Flavour Impact of Aged Beers*

Clifford Beers

A great reformer has passed on. Clifford Whittingham Beers died on July 9th, 1943, at Providence, U.S.A., but his fine enthusiastic and farseeing spirit has left behind it work which persists and grows. At a time when such ideas as his were regarded as almost too progressive, and, in some quarters indeed, as subversive and revolutionary, he, a recovered patient, demonstrated the value of indivi...

Use of Non-Saccharomyces Yeasts in Bottle Fermentation of Aged Beers

Bottle fermented and brewed beers are reaching more recognition in present days due to their high sensory complexity. These beers normally are produced by an initial tank fermentation to metabolize the sugars obtaining the typical alcoholic degree, and later the foam and CO2 pressure is produced by subsequent bottle fermentation. The sensory profile is improved by the formation of some fermenta...

On the Impact of Flavour Oscillations in Leptogenesis

When lepton flavour effects in thermal leptogenesis are active, they introduce important differences with respect to the case in which they are neglected, the so-called one-flavour approximation. We investigate analytically and numerically the transition from the one-flavour to the two-flavour case when the τ -lepton flavour becomes distinguishable from the other two flavours. We study the impa...

Some Country Beers of India

savage have made use of intoxicating drinks of some kind from time immemorial. Modern research has established the fact that alcoholic beverages were prepared from cereals by the Babylonians about 4,000 B.C. and ancient explorers have dilated upon the wonderful skill ?f man which enabled him to turn barley into wine. Primitive man in his progress towards civilization first developed the art of ...

2012 Beers Criteria.