tag:blogger.com,1999:blog-64108085627033493952024-03-13T23:32:49.244-07:00Filgueiras ChoppCerveja ArtesanalFabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-6410808562703349395.post-18644298479977394082015-10-19T09:07:00.001-07:002015-10-19T09:07:10.242-07:00Laboratório<div class="separator" style="clear: both; text-align: left;">
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Estruturando nosso Laboratório.Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-29195569619547203492015-10-16T07:09:00.001-07:002015-10-16T07:09:28.077-07:00Reaproveitamento do Fermento<br />
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Estamos iniciando os estudos para reaproveitamento do fermento. Primeiro passo a coleta:Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-57814284587652365082015-07-26T12:08:00.000-07:002015-07-26T12:09:24.500-07:00MoinhoTerminamos a construção do nosso moinho de três rolos de aço inox que foi todo desenvolvido na tornearia do nosso amigo Jorge Kiefer. Ele ficou fantástico quebrando totalmente os grãos de malte sem deixar pó, o que resulta na transformação total do amido na brassagem e uma cerveja mais clara fazendo com que a filtragem seja mais rápida.<br />
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Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-22189237527804247772015-07-26T09:56:00.002-07:002015-07-26T09:58:09.729-07:00Resfriadores de PlacaAlternativa para substituir os espirais para o resfriamento do mosto, iniciamos com a de cobre e depois mudamos para o alumínio acreditando ser mais eficiente, mas agora estamos apostando que os resfriadores de placa são a opção mais eficiente.<br />
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<br />Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-26448983999884337702015-06-30T06:31:00.002-07:002015-06-30T06:31:57.669-07:00Dark Lager<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Daniel Ferreira Filgueiras</td></tr>
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Estamos muito satisfeitos com nossa ultima produção, uma cerveja Dark Lager.<br />
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Está super estabilizada com notas de café.<br />
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Considerando que produzimos cerveja com o intuito de unir a família e amigos e com uma quantidade pequena, estamos bem próximo da excelência.Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-78650782765696243822015-06-30T06:24:00.003-07:002015-06-30T06:24:48.188-07:00Novo FermentadorAgora dobramos a capacidade de produção, fermentador de cem litros, a conta da nossa geladeira.<br />
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<a href="http://3.bp.blogspot.com/-nd7RWYvzHuA/VZKYjV3GiwI/AAAAAAAAEwo/4b4Z7rB1rtc/s1600/IMG-20150630-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-nd7RWYvzHuA/VZKYjV3GiwI/AAAAAAAAEwo/4b4Z7rB1rtc/s320/IMG-20150630-WA0000.jpg" width="180" /></a></div>
Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-77759538804663954702013-10-25T04:24:00.000-07:002013-10-25T04:24:06.660-07:00Fermentação<div class="separator" style="clear: both; text-align: center;">
Fermentação em temperatura controlada. Faz toda a diferença.</div>
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<a href="http://1.bp.blogspot.com/-nF6bR5QzKJs/UmpUbmg_7oI/AAAAAAAADBk/JEqz6wmNsxI/s1600/2013-07-21+16.38.57.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-nF6bR5QzKJs/UmpUbmg_7oI/AAAAAAAADBk/JEqz6wmNsxI/s320/2013-07-21+16.38.57.jpg" width="240" /></a></div>
<br />Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-45457039931410305332013-09-10T05:10:00.000-07:002013-09-10T05:10:06.323-07:00Pronta agora<div class="separator" style="clear: both; text-align: left;">
Depois da maturação e da segunda fermentação na garrafa, nossa ultima leva ficou assim, encorpada e intensa.</div>
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<br /><br />Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-18041504362197220522013-08-21T13:02:00.000-07:002013-08-21T13:02:03.603-07:00Uma nova leva em processamento.Olha só o naipe dessa cerveja... quase pronta.<br />
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Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-80443070784618032522013-01-26T11:09:00.000-08:002013-01-26T11:09:48.785-08:00Novo Moinho<div class="separator" style="clear: both; text-align: center;">
Estamos na fase final da construção do nosso novo moinho de três rolos de aço inox e não usamos nenhuma peça pronta, ele foi todo desenhado e está sendo desenvolvido</div>
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na tornearia do nosso amigo Jorge Kiefer.</div>
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<br />Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-24823691145251731232012-08-11T06:24:00.001-07:002012-08-11T06:24:09.554-07:00Filgueiras Pilsen<a href="http://2.bp.blogspot.com/-KBs8LmP-UXE/UCZcyt0WELI/AAAAAAAAAtY/ULaXQtay8NI/s1600/2012-08-11-383.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-KBs8LmP-UXE/UCZcyt0WELI/AAAAAAAAAtY/ULaXQtay8NI/s320/2012-08-11-383.jpg" width="180" /></a><br />
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Com muita alegria apresentamos e degustamos nossa primeira cerveja pilsen, A Filgueiras Pilsen.<br />
Com ela já temos duas cervejas bem elaboradas, a American Pale Ale está bem estável, e já conseguimos repetir várias levas com a mesma qualidade, sabor, aparência e carbonatação, agora é estabilizar essa nova receita, que de primeira mão ficou muito boa, exatamente dentro de nossas expectativas.<br />Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-58201767771509686942012-08-04T04:07:00.001-07:002012-08-04T04:07:22.960-07:00Star San<a href="http://1.bp.blogspot.com/-17D1HIInQgo/UB0CEojV-iI/AAAAAAAAAtI/ROkXVZZ15ic/s1600/IMG-20120728-00060.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-17D1HIInQgo/UB0CEojV-iI/AAAAAAAAAtI/ROkXVZZ15ic/s320/IMG-20120728-00060.jpg" width="240" /></a><br />
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Depois de muita busca conseguimos finalmente a importação direta do afamado
“Star San”, um sanitizante ácido sem enxágüe desenvolvido especialmente para a
limpeza de equipamentos cervejeiros.</div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com3tag:blogger.com,1999:blog-6410808562703349395.post-66761827701500759112012-06-18T08:51:00.004-07:002012-06-18T08:51:48.271-07:00Dose dupla<div class="separator" style="clear: both; text-align: center;">
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Com a ajuda dos amigos Esdras e Rafael, engarrafamos uma leva e produzimos outra no mesmo dia. Foi bacana....Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-9718615850587487462012-06-07T12:48:00.003-07:002012-06-07T12:48:39.409-07:00Chegada dos ingredientes<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aLca_kFzih8/T9EDJMm06JI/AAAAAAAAAmI/VccsBKr48r8/s1600/2012-06-07-234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://2.bp.blogspot.com/-aLca_kFzih8/T9EDJMm06JI/AAAAAAAAAmI/VccsBKr48r8/s320/2012-06-07-234.jpg" width="320" /></a></div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-57581698937746842582012-06-07T04:52:00.001-07:002012-06-07T04:52:12.689-07:00KESSBIER - A CERVEJA CASEIRA DE MATO GROSSO / Kessbier - Brazilian homebrew blog: Voltando ao Básico: como fazer cerveja? / Back to ...<a href="http://kessbier.blogspot.com/2012/03/voltando-ao-basico-como-fazer-cerveja.html?spref=bl">KESSBIER - A CERVEJA CASEIRA DE MATO GROSSO / Kessbier - Brazilian homebrew blog: Voltando ao Básico: como fazer cerveja? / Back to ...</a>: (The version in english will be posted at the end of the version in portuguese) Após alguns anos no maravilhoso mundo dos cervejeiros case...Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-81596500729107608582012-02-18T02:36:00.003-08:002012-02-18T02:36:45.241-08:00As primeiras de 2012<div class="separator" style="clear: both; text-align: center;">
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Seladora para embalar o malte impedindo que se umedeça.<br />
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Bomba para recirculação, tornando o processo de clarificação mais eficiente.</div>
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Geladeira adaptada com controlador de temperatura digital, para a fermentação não ser alterada pelo calor deste verão.</div>
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<br /></div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-21060097813470358552011-11-15T02:12:00.001-08:002011-11-15T02:22:54.481-08:001º Festival Gastronômico Cozinha Escola<br />
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="color: white;">Acontece entre os dias 17 a 19 de novembro de 2011 o 1º Festival Gastronômico
Cozinha Escola no Mercado Central de Belo Horizonte, que contará com dois
momentos que acontecerão em paralelo, Os cursos ministrados por Chefes e o
Concurso para novos talentos da culinária mineira.<o:p></o:p></span></span></div>
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<span style="color: white;"><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">O Restaurante Rima
Dos Sabores participará do Festival preparando uma carne de Jacaré</span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">, desenvolvido por Juliano Caldeira.<o:p></o:p></span></span></div>
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<br /></div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-65912137160685955192011-10-05T07:55:00.000-07:002011-10-05T07:55:04.156-07:00Google Urkontinent<!--[if gte mso 9]><xml>
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Recebi um e-mail que achei muito interessante, no site da <a href="http://exame.abril.com.br/tecnologia/noticias/google-cria-sua-propria-cerveja">Revista Exame</a> está publicado a informação de uma nova cerveja no mercado.</div>
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Buscas, mapas, traduções, redes sociais e agora... cerveja.
Cansados de beber cervejas de outras marcas, os funcionários do Google criaram a
sua própria bebida.</div>
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Chamada Urkontinent, a cerveja do estilo Belgian Dubbel será fabricada em
parceria com a microcervejaria Dogfish Head.</div>
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Para desenvolver a receita, os funcionários do Google criaram um fórum onde
cada participante fez a sugestão de um ingrediente. Entre eles está o mel
extraído de uma colmeia do Googleplex. Outras especiarias da América do Sul, da
África e da Austrália atribuem à cerveja do Google o ar cosmopolita da empresa.</div>
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Para provar a cerveja pela primeira vez, o “time de desenvolvedores”
realizou um Hangout no Google+.</div>
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De acordo com o site CNet, o Google não pretende comercializar a bebida. Por
enquanto, a Urkontinent será apreciada apenas pelo seu time de funcionários.</div>
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Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-18705400927225960962011-09-25T09:22:00.000-07:002011-09-25T09:37:00.573-07:00UAIKTOBERFEST Nova Lima<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-5A1RXyej90k/Tn9Vwvk7asI/AAAAAAAAABg/4ODfgW2owMA/s1600/Uaiktoberfest.jpg"><img style="margin: 0px 10px 10px 0px; width: 174px; height: 320px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5656333952894069442" border="0" alt="" src="http://3.bp.blogspot.com/-5A1RXyej90k/Tn9Vwvk7asI/AAAAAAAAABg/4ODfgW2owMA/s320/Uaiktoberfest.jpg" /></a><div><font face="Times New Roman"></font><p style="margin: 0cm 0cm 10pt; text-align: justify;" class="MsoNormal"><font face="Calibri">Nova Lima, com exclusividade, realiza a “Uaiktoberfest Nova Lima” e com isso tende a se tornar a referência da cerveja artesanal em Minas Gerais, se unindo ao título de Belo Horizonte “A Capital dos Butecos”, acredito que a Grande BH irá se beneficiar muito no aspecto do turismo, pois nós não só bebemos, bebemos com qualidade, não gostamos só de tira gosto, gostamos de boa comida.</font></p><p style="margin: 0cm 0cm 10pt; text-align: justify;" class="MsoNormal"><font face="Calibri">Unindo Cerveja e Comida, acredito estar se iniciando um novo circuito turístico em Minas Gerais, passando pelas cidades históricas onde existe uma grande variedade gastronômica e pela capital onde se encontram verdadeiras obras de arte nos tira-gostos e boas cervejas.</font></p><p style="margin: 0cm 0cm 10pt; text-align: justify;" class="MsoNormal"><font face="Calibri"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></font> </p><font face="Times New Roman"><br /><br /></font></div></div>Daniel Filgueirashttp://www.blogger.com/profile/01210040850973423555noreply@blogger.com1tag:blogger.com,1999:blog-6410808562703349395.post-2076825251933530132011-09-24T16:24:00.000-07:002011-09-24T16:24:16.673-07:00Caminhões AntigosRecebi um e-mail com fotos de caminhoes antigos no transporte de cerveja e achei muito interessante, pois fazem parte da história da cerveja e dessa forma resolvi compartilhar.<br />
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<embed flashvars="host=picasaweb.google.com&hl=pt_BR&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Ffabriciofilgueiras%2Falbumid%2F5656069434906868049%3Falt%3Drss%26kind%3Dphoto%26hl%3Dpt_BR" height="267" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed><br />
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Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-14684265193715600902011-03-10T15:45:00.000-08:002011-03-10T16:23:27.137-08:00Novo Rótulo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-a4rdUN1DceM/TXlrUsEndTI/AAAAAAAAAAs/TK3ZkZ2AGWU/s1600/imagem.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 224px;" src="http://1.bp.blogspot.com/-a4rdUN1DceM/TXlrUsEndTI/AAAAAAAAAAs/TK3ZkZ2AGWU/s400/imagem.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5582611216274519346" /></a><div style="text-align: center;">A Filgueiras Chopp orgulhosamente apresenta seu primeiro rótulo.</div><div style="text-align: center;">"O sucesso da quinta produção não poderia passar em branco."</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div>Daniel Filgueirashttp://www.blogger.com/profile/01210040850973423555noreply@blogger.com0tag:blogger.com,1999:blog-6410808562703349395.post-76048192295427470502011-02-16T09:51:00.000-08:002011-02-16T09:51:12.203-08:00Novo Fermentador<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/-xJQPEdEnj5w/TVwN480qPnI/AAAAAAAAAXc/jt_hb6-C2tc/s1600/DSC01135.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" j6="true" src="http://4.bp.blogspot.com/-xJQPEdEnj5w/TVwN480qPnI/AAAAAAAAAXc/jt_hb6-C2tc/s200/DSC01135.JPG" width="150" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Com a chegada dos fermentadores com fundo cônico vamos fazer uma brassagem de 100 litros para comemorar, e aproveitar para consolidar a receita da FilgueirasChopp Red Ale.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Nossa intenção será ter uma cerveja mais limpida e sem a manipulação que ocorre quando se usa os galões de agua mineral, e com isso teremos mais higiene e menos chance de alteração indesejável na receita.</div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com1tag:blogger.com,1999:blog-6410808562703349395.post-55659638479012768562011-01-02T07:06:00.000-08:002011-06-24T16:35:02.585-07:00Cerveja e Queijos feitos por Monges<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;"><span lang="PT-BR" style="font-family: inherit;">No programa do dia 19 de dezembro de 2010 o Globo Rural apresentou uma reportagem sobre a produção de cerveja e queijo de uma Abadia em Chimay no sul da Bélgica. Como de costume o documentário é uma obra de arte e traz muitos detalhes desse ofício que é a produção de queijo e cervejas artesanais, com o aumento da demanda hoje tudo é feito de forma automatizada, mas a história é muito interessante, principalmente pela forma como se iniciou a produção e pelo detalhe de a cerveja ser tratada como alimento nutritivo e não como bebida alcoólica simplesmente.</span></div><span lang="PT-BR" style="font-family: inherit;"></span><br />
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<span lang="PT-BR" style="font-family: inherit;"><object height="392" width="480"><param value="http://video.globo.com/Portal/videos/cda/player/player.swf" name="movie" /><param value="high" name="quality" /><param value="midiaId=1395649&autoStart=false&width=480&height=392" name="FlashVars" /><embed width="480" height="392" flashvars="midiaId=1395649&autoStart=false&width=480&height=392" type="application/x-shockwave-flash" quality="high" src="http://video.globo.com/Portal/videos/cda/player/player.swf"></embed></object></span><br />
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</span></div><div align="justify" class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="PT-BR"><span lang="PT-BR" style="font-family: inherit;">Na edição 1756 da Veja, de 19 de junho de 2002, foi publicada uma reportagem sobre as cervejas trapistas da Bélgca e falava de seis Abadias, Westmalle, Westvleteren, Chimay, Orval e Rochefort, e suas cervejas que já eram famosas, e novamente se referem a cerveja como pão líquido, um produto com muitos nutrientes sendo usado para reforçar a alimentação de quem não come carne e trabalha pesado nos campos.</span></span></div><div align="justify" class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span lang="PT-BR"><span lang="PT-BR" style="font-family: inherit;">Achei essas reportagens muito interessantes, pois fazer cerveja em casa hoje e sentir os sabores nos remete à época remota onde tudo era artesanal e de ótima qualidade.</span></span></div></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"></div>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com2tag:blogger.com,1999:blog-6410808562703349395.post-19005302554110786042010-11-12T06:28:00.000-08:002010-11-21T06:13:34.249-08:00Download da Receita da Filgueiras Pale AleEssa produção foi muito tranquila, usamos três galões de 10 litros de agua mineral, usamos a Minalba por ter um PH mais alcalino (em torno de 8) e ter uma concentração de nutrientes mais adequada. Todo o processo ficou mais ágil e menos cansativo, usamos técnica de limpeza e sanitização adequada ao local e aos u<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">tensílios usados.</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Com o malte esmagado em vez de moído, a brasagem e a filtragem ficaram mais rápidos e eficientes.</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">Estamos muito satisfeitos com o resultado desta produção, abrimos umas garrafas para experimentar essa semana.</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: PT-BR; mso-bidi-font-family: 'Times New Roman'; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;"></span>Estamos dividindo com os leitores a receita da nossa ultima produção:<br />
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<a href="https://docs.google.com/viewer?a=v&pid=explorer&chrome=true&srcid=0ByQyfBsR_DOMYThkY2VlZGYtZTFlNC00Njk1LTkxMGYtM2NkMzg4ZTA4MGRj&hl=en">Faça o Download aqui da Receita da Filgueiras Pale Ale</a>Fabrício Ferreira Filgueirashttp://www.blogger.com/profile/15875918537861718790noreply@blogger.com5