I for ingredients to L for Läutern
- I -
In addition to vitamins, minerals, salts, acids and trace elements in beer, which have a positive effect on the human body, there is also protein (21 different amino acids) in a proportionally balanced amount in beer.
Abbreviation for "India?Pale?Ale", a top-fermented, strongly hoppy stout beer. The name is a reminder that in the 19th century there it was brewed so strongly in the 19th century that it survived the ship transport from England to the Indian colonies. Today it is a calling card of almost every craft brewery.
- J -
Beers can also show a vintage characteristic. This means that weather-related variations in the quality of raw ingredients are consciously not balanced out by adjusting he recipe. Another interpretation: A brewery produces a particularly good beer every year.
Name of the beer after the main fermentation. It is stored in pressure tanks another 4 to 6 weeks.
- K -
See dry hopping.
Monasteries have a long history of the art of brewing (see Abbey Beer). Almost every monastery used to have their own brewery. In the Mühlviertel, the monastery brewery at Schlägl has been following this tradition for over 400 years.
KÜBELBIER (BUCKET BEER)
Already the old brewery workers used to simply get themselves fresh beer from the barrel in a bucket, from which everyone would then drink. Today the Hofstetten brewery fills the fresh, naturally cloudy beer directly from the storage tank into bottles as "Kübelbier (bucket beer)", without filtering out the important flavour carriers such as protein and yeast.
- L -
Around 90?% of the beers of the world are lager beers.
Lager was "invented" in the 19th century in Austria. Bottom-fermented yeast sinks to the floor in the fermentation vat, forming a "Lager" (store) - this is where the name comes from.
After finishing the Maisch process, the solid extracts that are dissolved in water are separated by the spent grain in the lauter tun.