Search results

Create the page "Acid" on this wiki! See also the search results found.

• Columbus (Tomahawk)
  This high alpha acid bittering hop was developed from the [[Centennial]] hop by the HopUnion bre
  1 KB (149 words) - 21:04, 23 August 2007
• Sun
  A very high alpha acid bittering hop from Washington state, a sister to [[Zeus]] most likely deriv
  664 bytes (88 words) - 21:01, 23 August 2007
• Warrior
  Released in 2000, '''Warrior®''' is an open pollinated very high [[alpha acid]] bittering hop variety with an American grapefruit citrus character. It i
  732 bytes (94 words) - 19:58, 10 January 2010
• Zeus
  A very high alpha acid bittering hop from Washington state, a sister to [[Sun]] most likely derive
  692 bytes (92 words) - 19:25, 23 August 2007
• Witbier
  ===Lactic acid=== ...cidulated malt]] in the grist or by adding a small amount of pure [[lactic acid]].
  8 KB (1,249 words) - 12:12, 5 July 2011
• Vinegar (flavor)
  #REDIRECT[[Acetic acid]]
  129 bytes (13 words) - 18:03, 10 October 2007
• Sour
  ...sharper, tangier bitterness. See the individual entries for each type of acid for more information.
  468 bytes (65 words) - 03:24, 15 December 2008
• Yogurt
  #REDIRECT[[Lactic acid]]
  129 bytes (13 words) - 18:13, 10 October 2007
• Acetic acid
  ...er has likely had some of its alcohol metabolized into vinegar by [[acetic acid bacteria]]. ==Acetic acid in beer==
  2 KB (289 words) - 03:24, 15 December 2008
• Berliner Weisse
  ...Berliner Weisse, the lactic acid fermentation is carried out by the lactic acid bacteria that already inhabit the raw grain. This is possible because the ...his should not exceed 10 minutes. Longer boils make the job of the lactic acid bacteria harder.
  8 KB (1,315 words) - 18:42, 20 November 2011
• Alcohol
  ...ances, the results of breaking down methyl alcohol are highly toxic formic acid and formaldehyde. Drinking methyl alcohol in significant amounts can cause
  4 KB (516 words) - 22:05, 27 March 2009
• Decoction mash
  0 bytes (0 words) - 01:27, 18 August 2014
• Hop chemistry
  0 bytes (0 words) - 17:56, 17 August 2014
• Eastwell Golding
  0 bytes (0 words) - 19:04, 2 October 2014
• Acidulated malt
  ...ley which contains a small proportion (usually 1-2% by weight) of [[lactic acid]]. ...st mash pH in cities with extremely alkaline water. However, the [[lactic acid]] used also contributes its own distinctive flavor to the beer when used in
  2 KB (336 words) - 18:44, 5 August 2014
• Infusion mashing
  * acid rest: for enzymatic mash acidification and no-rush mash pH treatment. Since ...regular acid rest as this rest is primarily for the generation of ferulic acid which wheat beer yeasts convert to 4VG, the phenolic character of Bavarian
  11 KB (1,921 words) - 21:31, 15 November 2011
• Polyphenols
  ...and [[bitter]] tastes. For example [[tannins]] are found in tea (as tannic acid) and in the brown colouring of many creeks in the Tasmanian bush.
  784 bytes (126 words) - 13:48, 5 November 2011
• Flanders Red Ale
  ...tion. Flanders Red Ale is one of the few beer styles in which an [[acetic acid]] character is appropriate to the style; most examples also undergo long ag ...of Special B are used with up to 20% flaked corn or corn grits. Low alpha acid continental or British hops are commonly used (avoid high alpha or distinct
  5 KB (776 words) - 17:55, 10 October 2007
• Adambier
  ...erle, Tradition, Brewer's Gold or Magnum will give a reasonably high alpha-acid contribution without an overload of vegetal mass. Any noble continental hop ...rn interpretation, but if even that seems forboding, perhaps simply lactic acid added to taste will lend a passible sourness.
  8 KB (1,230 words) - 14:47, 19 March 2016
• Vinegar
  ...negar its distinctive flavor. Most table vinegars contain about 5% acetic acid; as with [[alcohol]], a small amount can made a significant difference in t ..." derives from the French term ''vin aigre'', or "sour wine," and [[acetic acid]] is in fact created by a process of [[fermentation]].
  1 KB (220 words) - 20:09, 15 October 2007

View (previous 20 | next 20) (20 | 50 | 100 | 250 | 500)