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The chemist Ludwig Scholvien invented Fassbrause in 1908 in Berlin for his son, in order to offer a non-alcoholic beer substitute of similar color and taste. Scholvien's original recipe included a natural concentrate of apple and licorice, intended to approximate the beer taste, along with the main ingredients of water and malt. [5]
A glass of porter, showing characteristic dark body. Porter is a style of beer that was developed in London in the early 18th century. [1] [2] It is well-hopped and dark in appearance owing to the use of brown malt. [3] The name is believed to have originated from its popularity with porters. [4] Porter is a type of ale. [5] [6] [7]
In a large saucepan, whisk 1 cup of the porter with the molasses and bring just to a boil. Remove from the heat, stir in the baking soda and let cool completely.
The recipe was reverse engineered by Pabst brewmaster Greg Deuhs. Because he had no recipe, he relied on analytical chemistry reports from as far back as the 1930s that tracked the ale's attributes (alcohol, bitterness, gravity level). He also researched what ingredients were likely used, historical accounts of the beer and beer lovers ...
The post 65 Tailgate Recipes to Wash Down with a Beer appeared first on Taste of Home. Some foods just go hand-in-hand with tailgating—like jalapeno poppers, nacho dip, wings and Buffalo chicken ...
Put the carrots in a medium skillet with the carrot juice and beer and bring to a boil. Cover and simmer over moderate heat until the liquid is reduced by half, about 10 minutes. Add the sugar ...
Light beer (sometimes spelled lite beer) is a pale lager that is reduced in alcohol content or calories compared to regular beers. [ 1 ] [ 2 ] [ 3 ] Light beer began to be mass marketed in the United States in the early 1970s, following test marketing and promotion.
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.