MALT BEERS

Brand Owner (click to sort) Address Description
BAMABRAU BRADFORD, BARRY, JR. 2044 Rosebury Lane, S.W. Huntsville AL 35803 malt beers;
BLANCHE DE CHAMBLY SLEEMAN BREWERIES LTD. 551 Clair Road West Guelph, Ontario N1L0H7 Canada malt beers;BLANCHE;The literal translation of BLANCHE DE CHAMBLY is White of Chambly.;
FOR ONE PERFECT MOMENT WHEAT ALE Emerald Republic Brewing Company 1414 West Government Street Pensacola FL 32502 Malt beers;
KARAMALZ Privatbrauerei Eichbaum GmbH & Co. KG Käfertaler Str. 170 68167 Mannheim Germany Malt beers;
LA GAILLARDE UNIBROUE INC. 80, des Carrieres Chambly, province of Quebec J3L 2H6 Canada malt beers;The English translation of LA GAILLARDE is hardy, robust, strapping wench.;
MAUDITE UNIBROUE INC. 80, des Carrieres Chambly, province of Quebec J3L 2H6 Canada malt beers;The English translation of MAUDITE is damned.;
RAFTMAN UNIBROUE INC. 80, des Carrieres Chambly, province of Quebec J3L 2H6 Canada malt beers;The lining shown in the drawing is a feature of the mark and not intended to indicate color.;
TEN WRAITHS HAZY IPA Emerald Republic Brewing Company 1414 West Government Street Pensacola FL 32502 Malt beers;HAZY IPA;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. The present invention relates to a method of controlling the absolute humidity of blown air in a roasting-and-drying process and a roasting-and-drying apparatus. The method makes humidity control for air blown through malt to be proper and makes the variation in the degree of drying to be decreased in the roasting-and-drying process for producing malt. In the process for roasting and drying a malt raw material, outside air introduced toward a malt layer 10 provided by heaping the malt raw material is heated and is fed to the malt raw material as the blown air. A portion of air passing through the malt raw material as circulated air is mixed with the outside air and is fed to the malt raw material as the blown air again. The absolute humidity of the blown air fed to the malt raw material is measured using a sensor 20, and the mixing ratio of the introduced outside air and the circulated air is controlled so that the measured absolute humidity is kept at a predetermined value.