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52-593: The New Glarus Brewing Company is an American brewery founded in 1993. Located in New Glarus, Wisconsin , it is an independently owned craft brewery, whose products can only be found in Wisconsin . New Glarus Brewing Company is the 15th largest craft brewer and 25th largest overall brewing company in the United States, by sales volume. The New Glarus Brewing Company was founded in 1993 by Deborah Carey as

104-472: A US liquid gallon or exactly 29.5735295625 mL, making it about 4.08% larger than the imperial fluid ounce. A US food labeling fluid ounce is exactly 30 mL. The fluid ounce is distinct from the (international avoirdupois ) ounce as a unit of weight or mass , although it is sometimes referred to simply as an "ounce" where context makes the meaning clear (e.g., "ounces in a bottle"). A volume of pure water measuring one imperial fluid ounce has

156-581: A bar in Maple Grove, Minnesota , also was caught illegally selling Spotted Cow after the establishment's owner allegedly purchased kegs in Wisconsin and took them back to Minnesota for retail sale. New Glarus Brewing Company has been one of the most award-winning brewers of its size. It won two bronze medals at the 2009 Great American Beer Festival in Denver. Spotted Cow has won a variety of awards over

208-413: 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

260-440: 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

312-588: A fall Staghorn Oktoberfest . "Thumbprint Series" beers are released at the brewers discretion (usually 4 times per year). These are limited-release brews by owner/brewmaster Dan Carey. There are also limited brewery only releases called the "R&D Series" sold in 500 ml. bottles. Some of their beers have rather unusual names, like Stone Soup, and Pumpkin Pie Lust. New Glarus beers are distributed exclusively in Wisconsin by 17 independent wholesalers. Many grocery and convenience stores in Wisconsin carry Spotted Cow and

364-514: A few other varieties, and many Wisconsin bars have Spotted Cow on tap. Wisconsin Belgian Red and Raspberry Tart are available only in four packs of 12 oz bottles; the remaining brews are sold in standard 12- fl oz (U.S.) bottles, in six- and four-packs or cases, and in quarter- and half-barrels. From 1998 to 2002, the company's brews were also sold in Illinois , with a majority of its sales in

416-562: 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 ,

468-599: A gift for her husband, Daniel. Before starting the New Glarus Brewing Company, Dan Carey was an experienced diploma master brewer. The brewery began in an abandoned warehouse with used brewpub equipment. In 1997, Dan Carey acquired the copper kettles from a brewery in Germany that was slated to be demolished. When the retiring German brewmaster learned that his kettles could be repurposed, he sold all of his equipment worth an estimated value of $ 1 million to

520-452: A mass of almost exactly one ounce. For serving sizes on nutrition labels in the US, regulation 21 CFR §101.9(b) requires the use of "common household measures", and 21 CFR §101.9(b)(5)(viii) defines a "common household" fluid ounce as exactly 30 milliliters. This applies to the serving size but not the package size; package sizes use the US customary fluid ounce. The fluid ounce was originally

572-509: 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

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624-714: 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

676-639: 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

728-424: Is Spotted Cow. First brewed in 1997, Spotted Cow is a cask-conditioned farmhouse ale. New Glarus brews about 45,000 barrels of the beer a year, which accounts for about 40% of all the beer New Glarus makes a year. Spotted Cow has been the best-selling draft beer in the state for a number of years and is considered one of the most well-known beers in Wisconsin. Spotted Cow is one of New Glarus' unfiltered brews, meaning

780-425: 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

832-513: 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

884-505: 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

936-562: 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. Fluid ounce A fluid ounce (abbreviated fl oz , fl. oz. or oz. fl. , old forms ℥, fl ℥, f℥, ƒ ℥) is a unit of volume (also called capacity ) typically used for measuring liquids . The British Imperial ,

988-763: 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

1040-493: The United States customary , and the United States food labeling fluid ounce are the three that are still in common use, although various definitions have been used throughout history. An imperial fluid ounce is 1 ⁄ 20 of an imperial pint , 1 ⁄ 160 of an imperial gallon or exactly 28.4130625 mL. A US customary fluid ounce is 1 ⁄ 16 of a US liquid pint and 1 ⁄ 128 of

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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1144-580: The brewer's yeast is still in it. The brewer's yeast will sometimes settle at the bottom of bottles. Spotted Cow has a 4.8% ABV . New Glarus owners Deborah and Dan Carey said the name Spotted Cow was actually inspired by sheep on a trip to England . The beer reached #1 on the list of the top 100 beers of all time by the Cold Cans podcast. The Wisconsin Belgian Red , a fruity Belgian lambic -style ale brewed with Montmorency cherries from Door County, Wisconsin , has won awards in beer competitions around

1196-743: 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 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

1248-438: 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

1300-625: The Careys for its scrap value of just over $ 24,000 US. New Glarus Brewing Company brewed its first beer in October of that year and began selling its product in December. Today the company brews a variety of beers, with its Spotted Cow label leading in sales. New Glarus brewing employs about 90 people today. The brewery made the choice to pull out of Illinois sales effective 2003 leading to the sale of New Glarus beer 'Only In Wisconsin' today. The move

1352-515: The Chicago area. New Glarus actually pulled Spotted Cow from Illinois shelves in 2002 because the company was struggling to meet demand for it in Wisconsin. Deborah Carey also said the often messy " pay to play " approach, sometimes the only route to get a beer on bar/restaurant taps in major U.S. markets, further supported the brewery's limited distribution. In 2009, a New York City bar was raided and fined for illegally selling Spotted Cow. In 2015,

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

1456-627: 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

1508-491: 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

1560-499: 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

1612-461: 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,

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1664-651: 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

1716-571: The company to increase production of its "Thumbprint", fruit, barrel-aged, and R&D beers. Construction was completed on schedule, and the Hilltop brewery opened in 2008. In 2014, the brewery released its first beers from its wild fruit cave, a specialized addition to its original facility (commonly referred to as the Riverside Brewery) that incorporates wild yeasts and other microorganism used in brewing. The company's best-selling brand

1768-825: 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

1820-520: 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

1872-432: The expanded facility likely will draw up to 150,000 people a year. Production at the company's old facility had topped-out at over 65,000 barrels a year. The new 75,000 sq ft (7,000 m) facility was expected to increase production, and in 2014, New Glarus Brewing was on track to brew 165,000 barrels. A new cellar could give the facility the storage space to brew 300,000 barrels in a year. The expansion will enable

1924-413: 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

1976-579: 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

2028-464: The imperial fluid ounce exactly 28.4130625 mL). The US fluid ounce is based on the US gallon, which in turn is based on the wine gallon of 231 cubic inches that was used in the United Kingdom prior to 1824. With the adoption of the international inch , the US fluid ounce became 1 ⁄ 128 gal × 231 in /gal × (2.54 cm/in) = 29.5735295625 mL exactly, or about 4% larger than

2080-473: The medieval practice of "allowances", whereby a unit of measure was not necessarily equal to the sum of its parts. For example, the 364-pound woolsack (165 kg) had a 14-pound allowance (6.4 kg) for the weight of the sack and other packaging materials. In 1824, the British Parliament defined the imperial gallon as the volume of ten pounds of water at standard temperature. The gallon

2132-534: 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

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2184-404: 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

2236-456: 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

2288-589: The volume occupied by one ounce of some substance, for example wine (in England) or water (in Scotland). The ounce in question also varied depending on the system of fluid measure, such as that used for wine versus ale. Various ounces were used over the centuries, including the Tower ounce, troy ounce , avoirdupois ounce , and ounces used in international trade, such as Paris troy , a situation further complicated by

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

2444-435: The world, and has ranked in the 100th percentile (highest possible average rating) among the critical beer drinkers at RateBeer.com. The Uff-da Bock , which is a bit stronger than most bocks, is also popular. New Glarus Brewing Company brews five beers that are available year-round. In addition, the company produces seven seasonal varieties, including a winter Coffee Stout, lighter summer offerings like Dancing Man Wheat, and

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

2548-468: The years, including Best Drink in Wisconsin in 2009 by Bon Appetit magazine. 42°47′40.19″N 89°37′56.59″W  /  42.7944972°N 89.6323861°W  / 42.7944972; -89.6323861 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

2600-412: Was divided into four quarts , the quart into two pints, the pint into four gills , and the gill into five ounces; thus, there were 160 imperial fluid ounces to the gallon. This made the mass of a fluid ounce of water one avoirdupois ounce (28.35 g), a relationship which remains approximately valid today despite the imperial gallon's definition being slightly revised to be 4.54609 litres (thus making

2652-589: 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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2704-422: Was made due to insufficient capacity to fill both Wisconsin and Illinois markets. In May 2006, New Glarus Brewing Company broke ground on a new $ 21 million facility on a hilltop on the south edge of the village of New Glarus. The facility was designed to look like a Bavarian village and has become a destination for tourists who visit New Glarus . The original facility drew an estimated 25,000 visitors annually, but

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