Talk:Kentucky common beer

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Brands

	This article is within the scope of WikiProject Brands, a collaborative effort to improve the coverage of brands on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.BrandsWikipedia:WikiProject BrandsTemplate:WikiProject BrandsBrands articles
???	This article has not yet received a rating on the project's importance scale.

United States: Louisville

	United States portal This article is within the scope of WikiProject United States, a collaborative effort to improve the coverage of topics relating to the United States of America on Wikipedia. If you would like to participate, please visit the project page, where you can join the ongoing discussions. Template Usage Articles Requested! Become a Member Project Talk Alerts United StatesWikipedia:WikiProject United StatesTemplate:WikiProject United StatesUnited States articles
???	This article has not yet received a rating on the project's importance scale.
	Kentucky portal This article is supported by WikiProject Louisville (assessed as Low-importance).

It is requested that a photograph be included in this article to improve its quality.
The external tool WordPress Openverse may be able to locate suitable images on Flickr and other web sites.

Upload

Lactobacillus Delbrueckii

"It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and was brewed with 2 percent lactobacillum in the yeast."

Two questions on the last part of this sentence, "was brewed with 2 percent lactobacillum in the yeast". A. The lactobacillum should be latctobacillus delbrueckii. B. Its doubtful that brewers (100 years ago) could control the amount of Lactobacillus delbrueckii, a bacteria, in the yeast. What they were probably controlling was the amount of soured malt (soured with L. delbrueckii). So I would suggest that this should read:

"It was usually made with barley and approximately 25 to 30 percent maize, with some artificial coloring, caramel, or roasted malt to give it a dark color. It had an original gravity of 1.040-1.050, an average bitterness of 27 IBUs, and was brewed with 2 percent soured malt. The soured malt was made in a sour mash with the help of lactobacillus delbrueckii." —Preceding unsigned comment added by 158.184.201.4 (talk) 15:19, 27 October 2009 (UTC)[reply]

The latest research on Kentucky Common Beer debunks the prevailing notion that the beer was sour. The author posits that the misinformation stemmed from 1906 3rd edition of Wahl & Henius. Extensive brewing logs from contemporaneous Louisville breweries indicate that acid rests, sour mashing, and extensive conditioning were not part of the brewing process for this beer (see the linked article for full details). The authors of the article also authored the style profile for the Kentucky Common style that is already included in the draft of the 2014 Beer Judge Certification Program guidelines. Quexxon (talk) 18:26, 9 January 2015 (UTC)[reply]

Characteristics Rewrite

The characteristics section for this historical beer style is in need of a rewrite to bring it inline with the latest research and style profile included in the forthcoming 2014 Beer Judge Certification Program style guidelines. This historical research brings to light detailed information from the brewing logs of major Louisville Brewers which contrasts sharply in some respects with the information currently present in the "Characteristics" section. Maybe it would be best to distinguish between the historical profile of the beer and its modern interpretation. I don't feel confident enough in my knowledge of brewing to fully understand the research and make such a significant edit, but I will happily supply sources.

Latest research by Dienes and Harting

Style Profile (included in the draft of the forthcoming 2014 BJCP style guidelines)

Quexxon (talk) 18:53, 9 January 2015 (UTC)[reply]

External links modified

Hello fellow Wikipedians,

I have just modified 2 external links on Kentucky common beer. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:

When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.

This message was posted before February 2018. After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than regular verification using the archive tool instructions below. Editors have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the RfC before doing mass systematic removals. This message is updated dynamically through the template {{source check}} (last update: 5 June 2024).

If you have discovered URLs which were erroneously considered dead by the bot, you can report them with this tool.
If you found an error with any archives or the URLs themselves, you can fix them with this tool.

Cheers.—InternetArchiveBot (Report bug) 23:25, 8 December 2017 (UTC)[reply]

Lactobacillus Delbrueckii

Characteristics Rewrite

External links modified

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.