Full Entry Guide
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Buckets of Brew
usA mAcros Bud American Ale $3.50 Bud Light $3.50 AustrAliA indiA Bud Light Golden Wheat $3.50 Buckets of Brew Cooper’s Lager $5.50 Kingfisher $4.50 Bud Light Lime $3.50 Cooper’s Pale Ale $5.50 Taj Mahal 22oz $7.25 Bud Select 55 $3.50 Foster’s Lager Oil Can 25oz $6.00 Budweiser $3.50 irelAnd Busch Light $3.00 AustriA Curim Celtic Wheat $5.00 Coors $3.50 Eggenberger Urbock $7.25 Guinness Pub Draft Can 14.9oz $4.50 Coors Light $3.50 Harp Lager $4.50 Icehouse $3.50 Belgium Murphy’s Irish Stout 16.9oz Can $4.50 Michelob $3.50 Delirium Nocturnum $8.00 Smithwick’s $4.50 Michelob Amber Bock $3.50 Hoegaarden $4,50 Wexford Irish Cream Ale 16.9oz Can $6.25 Michelob Ultra $3.50 Lindeman’s Framboise Lambic $9.00 Miller Chill $3.50 Lindeman’s Kreik Lambic $9.00 itAly Miller Genuine Draft $3.50 Lindeman’s Peche Lambic $9.00 Castello Beer $4.50 MGD 64 $3.50 Stella Artois $4.50 Moretti $4.50 Miller High Life $3.00 Triple Karmeliet 25oz $18.00 Peroni $4.50 Miller Light $3.50 (Pick Six) Natural Light $3.00 Bud BrAzil JAmAicA Old Milwaukee $3.00 Eisenbahn Defumada Smoked Lager $5.50 Jamaican Stout $4.50 Bud Light Pabst Blue Ribbon $3.00 Fullers ESB Eisenbahn Dourada Golden Ale $5.50 Red Stripe $4.50 Rolling Rock $3.50 Coors Light Palma Louca Lager $4.50 Miller Light Fullers London Pride Rolling Rock Light $3.50 Newcastle JApAn Shiner Bock $3.50 Yuengling Kirin Ichiban 22oz $7.25 cAnAdA Yuengling $3.50 Michelob Ultra Bass Labatt’s Blue Pilsner $4.50 Kirin Light $4.50 Yuengling Light $3.50 $18.00 Old Speckled Hen Molson Canadian $4.50 Sapporo Can 22oz $7.25 Boddington’s 14.0 oz. -
Ice Cider Product Development – Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Ice cider product development – Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Master Program – Food – Innovation and Market Independent Project in Food Science • Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 433 Uppsala, 2016 1 Ice cider product development – -Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Supervisor: Supervisor: Kimmo Rumpunen, Researcher, Department of Plant Breeding, Balsgård, Kristianstad Examiner: Examiner: Jana Pickova, Professor, Department of Food Science, SLU, Uppsala Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science Course code: EX0396 Program/education: Master’s Programme Food – Innovation and Market Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 433 Online publication: http://stud.epsilon.slu.se Keywords: ice cider, apple, fermentation, cryoconcentration, yeast Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science 2 Abstract Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions. -
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. -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
21-08-18 Beermenu Cape
EST. 2010 Weiss Nix Weissbier A classic unfiltered Bavarian-style wheat beer, with an inviting fruity/ spicy aroma reminiscent of banana, citrus, and clove. 14 IBUs 5.3% abv Sister Golden Kölsch Crisp and refreshing German-style golden ale, with classic malt character and just a kiss of noble hops. McLovin Irish Red Ale Uncomplicated and easy-drinking. Our famous red ale boasts a deep copper color and smooth, toasty caramel malt character, with just a touch 20 IBUs 4.9% abv of roasted barley in the finish for an exceptionally easy-drinking pint. 21 IBUs 5.3% abv Diamond Star Halo Kettle Sour Ale Silver Medal - 2014 World Beer Cup® Crisp and quenching, tart and tangy kettle sour with Bronze Medal - 2012 World Beer Cup® notes of sourdough and citrus. Serious pucker-power! 7 IBUs 4.8% abv Mosasaur (aka “Mosey”) IPA We make gratuitous use of Mosaic hops, noted for Woodshed Oaked IPA tropical, citrus, and berry fruit notes in this India pale ale. Bitterness is mellow, hop flavor is abundant. Our flagship beer walks the line between tradition and invention. Inviting floral/citrus hop aromas and vanillin- 68 IBUs 6.9% abv rich French oak notes accent this perfectly balanced, Honored as one of Top 3 Wisconsin IPAs at the 2017 distinctive India pale ale. Wisconsin IPA Fest! 65 IBUs 6.5% abv Scaredy Cat Dedication Oatmeal Stout Abbey 'Extra' Dubbel A hearty and full-bodied dark beer with rich malt flavors Brewed in the tradition of the Trappist brewing monks of of molasses, cocoa, caramel, and espresso. -
Beer & Cider ...3
INDEX BEER & CIDER ........................................... 3 WINE BY THE GLASS .............................7 HALF & LARGE BOTTLES ....................11 SPARKLING & ROSÉ ..............................14 WHITE WINE ...........................................16 RED WINE .................................................22 DESSERT WINE & AMARO .................. 28 LIQUOR .....................................................34 1 BEER & CIDER 3 DRAFT 4oz / 8oz / 12oz ZERO GRAVITY [VT] ‘GREEN STATE LAGER’ | CZECH PILSNER 4.9% ABV | 3 / 5 / 7 MAINE BEER COMPANY [ME] ‘A TINY SOMETHING BEAUTIFUL’ | AMERICAN PALE ALE 5.5 % ABV | 6 / 8 / 10 GRIMM [BK] ‘CAPSLOCK’ | IPA 5.5% ABV | 6 / 8 / 10 HILL FARMSTEAD [VT] ‘HARLAN’ | DRY-HOPPED AMERICAN PALE ALE 6.2% ABV | 6 / 8 / 10 HUDSON VALLEY [NY] ‘RE-UP’ | DOUBLE IPA 8.0 % ABV | 6 / 8 / 10 SUAREZ FAMILY BREWERY [NY] ‘ROUND THE BEND’ | AMERICAN PORTER 5.3% ABV | 5 / 7 / 9 4 BOTTLES & CANS SPECIALTY BEERS We carry an assortment of hard to find cans and bottles which alternate seasonaly including our rotating OTHER HALF selection Ask your server or bartender for our current selection LIGHT German Pilsener • BURIAL ‘SHADOW CLOCK’, ASHEVILLE, NC, 16OZ • 8 Belgian Blonde Ale • MIKKELLER ‘SHAPES’, SAN DIEGO, CA, 12OZ • 6 Brett Saison • OTHER HALF X 3 STARS ‘MEEK MILLET - 12 STRAIN BRETT’, BROOKLYN, NY, 500ML • 17 Farmhouse Saison • OXBOW ‘CROSS FADE’, NEW CASTLE, ME, 16OZ • 16 Witbier • THE ALCHEMIST ‘STERK WIT’, WATERBURY, VT, 16OZ • 12 Golden Ale • AGAINST THE GRAIN ‘SHO’NUFF’, LOUISVILLE, KY, 16OZ • 7 Barrel-Aged Saison • HOLY MOUNTAIN ‘THE SEER’, SEATTLE, WA, 750ML • 28 Toasted Hay Grisette • KENT FALLS ‘LADE OL’, KENT, CT, 16OZ • 16 SOUR Gose • WESTBROOK ‘WESTBROOK GOSE’, MT. PLEASANT, SC, 12OZ • 5 Sour Ale • UPLAND ‘REVIVE’, BLOOMINGTON, IN, 500ML • 16 Barrel-Aged Sour Ale • UPLAND ‘IRIDESCENT’, BLOOMINGTON, IN, 500ML • 16 Blended Lambic • DRIE FONTEINEN ‘OUDE GEUZE’ A.K.A. -
Homebrew Beer
Entry Guidelines & Instructions HOMEBREW BEER 9A DOPPELBOCK: The entrant will specify whether the entry is a pale or a dark variant. 10C WEIZENBOCK: The entrant will specify whether the entry is a pale or a dark version. 21B SPECIALTY IPA: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA). Currently Defined Types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA 23F FRUIT LAMBIC: The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high). 24C BIERE DE GARDE: Entrant must specify blond, amber, or brown bière de garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color. -
Host + Garden Level Drinks
HOST + GARDEN LEVEL DRINKS SEASONAL EXAMPLE, SELECTIONS MAY BE SUBJECT TO CHANGE DrafT LisT BOTTLES | CANS LIGHT | FRUITY | Creston Brewery, MI | Blueberry Sweet Street Lake Brothers Beer Co., MI American Pale Wheat w/ Blueberries - 5% 6/Curvy Lager - 5% 3 Waypost Brewing Co., MI | Foeder Lager Oak Aged Lager - 5.3% 7/Tulip Brauerei Pinkus Müller, Germany | UR Pils - Organic German Pilsner - 5.2% 8 Cedar Springs Brewing Co., MI | Original Weissbier Hefeweizen - 5.6% 6/Pilsner Barrel + Beam, MI | Brewery Vivant, MI | Farm Hand Saison Terre a Terre - Bottled Conditioned Farmhouse Ale - 5.2% 5/Pilsner Farmhouse Ale - 6.5% 11 Rockford Brewing Co., MI | Cactus Pear Weisse Witbier w/ Cactus Pears - 5.6% 6/Tulip Sahti - Finnish style farmhouse ale with rye & juniper - 6.7% 12 PALE | HOPPY | MORE HOPS Creston Brewery, MI | GRale Brasserie d'Orval, Belgium | American Pale Ale - 4.9% 5/Tulip Orval - Trappist Pale Ale - 6.9% 12 Collective Arts Brewing, Canada | Hazy State NEIPA - 4.1% 8/Tulip Mikkeller Brewing San Diego, CA | Aloha Fridays - Passionfruit, tangerine, pineapple and Bell’s Brewery, MI | Two Hearted Midwest IPA - 7% 6/Curvy hibiscus 5.9% 10 Surly Brewing Co., MN | Todd - The Axe Man IPA - 7.2% 6/Tulip Collective Arts Brewing, OH | Guava Gose Gose Style Ale w/ Himalayan Pink Salt and Guava - 4.9% 6 Transient Artisan Ales, MI | Extrication Hazy Double IPA - 8% 7/Snifter Hoof Hearted, OH | Did We Just Become Friends? MALTY | DARK Rotating Hop DIPA - 8% 11 Saugatuck Brewing Co., MI | Bonfire Brown American Brown Ale - 5.5% 6/Curvy The Mitten Brewing Co., MI | Country Strong Country Strong - IPA - 7.2% 5 Waypost Brewing Co., MI | Blueberry Porter Porter w/ Estate Grown Blueberries - 5.5% 7/Tulip Blake’s Cider, MI | Anchor Brewing Co., CA | Anchor Steam Ale Grizzly Pear - Pear and Prickly Pear Cider - 5% 5 California Common - 4.8% 5/Curvy Bell’s Brewery, CA | Arabicadabra Tandem Cider, MI | Coffee Milk Stout- 5.5% 6/Tulip Smackintosh - Semi- Dry Cider - 4.5% 7 Evil Twin | Oh My God, He’s A Bozo! BLiS Bourbon Maple Barrel Aged Imp. -
Apple, Reaktion Books
apple Reaktion’s Botanical series is the first of its kind, integrating horticultural and botanical writing with a broader account of the cultural and social impact of trees, plants and flowers. Already published Apple Marcia Reiss Bamboo Susanne Lucas Cannabis Chris Duvall Geranium Kasia Boddy Grasses Stephen A. Harris Lily Marcia Reiss Oak Peter Young Pine Laura Mason Willow Alison Syme |ew Fred Hageneder APPLE Y Marcia Reiss reaktion books Published by reaktion books ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Marcia Reiss 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 340 6 Contents Y Introduction: Backyard Apples 7 one Out of the Wild: An Ode and a Lament 15 two A Rose is a Rose is a Rose . is an Apple 19 three The Search for Sweetness 43 four Cider Chronicles 59 five The American Apple 77 six Apple Adulation 101 seven Good Apples 123 eight Bad Apples 137 nine Misplaced Apples 157 ten The Politics of Pomology 169 eleven Apples Today and Tomorrow 185 Apple Varieties 203 Timeline 230 References 234 Select Bibliography 245 Associations and Websites 246 Acknowledgements 248 Photo Acknowledgements 250 Index 252 Introduction: Backyard Apples Y hree old apple trees, the survivors of an unknown orchard, still grow around my mid-nineteenth-century home in ∏ upstate New York. -
2020 Amateur Homebrew Beer Cider Mead Competition
2020 Ventura County Fair August 5-16, 2020 “A Country Fair with Ocean Air” BEER, CIDER, KOMBUCHA, MEAD and WINE ENTRIES RECEIVED: Friday, July 31, 2020 - 4:00 PM – 6:00 PM and Saturday, August 1, 2020 - 9:00 AM – 4:00 PM We welcome micro-brewery, vineyard and winery presentations. For more information or to schedule, please contact a superintendent by email at: [email protected] Premiums Offered per Class 1st 2nd 3rd $10 $8 $6 HOMEBREW BEER, CIDER & MEAD RULES 1. All entries in this Division must be prepared and bottled by the Exhibitor. 2. Must be 21 years of age or older to enter in this Division. 3. Submit two (2) identical bottles per entry. 4. Limit one entry per style (2015 BCJP Guidelines). 5. Entry Fee: $5.00 per entry 6. No labels on beer, cider or mead bottles. 7. Amateur Divisions judged using the American System of Judging. 8. Score sheets may be picked up from Building Superintendents during regular Fair hours beginning August 5, 2020. 9. At Judges’ discretion a Judges’ Choice for best overall beer, cider and mead may be chosen from the Best of Class winners. DIVISION 104 – HOMEBREW BEER & CIDER Class - Standard American Beer Class – Czech Lager 1A. American Light Lager 3A. Czech Pale Lager 1B. American Lager 3B. Czech Premium Pale Ale 1C. Cream Ale 3C. Czech Amber Lager 1D. American Wheat Beer 3D. Czech Dark Lager Class – International Pale Lager Class – Pale Malty European Lager 2A. International Pale Lager 4A. Munich Helles 2B. International Amber Lager 4B. Festbier 2C. -
Brouwerij Rodenbach Roeselare, West Flanders, Belgium
Volume 15 Issue 9 Brouwerij Rodenbach Roeselare, West Flanders, Belgium Caractère Rouge There is perhaps no more famous Rodenbach Grand Cru and Vintage In 1878, Pedro’s grandson Eugène became brewery in all Belgium than previously, and we are even more manager of the family brewery. From a Brouwerij Rodenbach. While the excited to offer Caractère Rouge, one brewing perspective, as opposed to a country has a long history of of the brewery’s most exceptional (and political one, Eugène is certainly the most brewing both tart and downright limited) offerings—with less than 500 influential Rodenbach in the family line. sour beers using wild yeast and cases sold throughout the U.S. each During his travels to southern England, he bacteria, it was Rodenbach in the year. was exposed to, and learned much about, late 19th century that helped the early porter beers popular in London pioneer and define the specific The brewery bears the name of the at the time. In the 19th century, these early style of beer we know as Rodenbach family, who not only porters were typically aged for at least Flanders Red Ale, considered by contributed their unique beer to the several months in giant barrels where they many to be the most vinous, world but also helped contribute matured and acidified. Eugène took what he or wine-like, of all beer styles. Belgium to the world, at least as learned and applied it at home in Belgium, The standard Rodenbach is a an independent country. The developing and refining the technique, and blend of approximately 75% brewery was founded in 1821 by creating the style of Rodenbach beers we fresh and 25% 2-year aged Rodenbach brothers Pedro, know today. -
2015 BJCP Beer Style Guidelines
BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES Beer Style Guidelines Copyright © 2015, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. Updates available at www.bjcp.org. Edited by Gordon Strong with Kristen England Past Guideline Analysis: Don Blake, Agatha Feltus, Tom Fitzpatrick, Mark Linsner, Jamil Zainasheff New Style Contributions: Drew Beechum, Craig Belanger, Dibbs Harting, Antony Hayes, Ben Jankowski, Andew Korty, Larry Nadeau, William Shawn Scott, Ron Smith, Lachlan Strong, Peter Symons, Michael Tonsmeire, Mike Winnie, Tony Wheeler Review and Commentary: Ray Daniels, Roger Deschner, Rick Garvin, Jan Grmela, Bob Hall, Stan Hieronymus, Marek Mahut, Ron Pattinson, Steve Piatz, Evan Rail, Nathan Smith,Petra and Michal Vřes Final Review: Brian Eichhorn, Agatha Feltus, Dennis Mitchell, Michael Wilcox TABLE OF CONTENTS 5B. Kölsch ...................................................................... 8 INTRODUCTION TO THE 2015 GUIDELINES............................. IV 5C. German Helles Exportbier ...................................... 9 Styles and Categories .................................................... iv 5D. German Pils ............................................................ 9 Naming of Styles and Categories ................................. iv Using the Style Guidelines ............................................ v 6. AMBER MALTY EUROPEAN LAGER .................................... 10 Format of a