Evelien De Schrijver  Nr.: 4
Vicky Marien            Nr.: 8
6 EcMt



Beers with an excellent taste, they are Belgian !

Kasteelbier

Van bier … tot kasteel: een lange weg! In zijn streven om 
aan steeds strenger wordende eisen te voldoen, bekomt de meesterbrouwer na veelvuldig proeven een romig, donker bier.

De naam?  KASTEELBIER. De ongeëvenaarde kwaliteitsnorm van het verleden … de geliefde smaak van het heden. Kasteelbier is een donker, artisanaal bier met nagisting - zacht en mild, vol en romig - De jarenlange houdbaarheid wordt vermeld op het etiket of op de kurk. 11% vol.alc. Schenken op 12 graden.

From beer ... to castle: a long road travelled! In his efforts to comply with ever more stringent requirements, the master brewer carried out many different tests before arriving at a creamy, dark beer.  Its name? KASTEELBIER (or "castle beer"). The unequalled quality standards of the past combine with the popular taste of the present in this dark beer with secondary fermentation, brewed according to traditional methods. Castle beer is soft and mild, full and creamy. Its long shelf life is indicated on the label or the cork. 11% proof. Serve at 12°C.


Gouden Tripel "Kasteelbier"

Een goudgeel, lichtglanzend, artisanaal bier van hoge gisting met nagisting op fles. 
Een uitmuntende mengeling van edele mouten en hoppen, een verfijnd aroma en een bijzonder zachte smaak. 11 % vol.alc. Koel bewaren en schenken op 12 graden.

A golden yellow, lightly sparkling high-fermentation beer brewed according to traditional methods, and with secondary fermentation in the bottle. This beer is characterised by an outstanding blend of noble malts and hops, which lend it a refined aroma and an exceptionally smooth flavour.  11% proof. 
Keep in a cool place and serve at 12°C.


Procedure: 

We put the ‘Kasteel’ beer glas horizontally on a sheet of paper and drew the contour line which could be distinguished. 

We divided the drawing into two symmetrical parts. From the measurement of the inner circumference of the top edge of the glass, we could calculate the radius of this circle. We connected the center of the upper circle with the lowest point of the glass.
This line served as X-axis.   

We determined the radius at several heights and used the quartic regression after having stored the data in L1 and L2 

Measuring results :


X (in cm)

0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
5.0
5.5
6.0
6.5
7.0
7.5
8.0
Y (in cm)

0.0
2.1
3.4
4.2
4.8
5.0
5.1
5.0
4.8
4.5
4.3
4.1
4.1
4.0
4.1
4.2
4.2

 





The thickness of the glass and of the pencil were taken in account ! 

 

Calculations:
 
* Content of a full beer glass:

      

  143,53. p cm³
 
450,90 cm³
 
0,451 dm³

 
Answer: The glass has a maximum volume of  0,451 l.

* Up to what height the glass must be filled to obtain half of the maximum content ?:


If x = 4 (3,993) cm  then  I =  225,45 cm³

Answer: The glass must be filled up to 4,00 cm to obtain a volume of (here : 451,451 cm³/2) of beer inside

*Number of glasses, filled up to 90 %, can one get out of the Magnum (1,5 l) bottle ?

100% volume of 1 glass  =   451 cm³
 90% volume of 1 glass   =   451 x 0.9 cm
³
                                      =   405,8 cm
³
                                      =   0,406 l

 Number of glasses out of the Magnum bottle

    = 1,5 l / 0,407 l   =  3,696 glazen


Answer: If you fill each glass up to 90% , starting out from a Magnumbottle of 1.5l, then you can pour out barely 4 ( 3,7 )  'Kasteelbier’ glasses out of it.

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