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cold liquor tank. Because of the batch nature of brewing processes it would be costly to purchase equipment which can make water at the rate of point usage in comparison to making suitable water continuously at a lower rate which is a sufficient overall volume for the usage when it is needed.
A year ago, when a water main break put a large swath of Rochester under a boil water advisory, Swiftwater Brewing Company Owner/Brewer Andy Cook did a bit of "creative plumbing." He ran the ...
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
A fermentation lock or fermentation airlock is a device used in beer brewing and wine making that allows carbon dioxide released during fermentation to escape the fermenter, while not allowing air to enter the fermenter, thus avoiding oxidation. There are two main designs for the fermentation lock. These designs work when half filled with water.
A degree of sulphate ions in the water is also appropriate for emulation of the Czech Pilsener style, and sulphate ions are also distinctive of Dortmunder Export. Introducing magnesium sulphate into the brewing water, or "liquor", creates a rounder, fuller taste that enhances other flavours in the beer.
Sparging is trickling water through the grain to extract sugars. This is a delicate step, as the wrong temperature or pH will extract tannins from the chaff (grain husks) as well, resulting in a bitter brew. Typically, 1.5 times more water is used for sparging than was for mashing. [2] Sparging is typically conducted in a lauter tun. [2]
Water can often play, directly or indirectly, a very important role in the way a beer tastes, [2] [4] as it is the main ingredient. The ion species present in water can affect the metabolic pathways of yeast , and thus the metabolites one can taste.
In February 1980, the G. Heileman Brewing Company, of La Crosse, Wisconsin, introduced LaCroix as one of the first "Anti-Perrier" brands, meant to appeal to sparkling water consumers who were put off by Perrier's "snobbish positioning", LaCroix marketed to its niche by imaging itself as an "all occasion" beverage.
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