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Most of the Kukko beers are also gluten free and as such suitable for Coeliac disease sufferers. [2] Kukko means rooster in Finnish and a rooster is also the factory emblem. The rooster comes from the coat of arms of Laitila. In 2003 at Tampere, Kukko Pils was awarded as the best domestic beer as well as the best bottom-fermented beer. [1]
BeerAdvocate is an online beer rating site which also rates bars and beer stores. [11] It was founded in 1996, [12] by brothers Todd and Jason Alström, [13] and is based in Boston, Massachusetts, and Denver, Colorado, United States. [14] As of November 2013, BeerAdvocate's database contained about 3,783,570 ratings of about 100,976 beers. [15 ...
The categories are varied and include processes or ingredients not usually regarded as defining beer styles in themselves, such as cask ale or gluten-free beer. [2] [3] [4] Beer terms such as ale or lager cover a wide variety of beer styles, and are better thought of as broad categories of beer styles.
Check out what we thought the most common mass-market beers, and see which one we call the best beer brand. The post We Tried the Most Popular Beer Brands and Here’s What We Thought appeared ...
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.
This law also stipulated that beers not exclusively using barley-malts, such as wheat beer, must be top-fermented. [1] Since 1993, the brewing process has been regulated by the Provisional German Beer Law, which allows a broader range of ingredients and additives in top-fermenting beers.
In the 1940s and 1950s, Kölsch still could not match the sales of bottom-fermented beer, but in the 1960s the style began to rise in popularity in the Cologne beer market. From a production of only 500,000 hectolitres (430,000 US beer barrels) in 1960, Cologne's beer production peaked at 3.7 million hl (3.2 million US bbl) in 1980.
Beer has been brewed by Armenians since ancient times. One of the first confirmed written evidences of ancient beer production is Xenophon's reference to "wine made from barley" in one of the ancient Armenia villages, as described in his 5th century B.C. work Anabasis: "There were stores within of wheat and barley and vegetables, and wine made from barley in great big bowls; the grains of ...
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