GARDEN PATH BOTTLED BEER , WINE, & MEAD Updated 5/16/2021
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10000MOTS Est Un Texte-Partition Composé Par Siriltiebo
10000MOTS est un texte-partition composé par siriltiebo. 10000MOTS est une lecture performance solo. 10000MOTS a été créee le 31 mai 2009 au Festival du Mot à La Charité sur Loire. -
Cartajr PDF QR VINOS .Pdf
SABOREA NUESTRA TIERRA La amplia y variada gama de vinos de Jerez puede verse como un reflejo fiel de la larga historia y el carácter amable y acogedor de los andaluces, que se enorgullecen de agradar y adaptarse a sus clientes y visitantes. De ahí el frecuente reclamo de que hay un Sherry para todos los gustos y para todas las ocasiones. Los vinos de Jerez tienen características sensoriales cuyas variacio- nes y matices rara vez coinciden en otras partes del mundo del vino. Varían en color, desde el más pálido, el más claro de color amarillo verdoso propio de los vinos biológicamente envejecidos, hasta el más oscuro, el caoba más opaco de los vinos dulces naturales, con varios tonos de oro, ámbar y marrón castaño. Además de los vinos generosos reconocidos mundialmente, de un tiempo a ahora están surgiendo una gran variedad de vinos tranquilos, tanto blancos como tintos, de una gran calidad y complejidad que están consiguiendo una tipicidad diferenciadora dentro de los vinos nacionales. Vinos generosos y dulces Copa Botella D.O. JEREZ-XÈRES-SHERRY BODEGA GONZÁLEZ BYASS Fino Tío Pepe (Palomino fino) 3 20 FIno Tío Pepe en Rama (Palomino fino) 4 28 Fino Dos Palmas (Palomino fino) 7 45 Amontillado Viña AB (Palomino fino) 4 25 Oloroso Alfonso (Palomino fino) 3,5 25 Palo Cortado Leonor (Palomino fino) 6 35 Pedro Ximénez Néctar (Pedro Ximénez) 3,5 25 VORS Cream Matusalem (Palomino fino) 9 65 VORS Palo Cortado Apóstoles (Palomino fino) 9 65 VORS Pedro Ximénez Noé (Palomino fino) 9 65 D.O. MANZANILLA DE SANLÚCAR BODEGA CALLEJUELA Manzanilla fina (Palomino fino) 3,5 20 VOS Amontillado La Casilla (Palomino fino) 9 50 VOS Oloroso El Cerro (Palomino fino) 9 50 VOS Pedro Ximénez viejo (Pedro Ximénez) 9 50 D.O. -
Winners by Brewery
10 Barrel Brewing Co Boise Medal Entry Category Bronze All American Brown 9C - American-Style Brown Ale Bronze Cynical 9F - Cascadian Style Dark Ale 10 Barrel Brewing Company -Bend Medal Entry Category Gold Joe 7D - American-Style India Pale Ale Silver German Sparkle Party 11A - Berliner-Style Weisse Silver Cucumber Crush 17C - Vegetable or Field Beers Bronze Californication 15A - California Common 10 Barrel Brewing-Portland Medal Entry Category Silver Ginger Saison 17E - Herbed/Spiced Alaskan Brewing Company Medal Entry Category Bronze Smoked Porter 16B - Smoke-Flavored Beer Altitude Chophouse and Brewery Medal Entry Category Gold Looking Glass 10B - English-Style Old Ale Angry Hanks Medal Entry Category Silver Frost killer 8F - Scottish-Style Export Angry Orchard Cider Company Medal Entry Category Gold Angry Orchard Cinnful Apple 19C - Specialty (Flavored) Ciders Silver Angry Orchard Ginger 19C - Specialty (Flavored) Ciders Bronze Angry Orchard Muse 19C - Specialty (Flavored) Ciders Anheuser-Busch, LLC Medal Entry Category Gold Michelob Ultra 1A - American-Style Light (Low-Calorie) Lager Gold Landshark 1C - Latin American- or Tropical-Style Lager Gold Bud Ice 1D - American-Style Malt Liquor or Ice Lager Gold Busch Signature 3A - American-Style Amber Lager Gold Busch NA 14 - Non-Alcoholic Beers, Lager or Ale Bronze Montejo 1C - Latin American- or Tropical-Style Lager Bronze Busch Ice 1D - American-Style Malt Liquor or Ice Lager Bronze Stella Artois Lager 2D - Dortmunder/Export Bronze Budweiser Black Crown 3A - American-Style Amber Lager -
2019 Bayside Brewers Oktoberfest Homebrew
2019 BAYSIDE BREWERS OKTOBERFEST HOMEBREW COMPETITION 12/10/2019 Champion Beer: Brett Tyrrell - Dunkels Bock 135.5pts - Bayside Brewers Champion Brewer: Greg Hicks 4pts (1 first / 1 third) - Bayside Brewers Best Novice: Leigh Fraser - Independent. CATEGORY 1 GERMAN WHEAT BEERS CATEGORY 3 GERMAN AMBER & DARK BEERS Judges: Braden Hammond, Andy McDermott, Michael Bowron, Judges: Craig Ditcham, Dan Eate, Shivam Tandon, Hugh Jenkins Edward Attenborough Steward: Chris Gill Steward: Brett Elliott Place Style Entrant Club Total Place Style Entrant Club Total 1st* Schwarzbier Matt Standfield Bayside Brewers 122 1st Gose Leigh Fraser Independent 123 2nd Munich Dunkel Braden Hammond Bayside Brewers 122 2nd Berliner Weisse Shannon Brooks Merri Mashers 112 3rd Altbier Nathan Dawes Way out West HBC 119 3rd Hefeweizen Chan-Sien Lay Bayside Brewers 109 4 Altbier Mark Connors Merri Mashers 118 4 Gose Bob Coley Independent 105 5 Marzen Dominic Tyley-Miller Independent 116 5 Hefeweizen Andrew Portbury Bayside Brewers 104 6 Munich Dunkel Mikko Pludra Bayside Brewers 114 6 Hefeweizen Hugh Jenkins Bayside Brewers 103 7 Munich Dunkel Scott Svoboda Independent 113 7 Hefeweizen Craig Mochrie Independent 103 8 Altbier Andrew McDermott Bayside Brewers 112 8 Hefeweizen Jayson Smith Independent 102 9 Munich Dunkel Darren Zhou Melbourne Brewers 111 9 Dunkelweizen Darren Zhou Melbourne Brewers 102 10 Munich Dunkel Andrew Portbury Bayside Brewers 111 10 Dunkelweizen Louie Lim Independent 93 11 Marzen J Kingston Westgate Brewers 107 11 Hefeweizen Bob Coley Independent -
A Presentation That Aims to Contribute to a Greater Understanding of Sour Beer Production
In pursuit of flavor A presentation that aims to contribute to a greater understanding of sour beer production. In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 *What’s NOT Included? How to make sour beer • Too many variables! • Kettle sour – acid is easy • Sanitation • Brewers should know how to be clean • Brett is yeast • Bacteria is a threat In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 What is included? A little bit about our sour program What is sour beer? • Personal bias and preferences play a large role What drives flavor? Common off flavors and how to prevent them In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 Sour beer at Smog City Brewing First large format Dedicated sour facility “Benny” opened 2017 2015 First Sour Barrels 2013 In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 Sour beer at Smog City Brewing - Oak 180 Standard Wine • 40 - 500L Puncheons • 3 - 30 HL Foudres • Room to Grow! In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 Sour beer at Smog City Brewing • Interpretations of classic styles • Creatively Inspired, Exceptionally Balanced • Taste today-> In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. CCBA Fall 2018 What does Porter think sour beer is? Any beer where acidity takes the place of bitterness – there are no rules • Sour beer, Wild beer, Mixed Culture, Spontaneous… • Nomenclature Drinkability important- AKA balance • Some like it SOUR! • Less sour = more saleable • The best sour beers have acidity but are not defined by it In Pursuit of Flavor - Jonathan Porter - Smog City Brewing Co. -
2015 Bjcp Styles – Porters & Stouts
2015 BJCP STYLES – PORTERS & STOUTS - A SUMMARY Ron Smith’s Highlight Coding (compared to 2008 BJCP Guidelines): - Green = Same as Before - Yellow = Name Changed - Blue= New / Added Style 9. STRONG EUROPEAN BEER ..................................................................................................................... 9C. Baltic Porter ......................................................................................................................................... - Strong, rich, complex beer originating from Russia. Very different from other Porters. Uses german Munich malt and often fermented as a Lager. Sweet and lots of dark fruit character. - Baltica Porter 13. BROWN BRITISH BEER ......................................................................................................................... 13C. English Porter ................................................................................................................................... - Was called Brown Porter. Milder than American Porter. A showcase for Chocolate Malt, which has a cocoa or bakers chocolate character. - Fullers London Porter -OR- Broad Ripple Brewpub Porter -OR- Flat 12 Pogue’s Run 15. IRISH BEER ................................................................................................................................................ 15B. Irish Stout ........................................................................................................................................... - Was called an Irish Dry Stout. Small, -
Redalyc.Alternative Processing of Port-Wine Using Pectolytic Enzymes
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Rogerson, F.S.S; Vale, E.; Grande, H.J.; Silva, M.C.M. Alternative processing of port-wine using pectolytic enzymes Ciencia y Tecnología Alimentaria, vol. 2, núm. 5, julio, 2000, pp. 222-227 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72420501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS Rogerson, F.S.S*1; Vale, E.3; Grande, H.J.2; Silva, M.C.M.3 1* Departmento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto. Portugal. E-Mail: [email protected] 2 Licentec, Bernadottelaan 15, P.O.Box 8323, 3503 RH Utrecht, The Netherlands. 3 Escola Superior de Biotecnologia/Universidade Católica. Rua Dr.Antonio Bernardino de Almeida, 4200 Porto. Portugal. Recibido: 24 de Octubre de 1999; recibida versión revisada: 9 de Marzo de 2000; aceptado: 15 de Marzo de 2000 Received: 24 October 1999; rreceived in revised form: 9 March 2000; accepted: 15 March 2000 Abstract The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparation “Ultrazym” during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional). -
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. -
BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’S (USA)
BEVERAGE LIST BEVERAGE LIST Non-Alcoholic Beers Beverages O’Doul’s (USA) ..........................................................................3.40 Lemonade, Iced Tea, Raspberry Iced Tea, Milk, Coke, Diet Coke, St. Pauli NA ................................................................................3.40 Squirt, 7-Up, Mellow Yellow, Orange, Ginger Ale, Tonic, Soda (Free Refills) – (To Go 1.25) ...............................................2.00 Sprecher Root Beer (12 oz.) ........................................................2.50 “I have never needed a beer so bad Sprecher Cream Soda (16 oz.) ....................................................2.50 in my entire life.” Hank Hill Hot Chocolate .............................................................................2.00 Juices: Orange, Grapefruit, Cranberry, Pineapple, Tomato, Apple ...........................................................2.00 Wines By The Glass Coffee, Hot Tea ...........................................................................2.00 Ginger Beer .................................................................................2.50 WINES FROM MICHIGAN Grand Traverse Select Sweet Harvest Riesling ........................7.00 “Work is the curse of the drinking classes.” Grand Traverse Semi Dry Riesling ............................................7.00 Oscar Wilde Grand Traverse Sweet Red .........................................................7.00 HOUSE WINES Beer List White Zinfandel, Cabernet, Chardonnay, Merlot, Shiraz Cabernet Blend ...............................................................7.00 -
Beer and Malt Handbook: Beer Types (PDF)
1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen 4 BEER & MALT HANDBOOK. BACKGROUND Known as the ‘mother’ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which PILSNER contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume C olor6 -12 °EBC Bitterness 2 5-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications. -
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: a Review
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review Hasan Şener Biotechnology Branch, Institute of Natural and Applied Sciences, Ege University, Turkey Submitted for publication: December 2017 Accepted for publication: March 2018 Key words: Cold maceration, skin contact, total phenols, aroma, colour, wine The maceration process plays an important role in the composition of the colour and sensory properties of red wine by facilitating the extraction of phenolic and aromatic compounds found in grapes. This review summarises the key findings from a study of the literature associated with research on the effects of the temperature and duration of maceration on the phenolic content, colour and sensory properties of red wine. In the past, many researchers have reported that higher maceration temperatures increase the extraction of phenolic compounds and enhance red wine colour, but low-temperature pre-fermentative techniques have become more popular in recent years due to their positive effects on wine composition, including lower oxidation of anthocyanin pigments and aroma compounds, inhibition of undesirable enzymatic activities, and an environment that is less conductive to microbial growth. Macerations carried out at low temperature ranges (10°C to 15°C) result in red wines with the highest levels of total phenolic content, anthocyanin and colour intensity, and richer fruity, flowery and spicy aroma. The duration of maceration has also been shown to have significant effects on red wine phenolic compounds, colour properties and the relevant sensory attributes. Studies show that prolonged maceration leads to a stable red colour, as well as richer tannin content, polymeric pigments and astringency. -
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3