By Michael Jackson
This name is helping you study all approximately your favorite beer with specialist suggestion and knowledge from a group of experts, brought through the world's best-selling beer author Michael Jackson. you could discover beverages from each major brewing sector in addition to much less famous parts. you will discover out why beers style the best way they do, the best way to get pleasure from flavour, aroma, texture and end, and determine your personal favorite type. you could meet the manufacturers and discover their origins, historical past and specific brewing methods. Plus, resolve bottles, barrels and breweries and observe easy methods to determine the labels, select the proper glasses and find the breweries. this can be a thrilling addition to "Eyewitness Companions"; the visible reference sequence protecting favorite spare time activities and hobbies from French Cheeses and Opera to Horse using.
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Additional resources for Beer (Eyewitness Companions)
BELGIAN Wheat beers The town of Hoegaarden, in the heart of Brabant wheat country, was famous for this style until its wheat beers were swept away by golden lagers in the 1950s. 230) revived the style. As a young man, he had worked in the last of the town’s breweries, and felt that there was still a demand for the local brew. He built a new wheat-beer brewery, and discovered a completely new, younger, market. Today, almost every brewery in Belgium makes wheat beer, modelled to varying degrees on Celis’ original.
Payottenland is Breugel country. The people, their roistering, their pitchers dispensing beer with an onion-skin hue, are still much as the artist promised. How lambics are made Lambic is brewed from a grist of at least a third raw wheat, the remainder being malted barley. Hops are used, but not so much for flavour as for their original antiseptic and preservative purpose; hop-bitterness would not sit well in these tart brews. For this reason, most lambic brewers follow a course that confounds brewing dogma.
Once the sugars have been released the sweet liquid is known as wort (from the Germanic word meaning “root”: the sweet liquid being the root of the beer). 31). The mash tun contains a porridge-like mix of grist and hot water. The starch in the grist is released to provide fermentable brewing sugars. 30 From grain to glass Water More than 90 per cent of a glass of beer is water. The beer’s taste and texture is in part shaped by the quality of the water – and more specifically the trace minerals it contains.