brewery_db 0.2.0 → 0.2.1
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- checksums.yaml +6 -14
- data/CHANGELOG.md +6 -0
- data/README.md +9 -0
- data/brewery_db.gemspec +1 -1
- data/lib/brewery_db.rb +3 -0
- data/lib/brewery_db/client.rb +12 -0
- data/lib/brewery_db/resources/fermentables.rb +13 -0
- data/lib/brewery_db/resources/hops.rb +13 -0
- data/lib/brewery_db/resources/yeasts.rb +13 -0
- data/lib/brewery_db/version.rb +1 -1
- data/spec/brewery_db/client_spec.rb +19 -14
- data/spec/brewery_db/config_spec.rb +12 -10
- data/spec/brewery_db/mash_spec.rb +2 -2
- data/spec/brewery_db/middleware/error_handler_spec.rb +1 -1
- data/spec/brewery_db/resource_spec.rb +12 -6
- data/spec/brewery_db/resources/beers_spec.rb +2 -2
- data/spec/brewery_db/resources/breweries_spec.rb +2 -2
- data/spec/brewery_db/resources/brewery_spec.rb +8 -8
- data/spec/brewery_db/resources/categories_spec.rb +2 -2
- data/spec/brewery_db/resources/fermentables_spec.rb +21 -0
- data/spec/brewery_db/resources/glassware_spec.rb +2 -2
- data/spec/brewery_db/resources/hops_spec.rb +21 -0
- data/spec/brewery_db/resources/locations_spec.rb +2 -2
- data/spec/brewery_db/resources/search_spec.rb +5 -5
- data/spec/brewery_db/resources/styles_spec.rb +2 -2
- data/spec/brewery_db/resources/yeasts_spec.rb +21 -0
- data/spec/brewery_db/web_hook_spec.rb +1 -1
- data/spec/fixtures/BreweryDB_Resource/_get/a_list_of_resources/can_be_enumerated.yml +237 -141
- data/spec/fixtures/BreweryDB_Resource/_get/a_not_found_request/{sets_the_exception_message_to_the_error_message_in_the_response.yml → includes_the_response_message_in_the_error_message.yml} +11 -13
- data/spec/fixtures/BreweryDB_Resource/_get/a_not_found_request/includes_the_response_status_in_the_error_message.yml +36 -0
- data/spec/fixtures/BreweryDB_Resource/_get/a_not_found_request/raises_an_exception.yml +11 -13
- data/spec/fixtures/BreweryDB_Resource/_get/an_OK_request/{name/.yml → returns_the_data.yml} +13 -11
- data/spec/fixtures/BreweryDB_Resources_Beers/_all/fetches_all_of_the_beers_at_once.yml +497 -497
- data/spec/fixtures/BreweryDB_Resources_Beers/_find/fetches_only_the_beer_asked_for.yml +13 -11
- data/spec/fixtures/BreweryDB_Resources_Breweries/_all/fetches_all_of_the_breweries_at_once.yml +164 -147
- data/spec/fixtures/BreweryDB_Resources_Breweries/_find/fetches_only_the_brewery_asked_for.yml +13 -11
- data/spec/fixtures/BreweryDB_Resources_Categories/_all/fetches_all_of_the_cagtegories_at_once.yml +11 -9
- data/spec/fixtures/BreweryDB_Resources_Categories/_find/fetches_only_the_category_asked_for.yml +11 -9
- data/spec/fixtures/BreweryDB_Resources_Fermentables/_all/fetches_all_of_the_fermentables_at_once.yml +189 -0
- data/spec/fixtures/BreweryDB_Resources_Fermentables/_find/fetches_only_the_fermentable_asked_for.yml +42 -0
- data/spec/fixtures/BreweryDB_Resources_Glassware/_all/fetches_all_of_the_glassware_at_once.yml +11 -9
- data/spec/fixtures/BreweryDB_Resources_Glassware/_find/fetches_only_the_glassware_asked_for.yml +11 -9
- data/spec/fixtures/BreweryDB_Resources_Hops/_all/fetches_all_of_the_hops_at_once.yml +248 -0
- data/spec/fixtures/BreweryDB_Resources_Hops/_find/fetches_only_the_hop_asked_for.yml +45 -0
- data/spec/fixtures/BreweryDB_Resources_Locations/_all/fetches_all_of_the_breweries_at_once.yml +252 -686
- data/spec/fixtures/BreweryDB_Resources_Locations/_find/fetches_only_the_location_asked_for.yml +35 -72
- data/spec/fixtures/BreweryDB_Resources_Search/_all/fetches_all_of_the_search_results_at_once.yml +486 -429
- data/spec/fixtures/BreweryDB_Resources_Styles/_all/fetches_all_of_the_styles_at_once.yml +54 -57
- data/spec/fixtures/BreweryDB_Resources_Styles/_find/fetches_only_the_style_asked_for.yml +11 -9
- data/spec/fixtures/BreweryDB_Resources_Yeasts/_all/fetches_all_of_the_yeasts_at_once.yml +222 -0
- data/spec/fixtures/BreweryDB_Resources_Yeasts/_find/fetches_only_the_yeast_asked_for.yml +49 -0
- metadata +38 -16
@@ -8,31 +8,33 @@ http_interactions:
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string: ''
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- BreweryDB Ruby Gem 0.0
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- BreweryDB Ruby Gem 0.2.0
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headers:
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date:
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- Mon, 22 Jul 2013 00:05:51 GMT
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server:
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- Apache/2.2.24 (Amazon)
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x-powered-by:
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encoding: UTF-8
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string: '{"message":"READ ONLY MODE: Request Successful","data":[{"id":1,"categoryId":1,"category":{"id":1,"name":"British
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Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Classic English-Style
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Pale Ale","description":"Classic English pale ales are golden to copper colored
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and display earthy, herbal English-variety hop character. Note that \"earthy,
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of smoothness. Spices (such as orange and lemon peel, as well as coriander)
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may be added in barely perceptible amounts, but this is not common. Diacetyl
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should not be perceived. Competition directors may choose to break out subcategories
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of Traditional and Modern.","ibuMin":"5","ibuMax":"15","abvMin":"0.5","abvMax":"3.5","srmMin":"5","srmMax":"50","ogMin":"1.008","fgMin":"
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20:06:46"},{"id":70,"categoryId":5,"category":{"id":5,"name":"Belgian
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French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Other
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Ales","description":"Recognizing the uniqueness and traditions
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other styles of Belgian Ales, the beers entered in this category
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on the merits that they do not fit existing style guidelines
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that the brewer provides explaining the history and tradition
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Balance of character is a key component when assessing these
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or wood-aged entries in competitions may be directed to other
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competition director. In competitions the brewer must provide
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or regional tradition of the style, or his interpretation of
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order to be assessed properly by the judges.","createDate":"2012-03-21
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-
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of Traditional and Modern.","ibuMin":"5","ibuMax":"15","abvMin":"0.5","abvMax":"3.5","srmMin":"5","srmMax":"50","ogMin":"1.008","fgMin":"1.004","fgMax":"1.034","createDate":"2012-03-21
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20:06:46","updateDate":"2013-02-18 02:18:18"},{"id":70,"categoryId":5,"category":{"id":5,"name":"Belgian
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And French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Other
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Belgian-Style Ales","description":"Recognizing the uniqueness and traditions
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of several other styles of Belgian Ales, the beers entered in this category
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will be assessed on the merits that they do not fit existing style guidelines
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and information that the brewer provides explaining the history and tradition
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of the style. Balance of character is a key component when assessing these
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beers. Barrel or wood-aged entries in competitions may be directed to other
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categories by competition director. In competitions the brewer must provide
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the historical or regional tradition of the style, or his interpretation of
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the style, in order to be assessed properly by the judges.","createDate":"2012-03-21
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20:06:46"},{"id":71,"categoryId":5,"category":{"id":5,"name":"Belgian And
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French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"French-Style
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937
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Bi\u00e8re de Garde","description":"Beers in this category are golden to deep
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copper or light brown in color. They are light to medium in body. This style
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of beer is characterized by a toasted malt aroma, slight malt sweetness in
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alcohol. Complexity, harmony, and balance of sensory elements are most desirable,
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with no inconsistencies in color, aroma, flavor or aftertaste. The proper
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balance of sweetness, acidity, alcohol and honey character is the essential
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final measure of any mead.","
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20:06:46"},
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Semi-Sweet Mead","description":"Similar
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final measure of any mead.","createDate":"2012-03-21 20:06:46"},{"id":141,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Semi-Sweet Mead","description":"Similar
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in balance, body, finish and flavor intensity to a semisweet (or medium-dry)
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white wine, with a pleasant mixture of honey character, light sweetness, soft
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fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory
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elements are most desirable, with no inconsistencies in color, aroma, flavor
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or aftertaste. The proper balance of sweetness, acidity, alcohol and honey
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character is the essential final measure of any mead.","
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character is the essential final measure of any mead.","createDate":"2012-03-21
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20:06:46"},{"id":142,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Sweet Mead","description":"Similar
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in balance, body, finish and flavor intensity to a well-made dessert wine
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sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and
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balance of sensory elements are most desirable, with no inconsistencies in
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color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity,
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alcohol and honey character is the essential final measure of any mead.","
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alcohol and honey character is the essential final measure of any mead.","createDate":"2012-03-21
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20:06:46"},{"id":143,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Cyser (Apple Melomel)","description":"In
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well-made examples of the style, the fruit is both distinctive and well-incorporated
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into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the
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best strong examples have the taste and aroma of an aged Calvados (apple brandy
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from northern France), while subtle, dry versions can taste similar to many
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fine white wines.","
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20:06:46"},{"id":145,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Fruit Melomel","description":"In
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fine white wines.","createDate":"2012-03-21 20:06:46"},{"id":144,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Pyment (Grape
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Melomel)","description":"In well-made examples of the style, the grape is
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both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol
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balance of the mead. White and red versions can be quite different, and the
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overall impression should be characteristic of the type of grapes used and
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suggestive of a similar variety wine.","createDate":"2012-03-21 20:06:46"},{"id":145,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Fruit Melomel","description":"In
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well-made examples of the style, the fruit is both distinctive and well-incorporated
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into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types
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of fruit can result in widely different characteristics; allow for a variation
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in the final product.","
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20:06:46"},
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Metheglin","description":"In
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in the final product.","createDate":"2012-03-21 20:06:46"},{"id":146,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Metheglin","description":"In
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well-made examples of the style, the herbs\/spices are both distinctive and
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well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
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mead. Different types of herbs\/spices can result in widely different characteristics;
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allow for a variation in the final product.","
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20:06:46"},
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Braggot","description":"A
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allow for a variation in the final product.","createDate":"2012-03-21 20:06:46"},{"id":147,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Braggot","description":"A
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harmonious blend of mead and beer, with the distinctive characteristics of
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both. A wide range of results are possible, depending on the base style of
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beer, variety of honey and overall sweetness and strength. Beer flavors tend
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to somewhat mask typical honey flavors found in other meads.","
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to somewhat mask typical honey flavors found in other meads.","createDate":"2012-03-21
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20:06:46"},{"id":148,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Open Category Mead","description":"This
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mead should exhibit the character of all of the ingredients in varying degrees,
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and should show a good blending or balance between the various flavor elements.
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Whatever ingredients are included, the result should be identifiable as a
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honey-based fermented beverage.","
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20:06:46"},
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Cider","description":"Variable,
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honey-based fermented beverage.","createDate":"2012-03-21 20:06:46"},{"id":149,"categoryId":12,"category":{"id":12,"name":"Mead,
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Cider, & Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Cider","description":"Variable,
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but should be a medium, refreshing drink. Sweet ciders must not be cloying.
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Dry ciders must not be too austere. An ideal cider serves well as a \u201csession\u201d
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drink, and suitably accompanies a wide variety of food.","
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drink, and suitably accompanies a wide variety of food.","abvMin":"5","abvMax":"8","ogMin":"1.045","ogMax":"1.065","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
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20:06:46"},{"id":150,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"English Cider","description":"Generally
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dry, full-bodied, austere.","
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dry, full-bodied, austere.","abvMin":"6","abvMax":"9","ogMin":"1.05","ogMax":"1.075","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
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20:06:46"},{"id":151,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"French Cider","description":"Medium
|
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to sweet, full-bodied, rich.","
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to sweet, full-bodied, rich.","abvMin":"3","abvMax":"6","ogMin":"1.05","ogMax":"1.065","fgMin":"1.01","fgMax":"1.02","createDate":"2012-03-21
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20:06:46"},{"id":152,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Perry","description":"Mild.
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Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
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is acceptable. Mousiness, ropy\/oily characters are serious faults.","
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is acceptable. Mousiness, ropy\/oily characters are serious faults.","abvMin":"5","abvMax":"7","ogMin":"1.05","ogMax":"1.06","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
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20:06:46"},{"id":153,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Traditional Perry","description":"Tannic.
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Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
|
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is acceptable. Mousiness, ropy\/oily characters are serious faults.","
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is acceptable. Mousiness, ropy\/oily characters are serious faults.","abvMin":"5","abvMax":"9","ogMin":"1.05","ogMax":"1.07","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
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20:06:46"},{"id":154,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"New England Cider","description":"Substantial
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body and character.","
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body and character.","abvMin":"7","abvMax":"13","ogMin":"1.06","ogMax":"1.1","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
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20:06:46"},{"id":155,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Fruit Cider","description":"Like
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a dry wine with complex flavors. The apple character must marry with the added
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fruit so that neither dominates the other.","
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fruit so that neither dominates the other.","abvMin":"5","abvMax":"9","ogMin":"1.045","ogMax":"1.07","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
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20:06:46"},{"id":156,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Apple Wine","description":"Like
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a dry white wine, balanced, and with low astringency and bitterness.","
|
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a dry white wine, balanced, and with low astringency and bitterness.","abvMin":"9","abvMax":"12","ogMin":"1.07","ogMax":"1.1","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
|
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20:06:46"},{"id":157,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
|
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& Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Specialty Cider
|
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or Perry","
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or Perry","abvMin":"5","abvMax":"12","ogMin":"1.045","ogMax":"1.1","fgMin":"0.995","fgMax":"1.02","createDate":"2012-03-21
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|
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Anniversary Blend","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
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+
16:08:57"},{"id":1756,"name":"Abbey Ale","description":"Used to produce Trappist
|
40
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+
style beers. Similar to WLP500, but is less fruity and more alcohol tolerant
|
41
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+
(up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels
|
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+
and trippels.","yeastType":"ale","attenuationMin":75,"attenuationMax":80,"fermentTempMin":66,"fermentTempMax":72,"alcoholToleranceMin":10,"alcoholToleranceMax":15,"productId":"WLP530","supplier":"White
|
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|
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+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1532,"name":"Abbey Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
45
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+
16:08:57"},{"id":1757,"name":"Abbey IV Ale","description":"An authentic Trappist
|
46
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+
style yeast. Use for Belgian style ales, dubbels, trippels, and specialty
|
47
|
+
beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).","yeastType":"ale","attenuationMin":74,"attenuationMax":82,"fermentTempMin":66,"fermentTempMax":72,"alcoholToleranceMin":10,"alcoholToleranceMax":15,"productId":"WLP540","supplier":"White
|
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+
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|
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+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1835,"name":"American
|
50
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+
Ale","description":"Very clean, crisp flavor characteristics with low fruitiness
|
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|
+
and mild ester production. A very versatile yeast for styles that desire dominant
|
52
|
+
malt and hop character. This strain makes a wonderful ?House? strain. Mild
|
53
|
+
citrus notes develop with cooler 60-66?F (15-19?C) fermentations. Normally
|
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|
+
requires filtration for bright beers.","yeastType":"ale","attenuationMin":73,"attenuationMax":77,"fermentTempMin":60,"fermentTempMax":72,"alcoholToleranceMin":11,"alcoholToleranceMax":11,"productId":"1056","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
55
|
+
16:09:23","updateDate":"2013-06-24 16:10:52"},{"id":1533,"name":"American
|
56
|
+
Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
57
|
+
16:08:57"},{"id":1534,"name":"American Ale Blend","description":"Our most
|
58
|
+
popular yeast strain is WLP001, California Ale Yeast. This blend celebrates
|
59
|
+
the strengths of California- clean, neutral fermentation, versatile usage,
|
60
|
+
and adds two other strains that belong to the same ''clean\/neutral'' flavor
|
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|
+
category. The additional strains create complexity to the finished beer. This
|
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+
blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated,
|
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|
+
but not to the extreme of California. Slight sulfur will be produced during
|
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|
+
fermentation.","yeastType":"ale","attenuationMin":72,"attenuationMax":80,"fermentTempMin":68,"fermentTempMax":72,"alcoholToleranceMin":8,"alcoholToleranceMax":12,"productId":"WLP060","supplier":"White
|
65
|
+
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|
66
|
+
16:08:57","updateDate":"2013-06-24 16:10:52"},{"id":1836,"name":"American
|
67
|
+
Ale II","description":"With many of the best qualities that brewers look for
|
68
|
+
when brewing American styles of beer, this strain?s performance is consistent
|
69
|
+
and it makes great beer. This versatile strain is a very good choice for a
|
70
|
+
?House? strain. Expect a soft, clean profile with hints of nut, and a slightly
|
71
|
+
tart finish. Ferment at warmer temperatures to accentuate hop character with
|
72
|
+
an increased fruitiness. Or, ferment cool for a clean, light citrus character.
|
73
|
+
It attenuates well and is reliably flocculent, producing bright beer without
|
74
|
+
filtration.","yeastType":"ale","attenuationMin":72,"attenuationMax":76,"fermentTempMin":60,"fermentTempMax":72,"alcoholToleranceMin":10,"alcoholToleranceMax":10,"productId":"1272","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
75
|
+
16:09:23","updateDate":"2013-06-24 16:10:52"},{"id":1535,"name":"American
|
76
|
+
Ale II","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
77
|
+
16:08:58"},{"id":1536,"name":"American Hefeweizen Ale","description":"This
|
78
|
+
yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300,
|
79
|
+
this yeast produces a very slight amount of the banana and clove notes. It
|
80
|
+
produces some sulfur, but is otherwise a clean fermenting yeast, which does
|
81
|
+
not flocculate well, producing a cloudy beer.","yeastType":"wheat","attenuationMin":70,"attenuationMax":75,"fermentTempMin":65,"fermentTempMax":69,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP320","supplier":"White
|
82
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+
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|
83
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+
16:08:58","updateDate":"2013-06-24 16:10:52"},{"id":1537,"name":"American
|
84
|
+
Lager","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
85
|
+
16:08:58"},{"id":1837,"name":"American Lager","description":"A complex and
|
86
|
+
aromatic strain that can be used for a variety of lager beers. This strain
|
87
|
+
is an excellent choice for Classic American Pilsner beers.","yeastType":"lager","attenuationMin":73,"attenuationMax":77,"fermentTempMin":48,"fermentTempMax":58,"alcoholToleranceMin":9,"alcoholToleranceMax":9,"productId":"2035","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
88
|
+
16:09:23","updateDate":"2013-06-24 16:10:53"},{"id":1761,"name":"American
|
89
|
+
Lager","description":"This yeast is used to produce American style lagers.
|
90
|
+
Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production
|
91
|
+
is minimal.","yeastType":"lager","attenuationMin":75,"attenuationMax":80,"fermentTempMin":50,"fermentTempMax":55,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP840","supplier":"White
|
92
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
93
|
+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1538,"name":"American
|
94
|
+
Megabrewery","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
95
|
+
16:08:58"},{"id":1539,"name":"American Microbrewery Ale No.1","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
96
|
+
16:08:58"},{"id":1540,"name":"American Microbrewery Ale No.2","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
97
|
+
16:08:58"},{"id":1541,"name":"American Microbrewery Lager","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
98
|
+
16:08:58"},{"id":1838,"name":"American Wheat","description":"A strong fermenting,
|
99
|
+
true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal
|
100
|
+
for beers when a low ester profile is desirable.","yeastType":"ale","attenuationMin":74,"attenuationMax":78,"fermentTempMin":58,"fermentTempMax":74,"alcoholToleranceMin":10,"alcoholToleranceMax":10,"productId":"1010","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
101
|
+
16:09:23","updateDate":"2013-06-24 16:10:52"},{"id":1542,"name":"American
|
102
|
+
Wheat Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
103
|
+
16:08:58"},{"id":1543,"name":"American White Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
104
|
+
16:08:58"},{"id":1762,"name":"Antwerp Ale","description":"Clean, almost lager
|
105
|
+
like Belgian type ale yeast. Good for Belgian type pales ales and amber ales,
|
106
|
+
or with blends to combine with other Belgian type yeast strains. Biscuity,
|
107
|
+
ale like aroma present. Hop flavors and bitterness are accentuated. Slight
|
108
|
+
sulfur will be produced during fermentation, which can give the yeast a lager
|
109
|
+
like flavor profile.","yeastType":"ale","attenuationMin":73,"attenuationMax":80,"fermentTempMin":67,"fermentTempMax":70,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP515","supplier":"White
|
110
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
111
|
+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1946,"name":"Assmanshausen
|
112
|
+
Wine","description":"German red wine yeast, which results in spicy, fruit
|
113
|
+
aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which
|
114
|
+
is cold tolerant.","yeastType":"wine","attenuationMin":80,"fermentTempMin":50,"fermentTempMax":90,"alcoholToleranceMin":16,"alcoholToleranceMax":16,"productId":"WLP749","supplier":"White
|
115
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
116
|
+
16:10:52"},{"id":1544,"name":"Attenuation 80 percent","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
117
|
+
16:08:58"},{"id":1763,"name":"Australian Ale","description":"Produces a clean,
|
118
|
+
malty beer. Pleasant ester character, can be described as \"bready.\" Can
|
119
|
+
ferment successfully, and clean, at higher temperatures. This yeast combines
|
120
|
+
good flocculation with good attenuation.","yeastType":"ale","attenuationMin":70,"attenuationMax":75,"fermentTempMin":65,"fermentTempMax":70,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP009","supplier":"White
|
121
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
122
|
+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1942,"name":"Avize Wine","description":"Champagne
|
123
|
+
isolate used for complexity in whites. Contributes elegance, especially in
|
124
|
+
barrel fermented Chardonnays.","yeastType":"wine","attenuationMin":80,"fermentTempMin":60,"fermentTempMax":90,"alcoholToleranceMin":15,"alcoholToleranceMax":15,"productId":"WLP718","supplier":"White
|
125
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
126
|
+
16:10:52"},{"id":1545,"name":"Bastogne Belgian Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
127
|
+
16:08:58"},{"id":1546,"name":"Bavarian Lager","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
128
|
+
16:08:58"},{"id":1839,"name":"Bavarian Lager","description":"Used by many
|
129
|
+
German breweries to produce rich, full-bodied, malty beers, this strain is
|
130
|
+
a good choice for bocks and dopplebocks. A thorough diacetyl rest is recommended
|
131
|
+
after fermentation is complete.","yeastType":"lager","attenuationMin":73,"attenuationMax":77,"fermentTempMin":46,"fermentTempMax":58,"alcoholToleranceMin":9,"alcoholToleranceMax":9,"productId":"2206","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
132
|
+
16:09:23","updateDate":"2013-06-24 16:10:53"},{"id":1764,"name":"Bavarian
|
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|
+
Weizen","description":"Former Yeast Lab W51 yeast strain, acquired from Dan
|
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|
+
McConnell. The description originally used by Yeast Lab still fits: \"This
|
135
|
+
strain produces a classic German-style wheat beer, with moderately high, spicy,
|
136
|
+
phenolic overtones reminiscent of cloves.\"","yeastType":"wheat","attenuationMin":73,"attenuationMax":77,"fermentTempMin":66,"fermentTempMax":70,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP351","supplier":"White
|
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|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
138
|
+
16:09:16","updateDate":"2013-06-24 16:10:52"},{"id":1547,"name":"Bavarian
|
139
|
+
Wheat","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
140
|
+
16:08:58"},{"id":1841,"name":"Bavarian Wheat","description":"A complex alternative
|
141
|
+
to the standard German wheat strain profile. This strain produces apple, pear,
|
142
|
+
and plum esters in addition to the dominant banana character. The esters are
|
143
|
+
complemented nicely by clove and subtle vanilla phenolics. The balance can
|
144
|
+
be manipulated towards ester production through increasing fermentation temperature,
|
145
|
+
increasing the wort density, and decreasing the pitch rate. Over pitching
|
146
|
+
can result in a near complete loss of banana character. Decreasing the ester
|
147
|
+
level will allow a higher clove character to be perceived. Sulfur is commonly
|
148
|
+
produced, but will dissipate with conditioning. This strain is very powdery
|
149
|
+
and will remain in suspension for an extended amount of time following attenuation.
|
150
|
+
This is true top cropping yeast and requires fermenter headspace of 33%.","yeastType":"ale","attenuationMin":70,"attenuationMax":76,"fermentTempMin":64,"fermentTempMax":75,"alcoholToleranceMin":10,"alcoholToleranceMax":10,"productId":"3638","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
151
|
+
16:09:24","updateDate":"2013-06-24 16:10:53"},{"id":1840,"name":"Bavarian
|
152
|
+
Wheat Blend","description":"This proprietary blend of a top-fermenting neutral
|
153
|
+
ale strain and a Bavarian wheat strain is a great choice when a subtle German
|
154
|
+
style wheat beer is desired. The complex esters and phenolics from the wheat
|
155
|
+
strain are nicely softened and balanced by the neutral ale strain.","yeastType":"wheat","attenuationMin":73,"attenuationMax":77,"fermentTempMin":64,"fermentTempMax":74,"alcoholToleranceMin":10,"alcoholToleranceMax":10,"productId":"3056","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
156
|
+
16:09:23","updateDate":"2013-06-24 16:10:53"},{"id":1548,"name":"Bavarian
|
157
|
+
Wheat Yeast","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
158
|
+
16:08:59"},{"id":1549,"name":"Bedford British","description":"Ferments dry
|
159
|
+
and flocculates very well. Produces a distinctive ester profile. Good choice
|
160
|
+
for most English style ales including bitter, pale ale, porter, and brown
|
161
|
+
ale.","yeastType":"ale","attenuationMin":72,"attenuationMax":80,"fermentTempMin":65,"fermentTempMax":70,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP006","supplier":"White
|
162
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
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|
+
16:08:59","updateDate":"2013-06-24 16:10:52"},{"id":1842,"name":"Belgian Abbey","description":"A
|
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|
+
widely used and alcohol tolerant Abbey yeast that is suitable for a variety
|
165
|
+
of Belgian style ales. This strain produces a nice ester profile as well as
|
166
|
+
slightly spicy alcohol notes. It can be slow to start; however, it attenuates
|
167
|
+
well.","yeastType":"ale","attenuationMin":74,"attenuationMax":78,"fermentTempMin":68,"fermentTempMax":78,"alcoholToleranceMin":12,"alcoholToleranceMax":12,"productId":"1214","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
168
|
+
16:09:24","updateDate":"2013-06-24 16:10:53"},{"id":1550,"name":"Belgian Abbey
|
169
|
+
II","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
170
|
+
16:08:59"},{"id":1843,"name":"Belgian Abbey II","description":"An excellent
|
171
|
+
yeast strain for use in Belgian dark strong ales. This strain has a relatively
|
172
|
+
?clean profile? which allows a rich malt and distinctive ethanol character
|
173
|
+
to shine. Delicate dried fruit esters can be produced when used at higher
|
174
|
+
fermentation temperatures or in a high gravity wort.","yeastType":"ale","attenuationMin":73,"attenuationMax":77,"fermentTempMin":65,"fermentTempMax":75,"alcoholToleranceMin":12,"alcoholToleranceMax":12,"productId":"1762","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
175
|
+
16:09:24","updateDate":"2013-06-24 16:10:53"},{"id":1551,"name":"Belgian Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
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|
+
16:08:59"},{"id":1766,"name":"Belgian Ale","description":"Saisons, Belgian
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177
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+
Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the
|
178
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+
classic Belgian beer styles that can be created with this yeast strain. Phenolic
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179
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+
and spicy flavors dominate the profile, with less fruitiness then WLP500.","yeastType":"ale","attenuationMin":78,"attenuationMax":85,"fermentTempMin":68,"fermentTempMax":78,"alcoholToleranceMin":8,"alcoholToleranceMax":12,"productId":"WLP550","supplier":"White
|
180
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
181
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+
16:09:17","updateDate":"2013-06-24 16:10:52"},{"id":1552,"name":"Belgian Ale
|
182
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+
No.1","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
183
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+
16:08:59"},{"id":1553,"name":"Belgian Ale No.2","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
184
|
+
16:08:59"},{"id":1554,"name":"Belgian Ale No.3","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
185
|
+
16:08:59"},{"id":1555,"name":"Belgian Ardennes","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
186
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+
16:08:59"},{"id":1845,"name":"Belgian Ardennes","description":"One of the
|
187
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+
great and versatile strains for the production of classic Belgian style ales.
|
188
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+
This strain produces a beautiful balance of delicate fruit esters and subtle
|
189
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+
spicy notes; with neither one dominating. Unlike many other Belgian style
|
190
|
+
strains, this strain is highly flocculent and results in bright beers.","yeastType":"ale","attenuationMin":72,"attenuationMax":76,"fermentTempMin":65,"fermentTempMax":76,"alcoholToleranceMin":12,"alcoholToleranceMax":12,"productId":"3522","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
191
|
+
16:09:24","updateDate":"2013-06-24 16:10:53"},{"id":1767,"name":"Belgian Bastogne
|
192
|
+
Ale","description":"A high gravity, Trappist style ale yeast. Produces dry
|
193
|
+
beer with slight acidic finish. More ?clean? fermentation character than WLP500
|
194
|
+
or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity
|
195
|
+
beers, Belgian ales, dubbels and trippels.","yeastType":"ale","attenuationMin":74,"attenuationMax":80,"fermentTempMin":66,"fermentTempMax":72,"alcoholToleranceMin":10,"alcoholToleranceMax":15,"productId":"WLP510","supplier":"White
|
196
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
197
|
+
16:09:17","updateDate":"2013-06-24 16:10:52"},{"id":1556,"name":"Belgian Golden
|
198
|
+
Ale","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
199
|
+
16:08:59"},{"id":1768,"name":"Belgian Golden Ale","description":"From East
|
200
|
+
Flanders, versatile yeast that can produce light Belgian ales to high gravity
|
201
|
+
Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics
|
202
|
+
dominate the flavor profile. Some sulfur is produced during fermentation,
|
203
|
+
which will dissipate following the end of fermentation.","yeastType":"ale","attenuationMin":73,"attenuationMax":78,"fermentTempMin":68,"fermentTempMax":75,"alcoholToleranceMin":10,"alcoholToleranceMax":15,"productId":"WLP570","supplier":"White
|
204
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
205
|
+
16:09:17","updateDate":"2013-06-24 16:10:52"},{"id":1950,"name":"Belgian Lager","description":"Clean,
|
206
|
+
crisp European lager yeast with low sulfur production. The strain originates
|
207
|
+
from a very old brewery in West Belgium. Great for European style pilsners,
|
208
|
+
dark lagers, Vienna lager, and American style lagers.","yeastType":"lager","attenuationMin":72,"attenuationMax":78,"fermentTempMin":50,"fermentTempMax":55,"alcoholToleranceMin":5,"alcoholToleranceMax":10,"productId":"WLP815","supplier":"White
|
209
|
+
Labs","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
210
|
+
16:10:52"},{"id":1557,"name":"Belgian Lambic Blend","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
211
|
+
16:08:59"},{"id":1847,"name":"Belgian Saison","description":"This strain is
|
212
|
+
the classic farmhouse ale yeast. A traditional yeast that is spicy with complex
|
213
|
+
aromatics, including bubble gum. It is very tart and dry on the palate with
|
214
|
+
a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit
|
215
|
+
from elevated fermentation temperatures. This strain is notorious for a rapid
|
216
|
+
and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation
|
217
|
+
will finish, given time and warm temperatures. Warm fermentation temperatures
|
218
|
+
at least 90?F (32?C) or the use of a secondary strain can accelerate attenuation.","yeastType":"ale","attenuationMin":76,"attenuationMax":80,"fermentTempMin":70,"fermentTempMax":95,"alcoholToleranceMin":12,"alcoholToleranceMax":12,"productId":"3724","supplier":"Wyeast","yeastFormat":"liquid","category":"yeast","categoryDisplay":"Yeast","createDate":"2013-06-24
|
219
|
+
16:09:24","updateDate":"2013-06-24 16:10:53"}],"status":"success"}'
|
220
|
+
http_version:
|
221
|
+
recorded_at: Fri, 02 Aug 2013 02:35:03 GMT
|
222
|
+
recorded_with: VCR 2.5.0
|