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Organisers of beer competitions such as the Campaign for Real Ale's (CAMRA) Champion Beer of Britain, the Beer Judge Certification Program (BJCP) local homebrewing competitions, the Brewers Association's World Beer Cup, and the Brewing Industry International Awards have categories in which beers are judged.
A pint of mild. Mild ale is a type of ale. Modern milds are mostly dark-coloured, with an alcohol by volume (ABV) of 3% to 3.6%, although there are lighter-hued as well as stronger milds, reaching 6% abv and higher. Mild originated in Britain in the 17th century or earlier, and originally meant a young ale, as opposed to a "stale" aged or old ale.
The Beer Judge Certification Program (BJCP) is a non-profit organization formed in 1985 to recognize beer tasting and evaluation skills. [1] The BJCP certifies and ranks beer judges through an examination and monitoring process.
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.
Nottingham Rock Mild Brain's Dark 2008 Beckstones, Black Dog Freddy (Cumbria) Rudgate, Ruby Mild (York) Rhymney, Dark (Merthyr Tydfil) 2009 Rudgate, Ruby Mild (North Yorkshire) Bank Top, Dark Mild (Lancashire) Highland, Dark Munro (Orkney) 2010 Surrey Hills Hammer Mild Greene King XX Mild (Suffolk) Golcar Dark Mild; Nottingham Rock Ale Mild ...
In England the bottled counterpart of basic bitter; in Scotland, "Light" is the lowest gravity draught beer (normally dark in colour). [4] Session or ordinary bitter Strength up to 4.1% abv. This is the most common strength of bitter sold in British pubs. It accounted for 16.9% of pub sales in 2003. [5] Best or special bitter
The lighter of these (saison, golden strong ale and tripel) beers have soft malt flavors and mild to strong "spicy" characteristics that come from yeast or the addition of spices. The darker of these beers (dubbel and dark strong ale) may have flavors of dried fruit that derives from the malts, yeast and sugar used to make them.
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