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Podpiwek
Podpiwek is a Polish and Lithuanian non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%). It is usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation. Often created as a byproduct during beer production, it was a common drink of women and children. Famous brands * Podpiwek kujawski * Podpiwek Jędrzej * Podpiwek Lubuski * Podpiwek Obołoń * Podpiwek warmiński See also * Kvass * Hardaliye * Malt beer Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, ... References * * References Non-alcoholic drinks Polish drinks Fermented drinks Soft drinks Lithuanian drinks {{nonalcoholic-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Podpiwek Warminski
Podpiwek is a Polish and Lithuanian Soft drink, non-alcoholic beverage (even though it contains a small amount of alcohol, about 0.5%). It is usually made from grain coffee, hops, yeast, water and sugar, which undergo fermentation. Often created as a byproduct during beer production, it was a common drink of women and children. Famous brands * Podpiwek Kuyavia, kujawski * Podpiwek Jędrzej * Podpiwek Lubusz Voivodeship, Lubuski * Podpiwek Obolon (company), Obołoń * Podpiwek Warmia, warmiński See also * Kvass * Hardaliye * Malt beer References * * References Non-alcoholic drinks Polish drinks Fermented drinks Soft drinks Lithuanian drinks {{nonalcoholic-drink-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hardaliye
Hardaliye is a lactic acid fermented beverage produced from grapes, crushed mustard seeds, sour cherry leaves, and benzoic acid. It is an indigenous drink of the Trakya region of Turkey in southeastern Europe. A 2013 study showed that the ingestion of hardaliye had an antioxidant effect in adults. Hardaliye's nutritional value comes from the grapes as well as the fermentation process. Health benefits of hardaliye can be attributed to etheric oils from the mustard seeds. See also *Drakshasava *Podpiwek *Şıra Şıra or sira is a Turkish non-alcoholic drink made from slightly fermented grape juice. It tastes sweet due to the high fructose it contains. Its colour is terracotta. It's mostly served with İskender kebap. A flavored version of şıra is ser ... References External links Hardaliye: fermentedgrapejuice as a traditional Turkish beverage Fermented drinks Turkish words and phrases {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kvass
Kvass is a fermented cereal-based Alcohol by volume, low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. It may be flavoured with berries, fruits, herbs or honey. Kvass stems from the northeastern part of Europe, where the grain production is thought to have been insufficient for beer to become a daily drink. The first written mention of kvass is found in the ''Primary Chronicle'', describing the celebration of Vladimir the Great's baptism in 996. In the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. In industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. It is a popular drink in Russia, Ukraine, Poland, Baltic countries, Finland and some parts of China. Terminology The word ''kvass'' is ultimately from Proto-Indo-Eu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kujawy
Kuyavia ( pl, Kujawy; german: Kujawien; la, Cuiavia), also referred to as Cuyavia, is a historical region in north-central Poland, situated on the left bank of Vistula, as well as east from Noteć River and Lake Gopło. It is divided into three traditional parts: north-western (with the capital in Bydgoszcz, ethnographically regarded often as non-Kuyavian), central (the capital in Inowrocław or Kruszwica), and south-eastern (the capital in Włocławek or Brześć Kujawski). Etymology The name Kuyavia first appeared in written sources in the 1136 Bull of Gniezno ( pl, Bulla Gnieźnieńska, Latin: ''Ex commisso nobis'') issued by Pope Innocent II, and was then mentioned in many documents from medieval times. It is also mentioned in the chronicles of Wincenty Kadłubek. Geography In the north, Kuyavia borders with the historic regions of Gdańsk Pomerania ( Pomerelia) and Chełmno Land, in the west with proper (exact) Greater Poland, in the south with Łęczyca Land a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Drinks
Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken * Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwriters Polish may refer to: * Polishing, the process of creating a smooth and shiny surface by rubbing or chemical action ** French polishing, polishing wood to a high gloss finish * Nail polish * Shoe polish * Polish (screenwriting), improving a script in smaller ways than in a rewrite See also * * * Polonaise (other) A polonaise ()) is a stately dance of Polish origin or a piece of music for this dance. Polonaise may also refer to: * Polonaises (Chopin), compositions by Frédéric Chopin ** Polonaise in A-flat major, Op. 53 (french: Polonaise héroïque, ... {{Disambiguation, surname Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-alcoholic Drinks
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink (a "virgin drink" or "mocktail") or non-alcoholic beer ("near beer"), and are widely available where alcoholic drinks are sold. Scientific definition Low-alcoholic drink Sparkling apple cider, soft drinks, and juice naturally contain trace amounts or no alcohol. Some fresh orange juices are above the UK 'alcohol free' limit of 0.05% ABV, as are some yogurts and rye bread. Ethanol distillation is used to separate alcoholic drinks into what are advertised as non-alcoholic drinks and spirits. Distilled wine produces low alcohol wine and brandy (from brandywine, derived from Dutch ''brandewijn'', "burning wine"). Distilled beer may be used to produce low-alcohol beer and whisky. However, alcoholic drinks cannot be further purified to 0.00% alcoh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt Beer
Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Warmia
Warmia ( pl, Warmia; Latin: ''Varmia'', ''Warmia''; ; Warmian: ''Warńija''; lt, Varmė; Old Prussian: ''Wārmi'') is both a historical and an ethnographic region in northern Poland, forming part of historical Prussia. Its historic capitals were Frombork and Lidzbark Warmiński and the largest city is Olsztyn. Warmia is currently the core of the Warmian-Masurian Voivodeship (province). The region covers an area of around and has approximately 350,000 inhabitants. Important landmarks include the Cathedral Hill in Frombork, the bishops' castles at Olsztyn and Lidzbark, the medieval town of Reszel and the sanctuary in Gietrzwałd, a site of Marian apparitions. Geographically, it is an area of many lakes and lies at the upper Łyna river and on the right bank of Pasłęka, stretching in the northwest to the Vistula Bay. Warmia has a number of architectural monuments ranging from Gothic, Renaissance and Baroque to Classicism, Historicism and Art Nouveau. Warmia is par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lubusz Voivodeship
Lubusz Voivodeship, or Lubuskie Province ( pl, województwo lubuskie ), is a voivodeship (province) in western Poland. It was created on January 1, 1999, out of the former Gorzów Wielkopolski and Zielona Góra Voivodeships, pursuant to the Polish local government reforms adopted in 1998. The province's name recalls the historic Lubusz Land (''Lebus'' or ''Lubus''), although parts of the voivodeship belong to the historic regions of Silesia, Greater Poland and Lusatia. Until 1945, it mainly formed the Neumark within the Prussian Province of Brandenburg. The functions of regional capital are shared between two cities: Gorzów Wielkopolski and Zielona Góra. Gorzów serves as the seat of the centrally-appointed voivode, or governor, and Zielona Góra is the seat of the elected regional assembly ( sejmik) and the executive elected by that assembly, headed by a marshal (''marszałek''). In addition, the voivodeship includes a third city ( Nowa Sól) and a number of towns. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kuyavia
Kuyavia ( pl, Kujawy; german: Kujawien; la, Cuiavia), also referred to as Cuyavia, is a historical region in north-central Poland, situated on the left bank of Vistula, as well as east from Noteć River and Lake Gopło. It is divided into three traditional parts: north-western (with the capital in Bydgoszcz, ethnographically regarded often as non-Kuyavian), central (the capital in Inowrocław or Kruszwica), and south-eastern (the capital in Włocławek or Brześć Kujawski). Etymology The name Kuyavia first appeared in written sources in the 1136 Bull of Gniezno ( pl, Bulla Gnieźnieńska, Latin: ''Ex commisso nobis'') issued by Pope Innocent II, and was then mentioned in many documents from medieval times. It is also mentioned in the chronicles of Wincenty Kadłubek. Geography In the north, Kuyavia borders with the historic regions of Gdańsk Pomerania ( Pomerelia) and Chełmno Land, in the west with proper (exact) Greater Poland, in the south with Łęczyca Land and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
