1.
Pale ale
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Pale ale is an ale made with predominantly pale malt. The higher proportion of pale malts results in a lighter color, the term pale ale first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter color than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste, coke had been first used for dry roasting malt in 1642, but it wasnt until around 1703 that the term pale ale was first applied to beers made from such malt. By 1784, advertisements appeared in the Calcutta Gazette for light, by 1830, the expressions bitter and pale ale were synonymous. Breweries would tend to designate beers as pale ale, though customers would commonly refer to the beers as bitter. It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porter and mild. A small amount of crystal or other colored malt is added to the pale ale base to produce a slightly darker color. In North America, American-variety hops are used in varying degrees of bitterness, in Australia the most popular Amber Ale is from Malt Shovel Brewery, branded James Squire in honour of Australias first brewer, who first brewed beer in Sydney in 1794. American Pale Ale was developed around 1980, the beer was popular, and became a regular in 1983. Other pioneers of a hoppy American pale ale were Jack McAuliffe of the New Albion Brewing Company, American Pale Ales are generally around 5% abv with significant quantities of American hops, typically Cascade. Although American brewed beers tend to use a cleaner yeast, the style is close to the American India Pale Ale, and boundaries blur, though IPAs are stronger and more assertively hopped. The style is close to Amber Ale, though Amber Ales are darker and maltier due to use of crystal malts. Bière de Garde, or keeping beer, is a pale ale brewed in the Nord-Pas-de-Calais region of France. These beers were brewed by farmhouses in the winter and spring. The origins of the lies in the tradition that it was matured/cellared for a period of time once bottled, to be consumed later in the year. Blonde ales are very pale in color, the term Blonde for pale beers is common in Europe and South America - particularly in France, Belgium, the UK, and Brazil - though the beers may not have much in common, other than color. Blondes tend to be clear, crisp, and dry, with bitterness and aroma from hops. Fruitiness from esters may be perceived, a lighter body from higher carbonation may be noticed
2.
Czech Republic
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The Czech Republic, also known as Czechia, is a nation state in Central Europe bordered by Germany to the west, Austria to the south, Slovakia to the east and Poland to the northeast. The Czech Republic covers an area of 78,866 square kilometres with mostly temperate continental climate and it is a unitary parliamentary republic, has 10.5 million inhabitants and the capital and largest city is Prague, with over 1.2 million residents. The Czech Republic includes the territories of Bohemia, Moravia. The Czech state was formed in the late 9th century as the Duchy of Bohemia under the Great Moravian Empire, after the fall of the Empire in 907, the centre of power transferred from Moravia to Bohemia under the Přemyslid dynasty. In 1002, the duchy was formally recognized as part of the Holy Roman Empire, becoming the Kingdom of Bohemia in 1198 and reaching its greatest territorial extent in the 14th century. Following the Battle of Mohács in 1526, the whole Crown of Bohemia was gradually integrated into the Habsburg Monarchy alongside the Archduchy of Austria, the Protestant Bohemian Revolt against the Catholic Habsburgs led to the Thirty Years War. After the Battle of the White Mountain, the Habsburgs consolidated their rule, reimposed Roman Catholicism, the Czech part of Czechoslovakia was occupied by Germany in World War II, and was liberated in 1945 by the armies of the Soviet Union and the United States. The Czech country lost the majority of its German-speaking inhabitants after they were expelled following the war, the Communist Party of Czechoslovakia won the 1946 elections. Following the 1948 coup détat, Czechoslovakia became a one-party communist state under Soviet influence, in 1968, increasing dissatisfaction with the regime culminated in a reform movement known as the Prague Spring, which ended in a Soviet-led invasion. Czechoslovakia remained occupied until the 1989 Velvet Revolution, when the communist regime collapsed, on 6 March 1990, the Czech Socialistic Republic was renamed to the Czech Republic. On 1 January 1993, Czechoslovakia peacefully dissolved, with its constituent states becoming the independent states of the Czech Republic and the Slovak Republic. The Czech Republic joined NATO in 1999 and the European Union in 2004, it is a member of the United Nations, the OECD, the OSCE, and it is a developed country with an advanced, high income economy and high living standards. The UNDP ranks the country 14th in inequality-adjusted human development, the Czech Republic also ranks as the 6th most peaceful country, while achieving strong performance in democratic governance. It has the lowest unemployment rate in the European Union, the traditional English name Bohemia derives from Latin Boiohaemum, which means home of the Boii. The current name comes from the endonym Čech, spelled Cžech until the reform in 1842. The name comes from the Slavic tribe and, according to legend, their leader Čech, the etymology of the word Čech can be traced back to the Proto-Slavic root *čel-, meaning member of the people, kinsman, thus making it cognate to the Czech word člověk. The country has traditionally divided into three lands, namely Bohemia in the west, Moravia in the southeast, and Czech Silesia in the northeast. Following the dissolution of Czechoslovakia at the end of 1992, the Czech part of the former nation found itself without a common single-word geographical name in English, the name Czechia /ˈtʃɛkiə/ was recommended by the Czech Ministry of Foreign Affairs
3.
Germany
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Germany, officially the Federal Republic of Germany, is a federal parliamentary republic in central-western Europe. It includes 16 constituent states, covers an area of 357,021 square kilometres, with about 82 million inhabitants, Germany is the most populous member state of the European Union. After the United States, it is the second most popular destination in the world. Germanys capital and largest metropolis is Berlin, while its largest conurbation is the Ruhr, other major cities include Hamburg, Munich, Cologne, Frankfurt, Stuttgart, Düsseldorf and Leipzig. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity, a region named Germania was documented before 100 AD. During the Migration Period the Germanic tribes expanded southward, beginning in the 10th century, German territories formed a central part of the Holy Roman Empire. During the 16th century, northern German regions became the centre of the Protestant Reformation, in 1871, Germany became a nation state when most of the German states unified into the Prussian-dominated German Empire. After World War I and the German Revolution of 1918–1919, the Empire was replaced by the parliamentary Weimar Republic, the establishment of the national socialist dictatorship in 1933 led to World War II and the Holocaust. After a period of Allied occupation, two German states were founded, the Federal Republic of Germany and the German Democratic Republic, in 1990, the country was reunified. In the 21st century, Germany is a power and has the worlds fourth-largest economy by nominal GDP. As a global leader in industrial and technological sectors, it is both the worlds third-largest exporter and importer of goods. Germany is a country with a very high standard of living sustained by a skilled. It upholds a social security and universal health system, environmental protection. Germany was a member of the European Economic Community in 1957. It is part of the Schengen Area, and became a co-founder of the Eurozone in 1999, Germany is a member of the United Nations, NATO, the G8, the G20, and the OECD. The national military expenditure is the 9th highest in the world, the English word Germany derives from the Latin Germania, which came into use after Julius Caesar adopted it for the peoples east of the Rhine. This in turn descends from Proto-Germanic *þiudiskaz popular, derived from *þeudō, descended from Proto-Indo-European *tewtéh₂- people, the discovery of the Mauer 1 mandible shows that ancient humans were present in Germany at least 600,000 years ago. The oldest complete hunting weapons found anywhere in the world were discovered in a mine in Schöningen where three 380, 000-year-old wooden javelins were unearthed
4.
Austria
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Austria, officially the Republic of Austria, is a federal republic and a landlocked country of over 8.7 million people in Central Europe. It is bordered by the Czech Republic and Germany to the north, Hungary and Slovakia to the east, Slovenia and Italy to the south, the territory of Austria covers 83,879 km2. The terrain is mountainous, lying within the Alps, only 32% of the country is below 500 m. The majority of the population speaks local Bavarian dialects of German as their native language, other local official languages are Hungarian, Burgenland Croatian, and Slovene. The origins of modern-day Austria date back to the time of the Habsburg dynasty, from the time of the Reformation, many northern German princes, resenting the authority of the Emperor, used Protestantism as a flag of rebellion. Following Napoleons defeat, Prussia emerged as Austrias chief competitor for rule of a greater Germany, Austrias defeat by Prussia at the Battle of Königgrätz, during the Austro-Prussian War of 1866, cleared the way for Prussia to assert control over the rest of Germany. In 1867, the empire was reformed into Austria-Hungary, Austria was thus the first to go to war in the July Crisis, which would ultimately escalate into World War I. The First Austrian Republic was established in 1919, in 1938 Nazi Germany annexed Austria in the Anschluss. This lasted until the end of World War II in 1945, after which Germany was occupied by the Allies, in 1955, the Austrian State Treaty re-established Austria as a sovereign state, ending the occupation. In the same year, the Austrian Parliament created the Declaration of Neutrality which declared that the Second Austrian Republic would become permanently neutral, today, Austria is a parliamentary representative democracy comprising nine federal states. The capital and largest city, with a population exceeding 1.7 million, is Vienna, other major urban areas of Austria include Graz, Linz, Salzburg and Innsbruck. Austria is one of the richest countries in the world, with a nominal per capita GDP of $43,724, the country has developed a high standard of living and in 2014 was ranked 21st in the world for its Human Development Index. Austria has been a member of the United Nations since 1955, joined the European Union in 1995, Austria also signed the Schengen Agreement in 1995, and adopted the euro currency in 1999. The German name for Austria, Österreich, meant eastern realm in Old High German, and is cognate with the word Ostarrîchi and this word is probably a translation of Medieval Latin Marchia orientalis into a local dialect. Austria was a prefecture of Bavaria created in 976, the word Austria is a Latinisation of the German name and was first recorded in the 12th century. Accordingly, Norig would essentially mean the same as Ostarrîchi and Österreich, the Celtic name was eventually Latinised to Noricum after the Romans conquered the area that encloses most of modern-day Austria, around 15 BC. Noricum later became a Roman province in the mid-first century AD, heers hypothesis is not accepted by linguists. Settled in ancient times, the Central European land that is now Austria was occupied in pre-Roman times by various Celtic tribes, the Celtic kingdom of Noricum was later claimed by the Roman Empire and made a province
5.
Gold (color)
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Gold, also called golden, is one of a variety of yellow-orange color blends used to give the impression of the color of the element gold. The web color gold is sometimes referred to as golden to distinguish it from the metallic gold. The use of gold as a term in traditional usage is more often applied to the color metallic gold. The first recorded use of golden as a name in English was in 1300 to refer to the element gold. Metallic gold, such as in paint, is often called goldtone or gold-tone, in heraldry, the French word or is used. In model building, the gold is different from brass. A shiny or metallic silvertone object can be painted with transparent yellow to obtain goldtone, at right is displayed a representation of the color metallic gold which is a simulation of the color of the actual metallic element gold itself—gold shade. The American Heritage Dictionary defines the color metallic gold as A light olive-brown to dark yellow, or a moderate, of course, the visual sensation usually associated with the metal gold is its metallic shine. This cannot be reproduced by a solid color, because the shiny effect is due to the materials reflective brightness varying with the surfaces angle to the light source. Especially in sacral art in Christian churches, real gold was used for rendering gold in paintings, Gold can also be woven into sheets of silk to give an East Asian traditional look. Old gold is a yellow, which varies from heavy olive or olive brown to deep or strong yellow. The widely accepted color old gold is on the rather than the lighter side of this range. The first recorded use of old gold as a name in English was in the early 19th century. The Delta Sigma Pi fraternity, founded in November 7,1907, official colors are designated royal purple, the Pi Kappa Alpha fraternitys colors are garnet and old gold. Old gold is one of two colors of Alpha Phi Alpha fraternity, maroon and old gold are the colors of Texas State Universitys intercollegiate sports teams. Old Gold and black are the colors of Purdue University Boilermakers intercollegiate sports teams. The Georgia Tech Yellow Jackets wear white and old gold, the Wake Forest Demon Deacons, UCF Knights, and Vanderbilt Commodores wear old gold and black. The New Orleans Saints list their official team colors as black, old gold, Golden yellow is the color halfway between amber and yellow on the RGB color wheel
6.
Lager
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Lager is a type of beer that is conditioned at low temperatures, normally at the brewery. It may be pale, golden, amber, or dark, although one of the most defining features of lager is its maturation in cold storage, it is also distinguished by the use of a specific yeast. On the other hand, German Altbier and Kölsch, brewed with a top-fermenting yeast at a warm temperature, until the 19th century, the German word Lagerbier referred to all types of bottom-fermented, cool-conditioned beer, in normal strengths. In Germany today however, the term is reserved for the prevalent lager beer styles of southern Germany, Helles. Pilsner, a heavily hopped pale lager, is most often known as Pilsner, Pilsener. Other lagers are Bock, Märzen, and Schwarzbier, in the United Kingdom, the term lager commonly refers specifically to pale lagers, many of which are derived from the Pilsner style. Worldwide, pale lager is the most widely consumed and commercially available style of beer and it is often known primarily by its brand name, and labeled simply as beer. Well-known brands include Miller, Stella Artois, Becks, Brahma, Budweiser, Corona, Snow, Tsingtao, Kirin Company, Heineken, Carling, Fosters, and Carlsberg. In 2011, a team of researchers claimed to have discovered that Saccharomyces eubayanus is responsible for creating the hybrid yeast used to make lager. To further protect the cellars from the heat, they would plant chestnut trees. The practice of serving beer at these sites evolved into the beer garden. The first large-scale refrigerated lagering tanks were developed for Gabriel Sedelmayrs Spaten Brewery in Munich by Carl von Linde in 1870, Lager beer uses a process of cool fermentation, followed by maturation in cold storage. The German word Lager means storeroom or warehouse, the yeast generally used with lager brewing is Saccharomyces pastorianus. It is a relative of the Saccharomyces cerevisiae yeast used for warm fermented ales. While prohibited by the German Reinheitsgebot tradition, lagers in some countries often feature large proportions of adjuncts, adjuncts entered United States brewing as a means of thinning out the body of U. S. beers, balancing the large quantities of protein introduced by six-row barley. Adjuncts are often used now in beermaking to introduce a large quantity of sugar, there are however cases in which adjunct usage actually increases the cost of manufacture. The examples of lager beers produced worldwide vary greatly in flavour, colour, composition, pale lager Helles Pilsner — Pilsner Urquell, Stella Artois Märzen Bock Dark lager Dunkel Dopplebock Schwarzbier The most common lager beers in worldwide production are pale lagers. The flavor of these lighter lagers is usually mild, and the producers often recommend that the beers be served refrigerated, pale lager is a very pale to golden-coloured lager with a well attenuated body and noble hop bitterness
7.
Hops
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Hops are the flowers of the hop plant Humulus lupulus. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a called a hopfield, hop garden. Many different varieties of hops are grown by farmers around the world, the first documented use of hops in beer is from the 9th century, though Hildegard of Bingen,300 years later, is often cited as the earliest documented source. Before this period, brewers used gruit, composed of a variety of bitter herbs and flowers, including dandelion, burdock root, marigold, horehound, ground ivy. Early documents include mention of a hop garden in the will of Charlemagnes father, historically, traditional herb combinations for beers were believed to have been abandoned when beers made with hops were noticed to be less prone to spoilage. The first documented hop cultivation was in 736, in the Hallertau region of present-day Germany, however, in a will of Pepin the Short, the father of Charlemagne,768 hop gardens were left to the Cloister of Saint-Denis. Not until the 13th century did hops begin to start threatening the use of gruit for flavoring, gruit was used when taxes were levied by the nobility on hops. Whichever was taxed made the then quickly switch to the other. In Britain, hopped beer was first imported from Holland around 1400, yet hops were condemned as late as 1519 as a wicked, in 1471, Norwich, England, banned use of the plant in the brewing of ale. In Germany, using hops was also a religious and political choice in the early 16th century, there was no tax on hops to be paid on the Catholic church, unlike on gruit, for which the Protestant preferred hopped beer. Therefore, in the hop industry there are words which originally were Dutch words. Hops were then grown as far north as Aberdeen, near breweries for infrastructure convenience, in England there were many complaints over the quality of imported hops, the sacks of which were often contaminated by stalks, sand or straw to increase their weight. Hop cultivation was begun in the present-day United States in 1629 by English, before national alcohol prohibition, cultivation was mainly centered around New York, California, Oregon, and Washington. Problems with powdery mildew and downy mildew devastated New Yorks production by the 1920s, Hops production is concentrated in moist temperate climates, with much of the worlds production occurring near the 48th parallel north. Historically, hops were not grown in Ireland, but were imported from England, in 1752 more than 500 tons of English hops were imported through Dublin alone. Important production centers today are the Hallertau in Germany, the Yakima and Willamette valleys, the principal production centers in the UK are in Kent which produces Kent Goldings hops, Herefordshire and Worcestershire. Essentially all of the hops are used in beer making. Although hops are grown in most of the continental United States and Canada, as hops are a climbing plant, they are trained to grow up trellises made from strings or wires that support the plants and allow them significantly greater growth with the same sunlight profile
8.
Brewing
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Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a brewer, at home by a homebrewer. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including ancient Egypt, since the nineteenth century the brewing industry has been part of most western economies. The basic ingredients of beer are water and a starch source such as malted barley. Most beer is fermented with a brewers yeast and flavoured with hops, less widely used starch sources include millet, sorghum and cassava. Secondary sources, such as maize, rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, the proportion of each starch source in a beer recipe is collectively called the grain bill. Steps in the process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering. There are three main methods, warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel, there are several additional brewing methods, such as barrel aging, double dropping, and Yorkshire Square. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests emerging civilizations including ancient Egypt, descriptions of various beer recipes can be found in cuneiform from ancient Mesopotamia. Ethnographic studies and archaeological records indicate that brewing alcohol was primary an activity engaged in by women, chemical tests of ancient pottery jars reveal that beer was produced as far back as about 7,000 years ago in what is today Iran. This discovery reveals one of the earliest known uses of fermentation and is the earliest evidence of brewing to date, in Mesopotamia, the oldest evidence of beer is believed to be a 6, 000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. A 3900-year-old Sumerian poem honouring Ninkasi, the goddess of brewing, contains the oldest surviving beer recipe. The invention of bread and beer has been argued to be responsible for humanitys ability to develop technology, Beer may have been known in Neolithic Europe as far back as 5,000 years ago, and was mainly brewed on a domestic scale. Ale produced before the Industrial Revolution continued to be made and sold on a scale, although by the 7th century AD beer was also being produced. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, the development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process, and greater knowledge of the results. Today, the industry is a global business, consisting of several dominant multinational companies. More than 133 billion litres are sold per year—producing total global revenues of $294.5 billion in 2006
9.
Spaten Brewery
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Spaten-Franziskaner-Bräu GmbH is a brewery in Munich, Bavaria, Germany. It is owned by the Spaten-Löwenbräu-Gruppe, which is part of the Belgo-Brazilian company Anheuser-Busch InBev and its products are beers of the brands Spaten and Franziskaner. In 1397, the Welser Prew was alluded to for the first time in Munich, the ownership changed often until 1854, when the brewery moved to the location it still uses today. In 1867, it became the largest brewery in town, in 1922, the Spaten-Brauerei and Franziskaner-Leist-Bräu united to form a joint stock company. In 1924, the advertising slogan Lass Dir raten, trinke Spaten was invented and it is still in use today. The brewery reached the production of 1 million hectolitres in 1992, in 1997, the brewery combined with the Löwenbräu AG to form the Spaten-Löwenbräu-Gruppe. The Spaten-Löwenbräu-Gruppe was sold in 2003 to Interbrew, in 2004, Interbrew and the Brazilian Companhia de Bebidas das Américas united to form InBev. The brewhouse in the Marsstraße in Munich was closed due to a lack of workload in 2006 and is now the museum of the company. In 2010, the brewery employed 500 workers and had a production volume of approximately 2.4 million hectolitres. Spaten means spade in German, and the symbol of the brand is a malt shovel, Franziskaner means Franciscan in German, and the picture on the label is of a Franciscan friar. In 1841, the company introduced Märzenbier, in 1894, the Münchner Hell was produced by the company for the first time. This product has 5. 2% of alcohol by volume, the Pils was the first to be produced in Munich and has >11. 7° Plato wort and 5. 0% of alcohol by volume. The Oktoberfestbier is produced in spring to be sold in autumn for the Oktoberfest and it has >13. 7° Plato wort and 5. 9% of alcohol by volume. The lighter beer is the Diät-Pils, which may also be consumed by diabetics and it has 4. 9% of alcohol by volume. Non-alcoholic beer has a wort of >7. 3° Plato, Franziskaner Weissbier has 11. 8° Plato wort and 5. 0% of alcohol by volume. Doppelbock Optimator has 7. 6% of alcohol by volume, Die Geschichte eines Münchner Unternehmens vom Mittelalter bis zur Gegenwart. Sedlmayr, Fritz, Die Geschichte der Spatenbrauerei und brauereigeschichtliche Beiträge 1807-1874, page of brand Spaten at inbev. com
10.
Josef Groll
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Josef Groll was a Bavarian brewer, best known for his invention of Pilsener beer, is known by some as the Father of the Pils. The worlds first-ever pale lager, his Pilsner Urquell was highly successful, the citizens of Pilsen, Bohemia were no longer satisfied with their top-fermented Oberhefenbier. They publicly emptied several casks of beer in order to draw attention to its low quality and it was decided to build a new brewery capable of producing a bottom-fermented beer with a longer storage life. At the time, this was termed a Bavarian beer, since bottom-fermentation first became popular in Bavaria, for bottom-fermentation it is necessary to keep the fermentation tanks cool between 4 and 9 degrees Celsius. The climate in Bohemia is similar to that in Bavaria making it possible to store winter ice, Bavarian beer had an excellent reputation, and Bavarian brewers were considered the masters of their trade. Thus, the citizens of Pilsen not only built a new brewery, but also hired Josef Groll, Josef Grolls father owned a brewery in Vilshofen in Lower Bavaria and had long experimented with new recipes for bottom-fermented beer. On 5 October 1842, Groll produced the first batch of Urquell beer, which was characterized by the use of soft Bohemian water, very pale malt, and Saaz hops. It was first served in the public houses Zum Goldenen Anker, Zur weißen Rose and Hanes on 11 November 1842, Josef Grolls contract with the Bürgerliches Brauhaus in Pilsen expired on 30 April 1845 and was not renewed. Groll returned to Vilshofen and later inherited his fathers brewery, the Pilsen brewery was directed by Bavarian brewers for nearly sixty years until 1900. Josef Groll died on 22 November 1887, aged 74, of an attack in the house of his daughter Kathi Hutter in Vilshofen. The Groll brewery no longer exists, parts of the brewery, however, were acquired by Wolferstetter, another brewery located in Vilshofen. Wolferstetter still produces a Josef Groll Pils
11.
Bavaria
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Bavaria is a free state and one of 16 federal states of Germany. Located in the German southeast with an area of 70,548 square kilometres and its territory comprises roughly a fifth of the total land area of Germany, and, with 12.9 million inhabitants, it is Germanys second most populous state. Munich, Bavarias capital and largest city, is the third largest city in Germany, the Duchy of Bavaria dates back to the year 555. In the 17th century CE, the Duke of Bavaria became a Prince-elector of the Holy Roman Empire, the Kingdom of Bavaria existed from 1806 to 1918, when Bavaria became a republic. In 1946, the Free State of Bavaria re-organised itself on democratic lines after the Second World War, Bavaria has a unique culture, largely because of the states Catholic majority and conservative traditions. Bavarians have traditionally been proud of their culture, which includes such as Oktoberfest. The state also has the second largest economy among the German states by GDP figures, modern Bavaria also includes parts of the historical regions of Franconia, Upper Palatinate and Swabia. The Bavarians emerged in a north of the Alps, previously inhabited by Celts. The Bavarians spoke Old High German but, unlike other Germanic groups, rather, they seem to have coalesced out of other groups left behind by Roman withdrawal late in the 5th century. These peoples may have included the Celtic Boii, some remaining Romans, Marcomanni, Allemanni, Quadi, Thuringians, Goths, Scirians, Rugians, the name Bavarian means Men of Baia which may indicate Bohemia, the homeland of the Celtic Boii and later of the Marcomanni. They first appear in written sources circa 520, a 17th century Jewish chronicler David Solomon Ganz, citing Cyriacus Spangenberg, claimed that the diocese was named after an ancient Bohemian king, Boiia, in the 14th century BCE. From about 554 to 788, the house of Agilolfing ruled the Duchy of Bavaria and their daughter, Theodelinde, became Queen of the Lombards in northern Italy and Garibald was forced to flee to her when he fell out with his Frankish overlords. Garibalds successor, Tassilo I, tried unsuccessfully to hold the frontier against the expansion of Slavs. Tassilos son Garibald II seems to have achieved a balance of power between 610 and 616, after Garibald II little is known of the Bavarians until Duke Theodo I, whose reign may have begun as early as 680. From 696 onwards he invited churchmen from the west to organize churches and his son, Theudebert, led a decisive Bavarian campaign to intervene in a succession dispute in the Lombard Kingdom in 714, and married his sister Guntrud to the Lombard King Liutprand. At Theodos death the duchy was divided among his sons, at Hugberts death the duchy passed to a distant relative named Odilo, from neighbouring Alemannia. He was defeated near Augsburg in 743 but continued to rule until his death in 748, saint Boniface completed the peoples conversion to Christianity in the early 8th century. Bavaria was in ways affected by the Protestant Reformation in the 16th century
12.
Pilsner Urquell
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Pilsner Urquell, is a Czech lager brewed in Plzeň, Czech Republic by Pilsner Urquell Brewery. Pilsner Urquell is the world’s first-ever pilsner type blond lager, making it the inspiration for much of the beer produced in the world today, many of which are named pils, pilsner and pilsener. It is hopped with Saaz hops, a noble hop variety which is a key element in its profile, as is the use of soft water. It is available in 330 ml,355 ml and 500 ml aluminium cans, Pilsner Urquell is exported in bottles and cans to North America and other regions. As the name suggests, Pilsner Urquell is the original pilsner and it is characterised by its golden colour and clarity and was immensely successful – nine out of ten beers produced and consumed in the world are derived from the original Pilsen beer. Before 1840, the beer in Bohemia was top-fermented and characterized by a dark colour, turbidity. Plzeň burghers had not found this satisfying and the Plzeň city council ordered 36 casks to be dumped and they invested in a new, state-of-the art brewery, the Bürgerbrauerei, and commissioned Josef Groll, a Bavarian brewer, to develop a better beer. On 5 October 1842, Groll had a new mash ready and on 11 November 1842. Bürgerbrauerei registered Pilsner Bier B B brand in 1859, Pilsner Urquell is today brewed in two breweries, in the Pilsen brewery and in Kaluga, Russia. It was brewed between 2002 and 2011 in Tychy in Poland
13.
Austria-Hungary
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The union was a result of the Austro-Hungarian Compromise of 1867 and came into existence on 30 March 1867. Austria-Hungary consisted of two monarchies, and one region, the Kingdom of Croatia-Slavonia under the Hungarian crown. It was ruled by the House of Habsburg, and constituted the last phase in the evolution of the Habsburg Monarchy. Following the 1867 reforms, the Austrian and the Hungarian states were co-equal, Foreign affairs and the military came under joint oversight, but all other governmental faculties were divided between respective states. Austria-Hungary was a state and one of the worlds great powers at the time. Austria-Hungary was geographically the second-largest country in Europe after the Russian Empire, at 621,538 km2, the Empire built up the fourth-largest machine building industry of the world, after the United States, Germany, and the United Kingdom. After 1878, Bosnia and Herzegovina was under Austro-Hungarian military and civilian rule until it was annexed in 1908. The annexation of Bosnia also led to Islam being recognized as a state religion due to Bosnias Muslim population. Austria-Hungary was one of the Central Powers in World War I and it was already effectively dissolved by the time the military authorities signed the armistice of Villa Giusti on 3 November 1918. The realms full, official name was The Kingdoms and Lands Represented in the Imperial Council, each enjoyed considerable sovereignty with only a few joint affairs. Certain regions, such as Polish Galicia within Cisleithania and Croatia within Transleithania, enjoyed autonomous status, the division between Austria and Hungary was so marked that there was no common citizenship, one was either an Austrian citizen or a Hungarian citizen, never both. This also meant that there were always separate Austrian and Hungarian passports, however, neither Austrian nor Hungarian passports were used in the Kingdom of Croatia-Slavonia-Dalmatia. Instead, the Kingdom issued its own passports which were written in Croatian and French and it is not known what kind of passports were used in Bosnia-Herzegovina, which was under the control of both Austria and Hungary. The Kingdom of Hungary had always maintained a separate parliament, the Diet of Hungary, the administration and government of the Kingdom of Hungary remained largely untouched by the government structure of the overarching Austrian Empire. Hungarys central government structures remained well separated from the Austrian imperial government, the country was governed by the Council of Lieutenancy of Hungary – located in Pressburg and later in Pest – and by the Hungarian Royal Court Chancellery in Vienna. The Hungarian government and Hungarian parliament were suspended after the Hungarian revolution of 1848, despite Austria and Hungary sharing a common currency, they were fiscally sovereign and independent entities. Since the beginnings of the union, the government of the Kingdom of Hungary could preserve its separated. After the revolution of 1848–1849, the Hungarian budget was amalgamated with the Austrian, from 1527 to 1851, the Kingdom of Hungary maintained its own customs controls, which separated her from the other parts of the Habsburg-ruled territories
14.
Pilsner
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Pilsner is a type of pale lager which accounts for more than two-thirds of the beer produced in the world. It takes its name from Plzeň, a city in Bohemia, then in the Austrian Empire, now in the Czech Republic, the world’s first blond lager, the original Pilsner Urquell, is still produced there today. The City of Pilsen began brewing in 1295, but until the mid-1840s, the taste and standards of quality often varied widely, and in 1838, consumers dumped whole barrels to show their dissatisfaction. The officials of Pilsen founded a brewery in 1839, called Měšťanský pivovar Plzeň. Brewers had begun aging beer made with bottom-fermenting yeasts in caves, part of this research benefited from the knowledge already expounded on in a book, written by Czech brewer František Ondřej Poupě from Brno. The Pilsen brewery recruited the Bavarian brewer Josef Groll who, using new techniques and paler malts, Groll returned to Vilshofen, three years later in 1845, and there later inherited his fathers brewery. Emergence of efficient glass manufacturing in Europe, around the same time and this allowed the general population to purchase glass drinking vessels for the first time. These former luxury items showcased the visually pleasing golden clarity of the recently invented Bohemian style, in 1853 the beer was available in 35 pubs in Prague, in 1856 came to Vienna and in 1862 to Paris. Improving transport and communications also meant that this new beer was available throughout Europe. In 1859, “Pilsner Bier” was registered as a name at the Chamber of Commerce. In 1898, the Pilsner Urquell trade mark was created to put emphasis on being the original brewery, until recently the Pilsner Urquell brewery fermented its beer using open barrels in the cellars beneath their brewery. This changed in 1993 with the use of large cylindrical tanks, small samples are still brewed in a traditional way for taste comparisons. A modern pilsner has a light, clear colour from pale to golden yellow. The alcohol strength is typically around 4. 5%-5%, if pilsner is brewed stronger, pilsners compete in categories like European-Style Pilsner at the World Beer Cup or other similar competitions. Pilsen style lagers are marketed internationally by numerous small brewers and larger conglomerates. V
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Brewery
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A brewery or brewing company is a business that makes and sells beer. The place at which beer is made is either called a brewery or a beerhouse. The commercial brewing of beer has taken place since at least 2500 BC, in ancient Mesopotamia, brewers derived social sanction, the diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into sections, with each section reserved for one part of the brewing process. Beer may have known in Neolithic Europe and was mainly brewed on a domestic scale. In some form, it can be traced back almost 5000 years to Mesopotamian writings describing daily rations of beer and bread to workers. Before the rise of production breweries, the production of beer took place at home and was the domain of women and this industrialization of brewing shifted the responsibility of making beer to men. The oldest, still functional, brewery in the world is believed to be the German state-owned Weihenstephan brewery in the city of Freising and it can trace its history back to 1040 AD. The nearby Weltenburg Abbey brewery, can trace back its beer-brewing tradition to at least 1050 AD, the Žatec brewery in the Czech Republic claims it can prove that it paid a beer tax in 1004 AD. This layout often is preserved in breweries today, but mechanical pumps allow more flexibility in brewery design, early breweries typically used large copper vats in the brewhouse, and fermentation and packaging took place in lined wooden containers. Such breweries were common until the Industrial Revolution, when better materials became available, today, almost all brewery equipment is made of stainless steel. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, a handful of major breakthroughs have led to the modern brewery and its ability to produce the same beer consistently. The steam engine, vastly improved in 1775 by James Watt, brought automatic stirring mechanisms and it gave brewers the ability to mix liquids more reliably while heating, particularly the mash, to prevent scorching, and a quick way to transfer liquid from one container to another. Almost all breweries now use electric-powered stirring mechanisms and pumps, the steam engine also allowed the brewer to make greater quantities of beer, as human power was no longer a limiting factor in moving and stirring. Carl von Linde, along with others, is credited with developing the machine in 1871. Refrigeration allowed beer to be produced year-round, and always at the same temperature, yeast is very sensitive to temperature, and, if a beer were produced during summer, the yeast would impart unpleasant flavours onto the beer. Most brewers would produce enough beer during winter to last through the summer, the discovery of microbes by Louis Pasteur was instrumental in the control of fermentation. The idea that yeast was a microorganism that worked on wort to produce led to the isolation of a single yeast cell by Emil Christian Hansen
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Europe
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Europe is a continent that comprises the westernmost part of Eurasia. Europe is bordered by the Arctic Ocean to the north, the Atlantic Ocean to the west, yet the non-oceanic borders of Europe—a concept dating back to classical antiquity—are arbitrary. Europe covers about 10,180,000 square kilometres, or 2% of the Earths surface, politically, Europe is divided into about fifty sovereign states of which the Russian Federation is the largest and most populous, spanning 39% of the continent and comprising 15% of its population. Europe had a population of about 740 million as of 2015. Further from the sea, seasonal differences are more noticeable than close to the coast, Europe, in particular ancient Greece, was the birthplace of Western civilization. The fall of the Western Roman Empire, during the period, marked the end of ancient history. Renaissance humanism, exploration, art, and science led to the modern era, from the Age of Discovery onwards, Europe played a predominant role in global affairs. Between the 16th and 20th centuries, European powers controlled at times the Americas, most of Africa, Oceania. The Industrial Revolution, which began in Great Britain at the end of the 18th century, gave rise to economic, cultural, and social change in Western Europe. During the Cold War, Europe was divided along the Iron Curtain between NATO in the west and the Warsaw Pact in the east, until the revolutions of 1989 and fall of the Berlin Wall. In 1955, the Council of Europe was formed following a speech by Sir Winston Churchill and it includes all states except for Belarus, Kazakhstan and Vatican City. Further European integration by some states led to the formation of the European Union, the EU originated in Western Europe but has been expanding eastward since the fall of the Soviet Union in 1991. The European Anthem is Ode to Joy and states celebrate peace, in classical Greek mythology, Europa is the name of either a Phoenician princess or of a queen of Crete. The name contains the elements εὐρύς, wide, broad and ὤψ eye, broad has been an epithet of Earth herself in the reconstructed Proto-Indo-European religion and the poetry devoted to it. For the second part also the divine attributes of grey-eyed Athena or ox-eyed Hera. The same naming motive according to cartographic convention appears in Greek Ανατολή, Martin Litchfield West stated that phonologically, the match between Europas name and any form of the Semitic word is very poor. Next to these there is also a Proto-Indo-European root *h1regʷos, meaning darkness. Most major world languages use words derived from Eurṓpē or Europa to refer to the continent, in some Turkic languages the originally Persian name Frangistan is used casually in referring to much of Europe, besides official names such as Avrupa or Evropa
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Dunkel
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Dunkel, or Dunkles, is a word used for several types of dark German lager. Dunkel is the German word meaning dark, and dunkel beers typically range in colour from amber to dark reddish brown and they are characterized by their smooth malty flavour. In Bavaria, Dunkel, along with helles, is a traditional style brewed in Munich, with alcohol concentrations of 4. 5% to 6% by volume, dunkels are weaker than Doppelbocks, another traditional dark Bavarian beer. Dunkels are produced using Munich malts which give the Dunkel its colour, other malts or flavours may also be added. Many dunkels have a distinctive malty flavour that comes from a special brewing technique called decoction mashing, most commonly, dunkel beers are dark lagers, but the term is also used to refer to dark wheat beers such as Franziskaner Hefe-Weisse Dunkel. Dunkel weizen is another term used to refer to dark wheat beers, which are fruity and sweet with more dark, roasted malts than their lighter counterpart, the hefeweizen. Dunkels were the style of the Bavarian villages and countryside. As such, it is the first fully codified and regulated beer and its ABV is rarely higher than 5. 5%, and it has low bitterness, a distinctive dark color, and a malty flavor. Dunkel is brewed using lager yeasts, lighter-coloured lagers were not common until the later part of the 19th century when technological advances made them easier to produce. Dunkel is also widespread in parts of Franconia, for example the Franconian Switzerland, the region has a lot of microbreweries, of which many still produce Dunkel. One Example is Weissenohe Abbey Brewery. J, cala, which can be found in the book Four Different Faces. Munich Dunkel – by K. Florian Klemp – All About Beer Magazine
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Bock
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Bock is a strong lager of German origin. Originally a dark beer, a modern bock can range from light copper to brown in colour, the style is very popular, with many examples brewed internationally. The style known now as bock was a dark, malty, the style from Einbeck was later adopted by Munich brewers in the 17th century and adapted to the new lager style of brewing. Due to their Bavarian accent, citizens of Munich pronounced Einbeck as ein Bock, to this day, as a visual pun, a goat often appears on bock labels. Bock is historically associated with special occasions, often religious festivals such as Christmas, Bocks have a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting. Bockfest, in Cincinnati, Ohio, is the longest running, the festival celebrates bock beer, the Cincinnati neighborhood of Over-the-Rhine, the citys German heritage, and the coming of spring. Traditional bock is a sweet, relatively strong, lightly hopped lager, the beer should be clear, and colour can range from light copper to brown, with a bountiful and persistent off-white head. The aroma should be malty and toasty, possibly with hints of alcohol, the mouthfeel is smooth, with low to moderate carbonation and no astringency. The taste is rich and toasty, sometimes with a bit of caramel, again, hop presence is low to undetectable, providing just enough bitterness so that the sweetness is not cloying and the aftertaste is muted. The following commercial products are indicative of the style, Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock. It is a recent development compared to other styles of bock beers, frequently associated with springtime. Colour can range from gold to light amber with a large, creamy, persistent white head. Historically, doppelbock was high in alcohol and sweet, thus serving as liquid bread for the Friars during times of fasting, today, doppelbock is still strong—ranging from 7%–12% or more by volume. It isnt clear, with color ranging from gold, for the paler version. It has a large, creamy, persistent head, the aroma is intensely malty, with some toasty notes, and possibly some alcohol presence as well, darker versions may have a chocolate-like or fruity aroma. The flavor is rich and malty, with toasty notes and noticeable alcoholic strength. Paler versions may have a drier finish, the monks who originally brewed doppelbock named their beer Salvator, which today is trademarked by Paulaner. Brewers of modern doppelbocks often add -ator to their beers name as a signpost of the style and it is clear, with a colour ranging from deep copper to dark brown in colour, often with ruby highlights
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Anton Dreher
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Anton Dreher was an Austrian brewer who was an important figure in the development of pale lager. Franz Anton Dreher was the Kronenwirt in Pfullendorf, an imperial city north of Überlingen. His son, Franz Anton Dreher, studied brewing near Pfullendorf, in 1796, he purchased, for 19,000 Thalers, a brewery in Klein Schwechat, outside of Vienna, with 46 acres and the Herberghaus. Dreher married Maria Anna Huber, daughter of a surveyor, who had learned something of the brewing trade, the couple had no children, and when she died in 1803, he married Katherine Widter, 1786–1864, a millers daughter from Speichmühle near Petersdorf. From the second marriage, his son and heir, Anton was born, Anton Dreher married Katherina, daughter of the master brewer Meichl of Simmering, to whom he had been apprenticed. They had 3 sons, Anton Eugen, Jenő, and Theodore, Theodore was a racing and auto enthusiast, and died in 1914. Anton Dreher also had a son, the writer and editor Anton Breitner. Jenő Dreher, the youngest son of Anton Dreher, inherited the familys Hungarian concerns, jenős daughter, Elizabeth died at the age of 17 from tuberculosis, Lilly Haggenmacher mourned for her daughter until her own death. When Franz Anton Dreher died of marasmus in 1820, his son was too young to manage the brewing business. Here he was the first brewer in the European continent to use the English malting process and he owned acres of land throughout Austria and Bohemia, and grew his own hops and barley, which allowed him to save on costs. When he died suddenly in 1863, he was worth 10 million guilden, starting in 1836, Anton Dreher took over the brewery and developed the bottom-fermented beer — Schwechater Lagerbier — which he presented in 1840/1841. It was a new style of beer, methodically bottom fermented to produce a brew that was coppery reddish-brown in color and it required steady, cool temperature for maturation and storage, and this requirement gives the beer its name, lager. Originally, he called the beer Märtzen, or March beer, because it was brewed in March, when the water was cold, eventually the name lager became the accepted name, it was also called Vienna Typ, or Vienna Style beer. In 1858, Drehers lager won the medal for excellence at the Beer Exhibit in Vienna. The greater honor occurred on 26 November 1861 when Emperor Franz Joseph I visited the brewery, in 1862, he received the Gold medal with Diploma from the World Exhibition in Paris. In 1869, his Lager beer won the High First Prize, the Danube river provided the water needed for unlimited beer and malt making. The attention turned to Kőbánya because of a made by Peter Schmidt. Schmidt stored beer in his cellar in Kőbánya
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Mash ingredients
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Mash ingredients, mash bill, or grain bill are those materials used in brewing from which a wort can be obtained for fermenting into alcohol. The sugars will be separated from the ingredients and then converted to alcohol. A typical primary mash ingredient is grain that has been malted, modern-day malt recipes generally consist of a large percentage of a light malt and, optionally, smaller percentages of more flavorful or highly colored types of malt. The former is called malt, the latter is known as specialty malts. The grain bill of a beer or whisky may vary widely in the number, for example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize, each particular ingredient has its own flavor that contributes to the final character of the beverage. Generally, brewers favor lower-nitrogen grains, while distillers favor high-nitrogen grains, the quantity of high-mass proteins can be reduced during the mash by making use of a protease rest. Distillers, by contrast, are not as constrained by the amount of protein in their mash as the nature of proteins means that none will be included in the final distilled product. Therefore, distillers seek out higher-nitrogen grains in order to ensure a more efficiently-made product, the act of germination produces a number of enzymes such as amylase that can convert the starch naturally present in barley and other grains into sugar. The mashing process activates these enzymes by soaking the grain in water at a controlled temperature, diastatic activity can also be provided by diastatic malt extract or by inclusion of separately-prepared brewing enzymes. Diastatic power for a grain is measured in degrees Lintner, or in Europe by Windisch-Kolbach units, the two measures are related by ∘ Lintner = ∘ WK +163.5 ∘ WK = −16. A malt with enough power to self-convert has a diastatic power near 35 °Lintner, until recently, the most active, so-called hottest, malts currently available were American six-row pale barley malts, which have a diastatic power of up to 160 °Lintner. Wheat malts have begun to appear on the market with diastatic power of up to 200 °Lintner, although with the huskless wheat being somewhat difficult to work with, this is usually used in conjunction with barley, or as an addition to add high diastatic power to a mash. In brewing, the color of a grain or product is evaluated by the Standard Reference Method, Lovibond, the darkness of grains range from as light as less than 2 SRM/4 EBC for Pilsener malt to as dark as 700 SRM/1600 EBC for black malt and roasted barley. The quality of starches in a grain is variable with the strain of grain used, a grain that is not fully modified requires mashing in multiple steps rather than at simply one temperature as the starches must be de-branched before amylase can work on them. One indicator of the degree of modification of a grain is that grains Nitrogen ratio, that is, the amount of soluble Nitrogen in a grain vs. the total amount of Nitrogen. This number is referred to as the Kolbach Index and a malt with a Kolbach index between 36% and 42% is considered a malt that is highly modified and suitable for single infusion mashing. Maltsters use the length of the acrospire vs. the length of the grain to determine when the degree of modification has been reached before drying or kilning
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Adjuncts
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Both solid and liquid adjuncts are commonly used, as well as spices. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, barley, hops, and yeast, this, however, is an antiquated view. This purity law originated in 16th-century German and did not initially include yeast due to the fact that it had not been discovered yet. The term adjunct is often used to refer to corn and rice and this use of ingredients as substitutes for the main starch source is where the term adjunct is most often used. Adjuncts can be classified according to the physical form in which they are used into solids. Solid adjuncts are either starchy adjuncts which need to be converted to simpler sugars, cereals with a higher gelatinisation temperature than the standard mashing temperatures must be cooked in a cereal cooker to gelatinise the starch before adding to the mash. Solid sugar adjuncts include granulated sugar and glucose chips, liquid adjuncts may also be added after fermentation as primings sugars to give sweetness to the beer for secondary fermentation as in cask or bottle conditioning. Barley is used as an un-malted grain at up to 10% of the grist, barley is also used in the mash as roasted barley to provide colour to the beer. Cassava is a novel adjunct used in Africa either as a wet cake or as a purified starch, corn is commonly used in the production of American-style pale lagers, particularly malt liquor. Corn is generally used in brewing as corn syrup, and as such is highly fermentable, corn is cheaper than barley, so it is used as a cost-saving measure. Oats are used in oatmeal stouts, oatmeal stouts usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the content of proteins, lipids. The gums increase the viscosity and body adding to the sense of smoothness, rice is sometimes used in the production of pale lagers, most notably Anheuser-Buschs Budweiser. Anheuser-Busch is the largest North American buyer of U. S. rice, rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Rye is used in roggenbiers from Germany and in rye beers from America, rye is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavour to beer and dramatically increases head formation, sorghum is used in Africa as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has a high temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun
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Rice
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Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
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Maize
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Maize, also known as corn, is a large grain plant first domesticated by indigenous peoples in Mexico about 10,000 years ago. The six major types of corn are dent corn, flint corn, pod corn, popcorn, flour corn, the leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize kernels are used in cooking as a starch. Most historians believe maize was domesticated in the Tehuacan Valley of Mexico, recent research modified this view somewhat, scholars now indicate the adjacent Balsas River Valley of south-central Mexico as the center of domestication. The Olmec and Mayans cultivated maize in numerous varieties throughout Mesoamerica, cooked and its believed that beginning about 2500 BC, the crop spread through much of the Americas. The region developed a network based on surplus and varieties of maize crops. Nevertheless, recent data indicates that the spread of maize took place even earlier, according to Piperno, A large corpus of data indicates that it was dispersed into lower Central America by 7600 BP and had moved into the inter-Andean valleys of Colombia between 7000 and 6000 BP. Since then, even earlier dates have been published, the study also demonstrated that the oldest surviving maize types are those of the Mexican highlands. Later, maize spread from this region over the Americas along two major paths and this is consistent with a model based on the archaeological record suggesting that maize diversified in the highlands of Mexico before spreading to the lowlands. Before they were domesticated, maize plants only grew small,25 millimetres long corn cobs, Maize is the most widely grown grain crop throughout the Americas, with 361 million metric tons grown in the United States in 2014. Approximately 40% of the crop—130 million tons—is used for corn ethanol, genetically modified maize made up 85% of the maize planted in the United States in 2009. After the arrival of Europeans in 1492, Spanish settlers consumed maize and explorers and traders carried it back to Europe, Spanish settlers far preferred wheat bread to maize, cassava, or potatoes. Maize flour could not be substituted for wheat for bread, since in Christian belief only wheat could undergo transubstantiation. At another level, Spaniards worried that by eating indigenous foods, which they did not consider nutritious, that not only would they weaken, despite these worries, Spaniards did consume maize and archeological evidence from Florida sites indicate they cultivated it as well. Maize spread to the rest of the world because of its ability to grow in diverse climates and it was cultivated in Spain just a few decades after Columbuss voyages and then spread to Italy, West Africa and elsewhere. The word maize derives from the Spanish form of the indigenous Taíno word for the plant and it is known by other names around the world. The word corn outside North America, Australia, and New Zealand refers to any cereal crop, in the United States, Canada, Australia, and New Zealand, corn primarily means maize, this usage started as a shortening of Indian corn. Indian corn primarily means maize, but can more specifically to multicolored flint corn used for decoration
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Butterscotch
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Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, although other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes in the middle 19th century used treacle in place of or in addition to sugar, Butterscotch is similar to toffee, but for butterscotch the sugar is boiled to the soft crack stage, and not hard crack as with toffee. Butterscotch sauce, made of butterscotch and cream, is used as a topping for ice cream, food historians have several theories regarding the name and origin of this confectionery, but none is conclusive. One explanation is the meaning to cut or score for the word scotch, as the confection must be cut into pieces, or scotched and it is also possible that the scotch part of its name was derived from the word scorch. Early mentions of butterscotch associate the confection with Doncaster in Yorkshire, an 1848 issue of the Liverpool Mercury gave a recipe for Doncaster butterscotch as one pound of butter, one pound of sugar and a quarter of a pound of treacle, boiled together. By 1851, Doncaster butterscotch was sold commercially by rival confectioners S. Parkinson & Sons, Henry Hall, internationally, Parkinsons was recognised as the inventor but others tried to claim the product for themselves, Parkinsons started to use and advertise the Doncaster Church as their trademark. It was advertised as Royal Doncaster Butterscotch, or The Queens Sweetmeat, Parkinsons Butterscotch was by appointment to the royal household and was presented to the Princess Elizabeth, then the Duchess of Edinburgh, in 1948 and to Anne, Princess Royal in 2007. In 1855, F. K. Robinsons Glossary of Yorkshire Words explained Butterscotch as a ball with an amalgamation of butter in it. Butterscotch is often used as a flavour for items such as sauce, pudding. To that end, it can be bought in butterscotch chips, there are also individually wrapped, translucent yellow hard candies with an artificial butterscotch flavour, which is dissimilar to actual butterscotch. In addition, butterscotch flavoured liqueur is in production, Butterscotch sauce is made of brown sugar cooked to 240 °F mixed with butter and cream
25.
Diacetyl
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Diacetyl is an organic compound with the chemical formula 2. It is a liquid with an intensely buttery flavor. It is a vicinal diketone with the molecular formula C4H6O2, Diacetyl occurs naturally in alcoholic beverages and is added to some foods to impart its buttery flavor. A distinctive feature of diacetyl is the long C–C bond linking the carbonyl centers and this bond distance is about 1.54 Å, compared to 1.45 Å for the corresponding C–C bond in 1, 3-butadiene. The elongation is attributed to repulsion between the carbonyl carbon centers. Diacetyl arises naturally as a byproduct of fermentation, in some fermentative bacteria, it is formed via the thiamine pyrophosphate-mediated condensation of pyruvate and acetyl CoA. Cultured cream, cultured butter, and cultured buttermilk owe their tart flavour to lactic acid bacteria and their buttery aroma, Diacetyl is produced industrially by dehydrogenation of 2, 3-butanediol. Diacetyl and acetoin are two compounds that give butter its characteristic taste, at low levels, diacetyl contributes a slipperiness to the feel of the alcoholic beverage in the mouth. As levels increase, it imparts a buttery or butterscotch flavor, in some styles of beer, the presence of diacetyl can be acceptable or desirable at low or, in some cases, moderate levels. In other styles, its presence is considered a flaw or undesirable, Diacetyl is produced during fermentation as a byproduct of valine synthesis, when yeast produces α-acetolactate, which escapes the cell and is spontaneously decarboxylated into diacetyl. The yeast then absorbs the diacetyl, and reduces the groups to form acetoin and 2. The makers of some wines, such as chardonnay, deliberately promote the production of diacetyl because of the feel, Diacetyl is present in some chardonnays known as butter bombs, although there is a trend back toward the more traditional French styles. Concentrations from 0.005 mg/L to 1.7 mg/L were measured in chardonnay wines, 1-Hexanol and diacetyl are strong inhibitors of the CO2-sensitive neurons in the Drosophila melanogaster fruit fly and the Culex mosquito, a vector of several deadly diseases. Fruit flies tend to avoid CO2, but exhaled CO2 is the main attractant for the Culex, the United States National Institute for Occupational Safety and Health has suggested diacetyl, when used in artificial butter flavoring, may be hazardous when heated and inhaled over a long period. Workers in several factories that manufacture artificial butter flavoring have been diagnosed with bronchiolitis obliterans, the cases found have been mainly in young, healthy, nonsmoking males. As with other lung diseases, transplantation is currently the most viable treatment option. However, lung transplant rejection is very common and happens to be setting in which bronchiolitis obliterans is known to occur. It has also been called flavorings-related bronchiolitis obliterans or diacetyl-induced bronchiolitis obliterans, in 2006, the International Brotherhood of Teamsters and the United Food and Commercial Workers petitioned the U. S
26.
Bohemia
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Bohemia is the westernmost and largest historical region of the Czech lands in the present-day Czech Republic. Bohemia was a duchy of Great Moravia, later an independent principality, a kingdom in the Holy Roman Empire, and subsequently a part of the Habsburg Monarchy, after World War I and the establishment of an independent Czechoslovak state, Bohemia became a part of Czechoslovakia. Between 1938 and 1945, border regions with sizeable German-speaking minorities of all three Czech lands were joined to Nazi Germany as the Sudetenland, in 1990, the name was changed to the Czech Republic, which become a separate state in 1993 with the dissolution of Czechoslovakia. Until 1948, Bohemia was a unit of Czechoslovakia as one of its lands. Bohemia was bordered in the south by Upper and Lower Austria, in the west by Bavaria and in the north by Saxony and Lusatia, in the northeast by Silesia, and in the east by Moravia. In the 2nd century BC, the Romans were competing for dominance in northern Italy, the Romans defeated the Boii at the Battle of Placentia and the Battle of Mutina. After this, many of the Boii retreated north across the Alps, much later Roman authors refer to the area they had once occupied as Boiohaemum. The earliest mention was by Tacitus Germania 28, and later mentions of the name are in Strabo. The name appears to include the tribal name Boi- plus the Germanic element *haimaz home and this Boiohaemum was apparently isolated to the area where King Marobods kingdom was centred, within the Hercynian forest. The Czech name Čechy is derived from the name of the Slavic ethnic group, the Czechs, Bohemia, like neighbouring Bavaria, is named after the Boii, who were a large Celtic nation known to the Romans for their migrations and settlement in northern Italy and other places. Another part of the nation moved west with the Helvetii into southern France, to the south, over the Danube, the Romans extended their empire, and to the southeast in Hungaria, were Sarmatian peoples. In the area of modern Bohemia the Marcomanni and other Suebic groups were led by their king Marobodus and he took advantage of the natural defenses provided by its mountains and forests. In late classical times and the early Middle Ages, two new Suebic groupings appeared to the west of Bohemia in southern Germany, the Alemanni, many Suebic tribes from the Bohemian region took part in such movements westwards, even settling as far away as Spain and Portugal. With them were also tribes who had pushed from the east, such as the Vandals, other groups pushed southwards towards Pannonia. These are precursors of todays Czechs, though the amount of Slavic immigration is a subject of debate. The Slavic influx was divided into two or three waves, the first wave came from the southeast and east, when the Germanic Lombards left Bohemia. Soon after, from the 630s to 660s, the territory was taken by Samos tribal confederation and his death marked the end of the old Slavonic confederation, the second attempt to establish such a Slavonic union after Carantania in Carinthia. Other sources divide the population of Bohemia at this time into the Merehani, Marharaii, Beheimare, Christianity first appeared in the early 9th century, but only became dominant much later, in the 10th or 11th century
27.
Dortmunder Export
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Dortmunder Export or Dortmunder is a pale lager originally brewed by Dortmunder Union in Dortmund, Germany, in 1873. Dortmund was one of the earliest commercial brewing centres in Germany, the Dortmunder breweries originally brewed a wheat based, dark coloured, short fermented beer. There were originally two varieties, Lagerbier and the slightly stronger Export at around 5. 5% abv, after WW II, Export was the most popular type of beer in Germany until 1970, when it was supplanted by Pils. Its fortunes have revived a little since its low point of the late 1990s, in 2008, just under 10% of the beer sold in German shops was Export. The beer from Dortmund is a pale lager influenced by the beer from Pilsen known as Pilsner. Like all other pale lagers the beer is a gold colour, with a moderate bitterness from the noble hops, a lean, well attenuated body. The local water contains a high amount of sulfate, which gives the beers taste a slight element of sulfur. It also contains more carbonate than average which tends to give a sharpness to the flavour of the hops, brewers use less hops to avoid the harsh hop notes, giving the beers a subtle emphasis on the malt flavours. Fred Eckhardt in A Treatise on Lager Beers, published in 1969, michael Jackson and Roger Protz continued the trend, although with a certain faint heart, uneasy at pinning down exactly the distinctive nature of the beer. And Grandpa Tractor by Barley Forge Brew Co, brewers outside of Germany who brew beers they term Dortmunder will tend to brew a pale lager with a soft, rounded character
28.
Dortmund
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Dortmund is an independent city in North Rhine-Westphalia, Germany. It is in the part of the state and is considered to be the administrative. Its population of 581,612 makes it the 8th largest city in Germany, moreover, Dortmund is the largest city by area and population in the Ruhr Area, an urban area with some 5.1 million inhabitants which is the largest urban agglomeration in Germany. Founded around 882, Dortmund became an Imperial Free City, throughout the 13th to 14th centuries, it was the chief city of the Rhine, Westphalia, the Netherlands Circle of the Hanseatic League. After the Thirty Years War the city was destroyed and decreased in significance until the onset of industrialization, the city then became one of Germanys most important coal, steel and beer centres. Thereby Dortmund was one of the most heavily bombed cities in Germany during World War II, the devastating bombing raids of the 12th March 1945 destroyed 98% of buildings in the inner city center. This bombing raids with more than 1,110 aircraft was a record to a target in World war II. The region has adapted since the collapse of its century long steel and coal industries and shifted to high technology biomedical technology, micro systems technology and also services. In 2009, Dortmund was classified as a Node city in the Innovation Cities Index published by 2thinknow and is the most sustainable city in Germany, the city is known as Westphalias green metropolis. Nearly half the territory consists of waterways, woodland, agriculture. This stands in a stark contrast with nearly a years of extensive coal mining. Dortmund is home to Ballspielverein Borussia 09 e. V, Dortmund, commonly known as Borussia Dortmund, a successful club in German football. The first time Dortmund was mentioned in documents was around 882. as Throtmanni. After it was destroyed by a fire, the Holy Roman Emperor Frederick I had the town rebuilt in 1152 and it became an Imperial Free City. Throughout the 13th to 14th centuries, it was the city of the Rhine, Westphalia. After 1320, the city appeared in writing as Dorpmunde, in the years leading up to 1344, the English King even borrowed money from well-heeled Dortmund merchant families Berswordt and Klepping, offering the regal crown as security. In 1388, Count von Mark joined forces with Archbishop of Cologne, following a major siege lasting 18 months, peace negotiations took place and Dortmund emerged victorious. After Cologne was excluded after the Anglo-Hanseatic War, Dortmund was made capital of the Rhine-Westphalian, the 1661 earthquake made the Reinoldikirche collapse
29.
Helles
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Helles or Hell is a traditional German pale lager beer, produced chiefly in Southern Germany, particularly Munich. The German word hell can be translated as bright, light, helles-style beers typically are full-bodied, mildly sweet, and light-colored, with low bitterness. The beer is clear due to prior to bottling, although some restaurants. Helles has a less-pronounced hop flavor than pilsner beers, until the 1960s, Helles were universally available in German-speaking regions. In many regions, Helles was slowly replaced by Pilsner-style beers, in regions outside of Southern Germany, Helles is regaining popularity, particularly Berlin, where the beers traditional image has become trendy. Helles enjoys great popularity in the Southern German regions of Bavaria, Franconia and it can be referred to as Helles, Spezial, Landbier, Munich Lager, or Export. No clear distinction is drawn between Lager and Export, although Export typically is closer in style to Dortmunder Export, which has a slightly higher ABV of 5. 5% for extended shelf life
30.
Munich
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Munich is the capital and largest city of the German state of Bavaria, on the banks of River Isar north of the Bavarian Alps. Munich is the third largest city in Germany, after Berlin and Hamburg, the Munich Metropolitan Region is home to 5.8 million people. According to the Globalization and World Rankings Research Institute Munich is considered an alpha-world city, the name of the city is derived from the Old/Middle High German term Munichen, meaning by the monks. It derives from the monks of the Benedictine order who ran a monastery at the place that was later to become the Old Town of Munich, Munich was first mentioned in 1158. From 1255 the city was seat of the Bavarian Dukes, black and gold—the colours of the Holy Roman Empire—have been the citys official colours since the time of Ludwig the Bavarian, when it was an imperial residence. Following a final reunification of the Wittelsbachian Duchy of Bavaria, previously divided and sub-divided for more than 200 years, like wide parts of the Holy Roman Empire, the area recovered slowly economically. In 1918, during the German Revolution, the house of Wittelsbach, which governed Bavaria since 1180, was forced to abdicate in Munich. In the 1920s, Munich became home to political factions, among them the NSDAP. During World War II, Munich was heavily bombed and more than 50% of the entire city, the postwar period was characterised by American occupation until 1949 and a strong increase of population and economic power during the years of the Wirtschaftswunder after 1949. The city is home to corporations like BMW, Siemens, MAN, Linde, Allianz and MunichRE as well as many small. Munich is home to national and international authorities, major universities, major museums. Its numerous architectural attractions, international events, exhibitions and conferences. Munich is one of the most prosperous and fastest growing cities in Germany and it is a top-ranked destination for migration and expatriate location, despite being the municipality with the highest density of population in Germany. Munich nowadays hosts more than 530,000 people of foreign background, the year 1158 is assumed to be the foundation date, which is the earliest date the city is mentioned in a document. The document was signed in Augsburg, by that time the Guelph Henry the Lion, Duke of Saxony and Bavaria, had built a bridge over the river Isar next to a settlement of Benedictine monks—this was on the Old Salt Route and a toll bridge. In 1175, Munich was officially granted city status and received fortification, in 1180, with the trial of Henry the Lion, Otto I Wittelsbach became Duke of Bavaria and Munich was handed over to the Bishop of Freising. In 1240, Munich was transferred to Otto II Wittelsbach and in 1255, Duke Louis IV, a native of Munich, was elected German king in 1314 and crowned as Holy Roman Emperor in 1328. He strengthened the position by granting it the salt monopoly
31.
Hacker-Pschorr
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Hacker-Pschorr is a brewery in Munich, formed in 1972 out of the merger of two breweries, Hacker and Pschorr. Hacker was founded in 1417,99 years before the enactment of the Reinheitsgebot Purity Law of 1516, as one of six breweries located within Munichs city limits, its beers are among those served at Oktoberfest. In the late 18th century, Joseph Pschorr bought the Hacker brewery from his father-in-law and his two sons divided his estate by each taking control of one of the two separate breweries. In 1972, Hacker and Pschorr merged to form Hacker-Pschorr, when Crown Prince Ludwig I of Bavaria was to celebrate his wedding in Munich in 1810, he decided it was an occasion for all of Bavaria to celebrate. He commissioned Josef Pschorr, then the brewmaster of the Hacker-Pschorr brewery, among other Munich brewers, subsequent annual celebrations evolved into the city of Munich’s Oktoberfest, which is attended by over six million people each year, who in 2011 consumed over six million litres of beer. By Munich law, only the six breweries within the city limits of Munich are invited to serve their beer at Oktoberfest, Hacker-Pschorr is one of the six, as is its sister brand, Paulaner. Today’s event is held on land donated by Josef Pschorr, prior to 2009, Hacker-Pschorr was imported to the U. S. via Star Brand Imports, based in White Plains, New York and part of Heineken International. In 2009, Paulaner HP USA, of Littleton, Colorado, took over the business of Hacker-Pschorr. Hacker-Pschorr produces 15 different products, some of them are only seasonally available, Hacker-Pschorr Weisse is the most popular of the companys beers. Hacker-Pschorr Official U. S. Hacker-Pschorr Website Official U. S. Hacker-Pschorr Blog
32.
American lager
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American lager or North American lager is pale lager that is produced in North America. Pale lager originated in Europe in the century, and moved to America with German immigrants. S. This is by far the largest-selling style in Canada, just as in the United States, Canadian microbrewers typically do not produce North American-style pale lagers. Both Canada and the United States were traditionally ale consuming regions in the British traditions before the late 19th century, pale lager was later introduced to both Canada and the United States by German immigrants. These German brewers developed their beers from the American six-row barley which has a higher tannic acid and protein content, in addition, the Tettnanger and Saaz hops of Europe were not available. Therefore, to taste, and dilute the excessive protein. However, the beer was brewed to full-fledged European strength and to the practices of a lager style. Later, rice gained popularity in the domestic brewing market during World War II, most breweries were unable to afford the necessary amounts of barley required for production and so began using rice as a filler. This also had the benefit of lightening the flavor of beer. After the war, the process was not changed and these corporate brewers reacted to a new taste for sweet drinks in a public that had switched to sugary soft drinks and near-beer during prohibition. Currently, the only representatives of the pre-Prohibition lager style in the United States are D. G. Yuengling & Son with its Traditional Lager, Genesee Brewing Company with its Genesee Beer, some premium beers made in North America use only barley malt, with no corn or rice at all, though they are considered more or less the same style
33.
Beer in the United States
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Beer in the United States is manufactured by more than 3,000 breweries, which range in size from industry giants to brew pubs and microbreweries. The United States produced 196 million barrels of beer in 2012, in 2011, the United States was ranked fifteenth in the world in per capita consumption, while total consumption was second only to China. After the repeal of Prohibition, the industry consolidated into a number of large-scale breweries. The most common style of beer produced by the big breweries is American lager, Beer styles indigenous in the United States include amber ale, cream ale, and California common. More recent craft styles include American Pale Ale, American IPA, India Pale Lager, Black IPA, native American tribes brewed beer in the lands of the United States prior to European arrival, but didnt use barley. One recipe was composed of maize, birch sap and water, on February 5,1663 Nicholas Varlett obtained from Peter Stuyvesant a patent for a brewery on Castle Point in Hoboken, New Jersey. The brewing traditions of England and the Netherlands ensured that colonial drinking would be dominated by beer rather than wine, until the middle of the 19th century, British-style ales dominated American brewing. This changed when the longer shelf-life lager styles brought by German immigrants turned out to be profitable for large-scale manufacturing and shipping. The hops in lager had preservative qualities, while non-hopped local ales of the time quickly turned sour and were a risk to drink. Steam beer, the first uniquely American beer style, evolved in the San Francisco area during the 19th century and it was born out of the desire to produce lager beer without the use of refrigeration. After prohibition ended, the Anchor Brewing Company was left as the producer of steam beer. The company was near closure in 1965, whereupon Fritz Maytag, great-grandson of the Maytag Corporation founder, rescued the brewery, Anchor has since trademarked the term Steam Beer and all subsequent renditions of the style are now termed California common. Headquartered in Pottsville, Pennsylvania, it is currently the largest American-owned brewery, one of the earliest large-scale brewers was Best Brewing, a Milwaukee brewery built by German immigrant Phillip Best in the 1840s. It began shipping its beer to Chicago and St. Louis the following decade, first by ferry and eventually by rail, the Weston Brewing Company was first established in 1842 by German immigrant John Georgian. Georgian brought the tradition of brewing with him when he settled in Weston. In creating the brewery, the Weston Brewing Company became one of the first lager breweries in the United States, in St. Louis, a prosperous German soap maker, Eberhard Anheuser, purchased a struggling brewery in 1860. His daughter married a brewery supplier, Adolphus Busch, who took over the company after his father-in-laws death, Busch soon toured Europe, discovering the success of Bohemian lager, and introduced Budweiser beer in 1876. Anheuser-Busch, and its Budweiser beer, would go on to be the largest brewery, the company innovated the use of refrigeration in rail cars to transport its beers, which helped make bottled Budweiser the first national beer brand in the United States
34.
Old City, Philadelphia
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Old City is a neighborhood in Center City, Philadelphia, in the area near the Delaware River where William Penn and the Quakers first settled. The Old City District occupies several blocks between Front and Sixth Streets, bounded by Vine Street to the north and Walnut Street to the south. The Philadelphia Almanac and Citizens Manual gives a set of boundaries to the Old City area, defined as the area within Spring Garden Street, 4th Street, the Delaware River. The Old City Redevelopment Area is bound by Vine Street, the Delaware River, Lombard Street, the Old City Historic District was added to the National Register of Historic Places in 1972. In 2003, it was added to the Philadelphia Register of Historic Places. Old City is home to the oldest continually inhabited street in America, Elfreths Alley, Home to more than 3,000 people since 1702, girard Fountain Park Independence Hall, where the Declaration of Independence and the U. S. The 3rd Street Corridor, between Market Street and Vine Street, is home to galleries, boutiques, and other locally owned businesses, landmark Theatres operates three Ritz movie theaters in the area that specialize in art films. During the popular monthly First Friday event, shops hold evening-hours open houses featuring art, design, since 2010, tech firms have moved to the area as well. The Federal Bureau of Prisons Northeast Region Office is in the U. S, custom House, a part of the Independence National Historical Park, in Old City. Many foreign governments have consulates in Old City, including Panama, Italy, the Dominican Republic closed its consulate in the Lafayette Building at 437 Chestnut Street on November 7,2005. Old City children are assigned to schools in the School District of Philadelphia, residents are zoned to the General George A. McCall School for grades Kindergarten through 8. All persons assigned to McCall are assigned to Benjamin Franklin High School in North Philadelphia, previously Old City was assigned to Furness High School. The Mastery Charter Schools system operates the Mastery Charter Lenfest Campus in Old City and it moved from North Philadelphia to Old City in 2002. The Free Library of Philadelphia operates its Independence Branch at 18 South 7th Street, in Shooter, Mark Wahlbergs character is set-up for the shooting of the Ethiopian archbishop at Independence Mall. Old City Special Services District of Philadelphia Old City District A Glimpse into the History of the 401 Block of Arch Street, philadelphia/Old City travel guide from Wikivoyage
35.
Anheuser-Busch
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Anheuser-Busch Companies, LLC /ˈænhaɪzər ˈbʊʃ/ is a brewing company founded and based in St. Louis, Missouri. Since 2008, it has been a wholly owned subsidiary of Anheuser-Busch InBev which also has its North American headquarters in St. Louis, the original Anheuser-Busch InBev was formed through successive mergers of three international brewing groups, Interbrew from Belgium, AmBev from Brazil and Anheuser-Busch. Hence, since 2008, Anheuser-Busch has been a division of Anheuser-Busch InBev SA/NV, Anheuser-Busch InBev is the largest beer producer in the world. In 1852, German American brewer and saloon operator George Schneider opened the Bavarian Brewery on Carondelet Avenue between Dorcas and Lynch streets in South St. Louis. In 1860, the brewery was purchased on the brink of bankruptcy by William DOench, a local pharmacist, and Eberhard Anheuser, DOench was the silent partner in the business until 1869, when he sold his half-interest in the company. From 1860 to 1875, the brewery was known as E, Anheuser & Co. and from 1875 to 1879 as the E. Adolphus Busch, a wholesaler who had immigrated to St. Louis from Germany in 1857, married Eberhard Anheusers daughter, Lilly, following his service in the American Civil War, Busch began working as a salesman for the Anheuser brewery. Busch purchased DOenchs share of the company in 1869, and he assumed the role of secretary from that time until the death of his father-in-law. By 1877, the owned a fleet of 40 refrigerated railroad cars to transport beer. Expanding the companys distribution range led to increased demand for Anheuser products, the expansions led production to increase from 31,500 barrels in 1875 to more than 200,000 in 1881. To serve these cars and switch them in and out of their St. Louis brewery, the shortline operated until 2011 when Anheuser-Busch sought to shut down operations. In 1876, Busch introduced Budweiser, with the ambition of transcending regional tastes and his companys ability to transport bottled beer made Budweiser the first national beer brand in the United States, and it was marketed as a premium beer. The company was renamed Anheuser-Busch Brewing Association in 1879, in 1880, the Busch family fully controlled the company through the generations until Anheuser-Buschs sale to InBev in 2008. During the 1880s and 1890s, Busch introduced a series of advertisements and marketing giveaways for the company, including bottle openers, calendars, corkscrews, pocketknives, postcards, and prints. Among the most well-known of these giveaways was Custers Last Fight, as a marketing tactic, Busch distributed thousands of copies of the print to bars in 1896, the same year Anheuser-Busch introduced its new super-premium brand, Michelob. Eventually more than one million copies of the print were produced, at the turn of the 20th century, Anheuser-Busch continued to expand its production facilities to keep up with demand. In 1905, the built an new stockhouse in St. Louis. After the death of Adolphus Busch in 1913, control of the passed to his son, August Anheuser Busch
36.
Low-alcohol beer
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Low-alcohol beer is beer with low alcohol content or no alcohol, which aims to reproduce the taste of beer without the inebriating effects of standard alcoholic brews. Most low-alcohol beers are lagers, but there are some low-alcohol ales, in the United States, beverages containing less than 0. 5% alcohol by volume were legally called non-alcoholic, according to the now-defunct Volstead Act. Because of its low alcohol content, non-alcoholic beer may be legally sold to minors in many American states. In Australia, the light beer refers to any beer with less than 3% alcohol. Spain is the consumer and producer of low-alcohol beer in the European Union. More recently, the movements and the need to avoid alcohol while driving, operating machinery etc led to the development of non-intoxicating beers. In the United States, non-alcoholic brews were promoted during Prohibition, in 1917, President Wilson proposed limiting the alcohol content of malt beverages to 2. 75% to try to appease avid prohibitionists. In 1919, Congress approved the Volstead Act, which limited the content of all beverages to 0. 5%. These very low alcohol beverages became known as tonics, and many breweries began brewing them in order to stay in business during Prohibition, since removing the alcohol from the beer requires just one simple extra step, many breweries saw it as an easy change. In 1933, when Prohibition was repealed, breweries easily removed this extra step, by the 1980s and 1990s, growing concerns about alcoholism led to the growing popularity of light beers, with Anheuser-Buschs Bud Light eventually becoming the most popular beverage in the U. S. A. In the 2010s, breweries have focused on marketing low-alcohol beers to counter the popularity of homebrew, declining consumption has also led to the introduction of mass-market non-alcoholic beverages, dubbed as near beer. At the start of the 21st century, alcohol-free beer has seen a rise in popularity in the Middle East, one reason for this is that Islamic scholars issued fatwas which permitted the consumption of beer as long as large quantities could be consumed without getting drunk. Positive features of non-alcoholic brews include the ability to drive after consuming several drinks, the reduction in alcohol-related illness, some common complaints about non-alcoholic brews include a loss of flavor, addition of one step in the brewing process, sugary taste, and a shorter shelf life. Some state governments, e. g. Pennsylvania, prohibit the sale of non-alcoholic brews to persons under the age of 21, Light beer is beer with reduced alcohol content and/or calories compared to regular beer. The spelling lite beer is commonly used. Light beers may be chosen by drinkers who wish to manage their consumption or their calorie intake. In Australia, regular beers have approximately 5% ABV, reduced-alcohol beers have 2. 2%–3. 2%, in Canada, a reduced-alcohol beer contains 2. 6%–4. 0% ABV, and an “extra-light” beer contains less than 2. 5%. In the United States, most reduced-alcohol beers, including Bud Light, Coors Light, and Miller Lite, have 4. 2% ABV, which is 16% less than beer with 5% ABV
37.
Food energy
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Food energy is chemical energy that animals derive from food and molecular oxygen through the process of cellular respiration. Humans and other animals need a minimum intake of energy to sustain their metabolism. Foods are composed chiefly of carbohydrates, fats, proteins, alcohol, water, vitamins, carbohydrates, fats, proteins, alcohol, and water represent virtually all the weight of food, with vitamins and minerals making up only a small percentage of the weight. Organisms derive food energy from carbohydrates, fats and proteins as well as organic acids, polyols. Some diet components that provide little or no energy, such as water, minerals, vitamins, cholesterol. Water, minerals, vitamins, and cholesterol are not broken down, fiber, a type of carbohydrate, cannot be completely digested by the human body. Ruminants can extract energy from the respiration of cellulose because of bacteria in their rumens. Using the International System of Units, researchers measure energy in joules or in its multiples, the kilojoule is most often used for food-related quantities. An older metric system unit of energy, still used in food-related contexts, is the calorie, more precisely. Within the European Union, both the kilocalorie and kilojoule appear on nutrition labels, in many countries, only one of the units is displayed, in the US and Canada labels spell out the unit as calorie or as Calorie. Fats and ethanol have the greatest amount of energy per gram,37 and 29 kJ/g. Proteins and most carbohydrates have about 17 kJ/g, carbohydrates that are not easily absorbed, such as fiber, or lactose in lactose-intolerant individuals, contribute less food energy. Polyols and organic acids contribute 10 kJ/g and 13 kJ/g respectively, the amount of water, fat, and fiber in foods determines those foods energy density. Theoretically, one could measure food energy in different ways, using the Gibbs free energy of combustion, however, the convention is to use the heat of the oxidation reaction, with the water substance produced being in the liquid phase. The American chemist Wilbur Atwater worked these corrections out in the late 19th century, based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids. The system was improved by Annabel Merrill and Bernice Watt of the USDA. Many governments require food manufacturers to label the energy content of their products, in the European Union, manufacturers of packaged food must label the nutritional energy of their products in both kilocalories and kilojoules, when required. In Australia and New Zealand, the energy must be stated in kilojoules
38.
Asahi Breweries
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Asahi Breweries, Ltd. is a leading brewery and soft drink company based in Tokyo, Japan. As of January 2014, Asahi, with a 38% market share, was the largest of the four major producers in Japan followed by Kirin Beer with 35%. The deal closed on December 21,2016 and included popular beer brands such as Pilsner Urquell, Tyskie, Lech, Dreher, Anheuser-Busch InBev had also agreed to sell Grolsch Brewery, Peroni Brewery and Englands Meantime Brewery to Asahi, these deals closed on October 12,2016. Asahi was founded in Osaka in 1889 as the Osaka Beer Company, during the First World War German prisoners worked in the brewery. In 1990, Asahi acquired a 19. 9% stake in Australian brewery giant Elders IXL which has become the Fosters Group. In 2009, Asahi acquired the Australian beverages unit Schweppes Australia, in early 2009, Asahi acquired 19. 9% of Tsingtao Brewery from Anheuser-Busch InBev for $667 million. The sale made Asahi Breweries, Ltd. the second largest shareholder in Tsingtao behind only the Tsingtao Brewery Group, in July 2011, Asahi acquired New Zealand juice maker Charlies and the water and juice divisions of Australian beverage company P&N Beverages. In August 2011, Asahi acquired New Zealands Independent Liquor, maker of Vodka Cruiser and other alcoholic beverages, in May 2013 its New Zealand operations expanded with the purchase of retail chain Mill Liquorsave. Also, Asahi acquired the Australian brands and assets of Cricketers Arms and Mountain Goat Brewery in 2013 and 2015, in 2016, the company bought a number of breweries in Europe as a result of regulators demands before SABMiller was acquired by Anheuser-Busch InBev. The companys primary beer, from 1957 through the late 1980s, was Asahi Gold, in 1987 Asahi introduced Asahi Super Dry a product that transformed the modern beer industry in Japan. Asahi Super Dry is described as a highly attenuated lager without the heavier malt flavors of competitors products, with a crisp, by early 2017, the Super Dry brand was Japan’s best-selling beer. The Beer Hall is considered one of Tokyos most recognizable modern structures, Beer in Japan Asahi Soft Drinks Official website Company history books. Wiki collection of works on Asahi Breweries
39.
Anheuser-Busch brands
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Anheuser-Busch, a wholly owned subsidiary of Anheuser-Busch InBev SA/NV, is the largest brewing company in the United States, with a market share of 45 percent in 2016. The company operates 12 breweries in the United States and nearly 20 in other countries, and that increased recently since Anheuser-Busch InBev SA/NV acquired SABMiller. Brands include Budweiser, Busch, Michelob, Bud Light, Budweiser is a 5. 0% ABV Adjunct pale lager introduced in 1876 by Adolphus Busch and has become one of the best selling beers in the United States. It is made with up to 30% rice in addition to hops, Budweiser is produced in various breweries located around the United States and the rest of the world. It is a filtered beer available in draught and packaged forms, lower strength versions are distributed in regions with restrictive alcohol laws. Introduced in 1982 as Budweiser Light, Budweisers flagship light beer with 4. 2% ABV and 110 calories per 12 US fl oz serving, from 1993 to 1998, Bud Light aired 30-second commercials featuring Rob and Laura from the CBS series The Dick Van Dyke Show. Has a total of Ten Gold Medals in the World Beer cup, a slightly sweeter, higher alcohol version of Bud Light launched in early 2012, with 6% ABV. This product is noted for being packaged in a new translucent blue glass bottle, Bud Light Platinum has 137 calories per 12 ounce serving,8 fewer than a regular Budweiser. Bud Light with apple flavor added and it has 151 calories per 355 ml serving. Released in 2015 with 4% alcohol content by volume, Bud Light with lime flavor added. It has 116 calories per 12 US fl oz serving, released in May 2008 with 4. 2% alcohol content, the same alcohol content as Bud Light. Since April 2012, AB has released a line of 8% alcohol by volume flavored malt beverages titled Bud Light Lime Ritas, with its flagship flavor being the Lime-a-Rita, the drinks are available in a twenty-five ounce can, as well as a twelve-pack of eight ounce cans. Since then, AB has released the strawberry-flavored Straw-Ber-Rita, the mango flavored Mang-o-Rita, for the winter 2013 season, AB released the cranberry-flavored Cran-Brrr-Rita as well, and wound up extending it through January and February 2014 due to strong sales. After the release of the Mang-o-Rita and Raz-Ber-Rita, A-B released a case containing six Lime-a-Ritas, four Straw-Ber-Ritas, four Mang-o-Ritas. In August 2014, A-B released a new fall seasonal extension for their Rita line, Apple-Ahhh-Rita, in February 2015, A-B released a new summer seasonal extension for their Rita line, Lemon-Ade-Rita, a lemonade flavored margarita. In summer 2016, A-B released the newest rita flavor of their line named Water-melon-rita, in fall 2016, A-B released the new Cherry-Ahh-Rita, a cherry-flavored margarita. Budweiser Select, or Bud Select is a pale lager that contains 4. 3% ABV and 99 calories per 12 US fl oz serving. Anheuser-Busch has aggressively promoted Budweiser Select and its slogan was The Real Deal
40.
Alcohol by volume
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Alcohol by volume is a standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. It is defined as the number of millilitres of pure ethanol present in 100 millilitres of solution at 20 °C, the number of millilitres of pure ethanol is the mass of the ethanol divided by its density at 20 °C, which is 0.78924 g/ml. The ABV standard is used worldwide, the International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, such as the U. K and France, alcohol by volume is referred to as degrees Gay-Lussac and this results in the slight difference in marked % noted later in this article. Mixing two solutions of alcohol of different strengths usually causes a change in volume, mixing pure water with a solution less than 24% by mass causes a slight increase in total volume, whereas the mixing of two solutions above 24% causes a decrease in volume. The phenomenon of volume due to mixing dissimilar solutions is called partial molar volume. Details about typical amounts of alcohol contained in various beverages can be found in the articles about them. Another way of specifying the amount of alcohol is alcohol proof, for example, 40% abv is 80 proof in the US and 70 proof in the UK. However, since 1980, alcohol proof in the UK has been replaced by abv as a measure of alcohol content, in the United States, a few states regulate and tax alcoholic beverages according to alcohol by weight, expressed as a percentage of total mass. Some brewers print the ABW on beer containers, particularly on low-point versions of domestic beer brands. However, because of the miscibility of alcohol and water, the factor is not constant. 100% ABW, of course, is equivalent to 100% ABV, during the production of wine and beer, yeast is added to a sugary solution. During fermentation, the yeasts consume the sugars and produce alcohol, the density of sugar in water is greater than the density of alcohol in water. A hydrometer is used to measure the change in gravity of the solution before. The volume of alcohol in the solution can then be estimated, there are a number of empirical formulae which brewers and winemakers use to estimate the alcohol content of the liquor made. The simplest method for wine has been described by English author C. J. J, the number 0.7936 is the specific gravity of a 100% ethanol solution. The difference between the starting SG and the final SG measures the specific gravity lost to CO2 release
41.
Malt liquor
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Malt liquor, in North America, is beer with high alcohol content. Legally, it includes any alcoholic beverage with 5% or more alcohol by volume made with malted barley. In common usage it refers to containing a high alcohol content, generally above 6%. This label is subject to the viewpoint of the brewer, and there are examples of brews containing high-quality, in parts of Canada, the term malt liquor is used to refer to any malt beverages in general. These beers tend to be mildly hopped, that is, they are not very bitter, Malt liquor is typically straw to pale amber in color. While typical beer is primarily from barley, water, and hops, malt liquors tend to make much greater use of inexpensive adjuncts such as corn, rice. Use of these adjuncts, along with the addition of special enzymes, higher alcohol versions, sometimes called high-gravity or just HG, may contain high levels of fusel alcohols, which gives off solvent- or fuel-like aromas and flavors. The confusing and inconsistent use of the malt liquor has to do with the vagaries of American alcoholic beverage regulations. In some states, products labeled beer must fall below a certain alcohol content, while ordinary beers in the United States average around 5% alcohol by volume, malt liquors typically range from 6% up to 9% alcohol by volume. A typical legal definition is Colorados Rev. Stat. ss, alcohol percentages measured by weight translate into larger figures when re-expressed as alcohol percentages by volume, because ethanol is less dense than water. The term malt liquor is documented in England in 1690 as a term encompassing both beer and ale. While Colt 45, St. Ides, Mickeys, Steel Reserve, King Cobra, and Olde English 800 are most closely associated with malt liquors in the United States, the beverage itself is older than these products. Clix is often credited as the first malt liquor made in the United States, the first widely successful malt liquor brand in America was Country Club, which was produced in the early 1950s by the M. K. Goetz Brewing Company in St. Joseph, Missouri. In the American vernacular, a forty-ounce or simply forty is a glass or plastic bottle that holds 40 fluid ounces of malt liquor, American domestic malt liquors tend to be very inexpensive although this is not necessarily true for foreign imports that are also labeled malt liquor. Dogfish Head Brewery has sporadically produced a high-end bottle-conditioned forty called Liquor de Malt, ballantine markets its ale in a forty-ounce bottle as well. Forties are often mentioned in hip-hop and rap culture by rap stars endorsing the 40 Ounce tradition, a similar trend was common around the late 1990s and early 2000s punk scene, with such songs as 40. oz Casualty by The Casualties and Rock the 40. Oz. by Leftöver Crack, and 40oz. to Freedom by Sublime, another example of an imported beer labeled as malt liquor is German brewer Spatens Optimator, a doppelbock that weighs in at 7.6 ABV. There was a short lived fashion for brewing American style malt liquors in Britain in the late 1970s, some of these were genuine American brands brewed under license, notably Colt 45, and some were simply inspired by the style
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