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The following fields form the core information of the BeerXML structure . Recipes; Recipe name Brewer Brewing method (All grain, Partial Mash, Extract) Recipe Type (Ale, Lager, Hybrid, etc.) Recipe volume (Run length) Boil volume (Wort size) Boil time (duration) Recipe efficiency Estimated values OG (Original Gravity) FG (Final Gravity) Color (SRM) Bitterness () Alcohol content (%abv)
Descriptions of various beer recipes can be found in Sumerian writings, some of the oldest known writing of any sort. [1] [2] [3] Brewing is done in a brewery by a brewer, and the brewing industry is part of most western economies. In 19th century Britain, technological discoveries and improvements such as Burtonisation and the Burton Union ...
American brewing combines British and Central European heritages, and as such uses all the above forms of beer malt; Belgian-style brewing is less common but its popularity is growing. In addition, America also makes use of some specialized malts: 6-row pale malt is a pale malt made from a different species of barley. Quite high in nitrogen, 6 ...
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 ...
Malting is the process of converting barley or other cereal grains into malt for use in brewing, distilling, or foods, and takes place in a maltings, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of 8 to 12 centimetres (3 to 4 + 1 ⁄ 2 inches) depth.
Old English: Beore 'beer'. In early forms of English and in the Scandinavian languages, the usual word for beer was the word whose Modern English form is ale. [1] The modern word beer comes into present-day English from Old English bēor, itself from Common Germanic, it is found throughout the West Germanic and North Germanic dialects (modern Dutch and German bier, Old Norse bjórr).
In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats [1]) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention ...
Dave Line (1942 – 1980) was a British beer author.An electrical engineer by profession, he is regarded as a pioneer in homebrewing during the 1970s because at the time homebrewing as a hobby was in its infancy.