DOCSLIB.ORG

Blue Mountain Barrel House Arrington, Nelson County, Virginia

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Blue Mountain Barrel House Arrington, Nelson County, Virginia Volume 17 Issue 11 Blue Mountain Barrel House Arrington, Nelson County, Virginia Isabel Blue Mountain Brewery in Virginia long before Blue Mountain’s first along the border of the George has already made quite a name location opened 13 years ago. As Washington National Forest, for itself within Virginia’s craft an enthusiast of world-class beer, incorporates a wide range of lessons- beer scene, including bringing you’ve likely heard of Bourbon learned over the years. The “rural home eight Great American Beer County Stout from Chicago’s brewpub” model at Blue Mountains’ Festival medals since opening up Goose Island—one of the very original location encouraged them to in 2007. Many breweries would first bourbon-barrel-aged beers in go off-grid with their water, drilling (and do) take the obvious route the U.S. It’s also been considered a well to ensure more consistent and from there in terms of expansion: one of the finest examples out pristine supplies than they’d likely get invest in a production facility, there, even long after everyone’s from conventional city water. Hundreds focus on pumping out as much jumped on the barrel-aging of barrels currently occupy the Barrel of their best-selling offerings bandwagon. For over a year, House—like Maker’s Mark, Wild Turkey, as possible, and settle in Taylor was the only person Four Roses, and (Virginia to the core) for the long haul. With in the world producing Elijah Craig—allowing them to pursue a the opening in 2011 of that stout, after he’d wide variety of experimental beers and their second location, taken over brewing blending programs. Blue Mountain Barrel responsibilities at Goose House, Master Brewer Island during 2000 and And then there are the cows. Perhaps Taylor Smack and fellow 2001. That one-of-a-kind partners gave a pretty brewing experience has (Continued on reverse page) clear indication that they certainly informed the are decidedly not like direction Blue Mountain SPECIFICATIONS most breweries. has been taking with Style their Barrel House Bourbon-Barrel-Aged Imperial It’s a great pleasure to projects, and suffice to Porter w/ Cocoa Nibs & Orange Peel introduce Taylor Smack say that he’s got some Alcohol By Volume 8% and the Blue Mountain other tricks up his sleeve. Serving Temperature Barrel House to our Rare 52–59° F Beer Club members. Blue Mountain Barrel Suggested Glassware Taylor’s brewing House, overlooking Small Nonic, Tulip, or Snifter experience extends back 4,000-foot mountains and pristine supplies than they’d likely put together a state-of-the-art custom color, capped by a creamy tan head get from conventional city water. brewhouse (with the folks at Premier with excellent retention and lacing. Hundreds of barrels currently occupy Stainless in southern California) that, Generous aromatics of milk and dark the Barrel House—like Maker’s Mark, instead of collecting in two completely chocolate, with firm citrus notes from Wild Turkey, Four Roses, and (Virginia separated stages, allows them to the orange peel. There’s a lot going on to the core) Elijah Craig—allowing them constantly shift their sugar extraction with the underlying imperial porter, to pursue a wide variety of experimental between two kettles: greatly decreasing offering up robust notes of leather and beers and blending programs. the amount of waste, while allowing dark fruits, alongside lots of cocoa and them to artfully blend the flow into not some warming bourbon character and And then there are the cows. Perhaps one, but two exceptional beers. (Sorry, oak from the barrel time. Everything’s the most unique element of their new cows!) well integrated and smooth, offering a Barrel House results from the sinking rich porter base with a solid chocolate- feeling that Taylor used to get at their We’re pleased to offer RBC members orange vibe. Both special ingredients brewpub whenever he emptied out our favorite release so far from Blue show nicely. the spent grain left over from making Mountain Barrel House: the brewery’s Dark Hollow, which (even after giving Isabel, a delicious, bourbon-barrel-aged Blue Mountain’s Isabel offers substantial up much of its character to that hefty imperial porter that otherwise only sees mouthfeel and body, leading with imperial stout) was still full of useable seasonal distribution in Virginia. Be sure expansive cocoa and roasted malts. sugars. While this is an (ordinarily) to keep up with Taylor and company A rich, deep, flavorful imperial porter inevitable part of the mashing process, (at bluemountainbrewery.com) as they forms the core, leading with darker it felt like a major waste. “I’m sure the continue to explore the bounds of chocolate and roasted nuttiness, with cows loved it,” Taylor jokes, referencing world-class brewing. licorice and barrel char on the perimeter their habit of using the spent grain as adding some welcome bitterness. The farm feed. Isabel additions of cocoa nibs and orange peel meld seamlessly with that base, Again, most breweries would do the Blue Mountain Brewery’s Isabel is an amplifying the core presence of standard thing: stick to the norm. Instead imperial bourbon-barrel-aged porter chocolates and introducing a zesty citrus Taylor and his brewery team decided made with cocoa nibs and orange peels. counterpoint. The bourbon-barrel aging to instead create the only dedicated, Named after Isabel, the Princess Imperial contributes a delicious, chewy layer of advanced parti-gyle brewing setup in the of Brazil in the late 1800s—nicknamed bourbon complexity atop everything— country (at the time, at least), allowing “the Redemptress”, she emancipated providing a final layering of nicely oaked them to not only better extract more the slaves of Brazil after signing Lei spirit to complement the base beer. of that sugary goodness from a given Áurea (the “Golden Law”) in 1888— mash, but to make two beers at once. this imperial porter brings together the Pairing & Aging Notes: influence of bourbon barrels (Isabel was “Parti-gyle?” you might ask, “Isn’t that part of the Royal House of Bourbon) as Isabel is sturdy enough for some cellaring that thing in which you make a beer, well as orange and cocoa (Brazil being a time, and we’ve enjoyed bottles of this and then you make another smaller beer leading producer of both). That concept aged a year or two that were drinking with whatever’s left over?” Yes. And results in an exceptionally good barrel- right on point. The orange-peel addition no. Parti-gyle brewing is most typically aged imperial porter. Isabel is a winter will probably show most clearly when seen as a way of making “small beers” seasonal from Blue Mountain, usually fresh. For pairings: the chocolate-orange in the U.S., which honestly tend to taste sold only in Virginia. Their latest batch focus here should prove very flexible like the runner-up beers they inherently is getting specially packaged into 750mL within the larger vanilla/chocolate/fruit are: thin, frequently astringent, with bottles for our club members. spectrum of dessert options. only a handful of solid exceptions. At Blue Mountain Barrel House, they’ve This pours a deep, dark chocolate-brown MonthlyClubs.com® 800-625-8238 Volume 17 Issue 11 August Schell Brewing Company New Ulm, Minnesota Solar Evolution August Schell was born in Germany’s brewery grew steadily over the of breweries in the early half of the century, Black Forest region in 1828. After years, and the Schells would build a August Schell’s Brewing Company survived studying to be a machinist, he mansion on the brewery grounds by transitioning their production line to immigrated to the U.S. in 1848— in 1885, complete with elaborate making near beer (0.5% or so ABV), soft traveling to New Orleans by a gardens and a deer park—all drinks, and candy. They kept a secret steamer ship before stopping in currently still around and listed in basement brewery for their workers. Cincinnati, where he found work the National Register of Historic at the Cincinnati Locomotive Works, Sites. August’s arthritis would The brewery survived many more challenges as well as his future wife, Theresa eventually have him back off of to follow, including a glut of new breweries Hermann. They married in 1853, daily operations, with his sons in the 1970s and financial struggles in their before leaving Cincinnati with their stepping in to manage things. myriad forms, but remained aloft and was two young children in 1856 as part After August passed away in 1891, the first brewery in Minnesota to produce of a contingent from the Turner his son Otto led the brewery craft beers in the 1980s, with German-style Colonization Society of Cincinnati, forward. craft lagers. A wheat beer was added in 1984 traveling by river boat to see (“the first wheat beer after Prohibition”), what lay further west. Led by Over the years, the extended and by 1990 there were 38 different beers Wilhelm Pfaender, their group Schell family would being produced by the brewery. A new founded New Ulm in 1857, expand the brewery, state-of-the-art brewhouse was added with August finding work in upgrading and buying in 1999, the classic Grain Belt brand was a flour mill. new equipment, purchased and kept alive in 2002 (after including refrigeration. Minnesota Brewing Co. went bankrupt), That didn’t last long. In Up until 1900, its and a new gift shop and taproom were 1860, August partnered brewing calendar (Continued on reverse page) up with Jacob was determined Bernhardt, who had by the weather, served as brewmaster with ice being SPECIFICATIONS at Benzberg Brewery collected from the (later to become Cottonwood River Style Minnesota Brewing and stored inside Flanders-red-inspired Berlin-Style Wheat Ale aged in Cypress Tanks Company…), and caves under the the two built a small brewery, controlling Alcohol By Volume 6.9% brewery nearby right the fermentation along the Cottonwood temps, until the Serving Temperature River, producing ice melted.
Load more

Recommended publications
  • The Role of Geology in the Fall and Rise of Local Brewing Alex Maltman Abstract
    The role of geology in the fall and rise of local brewing Alex Maltman Abstract. Beer has an ancient heritage and brewing was almost ubiquitous by the Middle Ages in the British Isles. It later became progressively more regional. The East Midlands had good waters, and barley from both the sandy soils on the Sherwood Sandstone and the fertile, clayey soils on the Lower Jurassic of the Vale of Belvoir. Hops were grown in the heavy soils on Mercia Mudstone of the ‘North Clays’ district, and Nottingham’s sandstone caves provided ideal storage conditions for the beer. Subsequently the water, especially at Burton upon Trent, proved ideal for the newly fashionable pale ale or bitter. Gypsiferous Triassic aquifers gave the water a perfect ionic balance for this style of beer. Moreover, the calcium sulphate allowed high hopping rates, and hence the development of the Export and India Pale Ale styles, now of international fame. By the 20th century, brewing science had showed how Burton waters could be emulated elsewhere, and the brewing industry became highly commercialised and centralised. The craft beer movement is now heralding a return to local values, including the importance of local ingredients, some of which show a geological influence. Beer is often seen as the simple quaffing drink of the beer for sale (Unger, 2005). Beer was drunk with every masses, a contrast with the sophistication of wine. In meal: the consumption was something like two pints fact, in many ways beer is the more complex drink of every day, per person. Incidentally, the brewing was the two.
    [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]
  • Commodities, Culture, and the Consumption of Pilsner Beer in The
    Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914.
    [Show full text]
  • Master of Beer Styles
    USA Beer Styles Past and Present Beer Sommelier 1 Contents: Origins of U.S Brewing Traditional U.S. Beer Styles – German Lager – American Style Lager – Classic American Pilsner Style – Cream Ale – California Common Beer Recent Trends in U.S. Beer (Craft) Styles – American Pale Ale – American I.P.A. – American Amber Ale – Imperial/Double I.P.A. Current “Craft” Trends American Brewing and Beer Styles In the Beginning…A Little History Brewing new to N. America <500 years Based upon European brewing traditions Prior to mid-1800s English Ales were favored – Dominant brewing culture of the time – Refrigeration difficult – Majority of inhabitants were of English extraction Vegetables sometimes used: beets, peas American Styles The Lager Revolution 1842 Pilsner created, rapidly popularized in Europe German immigration to the U.S. highest in mid-1800s. – They brought brewing traditions with them – Many settled in Midwest As a result, lager brewing rapidly adopted in the U.S. American Styles The Lager Revolution…continued German Immigration continued Until 1920, "American Brewer" published in German New beers created: – American Lager – Steam Beer American Styles The Lager Revolution…continued American Lager About 30% corn or rice Rest 6-row American malt Adjunct initially used to: – Improve clarity (protein dilution) – Reduce cost – Ration goods/materials during WW I ~77% of US beer consumption American Styles The Lager Revolution…continued American-Style Lager Flavors should be subtle and complex, no one ingredient dominating Malt sweetness = light to mild Hop bitterness, flavor and aroma negligible to very light Light, fruity esters acceptable Carbon dioxide is a primary flavor attribute/characteristic American Lager ABV 3.8-5.3% SRM 2-4 IBU 5-15 O.G.
    [Show full text]
  • Brewing Wild/Sour
    the best of ® BREWING WILD/SOUR 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. WILD FERMENTATIONS BY MICHAEL TONSMEIRE & AT HOME MATT HUMBARD remember several years ago Jean Van Roy at Cantillon telling me, ‘You can spontaneously ferment “I in the United States, but, keep in mind that it probably won’t be the same way we do it here. You might have to come up with your own program.’ In the case of Allagash they’ve pretty much been able to copy how it is done in Belgium and they are getting amazing/similar results as our friends in Belgium. For us, we’ve had to come up with a couple of hybrid methods to make it happen.” – Vinnie Cilurzo, Brewmaster and Co-Owner of Russian River Brewing Co. Out of all of the ways to sour a beer, the most romantic is to let the fresh wort ensnare wild yeast and bacteria from the air as it slowly cools. People often refer to Brettanomyces as “wild yeast,” but the truth is that the strains most brewers pitch have been selected, isolated, and The coolship at Cantillon, where hot wort is pumped to cool and pick up ambient yeast and microbial flora in the air of Brussels, Belgium. propagated and are no longer truly wild. While using untamed microbes Over the last decade, a small to produce these beers.
    [Show full text]
  • Classic Brewing Styles of Awards and Accolades
    Hefe-Weizen Dunkel (Dark) Weizen Weizenbock Doppelbock Smooth, spicy wheat ale Smooth, spicy wheat ale Pale, strong, spicy wheat ale Dark, rich, complex lager Ayinger Bräuweisse Light Wheat Ayinger Urweisse Dark Wheat Ayinger Weizenbock Ayinger Celebrator Doppelbock Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Bavaria, Germany - Est. 1878 Classic Bavarian wheat beer: Superb Bavarian dark wheat beer: Astonishingly good strong wheat Cascading layers of malt complexity appealing, fruity, & thirst- deep amber with caramel notes; ale. Smooth body from wheat; spicy give this amazing strong lager a Specialty Beer Importers Since 1978 quenching; clove & spice character clove and spice character from a clove avor of Bavarian weissebeer deep richness matched by no other from traditional Bavarian weissebeer traditional Bavarian weissebeer brewed as strong as a bock beer. beer. Flavors of roasted malt, toee, yeast. Unltered; huge rocky head; a yeast strain. Full, rich body; Huge head, compelling avor. and spice; full body; long aromatic world classic with a long list sustained head; and long nish. Perfect special-occasion Classic Brewing Styles of awards and accolades. nish. beer. (Say “Eye-ing-gr”) The world's nest selection of ales, lagers, cider, and spontaneously-fermented beers. Each benchmark style is produced Bavarian Pils Bavarian Lager Dunkel (Dark) Lager Oktober Fest-Märzen by a family- or monastery-owned and operated brewery, using the nest ingredients and traditional brewing methods. Crisp, all malt lager Fresh, crisp golden lager Smooth, elegant dark lager Amber/gold rich, full lager Ayinger Bavarian Pils Ayinger Jahrhundert Bier Ayinger Altbairisch Dunkel Ayinger Oktober Fest-Märzen Merchant du Vin was founded with the mission to bring the world's classic brewing styles to America.
    [Show full text]
  • Mad River Brewing Company Steelhead Extra Pale
    Mad River Brewing Company P.O. Box 767 195 Taylor Way Steelhead Extra Pale Ale Blue Lake, CA 95525 707-668-4151 OuR flagship bRew, Steelhead ExtRa Pale Ale is what www.madriverbrewing.com gave us ouR staRt back in 1989. OuR unique ExtRa Pale Ale is a golden coloRed ale with a cRisp fReshness that comes fRom ouR special blend of five diffeRent whole hops. OuR pale ale will delight youR palate with its Mad RiveR BRewing Company was founded in 1989 and is located spicy, floRal hop flavoR, mild bitteRness and bRight in the beautiful, small town of Blue Lake, Humboldt County, golden hue. ExtRa Pale goes well with poultRy oR CalifoRnia nestled among the coastal Redwoods. FoundeR Bob fish/sushi and is a peRfect accompaniment to spicy Smith’s dReam to open a small bReweRy began in the late seventies foods oR any summeRtime baRbeque. and he was among a small numbeR of innovative bReweRs who weRe laying the foundation of the cRaft beeR movement in CalifoRnia. Now in our second decade, we continue our commitment to producing fine ales using traditional bRewing methods. At Mad RiveR BRewing Company we are long on tradition and continue to handcraft our ales in the truest sense in small batches. Our awaRd winning ales have become Renowned for theiR unique flavoR pRofiles and consistent quality. Utilizing an enviRonmentally sound appRoach the bReweRy pRactices neaRly zeRo waste and has won the WRAP AwaRd (Waste Reduction AwaRds PRogRam) ten yeaRs in a Row. The brewery is open for tastings and Retail shopping Monday- Friday 10 a.m.
    [Show full text]
  • International Lectures
    Make 2015 your time for professional and personal growth! Maximize your business. Jump start your career. Or, explore a new hobby. CCE Workshops will be held in Room 536 of the Student Community Resource Center unless another location is indicated. Please register in advance to reserve your place. You will receive email confirmation. Workshop materials Corporate and Community Education are included in the cost. FEB.-MARCH 2015 WORKSHOPS CCE also offers customized workshops with content, schedules and locations PETOSKEY CAMPUS – 1515 Howard Street, Petoskey, Michigan designed for each business. For more information, please visit www.ncmich.edu/cce www.ncmich.edu/cce or call 231-348-6613. Disease Recognition and BUSINESS Treatment HEALTH & FITNESS LUNCHTIME LEARNING WED, March 11, 5 p.m. - 8 p.m. REGISTRATION FORM: Online Opportunities $10 in advance; $15 at door includes Karate Please print and return by mail, email or fax. materials TU & TH, WED, Feb. 11 – 25. Noon to 1 p.m. Please register in advance to insure your spot in the class. Recognize signs and symptoms of common Feb. 3 – May 12, $10/session vineyard diseases and learn how to protect 6:30 p.m. – 8 p.m. You bring lunch, we’ll provide coffee, cookies Last Name _____________________________________________ and great techniques to boost your business your grapes with MSUE Educator Dr. Duke Gym Court #3 - SCRC First Name _____________________________________________ using free online programs. Join Sommer Elsner. $60 per month Poquette, professional blogger, social media Practice Isshin-Ryu Karate, Home Address __________________________________________ consultant and author. a traditional Okinawan Feb. 11: Email Marketing 101 Martial Art to improve City ___________________________ State____ Zip Code ______ physical conditioning, Email marketing is free and effective.
    [Show full text]
  • 2009-04 E-Lines
    Bacchus E-Lines Late April 2009 6633 Nieman Rd. Shawnee, KS 66203 913 962 2501 [email protected] Summer’s rapidly approaching so it’s time to start your wine and beer for 4th of July celebrations. Do you have Mother’s Day and Father’s Day gift ideas? We can help with those and we just a few hop rhizomes left this season. Get yours before they are all gone. In this newsletter you’ll find Big Brew, new product information, Wyeast Private Collection, cheese stuff, and clove-like characteristics. Read on for all the details. We will be closed Monday, May 25, in observance of Memorial Day. Have a safe holiday. Big Brew Back in Stock Join the Kansas City Bier Topeka Steam Meisters and Bacchus & After nearly a year without Northern Brewer Barleycorn celebration of hops we celebrate the return of our popular Big Brew and National Bacchus Batches Topeka Steam beer. Homebrew Day on the lot Topeka Steam has a toasty maltiness in the behind Bacchus & aroma and flavor, assertive bitterness and Barleycorn beginning at 10:00, Saturday, medium flavor from Northern Brewer hops. May 2. Thousands of homebrewers around It is a medium bodied and light copper the world unite to celebrate National colored. $61.50 Homebrew Day. The same homebrew recipe is brewed and a toast is raised New Products simultaneously at Noon Central Time. This Vindyard Fresh Wine Preservative is a great opportunity to interact with other Simply spray 2 quick bursts brewers, ask and answer brewing related into an open bottle of wine then questions and see the very simple to the re-cork.
    [Show full text]
  • Elmira Stove Works 285 Union Street
    Elmira Stove Works 285 Union Street. Elmira, ON CANADA N3B 3P1 Tel. (519) 669-1281 Fax (519) 669-1774 Toll Free 1-800-295-8498 Website: www.elmirastoveworks.com Media Contact: Laura McGarey 770.518.1000 ex. 216 [email protected] ELMIRA’S RETRO STYLE FINDS A FITTING HOME AT STEAM WHISTLE BREWING Northstar Refrigerator Featured in the Prominent Toronto Brewery ELMIRA, Canada (July 2010) –Accentuating their retro branding, Steam Whistle Brewing recently selected an Elmira Northstar fridge to feature in the popular Toronto, Canada brewery. With a name inspired by an icon of the 1950s working class, Steam Whistle has an affinity for retro style, from their brewery location to their delivery trucks. Elmira Stove Works has been manufacturing vintage-styled appliances in Canada since 1975 and the Elmira Northstar refrigerator was a fitting choice to store Steam Whistle Brewing’s pilsner. Steam Whistle has always used antique fridges in its brewery, hoping to complete their retro brewery with a vintage refrigerator. However, the compressor systems in antique fridges were not up to date and the fridges were using far too much energy for eco-minded Steam Whistle Brewing. For this reason, Steam Whistle chose the Elmira Northstar. “The partnership with Elmira Stove Works has been ideal, as Elmira’s Northstar combines the retro imagery we were looking for with better quality and convenience,” commented Greg Taylor, co-owner of Steam Whistle Brewing. “Both companies share a commitment to quality construction and retro appeal, understanding that consumers have an appreciation of hard work and simple pleasures.” Elmira’s Northstar appliance line offers 1950s inspired appliances, including ranges, microwaves and refrigerators.
    [Show full text]
  • BELGIAN ACIDIC BEERS Daily Reminiscences of the Past
    Cerevisia 38 (2014) 121–128 Contents lists available at ScienceDirect Cerevisia j ournal homepage: www.elsevier.com/locate/cerevisia and www.cerevisia.eu BELGIAN ACIDIC BEERS Daily Reminiscences of the Past Hubert Verachtert, Guy Derdelinckx KuLeuven Louvain Belgium Historical considerations micro-organisms present on air-dried grains could have started the formation of acids during the long mashing-in times at low temper- Whenever, especially since the appearance of cereals, suspen- atures rendering fresh beers slightly acid. Probably at weddings and sions of sugar containing vegetal material in water are left exposed dancings the beers that were served in stoneware pots were very to the air, humans discovered probably by accident that the tur- similar to our typical Belgian lambics. Recent investigations into the bid liquids acquired interesting properties and became enjoyable history of lambic beers indicate that around 1500 the acidic beers beverages. It is not surprising that such phenomenon was discov- corresponded more to the white beers type than to the lambic type. ered independently throughout the world among various cultures. The divergence towards lambic types must have occured much Archeological findings in China, Mesopotamia, Egypt, Armenia etc. later. (www.lambik1801.be) whatsoever at the times of Bruegel indicate that “beer” was already produced around 7,000 BC. Beer most beers were either slightly acid (young beer) or very sour (old production was often associated with bread production and active beers).Around 1560 the following characteristics of acidic beers can crumbles could be used to start the “transformation” process (now be mentioned. called fermentation). Many raw materials were used: wheat, barley, oat, rye, millet, buckwheat.
    [Show full text]
  • SWOTC Cookbook A3bcf364-Edf0
    Nestled in the picturesque countryside and scattered throughout urban centres of Ontario’s Southwest, you’ll find an abundance of craft breweries bottling a variety of award–winning pilsners, lagers, ales, stouts and more. Using time–honoured brewing methods, Ontario’s Southwest brewmasters yield distinctive, full–bodied craft brews reminiscent of the region, rooted in tradition and history, using locally sourced ingredients. Combining quality brews from across the region with distinct and diverse flavours, we’ve selected a variety of hearty and delicious recipes for you to savour. Stop by and visit any one of our craft breweries to experience the craftsmanship, passion and innovation brewed into every drop. Samples are encouraged. OntariosSouthwest.com 130 Edward Street 970 Ross Lane St. Thomas, ON. N5P 1Z1 Erieau, ON. N0P 1N0 railwaycitybrewing.com baysidebrewing.com 519–631–1881 519–676–1888 2970 Swimming Pool Road 45 Pacific Court, Unit 16 La Salette, ON. N0E 1H0 London, ON. N5V 3N4 ramblinroad.ca forkedriverbrewing.com 519–582–1444 519–913–2337 96 Norfolk Street South 525 Argyle Road Simcoe, ON. N3Y 2W2 Windsor, ON. N8Y 4Z8 blueelephant.ca walkervillebrewery.com 519–428–2886 519–254–6067 recipe by: Andrew Peters, David Reed & Steven Nazarian Recipe 2 pounds of large shrimp Shell shrimp and rinse well with water. Set aside. Bring together 3/4 cup of Capital Blonde Ale the Capital Blonde Ale, olive oil, lemon juice, onion, garlic, and basil. Add cayenne pepper to taste. Blend evenly. Add in shrimp, 1/2 cup of extra virgin olive oil and coat well in marinade. 2 tbsp lemon juice Cover and marinate in refrigerator overnight, if possible, or 6–8 1/2 small, finely chopped hours at a minimum.
    [Show full text]