10 Tips for buying new dream house – sticky

If you are looking to shift to a new house or want to renovate your existing one, the first thing you will need to think about is the painting. While it may be tempting to hire a professional to do it if you have never painted before, it will cost you a lot of money. Painting your own house allows you to experiment with something new and will help you save thousands of dollars.

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Craft Brewer Defined

Craft Brewer Defined

An American craft brewer is small, independent and traditional.

Small: Annual production of 6 million barrels of beer or less. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition.

Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer.

Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewers brands) or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

The following are some concepts related to craft beer and craft brewers:

  • Craft brewers are small brewers.
  • The hallmark of craft beer and craft brewers is innovation. Craft brewers interpret historic styles with unique twists and develop new styles that have no precedent.
  • Craft beer is generally made with traditional ingredients like malted barley; interesting and sometimes non-traditional ingredients are often added for distinctiveness.
  • Craft Brewers tend to be very involved in their communities through philanthropy, product donations, volunteerism, and sponsorship of events.
  • Craft Brewers have distinctive, individualistic approaches to connecting with their customers.
  • Craft Brewers maintain integrity by what they brew and their general independence, free from a substantial interest by a non-craft brewer.
  • The majority of Americans live within ten miles of a craft brewer.
brewing

Brew-it-yourself a lillte bottler

AN ACQUAINTANCE OF mine used to call home brewing “cooking for blokes”. But he came from an era when knocking out a feed of egg and chips for your mates meant you were automatically considered king of the kitchen.

Most home brewing is really as basic as boiling some water, opening a tin of concentrate and a bag of sugar, and mixing the whole lot together. (OK, there is a bit of cleaning and sterilising, temperature control and the bottling process, but it’s hardly quantum mechanics.)

In the States, they call this entry-level brewing – “dump and stir” – and, in culinary terms, it’s about as adventurous as making baked beans on toast. It’s fail-safe and filling, but not exciting. At the other end of the scale – full grain or “mash” brewing is the equivalent of preparing a three-course dinner party.

Australian home brewers should enshrine Gough Whitlam as their patron saint because he legalised their hobby within weeks of taking office in 1972. Up to then, it was illegal to brew anything at home above gnats’ bladder strength.

Of course, plenty of backyard brewers were merrily fermenting jungle juice in plastic rubbish bins tucked away in sheds, and no one – to my knowledge – was ever prosecuted for it. But legalising home brewing opened the way for companies like Coopers Brewery to enter the market with can concentrates, and the quality of homemade beer improved out of sight.

As a nipper I was fed spoonfuls of sticky malt extract to “build me up”, particularly during the winter months. It certainly didn’t do me any harm and I couldn’t help noticing that my father used tins of the same stuff to make his home brew.

As a thrifty Scot, Dad embarked on his short-lived home brewing career straight after some minor increase in beer excise. The hip pocket is a great motivator for home brewers and there’s always a boom in brew-it-yourself behaviour during a recession. Why not, when you can still make something pretty drinkable for around 50 cents a long-neck?
Those commercial malt extract makers were among the first to market an actual home brew concentrate but they could never match the flavour you got out of a Coopers kit. In the early days, Coopers produced a liquid “wort”, which was a bag-in-a-box arrangement that weighed around 15 kilos. It also took up a lot of supermarket shelf space and it was superseded in the 1980s by the can concentrate, after Coopers had invested in an evaporation plant to eliminate most of the liquid content.

Most home brewers are the “cheap as chips” variety who buy concentrate and sugar at the supermarket and try to produce beer for as little as possible. Cane sugar is the cheapest way to produce extra alcohol, but it adds nothing to the beer’s flavour or body (and leaves a cider-like tang that deflects from enjoyment).

Specialist home brew shops are the best place for advice on how to have “a bit of a fiddle” and improve the contents of your can concentrate. For a dollar or two more, you can start using dextrose and malt extract to enhance the quality of your brew, and before too long you’ll be adding some extra hop pellets or maize grits to soup up your favourite recipe.

If you’ve got the time and inclination, the next step is “mashing” your own grains and adding handfuls of hops. Be warned: once you’re on the Road to Mashville, there’s no turning back. Because once you’ve cranked out a good ‘un, ordinary home brew will never taste the same.

I’ve met plenty of home brewsters (female brewers) and most of them appreciate that mash brewing is real cooking. And, luckily, I’ve got an understanding partner who recognises the twitchy mannerisms that precede a full day in the shed – grinding up malted barley by hand, steeping and boiling, weighing out hops and pitching the yeast to the strains of Pavarotti. The full six-hour catastrophe produces a piddling 20 litres of beer, but no one can articulate the pleasure it involves to give life to your own flavoursome beer.

How many kinds of beer existing in the world?

Today’s beer market is filled with all types of beer. You have your IPAs, APAs, porters, pilsners, lagers, stouts, wheat beers, fruit beers, smoked beers, and on and on. One could run through every beer on the shelf and find countless names for beer styles and a few of them mean the same thing. One can look through all the beers on taps and find many different names, however, perhaps few of them mean the same thing.

 

Beer has been developed and re-imagined over and over again through the ages and because of this, there are dozens and dozens of styles that have established themselves.

Adding to the confusion, there new styles of beer emerge all the time.

American pale ale, for example, is a play on the classic, hoppy British-brewed India pale ale. American pale ale, or APA, is similar to an IPA, but it uses more ingredients from the American brewing tradition like bright, citrusy hops instead of the woodsier, floral hops from Britain.

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Sonhando em construir sua própria cervejaria? Me siga

Conheça Mais Sobre A Cerveja

Uma das premissas para atingir o sucesso em qualquer atividade é conhecer tudo sobre o produto que será oferecido. Pois bem, não é à toa que a cerveja é uma das bebidas mais consumidas em todo o mundo, tendo sido uma das primeiras a ser criada. Estudos apontam que ela existe há mais de 10 mil anos, sendo inicialmente uma bebida fermentada e ao longo dos séculos foi transformada no que conhecemos hoje.

Quando se fala em cerveja, a Alemanha é uma das principais referências dos produtores e consumidores. No entanto, este país se destaca na história moderna da bebida, devido ao fato de ter ditado tendências e fabricar cervejas de alta qualidade. Contudo, devido ao fato de cerveja ser antiguíssima, é difícil precisar a sua origem, tendo sido aprimorada nas civilizações grega e egípcia.

Nos primórdios, a cerveja era feita pelos padeiros, levando em sua composição grãos de cereais como o milho. Na atualidade, a bebida é fermentada e feita através da cevada maltada, além de água, lúpulo, fermento e agentes clarificantes, mas também é possível adicionar outros ingredientes, algo que é bastante comum, principalmente nas cervejarias de produção artesanal. Read more

MINI CERVECERÍAS equipo de elaboracion de cerveza

Hay muchos buenos libros sobre homebrewing actualmente disponibles, así que ¿por qué escribí uno? La respuesta es: una cuestión de perspectiva. Cuando comencé a aprender a preparar mi propia cerveza hace varios años, leí todos los libros que pude encontrar; libros a menudo publicados con 15 años de diferencia. Era evidente para mí que el estado del arte había madurado un poco. Donde un libro recomendaría usar levadura para hornear y cubrir la cerveza fermentada con una toalla, un libro posterior insistiría en preparar levadura y quizás una cámara de aire. Por lo tanto, sentí que otro punto de vista, explicando cómo y por qué de los procesos de preparación, podría ayudar a más cerveceros nuevos a tener un mejor comienzo.

Aquí hay una sinopsis del proceso de elaboración:

La cebada malteada se remoja en agua caliente para liberar los azúcares de la malta.
La solución de azúcar de malta se hierve con lúpulo para condimentar.
La solución se enfría y se agrega levadura para comenzar la fermentación.
La levadura fermenta los azúcares, liberando CO2 y alcohol etílico.
Cuando se completa la fermentación principal, la cerveza se embotella con un poco de azúcar añadida para proporcionar la carbonatación.
Suena bastante simple, ¿no? Lo es, pero a medida que leas este libro te darás cuenta de la increíble cantidad de información que pasé por alto con esos cinco pasos. El primer paso solo puede llenar un libro completo, varios de hecho. Pero la elaboración es fácil. Y es divertido. La elaboración de cerveza es un arte y también una ciencia. Algunas personas pueden desanimarse por el aspecto técnico de las cosas, pero esta es una ciencia que puedes probar. La ciencia es lo que permite a todos convertirse en artistas. Aprender sobre los procesos de fabricación de cerveza le permitirá aplicarlos mejor como artista. Como mi profesor de historia solía regañarme, “solo es aburrido hasta que aprendes algo al respecto. El conocimiento hace que las cosas sean interesantes”. Read more

como armar un equipo de cerveza artesanal,equipo cerveza artesanal 50 litros

La lucha por la cerveza de calidad continúa. Nos acercamos a un par de cervecerías artesanales establecidas para escuchar sobre la composición de sus programas de aseguramiento de la calidad (QA). Tal vez hay una o dos tareas que has estado pasando por alto en tu propia operación.beer brand degong

Real Ale Brewing equipo cerveza artesanal 50 litros

Ubicada en Texas, Real Ale Brewing cumple 19 años y produce alrededor de 65,000 a 70,000 barriles (bbls) por año, con toda su distribución dentro del estado de Texas. Thomas Erwin es el especialista en laboratorio de la cervecería. Aquí está todo lo que identificó bajo el programa de control de calidad de Real Ale:

Cada hora

Comprobaciones de costura en todas las líneas de carreras de can
Lecturas del padre del espacio de cabeza del paquete y verificaciones de la corona
Inspección de coronas, etiquetas, niveles de llenado, patrón de pegamento en cajas, marcas de fecha en botellas, latas y cajas.
Todos los lotes

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Become a master of backyard tiling

Proper lighting is essential for any home. It is important to maintain balance between personality and the functionality of the room when it comes to lighting the living room. One can transform the entire atmosphere of their living room within the proper use of lighting. One should remember that lighting not only has aesthetic and mood enhancing values, but play an important functional role in illuminating important task areas in the living room.

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How Important is Light in the Living Room?

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Make your bathroom more enjoyable

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