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Serving Nitrogenated Beer
BREWERS ASSOCIATION FACTS ABOUT SERVING NITROGENATED BEER itrogenated beer (“nitro”) was developed in 1959 as a way to replicate the creaminess of cask-conditioned CAN YOUR BREWING EQUIPMENT Nale, which has lower carbonation than most beers. WITHSTAND THE PRESSURE? Nitro beer is dispensed utilizing a draught system, whereas cask ale is pulled out with a beer engine. One benefit of nitro Typical methods used to nitrogenate beer require higher pressure beer is that kegs are easier to ship and serve than casks. (See Draught Beer Quality Manual, Appendix D for more info on than most brewing vessels are designed to safely operate under. cask-conditioned ale). A nitrogenated beer has much lower In addition, many jurisdictions require any tank that is pressurized volumes of carbon dioxide (1.1-1.7 v/v) dissolved in it than above 14.7 psig to carry an American Society of Mechanical a typical beer as well as a small amount of nitrogen. Because Engineers (ASME) stamp. For safety and regulatory requirements, the amount of nitrogen dissolved in the beer is so small, it isn’t all tanks used to nitrogenate or serve nitrogenated beer should usually quantified. be rated to handle these higher pressures and must meet all local, state, and federal regulations. NITROGEN’S EFFECT ON BEER Nitrogen (N₂) bubbles are smaller than carbon dioxide (CO₂) bubbles. This creates a “creamy” or “smooth” mouthfeel. THE GAS BLEND The small bubble size also contributes to a more stable and • To maintain the correct balance of carbon dioxide and longer-lasting head. This is due to the relatively low gradient nitrogen in a nitrogenated beer, a gas blend must be used to between the concentration of nitrogen in the beer compared to dispense these beers. -
The Pour Travelers: Dela... Where? - Part 2
The Pour Travelers: Dela...where? - Part 1 More Create Blog Sign In The Pour Travelers The Pour Travelers follows two craft beer enthusiasts and their monkey on excursions throughout their home state of PA as well as vacations to beer destinations across the country and beyond. Pages Friday, January 10, 2020 The Pour Travelers Ffej's Band Performance Dela...where? - Part 1 Schedule Looks like we're coming out of the gate swinging as we commence with 2020! The first weekend of the year, and we're already headed down the ol' Pour Travelers About Me trail. After a quick three-day detox from a beer-and-liquor-soaked New Year's Eve ffejherb (and Brewslut's birthday party), we're back at it, doin' what we do. We had originally planned to check out some new places in Philadelphia on this particular weekend, The skinny: Born March 26, but we decided to switch gears and try Delaware on for size. Despite being one of 1974 in Shamokin, PA. the nation's smallest states and next door neighbors to PA, we hadn't spent much Graduated from Shamokin time in "The First State." Save for a few visits to the Dogfish Head brewpub in Area High School in 1992. Graduated from Penn State Rehoboth Beach, Delaware was largely uncharted waters for us Pour Travelers. So it in 1996. Married my best was settled. We were off to Delaware. friend, Brandi, in 1999. Played in a zillion different I got up bright and early on Saturday morning after a good night's sleep and prepared bands (most notably Solar a healthy breakfast of scrambled eggs, home fries, and turkey bacon. -
2015 Festival Organizers and Staff
Welcome from the President ELCOME TO THE 29TH ANNUAL Great Taste of the Midwest. At a time when we probably should be over- whelmed by the explosive growth of the craft beer industry, we are too busy trying to figure Wout how to make this event a better experience for all. To that end, we are excited that we have maintained the same foot- print as we’ve had in past years, but have added more brewer space, by moving our merch tents and adding a few new tents to a previously restricted staff only area of the park (inside the “loop road”). This allows us bring in some new brewers while continuing to bring back the brewers that you come to expect to see at the Great Taste of the Midwest. I would like to thank Great Taste Chairman, Mark Garthwaite and the multitude of volunteers that make this event happen. We are all very proud that this is the only event of this size that is run by a 100% volunteer effort. Their passion for beer is a large part of what makes a volunteer effort of this size a success. I would also like to thank all of the Brewers that come to the Great Taste of the Midwest. All of “our” passion for beer flows from their passion. As the event has grown and produced more return Brewers each year, we’ve come to think of the Brewers as family coming home every year on the second Saturday in August. Sadly, I have to acknowledge the passing of several MHTG members since the last Great Taste. -
Closing Down Procedures
CLOSING DOWN PROCEDURES KEG · TO SHUT DOWN ALL KEG BEER AND KEG CIDER LINES IMPORTANT · Lines should be cleaned first then purged of liquids. All In Line remote coolers should be switched off Firstly - Clean lines to correct practise, which is: · Remove all dispense tap spouts and sparklers on lines to be removed and clean separately · Adhere to COSHH regulations when line cleaning - wear protective clothing · Turn gas off to secondary valves, disconnect keg couplers · Clean Keg couplers before connection to cleaning sockets · Flush all beer out of lines with clean, cold, fresh water – starting with fob detectors · Mix a fresh mix of line cleaner to the correct strength as indicated on the instructions on the product label. · Fill Fob detectors with correct strength diluted line cleaner, then pull through to the dispense taps · Soak lines for 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Soak lines for another 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Soak lines for a final 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Rinse cleaning bottle and fill with clean, cold, fresh water · Remove detergent from fob detectors with plenty of fresh water · Remove detergent from beer lines by volume then flush through each line with a further 10 litres of water Secondly – To purge lines of fluid: · Empty cleaning bottles of any liquid, connect as for standard line clean · Make sure fob detectors float release buttons are set to release the float · Purge all liquid out of the fob detectors by using the priming buttons · Open all taps at the bar and purge all liquid out of the lines, until mostly air comes out. -
Liverpool Beer Festival Details Inside
CAMRA Liverpool & Districts Magazine Winter 2018 FREE Print Run 9000 Liverpool Beer Festival details inside Incorporating: Isle of Man News and WirrAle Drinker www.liverpoolcamra.org.uk [email protected] MerseyAle CAMRA Liverpool and Districts Branch Welcome to the MerseyAle Editor Winter edition of and Districts Mel James-Henry [email protected] MerseyAle Mel James-Henry Liverpool Branch Chair Welcome to the Winter Edition of MerseyAle, we are reintroducing Sonia James-Henry MerseyAle. Our previous editor did some old ones - MerseyAle Ambas - [email protected] such a good job, that rather than try sadors and the letters page. We and follow in his footsteps, I decided welcome feedback on articles, espe - MerseyAle Contacts to take a slightly different approach. cially if they lead to you visiting dif - Comments/news/letters/photos As I am already responsible for the ferent pubs or trying different beers. [email protected] Website and Social media, I took on If you have comments on the layout the role of Editor to try and link the or just want to get something off MerseyAle Advertising Manager different aspects of our branch com - your chest, you can email us at Howard Perry munications together. You will [email protected] HU howard.perry@liverpoolcamra. org.uk RR notice QR codes throughout the or DM us via Twitter or Facebook ticke Y ts se Distrubution Manager magazine. These will enable those of (details on P39). We have also intro - llin Andre Fu you with Smartphones to link back duced some regular features includ - f g ast! [email protected] to the magazines’ content our web - ing ‘Pub Walks’, ‘A Publicans site. -
Splits in Leadership Amid Egypt Protests
SUBSCRIPTION MONDAY, JULY 8, 2013 SHAABAN 29, 1434 AH www.kuwaittimes.net Britain deports Vettel Abu Qatada finally wins after legal at home marathon8 and20 in July Splits in leadership Max 48º Min 35º amid Egypt protests High Tide 00:59 & 11:30 Low Tide Islamists, opponents take to streets as politics hits snag 05:44& 19:08 40 PAGES NO: 15863 150 FILS CAIRO: Feuding erupted within Egypt’s new leadership yesterday as secular and liberal factions wrangled with Court to rule Murray ends 77-year wait ultraconservative Islamists who rejected their choice for prime minister, stalling the formation of a new govern- on freezing ment after the military’s ouster of President Mohamed Morsi. At the same time, the shows of strength over the removal of Egypt’s first freely elected president were far polls July 14 from ending, with tens of thousands in the streets yes- terday from each side. The military deployed troops at By B Izzak key locations in Cairo and other cities amid fears of renewed violence. KUWAIT: The administrative court yesterday set July The Muslim Brotherhood pushed ahead with its cam- 14 as the date to issue its ruling on a petition paign of protests aimed at forcing Morsi’s reinstatement, demanding that the July 27 election should be sus- bringing out large crowds in new rallies. Its officials pended because the current Cabinet is illegal. Lawyer vowed the group would not be “terrorized” by arrests of Adel Abdulhadi, who filed the petition last week, their leaders and the shutdown of their media outlets. -
August 13, 2011 Olin Park | Madison, WI 25Years of Great Taste
August 13, 2011 Olin Park | Madison, WI 25years of Great Taste MEMORIES FOR SALE! Be sure to pick up your copy of the limited edition full-color book, The Great Taste of the Midwest: Celebrating 25 Years, while you’re here today. You’ll love reliving each and every year of the festi- val in pictures, stories, stats, and more. Books are available TODAY at the festival souve- nir sales tent, and near the front gate. They will be available online, sometime after the festival, at the Madison Homebrewers and Tasters Guild website, http://mhtg.org. WelcOMe frOM the PresIdent elcome to the Great taste of the midwest! this year we are celebrating our 25th year, making this the second longest running beer festival in the country! in celebration of our silver anniversary, we are releasing the Great taste of the midwest: celebrating 25 Years, a book that chronicles the creation of the festival in 1987W and how it has changed since. the book is available for $25 at the merchandise tent, and will also be available by the front gate both before and after the event. in the forward to the book, Bill rogers, our festival chairman, talks about the parallel growth of the craft beer industry and our festival, which has allowed us to grow to hosting 124 breweries this year, an awesome statistic in that they all come from the midwest. we are also coming close to maxing out the capacity of the real ale tent with around 70 cask-conditioned beers! someone recently asked me if i felt that the event comes off by the seat of our pants, because sometimes during our planning meetings it feels that way. -
Chef Joe Randall Has Helped Define Southern Cooking for 50 Years. 8/3/17, 9 52 AM Dinner with the Dean of Southern Cuisine
Chef Joe Randall has helped define Southern cooking for 50 years. 8/3/17, 9)52 AM Dinner with the Dean of Southern Cuisine If you take Chef Joe Randall’s cooking class in Savannah, Georgia, come hungry and wear loose clothes. This is not one of those cooking demonstrations where everyone gets a morsel to taste; it’s a full four-course meal like you only get in the Low Country. On the 15th anniversary of his Savannah cooking school—which also marks his 52 years in the hospitality and food industry—Randall, 69, served shrimp and grits, fried green tomatoes on a bed of Bibb lettuce, okra and butter beans, Gullah crab rice and pan-fried snapper, followed by peach cobbler with ice cream. No one left hungry and everyone left entertained—including the chef. “You asked me how I keep going at my age,” he says, “and my wife sure wants me to retire. But when you’re having this much fun, it’s hard to walk away. Besides, the boss ain’t mean—since the boss is me.” Randall started cooking as a young man in the Air Force. An uncle who owned a restaurant in his native Pittsburgh “gave me a tease for the business,” he says. “I was free labor but it was a joy.” He went on to apprentice under two award-winning chefs at different hotels in Harrisburg, Pennsylvania, and then began the peripatetic life of a working chef with a passion for different cuisines. He worked on both coasts and met his wife, Barbara, while working in Sacramento. -
Food Truck Frenzy: an Analysis of the Gourmet Food Truck in Philadelphia
Food Truck Frenzy: An Analysis of the Gourmet Food Truck in Philadelphia Kevin Strand Sociology/Anthropology Department Swarthmore College May 11, 2015 Table of Contents I. Abstract.. .................................................................................................................. .3 II. Introduction ........................................................................................................... ..4 III. Literature Review .................................................................................................. 11 IV. Methodology .......................................................................................................... 2 2 V. Chapter 1-- Raising the Stakes with the New "Kids" on the Block ...................... 36 VI. Chapter 2-- From Food Trend to Valid Business Model.. .................................... 48 VII. Chapter 3-- Food Truck Fanatic? Or Food truck junkie? ........................................... 68 VIII. Conclusion: Looking Towards the Future .......................................................... 77 References ..................................................................................................................... 85 2 Abstract: For my senior thesis I am going to investigate the rampant rise in popularity of gourmet food trucks in the past six or seven years. When I first arrived at Swarthmore, our campus was visited by one upscale cupcake truck during the spring semester that had to endure a line of almost 150 people and ran out of ingredients within an -
Breweries Public House Breweries East Street Brewery at Kilham
Breweries The once numerous local breweries in East Yorkshire have long since vanished, with only a few remaining. Two hundred years ago, in almost every village there was a common brewer, or brewing victualler, producing beer for local customers. At the beginning of the 18th century, the ‘brewing victualler’ made most of the beer sold. He bought malted barley locally and hops from travelling agents And produced enough beer for his customers, and maybe one or two other public houses. Later the title changed to the ‘common brewer’ when they were able by law to sell beer only to other publicans and private customers. The end of the 19th century saw the takeover of small breweries unable to compete with the larger ones. This led to ‘branches’ or agencies being used far away from the main home base, and the old site being used as a depot. The small brewer had virtually disappeared. Public House Breweries The breweries in public houses were small, with simple equipment. This was usually a one-quarter plant, designated in the traditional manner by the quantity of malted barley used in each brew. A five-quarter plant was able to mash five quarters (i.e. 5 x 28Ib) of malt per brew, producing 27 ¾ barrels (1 barrel = 36 imperial gallons) of bitter. The brewing skill was passed from generation to generation. Boys were apprenticed to other brewers or with their own kin. Brewing victuallers often combined other skills, as brewing was a seasonal activity. Robert Sanders of Leven was victualler, brewer, maltster, coal merchant, corn miller and vet at The New Inn. -
Social Media and Entrepreneurship: the Case of Food Trucks
Social Media and Entrepreneurship: The Case of Food Trucks June 2014 Scott Wallsten and Corwin Rhyan 1099 NEW YORK AVE, NW SUITE 520 WASHINGTON, DC 20001 PHONE: 202.828.4405 E-MAIL: [email protected] WEB: www.techpolicyinstitute.org Social Media and Entrepreneurship: The Case of Food Trucks Scott Wallsten and Corwin Rhyan* May 28, 2014 Abstract While the use of social media by firms is nearly ubiquitous, there has been little analysis of its effectiveness in helping small businesses succeed in a highly competitive market. To begin studying this question, we created an extensive dataset on over 250 mobile food trucks—a dynamic, somewhat homogenous, and low-entry cost business that is highly dependent on social media for its business model—which operated in the Washington, DC metro area from 2009 to 2013. We explore how their use of social media and Internet services like Twitter, Facebook, and business webpages effect their ability to stay in business. We find that trucks with a Facebook page and website have a higher likelihood of staying in business longer, and trucks that send around two tweets a day are more likely to stay in business than those who send fewer. Trucks tweeting more than twice a day, however, do not show an increase in longevity. Additionally, the number of reviews a truck receives—almost certainly an indicator of demand—is correlated with its ability to stay in business but the average review score itself is not correlated with a truck’s likelihood of staying open. * Wallsten is a Senior Fellow and Vice President for Research, Technology Policy Institute. -
A History of Italian Food in Australia with Case Studies
Ideas of Italy and the Nature of Ethnicity: A History of Italian Food in Australia with Case Studies Tania Cammarano Thesis submitted for the degree of Doctor of Philosophy Discipline of History School of Humanities University of Adelaide January 2018 Included Publications _______________________________________________________ 5 Abstract _________________________________________________________________ 6 Thesis Declaration _________________________________________________________ 8 Acknowledgements ________________________________________________________ 9 Introduction _____________________________________________________________ 11 Literature Review ________________________________________________________________ 20 Methodology ___________________________________________________________________ 32 Imagining Italy in Australia _________________________________________________________ 36 Romantic Italy ___________________________________________________________________ 37 Glamorous Italy _________________________________________________________________ 40 Attitudes Towards Italian Migrants __________________________________________________ 47 Italian Ethnicity as a Resource ______________________________________________________ 59 Overview of Thesis Structure _______________________________________________________ 61 Statement of Authorship for Chapter One _____________________________________ 66 Chapter One: Leggo’s not-so-Autentico: Invention and Representation in 20th Century Italo-Australian Foodways __________________________________________________