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Beer Style
Beer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book ''The World Guide To Beer''. In 1989, Fred Eckhardt furthered Jackson's work publishing ''The Essentials of Beer Style''. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC. What constitutes a beer style may involve provenance, local tradition, ingredients, aroma, appearance, flavour and mouthfeel. The flavour may include the degree of bitterness of a beer due to bittering agents such as hops, roasted barley, or herbs; and the sweetness from the sugar present in the beer. Types Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trappist Beer
Trappist beer is brewed by Trappist monks. Thirteen Trappist monasteries—six in Belgium, two in the Netherlands, and one each in Austria, Italy, England, France, and Spain— produce beer, but the ''Authentic Trappist Product'' label is assigned by the International Trappist Association (ITA) to just ten breweries that meet their strict criteria. , Achel is no longer recognized as a Trappist brewery because it does not have any monks. History The Catholic Trappist order originated in the Cistercian monastery of La Trappe, France. Various Cistercian congregations existed for many years, and by 1664 the abbot of La Trappe felt that the Cistercians were becoming too liberal. He introduced strict new rules in the abbey and the Strict Observance was born. Since this time, many of the rules have been relaxed. However, a fundamental tenet that monasteries should be self-supporting is still maintained by these groups. Monastery brewhouses, from different religious orders, have existed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hattusa
Hattusa, also Hattuşa, Ḫattuša, Hattusas, or Hattusha, was the capital of the Hittites, Hittite Empire in the late Bronze Age during two distinct periods. Its ruins lie near modern Boğazkale, Turkey (originally Boğazköy) within the great loop of the Kızılırmak River (Hittite: ''Marashantiya''; Greek: ''Halys River, Halys''). Charles Texier brought attention to the ruins after his visit in 1834. Over the following century, sporadic exploration occurred, involving different archaeologists. The Deutsche Orient-Gesellschaft, German Oriental Society and the German Archaeological Institute began systematic excavations in the early 20th century, which continue to this day. Hattusa was added to the List of World Heritage Sites in Turkey, UNESCO World Heritage Site list in 1986. History The earliest traces of settlement on the site are from the sixth millennium BC during the Chalcolithic period. Toward the end of the 3rd Millennium BC the Hattian people established a settle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assyria
Assyria (Neo-Assyrian cuneiform: , ''māt Aššur'') was a major ancient Mesopotamian civilization that existed as a city-state from the 21st century BC to the 14th century BC and eventually expanded into an empire from the 14th century BC to the 7th century BC. Spanning from the early Bronze Age to the late Iron Age, modern historians typically divide ancient Assyrian history into the Early Assyrian period, Early Assyrian ( 2600–2025 BC), Old Assyrian period, Old Assyrian ( 2025–1364 BC), Middle Assyrian Empire, Middle Assyrian ( 1363–912 BC), Neo-Assyrian Empire, Neo-Assyrian (911–609 BC), and Post-imperial Assyria, post-imperial (609 BC– AD 240) periods, based on political events and gradual changes in language. Assur, the first Assyrian capital, was founded 2600 BC, but there is no evidence that the city was independent until the collapse of the Third Dynasty of Ur, in the 21st century BC, when a line of independent kings starting with Puzur-Ashur I began rulin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bedřich Hrozný
Bedřich Hrozný (; 6 May 1879 – 12 December 1952), also known as , was a Czechs, Czech Oriental studies, orientalist and linguist. He contributed to the decipherment of the ancient Hittite language, identified it as an Indo-European language, and laid the groundwork for the development of Hittitology. Biography Hrozný was born in Lysá nad Labem, Bohemia, Austria-Hungary. In the town of Kolín he learned Hebrew language, Hebrew and Arabic language, Arabic. At the University of Vienna, he studied Akkadian language, Akkadian, Aramaic language, Aramaic, Ethiopian language, Ethiopian, Sumerian language, Sumerian and Sanskrit, as well as the Cuneiform (script), cuneiform used in Asia Minor, Mesopotamia and Persian Empire, Persia. He also studied orientalism at Humboldt University of Berlin. Career In 1905, following excavations in Palestine, he became professor at the University of Vienna. In 1906, at Hattusa (modern Boğazkale, about 200 km east of Ankara) a Germany, Germa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuneiform
Cuneiform is a Logogram, logo-Syllabary, syllabic writing system that was used to write several languages of the Ancient Near East. The script was in active use from the early Bronze Age until the beginning of the Common Era. Cuneiform scripts are marked by and named for the characteristic wedge-shaped impressions (Latin: ) which form their Grapheme, signs. Cuneiform is the History of writing#Inventions of writing, earliest known writing system and was originally developed to write the Sumerian language of southern Mesopotamia (modern Iraq). Over the course of its history, cuneiform was adapted to write a number of languages in addition to Sumerian. Akkadian language, Akkadian texts are attested from the 24th century BC onward and make up the bulk of the cuneiform record. Akkadian cuneiform was itself adapted to write the Hittite language in the early second millennium BC. The other languages with significant cuneiform Text corpus, corpora are Eblaite language, Eblaite, Elamit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumer
Sumer () is the earliest known civilization, located in the historical region of southern Mesopotamia (now south-central Iraq), emerging during the Chalcolithic and Early Bronze Age, early Bronze Ages between the sixth and fifth millennium BC. Like nearby Elam, it is one of the Cradle of civilization, cradles of civilization, along with ancient Egypt, Egypt, the Indus Valley Civilisation, Indus Valley, the Erligang culture of the Yellow River valley, Caral-Supe civilization, Caral-Supe, and Mesoamerica. Living along the valleys of the Tigris and Euphrates rivers, Sumerian farmers grew an abundance of grain and other crops, a surplus of which enabled them to form urban settlements. The world's earliest known texts come from the Sumerian cities of Uruk and Jemdet Nasr, and date to between , following a period of proto-writing . Name The term "Sumer" () comes from the Akkadian Empire, Akkadian name for the "Sumerians", the ancient non-Semitic languages, Semitic-speaking inhabitan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus
''Lactobacillus'' is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist in harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brettanomyces
''Brettanomyces'' is a non-spore forming genus of yeast in the family Saccharomycetaceae, and is often colloquially referred to as "Brett". The genus name ''Dekkera'' is used interchangeably with ''Brettanomyces'', as it describes the teleomorph or spore forming form of the yeast, but is considered deprecated under the one fungus, one name change. The cellular morphology of the yeast can vary from ovoid to long "sausage" shaped cells. The yeast is acidogenic, and when grown on glucose rich media under aerobic conditions, produces large amounts of acetic acid. ''Brettanomyces'' is important to both the brewing and wine industries due to the sensory compounds it produces. In the wild, ''Brettanomyces'' lives on the skins of fruit. History In 1889, Seyffert of the Kalinkin Brewery in St. Petersburg, Russia was the first to isolate a "'' Torula''" from English beer which produced the typical "English" taste in lager beer, and in 1899 JW Tullo at Guinness described two types of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Beer
Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner Weisse. Brewing Unlike modern brewing, which is done in a sanitary environment to guard against the intrusion of wild yeast, historically the starter used from one batch to another usually contained some wild yeast and bacteria. Sours are made by intentionally allowing wild yeast strains or bacteria into the brew, traditionally through the barrels or during the cooling of the wort in a coolship open to the outside air. The most common microbes used to intentionally sour beer are the bacteria ''Lactobacillus'' and ''Pediococcus'', while the fungus ''Brettanomyces'' can also add some acidity. Another method for achieving a tart flavor is adding fruit, which directly contributes organic acids such as citric acid. Additionally, acid can be directly added to beer or added by the use of unusually large amounts of acidulated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barrel-aged Beer
A barrel-aged beer is a beer that has been aged for a period of time in a wooden barrel. Typically, these barrels once housed bourbon, whisky, wine, or, to a lesser extent, brandy, sherry, or port.Craft Beer and Brewing. ''Barrel-aging.'' Retrieved 21 April 2020. There is a particular tradition of barrel ageing beer in Beer in Belgium, Belgium, notably of lambic, lambic beers.The High Council for Artisanal Lambic Beers. ''Lambiek.'' (in Dutch) Retrieved 21 April 2020. The first Bourbon whiskey, bourbon barrel-aged beers were produced in the Beer in the United States, United States in the early 1990s. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as alc/vol or ABV) is a common measure of the amount of Alcohol (drug), alcohol contained in a given alcoholic beverage. It is defined as the volume the ethanol in the liquid would take if separated from the rest of the solution, divided by the volume of the solution, both at . Pure ethanol is lighter than water, with a density of . The alc/vol standard is used worldwide. The International Organization of Legal Metrology has ethanol (data page)#Properties of aqueous ethanol solutions, tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
