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Semelhante a World-class Beers - Beer tasting with Code Nomads
Semelhante a World-class Beers - Beer tasting with Code Nomads (20)
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World-class Beers - Beer tasting with Code Nomads
- 1. CODE NOMADS BEER TASTING 1 World-class beersBeer tasting with Code Nomads
- 2. CODE NOMADS BEER TASTING 2 ABOUT MERamon Wieleman 1 Organized Java conferences for NLJUG for 5 years Editor-in-chief of Dutch Java Magazine Java Community 2 Products made with love World-class products Passion of the maker Love good local craftsmanship 3 Brewed several batches at home (ask me later) No backlog… Certified beer taster at StiBON Beer lover 4 Java Consultancy company International Developers Group of like-minded friends with passion for software Code Nomads
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- 4. CODE NOMADS BEER TASTING 4 What does IPA stand for? And what’s the story behind it?
- 5. CODE NOMADS BEER TASTING 5 Which country is the biggest user of rice in their beer? And why do they do that?
- 6. CODE NOMADS BEER TASTING 6 What is the oldest law regarding beer? What does this law say? What was the reason to setup this law?
- 7. CODE NOMADS BEER TASTING 7 Can everybody brew a Trappist Beer? What are the conditions?
- 8. CODE NOMADS BEER TASTING 8 How old is pilsner? Which inventions made pilsner possible?
- 9. CODE NOMADS BEER TASTING 9 What are the biggest enemies for the conservation of beer?
- 10. CODE NOMADS BEER TASTING 10 The beer belly: myth or truth?
- 11. CODE NOMADS BEER TASTING 11 01. Taste Mouth and nose 5 primary tastes Mouth feeling 02. How to taste? Rational vs emotional No prejudices Descriptive analysis Environment Best time Small sips 03. Analyze the beer Beer ingredients Color (EBC) Brightness Foam Smell The Basic Principles Beer Tasting
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- 13. CODE NOMADS BEER TASTING 13 01. Taste Mouth and nose 5 primary tastes Mouth feeling 02. How to taste? Rational vs emotional No prejudices Descriptive analysis Environment Best time Small sips 03. Analyze the beer Beer ingredients Color (EBC) Brightness Foam Smell 04. Finally: the tasting! 5 primary tastes (remember?) Taste associations (Meilgaard) Taste intensity Mouth feeling After taste The Basic Principles Beer Tasting
- 14. CODE NOMADS BEER TASTING 14
- 15. CODE NOMADS BEER TASTING 15 01. Taste Mouth and nose 5 primary tastes Mouth feeling 02. How to taste? Rational vs emotional No prejudices Descriptive analysis Environment Best time Small sips 03. Analyze the beer Beer ingredients Color (EBC) Brightness Foam Smell 04. Finally: the tasting! 5 primary tastes (remember?) Taste associations (Meilgaard) Taste intensity Mouth feeling After taste The Basic Principles Beer Tasting
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- 17. CODE NOMADS BEER TASTING 17 3 beers: describe and analyze!
- 18. CODE NOMADS BEER TASTING 18 Brewery:Butcher’s Tear (Amsterdam) Name: Saison en Enfer Style: Saison Saison is a pale ale that is highly carbonated, fruity, spicy, and often bottle conditioned. ABV: 5,5% Colour: golden Bitterness: medium-low Brettanomyces yeast Light and dry old-school saison in which herbal hop notes are complemented by a quirky fruitiness.
- 19. CODE NOMADS BEER TASTING 19 Brewery:Bruut Bier (Amsterdam) Nano brewery Name: Fier.3 Style: Session Pale Ale ABV: 4,3% Colour: light amber Fresh taste Lots of fruits! Rich-flavoured beer, low in alcohol
- 20. CODE NOMADS BEER TASTING 20 Brewery:Jopen (Haarlem) Name: Koyt Style: Heavy gruel beer (gruit) Gruitbeer has a medieval herbal mixture in which ritually plucked gale is very decisive. ABV: 8,5% Colour: reddish-brown Spicy tasting According to a medieval myth, gale can be hallucinogenic and to avoid this gale should be picked by naked witches at full moon. The spicy taste is very complex and soft. Jopen Koyt is a replica of a city beer from Haarlem and is brewed according to the brewer's label (prescribed city recipe) from 1407. Dangerously tasty.
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- 26. CODE NOMADS BEER TASTING 26 We love sharing The smartest minds We are social People from all around the world Professional Quality Secure solutions World-class Java consultants Interested? Contact Ramon Wieleman Twitter: r_wieleman Email: ramon@codenomads.nl Phone: 06-33899966
Notas do Editor
- Indian Pale Ale Extra veel hop toegevoegd, zodat het langer houdbaar is voor de bootreis van Engeland naar India.
- Amerika. Rice has almost no proteins, so you can change the ratio between starches (70-90%) and proteins -> more drinkable, less body, dry taste
- Reinheitsgebot in 1516, Duke Wilhelm IV Only use of barley (gerst), hop and water. (yeast was not yet discovered). Use of other (dangerous) herbs and fruits is prohibited Duke could control price of beer and make sure there was enough barley left for bread.
- Brewery within the walls of a trappist abbey The brewing needs to be done or under the supervision of monks The profit is for own livelihood and charity
- 1842 uitgevonden door Pilsner Urquell (Plzen, Czech Republic) For pilsner you need pale mout and fermentation and lagering at low temperatures The invention of the refrigarator 1880 very important. Other inventions: thermometer, saccharometer (measuring sugar in liquid), pasteurize (verhitten tot 80 graden)
- Oxygen -> bacteria transform into acid Light: Temparature Blik is beter -> opmars van blik
- In standard glass: wine and beer have equal amount of calories (115 kcal beer, 123 kcal red wine). Wine people have more healthy lifestyle (more vegetables and more sports).
- Without nose, you can’t taste beer. Tasting is in the throat as well smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold Describe what you taste like a scientist. Emotional: price, brand, environment Best environment: No smell, noise. Enough light and ventilation Glass: all glasses are marketing!!! You can’t compare beers in different glasses. Need one standard. Ingredients: source of starch (zetmeel) -> usually grain, water, herbs (hop mostly). Yeast is living organism, so not an ingredient Color: EBC = European Brewery Convention (volgende slide)
- smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold Describe what you taste like a scientist. Color: EBC = European Brewery Convention Associations -> Meilgaard EBU: European Bittering Units Mouth feeling: body, CO2, alcohol
- smaken: sweet, salt, sour, bitter, umami, mondgevoel: temperature, texture, carbonic, sticky taste, wry/sour taste, spicyness(geen smaak, maar mondgevoel!) Low temperature: less taste -> Heineken Ice Cold Describe what you taste like a scientist. Color: EBC = European Brewery Convention Associations -> Meilgaard EBU: European Bittering Units Mouth feeling: body, CO2, alcohol