Scotland beer

The beer was produced in Scotland for about 5000 years. The Celtic tradition of using herbs bittering remained in Scotland for more than the rest of Europe. The two main cities of Scotland, Glasgow and Edinburgh, where, historically, major breweries developed and Edinburgh in particular has become a center noted for the export of beer across the world. At the end of the 20th century, small breweries have sprung up across Scotland.

Despite a common misconception that beers in Scotland used less than hops in England, all available evidence shows that the Scots hops imported from around the world and used extensively.


History

Brewery in Scotland dates back at least 5000 years. Archaeologist MERRYN Dineley suggested that ale could have been made from barley Skara Brae and other sites of the Neolithic date. The beer was flavoured with meadowsweet like a kvass or gruit made by various tribes of northern Europe, including the Picts and Celts. By studying the organic analysis of the remains found in a gorge of ceramic pots and working with her husband, Graham, who is a brewery of some twenty years of experience, it was possible to reconstruct the ancient ale. They called Meadowsweet Ale.The use of herbs bittering to preserve the flavor and beer continues in remote areas of Scotland, he did that in the rest of the British Isles. Thomas Pennant wrote in a tour in Scotland in 1769 on the island of Islay "ale is often made by young people at the top of Health, a mixture of two-thirds of the plant with a malt, hops, adding sometimes."although, as in the rest of Britain, hops replaced herbs in Scotland by the end of the 19th century, this tradition Celtic bittering the use of herbs has been restored in Brittany by the Brasserie Lancelot in 1990,and Scotland by the Williams Brothers two years later.

Even if old brewing techniques and ingredients have been more in Scotland than the rest of Britain, the general trend of development is the same, with the brewery mainly in the hands of "broustaris", or alewives, and monasteries , Just as it was throughout Europe; if, as an ingredient in brewing, the trend has been changing to move more slowly. The Quartet Burgorum leges, a code of laws burgh, Aberdeen has shown that in 1509 more than 150 breweries - all women, and it compares with figures showing that London than 290 breweries, about 40% were men. After the Reformation in the years 1560 the brewery trade began to become more organized, as evidenced by the creation in 1598 of the Society of Edinburgh brewers - although London had formed his Brewers' Guild over 250 years earlier in 1342.

However, according to the laws of the Union 1707, new business opportunities have become available that have proven to be an important stimulus to Scottish brewers. Tax on beer has been held at an amount lower than the rest of the United Kingdom, and there was no tax on malt in Scotland - which has Scottish brewers a financial advantage. During the 18 th century, some of the most famous names in Scottish brewery established themselves as young William in Edinburgh, Robert & Hugh Tennent in Glasgow, and George Young to Alloa. In Dunbar in 1719, for example, Dudgeon & Company Belhaven brewery was founded. Scottish brewers, especially those in Edinburgh, were on the point of rivalling the largest brewers in the world.
Pub in Edinburgh's Royal Mile
Pub in Edinburgh's Royal Mile

While it has long been taken for various reasons, brewers Scottish does not make much use of hops, the information available from brewing and trade show that brewers in Edinburgh used as much hops English brewers,And that the strong, hoppy beer that Hodgeson exported to India and became known as IPA, was copied and brewed in Edinburgh in 1821,a year before Allsopp is estimated to have d First brewed in Burton. Robert Disher brewing in the Canongate of Edinburgh had such success with its hoppy Edinburgh Pale Ale as other brewers followed by Edinburgh, export strong, hoppy beer Scots throughout the British Empire, and Russia and America. The beer historians Charles McMaster and Martyn Cornell have shown that double-digit sales Edinburgh breweries compete with Dublin and Burton upon Trent.

Charles McMaster, "the first historian of the Scottish brewing industry," says Roger Protz,believes that water lasts Edinburgh is particularly suitable for brewing Pale Ale - particularly water wells on "charmed circle" of Holyrood by Canongate, Cowgate, Grassmarket and Fountainbridge, and, because of the quality of the water brewer Robert Disher was able to launch a hoppy Pale Ale Edinburgh in 1821.While Martyn Cornell in Beer: The Story of the Pint, has shown that when Burton brewers in the late 1800s were exporting their hoppy Burton August in the form of India Pale Ale, so were William McEwan and William Young breweries. When Burton brewers exported strong malt Burton August, so that the brewers of Edinburgh, under the name Scotch Ale. Brewers Edinburgh has a very large and highly respected throughout the export trade settlements British rival those of Burton brewers. At the end of the 19th century Edinburgh was forty breweries and was "recognized as one of the main centres of brewing in the world".

Some writers such as Pete Brown Man Walks into a pub, beer and style for writers BJCP believe that beer brewed in Scotland developed significantly different from beer brewed south of the border. The belief is that hops were used sparingly, and that the shilling designation was particularly Scots. However, Dr John Harrison in Old British Beers gives a recipe for Brakspear brewery English of 1865 50 / - Pale Ale which 1.8 grams of hops are used by imperial gallon, with the brewer Scottish W. Young 's Ale 1896 No. 3 (Pale), which also uses 1.8 grams of hops per gallon imperial. Both indicate that there was no difference in the use of hops, even for domestic beer all day, and that the shilling designation was used in other parts of the British Isles.

Belgian Beer

Belgian beer includes more varied and numerous collection of high-quality beers in the world, and ranges from the popular lager pale esoteric to the call of the lambic beer and Flemish red. Belgian beer-brewing origins date back to the Middle Ages, when monasteries began producing beer. Belgian beer production was assisted by the Belgian 1919 "Vandervelde Act, which prohibits the sale of alcoholic beverages in bars, encourage the market to produce beers with a higher level of alcohol. Vandervelde The law was lifted in 1983.

High esteem of Belgian beer is supported by beer writers like Michael Jackson. Although the production of beer in Belgium is now dominated by Inbev and Alken Maes, there are about 125 breweries in the country, producing about 500 standard beers. When a special off-beers are included, the total number of Belgian beer brands is more than 1000.

Arak BALI

Arak is a local drink benefited Bali. Made from the sap of palm clear liquid can be drunk pure or mixed with an additive mellitus. A litre of arrack costs about 20000rp-30000rp in shops in Bali. The name 'arrack "sometimes confusion about the origin and taste of the drink. Middle East like Lebanon have a drink called Arak, which is made from anise.

Origin of name
Arak or araq (Arabic: عرق API [ʕ araq]) is a clear, colorless, non-sweet anise liquor distilled, produced in the Eastern Mediterranean, Lebanon, Syria, Jordan, Palestine, Israel and Iraq. The word comes from Arabic araq عرق, which means "sweat" or "juice". Arak is not to be confused with the same name liquor, arrack.

He believes that arrack was developed by the Christian and Jewish minorities in the Islamic Middle East. Jabir Ibn Hayyan, a Muslim alchemist early Islamic era, invented the alembic, which facilitated the distillation of spirits, the name used in Lebanon is already karkeh or slightly more formally kattara al. However, Muslims not to use his invention to produce alcoholic beverages, since in Islam, alcohol consumption is prohibited. Hence, its discovery has been used to distill the scent of flowers and produce Kohl, a women's eyes cosmetics in which a black powder is liquefied, then converted into steam and allowed to return solidify.

The Arabs have carried the art of distillation Kohl to Spain from where it spread to the rest of Europe. In these Christian lands, it took on a much different use: the production of alcoholic beverages. Using this method of production of hard liquor, the Arabic name "al-Kohl, who became alcohol, was adopted because of the same method, the Arabs used in the manufacture of a cosmetic. The words in English on the art of distillation, in addition to alcohol, such as "alchemy", "alchemist", and "still" reflect the Arabic origin to produce many intoxicating substances found in the west the country.

Traditionally, arrack is generally local manufacturing or village, but in recent decades, it was produced more and more in large manufacturing plants. He remained the preference of those who enjoy alcoholic beverages in the Middle East in competition with the many drinks imported from the West.

Southeast Asia connection Arak
Arak refers to the high spirits distilled mainly in South Asia and Southeast Asia fermented fruit, cereals, sugar cane, or the sap of coconut palms or other. The word itself behind the Arabic word 'araq, "which means" juice ". The name is said to mean, in the East,
spirituous liquor, but in general that that name is Toddy. Typically fermented coconut sap today, it is then distilled to produce an alcoholic beverage that tastes like something between whisky and rum. Originally from India, where it is distilled from Kallu,
Arak is mainly produced in Sri Lanka. It is distilled generally between 37% to 50% alcohol by volume (70 to 100 proof). Arak is traditionally taken directly or with water. Contemporary but also often made with ginger ale or soda, or as a component of different cocktails.

How arrack is popular with tourists in Bali
Here in Bali is written the word "arrack", people have no idea another drink of the same name exists elsewhere. Two popular drink enjoyed by Westerners are Arak Attack (arrack and orange juice) and Arak Madu (arrack, water, honey, with a slice of lime). The Arak Madu tastes as a "Poor Man's margarita, with a sour / tangy aspect. Arak is not one of the finest beverages in the world and in relation to the tequila, or other distilled spirits has a rather unrefined. A arrack madu could cost 8000rp in a warung Kuta, 20000rp or in a beach cafe. Night clubs and bars are not usually serve as arrack is an alcohol cheap.

How arrack is used by the Balinese people
Local Balinese men drink arrack pure roosters and ceremonies. Like The Joy of Arak Madu said: "In general, it is poured from a bottle in a tapan, a pouch made from a banana leaf. The worshiper priest or tapan held in the left hand and wafts the essence of arrack with his right hand, often using a flower held between the fingers of aiming towards the gods in a gesture called ngayabang. Then move the tapan the right hand, arrack is poured on the ground as an offering to the spirits. The second act is called matabuh, which refers to spill a liquid on the floor as an offering to the spirits lower. Arak used for this purpose is very poor quality. The good thing is registered for consumption. "

Arak is deliberately dumped on the ground in honour of Dewi Sri, the goddess of rice. During the ogah ogah displays in Denpasar and Kuta, porters have been some arrack before starting Occasionally, the tank can be found in the audience.

Arak is never going to win any awards, but its share of Balinese culture and has helped many tourist aong with their adventures.

India Beer

HISTORY

Modern beer brewing began for India in the early days of the British Empire — the mid-1700s. The demand for beer in the hot climate of many parts of India by the British administrators and the troops was so great that it led to the creation of a completely new style of beer by George Hodgson in his London brewery — India Pale Ale also known as IPA. IPA is a strong, highly hopped ale designed to survive the five month ocean voyage to India without spoiling. India Pale Ale was shipped with every voyage for over a century and became very popular in Britain and North America.

In the late 1820s Edward Dyer moved from England to set up the first brewery in India at Kasauli (later incorporated as Dyer Breweries in 1855) in the Himalaya mountains, near Shimla, producing Asia's first beer called Lion. The brewery was soon shifted to nearby Solan (close to the British summer capital Shimla), as there was an abundant supply of fresh spring water there. The Kasauli brewery site was converted to a distillery which Mohan Meakin Ltd. still operates. Dyer set up more breweries at Shimla, Murree, Rawalpindi and Mandalay.

Another entrepreneur, H G Meakin, moved to India and bought the old Shimla and Solan Breweries from Edward Dyer and added more at Ranikhet, Dalhousie, Chakrata, Darjeeling and Kirkee. In 1937, when Burma was separated from India, the company was restructured with its Indian assets as Dyer Meakin Breweries, a public company on the London Stock Exchange. Following independence, in 1949 N.N. Mohan took over management of the company and the name was changed to Mohan Meakin Ltd. The company continues to produce beer across India to this day and Lion is still available in northern India. Lion was changed from an IPA to a lager in the 1960s, when due to East European influence, most brewers in India switched from brewing Ales to brewing lagers.

Today no brewer in India makes India Pale Ale. All Indian beers are either lagers (5 % alcohol — such as Australian lager) or strong lagers (8 % alcohol - such as the popular MAX super strong beer). International Breweries Pvt. Ltd. have recently announced an intention to work with Mohan Meakin to produce and launch an India Pale Ale called Indian IPA from India's first brewery at Solan. Kingfisher, Haywards, Kalyani Black Label, Soumitree, Jaguar, Foster's, Castle Lager, Royal Challenge, Max, Kings and Belo are popular Indian beer brands.

In various parts of north-eastern India, traditional rice beer is quite popular. Several festivals feature this nutritious, quite intoxicating, drink as part of the celebrations. The rice is fermented in vats that are sometimes buried underground. Elephants are known to attack villages, with the primary agenda of drinking from these vats. Following one such raid in north-eastern India, a police officer in Dumka was quoted in the press as saying: "Tribals who love rice beer brew the liquor at home. Elephants too are fond of this beer. Often it is found that, attracted by the strong smell of the liquor, wild elephants tear down the tribal houses where the brew is stored."

American beer

History

beginnings

The brewing tradition in England and the Netherlands (as brought to New York) ensured that the colonies would be dominated by beer drinking, rather than wine. By the middle of the 19th Century, Ales dominated American brewing. This changed when the recently developed lager styles, from German immigrants, proved to be profitable for large manufacturing and shipping. Names such as Miller, Pabst, Schlitz and was known by the breweries they founded or acquired, and many others followed. Czech and Irish immigrants and their contributions to American beer.

The lager brewed by these companies was not the extremely mild lager now in connection with the modern U.S. megabreweries. Instead, it is the classic American Pilsner was a much stronger beer, both in taste and alcohol.

Prohibition

All American brews came to a halt if ban was imposed, although the abstinence movement had already reduced the number of breweries. Few breweries, especially the largest, were able to stay in business by producing near beer, malt syrup, or other non-alcohol grain products, in addition to non-alcoholic beverages such as cola drinks and Root beer. Production and shipment of alcohol was largely due to illegal activities, the compact could be distilled drinks - smuggled rum and domestic policy moonlight - more efficient and more reliable than bulky products such as beer.

Post Prohibition

Before the American beer industry could re-establish the Second World War began. This hinders the further re-emergence of smaller breweries, breweries and pushed the use cheaper ingredients, which are not rationed. For more than fifty years after the end of Prohibition, the United States beer market was heavily influenced by large commercial breweries, beer produce more for their unity, than for a specific taste. Beers such as Anheuser-Busch and Coors Brewing Company followed by a limited Pilsner style, with large industrial processes and the use of low-cost ingredients such as corn or ingredients such as rice, the strength of alcohol production while minimal variation to the finished product. The dominance of the so-called "macrobrew" led to an international stereotype of the "American Beer", as poor in quality and taste. The term "Budmilloors," was popular with many beer lovers to describe this mass-produced beers. But in recent years the largest breweries have tried on the development of premium brands in the European tradition as Killian's Irish Red and Budweiser Select.

Resurgence of craft brewing

The revival of commercial craft brewing industry in the 1980s, the United States now many beers, offered by more than 1400 brewpubs, microbreweries, regional breweries such as The Firehouse Brewing Company (San Diego), Sierra Nevada Brewing Company (Chico, California) and New Belgium (Fort Collins, Colorado), and contract-brewed brands such as Samuel Adams. In many eastern Pennsylvania, including Philadelphia, an order for "camp" is assumed refers to Yuengling Traditional camp, a flavorful beer from a regional brewery in Pottsville, Pennsylvania, founded in 1829, making it the oldest American family-owned company operating brewery, About ban. Also in California, an order for "Pale Ale" is assumed refers to Firehouse American Pale Ale or Sierra Nevada Pale Ale.

While the volume of macrobrews still dominate the smaller producers brew in a variety of styles influenced by the local sources of hops and other ingredients and various European traditions. The success of the commercial craft brewing industry has a great breweries invest in smaller breweries such as Widmer Brothers, and the development of complex beers from their own.

BeerVana

Portland, Oregon, has earned the name of Vana Beer brewers with more than any other city in the world, with 33 breweries only within the city limits. [] The McMenamin brothers alone has more than thirty brewpubs, distilleries and wineries scattered throughout the metropolitan region area, many in renovated theaters and other old buildings otherwise destined for demolition. Other notable Portland breweries, Widmer Brothers, Bridgeport Brewing Company and MacTarnahan's Brewing Company. In 1999, "beerhunter" and author Michael Jackson called Portland a candidate for the beer capital of the world, because the city boasted more breweries than Cologne, Germany.

Hopheads

Hophead in American slang is a beer drinker, preferably highly hopped brews. Hopheads often a great joy in India Pale Ales, Double India Pale Ales, and other beers in the hoppy West Coast style. The term can be used either by a claims she is a hophead, or perhaps in a derogatory way by a less affectionate toward hoppy beer. A good example of a beer aimed at hopheads is Stone IPA Hopfarmer destruction or IPA.

(The slang term "hophead" has only recently on beer drinkers, the original meaning, and an ongoing use of the term, as a derogatory term for a cannabis user.)

Movies

The American craft brewing movement was profiled in the feature film documentary of American beer was in 2004. Breweries in the film also Dogfish Head, Victory Brewing Company, Sierra Nevada Brewing, Anchor Brewing Company, New Glarus Brewing, New Belgium Brewing, Bell's Brewery and others.

Korean Beer

Beer or called maekju in Korean was introduced to Korea by Europeans. The South Korean beer market is dominated by the three major brands: Cass, Hite, and OB. Most restaurants and bars will only have one on tap, as they are largely regarded as similar in taste and price. Foreign beers are available but are generally expensive - generally at least ₩8,000 and as much as ₩15,000 for a pint of Guinness in downtown Seoul. Microbreweries are starting to appear, and the market as a whole is showing increasing signs of sophistication. However, of all Korea's mass produced beers, only Hite's Max Prime brand contains 100% barley malt.

German beer

German beer is highly diverse and an important part of German culture. There are approximately 1300 breweries in Germany, more than in any other country except the United States, which is 1500. [2] The German beer market is somewhat sheltered from the rest of the world beer market by the German breweries compliance with the Reinheitsgebot ( "beer purity law") dates from 1516 (and last updated in the Vorläufiges Biergesetz of 1993), according to which the only permissible ingredients of beer are water, hops and barley malt. This law also requires the beers not only the use of barley malt (such as wheat and rye) high summit of fermentation. [3] Many breweries in the world has the purity of their own beers. After his discovery, yeast fourth legal ingredient, but for high fermentation beers on the use of sugar is also allowed. In part as a result of this law (which since 1988 has not applied to imported beer, but is still required for the German brewers), beer from Germany have a reputation of high quality. The Germans are behind only the Czechs in their per capita consumption of beer.

There is a variety of different types of German beer, such as:

* The top-fermented beers
o Altbier - a dark, orange, beer brewed hops Düsseldorf and around Lower Rhine. 11-12 ° Plato, 4.5-5%.
o Kölsch - light, light-bodied, beer, which can only legally be brewed in the Cologne region. 11-12 ° Plato, 4.5-5%.
o Weizen - white 12-12.5 ° Plato, 5-5.6%.
o Weizenbock - strong, dark wheat beer. 16-17 ° Plato, 6.5-8%.
o Berliner Weisse - a pale, very sour, wheat beer brewed in Berlin. Usually drunk with the addition of fruit syrup. 9 ° Plato, 2.5-5%.
o Leipziger Lambiek - an orange, very sour, wheat beer brewed around Leipzig. It was between 1966 and 1985, when it was revived by Lothar Goldhahn. 10-12 ° Plato, 4-5%.
o Roggenbier - a rather dark beer with rye, slightly grainy taste similar to bread, 4.5-6%.

* Bottom-fermented beers
o Helles - a pale, malty lager from Bavaria of 11-12 ° Plato, 4.5-5%
o Schwarzbier - a bottom-fermented, dark lager beer with a full, roasty, chocolatey taste. 11-12 ° Plato, 4.5-5%.
o Pilsner - a pale blond beer with a light body and a more prominent hop. 11-12 ° Plato, 4.5-5%. By far the most popular style, with approximately two thirds of the market.
o Export - a pale lager brewed around Dortmund, which is fuller, maltier and hops less than Pilsner. 12-12.5 ° Plato, 5-5.5%. Germany's most popular style in the 1950's and 1960's, it is increasingly rare.
o Spezial - a pale, full, bitter-sweet and delicate jumps lager. 13-13.5 ° Plato, 5.5-5.7%.
o Dunkel - dark blond beer is available in two variants: the sweetish, malty Munich style and the dryer, hops Frankish style
o Rauchbier - usually dark in color and a smoky taste of the use of smoked malt. A speciality of the region Bamberg. 12-13 ° Plato, 5-5.5%.
o Bock - an orange, heavy-bodied, bitter-sweet lager. 16-17 ° Plato, 6.5-7%.
o Dunkles Bock - a strong, full-bodied lager darkened by high-colored malts. 16-17 ° Plato, 6.5-7%.
o Maibock - a pale, strong lager brewed in the spring. 16-17 ° Plato, 6.5-7%.
o Doppelbock - a very strong, very full-bodied lager darkened by high-colored malts. 18-28 ° Plato, 8-12%.
o Eisbock - a freeze distilled variation of Doppelbock. 18-28 ° Plato, 9-15%.
o Marz - medium body, malty beers we blond, amber and dark varieties. 13-14 ° Plato, 5.2-6%. The type of beer traditionally served at the Oktoberfest in Munich.

Many of the types of beer are also available in combination with alcohol, reduced or added.

ENGLISH BEER

English beer has a long history, and quite distinct traditions of most other countries the brewing of beer (see beer and nationality).

Exceptionally, England is one of very few countries (with Ireland, Scotland and Wales), where beers, beers brewed by fermentation rather than hot blondes, remained dominant among beers. In addition cask-conditioned beer bottle rather than the beer is still normal, with beer finishing its maturation in casks in the cellar of the pub rather than the brewery.

The types of beer English

Some traditional types of beer include:

Bitter *
* Slight
* Stout
* Porter
* India Pale Ale
* Brown Ale
* Old Ale

warm beer

A common stereotype of English (and indeed most imbibers British beer) relates to their love of "warm beer". In reality, English beer is usually served at cellar temperature (between 10-14 ° C), which is often carefully controlled in a modern time of publication, although the temperature can naturally vary with the seasons. Proponents of the British beer say that based on subtle flavours than other nations, and these are highlighted by serving at a temperature which would allow other beers seem to be difficult. When harsher flavors exist in beer (most notably in those brewed in Yorkshire), they are traditionally mitigated by serving beer with a hand pump with a Sparkler, a device that mixes with air beer, some oxidation and flavor softening.

Cask beer

Beer keg is served by a hand pump or by gravity directly on the drum stillage. Other beers are sold in bottles or from carbon dioxide-valve engine. Beer keg and the beer is bottle conditioned by the champion of the Campaign for Real Ale under the name Real Ale.

Regional differences

With hop culture is characteristic of southern countries in particular Kent, south of traditional beers, such as London Pride, south of a line that can been drawn from the Bristol Channel to Laver (on the east coast of England) , Generally contain more hops than those found north of this line such as Boddingtons.

London

London, where was a porter, a dark beer, was developed. England the first large commercial breweries have emerged in London.

Burton upon Trent

See also: Brewers Burton, Burtonisation, and Burton Union

For centuries, Burton upon Trent has been involved in the brewing industry because of the quality of water (from wells, not the Trent River). This is the high proportion of salts dissolved in water, mainly caused by gypsum in the surrounding hills. Much open land inside and around the city is protected from chemical treatment to help preserve the water quality.

The city is still home to five breweries:

* Coors, a brewery from the proceeds of USA, which Carling. Coors also brew beer and Bass Stones Bitter under licence from Interbrew
* Marston, Thompson & Evershed Plc, now owned by Wolverhampton & Dudley Breweries PLC
* Burton Bridge Brewery, founded in 1982 by Geoff Mumford and Bruce Wilkinson.
* Brewery Tour, a new microbrewery
* Cottage Brewery, based in Old Cottage Inn

In addition, the Museum of Bass Brewing also continues to brew its own beer, separate from Coors.

A byproduct of the brewing industry, literally and figuratively, is the presence of the pot plant in the city. This has generated the production of Bovril. Together with the breweries that may give the region a distinctive smell.

The development of rail links to Liverpool brewers allowed to export their beer throughout the British Empire. The accidental sinking of a freighter carrying India Pale Ale (a beer brewed specifically to keep during the long sea voyage to India) gave rise to barrels being washed ashore. The popularity of these samples fortuitous led to the placing on the market within these ale, and began the gradual transformation of English drinking tastes.

Previously, the English drank mainly solid and bearer - Dark beers flavoured with roasted barley and other Guinness - but bitter (a development of pale) has come to prevail. This widely hoppy, light beer is easier to store and transport, and thus promoted the growth of large breweries.

Burton has come to dominate this profession, and its height at a quarter of all beer sold in Britain has been achieved here. Although more than 30 breweries are recorded in 1880, a process of mergers and acquisitions of companies has resulted in three major breweries remaining in 1980: Bass, Ind Coopes and Marston. Only Burton Bridge brewery remains an independent brewer today.

The reputation of beers Burton gave rise to English euphemism "Burton opted for a" sense of death - a World War II humorous suggestion that the absence of a comrade had simply choked for a beer.

The city connection with the brewing industry is celebrated by a sculpture by Burton Cooper, who is now located in the mall.

Burton upon Trent is also known in technology circles beer for the Burton Union fermentation recirculation system, now used only by Marston's Brewery (Burton all other brewers have changed for stainless steel).

Ale Conner

An FTA-Conner (sometimes aleconner) was an officer appointed by year, the courtyard of the former Leet English communities to ensure the safety and goodness of bread, beer, and beer. There were many different names for this position, which varies from one place to another: "ale-tasters," gustatores cervisiae, "ale-founders," and "Conners-ale". Ale Conners were also often confidence to ensure that the beer was sold at a fair price. Historically, four-ale Conners have been chosen each year by the town-hall of the city.

Ale Conners have sworn to "consider and determination of beer and ale, and take care that they were good and healthy, and sold at reasonable prices according to the foundation, and also to present all defaults Brewers at the next court-Leet. "

The tradition has been maintained in London in the 20th century. The Encyclopaedia Britannica 1911 reports:

In London, four-ale Conners, whose duty is to examine the measures used by beer and liquor sellers to guard against fraud, are always chosen each year by the liverymen common room assembled on Summer Solstice. Since ale and beer have become products subject to excise duty, custom to appoint ALE-tasters has in most places fallen into disuse.

The title was also used by officers chosen by the liverymen in London to discuss measures used in taverns. The title is a sinecure.

Lager

Despite the traditional English ale beer, more than half of the current English market is now blonde (Pale Lager which is the same as a German "Helles"). These light color, bottom fermented beers started to gain real popularity in England in the last part of the 20th century.

Carling (a blonde), which is owned by the American / Canadian brewing giant Molson Coors Brewing Company is the highest selling beer in England and is mainly brewed in Burton upon Trent. Meanwhile the largest brewery in Britain today, Scottish & Newcastle, which has three breweries (Manchester, Reading and Tadcaster) breaststroke Britain on the second highest sale of beer which is the Foster's lager.

Other popular lagers including Kronenbourg in England (which also belongs to Scottish & Newcastle) and Stella Artois (which belongs to the Belgian brewer InBev and England is brewed in south Wales and Samlesbury, nr Preston).

STRETTON'S LONDON DRY GIN

Since vodka has taken the reins as the most popular grain neutral spirit, we believe that the gin was a bad reputation. For many people looking for refreshing and pleasant palaces cocktails, apple pine tang of berries is the last thing on their minds when they belly up to the bar. We have to admit, even if we are guilty of falling into the gin-free category in recent years, but our avoidance of mind is mainly due to means of our friends and family who had had enough our perfume pin-belligerence when we 're a gin and tonic too deep.

So what makes us around the spirit once known as Dutch Courage? For one thing, we discovered it was originally distilled in the Netherlands as a remedy for stomach ailments, gout and gallstones, and we all take our medicines, particularly when it is suspended in alcohol. For both, we have our hands on a bottle of Stretton, London Dry, a South African spirit distilled from sugar cane. He came to us highly recommended, we decided to end our drought gin and give it a whirl.

When we unscrewed the cap we prepare for the industrial, medicinal smell we associate with gin, but he had a mellower, but still Evergreen, perfume. When we tasted, we were impressed by the smooth, without biting on the back, and it has a flavor more complex than we would have waited for the price. The label said Stretton contains coriander, juniper berries, angelica root, cassia bark and dried orange peel ... we do not know what half these things are, but there were certainly a citrusy taste to be found. In all a pleasant experience, and we could already say that it will be a worthy mid-range gin.

Drink Recipes: Insofar as we are concerned, there are only two drinks containing gin - Martini and gin and tonic. We made our extra-dry martini, with just a wave of vermouth, and it is really very tasty. Regarding the tonic, you can not really a mess ... citrusy taste of gin not mix well with tonic and lime, we've added, and we had a feeling we could get ourselves a lot of problems if we were constantly a bottle of Stretton drag.

Another drink we never wanted but was Tom Collins, and a bottle of Stretton gave us a great excuse. We found a recipe and stirred a lot, and we can see why people like these guys enough that they have their own name glass.
Tom Collins recipe
2 oz gin
1 oz lemon juice
1 C. Tea superfine sugar
3 oz Club Soda
1 maraschino cherry
1 slice orange
In a shaker half filled with ice cubes, combine the gin, lemon juice and sugar. Shake well. Strain into a Collins glass almost filled with ice cubes. Add the Club Soda. Stir and garnish with cherry and orange slice.

AUSTRALIAN BEER

HISTORY

The history of the Australian beer begins very early in Australia by colonial history. Captain Cook beer with him on his ship Endeavour as a means to preserve drinking water. On August 1, 1768 that Captain Cook was the refurbishment of the Endeavour on his journey, Nathaniel Hulme wrote to Joseph Banks to recommend that it will take --

"a quantity of molasses and turpentine to brew beer for your drink everyday, when your water is bad.… [B] rewing beer sea will be particularly useful in cases where you should have stinking water on board, because I find from experience that the stench of water will be completely destroyed by the fermentation process. "

-- Letter to Joseph Banks 1768

The beer is always consumed on board 2 years later, in 1770, when Cook was the first European to discover the east coast of Australia.

Although beer is now the most popular alcoholic drinks in Australia, this was not always the case. The drink of choice for early settlers and convicted east rum --

Cut yer base name through me
Stretch me through the skin of the drum yer
Iron me on the island of Pinchgut
From now on Kingdom Come.
I'll eat yer Norfolk Dumpling
As a Spanish juicy plum,
Even dance Newgate Hornpipe
If ye'll only gimme Rum!
Sentenced traditional song.

The rum is so popular, and the official currency in such a short supply, for a time it became a semi-official currency (see Rum body) and even led to a short-lived military coup, rebellion Rum in 1808.

Drunkenness is a huge problem in the early colony.

"Drunkenness is a vice prevails. Even children should be seen in the streets drunk. On Sunday, men and women could be seen standing around the house-public doors, pending the end of the duration of public worship, to continue their carousing. Regarding the status of the prison population, which in fact is indescribable. Notwithstanding the penalties for breaking grog sale cunning, it was conducted wide-ranging measure. Men and women were found drunk together, and a bottle of brandy was seen as cheap bought for 20 lashes ... All that the vile and most bestial of man could invent creatures and practise in this unfortunate country has devised and put into practice without restraint and without shame "

-- Marcus Clarke - for the duration of his natural life, 1867

As a way to reduce drunkenness, beer was promoted as a safer and healthier alternative to rum.

"The introduction of beer in general among people undoubtedly reduce the consumption of spirituous liquors. I therefore in line with your suggestion taken steps to recover the colony with a supply of ten tons Porter, six sacks hops, and two complete sets of equipment brewery. "

-- Lord Hobart in a letter to Governor Philip King, August 29, 1802

The first (official) brewer in Australia was John Boston who drink brewed corn Indian bittered cape gooseberry leaves. It is likely that if the beer was brewed by unofficially much earlier. The first pub, Mason weapons has been opened in 1796 in Parramatta by James Larra released a convict.

It is interesting to note here that although the Australian beer is now mainly lager at the beginning of the Australian beer was exclusively Ale. Lager was not brewed in Australia until 1885. Launch of beers are also without the benefit of hops that nobody had successfully cultivated in Australia and import has been difficult. James Squire was the first to cultivate hops successfully in 1804. The Government Gazette of 1806 says he received a cow herd government for its efforts. Squire has also opened a pub and beer brewed if an epitaph on a tombstone in the cemetery Parramatta casts doubt on the quality of the product --

You who are here want to
DRINK SQUIRE beer!

In September 1804 a government brewery opened its doors in Parramatta followed by a private competitor brewery 3 months later. The government brewery was sold 2 years later to Thomas Rushton who was his chief brewer. The brewery Parramatta remains the only government-term brewery never operated in Australia. Brasserie rapidly expanded in all Australian colonies. In 1871, there were 126 breweries in Victoria alone, which at that time had a population of only 800000.

Some events of this period include --

* 1824 - Peter DeGraves begins Cascade brewery in Tasmania. The brewery is still active and Australia is the oldest surviving brewery.
* 1835 - Dent brewery is based in Sydney
* 1836 - John Warren South Australia begins the first brewery
* 1837 - James Stokes Western Australia establishes the first brewery. It later became EMU brewery.
* 1838 - Mr. Moss established the first brewery in Melbourne.
* 1862 - Thomas Cooper establishes Coopers Brewery. The brewery is still operated by the Cooper family and Australia is the largest independent brewery.
* 1864 - Carlton brewery opens in Melbourne
* 1885 - Gambrinus brewery in Melbourne is the first brewery in Australia for brewing Lager.
* 1887 - The brothers encourages arriving from New York with refrigeration equipment and establish the first brewery to use Lager refrigeration in Australia.
* 1889 - Lager was first brewed in Queensland and the Castlemaine Quinlan brewery.

In 1900, the number of breweries began to decline as a result of the recession years of 1890. In 1901, just after the Federation, the new federal government has adopted beer and excise act. This law regulates the manufacture and sale of beer and made homebrewing illegal. The provisions of this Act, considered by many as draconian, lead to the closure of many breweries. 16 Sydney 21 breweries, is closed immediately after the introduction of acts or shortly thereafter. Other breweries have begun a process of consolidation with larger breweries purchase smaller. In a short period of time, there were only 2 other breweries in Sydney - Tooths and Tooheys. At Melbourne, 5 breweries have merged in 1907 to form the giant Carlton and United Breweries.

This process continues today with only two companies - Lion Nathan and Foster's Group owns every major brewery in Australia, with the exception of Coopers which is still family Boag has recently been sold to Lion Nathan, who previously belonged San Miguel.

VODKA

Vodka is one of the world's most popular beverage distilled. It is a clear liquid containing purified water and ethanol by distillation - often multiple distillation - a fermented substance such as potatoes, grains (usually rye or wheat) or molasses sugar beet, and a negligible amount of other substances such as flavourings or not impurities.

Vodka is generally alcohol content of 35% to 50% in volume. The classic Polish, Lithuanian and Russian vodka is 40% (80 proof). This can be attributed to Russian standards for vodka production introduced in 1894 by Alexander III.According to the Vodka Museum in Moscow, Dmitri Mendeleyev, a Russian chemist, has found the perfect percentage to 38. However, since spirits in his time were taxed on their strength, the percentage was rounded down to 40 to simplify the tax calculation. At least stronger than the latter, drunk Vodka pure (without ice and not mixed with other liquids) can taste "liquid" over the force, the taste of vodka can have more "burn". Some governments have set a minimum alcohol content of a mind to be called "Vodka." For example, the European Union sets a minimum of 37.5% alcohol by volume.

Although vodka is always drunk in the pure Eastern Europe and the Nordic countries of the "belt of vodka, his popularity also owes much to its usefulness in cocktails and other mixed drinks, such as Bloody Mary, the screwdriver, vodka tonic, vodka martini, and, more recently, vodka Red Bull.

GORDON GIN

Gordon's is a brand of gin product in the United Kingdom and under license in New Zealand and several other former British territories, with key markets for Gordon Great Britain, USA, Greece and the Africa. It is owned by multi-national alcohol company Diageo Plc.

It was developed in London in 1769 by a Scot, Gordon Alexander, who opened a distillery Clerkenwell. The London Dry Gin he developed proved extremely fruitful, and its recipe remains unchanged to this day. Triple-distilled gin contains juniper, coriander seeds, angelica root and other plants.

The recipe for Gordon's is known to only 12 people worldwide and has been kept secret for 200 years.

In the United Kingdom, Gordon's is sold in a green glass bottle, in all other markets, it is sold in a bottle that is sometimes made of plastic, depending on the size, furthermore, one is able to 'Gordon to obtain higher worth in the United Kingdom are available in other markets. The wording has changed over the years, in the years 1950, it was much higher Evidence.

In addition to the main product line, Gordon is also producing a sloe gin, an aromatic gin known as Distiller's Cut, a vodka alcopop two alternatives, space and Spark, and a canned, pre-mixed and gin tonic.

In addition, the following products:

* Tom Gordon special Old Gin
* Cocktail Shaker (pre-mixed) Piccadilly, Perfect, Fifty-Fifty, Dry Martini, Martini, Bronx and Manhattan
* Old beautiful Jamaica rum
* Orange Bitters (made from Seville oranges)
* Orange Gin
* Lemon Gin

cultural references

It is presented in the James Bond book and film Casino Royale, under the Vesper.

"Gordon's Gin" is the title of a song on the League's second album, Travelogue. The track is an instrumental based directly on the music used in Gordon's film and television advertising campaigns at the time.

The Paul Butterfield Blues Band refers to the drink in their version of "Drunk Again": "Well, I'm still drunk / I drank Gin Gordon."

The artists Gilbert and George have been inspired by and produced several works of art around Gordon's Gin. The first is a short film entitled "Gordon's makes us alcohol."

In John Huston The African Queen (1951), Gordon was the brand of choice for Charlie Allnut, the hard-drinking boat captain, played by Humphrey Bogart. The Gordon's label is clearly visible in a pivotal scene where Katharine Hepburn tee-a total of character, Rose Sayer, throwing crates of drink in the river. The emergence of Gordon's Gin in The African Queen is often cited as one of the earliest examples of movie product placement.

The head of wild boar on the Gordon's Gin label has been the official insignia of the Red Rippers U.S. Navy fighter squadron since 1930. Permission to use the official boar head by the Rippers was granted by President Gordon in 1956.

SMIRNOFF

Smirnoff is a brand of vodka now owned and produced by the British drinks giant Diageo. The products under the brand Smirnoff, which started with a vodka distillery founded in Moscow by Arsenieyevich Piotr Smirnov, is now distributed in 130 countries and includes vodka and flavored malt beverages. The Smirnoff vodka is both the best selling vodka and the best selling high-value distilled spirit in the World March of 2006.

Summary

HISTORY

Piotr Smirnov founded his vodka distillery in Moscow in the years 1860, under the name of the AP Smirnoff. He died in 1910 and was replaced by Vladimir Smirnov. The company has thrived and produced more than 4 million cases of vodka a year.

During the October Revolution, the distillery was confiscated and the family had to flee. Vladimir Smirnov re-established the factory in 1920 in Istanbul. Four years later, he moved to Lwów (formerly Poland, now Lviv, Ukraine) and began selling vodka under the french contemporary spelling of name, "Smirnoff." The new product was a success and, at the end of 1930 he was exported to most European countries. Another distillery was founded in Paris in 1925.

In the 1930 met Vladimir Rudolph Kunett, a Russian who had emigrated to America in 1920. The Kunett family had been a supplier of spirits Smirnoff Moscow before the revolution. In 1933, Vladimir Kunett sold the right to begin producing Smirnoff vodka in North America. However, business in America was not as successful as had been hoped Kunett. In 1938 Kunett can not afford to pay for licenses for sales and has made contact with Mr. John Martin, president of Heublein, which has agreed to buy the rights to Smirnoff.

Thanks to the introduction of vodka and cocktails success of advertising campaigns, Smirnoff won popularity in the USA and internationally.

Since the 1990

During the 1990 one of Piotr Smirnov descent began to produce Smirnov (Смирновъ Ukraine) vodka in Ukraine, which claims to be "the only real Smirnov." After a number of trials Smirnoff return successfully claimed the mark, while Diageo in 2006 linked in a joint venture deal Смирновъ the company.

The Smirnoff Company has the right to appoint the Smirnoff Music Centre, an amphitheater concert in Dallas, Texas. They also sponsor the Smirnoff Underbelly, an important place at the Edinburgh Fringe.

At the end of 1990 Smirnoff presented a series of new products in the United Kingdom and later, Europe and the North American market, which quickly became popular among young people, particularly within the club scene ( See "Alcopops").

There are two different products by the name of Smirnoff Ice. One, sold the USA and France, is a citrus-flavoured malt beverages (5.5% ABV) with variations on "Original" and "Triple Black." The other, sold in Europe (excluding France), Latin America, Australia and Canada, is a pre-drink vodka. He also variations in "Original" and "Black Ice" (or, in some markets, "Triple Black" or "double black"), ranging from 5% to 7% ABV on different markets.

Smirnoff Ice Twisted is a spin-off of the American Smirnoff Ice which included flavors such as Mandarin Orange and Green Apple. The confusion between the mark Twist Smirnoff Vodka Smirnoff Twisted and malt beverages led to the decision to drop the "Twisted" line filled with Smirnoff Ice. Current flavors of water, Wild Grape, Grenada Fusion, Arctic Berry (Blueberry), Green Apple Bite raspberry and burst.

The next line of Smirnoff malt beverages to hit the shelves was their "Raw Tea" in flavors such as fishing and raspberry. This line of products has been on the market and more particularly with the "Tea Partay" music video and a website. It is similar to the Twisted Tea brand.

The new product is Smirnoff Smirnoff Source, an ultra-premium beer other established with alcohol and water source published in May 2007. It is fragrant and slightly citrus Gas with 3.5% vol.

A range of fruit flavoured vodkas with the "Twist" moniker attached on the end of this name have also been established. Flavors include apple green, orange, cranberries, raspberries, citrus (lemon), vanilla, strawberry, black cherry, water, lime and, more recently, blueberries.

Smirnoff test the United Kingdom and Canada during 2004, a new mixture of vodka Smirnoff Penka law. From marketing and distribution was handled by the reserve brands Diageo plc. From 2007 Penka continues to be available in the UK.

EVAN WILLIAMS

Evan Williams is a brand of bourbon whiskey that is bottled in Bardstown, Kentucky for the installation Heaven Hill. It is aged a minimum of seven years and is sold for a relatively modest price.

Most Evan Williams bourbon is sold as mass market "Black Label" variety. Evan Williams also bottles 1783-Evan Williams bourbon ten years and more limited quantities and a highly rated, ten years single barrel bourbon sold in bottles sealed with black wax.

Evan Williams is the second largest selling bourbon Kentucky law. Evan Williams, founder of distillation began in 1783, near Louisville, Kentucky. Evan Williams is at 43% alc / theft (86 proof) unlike some popular whiskies that are 40% alc / theft (80 proof).

Variety

* Evan Williams Black Label
* Evan Williams Blue Label (Not available in USA)
* Evan Williams green label
* Evan Williams Red Label (Not available in USA)
* Evan Williams 1783
* Evan Williams Single Barrel vintage
* Evan Williams white label
* Evan Williams Egg Nog

MAOTAI

Maotai, or Moutai (the latter spelling used by the producing company) (SSE: 600519), is undoubtedly the most famous Chinese liquor, or baijiu.

It is produced in a town called Maotai in Renhuai City (仁怀市) under the jurisdiction of the prefecture-level city of Zunyi, Guizhou Province in southwestern China. It is believed that the city of Maotai has a climate and vegetation that contributes to the taste of the drink. Maotai, which is classified as "sauce-flavoured" (酱香, jiangxiang) because it offers an exceptionally pure, mild and soy sauce-like fragrance which continues after it is consumed, is distilled from fermented sorghum and is now in different versions ranging from alcohol content of the standard 53% by volume to 35%.


HISTORY

Maotai is named after the town of the same name, near Zunyi in Renhuai, Guizhou province, where winemaking has a very long history. The Maotai today was born during the Qing Dynasty and the first won international acclaim to win a gold medal at the 1915 Panama-Pacific Exposition in San Francisco. In addition, Maotai has also been named a national liquor in 1951, two years after the founding of the People's Republic of China. Maotai also claimed two gold medals separately at the International Exhibition in Paris in 1985 and 1986.Maotai has won 14 international awards and 20 national awards from the Chinese revolution.

Maotai has been used on official occasions on holiday with heads of state and distinguished guests visiting China. It is the only alcoholic beverage presented as a gift by the official Chinese embassies in foreign countries and regions. He received exposure in China and abroad when Zhou Enlai used alcohol to entertain Richard Nixon during the state banquet for the USA presidential visit to China in 1972. It is one of China official banquet wine and pretends to be one of the three most famous liquors (with whisky and cognac).

During the Qing Dynasty (1644-1911), Maotai has become the first Chinese liquor to produce large-scale production with an annual production of 170 tonnes.In 2007, more than 6800 tons of Maotai were sold.

Maotai currently sells more than 200 tonnes of Maotai to more than 100 countries and regions around the world.

In 2006, reported a Maotai reported 5.3 billion yuan (about 688.3 million dollars) of sales volume, compared to about 4.2 billion yuan (about 538.46 million dollars) in 2005.

Market share

According to an article called "Pouring a Big One" displayed in the May 2008 edition of China Economic Review, Vin & Sprit (V & S) said that baijiu is the world's most popular spirit, with annual sales volume of 520 million 9 litres of cases compared to the vodka with 497 million litres of 9 cases.

In this article, Maotai is reported to rank second in terms of market share compared to other brands Baiju. The following is a list of baijiu brands with their market share.

* Wuliangye (五粮液) 45%
* Kweichew Maotai (贵州茅台) 30%
* Guojiao 1573 (国窖1573) or national Cave 1573 10%
* Shuijingfang (水井坊) 10%
* Other 5%

Prices

Starting from May 1, 2008, the price of 15, 30 and 50 years Maotai price rise following listed below:

* From 15 years Maotai - Price: HK $ 7,680 (~ USD $ 984)
* 30 years Maotai - Price: HK $ 13,880 (~ USD $ 1779)
* 50 years Maotai - Price: HK $ 19,800 (~ USD $ 2538)

News

In 2007, it was reported that pollution from 39 plants illegal alcohol on the Chishui River threatened water Maotai is done.

The September 24, 2007, it was reported that 2,500 bottles of fake Maotai has been seized and is considered the largest seizure of fake Maotai.

KAHLUA

History

Allied Domecq, which was established in 1994 following a merger between Lyon and Allied Domecq Pedro, had produced KAHLÚA since 1936 until the company was partially acquired in 2005 by Pernod Ricard, the second largest distributor of spirits in the world, and the third largest in the USA.

Variety

The alcohol content of KAHLÚA varies between 20.0% and 26.5% depending on the market. In 2002, more expensive, high-end product called "KAHLÚA especial" is now available in the USA, Canada and Australia after previously available only in duty-free markets. Made of premium arabica coffee beans grown in Veracruz , Mexico,KAHLÚA especial a alcohol content of 36% and a viscosity less and less sweet than the regular version.

Name

As the original producer Domecq tried to preserve an identity Veracruzan to its product, the name KAHLÚA was chosen as a feature of its originality. KAHLÚA means "House of Acolhua people" in Veracruz nahuatl language spoken before the Spanish conquest, then it was castillianized of Ulúa, forming the modern name of San Juan de Ulúa fortress.

Uses

KAHLÚA is used to make cocktails and a garnish or ingredient in many desserts, including ice cream, cakes and cheese.

A few cocktails with KAHLÚA include the B-52, Baby Guinness, mudslides, and the Russian White and Black Russian.

It can also be enjoyed in cold cream, milk or mixed with hot coffee.

VODKA

Vodka is one of the world's most popular beverage distilled. It is a clear liquid containing purified water and ethanol by distillation - often multiple distillation - a fermented substance such as potatoes, grains (usually rye or wheat) or molasses sugar beet, and a negligible amount of other substances such as flavourings or not impurities.

Vodka is generally alcohol content of 35% to 50% in volume. The classic Polish, Lithuanian and Russian vodka is 40% (80 proof). This can be attributed to Russian standards for vodka production introduced in 1894 by Alexander III.According to the Vodka Museum in Moscow, Dmitri Mendeleyev, a Russian chemist, has found the perfect percentage to 38. However, since spirits in his time were taxed on their strength, the percentage was rounded down to 40 to simplify the tax calculation. At least stronger than the latter, drunk Vodka pure (without ice and not mixed with other liquids) can taste "liquid" over the force, the taste of vodka can have more "burn". Some governments have set a minimum alcohol content of a mind to be called "Vodka." For example, the European Union sets a minimum of 37.5% alcohol by volume.

Although vodka is always drunk in the pure Eastern Europe and the Nordic countries of the "belt of vodka, his popularity also owes much to its usefulness in cocktails and other mixed drinks, such as Bloody Mary, the screwdriver, vodka tonic, vodka martini and, more recently, vodka Red Bull.

ETYMOLOGY

"Vodka is a diminutive of woda Polish word for water, is also the romanized form of the Russian Cyrillic" Водка ", literally" votka. "The word is a diminutive of the Russian word for water (" вода " , Delivered API "v ʌ" da ").

The word can be found in the court documents Voivodship of Sandomierz, Poland date of 1405 and 1537. At these times the word referred to medicines and cosmetics.A number of pharmaceuticals Russian lists contain the words "vodka bread wine" (водка хлебного вина) and "vodka in half of bread wine" (водка полу хлебного вина).that alcohol has long been used as a basis for medicines, implying that the term vodka might be a name derived from the verb vodit ', razvodit (водить, разводить), "to dilute with l 'water. "

Pain wine was a spirit of alcohol distilled from cereals (as opposed to wine grapes) and, hence, "vodka bread wine" would be a dilution of distilled water a grain spirit.

Although the word could be found in manuscripts and lubok (лубок, images with text explaining the plot, a Russian predecessor of the comic book), he has appeared in Russian dictionaries in the mid-19th century.

Another subject of a "vodka" with "water" is the name of the medieval alcoholic drink aqua vitae (latin, literally, "brandy"), which translated into Polish "okowita" оковита Ukrainian , Belarusian or акавіта.

For people in the area of the probable origin of the vodka have names for vodka with roots which means "burn": Samogitian: degtėnė; Polish: gorzałka; Ukrainian: горілка, horilka; Belarusian: гарэлка, harelka; Lithuanian: degtinė ( a Slavicism arielka, is also in use, familiarly and proverbs; Latvian: degvīns; Finnish: paloviina. In Russian during 17 th and 18 th century горящее вино (goryashchee vino, "burning wine") was widely used. Compare Danish; brændevin; Dutch: brandewijn; Swedish: brännvin; Norwegian: Brennevin (although the latter term refers to any alcoholic beverage forte).

Another slave / Baltic archaic term liqueurs was difficult "green wine" (Russian: Zeleno vino,Lithuanian: žalias vynas).

HISTORY

The origins of vodka can not be definitively traced, but it would have its origin in grain growing region that now includes Poland, Belarus, Lithuania, Ukraine and western Russia. It also has a long tradition in Scandinavia.

For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% of this amount is accessible through natural fermentation. The enabling distillation - "burning wine" - was invented in the 8th century.

Poland

In Poland, vodka (Polish: wódka) has been produced since the early Middle Ages. In these early days, spirits were mainly used as medicines. Stefan Falimierz said in its 1534 books on vodka herbs that could serve to "increase fertility and awaken desire." Around 1400, he became a popular drink in Poland. Wódka lub gorzała (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomiej ziemiańskiej (a treasure of secrets Excellent Landed Gentry on the economy, Krakow, 1693), gave detailed recipes for rye vodka.

Some mixtures of Polish vodka back centuries. Most notable are Żubrówka since the 16th century; Goldwasser, from the beginning of the 17th and aged Starka vodka, 16th. In the mid-17th century, the szlachta (nobility) were given a monopoly on the production and sale of vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was created by Princess Lubomirska and exploited later by her grand-son, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki the distillery, an original document attesting that the distillery already existed in 1784. Today, he works as "Polmos Łańcut."

Large-scale began producing vodka in Poland in the late 16th century, first in Krakow, where spirits were exported to Silesia before 1550. Silesia cities also bought vodka in Poznan, a city which in 1580 had 498 distilleries working spirits. Soon, however, Gdansk exceeded those two cities. In the 17th and 18th centuries, the Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Moldova, Ukraine and the Black Sea basin.

At the beginning of primitive production methods. The drink was generally weak evidence, and the distillation process must be repeated several times (a three-stage distillation process is common). The first distillate is called "brantówka," the second - "szumówka," the third - "okowita" (from "aqua vitae"), which usually contains 70-80% alcohol by volume. Then, the drink was watered down, giving a simple vodka (30-35%), or higher if the watering was done using a still. The exact production methods have been described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century has inaugurated the production of potato vodka, which has revolutionized the market immediately.

The end of the 18th century marked the beginning of the industry of vodka in Poland (Poland was part of the Russian empire at the time). Vodkas produced by szlachta and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by Jan Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a plant in Oswiecim, and Hartwig Kantorowicz (1823) in Poznan. The implementation of new technologies in the second half of the 19th century, which enabled the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas made a monopoly of the Polish state.

After World War II, vodka distilleries have been taken over by Poland's communist government. In the 1980 sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands.

Russia

The "vodka belt" countries of Central and Eastern Europe and the Nordic countries are the historic home of vodka, and also the greater consumption of vodka in the world
The "vodka belt" countries of Central and Eastern Europe and the Nordic countries are the historic home of vodka, and also the greater consumption of vodka in the world

A similar drink the vodka modern first appeared undoubtedly sometimes during the period 950-1100 AD. [Change] It was not originally called vodka - in contrast, the term bread wine (хлебное вино; khlebnoye vino) was used. Until the mid-18th century, it remained relatively low alcohol content not exceeding 40% in volume. It is mostly sold in taverns and was very expensive: in 17 th century, drums бочка .(491.96 liters) of wine bread was estimated to cost up to one year and a half or two cows. At the same time, the word vodka was already in use, but it describes dyes herbal (similar to absinthe), containing up to 75% alcohol by volume, and made for medicinal purposes.

The first use of the word vodka in a Russian official document in its modern sense is dated by the decree of Empress Elizabeth of June 8, 1751, which regulates the ownership of vodka distilleries. The taxes on vodka has become a key element of public finances in Tsarist Russia, providing up to 40% of revenues.In the years 1860, due to government policy of promoting consumption of State manufacturing vodka, it became the drink of choice for many Russians. In 1863, the government has a monopoly on the production of vodka was repealed, causing prices fall and vodka, even with low incomes. In 1911, vodka comprises 89% of alcohol consumption in Russia. This level has fluctuated somewhat during the 20th century, but remained relatively high at all times. The latest estimates put at 70% (2001). Today, some popular vodka procucers / brands are (among others) Absolut vodka, Eristoff, Smirnoff and Borisov.

Ukraine

The main article: Horilka

Horilka (Ukrainian: горілка) is the Ukrainian word for "vodka".Horilka May also be used in a generic sense in the Ukrainian language in the sense moonshine, whisky and other spirits. Among the Slav peoples East, horilka the term is used to emphasize the Ukrainian origin of the vodka, for example, in Nikolai Gogol historical novel Taras Bulba "and give us a lot of horilka, but not this kind of fantasy with raisins, or with any other things we horilka of the pure nature, give us demon drink that makes us happy, playful and wild. "

A pertsivka or horilka z pertsem (pepper vodka) is a collection of vodka with fruit Capsicum bottling, horilka transform into a kind of bitter. Horilkas are also often made with honey, mint, or even milk, the last vodkas not typical of other origins. Some argue that horilka is considered stronger and spicier than typical Russian vodka.

Today

A wide selection of vodkas at a hypermarket Auchan near Nizhny Novgorod
A wide selection of vodkas at a hypermarket Auchan near Nizhny Novgorod

Vodka is now one of the world's most popular spirits. It is rarely consumed outside Europe before the 1950. In 1975, vodka sales in the USA exceeded those of Bourbon, already the most popular hard liquor and the native land of this country. In the second half of the 20th century, vodka owes its popularity in part to its reputation as an alcoholic beverage that "leaves you gasping for air," as one ad said - no smell of alcohol is detected on the breath , And its neutral taste allows it to be mixed in a wide variety of beverages, often replacing other liqueurs (especially Gin) in the traditional drinks such as Martini.

According to The Penguin Book of Spirits and Liqueurs, "His low fusel oils and congenerics - impurities that flavor spirits but may contribute to the after-effects of heavy consumption - led to be considered among the" safest "spirits If not in terms of its powers of intoxication that, depending on the force, may be considerable. "[15]

Russian culinary author William Pokhlebkin compiled a history of producing vodka in Russia during the late 1970's as part of the Soviet Union in case a commercial dispute, which was later published as the history of Vodka. Pokhlebkin argued that even if there were a host of publications on the history of consumption and distribution of vodka, virtually nothing had been written on the production of vodka. Among his assertions were that the word "vodka" was used in popular language in Russia much earlier than the mid-18th century, but the word does not appear in print until the 1860's.

Production

Vodka May be distilled from any starch / sugar-rich plant matter; today vodka is produced from grains such as sorghum, corn, rye or wheat. Among vodkas cereals, wheat and rye vodkas are generally regarded as superior. Some vodka is made from potatoes, molasses, soybeans, grapes, beet sugar and sometimes even byproducts of oil refining or wood pulp processing. In some countries in central Europe as Poland is a vodka produced by fermentation fair solution crystals of sugar and yeast. In the European Union, there is talk about the normalization of vodka, however, the belt countries Vodka insist that only spirits produced from grain, potatoes and sugar beet molasses can be termed " vodka ", following the traditional methods of production.

Distillery and filtering

A common property of vodkas produced in the USA and Europe is the extensive use of filtration before any additional processing, like adding flavourants. The filtering is sometimes done in the rest during the distillation, and thereafter, when distilled vodka is filtered through charcoal and other media. The reason is that USA under European legislation and vodka should not have any distinctive aroma, character, color or taste. However, this is not the case in traditional vodka-producing countries, as many distillers of these countries prefer to use distillation very precise, but a minimum of filtering, while retaining the unique flavors and characteristics of their products.

The "stillmaster" is the person in charge of distilling vodka and direct filtration. When done correctly, a large part of "preliminary plans" and "leaders" and "tails" separated the distillation process are eliminated. These parts of distillate contain flavor compounds such as ethyl acetate and lactate Ethyl (heads) and fusel oils (tails) that alter the taste of vodka own. Thanks to many distillation towers, or use of a split again, the taste of vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some heads and tails are not removed in order to give alcohol its unique flavor and mouth.

Repeat distillation of vodka will make its ethanol level much higher than legally allowed. According to the method of distillation and the technique of stillmaster, the last filtered and distilled vodka May have as much as 95-96% ethanol. As such, plus vodka is diluted with water before bottling. This level of distillation is really what separates a rye-based vodka (for example) from a rye whisky, while whisky is usually distilled to its most recent alcohol, vodka is distilled to that it is almost pure alcohol and cut it with water to give its final alcohol content and unique flavour, according to the source of water.

Flavouring

The main article: Vodka infusion

Apart from alcohol, vodka May be classified into two main groups: clear flavoured vodkas and vodka. From the latter, a bitter can separate dyes, as Russian Yubileynaya (anniversary of vodka) and Pertsovka (pepper vodka).

While most are not flavoured vodkas, many flavoured vodkas were drinking vodka traditional areas, often in the home-made recipes to improve the taste of vodka or for medicinal purposes. The aromas of red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. Ukrainians produce a vodka commercial, which includes St John's Wort. Poles and Belarusians add the leaves of grass buffalo local produce Żubrówka (Polish) and Zubrovka (Belarus) vodka, with a slight sweet taste and light amber. In Ukraine and Russia, vodka flavored with honey and pepper (Pertsovka, in Russian, Z pertsem, Ukrainian) is also very popular. In Poland, a famous vodka containing honey is called Krupnik.

This tradition aroma is also widespread in the Nordic countries, where vodka flavored with herbs, fruits and spices is the solid middle of the summer to drink seasonal festivities. In Sweden, there are forty-odd common varieties of herbs flavoured vodka (kryddat brännvin). In Poland there is a separate category, nalewka for vodka-based spirits with fruit, roots, flowers, herbs or extracts, which are often home-made or produced by small distilleries. Its alcohol content is 15 to 75%.

The Poles are a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically, a form of vodka, it is sold in liquor stores, not pharmacies. Similarly, the German market often German, Hungarian, Polish, Ukrainian and let varieties of vodka from 90 to 95% alcohol. A Bulgarian vodka, Balkan ° 176, is 88% alcohol.

Other treatment
Vodka bottling machine, Shatskaya VodkaShatsk, Russia
Vodka bottling machine, Shatskaya Vodka
Shatsk, Russia

Because of the low freezing point of alcohol, vodka can be stored on ice or a freezer without crystallization of water. In countries where alcohol levels are generally low (the USA for example, because of taxes on alcohol based on alcohol content), individuals sometimes increase the percentage of alcohol by a form of freeze distillation.

This is done by putting vodka in a vessel (bowl, etc.) in the freezer, and then after it reached a temperature below freezing point of water, add ice cubes, to which water free within vodka crystallize, leaving a greater concentration of alcohol behind.

Vodka and the EU

The recent success of wines made from vodka to the USA has prompted traditional vodka producers in countries of the Vodka belt of Poland, Finland, Lithuania and Sweden to campaign for EU legislation comprise only spirits made from grain or potatoes "Vodka" rather than spirits made from any ethyl alcohol (provided, for example, apples and grapes).This proposal has provoked heavy criticism from countries in southern Europe, which are often used mashed distilled spirits to wine (although higher quality mash is usually distilled in a variety of pomace d ' brandy, lower-quality mash is transformed into a better taste rather neutral spirits). Any vodka then not done either from grain or potatoes would display products used in its production. This regulation was adopted by Parliament on June 19, 2007.

Health

Vodka consumed in sufficient quantities can be fatal as any alcoholic beverage and can cause dehydration, irritation of the digestive system, and other symptoms associated with a hangover. They are intrinsic properties of ethanol, although to a lesser degree than methanol, fusel oils, and other alcohols which are absent in pure vodka.

In some countries, black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, serious illness, blindness or death may occur as a result of industrial ethanol dangerous substitutes be added by the black market producers.In March 2007, BBC News, United Kingdom made a documentary to find the cause of jaundice among serious imbibers of the "bathtub" vodka.The cause was considered an industrial disinfectant (Extrasept) added to a vodka distiller illegal because of its high alcohol content and low cost. Dead estimates list of at least 120 dead and poisoned more than 1000. The death toll is expected to increase because of the chronic nature of cirrhosis caused jaundice.

According to authoritative sources [who?] Many people have said that vodka has, in many cases are known to often be the drink of choice for alcoholics in the majority of certain parts of Central Europe and Eastern, mainly because of its relatively high alcohol content, relatively low price, and the relative absence of neutral throughout grain spirits regions included in these areas.

jiǔ

Jiu (Chinese:酒; Pinyin: jiǔ) is the Chinese word that refers to all alcoholic beverages. This word has often been mistranslated into English as "wine", although the meaning is closer to "alcoholic beverages" or "snaps". The same Chinese character is also in Japanese, where there is strong interest or shu, and in Korean, where it is pronounced "Ju."

The two main varieties of Chinese alcoholic drinks are fermented beverages (Chinese:黄酒; Pinyin: huáng jiǔ; truest sense of the word "yellow brandy"), which may be clear, beige or reddish-brown color, and distilled drink (Chinese:白酒; Pinyin: bái jiǔ; literally "white liquor"), which are usually clear liquids. Although not a traditional product, wine (Chinese:葡萄酒; Pinyin: pútáo jiǔ; literally "grape brandy") was first mentioned in classical Chinese poetry about 2000 years ago in the Han Dynasty. It was increasingly produced and consumed in China since 1900 as a result of growing Western influences.

Chinese alcoholic beverages are traditionally heated before it consumes. The temperature at which the alcohol can be heated between about 35 and 55 ° C, well below the boiling point of ethanol. Warming the alcohol allowed its aromas to be better by the drinkers, without too much alcohol. Optimum temperature for the warming depends on the type of wine, and the preference of the drinker.

History

The history of sake is not well documented and there are many theories on how it was developed. One theory suggests that the brewing of rice began in China along the Yangtze River and was then exported to Japan. Another theory traces the sake brewing back to the 3-century, Japan, with the advent of wet rice cultivation. [Change] The combination of water and rice lying together, gave rise to mold and fermentation.

Nevertheless, the first concern has been called kuchikami not worry, (Japanese for "chewing mouth good" or mouth chewed sake) and was made by people chewing rice, chestnuts, millet, tassel and spitting the mixture in a bathtub. The saliva enzymes allowed the starches saccharify (convert sugar). This sweet mixture was combined with freshly cooked cereals and let ferment naturally. This form of the first concern was probably low in alcohol and consumption as porridge. This method has been used by the Americans, see cauim, and pulque. Chinese millet wine, xiǎo mǐ jǐu (小米酒), made the same way, is mentioned in the inscriptions of the 14th century before Jesus Christ as offered to the gods in religious rituals. Later, around the 8th century BC, rice wine, mǐ jǐu (米酒) with a formula almost exactly like the Japanese side sake, became popular in China.

Centuries later, chewing was rendered useless by the discovery of kōji parents (麹菌Aspergillus oryzae), a mold enzymes which convert the starch to sugar, rice, which is also used to amazake, miso and soy sauce. Inoculés with rice kōji-parent is called "kome-kōji" (米麹), or malt rice. A mashed yeast, or Shubo (酒母), is then added to convert sugar into ethanol. This trend may well increase the alcohol content (18% -25% per flight.), The starch is turned into sugar by kōji, sugars are converted to alcohol by yeast in a process snapshot.

Koji-parent was most probably discovered by accident. Koji spores and yeast that floats in the air lands in a soup of rice mixture of water left outside. The fermentation would create a concern porridge not unlike the kuchikami not worry, but not need a whole village to chew rice. This porridge is probably not the best taste, but poisoning is enough to keep people interested in doing. Part of this puree will be held as a starter for the next batch.

Experimentation techniques and China during the 7th century AD led to the interests of better quality. Love eventually became quite popular for a mixing of the organization to implement the Kyoto Imperial Palace, then capital of Japan. This led to full-time sake brewers, these artisans and paved the way for many other developments in technology. During the Heian era (794-1185) that the development of three more step in the brewing process was developed (a technique to increase the alcohol content and reduce the chances of souring).

For the next 500 years, quality and techniques used in a brewing concern continued to improve. The practice of using a starter mash or "moto" was adopted with the aim of cultivating the greatest possible amount of yeast cells before brewing. Brewers were also able to isolate kōji for the first time and, therefore, have been able to control with some consistency, saccharification (convert the starch to sugar) of rice.

Through observation and trial and error, a form of pasteurization was also developed. Lots of sake that began to sour because of bacteria during the summer months have been poured barrels in their tanks and heated. However, the concern is pasteurized then returned to the bacteria infected barrels. Hence the interest will be even more bitter and, when autumn has come around, the concern would be unpleasant. The principles underlying the pasteurization (and better methods of storage sake) would not be understood until Louis Pasteur discovered some 500 years later.

During the Meiji Restoration, laws were drafted that allowed anyone with money and know-how to build and operate their own sake breweries. Approximately 30000 breweries were born around the country within a year. However, as the years passed, the government collected more taxes on the property industry and slowly the number of breweries declined in 8000.

Most breweries that grew and survived this period have been set up by wealthy landowners. Landowners have increased rice yields would have left more than rice at the end of the season and, rather than letting the reserve of rice from the waste stream to ship their breweries. The greatest success of these breweries family still operate today.

In the 20th century, a concern brewing technology grew by leaps and bounds. The government has opened a sake-brewing research institute in 1904 and in 1907 the first government-run sake tasting / competition was held. Strains of yeast specifically selected for their brewing properties were isolated and enamel-coated steel tanks arrived. The government began acknowledging the use of enamel tanks also easy to clean, which lasts forever, and is devoid of bacteria. (The government wooden barrels regarded as "unhygienic" because of potential bacteria living in the woods.) Although these things are true, the government also wanted more money from breweries such as wood in the barrels wood suck up to an amount of sake (about 3%), which could have been imposed. This was the end of the wood-age barrel of sake and use of wooden barrels brewing has been completely eliminated.

In Japan, a concern has long been taxed by the federal government. In 1898, this tax has about 55 million yen out of a total of about 120 million yen for approximately 46% of government's total direct tax income [1]

During the Russo-Japanese War in 1904-1905, the government banned home brewing sake. At the time, though composed an astonishing 30% of Japan tax revenue. Since home brewed concern is tax-free sake, the logic was that the ban on home brewing of sake, sales would climb, and more money would be collected. This was the end of "doburoku" (homebrewed) concern, and the law remains in force today, even though sales now account for only 2% of government revenue.

When World War II broke out, the name-brewing industry has dealt a blow than the government has stalled on the use of rice for brewing. Most of the rice grown during this period was used for the war effort, and this, together with many other problems, was the end for thousands of breweries throughout Japan.

Previously, it was discovered that small amounts of alcohol could be added to an effort to improve the aroma and texture. But by government decree, pure alcohol and glucose were added to small quantities of rice mash, increasing the yield by almost four times. 95% of the name is made using this technique, left over from the war years. There were even a few breweries that have been able to produce "good" that the rice does not at all. Naturally, the quality of care during this period suffered greatly.

After the war, breweries has slowly begun to recover, and concern for quality has increased gradually. However, new actors on the scene - beer, wine and spirits - has become very popular in Japan, and in the 1960 beer consumption has exceeded concern for the first time. Sake consumption continued to decline while the other hand, the quality of sake steadily improve.

Today, a concern has become a world of beverages with a little push breweries in China, Southeast Asia, South America, North America and Australia. More breweries are also older turn to methods of production.

While the rest of the world May be much drinking and quality of care has been increasingly, it is not clear sailing for the property industry. In Japan, sales of sake is still in decline and it is uncertain whether the export of concern to other countries may put Japanese breweries. There are approximately 1500 breweries in Japan now, while there were approximately 2500 to 1988.