The glasses you choose for your bar are a reflection of how you use and your needs. There are many types of glasses available to build a bar to match your tastes. Pho to beer mug: typical size is a 16 ounce tall mug with a handle.
The glasses you choose for your bar are a reflection of how you use and your needs. There are many types of glasses available to build a bar to match your tastes. Pho to beer mug: typical size is a 16 ounce tall mug with a handle.
The glasses you choose for your bar are a reflection of how you use and your needs. There are many types of glasses available to build a bar to match your tastes. Pho to beer mug: typical size is a 16 ounce tall mug with a handle.
bar are a reflection of how you use and your needs. There are many types of glasses available to build a bar to match your tastes.
Highball Glass You can use these for mixing almost any drink. A good stand-in for similar looking glasses.
Old Fashioned Glass / Lowball / Rocks For shots of alcohol over ice primarily, also for smaller drinks like singles and doubles.
Red Wine Glass Use for red or white wine (if you don't have a white wine glass), or water.
Shot Glass Shot Glasses are for a single shot drink. Might buy a few extra of these, they tend to break and get lost.
Beer Mug For beer or beer-shot combinations.
Beer Pilsner This is traditionally for beer, but works well for serving large margaritas and the like.
Brandy Snifter Brandy Snifter is for serving brandies.
Champagne Flute The best way to serve champagne. The bowls allow the fizziness to escape too quickly. Nothing worse than flat champagne.
Cocktail Glass You can use this for serving many different cocktails. In a pinch, you can also use it for serving martinis, but you should really get true martini glasses (no picture available).
Collins Glass For drinks that require something a bit larger than an old fashioned glass. These look good when frosted before serving.
Cordial Glass Generally for concentrated liqueurs.
Irish Coffee Glass This makes almost any coffee or other hot drink look good. Generally garnish with whipped cream and chocolate shavings or cinnamon.
Parfait Glass Similar to the Irish coffee glass, is generally used for drinks with ice cream or fruit in them.
Pousse Cafe Glass Usually used for layered drinks.
Sherry Glass Sherry Glass are used to
serve sherries.
Sour Glass Sour Glass are used for sours.
White Wine Glass A bit smaller than red wine glasses with a slightly different shape to the bowl. Source: Mark Miller's Bar Man and www.barnonedrinks.com
pho to
Beer mug: The typical size is a 16 ounce tall mug with a handle. Resembles a coffee mug but taller. Brandy snifter: Squatty, stemmed glass with a pear type shape which allows the aroma to concentrate at the top of the glass while your hands warm the bowl of the glass holding the brandy. They can come in various sizes but the average size is 17.5 ounces.
Champagne flute: A tulip shaped glass allows the bubbles of the wine to dance against the side of the glass and escape to tickle your nose. The saucer shaped champagne glasses that are so common at wedding and catered events are actually considered unsuitable for champagne and drinks with bubbles as the shape results in the bubbles dissipating quickly and the drink going flat. Typical Size: 6 ounces
Collins glass: A taller, skinner version of the highball glass. Commonly used for soft drinks and tropical drinks such as Mai Tai's. Typical Size: 14 oz.
Cordial glass: Small, stemmed glasses typically used for after dinner drinks. Typical Size: 2 oz.
Highball glass / Cocktail glass: Used for many types of mixed drinks whether neat or on the rocks. Typically straight sided and about 12- 14 ounces
Lowball glass: A shorter version of the highball. Size is typically 8 to 10 ounces.
Margarita/coupette glass: Broad rimmed to enable the glass to better support items like salt or sugar on the rim.
Martini Glass: The bowl is triangle shaped usually with a long stem. Usually used for neat drinks like Martinis, Manhattans and Gimlets. Size varies but anywhere from about 4-12 ounces
Old-fashioned glass/Rocks glass: Short and typically round. Usually used for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 ounces
Port/Sherry glass: Similar to white wine glass but smaller and with a more narrow taper to enhance the aroma of the beverage. Typical Size: 2 ounces
photo by Annacia
Pousse-cafe glass: Narrow in shape to allow easier layering of ingredients. Typically used for dessert type drinks of about 6 ounces
Red wine glass: Stemmed with a round bowl that tapers inward at the rim. Typical Size: 8 ounces
I Shot glass: Typically 1.5 oz and used for small amounts of liquors or a mixture of spirits which may be layered. One of the most collectable of all glasses and can come in a wide range of shapes and designs.
Whiskey sour / Delmonico glass: Stemmed with a wide opening. Looks very similar to a white wine glass but smaller. Typical Size: 5 ounces
photo by ncmysteryshopper
White wine glass: Stemmed with an elongated oval bowl that taper inward at the rim. Typical Size: 8 ounces
stingo
Vodka (Russian: , Polish: wdka) is a distilled liquor. Vodka, one of the world's most popular liquors, is composed solely of water and ethanol with possible traces of impurities and flavorings. Vodka is made from any one of these fermented substances: grain, rye, wheat, potatoes, or sugar beet molasses. Vodkas alcoholic content usually ranges between 35 to 50 percent by volume; the standard Russian, Lithuanian, and Polish vodkas are 40 percent alcohol by volume (80 proof). Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by Tsar Alexander III in 1894. [1] The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations. For such a liquor to be denominated vodka, governments establish a minimal alcohol content; the European Union established 37.5 percent alcohol by volume as the minimal alcohol content for European vodka. [2]
Vodka is traditionally drunk neat in the vodka belt Eastern Europe and Nordic countries and elsewhere. It is also commonly used in cocktails and mixed drinks, such as the bloody Mary, the screwdriver, the White Russian, the vodka tonic, and the vodka martini. Contents [hide] 1 Etymology 2 History o 2.1 Russia o 2.2 Poland o 2.3 Ukraine 3 Today 4 Production o 4.1 Distilling and filtering o 4.2 Flavoring o 4.3 Other processing 5 Vodka and the EU 6 Health 7 See also 8 Notes 9 References 10 External links [edit] Etymology The name "vodka" is a diminutive form of the Slavic word voda (water), interpreted as little water: root - (vod-) [water] + -- (-k-) [ diminutive suffix, among other functions]) + -a [ postfix of feminine gender ]. [3],[4],[5]
The word "vodka" was recorded -for the first time in 1405 [6][dubious discuss] in the court documents from the Palatinate of Sandomierz in Poland; at these times the word referred to medicines and cosmetics. [citation needed] A number of Russian pharmaceutical lists contain the terms "vodka of bread wine" ( vodka khlebnovo vina) and "vodka in half of bread wine" ( vodka polu khlebnovo vina). [7] As alcohol had long been used as a basis for medicines, this implies that the term vodka could be a noun derived from the verb vodit, razvodit (, ), "to dilute with water". Bread wine was a spirit distilled from alcohol made from grain (as opposed to grape wine) and hence "vodka of bread wine" would be a water dilution of a distilled grain spirit. While the word could be found in manuscripts and in lubok (, pictures with text explaining the plot, a Russian predecessor of the comic), it began to appear in Russian dictionaries in the mid-19th century. Another possible connection of "vodka" with "water" is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which is reflected in Polish "okowita", Ukrainian , or Belarusian . (Note that whisky has a similar etymology, from the Irish/Scottish Gaelic uisce beatha/uisge-beatha.) People in the area of vodka's probable origin have names for vodka with roots meaning "to burn": Polish: gorzaa; Ukrainian: , horilka; Belarusian: , harelka; Slavic: arielka; Lithuanian: degtin; Samogitian: degtn, is also in use, colloquially and in proverbs [8] ); Latvian: degvns; Finnish: paloviina. In Russian during 17th and 18th century (goryashchee vino, "burning wine") was widely used. Compare to German "Branntwein", Danish; brndevin; Dutch: brandewijn; Swedish: brnnvin; Norwegian: brennevin (although the latter terms refer to any strong alcoholic beverage). Another Slavic/Baltic archaic term for hard liquors was "green wine" (Russian: zelyonoye vino, [9] Lithuanian: alias vynas). [edit] History Encyclopedia Britannica writes that Vodka originated in Russia during the 14th century, but exact origins of vodka cannot be traced definitively. It is believed to have originated in the grain-growing region that now embraces Poland, western Russia, Belarus, Lithuania, Ukraine. It also has a long tradition in Scandinavia. For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation the "burning of wine" was invented in the 8th century. [10]
[edit] Russia
The "vodka belt" countries of Northern, Central and Eastern Europe are the historic home of vodka, and also have the highest vodka consumption in the world The name "vodka" is a diminutive of the Russian voda (water). [3] It was not originally called vodka instead, the term bread wine ( ; khlebnoye vino) was used. A type of distilled liquor close to the one that would later become generally designated by the Russian word vodka came to Russia in the late XIV century. In 1386 the Genoese ambassadors brought the first aqua vitae ("the living water") to Moscow and presented it to Grand Duke Dmitry Donskoy, who previously had defeated Tatar-Mongols and their Genoese mercenaries in the remarkable large-scale Battle of Kulikovo in 1380. The Genoese likely got this beverage with the help of the alchemists of Provence, who used the old Arab-variety of distillation apparatus and their alchemy techniques to convert grape must into alcohol. Al- Rahzi, in his book Kitab al-Asrar (The Book of Secrets) described the production of alcohol and its use as an anesthetic. The Muslim physician Albucasis described using alcohol as a solvent for drugs in his writings as well. In Europe this medicinal tincture of the Muslim alchemists, aqua vitae, became the predecessor of all modern distilled alcohols, including brandy, cognac, whiskey, schnapps and Russian vodka. The liquid that was got as a result of distillation of grape must was thought to be a concentrate and a "spirit" of wine (spiritus vini in Latin), from where came the name of this substance in many European languages (like English spirit, or Russian spirt). According to a legend, around 1430 a monk called Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka. [11] Having a special knowledge and distillation devices he became an author of the new type of alcoholic beverage of a new, higher quality. This "bread wine" as it was initially known, was produced for a long time exclusively in the Grand Duchy of Moscow and in no other principality of Rus' (this situation persisted until the era of industrial production). That's why this bevarage for a long time was associated with Moscow. Until mid-18th century, it remained relatively low on alcohol content, not exceeding 40% by volume. It was mostly sold in taverns and was quite expensive. At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% by volume alcohol, and made for medicinal purposes. The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of Empress Elizabeth of June 8, 1751, which regulated the ownership of vodka distilleries. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue. [12] By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001). Today, some popular Russian vodka producers or brands are (amongst others) Stolichnaya and Russian Standard. [13]
[edit] Poland In Poland, vodka (Polish: wdka) has been produced since the early Middle Ages. In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust". Around 1400 it became also a popular drink in Poland. Wdka lub gorzaa (1614), by Jerzy Potaski, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skad albo skarbiec znakomitych sekretw ekonomii ziemiaskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Krakw, 1693), gave detailed recipes for making vodka from rye. Some Polish vodka blends go back centuries. Most notable are ubrwka, from about the 16th century; Goldwasser, from the early 17th; and aged Starka vodka, from the 16th. In the mid-17th century, the szlachta (nobility) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki's distillery, has an original document attesting that the distillery already existed in 1784. Today it operates as "Polmos acut." Large-scale vodka production began in Poland at the end of the 16th century, initially at Krakw, whence spirits were exported to Silesia before 1550. Silesian cities also bought vodka from Pozna, a city that in 1580 had 498 working spirits distilleries. Soon, however, Gdask outpaced both these cities. In the 17th and 18th centuries, Polish vodka was known in the Netherlands, Denmark, England, Russia, Germany, Austria, Hungary, Romania, Ukraine, Bulgaria and the Black Sea basin. Early production methods were primitive. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called "brantwka," the second"szumwka," the third "okowita" (from "aqua vitae"), which generally contained 7080% alcohol by volume. Then the beverage was watered down, yielding a simple vodka (3035%), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Pawe Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century inaugurated the production of potato vodka, which immediately revolutionized the market.
Monopolowa vodka by J. A. Baczewski The end of the 18th century marked the start of the vodka industry in Poland (eastern part of Poland was part of Russian empire at that time). Vodkas produced by the nobility and clergy became a mass product. The first industrial distillery was opened in 1782 in Lww by J. A. Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Owicim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Pozna. The implementation of new technologies in the second half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas was made a Polish government monopoly. After World War II, all vodka distilleries were taken over by Poland's communist government. During the 1980s, the sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands. [edit] Ukraine Main article: Horilka Horilka (Ukrainian: ) is the Ukrainian term for "vodka", the word came from Ukrainian "" means - "to burn". [14] Horilka may also be used in a generic sense in the Ukrainian language to mean moonshine, whisky or other strong spirits. Among East Slavic peoples, the term horilka is used to stress the Ukrainian origin of a vodka, for example, in Nikolai Gogol's historic novel Taras Bulba: "and bring us a lot of horilka, but not of that fancy kind with raisins, or with any other such things bring us horilka of the purest kind, give us that demon drink that makes us merry, playful and wild!". [14]
A pertsivka or horilka z pertsem (pepper vodka) is a vodka with whole fruits of capsicum put into the bottle, turning horilka into a sort of bitters. Horilkas are also often made with honey, mint, or even milk, [15] the latter not typical of vodkas of other origins. Some claim that horilka is considered stronger and spicier than typical Russian vodka. [16]
[edit] Today
A large selection of vodkas at an Auchan hypermarket near Nizhny Novgorod Vodka is now one of the world's most popular spirits. It was rarely consumed outside Europe before the 1950s. By 1975, vodka sales in the United States overtook those of bourbon, previously the most popular hard liquor and the native spirit of the country. In the second half of the 20th century, vodka owed its popularity in part to its reputation as an alcoholic beverage that "leaves you breathless", as one ad put it no smell of liquor remains detectable on the breath, and its neutral flavor allows it to be mixed into a wide variety of drinks, often replacing other liquors (particularly Gin) in traditional drinks, such as the Martini. According to The Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and congeners impurities that flavour spirits but that can contribute to the after-effects of heavy consumption led to its being considered among the 'safer' spirits, though not in terms of its powers of intoxication, which, depending on strength, may be considerable." [17]
Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia during the late 1970s as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin claimed that while there was a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. Among his assertions were that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the 1860s. [edit] Production
Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beet molasses be allowed to be branded as "vodka", following the traditional methods of production. [18][19]
[edit] Distilling and filtering
Historic vodka still in Ukraine A common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing, such as the addition of flavourants. Filtering is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through charcoal and other media. This is because under U.S. and European law vodka must not have any distinctive aroma, character, colour or flavour. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products. The "stillmaster" is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" and "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste of the vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel. Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a rye-based vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with water to give it its final alcohol content and unique flavour, depending on the source of the water. [20]
[edit] Flavoring
A set of vodkas in chocolate and caramel flavors. Main article: Vodka infusion Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (anniversary vodka) and Pertsovka (pepper vodka). While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia and Ukraine, vodka flavored with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce ubrwka (Polish) and Zubrovka (Belarusian) vodka, with slightly sweet flavor and light amber color. In Poland, a famous vodka containing honey is called Krupnik. In the United States bacon vodka has been introduced. This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for midsummer seasonal festivities. In Sweden, there are forty-odd common varieties of herb-flavored vodka (kryddat brnnvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Its alcohol content is between 15 to 75%. Polish distilleries make a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically a form of vodka, it is sold in liquor stores, not pharmacies. Similarly, the German market often carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% alcohol content. A Bulgarian vodka, Balkan 176, is 88% alcohol. [edit] Other processing Due to the low freezing point of alcohol, vodka can be stored in ice or a freezer without any crystallization of water. In countries where alcohol levels are generally low (the USA for example, due to alcohol taxes varying with alcohol content), individuals sometimes increase the alcohol percentage by a form of freeze distillation. If the alcohol level is low enough and the freezer cold enough (significantly below the freezing point of water), solid crystals will form which are mostly water (actually a dilute solution of alcohol). If these "ice" crystals are removed, the remaining vodka will be enriched in alcohol. [edit] Vodka and the EU The recent success of grape-based vodka in the United States has prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Lithuania and Sweden to campaign for EU legislation that will categorize only spirits made from grain or potatoes as "vodka" rather than spirits made from any ethyl alcohol provided, for example, by apples and grapes. [18][19] This proposition has provoked heavy criticism from south European countries, which often distill used mash from wine-making into spirits; although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into a neutral-flavoured spirits instead. Any vodka then not made from either grain or potatoes would have to display the products used in its production. This regulation was adopted by the European Parliament on June 19, 2007. [21]
[edit] Health Alcohol and Health Short-term effects of alcohol Long-term effects of alcohol Alcohol and cardiovascular disease Alcoholic liver disease Alcoholic hepatitis Alcohol and cancer Alcohol and weight Fetal alcohol syndrome Fetal Alcohol Spectrum Disorder Alcoholism Blackout (alcohol-related amnesia) Wernicke-Korsakoff syndrome Recommended maximum intake Wine and health Vodka - because of its low cost - is often abused. Excess consumption can be lethal by inducing respiratory failure or unguarded inhalation of vomit by a comatose drunk person. In addition, the effects of alcohol are responsible for many traumatic injuries such as falls and vehicle accidents. Consumption of alcohol above 0.1 Blood alcohol content can cause dehydration, digestive irritation, and other symptoms associated with alcohol intoxication and hangover, and the chronic effects can include liver failure due to cirrhosis, and it is associated with many GI cancers (particularly oral cavity). In addition to ethanol, methanol, fusel oils (not present in pure vodka), and esters can contribute to hangovers. [citation needed]
In some countries black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers. [22] In March 2007, BBC News UK made a documentary to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia. [23] The cause was suspected to be an industrial disinfectant (Extrasept) - 95% ethanol but also containing a highly toxic chemical - added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,000 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing the jaundice
From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Rum (disambiguation).
A selection of rum offered at a liquor store in Decatur, Georgia.
Government House rum, manufactured by the Virgin Islands Company distillery, circa 1941. Rum is a distilled alcoholic beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several Central American and South American countries, such as Guatemala, Colombia, Venezuela, Guyana, Puerto Rico, and Brazil. There are also rum producers in places such as Australia, Fiji, the Philippines, India, Reunion Island, Mauritius, and elsewhere around the world. Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking. Premium rums are also available that are made to be consumed straight or with ice. Rum plays a part in the culture of most islands of the West Indies, and has famous associations with the Royal Navy (See: Grog) and piracy (See: Bumbo). Rum has also served as a popular medium of exchange that helped to promote slavery along with providing economic instigation for Australia's Rum Rebellion and the American Revolution. [1]
Contents [hide] 1 Etymology 2 History o 2.1 Origins o 2.2 Colonial America o 2.3 Naval Rum o 2.4 Colonial Australia 3 Categorization o 3.1 Regional variations o 3.2 Grades 4 Production method o 4.1 Fermentation o 4.2 Distillation o 4.3 Aging and blending 5 In cuisine 6 See also 7 Notes 8 References o 8.1 Further reading 9 External links [edit] Etymology The origin of the word rum is generally unclear. Rum is a blunt, Anglo-Saxonlike name. In an 1824 essay about the word's origin, Samuel Morewood, a British etymologist, suggested that it might be from the British slang term for "the best," as in "having a rum time." He wrote that "As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy, or arack, it would be called rum, to denote its excellence or superior quality." -Samuel Morewood [2]
Given the harsh taste of early rum, this is unlikely. Morewood later suggested another possibility: that it was taken from the last syllable of the Latin word for sugar, saccharum, an explanation that is commonly heard today. [2] It should be noted though, that the -um is a very common noun ending in Latin, and plenty of Latin word roots end in r, so in reality, one could apply this logic to a plethora of Latin words to draw the link. Other etymologists have mentioned the Romani word rum, meaning "strong" or "potent." These words have been linked to the ramboozle and rumfustian, both popular British drinks in the mid-seventeenth century. However, neither was made with rum, but rather eggs, ale, wine, sugar, and various spices. The most probable origin is as a truncated version of rumbullion or rumbustion." [3] Both words surfaced in English about the same time as rum did, and were slang terms for "tumult" or "uproar." This is a far more convincing explanation, and brings the image of fractious men fighting in entanglements at island tippling houses, which are early versions of the bar. [2]
Another claim is that the name is from the large drinking glasses used by Dutch seamen known as rummers, from the Dutch word roemer, a drinking glass. [4] Other options include contractions of the words saccharum, Latin for sugar, or arme, French for aroma. [5]
Regardless of the original source, the name was already in common use by May 1657 when the General Court of Massachusetts made illegal the sale of strong liquor "whether knowne by the name of rumme, strong water, wine, brandy, etc." [5]
In current usage, the name used for a rum is often based on the rum's place of origin. For rums from Spanish- speaking locales the word ron is used. A ron aejo indicates a rum that has been significantly aged and is often used for premium products. Rhum is the term used for rums from French-speaking locales, while rhum vieux is an aged French rum that meets several other requirements. Some of the many other names for rum are Nelson's Blood, Kill-Devil, Demon Water, Pirate's Drink, Navy Neaters, and Barbados water. [6] A version of rum from Newfoundland is referred to by the name Screech, while some low-grade West Indies rums are called tafia. [7]
[edit] History [edit] Origins The precursors to rum date back to antiquity. Development of fermented drinks produced from sugarcane juice is believed to have first occurred either in ancient India or China, [3] and spread from there. An example of such an early drink is brum. Produced by the Malay people, brum dates back thousands of years. [8]
Marco Polo also recorded a 14th-century account of a "very good wine of sugar" that was offered to him in what is modern-day Iran. [3]
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, can be fermented into alcohol. [9] Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums. Tradition suggests that rum first originated on the island of Barbados. A 1651 document from Barbados stated, "The chief fuddling they make in the island is Rumbullion, alias Kill- Divil, and this is made of sugar canes distilled, a hot, hellish, and terrible liquor". [9]
[edit] Colonial America
Pirates carrying rum to shore to purchase slaves as depicted in The Pirates Own Book by Charles Ellms After rum's development in the Caribbean, the drink's popularity spread to Colonial North America. To support the demand for the drink, the first rum distillery in the British colonies of North America was set up in 1664 on present-day Staten Island. Boston, Massachusetts had a distillery three years later. [10]
The manufacture of rum became early Colonial New England's largest and most prosperous industry. [11] New England became a distilling center due to the superior technical, metalworking and cooperage skills and abundant lumber; the rum produced there was lighter, more like whiskey, and was superior to the character and aroma of the West Indies product. [citation needed]
Rhode Island rum even joined gold as an accepted currency in Europe for a period of time. [12] Estimates of rum consumption in the American colonies before the American Revolutionary War had every man, woman, or child drinking an average of 3 Imperial gallons (13.5 liters) of rum each year. [13]
To support this demand for the molasses to produce rum, along with the increasing demand for sugar in Europe during the 17th and 18th centuries, a labor source to work the sugar plantations in the Caribbean was needed. A triangular trade was established between Africa, the Caribbean, and the colonies to help support this need. [14] The exchange of slaves, molasses, and rum was quite profitable, and the disruption to the trade caused by the Sugar Act in 1764 may have even helped cause the American Revolution. [13]
The popularity of rum continued after the American Revolution, with George Washington insisting on a barrel of Barbados rum at his 1789 inauguration. [15]
Rum started to play an important role in the political system, since the outcome of an election usually depended on the candidates generosity with rum. The people would vote for incompetent candidates simply because they provided more rum. They would attend the election to see which candidate appeared less stingy with their rum. The candidate was expected to drink with the people to show that he was independent and truly a republican. In a Mississippi election, one candidate poured his drinks and socialized with the people. He was more personal and it appeared as if he was going to win. The other candidate announced that he would not be pouring their drinks and they could have as much as they wanted; because he appeared more generous, he won. This shows that colonial voters were not concerned with what the candidate represented or stood for; they were merely looking for who would provide the most rum. [16]
Eventually the restrictions on rum from the British islands of the Caribbean, combined with the development of American whiskey, led to a decline in the drink's popularity. [edit] Naval Rum
WRNS serving rum to a sailor from a tub inscribed 'THE KING GOD BLESS HIM' Rum's association with piracy began with English privateers trading on the valuable commodity. As some of the privateers became pirates and buccaneers, their fondness for rum remained, the association between the two only being strengthened by literary works such as Robert Louis Stevenson's Treasure Island. [17]
The association of rum with the Royal Navy began in 1655 when the British fleet captured the island of Jamaica. With the availability of domestically produced rum, the British changed the daily ration of liquor given to seamen from French brandy to rum. [18]
While the ration was originally given neat, or mixed with lime juice, the practice of watering down the rum began around 1740. To help minimize the effect of the alcohol on his sailors, Admiral Edward Vernon directed that the rum ration be watered down before being issued, a mixture which became known as grog. While it is widely believed that the term grog was coined at this time in honor of the grogram cloak Admiral Vernon wore in rough weather, [19] the term has been demonstrated to predate his famous orders, with probable origins in the West Indies, perhaps of African etymology (see Grog). The Royal Navy continued to give its sailors a daily rum ration, known as a "tot," until the practice was abolished after July 31, 1970. [20] Today the rum ration (tot) is still issued on special occasions by H.M. Queen Elizabeth II order "Splice the mainbrace"! Such recent occasions have been Royal marriages/Birthdays, special anniversaries. Splice the main brace in the days of the daily ration meant double rations that day. A story involving naval rum is that following his victory at the Battle of Trafalgar, Horatio Nelson's body was preserved in a cask of rum to allow transport back to England. Upon arrival, however, the cask was opened and found to be empty of rum. The pickled body was removed and, upon inspection, it was discovered that the sailors had drilled a hole in the bottom of the cask and drunk all the rum, in the process drinking Nelson's blood. Thus, this tale serves as a basis for the term Nelson's Blood being used to describe rum. It also serves as the basis for the term "Tapping the Admiral" being used to describe drinking the daily rum ration. The details of the story are disputed, as many historians claim the cask contained French brandy whilst others claim instead the term originated from a toast to Admiral Nelson. [21]
It should be noted that variations of the story, involving different notable corpses, have been in circulation for many years. [22]
The Royal New Zealand Navy is the last naval force left in the world that still gives its sailors a free tot of rum. [edit] Colonial Australia
Beenleigh Rum Distillery, on the banks of the Albert River near Brisbane, Australia, circa 1912 See Also: Rum Rebellion Rum became an important trade good in the early period of the colony of New South Wales. The value of rum was based upon the lack of coinage among the population of the colony, and due to the drink's ability to allow its consumer to temporarily forget about the lack of creature comforts available in the new colony. The value of rum was such that convict settlers could be induced to work the lands owned by officers of the New South Wales Corps. Due to rum's popularity among the settlers, the colony gained a reputation for drunkenness even though their alcohol consumption was less than levels commonly consumed in England at the time. [23]
When William Bligh became governor of the colony in 1806, he attempted to remedy the perceived problem with drunkenness by outlawing the use of rum as a medium of exchange. In response to this action, and several others, the New South Wales Corps marched, with fixed bayonets, to Government House and placed Bligh under arrest. The mutineers continued to control the colony until the arrival of Governor Lachlan Macquarie in 1810. [24]
[edit] Categorization Dividing rum into meaningful groupings is complicated by the fact that there is no single standard for what constitutes rum. Instead rum is defined by the varying rules and laws of the nations that produce the spirit. The differences in definitions include issues such as spirit proof, minimum aging, and even naming standards. Examples of the differences in proof is Colombia, requiring their rum possess a minimum alcohol content of 50 ABV, while Chile and Venezuela require only a minimum of 40 ABV. Mexico requires rum be aged a minimum of 8 months; the Dominican Republic, Panama and Venezuela require two years. Naming standards also vary. Argentina defines rums as white, gold, light, and extra light. Barbados uses the terms white, overproof, and matured, while the United States defines rum, rum liqueur, and flavored rum. [25]
In Australia Rum is divided into Dark Rum (Under Proof known as UP, Over Proof known as OP, and triple distilled) and White Rum. Despite these differences in standards and nomenclature, the following divisions are provided to help show the wide variety of rums that are produced. [edit] Regional variations
The Bacardi building in Havana, Cuba Within the Caribbean, each island or production area has a unique style. For the most part, these styles can be grouped by the language that is traditionally spoken. Due to the overwhelming influence of Puerto Rican rum, most rum consumed in the United States is produced in the Spanish-speaking style. Spanish-speaking islands and countries traditionally produce light rums with a fairly clean taste. Rums from Guatemala, Cuba, Panama, the Dominican Republic, Nicaragua, Puerto Rico, Colombia and Venezuela are typical of this style. Rum from the U.S. Virgin Islands is also of this style. English-speaking islands and countries are known for darker rums with a fuller taste that retains a greater amount of the underlying molasses flavor. Rums from Barbados, Belize, Bermuda, Saint Kitts, Trinidad & Tobago the Demerara region of Guyana, and Jamaica are typical of this style. French-speaking islands are best known for their agricultural rums (rhum agricole). These rums, being produced exclusively from sugar cane juice, retain a greater amount of the original flavor of the sugar cane and are generally more expensive than molasses-based rums. Rums from Hati, Guadeloupe, Marie-Galante and Martinique are typical of this style. Cachaa is a spirit similar to rum that is produced in Brazil. (Some countries, including the United States, classify cachaa as a type of rum.) Seco, from Panama, is also a spirit similar to rum, but also similar to vodka, since it is triple distilled. The Indonesian spirit Batavia Arrack, or Arrak, is a spirit similar to rum that includes rice in its production. [26] Mexico produces a number of brands of light and dark rum, as well as other less expensive flavored and unflavored sugar cane based liquors, such as aguardiente de caa and charanda. In some cases cane liquor is flavored with mezcal to produce a pseudo-tequila-like drink. [citation needed]
A spirit known as Aguardiente, distilled from molasses and often infused with anise, with additional sugarcane juice added after distillation, is produced in Central America and northern South America. [27]
In West Africa, and particularly in Liberia, cane juice (also known as Liberian rum [28] or simply CJ within Liberia itself, [29] is a cheap, strong spirit distilled from sugar cane, which can be as strong as 86 proof. [30] A refined cane spirit has also been produced in South Africa since the 1950s. Within Europe, a similar spirit made from sugar beet is known as tuzemk (from tuzemsk rum, domestic rum) in the Czech Republic and Kobba Libre on the land Islands. [citation needed]
In Germany, a cheap substitute of genuine dark rum is called Rum-Verschnitt (literally: blended rum). This distilled beverage is made of genuine dark rum (often from Jamaica), rectified spirit, and water. Very often, caramel coloring is used, too. The relative amount of genuine rum it contains can be quite low since the legal minimum is at only 5 percent, but the taste of Rum-Verschnitt is still very similar to genuine dark rum. In Austria, a similar rum called Inlnderrum or domestic rum is available. However, Austrian Inlnderrum is always a spiced rum, (brand example: Stroh) German Rum-Verschnitt, in contrast, is never spiced or flavored. [edit] Grades
Example of dark, spiced, and light rums. The grades and variations used to describe rum depend on the location that a rum was produced. Despite these variations the following terms are frequently used to describe various types of rum: Light Rums, also referred to as silver rums and white rums. In general, light rum has very little flavor aside from a general sweetness, and serves accordingly as a base for cocktails. Light rums are sometimes filtered after aging to remove any color. The Brazilian Cachaa is generally this type, but some varieties are more akin to "gold rums". The majority of Light Rum comes out of Puerto Rico. Their milder flavor makes them popular for use in mixed- drinks, as opposed to drinking it straight. Gold Rums, also called amber rums, are medium- bodied rums which are generally aged. These gain their dark color from aging in wooden barrels (usually the charred white oak barrels that are the byproduct of Bourbon Whiskey). They have more flavor, and are stronger tasting than Silver Rum, and can be considered a midway-point between Silver/Light Rum and the darker varieties. Spiced Rum: These rums obtain their flavor through addition of spices and, sometimes, caramel. Most are darker in color, and based on gold rums. Some are significantly darker, while many cheaper brands are made from inexpensive white rums and darkened with artificial caramel color. Dark Rum, also known as black rum, classes as a grade darker than gold rum. It is generally aged longer, in heavily charred barrels. Dark rum has a much stronger flavor than either light or gold rum, and hints of spices can be detected, along with a strong molasses or caramel overtone. It is used to provide substance in rum drinks, as well as color. In addition to uses in mixed drinks, dark rum is the type of rum most commonly used in cooking. Most Dark Rum comes from areas such as Jamaica, Haiti, and Martinique, though two Central American countries, Nicaragua and Guatemala, produced two of the most award-winning dark rums in the world: Flor de Caa and Ron Zacapa Centenario, respectively. [31]
Flavored Rum: Some manufacturers have begun to sell rums which they have infused with flavors of fruits such as mango, orange, citrus, coconut or lime. These serve to flavor similarly themed tropical drinks which generally comprise less than 40% alcohol, and are also often drank neat or on the rocks. Overproof Rum is rum which is much higher than the standard 40% alcohol. Most of these rums bear greater than 75%, in fact, and preparations of 151 to 160 proof occur commonly. Premium Rum: As with other sipping spirits, such as Cognac and Scotch, a market exists for premium and super-premium rums. These are generally boutique brands which sell very aged and carefully produced rums. They have more character and flavor than their "mixing" counterparts, and are generally consumed without the addition of other ingredients. [edit] Production method Unlike some other spirits, such as Cognac and Scotch, rum has no defined production methods. Instead, rum production is based on traditional styles that vary between locations and distillers. [edit] Fermentation
Sugarcane is harvested to make sugarcane juice and molasses. Most rum produced is made from molasses. Within the Caribbean, much of this molasses is from Brazil. [15] A notable exception is the French-speaking islands where sugarcane juice is the preferred base ingredient. [3]
Yeast and water are added to the base ingredient to start the fermentation process. While some rum producers allow wild yeast to perform the fermentation, most use specific strains of yeast to help provide a consistent taste and predictable fermentation time. [32] Dunder, the yeast-rich foam from previous fermentations, is the traditional yeast source in Jamaica. [33] "The yeast employed will determine the final taste and aroma profile," says Jamaican master blender Joy Spence. [3]
Distillers that make lighter rums, such as Bacardi, prefer to use faster-working yeasts. [3] Use of slower- working yeasts causes more esters to accumulate during fermentation, allowing for a fuller-tasting rum. [32]
[edit] Distillation As with all other aspects of rum production, there is no standard method used for distillation. While some producers work in batches using pot stills, most rum production is done using column still distillation. [32]
Pot still output contains more congeners than the output from column stills and thus produces a fuller- tasting rum. [3]
[edit] Aging and blending Many countries require that rum be aged for at least one year. This aging is commonly performed in used bourbon casks, [32] but may also be performed in stainless steel tanks or other types of wooden casks. The aging process determines the coloring of the Rum. Rum that is aged in oak casks becomes dark, whereas Rum that is aged in stainless steel tanks remains virtually colorless. Due to the tropical climate common to most rum- producing areas, rum matures at a much faster rate than is typical for Scotch or Cognac. An indication of this faster rate is the angels' share, or amount of product lost to evaporation. While products aged in France or Scotland see about 2% loss each year, rum producers may see as much as 10%. [32] After aging, rum is normally blended to ensure a consistent flavor. Blending is the final step in the Rum making process. [34] As part of this blending process, light rums may be filtered to remove any color gained during aging. For darker rums, caramel may be added to the rum to adjust the color of the final product. [edit] In cuisine
Wikibooks Cookbook has a recipe/module on Rum
Rum grog. Besides rum punch, cocktails such as the Cuba Libre and Daiquiri have well-known stories of their invention in the Caribbean. Tiki culture in the US helped expand rum's horizons with inventions such as the Mai Tai and Zombie. Other well-known cocktails containing rum include the Pia Colada, a drink made popular by Rupert Holmes' song "Escape (The Pia Colada Song)", [35] and the Mojito. Cold-weather drinks made with rum include the Rum toddy and Hot Buttered Rum. [36] In addition to these well-known cocktails, a number of local specialties utilize rum. Examples of these local drinks include Bermuda's Dark 'N' Stormy (Gosling's Black Seal rum with ginger beer), and the Painkiller from the British Virgin Islands. Rum may also be used as a base in the manufacture of liqueurs. Spiced Rum is made by infusing rum with a combination of spices. Another combination is jagertee, a mixture of rum and black tea. Rum may also be used in a number of cooked dishes. It may be used as a flavoring agent in items such as rum balls or rum cakes. Rum is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes. Rum is also used in the preparation of Bananas Foster and some hard sauces. Rum is sometimes mixed in with ice cream often together with raisins. Ti Punch is short for "petit punch", little punch. This is a very traditional drink in the French-speaking region of the Caribbean. Gin From Wikipedia, the free encyclopedia Jump to: navigation, search
A selection of Gin offered at a liquor store in Decatur, Georgia. This article is about the beverage. For other uses, see Gin (disambiguation). Gin is a spirit whose predominant flavor is derived from juniper berries (Juniperus communis). Whereas several different styles of gin have existed since its origins, gin is broadly differentiated into two basic legal categories. Distilled gin is crafted in the traditional manner, by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals. Compound gin is made by simply flavoring neutral spirit with essences and/or other 'natural flavorings' without re- distillation, and is not as highly regarded. The minimum bottled alcoholic strength for gin is 37.5% ABV in the E.U., 40% ABV in the U.S. [1][2]
There are several distinct styles of gin, with the most common style today being London dry gin, a type of distilled gin. In addition to the predominant juniper content, London dry gin is usually distilled in the presence of accenting citrus botanicals such as lemon and bitter orange peel, as well as a subtle combination of other spices, including any of anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark. London dry gin may not contain added sugar or colorants, water being the only permitted additive. [2]
Some legal classifications of gin are defined only as originating from specific geographical areas (e.g. Plymouth gin, Ostfriesischer Korngenever, Slovensk borovika, Kraki Brinjevec, etc.), while other common descriptors refer to classic styles that are culturally recognized but not legally defined (e.g. Old Tom gin). Contents [hide] 1 History 2 Cocktails with gin 3 Brands of gin o 3.1 Notable brands o 3.2 Historical brands 4 See also 5 References 6 External links [edit] History Juniper berries were recognized from ancient times as possessing medicinal properties. By the 11th century, Italian monks were flavoring crudely distilled spirits with juniper berries. During the bubonic plague, this drink was used, although ineffectively, as a remedy. As the science of distillation advanced from the middle ages into the renaissance period, juniper was one of many the botanicals employed by virtue of its perfume, flavor, and medicinal properties. The name gin is derived from either the French genivre or the Dutch jenever, which both mean "juniper". [3] A common misconception is that the word is derived from the Swiss city Geneva. The Dutch physician Franciscus Sylvius is credited with the invention of gin. [4][5] By the mid 1600s, numerous small Dutch distillers (some 400 in Amsterdam alone by 1663) had popularized the re-distillation of malt spirit or wine with juniper, anise, caraway, coriander, etc. [6] , which were sold in pharmacies and used to treat such medical problems as kidney ailments, lumbago, stomach ailments, gallstones, and gout. It was found in Holland by English troops who were fighting against the Spanish in the Eighty years war and where the term Dutch courage came from. Gin emerged in England in varying forms as of the early 17th century, and at the time of The Restoration enjoyed a brief resurgence. It was only when William of Orange, ruler of the Dutch Republic, seized the British throne in what has become known as the Glorious Revolution that gin became vastly more popular [7] , particularly in crude, inferior forms, where it was more likely to be flavored with turpentine.
Hogarth's Gin Lane Gin became popular in England after the government allowed unlicensed gin production and at the same time imposed a heavy duty on all imported spirits. This created a market for poor-quality grain that was unfit for brewing beer, and thousands of gin-shops sprang up throughout England. By 1740 the production of gin had increased to six times that of beer [citation needed] , and because of its cheapness it became popular with the poor. Of the 15,000 drinking establishments in London, over half were gin-shops. Beer maintained a healthy reputation as it was often safer to drink the brewed ale than unclean plain water. Gin, though, was blamed for various social and medical problems, and it may have been a factor in the higher death rates which stabilized London's previously growing population. [7] The reputation of the two drinks was illustrated by William Hogarth in his engravings Beer Street and Gin Lane (1751). This negative reputation survives today in the English language, in terms like "gin-mills" or "gin-joints" to describe disreputable bars or "gin-soaked" to refer to drunks, and in the phrase "Mother's Ruin," a common British name for gin. The Gin Act 1736 imposed high taxes on retailers and led to riots in the streets. The prohibitive duty was gradually reduced and finally abolished in 1742. The Gin Act 1751 was more successful, however. It forced distillers to sell only to licensed retailers and brought gin- shops under the jurisdiction of local magistrates. [7] Gin in the 18th century was produced in pot stills, and was somewhat sweeter than the London gin known today. In London in the early eighteenth century, gin sold on the black market was prepared in illicit stills (of which there were 1500 in 1726) and was often adulterated with turpentine and sulfuric acid. [8] As late as 1913, Webster's Dictionary states without further comment that 'common gin' is usually flavored with turpentine.' [9]
Dutch gin, also known as jenever or genever, evolved from malt wine spirits, and is a distinctly different drink from later styles of gin. Jenever is distilled at least partially from barley malt (and/or other grain) using a pot still, and is sometimes aged in wood. This typically lends a slightly malty flavor and/or a resemblance to whisky. Schiedam, a city in the province of South Holland, is famous for its jenever producing history. Jenever is typically lower in alcohol content and distinctly different from gins distilled strictly from neutral spirits (e.g. London dry gin). The 'oude' (old) style of Jenever, remained very popular throughout the 19th century, where it was referred to as "Holland Gin" or "Geneva Gin" in popular pre-prohibition bartender guides [10] . The column still was invented in 1832, making the distillation of neutral spirits practical. This invention would enable the creation of the "London dry" style, which was developed later in the 19th century. In tropical British colonies, gin was used to mask the bitter flavor of quinine, which was the only effective anti-malarial compound. The quinine was dissolved in carbonated water to form tonic water, the resulting mix becoming the origin of today's popular gin and tonic combination, although modern tonic water contains only a trace of quinine as a flavoring. Gin is a popular base spirit for many classic mixed drinks, including the martini. Secretly produced "bathtub gin" was commonly available in the speakeasies and "blind pigs" of Prohibition- era America due to the relative simplicity of the production method. Gin remained popular as the basis of many cocktails after the repeal of Prohibition. Sloe gin is traditionally described as a liqueur made by infusing sloes (the fruit of the blackthorn) in gin, although modern versions are almost always compounded from neutral spirits and flavorings. Similar infusions are possible with other fruits, such as damsons (See Damson gin). The National Gin Museum is in Hasselt, Belgium. [edit] Cocktails with gin Perhaps the best-known gin cocktail is the Martini, traditionally made with gin and dry vermouth. Other gin-based drinks include: 20th Century Allen - Gin with lemon juice and The Last Word London Mule, the gin version of Ramos gin fizz Salty Dog Satan's Whiskers Singapore Maraschino liqueur Dead Baby Boy - gin and tonic water, garnished with an olive tied to a sugar cube with string or a toothpick, and served in a highball glass. Gimlet - gin and lime juice Gin and Juice - gin and orange juice Gin and Tonic- gin and tonic water a Moscow Mule Maiden's Prayer [11]
Negroni Old Etonian Orange Blossom - Plymouth gin and orange juice [12]
Pimm's Cup Pink Gin Sling Tom Collins Vesper White Lady Gin and Joose Gin Fizz- gin, lemon juice, sugar, and carbonated water, served in a highball glass with two ice cubes. Gin and L&P - gin and Lemon & Paeroa. Popular in New Zealand. Gin Rickey - gin, lime juice and carbonated water Gin bucket Gin is often combined with a number of other mixers. [edit] Brands of gin [edit] Notable brands Beefeater - First produced in 1820 BOLS Damrak Amsterdam - Dutch jenever Bluecoat - American Gin distilled in Philadelphia [13]
Bombay Sapphire - distilled with ten botanicals Boodles British Gin Booth's - first produced in 1740 by Sir Felix Booth Bulldog Gin - a London Dry Gin infused with Poppy and Dragon Eye Cork Dry Gin - First distilled at the Greenall's G'vine - based on an Ugni Blanc base spirit and infused with green grape flowers Hendrick's Gin - Made in Scotland, infused with cucumber and rose petals. Plymouth Gin - first distilled in 1793 Sacred Gin distilled in one of London's 2 new micro- distilleries. [15]
Seagram's Gin South Gin - from New Zealand using New Zealand-native manuka berries and kawa kawa leaves Steinhger Taaka Tanqueray - First Watercourse Distillery in Cork City in 1793. Damrak - Sweet candied citrus aromas with a spicy licorice and a juniper edge. Gilbey's Gin [14]
Ginebra San Miguel - produced in the Philippines Gordon's distilled in 1830 and currently the number 1 imported gin in the United States [16]
Uganda Waragi - triple distilled Ugandan Waragi Gin Williams Chase
Brandy From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Brandy (disambiguation).
Cognac brandy in a typical brandy snifter Brandy (from brandywine, derived from Dutch brandewijn"burnt wine") [1] is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 36%60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging. Brandy can also be made from fermented fruit (i.e., other than grapes) and from pomace. [2]
Types of brandy There are three main types of brandy. The term "brandy" denotes grape brandy if the type is not otherwise specified. Grape brandy Grape brandy is produced by the distillation of fermented grapes.
Brandy de Jerez barrels aging American grape brandy is almost always from California. [2] Popular brands include Christian Brothers, Coronet, E&J, Korbel, Paul Masson and J. Bavet. Armagnac is made from grapes of the Armagnac region in Southwest of France (Gers, Landes, Lot-et- Garonne). It is single-continuous distilled in a copper still and aged in oaken casks from Gascony or Limousin. Armagnac was the first distilled spirit in France. Armagnacs have a specificity: they offer vintage qualities. Popular brands are Darroze, Baron de Sigognac, Larressingle, Delord, Laubade, Glas and Janneau. Cognac comes from the Cognac region in France, [2] and is double distilled using pot stills. Popular brands include Hine, Martell, Rmy Martin, Hennessy, Ragnaud-Sabourin, Delamain and Courvoisier. Brandy de Jerez is a brandy that originates from vineyards around Jerez de la Frontera in southern Spain. [3] It is used in some sherries and is also available as a separate product. It has a Protected Designation of Origin (PDO). The traditional production method has three characteristics: (1) Aged in American oaken casks with a capacity of 500 litres, previously having contained sherry. (2) The use of the traditional aging system of Criaderas and Soleras. (3) Aged exclusively within the municipal boundaries of Jerez de la Frontera, El Puerto de Santa Mara, and Sanlcar de Barrameda in the province of Cdiz. [4]
Pisco is produced in Peru and Chile. Portugal: Lourinh, located in western Portugal, is one of the few brandy-making areas, besides Cognac, Armagnac and Jerez, that have received appellation status. South African grape brandies are, by law, made almost exactly as in Cognac, using a double- distillation process in copper pot stills followed by aging in oak barrels for a minimum of three years. Because of this, South African brandies are of a very high quality. [5]
Other countries: Grape brandy is also produced in many other countries, including Armenia, Bulgaria, Cyprus, Georgia, Germany, Greece, Italy, Macedonia, Mexico, Moldova, Romania, and Ukraine. Cyprus brandy differs from other varieties in that its alcohol concentration is only 32% ABV. The European Union legally enforces Cognac as the exclusive name for brandy produced and distilled in the Cognac area of France, and Armagnac from the Gascony area of France, using traditional techniques. Since these are considered PDO, they refer not just to styles of brandy but brandies from a specific region, i.e. a brandy made in California in a manner identical to the method used to make cognac, and which tastes similar to cognac, cannot be so called in Europe as it is not from the Cognac region of France. Grape brandy is best when it is drunk at room temperature from a tulip-shaped glass or a snifter. Often it is slightly warmed by holding the glass cupped in the palm or by gently heating it. However, heating it may cause the alcohol vapor to become too strong, so that the aromas are overpowered. [citation needed]
Brandy, like whisky and red wine, has more pleasant aromas and flavors at a lower temperature, e.g., 16 C (61 F). In most homes, this would imply that brandy should be cooled rather than heated for maximum enjoyment. Furthermore, alcohol (which makes up 40% of a typical brandy) becomes thin as it is heated (and more viscous when cooled). Thus, cool brandy produces a fuller and smoother mouthfeel and less of a "burning" sensation. [6]
[edit] Fruit brandy
A bottle of Calvados, a French fruit brandy made from apples Fruit brandies are distilled from fruits other than grapes. Apples, plums, peaches, cherries, eldberberries, raspberries, blackberries, and apricots are the most commonly used fruits. Fruit brandy usually contains 40% to 45% ABV. It is usually colorless and is customarily drunk chilled or over ice. Applejack is an American apple brandy, made from the distillation of hard cider. It is often freeze distilled. Buchu brandy is South African and flavoured with extracts from Agathosma species. Calvados is an apple brandy from the French region of Lower Normandy. [2] It is double distilled from fermented apples. Damassine is a prune (the fruit of the Damassinier tree) brandy from the Jura Mountains of Switzerland Coconut brandy is a brandy made from the sap of coconut flowers. Eau-de-vie is a general French term for fruit brandy (or even grape brandy that is not qualified as Armagnac or Cognac, including pomace brandy). German Schnaps is fruit brandy produced in Germany or Austria. Kirschwasser is a fruit brandy made from cherries. [2]
Kukumakranka brandy is South African and flavoured with the ripe fruit of the Kukumakranka. Plinka is a traditional Hungarian fruit brandy. [2] It can only be made of fruits from Hungary, such as plums, apricots, peaches, elderberries, pears, apples or cherries. Poire Williams (Williamine) is made from Bartlett pears (also known as Williams pears). Rakia is a type of fruit brandy produced in Albania, Bosnia, Bulgaria, Croatia, Macedonia, Montenegro, and Serbia; it may be made from plums, apples, quinces, pears, apricots, cherries, mulberries, grapes, or walnuts. Slivovice is a strong fruit brandy made from plums; by law, it must contain at least 52% ABV. It is produced in Serbia, Slovakia, the Czech Republic, and Poland. Slivovitz is a fruit brandy made from plums. [2] It is a traditional drink in Bulgaria, Bosnia and Herzegovina, Croatia. Macedonia, Serbia, and Slovenia. livka (pronounced: Shlyeewca) is plum fruit brandy made in Macedonia. ljivovica (pronounced: Shlyeewoweetza) is plum fruit brandy made in Serbia. Tuica is a clear Romanian fruit brandy made from plums, apples, pears, apricots, mulberries, peaches, quinces, or mixtures of these. Romania and Moldova also produce a grape brandy called vin ars (burnt wine) or divin. [edit] Pomace brandy Pomace brandy is produced by fermentation and distillation of the grape skins, seeds, and stems that remain after grapes have been pressed to extract their juice (which is then used to make wine). Examples include: Italian grappa French marc Portuguese aguardente Bagaceira Serbian komovica Bulgarian grozdova Georgian chacha Hungarian trklyplinka Cretan tsikoudia Cypriot Zivania [2]
Spanish orujo Macedonian komova Most of the pomace brandies are neither aged, nor coloured. [edit] Distillation A batch distillation typically works as follows: Wine with an alcohol concentration of 8% to 12% ABV and high acidity is boiled in a pot still. Vapors of alcohol, water, and numerous aromatic components rise and are collected in a condenser coil, where they become a liquid again. Because alcohol and the aromatic components vaporize at a lower temperature than water, the concentration of alcohol in the condensed liquid (the distillate) is higher than in the original wine. After one distillation, the distillate, called "low wine," will contain roughly 30% alcohol (ethanol) by volume. The low wine is then distilled a second time. The first 1% or so of distillate that's produced, called the "head," has an alcohol concentration of about 83% and an unpleasant odor, so it is discarded (generally, mixed in with another batch of low wine for future use). The distillation process continues, yielding a distillate of approximately 70% alcohol (called the "heart"), which is what will be consumed as brandy. The portion of low wine that remains after distillation, called the "tail," will be mixed into another batch of low wine for future use. Distillation does not simply enhance the alcohol content of wine. The heat under which the product is distilled and the material of the still (usually copper) cause chemical reactions to take place during distillation. This leads to the formation of numerous new volatile aroma components, changes in relative amounts of aroma components in the wine, and the hydrolysis of components such as esters. [edit] Aging Brandy is produced using one of three aging methods: No aging: Most pomace brandy and some fruit brandy is not aged before bottling. The resulting product is typically clear and colourless. Single barrel aging: Brandies with a natural golden or brown color are aged in oak casks. Some brandies have caramel color added to simulate the appearance of barrel aging. Solera process: Some brandies, particularly those from Spain, are aged using the solera system. [edit] Labelling Brandy has a rating system to describe its quality and condition; these indicators can usually be found near the brand name on the label: A.C.: aged two years in wood. V.S.: "Very Special" or 3-Star, aged at least three years in wood. V.S.O.P.: "Very Superior Old Pale" or 5-Star, aged at least five years in wood. X.O.: "Extra Old", Napoleon or Vieille Reserve, aged at least six years, Napoleon at least four years. Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date. Hors d'age: These are too old to determine the age, although ten years plus is typical, and are usually of great quality. In the case of Brandy de Jerez Regulatory Council classifies it according to: Brandy de Jerez Solera one year old. Brandy de Jerez Solera Reserva three years old. Brandy de Jerez Solera Gran Reserva ten years old. [edit] Pot stills vs. tower stills Cognac and South African pot still brandy are examples of brandy produced in batches using pot stills (batch distillation). Many American brandies use fractional distillation in tower stills to perform their distillation. Special pot stills with a fractionation section on top are used for Armagnac. [edit] European Union definition The European Union has established its own legal definition of the term brandy: [7]
5. Brandy or Weinbrand (a) Brandy or Weinbrand is a spirit drink: (i) produced from wine spirit, whether or not wine distillate has been added, distilled at less than 94.8% vol., provided that that distillate does not exceed a maximum of 50% of the alcoholic content of the finished product, (ii) matured for at least one year in oak receptacles or for at least six months in oak casks with a capacity of less than 1000 litres, (iii) containing a quantity of volatile substances equal to or exceeding 125 grams per hectolitre of 100% vol. alcohol, and derived exclusively from the distillation or redistillation of the raw materials used, (iv) having a maximum methanol content of 200 grams per hectolitre of 100% vol. alcohol. (b) The minimum alcoholic strength by volume of brandy or Weinbrand shall be 36%. (c) No addition of alcohol as defined in Annex I(5), diluted or not, shall take place. (d) Brandy or Weinbrand shall not be flavoured. This shall not exclude traditional production methods. (e) Brandy or Weinbrand may only contain added caramel as a means to adapt colour. This definition formally excludes fruit brandy, pomace brandy, and even unaged grape brandy. The same European Union regulation defines the names of these excluded spirits as fruit spirit, grape marc spirit, and wine spirit. The German term Weinbrand is equivalent to the English term brandy, but outside the German-speaking countries it is used only for brandy from Austria and Germany. In Poland, brandy is sometimes called winiak, from wino (wine). [edit] History The origins of brandy are clearly tied to the development of distillation. Concentrated alcoholic beverages were known in ancient Greece and Rome and may have a history going back to ancient Babylon. Brandy, as it is known today, first began to appear in the 12th century and became generally popular in the 14th century. Initially wine was distilled as a preservation method and as a way to make the wine easier for merchants to transport. It was also thought that wine was originally distilled to lessen the tax which was assessed by volume. The intent was to add the water removed by distillation back to the brandy shortly before consumption. It was discovered that after having been stored in wooden casks, the resulting product had improved over the original distilled spirit. [2] In addition to removing water, the distillation process leads to the formation and decomposition of numerous aroma compounds, fundamentally altering the composition of the distillate from its source. Non-volatile substances such as pigments, sugars, and salts remain behind in the still. As a result, the taste of the distillate may be quite unlike that of the original source. As described in the 1728 edition of Cyclopaedia, the following method was used to distill brandy: A cucurbit was filled half full of the liquor from which brandy was to be drawn and then raised with a little fire until about one sixth part was distilled, or until that which falls into the receiver was entirely flammable. This liquor, distilled only once, was called spirit of wine or brandy. Purified by another distillation (or several more), this was then called spirit of wine rectified. The second distillation was made in balneo mariae and in a glass cucurbit, and the liquor was distilled to about one half the quantity. This was further rectifiedas long as the operator thought necessaryto produce brandy. [8]
To shorten these several distillations, which were long and troublesome, a chemical instrument was invented that reduced them to a single distillation. To test the purity of the rectified spirit of wine, a portion was ignited. If the entire contents were consumed without leaving any impurity behind, then the liquor was good. Another, better test involved putting a little gunpowder in the bottom of the spirit. If the gunpowder took fire when the spirit was consumed, then the liquor was good. [8]
As most brandies are distilled from grapes, the regions of the world producing excellent brandies have roughly paralleled those areas producing grapes for viniculture. At the end of the 19th Century, the western European marketand by extension their overseas empireswas dominated by French and Spanish brandies, and eastern Europe was dominated by brandies from the Black Sea region, including Bulgaria, the Crimea, and Georgia. In 1880, David Saradjishvili founded his Cognac Factory in Tbilisi, Georgia (then part of the Russian Empire) which was a crossroads for Turkish, Central Asian, and Persian traderoutes. Armenian and Georgian brandies (always called cognacs in the era) were considered some of the best in the world, often beating their French competitors at the International Expositions in Paris and Brussels in the early 1900s. The storehouses of the Romanov Court in St. Petersburg were regarded as the largest collections of cognacs and wines in the worldmuch of it from the Transcaucasus region of Georgia. During the October Revolution of 1917, upon the storming of the Winter Palace, the Bolshevik Revolution actually paused for a week or so as the rioters engorged on the substantial stores of cognac and wines. The Russian market was always a huge brandy-consuming region, and while much of it was homegrown, much was imported. The patterns of bottles follow that of western European norm. Throughout the Soviet era, the production of brandy remained a source of pride for the communist regime, and they continued to produce some excellent varietiesmost famously the Jubilee Brandies of 1967, 1977, and 1987. Remaining bottles of these productions are highly sought after, not simply for their quality, but for their historical significance. [edit] Usage Brandy serves a variety of culinary uses. [edit] Cooking Flavored brandy is added to desserts, including cake and pie toppings, which enhances the flavor of the dessert . Flavored brandy is also commonly added to apple dishes. Brandy is a common deglazing liquid in making pan sauces for steak or other meats [edit] Beverages Brandy may be served neat (by itself) or on the rocks (with ice). It is often added to other beverages to create several popular mixed drinks. Examples of mixed drinks with brandy include a "Brandy Alexander", a "Sidecar (cocktail)", a "Brandy Sour", "Old fashioned", and a "Blackbird" (blackberry brandy mixed with Coca-Cola). [edit] See also Whisky From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Whisky (disambiguation).
A glass of whisky Whisky or whiskey is a type of alcoholic beverage distilled from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and maize (corn). Most whiskies are aged in wooden casks, made generally of oak, the exception being some corn liquors. Whisky is a strictly regulated spirit worldwide with many competing denominations of origin and many classes and types. The unifying characteristics of the different classes and types are the fermentation of grains, and the practice of distilling the spirit down to a maximum of 80% alcohol for corn and 90% alcohol for other grains, prior to adding water, so as to retain some of the flavor of the grain used to make the spirit and prevent it from being classified as grain neutral spirits or vodka. [1] Whisky gains as much as 60% of its flavor from the type of cask used in its aging process. [citation needed] Therefore further classification takes place based upon the type of wood used and the amount of charring or toasting done to the wood. [2] Bourbon whiskey for example is legally required to be aged in charred new oak barrels, whereas quality Scotch whiskies often used the partially spent barrels from Bourbon production to induce slower maturation. [3]
Contents [hide] 1 Etymology 2 History 3 Types o 3.1 American whiskeys o 3.2 Canadian whiskies o 3.3 Finnish whiskies o 3.4 German whiskies o 3.5 Indian whiskies o 3.6 Irish whiskeys o 3.7 Japanese whiskies o 3.8 Scotch whiskies o 3.9 Welsh whiskies o 3.10 Other whiskies 4 Names and spellings 5 Chemistry o 5.1 Flavours from distillation o 5.2 Flavours from oak 6 See also 7 References 8 External links [edit] Etymology Whisky is a shortened form of usquebaugh, which English borrowed from Gaelic (Irish uisce beatha and Scottish uisge beatha). This compound descends from Old Irish uisce, "water", and bethad, "of life" and meaning literally "water of life". It meant the same thing as the Latin aqua vtae which had been applied to distilled drinks since early 14th century. Other early spellings include usquebea (1706) and iskie bae (1583). In the Irish Annals of Clonmacnoise in 1405, the first written record of whiskey appears describing the death of a chieftain at Christmas from "taking a surfeit of aqua vitae". In Scotland, the first evidence of whisky production comes from an entry in the Exchequer Rolls for 1494 where malt is sent "To Friar John Cor, by order of the king, to make aquavitae". [4]
[edit] History The art of distillation began with the Babylonians in Mesopotamia (in what is now Iraq) from at least the 2nd millennium BC [5] , with perfumes and aromatics being distilled long before potable spirits. It is possible that the art of distillation was brought from the Mediterranean regions to Ireland by Irish missionaries between the 6th century and 7th century. Distillation was brought from Africa to Europe by the Moors, [6][7] and its use spread through the monasteries, [8] largely for medicinal purposes, such as the treatment of colic, palsy, and smallpox. [9]
Between 1100 and 1300, distillation spread to Ireland and Scotland, [10] with monastic distilleries existing in Ireland in the 12th century. Since Britain had few grapes with which to make wine, barley beer was used instead, resulting in the development of whisky. [9] In 1494, as noted above, Scotlands Exchequer granted the malt to Friar John Cor; this was enough malt to make about 1500 bottles, so the business was apparently thriving by that time. King James IV of Scotland (r. 1488-1513) reportedly had a great liking for Scotch whisky, and in 1506 the town of Dundee purchased a large amount of Scotch from the Guild of Surgeon Barbers, which held the monopoly on production at the time. Between 1536 and 1541, King Henry VIII of England dissolved the monasteries, sending their monks out into the general public. Whisky production moved out of a monastic setting and into personal homes and farms as newly-independent monks needed to find a way to earn money for themselves. [9]
The distillation process at the time was still in its infancy; whisky itself was imbibed at a very young age, and as a result tasted very raw and brutal compared to todays versions. Renaissance-era whisky was also very potent and not diluted, and could even be dangerous at times. Over time, and with the happy accident of someone daring to drink from a cask which had been forgotten for several years, whisky evolved into a much smoother drink. [11]
In 1707, the Acts of Union merged England and Scotland, and thereafter taxes on it rose dramatically. [11]
After the English Malt Tax of 1725, most of Scotlands distillation was either shut down or forced underground. Scotch whisky was hidden under altars, in coffins, and in any available space to avoid the governmental Excisemen. [9] Scottish distillers, operating out of homemade stills, took to distilling their whisky at night, where the darkness would hide the smoke rising from the stills. For this reason, the drink was known as moonshine. [10] At one point, it was estimated that over half of Scotlands whisky output was illegal. [11]
In America, whisky was used as currency during the American Revolution. It also was a highly coveted sundry and when an additional excise tax was levied against it, the 1794 Whiskey Rebellion took place. [10]
In 1823, the UK passed the Excise Act, legalizing the distillation (for a fee), and this put a practical end to the large-scale production of Scottish moonshine. [9]
In 1831, Aeneas Coffey invented the Coffey still, allowing for cheaper and more efficient distillation of whisky. In 1850, Andrew Usher mixed traditional whisky with that from the new Coffey still, and in doing so created the first Scottish blended whisky. This new grain whisky was scoffed at by Irish distillers, who clung to their malt whisky. Many Irish contended that the new mixture was, in fact, not whisky at all. [6]
By the 1880s, the French brandy industry was devastated by the phylloxera pest that ruined much of the grape crop; as a result, whisky became the primary liquor in many markets. [9]
Written records have been uncovered in Arbroath which document whiskey production and consumption in Scotland in the 2nd century AD. This is the earliest know record of whiskey production and unequivocally shows that whiskey was invented in and first produced in Scotland. [edit] Types
Copper Pot stills at Auchentoshan Distillery in Scotland Whisky or whisky-like products are produced in most grain-growing areas. They differ in base product, alcoholic content, and quality.
Malted barley is an ingredient of some whiskies. Malt is whisky made entirely from malted barley and distilled in an onion-shaped pot still. Grain is made from malted and unmalted barley along with other grains, usually in a continuous "patent" or "Coffey" still. Until recently it was only used in blends, but there are now some single grain scotches being marketed. Malts and grains are combined in various ways Vatted malt is blended from malt whiskies from different distilleries. If a whisky is labelled "pure malt" or just "malt" it is almost certain to be a vatted whisky. This is also sometimes labelled as "blended malt" whisky. Single malt whisky is malt whisky from a single distillery. However, unless the whisky is described as "single-cask" it will contain whisky from many casks, and different years, so the blender can achieve a taste recognisable as typical of the distillery. In most cases, the name of a single malt will be that of the distillery (The Glenlivet, Bushmills, Yoichi), with an age statement and perhaps some indication of some special treatments such as maturation in a port wine cask. Pure pot still whiskey refers to a whiskey distilled in a pot-still (like single malt) from a mash of mixed malted and unmalted barley. It is exclusive to Ireland. Blended whiskies are made from a mixture of malt and grain whiskies. A whisky simply described as Scotch Whisky or Irish Whiskey is most likely to be a blend in this sense. A blend is usually from many distilleries so that the blender can produce a flavour consistent with the brand, and the brand name (e.g., Chivas Regal, Canadian Club) will usually not therefore contain the name of a distillery. Jameson Irish Whiskey is an exception and comes from only one distillery. However, "blend" can (less frequently) have other meanings. A mixture of malts (with no grain) from different distilleries (more usually called a vatted malt) may sometimes be referred to as a "blended malt", and a mixture of grain whiskies with no malts will sometimes carry the designation "blended grain". Cask strength whiskies are rare and usually only the very best whiskies are bottled in this way. They are usually bottled from the cask undiluted. Rather than diluting, the distiller is inviting the drinker to dilute to the level of potency most palatable (often no dilution is necessary, such is the quality of single cask whiskies). Single cask whiskies are usually bottled by specialist independent bottlers, such as Duncan Taylor, Master of Malt, Gordon & MacPhail and Cadenhead amongst others. Whiskies do not mature in the bottle, only in the cask, so the "age" of a whisky is the time between distillation and bottling. This reflects how much the cask has interacted with the whisky, changing its chemical makeup and taste. Whiskies which have been in bottle for many years may have a rarity value, but are not "older" and will not necessarily be "better" than a more recently made whisky matured in wood for a similar time. Most whiskies are sold at or near an alcoholic strength of 40% abv. [edit] American whiskeys Main article: American whiskey American whiskey is distilled from a fermented mash of cereal grain. It must have the taste, aroma, and other characteristics commonly attributed to whiskey. The most common types listed in the federal regulations [12] are: Bourbon whiskey, which is made from mash that consists of at least 51% corn (maize). Rye whiskey, which is made from mash that consists of at least 51% rye. Corn whiskey, which is made from mash that consists of at least 80% corn (maize). Straight whiskey, (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain. The "named types" of American whiskey must be distilled to not more than 80 percent alcohol by volume. "Named types" must then be aged in charred new oak containers, excepting corn whiskey. Corn whiskey does not have to be aged but, if it is aged, it must be in new un- charred oak barrels or used barrels. The aging for corn whiskey usually is brief, e.g., six months. If the aging for a "named type" reaches 2 years or beyond, the whiskey is then additionally designated "straight" e.g., "straight rye whiskey". "Straight whiskey" (without naming a grain) is a whiskey which has been aged in charred new oak containers for 2 years or more and distilled at not more than 80 percent alcohol by volume but is derived from less than 51% of any one grain. American blended whiskeys combine straight whiskey with un-aged whiskey, grain neutral spirits, flavorings and colorings. Important in the marketplace is Tennessee whiskey, of which Jack Daniel's is the leading example. During distillation, it is identical to bourbon whiskey in almost every important respect including the sour mash process, which is generally unique to North America, but Tennessee whiskey is charcoal filtered prior to barrel aging. The most recognizable differences are that Tennessee whiskey is filtered through sugar maple charcoal, giving it a unique flavor and aroma. The other major difference is the reuse of barrels which is not allowed in bourbon whiskey production. Though not defined by regulations, the Government of the United States of America officially recognized Tennessee whiskey as a separate style in 1941. [edit] Canadian whiskies
Various Canadian whiskies Main article: Canadian whisky Canadian whiskies are usually lighter and smoother than other whisky styles. Another common characteristic of many Canadian whiskies is their use of rye that has been malted, which provides a fuller flavour and smoothness. By Canadian law, [13] Canadian whiskies must be produced in Canada, be distilled from a fermented mash of cereal grain, "be aged in small wood for not less than 3 years", and "possess the aroma, taste and character generally attributed to Canadian whisky". The terms "Canadian Whisky", "Canadian Rye Whisky" and "Rye Whisky" are legally indistinguishable in Canada and do not denote any particular proportion of rye or other grain used in production. [edit] Finnish whiskies Main article: Finnish whisky In the last few years Finnish whisky culture has developed strongly and it is still in progress of evolving. Finnish whisky culture now lives a very strong growth through the rising standard of living and general culinary trend. The sales figures and the quantity of devotees of whisky have risen very powerfully. Currently, there are two working distilleries in Finland and a third one is under construction. Whisky retail sales in Finland are controlled solely by the state alcohol monopoly Alko and advertisement of strong alcoholic beverages is banned. However, the monopoly status of Alko and the advertising prohibition do not stop people from taking interest in whiskies, even though they can make it more difficult. [14]
[edit] German whiskies Main article: German whisky German whisky is made from grains traditionally associated with the production of whisky. The distillation of German-made whisky is a relatively recent phenomenon having only started in the last 30 years. The styles produced resemble those made in Ireland, Scotland and the United States: single malts, blends, and bourbon styles. There is no standard spelling of German whiskies with distilleries using both "whisky" and "whiskey" and one even using "whessky", a play on the word whisky and Hessen, the state in which it is produced. There are currently ten distilleries in Germany producing whisky. [15]
[edit] Indian whiskies Main article: Indian whisky Indian whisky is an alcoholic beverage that is labelled as "whisky" in India. Much Indian whisky is distilled from fermented molasses, and as such would be considered a sort of rum outside of the Indian subcontinent. [16]
90% of the "whisky" consumed in India is molasses based, although India has begun to distill whisky from malt and other grains. [17]
Kasauli Distillery is set in the Himalaya mountains and opened in the late 1820s. The main whisky brand is a single malt named "Solan No. 1". This was named after the town nearby called Solan. It was the best selling Indian whisky till recently, but has declined since the early 1980s because of the stiff competition from the larger distilleries. Other whiskies this distillery produces are Diplomat Deluxe, Colonel's Special, Black Knight and Summer Hall. [18]
[edit] Irish whiskeys
Various Irish whiskeys Main article: Irish whiskey Most Irish whiskeys are distilled three times, [19] although there are exceptions. Though traditionally distilled using the pot still method, in modern times a column still is used to produce the grain whiskey used in blends. By law, Irish whiskey must be produced in Ireland and aged in wooden casks for a period of no less than three years, although in practice it is usually three or four times that period. [20] Unpeated malt is almost always used, the main exception being Connemara Peated Malt whiskey. There are several types of whiskey common to Ireland: single malt, single grain, blended whiskey and uniquely to Ireland, pure pot still whiskey. The designation "pure pot still" as used in Ireland generally refers to whiskey made of 100% barley, mixed malted and unmalted, and distilled in a pot still made of copper. The "green" unmalted barley gives the traditional pure pot still whiskey a spicy, uniquely Irish quality. Like single malt, pure pot still is sold as such or blended with grain whiskey. Usually no real distinction is made between whether a blended whiskey was made from single malt or pure pot still. [edit] Japanese whiskies Main article: Japanese whisky The model for Japanese whiskies is the single malt Scotch, although there are also examples of Japanese blended whiskies. The base is a mash of malted barley, dried in kilns fired with a little peat (although considerably less than is the case in Scotland), and distilled using the pot still method. For some time exports of Japanese whisky suffered from the belief in the West that whisky made in the Scotch style, but not produced in Scotland, was inferior, and until fairly recently, the market for Japanese whiskies was almost entirely domestic. In recent years, Japanese whiskies have won prestigious international awards and now enjoys a deserved reputation for a quality product. [21][22]
[edit] Scotch whiskies
Various Scotch whiskies Main article: Scotch whisky Scotch whiskies are generally distilled twice, though some are distilled a third time. [23] International laws require anything bearing the label "Scotch" to be distilled in Scotland and matured for a minimum of three years and one day in oak casks, among other, more specific criteria. [24] If Scotch whisky is from more than one cask, and if it includes an age statement on the bottle, it must reflect the age of the youngest whisky in the blend. Many cask-strength single malts omit the age as they use younger elements in minute amounts for flavouring and mellowing. The basic types of Scotch are malt and grain, which are combined to create blends. Many, though not all, Scotch whiskies use peat smoke to treat their malt, giving Scotch its distinctive smoky flavour. While the market is dominated by blends, the most highly prized of Scotch whiskies are the single malts. Scotch whiskies are divided into five main regions: Highland, Lowland, Islay, Speyside and Campbeltown. [edit] Welsh whiskies Main article: Welsh whisky In 2000, Penderyn Distillery started production of the Penderyn single malt Welsh whisky in Wales, the first Welsh whisky since all production ended in 1894. The first bottles went on sale on 1 March 2004, Saint David's Day, and the whisky is now sold throughout the world. Penderyn Distillery is situated in the Brecon Beacons National Park and is considered the smallest distillery in the world. [25]
[edit] Other whiskies In Brittany, France, five distilleries (Distillerie des Menhirs [26] , Guillon [27] , Glann ar Mor [28] , Kaerilis [29] and Warenghem [30] ) produce whisky using techniques similar to those in Scotland. One whisky is produced on the French island of Corsica: Pietra & Mavella (P&M) is a coproduction of the brewery Pietra and the distillery Mavella. The mash is enriched with chestnut flour. P&M is matured in muscat casks (Domaine Gentile). [31][not in citation given]
Manx Spirit from the Isle of Man is, like some Virginia whiskeys in the USA, actually distilled elsewhere and re-distilled in the country of its nominal "origin". In Spain there is a distillery named DYC, started at 1948. It makes 3 type of whiskys, 2 blended, and one pure malt. A limited edition is also, called 50 aniversary, it's a pure malt. In Sweden a new distillery (Mackmyra [32] ), started selling its products in 2006. Recently at least two distilleries in the traditionally brandy-producing Caucasus region announced their plans to enter the Russian domestic market with whiskies. The Stavropol-based Praskoveysky distillery bases its product on Irish technology, while in Kizlyar, Dagestan's "Russian Whisky" announced a Scotch- inspired drink in single malt, blended and wheat varieties. [33]
In Taiwan, the King Car company built a whisky distillery in the city of Yilan, and has recently begun marketing Kavalan Single Malt Whisky. [34]
Australia produces single malt whiskey at Australian Spirit distilling Company in Gerringong, New South Wales. It is aged in new American oak barrels. Production started in 2004. New distillery equipment have recently increased production of Australian style "Stockmans Whiskey" and "Gun Alley" sour mash whiskey. [35]
Production of whisky started in Norfolk, England in late 2006 and the first whisky (as opposed to malt spirit) was made available to the public in November 2009. This is the first English single malt in over 100 years. It was produced at St George's Distillery by the English Whisky Company. [36] Previously Bristol and Liverpool were centres of English whisky production. East Anglia is a source of much of the grain used in Scotch whisky. [edit] Names and spellings The word "whisky" is believed to have been coined by soldiers of King Henry II who invaded Ireland in the 12th century as they struggled to pronounce the native Irish words uisce beatha [k bah], meaning "water of life". Over time, the pronunciation changed from "whishkeyba" (an approximation of how the Irish term sounds) to "whisky". The name itself is a Gaelic calque of the Latin phrase aqua vitae, meaning "water of life". [37]
At one time, all whisky was spelled without the "e", as "whisky". In around 1870, the reputation of Scottish whisky was very poor as Scottish distilleries flooded the market with cheaper spirits produced using the Coffey still. The Irish and American distilleries adopted the spelling "whiskey", with the extra "e", to distinguish their higher quality product. Today, the spelling whisky (plural whiskies) is generally used for whiskies distilled in Scotland, Wales, Canada, and Japan, while whiskey is used for the spirits distilled in Ireland and America. Even though a 1968 directive of the Bureau of Alcohol, Tobacco and Firearms specifies "whisky" as the official US spelling, it allows labeling as "whiskey" in deference to tradition and most U.S. producers still use the historical spelling. Exceptions such as Early Times, Maker's Mark, and George Dickel are usually indicative of a Scottish heritage. [6]
In the late Victorian era, Irish whiskey was the world's most popular whisky. Of the Irish whiskeys, Dublin whiskeys were regarded as the grands crus of whiskeys. In order to differentiate Dublin whiskey from other whiskies, the Dublin distilleries adopted the spelling "whiskey". The other Irish distilleries eventually followed suit. The last Irish "whisky" was Paddy, which adopted the "e" in 1966. [6]
"Scotch" is the internationally recognized term for "Scotch whisky" however it is rarely used in Scotland, where blended whisky is generally referred to as "whisky" and single or vatted malt whisky as "malt". [38]
In many Latin-American countries, whisky (wee- skee) is used as a photographer's cue to smile, supplanting English "cheese". The Uruguayan film Whisky got its name because of this. [edit] Chemistry Whiskies and other distilled beverages such as cognac and rum are complex beverages containing a vast range of flavouring compounds, of which some 200 to 300 can be easily detected by chemical analysis. The flavouring chemicals include "carbonyl compounds, alcohols, carboxylic acids and their esters, nitrogen- and sulphur-containing compounds, tannins and other polyphenolic compounds, terpenes, and oxygen-containing heterocyclic compounds" and esters of fatty acids. [39] The nitrogen compounds include pyridines, picolines and pyrazines. [40]
[edit] Flavours from distillation The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Traditionally, American distillers focused on secondary filtration using charcoal, gravel, sand, or linen to subtract undesired distillates. Canadian distillers have traditionally employed column stills which can be controlled to produce an almost pure (and less flavourful) ethanol known as neutral grain spirit or grain neutral spirit (GNS). [41] Flavour is restored by blending the neutral grain spirits with flavouring whiskies. [42]
Acetals are rapidly formed in distillates and a great many are found in distilled beverages, the most prominent being acetaldehyde diethyl acetal (1,1-diethoxyethane). Among whiskies the highest levels are associated with malt whisky. [43] This acetal is a principal flavour compound in sherry, and contributes fruitiness to the aroma. [44]
The diketone diacetyl (2,3-Butanedione) has a buttery aroma and is present in almost all distilled beverages. Whiskies and cognacs typically contain more than vodkas, but significantly less than rums or brandies. [45]
[edit] Flavours from oak Whisky lactone (3-methyl-4-octanolide) is found in all types of oak. This lactone has a strong coconut aroma. [46] Whisky lactone is also known as quercus lactone. [47]
Commercially charred oaks are rich in phenolic compounds. One study discriminated 40 different phenolic compounds. The coumarin scopoletin is present in whisky, with the highest level reported in Bourbon whiskey
Beer From Wikipedia, the free encyclopedia Jump to: navigation, search For other uses, see Beer (disambiguation).
Leffe, a Belgian beer, served in its own branded glasses
Schlenkerla Rauchbier straight from the cask Beer is the world's oldest [1] and most widely consumed [2]
alcoholic beverage and the third most popular drink overall after water and tea. [3] It is produced by the brewing and fermentation of starches, mainly derived from cereal grainsmost commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, [4] and "The Hymn to Ninkasi," a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. [5][6] Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. The basics of brewing beer are shared across national and cultural boundaries. Beers are commonly categorized into two main typesthe globally popular pale lagers, and the regionally distinct ales, [7] which are further categorised into other varieties such as pale ale, stout and brown ale. The strength of beer is usually around 4% to 6% alcohol by volume (abv.) though may range from less than 1% abv., to over 20% abv. in rare cases. Beer forms part of the culture of beer-drinking nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling and pub games such as bar billiards. Contents [hide] 1 History 2 Brewing 3 Ingredients 4 Varieties o 4.1 Ale o 4.2 Lager o 4.3 Colour 5 Alcoholic strength 6 Related beverages 7 Brewing industry 8 Serving o 8.1 Draught o 8.2 Packaging o 8.3 Serving temperature o 8.4 Vessels 9 Beer and society o 9.1 Social context o 9.2 International consumption o 9.3 Health effects 10 Environmental impact 11 Notes o 11.1 References History Main article: History of beer
Egyptian wooden model of beer making in ancient Egypt, Rosicrucian Egyptian Museum, San Jose, California Beer is one of the world's oldest prepared beverages, possibly dating back to the early Neolithic or 9000 BC, and is recorded in the written history of ancient Egypt and Mesopotamia. [8] The earliest Sumerian writings contain references to a type of beer. A prayer to the goddess Ninkasi, known as "The Hymn to Ninkasi", serves as both a prayer as well as a method of remembering the recipe for beer in a culture with few literate people. [5][6] A beer made from rice, which, unlike sake, didn't use the amylolytic process, and was probably prepared for fementation by mastication or malting, [9] was made in China around 7,000 BC. [10]
As almost any substance containing carbohydrates, mainly sugars or starch, can naturally undergo fermentation, it is likely that beer-like beverages were independently invented among various cultures throughout the world. The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilisation. [11][12][13] The earliest known chemical evidence of beer dates to circa 35003100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. [14]
Beer was spread through Europe by Germanic and Celtic tribes as far back as 3000 BC, [15] and it was mainly brewed on a domestic scale. [16] The product that the early Europeans drank might not be recognised as beer by most people today. Alongside the basic starch source, the early European beers might contain fruits, honey, numerous types of plants, spices and other substances such as narcotic herbs. [17] What they did not contain was hops, as that was a later addition first mentioned in Europe around 822 by a Carolingian Abbot [18] and again in 1067 by Abbess Hildegard of Bingen. [19]
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries. During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century. [20] The development of hydrometers and thermometers changed brewing by allowing the brewer more control of the process and greater knowledge of the results. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. [21] As of 2006, more than 133 billion liters (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of $294.5 billion (147.7 billion). [22]
Brewing Main article: Brewing The process of making beer is known as brewing. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history. A company that makes beer is called either a brewery or a brewing company. Beer made on a domestic scale for non-commercial reasons is classed as homebrewing regardless of where it is made, though most homebrewed beer is made in the home. Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only. However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the USA in 1979, allowing homebrewing to become a popular hobby. [23]
A 16th-century brewery The purpose of brewing is to convert the starch source into a sugary liquid called wort and to convert the wort into the alcoholic beverage known as beer in a fermentation process effected by yeast.
Diagram illustrating the process of brewing beer Hot Water Tank Mash Tun Malt Hops Copper Hopback Add Yeast to Fermenter Chiller Bottling Cask or Keg The first step, where the wort is prepared by mixing the starch source (normally malted barley) with hot water, is known as "mashing". Hot water (known as "liquor" in brewing terms) is mixed with crushed malt or malts (known as "grist") in a mash tun. [24] The mashing process takes around 1 to 2 hours, [25] during which the starches are converted to sugars, and then the sweet wort is drained off the grains. The grains are now washed in a process known as "sparging". This washing allows the brewer to gather as much of the fermentable liquid from the grains as possible. The process of filtering the spent grain from the wort and sparge water is called wort separation. The traditional process for wort separation is lautering, in which the grain bed itself serves as the filter medium. Some modern breweries prefer the use of filter frames which allow a more finely ground grist. [26]
Most modern breweries use a continuous sparge, collecting the original wort and the sparge water together. However, it is possible to collect a second or even third wash with the not quite spent grains as separate batches. Each run would produce a weaker wort and thus a weaker beer. This process is known as second (and third) runnings. Brewing with several runnings is called parti gyle brewing. [27]
The sweet wort collected from sparging is put into a kettle, or "copper", (so called because these vessels were traditionally made from copper) [28] and boiled, usually for about one hour. During boiling, water in the wort evaporates, but the sugars and other components of the wort remain; this allows more efficient use of the starch sources in the beer. Boiling also destroys any remaining enzymes left over from the mashing stage. Hops are added during boiling as a source of bitterness, flavour and aroma. Hops may be added at more than one point during the boil. The longer the hops are boiled, the more bitterness they contribute, but the less hop flavour and aroma remains in the beer. [29]
After boiling, the hopped wort is now cooled, ready for the yeast. In some breweries, the hopped wort may pass through a hopback, which is a small vat filled with hops, to add aromatic hop flavouring and to act as a filter; but usually the hopped wort is simply cooled for the fermenter, where the yeast is added. During fermentation, the wort becomes beer in a process which requires a week to months depending on the type of yeast and strength of the beer. In addition to producing alcohol, fine particulate matter suspended in the wort settles during fermentation. Once fermentation is complete, the yeast also settles, leaving the beer clear. [30]
Fermentation is sometimes carried out in two stages, primary and secondary. Once most of the alcohol has been produced during primary fermentation, the beer is transferred to a new vessel and allowed a period of secondary fermentation. Secondary fermentation is used when the beer requires long storage before packaging or greater clarity. [31] When the beer has fermented, it is packaged either into casks for cask ale or kegs, aluminium cans, or bottles for other sorts of beer. [32]
Ingredients
Malted barley before roasting The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such as hops. [33] A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower- cost substitute for malted barley. [34] Less widely used starch sources include millet, sorghum and cassava root in Africa, potato in Brazil, and agave in Mexico, among others. [35] The amount of each starch source in a beer recipe is collectively called the grain bill. Water Beer is composed mostly of water. Regions have water with different mineral components; as a result, different regions were originally better suited to making certain types of beer, thus giving them a regional character. [36]
For example, Dublin has hard water well suited to making stout, such as Guinness; while Pilzen has soft water well suited to making pale lager, such as Pilsner Urquell. [36] The waters of Burton in England contain gypsum, which benefits making pale ale to such a degree that brewers of pale ales will add gypsum to the local water in a process known as Burtonisation. [37]
Starch source Main articles: Malt and Mash ingredients The starch source in a beer provides the fermentable material and is a key determinant of the strength and flavour of the beer. The most common starch source used in beer is malted grain. Grain is malted by soaking it in water, allowing it to begin germination, and then drying the partially germinated grain in a kiln. Malting grain produces enzymes that convert starches in the grain into fermentable sugars. [38] Different roasting times and temperatures are used to produce different colours of malt from the same grain. Darker malts will produce darker beers. [39]
Nearly all beer includes barley malt as the majority of the starch. This is because of its fibrous husk, which is not only important in the sparging stage of brewing (in which water is washed over the mashed barley grains to form the wort), but also as a rich source of amylase, a digestive enzyme which facilitates conversion of starch into sugars. Other malted and unmalted grains (including wheat, rice, oats, and rye, and less frequently, corn and sorghum) may be used. In recent years, a few brewers have produced gluten-free beer made with sorghum with no barley malt for those who cannot consume gluten-containing grains like wheat, barley, and rye. [40]
Hops Main article: Hops Flavouring beer is the sole major commercial use of hops. [41] The flower of the hop vine is used as a flavouring and preservative agent in nearly all beer made today. The flowers themselves are often called "hops".
Hop cone in a Hallertau, Germany, hop yard Hops were used by monastery breweries, such as Corvey in Westphalia, Germany, from 822 AD, [20][42] though the date normally given for widespread cultivation of hops for use in beer is the thirteenth century. [20][42] Before the thirteenth century, and until the sixteenth century, during which hops took over as the dominant flavouring, beer was flavoured with other plants; for instance, Glechoma hederacea. Combinations of various aromatic herbs, berries, and even ingredients like wormwood would be combined into a mixture known as gruit and used as hops are now used. [43] Some beers today, such as Fraoch' by the Scottish Heather Ales company [44] and Cervoise Lancelot by the French Brasserie-Lancelot company, [45] use plants other than hops for flavouring. Hops contain several characteristics that brewers desire in beer. Hops contribute a bitterness that balances the sweetness of the malt; the bitterness of beers is measured on the International Bitterness Units scale. Hops contribute floral, citrus, and herbal aromas and flavours to beer. Hops have an antibiotic effect that favours the activity of brewer's yeast over less desirable microorganisms, and hops aids in "head retention", [46][47]
the length of time that a foamy head created by carbonation will last. The acidity of hops is a preservative. [48][49]
Yeast Main articles: Brewer's yeast, Saccharomyces cerevisiae, and Saccharomyces uvarum Yeast is the microorganism that is responsible for fermentation in beer. Yeast metabolises the sugars extracted from grains, which produces alcohol and carbon dioxide, and thereby turns wort into beer. In addition to fermenting the beer, yeast influences the character and flavour. [50] The dominant types of yeast used to make beer are ale yeast (Saccharomyces cerevisiae) and lager yeast (Saccharomyces uvarum); their use distinguishes ale and lager. [51]
Brettanomyces ferments lambics, [52] and Torulaspora delbrueckii ferments Bavarian weissbier. [53] Before the role of yeast in fermentation was understood, fermentation involved wild or airborne yeasts. A few styles such as lambics rely on this method today, but most modern fermentation adds pure yeast cultures. [54]
Clarifying agent Main article: Finings Some brewers add one or more clarifying agents to beer, which typically precipitate (collect as a solid) out of the beer along with protein solids and are found only in trace amounts in the finished product. This process makes the beer appear bright and clean, rather than the cloudy appearance of ethnic and older styles of beer such as wheat beers. [55]
Examples of clarifying agents include isinglass, obtained from swimbladders of fish; Irish moss, a seaweed; kappa carrageenan, from the seaweed Kappaphycus cottonii; Polyclar (artificial); and gelatin. [56] If a beer is marked "suitable for Vegans", it was clarified either with seaweed or with artificial agents. [57]
See also: Vegetarianism and beer Varieties Main article: Beer style
Kriek, a variety of beer brewed with cherries While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. [58] The traditional European brewing regionsGermany, Belgium, the United Kingdom, Ireland, Poland, the Czech Republic, Scandinavia, the Netherlands and Austriahave local varieties of beer. 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. [59]
Despite the regional variations, beer is categorised into two main types based on the temperature of the brewing which influences the behaviour of yeast used during the brewing processlagers, which are brewed at a low temperature, and the more regionally distinct ales, brewed at a higher temperature. [60] Ales are further categorised into other varieties such as pale ale, stout and brown ale. Michael Jackson, in his 1977 book The World Guide To Beer, categorised beers from around the world in local style groups suggested by local customs and names. [61] Fred Eckhardt furthered Jackson's work in The Essentials of Beer Style in 1989. The most common method of categorising beer is by the behaviour of the yeast used in the fermentation process. In this method, beers using a fast-acting yeast which leaves behind residual sugars are termed "ales", while beers using a slower-acting yeast, fermented at lower temperatures, which removes most of the sugars, leaving a clean, dry beer, are termed "lagers". Differences between some ales and lagers can be difficult to categorise. Steam beer, Klsch, Alt, and some modern British Golden Summer Beers use elements of both lager and ale production. Baltic Porter and Bire de Garde may be produced by either lager or ale methods or a combination of both. However, lager production results in a cleaner-tasting, drier and lighter beer than ale. [62]
Ale Main article: Ale
Cask ale hand pumps with pump clips detailing the beers and their breweries An ale is commonly defined by the strain of yeast used and the fermenting temperature. Ales are normally brewed with top-fermenting yeasts (most commonly Saccharomyces cerevisiae), though a number of British brewers, including Fullers and Weltons, [63] use ale yeast strains that have less-pronounced top-fermentation characteristics. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers. Ale is typically fermented at temperatures between 15 and 24C (60 and 75F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others. [64]
A pint of ale in a dimpled glass jug or mug. Typically ales have a sweeter, fuller body than lagers. Before the introduction of hops into England from the Netherlands in the 15th century, the name "ale" was exclusively applied to unhopped fermented beverages, the term beer being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies. [65] The word ale may come from the Old English ealu, in turn from the Proto-Indo- European base *alut-, which holds connotations of "sorcery, magic, possession, intoxication". [66]
Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973 [67] for "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". It is applied to bottle conditioned and cask conditioned beers. Lambic Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer's yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness. [68]
Stout Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. [69] This same beer later also became known as stout, though the word stout had been used as early as 1677. [70] The history and development of stout and porter are intertwined. [71]
Wheat
German wheat beer Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law). [72] The flavour of wheat beers varies considerably, depending upon the specific style. Lager Main article: Lager Lager is the English name for cool fermenting beers of Central European origin. Pale lagers are the most commonly consumed beers in the world. The name lager comes from the German lagern for "to store", as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions. [73]
Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 712 C (4554 F) (the fermentation phase), and then is given a long secondary fermentation at 04 C (3239 F) (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a "cleaner"-tasting beer. [74]
Modern methods of producing lager were pioneered by Gabriel Sedlmayr the Younger, who perfected dark brown lagers at the Spaten Brewery in Bavaria, and Anton Dreher, who began brewing a lager (now known as Vienna lager), probably of amber-red colour, in Vienna in 18401841. With improved modern yeast strains, most lager breweries use only short periods of cold storage, typically 13 weeks. Colour Beer colour is determined by the malt. [75] The most common colour is a pale amber produced from using pale malts. Pale lager and pale ale are terms used for beers made from malt dried with coke. Coke was first used for roasting malt in 1642, but it was not until around 1703 that the term pale ale was used. [76][77]
Paulaner dunkel - a dark lager In terms of sales volume, most of today's beer is based on the pale lager brewed in 1842 in the town of Pilsen in the present-day Czech Republic. [78] The modern pale lager is light in colour with a noticeable carbonation (fizzy bubbles) and a typical alcohol by volume content of around 5%. The Pilsner Urquell, Bitburger, and Heineken brands of beer are typical examples of pale lager, as are the American brands Budweiser, Coors, and Miller. Dark beers are usually brewed from a pale malt or lager malt base with a small proportion of darker malt added to achieve the desired shade. Other colourantssuch as caramelare also widely used to darken beers. Very dark beers, such as stout, use dark or patent malts that have been roasted longer. Some have roasted unmalted barley. [79][80]
Alcoholic strength Beer ranges from less than 3% alcohol by volume (abv) to around 14% abv, though this strength has been increased to around 20% by re-pitching with champagne yeast, [81] and to 41% abv by the freeze-distilling process. [82] The alcohol content of beer varies by local practice [83] or beer style. The pale lagers that most consumers are familiar with fall in the range of 46%, with a typical abv of 5%. [84] The customary strength of British ales is quite low, with many session beers being around 4% abv. [85] Some beers, such as table beer are of such low alcohol content (1%4%) that they are served instead of soft drinks in some schools. [86]
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a byproduct of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts and consequently decreases the alcohol content. Exceptionally strong beers The strength of beers has climbed during the later years of the 20th century. Vetter 33, a 10.5% abv (33 degrees Plato, hence Vetter "33"), doppelbock, was listed in the 1994 Guinness Book of World Records as the strongest beer at that time, [87][88] though Samichlaus, by the Swiss brewer Hrlimann, had also been listed by the Guinness Book of World Records as the strongest at 14% abv. [89][90][91]
Since then, some brewers have used champagne yeasts to increase the alcohol content of their beers. Samuel Adams reached 20% abv with Millennium, [81] and then surpassed that amount to 25.6% abv with Utopias. The strongest beer brewed in Britain was Baz's Super Brew by Parish Brewery, a 23% abv beer. [92][93] The beer that is claimed to be the strongest yet made is Sink The Bismarck!, a 41% abv IPA, [82] made by BrewDog, who also made Tactical Nuclear Penguin, a 32% abv Imperial Stout, using the eisbock method of freeze distilling - in November 2009 the brewery freeze distilled a 10% ale, gradually removing the ice until the beer reached 32% abv. [94][95] The German brewery Schorschbru's Schorschbocka 31% abv eisbock, [96][97][98] and Hair of the Dog's Davea 29% abv barley wine made in 1994, both used the same freeze distilling method. [99]
Related beverages See also: Category:Types of beer Around the world, there are a number of traditional and ancient starch-based beverages classed as beer. In Africa, there are various ethnic beers made from sorghum or millet, such as Oshikundu [100] in Namibia and Tella in Ethiopia. [101] Kyrgyzstan also has a beer made from millet; it is a low alcohol, somewhat porridge- like drink called "Bozo". [102] Bhutan, Nepal, Tibet and Sikkim also use millet in Chhaang, a popular semi-fermented rice/millet drink in the eastern Himalayas. [103] Further east in China are found Huangjiu and Choujiutraditional rice-based beverages related to beer. The Andes in South America has Chicha, made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim, a traditional beverage made since pre-Columbian times by chewing manioc so that enzymes present in human saliva can break down the starch into fermentable sugars; [104] this is similar to Masato in Peru. [105]
Some beers which are made from bread, which is linked to the earliest forms of beer, are Sahti in Finland, Kvass in Russia and the Ukraine, and Bouza in Sudan. Brewing industry
Cropton, a typical UK microbrewery The brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. [21] More than 133 billion liters (35 billion gallons) are sold per year producing total global revenues of $294.5 billion (147.7 billion) in 2006. [22]
A microbrewery, or craft brewery, is a modern brewery which produces a limited amount of beer. [106] The maximum amount of beer a brewery can produce and still be classed as a microbrewery varies by region and by authority, though is usually around 15,000 barrels (18,000 hectolitres/ 475,000 US gallons) a year. [107] A brewpub is a type of microbrewery that incorporates a pub or other eating establishment. SABMiller became the largest brewing company in the world when it acquired Royal Grolsch, brewer of Dutch premium beer brand Grolsch. [108] InBev was the second-largest beer-producing company in the world, [109]
and Anheuser-Busch held the third spot, but after the merger between InBev and Anheuser-Busch, the new Anheuser-Busch InBev company is the largest brewer in the world. [110][111]
Serving Draught Main articles: Draught beer, Keg beer, and Cask ale
Draught beer keg fonts at the Delirium Caf in Brussels Draught beer from a pressurised keg is the most common method of dispensing in bars around the world. A metal keg is pressurised with carbon dioxide (CO 2 ) gas which drives the beer to the dispensing tap or faucet. Some beers may be served with a nitrogen/carbon dioxide mixture. Nitrogen produces fine bubbles, resulting in a dense head and a creamy mouthfeel. Some types of beer can also be found in smaller, disposable kegs called beer balls. In the 1980s, Guinness introduced the beer widget, a nitrogen-pressurised ball inside a can which creates a dense, tight head, similar to beer served from a nitrogen system. [112] The words draft and draught can be used as marketing terms to describe canned or bottled beers containing a beer widget, or which are cold-filtered rather than pasteurised.
A selection of cask beers Cask-conditioned ales (or cask ales) are unfiltered and unpasteurised beers. These beers are termed "real ale" by the CAMRA organisation. Typically, when a cask arrives in a pub, it is placed horizontally on a frame called a "stillage" which is designed to hold it steady and at the right angle, and then allowed to cool to cellar temperature (typically between 1214 degrees Celsius / 5457 F), [113] before being tapped and venteda tap is driven through a (usually rubber) bung at the bottom of one end, and a hard spile or other implement is used to open a hole in the side of the cask, which is now uppermost. The act of stillaging and then venting a beer in this manner typically disturbs all the sediment, so it must be left for a suitable period to "drop" (clear) again, as well as to fully conditionthis period can take anywhere from several hours to several days. At this point the beer is ready to sell, either being pulled through a beer line with a hand pump, or simply being "gravity-fed" directly into the glass. Packaging Main articles: Beer bottle and Beverage can
Bottles of beer from the Spoetzl Brewery Most beers are cleared of yeast by filtering when packaged in bottles and cans. [114] However, bottle conditioned beers retain some yeasteither by being unfiltered, or by being filtered and then reseeded with fresh yeast. [115] It is usually recommended that the beer be poured slowly, leaving any yeast sediment at the bottom of the bottle. However, some drinkers prefer to pour in the yeast; this practice is customary with wheat beers. Typically, when serving a hefeweizen, 90% of the contents are poured, and the remainder is swirled to suspend the sediment before pouring it into the glass. Alternatively, the bottle may be inverted prior to opening. Glass bottles are always used for bottle conditioned beers. Many beers are sold in cans, though there is considerable variation in the proportion between different countries. In Sweden in 2001, 63.9% of beer was sold in cans. [116]
People either drink from the can or pour the beer into a glass. Cans protect the beer from light (thereby preventing "skunked" beer) and have a seal less prone to leaking over time than bottles. Cans were initially viewed as a technological breakthrough for maintaining the quality of a beer, then became commonly associated with less expensive, mass-produced beers, even though the quality of storage in cans is much like bottles. [117] Plastic (PET) bottles are used by some breweries. [118]
Serving temperature
douard Manet's The Waitress showing a woman serving beer The temperature of a beer has an influence on a drinker's experience; warmer temperatures reveal the range of flavours in a beer; however, cooler temperatures are more refreshing. Most drinkers prefer pale lager to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial stout to be served at room temperature. [119]
Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 C/45 F) for "light" beers (pale lagers); chilled (8 C/46 F) for Berliner Weisse and other wheat beers; lightly chilled (9 C/48 F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 C/55 F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 C/59.9 F) for strong dark ales (especially trappist beer) and barley wine. [120]
Drinking chilled beer is a social trend that began with the development of artificial refrigeration and by the 1870s, was spread in those countries that concentrated on brewing pale lager. [121] Chilling below 15.5 C (59.9 F) starts to reduce taste awareness [122] and reduces it significantly below 10 C (50 F); [123] while this is acceptable for beers without an appreciable aroma or taste profile, beers brewed with more than basic refreshment in mind reveal their flavours more when served unchilled either cool or at room temperature. [124] Cask Marque, a non-profit UK beer organisation, has set a temperature standard range of 12-14C (53-57F) for cask ales to be served. [125]
Vessels Main article: Beer glassware Beer is consumed out of a variety of vessels, such as a glass, a beer stein, a mug, a pewter tankard, a beer bottle or a can. The shape of the glass from which beer is consumed can influence the perception of the beer and can define and accent the character of the style. [126]
Breweries offer branded glassware intended only for their own beers as a marketing promotion, as this increases sales. [127]
The pouring process has an influence on a beer's presentation. The rate of flow from the tap or other serving vessel, tilt of the glass, and position of the pour (in the centre or down the side) into the glass all influence the end result, such as the size and longevity of the head, lacing (the pattern left by the head as it moves down the glass as the beer is drunk), and turbulence of the beer and its release of carbonation. [128]
Beer and society Social context
Inside a tent at Munich's Oktoberfestthe world's largest beer festival See also: Category:Beer culture Various social traditions and activities are associated with beer drinking, such as playing cards, darts, bags, or other pub games; attending beer festivals, or visiting a series of different pubs in one evening; joining an organisation such as CAMRA; or rating beer. [129]
Various drinking games, such as beer pong, flip cup and quarters are also popular. [130]
International consumption See also: Beers of the world and Beer consumption by country Beer is considered to be a social lubricant in many societies, [131] and is consumed in countries all over the world. There are breweries in Middle Eastern countries such as Lebanon, Iraq, and Syria, as well as African countries (see African beer). Sales of beer are four times that of wine, the second most popular alcoholic beverage. [132][133] In Russia, consumption is on the rise as younger generations are choosing beer over vodka. [134] In most societies, beer is the most popular alcoholic beverage. Health effects Alcohol and Health Short-term effects of alcohol Long-term effects of alcohol Alcohol and cardiovascular disease Alcoholic liver disease Alcoholic hepatitis Alcohol and cancer Alcohol and weight Fetal alcohol syndrome Fetal Alcohol Spectrum Disorder Alcoholism Blackout (alcohol-related amnesia) Wernicke-Korsakoff syndrome Recommended maximum intake Wine and health The main active ingredient of beer is alcohol, and therefore, the health effects of alcohol apply to beer. The moderate consumption of alcohol, including beer, is associated with a decreased risk of cardiac disease, stroke and cognitive decline. [135][136][137][138] The long-term effects of alcohol abuse, however, include the risk of developing alcoholism and alcoholic liver disease.
Overview of possible long-term effects of ethanol. Click to expand. 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". [139] Some sources maintain that filtered beer loses much of its nutrition. [140][141]
A 2005 Japanese study found that low alcohol beer may possess strong anti-cancer properties. [142] Another study found nonalcoholic beer to mirror the cardiovascular benefits associated with moderate consumption of alcoholic beverages. [143] However, much research suggests that the primary health benefit from alcoholic beverages comes from the alcohol they contain. [144]
It is considered that overeating 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. [145] Several diet books quote beer as having the same glycemic index as maltose, a very high (and therefore undesirable) 110; however, the maltose undergoes metabolism by yeast during fermentation so that beer consists mostly of water, hop oils and only trace amounts of sugars, including maltose. [146]
Environmental impact Draught beer's environmental impact can be 68% lower than bottled beer due to packaging differences. [147][148]
Home brewing can reduce the environmental impact of beer via less packaging and transportation. [149]
A life cycle study of one beer brand, including grain production, brewing, bottling, distribution and waste management, shows that the CO 2 emissions from a 6-pack of micro-brew beer is about 3 kilograms (6.6 pounds). [150]
The loss of natural habitat potential from the 6-pack of micro-brew beer is estimated to be 2.5 square meters (26 square feet). [151]
Downstream emissions from distribution, retail, storage and disposal of waste can be over 45% of a bottled micro- brew beer's CO 2 emissions. [150]
Where legal, the use of a refillable jug, reusable bottle or other reusable containers to transport draught beer from a store or a bar, rather than buying pre-bottled beer, can reduce the environmental impact of beer consumption. [152]
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b "Nin-kasi: Mesopotamian Goddess of Beer". Matrifocus 2006, Johanna Stuckey. http://www.matrifocus.com/SAM06/ spotlight.htm. Retrieved 13 May 2008. 6. ^ a
b Black, Jeremy A.; Cunningham, Graham; Robson, Eleanor (2004). The literature of ancient Sumer. Oxford: Oxford University Press. ISBN 0-19-926311-6. 7. ^ Bryson, Lew (2005), Pennsylvania Breweries, Stackpole Books, p. 21, ISBN 0811732223 8. ^ "Beer". Britannica.com. http://www.britannica.com/eb/articl e-66615/beer.; Michael M. Homan, 'Beer and Its Drinkers: An Ancient near Eastern Love Story, Near Eastern Archaeology, Vol. 67, No. 2 (Jun., 2004), pp. 84-95. 9. ^ [1] 10. ^ "Li Wine: The Beer of Ancient China -China Beer Festivals 2009". www.echinacities.com. http://www.echinacities.com/Special /Beer-Festival/Content.aspx?n=3223. Retrieved 14 November 2009. 11. ^ Mirsky, Steve (May 2007). "Ale's Well with the World". Scientific American. http://www.sciam.com/article.cfm?c hanID=sa006&articleID=E699E9C7- E7F2-99DF- 38A7329520CF67D6&colID=15. Retrieved 4 November 2007. 12. ^ Dornbusch, Horst (27 August 2006). "Beer: The Midwife of Civilization". Assyrian International News Agency. http://www.aina.org/ata/20060827 151956.htm. Retrieved 4 November 2007. 13. ^ Protz, Roger (2004). "The Complete Guide to World Beer". http://www.beer- pages.com/stories/complete-guide- beer.htm. "When people of the ancient world realised they could make bread and beer from grain, they stopped roaming and settled down to cultivate cereals in recognisable communities." 14. ^ "Earliest Known Chemical Evidence of Beer". University of Pennsylvania Museum of Archaeology and Anthropology. http://www.museum.upenn.edu/new /research/Exp_Rese_Disc/masca/be er.shtml. Retrieved 4 November 2007. 15. ^ [2] Prehistoric brewing: the true story, 22 October 2001, Archaeo News. Retrieved 13 September 2008 16. ^ [3] Dreher Breweries, Beer-history 17. ^ Max Nelson, The Barbarian's Beverage: A History of Beer in Ancient Europe pp2, Routledge (2005), ISBN 0-415-31121-7 18. ^ Google Books Richard W. Unger, Beer in the Middle Ages and the Renaissance pp57, University of Pennsylvania Press ( 2004), ISBN 0- 8122-3795-1 19. ^ Max Nelson, The Barbarian's Beverage: A History of Beer in Ancient Europe pp110, Routledge (2005), ISBN 0-415-31121-7 20. ^ a
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Beer portal Archeological Parameters For the Origins of Beer. Thomas W. Kavanagh. The Complete Guide to World Beer, Roger Protz. ISBN 1-84442-865-6. The Barbarian's Beverage: a history of beer in ancient Europe, Max Nelson. ISBN 0-415- 31121-7. The World Guide to Beer, Michael Jackson. ISBN 1-85076-000-4 The New World Guide to Beer, Michael Jackson. ISBN 0-89471-884-3 Beer: The Story of the Pint, Martyn Cornell. ISBN 0-7553-1165-5 Beer and Britannia: An Inebriated History of Britain, Peter Haydon. ISBN 0-7509-2748-8 The Book of Beer Knowledge: Essential Wisdom for the Discerning Drinker, a Useful Miscellany, Jeff Evans. ISBN 1-85249-198-1 Country House Brewing in England, 15001900, Pamela Sambrook. ISBN 1-85285-127-9 Ale, Beer and Brewsters in England: Women's Work in a Changing World, 13001600 , Judith M. Bennett. ISBN 0-19-512650-5 A History of Beer and Brewing, I. Hornsey. ISBN 0- 85404-630-5 Beer: an Illustrated History, Brian Glover. ISBN 1- 84038-597-9 Beer in America: The Early Years 15871840Beer's Role in the Settling of America and the Birth of a Nation, Gregg Smith. ISBN 0-937381-65-9 Big Book of Beer, Adrian Tierney-Jones. ISBN 1- 85249-212-0 Gone for a Burton: Memories from a Great British Heritage, Bob Ricketts. ISBN 1-905203-69-1 Farmhouse Ales: Culture and Craftsmanship in the Belgian Tradition, Phil Marowski. ISBN 0- 937381-84-5 The World Encyclopedia of Beer, Brian Glover. ISBN 0-7548-0933-1 The Complete Joy of Homebrewing, Charlie Papazian ISBN 0-380-77287-6 (This is the seminal work on home brewing that is almost universally suggested to new hobbyist) The Brewmaster's Table, Garrett Oliver. ISBN 0- 06-000571-8 Vaughan, J. G.; C. A. Geissler (1997). The New Oxford Book of Food Plants. Oxford University Press. ISBN 0-19-854825-7. Bacchus and Civic Order: The Culture of Drink in Early Modern Germany, Ann Tlusty. ISBN 0-8139- 2045-0 [show] v d e Styles of beer
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British and Irish beer (England Ireland Scotland Wales)
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Belgian beer
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German beer
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American beer
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Other
[show] v d e Beers of the world
[show] v d e Alcoholic beverages
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History and production
History of alcohol History of alcohol History of beer History of
Champagne History of wine History of French wine History of Rioja wine
Pomace: Grappa Marc Orujo Tsikoudia Tsipouro Zivania Chacha
Various/other fruit: Eau
de vie Kirschwasser Palinka Rakia Schnaps
Other Agave: Mezcal Tequila Sugarcane/molasses: Aguardiente Cachaa Clairin Guaro Rum Seco Herrerano Tharra Various cereals and potato: Akvavit Baijiu Canadian whisky Poitin Shch Vodka Whisky