How Big Breweries Failed the Taste Test
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Serving Nitrogenated Beer
BREWERS ASSOCIATION FACTS ABOUT SERVING NITROGENATED BEER itrogenated beer (“nitro”) was developed in 1959 as a way to replicate the creaminess of cask-conditioned CAN YOUR BREWING EQUIPMENT Nale, which has lower carbonation than most beers. WITHSTAND THE PRESSURE? Nitro beer is dispensed utilizing a draught system, whereas cask ale is pulled out with a beer engine. One benefit of nitro Typical methods used to nitrogenate beer require higher pressure beer is that kegs are easier to ship and serve than casks. (See Draught Beer Quality Manual, Appendix D for more info on than most brewing vessels are designed to safely operate under. cask-conditioned ale). A nitrogenated beer has much lower In addition, many jurisdictions require any tank that is pressurized volumes of carbon dioxide (1.1-1.7 v/v) dissolved in it than above 14.7 psig to carry an American Society of Mechanical a typical beer as well as a small amount of nitrogen. Because Engineers (ASME) stamp. For safety and regulatory requirements, the amount of nitrogen dissolved in the beer is so small, it isn’t all tanks used to nitrogenate or serve nitrogenated beer should usually quantified. be rated to handle these higher pressures and must meet all local, state, and federal regulations. NITROGEN’S EFFECT ON BEER Nitrogen (N₂) bubbles are smaller than carbon dioxide (CO₂) bubbles. This creates a “creamy” or “smooth” mouthfeel. THE GAS BLEND The small bubble size also contributes to a more stable and • To maintain the correct balance of carbon dioxide and longer-lasting head. This is due to the relatively low gradient nitrogen in a nitrogenated beer, a gas blend must be used to between the concentration of nitrogen in the beer compared to dispense these beers. -
Handout-It Tastes Horsey, Bready, and Fruity: Aspects of Beer Talk
“It tastes horsey, bready, and fruity: Analyzing aspects of beer talk” 65. Studentische Tagung Sprachwissenschaften, Köln Kerstin Stolten [email protected] Universität Bayreuth Examples of Beer Descriptions Below you can find some examples for what I call beer talk, which has some similar structural elements with oinoglossia (Silverstein 2003). Example 1: American Barley Wine American barley wine ranges from amber to deep red/copper-garnet in color. A caramel and/or toffee aroma and flavor are often part of the malt character along with high residual malty sweetness. Complexity of alcohols is evident. Fruity-ester character is often high. As with many American versions of a style, this barley wine ale is typically more hop-forward and bitter than its U.K. counterpart. Low levels of age-induced oxidation can harmonize with other flavors and enhance the overall experience. Sometimes sold as vintage releases. Example 2: Specialty Beer Ingredients used in the specialty beer style should be distinctive and evident in either the aroma, flavor or overall balance of the beer. This style category is a catch-all. Any specialty beer that does not fit other specialty beer styles would be appropriately considered here. Examples can include sahti, steinbier, white IPA, session IPA and more. Example 3: Belgian-style Witbier Belgian-style witbier is brewed using unmalted wheat, sometimes oats and malted barley. Witbiers are spiced with coriander and orange peel. A style that dates back hundreds of years, it fell into relative obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. This style is currently enjoying a renaissance, especially in the American market. -
The Pour Travelers: Dela... Where? - Part 2
The Pour Travelers: Dela...where? - Part 1 More Create Blog Sign In The Pour Travelers The Pour Travelers follows two craft beer enthusiasts and their monkey on excursions throughout their home state of PA as well as vacations to beer destinations across the country and beyond. Pages Friday, January 10, 2020 The Pour Travelers Ffej's Band Performance Dela...where? - Part 1 Schedule Looks like we're coming out of the gate swinging as we commence with 2020! The first weekend of the year, and we're already headed down the ol' Pour Travelers About Me trail. After a quick three-day detox from a beer-and-liquor-soaked New Year's Eve ffejherb (and Brewslut's birthday party), we're back at it, doin' what we do. We had originally planned to check out some new places in Philadelphia on this particular weekend, The skinny: Born March 26, but we decided to switch gears and try Delaware on for size. Despite being one of 1974 in Shamokin, PA. the nation's smallest states and next door neighbors to PA, we hadn't spent much Graduated from Shamokin time in "The First State." Save for a few visits to the Dogfish Head brewpub in Area High School in 1992. Graduated from Penn State Rehoboth Beach, Delaware was largely uncharted waters for us Pour Travelers. So it in 1996. Married my best was settled. We were off to Delaware. friend, Brandi, in 1999. Played in a zillion different I got up bright and early on Saturday morning after a good night's sleep and prepared bands (most notably Solar a healthy breakfast of scrambled eggs, home fries, and turkey bacon. -
Real Ale Experience a Guide to Some of the Much Loved Real Ale Pubs in North Shields and Tynemouth
Real Ale Experience A guide to some of the much loved real ale pubs in North Shields and Tynemouth EDUCATION AND CULTURAL SERVICES Real Ale Experie With traditional pubs offering unrivalled hospitality, each with their own intriguing stories to tell, the Real Ale Experience is a trip for the connoisseur of beers and those who enjoy their inns and taverns with character. The town centre pubs, bustling with charm, have been a focal point of North Shields for centuries, playing a role in the development of the town. Tynemouth has a mix of old and new pubs, providing a fine choice of venues and The Fish Quay, the traditional trading and commercial heart of the town, offers a unique experience where the locals are larger than life and seem more like characters from a seafaring novel. So…prepare to taste the experience for yourself. The Magnesia Bank Camden Street, North Shields The Magnesia Bank stands high on the bank side overlooking the nce historic fish quay and it is worth pausing at the railings at the bottom of Howard Street and enjoying the views of the river before imbibing. The building to the right, marked with a blue plaque, is Maritime Chambers, once the home of the Stag Line and, before that, the Tynemouth Literary and Philosophical Society’s library. The pub itself, originally a Georgian commercial bank, opened in 1989 and quickly established a reputation as a real ale pub, a reputation certainly justified in the number of awards it has won. The pub has developed a worldwide standing for its real ales and proudly serves cask ales in the best condition, a fact acknowledged by the many awards received from the Campaign for Real Ale (CAMRA). -
2015 Festival Organizers and Staff
Welcome from the President ELCOME TO THE 29TH ANNUAL Great Taste of the Midwest. At a time when we probably should be over- whelmed by the explosive growth of the craft beer industry, we are too busy trying to figure Wout how to make this event a better experience for all. To that end, we are excited that we have maintained the same foot- print as we’ve had in past years, but have added more brewer space, by moving our merch tents and adding a few new tents to a previously restricted staff only area of the park (inside the “loop road”). This allows us bring in some new brewers while continuing to bring back the brewers that you come to expect to see at the Great Taste of the Midwest. I would like to thank Great Taste Chairman, Mark Garthwaite and the multitude of volunteers that make this event happen. We are all very proud that this is the only event of this size that is run by a 100% volunteer effort. Their passion for beer is a large part of what makes a volunteer effort of this size a success. I would also like to thank all of the Brewers that come to the Great Taste of the Midwest. All of “our” passion for beer flows from their passion. As the event has grown and produced more return Brewers each year, we’ve come to think of the Brewers as family coming home every year on the second Saturday in August. Sadly, I have to acknowledge the passing of several MHTG members since the last Great Taste. -
Closing Down Procedures
CLOSING DOWN PROCEDURES KEG · TO SHUT DOWN ALL KEG BEER AND KEG CIDER LINES IMPORTANT · Lines should be cleaned first then purged of liquids. All In Line remote coolers should be switched off Firstly - Clean lines to correct practise, which is: · Remove all dispense tap spouts and sparklers on lines to be removed and clean separately · Adhere to COSHH regulations when line cleaning - wear protective clothing · Turn gas off to secondary valves, disconnect keg couplers · Clean Keg couplers before connection to cleaning sockets · Flush all beer out of lines with clean, cold, fresh water – starting with fob detectors · Mix a fresh mix of line cleaner to the correct strength as indicated on the instructions on the product label. · Fill Fob detectors with correct strength diluted line cleaner, then pull through to the dispense taps · Soak lines for 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Soak lines for another 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Soak lines for a final 10 minutes, agitate detergent through fob detector and totally refill each line with fresh detergent · Rinse cleaning bottle and fill with clean, cold, fresh water · Remove detergent from fob detectors with plenty of fresh water · Remove detergent from beer lines by volume then flush through each line with a further 10 litres of water Secondly – To purge lines of fluid: · Empty cleaning bottles of any liquid, connect as for standard line clean · Make sure fob detectors float release buttons are set to release the float · Purge all liquid out of the fob detectors by using the priming buttons · Open all taps at the bar and purge all liquid out of the lines, until mostly air comes out. -
Liverpool Beer Festival Details Inside
CAMRA Liverpool & Districts Magazine Winter 2018 FREE Print Run 9000 Liverpool Beer Festival details inside Incorporating: Isle of Man News and WirrAle Drinker www.liverpoolcamra.org.uk [email protected] MerseyAle CAMRA Liverpool and Districts Branch Welcome to the MerseyAle Editor Winter edition of and Districts Mel James-Henry [email protected] MerseyAle Mel James-Henry Liverpool Branch Chair Welcome to the Winter Edition of MerseyAle, we are reintroducing Sonia James-Henry MerseyAle. Our previous editor did some old ones - MerseyAle Ambas - [email protected] such a good job, that rather than try sadors and the letters page. We and follow in his footsteps, I decided welcome feedback on articles, espe - MerseyAle Contacts to take a slightly different approach. cially if they lead to you visiting dif - Comments/news/letters/photos As I am already responsible for the ferent pubs or trying different beers. [email protected] Website and Social media, I took on If you have comments on the layout the role of Editor to try and link the or just want to get something off MerseyAle Advertising Manager different aspects of our branch com - your chest, you can email us at Howard Perry munications together. You will [email protected] HU howard.perry@liverpoolcamra. org.uk RR notice QR codes throughout the or DM us via Twitter or Facebook ticke Y ts se Distrubution Manager magazine. These will enable those of (details on P39). We have also intro - llin Andre Fu you with Smartphones to link back duced some regular features includ - f g ast! [email protected] to the magazines’ content our web - ing ‘Pub Walks’, ‘A Publicans site. -
March 2, 2019 1:00-5:00Pm & 6:00-10:00Pm Bottom Lounge 1375
Saturday – March 2, 2019 1:00-5:00pm & 6:00-10:00pm Bottom Lounge 1375 W Lake Street – Chicago Vote for the Champion Beers of Chicagoland! Check out CBS swag and cast your ballot … Winners announced at 9:00 PM 2 Please respect your fellow attendees and sample responsibly. Be aware of the beer’s alcohol content by volume (abv). Inebriation will not be tolerated – you will be cut off and asked to leave. Real ale, living ale, and cask ale all refer to beer that has been naturally carbonated by yeast still in the cask (or bottle) without any added C02. The yeast that fermented your beer have been working at what they do best until days - or perhaps even less - prior to tasting your beer today. Beer that has not quite finished fermenting is added to a cask where the yeast completes its mission and produces a gentle stream of natural carbonation. Finings, which attract yeast like a beer geek to a barleywine, are also added to the cask, and draw the yeast to the bottom when their job is finally complete. For this reason, casks sit in stillage for up to a week prior to serving, so as not to upset the contents. When you see a cellarman artfully tilt a cask during the event, this is to ensure these remnants remain on the bottom. All this magic works best at cellar temperature - about 52-54F. So, while you may be a bit chilly, rest assured that your beer is lounging in absolute comfort. Great real ale is bright with a gentle carbonation served at cellar temperature, but this is affected by the condition of the beer put into the cask, when the brewery filled the cask, and when the cask was delivered. -
August 13, 2011 Olin Park | Madison, WI 25Years of Great Taste
August 13, 2011 Olin Park | Madison, WI 25years of Great Taste MEMORIES FOR SALE! Be sure to pick up your copy of the limited edition full-color book, The Great Taste of the Midwest: Celebrating 25 Years, while you’re here today. You’ll love reliving each and every year of the festi- val in pictures, stories, stats, and more. Books are available TODAY at the festival souve- nir sales tent, and near the front gate. They will be available online, sometime after the festival, at the Madison Homebrewers and Tasters Guild website, http://mhtg.org. WelcOMe frOM the PresIdent elcome to the Great taste of the midwest! this year we are celebrating our 25th year, making this the second longest running beer festival in the country! in celebration of our silver anniversary, we are releasing the Great taste of the midwest: celebrating 25 Years, a book that chronicles the creation of the festival in 1987W and how it has changed since. the book is available for $25 at the merchandise tent, and will also be available by the front gate both before and after the event. in the forward to the book, Bill rogers, our festival chairman, talks about the parallel growth of the craft beer industry and our festival, which has allowed us to grow to hosting 124 breweries this year, an awesome statistic in that they all come from the midwest. we are also coming close to maxing out the capacity of the real ale tent with around 70 cask-conditioned beers! someone recently asked me if i felt that the event comes off by the seat of our pants, because sometimes during our planning meetings it feels that way. -
Cicerone® Certification Program UK Certified Beer Server Syllabus Updated 20 November 2017
Cicerone® Certification Program UK Certified Beer Server Syllabus Updated 20 November 2017 This syllabus outlines the knowledge required of those preparing for the Certified Beer Server exam in the United Kingdom. While this list is comprehensive in its scope of content, further study beyond the syllabus is necessary to fully understand each topic. The content tested on the Certified Beer Server exam is a subset of the information presented within the Master Cicerone® Syllabus, and individual syllabi for all four levels of the program may be found on the cicerone.org website. Outline (Full syllabus begins on next page.) I. Keeping and Serving Beer A. Purchasing and accepting beer B. Serving alcohol C. Beer storage D. Draught systems E. Beer glassware F. Serving bottled beer G. Serving draught beer H. Cask-conditioned ale II. Beer Styles A. Understanding beer styles B. Style parameters C. History, characteristics, and flavour attributes of styles by region III. Beer Flavour and Evaluation A. Taste and flavour B. Identify normal flavours of beer and their source C. Off-flavour knowledge IV. Beer Ingredients and Brewing Processes A. Ingredients V. Pairing Beer with Food © Copyright 2017, Cicerone® Certification Program For more information, visit www.cicerone.org or email [email protected] Cicerone® Certification Program UK Version 3.2 – November 2017 Certified Beer Server Syllabus - Page 2 Full Syllabus I. Keeping and Serving Beer A. Purchasing and accepting beer 1. Assessing beer shipment age a. Product Freshness i. All beer packages in the UK are required to have a clearly stated best before date ii. Check to ensure there is adequate time to sell the product before expiration B. -
Breweries Public House Breweries East Street Brewery at Kilham
Breweries The once numerous local breweries in East Yorkshire have long since vanished, with only a few remaining. Two hundred years ago, in almost every village there was a common brewer, or brewing victualler, producing beer for local customers. At the beginning of the 18th century, the ‘brewing victualler’ made most of the beer sold. He bought malted barley locally and hops from travelling agents And produced enough beer for his customers, and maybe one or two other public houses. Later the title changed to the ‘common brewer’ when they were able by law to sell beer only to other publicans and private customers. The end of the 19th century saw the takeover of small breweries unable to compete with the larger ones. This led to ‘branches’ or agencies being used far away from the main home base, and the old site being used as a depot. The small brewer had virtually disappeared. Public House Breweries The breweries in public houses were small, with simple equipment. This was usually a one-quarter plant, designated in the traditional manner by the quantity of malted barley used in each brew. A five-quarter plant was able to mash five quarters (i.e. 5 x 28Ib) of malt per brew, producing 27 ¾ barrels (1 barrel = 36 imperial gallons) of bitter. The brewing skill was passed from generation to generation. Boys were apprenticed to other brewers or with their own kin. Brewing victuallers often combined other skills, as brewing was a seasonal activity. Robert Sanders of Leven was victualler, brewer, maltster, coal merchant, corn miller and vet at The New Inn. -
In the Sticks December 2005 Free Copy Welcome to This Months Edition of “In the Sticks”
In The Sticks December 2005 Free Copy Welcome to this months edition of “In the Sticks” Welcome to the latest issue of “In the Sticks” Half Pint and I called in at the Wellington Inn Forthcoming attractions at the Cross Keys the newsletter of RuRad Rural Real Ale Drinkers. on Bennets Hill Birmingham on Monday 21st Belper this month include: - St Austell We hope you enjoy your read but before you get November to discover that Birmingham Camra Tribute 4.2%, Burton Bridge XL 4.0%, started we would like to wish all our readers a has named the pub as Pub of the Year, which is Robinson’s Old Tom 8.5%, Bateman’s Rosey Merry Christmas and a Happy New Year! not bad as it’s only been open for about 11 Nosey 4.9%, Derby White Christmas 5.5%, months. Young’s Winter Warmer 5.0% and Derby To receive an electronic copy e-mail The pub usually has 15 real ales available with 3 Tranquility 4.5%. [email protected] regulars from the Black Country Brewery and Or for back issues log on to to date 2272 different ales have been sold in Just attended this event, over Friday and 2005. Saturday, 28th & 29th October at the twinned http://www.leadmillbrewery.co.uk/Rurad.html th From the 24 November for a trial period the venues of the Three Crowns and the White Number Crunching pubs opening hours will be 10am to midnight. Horse, Ruddington. First thing to say is that the flat rate tariff of £2.20 per pint was very n this issue we bring you news of 69 pubs in 35 Jonathan Kriek reported that the Milestone I fair for the range of ales offered, and the Black Pearl was in good order at the Salutation different locations, 4 Breweries and 17 Beer quality of ale served was fine.