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Imperial (Cerveza Imperial) is a Costa Rican lager, manufactured by the Florida Ice & Farm Company (FIFCO). Imperial was first produced by the Ortega brewery in 1924 by Carl Walter Steinvorth, an important businessman & the first orthodontist in Central America.
Sheet filters use pre-made media and are relatively straightforward. The sheets are manufactured to allow only particles smaller than a given size through, and the brewer is free to choose how finely to filter the beer. The sheets are placed into the filtering frame, sterilized (with hot water, for example) and then used to filter the beer.
Some breweries produce exclusively barrel-aged beers, notably Belgian lambic producer Cantillon, and sour beer company The Rare Barrel in Berkeley, California. [9] In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has a section of them. [10] "Food & Wine" wrote of barrel-aging in ...
English sparging (or batch sparging) drains the wort completely from the mash, after which more water is added, held for a while at 76 °C (169 °F) and then drained again. The second draining can be used in making a lighter-bodied low-alcohol beer known as small beer, or can be added to the first draining. Some homebrewers use English sparging ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
The majority of compounds in beer come from the metabolic activities of plants and yeast and so are covered by the fields of biochemistry and organic chemistry. [1] The main exception is that beer contains over 90% water and the mineral ions in the water (hardness) can have a significant effect upon the taste. [2]
This lies in Tabarie's Principle [1]: 428 which states that the depression of specific gravity in beer to which ethanol is added is the same as the depression of water to which an equal amount of alcohol (on a w/w basis) has been added.