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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. For context, at the end of 2013 there were 2,822 breweries in the United States, including 2,768 craft breweries subdivided into 1,237 brewpubs , 1,412 microbreweries and 119 ...
This page was last edited on 16 February 2024, at 22:56 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
The Haffenreffer Brewery was founded by Rudolph Frederick Haffenreffer, a German immigrant who arrived in Boston after the Civil War.Following his death on March 8, 1929, the business was turned over to his sons, Rudolf F. Haffenreffer Jr. (1874–1954) and Theodore Carl Haffenreffer (1880–1956).
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner ...
They offer food to go with the beers including cheese plates, charcuterie, crudité, pizzas and other snacks. [5] [8] The beer is sold on Martha’s Vineyard, Falmouth, throughout Cape Cod and Boston’s South Shore. [5] Bad Martha Farmer’s Brewery is known for Bad Martha Beer which can be identified by a sensual dark haired mermaid logo. [9]
Gluten-free beer brewed from sorghum, strawberries and buckwheat honey: 6.0: World Wide Stout: Dec 1999: Limited: Brewed with a ridiculous amount of barley, World Wide Stout, an Imperial Stout, is dark, roasty and complex. This Ageable Ale clocks in at 15–20% ABV and has a depth more in line with a fine port than with a can of cheap, mass ...
Funny Face was a brand of powdered drink mix originally made and publicly sold by the Pillsbury Company from 1964 to 1994, [1] and in limited productions (mainly in the Midwestern and New England regions of the United States) from 1994 to 2001.
Because of their use of aged hops, lambics lack the characteristic hop aroma or flavor found in most other beers. Furthermore, the wild yeasts that are specific to lambic-style beers give gueuze a dry, cider-like, musty, sour, acetic acid, lactic acid taste. Many describe the taste as sour and "barnyard-like".
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