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A traditional oast at Frittenden, Kent. An oast, oast house (or oasthouse) or hop kiln is a building designed for kilning (drying) hops as part of the brewing process. Oast houses can be found in most hop-growing (and former hop-growing) areas, and are often good examples of agricultural vernacular architecture.
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
Malt is often divided into two categories by brewers: base malts and specialty malts. Base malts have enough diastatic power to convert their own starch and usually, that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have little diastatic power, but provide flavor, color, or "body" to the finished beer.
Roller kiln: A special type of kiln, common in tableware and tile manufacture, is the roller-hearth kiln, in which wares placed on bats are carried through the kiln on rollers. In the intermittent kiln, the ware is placed inside the kiln, the kiln is closed, and the internal temperature is increased according to a schedule. After the firing is ...
The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients.
Cowls on a maltings at Ware, Hertfordshire.. A cowl is a device used on a kiln to keep the weather out of and to induce a flow of air through the kiln. They are normally associated with oasts but can also be found on breweries (Letheringsett, Norfolk), maltings (Ware, Hertfordshire; Hadlow, Kent) and watermills (East Linton, East Lothian).
The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. [1] The commercial brewing of beer has taken place since at least 2500 BC; [ 2 ] in ancient Mesopotamia , brewers derived social sanction and divine protection from the goddess Ninkasi .
In 1822, the method had been copied by the Burton upon Trent brewer Samuel Allsopp, who got a more hoppy tasting version of the beer because of the sulphate-rich local water. The clean, crisp, bitter flavour of beer brewed by Allsopp in Burton became very popular and by 1888 there were 31 breweries in the town supplying demand for Burton Ale.