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The dropping process has two primary effects on the beer being fermented: the trub that has settled during the first period of fermentation will be left behind, leaving a cleaner beer and a cleaner yeast to crop from the beer for the next fermentation; the second effect is the aeration of the wort, which results in healthy clean yeast growth ...
Brakspear's beer is brewed using the traditional double drop fermentation method. This involves allowing fermentation to start in vessels on an upper floor, before 'dropping' into a second vessel below. This leaves tired or dead yeast and unwanted solids ('trub') behind and encourages a healthier fermentation.
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The term dubbel (also double) is a Belgian Trappist beer naming convention. [1] The origin of the dubbel was a strong version of a brown beer brewed in Westmalle Abbey in 1856, which is known to have been on sale to the public by June 1861. [2] In 1926, the recipe was changed by brewer Henrik Verlinden, and it was sold as Dubbel Bruin. [3]
People in Asia aren’t guzzling as much beer as they used to.
Adams managed to hold steady though, protecting his beer while enduring the hit and denying himself a chance to catch a World Series souvenir. The act earned him plenty of praise on social media ...
Finings can be introduced during the production of beer in order to induce it to drop bright more readily. For British beers, the most common fining agent is isinglass, and most breweries producing Real Ale introduce isinglass into the shipment cask so that the beer will drop bright readily upon the cask's being breached; this process can take from several hours to two or three days and may ...