1.
Pale lager
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Pale lager is a very pale-to-golden-coloured lager beer with a well attenuated body and a varying degree of noble hop bitterness. This approach was picked up by brewers, most notably Josef Groll of Bavaria who produced Pilsner Urquell in the city of Pilsen in the Austro-Hungarian Empire. The resulting Pilsner beers – pale-coloured, lean and stable beers – were very successful, Bavarian brewers in the sixteenth century were required by law to brew beer only during the cooler months of the year. In order to have beer available during the hot months, beers would be stored in caves and stone cellars. In the period 1820–1830, a brewer named Gabriel Sedlmayr II the Younger, whose family was running the Spaten Brewery in Bavaria, when he returned, he used what he had learned to get a more stable and consistent lager beer. The new recipe of the lager beer spread quickly over Europe. Pale lagers tend to be dry, lean, clean-tasting and crisp, flavours may be subtle, with no traditional beer ingredient dominating the others. Hop character ranges from negligible to a dry bitterness from noble hops, the main ingredients are water, Pilsner malt and noble hops, though some brewers use adjuncts such as rice or corn to lighten the body of the beer. There tends to be no butterscotch flavour from diacetyl, due to the slow, cold fermentation process. In 1842 Josef Groll of Pilsen, a city in western Bohemia in what is now the Czech Republic, used some of these methods to produce Pilsner Urquell and this beer proved so successful that other breweries followed the trend, using the name Pilsner. With the success of Pilsens golden beer, the town of Dortmund in Germany started brewing pale lager in 1873, as Dortmund was a major brewing centre, and the town breweries grouped together to export the beer beyond the town, the brand name Dortmunder Export became known. Today, breweries in Denmark, the Netherlands, and North America brew pale lagers labelled as Dortmunder Export, the earliest known brewing of pale lager in America was in the Old City section of Philadelphia by John Wagner in 1840 using yeast from his native Bavaria. Modern American lagers are usually made by large breweries such as Anheuser-Busch, lightness of body is a cardinal virtue, both by design and since it allows the use of a high percentage of rice or corn. Though all lagers are well attenuated, a fully fermented pale lager in Germany goes by the name Diät-Pils or Diätbier. Because the available sugars are fully fermented, dry beers often have an alcohol content. The first dry beer, Gablingers Diet Beer, was released in 1967, Owades developed an enzyme that could further break down starches, so that the finished product contained fewer residual carbohydrates and was lower in food energy. Since the 2012 revisions to the Diätverordnung, it is no longer permitted to label beer as Diät in Germany, but it may be advertised as suitable for diabetics. Prior to this change, a Diätbier could contain no more than 7.5 g of unfermented carbohydrates per liter, and this was followed by other dry beer brands such as Bud Dry, though the marketing concept was not considered a success
2.
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
3.
East Germany
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East Germany, formally the German Democratic Republic, was an Eastern Bloc state during the Cold War period. The Soviet zone surrounded West Berlin, but did not include it, as a result, the German Democratic Republic was established in the Soviet Zone, while the Federal Republic was established in the three western zones. East Germany, which lies culturally in Central Germany, was a state of the Soviet Union. Soviet occupation authorities began transferring administrative responsibility to German communist leaders in 1948, Soviet forces, however, remained in the country throughout the Cold War. Until 1989, the GDR was governed by the Socialist Unity Party, though other parties participated in its alliance organisation. The economy was centrally planned, and increasingly state-owned, prices of basic goods and services were set by central government planners, rather than rising and falling through supply and demand. Although the GDR had to pay war reparations to the USSR. Nonetheless it did not match the growth of West Germany. Emigration to the West was a significant problem—as many of the emigrants were well-educated young people, the government fortified its western borders and, in 1961, built the Berlin Wall. Many people attempting to flee were killed by guards or booby traps. In 1989, numerous social and political forces in the GDR and abroad led to the fall of the Berlin Wall, the following year open elections were held, and international negotiations led to the signing of the Final Settlement treaty on the status and borders of Germany. The GDR was dissolved and Germany was unified on 3 October 1990, internally, the GDR also bordered the Soviet sector of Allied-occupied Berlin known as East Berlin which was also administered as the states de facto capital. It also bordered the three sectors occupied by the United States, United Kingdom and France known collectively as West Berlin. The three sectors occupied by the Western nations were sealed off from the rest of the GDR by the Berlin Wall from its construction in 1961 until it was brought down in 1989, the official name was Deutsche Demokratische Republik, usually abbreviated to DDR. West Germans, the media and statesmen purposely avoided the official name and its abbreviation, instead using terms like Ostzone, Sowjetische Besatzungszone. The centre of power in East Berlin was referred to as Pankow. Over time, however, the abbreviation DDR was also used colloquially by West Germans. However, this use was not always consistent, for example, before World War II, Ostdeutschland was used to describe all the territories east of the Elbe, as reflected in the works of sociologist Max Weber and political theorist Carl Schmitt
4.
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
5.
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
6.
Yeast
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Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The yeast lineage originated hundreds of millions of years ago, and 1,500 species are currently identified and they are estimated to constitute 1% of all described fungal species. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. Yeasts, with their growth habit, can be contrasted with molds. Fungal species that can take both forms are called dimorphic fungi and it is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to information about the biology of the eukaryotic cell. Other species of yeasts, such as Candida albicans, are opportunistic pathogens, yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry. Yeasts do not form a taxonomic or phylogenetic grouping. The budding yeasts are classified in the order Saccharomycetales, within the phylum Ascomycota, the word yeast comes from Old English gist, gyst, and from the Indo-European root yes-, meaning boil, foam, or bubble. Yeast microbes are probably one of the earliest domesticated organisms, archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4, 000-year-old bakeries and breweries. In 1680, Dutch naturalist Anton van Leeuwenhoek first microscopically observed yeast, but at the time did not consider them to be living organisms, researchers were doubtful whether yeasts were algae or fungi, but in 1837 Theodor Schwann recognized them as fungi. In 1857, French microbiologist Louis Pasteur proved in the paper Mémoire sur la fermentation alcoolique that alcoholic fermentation was conducted by living yeasts and not by a chemical catalyst. Pasteur showed that by bubbling oxygen into the yeast broth, cell growth could be increased, by the late 18th century, two yeast strains used in brewing had been identified, Saccharomyces cerevisiae and S. carlsbergensis. S. cerevisiae has been sold commercially by the Dutch for bread-making since 1780, while, around 1800, in 1825, a method was developed to remove the liquid so the yeast could be prepared as solid blocks. The industrial production of yeast blocks was enhanced by the introduction of the press in 1867. In 1872, Baron Max de Springer developed a process to create granulated yeast. Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy, carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars such as ribose, alcohols, Yeast species either require oxygen for aerobic cellular respiration or are anaerobic, but also have aerobic methods of energy production
7.
Brno
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Brno is the second largest city in the Czech Republic by population and area, the largest Moravian city, and the historical capital city of the Margraviate of Moravia. Brno is the center of the South Moravian Region in which it forms a separate district. The city is also a significant administrative centre and it is the seat of a number of state authorities, including the Ombudsman, and the Office for the Protection of Competition. Brno is also an important centre of education, with 33 faculties belonging to 13 institutes of higher learning. Brno Exhibition Centre ranks among the largest exhibition centres in Europe, the complex opened in 1928 and established the tradition of large exhibitions and trade fairs held in Brno. Brno hosts motorbike and other races on the Masaryk Circuit, an established in 1930. Another cultural tradition is a fireworks competition, Ignis Brunensis. The other large preserved castle near the city is Veveří Castle by the Brno Dam Lake and this castle is the site of a number of legends, as are many other places in Brno. Another architectural monument of Brno is the functionalist Villa Tugendhat which has been included on the UNESCO list of World Heritage Sites, one of the natural sights nearby is the Moravian Karst. The etymology of the name Brno is disputed and it perhaps comes from Old Czech brnie muddy, swampy. Alternative derivations are from a Slavic verb brniti or a Celtic language spoken in the area before it was overrun by Germanic peoples, throughout its history, Brnos locals also referred to the town in other languages, including Brünn in German, ברין in Yiddish and Bruna in Latin. The city was referred to as Brunn in English. The Asteroid 2889 Brno was named after the city, as well as the Bren light machine gun, one of the most famous weapons of World War II. In the early 11th century Brno was established as a castle of a prince from the House of Přemyslid. Brno was first mentioned in Cosmas Chronica Boëmorum dated to year 1091, seats of these rulers and thus capitals of these territories were castles and towns of Brno, Olomouc, and Znojmo. In the late 12th century, Moravia began to reunify, forming the Margraviate of Moravia, since then, until the mid of the 17th century, it was not clear which town should be the capital of Moravia. Political power was therefore divided between Brno and Olomouc, but Znojmo also played an important role. The Moravian Diet, the Moravian Land Tables, and the Moravian Land Court were all seated in both cities at once, however, Brno was the official seat of the Moravian Margraves, and later its geographical position closer to Vienna also became important
8.
Malt
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Malt is germinated cereal grains that have been dried in a process known as malting. The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air and it also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Depending on when the process is stopped one gets a preferred starch enzyme ratio. Malt also contains amounts of other sugars, such as sucrose and fructose. Further conversion to fermentable sugars is achieved during the mashing process, Malted grain that has been ground into a coarse meal is known as sweet meal. Various cereals are malted, though barley is the most common, a high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. Malted grains have probably been used as an ingredient of beer since ancient times, for example in Egypt, Sumeria and China. In Persian countries a sweet paste made entirely from germinated wheat is called Samanū in Iran, Samanak, or Sümölök, a plate or bowl of Samanu is a traditional component of the Haft sin table symbolising affluence. Traditionally, women take a party for it during the night. In Tajikistan and Afghanistan they sing, Samanak dar Jūsh u mā Kafcha zanēm - Dīgarān dar Khwāb u mā Dafcha zanēm, in modern times, making samanu can be a family gathering. It originally comes from the Great Persian Empire, Mämmi, or Easter Porridge, is a traditional Finnish Lenten food. Cooked from rye malt and -flour, mämmi has a resemblance to Samanū. Today, this product is available in shops from February until Easter, a survey in 2013 showed that almost no one cooks mämmi at home in modern-day Finland. The cereal is spread out on the floor in a layer of 8 to 12 cm depth. The malting process starts with drying the grains to a content below 14%. When ready, the grain is immersed or steeped in water two or three times two or three days to allow the grain to absorb moisture and to start to sprout. When the grain has a content of around 46%, it is transferred to the malting or germination floor. The grain at this point is called green malt, the green malt is then dried and pre-toasted in an oven to the desired colour and specification
9.
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
