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Meinhardt Brauerei Product Catalog [Closed - Do Not Post]

A meeting place where national storefronts can tout their wares and discuss trade. [In character]
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Common Territories
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Meinhardt Brauerei Product Catalog [Closed - Do Not Post]

Postby Common Territories » Thu Nov 17, 2016 1:59 am

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Welcome to Meinhardt Brauerei's Product Catalog! In this thread, Meinhardt Brauerei will be listing all of its available products with pristine organization. Products are listed with their description/background, packaging information, and prices. Each category will have subcategories that indicate the type of beverage - an example would be the category "Beer" and the subcategory "Ale", beer being the category of beverage and ale being a subcategory of beer.
Last edited by Common Territories on Tue Sep 25, 2018 10:34 pm, edited 8 times in total.

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Common Territories
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Posts: 4320
Founded: Nov 08, 2011
Inoffensive Centrist Democracy

Postby Common Territories » Thu Nov 17, 2016 2:00 am

Wine

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"Having Ale is always a good idea for a fun time - wine, on the other hand, is more sophisticated and intoxicating, making for a better time overall." - Christoph Meinhardt, 1398, enjoying his final bottle of wine on his deathbed.
Wine is an alcoholic beverage produced from fermented grapes. During the fermentation process, yeast absorbs the sugar in the grape juice and converts it into alcohol; grapes ferment without the addition of sugars, acids, enzymes, water, or other nutrients. In TECT, wine has been enjoyed for more than several thousand years as a staple alcoholic beverage; similar to other countries in the world, ancient Commoners not only enjoyed the intoxicating affect of wine, but also used the fermented drink in religious ceremonies. Wine became so revered by Commoners that it was often labeled the "Blood of Angels (Gods)" in TECT Mythology; it is a popular expression in TECT that "Wine is holy not because of its intoxicating allure, but because it was shared as a generous gift to all of mankind." Today, wine is one of the most popular alcoholic beverages in the world, and in TECT, is enjoyed quite liberally in many forms, including some religious uses, cooking, and of course consumption; wine is a widely traditional party beverage, bottles are popular traditional gifts, and private consumption of wine at least once a day is common in TECT households. Commoners fancy having both flavorful and a wide variety of wine available to them, so traditional purple, red, and white wine are only some of the many varieties of wine available in TECT; wine from different fruit such as apples have become common, hybrid grapes that produce unique wine are also popular now, and flavor rich wines using flavoring ingredients are now very common in TECT. Meinhardt Brauerei is proud of its own rich history in producing wine from many different types. From newer brands that are the leading edge in wine beverage innovation, to traditional brand recipes dating back to a millennia, all are produced proudly by Meinhardt Brauerei. Not to be outdone by other winemakers in the Empire or around the world, Meinhardt Brauerei has continued to unveil new unique brands as time goes on and builds upon the experience its ancestors cultivated while producing some of the best wine to ever come from the Empire.


Purple Wine
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Tübingen Dunkelviolett 2000
Named after the region where it originates from, Tübingen Dunkelviolett (Dark Purple/Violet) is a dark, almost murky, purple colored wine. This dark tinted wine emulates the region it originates from, as well as the choice in grapes that make it. The Tübingen region of Forelis State, TECT, is well known for its darker seasonal beauty, especially during Summer when forests cast huge shadows on forest floors, and Fall, when leaves from trees change color and eventually plummet to the ground; it is said in TECT that a rich sweet wine compliments the Summer heat - in Fall, a juicy wine is said to bring fond memories from Summer back while you watch the leaves turn color and fall. Tübingen Dunkelviolett is an historically revered classic Meinhardt Brauerei brand that has been produced in some shape or form for the past two thousand years; previous iterations of Tübingen Dunkelviolett featured one then two grapes while the latest recipe (2000) calls for three different grapes to be used. Countless generations of Commoners have enjoyed Tübingen Dunkelviolett's set of complex berry flavors that sweeten the tongue, a berry aroma emitted from each poured glass, and dark berry color that brings to mind a large bush of juicy black berries. Meinhardt Brauerei's Tübingen Dunkelviolett is so revered by TECT's royalty that it remains the official wine choice for the TECT Royal Family since it was originally honored with the title in 1565. The current TECT Emperor has also presented in person a signed royal decree honoring the brand and Meinhardt Brauerei - the first sitting Emperor to do so in three hundred years.

Autumn Royal (Grape) and Concord Grape continue to be Tübingen Dunkelviolett's first two choices of grapes. Both are renowned species of purple/dark blue grape that have been harvested in northern TECT for countless centuries; these grapes are both high quality and commercially valued for their size and fleshy bodies. Autumn Royal's juicy body compliments Concord's fleshy skin, which possesses both rich flavor and strong aromatic properties. Cabernet Sauvignon was added into the blend in 2000 to bring out a much darker and richer color to Tübingen Dunkelviolett; the grape's flavor properties also enhances Tübingen Dunkelviolett's berry centric flavor/aroma direction. Cabernet Sauvignon, the third grape used in Tübingen Dunkelviolett's blend, is a red grape species that's very popular in wine making countries like TECT. Tübingen Dunkelviolett only uses Cabernet Sauvignon cultivated in colder regions of the planet, this means that Cabernet Sauvignon provides blackcurrant, cedar, and black cherry notes to the grape's flavor. Cabernet's reputation was originally based on its ability to "age with grace", meaning that as the wine ages, it will steadily develop within the bottle; in addition to softening some of their austere tannins, as Cabernet wines age, new flavors and aromas can emerge and add to the wine's complexity. The properties Cabernet brings to Tübingen Dunkelviolett greatly benefits collectors who age their wine, or those who prefer Vintage bottles. This mixture of grapes (forty percent Autumn Royal, forty percent Concord Grape, and twenty percent Cabernet Sauvignon) produces a wine blend that's dark and rich in body, aromatic with hints of berry and grape mixed together, and packed with a series of complex grape/berry flavors. For additional flavoring enhancement, fresh red raspberries and blackberries are added to the fermentation process. Tübingen Dunkelviolett 2000 has an alcohol by volume content of fourteen in-a-half percent.
750ml bottle: $35 NSD per bottle. Vintage bottles are $65 NSD per bottle. $105 NSD for Delux Vintage Bottle Gift Set.
3L bottle: $65 NSD per bottle. Vintage bottles are $125 NSD per bottle. $150 NSD for Delux Vintage Bottle Gift Set.
Deluxe Six Bottle Pack (six 750ml bottles stored inside included deluxe bottle carrying case): $250 NSD per Pack.
1L Box Wine Package: $40 NSD per box.
3L Box Wine Package: $55 NSD per box.
5L Box Wine Package: $80 NSD per box.
Stainless steel keg (15.5 gallon): $2,700 NSD per keg.
Oak barrel (60 gallons): $10,500 NSD per barrel.



Red Wine
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Kaschow Hengst
Named after the town it was first cultivated in, Kaschow Hengst (Kaschow's Stallion) is an opaque red colored wine. Originating in TECT's Homeland State, its northern most region, Kaschow Hengst emulates the diverse and seasonal beauty found throughout the region. Whether it's the mountain ranges that separates the region from the rest of the continent, the flowing river valleys that glow with life, and the mighty coastline which acts as a natural barrier to the overbearing sea, TECT's Homeland will always shine bright for its rough but natural beauty, no matter the season or time of year. Historically, early red wine blends similar to Kaschow Hengst were enjoyed very regularly by ancient Commoners and even those who preceded them; these blends mostly favored fruity flavors and other sweet notes because of the region's cooler environment. Depending on the specific blend, red wine could suit almost any occasion, during any season, and be enjoyed regularly. Just like its origin location however, some blends of red wine hold significant importance to not only the region's culture, but the Empire's as a whole. Some blends, including those with more aging and bolder flavors (such as those with pepper notes), were used for religious ceremonies dating back thousands of years; some blends are still used today as religiously sacred wine blends, such as modern day Christians in TECT who use a special blend of red wine for their Eucharist, for example. Multiple blends of red wine have served as ceremonial centerpieces throughout TECT history too, including some for festive events and those for solemn anniversaries. Many of these wines were hand-chosen by sitting Emperors/Empresses who conducted the ceremony, or by their spouses who oversaw dinner related ceremony preparations. However, most blends today are purely chosen for their consumption value as they often pair well with many dishes served in Commoner Cuisine. Kaschow Hengst specifically as a recipe dates back to 1276CE when Burkhard Meinhardt, in an attempt to satisfy his wife's desire for a more impactful red wine, eventually crafted the original blend recipe for Kaschow Hengst. With his wife's vote of confidence, Burkhard began selling the wine as part of the family's business. Since its inception, Kaschow Hengst has been improved several times (through recipe and blend additions), became widely regarded for its bold flavors, and has served as the centerpiece countless times as an Emperor's (or their spouses) ceremonial wine choice for festive events.

The centerpiece to the Kaschow Hengst blend is a mixture of Merlot, Zinfandel, Syrah, and Cabernet Sauvignon grapes. Merlot in the Homeland State wine growing region is harvested early according to traditional wine making practices; early harvesting leaves the acidity levels high and brings out moderate alcohol levels that have fresh red fruit flavors (notably raspberries and strawberries), and potentially leafy/vegetable notes. Zinfandel's flavor mostly derives from the environment it is harvested in; in cooler areas (which is the case for Kaschow Hengst's blend), Zinfandel produces a red fruity flavor whereas in warmer environments the notes are typically blackberry, anise, and pepper. Thus Zinfandel grapes are commonly harvested in warmer climates when used for ceremonial blends and not typically for consumer market wines like Kashcow Hengst. Just as Zinfandel's flavor profile depends on the climate it's grown in, the same can be said for Syrah grapes. Syrah when cultivated in moderate/colder climates produces high levels of tannins and notes of blackberry, mint, and black pepper; in tropical/warmer climates, Syrah consistently develops full-bodied flavors with softer tannin, notes of jammier fruit, and notes of spices including licorice, anise and earthy leather. Kaschow Hengst's blend relies on early cultivation of Syrah during the warmer periods of summer to produce the full-bodied flavor profile needed for Kaschow Hengst; Syrah's acidity and tannin levels also bring it favorable aging potential. Lastly, Cabernet Sauvignon, just like Kaschow Hengst's other grape choices, is full-bodied and is high in both tannins and acidity. Wine made from Cabernet Sauvignon tends to leave blackcurrant notes, green bell pepper notes, mint and cedar notes, and additional notes depending on the region Cabernet Sauvignon is cultivated in; these baseline flavors become more pronounced as the wine ages too, making Cabernet Sauvignon even more favorable to aging. When cultivated in moderate climates, Cabernet Sauvignon's blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors often veer towards being over-ripe and "jammy". Some region's where Cabernet Sauvignon is cultivated, local notes such as "eucalyptus" developing from being grown in their unique environment. In Kaschow Hengst's blend, Cabernet Sauvignon is cultivated in the moderate climate that is Homeland State to produce the desired blackcurrant and black cherry notes, though the region's characteristic red fruit and olive notes have become a staple in Cabernet Sauvignon grown in the Homeland State's wine country.

Many of the blended grapes, like Cabernet Sauvignon, hold a reputation for "aging with grace", meaning that as the wine ages, it will steadily develop within the bottle; in addition to softening some of their austere tannins, as the wine ages, new flavors and aromas can emerge and add to the wine's complexity. The properties of blends like this greatly benefit collectors who age their wine, or those who prefer vintage bottles. Kaschow Hengst's blend consists of approximately twenty percent Merlot grapes, forty percent Zinfandel grapes, twenty percent Syrah grapes, and forty percent Cabernet Sauvignon grapes; in addition to the grapes, fresh black cherries, black raspberries, and blackberries are added during the fermentation process as a means to increasing the wine's flavor profile. The fermented wine is then left to age in a toasted oak barrel for at least two years. Aging in toasted oak barrels concentrates the wine's flavor/alcohol, softens the wine through an oxygen process, adds flavors such as toffee to the wine, and improves the aroma and taste of the wine the longer it ages; while Kaschow Hengst ages for two years minimum, Kaschow Hengst Deluxe is aged for four years and Kaschow Hengst Premium is aged for eight years. Kaschow Hengst has an alcohol-by-volume of fifteen percent. The diverse and complex blend that makes Kaschow Hengst produces a smooth and dark fruity flavor profile with hints of spice and soft vanilla notes complimenting it. The soft yet bold flavors compliment each other well as does the firm structure and soft texture make every sip a memorable one.
750ml bottle: $45 NSD per bottle. Vintage bottles are $75 NSD per bottle. $120 NSD for Premium Bottle Gift Set.
3L bottle: $70 NSD per bottle. Vintage bottles are $120 NSD per bottle. $200 NSD for Premium Bottle Gift Set.
Deluxe Six Bottle Pack (six 750ml bottles stored inside included deluxe bottle carrying case): $285 NSD per Pack.
1L Box Wine Package: $40 NSD per box.
3L Box Wine Package: $60 NSD per box.
5L Box Wine Package: $80 NSD per box.
Stainless steel keg (15.5 gallon): $2,850 NSD per keg.
Oak barrel (60 gallons): $12,800 NSD per barrel.



White Wine


Other Types of Wine
Last edited by Common Territories on Fri Sep 28, 2018 4:53 am, edited 10 times in total.

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Postby Common Territories » Thu Nov 17, 2016 2:00 am

Beer

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"There's no event worth attending if Ale isn't involved, and vice-versa, there are no Ale too good for any event." - Sieghard "Ale" Meinhardt, 1901.
Beer is an alcoholic beverage that is fermented from starches, mainly of which are from cereal grains such as malted barley and wheat. Hops, a critical ingredient, are generally added to beer to add bitterness and act as a natural preservative - flavorings such as herbs and fruit can also be added to beer during the brewing process. Beer, although not the most popular alcoholic beverage in TECT (popular in this case refers to popularity, not the extent in which it is consumed), is the most consumed beverage in the world after water and tea. TECT has a deep connection to beer that most citizens today aren't very aware of - this is because wine, another ancient fermented drink, had lapped beer in terms of popularity. Beer is the oldest alcoholic beverage to be consumed in TECT according to preserved ancient records; according to experts, beer is likely the oldest prepared beverage in human history. This shift in popularity is because wine, although more preferred, was harder to acquire than beer due to accessibility, quantity, and cost of wine by comparable liquid measurements; since beer was easily more accessible to the everyday Joe, more ancient Commoners drank beer than wine on a daily/weekly basis - although if ancient Commoners had a choice, they likely would have taken wine over beer, most historians believe. This does not mean that Commoners didn't enjoy beer, because that is far from the truth. Over its long history of production, beer in TECT has evolved from material used (such as rice and corn being two unique choices), flavorings such as fruit being used to sweeten drinks, and pairings used to compliment meals and activities to beer; whether many Commoners realized it or not, beer was a dark horse industry that was lead by many passionate brewers, and supported by legions of enthusiastic drinkers. In some of the oldest pubs in the Empire's history, for example, you could find several selections of beer on tap that ranged in flavors, clearness, and sub-type, and all of these choices were cheaper then any glass of wine at the time - chances are that some were just as good if not better than wine too. Today's Commoner beer market is incredibly diverse with competition being fierce among beer companies around the Empire; dark to light, flavorful to bitter, and sub-type to sub-type, Commoners enjoy a huge diversity of beer beverages spanning multiple sub-types and varieties. Since brewers have developed so many sub-types, so many flavorings, and so many styles the past several thousand years, beer has continued its reign as champion over all other alcoholic beverages to this day around the world - whether Commoners realize it or not, beer will always be the cheapest, and sometimes better, alcoholic beverage choice.



Ale
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Stuttgart Crown Ale
Named in honor of the City of Stuttgart, Stuttgart Crown Ale is also named after the city's namesake, Lieutenant Danny Stuttgart, who was a local police officer in the formerly known town of Anderson, Bayson State, TECT. In 1932, Danny Stuttgart was killed in the line of duty when he shielded a small child from stray gunfire between two opposing mafia families; in honor of his sacrifice, Danny was awarded countless honors posthumously, full burial honors, the town (now city) renamed after him, and now a brand of beer to forever remember him by. As the only brand of beer endorsed by the National Police Union of TECT, among other law enforcement organizations around the country, Stuttgart Crown Ale is proud to support the brave police officers protecting communities all over the Empire.

Stuttgart Crown Ale originated in the City of Stuttgart, Bayson State, TECT. Stuttgart is a weaker Commoner version of Barley Wine, which is typically a strong Ale in most countries. Meinhardt Brauerei intended to make a beverage as strong as most Barley Wine (around 10% ABV), but found customers preferred an easier to consume drink with more malt flavor. To achieve this new expectation, Stuttgart was crafted with 100% malt and little hop; as a result, Stuttgart became amber in color and lost much of its bitter taste. Stuttgart uses strawberries and raspberries as fruit flavoring to give each drink a sweeter, fruity taste. Strawberries were chosen primarily because they were Lt. Stuttgart's favorite fruit to snack on during summer - raspberries were added to the mix because both paired well together when making fruity drinks. To enhance this flavor profile, the fruit is used in the fermentation process itself rather than afterwards; how it's done is that both raspberries and strawberries are mashed vigorously together and then frozen in a bag used in the brewing process typically for hops. The bag of mashed fruit is thawed and then refrozen over three times before being added to ferment with the Ale; this process ensures the fruit is pasteurized before going into the fermentation pot and wont require filtration since the bag will retain all the excess fruit product. This pasteurization method was chosen over others because it is said that freezing and thawing fruit a few times helps release more flavors by breaking down cell walls, which means a fruitier brew is produced in the end. Once the brewing is over and the Ale is bottled/corked, it is left to mature in a controlled environment for up to five months, or, can go as long as ten years before going on sale.
375ml (12.5oz) bottle: $6.00 NSD per bottle.
650ml (22oz) bottle (Amber color): $12.00 NSD per bottle. Vintage bottles (5 years) are $13.00 NSD per bottle.
1.5L (744oz) Deluxe Vintage Bottle (5 years of maturity, amber color bottle): $120 NSD per bottle. Includes a Delux Vintage Bottle Gift Set if desired.
Six Pack (375ml bottles): $30.00 NSD per Pack.
Twelve Pack (375ml bottles): $65.00 NSD per Pack.
Stainless steel keg (15.5 gallon): $8,600 NSD per keg. Or local cooperation purchase (buy the beer, return the empty keg after use to local affiliated liquor stores/breweries) for $180 NSD per purchase.
Oak barrel (60 gallons): $22,000 NSD per barrel. $10,400 NSD for the beer, but return the barrel.



Fruit Beer


Lager
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Moers Milk-Chocolate Stout
Originally brewed from its hometown of Moers, Bayson State, Moers Stout (a Dark Lager, making it a Stout) is the product of generations of Lager brewing in the north-western region of Bayson State. The north-west of Bayson State is traditionally beer country - a region where beer brewing and drinking is a tightly held tradition, especially when it comes to Lager. Of the many varieties of Lager and Stout that originate from this region, Moers' Milk-Chocolate Stout is among the highest ranking beverages according to regional and national bar/sale polls - it continues to be ranked in the top four Lagers from Bayson State. The Brinkerhoff Family Brewery, the original brewers of Moers Milk-Chocolate Stout, were absorbed into Meinhardt Brauerei in 1945, bringing their long lineage of Lager brewing to Meinhardt Brauerei. Wilhelm Brinkerhoff, creator of the original Moers Stout, wanted to make a Lager for Meinhardt Brauerei that could represent the honor he felt in his hometown; a drink that represents the freezing cold forests he grew up in and the warm welcoming community he was raised into. "Cold on the outside, warm on the inside."

Moers Milk-Chocolate Stout is another beer from Meinhardt Brauerei to originate from Bayson State, TECT. While Stuttgart Crown Ale (the other beer mentioned) comes from the deep south-east along the eastern coastline, Moers Milk-Chocolate Stout comes from the north-western corner of the State known for being a region of forests and high reaching hills. Meinhardt Brauerei quickly found that customers who drank Dark Lager wanted a stronger alcoholic drink that's also rich in flavor, a beverage with enough alcohol to give you a buzz but also rich in deep flavors that draw you into taking another sip. To achieve these expectations, Meinhardt Brauerei and Wilhelm Brinkerhoff decided on making a new Milk Stout; Milk Stouts are sweeter and nutritious because the lactose that's added during brewing cannot be fermented by beer yeast, therefore leaving the lactose sugar to remain as a flavor component in the brew. A Milk Stout would satisfy drinkers looking for flavor, and drinkers looking for alcohol content or richer body wont be disappointment either. Moers uses roasted malt, little hops, water, and yeast to create a "Schwarzbier" or dark black beer. Lactose sugar from milk is then added to the brewing pot, but because it cannot be fermented it leaves the brew with a full bodied sweet flavor that makes Moers smoother to drink and taste creamier. To sweeten the pot further, Meinhardt Brauerei made this milk stout a "milk-chocolate" flavored stout. To do this, Meinhardt Brauerei created its own chocolate extract recipe that is also added to the brewing pot; the recipe contains vodka (distilled by Meinhardt Brauerei), cocoa powder (created from freshly acquired cocoa beans), and dried vanilla fruit among other sweetening seasonings/extracts. Combined with the roasted malt (which creates a chocolate flavor of its own), Meinhardt Brauerei's chocolate extract produces a beverage with rich chocolate and creamy flavors. With all the ingredients added, the pot is cold brewed (at approximately fifty degrees Fahrenheit, or ten degrees Celsius) and then bottled/kegged/barreled. Maturity is important with any Lager because it is cold conditioned, meaning it requires aging in a cool environment before it is consumed; that is why Moers Milk-Chocolate Stout is aged for at least six months before going on sale - though we aim to mature Moers for a year before distributing batches for an even better taste. To protect the beer further, Moers Milk-Chocolate Stout come in bottles built with thermal lining that keep the bottle cooler for longer and prevent UV light/heat from entering the bottle; this bottle design has made the bottle black in color and cool to the touch when stored correctly.
375ml (12.5oz) stub bottle: $4.30 NSD per bottle.
650ml (22oz) bottle: $8.60 NSD per bottle. Vintage bottles (5 years) are $10.20 NSD per bottle.
1.5L (744oz) Deluxe Vintage Bottle (5 years of maturity): $250 NSD per bottle. Includes a Delux Vintage Bottle Gift Set if desired.
Six Pack (375ml stub bottles): $25.00 NSD per Pack.
Twelve Pack (375ml stub bottles): $50.00 NSD per Pack.
Stainless steel keg (15.5 gallon): $6,400 NSD per keg. Or local cooperation purchase (buy the beer, return the empty keg after use to local affiliated liquor stores/breweries) for $150 NSD per purchase.
Oak barrel (60 gallons): $20,000 NSD per barrel. $10,000 NSD for the beer, but return the barrel.



Sahti


Wheat Beer


Cider
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Kleinhager Hard Apple Cider
Kleinhager Hard Apple Cider, alternatively known by its flavor "Kleinhager Crisp Apple", is a blended red apple cider originating from the southern apple growing regions of TECT. Brewed originally by the Goldbeck Brewing Company located in Goldbeck, York State, the Kleinhager brand was named after the company's founder, McDaniel Kleinhager. From 1923 to 1983, the Goldbeck Brewing Company created several brands of hard cider that became popular throughout central and southern TECT. Many of the river valleys located in the deep south of the Mainland are home to swaths of temperate biomes, States such as York State are predominantly temperate and thus offer pristine conditions suitable for orchards. York State itself is home to some of the largest apple orchards in the Empire and have produced large quantities of fruit, including apples, for the Empire since the seventeenth century. In 1983, the Meinhardt Family negotiated with the Goldbeck Brewing Company's owners for a total buyout of the company after it had fallen on hard times; the agreement reached between the two stipulated that Meinhardt Brauerei would honor Goldbeck Brewing Company's property, its loyal staff, and the brewery's legacy - namely the ciders the company had brewed for decades. After the buyout, the Goldbeck Brewing Company fully integrated into Meinhardt Brauerei as Goldbeck Brewery, using its new subsidiary status to expand its operations and facilitate the opening of more brewery locations in York State for Meinhardt Brauerei. Although Goldbeck Brewing Company's cider is no longer exclusively brewed in York State, Goldbeck Breweries still produces the largest segment of Meinhardt Brauerei's cider products.

Originally blended in 1923 as Goldbeck Brewing Company's flagship product, Meinhardt Brauerei's Kleinhager Hard Apple Cider embodies the region it was first brewed in. The temperate wet forests of York State are said to be the inspiration of Kleinhager's namesake brand; the man himself once said nothing was more refreshing next to a bonfire in Fall than a crisp hard apple cider. Although Kleinhager's blend originally contained five species of apple that were grown in the Goldbeck area, Meinhardt Brauerei's modern Kleinhager blend has expanded to contain nine apples. These include Braeburn, Fuji, Granny Smith, Gala, Amere Berthecourt, Beden, Medaille D'or, Michelin, and Binet Rouge apples. The apples undergo a traditional process of blending that first includes shredding until they're in a state of pomace (mashed solids of fruit and other products) and pressed until the juices are collected in large vats. Pressing is conducted typically with ten or so layers of pomace wrapped in cloth (a filter piece) with each layer separated by oak lattice pieces. It is squeezed by a steel press that crushes the pomace, squeezing out all of the juices trapped in the pomace blend. The juice extracted from the pomace flows through a screening sheet and is blasted with ultra-violet light to destroy bacteria before being transferred to oak barrels to ferment in forty to sixty degree Fahrenheit conditions (four to sixteen degrees Celsius). The juice is then left to age in oak barrels at lengths depending on their intended end-product; for standard non-deluxe product, each barrel is aged two years - deluxe barrels are aged for four years. Standard barrels will eventually have their cider bottled in standard dark three hundred and seventy-five milliliter beer bottles with a small amount of sugar added to make the cider sparkle; cider from these barrels may also be racked (siphoned) to stainless steel kegs or to a fresh oak barrel. Racking is done to leave behind yeast and other undesirables sitting inside the barrel, essentially purifying the cider of harmful and undesirable material created/used during the fermentation process. For deluxe barrels, the cider is racked and bottled into larger vintage bottles using the champagne style, which is essentially adding carbonation to wine/other fermented beverages using the fermentation process. Said vintage bottles are higher quality cider, is corked instead of capped, and comes with a special gift set. The fermented apples produce a hard cider rich in aroma and color. A bittersweet crisp apple flavor which pairs perfectly with the acidly sweet golden color.
375ml (12.5oz) bottle: $1.50 NSD per bottle.
650ml (22oz) bottle: $3.50 NSD per bottle (aged 4 years). Deluxe bottle (4 years) are $4.00 NSD per bottle.
1.5L (744oz) Deluxe Vintage Bottle (8 years of maturity): $91 NSD per bottle. Delux Vintage Bottle Gift Set included if desired.
Six Pack (375ml bottles): $8.45 NSD per Pack.
Twelve Pack (375ml bottles): $17.80 NSD per Pack.
Stainless steel keg (15.5 gallon): $5,200 NSD per keg. Or local cooperation purchase (buy the beer, return the empty keg after use to local affiliated liquor stores/breweries) for $120 NSD per purchase.
Oak barrel (60 gallons): $18,000 NSD per barrel. $8,250 NSD for the beer, but return the barrel.

Last edited by Common Territories on Tue Oct 02, 2018 2:28 pm, edited 9 times in total.

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Common Territories
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Posts: 4320
Founded: Nov 08, 2011
Inoffensive Centrist Democracy

Postby Common Territories » Thu Nov 17, 2016 2:01 am

Distilled Beverages

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"Whisky, Rum, and Vodka are all spices of adult life." - Ulrich Meinhardt, 1865.
Distilled Beverages are a category of alcoholic drinks created from distillation of a mixture produced from alcoholic fermentation; spirit, liquor, hard liquor or hard alcohol are some of the typical names distilled beverages go by, notably because of their higher alcoholic by volume (ABV) percentages. Distillation, in terms of scientific meaning, is the separation of components or substances from a liquid mixture using evaporation and condensation; in alcohol production, distillation purifies an alcoholic beverage and removes diluting components, like water, for the purpose of increasing the proportion of alcohol content in the beverage. In TECT, hard liquor is the defined legal term for beverages with an ABV over 30% - since no other alcoholic beverage can reach an ABV of 30%, distilled beverages are the only alcoholic beverage capable of this category. Beer, wine, and cider, while fermented like distilled beverages, are not distilled and will therefore have a smaller ABV typically under 20% - therefore, the term "hard liquor" is used to distinguished distilled beverages from undistilled ones. Distilled beverages sold today include brandy, vodka, gin, rum, tequila, and whisky.

It's hard to pinpoint exact history on distilled beverages, let alone the technology surrounding distillation, but most Commoner historians believe the first distillation process was conducted around the 1st century where ancient Commoners were said to have experimented in distilling water and perfumes. From there the history is mercy until the 8th century where Commoners used distillation for purposes unrelated to alcohol. In the 13th century, however, Commoners began experimenting with distilling alcohol; distilled alcohol made from wine became a hot topic during this time. Starting from the 14th century, records across the Empire showed Commoners infatuated with drinking "Hot Wine" (Brandy), which is accepted as the first distilled beverage in TECT's history. During this period, distillery technology became easier and cheaper to make; distilled beverages like vodka and whisky were soon common throughout the Empire. Meinhardt Brauerei avoided such distillation until the 1840's because the Meinhardt Family didn't have intention to ever enter into distillation, rather the Family preferred its age old tradition of wine making - that is, until Ulrich Meinhardt's reign over the company. Before that, the Meinhardt Family wanted to stay in wine making and their wine to remain "pure". Ulrich, once he took over the company, threw the company's weight into the distillery trade by acquiring distilleries and individuals who specialized in the field distillation - Ulrich would also do the same with breweries and beer experts to bring Meinhardt Brauerei into the beer trade. Today, Meinhardt Brauerei is proud to make a large variety of distilled beverages, including brands of whisky, vodka, brandy, and many more.


Whisky
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Ulrich's Straight Whisky
Named in honor of Ulrich Meinhardt, Meinhardt Brauerei's former 19th century owner, Ulrich's Straight Whisky is a Straight Whisky (though legally a Bourbon Whisky) originally distilled in the Lorenzen Valley located deep in the Zentral Mountain Range of Zentral State, TECT. Ulrich was well known for his love of whisky and was even rumored to have over twenty varieties stored in barrels on his home property at any given time. It was with this fascination, and his determination for revolutionizing his company, that Ulrich soon commissioned the expansion of Meinhardt Brauerei to encompass distilled beverages in its catalog; Ulrich set out to acquire national distilleries, hire experienced distillers, and buy out companies related to the distillation process. In 1882, Meinhardt Brauerei unveiled its first distilled beverage, a whisky named in honor of the man who not only brought about its creation but who also helped in the process of creating it. Ulrich at first only allowed his distilleries located in the valley of Zentral State to produce the beverage, but by time he relinquished the company to his son and passed away, he encouraged the beverage to be produced in other regions suitable for the distillation. His son, Ulrich II, would later introduce two flavored versions of his father's namesake beverage.

Distilled originally in the Lorenzen Valley, Ulrich's original recipe calls for a mash of grains with corn being the primary ingredient. Ulrich himself preferred this type of whisky mash blend over other types of blends he experimented with; research by Ulrich also determined that most Commoners preferred this mash (bourbon whisky mash) over other types of whisky mashes, though malted whisky (malted barley) is a close runner up according to Ulrich's research. So to meet these preferences, Ulrich decided upon using 51% corn in its grain mash - the other two grains added to the mash were malted barley and rye. Once fermented and distilled in copper stills, the whisky is then filtered through four meter stack of finely smashed sugar maple charcoal to remove impurities and the persistent taste of corn. The whisky is then barreled in handcrafted sugar maple barrels to mature for two years or more. This stark difference in barrel material came about because sugar maple was more plentiful in the northern hemisphere of TECT's continental home, Royals; it was quickly discovered by Ulrich to leave chocolate, nutty, and dark cherry flavors that bourbon he collected never had before. Using this material has become a tradition in Zentral State distilleries, though Ulrich (who isn't native to Zentral State) was the creator of the trend and is among the many honored figures in the State's history - ironic since he was raised making fine northern wine, not hard liquor in the deep south of the country, which were starkly different fields at the time. The sugar maple barrels, like more commonly used white oak barrels, flavor the whisky and adds color to it - the sugar maple dyes the whisky into a more bright amber color. In today's age of flavor enhancement, Meinhardt Brauerei has introduced two additional brands of Ulrich's Whisky: Ulrich's Vanilla-Caramel Whisky & Ulrich's Honey Whisky. Both brands are made by mixing Ulrich's Straight Whisky with homemade liqueur recipes, creating a new smooth underlying flavor to the drink. All brands of Ulrich's Whisky have an alcohol by volume of fifty percent.
200ml bottle: $9.40 NSD per bottle. $10.00 NSD per flavored bottle (Vanilla-Caramel or Honey).
375ml square bottle (Amber color): $18.55 NSD per bottle. $20.00 NSD per flavored bottle (Vanilla-Caramel or Honey).
750ml bottle: $38.00 NSD per bottle. $40.00 NSD per flavored bottle (Vanilla-Caramel or Honey). $80.00 NSD for Delux Vintage Bottle Personal Gift Set (at least 10 year maturity, any flavor).
1l bottle: $45.00 NSD per bottle. $47.00 NSD per flavored bottle (Vanilla-Caramel or Honey). $65 NSD for bottle (10 years maturity, any flavor).
1.75l bottle: $60.00 NSD per bottle. $62.00 NSD per flavored bottle (Vanilla-Caramel or Honey). $85 NSD for bottle (10 years maturity, any flavor).
Sugar Maple barrel (60 gallons): $10,700 NSD per barrel, any flavor.



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Last edited by Common Territories on Tue Nov 29, 2016 11:19 pm, edited 3 times in total.



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