Search results
Results from the WOW.Com Content Network
Malt liquor is a strong lager or ale in which sugar, corn or other adjuncts are added to the malted barley to boost the total amount of fermentable sugars in the wort.This increases the final alcohol concentration without creating a heavier or sweeter taste.
People choose to brew their own beer for a variety of reasons. Many homebrew to avoid a higher cost of buying commercially equivalent beverages. [10] Brewing domestically also affords one the freedom to adjust recipes according to one's own preference, create beverages that are unavailable on the open market or beverages that may contain fewer calories, or less or more alcohol.
Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients.
In his Pencil Thin Chinstrap cocktail recipe, Hedges swaps out the rye in a Manhattan for a single malt and Cognac. He adds a dash of coconut water for dilution and a fig leaf-kissed vermouth for ...
Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth.
In homebrewing, the use of grain malt (including milling and mashing) can be skipped by adding malt extract to water to make wort. [4] The mixture is then boiled to sanitize the wort and, in the case of most beer production, to extract the bittering, flavour and aroma from hops. In beer making, the wort is known as "sweet wort" until the hops ...
The malt is then placed in a wooden mash tun and hot brewing liquor made from water boiled with juniper boughs and berries, is poured into the tun. The porridge-like mixture called mash is first thoroughly agitated and then left to rest for a couple of hours. [14] Brewing is done in a wooden tub called a rostbunn with a tap at
Joseph Schlitz Brewing Company is an American brewery based in Milwaukee, Wisconsin, and was once the largest producer of beer in the United States. Its namesake beer, Schlitz ( / ˈ ʃ l ɪ t s / ), was known as "The beer that made Milwaukee famous" and was advertised with the slogan "When you're out of Schlitz, you're out of beer". [ 1 ]