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The categories are varied and include processes or ingredients not usually regarded as defining beer styles in themselves, such as cask ale or gluten-free beer. [2] [3] [4] Beer terms such as ale or lager cover a wide variety of beer styles, and are better thought of as broad categories of beer styles.
Beer sales peaked in the following year, 1965, at 4,236,000 US beer barrels (4,971,000 hl), but declined thereafter. [26] In 1966 Rheingold Breweries introduced Gablinger's Beer, one of the first reduced calorie beers, which was brewed using a process originated by chemist Dr. Hersch Gablinger of Basel, Switzerland.
Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.”
This tap-only release was accompanied by a logo design contest, in which entries had to include a woodpecker in a tow truck. The winning logo appeared on tap handles, T-shirts, and beer glasses. [7] At about the same time, Rahr was forced to lay off most of his employees due to financial pressures and take on the role of brewmaster himself.
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.
Following a Government review in 2000, the Beer Orders were revoked by early 2003. [1] Although no longer required, it is still common for pubs offering real ale to offer rotating guest beers from breweries other than the supplier of their standard range of ales, to offer variety to their customers.
It was a time when beer bottles were more likely to be embossed than labeled. The ribbons were likely added at great cost to Pabst, but Pabst's display of pride was also a display of marketing savvy. Patrons started asking their bartenders for "the blue-ribbon beer."
The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in pubs would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well.
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