DOCSLIB.ORG

Lambic and Gueuze Are Belgian Beers Obtained by Spontaneous Fermentation of Wort

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Lambic and Gueuze Are Belgian Beers Obtained by Spontaneous Fermentation of Wort 278 J. Inst. Brew., September-October, 1978, Vol. 84, pp. 278-282 FATTY ACIDS AND ESTERS PRODUCED DURING THE SPONTANEOUS FERMENTATION OF LAMBIC AND GUEUZE By M. SPAEPEN, D. VAN OEVELEN AND H. VERACHTERT (Laboratory of Industrial Microbiology and Biochemistry, University of Leuven, Kardinaal Mercierlaan 92, Heverlee-Louvain, 3030, Belgium) Received 30 January 1978 lambic and gueuze are Belgian beers obtained by spontaneous fermentation of wort. During previous studies it was found that they result from the successive development of enterobacteria, Kloeckera and Saccharomyces yeasts, bacteria of the genus Pediococcus, and Brettanomyces yeasts._ The beers are characterized by high concentrations of acetic and lactic acid, ethyl acetate and ethyl lactate. This study of the content of the higher fatty acids during a 20 month fermentation period confirms the succession of the different micro-organisms. Pure cultures of isolated yeasts and bacteria produced fatty acids which were also found in the fermenting wort at periods when these organisms were active. lambic and Gueuze are especially rich in caprylic (Cs) and capric (C10) acids. These are probably produced by Saccharomyces and Brettanomyces. Important amounts of ethyl caprylate and ethyl caprate were also found. As ethyl caprate is almost absent in other beers, it might be considered as another typical aroma component of Iambic and gueuze. Key words: Iambic, gueuze, spontaneous fermentation, fatty EXPERIMENTAL acids, esters. Sampling Sampling of Iambic and gueuze has been described pre• viously.25.26 INTRODUCTION Determination of free fatty acids.-Free fatty acids were Free fatty acids are important in brewing for several determined after extraction and esterification accorci.ing to reasons2,5,20,21 as they exert an influence on flavour and on the MacPherson & Buckeell with some modifications. Aliquots foam properties of beer. Their impact on flavour may be of Iambic (lOO ml) were adjusted to pH 1 with concentrated direct, or indirect, through the formation of esters. Several hydrochloric acid and extracted three times with respectively reports exist on the taste and odour threshold of these com• 50 ml, 50 ml and 25 ml of a chloroform-methanol mixture pounds.5,6,8,22,27 The additive flavour effect of the C6-CI2 (3: 1). The combined extracts were then extracted with res• acids in beer often exceeds their combined flavour threshold pectively 37'5 ml, 37·5 ml and 25 ml of 10% potassium of approximately 10 ppm, causing the 'caprylic' or goaty hydroxide. The combined potassium hydroxide extracts were flavour.3,I2 NordstromI5,I6 provided a quantitative relation• acidified and extracted three times with the chloroform• ship between the amount of fatty acids and the corresponding methanol mixture (3 : 1). The final extract was dried over ethyl esters, which have a much lower threshold than the magnesium sulphate and evaporated to dryness. The residue acids. It has been reported also that lower fatty acids, when was methylated with 5 ml of boron trifluoride-methanol and added to wort in high concentration, may inhibit the syn• 10 ml anhydrous methanol. After methylation the solution thesis of ethyl acetate,I3-16 while higher fatty acids may was adjusted to 50 ml with saturated sodium chloride solu• stimulate its synthesis.I.I7.18 Unsaturated higher fatty acids tion and 0,5 ml n-decane was added. The fatty acid methyl may inhibit this process. I Also it is known that linoleic acid esters were extracted in the decane phase. Pentadecanoic acid (CI8:2) is associated with the cardboard flavour of beer.4,9 (Clf) was added to the beer as an internal standard. For gas Unsaturated higher fatty acids are drastic foam inhibitors, chromatographic analysis 0'1 fLI of the decane extract was and saturated acids are foam promotors.2 It is also generally injected on a 25 m capillary free fatty acid phase column, known that higher fatty acids may be important growth which was then operated from 100aC to 190aC at a rate of factors for yeasts, especially when membrane synthesis must SaC/min. Injection and detection blocks were at 225aC. The occur in anaerobiosis. carrier gas was hydrogen (4 mljmin). The apparatus used was With these considerations in mind it must be interesting a Carlo Erba Fractovap 2350 equipped with flame ionization to study the fatty acid composition of Iambic and gueuze. detectors and a Hewlett-Packard 3385 automatic calculator. These are beers obtained by spontaneous fermentation, in• Severe septum bleeding was always observed during tem• volving enterobacteria, Pediococcus, Kloeckera, Saccharo• perature programming, which resulted in the appearance of myces and Brettanomyces.25 The fermentation of the wort by many interfering peaks. This could be avoided by modification such a mixed flora might result in a very special spectrum of the injection port according to Tucknott & Williams.23 of higher fatty acids, which in turn might contribute to the It is surprising that such difficulties and methods to avoid special taste of Iambic and gueuze. It could also be possible them seem to be ignored by most manufacturers of GC that higher fatty acids produced by bacteria in anaerobio• apparatus. sis7,I9 might be growth promoting factors for the develop• Determination of esters of higher fatty acids.-The esters ment of yeasts and that they are partly responsible for the of higher fatty acids (ethyl C6-ethyl CID) and also phenethyl establishment of the special mixed flora of these beers. acetate were analysed by gas chromatography using the same As nothing is known of the higher fatty acid composition column as for the acids, with temperature programming from of Iambic a study of the content of fatty acids was made and 100aC to 190aC at a rate of SaC/min. They were isolated from their concentration over a two year fermentation period was Iambic by distillation of 100 ml beer until 50 ml of distillate measured. Simultaneously the concentration of the ethyl were obtained. n-Octanol was added to the beer as internal esters of the more important fatty acids was determined. standard. To the distillate 3 g of sodium bicarbonate was Finally, several micro-organisms isolated from fermenting added and the solution was extracted during 25 min with Iambic, were grown in pure culture, and their ability to syn• 0'5 ml n-heptane. For analysis 0'1 fLIof the heptane extract thesize or utilize fatty acids of wort was examined. was injected on the column. Vol. 84, 1978] SPAEPEN et al.: FATTY ACIDS AND ESTERS PRODUCED DURING FERMENTATION 279 Formation of free fatty acids by pure cu/tures.-Bacteria or old Iambic and gueuze are very rich in Cs and CIOacids. The yeasts isolated from fermenting Iambic were first inoculated acids from Cl2 to ClS' after a slow increase during the first in 10 ml of sterile Iambic wort in test tubes. After growth, months, showed a slow decrease during the later months. 3 ml of these cultures were used to inoculate 300 ml batches Nevertheless, the concentration of C12 slightly increased again of sterile Iambic wart. Enterobacteria and yeasts were grown during the three last months. The concentration of the Cl2• in erlenmeyer flasks closed with one-way valves. For Aceto• ClS acids always remained several orders of magnitude lower monas the Erlenmeyers were stoppered with cotton plugs. All flasks were shaken once a day. For Pediococcus optimal growth conditions in Iambic wort have not yet been found and they were grown and studied using the medium of Uchida & Mogi24 under a carbon dioxide atmosphere. Fatty acid production was recarded as indicated later in the text. For maintenance the different strains of yeasts, acetic acid bacteria and pediococci were kept on universal beer agarlO • supplemented with 2 % calcium carbonate and entero• bacteria on nutrient agar. Materia/s.-Fatty acids (Cg-ClS:2) and the methyl esters were obtained from Sigma (St. Louis, USA), boron tri• fluoride-methanol, octanol-1 and n-heptane from Merck (Darmstadt, W. Germany), n-decane from Koch-Light (Colnbrook, England), the ethyl esters of Cg to ClO from Aldrich Europe (Beerse, Belgium), phenethyl acetate from Fluka (Buchs, Switzerland). RESULTS Fatty Acid Composition of Fermenting Lambic.-Lambic was analysed for higher fatty acids during a fermentation period of from 0 days up to 20 months. The results are given in Tables I and n. A typical gas chromatographic analysis is shown in Fig. 1. Table n contains the results obtained from the analysis of casks of different age, while Table I contains results obtained during a periodic analysis of two particular casks. After 9 days of fermentation, the acids from Cs up to Clg already showed a remarkable increase in concentration, with a ratio of ClO/CS higher than one. The content of ClS and ClS:3 did not change significantly. On the 37th day the concentration of the CS-CIg acids had increased even more but the ratio of CIO/CSwas lower than one. After two months the concentration of the CIO remained fairly constant ex• cept in very old Iambic (18-20 months) where an increase was again noted. The content of Cs slowly increased. ~s a result '- TABLE 1. Content of Higher Fatty Acids (ppm) of Lambic During the First Few Days of Spontaneous Fermentation. min Acid;~ays '-2-/-9-'-17-1-3-7Cask I ---2-/-9-/-1-7I Cask II -/-37- - ~ ---.J C, 0·102-640,462·440-650'880·161'150-640·210'070,130'090'083'510-960·020-090-170,883,902'160·220-052-260·150'191·681-330-430'04O'll0'591'730'520'470-131'590-320-460-080·260'240'220,070-060-941·120-600-890'102-030,080-180'112·186'581-660,870'440,131'401-27I 0·140-540·390·240,100-040-080-170-100-42 30 24 18 12 6 o ClOCl<C"C18C16:1C1s:aCIa:! Fig.
Load more

Recommended publications
  • BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’S (USA)
    BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’s (USA) ..........................................................................3.40 Lemonade, Iced Tea, Raspberry Iced Tea, Milk, Coke, Diet Coke, St. Pauli NA ................................................................................3.40 Squirt, 7-Up, Mellow Yellow, Orange, Ginger Ale, Tonic, Soda (Free Refills) – (To Go 1.25) ...............................................2.00 Sprecher Root Beer (12 oz.) ........................................................2.50 “I have never needed a beer so bad Sprecher Cream Soda (16 oz.) ....................................................2.50 in my entire life.” Hank Hill Hot Chocolate .............................................................................2.00 Juices: Orange, Grapefruit, Cranberry, Pineapple, Tomato, Apple ...........................................................2.00 Wines By The Glass Coffee, Hot Tea ...........................................................................2.00 Ginger Beer .................................................................................2.50 WINES FROM MICHIGAN Grand Traverse Select Sweet Harvest Riesling ........................7.00 “Work is the curse of the drinking classes.” Grand Traverse Semi Dry Riesling ............................................7.00 Oscar Wilde Grand Traverse Sweet Red .........................................................7.00 HOUSE WINES Beer List White Zinfandel, Cabernet, Chardonnay, Merlot, Shiraz Cabernet Blend ...............................................................7.00
    [Show full text]
  • 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
    [Show full text]
  • Samuel Smith's Organic Chocolate Stout and Lindemans Framboise
    For That Occasion Samuel Smith’s Organic Chocolate Stout and Lindemans Framboise Raspberry Lambic Chocolate & Raspberries For That Occasion! Samuel Smith’s Brewery - Organic Chocolate Stout Samuel Smith’s Old Brewery at Tadcaster, one of England’s few remaining independent breweries, was founded in 1758 and is the oldest in Yorkshire. Water from the original well is used to brew all beers, and every drop of ale is still fermented in traditional ‘Yorkshire Squares’ - open-topped vessels made of stone. Each Smith beer is a benchmark for its style, but Samuel Smith’s Organic Chocolate Stout has been the most dramatic beer introduction in the history of the brewery. Chocolate is beautifully melded to the full, roasty flavour of stout: it’s deep, aromatic, & satisfying; a full body with fruity notes from the Sam Smith yeast strain support the lush chocolate aroma and flavour. USDA Certified Organic by the UK Soil Association. 18.7 oz. Organic Chocolate Stout 12 oz. Organic Chocolate Stout 4-pk 12 oz. Organic Chocolate Stout Lindemans Brewery - Framboise Raspberry Lambic Since 1822, Lindemans Brewery has been the benchmark producer of one of the world's rarest and most unusual beers: "spontaneously fermented" all-natural Lambic Ale. After brewing a wort from locally-grown wheat & barley, lambic brewers allow wild, airborne yeast to ferment the beer - no yeast is added by the brewers. Complex, unique flavours result from this magic mixture of multiple wild yeast strains; the addition of fresh fruit juice with light sweetening lead to a beautifully balanced, elegant masterpiece. Lambics can be produced only in Belgium's Senne River Valley, west of Brussels.
    [Show full text]
  • 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.
    [Show full text]
  • Microbial Quality of Barrel Aged Beers in the Craft Brewing Industry
    Microbial quality of barrel aged beers in the craft brewing industry Word count: 16 264 Klaas Vanderpoorten Student number: 01309542 Supervisors: Prof. dr. Franck Carbonero, Prof. dr. ir. Tom Van de Wiele Tutors: Dr. Daya Kshitiz Marasini, Msc. Jana De Bodt A dissertation submitted to Ghent University in partial fulfilment of the requirements for the degree of Master of Science in Bioscience Engineering: Food Science and Nutrition Academic year: 2017 – 2018 The author and the promotors give the permission to use this thesis for consultation and to copy parts of it for personal use. Every other use is subject to the copyright laws, more specifically the source must be extensively specified when using results from this thesis. De auteur en de promotoren geven de toelating deze scriptie voor consultatie beschikbaar te stellen en delen ervan te kopiëren voor persoonlijk gebruik. Elk ander gebruik valt onder de beperkingen van het auteursrecht, in het bijzonder met betrekking tot de verplichting de bron te vermelden bij het aanhalen van resultaten uit deze scriptie. Ghent, June 8th, 2018 The promotors, Prof. dr. ir. Franck Carbonero Prof. dr. ir. Tom Van de Wiele The tutors, Dr. Daya Kshitiz Marasini Msc. Jana De Bodt The author, Klaas Vanderpoorten 2 Table of Contents List of abbreviations ........................................................................................................................................ 1 Abstract ..........................................................................................................................................................
    [Show full text]
  • Summer LAGUNITAS DAYTIME IPA $9 | $18 | $36 Summer NOBLE VINES ROSÉ $72 Cider 4% ABV Lagunitas Brewing, Petaluma, CA $5.75 FLEUR DE MER ROSÉ $96 ROSÉ B.A.M
    MARGARITA Cocktails blanco tequila, agave, lime $10 BOURBON MULE PEACH BASIL COLLINS bourbon, housemade ginger beer, vodka, st. germain, peach, basil, citrus, soda $10 citrus $10 Belgian/Belgian-Style German CHIMAY GRANDE RESERVE (BLUE) AYINGER CELEBRATOR DOPPELBOCK 9% ABV Bières de Chimay, Belgium $15 6.7% ABV Braüerei Aying, Germany $9 FROZEN PALOMA tequila, grapefruit, lime, salt $10 ORVAL TRAPPIST ALE SCHLENKERLA HELLES LAGER 6.9% ABV Brasserie d'Orval, Belgium $14.50 4.3% ABV Schlenkerla, Germany $10 STRAWBERRY LEMONADE LA CHOUFFE GOLDEN Deep Eddy Lemon vodka, housemade SCHNEIDER WEISSE AVENTINUS lemonade $10 8% ABV Brasserie d'Achouffe, Belgium $14 8.2% ABV G. Schneider & Sohn, Germany $9.50 OMMEGANG THREE PHILOSOPHERS PAULANER SALVATOR 9.7% ABV Ommegang, Cooperstown, NY $14 7.9% ABV Paulaner Brauerei, Germany $7 ROSÉ GARDEN LINDEMANS FRAMBOISE LAMBIC 2.5% ABV Brouwerij Lindemans, Belgium $14 Hops BEARDED IRIS HOMESTYLE IPA ROSÉ TOWERS ROSÉ SANGRIA LINDEMANS GUEUZE CUVÉE RENÉ 6.3% ABV Bearded Iris Brewing, Nashville, TN $9 1.5 liter chilled towers orange juice, strawberry, grand marnier GLASS | 1/2 CARAFE | FULL CARAFE 5.2% ABV Brouwerij Lindemans, Belgium $14 serves 4-6 Summer LAGUNITAS DAYTIME IPA $9 | $18 | $36 Summer NOBLE VINES ROSÉ $72 Cider 4% ABV Lagunitas Brewing, Petaluma, CA $5.75 FLEUR DE MER ROSÉ $96 ROSÉ B.A.M. ORIGINAL SIN DRY ROSÉ CIDER UINTA CLEAR DAZE JUICY IPA big a** mimosa with rosé and 6.5% ABV Original Sin, Hudson Valley, NY $6.50 6% ABV Uinta Brewing, Salt Lake City, UT $5.75 ROSÉ SANGRIA $72 grapefruit served
    [Show full text]
  • HANDCRAFTED COCKTAILS Abraham Lincoln” Tecate Chaser
    SOUS VIDE BROWN TROUT $12 $10 What could be better than our Brown Trout??? Well one sous vide with whiskey barrel chips for two days of course. Hendricks Gin, Aperol, JW Black and Bonal. COCKTAILS BARREL AGED $14 SAZERAC AN IRISH AFFAIR A Knob Creek and Courvoisier more cocktails Bushmills Irish Whiskey, Combier Orange Liqueur, and fresh lemon juice, Sazerac aged for 4 months in a all topped with a VSOP float. new oak barrel. DRAWN AND QUARTERED I went on a diet, Angostura bitters, Campari, fresh lime juice, homemade stoned apricot “ syrup, splash soda. Two ounces of bitters? You must be crazy! swore off drinking and heavy eating, SMOKING GUN and in fourteen days Reposado Tequila, blood orange, fresh lilikoi and smoked macadamia I lost two weeks. simple syrup with a smoked macadamia nut rim. Winner of Hawaii’s Best Margarita 2011. Joe E. Lewis ” MOSCOW MULE House infused citrus vodka, muddled ginger, fresh lime and ginger beer. JACK ROSE $10 Lairds Applejack, Lime Juice and house made grenadine. (From a 1910 book called “The World’s MESQUITE SMOKED MANHATTAN Drinks and How to Mix Them” written Buffalo Trace whiskey, Carpano Antica, Orange and Angostura bitters all by William H. Boothby) perfectly smoked with mesquite. AVIATION COCKTAIL $10 NEGRONI ON TAP 2oz. Gin, ½ oz Lemon Juice, 2 Distillery 209 Gin, Campari and Carpano Antica dashes Luxardo Maraschino Liqueur and 2 dashes Crème de Violette. (Hugo Ensslin. Recipes for Mixed Drinks, Cocktails, 1916.) 5TH AMENDMENT CLASSIC COCKTAIL HOMAGE You have the right to this whiskey drink in silence! Johnny Drum Whiskey, Yellow Chartreuse, Fernet, Hawaii Bitters Company Lilikoi Bitters.
    [Show full text]
  • Bottles and Cans TAKEOUT
    b o t t l e s & c a n s f r e s h h o p s ! o t h e r b e e r s t y l e s c i d e r BEERLAB! / SPECTRES / IPA. 6.6%, BRASSERIE DE LA SENNE / TARAS ANXO x OLIVERS / HEREFORD GOLD / 473ml, $10. BOULBA / hoppy pale ale. 4.5%, 330ml, blended dry cider. 6.9%, 355ml, $7.65 $6.80 BEERLAB! / AS IF / DIPA. 8.6%, 473ml, ANXO x SNOWDRIFT / $10.5 DE RANKE / XX BITTER / hoppy blonde TRANSCONTINENTAL / blended dry ale. cider. 6.9%, 355ml, $7.65 BEERLAB! / WAIT DON’T WAIT / DIPA. 6%, 330ml, $6.80 8.4%, 473ml, $10.5 EAST HOLLOW / THISTLE HILL / wild ORVAL / trappist golden ale. 6.9%, fermented farmhouse cider. 7.2%, 750ml, BEERLAB! / TOPPLE / DIPA. 8.3%, 355ml, 330ml, $7.65 $27. $8.5 SONNEN HILL / HEART LAKE / pilsner. WEST AVE / HD3 / heritage apple cider. THIRD MOON / DEN OF THIEVES / NEIPA. 4.5%, 355ml, $9. 6.7%, 355ml, $6.8 6.3%, 473ml, $9 SONNEN HILL x DOMINION CITY / WEST AVE / LEGEND OF THE FALL / THIRD MOON / ALL THINGS DIE / DIPA. SOMETHING EASY / adjunct lager. 4.5%, spanish-style sour cider. 6.9%, 355ml, 8.1%, 473ml, $10. 355ml, $9. $6.8 THIRD MOON / CONJURATION 4 / WEST AVE / HERITAGE GOLD / imperial black IPA. 10%, 473ml, $10. barrel-aged heritage cider. 6.9%, 750ml, $25.50 THIRD MOON / TRIPLE MILK BONE / triple IPA w/ lactose. 10.5%, 473ml, $10.5 WEST AVE / CARLISLE GOLD / pét nat style cider. 6.9%, 750ml, $25.50 WILLIBALD FARMS / SHAMROCK MILKHOUSE / DIPA w/ vanilla, lactose & mint.
    [Show full text]
  • 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.
    [Show full text]
  • Specialty Bottles
    9/26/21 Specialty Stout & Malt - Forward Bottles Barreled Souls Apricot Big Bang - their american barleywine, Big Bang, aged on apricots to add another element of both sweet stonefruit and slight acidity…........................................................................................................................ ME 500 ml 10.3% $32 Barreled Souls Coffee & Vanilla Dark Matter- barrel-fermented imperial stout finished with coffee and vanilla….......................ME 500 ml 11.2% $32 Barreled Souls Coffee Monster w/ Elements - barrel-fermented imperial stout finished with Elements coffee and vanilla….......................ME 500 ml 12.4% $32 Barreled Souls Coffee Monster w/ Speckled Ax - barrel-fermented imperial stout finished with Speckled Ax coffee andME vanilla….......................500 ml 12.4% $32 De Struise Tsjeeses Reserva 2013 - bourbon barrel-aged version of Tsjeeses, belgian strong ale w/ sprices & tons of barrel.................................BEL 330 ml 10% $15 De Struise/Novare Riot Randolique- We brought over a suspicious amount of Strawberry Hill Maple Sugar & Maine Grain Oats to Oostvleteren & spent the next 2 days brewing a tripel in an old school house. De Struise has a wonderful coffee roastery in the brewery, Matubu Coffee, which after drinking our 5000th cup we decided to add to the beer & age the "random liquid" in bourbon barrels. Dry, light bodied & dangerously drinkable. BEL 750 ml 8% $26 De Struise BA Rio Reserva (Double Barrel) - barrel-aged belgian quad, finished dark stong ale is aged in bordeaux
    [Show full text]
  • A List of Ales and Ciders We've Accumulated for Your Drinking
    A list of ales and ciders we’ve accumulated for your drinking pleasure. LAGER & CIDER PAGE 1 DARK PAGE 1 EUROPEAN CLASSICS PAGE 2 ALL THINGS PALE PAGE 2 SPECIALITY & FRUIT PAGE 3 LOW ALCOHOL & NO ALCOHOL PAGE 3 LAGER & CIDER Cool, crisp and refreshing! Best served cold. Both so easy to drink. FREEDOM PERONI RED HELLS LAGER SOL BUDVAR ASAHI FOUR ORIGINAL ORIGINAL SUPER DRY A thirst-quenching The original red The reason The definitive Widely regarded A refreshingly sessionable British label is Italy’s best Camden brewery beach beer with as one of the smooth lager - light pale lager. kept secret. started - a hybrid a lime wedge. world’s greatest Japan’s top-selling of the helles and Czech lagers. beer. pilsner styles. FREEDOM PERONI CAMDEN SOL BUDVAR ASAHI 4.0% 330ml £4.60 4.7% 330ml £4.45 4.6% 330ml £4.90 4.5% 330ml £4.40 5.0% 330ml £4.70 5.0% 350ml £4.50 GLUTEN FREE GLUTEN FREE PERONI MÜNCHNER MUNICH GOLD DAURA DAMM BUDVAR DARK ALHAMBRA GLUTEN FREE HELL GLUTEN FREE RESERVA 1925 A gluten free recipe A classic Bavarian A timeless classic The world’s most Classic Budvar The most for Italy’s most helles brewed in from one of the award-winning with a toasted superb premium iconic beer, without Munich. world’s oldest gluten free beer! twist, this beer is strength lager in compromising breweries. Why not try it an award winner. all of Spain. on taste. yourself ? PERONI SPATEN HACKER PSCHORR DAMM BUDVAR ALHAMBRA 5.1% 330ml £4.90 5.2% 500ml £6.15 5.5% 500ml £5.95 5.4% 330ml £5.00 4.7% 500ml £5.45 6.4% 330ml £5.05 KATY PEACOCK SHOW OFF REKORDERLIG REKORDERLIG BOTANICALS FRUIT A lightly sparkling A blend of bitter- Crisp and clean, Available flavours: Available flavours: cider, with sweet and culinary but packed with Rhubarb, Lemon Strawberry & Lime, aromatic apples, with a dry juicy hops - it’s a & Mint, Peach & Mango & Raspberry, strawberry notes.
    [Show full text]
  • Beer Bottles
    Aslan Brewing Co. STYLE ABV SIZE PRICE Frances Farmer 2019 Foeder-Aged Brett Saison 6.3% 500mL $10.00 3 deep (2021) Blend of Oak-Aged Beers for Our Third Anniversary 5.8% 500mL $14.00 oud bruin Flanders-style Brown Ale 7.0% 500mL $12.00 Confluence Blended Saison in Collaboration w/ Wander Brewing 7.0% 500mL 13.00 Strawberry Dojo 2020 Saison Aged on Raspberries 6.2% 500mL 14.00 Frances Farmer 2016 Wine Barrel-Aged Saison 6.3% 500mL 22.00 Frances Farmer 2018 Foeder-Aged Saison 6.3% 500mL 20.00 1 international BREWERY BEER ABV STYLE SIZE PRICE Belgium Blaugies Saison D’Épeautre 6.0% Spelt Saison 375mL $9.50 Boon Schaarbeekse Kriek Lambic 6.5% Lambic w/ Schaarbeekse Cherries 375mL $10.50 De La Senne Ouden Vat 6.7% Flanders Red 331mL $8.00 De La Senne/ Schieve Saison 2018 5.2% Oak Aged Saison 375mL $6.50 Crooked Stave De Ranke Cuvée de Ranke 2017 7.0% Blended Oak Aged Ale 750mL $21.50 Dupont Dry Hopping 6.5% Dry-Hopped Saison 750mL $16.00 Dupont Saison Dupont 6.5% Saison 750mL $13.75 Duvel Moortgat Duvel 8.5% Belgian Strong Golden 330mL $6.00 Hanssen’s Oude Gueuze 6.0% Gueuze 375mL $12.00 Hanssen’s Oude Kriek 6.0% Oude Kriek 750mL $16.00 Hof ten Dormaal Sloe 6.5% Wild Ale w/ Sloe Berries 331mL $10.40 Lindeman’s Cuvee Rene 5.2% Gueuze 375mL $9.00 Lindeman’s Ginger Gueuze 6.0% Lambic w/ Ginger 750mL $30.50 Lindemans Kriek Lambic 3.7% Lambic w/ Fruit 750mL $12.00 Mikkeller Spontan Nelson 7.3% Dry-hopped Wild Ale 750mL $28.99 Orval Oude Orval 3/1/17 6.2% Trappist Pale 331mL $7.25 Orval Oude Orval 3/19/18 6.2% Trappist Pale 331mL $7.25 Orval Oude
    [Show full text]