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This is an accepted version of this page This is the latest accepted revision, reviewed on 4 January 2025. Nepalese and Tibetan alcoholic beverage Nepalese chhaang brewed from rice Type Rice beer Region of origin China (Tibet) Bhutan Nepal Ingredients Rice Related products Tongba Chhaang or chhyang is a Nepalese and Tibetan alcoholic beverage popular in parts of the eastern Himalayas among the ...
Amber malt is a more toasted form of pale malt, kilned at temperatures of 150–160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt [1] (though this was diastatic and produced in different conditions from a modern amber malt). Amber malt has a bitter flavor that mellows on aging, and can be ...
Sour mashing is also a process sometimes used in brewing to make sour beers in a short time frame. In the brewing version of sour mashing, brewers mash in their grains to begin the brewing process, but instead of extracting the wort from the grains at the end of the mash (typically in less than 90 minutes), the brewer leaves the grains and wort ...
Glenturret distillery is a Highland single malt Scotch whisky distillery located two miles (three kilometres) northwest of Crieff in Perthshire, Scotland [1] on the banks of the Turret River. The distillery is hidden in the glen and its secluded location may have contributed to its early history as the site of several illicit bothy stills.
Moonshine’s alcohol content can be as high as 160-proof.
Popcorn Sutton's self-published autobiography, 'Me and My Likker,' features portraits of the late moonshiner and photos from the day he married Pam Sutton, who is working with Ole Smoky Moonshine ...
Traditional floor malting at Highland Park Distillery in Scotland. Malting is the process of steeping, germinating, and drying grain to convert it into malt.Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal.
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