Search results
Results from the WOW.Com Content Network
Weißbier is available in a number of other forms, including Dunkelweizen (dark wheat) and Weizenstarkbier (strong wheat beer), commonly referred to as Weizenbock. The dark wheat varieties are made with darker, more highly kilned malts (both wheat and barley). Weizenbocks typically have a much higher alcohol content than their lighter cousins.
Holiday Cheer – Cheer is an "Old World Dunkelweizen" brewed with Texas peaches and pecans. Malted barley and wheat are used. [12] Holiday Cheer replaced Shiner Dunkelweizen as the brewery's winter seasonal. Shiner Oktoberfest – A Märzen-style seasonal beer, it has a deep amber color and a slightly toasted flavor. It was first introduced as ...
Language links are at the top of the page across from the title.
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.
Try putting down your cutlery as you chew, savoring each bite, and taking a few sips of water before continuing with your meal. naumoid / istockphoto. 4. Wait 20 Minutes Before Getting Seconds.
Paulaner Dunkel. Dunkel (German: [ˌdʊŋkl̩] ⓘ), or Dunkles (German: [ˈdʊŋkləs] ⓘ), is a word used for several types of dark German lager. Dunkel is the German word meaning "dark", and dunkel beers typically range in color from amber to dark reddish brown.
Find out how age and weight go together, here. Plus, expert tips for losing weight after 50, including diet plans, calorie needs, and low-impact workouts.
The Standard Reference Method or SRM [1] is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant (12.7 for SRM; 25 for EBC).