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Traditionally, kriek is made by breweries in and around Brussels using lambic beer to which sour cherries (with the pits) are added. [3] A lambic is a sour and dry Belgian beer, fermented spontaneously with airborne yeast said to be native to Brussels; the presence of cherries (or raspberries) predates the almost universal use of hops as a flavoring in beer. [4]
Yeastie Boys is an independent brewing company based in Wellington, New Zealand.Stu McKinlay and Sam Possenniskie established it in 2008. Yeastie Boys have a roster of three regular beers which they produce year round, and also produce a limited release of seasonal beers which they release each spring, summer, autumn and winter.
Free Beer is a beer brand collaboration between students of IT University of Copenhagen [1] and the artist collective Superflex initiated in 2004. The recipe of the beer is published under a Creative Commons license , granting others the right to freely use and distribute it.
The beer foam stability depends amongst other on the presence of transition metal ions (Fe 2+, Co 2+, Ni 2+, Cu 2+...), macromolecules such as polysaccharides, proteins, and isohumulone compounds from hops in the beer. Foam stability is an important concern for the first perception of the beer by the consumer and is therefore the object of the ...
Hops are the key ingredient that turn beer into beer. If you want to be an expert, here's what you need to know.
A beer can pyramid of Natural Lights. Natural Light, formerly Anheuser-Busch Natural Light, nicknamed Natty, is an American reduced-calorie light lager brewed by Anheuser-Busch. Its ingredients are listed as water, barley malt, cereal grains, yeast, and hops.
Hop-aroma producing yeast might eliminate the hefty water and energy requirements for growing, drying and transporting aroma hops or mitigate the effects of supply shocks during poor harvest years. Recent studies have shown hop growers may be able to bypass the winter dormancy period of hops by "tricking" plants with artificial grow lights .
Diagram showing the classification of beers, mainly from the point of view of the yeast. Before making any kind of critic or suggestion, please read the following text!!. After I have published it, there was quite a long discussion about it. If you have any disagreement about the chart, please check whether I have already answered your question.