Gambrinus Malting’s Post

Basic Knowledge Beertending! For Booking Click here https://lnkd.in/dhTcU6Cn ✅What kind of beer is Hoegaarden? Belgian witbier Hoegaarden (pronounced “who garden”) is a Belgian witbier named after a small town in the Flemish region of Belgium that is famous for the rebirth of the Belgian white (“wit”) style of beer. ✅What country is Hoegaarden made from? Belgium This beer named after a small village in the Flemish region of Belgium has both ancient history and a brewing secret that makes it an incredibly distinct beer. ✅Hoegaarden beer probiotic? More specifically, traditional Belgian beers like Hoegaarden, Westmalle Tripel, and Echt Kriekenbier contain active cultures of live probiotic yeast. The secret? Though most beers are only fermented once (in the barrel), these brews go through a second fermentation in the bottles themselves

Cider is made from fermented apple juice, Wine is made from fermented grape juice, Mead is made from fermented honey, Beer is made from germinated, toasted and roasted grains brewed into a solution that is infused with hops (one of the botanical with the highest oil complexity on earth), cooked and then fermented. Beer is complex. Some molecules above threshold contribute to the beer signature but most are below threshold and subtly contribute to the balance and beer foundation. Some add mouthfeel, texture, aftertaste, acidity, bitterness, heat, ... Understanding this matrix and how each block contributes to the experience is a mix or art and science. At CBS we use both to recreate beer signatures. Book some time with us to discover how we can help raise your beer profile!

Did you miss this? In this @craftbeerbrew article, Paul Telford of Pittsburgh, PA embarked on brewing umqombothi, a traditional African beer, as part of a challenge. This unique brew, traditionally made with sorghum malt and maize meal, undergoes a five-day process involving sour mashing and natural fermentation. It results in a hazy, mildly fruity beer with a thick, almost chewy texture and a clean lactic sourness. Umqombothi holds cultural significance in southern Africa, where its brewing techniques are passed down through generations, often by women. Efforts to revive and innovate upon umqombothi highlight its potential appeal beyond traditional contexts, bridging cultural heritage with modern brewing practices. Learn more about the history of this little known beverage at the link below! #fermlyknow #knowyourbeer #knowyourcraft #craftbeer #beerscience #brewingscience #didyoumissthis

Creative Destruction is an invention from economist Schumpeter a long time ago, but it now applies to the Jerez (Sherry, Xeres) region. Very interesting report by Wojciech Bońkowski MW on Tim Atkin MW his platform. The report's summary describes very well the decline of traditional sherry (although beautiful complex as wine in my opinion), the pitfall of putting all your company eggs in the large supermarket basket and now the re-invention of the region by a small group of driven winemakers. Clearly not knowing yet how to name the new style, vinos de pasto or will it be something novel? A sustainable marketeer will come up with something catchy, for sure. Curious already to the report update next year! #sherry #jerez #creativedestruction #wine #wineindustry #innovation #spain #spanishwine #economics

🍇Check this out 🌿Exploring the Influence of #SoilSalinity on #MicrobiotaDynamics in Vitis vinifera cv. “Glera”: Insights into the Rhizosphere, Carposphere, and Yield Outcomes 🌱by Colautti et al Article Views 1260 Citations 1 #Viticulture #Wine 📊https://lnkd.in/d6dh32Pk

Helloo, Wine Enthusiasts, Today we would like to present you another word to a wine dictionary—corked. TCA, or trichloroanisole, is a chemical compound responsible for the majority of cases of cork taint. The presence of TCA significantly reduces the quality of wine; however, there are methods to remove TCA from tainted wine, which we will discuss next time. 🤗 #wineterminology #wine #redwine #grape #cork #treatment #corktaint #degustation #vinyard

Mastering Tea Tasting: Essential Skills You Need Join us as we explore the art of tea tasting! Discover how to evaluate different grades and varieties of tea, and learn the secrets behind perfecting your tea-making skills. This session will elevate your tea experience! #TeaTasting #TeaSkills #TeaLovers #BrewPerfectTea #TeaJourney #FlavorProfile #TeaVarieties #CulinaryArts #HomeBrewed #TeaCulture

🌴🍺 Dive into the world of tropical yeast strains revolutionizing IPAs! Sponsored by Berkeley Yeast, this article uncovers how brewers are leveraging these unique strains to craft IPAs bursting with vibrant aromas and fresh, bold flavors. Learn about the innovative techniques behind these exciting brews and how they're redefining the craft beer experience. Read it here 👉 https://zurl.co/tS2X #craftbeer #craftbrewers #berkeleyyeast

We don't grow the bottles in the vineyard either. During these weeks, we often think about the hard work of the #winemakers and harvest helpers who pick the grapes for the new vintage in all weathers. They give their all to ensure that every grape becomes an excellent wine. 🍷 While the winegrowers harvest the grapes, we have it “a little easier” - we bottle the wine. But that's no easy job either. We have been networked with winegrowers and suppliers in the most important wine regions worldwide for years and always have our finger on the pulse of the international wine scene. 🌍 We buy wine from all over the world, store it in over 340 tanks and bottle it. In doing so, we protect the quality of the wine from its greatest enemy: oxygen, which causes maturation and oxidation processes. Thanks to our expertise in oxygen management and the process of headspace superimposition, we minimize the oxygen content in the bottle and thus ensure an ideal balance of maturity and freshness. With just a few steps and regular quality checks throughout the entire process, we ensure the high quality of the wine. Sounds complicated, but ensures a simple goal: maximum drinking pleasure. Cheers! 🍾 #Winequality #Oxygenmanagement #Winebottling #Wineworld #Oenology #Wineproduction #PSS 

We all love a spot of rosé wine, but did you know there are a few methods that can be used to make it? 1. The maceration method involves crushing red grapes and soaking them for a short period (no more than a few days) to impart some of the colour of the red skin into the wine. 2. The saignée method involves bleeding off some juice from the initial stages of red wine production. This is usually primarily to concentrate the red wine, but the juice that has been bled off is then fermented separately to make rosé. 3. The blending method involves blending a small amount of red wine with white wine to achieve the desired pink colour. 4. Direct pressing involves pressing red grapes directly with minimal skin contact, allowing only a little of the colour to go into the juice. Now you're equipped with a little extra know-how ahead of National Rosé Day tomorrow!