“The large scale production of lager beer was only made possible by the work of Louis Pasteur and Dr. Emil Hansen from the Carlsberg Laboratory in the 1880s.” Read the full article produced by the Carlsberg Laboratory here.
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On the Extension of the Germ Theory to the Etiology of Certain Common Diseases
[Footnote: Read before the French Academy of Sciences, May 3, 1880. Published in Comptes rendus, de l’Academie des Sciences, xc., pp. 1033-44.] When I began the studies now occupying my attention, [Footnote: In 1880. Especially engaged in the study of chicken cholera and the attenuation of virulence–Translator.] I was attempting to extend the germ theory to certain common diseases. I …
Read More »Mackeson’s Stout Clone
Beer Style: stout, English stout, milk stout, sweet stout, Mackeson’s Recipe Type: all-grain Description: This recipe is based on one presented by Bob Pritchard in his book All About Beer. He also advocates adding saccharine. In digest #245, Doug Roberts said that he made this beer and did not like the results. He said, “I will never again make a …
Read More »Imperial Stout
Beer Style: stout, Russian imperial stout Recipe Type: all-grain Description: I have been brewing Imperial Stouts all summer—10 batches altogether. (Talk about a beer out of season—rawlp!) Many interesting Imperial Stouts were produced. The one I liked the most had all the trappings of an Imperial Stout but without that expected alcoholic flavor. A Big Beer without the Burn. The …
Read More »Kahlua Stout
Beer Style: stout, kahlua Recipe Type: all-grain Description: Ingredients: 5 pounds, 2-row barley 2 pounds, 120L caramel malt 2 pounds, 20L caramel malt 2 pounds, British crystal 1 pound, wheat malt 1 pound, dextrin 1 pound, roast barley 2 ounces, Northern Brewer hops (boil 75 minutes) 1/2 ounce, Styrian Golding hops (boil 75 minutes) 1 bottle Kahlua liquor extract Whitbread …
Read More »Halloween Stout
Beer Style: stout, Irish stout, dry stout Recipe Type: partial mash Description: Ingredients: 5 pounds, pale malt 1 pound, crystal malt 1 pound, chocolate malt 3.3 pounds, John Bull unhopped dark malt extract 1 ounce, Clusters hops pellets 1 ounce, Hallertauer leaf hops 1 tablespoon, Irish moss 1/2 ounce, Willamette hops pellets 2 packs, Red Star ale yeast OG: 1.044 …
Read More »Grant’s Imperial Stout Clone
Beer Style: stout, Russian Imperial stout, imperial stout, Grants Imperial stout, Recipe Type: extract Description: This is an extract recipe (with specialty grains) that I made with a friend several years ago (we got the recipe somewhere, but I can’t remember where). The FG turned out a little high, but it tasted a lot like Grant’s. The major problem with …
Read More »Dry Rye Stout
Beer Style: stout, dry stout, rye Recipe Type: all-grain Description: This has got to be the best stout I have ever made. Since I have made the move to all-grain, this will be the only stout recipe for me. The flavour is dry and what you would expect from a stout. The rye and the cara-pils has made it very …
Read More »Double Stout
Beer Style: stout Recipe Type: extract Description: This recipe is based on the Double Stout recipe that appeared in Zymurgy magazine, but the quantities have been adjusted to make a half batch. Ingredients: 1/2 pound, crystal malt 1/4 pound, roasted barley 3.3 pounds, Mountmellick stout kit 1/2 pound, amber dry malt 1/2 teaspoon, gypsum 1/2 teaspoon, Irish moss 1/4 ounce, …
Read More »Coopers Stout Clone
Beer Style: stout, foreign stout, Coopers Stout clone Recipe Type: all-grain Description: It is basically a foreign style stout: quite bitter (maybe 45 IBU), alcoholic (6.8%), coffeeish and oily. I believe Coopers use dextrose in all their beers, including this one. My Roger Protz (a Pom) book says they use lager malt, crystal and roast barley. I would have guessed …
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