Pumpkin Ale is created by adding pumpkin flesh to what, a vital component in the fermentation process?
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Pumpkin ale Pumpkin ale is a popular style of beer in the United States. Pumpkin ale may be produced using pumpkin flesh in combination with malt or other more typical beer grains as a portion of the mash bill, contributing fermentable sugars to the wort. It may also be produced by adding natural or artificial flavor to a finished beer. Spice flavor may be added to evoke the flavor of pumpkin pie, a popular American wintertime dessert.
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Mash ingredients Mash ingredients, mash bill, mashbill, or grain bill are the materials that brewers use to produce the wort that they then ferment into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then letting it rest at specific temperature ranges to activate naturally occurring enzymes in the grain that convert starches to sugars. The sugars separate from the mash ingredients, and then yeast in the brewing process converts them to alcohol and other fermentation products.
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Beer by region This is a list of articles and categories dealing with beer by region, including breweries and brewing in general. Beer is the world's most widely consumed alcoholic beverage, and is the third-most popular drink overall, after water and tea. It is thought by some to be the oldest fermented beverage. A brewery is a dedicated building for the making of beer, though beer can be made at home, and has been for much of beer's history. A company that makes beer is called either a brewery or a brewing company. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process.
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1,3-Butanediol 1,3-Butanediol (also known as 1,3-butylene glycol, butane-1,3-diol, or 1,3-dihydroxybutane) is an organic chemical, an alcohol. It is commonly used as a solvent for food flavouring agents and is a co-monomer used in certain polyurethane and polyester resins. It is one of four stable structural isomers of butanediol. In biology, 1,3-butanediol is used as a hypoglycaemic agent. 1,3-Butanediol can be converted into β-hydroxybutyrate and serve as a substrate for brain metabolism.
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Korn (liquor) Korn (from German, "grain", "Brit." "corn") also known as Kornbrand or Kornbranntwein (English: "grain brandy" or "grain spirit"), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of "Korn" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to lower alcoholic proofs and less rigorously filtered, which leaves more of the cereal grain flavor in the finished spirit.
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Barm Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Various cultures derived from barm, usually "Saccharomyces cerevisiae", became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
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1-Octacosanol 1-Octacosanol (also known as "n"-octacosanol, octacosyl alcohol, cluytyl alcohol, montanyl alcohol) is a straight-chain aliphatic 28-carbon primary fatty alcohol that is common in the epicuticular waxes of plants, including the leaves of many species of "Eucalyptus", of most forage and cereal grasses, of "Acacia", "Trifolium", "Pisum" and many other legume genera among many others, sometimes as the major wax constituent. Octacosanol also occurs in wheat germ.
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Laccase Laccases (EC 1.10.3.2 ) are copper-containing oxidase enzymes found in many plants, fungi, and microorganisms. Laccases act on phenols and similar molecules, performing one-electron oxidations, which remain poorly defined. It is proposed that laccases play a role in the formation of lignin by promoting the oxidative coupling of monolignols, a family of naturally occurring phenols. Other laccases, such as those produced by the fungus "Pleurotus ostreatus", play a role in the degradation of lignin, and can therefore be classed as lignin-modifying enzymes.
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Fruit cup A fruit cup, also known as a summer cup, is traditionally an English speciality drink designed to be made into a long drink with addition of a soft drink such as lemonade or ginger ale. Most commonly, these are gin-based, although there are some varieties based on other spirits such as vodka. The base gin is flavoured with various herbs, spices, fruits, and botanicals as well as its strength reduced. Fruit cups are typically marketed for the summer months, served with fruit as a cocktail garnish to the drink and to improve the flavour; recommendations include apple, orange, strawberry, lemon, lime, cucumber, mint, and borage leaves.
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Pumpkin Spice Latte The Pumpkin Spice Latte is a coffee drink made with a mix of traditional fall spice flavors (cinnamon, nutmeg, and clove), steamed milk, and espresso, topped with whipped cream and pumpkin pie spice. Since 2015, it has also contained a small amount of pumpkin puree. The drink is offered by Starbucks and many other cafés on a seasonal basis, usually being introduced on the first of September—though in 2014 the drink was introduced a week earlier on August 25—and usually, depending on the store, will end sometime around the end of December.
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Aspergillus oryzae Aspergillus oryzae, known in English as koji (Japanese: 麹 , Hepburn: kōji ) , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as "huangjiu", "sake", "makgeolli", and "shōchū". The domestication of "A. oryzae" occurred at least 2000 years ago. "A. oryzae" is also used for the production of rice vinegars.
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Pink slime "Pink slime" (a derogatory term for lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting paste is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption. LFTB prepared using ammonia gas is banned for human consumption in Canada and the European Union.
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Cucurbita moschata Cucurbita moschata is a species originating in either Central America or northern South America. It includes cultivars known as squash or pumpkin. "C. moschata" cultivars are generally more tolerant of hot, humid weather than cultivars of "C. maxima" or "C. pepo". They also generally display a greater resistance to disease and insects, especially to the squash vine borer. Commercially made pumpkin pie mix is most often made from varieties of "C. moschata". The ancestral species of the genus "Cucurbita" were present in the Americas before the arrival of humans. Evolutionarily speaking the genus is relatively recent in origin as no species within the genus is genetically isolated from all the other species. "C. moschata" acts as the genetic bridge within the genus and is closest to the genus' progenitor.
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Hanseniaspora guilliermondii Hanseniaspora guilliermondii is a species of yeast in the family Saccharomycetaceae. Strains of this species produce acetoin, a chemical found in many food products and fragrances.
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Pichia stipitis Pichia stipitis (aka "Scheffersomyces stipitis") is a species of yeast, belonging to the "CUG Clade" of ascomycetous yeasts. This is a group of fungi that substitute serine for leucine when the CUG codon is encountered. "S. stipitis" is distantly related to brewer's yeast, "Saccharomyces cerevisiae", which uses the conventional codon system. Found, among other places, in the guts of passalid beetles, "S. stipitis" is capable of both aerobic and oxygen limited fermentation, and has the highest known natural ability of any yeast to directly ferment xylose, converting it to ethanol, a potentially economically valuable trait. Xylose is a hemicellulosic sugar found in all angiosperm plants. As such xylose constitutes the second most abundant carbohydrate moiety in nature. Xylose can be produced from wood or agricultural residues through auto- or acid hydrolysis. Ethanol production from such lignocellulosic residues does not compete with food production through the consumption of grain.
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Anaerobic lagoon An anaerobic lagoon or manure lagoon is a man-made outdoor earthen basin filled with animal waste that undergoes anaerobic respiration as part of a system designed to manage and treat refuse created by Concentrated Animal Feeding Operations (CAFOs). Anaerobic lagoons are created from a manure slurry, which is washed out from underneath the animal pens and then piped into the lagoon. Sometimes the slurry is placed in an intermediary holding tank under or next to the barns before it is deposited in a lagoon. Once in the lagoon, the manure settles into two layers: solid, or sludge, layer and the liquid layer. The manure then undergoes the process of anaerobic respiration, whereby the volatile organic compounds are converted into carbon dioxide and methane. Anaerobic lagoons are usually used to pretreat high strength industrial wastewaters, and municipal wastewaters. This allows for preliminary sedimentation of suspended solids as a pretreatment process.
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Patulin Patulin is a mycotoxin produced by a variety of molds, in particular, "Aspergillus" and "Penicillium" and "Byssochlamys". Most commonly found in rotting apples, in general the amount of patulin in apple products is viewed as a measure of the quality of the apples used in production. In addition, patulin has been found in other foods such as grains, fruits, and vegetables. While not considered a particularly potent toxin, a number of studies have shown patulin to be genotoxic, which has led some to theorize that it may be a carcinogen, although animal studies have remained inconclusive. Patulin has shown antimicrobial properties against some microorganisms. Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 µg/L in apple juice.
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Fermented wheat germ extract Fermented wheat germ extract (FWGE), also called fermented wheat germ powder (FWGP), is a concentrated extract of wheat germ derived from the germ (endosperm, or seed) of the wheat plant. FWGE differs from ordinary wheat germ in that it is fermented with baker's yeast to concentrate biologically-active benzoquinones.
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Curd Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to sit. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or "curds". Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80 percent of the proteins are caseins.
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American Pale Ale American pale ale (or APA) is a style of pale ale developed in the United States around 1980.
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Wort Wort ( ) is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars that will be fermented by the brewing yeast to produce alcohol.
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Pulvinone Pulvinone, an organic compound belonging to the esters, lactones, alcohols and butenolides classes, is a yellow crystalline solid. Although the pulvinone is not a natural product, several naturally occurring hydroxylated derivatives are known. These hydroxylated pulvinones are produced by fungal species, such as the in Europe common Larch Bolete ("Boletus elegans", also known as "Suillus grevillei"), or by moulds such as "Aspergillus Terreus".