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Brewing companies vary widely in the volume and variety of beer produced, from small nanobreweries and microbreweries to massive multinational conglomerate macrobreweries. In 2012 Missouri's 58 brewing establishments (including breweries, brewpubs, importers, and company-owned packagers and wholesalers) employed 3,890 people directly, and more ...
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.
Lautering (/ ˈ l aʊ t ər ɪ ŋ /) [1] is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
New Realm Brewing Company has opened its fifth southeastern franchise in Greenville. The craft beer brewery, restaurant, and speakeasy is located at 912 S. Main in the West End.
First Street Brewing Co. Hastings [28] 2016 Five-O-Five Brewing Company Fremont [29] 2022 Flyover Brewing Company: Scottsbluff [30] 2018 Gottberg Brewery: Columbus [31] 2003 Heavy Brewing Gretna [32] 2022 HWY 14 Brewing Co. Albion [33] 2019 Infusion Brewing Company: Omaha [34] 2013 Jaipur Restaurant and Brew House: Omaha [35] [36] 2003 Johnnie ...
Wort (/ ˈ w ɜːr t /) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, [1] that will be fermented by the brewing yeast to produce alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more ...
A home-brewing setup showing accumulated trub, or lees, at the bottom of the carboy. In the process of brewing beer, trub (/ t r u b / or / t r u p /) [1] is the material, along with hop debris, left in the whirlpool or hopback after the wort has been boiled then transferred and cooled. Brewers generally prefer that the bulk of the trub be left ...
The concept is used in the brewing and wine-making industries. Specific gravity is measured by a hydrometer, refractometer, pycnometer or oscillating U-tube electronic meter. The density of a wort is largely dependent on the sugar content of the wort. During alcohol fermentation, yeast converts sugars into carbon dioxide and alcohol. By ...
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