Whois & Analysis for craftbrewingbusiness.com

Malt is germinated cereal grains that have been dried in a process known as "malting".

The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.

Malting grains develops the enzymes required for modifying the grain's starches into various types of sugar, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines.

It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast.

Depending on when the malting process is stopped one gets a preferred starch enzyme ratio and partly converted starch into fermentable sugars.

Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.

Further conversion to fermentable sugars is achieved during the mashing process.

A barrel, cask, or tun is a hollow cylindrical container, traditionally made of wooden staves bound by wooden or metal hoops.

Traditionally, the barrel was a standard size of measure referring to a set capacity or weight of a given commodity.

For example, in the UK a barrel of beer refers to a quantity of.

Wine was shipped in barrels of.

A microbrewery or craft brewery is a brewery that produces small amounts of beer, typically much smaller than large-scale corporate breweries, and is independently owned.

Such breweries are generally characterized by their emphasis on quality, flavor and brewing technique.

In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn, sorghum, rye or wheat), known as the "grain bill", and water, known as "liquor", and heating this mixture.

Mashing allows the enzymes in the malt to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.

There are two main methods—infusion mashing, in which the grains are heated in one vessel; and decoction mashing, in which a proportion of the grains are boiled and then returned to the mash, raising the temperature.

Mashing involves pauses at certain temperatures (notably), and takes place in a "mash tun"—an insulated brewing vessel with a false bottom.

The end product of mashing is called a "mash".

Information is that which informs.

In other words, it is the answer to a question of some kind.

It is thus related to data and knowledge, as data represents values attributed to parameters, and knowledge signifies understanding of real things or abstract concepts.

As it regards data, the information's existence is not necessarily coupled to an observer (it exists beyond an event horizon, for example), while in the case of knowledge, the information requires a cognitive observer.