Beers by Brewery
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ULTIMATE ALMANAG WORLD BEER RECIPES Barrh-Haasgulll
The ULTIMATEALMANAG of WORLDBEER RECIPES A PracticalGuide for the ProfessionalBrewer to the World'sGlassic Beer Styles from Ato Z by HorstDornbusch with Sponsorship& TechnicalEdits by .r(ail- BARrH-HAAsGUlll{w Publishedby CerevisiaCommunications P.O.Box 719 WestNewburV, MA 01985 USA Copyright@ Horst Dornbusch, 2010 All rightsreserved. Without limiting the rightsunder the copyrightreserved above, nopart ofthis publication may be reproduced, stored in or introducedinto a retrievalsystem, or transmitted,in anyform or by anymeans (electronic, mechanical,photocopying, recording, or otherwise),without the priorwritten permissionof the copyrightowner of thisbook, at the addressabove, except by a reviewerwho mayquote brief passages in a review. Printedin Bamberg,Germany SBN:978-0,9844449-0-8 L0987654327 fSB N : 978-0-98 44449 -O-8 ||ilililililil|]ilil|ltililriltiilfl Disclaimer:The recipes in thisbook are based on the author'sand technical editors'combined international brewing experience stretching over several decades.They have also benefitedfrom the technicalexpertise and resourcesavailable within the three sponsorcompanies, the Barth-Haas Group,SCHULZ Brew Systems, and the Weyermann@Malting Company. The recipesare thoroughlyresearched to ensuretheir authenticity.However, becauseclassic beer styles have evolved as part of the livingbrewing past, the authorand technical editors freely and cheerfully admit that theremay be other equallylegitimate interpretations of the brew-historicalrecord. Therefore,style specifications, appropriate ingredients, -
Brewing Yeast – Theory and Practice
Brewing yeast – theory and practice Chris Boulton Topics • What is brewing yeast? • Yeast properties, fermentation and beer flavour • Sources of yeast • Measuring yeast concentration The nature of yeast • Yeast are unicellular fungi • Characteristics of fungi: • Complex cells with internal organelles • Similar to plants but non-photosynthetic • Cannot utilise sun as source of energy so rely on chemicals for growth and energy Classification of yeast Kingdom Fungi Moulds Yeast Mushrooms / toadstools Genus > 500 yeast genera (Means “Sugar fungus”) Saccharomyces Species S. cerevisiae S. pastorianus (ale yeast) (lager yeast) Strains Many thousands! Biology of ale and lager yeasts • Two types indistinguishable by eye • Domesticated by man and not found in wild • Ale yeasts – Saccharomyces cerevisiae • Much older (millions of years) than lager strains in evolutionary terms • Lot of diversity in different strains • Lager strains – Saccharomyces pastorianus (previously S. carlsbergensis) • Comparatively young (probably < 500 years) • Hybrid strains of S. cerevisiae and wild yeast (S. bayanus) • Not a lot of diversity Characteristics of ale and lager yeasts Ale Lager • Often form top crops • Usually form bottom crops • Ferment at higher temperature o • Ferment well at low temperatures (18 - 22 C) (5 – 10oC) • Quicker fermentations (few days) • Slower fermentations (1 – 3 weeks) • Can grow up to 37oC • Cannot grow above 34oC • Fine well in beer • Do not fine well in beer • Cannot use sugar melibiose • Can use sugar melibiose Growth of yeast cells via budding + + + + Yeast cells • Each cell is ca 5 – 10 microns in diameter (1 micron = 1 millionth of a metre) • Cells multiply by budding a b c d h g f e Yeast and ageing - cells can only bud a certain number of times before death occurs. -
Stevens Point Brewery Wins Two Gold Medals at the Great American Beer Festival
STEVENS POINT BREWERY WINS TWO GOLD MEDALS AT THE GREAT AMERICAN BEER FESTIVAL POINT’S FALL SEASONAL BEERS BRING HOME THE GOLD Point Oktoberfest and Whole Hog Pumpkin Ale win at 2012 Great American Beer Festival™ FOR IMMEDIATE RELEASE Contact: Julie Birrenkott 1-715-344-9310 ext. 114 Email: [email protected] STEVENS POINT, WI (October 15, 2012) – Point Oktoberfest and Whole Hog Pumpkin Ale, the Stevens Point Brewery’s fall seasonal craft beers, are the toast of the season after winning gold medals at the 2012 Great American Beer Festival in Denver on October 13. Point Oktoberfest, a Marzen-style lager, won the gold medal in the American-style Amber Lager category (45 entries), while Whole Hog Pumpkin Ale, a unique and extra bold spiced ale, was judged the best in the Field Beer or Pumpkin Beer category (63 entries). “A gold medal from the Great American Beer Festival represents true brewing excellence, and to win gold medals for both our fall seasonal beers is doubly exciting for our brewery,” said Stevens Point Brewmaster Gabe Hopkins. Point beers have now been honored with 18 beer-competition medals and awards this year alone, according to Joe Martino, Stevens Point Brewery Operating Partner, who noted Point Oktoberfest also won the bronze medal in the Marzen/Oktoberfest category in the 2012 U.S. Open Beer Championships. “These awards are a testament to the quality of our hand-crafted beers,” he said. - more - 2012 Great American Beer Festival Page 2 American-Style Amber Lager and Field Beer or Pumpkin Beer were two of 84 categories judged at the 2012 Great American Beer Festival (GABF), America's largest and most prestigious beer competition. -
To Many Beer Lovers, Christian Monks
The history of monks and brewing To many beer lovers, Christian monks are the archetypes of brewers. It’s not that monks invented beer: Archeologists find it in both China and Egypt around 5000 B.C., long before any Christian monks existed. And it’s not that the purpose of monks is to brew beer: Their purpose is to seek and to serve God, through a specific form of spiritual life. But if monks did not invent beer, and brewing is not their defining vocation, they did play a major role in Western brewing from at least the second half of the first millennium. Let’s take a broad look at how. First, some background. Christian monasticism has its formal roots in the fourth century, when the Roman Empire was still at its height. The Empire suffered serious decline during the fifth century, the era in which St. Benedict lived (c. 480 - March 21, 547). As the social structure of the Roman Empire crumbled, monasteries organized under the Rule of Benedict emerged as centers of agriculture, lodging, education, literature, art, etc. When Charlemagne established the Holy Roman Empire in the year 800, he relied on monasteries to help weave its social and economic infrastructure – and he promoted the Rule of Benedict as the standard for monastic organization. Against this brief sketch of history, we can begin to observe the relationship between monks and brewing. In ancient days, within the Roman Empire as throughout the world, brewing was typically done in the home. This practice carried into monasteries, which had to provide drink and nourishment for the monks, as well as for guests, pilgrims, and the poor. -
Big Beer Duopoly a Primer for Policymakers and Regulators
Big Beer Duopoly A Primer for Policymakers and Regulators Marin Institute Report October 2009 Marin Institute Big Beer Duopoly A Primer for Policymakers and Regulators Executive Summary While the U.S. beer industry has been consolidating at a rapid pace for years, 2008 saw the most dramatic changes in industry history to date. With the creation of two new global corporate entities, Anheuser-Busch InBev (ABI) and MillerCoors, how beer is marketed and sold in this country will never be the same. Anheuser-Busch InBev is based in Belgium and largely supported and managed by Brazilian leadership, while MillerCoors is majority-controlled by SABMiller out of London. It is critical for federal and state policymakers, as well as alcohol regulators and control advocates to understand these changes and anticipate forthcoming challenges from this new duopoly. This report describes the two industry players who now control 80 percent of the U.S. beer market, and offers responses to new policy challenges that are likely to negatively impact public health and safety. The new beer duopoly brings tremendous power to ABI and MillerCoors: power that impacts Congress, the Office of the President, federal agencies, and state lawmakers and regulators. Summary of Findings • Beer industry consolidation has resulted in the concentration of corporate power and beer market control in the hands of two beer giants, Anheuser-Busch InBev (ABI) and MillerCoors LLC. • The American beer industry is no longer American. Eighty percent of the U.S. beer industry is controlled by one corporation based in Belgium, and another based in England. • The mergers of ABI and MillerCoors occurred within months of each other, and both were approved much quicker than the usual merger process. -
2017 AIBA Catalogue of Results
2017 CATALOGUE OF RESULTS The Royal Agricultural Society of Victoria (RASV) thanks the following partners and supporters for their involvement. PRESENTING PARTNERS MAJOR SPONSOR EVENT PARTNERS EVENT TICKETING PARTNERS TROPHY SPONSORS SUPPORTERS 2017 Catalogue of Results The Royal Agricultural Society of Victoria Limited ABN 66 006 728 785 ACN 006 728 785 Melbourne Showgrounds Epsom Road Ascot Vale VIC 3032 Telephone +61 3 9281 7444 Facsimile +61 3 9281 7592 www.rasv.com.au List of Office Bearers As at 01/02/2017 Patron Her Excellency the Honourable Linda Dessau AM – Governor of Victoria Board of Directors MJ (Matthew) Coleman CGV (Catherine) Ainsworth DS (Scott) Chapman D (Darrin) Grimsey AJ (Alan) Hawkes NE (Noelene) King OAM JA (Joy) Potter PJB (Jason) Ronald OAM SC (Stephen) Spargo AM Chairman MJ (Matthew) Coleman Chief Executive Officer M. O’Sullivan Company Secretary J. Perry Event Manager, Beverage Damian Nieuwesteeg Telephone: +61 3 9281 7461 Email: [email protected] Australian International 1 Beer Awards Australia’s finest beers begin with Australia’s finest malt. Barrett Burston Malting and Cryermalt A passion for the finest ingredients. bbmalt.com.au cryermalt.com.au Contents Message from the CEO 4 Message from the Head Judge 5 2017 Report on Entries 7 2017 Judging Panel 8 2017 Champion Trophy Winners 11 2017 Major Trophy Winners 15 2017 Results 19 Best Australian Style Lager Best European Style Lager Best International Lager Best Pilsner Best Amber / Dark Lager Best Australian Style Pale Ale Best New World Style Pale Ale Best -
What Does Your Beer Really Cost?
WHat DOES YOUR Beer Really COST? Establishing an Effective Beer Costing Program in the Brewpub Your brewpub has been open a few years, you’re making award-winning beers, you’re a centerpiece of the community, and you’re even making a profit. Employees are happy, the bank is happy, investors are happy, and you’ve managed to get your work week down to a manageable 70 hours. Labor expenses are steady and manageable, food cost is at the industry average, and beer cost is “around” 10 percent. That’s good, right? Right? If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why). BY SCOTT METZGER If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). GROSS SALES AND REVENUE dient used times the price of each ingredi- you’re staying up-to-date on your per-recipe PER BARREL ent used and sum up the totals. Costing out costs, the cost associated with any specialty Top line revenue is a number we’re all quite each recipe like this provides the opportuni- ingredients will be captured by the respec- aware of, and we can usually gauge a suc- ty to look at ingredient costs on a per-brand tive values of your beer inventory. -
Nude Beach Summer Wheat Ready for Summer's Heat
NUDE BEACH SUMMER WHEAT READY FOR SUMMER¶S HEAT Brewery again increases production of popular wheat ale as summer approaches FOR IMMEDIATE RELEASE Contact: Julie Birrenkott (715) 254-0520 Email: [email protected] STEVENS POINT, Wis. (April 17, 2012) ± Point Nude Beach Summer Wheat Ale has become so popular the Stevens Point Brewery has boosted production ± again. The unfiltered ale is the Stevens Point Brewery¶s largest selling seasonal beer and is expected to pour on the sales again this summer, according to Stevens Point Brewery Operating Partner Joe Martino. ³To get ready for summer, we are taking advantage of our brewery¶s increased production capacity to brew 50 percent more Nude Beach Summer Wheat than we did last year,´ he said. ³This is not the first time we¶ve increased production to keep up with demand. We are as excited as our customers are for the arrival of summer and the return of Nude Beach Summer Wheat Ale.´ Since 2009 the Stevens Point Brewery has invested approximately $3 million in new equipment and additional warehouse space to increase capacity and improve brewing efficiency. The latest expansion now being completed adds nine new fermentation/aging tanks, two bright beer tanks - more - Point Nude Beach Summer Wheat Page 2 and other equipment, increasing brewing capacity to more than 120,000 barrels per year. ³Our increased capacity gives us the flexibility to increase production of a particular brand, when necessary, and it is again necessary for Nude Beach Summer Wheat,´ Martino said. Award-winning ale brewed with two varieties of wheat Point Nude Beach Summer Wheat Ale quickly became the brewery¶s most successful new- product introduction ever when it was rolled out in 2008. -
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3 -
Where Mushrooms Grow from Beer Waste
SUNDAY, JUNE 14, 2020 • HOME & GARDEN, DAILY COURIER, Grants Pass, Oregon 31 RIGHT: Quentin Declerck holds a variety of mushroom growing in a substrate at Le Champignon de Bruxelles urban farm in a Brussels cellar. When the founding mem- bers of the company first tried to grow their Shiitake, Maitake and Nameko mushroom varieties using coffee grounds as a sub- strate, they realized the fungi much preferred organic beer waste. BELOW: Different varieties of mushrooms grow in various sub- strates at Le Champignon de Bruxelles. Photos by VIRGINIA MAYO/Associated Press Where mushrooms grow from beer waste down the road, Declerck said. “In cities, with thyme microgreens, they work well the substrates can be used yet again, as In a Belgian brewery’s the beer waste would normally be thrown together,” he said. fodder or organic fertilizer that Le away. Gaugué also appreciates the ecological Champignon gives for free to local farm- cellar, a man conjures The Brasserie Cantillon, where tradi- side of the project, which implements a ers. tional Belgian beers Lambic, Gueuze and form of circular economy in a urban con- “They sell good products and promote up organic magic Kriek have been brewed since 1900, pro- text. Once the mushroom harvest is done, sustainability,” Gaugué said. duces organic beer six months of the By Samuel Petrequin year. “There’s definitely an advantage to try- Associated Press ing to find new things to do with the spent BRUSSELS — In Belgium, a country grain because, you know, it’s going back where beer is the culinary king, its brew- into the environment,” said Colleen ing also creates magic for mushrooms. -
Beer Style Sheets ABV = Alcohol by Volume
Beer Style Sheets ABV = Alcohol by Volume Whynot Wheat (Wheat): American Style Wheat Non-Filtered Avg. ABV: 4.5-5.2% Our best selling beer. Characterized by a yellow color and cloudiness from the yeast remaining in suspension after fermentation. It has low hop bitterness, and a fruity aroma and flavor. Raider Red (Amber, Red): American Style Amber Ale Filtered Avg. ABV: 4.6-5.5% Our house amber. This amber ale is characterized by a copper to amber color and is very clear. Raider Red has a malt sweetness balanced by a hop bitterness. The aroma you will notice is hoppy. Black Cat Stout (Stout): Oatmeal Stout Non-Filtered Avg. ABV: 4.4-5.2% Our house dark beer. Like you would expect a stout to be; Black Cat Stout is black in color with a creamy head. Roasted barley and coffee notes are offset by slight hop bitterness. Medium bodied with a smooth finish. Big Bad Leroy Brown: American Brown Ale Filtered Avg. ABV: 5.2-5.8% Leroy Brown is brown in color with a nice maltiness offset by hop bitterness and hop flavor. American Pale Ale (APA): American Pale Ale Either Avg. ABV: 5.2-5.8% Our APA is golden in color and quite bitter with a high hop aroma. Very crisp and refreshing. Porter: Porter Non-Filtered Avg. ABV: 4.4-5.2% Our porter is black in color and medium in body. It has a roasted malt flavor and a dry finish with a taste of coffee. Give ‘Em Helles: Munich Style Helles Filtered Avg. -
Fresh and Local Staff Suggestions Food Pairings Bottled Beer Cans
BOTTLED BEER BELGIUM UNITED STATES Chimay Cinq Cents, Tripel (white btl) 8.0 $12 Chimay Grande Reserve, Strong Ale (blue btl) 9.0 $12 Allagash Belfius 6.7 $25 Saison Ale Blended w/ Spontaneously Fermented Ale Chimay Premiere, Dubbel (red btl) 7.0 $12 Hanssens Experimental Raspberry, Oude Lambic 6.0 $26 Almanac Astounding Enterprises 9.2 $25 Imperial Sour Red Ale aged in Wine Barrels Lindemans Strawberry, Fruited Lambic 6.0 $14 179 Crown Street New Haven, CT 06510 Almanac Cherry Berry Belgian Pale Ale 6.2 $14 (475) 238-8335 Imperial Sour Red Ale aged in Wine Barrels with 7.4 $25 Orval Trappist Ale, Cherries, Raspberries, Blackberries & Vanilla Bean Tilquin Gueuze (375 ml), Blended Lambic, sour 6.4 $25 -FEATURED CASK- Anchor Steam, California Steam Beer 4.9 $6 Trappistes Rochefort 8, Belgian Strong Dark Ale 9.2 $12 Brooklyn Local #1, Belgian Strong Ale 9.0 $19 Trappistes Rochefort 10, Quadruple 11.3 $13 COMING SOON! Brooklyn Local #2, Belgian Strong Dark Ale 9.0 $19 Westmalle Dubbel, Trappist Dubbel 9.5 $14 The Bruery Beret, American Wild Ale 9.0 $30 RARE, LIMITED, VINTAGE Captain Lawrence Rosso E Marrone 10.0 $20 Flanders Oude Bruin (375 ml) Blue Point Old Howling Bastard, 2009, Barleywine (22oz) 10.0 $21 Firestone Walker Agrestic #3 6.7 $25 FRESH AND LOCAL American Wild Red Ale Brooklyn Monster Ale, 2012 10.0 $12 American Barleywine (12oz) Flying Dog Horn Dog, Barleywine 10.2 $10 Aspetuck (Bridgeport) Beer’d (Stonington) 06605 Whisker’d Wit Cascade The Vine, 2015, American Wild Ale (750 ml) 7.1 $50 Plan Bee Barn Beer, American Wild Ale 5.5 $20 American Pale Ale (5.6% abv) Belgian Witbier (5.2% abv) Firestone Walker Stickee Monkee, 2017 12.5 $30 CANADA Barrel Aged Quad (12oz) STAFF SUGGESTIONS Unibroue Maudite, Belgian Strong Dark Ale 9.0 $10 Goose Island Madame Rose, 2014 6.7 $40 American Wild Ale (22oz) Unibroue Trois Pistoles, Belgian Dark Ale 9.0 $10 BOTTLED Hanssens Scarenbecca Kriek, 2011, Oude Lambic (12oz) 6.0 $25 UNITED KINGDOM Allagash Belfius BBC Coffee House Porter J.W.