Pumpkin ale can be produced by using what ingredient as a portion of the grain bill?
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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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Single malt whisky Single malt whisky is malt whisky from a single distillery, that is, whisky distilled from fermented mash made exclusively with malted grain (usually barley), as distinguished from unmalted grain.
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Sunny Boy Cereal Sunny Boy Cereal is a porridge or hot cereal made of wheat, rye, and flax, produced in Camrose, Alberta, Canada. Two variations of the cereal are now available - regular and organic. Sunny Boy Cereal is often consumed with the addition of brown sugar and cream. It is also used in many recipes, including Sunny Boy muffins.
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Base acreage In United States agricultural law, a farm’s base acreage is its crop-specific acreage of wheat, corn, grain sorghum, barley, oats, upland cotton, soybeans, canola, flax, mustard, rapeseed, safflower, sunflowers, and rice eligible to enroll in the Direct and Counter-cyclical Program (DCP) under the 2002 farm bill (P.L. 101-171, Sec. 1101-1108). A farmer’s crop acreage base is reduced by the portion of cropland placed in the Conservation Reserve Program (CRP), but increased by CRP base acreage leaving the CRP. Farmers have the choice of base acreage used to calculate Production Flexibility Contract payments for crop year 2002, or the average of acres planted for crop years 1998 through 2001.
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Proso millet Panicum miliaceum, with many common names including proso millet, broomcorn millet, common millet, broomtail millet, hog millet, Kashfi millet red millet, and white millet, is a grass species used as a crop. Both the wild ancestor and location of the original domestication of proso millet are unknown, but it first appears as a crop in both Transcaucasia and China about 7,000 years ago, suggesting it may have been domesticated independently in each area. It is still extensively cultivated in India, Nepal, Russia, Ukraine, Belarus, the Middle East, Turkey and Romania. In the United States, proso is mainly grown for birdseed. It is sold as health food, and due to its lack of gluten, it can be included in the diets of people who cannot tolerate wheat.
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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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Yard of ale A yard of ale or yard glass is a very tall beer glass used for drinking around 2+1/2 imppt of beer, depending upon the diameter.
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Ruskets Ruskets was a cereal product consisting of pressed biscuits of toasted wheat flakes. They were produced by Loma Linda Foods, a health food company owned by the Seventh-day Adventist Church. In 1938 the company's main product was Ruskets. A similar item, "Weet-Bix", remains popular in many countries.
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Refined grains Refined grains, in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition. The modification process generally involves the mechanical removal of bran and germ, either through grinding or selective sifting. Further refining includes mixing, bleaching, and brominating; additionally, thiamin, riboflavin, niacin, and iron are often added back in to nutritionally enrich the product. Because the added nutrients represent a fraction of the nutrients removed, refined grains are considered nutritionally inferior to whole grains. However, for some grains the removal of fiber coupled with fine grinding results in a slightly higher availability of grain energy for use by the body. Furthermore, in the special case of maize, the process of nixtamalization (a chemical form of refinement) yields a considerable improvement in the bioavailability of niacin, thereby preventing pellagra in diets consisting largely of maize products.
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MGP of Indiana MGP of Indiana (Midwest Grain Products of Indiana) is a distillery in Lawrenceburg, Indiana producing spirits for private label sale. These are sold under about 50 different brand names by various bottling companies but none under its own name. Some of these are misleadingly marketed as small batch brands by artisanal "craft" microdistilleries. The facility's master distiller is Greg Metze, and its largest customer is the London-based multinational beverage giant Diageo.
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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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Agricultural subsidy An agricultural subsidy is a governmental subsidy paid to farmers and agribusinesses to supplement their income, manage the supply of agricultural commodities, and influence the cost and supply of such commodities. Examples of such commodities include: wheat, feed grains (grain used as fodder, such as maize or corn, sorghum, barley and oats), cotton, milk, rice, peanuts, sugar, tobacco, oilseeds such as soybeans and meat products such as beef, pork, and lamb and mutton.
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Bannock (food) Bannock is a variety of flat quick bread or any large, round article baked or cooked from grain. When a round bannock is cut into wedges, the wedges are often called "scones". However, in Scotland the words "bannock" and "scone" are often used interchangeably.
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Filtered beer Filtered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, from the beer. Such beer is known as bright beer and requires force carbonation before bottling or serving from a keg. In the United Kingdom a beer which has been filtered in the brewery is known as "brewery-conditioned," as opposed to unfiltered cask ales
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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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Malt Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required for modifying the grain's starches into various types of sugar, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the malting process is stopped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Further conversion to fermentable sugars is achieved during the mashing process.
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Barley tea Barley tea is a roasted-grain-based infusion made from barley which is a staple across Korea, China, and Japan. It has a toasty flavor, with slight bitter undertones.
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Whole Grain Stamp The Whole Grain Stamp was created by the Whole Grains Council and a panel of scientific and culinary advisors in January 2005 as a visual marker to signal products that contain dietarily-significant amounts of whole grains. The Stamp features a stylized sheaf of grain on a golden-yellow background with a black border.
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Wheat flour Wheat flour is a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or "bread flour", is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
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Root beer Root beer is a sweet North American soft drink traditionally made using the sassafras tree "Sassafras albidum" (sassafras) or the vine "Smilax ornata" (sarsaparilla) as the primary flavor. Root beer may be alcoholic or non-alcoholic, come naturally free of caffeine or have caffeine added, and carbonated or non-carbonated. It usually has a thick, foamy head when poured. Modern, commercially produced root beer is generally sweet, foamy, carbonated, nonalcoholic, and flavoured using artificial sassafras flavouring. Sassafras root is still used to flavor traditional root beer, but since sassafras was banned by the U.S. Food and Drug Administration due to the controversially claimed carcinogenicity of its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beers do use a safrole-free sassafras extract.
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Fusel alcohol Fusel alcohols or fuselol, also sometimes called fusel oils in Europe, are a mixture of several alcohols (chiefly amyl alcohol) produced as a by-product of alcoholic fermentation. The word "fusel" is German for "bad liquor".