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Word: belgians (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Today in the Democratic Republic of the Congo—the former property of Belgian King Leopold II and third largest African nation by land mass—tens of thousands of people are living in displaced peoples’ camps located throughout the eastern region off that nation. According to a Congolese woman interviewed by the BBC, “The fighting began near our home in the middle of the night. There was a lot of gunfire and ‘mabombi’ —explosions [shelling]. Some people were caught in the middle...

Author: By The Crimson Staff | Title: Acceptable Intervention | 11/6/2008 | See Source »

...yeast, G. Robert Tod, Jr., founder of Allagash Brewing Co., said at the Cambridge Queen’s Head Pub yesterday as part of its ongoing “Beer School” series. “If you’re not using Belgian yeast strains, you’re not making Belgian-style beers,” said Tod, whose Maine-based microbrewery has made a name crafting superior beers in that exacting European style...

Author: By Edward-michael Dussom, CONTRIBUTING WRITER | Title: Getting a Schooling in Beer | 11/5/2008 | See Source »

...went on to explain that these particular strains, originally used in wine production, are responsible for the light cloudiness, complex flavor, and silky texture characteristic of Belgian beers. The practice probably results from Belgium’s location between vinicultural France and beer-loving Germany, the brew-master told the crowd of about...

Author: By Edward-michael Dussom, CONTRIBUTING WRITER | Title: Getting a Schooling in Beer | 11/5/2008 | See Source »

...Belgian brewers, Tod said, typically make use of aromatics like orange peel and coriander for flavor, adding candy sugar to produce an elevated average alcohol content of nine percent...

Author: By Edward-michael Dussom, CONTRIBUTING WRITER | Title: Getting a Schooling in Beer | 11/5/2008 | See Source »

...according to Tod, proper enjoyment of a Belgian beer requires attention to this yeast component: three quarters of the beer is poured first, with the remainder swirled inside the bottle to lift any settled yeast before being added to the glass...

Author: By Edward-michael Dussom, CONTRIBUTING WRITER | Title: Getting a Schooling in Beer | 11/5/2008 | See Source »

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