Classification of Beer
What's more refreshing on a hot summer day than a nice cold beer? Or how about drinking a nice cold one with some buddies after work at a local bar, sound nice doesn?t it? Beer has been around for many years and will probably be around for many more. A beer is any variety of alcoholic beverages produced by the fermentation of starchy material derived from grains or other plant sources. The production of beer and some other alcoholic beverages is often called brewing. Most every culture has there own tradition and the own take on beer, thus producing many different styles and variations.
Simply put, a beer style is a label given to a beer that describes its overall character and often times its origin. It's a name badge that has been achieved over many centuries of brewing, trial and error, marketing, and consumer acceptance. There are many different types of beer, each of which is said to belong to a particular style. A beer's style is a label that describes the overall flavour and often the origin of a beer, according to a system that has evolved by trial and error over many centuries. According to the type of yeast that is used in the beer's fermentation process, most beer styles fall into one of two large families: ale or lager. Beers that blend the characteristics of ales and lagers are referred to as hybrids.
An ale is any beer that is brewed using only top-fermenting yeasts, and typically at higher temperatures than lager yeast. Because ale yeasts cannot fully ferment some sugars, they produce esters in addition to alcohol, and the result is a more flavourful beer with a slightly "flowery" or "fruity" aroma resembling but not limited to apple, pear, pineapple, grass, hay, plum or prune. Stylistic differences among ales are more varied than those found among lagers, and many ale styles are difficult to categorize. Top-fermented beers, particularly popular in the British Isles, include barley wine, bitter, pale ale, porter, and stout. Stylistic differences among top-fermented beers are decidedly more varied than those found among bottom-fermented beers and many beer styles are difficult to categorize. California Common beer, for example, is produced using a lager yeast at ale temperatures. Wheat beers are often produced using an ale yeast and then lagered, sometimes with a lager yeast. Lambics employ wild yeasts and bacteria, naturally-occurring in the Payottenland region of Belgium.
Rosental, David W., Twells, Richard T. Madcap Craftbrew & Bottleworks, Inc.: Zebra Beer - It's Not All Black and White. Miami University, 1999
Belgium is known for a culture of high-quality beer and this concept was formulated by an electrical engineer from Fort Collins, Colorado. The electrical engineer, Jeff Lebesch, was traveling through Belgium on his fat-tired mountain bike when he envisioned the same high-quality beer in Colorado. Lebesch acquired the special strain of yeast used in Belgium and took it back to his basement in Colorado and the experimentation process was initiated. His friends were the samplers and when they approved the beer it was marketed. In 1991, Lebesch opened the New Belgium Brewing Company (NBB) with his wife, Kim Jordan, as the marketing director. The first beer and continued bestseller, Fat Tire Amber Ale, was named after the bike ride in Belgium. The operation went from a basement to an old railroad depot and then expanded into a custom-built facility in 1995. The custom-built facility included an automatic brew house, quality-assurance labs and technological innovations. NBB offers permanent, seasonal and one-time only beers with a mission to be a lucrative brewery while making their love and talent visible. In the cases presented by the noted authors (Ferrell & Simpson, 2008), discusses the inception, marketing strategy, brand personality, ethics and social responsibility that New Belgium Brewing Company has demonstrated. The key facts with New Belgium Brewing Company are the marketing strategy, promotion, internal environment and social responsibility with the critical issues of the public, brand slogan, growth and competition.
Beer isn’t only used to get drunk off of and act up with, Standage talks about how beer purifies the water, thereby cutting down on disease. This is one of the many uses beer was used for. He describes it as a beverage that “united civilization.” There were some drawbacks as first because you had to drink the beer with a straw due to the floating pieces and other ingredients. The toasting to someone's health with beer associated beer with friendly an...
The amber ales is a stronger flavor beer. The customers of entry level will not choose this beer.
Understanding the process of brewing will help explain the time limitations of brewing and storing beer, and will ultimately help explain how this tug of war came into existence, as the process of brewing itself is largely responsible for the limited availability of beer early in American history. The process begins with malted barley which is heated to, and held at, a temperature between 60o and 71o C. This process is known as mashing and serves to activate the amylase enzymes which convert the complex starches into fermentable and unfermentable sugars. The wort is then transferred to a boil kettle where hops are introduced and the liquid is boiled extensively to isomerize the bittering oils in the hops. In their isomerized states, these oils will be more soluble and able to impart their bittering qualities into the wort. Finally the wort is chilled as it is transferred into a fermenter and yeast is added to begin the fermentation. The fermenter is sealed from the environment to prevent oxygen, which would stop fermentation, from entering. Fermentation must then be carried out at cool temperatures – about 18o C when using ale yeast and much colder when using lager yeast. Fermentation above these temperatures will still occur but yields an unpalatable product. These temperature requirements made beer a seasonal beverage and limited storage prior to the advent of mechanical refrigeration.
As it is known that there is a stigma towards beer produced in particular provinces such as the current perception and appeal towards Albertan produced beer, Big Rock must engage in a marketing campaign to remove the emphasis that Big Rock is an Albertan produced beer. Alternatively, Big Rock should market its brand as a Canadian produced premium beer that takes pride in its ingredients and taste. For example, Alexander Keith’s was originally positioned as an Atlantic Canadian beer but following a vigorous advertising campaign, the brand was still able to maintain the maritime values of being social, sharable and approachable. Alexander Keith’s was subsequently able to communicate these values nationally. Furthermore, Alexander Keith’s emphasis on taste which was possible due educational initiatives such as offering “on-premise” experiences, allowed the brand to become one of the leading premium beer brands in Canada today.
The Liquor Control Board of Ontario (LCBO) was established in 1927 by Lieutenant Governor William Donald Ross. It maintains the production, distribution and sale of alcoholic beverages in Ontario. It became a Crown corporation in 1975. It operates under the authority of the Liquor Control Act which came into act in 1916. The LCBO is one of the world's largest buyers and retailers of beverage alcohol. Its target customers are particular consumers, bars and restaurants.
The author gives an elaborate explanation on the history of the beer and how the beer has led to the development of human civilization. The article has a lot of outside sources such as researches and theories that support the author’s point. According to this article, beer has played an important role in human civilization and the article points out a lot of examples on how beer was important to the people of the people for a lot of purposes. This article also uses some credible information from the research to explain how the beer was made and how it was first discovered. Finally, the article proves the point that beer has helped to improve the human
When we learn about the history of the world we usually divide it up into eras, dynasties, major wars, revolutions, etc. But what we all learn is that even the smallest thing can have a massive impact on history. In this book, Tom Standage chose to look at the way six different beverages altered history. I never knew how important different beverages were throughout history, but Standage was able to prove that beverages were responsible for global revolutions, intellectual and political insights, and good motivators for work.
commercial appeals to the demographic of young, entrepreneurial males who are wanting to become more than what people and society thinks they should be and they not only want to sell their beer but also have an underlying message of pro-immigration.
Beer started out as an accidentally formed liquid that tasted good to the people, therefor that soon led to that liquid being used as a from of currency. The beer was then used to pay slaves, tradesmen, priests, and public officials. A lot of these people would do a days work in return for a jug or two of beer and a loaf or two of bread. This is truly amazing how something accidentally invented could become something so useful that people will work a full days work just to be pays in the alcoholic beverage. Before Facebook, Twitter, and the Internet there was the tavern. It was the hub for communication, many people spent their time at the tavern exchanging information connection many colonies into a nation. In good time beer later inspired one of the greatest events in human history, the American Revolution. Taverns became the central location where revolutionary activity was debated, discussed, plotted and planed. It is fitting that the national anthem was borrowed from an 18th century drinking song. Back then it was a sobriety test, if you could sing the song then you were okay for another
The brewing industry in the United States began in 1625 when the first brewery was founded. In the early stages the industry, competition among different breweries only existed in highly secluded small geographic areas. It was not until refrigeration and pasteurization that companies could transport beer across previous geographic limits and begin to grow into the industry it is today. After prohibition there was a sharp decline in the number of brewing companies. Almost 90% of the brewing companies from 1947 to 1995 went ...
Beer is produced with a mixture of mashed barley, malt, and rice or corn. U.S. brewers use filtration systems as well as add additives to stabilize the foam and allow long lasting freshness. Bottled or canned beer is almost always pasteurized in the container in prevent the yeast from further fermentation.
In the great world of tending bar there is a myriad selection of customers one would encounter; The Social Drinker, The Self Defined Outcast, The Fish Out of Water, and last but never the least, The Freshman. Each level of drinker has its advantages in social circles and also has equal negative repercussions. Most of these classes aren't built from years of drinking, rather are formed through the personality traits they already have developed through their childhood and young adulthood. Only when alcohol is introduced to the equation, we see these great classifications shine through and become polished for all to enjoy.
What is fermentation? In biochemical term, Standbury (1984) defined fermentation as the catabolism process of organic compound which generate energy. This fermentation process has been used in a lot of fields, such as food preservation, biomass, enzyme production, waste management, antibiotics etc. it is true that nowadays, fermentation products cannot be separated with our life, especially fermented food. The development of fermentation industry started before 1900 with the production of fermented beverages and food (Standbury, 1984). Some famous products of fermentation products are bread, cheese, yoghurt, and many more.