Misplaced Pages

#491508

46-524: The Agassiz Brewing Company was a Canadian brewery , founded by former Fort Garry Brewing Company brewmaster Gary De Pape. Established in 1998 in Winnipeg , Manitoba , it operated there until 2010. The company was named for the prehistoric glacial Lake Agassiz , which once covered much of Manitoba. Agassiz beer was available in Manitoba, Saskatchewan , Ontario , and British Columbia . Agassiz Brewing Company

92-413: A beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in the production process, so that gravity could assist with the transfer of product from one stage to the next. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design. Early breweries typically used large copper vats in

138-440: A conical bottom and a cylindrical top. The cone's aperture is typically around 70°, an angle that will allow the yeast to flow smoothly out through the cone's apex at the end of fermentation, but is not so steep as to take up too much vertical space. CCVs can handle both fermenting and conditioning in the same tank. At the end of fermentation, the yeast and other solids have fallen to the cone's apex can be simply flushed out through

184-646: A contract brewer, known as New Manitoba Brewing Ltd . New Manitoba handled marketing, sales, and distribution, leaving brewing and packaging to Northern Breweries of Sudbury, Ontario . New Manitoba then came to terms with Fort Garry on a co-packing arrangement. On October 15, 2004, New Manitoba signed an agreement with its former rival for that company to warehouse, distribute and market Agassiz brands. Fort Garry ended that relationship in January 2010, saying they were too busy with their own brands to have room in their tanks for Agassiz's last brand, Catfish Cream Ale. Joe Constant,

230-545: A formal education in the subject from institutions such as the Siebel Institute of Technology , VLB Berlin , Heriot-Watt University , American Brewers Guild, University of California at Davis , University of Wisconsin , Olds College or Niagara College . They may hold membership in professional organisations such as the Brewers Association , Master Brewers Association , American Society of Brewing Chemists ,

276-509: A more carbonated beer. When the sugars in the fermenting beer have been almost completely digested, the fermentation process slows and the yeast cells begin to die and settle at the bottom of the tank. At this stage, especially if the beer is cooled to around freezing, most of the remaining live yeast cells will quickly become dormant and settle, along with the heavier protein chains, due simply to gravity and molecular dehydration. Conditioning can occur in fermentation tanks with cooling jackets. If

322-714: A notable exception). Heating in the brewhouse usually is achieved through pressurized steam, although direct-fire systems are not unusual in small breweries. Likewise, cooling in other areas of the brewery is typically done by cooling jackets on tanks, which allow the brewer to control precisely the temperature on each tank individually, although whole-room cooling is also common. Today, modern brewing plants perform myriad analyses on their beers for quality control purposes. Shipments of ingredients are analyzed to correct for variations. Samples are pulled at almost every step and tested for [oxygen] content, unwanted microbial infections, and other beer-aging compounds. A representative sample of

368-580: A partner in New Manitoba, said he and his partners tried unsuccessfully to get other small breweries to take on brewing Catfish. Brewery The diversity of size in breweries is matched by the diversity of processes, degrees of automation , and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. Beer may have been known in Neolithic Europe and

414-635: A port at the apex. Open fermentation vessels are also used, often for show in brewpubs, and in Europe in wheat beer fermentation. These vessels have no tops, making it easy to harvest top-fermenting yeasts. The open tops of the vessels increase the risk of contamination, but proper cleaning procedures help to control the risk. Fermentation tanks are typically made of stainless steel . Simple cylindrical tanks with beveled ends are arranged vertically, and conditioning tanks are usually laid out horizontally. A very few breweries still use wooden vats for fermentation but wood

460-425: Is an optional process. Many craft brewers simply remove the coagulated and settled solids and forgo active filtration. In localities where a tax assessment is collected by government pursuant to local laws, any additional filtration may be done using an active filtering system, the filtered product finally passing into a calibrated vessel for measurement just after any cold conditioning and prior to final packaging where

506-513: Is credited with developing the refrigeration machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature. Yeast is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, and store it in underground cellars, or even caves, to protect it from summer's heat. The discovery of microbes by Louis Pasteur

SECTION 10

#1733086091492

552-501: Is difficult to keep clean and infection-free and must be repitched often, perhaps yearly. After high kräusen, the point at which fermentation is most active and copious foam is produced, a valve known in German as the spundapparat may be put on the tanks to allow the carbon dioxide produced by the yeast to naturally carbonate the beer. This bung device can regulate the pressure to produce different types of beer; greater pressure produces

598-455: Is open to the public except for the section reserved for the monks themselves. Weltenburg Abbey brewery ( Weltenburger Klosterbrauerei ) is by some reckonings the oldest monastic brewery in the world, having been in operation since 1050, although the title is disputed by Weihenstephan Abbey . Weltenburger Kloster Barock Dunkel was given the World Beer Cup award in 2004, 2008 and 2012 as

644-726: Is situated on a peninsula in the Danube, in a section of the river valley called the Weltenburg Narrows (otherwise known as the Danube Gorge ). By around 45 AD the Weltenburg area was the starting point of the Via iuxta Danuvium   – the Roman military and border road which followed the south bank of the Danube upstream to Brigobannis , the limes fort near Hüfingen. For a long time this road

690-536: The Government of Manitoba . Agassiz had a successful first year, launching its version of a Mild Ale with Catfish Cream Ale as its flagship brand. It also released a Bohemian-style lager, Premium Pilsner, and later introduced Canada's first packaged German Hefeweizen, Harvest Haze Hefeweizen, which enjoyed tremendous success. At the end of its first year, Agassiz launched a limited edition Bock Beer made with orange peel and Manitoba honey, which sold out in hours. De Pape

736-606: The Institute of Brewing and Distilling , and the Society of Independent Brewers . Depending on a brewery's size, a brewer may need anywhere from five to fifteen years of professional experience before becoming a brewmaster. Weltenburg Abbey Weltenburg Abbey ( Kloster Weltenburg ) is a Benedictine monastery in Weltenburg near Kelheim on the Danube in Bavaria , Germany . The abbey

782-726: The UEFA Champions League with its namesake lager; Carlsberg sponsors the English Premier League as well as the 2012 and 2016 UEFA European Championships . Meanwhile, the AB InBev Group supports the FA Cup and the FIFA World Cup . The head brewer (UK) or brewmaster (US) is in charge of the production of beer. The major breweries employ engineers with a chemistry / biotechnology background. Brewmasters may have had

828-611: The brewer expects to evaporate . Fermentation begins as soon as yeast is added to the cooled wort. This is also the point at which the product is first called beer. It is during this stage that fermentable sugars won from the malt (maltose, maltotriose, glucose, fructose and sucrose) are metabolized into alcohol and carbon dioxide . Fermentation tanks come in many shapes and sizes, from enormous cylindroconical vessels that can look like storage silos , to 20- litre (5  US gal ) glass carboys used by homebrewers. Most breweries today use cylindroconical vessels (CCVs), which have

874-534: The parish house , school, teacher house and parish church of the village of Weltenburg. On the initiative of King Ludwig I , Weltenburg was re-founded as a priory of Metten Abbey on 25 August 1842. It renovated the convent and repurchased other properties, including the brewery. It has been a member of the Bavarian Congregation of the Benedictine Confederation since 1858 and was raised to

920-438: The starches in the grain into sugars , especially maltose . Lautering is the separation of the extracts won during mashing from the spent grain to create wort . It is achieved in either a lauter tun , a wide vessel with a false bottom, or a mash filter, a plate-and-frame filter designed for this kind of separation. Lautering has two stages: first wort run-off, during which the extract is separated in an undiluted state from

966-695: The abbey was under control of the Bishop of Regensburg . Wolfgang of Regensburg had a residence built on the Frauenberg above today's abbey. The abbey church (replaced in 1716) was consecrated in 1191, a single nave building with a crypt. Under abbot Konrad V (1441–50), the church, abbey buildings were renovated and life in the abbey reformed. It was not until the 18th century that Weltenburg Abbey rose to prominence under abbot Maurus Bächl (1713–43). The current monastery courtyard with its Baroque buildings date to his period. The abbey church, dedicated to Saint George ,

SECTION 20

#1733086091492

1012-612: The adverts printed on football team's kit. For example, Liverpool F.C. had the logo of the Denmark-based Carlsberg brewery group on the front of its shirts for nearly twenty years, from 1992 to 2010. Nowadays major brewing corporations are involved in sponsorship on a number of different levels. The prevailing trend is for the leading brand not to be linked to individual teams; rather, they achieve visibility as sponsor of tournaments and leagues, so all fans can engage with them regardless of which team they support. Heineken sponsors

1058-627: The beer is put into the containers for shipment or sale. The container may be a bottle , can , of keg , cask or bulk tank. Filters come in many types. Many use pre-made filtration media such as sheets or candles. Kieselguhr, a fine powder of diatomaceous earth , can be introduced into the beer and circulated through screens to form a filtration bed. Filtration ratings are divided into rough, fine, and sterile. Rough filters remove yeasts and other solids, leaving some cloudiness, while finer filters can remove body and color. Sterile filters remove almost all microorganisms. Brewing companies range widely in

1104-491: The beer's marketing, sales, and distribution, while leaving the brewing and packaging to the producer-brewery (which confusingly may also be referred to as a contract brewer). Often the contract brewing is performed when a small brewery can not supply enough beer to meet demands and contracts with a larger brewery to help alleviate their supply issues. Some breweries do not own a brewing facility, these contract brewers have been criticized by traditional brewing companies for avoiding

1150-499: The brewer more control of the process, and greater knowledge of the results. Breweries today are made predominantly of stainless steel , although vessels often have a decorative copper cladding for a nostalgic look. Stainless steel has many favourable characteristics that make it a well-suited material for brewing equipment. It imparts no flavour in beer, it reacts with very few chemicals, which means almost any cleaning solution can be used on it (concentrated chlorine [bleach] being

1196-461: The brewery. It gave brewers the ability to mix liquids more reliably while heating, particularly the mash , to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps. The steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde , along with others,

1242-633: The brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution , when better materials became available, and scientific advances led to a better understanding of the brewing process. Today, almost all brewery equipment is made of stainless steel . During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture , and domestic manufacture ceased to be significant by

1288-400: The contract ended. Immediately after, Manitoba and Saskatchewan sales of its beers dropped and Agassiz Brewing had difficulty covering operating costs as it was only selling a small volume, of its 600,000 litre capacity. After considering several options, including approaching rival Fort Garry, it closed its Winnipeg operation on January 31, 2002, sold its assets and went bankrupt to re-emerge as

1334-819: The costs associated with a physical brewery. Gypsy, or nomad, brewing usually falls under the category of contract brewing. Gypsy breweries generally do not have their own equipment or premises. They operate on a temporary or itinerant basis out of the facilities of another brewery, generally making "one-off" special occasion beers. The trend of gypsy brewing spread early in Scandinavia . Their beers and collaborations later spread to America and Australia. Gypsy brewers typically use facilities of larger makers with excess capacity . Prominent examples include Pretty Things, Stillwater Artisanal Ales, Gunbarrel Brewing Company, Mikkeller , and Evil Twin . For example, one of Mikkeller's founders, Mikkel Borg Bjergsø, has traveled around

1380-567: The course of the Hiberno-Scottish mission by Agilus and Eustace of Luxeuil , two monks of Luxeuil Abbey , which had been founded by Saint Columbanus . It is believed to be the oldest monastery in Bavaria. Reportedly during the first half of the 8th century, the abbey adopted the rules of the Benedictine order and was supported by Tassilo III, Duke of Bavaria . By 932 at the latest,

1426-515: The end of the 19th century. In addition to changes in manufacturing capacity, the number of breweries grew throughout industrialization. For example in America, number of breweries rose from 431 to 4,131 between 1850 and 1873. A handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. The steam engine , vastly improved in 1775 by James Watt , brought automatic stirring mechanisms and pumps into

Agassiz Brewing - Misplaced Pages Continue

1472-413: The finished product often is stored for months for comparison, when complaints are received. Brewing is typically divided into 9 steps: milling, malting, mashing, lautering, boiling, fermenting, conditioning, filtering, and filling. Mashing is the process of mixing milled , usually malted , grain with water, and heating it with rests at certain temperatures to allow enzymes in the malt to break down

1518-630: The four largest brewing companies ( Anheuser-Busch InBev , SABMiller , Heineken International , and Carlsberg Group ) controlled 50% of the market The biggest brewery in the world is the Belgian company Anheuser-Busch InBev . In the United States, there were 69,359 people employed in breweries in 2017. This is up from 27,805 in 2001. Some commonly used descriptions of breweries are: Contract brewing –When one brewery hires another brewery to produce its beer. The contracting brewer generally handles all of

1564-523: The responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising , Bavaria . It can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD. The Žatec brewery in the Czech Republic claims it can prove that it paid

1610-404: The spent grains, and sparging , in which extract that remains with the grains is rinsed off with hot water. Boiling the wort ensures its sterility, helping to prevent contamination with undesirable microbes. During the boil, hops are added, which contribute aroma and flavour compounds to the beer, especially their characteristic bitterness. Along with the heat of the boil, they cause proteins in

1656-466: The status of an independent abbey in 1913. The chapel underwent extensive restoration from 1999 to 2008 at a cost of around 6.5 million euro. In addition, the convent was renovated and the abbey fitted with flood protection . In addition to its traditional duties of hospitality the abbey has pastoral responsibility for two parishes. It is also active in farming and in adult education, and hosts conferences and lectures as well as concerts. The campus

1702-453: The volume and variety of beer produced, ranging from small breweries to massive multinational conglomerates, like Molson Coors or Anheuser-Busch InBev , that produce hundreds of millions of barrels annually. There are organizations that assist the development of brewing, such as the Siebel Institute of Technology in the United States and the Institute of Brewing and Distilling in the UK. In 2012

1748-412: The whole fermentation cellar is cooled, conditioning must be done in separate tanks in a separate cellar. Some beers are conditioned only lightly, or not at all. An active yeast culture from an ongoing batch may be added to the next boil after a slight chilling in order to produce fresh and highly palatable beer in mass quantity. Filtering the beer stabilizes flavour and gives it a polished, shiny look. It

1794-512: The world between 2006 and 2010, brewing more than 200 different beers at other breweries. Breweries and football have had a symbiotic relationship since the very beginnings of the game. The English Football League was founded in 1888, and by the next decade several teams already had their own brewery sponsor. In return for their financial support, the breweries were given concessions to sell beer to spectators and advertise their products in stadiums. The most outwardly visible sign of sponsorship are

1840-400: The wort to coagulate and the pH of the wort to fall, and they inhibit the later growth of certain bacteria. Finally, the vapours produced during the boil volatilize off-flavours , including dimethyl sulfide precursors. The boil must be conducted so that it is even and intense. The boil lasts between 60 and 120 minutes, depending on its intensity, the hop addition schedule, and volume of wort

1886-485: Was built by the Asam Brothers between 1716 and 1739. Following the confiscation of the abbey's silver church treasure and a ban on accepting novices, the abbey was officially dissolved on 18 March 1803 as part of the secularization of Bavaria during the process of German mediatisation . The abbey brewery and other manufacturing buildings found buyers, but the church and convent could not be sold. In 1812, they became

Agassiz Brewing - Misplaced Pages Continue

1932-461: Was founded by former Fort Garry Brewing Brewmaster Gary De Pape. It was established in Winnipeg in late 1998 and officially opened on March 17, 1999. Agassiz was one of these microbreweries that launched in Manitoba in the late 1990s, alongside Fort Garry and Two Rivers Brewing , to produce and bottle locally made ales and lagers for the Winnipeg and Manitoba market. The company received some funding from

1978-584: Was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce beer led to the isolation of a single yeast cell by Emil Christian Hansen . Pure yeast cultures allow brewers to pick out yeasts for their fermentation characteristics, including flavor profiles and fermentation ability. Some breweries in Belgium, however, still rely on "spontaneous" fermentation for their beers (see lambic ). The development of hydrometers and thermometers changed brewing by allowing

2024-600: Was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and was the domain of women, as baking and brewing were seen as "women's work". Breweries, as production facilities reserved for making beer, did not emerge until monasteries and other Christian institutions started producing beer not only for their own consumption but also to use as payment. This industrialization of brewing shifted

2070-584: Was the first Manitoba brewer to enter the American market when he signed a tri-state distribution agreement for North Dakota , South Dakota and parts of Minnesota with the Miller Distributor, Beverage Wholesalers. However, after pressure from his shareholders steered the company into a different direction, De Pape left to pursue other interests. As per that US distribution agreement, once De Pape left, Beverage Wholesalers wanted nothing to do with Agassiz and

2116-512: Was the most important east–west route north of the Alps. At Mertingen ( Sumuntorium ) this route met the Via Claudia Augusta from northern Italy. There was already a settlement above the monastery on the Frauenberg in prehistoric times. Archaeological finds and excavations suggest that a Roman military station was constructed there. According to tradition, the abbey was founded in about 617 in

#491508