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Kegerator containing a half-barrel keg. Kegerator, a portmanteau of the words keg and refrigerator, is a refrigerator that has been designed or altered to store and dispense from kegs. A kegerator keeps a keg in a refrigerated environment and uses CO 2 to pressurize and dispense beverages from the keg. This process keeps the contents of the keg ...
The term "real ale" was coined by CAMRA in the 1970s to attract media attention in the U.K. to naturally fermented and served ales at a time when there were very few independent breweries left and most production had gone over to filtered and pasteurised "filtered ales" - "keg beer" - served under carbon dioxide pressure.
There are two different types of tapping equipment that are available for kegs. A "party tap" or "picnic tap" is a hand-operated pump that utilizes outside air, thus introducing oxygen and bacteria into the keg. This causes the beer to oxidize, affecting the taste; the partial pressure of CO 2 will also decrease, causing the beer to go flat ...
A seasonal beer is a beer that is typically brewed during or for a particular season, holiday or festival period. [1] [2] Many breweries produce seasonal beers.Seasonal beers may be produced when fresh ingredients are available during various seasons, per climatic conditions during the time of the year, and also as a tradition.
Using "Beer Gas" with other beer styles can cause the last 5% to 10% of the beer in each keg to taste very flat and lifeless. In the UK, the term keg beer would imply the beer is pasteurised, in contrast to unpasteurised cask ale. Some of the newer microbreweries may offer a nitro keg stout which is filtered but not pasteurised.
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port. [1] [2] There is a particular tradition of barrel ageing beer in Belgium, notably of lambic beers. [3]
Beer can have the taste of glutinous rice if the concentration of diacetyl in the beer exceeds its low taste threshold. For light-colored lagers, the diacetyl content is preferably below 0.1 mg/L; for high-grade beer, it should remain below 0.05 mg/L. The solution is to increase the a-amino nitrogen content of the wort appropriately.
Beer filtration is common in homebrewing. Canister filters utilizing successive, replaceable filter cartridges or pads are often used. Most homebrewed beer will be filtered at least to 5 μm to remove the majority of yeast and sediment; some to 1.0 or 0.5 μm. Going finer risks removing beneficial flavor constituents and other desirable compounds.