How to use making pale in a sentence? Find typical usage patterns (collocations)/phrases/context for "making pale" and check conjugation/comparative form for "making pale". Mastering all the usages of "making pale" from sentence examples published by news publications.
Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. For example, Dublin has hard water well suited to making stout, such as Guinness; while Pilsen has soft water well suited to making pale lager, such as Pilsner Urquell. The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation. Michael Jackson, BeerHunter, 19 October 1991, Brewing a good glass of water. Retrieved 13 September 2008 ;Starch source The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer.
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The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation. 19 October 1991, "Brewing a good glass of water". Retrieved 13 September 2008. The starch source, termed as the "mash ingredients", in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer.
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Over centuries, the Grenache vine has produced color mutation vines with berries of all range of colors. While Grenache noir or "red" Grenache is the most well known, Grenache blanc or "white" Grenache is a very important grape variety in France where it is the fourth most widely planted white variety after Ugni blanc, Chardonnay and Semillon. Like Grenache noir, it is a permitted variety in the blends of Châteauneuf-du-Pape. In Southern France and Sardinia, the mutants Grenache Rose and Grenache gris are also found making pale rosé and lightly tinted white wines.
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The Vienna lager beer style was developed by Anton Dreher in the late 1830s by combining the knowledge of making pale malt he had gained during a visit together with Gabriel Sedlmayr to England and Scotland in 1833 and cold bottom fermentation using lager yeast he was given by Gabriel Sedlmayr. In late 1840, Anton Dreher started renting a cellar to mature his beer under cold conditions, a process that is called "lagering". The resulting beer was clean-tasting and relatively pale for the time thanks to the use of smoke-free "English" hot air kilns, resulting in a pale amber color. The beer style became well-known internationally, in particular due to the Dreher brewery's restaurant and beer hall at the International Exposition of 1867 in Paris, and started getting copied by many of the US-American lager breweries founded by German immigrants.
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