On Food and Cooking

way the beer is released from keg or can. Here are some of the most interesting. Grain Proteins Stabi ...

metabolism (p. 762). Nitrogen Makes Creamy Foams In the last decade, many beers have come to be endo ...

Once the foam is of the desired thickness, the rest of the beer can be poured in gently along the side o ...

to impenetrable brown-black, and comes from the kinds of malt used Body, or weightiness in the mouth, which ...

horsey or stable-like (p. 738) Ales develop a characteristic tartness and fruitiness from their diverse ...

people who like beer but don’t want to consume alcohol, or want to consume alcohol but reduce the ...

of sieving called “reverse osmosis.” The lowest-alcohol malt product is “malta,” a popular drink in ...

Beer Style American/International Alcohol Content, Percent by Volume 3.5–5 Unusual Ingredients Unmalted grains Qualiti ...

Unusual Ingredients Qualities Malty, caramel, somewhat sweet Beer Style Pale ale: English Alcohol Content, Pe ...

Qualities Strong hop aroma and bitterness Beer Style Brown ale Alcohol Content, Percent by Volume 3.5–6 Unusual Ingr ...

Unusual Ingredients Dark malts, roasted unmalted barley Qualities Like stout, but stronger (originally for export t ...

Unusual Ingredients Unmalted wheat, spices, bitter orange peel, special yeasts, Lactobacillus culture Qualities Wheat, ...

Qualities Spicy, sweet Beer Style Gueuze Alcohol Content, Percent by Volume 4.7– 5.8 Unusual Ingredients Blends of se ...

other sources. Wheat Beers German wheat beers differ from the usual Bavarian brew in four ways. First, ...

“white,” referring to their cloudy appearance. Some American breweries now produce wheat beers on the Germ ...

Once the wort has been boiled, it is cooled in a broad open tank, where it picks up microbes from ...

top-fermented ale and flavored with sugar and coriander to make faro; or re-fermented in the barrel for ...

resulting liquid can reach an alcohol concentration of 20%, far stronger than Western beers and wines. Chinese ...

throughout the mass. People eventually noticed that moldy rice tasted sweet and smelled alcoholic. Sometime b ...

simplifications, Chinese and Japanese brewers have traditionally used very different preparations for breaki ...