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Mead Variants
Mead Variants (From Wikipedia, the free encyclopedia) Tr6jniak - A Polish mead, made using two units of water for each unit of honey Acerglyn - A mead made with honey and maple syrup. Balche - A native Mexican version of mead. Black mead - A name sometimes given to the blend of honey and black currants. Bochet - A mead where the honey is caramelized or burned separately before adding the water. Yields toffee, chocolate, and marshmallow flavors. Braggot - Also called bracket or brackett. Originally brewed with honey and hops, later with honey and malt - with or without hops added. Welsh origin (bragawd). Capsicumel - A mead flavored with chili peppers. Chouchenn - A kind of mead made in Brittany. Cyser - A blend of honey and apple juice fermented together; see also cider. Czw5rniak (TSG) - A Polish mead, made using three units of water for each unit of honey Dandaghare - A mead from Nepal, combines honey with Himalayan herbs and spices. lt has been brewed since 1972 in the city of Pokhara. Dw6jniak(Tsc) - A Polish mead, made using equal amounts of water and honey Great mead - Any mead that is intended to be aged several years. The designation is meant to distinguish this type of mead from "short mead" (see below). Gverc or Medovina - Croatian mead prepared in Samobor and many other places. The word "gverc" or "gvirc' is from the German "Gewiirze" and refers to various spices added to mead. Hydromet - Literally "water-honey" in Greek. lt is also the French name for mead. (Compare with the Catalan hidromel, Galician aiguamel, Portuguese hidromel, ltalian idromele, and Spanish hidromiel and aguamiel). -
Una Dulce Historia: La Hidromiel
Una dulce historia: la Hidromiel Theñ appuls & peris with spices delicately Aftur þe terme of þe yere fulle deynteithly, with bred and chese to calle. Spised cakes and wafurs worthily withe bragot & methe, þus meñ may meryly plese welle bothe gret & smalle.” John Russell: sirviente de Humphrey, duque de Gloucester en el sXV, escribió poemas sobre modales de corte, protocolo, festejos etc. Comenta algunos relatos de Chaucer. Mead or Meath, a drink made of Ginger, Sugar, Honey and Spring water boiled together. R. Holme. Como vemos, aquí aparece la “hidromiel”, referida en inglés como 'mead', y según R. Holme compuesta de jengibre, azúcar, miel y agua de manantial. Trataremos aquí el término en su forma inglesa pues parece ser el concepto original. • Etimología: la palabra inglesa viene del Inglés Antiguo → Medu ; Protogermánico → Meduz ; en otras lenguas: Eslavo → med / miod ; Nórdico Antiguo → mjöðr ; Sánscrito → madhu ; Galés → medd -----> todas vienen de la raíz protoindoeuropea *medhu- ('honey, sweet drink'). • Aparición en textos: Skáldskaparmál, segunda parte del Edda en Prosa, menciona que el único alimento de Odín es la hidromiel, así como también proporciona a los buenos poetas la hidromiel de la inspiración [Poetic Mead → Antiguo Nórdico skáldskapar mjaðar ó Suttungmjaðar → Enanos: Fjallar y Gallar, gigantes Gilling, su esposa y Suttungr hija de éste Gunnlöd, almacén Hnitbjörd ; de la que se cuenta que cualquiera que la bebiese se convertía en escaldo], hecha por enanos, en el vaso Óð-rœrir. La primera aparación, sin embargo, se encuentra en el RigVeda, libro sagrado hindú datado del 1700 – 1000 aC; En la Grecia Clásica se la relacionaba con Dionisio (Kerenyi, Karl Dionysus: Archetypal Image of Indestructible Life.) ; Aristóteles la menciona en su Meteorologica ; Plinio el Viejo militites en su Historia Natural, y la diferencia del vino de miel, que ellos llamaban “aqua mulsum” ; el hispano romano Columella, da una receta sobre su elaboración en su De re rustica. -
The Basics of Mead Making -Or- How SWEET It Is
The Basics of Mead Making -or- How SWEET it is.... It's a funny thing, but the thought of mead-making and brewing in general has brought nigh as many folks to the SCA as perhaps any other single art or science. Mead just feels medieval, and not just from a chance-found alliteration in the first syllables. Thoughts of quaffing a tankard of mead inevitably lead to the smoky mead-halls found in Beowulf and Valhalla, the Celtic Bards singing by firelight, and royalty at the high table plotting war over tankards and platters. Interestingly, the Indo-European language root words for honey, mead (specifically), alcohol (in general), and drunkenness are all the same. This leads to speculation that mead is in fact the oldest fermented beverage. This is supported by the fact that honey is the first concentrated sugar source found by ancient man, and it's certainly much simpler than others to make. Yes, that's right. Mead is simple. But before we get to all that, let's get some more background. From the WONDERFUL mead web site www.gotmead.com (Yes, bookmark it right away) Mead by Any Other Name... * Aguamiel - Spanish mead * Balche - Mayan mind altering mead made with balche bark * Chouchen - Breton (France) mead * Hidromel - Portuguese mead * Hydromel - French mead * Idromele - Italian mead * Med - Bulgarian and Ukranian * Meddeglyn or myddyglyn - Welsh spiced mead * Mede - Dutch mead * Medovina - Czech and Slovak mead * Medovukha - Russian mead * Medu - Ancient? German mead * Medus - Lithuanian and/or Latvian honey * Meis - Eritrean mead * Meodu -
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan -
Beers of Europe
Beers of Europe Ltd Retail Price List 04 May 2010 Size ml ABV Bottle Price Case Qty Case Price American Beer Anchor Brewery Anchor Bock Beer 355 5.5 £1.89 24 £44.00 Anchor Liberty Ale 355 5.9 £1.85 24 £43.07 Anchor Old Foghorn 330 9.4 £2.89 24 £67.28 Anchor Porter 355 5.6 £1.85 24 £43.07 Anchor Small Beer 650 3.2 £3.89 12 £45.28 Anchor Steam 355 4.7 £1.69 24 £39.34 Anchor Summer Ale 355 4.5 £1.89 24 £44.00 Anchor Xmas Ale 355 5.5 £1.89 24 £44.00 Black Mountain Brewing Chili Beer 330 4.5 £1.75 24 £40.74 Brooklyn Brewery Brooklyn Black Chocolate Stout 355 10.6 £2.39 24 £55.64 Brooklyn Brown Ale 355 5.6 £1.69 24 £39.34 Brooklyn East India Pale Ale 355 6.9 £1.79 24 £41.67 Brooklyn Lager 355 5.1 £1.65 24 £38.41 Brooklyn Winter Ale 355 6.1 £1.89 24 £44.00 Post Road Pumpkin Ale 355 5.0 £1.79 24 £41.67 Caldera Brewing Co Caldera Ashland Amber 355 5.4 £2.69 24 £62.62 Caldera IPA 355 6.1 £2.79 24 £64.95 Caldera Pale Ale 355 5.5 £2.75 24 £64.02 Coors Blue Moon 355 5.4 £1.49 24 £34.69 Coors Fine Light Beer 330 5.0 £1.25 24 £29.10 Coors Fine Light Beer 275ml 250 5.0 £0.99 24 £23.05 Coronado Brewing Co Coronado Idiot IPA 650 8.5 £9.49 12 £110.46 Coronado Orange Avenue Wit 650 5.2 £6.49 12 £75.54 Dixie Dixie Beer 330 4.5 £1.39 24 £32.36 Dogfish Head Brewery Dogfish Head 60 Minute IPA 355 6.0 £2.49 24 £57.97 Dogfish Head 90 Minute IPA 355 9.0 £3.59 24 £83.58 Dogfish Head Indian Brown Ale 355 7.2 £2.69 24 £62.62 Dogfish Head Midas Touch 355 9.0 £4.29 24 £99.87 Dogfish Head Palo Santo Marron 355 10.0 £4.99 24 £116.17 Dogfish Head Raison D'etre 355 8.0 -
Traditional Foods General and Consumer Aspects Integrating Food Science and Engineering Knowledge Into the Food Chain
Integrating Food Science and Engineering Knowledge Into the Food Chain Kristberg Kristbergsson Jorge Oliveira Editors Traditional Foods General and Consumer Aspects Integrating Food Science and Engineering Knowledge Into the Food Chain Series Editor Kristberg Kristbergsson More information about this series at http://www.springer.com/series/7288 [email protected] ISEKI-Food Series Series editor: Kristberg Kristbergsson, University of Iceland, Reykjavík, Iceland FOOD SAFETY: A Practical and Case Study Approach Edited by Anna McElhatton and Richard J. Marshall ODORS IN THE FOOD INDUSTRY Edited by Xavier Nicolay UTILIZATION OF BY-PRODUCTS AND TREATMENT OF WASTE IN THE FOOD INDUSTRY Edited by Vasso Oreopoulou and Winfried Russ PREDICTIVE MODELING AND RISK ASSESSMENT Edited by Rui Costa and Kristberg Kristbergsson EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS Edited by Maria Margarida Vieira Cortez and Peter Ho CASE STUDIES IN FOOD SAFETY AND ENVIRONMENTAL HEALTH Edited by Maria Margarida Vieira Cortez and Peter Ho NOVEL TECHNOLOGIES IN FOOD SCIENCE: Their Impact on Products, Consumer Trends, and the Environment Edited by Anna McElhatton and Paulo José do Amaral Sobral TRADITIONAL FOODS: General and Consumer Aspects Edited by Kristberg Kristbergsson and Jorge Oliveira MODERNIZATION OF TRADITIONAL FOOD PROCESSES AND PRODUCTS Edited by Anna McElhatton and Mustapha Missbah El Idrissi FUNCTIONAL PROPERTIES OF TRADITIONAL FOODS Edited by Kristberg Kristbergsson and Semih Ötles FOOD PROCESSING Edited by Kristberg Kristbergsson and Semih Ötles APPLIED STATISTICS FOR FOOD AND BIOTECHNOLOGY Edited by Gerhard Schleining, Peter Ho and Severio Mannino PHYSICAL CHEMISTRY FOR FOOD SCIENTISTS Edited by Stephan Drusch and Kirsi Jouppila PROCESS ENERGY IN FOOD PRODUCTION Edited by Winfried Russ, Barbara Sturm and Kristberg Kristbergsson CONSUMER DRIVEN DEVELOPMENT OF FOOD FOR HEALTH AND WELL BEING Edited by Kristberg Kristbergsson, Paola Pittia, Margarida Vieira and Howard R. -
The Newbee Guide to Making Mead – Introduction
The Newbee Guide to Making Mead – Introduction Contributed by Monday, 05 December 2005 Last Updated Saturday, 06 June 2009 Welcome to the Newbee Guide to Making Mead. The following chapters contain the basics of brewing Mead along with a few pointers to avoid a contaminated batch. It is written from the perspective of a complete novice to brewing and therefore contains descriptions of the equipment and the ingredients along with the method. If there are questions that are not answered here, please pop over to the forum and search the postings. You will be amazed at the depth of knowledge contained within the minds of the more experienced members found there. Wassail. The Newbee Guide to Making Mead - Index Contributed by 3BlindMice Thursday, 15 December 2005 Last Updated Tuesday, 23 February 2010 CHAPTER 1: WHAT IS MEAD? CHAPTER 2: HONEY CHAPTER 3: ADDITIONAL INGREDIENTS CHAPTER 4: EQUIPMENT CHAPTER 5: TERMINOLOGY AND CALCULATIONS CHAPTER 6: THE BASIC RECIPE CHAPTER 7: PLANNING CHAPTER 8: RECIPE CALCULATIONS CHAPTER 9: YEAST CHAPTER 10: NUTRIENTS CHAPTER 11: MEAD DAY CHAPTER 12: SANITATION CHAPTER 13: PREPERATION AND MIXING CHAPTER 14: INTO THE FERMENTER CHAPTER 15: AERATION, FERMENTATION AND RACKING CHAPTER 16: SIPHONING CHAPTER 17: AGING AND OAK CHAPTER 18: BOTTLING CHAPTER 19: TROUBLESHOOTING AND COMMON QUESTIONS CHAPTER 20: WHAT NEXT? APPENDIX 1: HONEY VARIETALS APPENDIX 2: TYPES OF MEAD APPENDIX 3: ADDITIONAL EQUIPMENT APPENDIX 4: PLASTICS APPENDIX 5: INSTRUCTIONS FOR USING THE MEAD CALCULATOR APPENDIX 6: ABV/BRIX/S.G. CHARTS APPENDIX 7: CONVERSION TABLES APPENDIX 8: SAMPLE RECIPE APPENDIX 9: HOW TO READ A HYDROMETER The Newbee Guide to Making Mead - Chapter 1: What is Mead? Contributed by Thursday, 15 December 2005 Last Updated Saturday, 13 June 2009 There is no better place to start than with an explanation of what Mead is. -
Medieval Brewing: the Alcohol They Really Drank
Medieval Brewing: the Alcohol They Mӧdu (Estonia) Morat (blackberries or mulberries) Really Drank Mulsum (technically not a true mead; strong Summer University, Session 91 wine with honey added) Mistress Sorcha Crowe Myod (Russian) Mka Elspeth Payne Omphacomel (verjuice) [email protected] Oxymel (wine vinegar) 240-285-0632 Półtorak (Poland) Quick mead BEVERAGES Rhodamel(i) (roses) Sack (very sweet) Wine (assumed grape) Sima (Finland) pyment Trójniak (Poland) ‘Country’ wine (other fruit) White mead Beer vs. Ale Braggot SOURCES Mulled ale Butterbeer Atlantia and SCA Websites and Lists on brewing Gruit Atlantia Brewers Guild: brewers.atlantia.sca.org Scandinavian beers Atlantia brewers Yahoo group: Estonia: Sahti http://groups.yahoo.com/group/Atlantia_Brewers/ Estonia: Koduõlu (home beer) SCA brewers list: Lithuania: Kaimiskas alus http://groups.yahoo.com/group/sca_brew/ Lithuania: Interkingdom Brewers Guild: šviesus/tamsus/juodas/fitruotas/nefitruotas http://www.greydragon.org/ikbg/ Norway: maltøl, bayer, juleøl, bokkøl (bockbier), Guide to other kingdom guilds: pilsner (Plzeň) http://brewers.atlantia.sca.org/category/resources/oth Sweden: lättӧl, stankӧl, folkӧl (by strength) er-kingdom-guilds-baronial-guilds-and-the-mighty- Cider interkingdom-brewers-guild/ Cyser Everyone’s first secondary source: A Sip Through Time, Pery or perry by Cindy Renfrow, 1997. Hypocras Society Publications Cordials Coming soon, in Tournaments Illuminated Issue Honey jack #195, Third Quarter 2015: Book review on Quinte Apple jack -
Non-Ethiopian African Language Honey Wine Country (Language Family) Moru Duma Sudan (Nilo-Saharan) Banda-Banda Duma Central Afri
Here's what African and non-African languages call "honey wine." Africans have fermented honey into wine for millennia. But Ethiopians - with their more than 80 languages and 120 dialects - did it first, so tej is Africa's premiere honey wine. Non-Ethiopian Honey Country Country Non-African African Language Wine (Language Family) Honey Wine (Language Language Moru duma Sudan Family) (Nilo-Saharan) Japanese Japan hachimitsu sake (Japanese) Banda-Banda duma Central African Republic (Niger-Congo) Chinese China, Taiwan (Mandarin, mi jiu, mat zau (Sino-Tibetan) Sango duma Central African Republic Cantonese) (Creole, Ngbandi-based) Vietnamese Vietnam Dinka dhum, dhumo Sudan (Nilo-Saharan) (Austro-Asiatic) Gula duma Central African Republic Hieroglyphics Ancient Egypt (Nilo-Saharan) (to drink, or to drink Zande, Lingala duma/dumu Democratic Republic of oneself drunk - from a book Congo (Niger-Congo) by Legesse Allyn) Songo quingundo Democratic Republic of Korean Korea Congo (Bantu) kkul sul (Korean) Luchazi bingundo Angola (Bantu) Hebrew Israel (Semitic) Mbunda migundo Angola, Zambia temad (Bantu) Arabic Many countries (Semitic) Rwanda funguro Rwanda (Bantu) nabidh Kikamba, Kikuya, uki/uuki Kenya (Bantu) English mead, hydromel Many countries Imenti (Indo-European) Xhosa iQhilika South Africa, Botswana, Spanish aguamiel Spain, others Lesotho (Bantu) (Indo-European) Kadaru (Kafir) i-qilika Sudan Portuguese hidromel Portugal, Brazil (Nilo-Saharan) (Indo-European) Zulu uhlobo South Africa (Bantu) Hungarian mezbor Hungary lotshwala, (Uralic) iwayini -
The-Celebrated-Story-Of-Honey-Wine
THE CELEBRATED STORY Copyright © 201 The Honey Wine Company LLC. All rights reserved. 6 OF First edition published in 2013. HONEY WINE Published by The Honey Wine Company LLC San Francisco, California U.S.A. www.DiscoverHoneyWine.org ISBN 978-0-9893339-0-0 Hardback ISBN 978-0-9893339-1-7 Paperback ISBN 978-0-9893339-2-4 Ebook Edition THE H⬡NEY WINE COMPANY SAN FRANCISCO Second Dedication To three determined groups who operate Pleasant!words!are!a!honeycomb,!! in challenging environments: sweet!to!the!soul!! ____________ and!healing!to!the!bones.! ! O Proverbs!16:24! T’ej makers and t’ej bar owners in Ethiopia who and promoted pilsner style commercial beers. ደስ የሚያሰኝ ቃል የማር ወለላ ነው፤ continue to resist the onslaught of well financed ለነፍስ ጣፋጭ፣ Organizers and participants of The Mazer Cup in the ለዐጥንትም ፈውስ ነው። U.S.A. who have stuck by their mead regardless of what everyone else is drinking. ምሳሌ ፩፮፥፪፬ Independent farmers and beekeepers O ! around the world. Table of Contents CHAPTER IV. THE MOst SUstAINABLE LIBATION 48 The Buzz on Bees 49 Drink Honey Wine, Save the Forests 52 A Beeline for Urban Renewal 54 Foreword 1 Why You Should Keep It Local 56 Preface 3 CHAPAn Un-IndustrialTER V. A BEV ERARevolutionGE OF MY THICAL PROPORTIONS 6058 CHAPIntroductionTER I. AN ANCIENT LIBATION 119 Honeymoon in Babylon 60 The Rise of Culture 11 Honey Love 61 A Long Time Ago in a Field Far, Far Away 12 CHAPPoeticTer Inspiration VI. ‘Must ’ Knows ABOUT FERMENTATION 6664 African Origins? 13 Honey Wine in the Mediterranean 16 Honey Wine in Europe 19 Flowers Live in the Bouquet of Honey 6670 A Global Phenomenon 20 Holy Yeasties! 68 CHAPThe TGreaER II.t Honey GOLD WineEN W RecessionINE: CHARA CTER AND VARIETY 2522 Good Chemistry Means Good Wine Follow the Yellow Brick Road 71 Got Gesho? 72 Acquaint Yourself with Greatness 25 CHAPDo TryTER T hisVII. -
Dregs of Our Forgotten Ancestors
Dregs of Our Forgotten Ancestors Fermentative Microorganisms in the Prehistory of Europe, the Steppes, and Indo- Iranian Asia and Their Contemporary Use in Traditional and Probiotic Beverages F. M. Dugan* Abstract European prehistory. Replication of alcoholic beverages Evidence for the deep antiquity of kvass, mead, wine, and produced in ancient times has become a frequent preoccu- koumiss, alcoholic beverages used by early Indo-Europe- pation of the contemporary, adventurous brewer. Heather an peoples, is encountered in comparative linguistics and Ale, Tutankhamen Ale, Ninkasi Brew, and a Pompeii red in archaeology. Cognates and artifacts pertaining to these (from putatively Druidic, Egyptian, Babylonian and Ro- beverages illuminate possible patterns of dispersal of man traditions, respectively) are but a few examples (Du- Indo-European languages and peoples. Drinking rituals, gan, 2008). [Try combining “ancient beer” with “brewing” sanctioning of royal power by beverage consumption, and and “recipe” on Google—be prepared to expand both pur- deities with the power of brewing and intoxication span chases of raw materials and the sensitivities of your palate an inter-continental range of ancient Indo-European lan- if you aspire to brewmeister status.] Use of fermented bev- guage and myth. Traces of such cultural practices survive erages in putatively ancient Celtic or other Indo-European today. Kvass and koumiss, beverages unfamiliar to most rituals now comprises part of Neopagan lore. [You can western Europeans and Americans, continue to be pro- have fun with this on Google, too!] duced and consumed in eastern Europe and central Asia. It is the purpose of this review to i) examine ferment- Modern, cataloged germplasm collections contain yeasts ed beverages in Indo-European prehistory, to place evi- and lactobacilli isolated from kvass, mead, or koumiss, or dence and conclusions in the context of current debates on used to produce these drinks.