert starch to sugars.^{[citation needed]} Sweeteners such as maple syrup, honey, and molasses are common. In honey beer the honey supplies only a portion of the sugars converted during fermentation and is used primarily for flavour. Candy sugar is a common ingredient in strong Belgian ales, where it increases the beer's strength while keeping the body fairly light; dark varieties of candy sugar also affect the colour and flavour of the beer.

Sugars added for bottle conditioning are not generally considered adjuncts.

Flavorings

Spices

A number of traditional beer styles are brewed with spices. For example, Belgian witbier is brewed with coriander, Finnish sahti is brewed with juniper berries, and traditional beers in Britain are brewed with honey and spices. Also, some strong winter beers are flavoured with nutmeg and/or cinnamon, while ginger is a popular flavouring for a range of beers. Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin.

Spices may be added to the wort during the boil or spices or spice extract may be added at any time during fermentation depending on desired results.

Spices used in brewing include:

Allspice
Anise
Cinnamon
Clove
Coriander
Ginger
Hot pepper
Juniper berries or boughs
Licorice
Nutmeg
Orange or Lemon peel
Spruce needles or twigs (see spruce beer)
Yarrow

Other flavourings

Other, less common flavourings include chocolate, coffee, milk, chile peppers and even oysters.

Magic Hat #9 fruit beer in a mug.

Fruit or vegetable beer

A fruit beer or a vegetable beer is a beer brewed with a fruit or vegetable adjunct or flavouring.

Fruit flavouring and adjuncts

Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only flavoured extracts to the finished product, rather than actually fermenting the fruit.

One of the most prominent brewers of fruit beer is Yanjing Beer, one of the largest Chinese breweries, which widely markets Pineapple and Lemon beer. New Glarus Brewing Company, of New Glarus, Wisconsin, produces Raspberry Tart, a framboise made with raspberries, wheat and year old Hallertau hops, and fermented in large oak vats. Magic Hat Brewing Company of Vermont brews '#9', quite popular in the northeastern U.S. and is a 'not-quite-pale ale' flavoured with apricots. RJ Rockers Brewing Company of South Carolina released Son of a Peach Wheat Ale in 2009 which is made with real peaches added during the fermentation process ^[3]. Früli is a fruit beer made from 70% wheat beer and 30% fruit juice.

Vegetable flavouring and adjunct

Anheuser-Busch brews Tequiza, a beer flavoured with tequila from blue agave nectar. Desperados is a tequila-flavoured beer popular among German and French youth.

Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumpkin Ale, is produced by Coors Brewing Company's Blue Moon brand.

Chile pepper is used to flavour pale lagers. One of the most popular American chile beers is produced by Eske's (aka Sangre de Cristo Brewing) in Taos, New Mexico. Eske's "Taos Green Chile Beer" is made with New Mexico roasted green chiles. Black Mountain Brewing Company in Cave Creek, Arizona, brews "Cave Creek Chili Beer", the only internationally marketed chile beer.

[edit] References

[edit] External links

Beer-brewing.Com

Retrieved from "http://en.wikipedia.org/wiki/Adjuncts"

Categories: Brewing

Hidden categories: Articles needing additional references from June 2009 | All articles with unsourced statements | Articles with unsourced statements from May 2009 | Articles with unsourced statements from December 2008

Mashing

noreply@blogger.com (kpvida) — Thu, 24 Sep 2009 17:36:00 +0000

From Wikipedia, the free encyclopedia

Interior view of a mash tun in a Scotch whisky distillery, showing the stirring mechanism.

In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture with pauses at certain temperatures (notably 45°C, 62°C and 73°C ^[1]^[2]^[3]) to allow the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.

Mashing takes place in a "mash tun" - an insulated brewing vessel with a false bottom. The end product of mashing is called a "mash".

Infusion mashing

Most breweries use infusion mashing, in which the mash is heated directly to go from rest temperature to rest temperature. Some infusion mashes achieve temperature changes by adding hot water, and there are also breweries that do single-step infusion, performing only one rest before lautering.

Decoction mashing

Decoction mashing is where a proportion of the grains are boiled and then returned to the mash, raising the temperature. The boiling extracts more starch from the grain by breaking down the cell walls of the grain.

This can be classified into one-, two-, and three-step decoctions, depending on how many times part of the mash is drawn off to be boiled.^[4]

Mash tun

In large breweries, in which optimal utilization of the brewery equipment is economically necessary, there is at least one dedicated vessel for mashing. In decoction processes there must be at least two. The vessel has a good stirring mechanism to keep the temperature of the mash uniform, and a heating device which is efficient, but will not scorch the malt (often steam), and should be insulated to maintain rest temperatures for up to one hour. A spray ball for clean-in-place (CIP) operation should also be included for periodical deep cleaning. Sanitation is not a major concern before wort boiling, so a rinse-down should be all that is necessary between batches.

Smaller breweries will often use a boil kettle or a lauter tun for mashing. The latter case either limits the brewer to single-step infusion mashing, or leaves the brewer with a lauter tun which is not completely appropriate for the lautering process.

Ingredient selection

Nitrogen content

The nitrogen content of a grain refers to the mass fraction of the grain which is made up of protein, and is usually expressed as a percentage; this fraction is further refined by distinguishing what fraction of the protein is water-soluble, also usually expressed as a percentage; 40% is typical for most beermaking grains. Generally, brewers favor lower-nitrogen grains, while distillers favor high-nitrogen grains.

In most beermaking, an average nitrogen content in the grains of at most 10% is sought; higher protein content, especially the presence of high-mass proteins, causes "chill haze", a cloudy visual quality to the beer. However, this is mostly a cosmetic desire dating from the mass production of glassware for presenting serving beverages; traditional styles such as sahti, saison, and bière de garde, as well as several Belgian styles, make no special effort to create a clear product. The quantity of high-mass proteins can be reduced during the mash by making use of a protease rest.

In Britain, preferred brewers' grains are often obtained from winter harvests and grown in low-nitrogen soil; in central Europe, no special changes are made for the grain-growing conditions and multi-step decoction mashing is favored instead.

Distillers, by contrast, are not as constrained by the amount of protein in their mash as the non-volatile nature of proteins means that none will be included in the final distilled product. Therefore, distillers seek out higher-nitrogen grains in order to ensure a more efficiently-made product; higher-protein grains generally have more diastatic power.

Diastatic power

The diastatic power (DP), also called the "diastatic activity" or "enzymatic power", of a grain generally refers only to malts, grains which have begun to germinate; the act of germination includes the production of a number of enzymes such as amylase which convert starch into sugar; thereby, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature: this is mashing. Other enzymes break long proteins into short ones and accomplish other important tasks.

In general, the hotter a grain is kilned, the less its diastatic activity; consequently, only lightly-colored grains can be used as base malts, with Munich malt being the darkest base malt generally available.

Diastatic activity can also be provided by diastatic malt extract or by inclusion of separately-prepared brewing enzymes.

Diastatic power for a grain is measured in degrees Lintner (°Lintner or °L, although the latter can conflict with the symbol °L for Lovibond color); or in Europe by Windisch-Kolbach units (°WK). The two measures are related by

A malt with enough power to self-convert has a diastatic power near 35 °Lintner (94 °WK); the most active, so-called "hottest" malts currently available, American six-row pale barley malts, have a diastatic power of up to 160 °Lintner (544 °WK).

Color

In brewing, the color of a grain or product is evaluated by the Standard Reference Method (SRM), Lovibond (°L), American Society of Brewing Chemists (ASBC) or European Brewery Convention (EBC) standards. While SRM and ASBC originate in North America and EBC in Europe, all three systems can be found in use throughout the world; degrees Lovibond has fallen out of industry use but has remained in use in homebrewing circles as the easiest to implement without a spectrophotometer. The darkness of grains range from as light as 3 SRM/5 EBC for Pilsener malt to as dark as 70 SRM/1600 EBC for black malt and roasted barley.

Modification

The quality of starches in a grain is variable with the strain of grain used and its growing conditions. "Modification" refers specifically to the extent to which starch molecules in the grain consist of simple chains of sugar molecules versus branched chains; a fully modified grain contains only simple-chain starch molecules. A grain that is not fully modified requires mashing in multiple steps rather than at simply one temperature as the starches must be de-branched before amylase can work on them.

Conversion

Conversion is the extent to which starches in the grain have been enzymatically broken down into sugars. A caramel or crystal malt is fully converted before it goes into the mash; most malted grains have little conversion; unmalted grains, meanwhile, have little or no conversion. Unconverted starch becomes sugar during the last steps of mashing, through the action of alpha and beta amylases.

Grain milling

The grain used for making beer must first be milled. Milling increases the surface area of the grain, making the starch more accessible, and separates the seed from the husk. Care must be taken when milling to ensure that the starch reserves are sufficiently milled without damaging the husk and providing coarse enough grits that a good filter bed can be formed during lautering.

Grains are typically dry milled. Dry mills come in four varieties: two-, four-, five-, and six-roller mills. Hammer mills, which produce a very fine mash, are often used when mash filters are going to be employed in the Lautering process because the grain does not have to form its own filterbed. In modern plants, the grain is often conditioned with water before it is milled to make the husk more pliable, thus reducing breakage and improving lauter speed.

Two-roller mills Two-roller mills are the simplest variety, in which the grain is crushed between two rollers before it continues on to the mash tun. The spacing between these two rollers can be adjusted by the operator. Thinner spacing usually leads to better extraction, but breaks more husk and leads to a longer lauter.

Four-roller mills Four-roller mills have two sets of rollers. The grain first goes through rollers with a rather wide gap, which separates the seed from the husk without much damage to the husk, but leaves large grits. Flour is sieved out of the cracked grain, and then the coarse grist and husks are sent through the second set of rollers, which further crush the grist without damaging the crusts. There are three-roller mills, in which one of the rollers is used twice, but they are not recognized by the German brewing industry.

Five- and Six-roller mills Six-roller mills have three sets of rollers. The first roller crushes the whole kernel, and its output is divided three ways: flour immediately is sent out the mill, grits without a husk proceed to the last roller, and husk, possibly still containing parts of the seed, go to the second set of rollers. From the second roller flour is directly output, as are husks and any possible seed still in them, and the husk-free grits are channeled into the last roller. Five-rolle basically six-roller mills in which one of the rollers performs double-duty.

Mashing-in

Mixing of the strike water, water used for mashing in, and milled grist must be done in a such a way as to minimize clumping and oxygen uptake. Traditionally this was done by first adding water to the mash vessel, and then introducing the grist from the top of the vessel in a thin stream. This unfortunately led to a lot of oxygen absorption, and loss of flour dust to the surrounding air. A premasher, which mixes the grist with mash-in temperature water while it is still in the delivery tube, reduces oxygen uptake and prevents dust from being lost.

Mashing in is typically done between 35 °C and 45 °C (95 °F and 113 °F), but for single-step infusion mashes mashing in must be done between 62 °C and 67 °C (143.6 °F and 152.6 °F) for amylases to break down the grain's starch into sugars. The weight-to-weight ratio of strike water and grain varies from 1:2 for dark beers in single-step infusions to 1:4 or even 1:5, ratios more suitable for light-colored beers and decoction mashing, where much mash water is boiled off.

Enzymatic rests

Optimal rest temperatures for major mashing enzymes
Temp °C	Temp °F	Enzyme	Breaks down
40 °C	104.0 °F	β-Glucanase	β-Glucan
50 °C	122.0 °F	Protease	Protein
62 °C	143.6 °F	β-Amylase	Starch
72 °C	161.6 °F	α-Amylase	Starch

In step-infusion and decoction mashing, the mash is heated to different temperatures, at which specific enzymes work optimally. The table at right shows the optimal temperature for the enzymes brewers most pay attention to, and what material those enzymes break down. There is some contention in the brewing industry as to just what the optimal temperature is for these enzymes, as it is often very dependent on the pH of the mash, and its thickness. A thicker mash acts as a buffer for the enzymes. Once a step is passed, the enzymes active in that step are denatured, and become permanently inactive. The time between rests is preferably as short as possible, but if the temperature is raised more than 1 °C per minute, enzymes may be prematurely denatured in the transition layer near heating elements.

β-glucanase rest

β-glucan is a chain of the beta isomer of glucose molecules, and found mainly in the cell walls of plants, and in this context is also known as cellulose. A β-glucanase rest done at 40 °C is practiced in order to break down cell walls and make starches more available, thus raising the extraction efficiency. Should the brewer let this rest go on too long, it is possible that a large amount of β-glucan will dissolve into the mash, which can lead to a stuck mash on brew day, and cause filtration problems later in beer production.

Protease rest

Protein degradation via a proteolytic rest plays many roles: production of free-amino nitrogen (FAN) for yeast nutrition, freeing of small proteins from larger proteins for foam stability in the finished product, and reduction of haze-causing proteins for easier filtration and increased beer clarity. In all-malt beers, the malt already provides enough protein for good head retention, and the brewer needs to worry more about more FAN being produced than the yeast can metabolize, leading to off flavors. The haze causing proteins are also more prevalent in all-malt beers, and the brewer must strike a balance between breaking down these proteins, and limiting FAN production.

Amylase rests

The amylase rests are responsible for the production of free fermentable and nonfermentable sugar from starch in a mash.

Starch is an enormous molecule made up of branching chains of glucose molecules. β-amylase breaks down these chains from the end molecules forming links of two glucose molecules, i.e. maltose. β-amylase cannot break down the branch points, although some help is found here through low α-amylase activity and enzymes such as limit dextrinase. The maltose will be the yeast's main food source during fermentation. During this rest starches also cluster together forming visible bodies in the mash. This clustering eases the lautering process.

The α-amylase rest is also known as the saccharification rest, because during this rest the α-amylase breaks down the starches from the inside, and starts cutting off links of glucose one to four glucose molecules in length. The longer glucose chains, sometimes called dextrins or maltodextrins, along with the remaining branched chains, give body and fullness to the beer.

Because of the closeness in temperatures of peak activity of α-amylase and β-amylase, the two rests are often performed at once, with the exact temperature of the rest determining the ratio of fermentable to nonfermentable sugars in the wort and hence the final sweetness of the fermented drink; a hotter rest also a fuller-bodied, sweeter beer as α-amylase produces more unfermentable sugars. 66 °C is a typical rest temperature for a pale ale or German pilsener, while Bohemian pilsener and mild ale are rested more typically at 67-68 °C. This is sometimes referred to as the sacchrification rest.

Decoction "rests"

In decoction mashing, part of the mash is taken out of the mash tun and placed in a cooker, where it is boiled for a period of time. This caramelizes some of the sugars, giving the beer a deeper flavor and color, and frees more starches from the grain, making for a more efficient extraction from the grains. The portion drawn off for decoction is calculated so that the next rest temperature is reached by simply putting the boiled portion back into the mash tun. Before drawing off for decoction, the mash is allowed to settle a bit, and the thicker part is typically taken out for decoction, as the enzymes have dissolved in the liquid, and the starches to be freed are in the grains, not the liquid. This thick mash is then boiled for around 15 minutes, and returned to the mash tun.

The mash cooker used in decoction should not be allowed to scorch the mash, but maintaining a uniform temperature in the mash is not a priority. To prevent a scorching of the grains, the brewer must continuously stir the decoction and apply a slow heating.

A Decoction mash brings out a higher malt profile from the grains and is typically used in Bocks or Doppelbock style beers.

Mash-out

After the enzyme rests, the mash is raised to its mash out temperature. This frees up about 2% more starch, and makes the mash less viscous, allowing the lauter to process faster. It would be nice to raise the mash to 100 °C for mash out and have a much less viscous liquid, but α-Amylase quickly denatures above 78 °C and any starches extracted above this temperature cannot be broken down and will cause a starch haze in the finished product, or in larger quantities an unpleasantly harsh flavor can evolve. Therefore the mash out temperature rarely exceeds 78 °C.

If the lauter tun is a separate vessel from the mash tun, the mash is transferred to the lauter tun at this time. If the brewery has a combination mash-lauter tun, the agitator is stopped after mash-out temperature is reached and the mash has mixed enough to ensure a uniform temperature.

External links

Table of Grain Styles and Uses

References

^ "Abdijbieren. Geestrijk erfgoed" by Jef Van den Steen
^ Bier brouwen
^ What is mashing?
^ [1] Malting and Brewing Science: Volume I Malt and Sweet Wort, D. E. Briggs, James Shanks Hough, R. Stevens, Tom W. Young, Springer (1981), ISBN 0412165805

Retrieved from "http://en.wikipedia.org/wiki/Mashing"

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