Search results
Results from the WOW.Com Content Network
Jupiler, the most widely distributed variety, is a 5.2% abv, pale lager. It is made from malt, maize, water, hops and yeast. The name comes from its place of origin, Jupille. It was created in 1966. Jupiler Blue is a 3.3% abv pale lager, launched in 2006; Jupiler Blue Lemon and Lime, a 3.3% abv pale lager, launched in June 2016 [3]
Grodziskie (Polish pronunciation: [ɡrɔˈd͡ʑiskʲɛ]; other names: Grätzer, Grodzisz [1]) is a historical beer style from Poland made from oak-smoked wheat malt with a clear, light golden color, high carbonation, low alcohol content, low to moderate levels of hop bitterness, and a strong smoke flavor and aroma.
Rye beer is a beer in which rye is substituted for some portion of the malted barley. Roggenbier is a beer produced with up to 60% rye malt. The style originated in Bavaria , southern Germany , and is brewed with the same type of yeast as a German Hefeweizen , resulting in a similar light, dry, spicy taste.
The brewery uses a saison yeast instead of the traditional baker’s yeast. Though the beer-making process may look different, the resulting brew is complex and delicious, with all the sahti notes ...
Due to its lambic blend, gueuze has a different flavor than traditional ales and lagers. 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 ...
The post We Tried the Most Popular Beer Brands and Here’s What We Thought appeared first on Taste of Home. Our favorites are the ones you'll want in your cooler, fridge and on game day.
The most common microbes used to intentionally sour beer are the bacteria Lactobacillus and Pediococcus, while the fungus Brettanomyces can also add some acidity. [1] Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid .
Lambic differs from most other beers in that it is fermented through exposure to wild yeasts and bacteria native to the Zenne valley, as opposed to exposure to carefully cultivated strains of brewer's yeast. This process gives the beer its distinctive flavour: dry, vinous, and cidery, often with a tart aftertaste. [3]