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By the Glass
for our full bottle list... BY THE GLASS SPARKLING WINE Jean-Michel Gautier Vouvray Vouvray, France Tangy, supple Chenin Blanc, a melange of honey 11 • • ••• • and fresh pear. Prickly and persistent sparkle. Louis Picamelot Blanc de Blancs Burgundy, France Light and airy. Pretty, lacy mousse, and racing 8 •• •• •••• • bubbles. Sweet-tart lemon leaps from the glass. Graham Beck Brut Rose Western Cape, South Africa Lush with strong, creamy bubbles. Cherry pits and 14 ••• • ••• • melted dreamsicle evoke the last days of summer. Charles Bove Rose Touraine, France Bright and true pink. Lots of bubbles in the glass. 12 • •• •••• • Notes of ripe red berries and currant. Cocchi Brachetto d’Acqui Piedmont, Italy Fully sweet. Ripe raspberry, and roses on the 11 •• •••• ••• • nose. Nice texture, not sticky or cloying. Manicardi ‘del Fiore’ Lambrusco Lombardy, Italy Fun, electric purple red color. Rich blue fruits. 12 ••• •• •• •• Fruity and rich, but finishes cleanly. Champagne Jacquart Brut Mosaique Montagne de Reims, France Chardonnay-driven, candied citrus, fresh pear, 20 •• •• •••• • and just a whiff of baking bread. SPARKLING COCKTAILS & CUVEES The Golden Gun Bourbon, honey, lemon, Love Gun Cream Ale 11 •••• ••• • Seelbach Bourbon, cointreau, bitters, bubbles 10 ••• •• •• Winter’s Rose Dark rum, fernet, ginger liqueur, vermouth, sparkling rose 11 •••• ••• • Mr. Big Vodka, cointreau, lime, sparkling rose 11 •• ••• • Perfect Pear London gin, vanilla liqueur, pear, lemon, cardamom bitters, bubbles 11 ••• •• •• Bellini A splash of peach cordial -
Welcome to the Wonderful World of Wort
05_230626 ch01.qxp 2/22/08 12:14 AM Page 11 Chapter 1 Welcome to the Wonderful World of Wort In This Chapter ᮣ Why brew at home? ᮣ Do I have what it takes? ne vexing question for the homebrewer wannabe is “why go through the Otrouble of brewing beer at home when I can just buy it at the local store?” Well, for starters, brewing beer at home is no trouble if you enjoy what you’re doing, and with the help of this book, you can certainly enjoy homebrewing. Secondly, homebrewed beer can be every bit as good as — if not better than — a lot of commercial beer, with more flavor and character than most. In fact, avoiding mass-market beer was the original inspiration for homebrewing. Thirdly, homebrewing is a hobby that pays many dividends, from having your own house brand of beer to hanging colorful award ribbons on your wall to earning the undying admiration of your beer-drinking buddies. (Warning: Admiration can be addictive.) In this chapter, I give you an overview of the topics covered in detail in the rest of the book as well as a bit of the history of homebrewing and its recent surge in popularity. COPYRIGHTED MATERIAL Homebrewers Abound! Becoming a homebrewer means you’re in good company. According to the American Homebrewers Association (AHA) in Boulder, Colorado, an estimated 1 million homebrewers are brewing in the United States. That’s a lot of brewers. And the hobby continues to expand every year. Recent estimates indicate that over 1,000 homebrew supply retailers and several hundred homebrewing clubs have popped up in response to homebrewing’s growing popularity. -
Ohio Valley Homebrewers Association • April 2012TAP • Vol
Ohio Valley Homebrewers Association www.ovha.net • April 2012TAP • Vol. 16, No. 4 2012 “Off” Flavors In Beer Upcoming Events Their Causes & How To Avoid Them APRIL This year the club is shifting focus away from our normal “beer style of the month” and Wed, Apr 25, 7 pm: will instead concentrate on working out the bugs of your brewing process. Meeting, Germania Part of this project will involve learning to identify a defect in your beer and the causes Mannerchor, Topic: and corrections to fix it. In order to accomplish this we’ve ordered the SIEBEL Institute Brewing Software Choices of Technology Sensory Training Kit. by Art Cox; Beer Off- Flavor: Butyric This kit works like the one we had a few years ago—for those that remember it. You take a fairly neutral beer and you spike it with a flavoring vial from the kit. The flavorings MAY simulate the off-flavor you are trying to replicate. You keep a second glass of clean beer Sat, May 5: AHA’s Big as your control to help compare and contrast. Science at work! Brew Day at SWIRCA during BBQ Fest. (Don Heisler) Butyric acid Sat, May 19: Upland TASTES/SMELLS LIKE: Vomit. UpCup Homebrew Comp and AHA Rally @ POSSIBLE CAUSES: Likely to have arisen from an excessively long mash at relatively low tem- Bloomington peratures allowing Clostridium bacteria to grow in the mash. Wed, May 30, 7 pm: HOW TO AVOID: Double check your mash thermometer for accuracy and recalibrate if Meeting; Germania needed. Use proper mashing technique. Avoid distractions (spouse, etc.) while brewing. -
Summer Beer Issue Summer
VOL.3 JUNE 2011 — ISSUE6 Summer beer issue Also inside: LOUDFEST 4 recap—8-Bit Burgers Checks Out Stover Bros.—Brazos County Metal News—Concert Calendar—A Veritable Cornucopia of Book/Movie/CD Reviews 979 Represent 2 Why LOUDFEST Is So Awesome Every year after LOUDFEST I am reminded why so many bands love to come and rock out in downtown Bryan for all of youse. It is because so many of you show up and go absolutely apeshit over these incredible young bands. Bands that play LOUDFEST can‘t wait to come back over here because they have heard for many years how useless it is to book shows in College Station. They had no idea about downtown Bryan. Rola at Revolution Café & Bar and Eric at The Stafford have filled a rather large void. Down- town Bryan picks up that slack. So many of the older people who came out to their first LOUDFEST last month 979Represent is a local magazine had no idea that any live local music goes on around here, let alone ANYTHING at all in downtown Bryan. for the discerning dirtbag. They assumed it was Northgate or nothing. So many bands have heard the horror stories from other bands about getting dicked over on money, parking and promotion by the few Northgate clubs that still book bands that they see Aggieland as a market to avoid. LOUDFEST is helping to change that attitude. Editorial bored LOUDFEST is booked every year out of a sense of brotherhood. We book bands we like and want to see. -
Belgian Beer Experiences in Flanders & Brussels
Belgian Beer Experiences IN FLANDERS & BRUSSELS 1 2 INTRODUCTION The combination of a beer tradition stretching back over Interest for Belgian beer and that ‘beer experience’ is high- centuries and the passion displayed by today’s brewers in ly topical, with Tourism VISITFLANDERS regularly receiving their search for the perfect beer have made Belgium the questions and inquiries regarding beer and how it can be home of exceptional beers, unique in character and pro- best experienced. Not wanting to leave these unanswered, duced on the basis of an innovative knowledge of brew- we have compiled a regularly updated ‘trade’ brochure full ing. It therefore comes as no surprise that Belgian brew- of information for tour organisers. We plan to provide fur- ers regularly sweep the board at major international beer ther information in the form of more in-depth texts on competitions. certain subjects. 3 4 In this brochure you will find information on the following subjects: 6 A brief history of Belgian beer ............................. 6 Presentations of Belgian Beers............................. 8 What makes Belgian beers so unique? ................12 Beer and Flanders as a destination ....................14 List of breweries in Flanders and Brussels offering guided tours for groups .......................18 8 12 List of beer museums in Flanders and Brussels offering guided tours .......................................... 36 Pubs ..................................................................... 43 Restaurants .........................................................47 Guided tours ........................................................51 List of the main beer events in Flanders and Brussels ......................................... 58 Facts & Figures .................................................... 62 18 We hope that this brochure helps you in putting together your tours. Anything missing? Any comments? 36 43 Contact your Trade Manager, contact details on back cover. -
A Room with a Brew: a Comparative Look at Homebrewing Laws in Japan & the United States
University of Miami Law Review Volume 72 Number 4 Summer 2018 Article 10 7-2-2018 A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States Christopher J. Fraga Follow this and additional works at: https://repository.law.miami.edu/umlr Part of the Comparative and Foreign Law Commons Recommended Citation Christopher J. Fraga, A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States, 72 U. Miami L. Rev. 1239 (2018) Available at: https://repository.law.miami.edu/umlr/vol72/iss4/10 This Notes and Comments is brought to you for free and open access by the Journals at University of Miami School of Law Institutional Repository. It has been accepted for inclusion in University of Miami Law Review by an authorized editor of University of Miami School of Law Institutional Repository. For more information, please contact [email protected]. A Room with a Brew: A Comparative Look at Homebrewing Laws in Japan & the United States CHRISTOPHER J. FRAGA* Following the enactment of Prohibition, it took the United States almost four decades to legalize homebrewing. Subsequently, the nation experienced a booming interest in beer. And not just beer, but good beer. Drinkers found them- selves invested in both quality and variety. This interest has matured into the craft beer industry. Even in holdover states, where state laws prohibited homebrewing far past 1979, the craft beer industry has experienced near exponential growth following the legalization of homebrewing. This has resulted in significant economic implications. Given these consider- ations, nations with restrictive homebrewing laws, like Ja- pan, should consider easing them. -
Retro Gamer Speed Pretty Quickly, Shifting to a Contents Will Remain the Same
Untitled-1 1 1/9/06 12:55:47 RETRO12 Intro/Hello:RETRO12 Intro/Hello 14/9/06 15:56 Page 3 hel <EDITORIAL> >10 PRINT "hello" Editor = >20 GOTO 10 Martyn Carroll >RUN ([email protected]) Staff Writer = Shaun Bebbington ([email protected]) Art Editor = Mat Mabe Additonal Design = Mr Beast + Wendy Morgan Sub Editors = Rachel White + Katie Hallam Contributors = Alicia Ashby + Aaron Birch Richard Burton + Keith Campbell David Crookes + Jonti Davies Paul Drury + Andrew Fisher Andy Krouwel + Peter Latimer Craig Vaughan + Gareth Warde Thomas Wilde <PUBLISHING & ADVERTISING> Operations Manager = Debbie Whitham Group Sales & Marketing Manager = Tony Allen hello Advertising Sales = elcome Retro Gamer speed pretty quickly, shifting to a contents will remain the same. Linda Henry readers old and new to monthly frequency, and we’ve We’ve taken onboard an enormous Accounts Manager = issue 12. By all even been able to publish a ‘best amount of reader feedback, so the Karen Battrick W Circulation Manager = accounts, we should be of’ in the shape of our Retro changes are a direct response to Steve Hobbs celebrating the magazine’s first Gamer Anthology. My feet have what you’ve told us. And of Marketing Manager = birthday, but seeing as the yet to touch the ground. course, we want to hear your Iain "Chopper" Anderson Editorial Director = frequency of the first two or three Remember when magazines thoughts on the changes, so we Wayne Williams issues was a little erratic, it’s a used to be published in 12-issue can continually make the Publisher = little over a year old now. -
Restaurant Belgische Keuken En Lambikbieren, Sinds 1953 Door Familie Debelder
Café – Restaurant Belgische keuken en lambikbieren, sinds 1953 door familie Debelder Open van vrijdag tot maandag ’s middags tussen 12u en 14u30 ’s avonds tussen 18u en 21u30 Ouvert de vendredi à lundi Le midi de 12h jusqu’a 14h30 Le soir de 18h à 21h30 Volg ons via Facebook & Instagram Voor foto’s en verhalen uit de keuken en de kelder Herman Teirlinckplein 3 B-1650 Beersel T: 02/331 06 52 E: [email protected] www.3fonteinenrestaurant.com De afrekening gebeurt per tafel, niet individueel! Payement par table, pas individuele Voor allergenen, vraag gerust raad of info aan onze medewerkers Bieren – Bières Van’t Vat – Bière Pression Beersel Blond 33cl 7% Brouwerij. 3 fonteinen € 3,70 Oude Kriek Boon (ongezoet, unsweetened) 20cl € 3,40 Van de Fles – En Bouteille Beersel Lager Pils 33cl 5,2% Brouwerij. 3 fonteinen € 3,70 Pils 13 33cl, artisanale Pils uit gent, Belgsiche Hop en gerst, ongefilterd, hergist op fles € 2,90 Zwet.be 33cl 7% Brij. 3 fonteinen (Zwart Bier van gemengde gisting) € 4,50 Luppoo, 33cl, 6,5%, Brouwerij Belgoo, Sint-Pieters-Leeuw, dryhopped € 4,30 Saisonneke BIO, 33cl, 4,4%, Brouwerij Belgoo, Sint-Pieters-Leeuw, dryhopped € 4,30 Taras Boulba, 33cl, 4,5% Brasserie De La Senne, Hoppig, fris € 3,70 Janimal, 33cl, 3,3%, Vrijstaat Vanmol € 5,90 Cuvée Devillé 33cl Brij Den Herberg, Buizingen, Halle. Topbier uit de streek, denk Orval € 4,00 Saison Dupont Biologique 25cl, 5,5%, Brasserie Dupont, Heerlijk fris bij vis € 3,20 XX Bitter 33cl, 6%, Brouwerij De Ranke, met hele hopbellen gebrouwen € 3,90 Franc Belge Amberbier -
Homebrewing Faqs
TRAINER’S NOTES Homebrewing FAQs LESSON OBJECTIVE: Review some of the frequently asked questions customers may have about homebrewing. ESTIMATED COMPLETION TIME: Approximately 4 minutes for the video. HOW TO USE: Show the video. Use the Summary section if you wish to review the main points in the video. Use the Additional Discussion section to spend more time on this topic. SUMMARY OF POINTS FROM THE VIDEO: • Q: What does it take to homebrew? or, Can I do this? A: Yes, you can do it. Many in the homebrewing community say cleaning and sanitizing the equipment and vessels is 95 percent of what is required to make great beer. • Q: What do I need to brew at home? A: Here is the basic equipment: • Stainless steel kettle (if the customer does not already own a large stock pot). • Fermentation vessel (food grade bucket) and lid. • Bottling bucket with a spigot and bottle filler. • Hydrometer and test jar (for measuring the amount of sugar in solution). With proper measurements the ABV (alcohol by volume) can be calculated for your beer. • Autosiphon (for transferring liquids between vessels). • Airlock (to allow the escape of CO2 without letting air back into the vessel). • Bottle capper. • Cleaning product—Powdered Brewery Wash (PBW). • Sanitizing product—recommend Star San—use small amount in a tap water solution. • Carboy—glass or plastic vessel for secondary fermentation (optional). • Q: What kind of investment is required? A: Equipment kits—from $69 to $139—depending on optional items and whether or not the customer has a brew kettle. This is a one-time purchase that can be used for all successive batches. -
Wish List 03.03.03 Vertical Epic Ale (Stone Brewing Co) 05.05.05
Wish List 03.03.03 Vertical Epic Ale (Stone Brewing Co) 05.05.05 Vertical Epic Ale (Stone Brewing Co) 07.07.07 Vertical Epic Ale (Stone Brewing Co) 09.09.09 Vertical Epic Ale (Stone Brewing Co) 10 (Two Brothers Brewing Company) 10 Commandments (The Lost Abbey) 100% Farro (La Petrognola) 10th Anniversary Double India Pale Ale (Middle Ages Brewing Co) 10th Anniversary Old Ale (Southampton Publick House) 110K+OT [Batch 1 - Der Rauch Gott](Cigar City) 110K+OT [Batch 1 - I.R.I.S] (Cigar City) 12th Anniversary Bitter Chocolate Oatmeal Stout (Stone Brewing Co) 2 Turtle Doves (The Bruery) 21st Amendment Imperial Stout (21st Amendment Brewery) 21st Amendment Live Free or Die (21st Amendment Brewery) 21st Amendment Monks Blood (21st Amendment Brewery) 21st Amendment Watermelon Wheat (21st Amendment Brewery) 30 E Lode (Birrificio Le Baladin) 30th Anniversary Flashback Ale (Boulder Beer / Wilderness Pub) 50 Degrees North-4 Degrees East (Brasserie Cantillon) 6th Anniversary Ale (Stone Brewing Co) 8th Anniversary Ale (Stone Brewing Co) 80 Shilling Scotch Ale (Portsmouth Brewery) 84/09 Double Alt (Widmer Brothers Brewing Company) Aardmonnik - Earthmonk (De Struise Brouwers) Abbot 12 (Southampton Publick House) Abstrakt #1 (Brewdog) Abstrakt #2 (Brewdog) Abstrakt #3 (Brewdog) Abyss (Deschutes Brewery) Adam (Hair of the Dog Brewing Company) Adoration Ale (Brewery Ommegang) Agave (Mountain Meadows Mead) Ahtanumous IPA (Flossmoor Station Restaurant & Brewery) Ale Mary (RCH Brewery) Almond '22 Nigra (Almond '22 Beer) Almond '22 Torbatta (Almond '22 Beer) -
Acid and Volatiles of Commercially-Available Lambic Beers
beverages Article Acid and Volatiles of Commercially-Available Lambic Beers Katherine Thompson Witrick, Susan E. Duncan, Ken E. Hurley and Sean F. O’Keefe * Department of Food Science and Technology, Virginia Tech, Blacksburg, VA 24061, USA; [email protected] (K.T.W.); [email protected] (S.E.D.); [email protected] (K.E.H.) * Correspondence: [email protected]; Tel.: +1-530-231-4437 Academic Editor: Ombretta Marconi Received: 10 January 2017; Accepted: 6 October 2017; Published: 26 October 2017 Abstract: Lambic beer is the oldest style of beer still being produced in the Western world using spontaneous fermentation. Gueuze is a style of lambic beer prepared by mixing young (one year) and older (two to three years) beers. Little is known about the volatiles and semi-volatiles found in commercial samples of gueuze lambic beers. SPME was used to extract the volatiles from nine different brands of lambic beer. GC-MS was used for the separation and identification of the compounds extracted with SPME. The pH and color were measured using standard procedures. A total of 50 compounds were identified in the nine brands. Seventeen of the 50 compounds identified have been previously identified. The compounds identified included a number of different chemical groups such as acids, alcohols, phenols, ketones, aldehydes, and esters. Ethyl acetate, 4-ethylphenol, and 4-ethylguaiacol are known by-products of the yeast, Brettanomyces, which is normally a spoilage microorganism in beer and wine, but important for the flavor characteristics of lambic beer. There were no differences in pH, but there were differences in color between the beer samples. -
TST-Drinks-05.15.17 Copy for Website
Drink Menu Wine by the Glass DRAfT BEER WHITE CLEAN & CRISP 2012 Chardonnay | Maison Louis Latour | Mâcon Villages | France $7 Shacksbury Cidery - VT - Arlo - 6.2% - $3/$5 Mother Earth - Kinston - Park Day Pilsner - 4.9% $3/$5 SPARKLING NV Cava Brut | Mercat | Barcelona| Spain $9 Burial/Zebulon - Asheville - Fierce Invalids -5.0% - $3/$5 Mikkeller - CA / Belgium - California Dream - 4.6% - $3/$5 ROSE 2016 | Bieler Pere & Fils | Provence | France $9 SOUR & FUNKY RED Prairie - OK - Apricot Funk - 6.3% - $5/$8 2015 Pinot Noir | Prisma | Casablanca Calley | Chile $9 Wicked Weed - Asheville - Tropicmost Gose - 4.1% - $3/$5 NV Grenache | Little James | Rhone | France $9 FRUITY & SPICY Wicked Weed - Asheville - Saison XII - 6.2% - $3/$5 Wine by the Draft Bhramari - Asheville - Native Violet Saison - 7.5% - $3/$5 Hi-Wire - Asheville - Uprisin’ Hefeweizen - 5.0% - $3/$5 WHITE Blackberry Farm - TN - Boundary Tree - 6.3% - $3/$5 2015 Grüner Veltliner | Pratsch | Niederösterreich | Austria $6 2014 Chardonnay | North By Northwest | Columbia Valley | CA $6 HOPPY & BITTER Booneshine - Boone - 3150 Pale Ale - 5.8% - $3/$5 RED 2014 Red Blend | North By Northwest | Columbia Valley | CA $6 Haw River - Saxapahaw - Newlan’s Oatmeal Pale - 5.4% - $3/$5 Bhramari - Asheville - Milkshake IPA - 7.2% - $3/$5 Fullsteam - Durham - Cack-A-Lacky - 5.0% - $3/$5 Wine by the Bottle Mikkeller - CA - Dabbler in the Murk - 5.8% - $3/$5 WHITE SWEET & MALTY 2015 Pinot Gris | Montinore | Willamette Valley | Oregon $27 Duck Rabbit - Farmville - Märzen Lager - 4.6% - $3/$5 2015