zymurgy
Posted: Mon Jun 19, 2006 4:52 pm
zymurgy
n. the branch of applied chemistry dealing with fermentation, as in brewing.
n. the branch of applied chemistry dealing with fermentation, as in brewing.
Laddie, I hope ya don't speak of the Highlanders brew. Och, what I've had of that stoof is terrible.Some of the best examples of chemical synergy come about when zymurgy is applied to hops, malt and yeast; especially when done by some of Asheville's local micro-zymurgysts.
Actually, I am very fond of their Gaelic Ale and Oatmeal Porter. Also the French Broad Brewery (to which I had tried to entice you 2 weeks ago so what if people talk?) has some nice offerings, as does the Asheville Pizza and Brewing Restaurant.Laddie, I hope ya don't speak of the Highlanders brew. Och, what I've had of that stoof is terrible.Some of the best examples of chemical synergy come about when zymurgy is applied to hops, malt and yeast; especially when done by some of Asheville's local micro-zymurgysts.
Guys, please...IMHO German is best,
mark,
esecially if it's drunk in Germany.
Dixit Michael Jackson in The Beer Culture of Belgium and French Flanders, but it could have been me. Btw, this Michael Jackson is the one with the good nose (for beer).The respect reserved for wine in most countries is in Belgium also accorded to beer. No country can match Belgium in the gastronomic interest of its beers. No country has so many distinct styles of beer (though several have more breweries). No country has beers that are so complex in character as the finest in Belgium. No country has so many individualistic brews, nor does any country have such a sophisticated beer cuisine (extending far beyond the dishes that are commonly associated with beer).
well now, for Chocolate it's Norweigan. But for beer I love the creamy dark lagers, I drink it so seldom, it's just a treat. I drink three a month or less.Frank
who only gets chauvinistic when it's about chocolate,
Could that have been Blackened Voodoo? 'Twas made by Dixie and when I moved there in 1994 was the local dark and one of the only ones easily available at the time. It was OK, don't know if it's still there, haven't seen it since being overshadowed by the Newcastles, Sierra Nevada Porters and such pop imports.Yes Belgium is proud of its beers, as is the Czech Republic, the UK and Ireland.
I am partial to full bodied amber ales, porters and stouts. Unfortunately in the very little time that I spent in Belgium, I never had a chance to have any local ales. I have done so in the UK (and enjoyed myself immensely), but when in Germany and Holland was always offered lagers.
The one exceptiong, although I believe that it is a lager as well, was Kilsch (if I have spelled this correctly); a beer regional to Cologne/Koln that has a higher than usual alcohol content.
Sluggo, I have also enjoyed a bottle of Black Alligator. Perhaps you have had some as well, in your N'awlins days?
I'm with you all the way, Frank!Frank
who only gets chauvinistic when it's about chocolate, "French" fries, and Belgian zymurgy (nice word, btw )
A sovereign choice! Rich is preferable; may be either pale or stout; larger heads tend to fall...[url=http://www.bbc.co.uk/history/timelines/ ... s_ii.shtml]Restoration [/url added] Ale sounds very promising.
Better to be at lager heads that at loggerheads . . .. . . larger heads tend to fall...
-gailr