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Kaffir Beer
Millet beer, also known as Bantu beer, malwa, pombe "Tchouk" or opaque beer, is an alcoholic beverage made from malted millet that is common throughout Africa. Its production process varies across regions and in the southern parts of Africa is more commonly known as umqombothi. Millet beer varies in taste and alcoholic content between ethnic groups. It is served in calabash gourds. Production This type of beer is common throughout Africa. Related African drinks include maize beer and sorghum beer. In the Balkans and Turkey a form of millet beer named boza is produced. In the U.S., Sprecher Brewery produces a type of beer that contains a mix of millet and sorghum known as Shakparo. A form of millet beer is also produced by the Ainu. Production process Millet kernels are soaked in warm water until they sprout, with the goal to increase the content of maltose in the grain. The millet is then dried out to arrest the germination process. The malted grain is then pulverized and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet Beer In Rhumsiki
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in Developing country, developing countries. The crop is favoured for its Agricultural productivity, productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies". Etymology The word ''millet'' is derived via Old French ''millet, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprecher Brewery
Sprecher Brewery is a brewery in Glendale, Wisconsin, U.S. It was founded in 1985 in Milwaukee by Randal Sprecher, and is Milwaukee's first craft brewery since Prohibition. Sprecher produces an assortment of beers, flavored malt beverages, and craft sodas, and it is famous for its root beer. Despite producing a full range of award-winning craft beers, the brewery is arguably best known for its Black Bavarian (schwarzbier) and premium sodas. Sprecher brews more root beer than all of its alcoholic beers combined. History The founder, Randal Sprecher, a California native, earned his first degree in oceanography and his second in brewing. He was employed by Pabst in Milwaukee. After just over four years at Pabst, he founded his own brewery in 1985. The new brewery was started on a budget of $40,000. Sprecher hand-manufactured and purchased equipment to keep costs down, including a 16-oz. bottling machine from Coca-Cola, and some of this equipment remains in use today. The curre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
African Cuisine
African cuisine is an integral part of the continent's diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people, influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent, there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet, leading to the development of a variety of culinary traditions which vary by religion. Many African traditional dishes are based on plant- and seed-based diets. Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Types Of Beer
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 cate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet Wine
Millet wine () is a common wine in East and Southeast Asia. It is also the oldest wine in Taiwan and a traditional beverage of Taiwanese aborigines. It is often used in Harvest festival, harvest festivals, as a symbol of harvest. Cultural background For aboriginal culture, millet wine is a cultural symbol. Millet wine is a key part of aboriginal rituals such as Millet Festival, Black Rice Festival, Harvest Festival and Dwarf Spiritual Sacrifice (Pas-ta'ai). Each aboriginal group in Taiwan has its own god or goddess dedicated to millet and their own name for millet wine. For example, the Atayal people, Atayal tribe call it “Qohozi” and the Puyuma people, Puyuma tribe call it "Tinuerau". Libation of millet wine is believed to bring good luck and aid in avoiding evil. Every aboriginal group has developed specific millet wine drinking rites. For instance, the Paiwan people, Paiwan tribespeople will tread the ground before drinking millet wine to show their respect to the god in char ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ikupasuy
Ikupasuy are wooden, carved ceremonial sticks used by Ainu men when making offerings to spirits. Background The central section of an ikupasuy is decorated, featuring animals, floral motives as well as abstract designs. The ends of an ikupasuy bear designs that represent the patriarchal lineage of the owner. The Ainu believe that the designs on the ends of the ikupasuy help the spirits in identifying the person who made the offering. The underside of the ikupasuy may on some occasions be carved with various symbols called shiroshi. A common shiroshi is symbol representing the killer whale. The pointed end of the ikupasuy is known as the 'tongue'. The libation process is performed when the ikupasuy's ‘tongue' placed into a lacquerware cup or saucer, containing millet beer or sake. Drops of the liquid then fall upon the venerated object. The Ainu limited their representation of animals to the ikupasuy. Ainu men occasionally used the ikupasuy as a mean to lift their moustaches, l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tella
''Tella'' or ''talla'' (Amharic ጠላ; , ) is a traditional beer from Ethiopia. It is brewed from various grains, which can change depending on location. These typically include barley or teff. Depending on region, wheat, sorghum, or corn may be used; spices can also be added. Dried and ground Rhamnus prinoides, shiny-leaf buckthorn leaves are used for Ethanol fermentation#Alcoholic beverages, fermentation. The drink is made in a clay pot. The pot is washed with a plant called ''Vernonia amygdalina, grawa''. After rinsing it is smoked with ''Olive, weyra'' or Otostegia integrifolia, Abyssinian rose. The alcohol content of tella is usually around 2–4 volume percent. Tella is often Homebrewing, home-brewed. It may be offered in tella houses (''tellabet'') or served in the home. In urban areas, the drink is used on special occasions like holidays or weddings. Tella was commonly used for kiddush by the Beta Israel (History of the Jews in Ethiopia, Ethiopian Jews). Tella was used b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pito (beer)
Pito is a type of beer made from fermented millet or sorghum in northern Ghana, parts of Nigeria, and other parts of West Africa. It is made by small (household-level) producers, and is typically served in a calabash outside the producer's home where benches are sometimes provided. Pito can be served warm or cold. Warm pito gets its heat from the fermentation process. Pito brewing can provide an important source of income for otherwise cash-poor households in rural areas. It is never found bottled or canned, and, as a rule, is purchased directly from the household in which it is brewed. Ingredients * millet or sorghum * water Method of preparation First, sorghum or millet is taken to the mill to be ground into powder, or this can be done in a blender. After the sorghum or millet is milled, the powder is mixed with water, stirred thoroughly and left to settle. Once settled, the water on top the mash is removed and the remaining mash is boiled. When the boiling is finishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; : bacterium) are ubiquitous, mostly free-living organisms often consisting of one Cell (biology), biological cell. They constitute a large domain (biology), domain of Prokaryote, prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit the air, soil, water, Hot spring, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the nitrogen fixation, fixation of nitrogen from the Earth's atmosphere, atmosphere. The nutrient cycle includes the decomposition of cadaver, dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be Ethanol fermentation, fermented by the brewing yeast to produce ethanol, alcohol. Wort also contains crucial amino acids to provide nitrogen to the yeast as well as more complex proteins contributing to beer head (froth) retention and flavour. Production The first step in wort production is to obtain malt, which is made from dried, sprouting, sprouted cereal grains, including barley. The malt is run through a mill, cracking the husk and exposing the starch inside. The milled grain is then mashing, mashed by mixing it with hot water, and then steeping, steeped, a process that enables enzymes to convert the starch in the malt into sugars which dissolve in the water. Sometimes the mash is heated at set intervals to alter the enzyme activity. The temperature of the mixture is usually increased to 78 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maltose
} Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. History Maltose was discovered by Augustin-Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' -ose' which is used in names of sugars. Structure and nomenclature Carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ainu People
The Ainu are an Indigenous peoples, indigenous ethnic group who reside in northern Japan and southeastern Russia, including Hokkaido and the Tōhoku region of Honshu, as well as the land surrounding the Sea of Okhotsk, such as Sakhalin, the Kuril Islands, the Kamchatka Peninsula, and the Khabarovsk Krai. They have occupied these areas, known to them as "Ainu Mosir" (), since before the arrival of the modern Yamato people, Yamato and Treaty of Aigun, Russians. These regions are often referred to as and its inhabitants as in historical Japanese texts. Along with the Yamato and Ryukyuan people, Ryukyu ethnic groups, the Ainu people are one of the primary historic ethnic groups of Japan. Official surveys of the known Ainu population in Hokkaido received 11,450 responses in 2023, and the Ainu population in Russia was estimated at 300 in 2021. Unofficial estimates in 2002 placed the total population in Japan at 200,000 or higher, as the near-total Cultural assimilation, assimilatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
