bottom fermentation oor Spaans
bottom fermentation
en
(brewing) A slow alcoholic fermentation process carried out at low temperatures during which the yeast sinks to the bottom of the liquid. Used in brewing lager-type beers.
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baja fermentación
fermentación baja
Brewer's yeast used exclusively for bottom fermenting (Saccharomyces cerevisiae subs. uvarum) is then added.
Se añade a continuación la levadura de cerveza (Saccharomyces cerevisiae subsp. uvarum) utilizada exclusivamente para la fermentación baja o de fondo.
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‘Top-fermented or bottom-fermented guys?
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The yeasts used are of the variety Saccharomyces cerevisiae uvarum, a bottom-fermenting yeast.
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In 1869 Heineken switched to the use of bottom-fermenting yeast.
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Brewer's yeast used exclusively for bottom fermenting (Saccharomyces cerevisiae subs. uvarum) is then added.
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bottom fermented
Realmente hermosaeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
5 October 1842 First brew of Bavarian type beer, bottom-fermented beer, so-called pale lager.
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The main raw materials used to produce Českobudějovické pivo are water, malt and hops, using bottom-fermenting brewer’s yeast
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The main raw materials used to produce ‘Českobudějovické pivo’ are water, malt and hops, using bottom-fermenting brewer’s yeast.
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The main raw materials for the production of ‘Českobudějovické pivo’ are water, malt and hops, using bottom-fermenting brewer’s yeast.
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Cold-fermenting strains of bottom-fermenting brewer's yeast (W 95 — the type of bottom-fermenting yeast in common use) are employed.
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The strain of bottom-fermenting yeast used for pitching was isolated at the brewery and is now produced and preserved there.
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The strain of bottom-fermenting yeast used for pitching was isolated at the brewery and is now produced and preserved there
Al final del período cubierto por el informe se alcanzó finalmente una solución de trabajo con el Director General de la OLAF, otorgándose al Comité el pleno acceso a los casos que éste solicite examinaroj4 oj4
It is a strain of bottom-fermentation yeast (Saccharomyces cerevisiae var. uvarum) whose properties give the beer its characteristic aroma and flavour.
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97 Neither purity nor the traditional bottom-fermentation brewing method were in themselves the bases for the registration of the PGI ‘Bayerisches Bier’.
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Beer production by bottom fermentation was further improved and the typical characteristics of this beer were entirely different from the beers produced until that time.
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98 It is true that there is no doubt that the ‘Reinheitsgebot’ and the traditional bottom-fermentation brewing method have contributed to such a reputation.
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Beer production by bottom fermentation was further improved and the typical characteristics of this beer were entirely different from the beers produced until that time
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Bottom-fermenting yeast strains (Saccharomyces cerevisiae subs. uvarum) are used for producing ‘Černá Hora’ beer as they offer the requisite difference between apparent and real attenuation under this specification.
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Bottom-fermenting yeast strains (Saccharomyces cerevisiae subs. uvarum) are used for producing Černá Hora beer as they offer the requisite difference between apparent and real attenuation under this specification
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On any view a product made from maize or rice, or a bottom-fermented product made from any cereal other than barley, cannot be sold under the designation "beer ".
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The heated wort is then cooled to fermentation temperature, brewer's yeast is added, in particular bottom-fermenting yeast strains, and the first, and indeed main, stage of beer fermentation takes place
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Bavaria and Bavaria Italia maintain, next, that the generic nature of the indication ‘Bayerisches Bier’ came about because of the widespread use of the Bavarian production method based on bottom fermentation.
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In the 1940s and 1950s, Kölsch still could not match the sales of bottom-fermented beer, but in the 1960s the style began to rise in popularity in the Cologne beer market.
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206 sinne gevind in 12 ms. Hulle kom uit baie bronne en word nie nagegaan nie.