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52-630: P. Ballantine and Sons Brewing Company was an American brewery founded in 1840, making Ballantine one of the oldest brands of beer in the United States . At its peak, it was the 3rd largest brewer in the US. The brand is currently owned and operated by Pabst Brewing Company . Throughout history it is best known for its Ballantine XXX Ale; however, in August 2014 Ballantine IPA relaunched and has been received with mixed reviews (3.46 on Untappd). Ballantine

104-525: A Bock as well as the Burton Ale, which was highly regarded. I would like to bring out the Burton Ale as the true Barleywine Style Ale that it was.[...]Right now our hands are full with the Ballantine relaunch, but yes, we are starting to stoke the fire on what we can bring back." On November 13, 2014, Pabst announced that it had completed its sale to Blue Ribbon Intermediate Holdings, LLC. Blue Ribbon

156-692: 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 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

208-440: 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

260-562: 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 ,

312-405: A high level of success into the early 1960s, however, by the mid-sixties, the brand began losing popularity. In 1965 Carl Badenhausen sold the company but remained at the helm until his retirement in 1969. In the mid-1960s the company went into decline. It was losing market share to lighter lagers with less alcohol content. Despite advertising efforts to revive the company, the owners agreed to sell

364-509: 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

416-714: 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

468-639: 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

520-487: A time to their original flavor profile. But Falstaff was doing poorly financially and was sold to Pabst in 1985. At an unknown point during these changes, the original recipes were lost. Pabst continued to brew some of the Ballantine portfolios throughout the late 1980s and 1990s. They stopped brewing the IPA in 1996, and gradually all of the beers were discontinued with the exception of the flagship Ballantine XXX Ale. Throughout

572-399: A version of Ballantine IPA was revived by Pabst Brewing Company. Reports indicate that the original recipe has been long lost; however, some pains have been taken to attempt to recreate the palate and distinctive aroma of the original product. The recipe was reverse engineered by Pabst brewmaster Greg Deuhs. Because he had no recipe, he relied on analytical chemistry reports from as far back as

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624-525: Is Pabst's foray into the craft beer market. The company was founded in 1840 in Newark, New Jersey , by Peter Ballantine (1791–1883), who emigrated from Scotland . The company was originally incorporated as the Patterson & Ballantine Brewing Company . Following the death of the last son of Peter Ballantine the company was taken over by George Griswold Frelinghuysen , the company's vice-president, who

676-400: Is a partnership between American beer entrepreneur Eugene Kashper and TSG Consumer Partners , a San Francisco–based private equity firm. Prior reports suggested the price agreed upon was around $ 700 million. Because Ballantine XXX Ale has in recent years been widely sold in 40-ounce bottles, it is often lumped together with Olde English 800 and other malt liquors in the public mind. This

728-425: 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

780-505: 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

832-461: Is in direct contradiction with Pabst's vision for the brand today. Pabst revived Ballantine India Pale Ale to enter the craft beer market. It is unclear at this time if Pabst will take steps to align Ballantine XXX Ale more with the brand of the relaunched Ballantine IPA. In July 2015, during an interview with John Holl, Kashper hinted at the possibility of building a small brewery in Newark, NJ, where

884-493: 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 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

936-516: Is unknown if this was his nickname when he was alive. The rings represent "Purity, Body, and Flavor". New York Yankees announcer Mel Allen called it "the Three-Ring Sign". Throughout the years, Ballantine offered a wide range of different products, some of these include: 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

988-622: 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. Eugene Kashper Eugene Kashper (Russian: Евгений Кашпер ) is an American beer entrepreneur and Chairman of Blue Ribbon Partners. He also served as the Chairman and CEO of Pabst Brewing Company . Kashper

1040-763: 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

1092-611: 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

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1144-438: 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

1196-536: The 1930s that tracked the ale's attributes (alcohol, bitterness, gravity level). He also researched what ingredients were likely used, historical accounts of the beer and beer lovers' remembrances. In an interview in September 2014, brewmaster Greg Deuhs discussed the possibility of bringing back other beers in the Ballantine portfolio: "Just on the Ballantine side we're looking at the Brown Stout, they also made

1248-415: The 2000s and into the 2010s, Pabst continued to brew Ballantine's signature ale, but the recipe changed several times. The most notable changes are a markedly lower bitterness, lower alcohol content, fewer hops, and in general a much less assertive aromatic character. The use of distilled hop oil was discontinued until 2014 when Pabst Brewing Company relaunched a new version of Ballantine IPA. In August 2014,

1300-487: The 2015 holiday season. The Ballantine logo is three interlocking rings, a design known as the Borromean rings . According to legend, Peter Ballantine was inspired to use the symbol when he noticed the overlapping condensation rings left by beer glasses on a table; however, this logo was not created until 1879. In some advertising campaigns in the mid-1900s, Peter Ballantine was referred to as "Three-Ring Pete"; however, it

1352-560: The Russian capital with a bigger, more modern enterprise in 2006 - Moscow Brewing Company . He later co-founded Oasis Beverages and served as its chairman from 2008 to 2014. In 2014, Blue Ribbon Intermediate Holdings — a partnership between Kashper and TSG Consumer Partners — completed its purchase of Pabst Brewing Company. "We are thrilled to complete the acquisition of this great company," said Kashper, who said he would relocate with his family from New York to Los Angeles. In 2021, it

1404-622: 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

1456-686: The beer industry. He began his beer industry career in 1994 with the Stroh Brewery Company of Detroit, Michigan. After the Russian government started imposing taxes on imported beer, he founded the Pivovarni Ivana Taranova (PIT) brewery with plants in Khabarovsk, Novotroitsk, and Kaliningrad. In just a few years the company had become the biggest independent producer of beer before its founders sold it to Heineken in 2005 – only to start all over again just outside

1508-627: 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

1560-491: 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

1612-815: 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 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

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1664-489: The brand through its most successful period of the 1940s and 1950s, primarily through clever advertising. Ballantine Beer was the first television sponsor of the New York Yankees. It was during this period that the brand was elevated to the number three beer in the U.S. It was also during this period that the company grew into one of the largest privately held corporations in the United States. Ballantine Beer enjoyed

1716-487: The brand, the company, and all their assets to the Falstaff Brewing Corporation in 1972. The new owners closed the original brewery in Newark, started brewing elsewhere, and did not strictly adhere to Ballantine's recipes. Falstaff was successfully sued for violating the terms of the sales contract. The general consensus is that, under the stewardship of Falstaff, the beers remained faithful for

1768-499: 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

1820-445: 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, 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

1872-403: The company was founded. On November 16, 2015, Pabst announced that it would be reviving Ballantine Burton Ale for the 2015 holiday season. This new version was reverse engineered by Pabst brewmaster Greg Deuhs as was Ballantine IPA from 2014. This barleywine style ale has 11.3% ABV, 75 IBUs, and a starting gravity of 26.5 Plato. It is no longer aged 10–20 years in oak barrels, but to help recreate

1924-825: 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

1976-413: 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

2028-458: The flavor of the original, Pabst ages this reboot for several months in barrels lined with American oak. The major difference is that this rendition will be sold to the general public, while the original was only given as gifts to high ranking executives at the company, friends of the company, and VIPs such as President Harry S. Truman . Pabst says this is a seasonal brew and have made no comment as to any further plans with Ballantine Burton Ale after

2080-579: 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

2132-492: 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 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

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2184-569: 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 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

2236-404: 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

2288-456: 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

2340-412: 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

2392-512: 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

2444-585: 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 a beer tax in 1004 AD. Early breweries were almost always built on multiple stories, with equipment on higher floors used earlier in

2496-400: 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

2548-847: Was born in the Soviet Union to Jewish parents; he has told Russian interviewers he was born in Leningrad in 1969. He and his family immigrated to the United States as political refugees when he was six years old, and he became an American citizen shortly after. He grew up in Arizona and New Jersey, and after high school attended Columbia University , graduating in 1992 with a degree in East Asian Studies. He then went to work for Ernst & Young , which quickly capitalized on his language skills by sending him to Moscow. Soon after that move, he left Ernst & Young and moved into

2600-411: Was forced to consolidate, and they manufactured malt syrup to stay in business. The Ballantine family continued to own the brewing company all throughout Prohibition. But by the time the 21st amendment was passed in 1933, the family was ready to sell the company. In 1933, after Prohibition was lifted, the Ballantine company was acquired by two brothers, Carl and Otto Badenhausen. The Badenhausens grew

2652-488: Was married to Ballantine's granddaughter. Frelinghuysen was the son of Frederick Theodore Frelinghuysen and Matilda Elizabeth Griswold. He graduated from Rutgers College in 1870, received his Bachelor of Law from Columbia University Law School in 1872, and was admitted to the New Jersey and New York bars in 1872 and 1876 respectively. The 18th Amendment took effect in 1920, beginning Prohibition . The company

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2704-422: 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 the responsibility of making beer to men. The oldest, still functional, brewery in

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