COMMON NAME: Wild Turkey
SCIENTIFIC NAME: Meleagris gallopavo
TYPE: Birds
DIET: Omnivore
GROUP NAME: Rafter
AVERAGE LIFE SPAN IN THE WILD: 3 to 4 years
SIZE: Body: 3.6 to 3.8 feet; wingspan: 4.1 to 4.8 feet
WEIGHT: 5.5 to 18.8 pounds
(https://www.nationalgeographic.com/animals/birds/facts/wild-turkey)
The noble fowl was a favored food of Native Americans. When Europeans arrived, they made it one of only two domestic birds native to the Americas—the Muscovy duck shares the distinction. Yet by the early 20th century, wild turkeys no longer roamed over much of their traditional range. They had been wiped out by hunting and the disappearance of their favored woodland habitat. Habitat and Diet Wild turkeys typically forage on forest floors, but can also be found in grasslands and swamps. They feed on nuts, seeds, fruits, insects, and salamanders. Population Rebound Wild turkey reintroduction programs began in the 1940s, and the birds were relocated to areas where populations had been decimated but woodlands were recovering. Such efforts worked so well that wild turkeys now live in areas where they may not have occurred when Europeans first reached the Americas. Today, flocks are also found in Hawaii, Europe, and New Zealand. (https://www.nationalgeographic.com/animals/birds/facts/wild-turkey)
De term Cold turkey wordt gebruikt om een manier van afkicken te beschrijven. Bij de coldturkeymethode wordt in één keer gestopt met het gebruik van het middel waar de patiënt aan verslaafd is. Ook worden er geen middelen gebruikt die ontwenningsverschijnselen kunnen remmen. Het veronderstelde voordeel van deze methode is dat door op een bepaald moment geen middelen in te nemen, de patiënt gaat voor de korte afkickpijn en verleiding en de chemische verslaving niet verder voedt. Tot de veronderstelde nadelen behoren de mogelijk heftiger ontwenningsverschijnselen en mogelijk langer geestelijke verslaving. ... Diverse bronnen verklaren het gebruik van de term aan de hand van het Amerikaans-Engelse slang "to speak cold turkey", volkstaal voor "recht voor zijn raap spreken" of "de dingen bij de naam noemen", ontstaan in het begin van de 20e eeuw. De Engelstalige Wikipedia suggereert, dat de vergelijking getrokken moet worden met kippenvel, de huiduitstulping die men krijgt na bijv. een plotselinge blootstelling aan koude of schrik; het vel van een pas geplukte kalkoen (Engels: turkey) ziet er ook zo uit. Gedegen bronmateriaal om dit te onderbouwen, wordt niet vermeld.(https://nl.wikipedia.org/wiki/Cold_turkey)
De Molen Wild Turkey Edition 2023 ... Alcoholpercentage: 10.6% Smaakpalet: Zoete vruchten, karamel en fris zuur (https://shop.brouwerijdemolen.nl/alle-bieren/de-molen-wild-turkey-edition-2023/)
De Molen Wild Turkey 2023 | 33 CL | 10,0% | Barrel Aged... ZICHT/KLEUR Roodbruin. GEUR Een zoete geur met aroma's van karamel en vanille. SMAAK Vol en zoet met tonen van karamel, rijp fruit en vanille. AFDRONK Een lange afdronk. CULINAIR Lekker bij oude kaas en zoete desserts. BIJZONDERHEDEN Deze barrel aged heeft een volmondige complexe zoetkracht met een fris zure finish (https://www.mitra.nl/product/de-molen-wild-turkey-2023-33cl)
De Molen Wild Turkey Edition 2023 Wheat Wine 33cl 10,6% ... 6,60(0) Een parel van een brouwsel van Brouwerij De Molen. Hun Wheat Wine heeft gerijpt op Wild Turkey vaten. De Whisky geeft het bier een unieke zoete smaak. Verwacht een bier met een volle body aan zoetigheid en een lichtzure afdronk. (https://www.hellobier.nl/de-molen-wild-turkey-2023-wheat-wine-ba-33cl.html)
Wat is het? !0% of 10,6%
Op het etiket staat 10,6%
De kleur is rood/bruin en het ruikt en smaakt zoet. Inderdaad zoet fruit, karamel en vanille. Het heeft geen moutig of hoppig of gistig karakter. Het heeft een volle nasmaak die inderdaad wat doet denken aan whiskey.
Wat is wheat wine?
Barleywine has always been one to stand out from the ever-growing style crowd. It holds itself aloof in its boldness. It smiles a little condescendingly down at other styles, for only a rare few styles can approach the same rich vein of complexity, can mine the same nuances that come with giving it a little age. But, unknown to this bruiser, or perhaps ignored in its haughty sensibilities, is a cousin; a brighter, less moody relation, but one that can still offer much of the same richness as barleywine. It certainly isn’t as well-known in the craft beer world, though it is starting to gain more and more attention. Of course, I’m talking about wheatwine. Though, wheat as a brewing grain stretches far back into beer’s shadow-shrouded past, this particular style isn’t old at all. Like many other American styles that have made the scene in just the last couple decades, wheatwine finds its origins in the beginnings of the American craft beer movement. The Origin Story of Wheatwine The accepted story of wheatwine’s emergence begins in California, a year or two before 1987. And, it’s all because of a simple mistake. Phil Moeller and a friend got together to brew a batch of barleywine. In the process of adding the grain, a miscalculation, or perhaps a simple slip-up, occurred and too much wheat went in. Like any good homebrewer would do, the two pushed onward determined to see where this error would lead. They let it ferment out, and with a mixture of excitement and trepidation, they poured a glass and drank…. It was in that precise moment, they realized they had mistakenly made something worthy. In 1987, Phil Moeller became the first brewmaster for the newly-opened Rubicon Brewery in Sacramento, California. In the fall of 1988, the cooling air, likely brought thoughts of that brewing mistake and the warming, lovely brew that resulted. Moeller decided it was time to bring the secret seductress to the rest of the world. The beer was rich, deep, and complex, yet it hid its intentions well with a slightly lighter mouthfeel and only whispered notes of alcohol. Rubicon’s Winter Wheat Wine was the first commercial example of the wheatwine style. It was popular as a tap release at the brewery throughout the 1990s. The 2000s brought further recognition in the form of competition medals. It won a gold medal in the Great American Beer Festival (GABF) in 2006, and would go on to when a silver in 2009. In 2008, it was recognized at the World Beer Cup with a gold medal. Even as late as 2016, it continued to be a contender, when a 2007 vintage won bronze in the “aged beer” category of the GABF. Winter Wheat Wine remained the quintessential example of the style, until the brewery closed its doors in 2017. Though the original wheatwine is, sadly, no longer available, it did inspire other breweries to give the style a try. Many of these are still available today. Marin Brewing was directly inspired by a sampling of Rubicon’s Winter Wheat Wine and tinkered around with the style until they released Star Brew, a “triple wheat ale” in 1994. Two Brothers Brewing has been making their version, Bare Tree, as a seasonal since 2000, while Smuttynose Brewing got into the act with their own seasonal, Wheat Wine Ale, in 2005. (https://learn.kegerator.com/wheatwine/)
Appearance: The color of a wheatwine can range from gold to a rich amber, often accompanied by reddish highlights. May have some chill haze, but should dissipate as the beer warms. A creamy, off-white head of low-to-medium height and good retention should form. Swirling a wheatwine in the glass will often result in “legs’ due to the high alcohol content. (https://learn.kegerator.com/wheatwine/)
Aroma: Malt character presents as moderate to somewhat strong, showing a profile of bread, often with subtle notes of caramel and honey. Hop profile can be made up of just about any late hop character, but will be relatively mild in its presentation. Minimal levels of diacetyl are okay, but never a requirement. Some low, clean, alcohol aromas and low to moderate fruity notes are possible. However, any banana or clove aromas of Wiezen yeast are not appropriate to this style. (https://learn.kegerator.com/wheatwine/)
Mouthfeel: Moderately full to full-bodied, creating a chewy and luscious experience on the palate. Low to medium alcohol warming and carbonation adds to the sensation of smoothness. (https://learn.kegerator.com/wheatwine/)
Taste: Malt flavors dominate, showing a medium to medium-high wheaty backbone. Low to moderate notes of bread, toast, honey, or caramel can add complexity, though they are not required. Hop bitterness can range from low to medium. The flavor of hops can have the characteristics of any variety, but presents at only the low to medium range. This style can be either balanced or slightly malt forward. Fruitiness can be medium to medium-high, and frequently has the character of dried fruits. Overall, it should not be too sweet, syrup-like, or under-attenuated. Some light alcohol notes can bring warmth and add complexity, but should remain clean and smooth across the palate. Oxidative and vinous flavors can work, as long as they are not harsh. A bit of supportive oaky character can be quite enjoyable, but isn’t necessary for the style. (https://learn.kegerator.com/wheatwine/)
