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Alternative Fermentations
the best of ® ALTERNATIVE FERMENTATIONS 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. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation. -
Calvados & Other Fruit Spirits
CALVADOS & OTHER FRUIT SPIRITS There are a lot of different types of fruit based spirits all over the world, most are not particularly famous or consumed other than in the producing country itself, except for the Calvados which goes worldwide. France is the producer of this apple brandy that we call Calvados which will be the primary focus of this section. You might also have come across applejack from North America or other versions of fruit spirits based on cherries, raspberries, pears, plums etc. In short you can base a fruit spirit (brandy) on any kind of fruit and most have been tried and many have very, very old traditions within their country of origin. Calvados Calvados is a fruit spirit produced in northern France where grapes are having a hard time to grow but apples and pears thrive. Calvados is an apple distillate (sometimes with a small addition of pear) and is regulated in French law. In contrast to Cognac and Armagnac which only has one appellation each, Calvados actually has three "Appellation d'origine controlee"; AOC Calvados, AOC Calvados Pays d'Auge and AOC Calvados Domfrontais. Let's break it down below. AOC Calvados Either pot still or copper double-column stills are allowed to be used. Must be aged for at least two years on oak. Accounts for around 70% of the total production of Calvados. AOC Calvados Pays d'Auge Pot stills are to be used exclusively. The fermentation process must be at least 6 weeks contributing to its complex flavour. Must be aged for at least two years on oak. -
Women and Beer
Linköping University | Department of Management and Engineering Master Thesis in Business Administration, 30 credits | International Business and Economics Programme Spring 2018 | ISRN-number: LIU-IEI-FIL-A--18/02797--SE Women and Beer A potential love story? Hampus Kalderén Yannick Lindqvist Supervisor: Per Frankelius Linköping University SE-581 83 Linköping, Sweden +46 013 28 10 00, www.liu.se I Preface We would like to thank Per Frankelius, our supervisor, for all the help he has provided throughout this project. His insights, advices, recommendations and most of all his positive energy helped us reach the finish line. We would also like to thank our interviewees, Emma, Frida and Camilla from FemAle, Isabella Ankarberg from Åbro and Lise Ljungman from New Carnegie Brewery. Additionally, we would like to thank all the participants of the focus groups. All of you gave us valuable and interesting opinions that led to the final results of the study. Finally, we would like to thank the informants of the pre-study who helped us find new perspectives to examine in this report. Linköping, May 2018 Hampus Kalderén Yannick Lindqvist __________________ __________________ II Abstract Title: Women and beer: A potential love story? Authors: Hampus Kalderén & Yannick Lindqvist Supervisor: Per Frankelius Background: Women have been part of the brewing process of beer for as long as history can tell. However, after the industrialization, beer became a commercial product and men took over the production. Women were no longer part of the beer industry. Today, women’s interest in beer appear to be growing as more female associations and groups start to surface around Sweden and organize different events. -
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 -
Paris and Normandy River Cruise
Paris and Normandy River Cruise Through the Eyes of a Woman! April 22 - May 2, 2019 WO MEN OF N EBRASKA Travel Solo Tog ether Dear Women of Nebraska, Join me on a once-in-a-lifetime journey to Northern France! Join our exceptional Paris-Normandy river cruise on board the deluxe AmaLyra of AmaWaterways along the Seine River and through the heart of Normandy. With a capacity of 74 outside staterooms only, this cruise gives us the private feeling we are looking for. Our 11-day tour begins in Paris, the City of Light, with its iconic landmarks, aristocratic lifestyle, romantic ardor, architectural splendor, animated sidewalk cafes and, world-class fashion and shopping. Ahead of us awaits Monet’s Gardens in Giverny and Rouen’s Cathedral of Notre Dame. The charming harbor town of Honfleur will inspire you the same way as they inspired the great Impressionists. We will get to see some of these very same places and landmarks that the Impressionist Masters captured on canvas at the Musée d’Orsay, during our stay in Paris. For an inspiration of a different kind, we travel the “Routes des Abbayes” (Route of the Historic Norman Abbeys), visiting some of the most magnificent monasteries, and to the unforgettable beaches of Normandy where Allied forces landed during WWII’s D-Day invasion. We reflect on Journal Star Destinations the “longest day” and honor the sacrifices made in changing history not once, but twice. We will relive the grandeur of royalty at Château Malmaison, the former home of Napoleon and Josephine Bonaparte, and at Chateau de Bizy, once referred to as “the Versailles of Normandy.” Blend a passion for the good life with culture, art, architecture and timeless landscapes, and you have Northern France! Come, join me! Solo or two-by-two! Sincerely, Sally Dunham Ambassador, Women of Nebraska Call Executive Travel’s Group Department today at 402-435-8888. -
Handling of Apple Transport Techniques and Efficiency Vibration, Damage and Bruising Texture, Firmness and Quality
Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences Centre of Excellence AGROPHYSICS for Applied Physics in Sustainable Agriculture Handling of Apple transport techniques and efficiency vibration, damage and bruising texture, firmness and quality Bohdan Dobrzañski, jr. Jacek Rabcewicz Rafa³ Rybczyñski B. Dobrzañski Institute of Agrophysics Polish Academy of Sciences PUBLISHED BY: B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ACTIVITIES OF WP9 IN THE CENTRE OF EXCELLENCE AGROPHYSICS CONTRACT NO: QLAM-2001-00428 CENTRE OF EXCELLENCE FOR APPLIED PHYSICS IN SUSTAINABLE AGRICULTURE WITH THE th ACRONYM AGROPHYSICS IS FOUNDED UNDER 5 EU FRAMEWORK FOR RESEARCH, TECHNOLOGICAL DEVELOPMENT AND DEMONSTRATION ACTIVITIES GENERAL SUPERVISOR OF THE CENTRE: PROF. DR. RYSZARD T. WALCZAK, MEMBER OF POLISH ACADEMY OF SCIENCES PROJECT COORDINATOR: DR. ENG. ANDRZEJ STĘPNIEWSKI WP9: PHYSICAL METHODS OF EVALUATION OF FRUIT AND VEGETABLE QUALITY LEADER OF WP9: PROF. DR. ENG. BOHDAN DOBRZAŃSKI, JR. REVIEWED BY PROF. DR. ENG. JÓZEF KOWALCZUK TRANSLATED (EXCEPT CHAPTERS: 1, 2, 6-9) BY M.SC. TOMASZ BYLICA THE RESULTS OF STUDY PRESENTED IN THE MONOGRAPH ARE SUPPORTED BY: THE STATE COMMITTEE FOR SCIENTIFIC RESEARCH UNDER GRANT NO. 5 P06F 012 19 AND ORDERED PROJECT NO. PBZ-51-02 RESEARCH INSTITUTE OF POMOLOGY AND FLORICULTURE B. DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES ©Copyright by BOHDAN DOBRZAŃSKI INSTITUTE OF AGROPHYSICS OF POLISH ACADEMY OF SCIENCES LUBLIN 2006 ISBN 83-89969-55-6 ST 1 EDITION - ISBN 83-89969-55-6 (IN ENGLISH) 180 COPIES, PRINTED SHEETS (16.8) PRINTED ON ACID-FREE PAPER IN POLAND BY: ALF-GRAF, UL. -
2008 Bjcp Style Guidelines
2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, 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. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B. -
Your List for Epcot's Food & Wine Festival Here
Africa Hops and Barley • Spicy Kenyan Vegan • New England Lobster Roll: Warm Lobster with Fresh Herb Corn and White Beans with Pigeon Peas, Quinoa & Ancient Grains Medley and Kachumbari Slaw (Plant-based) Mayonnaise and Griddled Roll • Piri Piri Skewered Shrimp with Citrus-scented Couscous • Southern Seafood Boil: Shrimp, Mussels, Crawfish, Potatoes, • Tusker Lager Corn, and Andouille Sausage • Jam Jar Sweet Shiraz • Freshly Baked Carrot Cake and Cream Cheese Icing • North Coast Bewing Co. Blue Star Wheat Appleseed Orchard • 3 Daughters Brewing A Wake Coffee Blonde Ale • Heavy Seas AmeriCannon APA • Charcuterie and Cheese Plate featuring Burton’s Maplewood Farm Applejack Brandy Barrel Aged Maple Syrup • Angry Orchard Rosé Hard Cider • Caramel-Apple Popcorn • Mer Soleil Reserve Chardonnay • Frozen Apple Pie (non-alcoholic) • Broadside Cabernet Sauvignon • Short’s Brewing Co. Mule Beer • Heavy Seas Brewery TropiCannon Citrus IPA • Parish Brewing Co. Ghost in the Machine Double IPA Islands of the Caribbean • 3 Daughters Raspberry Lemonade Dry Hard Cider • Ropa Vieja Empanada with Tomato Aïoli • Short’s Brewing Company Starcut Ciders Mosa Hard Cider • Jerk-spiced Chicken with Roasted Sweet Plantain Salad and Mango Chutney Yogurt • Ciderboys Banana Bliss Hard Cider • Flancocho: Passion Fruit Cake with Coconut Flan • Apple Blossom Sky: Fanta® Apple, Ginger Beer, Floodwall Apple Brandy, Burton’s Maplewood Farm Applejack • Red Stripe Lager Brandy Barrel Aged Syrup and Mini Marshmallows • Opici Family White Sangria • Frozen Mojito Brazil • Crispy -
American As Apple Pie: Cultural Significance of American Baked Goods
La Salle University La Salle University Digital Commons HON499 projects Honors Program Spring 2021 American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University, [email protected] Follow this and additional works at: https://digitalcommons.lasalle.edu/honors_projects Part of the Food Studies Commons, and the Sociology of Culture Commons Recommended Citation Jupina, Madeline, "American as Apple Pie: Cultural Significance of American Baked Goods" (2021). HON499 projects. 39. https://digitalcommons.lasalle.edu/honors_projects/39 This Honors Project is brought to you for free and open access by the Honors Program at La Salle University Digital Commons. It has been accepted for inclusion in HON499 projects by an authorized administrator of La Salle University Digital Commons. For more information, please contact [email protected]. American as Apple Pie: Cultural Significance of American Baked Goods Madeline Jupina La Salle University Spring 2021 1 Introduction What does the phrase “American as apple pie” mean, really? How did apple pie become synonymous with Americana, the same way bagels became a symbol of the New York Jewish deli and funnel cakes associated with hot summer nights at the state fair? The culture behind food, especially baked goods, is often overlooked—but really, food is culture. Food tastes evolve over time, a product of the same slow and constant changes that evolve a culture: changes in values, new arrivals, status markers, and abundance or scarcity. These same cultural components shape what comes and goes, what stays, and what becomes so iconic that it becomes an American symbol (Visser, 1999). I have chosen four baked goods in particular: apple pie; Yum- Yum Cake, also known as Depression Cake; beignets; and bagels for their various intersections in American culture. -
Cocktails Beers
BEERS COCKTAILS HIGHLANDS OLD FASHIONED DRAFT SELECTIONS highlands knob creek single-barrel bourbon, demerara syrup, tag pecan chicory bitters, BLOOD ORANGE HONEY, CHEBOYGAN BREWING luxardo cherry [15] cheboygan [8] MIXED SIGNALS HELLES LAGER, OLD NATION rekya vodka, espresso, cinnamon demerara, cream, coffee dust [15] williamston [10] CRESCENT FRESH INDIA PALE ALE, ELLISON AMIGO DEL VERANO avion silver tequila, aperol, lemon, east lansing [9] demerara, crushed ice [15] DRAGON’S MILK STOUT, NEW HOLLAND holland [12] SUPERNOVA mount gay rum blend, lemon, cava, pama [17] CRAFT CANS & BOTTLES SHOOTING STAR FLANNEL MOUTH CIDER, BLAKE’S junipero gin, moscato grappa, armada [6] lemon oleo, lillet blanc [18] DIRTY BLONDE WHEAT ALE, ATWATER BREWERY PEAR AND CONSTANT detroit [6] the botanist gin, st.germaine, pear-cucumber syrup, grapefruit, lime [16] TWO HEARTED INDIA PALE ALE, BELL’S comstock [6] BOOF OF WELLINGTON smoked beef fat washed lot 40 rye, remy martin 1738, GHETTOBLASTER MILD ALE, MOTOR CITY BREWING benedictine, fernet branca, luxardo cherry, bitters [20] detroit [6] HEFE-WEISSBIER, WEIHENSTEPHANER ORCHARD’S KISS laird’s applejack, allspice dram, aloe liquor, lemon [15] bavaria [10] M-43 INDIA PALE ALE , OLD NATION CUBAN HANDROLL williamston [8] gosling’s black rum, monkey shoulder scotch, remy martin 1738, lime, demerara syrup [15] HAWK OWL AMBER ALE, RIGHT BRAIN traverse city [6] CAFE NOIR remy martin 1738, nola coffee liquor, falernum, activated RODENBACH GRAND CRU SOUR ALE charcoal, vanilla chai, earl gray, tiki bitters [16] belgium [11] NEW MEXICO STINGER CHIMAY PREMIERE TRAPPIST ALE vida mezcal, coconut , pear-cucumber syrup, red pepper, rosewater [16] belgium [13] bud [5] bud light [5] miller lite [5] corona [5] heineken [5] sam adams [5] FULL WINE MENU SPIRITS MENU heineken 0.0 N.A. -
Apple Cider Making
Apple Cider Making Get ready to go back in time…right in your school! Back in the “olden days,” life was hard! There were no shopping malls or supermarkets. Members of your family needed to know how to grow your own food, take care of the animals, build your house, make your clothes and soap, make and fix tools …and the list goes on! Many of the chores needed to help the family and keep everyone safe and healthy were done by the children. In colonial times, apples and the juice squeezed or pressed out to make cider were very important. It was considered a safe liquid to drink. Many of the rivers near a town or city were polluted because they were often used like a garbage dump. Another product you could make from apple cider was vinegar which in turn was used to preserve vegetables and fruits for wintertime. Apple cider was also used to make a type of brandy or “applejack.” The alcohol content could also help to preserve peaches, plums and cherries or be used to clean wounds or as an anesthesia during surgery! Our naturalists will be visiting your school and they will bring a cider press like the one shown in the picture. A naturalist is someone who knows about nature and living with the land. During the activity, you and your classmates will all help to make cider. It takes time and effort to turn apples into cider. Your naturalist may share a song or two to make the task easier: Song 1 (tune of Row Your Boat) Song 2 (tune of I’m a little Teapot) Grind, grind, grind the apple I’m a little apple, short and round, Down the chute they go I make a munchy, crunchy sound Squishy, squashy, squishy, squashy If you bite into me you will see- Out the juice will flow. -
Shelf Talker
Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste.