Tag descriptions: help wanted

Originally posted by Marduk
#radler- Radler is a half-and-half mix of blond lager and sparkling lemonade. Also known as Alsterwasser.

I love this thread. Great contributions everyone.

I sent an email to these guys asking if I could copy and paste some of their hop descriptions and info about alpha and beta acid

http://beerlegends.com/hops-varieties

If they say it’s OK I’ll go through all the hop varieties.

Getting a couple done, please check if you’ve got time!

http://www.ratebeer.com/tag/brettanomyces/
Brettanomyces, often abbreviated as Brett is a genus of “wild” yeast often considered spoilage organisms in the beer and wine industries. Brett. was originally isolated by Claussen in the early 1900’s and derives its name from its role as a spoilage organism in the British brewing industry. While much of the wine and brewing industry still view Brett. as a spoilage organism, it is a key component of a number of traditional beers (including Lambic, Gueuze, and some examples of Berliner Weiße), and has gained popularity as a primary fermentation organism. Flavor and aroma contribution vary widely based on species and strain variation, precursor availability, pitch rate, and carbon source availability.

http://www.ratebeer.com/tag/brett-drie/
A strain of Brettanomyces bruxellensis distributed by The Brewing Science Institute (BSI), available ONLY to commercial breweries. The character imparted by this organism is described as “Highly aromatic” by BSI. This isolate is named after the brewery from which it was isolated. “Drie” is distinct from WLP 644 Brettanomyes bruxellensis Trois, commonly used by both home and commercial breweries for 100% Brettanomyces fermented beers, though the classification of Trois as Brett. has recently been called into question.


http://www.ratebeer.com/tag/lactobacillus/
Lactobacillus species are common “beer spoilage” organisms responsible for the souring of beer in some environments, and are often found on malted grain and brewery surfaces. In addition to being considered “spoilage” organisms, Lacto. may be intentionally added to wort or beer at various stages of the brewing process to add acidity to the final product. Lacto. fall into two general classes: Heterofermentative, where lactic acid, acetic acid, ethanol, and carbon dioxide are the primary products of fermentation, and homofermentative, where only lactic acid is produced from the fermentation of sugars. Some Lacto. exhibit resistance to hops (commonly thought of as antibacterial), whereas others are quite sensitive.

http://www.ratebeer.com/tag/pediococcus/
Pediococcus is a genus of lactic acid bacteria (LAB) that play a crucial role in the development of traditional Lambic and Gueuze, as well as other sour ales. Pedio. are prodigious lactic acid producing organisms and are the primary drivers of acidification in traditional Lambic and Gueuze. In contrast to other LAB, all known Pedio. are homofermentative organisms, meaning that lactic acid alone is produced through the fermentation of a carbon source. Pedio. species often produce extracellular polysaccharides (known colloquially as “Slime”) and the off flavor compound diacetyl as byproducts of their activity in beer. Brettanomyces is crucial for the elimination of this “sickness” caused by Pedio., The activity of Brettanomyces can be stimulated by the presence of diacetyl and extracellular polysaccharides, which establishes a beneficial succession of organisms within the fermenting beer.

Pretty tempting to add my "Brett’s not sour, bro!" rant in there somewhere, but I decided not to.

Originally posted by Oakes
http://www.ratebeer.com/tag/zhigulevskoe/

Also, GOST is a Russian set of food processing regulations it looks like. I’ll amend the description of this tag.

Really appreciated Caleb. I might try to trim those down a bit. I just tried uploading the longest one (pedio) and it cuts off at one point near the end (bold text was cut off).

http://www.ratebeer.com/tag/pediococcus/

Pediococcus is a genus of lactic acid bacteria (LAB) that play a crucial role in the development of traditional Lambic and Gueuze, as well as other sour ales. Pedio. are prodigious lactic acid producing organisms and are the primary drivers of acidification in traditional Lambic and Gueuze. In contrast to other LAB, all known Pedio. are homofermentative organisms, meaning that lactic acid alone is produced through the fermentation of a carbon source. Pedio. species often produce extracellular polysaccharides (known colloquially as “Slime”) and the off flavor compound diacetyl as byproducts of their activity in beer. Brettanomyces is crucial for the elimination of this “sickness” caused by Pedio., The activity of Brettanomyces can be stimulated by the presence of diacetyl and extracellular polysaccharides, which establishes a beneficial succession of organisms within the fermenting beer.

Originally posted by t0rin0
Really appreciated Caleb. I might try to trim those down a bit. I just tried uploading the longest one (pedio) and it cuts off at one point near the end (bold text was cut off).

http://www.ratebeer.com/tag/pediococcus/

Pediococcus is a genus of lactic acid bacteria (LAB) that play a crucial role in the development of traditional Lambic and Gueuze, as well as other sour ales. Pedio. are prodigious lactic acid producing organisms and are the primary drivers of acidification in traditional Lambic and Gueuze. In contrast to other LAB, all known Pedio. are homofermentative organisms, meaning that lactic acid alone is produced through the fermentation of a carbon source. Pedio. species often produce extracellular polysaccharides (known colloquially as “Slime”) and the off flavor compound diacetyl as byproducts of their activity in beer. Brettanomyces is crucial for the elimination of this “sickness” caused by Pedio., The activity of Brettanomyces can be stimulated by the presence of diacetyl and extracellular polysaccharides, which establishes a beneficial succession of organisms within the fermenting beer.

(I’ll work on trimming them down)

Originally posted by CLevar
Pretty tempting to add my "Brett’s not sour, bro!" rant in there somewhere, but I decided not to.