Vegan Beer List by David Hagan
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Brewing Industry - Preparation of Isinglass Finings
Solutions for Your TOUGHEST MIXING Applications in FOOD Brewing Industry - Preparation of Isinglass Finings THE FIRST NAME IN HIGH SHEAR MIXERS Brewing Industry - Preparation of Isinglass Finings Lager beer is brewed using “bottom fermenting” yeast which sinks during fermentation. A storage period follows to ensure all the yeast has sunk to the bottom. Demands for a shorter storage period and increased productivity in large-scale breweries has led to the use of finings to accelerate sedimentation. The use of isinglass finings was originally confined to traditional British and Irish beers, brewed with “top fermenting” yeast which rises during fermentation. Spent yeast and other solids are precipitated by the addition of finings, either in the barrel (with traditional “cask conditioned” beer) or in bulk prior to filtering. Isinglass is a protein obtained from several varieties of fish. When added to the beer, the isinglass particles attract the yeast and tannins. The finings sink to the bottom, precipitating the solids to leave the beer clear and bright. The Process Isinglass can be supplied in a number of forms: • Ready-to-use liquid. • Concentrated liquid. • Dried floculated particles. • Powder. • Freeze-dried powder/granules. Although liquid forms are easy to use, there are advantages in buying finings in dried form: • Improved shelf life and temperature tolerance. • Solutions can be prepared to meet demand. • Reduced storage requirements. • Formulation can be adjusted to give optimum results in a particular type of beer. Solutions are generally prepared separately before addition to the beer. A typical process using a conventional agitator would be as follows: • The vessel is charged with liquor and the agitator is started. -
Beer Specialty Drinks Martinis $9.00
Beer Specialty Drinks Martinis $9.00 North Carolina Craft Beers Absolut Mandarin Mambo—Absolut Mandarin, Triple Sec, Cranberry & a splash of Lime Juice OMB Copper - Olde Mecklenburg Brewery $5.00 Appletini—Absolut Citron, Sour Apple Pucker & OMB Hornets Nest-Old Mecklenburg Brewery-$5.00 Splash of Sour Mix OMB Seasonal - Olde Mecklenburg Brewery $5.00 Avion Silver Cosmo—Avion Silver Tequila, Carolina Blonde - Foot Hill Brewery $5.00 Cointreau, cranberry & a slash of Lime Juice Hoppyum IPA-Foot Hill Brewery-$5.00 Blue Martini—Vodka, Blue Curacao & Sour Mix People Porter-Foot Hill Brewery-$5.00 Caribbean Sunset Martini—Bacardi Light Rum, Torch Pilsner-Foot Hill Brewery-$5.00 Triple Sec & Lemon Juice Classic Martini—Vodka or Gin, Dry or Dirty with ESB Amber Ale-Green Man Brewery-$5.00 Olives IPA Indian Pale Ale-Green Man Brewery-$5.00 Cosmopolitan—Vodka, Cointreau, Cranberry Juice & Dale’s Pale Ale - Oskar Blues Brewery $5.00 Lime Juice Mama’s Little Yella Pils- Oskar Blues Brewery $5.00 French Martini—Absolut Citron, Chambord & Pinner IPA– Oskar Blues Brewery-$5.00 Pineapple Buck Shot Amber Ale - Natty Greene’s Brewery $5.00 Hot and Dirty Martini—Absolut Peppar Vodka, Dry Vermouth & a dash of Olive Juice Red Oak Amber Lager - Red Oak Brewery $5.00 Humming Bird Golden Lager - Red Oak Brewery $5.00 Lemon Drop—Absolut Citron, Triple Sec, Lemon Juice, Splash of Sour Mix with Sugar on the Rim Hop Drop’ N Roll IPA - NoDa Brewery 16oz. $7.00 Malibu Martini—Malibu Coconut Rum, Pineapple Coco Loco Porter - NoDa Brewery 16oz. -
Enartis News – FAQ on Wine Fining
ENARTIS NEWS FAQ ON WINE FINING WHY FINING? HOW TO CHOOSE THE RIGHT FINING Fining agents can be used for many purposes in AGENT winemaking, including clarification, filterability Bench trials are essential to determine what fining improvement, prevention of haze and sediment agents to use and their dosages. To set up bench formation, organoleptic profile improvement, color trials, follow these steps: adjustment and removal of undesirable elements or flavors. The fining process is therefore a crucial • Prepare fining agent solution in water as stage in the production of all wine types. recommended on the technical data sheet. For liquid products, use solution as is or dilute, if HOW DOES FINING WORK? necessary. Each fining agent has specific properties and reacts • Label each sample bottle. Keep one untreated with various wine constituents depending on its sample as a control. origin, density of charge, molecular weight and • Fill samples with wine and leave some space for chemical properties. the addition. Fining involves two crucial reactions: • Add the fining agent solution. Flocculation: molecular interactions based on • Mix immediately after addition. Top each bottle charge, chemical bonds, absorption or adsorption with wine and mix again. of compounds and formation of flocculates. • Store wine at winery temperature for settling Sedimentation: flocculates formed are not soluble (usually 1-2 days). and heavier than wine/juice. They settle with time. • Evaluate the results (turbidity, volume of lees, WHAT ARE THE MAIN FACTORS THAT color, sensory, stability, etc.) INFLUENCE FINING EFFECTIVENESS? HOW TO EVALUATE FINING RESULTS Product preparation and addition, temperature, pH, Depending on the goal, several parameters can be wine redox potential and previous fining treatments used to evaluate the results of a fining treatment: are factors that can influence the effectiveness of turbidity, volume of lees, filterability, color intensity fining. -
Inspiring Mountain Backdrop | Local Flavors | Collaborative Spirit It Is No Secret That Asheville Has Grown Into the Eastern U.S
Inspiring Mountain Backdrop | Local Flavors | Collaborative Spirit It is no secret that Asheville has grown into the eastern U.S. craft beer destination. The story began in 1994 when retired engineer Oscar Wong opened Highland Brewing Company, Asheville’s first craft brewery. Wong’s insistence on high-quality product made Highland a success and led to a new wave of local breweries - Green Man, Asheville Brewing, French Broad, Pisgah and more. Today, there are 51 breweries in the Asheville area and that number is continually growing. National breweries Oskar Blues, Sierra Nevada and New Belgium have started East Coast operations here, boosting Asheville’s reputation. Asheville’s Must-Try Beers Beer City USA Backstory On any given day, hundreds of locally brewed Asheville’s beer scene got a major beers are on tap around Asheville. Here are boost in 2009 when noted brew writer some suggestions: Charlie Papazian conducted his first ► Highland Brewing | Gaelic Ale - the first Beer City USA poll. Asheville tied with craft brew made in Asheville. much bigger Portland, Ore., to share ► Asheville Brewing | Shiva IPA - enormously the title and went on to win or tie the popular beer bursting with smooth hoppy poll the next three years. The poll was retired in 2014, but the city’s craft flavor. beer scene was firmly established. The numbers tell the story - a 2018 ► Wicked Weed | Black Angel Cherry Sour - SmartAsset.com story on “The Best Cities for Beer Drinkers” found that this puckery delight is loaded with tart cherry Asheville has the most breweries per 100,000 residents of any U.S. -
2017 AIBA Catalogue of Results
2017 CATALOGUE OF RESULTS The Royal Agricultural Society of Victoria (RASV) thanks the following partners and supporters for their involvement. PRESENTING PARTNERS MAJOR SPONSOR EVENT PARTNERS EVENT TICKETING PARTNERS TROPHY SPONSORS SUPPORTERS 2017 Catalogue of Results The Royal Agricultural Society of Victoria Limited ABN 66 006 728 785 ACN 006 728 785 Melbourne Showgrounds Epsom Road Ascot Vale VIC 3032 Telephone +61 3 9281 7444 Facsimile +61 3 9281 7592 www.rasv.com.au List of Office Bearers As at 01/02/2017 Patron Her Excellency the Honourable Linda Dessau AM – Governor of Victoria Board of Directors MJ (Matthew) Coleman CGV (Catherine) Ainsworth DS (Scott) Chapman D (Darrin) Grimsey AJ (Alan) Hawkes NE (Noelene) King OAM JA (Joy) Potter PJB (Jason) Ronald OAM SC (Stephen) Spargo AM Chairman MJ (Matthew) Coleman Chief Executive Officer M. O’Sullivan Company Secretary J. Perry Event Manager, Beverage Damian Nieuwesteeg Telephone: +61 3 9281 7461 Email: [email protected] Australian International 1 Beer Awards Australia’s finest beers begin with Australia’s finest malt. Barrett Burston Malting and Cryermalt A passion for the finest ingredients. bbmalt.com.au cryermalt.com.au Contents Message from the CEO 4 Message from the Head Judge 5 2017 Report on Entries 7 2017 Judging Panel 8 2017 Champion Trophy Winners 11 2017 Major Trophy Winners 15 2017 Results 19 Best Australian Style Lager Best European Style Lager Best International Lager Best Pilsner Best Amber / Dark Lager Best Australian Style Pale Ale Best New World Style Pale Ale Best -
The Manufacture of a Liquefied Fish Collagen Product for Use As a Fin Ings Agent in the Brewing Industry
Final Report National Seafood Centre Project No. 92/125.18 The Manufacture of a Liquefied Fish Collagen Product for use as a Fin ings Agent in the Brewing Industry by Dr Craig Davis Centre for Food Technology FISHERIES RE S<: ARCH & DEPARTMENT OF DEVELOPMENT DPI PRIMARY INDUSTRIES CORPORATIOM C·\IPl fi!t:·J TABLE OF CONTENTS Page SUMMARY ........................................... ······································ 1 INTRODUCTION ......................................................................................................... 3 AIM. ............... 4 MATERIALS AND METHODS ................................................................................... 5 RES ULTS/OUTCOMES .... ......................................... 10 CENTRE FOR FOOD TECHNOLOGY Page i' SUMMARY This project was undertaken in collaboration with Pacific Export Services Queensland Pty Ltd and had the primary objective of developing a liquefied fish collagen product (known as Isinglass) on a pilot commercial scale for the domestic brewing market. The investigations undertaken in this project required several discrete development steps: • sourcing of the raw material, • removal of excess fat and mucous from the bladders, • development of processing protocols, • establishment of suitable quality manufacturing and testing procedures, and • identification of the markets and market requirements. Considerable time and effort was committed to the development of the appropriate techniques and equipment necessary for the production of a quality beer fining product produced from fish swim bladder. The procedure, which is currently employed for Isinglass manufacture, begins with sun-dried swim bladders (or maws) which are sourced mainly from developing countries in the tropics (eg Asia, Africa and South America). The maws are then subjected to a sequence of dry milling steps to make the product amenable to incorporation into the beer process stream. The final product has low moisture content and is generally packaged to ensure that it arrives at the ultimate destination in an active form. -
NC Brewers Cup Results 2019
BEST OF SHOW NCBC Medal Category BJCP Style (Sub-Category) Place Brewery Beer Name Pale British Beer & Bitter 12A English Golden Ale BOS 1 Cabarrus Brewing Daisy Roots Historical Beer 27A Historical Beer BOS 2 Divine Barrel Brewing Beer Flavored Beer NC Home-Grown Beer NC Home-Grown Beer BOS 3 Little Brother Brewing Crispy Business Light American Hybrid 18A Blonde Ale BOS 4 Wilmington Brewing Company Moon Dance Blonde Ale FULL COMPETITION NCBC Medal Category BJCP Style (Sub-Category) Place Brewery Beer Name American Lager 1A American Light Lager 1 Brown Truck Brewery #10 American Light Lager American Lager 1B American Lager 2 Crystal Coast Brewing Company Atlantic Beach Blonde Lager American Lager 1B American Lager 3 Flying Machine Brewing Company Neo-Bohemia International Lager 2A International Pale Lager 1 Hopfly Brewing Co. Crunch Time International Lager 2A International Pale Lager 2 Cabarrus Brewing Travelin' Light Lager International Lager 2A International Pale Lager 3 Legion Brewing Co Project Pils Light American Hybrid 18A Blonde Ale 1 Wilmington Brewing Company Moon Dance Blonde Ale Light American Hybrid 1C Cream Ale 2 Makai Brewing Company Island Falls Cream Ale Light American Hybrid 1D American Wheat Beer 3 JollyRogerbrew Walk the plank Wheat Light American Hybrid 18A Blonde Ale 4 Sycamore Brewing Southern Girl Malty European Lager 4A Munich Helles 1 Pitt Street Brewing company Pactolus Light Lager Malty European Lager 4A Munich Helles 2 Mason Jar Lager Company, The Happy Place Golden Lager Malty European Lager 4A Munich Helles -
KD Menu Revised and Final
KELLY DAYS FIREHOUSE TAVERN SOUPS Cup 3.5 or Bowl 4.5 Firehouse Chili Specialty Soup A blend of our fresh ground meats, pinto beans and secret Ask your server or bartender what is the Chief’s soup of the day firehouse ingredients FIRE STARTERS SLIDERS *All Sliders come on Sweet Hawaiian Buns and come three to an order Fireball Whiskey BBQ Chicken Wings 9.5 *Add your choice of A side of Regular or Sweet Fries, Kelly’s Slaw, Red Potato Our signature Fireball whiskey BBQ Sauce served on crispy Salad or EBD Salad=Edamame, Black Bean and Roasted Corn Salad jumbo wings and served with a side of celery and ranch for only 2.5 *ask server if you would like in hot or BBQ sauce as an alternative Soon to be Famous, The 70/30 8 Fried Cheese Curds 6.5 Mixed with Neuskes Triple Smoked apple-wood bacon, topped with white Deep fried white cheddar cheese curds served with our cheddar cheese, black truffle ketchup and pickle house made marinara The Ybor Fritas 7.5 lemon Basil Hummus 7.5 Our KD beef blend and chorizo, topped with potato sticks, black truffle Fresh FLA lemon, basil hummus topped with olive oil, roasted red ketchup, smoked Gouda cheese and pickle peppers and served with grilled pita chips Pretzel Sticks 7 Lil’ Italian 7.5 Bavarian pretzel sticks served with Brie and beer cheese sauce Spiced up and blended meatball topped with marinara and provolone KD Meatballs 7.5 A blend of USDA Beef and Italian Sausage meatballs made with fresh Station One 8 herbs, marinara, melted provolone and crustinis Jackman Ranch Wagyu, white cheddar and caramelized -
Liquid Isinglass Finings
Liquid Isinglass Finings Liquid isinglass is added to beer post fermentation to clarify it by removing Quick Notes yeast and protein particles. Ready for use (RFU) and concentrated products are available. BENEFITS Reduced cold storage time Benefits Improves beer haze and stability Isinglass is essential for cask beer production in that it quickly yields bright beer with a tight, stable sediment. Improves filtration performance In general isinglass oers the following benets: Reduced cold storage time. Fewer vessels. TREATMENT R ATES Lower energy use. 3 to 4 pints (of RFU) per barrel Reduced beer loss. Improved filtration. Faster throughput. Reduced powder use. APPLI CAT ION Improved beer haze and stability. Added in-line to cask while cask is Less re-work. being filled, or added directly to cask early in filling process Isinglass, although not a stabilizer, has a moderate eect on sensitive protein reduction. It contributes to the action of silica gel, and complements PVPP. During settlement of flocculated solids, foam negative factors can be entrained. Brewers regularly notice that isinglass-treated beers have improved foam stability. Tech data Process Liquid Isinglass Finings sheet Aids Process Aid - Technical Data Sheet Liquid Isinglass Finings Treatment Rates Brewing Practice A typical addition rate for cask beers is 3 to 4 pints (of RFU) In its long history of use in the clarification of traditional per barrel. For both performance and commercial consider- British cask ale, the effectiveness of isinglass has remained ations it is advisable to identify the correct addition rate. This unrivaled, despite many attempts to find alternatives. The will vary from beer to beer (a simple optimization test is ability to remove yeast, and more importantly, proteins detailed later). -
Fish Glue, Gelatin, Isinglass Pearl Essence
IMPORTANT FISHERY BY-PRODUCTS FISH MAWS AND ISINGLASS Air bladder/swim bladder of fish consists of several membraneous layers in the abdominal cavity below vertibral column. Layers rich in collagen. Cleaned & dried air bladder is called Fish maw. Fish maw on refining yields Isinglass – excellent RM for good grade gelatin or glue. Isinglass, or Ichthyocolla, a preparation from different species of a Russian fish, called sturgeon, It may also be produced from the air-bladders of the cod, or gadus, as well as from fresh Waters fishes. Processing of Fish maw : Air bladdar washed well in water scrapping off outer layer split open longitudinally washed well dried under sun to moisture level of 15% Fish maw Processing of Isinglass : Fish maw immersed in water becomes soft soaked in water for several hrs. cut into small pieces rolled between water cooled iron rollers convert into thin strips or sheets , 3-6 mm thick further compressed into ribbons (about 0.4 mm) ribbons are air dried rolled into coils Isinglass Uses: Isinglass swells in water & produce a fibrous str. Not present in other gelatinlass used An excellent, cement, called ARMENIAN or DIAMOND CEMENT, is made with isinglass, which is valuable for mending glass, china, and porcelain vessels, Used as a clarifying agent for beer, cider, wine, vinegar etc. Isinglass also used as an adhesive base Dissolved in acetic acid, forms strong base useful in glass or pottery. Used as sizing agent in textile. Used as an ingredient in Indian ink. Use as an egg preservative PEARL ESSENCE A suspension of crystalline guanine in water or an organic solvent. -
Tasting Notes
TASTING NOTES REGIONAL BARS The North Aotearoa Breweries NZ Ltd Mata Taniwha Smoked; 7%; Look - Copper, Red/Orange Hue; Smell -Smokey, Barbeque, Hangi; Taste - Smokey, Earthy, Silky-smooth; Bitter - 2; Sweet - 3 Aotearoa Breweries NZ Ltd Mata Brown Boy Amber Ale; 5%; Look - Reddish Brown; Smell - Malty, Hoppy, Fruity; Taste - Malty, Medium-bodied, Luscious; Bitter - 3; Sweet - 2 Ben Middlemiss Brewing Nota Bene Belgian Ale; 8.7%; Look - Orangey; Smell - Wet leather, Fruity; Taste - Crisp, Complex, Spicy; Bitter - 3; Sweet - 2 Brauhaus Frings Premium Lager Lager; 5%; Look - Golden, 12 EBC; Smell - Hint of Sauvin hop; Taste - Full bodied rich; Bitter - 2; Sweet - 4 Deep Creek Dusty Gringo Brown Ale; 6.8%; Look - Dark Brown; Smell - Floral, Citrus; Taste - Chocolate, Bitter; Bitter - 4; Sweet - 3 Epic Brewing Company Epic Pale Ale American Pale Ale; 5.4%; Look - Light Copper; Smell -Turkish Delight, Lychee, Grapefruit; Taste - Floral, Citrus, Light Caramel; Bitter - 3; Sweet - 2 Epic Brewing Company Epic Hop Zombie Double IPA; 8.5%; Look - School Bus Yellow; Smell - Ripe Mango, Pink Guava, Fresh Sweat; Taste - Tropical Fruit, Citrus, Hop Oil ; Bitter - 4; Sweet – 5 Epic Brewing Company Epic Armageddon IPA American IPA; 6.66%; Look - Orange Copper; Smell - Pine Needles, Orange, Grapefruit; Taste - Citrus, Bitter, Caramel; Bitter - 4; Sweet - 2 Galbraiths Munich Lager Pilsner; 5.5%; Look - Clear Gold; Smell - Malt, Floral; Taste - Crisp, Clean, Hoppy; Bitter - 4; Sweet – 3 Hallertau Porter Noir Barrel Aged Beer; 6.6%; Look - Dark, Ruby, Tan -
“Veganism” - a Challenge in Indian Hospitality Industry
International Journal of Research in Engineering and Applied Sciences (IJREAS) Available online at : http://euroasiapub.org Vol. 6 Issue 9, September - 2016, pp.206~217 ISSN(O): 2249-3905, ISSN(P) : 2349-6525 | Impact Factor: 6.573 | Thomson Reuters ID: L-5236-2015 A STUDY ON “VEGANISM” - A CHALLENGE IN INDIAN HOSPITALITY INDUSTRY Suyasha Gupta1, Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Shilpi Bhatia2 Assistant Lecturer Dr. Ambedkar IHM, Sector 42 D, Chandigarh Abstract Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. The term was coined by Donald Watson. The paper highlights the totality of this concept barring the intricacies of the nutritional aspects in detail. The concept of vegan lifestyle and the challenges faced by going vegan Keyin Words:hospitality- Veganism, industry Vegans,are focussed. Challenges, The paper Vegan also Lifestyle, brings out India the various. steps taken at global level to increase the awareness of this lifestyle which goes far beyond the plate. Introduction Veganism is a practice of abstaining from the use of animal products, particularly in diet, and is also an associated philosophy that rejects the commodity status of animals. A follower of veganism is known as a vegan. Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet but extend the philosophy into other areas of their lives, and oppose the use of animal products for any purpose.