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Weizenbier (German: [ˈvaɪtsn̩ˌbiːɐ̯] ⓘ) or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (German: [ˈvaɪsbiːɐ̯] ⓘ; literally "white beer", referring to the pale air-dried malt, as opposed to "brown beer" made from dark malt dried over a hot kiln), [2] is a beer, traditionally from Bavaria, in which a ...
The grain bill for Blue Moon includes malted barley, white wheat, orange peel, coriander and oats—and is usually served with a slice of orange, which its brewmasters claim accentuates the flavor of the brew. [3] Available in cans, bottles and kegs, Blue Moon has 5.4% alcohol by volume. [4]
Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. Today, it's making its way into all sorts of modern dishes. ... Try these 20 easy amaranth recipes ...
This page was last edited on 2 April 2012, at 20:09 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
The Cincinnati's Favorite Beer bracket will be unveiled on Sunday, March 17. One big highlight of the competition every year is the list of beers that received the most nomination votes at each ...
Subsequently, both this style of "American Hefeweizen" and the custom of serving wheat beer with a slice of lemon have both spread widely. [4] In November 2007, Redhook Ale Brewery and Widmer Brothers officially announced plans to merge, forming a new company called Craft Brewers Alliance, which was later renamed as Craft Brew Alliance in 2012. [5]
In beer or whiskey production, grains of corn (including wheat and maize), are put through a mashing process, where grain is ground and added to hot water. The starch in the grains undergoes saccharification by enzymes, turning the starch into sugars that are released into the water. The water is removed from the grain, and becomes wort for ...
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.