113-550: Jacob Ruppert Jr. (August 5, 1867 – January 13, 1939) was an American brewer , businessman, National Guard colonel and politician who served for four terms representing New York in the United States House of Representatives from 1899 to 1907. He also owned the New York Yankees of Major League Baseball from 1915 until his death in 1939. Starting out in the family brewing business, Ruppert entered
226-399: A fermentable starch source such as malted barley . Most beer is fermented with a brewer's yeast and flavoured with hops . Less widely used starch sources include millet , sorghum and cassava . Secondary sources ( adjuncts ), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of
339-594: A "mash tun" – an insulated brewing vessel with a false bottom . The end product of mashing is called a "mash". Mashing usually takes 1 to 2 hours, and during this time the various temperature rests activate different enzymes depending upon the type of malt being used, its modification level, and the intention of the brewer. The activity of these enzymes convert the starches of the grains to dextrins and then to fermentable sugars such as maltose . A mash rest from 49–55 °C (120–131 °F) activates various proteases , which break down proteins that might otherwise cause
452-674: A cool temperature, the preservative nature will decrease. Brewing is the sole major commercial use of hops. Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide , and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour. The dominant types of yeast used to make beer are Saccharomyces cerevisiae , known as ale yeast, and Saccharomyces pastorianus , known as lager yeast; Brettanomyces ferments lambics , and Torulaspora delbrueckii ferments Bavarian weissbier . Before
565-408: A cooling medium which can be cooled to below the freezing point , which allows a finer control over the wort-out temperature, and also enables cooling to around 10 °C (50 °F). After cooling, oxygen is often dissolved into the wort to revitalize the yeast and aid its reproduction. While boiling, it is useful to recover some of the energy used to boil the wort. On its way out of the brewery,
678-425: A degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation . The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination , and then drying the partially germinated grain in
791-497: A domestic scale, although by the 7th century AD beer was also being produced and sold by European monasteries . 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. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of
904-408: A feature used to drive the spent grain out of the vessel. The mash filter is a plate-and-frame filter. The empty frames contain the mash, including the spent grains, and have a capacity of around one hectoliter. The plates contain a support structure for the filter cloth. The plates, frames, and filter cloths are arranged in a carrier frame like so: frame, cloth, plate, cloth, with plates at each end of
1017-500: A fine powder such as diatomaceous earth (also called kieselguhr), which is added to the beer to form a filtration bed which allows liquid to pass, but holds onto suspended particles such as yeast. Filters range from rough filters that remove much of the yeast and any solids (e.g., hops, grain particles) left in the beer, to filters tight enough to strain colour and body from the beer. Filtration ratings are divided into rough, fine, and sterile. Rough filtration leaves some cloudiness in
1130-405: A kiln. Malting grain produces enzymes that will allow conversion from starches in the grain into fermentable sugars during the mash process. Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which
1243-403: A less hazy product. Some beers undergo an additional fermentation in the bottle giving natural carbonation. This may be a second and/or third fermentation. They are bottled with a viable yeast population in suspension. If there is no residual fermentable sugar left, sugar or wort or both may be added in a process known as priming. The resulting fermentation generates CO 2 that is trapped in
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#17327984871201356-699: A new stadium in May 1922. That year, the Giants once again defeated the Yankees in the World Series . Yankee Stadium opened on April 18, 1923, the first ballpark with three tiers of seating for fans, and the first referred to as a "stadium". Ruppert and Huston financed the project with $ 2.5 million of their own money ($ 45,506,958 in current dollar terms). In May 1922, Ruppert bought out Huston for $ 1.5 million ($ 26,824,219 in current dollar terms), and he became
1469-475: A particular purpose, such as brewing beers with a high abv. Brewers in Bavaria had for centuries been selecting cold-fermenting yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. A sample of these Bavarian yeasts
1582-622: A perennial also-ran in the American League (AL), posting winning records in only 4 of their 12 seasons – and only once since 1906 – since relocating to New York prior to the 1903 season from Baltimore, where the team had played as the Orioles during the AL's first two years of operation, 1901 and 1902. After the 1917 season, Ban Johnson , president of the AL, suggested that Ruppert hire St. Louis Cardinals manager Miller Huggins to take over
1695-591: A secondary fermentation may also occur in the cask or bottle . There are several additional brewing methods , such as Burtonisation , double dropping , and Yorkshire Square , as well as post-fermentation treatment such as filtering , and barrel-ageing . Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including China , ancient Egypt , and Mesopotamia brewed beer. Descriptions of various beer recipes can be found in cuneiform (the oldest known writing) from ancient Mesopotamia . In Mesopotamia
1808-417: A section of them. Filtering stabilises the flavour of beer, holding it at a point acceptable to the brewer, and preventing further development from the yeast, which under poor conditions can release negative components and flavours. Filtering also removes haze, clearing the beer, and so giving it a "polished shine and brilliance". Beer with a clear appearance has been commercially desirable for brewers since
1921-402: A solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers . Examples of clarifying agents include isinglass , obtained from swim bladders of fish; Irish moss , a seaweed; kappa carrageenan , from
2034-760: A starch source, such as malted barley , able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring, such as hops , to offset the sweetness of the malt. A mixture of starch sources may be used, with a secondary saccharide, such as maize (corn), rice, or sugar, these often being termed adjuncts , especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet , sorghum , and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. The most common starch source
2147-528: A two-year contract. The hiring of Huggins drove a wedge between the two co-owners that culminated in Huston selling his shares of the team to Ruppert in 1922. Ruppert and Huston purchased pitcher Carl Mays from the Boston Red Sox in 1918, in direct opposition of an order issued by Johnson. The matter was taken to court, where Ruppert and Huston prevailed over Johnson. The case led to the dissolution of
2260-543: A very few breweries still use wooden vats for fermentation as wood is difficult to keep clean and infection-free and must be repitched more or less yearly. There are three main fermentation methods, warm , cool , and wild or spontaneous . Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle . Brewing yeasts are traditionally classed as "top-cropping" (or "top-fermenting") and "bottom-cropping" (or "bottom-fermenting");
2373-438: Is added to the finished beer. The active yeast will restart fermentation in the finished beer, and so introduce fresh carbon dioxide; the conditioning tank will be then sealed so that the carbon dioxide is dissolved into the beer producing a lively "condition" or level of carbonation. The kräusening method may also be used to condition bottled beer. Lagers are stored at cellar temperature or below for 1–6 months while still on
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#17327984871202486-467: Is called saccharification which occurs between the temperatures 60–70 °C (140–158 °F). The result of the mashing process is a sugar-rich liquid or "wort" , which is then strained through the bottom of the mash tun in a process known as lautering . Prior to lautering, the mash temperature may be raised to about 75–78 °C (167–172 °F) (known as a mashout) to free up more starch and reduce mash viscosity. Additional water may be sprinkled on
2599-399: Is conducted so that it is even and intense – a continuous "rolling boil". The boil on average lasts between 45 and 90 minutes, depending on its intensity, the hop addition schedule, and volume of water the brewer expects to evaporate. At the end of the boil, solid particles in the hopped wort are separated out, usually in a vessel called a "whirlpool". Copper is the traditional material for
2712-470: Is cooled in open vats (called " coolships "), where the yeasts and microbiota present in the brewery (such as Brettanomyces ) are allowed to settle to create a spontaneous fermentation, and are then conditioned or matured in oak barrels for typically one to three years. After an initial or primary fermentation, beer is conditioned , matured or aged, in one of several ways, which can take from 2 to 4 weeks, several months, or several years, depending on
2825-401: Is fully distributed through the beer while it is fermenting, and both equally flocculate (clump together and precipitate to the bottom of the vessel) when fermentation is finished. By no means do all top-cropping yeasts demonstrate this behaviour, but it features strongly in many English yeasts that may also exhibit chain forming (the failure of budded cells to break from the mother cell), which
2938-718: Is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients . Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well suited to making stout , such as Guinness ; while Pilsen has soft water well suited to making pale lager , such as Pilsner Urquell . The waters of Burton in England contain gypsum , which benefits making pale ale to such
3051-580: Is important not only in the sparging stage of brewing (in which water is washed over the mashed barley grains to form the wort ) but also as a rich source of amylase , a digestive enzyme that facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and rye , and, less frequently, maize (corn) and sorghum) may be used. In recent years, a few brewers have produced gluten-free beer made with sorghum with no barley malt for people who cannot digest gluten -containing grains like wheat, barley, and rye. Hops are
3164-513: Is in the technical sense different from true flocculation. The most common top-cropping brewer's yeast, Saccharomyces cerevisiae , is the same species as the common baking yeast. However, baking and brewing yeasts typically belong to different strains, cultivated to favour different characteristics: baking yeast strains are more aggressive, in order to carbonate dough in the shortest amount of time; brewing yeast strains act slower, but tend to tolerate higher alcohol concentrations (normally 12–15% abv
3277-426: Is kilning when the malt goes through a very high temperature drying in a kiln; with gradual temperature increase over several hours. When kilning is complete, the grains are now termed malt , and they will be milled or crushed to break apart the kernels and expose the cotyledon , which contains the majority of the carbohydrates and sugars; this makes it easier to extract the sugars during mashing. Mashing converts
3390-571: Is less clear in modern brewing with the use of cylindro-conical tanks. Generally, warm-fermented beers, which are usually termed ale , are ready to drink within three weeks after the beginning of fermentation, although some brewers will condition or mature them for several months. When a beer has been brewed using a cool fermentation of around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F), then stored (or lagered) for typically several weeks (or months) at temperatures close to freezing point, it
3503-443: Is pumped into the heat exchanger, and goes through every other gap between the plates. The cooling medium, usually water from a cold liquor tank , goes through the other gaps. The ridges in the plates ensure turbulent flow. A good heat exchanger can drop 95 °C (203 °F) wort to 20 °C (68 °F) while warming the cooling medium from about 10 °C (50 °F) to 80 °C (176 °F). The last few plates often use
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3616-420: Is recorded. Before the thirteenth century, beer was flavoured with plants such as yarrow , wild rosemary , and bog myrtle , and other ingredients such as juniper berries , aniseed and ginger , which would be combined into a mixture known as gruit and used as hops are now used; between the thirteenth and the sixteenth century, during which hops took over as the dominant flavouring, beer flavoured with gruit
3729-414: Is termed a " lager ". During the lagering or storage phase several flavour components developed during fermentation dissipate, resulting in a "cleaner" flavour. Though it is the slow, cool fermentation and cold conditioning (or lagering) that defines the character of lager, the main technical difference is with the yeast generally used, which is Saccharomyces pastorianus . Technical differences include
3842-876: Is the maximum, though under special treatment some ethanol-tolerant strains can be coaxed up to around 20%). Modern quantitative genomics has revealed the complexity of Saccharomyces species to the extent that yeasts involved in beer and wine production commonly involve hybrids of so-called pure species. As such, the yeasts involved in what has been typically called top-cropping or top-fermenting ale may be both Saccharomyces cerevisiae and complex hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii . Three notable ales, Chimay , Orval and Westmalle , are fermented with these hybrid strains, which are identical to wine yeasts from Switzerland. In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F), while
3955-422: Is the process in which the beer ages, the flavour becomes smoother, and flavours that are unwanted dissipate. After conditioning for a week to several months, the beer may be filtered and force carbonated for bottling, or fined in the cask . Mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn , sorghum , rye or wheat), known as
4068-624: Is typically around 60°, an angle that will allow the yeast to flow towards the cone's apex, 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 which have fallen to the cone's apex can be simply flushed out of 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, which makes harvesting top-fermenting yeasts very easy. The open tops of
4181-447: Is used to cool the wort in a heat exchanger, the water is significantly warmed. In an efficient brewery, cold water is passed through the heat exchanger at a rate set to maximize the water's temperature upon exiting. This now-hot water is then stored in a hot water tank. Fermentation takes place in fermentation vessels which come in various forms, from enormous cylindroconical vessels, through open stone vessels, to wooden vats. After
4294-409: Is where chemical reactions take place, including sterilization of the wort to remove unwanted bacteria, releasing of hop flavours, bitterness and aroma compounds through isomerization , stopping of enzymatic processes, precipitation of proteins, and concentration of the wort. Finally, the vapours produced during the boil volatilise off-flavours , including dimethyl sulfide precursors. The boil
4407-542: The 56th United States Congress , defeating incumbent Philip B. Low of the Republican Party in New York's 15th congressional district . He was supported in his election by Richard Croker , the political boss of Tammany Hall . Ruppert won reelection over Alderman Elias Goodman in 1900 . Ruppert was renominated for Congress, this time running in New York's 16th congressional district , in 1902 . Ruppert
4520-610: The 7th Regiment of the New York National Guard in 1886 at the age of 19, eventually reaching the rank of colonel. While he was the owner of the Yankees, he purchased the contract of Babe Ruth and built Yankee Stadium , reversing the franchise's fortunes and establishing it as the premier club in the major leagues. Ruppert was inducted into the National Baseball Hall of Fame in July 2013. Ruppert
4633-553: The Columbia Grammar School . He was accepted into Columbia College , but instead began working in the brewing business with his father in 1887. He started as a barrel washer, working 12-hour days for $ 10 a week ($ 339 in current dollar terms), and eventually became vice president and general manager of the brewery. In 1886, Ruppert enlisted in the Seventh Regiment, National Guard of New York, serving in
Jacob Ruppert - Misplaced Pages Continue
4746-661: The National Commission , which governed baseball, and helped lead to the creation of the Commissioner of Baseball . Ruppert eventually organized opposition to Johnson among other AL owners. The Yankees purchased star pitcher-outfielder Babe Ruth from the Red Sox in 1919, which made the Yankees a profitable franchise. The Yankees began to outdraw the Giants, with whom they shared the Polo Grounds . In 1921
4859-441: The starch in the grain into sugars, typically maltose to create a malty liquid called wort . There are two main methods – infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature. Mashing involves pauses at certain temperatures (notably 45–62–73 °C or 113–144–163 °F), and takes place in
4972-399: The yeast . This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is the result. Duration and pH variances also affect the sugar composition of the resulting wort. Lautering is
5085-413: The "grist" or "grain bill", and water, known as "liquor", and heating this mixture in a vessel called a "mash tun". Mashing is a form of steeping, and defines the act of brewing, such as with making tea, sake , and soy sauce . Technically, wine, cider and mead are not brewed but rather vinified , as there is no steeping process involving solids. Mashing allows the enzymes in the malt to break down
5198-565: The Bronx Bombers teams of the late 1930s, becoming the first team to win three consecutive World Series titles in 1936 , 1937 and 1938 . In 1937, the Yankees became the first team to win six World Series titles, and in 1938 they surpassed the Philadelphia Athletics to become the first team to win ten AL championships, with only the Giants winning more pennants in the 20th century. In 1929, Ruppert added numbers to
5311-687: The Jacob Ruppert Brewing Company and became the company's president. Ruppert also owned real estate, including Pass-a-Grille Key in Florida. Ruppert, interested in baseball since his childhood, began to pursue ownership of a Major League Baseball team and attempted to purchase the New York Giants on numerous occasions. In 1912 he was offered an opportunity to purchase the Chicago Cubs , but decided that Chicago
5424-648: The Yankees won the AL pennant for the first time, but lost to the Giants in the World Series . As a result of the Yankees' increased popularity, Charles Stoneham , owner of the Giants and the Polo Grounds, raised the rent for the 1922 season. The Yankee owners responded by purchasing land in The Bronx , across the Harlem River from the Polo Grounds, from the estate of William Waldorf Astor for $ 675,000 ($ 12,286,879 in current dollar terms), breaking ground on
5537-691: The Yankees' famous pinstriped uniforms; according to this account, Ruppert chose pinstripes to make the often-portly Ruth appear less obese, but the uniform was in fact introduced in 1912. A beer was named after Ruppert, as were Ruppert Stadium in Newark, New Jersey . Ruppert Park in Manhattan, is part of the Ruppert Yorkville Towers housing complex was built on the site the brewery in Yorkville, Manhattan . On December 3, 2012, Ruppert
5650-438: The Yankees' farm system. Ruppert's 24 years as owner of the Yankees saw him build the team from an also-ran to a baseball powerhouse. His own strength as a baseball executive – including his willingness to wheel and deal – was aided by the business skills of general manager Ed Barrow and the forceful field managing of Miller Huggins, until his sudden death at age 50 late in the 1929 season, and Joe McCarthy , beginning in 1931. By
5763-539: The Yankees' uniforms, which became a feature of every team. He said, "Many fans do not attend games on a regular basis and cannot easily pick out the players they have come to see." in 1931, Commissioner Kenesaw Mountain Landis allowed for the creation of farm systems directly operated by major league teams. Ruppert bought the Newark Bears who played at Ruppert Stadium in Newark, New Jersey , and begin building
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#17327984871205876-432: The ability of lager yeast to metabolize melibiose , and the tendency to settle at the bottom of the fermenter (though ale yeasts can also become bottom settling by selection); though these technical differences are not considered by scientists to be influential in the character or flavour of the finished beer, brewers feel otherwise - sometimes cultivating their own yeast strains which may suit their brewing equipment or for
5989-437: The activity of brewer's yeast over less desirable microorganisms; and they aid in "head retention", the length of time that the foam on top of the beer (the beer head ) will last. The preservative in hops comes from the lupulin glands which contain soft resins with alpha and beta acids. Though much studied, the preservative nature of the soft resins is not yet fully understood, though it has been observed that unless stored at
6102-417: The air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date. In Mesopotamia,
6215-599: The beer to be hazy. This rest is generally used only with undermodified (i.e. undermalted) malts which are decreasingly popular in Germany and the Czech Republic, or non-malted grains such as corn and rice, which are widely used in North American beers. A mash rest at 60 °C (140 °F) activates β- glucanase , which breaks down gummy β-glucans in the mash, making the sugars flow out more freely later in
6328-402: The beer, but it is noticeably clearer than unfiltered beer. Fine filtration removes almost all cloudiness. Sterile filtration removes almost all microorganisms. Pass-a-Grille Historic District The Pass-a-Grille Historic District (also known as Old Town of Pass-a-Grille) is a U.S. historic district (designated as such on October 19, 1989) located in the town of Pass-a-Grille at
6441-503: The beer. The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients . Steps in the brewing process include malting , milling , mashing , lautering , boiling , fermenting , conditioning , filtering , and packaging . There are three main fermentation methods: warm , cool and spontaneous . Fermentation may take place in an open or closed fermenting vessel;
6554-435: The boiling vessel for two main reasons: firstly because copper transfers heat quickly and evenly; secondly because the bubbles produced during boiling, which could act as an insulator against the heat, do not cling to the surface of copper, so the wort is heated in a consistent manner. The simplest boil kettles are direct-fired, with a burner underneath. These can produce a vigorous and favourable boil, but are also apt to scorch
6667-402: The bottle, remaining in solution and providing natural carbonation. Bottle-conditioned beers may be either filled unfiltered direct from the fermentation or conditioning tank, or filtered and then reseeded with yeast. Cask ale (or cask-conditioned beer) is unfiltered , unpasteurised beer that is conditioned by a secondary fermentation in a metal, plastic or wooden cask. It is dispensed from
6780-470: The brew kettle, larger breweries use a separate tank, and design will differ, with tank floors either flat, sloped, conical or with a cup in the centre. The principle in all is that by swirling the wort the centripetal force will push the trub into a cone at the centre of the bottom of the tank, where it can be easily removed. A hopback is a traditional additional chamber that acts as a sieve or filter by using whole hops to clear debris (or " trub ") from
6893-500: The brewer's craft was the only profession which derived social sanction and divine protection from female deities/goddesses, specifically: Ninkasi , who covered the production of beer, Siris , who was used in a metonymic way to refer to beer, and Siduri , who covered the enjoyment of beer. In pre-industrial times, and in developing countries, women are frequently the main brewers. As almost any cereal containing certain sugars can undergo spontaneous fermentation due to wild yeasts in
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#17327984871207006-437: The brewer's intention for the beer. The beer is usually transferred into a second container, so that it is no longer exposed to the dead yeast and other debris (also known as " trub ") that have settled to the bottom of the primary fermenter. This prevents the formation of unwanted flavours and harmful compounds such as acetaldehyde . Kräusening (pronounced KROY -zen-ing ) is a conditioning method in which fermenting wort
7119-434: The brewing process. Malting is the process where barley grain is made ready for brewing. Malting is broken down into three steps in order to help to release the starches in the barley. First, during steeping, the grain is added to a vat with water and allowed to soak for approximately 40 hours. During germination , the grain is spread out on the floor of the germination room for around 5 days. The final part of malting
7232-461: The cask by being either poured from a tap by gravity, or pumped up from a cellar via a beer engine (hand pump). Sometimes a cask breather is used to keep the beer fresh by allowing carbon dioxide to replace oxygen as the beer is drawn off the cask. Until 2018, the Campaign for Real Ale (CAMRA) defined real ale as beer "served without the use of extraneous carbon dioxide ", which would disallow
7345-403: The cooled wort goes into a fermentation tank. A type of yeast is selected and added, or "pitched", to the fermentation tank. When the yeast is added to the wort, the fermenting process begins, where the sugars turn into alcohol, carbon dioxide and other components. When the fermentation is complete the brewer may rack the beer into a new tank, called a conditioning tank. Conditioning of the beer
7458-403: The development of glass vessels for storing and drinking beer, along with the commercial success of pale lager , which - due to the lagering process in which haze and particles settle to the bottom of the tank and so the beer " drops bright " (clears) - has a natural bright appearance and shine. There are several forms of filters; they may be in the form of sheets or "candles", or they may be
7571-505: The female flower clusters or seed cones of the hop vine Humulus lupulus , which are used as a flavouring and preservative agent in nearly all beer made today. Hops had been used for medicinal and food flavouring purposes since Roman times; by the 7th century in Carolingian monasteries in what is now Germany, beer was being made with hops, though it isn't until the thirteenth century that widespread cultivation of hops for use in beer
7684-404: The grains is rinsed off with hot water. The lauter tun is a tank with holes in the bottom small enough to hold back the large bits of grist and hulls (the ground or milled cereal). The bed of grist that settles on it is the actual filter. Some lauter tuns have provision for rotating rakes or knives to cut into the bed of grist to maintain good flow. The knives can be turned so they push the grain,
7797-519: The grains to extract additional sugars (a process known as sparging ). The wort is moved into a large tank known as a "copper" or kettle where it is boiled with hops and sometimes other ingredients such as herbs or sugars. This stage is where many chemical reactions take place, and where important decisions about the flavour, colour, and aroma of the beer are made. The boiling process serves to terminate enzymatic processes, precipitate proteins, isomerize hop resins , and concentrate and sterilize
7910-501: The hopped wort are separated out, usually in a vessel called a "whirlpool" or "settling tank". The whirlpool was devised by Henry Ranulph Hudston while working for the Molson Brewery in 1960 to utilise the so-called tea leaf paradox to force the denser solids known as "trub" (coagulated proteins, vegetable matter from hops) into a cone in the centre of the whirlpool tank. Whirlpool systems vary: smaller breweries tend to use
8023-419: The hops contact the hot wort. While a hopback has a similar filtering effect as a whirlpool, it operates differently: a whirlpool uses centrifugal forces, a hopback uses a layer of whole hops to act as a filter bed. Furthermore, while a whirlpool is useful only for the removal of pelleted hops (as flowers do not tend to separate as easily), in general hopbacks are used only for the removal of whole flower hops (as
8136-449: The modern era; after the widespread application of brewing mycology it was discovered that the two separate collecting methods involved two different yeast species that favoured different temperature regimes, namely Saccharomyces cerevisiae in top-cropping at warmer temperatures and Saccharomyces pastorianus in bottom-cropping at cooler temperatures. As brewing methods changed in the 20th century, cylindro-conical fermenting vessels became
8249-532: The monument that had been dedicated to former manager Miller Huggins . The plaque called Ruppert "Gentleman, American, sportsman, through whose vision and courage this imposing edifice, destined to become the home of champions, was erected and dedicated to the American game of baseball." The plaque now rests in Monument Park at New Yankee Stadium . An apocryphal story says that Ruppert is responsible for
8362-401: The most common a plate-style. Water or glycol run in channels in the opposite direction of the wort, causing a rapid drop in temperature. It is very important to quickly cool the wort to a level where yeast can be added safely as yeast is unable to grow in very high temperatures, and will start to die in temperatures above 60 °C (140 °F). After the wort goes through the heat exchanger,
8475-463: The nation entered World War II. After mismanaging Ruppert's brewery, the heirs sold the Yankees to Dan Topping , Del Webb and Larry MacPhail in 1945. The brewery sold its flagship beer, Knickerbocker beer, to Rheingold , and went out of business in 1965. On April 16, 1940, the Yankees dedicated a plaque in Ruppert's memory, to hang on the center field wall of Yankee Stadium, near the flagpole and
8588-520: The norm and the collection of yeast for both Saccharomyces species is done from the bottom of the fermenter. Thus the method of collection no longer implies a species association. There are a few remaining breweries who collect yeast in the top-cropping method, such as Samuel Smiths brewery in Yorkshire, Marstons in Staffordshire and several German hefeweizen producers. For both types, yeast
8701-533: The oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl . A 3900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of beer from barley via bread. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date
8814-445: The particles left by pellets tend to make it through the hopback). The hopback has mainly been substituted in modern breweries by the whirlpool. After the whirlpool, the wort must be brought down to fermentation temperatures 20–26 °C (68–79 °F) before yeast is added. In modern breweries this is achieved through a plate heat exchanger . A plate heat exchanger has sereral ridged plates, which form two separate paths. The wort
8927-455: The process, and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries . More than 133 billion litres (35 billion gallons) are sold per year—producing total global revenues of $ 294.5 billion (£147.7 billion) in 2006. The basic ingredients of beer are water;
9040-483: The process. In the modern mashing process, commercial fungal based β-glucanase may be added as a supplement. Finally, a mash rest temperature of 65–71 °C (149–160 °F) is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose , maltose , and glucose which are more fermentable by
9153-544: The rank of private through 1889. In 1890, he was promoted to colonel and appointed to serve on the staff of David B. Hill , the Governor of New York , serving as aide-de-camp . He became a senior aide on the staff of Roswell P. Flower , Hill's successor as governor, until 1895. In the 1898 elections , Ruppert was elected to the United States House of Representatives as a member of the Democratic Party to
9266-474: The resulting sweet liquid with yeast . It may be done in a brewery by a commercial brewer, at home by a homebrewer , or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt , China , and Mesopotamia , brewed beer. Since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and
9379-641: The role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts, and a few styles such as lambics still use this method today. Emil Christian Hansen , a Danish biochemist employed by the Carlsberg Laboratory , developed pure yeast cultures which were introduced into the Carlsberg brewery in 1883, and pure yeast strains are now the main fermenting source used worldwide. Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as
9492-558: The same position with the Yankees. Huston, who was in Europe at the time serving as an engineer in World War 1 , disliked Huggins and wanted to hire the manager of the National League 's crosstown Brooklyn Robins , Wilbert Robinson , his drinking buddy. However, Ruppert interviewed Huggins on Johnson's recommendation, and agreed that Huggins would be an excellent choice. Ruppert offered the job to Huggins, who accepted and signed
9605-585: The seaweed kappaphycus ; polyclar (a commercial brand of clarifier); and gelatin . If a beer is marked "suitable for Vegans", it was generally clarified either with seaweed or with artificial agents, although the "Fast Cask" method invented by Marston's in 2009 may provide another method. There are several steps in the brewing process, which may include malting, mashing, lautering, boiling , fermenting , conditioning , filtering , and packaging . The brewing equipment needed to make beer has grown more sophisticated over time, and now covers most aspects of
9718-406: The separation of the wort (the liquid containing the sugar extracted during mashing) from the grains. This is done either in a mash tun outfitted with a false bottom, in a lauter tun, or in a mash filter. Most separation processes have two stages: first wort run-off, during which the extract is separated in an undiluted state from the spent grains, and sparging , in which extract which remains with
9831-526: The sole owner. The following season, the Yankees finally beat the Giants to win their first World Series title. The Yankees went on to dominate baseball throughout most of the 1920s and 1930s, winning three more pennants from 1926 through 1928, including the Murderers' Row team that won the 1927 World Series and repeated as champions the following year. They returned to the top with the 1932 World Series title, and then began their strongest period yet with
9944-433: The southern end of St. Pete Beach , Pinellas County , Florida . The district is bounded by 12th Avenue, Gulf Boulevard, 4th Avenue, and Gulf Avenue. It contains 97 historic buildings. On September 15, 2003, the area was expanded to include an area bounded by Pass-a-Grille Way, 1st Avenue, Gulf Way, Sunset Way, and 32nd Avenue. The new area contained contains 354 more historic buildings. The Gulf Beaches Historical Museum
10057-462: The starches released during the malting stage into sugars that can be fermented. The milled grain is mixed with hot water in a large vessel known as a mash tun . In this vessel, the grain and water are mixed together to create a cereal mash. During the mash, naturally occurring enzymes present in the malt convert the starches (long chain carbohydrates) in the grain into smaller molecules or simple sugars (mono-, di-, and tri-saccharides). This "conversion"
10170-429: The steam created during the boil is passed over a coil through which unheated water flows. By adjusting the rate of flow, the output temperature of the water can be controlled. This is also often done using a plate heat exchanger. The water is then stored for later use in the next mash, in equipment cleaning, or wherever necessary. Another common method of energy recovery takes place during the wort cooling. When cold water
10283-421: The structure. Newer mash filters have bladders that can press the liquid out of the grains between spargings. The grain does not act like a filtration medium in a mash filter. After mashing, the beer wort is boiled with hops (and other flavourings if used) in a large tank known as a "copper" or brew kettle – though historically the mash vessel was used and is still in some small breweries. The boiling process
10396-474: The supply of pure cultured yeast to brewers across Europe. This yeast strain was originally classified as Saccharomyces carlsbergensis , a now defunct species name which has been superseded by the currently accepted taxonomic classification Saccharomyces pastorianus . Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium without any yeast inoculation. The wort
10509-546: The time of Ruppert's death, the team was well on its way to becoming the most successful in the history of Major League Baseball, and eventually in North American professional sports. Ruppert and Ruth had public disagreements about Ruth's contracts. Nevertheless, they were personal friends; according to Ruth, Ruppert called him "Babe" only once, and that was the night before he died. Usually, Ruppert called him "Root" (as "Ruth" sounded in his German-accented voice); he always called everyone, even close friends, by their last name. Ruth
10622-418: The time of his death in 1939. This was managed by his heirs. His brother George, who served as the Yankees' vice president, declined to take over the team presidency, and instead recommended that general manager Ed Barrow be given control of the club. Under Barrow's leadership, the Yankees won a fourth consecutive World Series in 1939 , and captured three more AL titles and two World Series from 1941 to 1943 as
10735-481: The unfermented (or "green") wort , as the whirlpool does, and also to increase hop aroma in the finished beer. It is a chamber between the brewing kettle and wort chiller. Hops are added to the chamber, the hot wort from the kettle is run through it, and then immediately cooled in the wort chiller before entering the fermentation chamber. Hopbacks utilizing a sealed chamber facilitate maximum retention of volatile hop aroma compounds that would normally be driven off when
10848-631: The use of a cask breather, a policy which was reversed in April 2018 to allow beer served with the use of cask breathers to meet its definition of real ale. Barrel-ageing ( US: Barrel aging) is the process of ageing beer in wooden barrels to achieve a variety of effects in the final product. Sour beers such as lambics are fully fermented in wood, while other beers are aged in barrels which were previously used for maturing wines or spirits . In 2016 "Craft Beer and Brewing" wrote: "Barrel-aged beers are so trendy that nearly every taphouse and beer store has
10961-400: The vessels make the risk of infection greater, but with proper cleaning procedures and careful protocol about who enters fermentation chambers, the risk can be well controlled. Fermentation tanks are typically made of stainless steel. If they are simple cylindrical tanks with beveled ends, they are arranged vertically, as opposed to conditioning tanks which are usually laid out horizontally. Only
11074-400: The wort is cooled and aerated – usually with sterile air – yeast is added to it, and it begins to ferment. It is during this stage that sugars won from the malt are converted into alcohol and carbon dioxide , and the product can be called beer for the first time. Most breweries today use cylindroconical vessels, or CCVs, which have a conical bottom and a cylindrical top. The cone's angle
11187-421: The wort where the flame touches the kettle, causing caramelisation and making cleanup difficult. Most breweries use a steam-fired kettle, which uses steam jackets in the kettle to boil the wort. Breweries usually have a boiling unit either inside or outside of the kettle, usually a tall, thin cylinder with vertical tubes, called a calandria, through which wort is pumped. At the end of the boil, solid particles in
11300-445: The wort. Hops add flavour, aroma and bitterness to the beer. At the end of the boil, the hopped wort settles to clarify in a vessel called a "whirlpool", where the more solid particles in the wort are separated out. After the whirlpool, the wort is drawn away from the compacted hop trub, and rapidly cooled via a heat exchanger to a temperature where yeast can be added. A variety of heat exchanger designs are used in breweries, with
11413-577: The year. He was too sick to follow the Yankees to the 1938 World Series, what would be their seventh world title under his stewardship; he listened on the radio. In November 1938, he checked into Lenox Hill Hospital , where he died on January 13, 1939. He was survived by his brother George and his sister Amanda, and was interred in the family mausoleum at Kensico Cemetery , Valhalla, New York . Ruppert's father, Jacob Sr., left behind an estate of $ 6,382,758 ($ 142,000,316 in current dollar terms) when he died in 1915, which Ruppert increased to $ 120 million by
11526-419: The yeast used by Brasserie Dupont for saison ferments even higher at 29 to 35 °C (84 to 95 °F). They generally form a foam on the surface of the fermenting beer, which is called barm , as during the fermentation process its hydrophobic surface causes the flocs to adhere to CO 2 and rise; because of this, they are often referred to as "top-cropping" or "top-fermenting" – though this distinction
11639-427: The yeast. The process of storing, or conditioning, or maturing, or aging a beer at a low temperature for a long period is called "lagering", and while it is associated with lagers, the process may also be done with ales, with the same result – that of cleaning up various chemicals, acids and compounds. During secondary fermentation, most of the remaining yeast will settle to the bottom of the second fermenter, yielding
11752-415: The yeasts classed as top-fermenting are generally used in warm fermentations, where they ferment quickly, and the yeasts classed as bottom-fermenting are used in cooler fermentations where they ferment more slowly. Yeast were termed top or bottom cropping, because the yeast was collected from the top or bottom of the fermenting wort to be reused for the next brew. This terminology is somewhat inappropriate in
11865-581: Was born in New York City , the son of brewer Jacob Ruppert Sr., and his wife, Anna Ruppert ( née Gillig). He was the second oldest of six children. His mother was also of German ethnicity, and was herself the daughter of prominent brewer George Gillig. Although he was a second-generation American, to the day he died he spoke with a noticeable German accent. Ruppert grew up in the Jacob Ruppert Sr. House on Fifth Avenue. Jacob Jr. attended
11978-599: Was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, at least 5,000 years old was found to be coated with beerstone , a by-product of the brewing process. Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale. Ale produced before the Industrial Revolution continued to be made and sold on
12091-523: Was elected to the National Baseball Hall of Fame by the new Pre-Integration Era Committee , which considers candidates (managers, umpires, executives, and players) every three years that have been identified by the Baseball Writers' Association of America (BBWAA) appointed Historical Overview Committee from the era prior to 1947. He was inducted into the Hall on July 28, 2013. His induction speech
12204-508: Was given by Anne Vernon, a fifth-generation descendant of Ruppert's brother George. [REDACTED] This article incorporates public domain material from the Biographical Directory of the United States Congress Brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley ) in water and fermenting
12317-651: Was known as ale, while beer flavoured with hops was known as beer. Some beers today, such as Fraoch by the Scottish Heather Ales company and Cervoise Lancelot by the French Brasserie-Lancelot company, use plants other than hops for flavouring. Hops contain several characteristics that brewers desire in beer: they contribute a bitterness that balances the sweetness of the malt; they provide floral, citrus, and herbal aromas and flavours; they have an antibiotic effect that favours
12430-633: Was not a candidate for reelection in 1906, and he left office in 1907. Ruppert was also president of the Astoria Silk Works and the United States Brewers Association from 1911 through 1914. In January 1914, his father bought J&M Haffen Brewing Company for $ 700,000 ($ 21,293,023 in current dollar terms), intending to close the brewery down and develop the property, which was located near The Hub in The Bronx . Upon his father's death in 1915, Ruppert inherited
12543-531: Was one of the last persons to see Ruppert alive. In 1894, Ruppert purchased South Brother Island , located in the East River , and was the last person to live on the island, leaving in 1909 when his house burned down. He purchased Eagle's Rest , an estate in Garrison, New York , on January 30, 1919. Ruppert suffered from phlebitis in April 1938 and was confined to his Fifth Avenue apartment for most of
12656-724: Was sent from the Spaten brewery in Munich to the Carlsberg brewery in Copenhagen in 1845 who began brewing with it. In 1883 Emile Hansen completed a study on pure yeast culture isolation and the pure strain obtained from Spaten went into industrial production in 1884 as Carlsberg yeast No 1. Another specialized pure yeast production plant was installed at the Heineken Brewery in Rotterdam the following year and together they began
12769-426: Was too far away from New York for his tastes. However, Frank J. Farrell and William S. Devery , owners of the New York Yankees , were looking to sell their franchise. Ruppert and Tillinghast L'Hommedieu Huston , a former United States Army engineer and colonel , purchased the Yankees from Farrell and Devery before the 1915 season for $ 480,000 ($ 14,456,842 in current dollar terms). The Yankees were, at that time,
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