The Caribbean is a region of The Americas that consists of the Caribbean Sea, its islands and the surrounding coasts. The region is southeast of the Gulf of Mexico and the North American mainland, east of Central America, north of South America. Situated on the Caribbean Plate, the region comprises more than 700 islands, islets and cays; these islands form island arcs that delineate the eastern and northern edges of the Caribbean Sea. The Caribbean islands, consisting of the Greater Antilles on the north and the Lesser Antilles on the south and east, are part of the somewhat larger West Indies grouping, which includes the Lucayan Archipelago; the Lucayans and, less Bermuda, are sometimes considered Caribbean despite the fact that none of these islands border the Caribbean Sea. In a wider sense, the mainland countries and territories of Belize, the Caribbean region of Colombia, the Yucatán Peninsula, Margarita Island, the Guyanas, are included due to their political and cultural ties with the region.
Geopolitically, the Caribbean islands are regarded as a subregion of North America and are organized into 30 territories including sovereign states, overseas departments, dependencies. From December 15, 1954, to October 10, 2010, there was a country known as the Netherlands Antilles composed of five states, all of which were Dutch dependencies. From January 3, 1958, to May 31, 1962, there was a short-lived political union called the West Indies Federation composed of ten English-speaking Caribbean territories, all of which were British dependencies; the West Indies cricket team continues to represent many of those nations. The region takes its name from that of the Caribs, an ethnic group present in the Lesser Antilles and parts of adjacent South America at the time of the Spanish conquest of the Americas; the two most prevalent pronunciations of "Caribbean" outside the Caribbean are, with the primary stress on the third syllable, with the stress on the second. Most authorities of the last century preferred the stress on the third syllable.
This is the older of the two pronunciations, but the stressed-second-syllable variant has been established for over 75 years. It has been suggested that speakers of British English prefer while North American speakers more use, but major American dictionaries and other sources list the stress on the third syllable as more common in American English too. According to the American version of Oxford Online Dictionaries, the stress on the second syllable is becoming more common in UK English and is considered "by some" to be more up to date and more "correct"; the Oxford Online Dictionaries claim that the stress on the second syllable is the most common pronunciation in the Caribbean itself, but according to the Dictionary of Caribbean English Usage, the most common pronunciation in Caribbean English stresses the first syllable instead. The word "Caribbean" has multiple uses, its principal ones are political. The Caribbean can be expanded to include territories with strong cultural and historical connections to slavery, European colonisation and the plantation system.
The United Nations geoscheme for the Americas presents the Caribbean as a distinct region within the Americas. Physiographically, the Caribbean region is a chain of islands surrounding the Caribbean Sea. To the north, the region is bordered by the Gulf of Mexico, the Straits of Florida and the Northern Atlantic Ocean, which lies to the east and northeast. To the south lies the coastline of the continent of South America. Politically, the "Caribbean" may be centred on socio-economic groupings found in the region. For example, the bloc known as the Caribbean Community contains the Co-operative Republic of Guyana, the Republic of Suriname in South America and Belize in Central America as full members. Bermuda and the Turks and Caicos Islands, which are in the Atlantic Ocean, are associate members of the Caribbean Community; the Commonwealth of the Bahamas is in the Atlantic and is a full member of the Caribbean Community. Alternatively, the organisation called the Association of Caribbean States consists of every nation in the surrounding regions that lie on the Caribbean, plus El Salvador, which lies on the Pacific Ocean.
According to the ACS, the total population of its member states is 227 million people. The geography and climate in the Caribbean region varies: Some islands in the region have flat terrain of non-volcanic origin; these islands include Aruba, Curaçao, Bonaire, the Cayman Islands, Saint Croix, the Bahamas, Antigua. Others possess rugged towering mountain-ranges like the islands of Saint Martin, Hispaniola, Puerto Rico, Dominica, Saba, Sint Eustatius, Saint Kitts, Saint Lucia, Saint Thomas, Saint John, Grenada, Saint Vincent, Guadeloupe and Trinidad and Tobago. Definitions of the terms Greater Antilles and Lesser Antilles vary; the Virgin Islands as part of the Puerto Rican bank are sometimes included with the Greater Antilles. The term Lesser Antilles is used to define an island arc that includes Grenada but excludes Trinidad and Tobago and the Leeward Antilles; the waters of the Caribbean Sea host large, migratory schools of fish and coral reef
Vitamalz is a German malt beer without alcohol. Vitamalz comes in brown 0.33l or 0.5l bottles. The logo shows six circles in decreasing size with a color gradient going from dark blue to red to white, featured on a yellow background; the beer itself is of dark brown color. It looks like cola, though it develops a light brown foam. Due to the German beer purity law or Deutsches Reinheitsgebot, first established in 1516 Vitamalz cannot be sold in Germany as beer, it must be called malt drink. The colloquial name is Dunkelbier or Kinderbier in some areas of Germany and Austria. Vitamalz contains water, barley malt, glucose syrup, carbonic acid, food coloring E150c and hops, it does not contain alcohol. According to the bottle, it should be consumed within one year of purchase; the website claims it has about as many calories as an orange juice. The company recommends it for young people and pregnant women because of its nutritional value. No information on said value can be found, other than the fact that it contains several B-Vitamins which support the metabolism and that it gives lots of energy to the body.
Due to its containing brewing water, barley malt and hop, the taste of malt beer is related to that of alcohol-free lager. After the scientist Fritz Lux from Weihenstephan managed to retrieve vitamin B1 from yeast cells in 1920, Ferdinand Glaab had the idea for a new kind of beer: Malt Beer, it was not until 1931 however until it was produced, when the Seligenstadt brewery Glaabsbräu purchased the patented recipe from the Vitalux company. The new beer was called "Vitamalz". In 1966, the brand "Vitamalz" was patented. Since 1970, when the licenser Glaabsbräu F. Glaab & Co. founded together with other breweries the Vitamalz Group, whereas each member works with the same recipe, 13 breweries have joined the production of Vitamalz. Vitamalz has been the leader on the German malt beer market since 1980, with hardly any commercials running for it. In 2000, Vitamalz started a campaign with a German offering Vitamalz to various Americans, who responded "Ah, Cola!", whereas he replied "Nix Cola, Vitamalz!".
In those spots, they were all pleasantly surprised by the taste. They stopped airing after running for about a year. Vitamalz has been sponsoring the "Vitamalz Cup", a basketball competition called "Monsterdunks". Official Website
Beer is one of the oldest and most consumed alcoholic drinks in the world, the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most from malted barley, though wheat and rice are used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be used instead of hops. In commercial brewing, the natural carbonation effect is removed during processing and replaced with forced carbonation; some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.
Beer is distributed in bottles and cans and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries; the strength of modern beer is around 4% to 6% alcohol by volume, although it may vary between 0.5% and 20%, with some breweries creating examples of 40% ABV and above. Beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games. Beer is one of the world's oldest prepared drinks; the earliest archaeological evidence of fermentation consists of 13,000 year old residues of a beer with the consistency of gruel, used by the semi-nomadic Natufians for ritual feasting, at the Raqefet Cave in the Carmel Mountains near Haifa in Israel. There is evidence; the earliest clear chemical evidence of beer produced from barley dates to about 3500–3100 BC, from the site of Godin Tepe in the Zagros Mountains of western Iran.
It is possible, but not proven, that it dates back further — to about 10,000 BC, when cereal was first farmed. Beer is recorded in the written history of ancient Iraq and ancient Egypt, archaeologists speculate that beer was instrumental in the formation of civilizations. 5000 years ago, workers in the city of Uruk were paid by their employers in beer. During the building of the Great Pyramids in Giza, each worker got a daily ration of four to five litres of beer, which served as both nutrition and refreshment, crucial to the pyramids' construction; some of the earliest Sumerian writings contain references to beer. The Ebla tablets, discovered in 1974 in Ebla, show that beer was produced in the city in 2500 BC. A fermented drink using rice and fruit was made in China around 7000 BC. Unlike sake, mold was not used to saccharify the rice. Any substance containing sugar can undergo alcoholic fermentation, it is that many cultures, on observing that a sweet liquid could be obtained from a source of starch, independently invented beer.
Bread and beer increased prosperity to a level that allowed time for development of other technologies and contributed to the building of civilizations. Xenophon noted. Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, it was brewed on a domestic scale; the product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, numerous types of plants and other substances such as narcotic herbs. What they did not contain was hops, as, a addition, first mentioned in Europe around 822 by a Carolingian Abbot and again in 1067 by abbess Hildegard of Bingen. In 1516, William IV, Duke of Bavaria, adopted the Reinheitsgebot the oldest food-quality regulation still in use in the 21st century, according to which the only allowed ingredients of beer are water and barley-malt. Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was being produced and sold by European monasteries.
During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, domestic manufacture ceased to be significant by the end of the 19th century. The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. In 1912, the use of brown bottles began to be used by Joseph Schlitz Brewing Company of Milwaukee, Wisconsin in the United States; this innovation has since been accepted worldwide and prevents harmful rays from destroying the quality and stability of beer. As of 2007, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ran