Question:

What is the best amber ale in the world?

Answer:

Bells Amber Ale

More Info:

Amber is fossilized tree resin (not sap), which has been appreciated for its color and natural beauty since Neolithic times. Much valued from antiquity to the present as a gemstone, amber is made into a variety of decorative objects. Amber is used as an ingredient in perfumes, as a healing agent in folk medicine, and as jewelry. There are five classes of amber, defined on the basis of their chemical constituents. Because it originates as a soft, sticky tree resin, amber sometimes contains animal and plant material as inclusions. Amber occurring in coal seams is also called resinite, and the term ambrite is applied to that found specifically within New Zealand coal seams. The English word amber derives from the Middle Persian word ambar, via Arabic 'anbar, Medieval Latin ambar and Old French ambre. The word originally referred to a solid waxy substance derived from the sperm whale (now called ambergris). The sense was extended to fossil resin circa 1400, and this became the main sense, as the use of ambergris waned. The two substances were confused, because they both were found washed up on beaches. Ambergris is less dense than water and floats, whereas amber is less dense than stone, but too dense to float. The word ambar was brought to Europe by the Crusaders. In French ambre gris (lit. gray amber), became used for ambergris, while ambre jaune (yellow amber), denoted the fossil resin we now call amber. Amber is discussed by Theophrastus, possibly the first historical mention of the material, in the 4th century BC. The Greek name for amber was (elektron), "formed by the sun", and it was connected to the sun god (Helios), one of whose titles was Elector or the Awakener. According to the myth, when Helios' son Phaëton was killed, his mourning sisters became poplars, and their tears became the origin of elektron, amber. Another early reference to Amber was Pytheas (330 BC) whose work "On the Ocean" is lost, but was referenced by Pliny. According to The Natural History" by Pliny the Elder: Pytheas says that the Gutones, a people of Germany, inhabit the shores of an estuary of the Ocean called Mentonomon, their territory extending a distance of six thousand stadia; that, at one day's sail from this territory, is the Isle of Abalus, upon the shores of which, amber is thrown up by the waves in spring, it being an excretion of the sea in a concrete form; as, also, that the inhabitants use this amber by way of fuel, and sell it to their neighbors, the Teutones. While amber is not actually named, it is called the concreti maris purgamentum, "the leavings of the frozen sea" after the spring melt. Diodorus uses ēlektron, the Greek word for amber, the object that gave its name to electricity through its ability to acquire a charge. Pliny is presenting an archaic view, as in his time amber was a precious stone brought from the Baltic at great expense, but the Germans, he says, use it for firewood, according to Pytheas. Earlier Pliny says that a large island of three days' sail from the Scythian coast called Balcia by Xenophon of Lampsacus, author of a fanciful travel book in Greek, is called Basilia by Pytheas. It is generally understood to be the same as Abalus. Based on the amber, the island could have been Heligoland, Zealand, the shores of Bay of Gdansk, the Sambia Peninsula or the Curonian Lagoon, which were historically the richest sources of amber in northern Europe. This is the earliest use of Germania. The modern terms "electricity" and "electron" derive from the Greek word for amber, and come from William Gilbert's research showing that amber could attract other substances. The word "electron" was coined in 1891 by the Irish physicist George Stoney whilst analyzing elementary charges for the first time. The presence of insects in amber was noticed by Pliny the Elder in his Naturalis Historia, and led him to theorize correctly that, at some point, amber had to be in a liquid state to cover the bodies of insects. Hence he gave it the expressive name of succinum or gum-stone, a name that is still in use today to describe succinic acid as well as succinite, a term given to a particular type of amber by James Dwight Dana (see below under Baltic Amber). Heating amber will soften it and eventually it will burn, which is why in some Germanic languages the word for amber is a literal translation of burn-stone (nl. barnsteen, de. Bernstein, the latter of which the Polish word bursztyn or the Hungarian borostyán derives from). Heated above 200 °C, amber suffers decomposition, yielding an "oil of amber", and leaving a black residue which is known as "amber colophony", or "amber pitch"; when dissolved in oil of turpentine or in linseed oil this forms "amber varnish" or "amber lac".][ Amber from the Baltic Sea has been extensively traded along the Amber Road since antiquity; and in the mainland, from where amber was traded 2000 years ago, the natives called it glaes (referring to its see-through quality similar to glass).][ The Baltic Lithuanian term for amber is Gintaras and Latvian Dzintars. They, and the Slavic jantar or Hungarian gyanta ('resin'), are thought to originate from Phoenician jainitar (sea-resin). While most Slavic languages, including Russian, Slovak, and Czech, retain the old Slavic word, in the Polish and Belarusian languages, jantar, while correct, is used very rarely (even considered archaic) and was replaced by the word bursztyn, deriving from the German term, Bernstein.][ In ancient times, well-established trade routes for amber originated from the Baltic countries (where amber was plentiful along the coast) that went to virtually every corner of Europe. Early in the nineteenth century, the first reports of amber from North America came from discoveries in New Jersey along Crosswicks Creek near Trenton, at Camden, and near Woodbury. Amber is heterogeneous in composition, but consists of several resinous bodies more or less soluble in alcohol, ether and chloroform, associated with an insoluble bituminous substance. Amber is a macromolecule by free radical polymerization of several precursors in the labdane family, e.g. communic acid, cummunol, and biformene. These labdanes are diterpenes (C20H32) and trienes, equipping the organic skeleton with three alkene groups for polymerization. As amber matures over the years, more polymerization takes place as well as isomerization reactions, crosslinking and cyclization. Molecular polymerization, resulting from high pressures and temperatures produced by overlying sediment, transforms the resin first into copal. Sustained heat and pressure drives off terpenes and results in the formation of amber. First, the starting resin must be resistant to decay. Many trees produce resin, but in the majority of cases this deposit is broken down by physical and biological process. Exposure to sunlight, rain, and temperate extremes tends to disintegrate resin, and the process is assisted by microorganisms such as bacteria and fungi. For resin to survive long enough to become amber, it must be resistant to such forces or be produced under conditions that exclude them. Fossil resins from Europe fall into two categories, the famous Baltic ambers and another that resembles the Agathis group. Fossil resins from the Americas and Africa are closely related to the modern genus Hymenaea, while Baltic ambers are thought to be fossil resins from Sciadopityaceae family plants that used to live in north Europe. The abnormal development of resin has been called succinosis. Impurities are quite often present, especially when the resin dropped on to the ground, so that the material may be useless except for varnish-making, whence the impure amber is called firniss. Enclosures of pyrites may give a bluish color to amber. The so-called black amber is only a kind of jet. Bony amber owes its cloudy opacity to minute bubbles in the interior of the resin. In darkly clouded and even opaque amber, inclusions can be imaged using high-energy, high-contrast, high-resolution X-rays. Amber is globally distributed, mainly in rocks of Cretaceous age or younger. Historically, the Samland coast west of Königsberg in Prussia was the world's leading source of amber. About 90% of the world's extractable amber is still located in that area, which became the Kaliningrad Oblast of Russia in 1946. Pieces of amber torn from the seafloor are cast up by the waves, and collected by hand, dredging, or diving. Elsewhere, amber is mined, both in open works and underground galleries. Then nodules of blue earth have to be removed and an opaque crust must be cleaned off, which can be done in revolving barrels containing sand and water. Erosion removes this crust from sea-worn amber. Dominican amber, especially Dominican blue amber, is mined through bell pitting, which is dangerous due to the risk of tunnel collapse. The Vienna amber factories, which use pale amber to manufacture pipes and other smoking tools, turn it on a lathe and polish it with whitening and water or with rotten stone and oil. The final lustre is given by friction with flannel. When gradually heated in an oil-bath, amber becomes soft and flexible. Two pieces of amber may be united by smearing the surfaces with linseed oil, heating them, and then pressing them together while hot. Cloudy amber may be clarified in an oil-bath, as the oil fills the numerous pores to which the turbidity is due. Small fragments, formerly thrown away or used only for varnish, are now used on a large scale in the formation of "amberoid" or "pressed amber". The pieces are carefully heated with exclusion of air and then compressed into a uniform mass by intense hydraulic pressure; the softened amber being forced through holes in a metal plate. The product is extensively used for the production of cheap jewelry and articles for smoking. This pressed amber yields brilliant interference colors in polarized light. Amber has often been imitated by other resins like copal and kauri gum, as well as by celluloid and even glass. Baltic amber is sometimes colored artificially, but also called "true amber". Amber occurs in a range of different colors. As well as the usual yellow-orange-brown that is associated with the color "amber", amber itself can range from a whitish color through a pale lemon yellow, to brown and almost black. Other uncommon colors include red amber (sometimes known as "cherry amber"), green amber, and even blue amber, which is rare and highly sought after. Yellow amber is a hard, translucent, yellow, orange, or brown fossil resin from evergreen trees. Known to the Iranians by the Pahlavi compound word kah-ruba (from kah “straw” plus rubay “attract, snatch,” referring to its electrical properties), which entered Arabic as kahraba' or kahraba, it too was called amber in Europe (Old French and Middle English ambre). Found along the southern shore of the Baltic Sea, yellow amber reached the Middle East and western Europe via trade. Its coastal acquisition may have been one reason yellow amber came to be designated by the same term as ambergris. Moreover, like ambergris, the resin could be burned as an incense. The resin's most popular use was, however, for ornamentation—easily cut and polished, it could be transformed into beautiful jewelry. Much of the most highly prized amber is transparent, in contrast to the very common cloudy amber and opaque amber. Opaque amber contains numerous minute bubbles. This kind of amber is known as "bony amber". Although all Dominican amber is fluorescent, the rarest Dominican amber is blue amber. It turns blue in natural sunlight and any other partially or wholly ultraviolet light source. In long-wave UV light it has a very strong reflection, almost white. Only about 100 kg is found per year, which makes it valuable and expensive. Sometimes amber retains the form of drops and stalactites, just as it exuded from the ducts and receptacles of the injured trees. It is thought that, in addition to exuding onto the surface of the tree, amber resin also originally flowed into hollow cavities or cracks within trees, thereby leading to the development of large lumps of amber of irregular form. Amber can be classified into several forms. Most fundamentally, there are two types of plant resin with the potential for fossilization. Terpenoids, produced by conifers and angiosperms, consist of ring structures formed of isoprene (C5H8) units. Phenolic resins are today only produced by angiosperms, and tend to serve functional uses. The extinct medullosans produced a third type of resin, which is often found as amber within their veins. The composition of resins is highly variable; each species produces a unique blend of chemicals which can be identified by the use of pyrolysis–gas chromatography–mass spectrometry. The overall chemical and structural composition is used to divide ambers into five classes. There is also a separate classifications of amber gemstones, according to the way of production. This class is by far the most abundant. It comprises labdatriene carboxylic acids such as communic or ozic acids. It is further split into three sub-classes. Classes Ia and Ib utilise regular labdanoid diterpenes (e.g. communic acid, communol, biformenes), while Ic uses enantio labdanoids (ozic acid, ozol, enantio biformenes). Includes Succinite (= 'normal' Baltic amber) and Glessite. Have a communic acid base. They also include much succinic acid. Baltic amber yields on dry distillation succinic acid, the proportion varying from about 3% to 8%, and being greatest in the pale opaque or bony varieties. The aromatic and irritating fumes emitted by burning amber are mainly due to this acid. Baltic amber is distinguished by its yield of succinic acid, hence the name succinite. Succinite has a hardness between 2 and 3, which is rather greater than that of many other fossil resins. Its specific gravity varies from 1.05 to 1.10. It can be distinguished from other ambers via IR spectroscopy due to a specific carbonyl absorption peak. IR spectroscopy can detect the relative age of an amber sample.][ Succinic acid may not be an original component of amber, but rather a degradation product of abietic acid. Like class Ia ambers, these are based on communic acid; however, they lack succinic acid. This class is mainly based on enantio-labdatrienonic acids, such as ozic and zanzibaric acids. Its most familiar representative is Dominican amber. Dominican amber differentiates itself from Baltic amber by being mostly transparent and often containing a higher number of fossil inclusions. This has enabled the detailed reconstruction of the ecosystem of a long-vanished tropical forest. Resin from the extinct species Hymenaea protera is the source of Dominican amber and probably of most amber found in the tropics. It is not "succinite" but "retinite". These ambers are formed from resins with a sesquiterpenoid base, such as cadinene. These ambers are polystyrenes. This class is something of a wastebasket; its ambers are not polymerized, but mainly consist of cedrane-based sesquiterpenoids. Class V resins are considered to be produced by a pine or pine relative. They comprise a mixture of diterpinoid resins and n-alkyl compounds. Their type mineral is highgate copalite. The oldest amber recovered dates to the Upper Carboniferous period (). Its chemical composition makes it difficult to match the amber to its producers – it is most similar to the resins produced by flowering plants; however, there are no flowering plant fossils until the Cretaceous, and they were not common until the Upper Cretaceous. Amber becomes abundant long after the Carboniferous, in the Early Cretaceous, , when it is found in association with insects. The oldest amber with arthropod inclusions comes from the MLevant, from Lebanon and Jordan. This amber, roughly 125–135 million years old, is considered of high scientific value, providing some of the oldest sampled ecosystem. In Lebanon more than 450 outcrops of Lower Cretaceous amber were discovered between the 1960s and 1990s, among which about 20 outcrops have yielded biological inclusions comprising the oldest representatives of several recent families of terrestrial arthropods. Even older, Jurassic amber has been found recently in Lebanon as well. Many remarkable insects and spiders were recently discovered in the amber of Jordan including the oldest zorapterans, clerid beetles, umenocoleid roaches, and achiliid planthoppers. Baltic amber or succinite (historically documented as Prussian amber) is found as irregular nodules in marine glauconitic sand, known as blue earth, occurring in the Lower Oligocene strata of Sambia in Prussia (in historical sources also referred to as Glaesaria). After 1945 this territory around Königsberg was turned into Kaliningrad Oblast, Russia, where amber is now systematically mined. It appears, however, to have been partly derived from older Eocene deposits and it occurs also as a derivative phase in later formations, such as glacial drift. Relics of an abundant flora occur as inclusions trapped within the amber while the resin was yet fresh, suggesting relations with the flora of Eastern Asia and the southern part of North America. Heinrich Göppert named the common amber-yielding pine of the Baltic forests Pinites succiniter, but as the wood does not seem to differ from that of the existing genus it has been also called Pinus succinifera. It is improbable, however, that the production of amber was limited to a single species; and indeed a large number of conifers belonging to different genera are represented in the amber-flora. Amber is a unique preservational mode, preserving otherwise unfossilizable parts of organisms; as such it is helpful in the reconstruction of ecosystems as well as organisms; the chemical composition of the resin, however, is of limited utility in reconstructing the phylogenetic affinity of the resin producer. Amber sometimes contains animals or plant matter that became caught in the resin as it was secreted. Insects, spiders and even their webs, annelids, frogs, crustaceans, bacteria and amoebae, marine microfossils, wood, flowers and fruit, hair, feathers and other small organisms have been recovered in ambers dating to . In August 2012, two mites preserved in amber were determined to be the oldest animals ever to have been found in the substance; the mites are 230 million years old and were discovered in north-eastern Italy. Amber has been used since prehistory (Solutrean) in the manufacture of jewelry and ornaments, and also in folk medicine. Amber also forms the flavoring for akvavit liquor. Amber has been used as an ingredient in perfumes. Amber has been used since the stone age, from 13,000 years ago. Amber ornaments have been found in Mycenaean tombs and elsewhere across Europe.][ To this day it is used in the manufacture of smoking and glassblowing mouthpieces. Amber's place in culture and tradition lends it a tourism value; Palanga Amber Museum is dedicated to the mineral. Amber has long been used in folk medicine for its purported healing properties. Amber and extracts were used from the time of Hippocrates in ancient Greece for a wide variety of treatments through the Middle Ages and up until the early twentieth century.][ In ancient China it was customary to burn amber during large festivities. If amber is heated under the right conditions, oil of amber is produced, and in past times this was combined carefully with nitric acid to create "artificial musk" – a resin with a peculiar musky odor. Although when burned, amber does give off a characteristic "pinewood" fragrance, modern products, such as perfume, do not normally use actual amber. This is due to the fact that fossilized amber produces very little scent. In perfumery, scents referred to as “amber” are often created and patented to emulate the opulent golden warmth of the fossil. The modern name for amber is thought to come from the Arabic word, ambar, meaning ambergris. Ambergris is the waxy aromatic substance created in the intestines of sperm whales and was used in making perfumes both in ancient times as well as modern. The scent of amber was originally derived from emulating the scent of ambergris and/or labdanum but due to the endangered status of the sperm whale the scent of amber is now largely derived from labdanum. The term “amber” is loosely used to describe a scent that is warm, musky, rich and honey-like, and also somewhat oriental and earthy. It can be synthetically created or derived from natural resins. When derived from natural resins it is most often created out of labdanum. Benzoin is usually part of the recipe. Vanilla and cloves are sometimes used to enhance the aroma. "Amber" perfumes may be created using combinations of labdanum, benzoin resin, copal (itself a type of tree resin used in incense manufacture), vanilla, Dammara resin and/or synthetic materials.
Amber Evangeline Valletta (born February 9, 1974) is an American actress and model. She began her career as a model for fashion agencies, and appeared on cover pages of internationally recognized magazines. She made her film debut in Drop Back Ten (2000). She then starred in the hit film Hitch (2005). She has since appeared in films such as Man About Town (2006), Dead Silence (2007), Gamer (2009), and The Spy Next Door (2010). She's also known for her role as Lydia Davis on the ABC television drama series Revenge. Valletta was born in Phoenix, Arizona and raised in Tulsa, Oklahoma. Her mother worked at the post office. She attended Booker T. Washington High School. She got her start in the fashion industry when her mother enrolled her in modeling school at the age of fifteen at the Linda Layman Agency. She appeared on the cover of magazines and in advertisements for Louis Vuitton, Calvin Klein and Versace and hosted MTV's House of Style with fellow model and friend Shalom Harlow. She was presented on the November 1999 Millennium cover of American Vogue as one of the "Modern Muses". Valletta's first role was in the comedy film Drop Back Ten (2000); Later that year, she played a supporting role in the thriller film What Lies Beneath. The film was directed by Robert Zemeckis and starring Harrison Ford and Michelle Pfeiffer. She appeared alongside Nicolas Cage in The Family Man. In 2003, she played as Celine in Danny DeVito's Duplex, starring Ben Stiller and Drew Barrymore, she also played as Meline in Raising Helen (2004), opposite Kate Hudson, Hayden Panettiere, Abigail Breslin, and Helen Mirren. Valletta's major role was as Allegra Cole in Andy Tennant's Hitch (2005), for which she gained more attention. The film was released on February 11, 2005 and was a box office and critical success. She also had a role in Transporter 2, playing the mother of the kidnapped kid. She appeared in the comedy The Last Time, costarring Michael Keaton and Brendan Fraser. In 2007, she starred in the horror film Dead Silence as Ella Ashen. Later in 2007, she portrayed the character of Claire in Premonition, starring Sandra Bullock. Valletta appeared as Angie in Gamer, opposite Gerard Butler. The film was released in North America on September 4, 2009. In 2010, she starred in The Spy Next Door, alongside Jackie Chan, George Lopez, and Billy Ray Cyrus; she played Chan's character's love interest,Gillian. Valletta and Chan had numerous kissing scenes,despite the movie being rated PG. In 2011, she appeared as Lydia Davis on the ABC's television drama series Revenge. Valletta also serves as the spokesperson for Oceana's Seafood Contamination Campaign, where she brings awareness of the dangers of mercury poisoning in various kinds of seafood. The decision to join Oceana's campaign was prompted by the mercury-poisoning experience of a friend and the fact that she is a mother of two. Valletta is now a model for Marks and Spencer. Valletta is married to Olympic volleyball player Chip McCaw with whom she has a son, Auden (b. 2000). In January 2008, she participated in a video for Barack Obama produced by will.i.am called "Yes We Can" along with her son Auden, whom she was holding in her arms.
"Melt With the Sun" is a dance music song written by Amber (aka Marie-Claire Cremers) and Sweet Rains, performed by Amber and produced by Sweet Rains and released on November 14, 2006. The dance music remixes EP has 10 tracks including remixes by Grammy Winner Hex Hector, Tracy Young, Al B Rich, AM Corona, Sweet Rains, Pathos V2, and Lance Jordan. The song had its genesis in 2005 when dance music producer and remixer Sweet Rains asked Amber for her feedback on a song that he was working on. Amber provided her input to Sweet Rains, changing some melody lines and rewriting the lyrics. The more that she worked on the song, the more she felt it would make a perfect dance music single to follow up her U.S. Top Ten Dance Music Radio hit "Just Like That". She pitched the idea to Sweet Rains and he quickly agreed. "Melt With the Sun" is officially credited to Amber featuring Sweet Rains and has been released by JMCA.
Mash ingredients, mash bill, or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol. Mashing is the act of creating and extracting fermentable and non-fermentable sugars and flavor components from grain by steeping it in hot water, and then allowing it to rest at specific temperature ranges in order to activate enzymes that will convert the starches to sugars. The sugars, having been run off from the mash ingredients, will later be converted to alcohol and other fermentation products by yeast in the brewing process. A typical primary mash ingredient is grain that has been malted. Modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called "base malt"; the latter is known as "specialty malts". The grain bill of a beer or whisky may vary widely in the number and proportion of ingredients. For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from corn (often mixed with rye or wheat and a small amount of malted barley), and Single Malt Scotch exclusively uses malted barley. Each particular ingredient has its own flavor which contributes to the final character of the beverage. In addition, different ingredients carry other characteristics, not directly relating to the flavor, which may dictate some of the choices made in brewing: nitrogen content, diastatic power, color, modification, and conversion. The color of a grain or product is evaluated by the American Society of Brewing Chemists Standard Reference Method (denoted both SRM and ASBC, although the two methods are equivalent); the older Lovibond series 52 standard, (°L), which corresponds closely to SRM; or by the European Brewery Convention (EBC) standard. The British Institute of Brewing (IOB) standard was formally retired in 1991, but is still occasionally seen in the United Kingdom. Diastatic power also called the "diastatic activity" or "enzymatic power" for a grain is measured in degrees Lintner (°Lintner or °L, although the latter can conflict with the symbol °L for Lovibond color); or in Europe by Windisch-Kolbach units (°WK). The oldest and most predominant ingredient in brewing is barley, which has been used in beer-making for thousands of years. Modern brewing predominantly uses malted barley for its enzymatic power, but ancient Babylonian recipes indicate that, without the ability to malt grain in a controlled fashion, baked bread was simply soaked in water][. Malted barley dried at a sufficiently low temperature contains enzymes such as amylase which convert starch into sugar. Therefore, sugars can be extracted from the barley's own starches simply by soaking the grain in water at a controlled temperature; this is mashing. Pale malt is the basis of pale ale and bitter and the precursor in production of most other British beer malts. Dried at temperatures sufficiently low to preserve all the brewing enzymes in the grain, it is light in color and, today, the cheapest barley malt available due to mass production. It can be used as a base malt, that is, as the malt constituting the majority of the grist, in many styles of beer. Typically, English pale malts are kilned at 95-105 °C. Color ASBC 2-3/EBC 5-7. Diastatic power (DP) 45 °Lintner. Mild malt is often used as the base malt for mild ale, and is similar in color to pale malt. Mild malt is kilned at slightly higher temperatures than pale malt in order to provide a less neutral, rounder flavor generally described as "nutty". ASBC 3/EBC 6. Stout malt is sometimes seen as a base malt for stout beer; light in color, it is prepared so as to maximize diastatic power in order to better-convert the large quantities of dark malts and unmalted grain used in stouts. In practice, however, most stout recipes make use of pale malt for its much greater availability. ASBC 2-3/EBC 4-6, DP 60-70 °Lintner. Amber malt is a more toasted form of pale malt, kilned at temperatures of 150-160 °C, and is used in brown porter; older formulations of brown porter use amber malt as a base malt (though this was diastatic and produced in different conditions to a modern amber malt). Amber malt has a bitter flavor which mellows on aging, and can be quite intensely flavored; in addition to its use in porter, it also appears in a diverse range of British beer recipes. ASBC 50-70/EBC 100-140; amber malt has no diastatic power. Brown malt is a darker form of pale malt, and is used typically in brown ale as well as in porter and stout. Like amber malt, it can be prepared from pale malt at home by baking a thin layer of pale malt in an oven until the desired color is achieved. 50-70 °L, no enzymes. Chocolate malt is similar to pale and amber malts but kilned at even higher temperatures. Producing complex undertones of vanilla and caramel (but not chocolate), it is used in porters and sweet stouts as well as dark mild ales. It contains no enzymes. ASBC 450-500/EBC 1100-1300. Black malt, also called patent malt or black patent malt, is barley malt that has been kilned to the point of carbonizing, around 200 °C. The term "patent malt" comes from its invention in England in 1817, late enough that the inventor of the process for its manufacture, Daniel Wheeler, was awarded a patent. Black malt provides the color and some of the flavor in black porter, contributing an acrid, ashy undertone to the taste. In small quantities, black malt can also be used to darken beer to a desired color, sometimes as a substitute for caramel color. Due to its high kilning temperature, it contains no enzymes. ASBC 500-600/EBC >1300. Crystal malts are prepared separately from pale malts. They are high-nitrogen malts that are wetted and roasted in a rotating drum before kilning. They produce strongly sweet toffee-like flavors and are sufficiently converted that they can be steeped without mashing to extract their flavor. Crystal malts are available in a range of colors, with darker-colored crystal malts kilned at higher temperatures producing stronger, more caramel-like overtones. Some of the sugars in crystal malts caramelize during kilning and become unfermentable; hence, addition of crystal malt will increase the final sweetness of a beer. They contain no enzymes. ASBC 50-165/EBC 90-320; the typical British crystal malt used in pale ale and bitter is around ASBC 70-80. Standard distillers malt or pot still malt is quite light and very high in nitrogen compared to beer malts. These malts are used in the production of whiskey/whisky and generally originate from northern Scotland. Peated malt is also available; this is distillers malt that has been smoked over burning peat, which imparts the aroma and flavor characteristics of Islay whisky and some Irish whiskey. Some recent brewers have also included peated malt in interpretations of Scotch ales, although this is generally ahistorical. When peat is used in large amounts for beer making, the resulting beer tends to have a very strong earthy and smoky flavour which most mainstream beer drinkers would find extremely irregular. Pilsner malt, the basis of pale lager, is quite pale and strongly flavored. Invented in the 1840s, Pilsner malt is the lightest-colored generally available malt, and also carries a strong, sweet malt flavor. Usually a pale lager's grain bill consists entirely of this malt, which has enough enzymatic power to be used as a base malt. The commercial desirability of light-colored beers has also led to some British brewers adopting Pilsner malt (sometimes described simply as "lager malt" in Britain) in creating golden ales. In Germany, Pilsner malt is also used in some interpretations of the Kölsch style. ASBC 1-2/EBC 3-4, DP 60 °Lintner. Vienna malt or Helles malt is the characteristic grain of Vienna lager and Märzen; although it generally takes up only ten to fifteen percent of the grain bill in a beer, it can be used as a base malt. It has sufficient enzymatic power to self-convert, and it is somewhat darker and kilned at a higher temperature than Pilsner malt. ASBC 3-4/EBC 7-10, DP 50 °Lintner. Munich malt is used as the base malt of the bock beer style, especially doppelbock, and appears in dunkel lager and Märzens in smaller quantities. While a darker grain than pale malt, it has sufficient diastatic power to self-convert, despite being kilned at temperatures around 115 °C. It imparts "malty," although not necessarily sweet characteristics, depending on mashing temperatures. ASBC 4-6/EBC 10-15, DP 40 °Lintner. Rauchmalz is a German malt that is prepared by being dried over an open flame rather than via kiln. The grain has a smoky aroma and is an essential ingredient in Bamberg Rauchbier. Acid malt, whose grains contain lactic acid, can be used as a continental analog to Burtonization. Acid malt lowers mash pH, and provides a rounder, fuller character to the beer, enhancing the flavor of Pilseners and other light lagers. Lowering the pH also helps prevent beer spoilage through oxidation. Honey malt is an intensely flavored, lightly colored malt. 18-20 °L. Melanoidin malt, a malt like the Belgian Aromatic malt, adds roundness and malt flavor to a beer with a comparably small addition in the grain bill. It also stabilizes the flavor. Unmalted barley kernels are used in mashes in Irish whiskey. Roast barley are unmalted barley kernels which has been toasted in an oven until almost black. Roast barley is, after base malt, usually the most-used grain in stout beers, contributing the majority of the flavor and the characteristic dark-brown color; undertones of chocolate and coffee are common. ASBC 500-600/EBC >1300 or more, no diastatic activity. Black barley is like roast barley except even darker. Flaked barley is unmalted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in many stouts, especially Guinness stout; it also improves head formation and retention. Torrefied barley is barley kernels that have been heated until they pop like popcorn. Beer brewed in the German Hefeweizen style relies heavily on malted wheat as a grain. Under the Reinheitsgebot, wheat was treated separately from barley, as it was the more expensive grain. Torrefied wheat is used in British brewing to increase the size and retention of a head in beer. Generally it is used as an enhancer rather than for its flavor. Belgian witbier and Lambic make heavy use of raw wheat in their grist. It provides the distinctive taste and clouded appearance in a witbier and the more complex carbohydrates needed for the wild yeast and bacteria that make a lambic. Until the general availability of torrefied wheat, wheat flour was often used for similar purposes in brewing. Wheat flour was also, erroneously, used as a yeast food in medieval and renaissance brewing; flour would be cast into the fermenter to feed top-floating yeasts, which have no means of absorbing the raw flour. Brewer's flour is only rarely available today, and is of a larger grist than baker's flour. The use of rye in a beer typifies the rye beer style, especially the German Roggenbier. Rye is also used in the Slavic kvass and Finnish sahti farmhouse styles, as readily available grains in eastern Europe. However, the use of rye in brewing is considered difficult as rye lacks a hull (like wheat) and contains large quantities of beta-glucans compared to other grains; these long-chain sugars can leach out during a mash, creating a sticky gelatinous gum in the mash tun, and as a result brewing with rye requires a long, thorough beta-glucanase rest. Rye is said to impart a spicy, dry flavor to beer. Sorghum and millet are often used in African brewing. As gluten-free grains, they have gained popularity in the Northern Hemisphere as base materials for beers suitable for people with coeliac disease. Sorghum produces a dark, hazy beer, however, and sorghum malt is difficult to prepare and rarely commercially available outside certain African countries. Millet is an ingredient in chhaang and pomba, and both grains together are used in oshikundu. In the US, rice and corn (maize) are often used by commercial breweries as a means of adding fermentable sugars to a beer cheaply, due to the ready availability and low price of the grains. Corn is also the base grain in chicha and some caium, as well as Bourbon whiskey and Tennessee Whiskey; while rice is the base grain of happoshu and various mostly Asian fermented beverages often referred to as "rice wines" such as sake and makgeolli; corn is also used as an ingredient in some Belgian beers such as Rodenbach to lighten the body. Corn was originally introduced into the brewing of American lagers because of the high protein content of the six-row barley; adding corn, which is high in sugar but low in protein, helped thin out the body of the resulting beer. Increased amounts of corn use over time led to the development of the American pale lager style. Corn is generally not malted (although it is in some whiskey recipes) but instead introduced into the mash as flaked, dried kernels. Prior to a brew, rice and corn are cooked to allow the starch to gelatinize and thereby render it convertible. Buckwheat and quinoa, while not grains, both contain high levels of available starch and protein, while containing no gluten. Therefore, some breweries use these plants in the production of beer suitable for people with coeliac disease, either alone or in combination with sorghum. Another way of adding sugar or flavoring to a malt beverage is the addition of natural or artificial sugar products such as honey, white sugar, Dextrose, and/or malt extract. While these ingredients can be added during the mash, the enzymes in the mash do not act on them. Such ingredients can be added during the boil of the wort rather than the mash, and as such, are also known as copper sugars. One syrup which is commonly used in the mash, however, is dry or dried malt extract or DME. DME is prepared by fully converting base malt, then draining the resulting mash, still including amylases, and evaporating it down to a high density. DME is used exclusively in homebrewing as a substitute for base malt. It typically has no diastatic power because it is all used up in the production process. British brewing makes use of a wide variety of malts, with considerable stylistic freedom for the brewer to blend them. Many British malts were developed only as recently as the Industrial Revolution, as improvements in temperature-controlled kilning allowed finer control over the drying and toasting of the malted grains. The typical British brewer's malt is a well-modified, low-nitrogen barley grown in the east of England or southeast of Scotland. In England, the best-known brewer's malt is made from the Maris Otter strain of barley; other common strains are Halcyon, Pipkin, Chariot, and Fanfare. Most malts in current use in Britain are derived from pale malt and were invented no earlier than the reign of Queen Anne. Brewing malt production in Britain is thoroughly industrialized, with barley grown on dedicated land and malts prepared in bulk in large, purpose-build maltings and distributed to brewers around the country to order. Before controlled-temperature kilning became available, malted grains were dried over wood fires; Rauchmalz (German: ) is malt dried using this traditional process. In Germany, beech is often used as the wood for the fire, imparting a strongly smoky flavor to the malt. This malt is then used as the primary component of rauchbier; alder-smoked malt is used in Alaskan smoked porters. Rauchmalz comes in several varieties, generally named for and corresponding to standard kilned varieties (e.g. Rauchpilsener to Pilsener); color and diastatic power are comparable to those for an equivalent kilned grain. Similarly to crystal malts in Britain, central Europe makes use of caramel malts, which are moistened and kilned at temperatures around 55-65 °C in a rotating drum before being heated to higher temperatures for browning. The lower-temperature moistened kilning causes conversion and mashing to take place in the oven, resulting in a grain's starches becoming mostly or entirely converted to sugar before darkening. Caramel malts are produced in color grades analogous to other lager malts: carapils for pilsener malt, caravienne or carahell for Vienna malt, and caramunch for Munich malt. Color and final kilning temperature are comparable to non-caramel analog malts; there is no diastatic activity. Carapils malt is sometimes also called dextrin malt. 10-120 °L. American brewing combines British and Central European heritages, and as such uses all the above forms of beer malt; Belgian-style brewing is less common but its popularity is growing. In addition, America also makes use of some specialized malts: 6-row pale malt is a pale malt made from a different species of barley. Quite high in nitrogen, 6-row malt is used as a "hot" base malt for rapid, thorough conversion in a mash, as well as for extra body and fullness; the flavor is more neutral than 2-row malt. 1.8 °L, 160 °Lintner. Victory malt is a specialized lightly roasted 2-row malt that provides biscuity, caramel flavors to a beer. Similar in color to amber and brown malt, it is often an addition to American brown ale. 25 °L, no diastatic power. Other notable American barley malts include Special Roast and coffee malt. Special Roast is akin to a darker variety of victory malt. Belgian brewing makes use of the same grains as central European brewing. In general, though, Belgian malts are slightly darker and sweeter than their central European counterparts. In addition, Belgian brewing uses some local malts: Pale malt in Belgium is generally darker than British pale malt. Kilning takes place at temperatures five to ten °C lower than for British pale malt, but for longer periods; diastatic power is comparable to that of British pale malt. ASBC 4/EBC 7. Special B is a dark, intensely sweet crystal malt providing a strong malt flavor. Biscuit malt is a lightly flavored roasted malt used to darken some Belgian beers. 45-50 EBC/25 °L. Aromatic malt, by contrast, provides an intensely malty flavor. Kilned at 115 °C, it retains enough diastatic power to self-convert. 50-55 EBC/20 °L.
Amber's Brewing Co. Inc. is a microbrewery located in Edmonton, Alberta, Canada. Beer
Amber’s Brewing Company is about the creative use of natural flavors in our beers and craft coolers, while being socially and environmentally conscious. Amber's is about family, friends, locally made products and brewing the best beer and craft coolers possible. Amber's is about being unique and proud of it. Amber's is about a lot of things but mostly we are about brewing incredible hand crafted beverages. Amber's Produces one ale, two lagers and a Stout. The ale is "Amber's Lunch Pail Ale" an English style pale ale. Lagers include "Amber's Australian Mountain Pepper Berry Lager" flavoured with sun-dried Australian Mountain Pepper berries and "Amber's Sap Vampire Maple Lager" a light maple flavoured lager. Amber's Stout is "Amber's Kenmount Road Chocolate Stout". "Amber’s Lunch Pail Ale" Lunch Pail Ale is a wonderful ale. We use four types of Malt and some wheat in the mash (for better head retention) plus four types of Hops (including English Ale Hops) at three different points during the boil plus we dry hop to provide the distinctive pleasing ale characteristics found in the finest ales around the world. "Amber's Australian Mountain Pepperberry Lager" This crisp, clean lager is infused with sundried Australian blueberries. This perfectly balanced addition provides a slight blueberry/cherry nose without a fruity flavour. Since the blueberries are sundried they impart an exquisite black pepper flavour on the back of your tongue. Pepper is well known for its ability to enhance flavours and bring out the subtle overtones of dishes it is added to, Australian Mountain Pepperberry is unlike any beer you have ever tasted. "Amber's Kenmount Road Chocolate Stout" A combination of 5 specialty malts including roasted barley provides this luscious stout with a velvety chocolate colour and finishes with a medium density foamy brown head. This complex brew begins with a sweet taste which gives way to a subtle bitterness as it dissolves into malty, molasses elements before finally fading into a lingering chocolate and espresso tones. "Amber's Sap Vampire Maple Lager" The amber red lager doesn’t get in the way of the natural maple flavour. Sap Vampire has an aroma of gorgeous intense buttery maple. The maple aroma then transfers to the pallet with a slight hint of crisp malt lingering in the background created by a specialty blend of Canadian malts and wheat. Craft Coolers "GROG Columbian Lime Craft Cooler" Simply pure, purely simple! This amazing all natural Columbian Lime Cooler is perfection bottled. The five, that’s right five, natural ingredients combine into a concoction which is not too sweet but definitely not too tart. Grog is made with real lime therefore don’t forget to flip before you sip. "Flip before you sip" has become eponymous with the craft cooler line. The slogan "the Beer with more Nose" has come to represent "BUB's Lunch Pail Ale" because dry hopping has created a stronger hops aroma than most of Amber's other beers and because the character represented on the box and the labels, BUB SLUG (a character first created in 1976 by local cartoonists Gary Delainey and Gerry Rasmussen) has a larger than average nose.
Amber Hunt is a journalist and true crime author. After covering local news at small papers in Iowa and Michigan, Hunt was hired at the Detroit Free Press, where she covered crime for nearly eight years. In 2005, she won the Al Nakkula Award for Police Reporting. In 2007 and 2008, she appeared on NBC's Dateline program, first in an episode called "The Valentine's Day Mystery" and then in "Disappearance at the Dairy Queen" (later renamed "The Case of the Girl Who Never Came Home.") Hunt's first true crime book was Dead But Not Forgotten, released in August 2010, which examined the 1990 murder of Barbara George, a 32-year-old mother of two whose husband Michael was arrested in 2007 for the suburban Detroit shooting. Hunt's book, released prior to Michael George's second trial in the case, was accused of undermining the prosecution's key witness. In Hunt's acknowledgments, she dedicated the book to her mother, who she wrote died of cancer when she was 12. In 2011, Hunt was named a Knight-Wallace Fellow, a prestigious mid-career journalism fellowship. The same year, she was nominated as a Livingston Young Journalist for a series of stories written in 2010 about crime in the streets of Detroit. In August 2011, Hunt's second true crime book All-American Murder was released. The book covered the alleged beating death of Yeardley Love, whose on-again, off-again boyfriend George Huguely V was charged in Love's May 2010 death. In August 2011, the Associated Press announced its hiring of Hunt as News Editor overseeing North and South Dakota. Hunt is also a photographer.
Paleohaemoproteus burmacis Paleohaemoproteus is an extinct genus of Haemoproteus like organisms. The type species and only known example is that of an isolate found in the abdominal cavity of a female biting midge trapped 100 million years ago in amber found in Myanmar. The amber has been dated to the Early Cretaceous era. M: PRO ambz, excv, chrm (strc) ambz, excv, chrm ambz, excv, chrm
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