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.