DOCSLIB.ORG

2021-05 E-Lines

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2021-05 E-Lines Bacchus E-Lines May 2021 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected] Happy Mother's Day from the Bacchus & Barleycorn team. May your day be filled with fun, family and home fermented treats! We will be CLOSED Monday, May 30th in observance of Memorial Day. Originally known as Decoration Day, Memorial Day is an American holiday honoring the men and women who died while serving in our country's armed forces. “We do not know one promise these men made, one pledge they gave, one word they spoke; but we do know they summed up and perfected, by one supreme act, the highest virtues of men and citizens. For love of country they accepted death, and thus resolved all doubts, and made immortal their patriotism and their virtue.” --- James A, Garfield May 30, 1868 Arlington National Cemetery Customer Appreciation Lid with Hole Socializing, community building, Brilliantly clear with built-in 5-Gallon, 6-Gallon asking questions of fellow home and 7-Gallon markers on the side for your fermentation hobbyist and answering convenience. The 4" wide mouth opening and rib- their questions occur during the first less side make mixing and cleaning a breeze. The hour of Customer Appreciation events. During the drilled accommodates a #10 stopper or medium second we offer an educational component. Mark bung for air lock. $35.50 your calendar for the next two events: Sunday, May 16, 3:00-5:00 and Wednesday, June 16, FerMonster PET 3 Gallon Carboy includes Lid 6:00-8:00. with Hole The May gathering will be held on the back lot at Brilliantly clear, the 4" wide mouth opening and Bacchus & Barleycorn so we can social distance. rib-less side make mixing and cleaning a breeze. Anyone tired of hearing the words “social **Requires a #10 stopper or medium bung for air distancing”? What is social about standing 6 ft. lock** $27.00 apart? There won't be a program so we can spend our time getting reacquainted. Please bring your FerMonster Lid Opener favorite, or not so favorite home fermented Easily grip and remove the four beverage to share. If you have a lawn chair you inch lid from your FerMonster may want to bring that with this Lid Opener. $4.75 too. Bacchus will provide snacks. Bring your ideas Easy Drinking Summer beer collection for home fermentation With summer just around the corner it's time to topics to discuss at future start thinking about and brewing beers for those gatherings. long hot days and sultry summer nights. Maybe something from this collection of Bacchus Batches Featured Products will fill the bill. FerMonster PET 7 Introducing Prohibited Pils to our Bacchus Gallon Carboy includes Batches Prohibited Pils (Classic American Pilsner) Wyeast Rustic Spring On The Patio The Classic American Pilsner was originally Private Collection – brewed by German immigrants who brought both Available April - June 2021 the process and yeast with them when they settled 1217-PC: WEST COAST IPA in America. Using native ingredients, they created Saccharomyces cerevisiae a unique version of the original Pilsner with a Profile: This strain is ideally slight grainy-like sweetness from the use of maize. suited to the production of West After prohibition, the style died out. It has been Coast-style American craft beers. Thorough resurrected by home-brewers and craft brewers. attenuation, temperature tolerance, and good $51.00 flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester Other summertime favorites from our popular formation at warmer temperatures, allowing hops, Bacchus Batches include: character malts, and flavorings to show through. Summer Breeze (Kölsch) Beer styles: American Pale & Brown Ales, Although Kölsch, being a protected appellation, American IPA, Red IPA, Double IPA, Scottish may only be brewed in the city of Cologne, Light, Scottish Heavy, Scottish Export, Wee Heavy Germany, home brewers and craft brewers are Apparent ABV Tolerance: 10% increasingly replicating the style. The dense, Flocculation: Medium-High frosty, white head sits atop this golden brew. Apparent attenuation: 73-80% Summer Breeze has a soft, round palate with well Temperature range: 62-74 °F (17-23 °C) attenuated malt and fruity sweetness from fermentation with just a nuance of spicy hops. 2575-PC: KӦLSCH II Smooth, clean and crisp, this is a pleasantly Saccharomyces cerevisiae refreshing brew; great for the summer. $54.50 Profile: This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich Wammo (American Pils) flavor profile which accentuates a soft malt finish. Our first encounter with this recipe was in the mid It has low or no detectable diacetyl production and 1980's. It was entered in the Kansas City Bier will also ferment well at colder temperatures for Meisters homebrew competition by Sam fast lager type beers. Wammack and won Best of Show. The following Beer styles: Kölsch, Altbier, International Amber year Alberta made the same recipe with minor Lager, Festbier modifications and entered it in a competition in Apparent ABV Tolerance: 10% North Carolina where it won Best of Show. Flocculation: Low Though its style is American Pilsner neither of Apparent attenuation: 73-77% those Best of Show winners were lagered so feel Temperature range: 55-70 °F (13-21 °C) free to make it steam beer style. $41.00 5223-PC: LACTOBACILLUS BREVIS Wit’s Up (Belgian Wit) Lactobacillus brevis A pale straw color with a dense white head, Wit’s Profile: Unlike most lactic acid bacteria used in Up has grainy, wheat aromatics. Wit beers are brewing, this species will tolerate higher levels of often very cloudy from starch haze and/or yeast IBUs in wort. This strain is excellent for remixing giving it a milky whitish-yellow appearance. the profile in a Lambic-style or Flanders Red Ale, Moderate zesty, orangey fruitiness combine with or for kettle souring wort for a balanced Berliner perfumy coriander and spicy hops producing Weisse. complex herbal notes in the background. The soft Beer styles: Lambic, Gueuze, Fruit Lambic, effervescent pallet finishes refreshing, dry and Flanders Red Ale, Berliner Weisse, Oud Bruin, thirst quenching. $60.00 Mixed-Fermentation Sour Beer, Wild Specialty Ale Apparent ABV Tolerance: 9% Demerara Sugar is a special light brown sugar Temperature range: 60-95 °F (15-35 °C) from England which imparts a mellow, sweet flavor contributing 1.041-1.042 gravity points per Tips & Tidbits pound per gallon. Brewing Sugars In addition to maltose (malt sugar), Golden Syrup is rich and flavorful invert sugar brewing sugar (classed as malt syrup, almost honey-like, made from cane adjuncts) sources were traditionally contributing 1.036 gravity points per pound per geographic dependent. British gallon. brewers fortified their brews with cane sugar and molasses sourced Honey, the oldest form of sugar known to man is a from their colonies in the Caribbean and Africa. complex mixture containing about 45% fructose, In Colonial American corn was a readily available 35% dextrose, 13-20% water and small amounts of source of sugar for brewing. Beets were prevalent maltose, sucrose, dextrins, gums, vitamins, in northeast Europe where the use of beet sugar in enzymes and more. It also contains antibiotic brewing got its start. Today brewer preference compounds which can make fermentation difficult rather than geography determine the sugars and slow. Additional nutrients like Fermaid-K are selected to go into a beer. recommended when fermenting with honey. Gravity points gained from honey vary depending There are several types of sugar. Dextrose or on the water content. They are generally around Glucose commonly known by homebrewers as 1.032 points per pound per gallon. corn sugar is very fermentable by brewer’s yeast. Sucrose includes cane sugar, candi sugar, beet Invert Sugar is made by boiling cane sugar in a sugar, demerara and turbinado. It ferments okay dilute solution of acid. Home-made invert sugar by brewer’s yeast, but rather slow. Lactose is can be made by boiling 2 pounds of cane sugar in derived from milk and is completely one pint of water with one teaspoon of citric acid unfermentable by brewer’s yeast. Malto-Dextrin until the solution has a pale golden color. The is halfway between sugar and starch. Because of acidity must be neutralized back to a pH of 7 after its complexity, it is unfermentable by brewer’s boiling by adding calcium carbonate. It will yeast. contribute 1.046 gravity points per pound per gallon. Brown Sugar is sucrose crystals covered with Lactose is known as milk sugar. Although it adds molasses. The molasses provides the flavor. The 1.043 gravity points per pound per gallon to the darker it is the more flavorful it will be. wort, it is non-fermentable by brewing yeast therefore it remains in the finished beer providing Belgian Candi Sugar is crystallized sucrose some residual sweetness. Traditionally lactose is derived from sugar beets. Color ranges from clear used in sweet stouts which are often called milk (0L) to dark (220L) adding 1.038-40 gravity points stouts. It has a distinct flavor the does not go well per pound per gallon. Clear candi sugar is with lighter beers. typically used in Tripels and Dubbels. Molasses is the residue produces when raw sugar Belgian Candi Syrup is beet sugar and water cane is processes into sugar. It contains the syrup adding 1.032 gravity points per pound per impurities from the sugar that are not wanted in gallon. Color ranges from 1 to 180 SRM. The refined sugar. As a result, it contains the most additional color in the D-180 is derived from the flavor and all the available sugars and syrups.
Load more

Recommended publications
  • Alternative Fermentations
    the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation.
    [Show full text]
  • Year of Saisons and Reflect Some of Smaller Brewers
    s sure as this planet twirls around the sun, I know there is always a rea- son for a Saison. While brewers around me dabble with their Pale Ales, DIPAs and barleywines, I find myself thinking months ahead to Amy next funky farmhouse. My brewing calendar resembles the pages of The Old Farmer’s Almanac (Page 129, June 2008: “Brew a Saison Automné,” “Plow and Gun Combo Patented, 1862.”) My Saison epiphany came not from the farmlands of Wallonia, but from L.A.’s old- est (and now no longer brewing) brewpub, Crown City Brewing of Pasadena. Brewer Jay Baum dropped an unknown glass of beer in front of me and let the unusual smells confound my newbie nose. Some hops, some spice, a little malt and a whole wallop of weird opened my eyes to the existence of the style. Nights of studying every Saison I could find led to years of brewing with no end in sight for the experiment. A Tale of Two Breweries ton candy with crepes and every beer Saison comes in between 5 and 6.5 per- Founded in the mid 1800s, the Tourpes- from Dupont! cent abv to provide refreshment without based Brasserie Dupont stands as the dissolution. The super Saisons instead paragon of Saison brewers. Until the Matt shares responsibility for the Saison for sprawl across the spectrum in color, bitter- recent explosion of exploration, their Every Saison project because he took us to ness, spiciness and alcoholic power. Vieille Provision Saison was the single the crazy, scary wonderful world of Brewers use super Saisons for their wilder hallmark of the style.
    [Show full text]
  • MALT Chapter 2.Pdf
    Malt 19 1-800-321-0315 | www.ldcarlson.com | [email protected] MALT EXTRACT Briess Liquid Malt Extracts (USA) Concentrated Brewers Wort (CBW) that has been “gently heated” to pasteurize the malt. Packed in 3.3 lb plastic canisters, 12 per case. Shelf life is good, but prolonged storage is not recommended. Priced per canister. Item # Description U/M Price 1241 BRIESSWEET™ WHITE SORGHUM SYRUP 45 HM Ctn/12 $6.75 Provides proteins and amino acids necessary for yeast nutrition, head retention and body along with color and mild flavor. A unique liquid adjunct to boost initial gravities while increasing overall brewing capacity. Can be used for 100% extract brewing to produce sorghum beer or use it with concentrated worts to produce almost any beer style. 1243 MUNICH Ctn/12 $6.25 Can be used in the production of rich, malty beer styles such as Marzen or Bock beers or blended with other extracts to add increased color and malty character to any recipe. 1244 PILSEN LIGHT Ctn/12 $6.25 Lightest liquid extract available on the market (2-5L). The butterscotch color is perfect for beer styles requiring a light, delicate base. 1246 GOLDEN LIGHT Ctn/12 $6.25 Basic extract for all light-colored, lightly flavored lagers and ales. 1247 SPARKLING AMBER Ctn/12 $6.25 Basic extract for all darker, more flavorful beers with its roasty, rich flavor. 1248 TRADITIONAL DARK Ctn/12 $6.25 Basic extract for very rich, flavored beers. 1249 BAVARIAN WHEAT (65% Malted Wheat) Ctn/12 $6.25 Basic extract for light flavored beers.
    [Show full text]
  • About the Brewery Mug Club
    FOOD Bavarian Pretzel with Beer Cheese Dip | $8 Made locally by Styria II Bakery - giving us “a taste of the Alps.” Served with cheese blended with our own beer. What’s not to love about this age-old companion of Bavarian beer? Gilded Griller - Choice of White or German Link | $7.5 L o Hofmann’s famous snappy griller frank on a pretzel roll. Served with a side of our beer cheese dip, German mustard, and a Claussen crunchy dill pickle spear on a bed of pretzel sticks. (Contains: pork, veal, and beef) Meat & Cheese Plate | $8 Genoa salami and a creamy Brie wedge served with water crackers. Simple, delicious; gears you up for your next pint. Please, Order at the Bar. Thank You! Beer Cheese Nachos | $6 -FEATURED BEER- Tortilla chips smothered in our addicting beer cheese with a side of salsa. FESTBIER ABV 6.8% IBU 20 | $5 Chips & Salsa Tis the season for Oktoberfest! This German lager has a Our friends over at Rocky Mountain Salsa make it fresh, local, and with a clean, rich, toasty malt forward flavor with a restrained homemade taste using ingredients right here in Colorado. bitterness followed by a dry finish that leaves you longing for another taste. Bowl of Pub Mix | $2 Bowl of Pretzels | $2 Bowl of Peanuts | $2 WIFI: GILDEDGUEST | Password: goodbeer NON-ALCOHOLIC DRINKS CBD Sparkling water/soda $5 LaCroix $2 IZZE $2 Canned Soft Drinks $2 Bottled Water $2 Juice Box $1 ABOUT THE BREWERY Gilded Goat Brewing Company is a family-run operation with a single purpose: to gather the community in our taproom to drink Bold & Balanced Beer inspired by German, Belgian, and American traditions and innovations.
    [Show full text]
  • Sugar, Steam and Steel: the Industrial Project in Colonial Java, 1830-1850
    Welcome to the electronic edition of Sugar, Steam and Steel: The Industrial Project in Colonial Java, 1830-1885. The book opens with the bookmark panel and you will see the contents page. Click on this anytime to return to the contents. You can also add your own bookmarks. Each chapter heading in the contents table is clickable and will take you direct to the chapter. Return using the contents link in the bookmarks. The whole document is fully searchable. Enjoy. G Roger Knight Born in deeply rural Shropshire (UK), G Roger Knight has been living and teaching in Adelaide since the late 1960s. He gained his PhD from London University's School of Oriental and African Studies, where his mentors included John Bastin and CD Cowan. He is an internationally recognised authority on the sugar industry of colonial Indonesia, with many publications to his name. Among the latest is Commodities and Colonialism: The Story of Big Sugar in Indonesia, 1880-1940, published by Brill in Leiden and Boston in 2013. He is currently working on a 'business biography' — based on scores of his newly discovered letters back home — of Gillian Maclaine, a young Scot who was active as a planter and merchant in colonial Java during the 1820s and 1830s. For a change, it has almost nothing to do with sugar. The high-quality paperback edition of this book is available for purchase online: https://shop.adelaide.edu.au/ Sugar, Steam and Steel: The Industrial Project in Colonial Java, 1830-18 by G Roger Knight School of History and Politics The University of Adelaide Published in Adelaide by University of Adelaide Press The University of Adelaide Level 14, 115 Grenfell Street South Australia 5005 [email protected] www.adelaide.edu.au/press The University of Adelaide Press publishes externally refereed scholarly books by staff of the University of Adelaide.
    [Show full text]
  • Nota Del Traductor
    I Nota del traductor Bueno, lo que se dice un traductor, no soy, simplemente he realizado un trabajo de traducción que es algo distinto a serlo. Como cervecero casero he disfrutado y sufrido esta tarea. Develar un concepto, una idea, una enseñanza, a partir de lo escrito en otro idioma es reconfortante, sobre todo cuando el tema nos apasiona. Pero también es esforzado e ingrato no encontrar el término justo que nos salve una frase, un párrafo, una definición. ¡Y cuántas veces se ha presentado esta circunstancia a lo largo de esta tarea! Para traducir el libro de Charlie Papazian, “The Complete Joy of Hombrewing”, me he ayudado con mis humildes conocimientos del inglés, con diccionarios impresos y de páginas de Internet, algunos glosarios especializados en cervecería publicados en libros, ayudas de foros de Internet dedicados a la cervecería y foros de idiomas y traductores on line. Un trabajo casi colectivo por momentos. Antes de que comiences la lectura de este libro quisiera aclararte que he intentado realizar una traducción lo más literal posible. Pero como en toda traducción, ello es difícil de logar. Cada idioma tiene sus juegos de palabras, dichos populares, palabras deformadas y/o con rimas –a veces extraídas de personajes televisivos que han hecho famosas ciertas II frases que sólo entienden los que han visto durante años a esos personajes. ¿Quién no recuerda la frase del conductor infantil, Carlitos Balá, de Argentina, diciendo que algo estaba “un kilo y dos pancitos” para decir que una situación era óptima? ¿Acaso lo entendería un neoyorquino que jamás vio a Carlitos Balá? Charlie Papazian recurrió a muchas acotaciones humorísticas a lo largo de todo el libro (él mismo se encarga de explicar por qué lo hace), las cuales están, además, plagadas de términos sólo inventados por él, o juegos de palabras imposibles de traducir ("quonchologus", por ejemplo), y otras que pierden todo su sentido si se los traduce.
    [Show full text]
  • La Fin Du Monde
    La Fin du Monde Translated literally to ªThe End of the Worldº in French, this Belgian-style Tripel takes nods from Belgium but comes into its own with lower bitterness and the addition of coriander and orange peel. This beer requires a little bit of extra care during the aging and bottling process. Make sure you read BOTH sides of this recipe! Ingredients Statistics 8 lb. Canadian Light Liquid Malt Extract Original Gravity 1.085 1 lb Munton's Light Dry Malt Extract Final Gravity 1.014 2 lb Simplicity Liquid Candi Sugar Alcohol Cont 9.0% .25 lb Gambrinus Honey Malt .187 lb Dark Munich Malt .125 lb. Dingeman's Aromatic Malt 1 oz. Cluster Hop Pellets (Bittering) with 60 minutes left in the boil. ¼ oz. Styrian Golding Hop Pellets (Flavoring) with 15 minutes left in the boil. ¼ oz Hallertau Hop Pellets with 15 minutes left in the boil ¼ oz Sweet Orange Peel with 15 minutes left in the boil ½ tsp Crushed Coriander ¼ oz Czech Saaz Hop Pellets with 2 minutes left in the boil ¼ oz Bitter Orange Peel with 2 minutes left in the boil Wyeast 3964 Canadian-Belgian Ale Yeast 6 Muslin Bags 5oz Priming Sugar (for bottling) Procedure A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated. 1. Divide the cracked grains among 2 of the muslin bags and add them to your brew kettle along with up to 2.5-3 gallons of cold water (keep enough head space to avoid boil-overs).
    [Show full text]
  • Sugar, Steam and Steel: the Industrial Project in Colonial Java, 1830-1885
    Welcome to the electronic edition of Sugar, Steam and Steel: The Industrial Project in Colonial Java, 1830-1885. The book opens with the bookmark panel and you will see the contents page. Click on this anytime to return to the contents. You can also add your own bookmarks. Each chapter heading in the contents table is clickable and will take you direct to the chapter. Return using the contents link in the bookmarks. The whole document is fully searchable. Enjoy. G Roger Knight Born in deeply rural Shropshire (UK), G Roger Knight has been living and teaching in Adelaide since the late 1960s. He gained his PhD from London University's School of Oriental and African Studies, where his mentors included John Bastin and CD Cowan. He is an internationally recognised authority on the sugar industry of colonial Indonesia, with many publications to his name. Among the latest is Commodities and Colonialism: The Story of Big Sugar in Indonesia, 1880-1940, published by Brill in Leiden and Boston in 2013. He is currently working on a 'business biography' — based on scores of his newly discovered letters back home — of Gillian Maclaine, a young Scot who was active as a planter and merchant in colonial Java during the 1820s and 1830s. For a change, it has almost nothing to do with sugar. The high-quality paperback edition of this book is available for purchase online: https://shop.adelaide.edu.au/ Sugar, Steam and Steel: The Industrial Project in Colonial Java, 1830-18 Published in Adelaide by University of Adelaide Press The University of Adelaide Level 14, 115 Grenfell Street South Australia 5005 [email protected] www.adelaide.edu.au/press The University of Adelaide Press publishes externally refereed scholarly books by staff of the University of Adelaide.
    [Show full text]
  • Federal Formula and Labeling Requirements for Malt Beverages
    Federal formula and labeling requirements for malt beverages Mary Rait Regulatory Compliance Department Craft Brew Alliance 1 What I’ll cover 2 TTB’s Statutory Mandates To prevent consumer deception, and To ensure that alcohol beverage labels provide consumers with adequate information as to the identity and quality of the product Verify safety of ingredients Provide adequate consumer information Prevent consumer deception Collect the Revenue: Ensure proper tax classification 3 June 5th News Flash! . http://www.ttb.gov/beer/beer‐rulemaking.shtml . Result of 2006 Brewers Association Petition, subsequent industry requests and an unprecedented surge in formula approvals! 4 Before TTB 2014‐2 Formula Not Needed for: . Lactose . Brown Sugar and candy sugar as fermentable ingredients . New wood aging (oak spirals, shavings, etc.) 5 Exempt Fruits (whole, juice, puree or concentrate) because of 2014‐2 . Apples . Lemons . Apricots . Oranges . Blackberries . Peaches . Blueberries . Pumpkins . Cherries . Raspberries . Cranberries . Strawberries . Juniper berries 6 Exempt Spices because of 2014‐2 . Allspice . Coriander . Anise . Ginger . Pepper/peppercorns . Nutmeg . Cardamom . Orange or lemon peel or . Cinnamon zest . Clove . Star anise . Cocoa (powder or nibs) . Vanilla (whole bean) 7 Other exempt ingredients because of 2014‐2 Brown Sugar* Honey Candy (candi) sugar* Maple Sugar/Syrup* Chili Peppers Molasses/ blackstrap Chocolate molasses* Coffee (beans/grounds) Lactose *When brewers use these ingredients in the fermentation of a malt beverage, the designation is not required to refer to these ingredients. Instead, the malt beverage may be labeled as a “beer” or “ale” and so forth. 8 Processes Now Determined to be Traditional in 2014‐2 . Aging beer in plain barrels or with plain woodchips, spirals or staves made of any type of wood.
    [Show full text]
  • Belgian Strong Dark
    BELGIAN STRONG DARK 10% 38 IBUs DESCRIPTION Fig, Dark Chocolate, Ripe Fruit Belgians say “Op uw gezondheid’” when toasting, but you don’t have to speak Flemish to appreciate the bold, complex flavors of fig dipped in dark chocolate, ripe fruit and toffee in this immense ale. Op uw gezondheid! HISTORY The Trappist brewing tradition dates back to the mid 6th century where monks would brew and sell beer to support their monastic way of life and give to their community. This tradition has carried on for centuries and still lives in Belgium. The Belgian Trappist brewers are known for brewing a light beer, a medium-strength darker beer, a light colored strong beer, and a strong dark beer. The Belgian Strong Dark is a rich, complex, slightly sweet, and fruit forward beer. This beer is brewed with a pilsner malt base, dark Belgian candi sugar, and highly aromatic yeast. The dark candi sugar is made from caramelized beet juice; the flavors from the sugar and the fermentation give these beers their unique and wonderful flavors. These beers are normally bottled and go through a secondary fermentation; this gives it a high level of carbonation and complexity. Other breweries in Belgium brew this SELECT SEMI-ANNUAL BOTTLE | ANNUAL DRAFT style of beer under “Abbey Style”, but only true Trappist breweries are allowed to put the official “Authentic Trappist Product” brand on their beer. Both Abbey and Trappist Belgian Strong Darks are powerful and complex beers that highlight flavors of ripe fruit, chocolate, and figs. 8 64095 00013 6 KEY INGREDIENTS TASTING NOTES FOOD PAIRINGS MALT | Gambrinus Canadian Dense off-white foam on top of Gamey red meats, ox tail, and lamb.
    [Show full text]
  • Inverted Sugar Syrup - Wikipedia
    Inverted sugar syrup - Wikipedia https://en.wikipedia.org/wiki/Inverted_sugar_syrup Inverted sugar syrup Inverted sugar syrup (also called invert syrup , or simply invert Invert sugar sugar ) is an edible mixture of two simple sugars—glucose and fructose— that is made by heating sucrose (table sugar) with water. [1] It is thought to be sweeter than table sugar, [2] and foods that contain it retain moisture and crystallize less easily. Bakers, who call it invert syrup , may use it more than other sweeteners.[3] Though inverted sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. Identifiers The mixture of the two simple sugars is formed by a process of hydrolysis of sucrose. This mixture has the opposite direction of optical rotation as the CAS Number 8013-17-0 (http://ww original sugar, which is why it is called an invert sugar. w.commonchemistry. org/ChemicalDetail.a spx?ref=8013-17-0) Contents ChEMBL ChEMBL1201647 (ht Chemistry tps://www.ebi.ac.uk/c Optical rotation Definition and measurement hembldb/index.php/c Definition of the inversion point ompound/inspect/Ch Chirality and specific rotation EMBL1201647) Effects of water ChemSpider none Mixtures in general Fully hydrolyzed sucrose ECHA 100.029.446 (https:// Partly hydrolyzed sucrose InfoCard echa.europa.eu/subs Monitoring reaction progress tance-information/-/s Production ubstanceinfo/100.02 9.446) Shelf life In other foods and products PubChem 21924868 (https://pu CID See also bchem.ncbi.nlm.nih.
    [Show full text]
  • Malt Beverage Formulation
    Malt Beverage Formulation Presented by Michael Warren, Formulation Specialist Alcohol and Tobacco Tax and Trade Bureau Specific Regulatory Authority for Malt Beverages • Alcohol Beverage Labeling Act of 1988 – 27 U.S.C. 213 et. Seq. – 27 CFR part 16 • Federal Alcohol Administration Act – 27 U.S.C. 205 – 27 CFR part 7 – Malt Beverages • Internal Revenue Code – 26 U.S.C. Chapter 51 – 27 CFR part 25 – Beer 2 How many formulas do we review per year? We received approximately 4246 malt beverage formula submissions in FY 2014 Of which, 45-50% are returned for correction!! 3 Formulation Team Mission • To properly Class and type the product to ensure the proper taxes are affixed. • To ensure all products are produced in accordance with all regulations making for an even “playing field” across the industry. • Ensure all products are made with safe ingredients and production processes by collaborating closely with the FDA. 4 Where can I go to find out if my Beer requires a Pre-Cola Evaluation? 5 Important Guidance Circulars • Industry Circular • TTB Ruling 2014-4 2007-4 6 Industry Circular 2007-4 • Is a road map to be used to determine if your product requires a Pre-Cola Evaluation 7 What types of products require Pre-Cola Evaluation? • Malt Beverage Specialties/Flavor ed Malt Beverages • Ice Beer • Alcohol Free Malt Beverages • IRC Beers 8 Malt Beverage Specialties • Malt beverage Specialty products are Beers that contain non exempted flavoring and coloring components and/or compounded flavors. 9 Release of TTB Ruling 2014-4 • Was released in response to the brewing industry submitting a request to exempt from formula requirements imposed by TTB regulations at 27 CFR 25.55, malt beverages made with honey, certain fruits, certain spices, and certain food ingredients.
    [Show full text]