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Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.”
Barm, also called ale yeast, [1] is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, [2] or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread , or set up fermentation in a new batch of liquor.
A ginger soda cocktail is a cocktail with ginger ale or ginger beer. Small Town Brewery produced the 5.90% ABV Not Your Father's Ginger Ale. [96] Coney Island Brewing Co. Henry's Hard Soda produced the 4.2% ABV Henry's Hard Ginger Ale. Others have included Crabbie's Original Alcoholic Ginger Beer (4.8 percent) and Spiced Orange Alcoholic Ginger ...
Sb 2 O 3; Fool's gold – a mineral, iron disulfide or pyrite; can form oil of vitriol on contact with water and air. Fulminating silver – principally, silver nitride, formed by dissolving silver(I) oxide in ammonia. Very explosive when dry. Fulminating gold – a number of gold based explosives which "fulminate", or detonate easily.
Thomas Joseph Cantrell, an Irish apothecary and surgeon, manufactured the first ginger ale in Belfast, Ireland, in the 1850s.This was the older golden style fermented ginger ale, dark coloured, generally sweet to taste, with a strong ginger spice flavour, [clarification needed] which he marketed through local beverage manufacturer Grattan and Company. [1]
List of sausage dishes; List of seafood dishes; List of sesame seed dishes; List of shrimp dishes; List of soy-based foods; List of fermented soy products; List of squash and pumpkin dishes; List of strawberry dishes; List of sushi and sashimi ingredients; List of sweet potato dishes
The term "malt liquor" is documented in England in 1690 as a general term encompassing both beer and ale. [2] The first mention of the term in North America appears in a patent issued by the Canadian government on July 6, 1842, to one G. Riley for "an improved method of brewing ale, beer, porter, and other maltliquors."
Strength between 4.2% and 4.7% abv. In the United Kingdom bitter above 4.2% abv accounted for just 2.9% of pub sales in 2003. [5] The disappearance of weaker bitters from some brewers' rosters means "best" bitter is actually the weakest in the range. Premium or strong bitter Strength of 4.8% abv and over. Golden ale