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Thread: The World Of Beer
01-03-2007, 07:13 AM #1
The World Of Beer
Beer is the world's oldest and most popular alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year. It is produced through the fermentation of starch-based material, commonly barley, though cassava root in Africa, potato in Brazil, and agave in Mexico, among other starch sources, have been used.
Alcoholic beverages made from the fermentation of sugars derived from nonstarch sources (e.g., grape juice or honey), and beverages which are distilled after fermentation are not considered to be beer.
Because the ingredients and procedures used to make beer can differ, characteristics such as taste and colour may also vary. While local names for beers made with the same methods and ingredients vary, the similarities of method and ingredients can be detected to form a study of the nature of beer styles.
Beer is one of the oldest human-produced beverages, possibly dating back to at least the 7th millennium BC (perhaps prior even to bread), and recorded in the written history of Ancient Egypt and Mesopotamia.Earliest known chemical evidence of beer dates to circa 3500-3100 BC.As almost any substance containing carbohydrates, namely sugar or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world.
In Europe, beer was being produced by or for monasteries as early as the 7th century. By the 14th and 15th centuries, beer had achieved great popularity, at least in part because health epidemics made drinking beer safer than drinking water. However it was not until the 17th century, according to Michael Jackson, that beer took on the styles and flavours that we might recognise in the beers of today.
Today, the brewing industry is a huge global business, consisting of several multinational companies, and many thousands of smaller producers ranging from brewpubs to regional breweries.
The basic ingredients of beer are water, a fermentable starch source, such as malted barley, and yeast. It is common for a flavouring to be added, the most popular being hops. A mixture of starch sources may be used, with the secondary starch source, such as corn, rice and sugar, often being termed an adjunct, especially when used as a lower cost substitute for malted barley.
A great many beers are brewed across the globe. Local traditions will give beers different names, giving the impression of a multitude of different styles. However, the basics of brewing beer are shared across national and cultural boundaries.
The British beer writer Michael Jackson wrote about beers from around the world in his 1977 book The World Guide To Beer and organised them into local style groups based on local information. This book had an influence on craft and homebrewers in United States who developed an intricate system of categorising beers which is exemplified by the Beer Judge Certification Program.
The traditional European brewing nations - the United Kingdom, Ireland, Germany, Belgium, the Czech Republic, Denmark, The Netherlands and Austria - all have their own local beer histories which inform minor variations. In some countries - notably the USA, Canada and Australia - brewers have adapted European styles to such an extent that they have effectively created their own indigenous types.
There are a number of related beverages such as kvass, sahti and pulque.
Africa: Hundreds of local drinks made from millet, sorghum, and other available starch crops.
Andes, South America: Chicha, an Andean beverage made from germinated maize.
Bhutan, Nepal, Tibet and Sikkim: Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalaya.
China: Jiǔ refers to all alcoholic drinks, most of which are distilled liquors (báijiǔ), but there are traditional grain-based relatives of beer such as sulima, made by the Mosuo people, and lijiang yinjiu, made by the Nakhi people, both in the Lijiang region of Yunnan.
Finland: Sahti, a traditional Finnish beer.
Indonesia: Brem, a Balinese fermented rice wine.
Japan: Sake, a rice-based fermented drink.
Kyrgyzstan, Kazakhstan, Mongolia: Kumis (in Kyrgyz called kymyz), is the fermented mare's milk drink popular in many parts of Central Asia and Mongolia. It is very easy to obtain as it is sold in any market and at small stands on the side of the highway in rural areas as a source of income for the local nomads.
Kyrgyzstan: Bozo is a low alcohol, somewhat porridgey drink made from millet. The Kyrgyz are also fans of kymyz (see kumis).
Mexico: Pulque, an indigenous beer made from the fermented sap of the agave plant.
Russia/Ukraine: Kvass, a fermented nonalcoholic or mildly alcoholic beverage.
Bouza: An ancient Egyptian beer made from bread which is still made in Sudan.
Some Celtic peoples of the European Iron Age drank, according to some classical sources, a type of beer known as korma.
01-04-2007, 09:58 AM #2
Taybeh Beer is Palestinian beer brewed to a recipe derived from monks in the middle ages. It uses malted barley, hops, yeast and natural spring water to produce three different brands, without additives or preservatives, in the traditional German style.
There are three varieties of Taybeh Beer: Golden, Light, and Dark. In 2007, a new non-alcoholic beer variety is to be launched specifically for the local palestinian market. The original brand was Taybeh Beer Golden. The Taybeh Beer Dark and Taybeh Beer Light were introduced for the 2000 celebrations in the Holy Land. It follows a classic style of the way monks brewed beer in the Middle Ages in order to fortify themselves during their fasting.
"Taybeh" (pronounced Tie-bay) is the names of a Palestinian Christian Village in the West Bank where the microbrewery is located and also means delicious in Arabic. Taybeh Beer was launched in 1995 by Khoury brothers Nadim and David. David Khoury is currently mayor of Taybeh.
In 1997, Taybeh beer became the first Palestinian product to be franchised in Germany, where it was brewed and bottled for sale in Europe.
In 2005,Oktoberfest style Taybeh Beer Festival was launched. The annual two-day Beer Festival starts in the beginning of October.
01-07-2007, 04:08 AM #3
The moderate consumption of alcohol, including beer, is associated with better health and greater longevity than is either abstaining or drinking heavily.
Brewer's yeast is known to be a rich source of nutrients; therefore, as expected, beer can contain significant amounts of nutrients, including magnesium, selenium, potassium, phosphorus, biotin, and B vitamins. In fact, beer is sometimes referred to as "liquid bread". Some sources maintain that filtered beer loses much of its nutrition.
A 2005 Japanese study found that low alcohol beer may possess strong anti-cancer properties. Another study found nonalcoholic beer to mirror the cardiovascular benefits associated with moderate consumption of alcoholic beverages. However, much research suggests that the primary health benefit from alcoholic beverages comes from the alcohol they contain.
It is considered that over-eating and lack of muscle tone is the main cause of a beer belly, rather than beer consumption. A recent study, however, found a link between binge drinking and a beer belly. But with most overconsumption it is more a problem of improper exercise and overconsumption of carbohydrates than the product itself.
There is evidence that very heavy and prolonged consumption of alcohol may lead to liver damage and also leave the organ vulnerable to cancer cells.
03-18-2007, 02:37 PM #4
List of countries by beer consumption per capita ...
1 Czech Republic 156.9
2 Ireland 131.1
3 Germany 115.8
4 Australia 109.9
5 Austria 108.3
6 United Kingdom 99.0
7 Belgium 93.0
8 Denmark 89.9
9 Finland 85.0
10 Luxembourg 84.4
11 Slovakia 84.1
12 Spain 83.8
13 United States 81.6
14 Croatia 81.2
15 Netherlands 79.0
16 New Zealand 77.0
17 Hungary 75.3
18 Poland 69.1
19 Canada 68.3
20 Portugal 59.6
03-18-2007, 04:05 PM #5
you forgot Dahl and Hansaنه غزه نه لبنان جانم فدای ایران
«در زندگی زخم*هايی هست که مثل خوره روح را آهسته در انزوا می*خورد و می*تراشد.»صادق هدايت؛ بوف کور
03-19-2007, 07:04 PM #6
03-19-2007, 07:34 PM #7
i think Duff beer is most known thanx to simpsons Duff man looolنه غزه نه لبنان جانم فدای ایران
«در زندگی زخم*هايی هست که مثل خوره روح را آهسته در انزوا می*خورد و می*تراشد.»صادق هدايت؛ بوف کور
03-22-2007, 04:52 PM #8
05-17-2007, 07:14 AM #9تأسیس کارخانه تولید ماءالشعیر در ایران
تولید سالانه ماء الشعیر شرکت اتریشی در ایران 60 میلیون لیتر در سال پیش بینی شده است
طبق توافق یک مؤسسه ایرانی با شرکتی اتریشی به زودی در ایران کارخانه ای تأسیس می شود که آبجوی غیر الکلی (ماءالشعیر) تولید خواهد کرد.
شرکت اوتاکرینگر که از کارخانه های بزرگ آبجوسازی اتریش است اعلام کرده است که با یک شرکت ایرانی برای تولید آبجوی غیر الکلی به توافق رسیده و قرارداد نهایی را امضا کرده است.
حجم قرارداد که زیر نظر اتاق تجارت اتریش به امضا رسیده ۲۵ میلیون یورو (حدود ۱۶ میلیون پوند یا ۳۰ میلیون دلار) است. رسانه های اتریش به تفصیل درباره توافق گزارش داده و آن را موفقیتی برای صنایع آبجوسازی کشورشان دانسته اند.
بنا به اطلاعیه کارخانه اوتاکرینگر، کارخانه تازه، در ۲۰۰ کیلومتری شهر تهران احداث می شود و در مرحله اول سالانه ۶۰ میلیون لیتر آبجوی غیر الکلی تولید می کند.
برنامه کارخانه این است که در مرحله اول، سه محصول مختلف با طعم های لیموترش، تمشک و سیب تولید کند.
طبق اطلاعیه ای که منتشر شده است، کارخانه اوتاکرینگر به شرکت ایرانی در تولید و همچنین بازاریابی و احتمالا صدور تولیدات کمک می کند.
آبجوی تولیدی شرکت اوتاکرینگر "نول کوما یوزف" نام دارد، اما احتمال دارد که محصول شرکت ایرانی، با نام دیگری به بازار بیاید
در گزارش ها، از "شرکت صنایع غذایی کیلو" به عنوان طرف ایرانی قرارداد تولید آبجوی غیر الکلی نام برده شده است.
دو شرکت ایرانی و اتریشی در نظر دارند نخستین فرآورده های کارخانه را تا دو سال دیگر به بازار عرضه کنند. توماس زاوتنر سخنگوی کارخانه اوتاکرینگر در گفتگویی با بی بی سی ضمن تائید این موضوع گفت: "ساخت کارخانه در ایران شروع شده و برای آماده کردن بازار ایران، محموله نسبتا کوچکی از فرآورده های اوتاکرینگر از وین به ایران فرستاده شده است تا بازار مواد نوشیدنی و مصرف کنندگان ایرانی با آبجوی ما آشنا شوند."
بنا به آگهی منتشر شده، زیگی منتس مدیر شرکت اوتاکرینگر پس از امضای قرارداد گفته است: "معروف است که آبجو آدمها را به هم نزدیک می کند و آنها را به هم پیوند می دهد. شاید این آبجوی ما سرانجام موفق شود ایران و آمریکا را با هم آشتی دهد، چون می دانیم که از توپ و تانک هیچ کاری ساخته نیست."
آبجوی تولیدی شرکت اوتاکرینگر "نول کوما یوزف" نام دارد، اما احتمال دارد که محصول شرکت ایرانی با نام دیگری به بازار بیاید.
در حال حاضر شرکت های ایرانی نظیر بهنوش آبجوی غیر الکلی (ماءالشعیر) تولید می کنند و بخش عمده بازار ایران در اختیار شرکت های ایرانی است.
09-16-2008, 12:34 PM #10
Go to a store that sells a variety of imported and microbrewed ales and lagers.
Determine which beers are bottle-conditioned. Bottle-conditioned beers contain living yeast, and have a layer of yeast sediment on the bottom of the bottle, which can be seen when the bottle is viewed from the bottom. Living yeast will actively keep beer fresh by eliminating unwanted compounds, consuming harmful oxygen, and producing carbon dioxide. Yeast also absorbs and consumes the healthy antioxidant plant constituents that are derived from barley and hops. If the yeast is removed from the beer, much of the healthy constituents may be removed. Yeast also provides B vitamins, which are removed from your body when alcohol is metabolized. Some people may find beer yeast to be unpalatable. If so, step #3 is important.
Determine which beers are dark or, if light in color, which ones are hazy. Dark beers use dark barley malt that enables the healthy hop constituents to remain in solution. Dark beers that have been filtered and have not been bottle conditioned will still provide plentiful quantities of antioxidants, perhaps more so than unfiltered, bottle-conditioned light-colored beers. Filtered, light-colored beers do also provide readily absorbed antioxidants, but may be lacking in certain antioxidants. British stouts and porters use relatively large quantities of dark malt. Haze or an obvious suspension of very small particles in light-colored beers may be an indication that there are plentiful quantities of antioxidant polyphenols in the beer, or that the beer has not been overly processed. However, light, clear beers may be healthful, and very high in quality, but it is important that they be bottle conditioned. Some strains of yeast result in a murky yeast suspension in the beer, while other yeasts result in a thick, compact sediment and an otherwise relatively clear beer. Many healthful nutrients should exist in the yeast sediment and suspended yeast. Some European lagers are aged (lagered) for many months before being bottled. These beers may still contain living yeast, but will be quite clear due to the extended lagering period.
Purchase some beers according to the above steps, and taste them. The beers that are more bitter were probably made with greater quantities of hops. Beers that are not overly bitter but have lots of hop flavor and aroma may have been made with more hops than some bitter beers. More hops means more healthful hop constituents. Beers with hop flavor and aroma should provide a greater variety of delicate hop antioxidants. Dark beers need not be overly bitter or have hop flavor and aroma, as the dark malt helps to keep significant quantities of healthful hop constituents in solution even though less hops may be used. When pouring beer into a glass, try swirling the dregs of the beer in the bottle and pouring the loosened sediment into your glass. This will help to ensure that you consume all of the available healthful nutrients. However, such a practice may not be recommended for certain styles of beer.
09-16-2008, 12:34 PM #11
Beer is brewed using large quantities of barley and hops. The healthful constituents that are derived from these plant products and transferred into beer can essentially be referred to as polyphenols or phytochemicals. As such, barley contributes about 80 percent of the polyphenols that are found in beer, and hops contribute the remaining 20 percent. Beers that use rice should be much lower in polyphenols.
Certain hop-derived antioxidant phytochemicals are, depending on the method of measurement, about ten times as powerful as the heart-healthy phytochemical res­ver­a­trol that is found in red wine. Resveratrol is also found in hops, but apparently is not found in beer.
Beer-derived phytochemicals may be heart-healthy and prevent certain types of cancer.
09-16-2008, 12:34 PM #12
Alcohol can be very harmful to your health. Do not begin drinking any alcoholic beverages in order to enhance your health. If you already drink alcoholic beverages, be advised that drinking more than one or two glasses of beer per day may negate any potential healthful effects, and cause serious health problems and disease states. Studies have shown that the health benefits from consuming alcoholic beverages may be obtained from consuming no more than two or three alcoholic beverages per week. It is very important that pregnant and nursing women not consume alcoholic beverages, as alcohol is very harmful to the fetus, infants, and children.
09-16-2008, 01:30 PM #13
04-20-2009, 09:11 AM #14
02-08-2010, 10:38 AM #15