Beer Knowledge: Back to The Basics. A little beer knowledge can turn a possibly daunting experience into an enjoyable one. No Comments; 0; By Jack Kenny. Bottleneck Management internally developed a beer certification program for all our staff to follow. No matter what the glass, it must be clean Frosted glasses SHOULD NOT be used. The diagram shows an overview of bacterial and fungal species previously reported at all major stages of beer production. And brewers, particularly those in the United States, are getting more playful. You can start with a list of handy beer descriptors, along with some great beer styles and brands to try. Basic Knowledge Glass Beer A beer served in a glass will be properly carbonated, while beer drunk straight from the bottle is higher in carbonation. knowledge about brewing comes either from archaeological artifacts or written documents. Beer Brand Knowledge and Its Effects in Brand Preference and Brand Loyalty: A Comparative Study of Australian and Chinese Young Heavy Users Jinchao Yang This dissertation is presented to the Business School, The University of Western Australia, in partial fulfillments of the requirement for the degree of Doctor of Philosophy (in Marketing) December 2010 . With a deeper knowledge of the microbes that make beer, and the molecules that impart flavor, brewers and scientists will gain more control over the process. Thus, grain residues and the presence of oxalate, respectively, have been used as archaeological evidence for beer. Good beer is widely available and relatively inexpensive, but choosing among all the various styles can be a little confusing without some help. The Beer Styles Study Guide (below and available as a PDF) is for those who want to dive even deeper and includes quantitative style statistics not found in the Beer Styles section.Using an alphabetical list of triggers — from alcohol to yeast variety — this text will help describe possible characteristics of a specific beer style. By stacy June 6, 2013 Top News, Serving Up. (Adapted from reference 156 with permission of the publisher.) Early articles devoted attention to the ingredients, the brewing process, to beer styles, and the process of tasting and evaluating. FIG 1 Microbiota of malting and brewing. This is certainly appropriate if the surroundings indicate conditions favorable for beer production [5] ; however, it is not proof in itself. Beer Training Program. They’re pushing alcohol and hops to levels never before seen in beers. Much has changed since 1995, the year The Beer Column first appeared in these pages.