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EURAS 2018 Beer
How One of The World’s Oldest Food Safety Standards Approaches Expiration – The Case of German Beer 1 Philipp Eble * Henk J. de Vries * ** * Rotterdam School of Management, Erasmus University [email protected] [email protected] ** Delft Univeristy of Technology, Faculty of Technology, Policy and Management [email protected] Abstract The paper at hand contemplates the effect of a centuries-old national food safety standard on innovation in a globalizing market. To that end, the case of the German Beer Industry is analysed to explicate the relationship between a longstanding beer purity decree and brewing innovation. Over 500 years of existence the so-called “Reinheitsgebot”, now laid down in federal German law, has served to restrict variety and safeguard the quality of locally-produced beers. In turn, the standard prominently shaped the national image as well as consumer preferences across all regions in Germany. This research however demonstrates how this has overwhelmingly brought about adverse consequences for the international relevance of German beer in an increasingly globalised economy, which favours diversity in tastes. Due to changing consumption trends and the constricted innovative ability of German brewers, the findings inform government’s responsibility in standardisation for traditional consumer goods industries at a time of urgent need for action. Introduction Beer is widely celebrated for its association with culinary distinctiveness, traditional values and quality (Meussdoerffer 2009). As the most popular drink in the world, behind tea and water, the history of beer brewing dates back several thousands of years, from as early as the Neolithic period to the ancient civilisations of Egypt and Mesopotamia (Nelson 2005). -
Edelweiss Beer Menu 34 E Ramona Ave, COLORADO SPRINGS, CO 80905
This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Edelweiss Beer Menu 34 E Ramona Ave, COLORADO SPRINGS, CO 80905 Description: Rustic Bavarian beer garden & eatery where folk music accompanies the classic dishes like schnitzel. Phone: (719) 633-2220 Drafts on Tap HACKER-PSCHORR DUNKLE WEISS A DARK AMBER COLOR WITH HINTS OF BANANA AND YEAST. SMOOTH DARK WHEAT BEER THAT IS VERY DRINKABLE. KONIG LUDWIG WEISSBIER A FRESH PALE WHEAT BEER WITH A FULL RANGE OF FRUITY BEER AROMAS. THE 2008 “WORLD’S BEST WHEAT BEER― WBA PAULANER ORIGINAL MUNICH LAGER GOLD COLOR WITH SWEET HONEY RAISIN NUT BREAD AROMAS, TANGY LIGHT MEDIUM BODY WITH A SWEET CITRUS FINISH SCHNEIDER WEISSE ADVENTINUS BAVARIA’S OLDEST WHEAT “DOPPELBOCK― 6X GOLD MEDAL WINNER, WELL-BALANCED, SWEET MALTY AROMA 8.2%ABV *Glass.1/2 Liter $7.50* (no boot/pitchers/happy hour) STIEGL RADLER A REFRESHING GRAPEFRUIT RADLER WITH STIEGL-GOLDBRAU AND NATURAL FRUIT JUICE. 2% ABV WARSTEINER DUNKEL TRADITIONAL GERMAN DARK BROWN LAGER WITH A SUBTLE SPICINESS, DELICATE AROMA, AND BALANCE. Glass 1/2 Liter $6.50 | Large Pitcher $18.00 | Edelweiss Bier Flight $8.00 | Der (Edelweiss) Boot $27 Keep the boot Plastic $47, Glass $67 WARSTEINER PILSNER THE NUMBER ONE SELLING BEER IN GERMANY. A SLIGHTLY PALE PILSNER THAT CAPTURES A BOLD TASTE. Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Flaschenbier AYINGER, $7.00 SINCE 1877 “AYING, A COMPLETE WORK OF ART― Celebrator Doppelbock – Full bodied and velvety. (11.2oz) | Brauweiss – Wheat beer with lemon and vanilla hints and a champagne sparkle. -
Siemens: Supporting the Brewery Industry Worldwide
Background information Nuremberg, April 6, 2016 500 years of the German Purity Law Siemens: supporting the brewery industry worldwide Siemens – most people associate the name with power, industry, and shares. Only a minority are aware that the technology giant also has a connection with beer and has cultivated long-term links to the brewery industry. A high proportion of brewers rely on technology from Siemens to prevent any disruptions to production and keep the golden liquid flowing freely. Siemens’ involvement with beer started around the end of the 19th century, when the brewery F. Oettler in Weißenfels an der Saale was one of the first beer producers to install a pioneering new system comprising distributed electric motors, marking the beginning of a period of headlong technological development. Another interesting but little known fact: beer was the first freight to be transported on Germany’s first railway track from Nuremberg to Fürth in 1836. In 1901, the company went on to complete the electrification of a brew house in Nuremberg. While initially Siemens’ involvement was restricted to individual components such as electric motors, the technology which energized the production of beer quickly evolved into far more sophisticated solutions. From the simple motor to the complex process control system Siemens automation solutions based on electronic controls have been in existence since the beginning of the 1970s. From 1973 onwards, ever more complex Siemens controls were used for automation of the production process, starting with the Simatic Industry Controller. 1997 saw the launch of a new process control system “Braumat” – combining the German word “Brau” for brewery with “automation” – which was registered as a protected trademark. -
GRAIN 3238 Menu 8.5X11 Outlined.Indd
B B S $ FALSE CAPE Back Bay Amber Ale 6% Virginia Beach, VA 6.5 STEEL PIER Back Bay Bohemian Lager 4.9% Virginia Beach, VA 6.5 VIENNA LAGER Devils Backbone Vienna Lager 5.2% Roseland, VA 6.5 FARMHOUSE DRY Potters Craft Cider Cider 7% Free Union, VA 7 PREMIUM DRY Bold Rock Cider 6% Nellysford, VA 7 RAY RAY’S Center of the Universe Pale Ale 5.2% Ashland, VA 6.5 SLINGSHOT Center of the Universe Kolsch 4.5% Ashland, VA 6.5 OPTIMAL WIT Port City Witbier 5% Alexandria, VA 7 RIPPER Stone Pale Ale 5.7% Richmond, VA 7 GFB Green Flash Blonde Ale 4.8% Virginia Beach, VA 7 PASSION FRUIT KICKER Green Flash Fruited Pale Wheat Ale 5.5% Virginia Beach, VA 7 MANDARIN NECTAR Alpine Herbed/Spiced Ale 6.5% Virginia Beach, VA 7 WINDOWS UP Alpine West Coast IPA 7% Virginia Beach, VA 7 BROWN Legend Brown Ale 6% Richmond, VA 6 CALIFORNIA AMBER Ballast Point Amber ESB 5.5% Roanoke, VA 7 GLO Pleasure House Belgian Pale Ale 7.5% Virginia Beach, VA 7 EL GUAPO O'Connor IPA 7.5% Norfolk, VA 7 SAFETY DANCE Smartmouth Pilsner 5.3% Norfolk, VA 7 SOMMER FLING Smartmouth Hefeweizen 5.6% Norfolk, VA 7 SATAN’S PONY South Street Amber Ale 5% Charlottesville, VA 7 SUPERNACULUM Commonwealth IPA 6.9% Virginia Beach, VA 8 AUREOLE Commonwealth Pilsner 5.4% Virginia Beach, VA 7 SALAD DAYS Pale Fire Saison 7% Harrisonburg, VA 7 MAJESTIC MULLET Parkway Kolsch 6% Salem, VA 7 WEEKEND LAGER AleWerks Pale Lager 4.8% Williamsburg, VA 6.5 B B S $ NEVADA PALE ALE Sierra Nevada Pale Ale 5.6% Mills River, NC 7 DAWN OF THE RED Ninkasi Red Ale 7% Portland, OR 7 SKULL SPLITTER Orkney Scotch Ale 8.5% Orkney, Scotland 10 ABT 12 St. -
Commodities, Culture, and the Consumption of Pilsner Beer in The
Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914. -
Summer LAGUNITAS DAYTIME IPA $9 | $18 | $36 Summer NOBLE VINES ROSÉ $72 Cider 4% ABV Lagunitas Brewing, Petaluma, CA $5.75 FLEUR DE MER ROSÉ $96 ROSÉ B.A.M
MARGARITA Cocktails blanco tequila, agave, lime $10 BOURBON MULE PEACH BASIL COLLINS bourbon, housemade ginger beer, vodka, st. germain, peach, basil, citrus, soda $10 citrus $10 Belgian/Belgian-Style German CHIMAY GRANDE RESERVE (BLUE) AYINGER CELEBRATOR DOPPELBOCK 9% ABV Bières de Chimay, Belgium $15 6.7% ABV Braüerei Aying, Germany $9 FROZEN PALOMA tequila, grapefruit, lime, salt $10 ORVAL TRAPPIST ALE SCHLENKERLA HELLES LAGER 6.9% ABV Brasserie d'Orval, Belgium $14.50 4.3% ABV Schlenkerla, Germany $10 STRAWBERRY LEMONADE LA CHOUFFE GOLDEN Deep Eddy Lemon vodka, housemade SCHNEIDER WEISSE AVENTINUS lemonade $10 8% ABV Brasserie d'Achouffe, Belgium $14 8.2% ABV G. Schneider & Sohn, Germany $9.50 OMMEGANG THREE PHILOSOPHERS PAULANER SALVATOR 9.7% ABV Ommegang, Cooperstown, NY $14 7.9% ABV Paulaner Brauerei, Germany $7 ROSÉ GARDEN LINDEMANS FRAMBOISE LAMBIC 2.5% ABV Brouwerij Lindemans, Belgium $14 Hops BEARDED IRIS HOMESTYLE IPA ROSÉ TOWERS ROSÉ SANGRIA LINDEMANS GUEUZE CUVÉE RENÉ 6.3% ABV Bearded Iris Brewing, Nashville, TN $9 1.5 liter chilled towers orange juice, strawberry, grand marnier GLASS | 1/2 CARAFE | FULL CARAFE 5.2% ABV Brouwerij Lindemans, Belgium $14 serves 4-6 Summer LAGUNITAS DAYTIME IPA $9 | $18 | $36 Summer NOBLE VINES ROSÉ $72 Cider 4% ABV Lagunitas Brewing, Petaluma, CA $5.75 FLEUR DE MER ROSÉ $96 ROSÉ B.A.M. ORIGINAL SIN DRY ROSÉ CIDER UINTA CLEAR DAZE JUICY IPA big a** mimosa with rosé and 6.5% ABV Original Sin, Hudson Valley, NY $6.50 6% ABV Uinta Brewing, Salt Lake City, UT $5.75 ROSÉ SANGRIA $72 grapefruit served -
Beer Spezials Germany
BIER + INDICATES DRAUGHT BEER BEER SPEZIALS Haus Liter / 15 Weihenstephaner “Original” Lager Das Boot / 35 2 liter boot of haus bier~share with two or more! The World Tour / 35 selection of 5 bottled biers~one from each region of our menu share with two or more! Mystery Beer / 7 a surprise every time! House Flight / 12 Weihenstephaner Original Lager / Veltins Pilsner Weihenstephaner 1516 Keller / Paulaner Hefeweizen Specialty Flight / 14 Stormalong “Legendary Dry” Cider / Lemke Raspberry Berliner Weiss Gaffel Kölsch / BraufacTum “Progusta” IPA GERMANY + Weihenstephaner Original Lager Freising, Germany (16.9oz 5.1%)...................................................................................8 light, crisp, and refreshing Friesisches Brauhaus zu Jever, ‘Jever,’ Pilsener Jever (12oz 5.3%) ........................................................................ 7 a good german hop forward pilsner, crisp, clean and pleasant + Veltins, Pilsener Meschede-Grevenstein (16oz 4.8%) ........................................................................................................ 8 grassy notes with a clean and slightly sweet Pilsner malt taste that is well-balanced Rothaus “Tannenzäpfle,” Pilsener Baden (11.2 oz 5.3%) ............................................................................................ 9 Pilsner from Germany’s Black Forest, herbal grassy hops, lemon citrus zest, earthiness, dry finish Augustiner, Light Euro Lager München (11.2oz 5.7%) ................................................................................................ -
BA EDP November 2013 Issues Review Newsletter
Brewers Association 736 Pearl Street Boulder, Colorado Export Development Program 80302 USA 303.447.0816 BrewersAssociation.org ® ISSUES REVIEW New Quality Control Guide Released For the past year and a half, the EDP has worked on a new guide NOVEMBER 2013 to educate distributors and others in the beer trade on practices INSIDE THIS ISSUE that can optimize the quality of craft beer once it ships out of the brewery. That guide was finalized earlier this year and officially • New Quality Control Guide Released launched at an EDP seminar and reception during the Great American Beer Festival. • Brazil Trade Mission Results The guide was originally drafted for the EDP by Gary Spedding of Brewing and Distilling Analytical Services. Additional • EDP Showcases at contributions came from select brewery representatives that European Beer Festivals formed an informal quality control subcommittee. Special thanks go to everyone that contributed to the piece. The “QC guide” • Drinktec Visit Highlighted as it is being called has already received positive reviews. by Beer Dinner Brewers and importers/distributors that attended the seminar at GABF remarked that it was very well done with content that is • Andreas Fält Enthroned appropriately non-technical. This should make it more usable for as Honorary Knight of the distributors among their staff and their accounts. The ultimate Brewer’s Mashstaff objective is to increase awareness among the trade about the • EDP Members Benefit from perishable nature of craft beer and the steps that can be taken by Participation at New York everyone that handles the product to ensure consumers have a favorable experience. -
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 -
Smokey the Beer
th soundhomebrew.com 6505 5 Place South 206-743-8074 Seattle, WA 98108 From the BJCP Style Guidelines bjcp.org SMOKEY THE BEER Category 32B - Specialty Smoked Beer The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarz- SPECIALTY SMOKED BEERS bier, helles, Pilsner, and other specialty styles. This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. OG: 1.072 Color: 43.6 SRM As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depend- ing on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics FG: 1.019 ABV: ~6.9% and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inap- propriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t IBU: 30 contribute these flavors). Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base Extract Weight Percent beer style. -
BJCP Exam Study Guide
BJCP BEER EXAM STUDY GUIDE Interim Revision of 1998 Study Guide by Gordon Strong and Steve Piatz Last Revised: January 2011 This is an Interim Study Guide temporarily replacing the 1998 Study Guide which will undergo a complete update by a Study Guide Committee upon completion and approval of the new BJCP Judge Exam. Contributing Authors: Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning. Revised 2006 by Gordon Strong and Steve Piatz. Copyright © 1998-2011 by the authors and the BJCP CHANGE LOG February 13, 2007 – Clarified the Grand Master ranks on page 4. March 12, 2007 – Incorporated the 2006 changes to the exam questions, and corrected some water chemistry. January 31, 2008 – Revised exam admin point schedule, updated recommended reading. February 8, 2009 – Revised exam director email addresses, corrected web links. March 27, 2009 – Corrected error misidentifying fructose as a disaccharide, updated and clarified exam question pool. August 13, 2009 – Corrected tongue taste map inaccuracies, water chemistry errors September 13, 2009 – Standardized material with mead study guide, bring troubleshooting in agreement with style guidelines December 19, 2009 – removed the “sub-” notation. Clarified the summary of the exam. February 15, 2010 – Corrected errors in the water section July 31, 2010 – Revised comments about the scoring range of beer in competitions August 7, 2010 – Added new policy on returning exams, added separate page for change log January 13, 2011 – change the answer to true/false question 8 based on other BJCP documents. Added point allocation details to a number of questions. Clarified comments on using reverse osmosis water. -
BJCP Style Flashcards C
BJCP Style Flashcards c. 2011 By Thomas Barnes Some rights reserved: permission is granted to copy this text for personal and non-profit educational purposes This study aid covers all the beer styles which might be on the BJCP exam. It presents the BJCP guidelines in a tabular form, with each sensory descriptor in its own column, with one beer substyle per page. Information from the guidelines has been lightly edited to make it fit. Information in italics, other than headers, is my own and has been added only where there are serious gaps in the guidelines. Styles marked with an asterisk (*) are those which might appear as all-grain recipes on question T14. 1A. Lite American Lager Aroma Appearance Malt Hops Yeast Other Color Clarity Head Size Color Persistence Intensity: None-Low None-Low None-Low Pale Straw-Pale Yellow V. Clear White Seldom persists Character: Grainy, Sweet or Light, spicy Frothy Corn-like or floral Optional: Green apple (acetylaldehyde), DMS, Fruitiness (Esters) Unacceptable: Diacetyl Flavor Mouthfeel Malt: Hop Yeast Balance Finish Overall Body Carbonation Texture Astringency Other Bitterness Flavor Intensity: Low Low None-Low None-Low Balanced V. Light Very High Character: Slightly malty- Crisp, dry Slight Slightly bitter carbonic bite Optional: Grainy or Slight acidity or Watery Corn-like dry “sting” sweetness from high carbonation Unacceptable: Diacetyl, Strong Fruitiness flavors OG: 1.028 - 1.040 FG: 0.998 - 1.008 ABV: 2.8 - 4.2% IBU: 8 - 12 SRM: 2 - 3 Overall Impression: Very refreshing and thirst quenching. Comments: A lower gravity and lower calorie beer than standard international lagers.