Aging of Wine, 75 Alcohol Main Source of Calories in Beer and Wine
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Price List Report EXCEL DOWNLOAD Date : 06-May-2020 S.No Brand
5/6/2020 Price List TELANGANA STATE BEVERAGES CORPORATION LIMITED (An Authority on behalf of the Government of Telangana Under Section 68A of A.P. Excise Act, 1968 )( Telangana Adaptation) Orders 2015 Price List Report EXCEL DOWNLOAD Date : 06-May-2020 Brand Size Pack Issue Special S.no Product Name MRP Type Number Code Type Price Margin 1 5006 BS G TUBORG GOLD PREMIUM STRONG BEER 1301 9.9 170 Local 2 5016 BS G KING FISHER PREMIUM LAGER BEER 1101 9.9 150 Local 3 5016 FK B KING FISHER PREMIUM LAGER BEER 6611 6.8 7960 Local 4 5016 KK B KING FISHER PREMIUM LAGER BEER 4120 6 4970 Local 5 5016 UP G KING FISHER PREMIUM LAGER BEER 1402 9.9 100 Local 6 5017 BS G KING FISHER STRONG PREMIUM BEER 1201 9.9 160 Local 7 5017 UP G KING FISHER STRONG PREMIUM BEER 1602 9.9 110 Local 8 5019 AP C BUDWEISER KING OF BEERS 2602 9.9 160 Local 9 5019 BS G BUDWEISER KING OF BEERS 1701 9.9 210 Local 10 5019 UP G BUDWEISER KING OF BEERS 1802 9.9 120 Local 11 5024 AP C FOSTER S EXPORT PREMIUM LAGER BEER 2402 9.9 150 Local 12 5024 BS G FOSTER S EXPORT PREMIUM LAGER BEER 1501 9.9 190 Local 13 5024 UP G FOSTER S EXPORT PREMIUM LAGER BEER 1602 9.9 110 Local 14 5025 BS G ROYAL CHALLENGE PREMIUM LAGER BEER 1101 9.9 150 Local 15 5025 KK B ROYAL CHALLENGE PREMIUM LAGER BEER 4011 6.8 4840 Local 16 5025 UP G ROYAL CHALLENGE PREMIUM LAGER BEER 1402 9.9 100 Local 17 5028 AP C HAYWARDS 5000 SUPER STRONG BEER 2002 9.9 130 Local 18 5028 BS G HAYWARDS 5000 SUPER STRONG BEER 1201 9.9 160 Local 19 5028 UP G HAYWARDS 5000 SUPER STRONG BEER 1602 9.9 110 Local 20 5029 BS G KINGFISHER -
Sumerian Lexicon, Version 3.0 1 A
Sumerian Lexicon Version 3.0 by John A. Halloran The following lexicon contains 1,255 Sumerian logogram words and 2,511 Sumerian compound words. A logogram is a reading of a cuneiform sign which represents a word in the spoken language. Sumerian scribes invented the practice of writing in cuneiform on clay tablets sometime around 3400 B.C. in the Uruk/Warka region of southern Iraq. The language that they spoke, Sumerian, is known to us through a large body of texts and through bilingual cuneiform dictionaries of Sumerian and Akkadian, the language of their Semitic successors, to which Sumerian is not related. These bilingual dictionaries date from the Old Babylonian period (1800-1600 B.C.), by which time Sumerian had ceased to be spoken, except by the scribes. The earliest and most important words in Sumerian had their own cuneiform signs, whose origins were pictographic, making an initial repertoire of about a thousand signs or logograms. Beyond these words, two-thirds of this lexicon now consists of words that are transparent compounds of separate logogram words. I have greatly expanded the section containing compounds in this version, but I know that many more compound words could be added. Many cuneiform signs can be pronounced in more than one way and often two or more signs share the same pronunciation, in which case it is necessary to indicate in the transliteration which cuneiform sign is meant; Assyriologists have developed a system whereby the second homophone is marked by an acute accent (´), the third homophone by a grave accent (`), and the remainder by subscript numerals. -
Crc - Liquor List
2701 W Howard Street Chicago, IL 60645-1303 PH: 773.465.3900 Fax: 773.465.6632 Rabbi Sholem Fishbane Kashruth Administrator Items listed as "Recommended" do not require a kosher symbol unless they are marked with a star (*) This list is updated regularly and should be considered accurate until December 31, 2013 cRc - Liquor List Bar Stock Items Bar Stock Items Bar equipment (strainers, shot measures, blenders, stir Other rods, shakers, etc.) used with non-kosher products Olives - Green should be properly cleaned and/or kashered prior to Require Certification use with kosher products. Onions - Pearl Canned or jarred require certification Recommended Coco Lopez OU* Beer Daily's OU* All unflavored beers with no additives are acceptable, OU* Holland House even without Kosher certification. This applies to both Jamaica John cRc* American and imported beers, light, dark and non- Jero OK* alcoholic beers. Mr & Mrs T OU or OK* Many breweries produce specialty brews that have Rose's - Grenadine OU* additives; please check the label and do not assume Rose's - Lime OU* that all varieties are acceptable. Furthermore, beers known to be produced at microbreweries, pub K* Tabasco - Hot Pepper Sauce breweries, or craft breweries require certification. Underberg - Herb Mix for Underberg OU* Natural Herb Bitters Recommended Other 800 - Ice Beer OU Bitters Anheuser-Busch - Redbridge Gluten Require Certification Free Coconut Milk Aspen Edge - Lager OU Requires Certification Blue Moon - Belgian White Ale OU* Cream of Coconut Blue Moon - Full Moon Winter Ale -
NOTICES DEPARTMENT of BANKING Actions on Applications
205 NOTICES DEPARTMENT OF BANKING Actions on Applications The Department of Banking (Department), under the authority contained in the act of November 30, 1965 (P. L. 847, No. 356), known as the Banking Code of 1965; the act of December 14, 1967 (P. L. 746, No. 345), known as the Savings Association Code of 1967; the act of May 15, 1933 (P. L. 565, No. 111), known as the Department of Banking Code; and the act of December 19, 1990 (P. L. 834, No. 198), known as the Credit Union Code, has taken the following action on applications received for the week ending December 27, 2011. Under section 503.E of the Department of Banking Code (71 P. S. § 733-503.E), any person wishing to comment on the following applications, with the exception of branch applications, may file their comments in writing with the Department of Banking, Corporate Applications Division, 17 North Second Street, Suite 1300, Harrisburg, PA 17101-2290. Comments must be received no later than 30 days from the date notice regarding receipt of the application is published in the Pennsylvania Bulletin. The nonconfidential portions of the applications are on file at the Department and are available for public inspection, by appointment only, during regular business hours. To schedule an appointment, contact the Corporate Applications Division at (717) 783-2253. Photocopies of the nonconfidential portions of the applications may be requested consistent with the Department’s Right-to-Know Law Records Request policy. BANKING INSTITUTIONS Conversions Date Name and Location of Applicant Action 12-21-2011 From: Third Federal Bank Approved Newtown Bucks County To: Third Bank Newtown Bucks County Application for approval to convert from a Federal stock savings bank to state-chartered stock savings bank. -
The Ancient Near East Today
Five Articles about Drugs, Medicine, & Alcohol from The Ancient Near East Today A PUBLICATION OF FRIENDS OF ASOR TABLE OF CONTENTS “An Affair of Herbal Medicine? The ‘Special’ Kitchen in the Royal Palace of 1 Ebla” By Agnese Vacca, Luca Peyronel, and Claudia Wachter-Sarkady “Potent Potables of the Past: Beer and Brewing in Mesopotamia” By Tate 2 Paulette and Michael Fisher “Joy Plants and the Earliest Toasts in the Ancient Near East” By Elisa Guerra 3 Doce “Psychedelics and the Ancient Near East” By Diana L. Stein 4 “A Toast to Our Fermented Past: Case Studies in the Experimental 5 Archaeology of Alcoholic Beverages” By Kevin M. Cullen Chapter One An Affair of Herbal Medicine? The ‘Special’ Kitchen in the Royal Palace of Ebla An Affair of Herbal Medicine? The ‘Special’ Kitchen in the Royal Palace of Ebla By Agnese Vacca, Luca Peyronel, and Claudia Wachter-Sarkady In antiquity, like today, humans needed a wide range of medicines, but until recently there has been little direct archaeological evidence for producing medicines. That evidence, however, also suggests that Near Eastern palaces may have been in the pharmaceutical business. Most of the medical treatments documented in Ancient Near Eastern cuneiform texts dating to the 3rd-1st millennium BCE consisted of herbal remedies, but correlating ancient names with plant species remains very difficult. Medical texts describe ingredients and recipes to treat specific symptoms and to produce desired effects, such as emetics, purgatives, and expectorants. Plants were cooked, dried or crushed and mixed with carriers such as water, wine, beer, honey or milk —also to make them tastier. -
Abbey/Trappist Dubblel Abbey / Trappist Tripel / Triple Altbier Altbier
Abbey/Trappist Dubblel Perhaps the only feature all Abbey/Trappist ales have in common is bottle conditioning. In addition, these ales tend to have a big, dense, and creamy head; a complex, yeasty, fruity, and estery flavor and aroma; and sometimes a slightly sweet finish. Especially the stronger, well-aged variations often have notes of sour cherry and oak. Abbey / Trappist Tripel / Triple For a general style description of Abbey / Trappist Ale, see Abbey / Trappist Dubbel. The base malt for any Abbey/Trappist brew is usually Pilsner or Pale Ale malt. Traditionally, some of the brew's fermentables and thus alcohol come from rock candy, sugar syrup, or regular table sugar added to the kettle. Altbier Altbier is an unusual, cool-fermented, lagered ale. It is copper-colored, hop-accented and clean tasting. It should have virtually no roasted notes and is best made with plenty of Munich malt. The flavor profile of Altbier is greatly influenced by the yeast. While relatively warm-fermenting British ale yeast gives a brew plenty of fruity complexity, cool-fermenting specialty Altbier yeasts do exactly the opposite. The mouthfeel ought to be light and clean, like that of a Dunkel lager, but with a touch more attenuation and a more hop-aromatic finish. Altbier, Westphalian From the descriptions available to us today, the early medieval ales of the region, such as the Brunswick Mumme, were fairly heavy, darkish, syrupy ales-probaly from smoky malts and low-attenuating yeasts. While the copper Altbiers of Düsseldorf and their blond Kölsch cousins from Cologne have largely shed their wheaten heritage, in Munster and environs, the Keutebier metamorphosed into a type of Altbier that retained much of old wheaten creaminess. -
Table of Content
WOLFGANG KUNZE TECHNOLOGY Brewing and Malting Edited by Olaf Hendel Chapter11 co-written by Dr. Hans-Jürgen Manger 6th English edition Published by The chapters at a glance Contents Beer – the oldest drink 21 Beer – The Oldest Fermented Drink 1 Raw Materials 35 for the Common People ........................... 25 2 Malt Production 109 3 Wort Production 199 1 Raw Materials ................................ 39 4 Beer Production 1.1 Barley .............................................. 39 (Fermentation, Maturation, Filtration) 367 1.1.1 Barley Cultivation and Varieties ........ 39 5 Filling the Beer 537 - Barley Cultivation .......................... 39 6 Cleaning and Disinfection 691 - Barley Varieties .............................. 40 7 Finished Beer 707 1.1.2 Barley Cultivation ............................. 41 8 Small Scale Brewing 763 1.1.3 Structure of the Barley Grain ........... 42 9 Waste Disposal and the Environment 783 - External Structure .......................... 42 10 Energy Management in the Brewery - Internal Structure ........................... 42 and Malting 797 1.1.4 Composition and Properties 11 Automation and Plant Planning 849 of the Components ......................... 44 - Carbohydrates ............................... 44 - Proteins ......................................... 48 - Fats (Lipids) ................................... 50 - Minerals ........................................ 51 - Other Substances .......................... 52 - Barley Enzymes .............................. 53 1.1.5 Barley Evaluation ............................. -
Copy of Beer Book Fall 2017.Xlsx
Beer Book June, 2017Beer Book Fall 2017 Domestic Page Imported Maine 2 Page New Hampshire 2-3 Belgium 5-6 Massachusetts 3 Brazil 6 Vermont 3 Canada 6 California 3 Denmark 6 Colorado 4 England 6 Idaho 4 France 6 Louisiana 4 Germany 6- Michigan 4 7 New York 4 Ireland 7 Nevada 4 Italy 7 Ohio 4 Japan 7 Oregon 4 Norway 7 Switzerland 7 Gluten Free 8 Our Keg list and most up to date selections are released every Monday via our newsletter. Sign up at www.marinerbeverages.com. We strive to provide the most accurate information possible, prices listed with the Bureau of LiQuor Enforcement supersede any typographical errors in this book. Brewery Name Btl Size Pack Size Notes New England MAINE Dirigo Brewing Lager 16oz 6/4pks Munich Helles. Smooth and easy drinking craft cross-over. Dirigo Brewing *** New England Pale Lager - NEPAL 16oz 6/4pks Hoppy Lager. Rotating local ingredients. ***multiple releases, not always available. Biddeford, ME - Artisinal Brewery, see keg list for current selections Rising Tide Brewing Back Cove Pilsner 16oz 6/4pks North German Style Pilsner Rising Tide Brewing Cutter 16oz 6/4pks Imperial IPA Rising Tide Brewing Daymark 12oz 6/4pks American Pale Ale Rising Tide Brewing Ishmael 12oz 6/4pks American Copper Ale Rising Tide Brewing Barrel Aged Nikita 500ml 12 Bourbon-barrel aged Rye Russian Imperial Stout Rising Tide Brewing Pisces 16oz 6/4pks Gose Rising Tide Brewing Waypoint 12oz 6/4pks Coffee Porter Rising Tide Brewing Zephyr 12oz 6/4pks IPA Portland, ME - Artisinal brewery, see keg list for current selections Foundation Brewing *** Afterglow 16oz 6/4pks Maine American IPA ABV 7% Foundation Brewing *** Coffee Burnside 16oz 6/4pks Coffee, Brown Ale Foundation Brewing *** Cosmic Bloom 16oz 6/4pks Hoppy American Ale 5.8%, coming mid June Foundation Brewing *** Epiphany 16oz 6/4pks Maine IPA-99pts Beer Advocate. -
Beer in the Middle Ages and the Renaissance This Page Intentionally Left Blank Beer in the Middle Ages and the Renaissance
Beer in the Middle Ages and the Renaissance This page intentionally left blank Beer in the Middle Ages and the Renaissance Richard W. Unger University of Pennsylvania Press Philadelphia Copyright ᭧ 2004 University of Pennsylvania Press All rights reserved Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 First paperback edition 2007 Published by University of Pennsylvania Press Philadelphia, Pennsylvania 19104-4112 Library of Congress Cataloging-in-Publication Data Unger, Richard W. Beer in the Middle Ages and the Renaissance / Richard W. Unger. p. cm. Includes bibliographical references and index. ISBN-13: 978-0-8122-1999-9 (pbk. : alk. paper) ISBN-10: 0-8122-1999-6 (pbk : alk. paper) 1. Beer—Europe—History—To 1500. 2. Beer—Europe—History—To 1500—16th century. 3. Brewing industry—Europe—History—To 1500. 4. Brewing industry—Europe—History— 16th century. I. Title. TP577.U54 2003 641.2Ј3Ј0940902—dc22 2004049630 For Barbara Unger Williamson and Clark Murray Williamson This page intentionally left blank Contents List of Illustrations ix List of Tables xi Preface xiii List of Abbreviations xvii Introduction: Understanding the History of Brewing Early Medieval Brewing Urbanization and the Rise of Commercial Brewing Hopped Beer, Hanse Towns, and the Origins of the Trade in Beer The Spread of Hopped Beer Brewing: The Northern Low Countries The Spread of Hopped Beer Brewing: The Southern Low Countries, England, and Scandinavia The Mature Industry: Levels of Production The Mature Industry: Levels of Consumption The Mature Industry: Technology The Mature Industry: Capital Investment and Innovation Types of Beer and Their International Exchange viii Contents Taxes and Protection Guilds, Brewery Workers, and Work in Breweries Epilogue: The Decline of Brewing Appendix: On Classification and Measurement Notes Bibliography Index Illustrations . -
Malt Beverage Formulation
Malt Beverage Formulation Presented by Michael Warren, Formulation Specialist Alcohol and Tobacco Tax and Trade Bureau Specific Regulatory Authority for Malt Beverages • Alcohol Beverage Labeling Act of 1988 – 27 U.S.C. 213 et. Seq. – 27 CFR part 16 • Federal Alcohol Administration Act – 27 U.S.C. 205 – 27 CFR part 7 – Malt Beverages • Internal Revenue Code – 26 U.S.C. Chapter 51 – 27 CFR part 25 – Beer 2 How many formulas do we review per year? We received approximately 4246 malt beverage formula submissions in FY 2014 Of which, 45-50% are returned for correction!! 3 Formulation Team Mission • To properly Class and type the product to ensure the proper taxes are affixed. • To ensure all products are produced in accordance with all regulations making for an even “playing field” across the industry. • Ensure all products are made with safe ingredients and production processes by collaborating closely with the FDA. 4 Where can I go to find out if my Beer requires a Pre-Cola Evaluation? 5 Important Guidance Circulars • Industry Circular • TTB Ruling 2014-4 2007-4 6 Industry Circular 2007-4 • Is a road map to be used to determine if your product requires a Pre-Cola Evaluation 7 What types of products require Pre-Cola Evaluation? • Malt Beverage Specialties/Flavor ed Malt Beverages • Ice Beer • Alcohol Free Malt Beverages • IRC Beers 8 Malt Beverage Specialties • Malt beverage Specialty products are Beers that contain non exempted flavoring and coloring components and/or compounded flavors. 9 Release of TTB Ruling 2014-4 • Was released in response to the brewing industry submitting a request to exempt from formula requirements imposed by TTB regulations at 27 CFR 25.55, malt beverages made with honey, certain fruits, certain spices, and certain food ingredients. -
Bière : Les Quatre Multinationales Qui Se Cachent Derrière Des Centaines De Marques
Bière : les quatre multinationales qui se cachent derrière des centaines de marques Le Monde.fr | 08.10.2015 à 14h21 • Mis à jour le 08.10.2015 à 17h31 | Par Mathilde Damgé (/journaliste/mathilde- damge/) A l’image de Munich, capitale allemande de la bière, Paris a décidé d’organiser sa première Oktoberfest, qui commence jeudi 8 octobre. Une opération très « marketing » (avec un prix d’entrée à 35 euros), à l’image d’un marché très concentré en dépit des centaines de marques proposées dans les bars, restaurants et grandes surfaces aux quatre coins de la planète . Et la tendance à la concentration pourrait s’accélérer : le numéro deux mondial de la bière SABMiller a rejeté mercredi une nouvelle offre d’achat de plus de 90 milliards d’euros présentée par son rival, le numéro un AB InBev, visant à créer un mastodonte du secteur mariant la Stella Artois et la Pilsner Urquell. Lire aussi : SABMiller rejette l’offre à 92 milliards d’euros du géant de la bière AB InBev (/entreprises/article/2015/10/07/brasseurs-ab-inbev-releve-son-offre-d-achat-sur- sabmiller_4783951_1656994.html) Les quatre leaders mondiaux, AB InBev, suivi de SABMiller, de Heineken et de Carlsberg, brassent près de la moitié de la bière mondiale et exploitent près de 800 marques à eux seuls. Ci-dessous, les marques exploitées par le néerlandais Heineken (18,4 milliards d’euros de chiffre d’affaires en 2012), le belge Anheuser-Busch InBev (29 milliards d’euros de chiffre d’affaires en 2012), le britannique SABMiller (25,42 milliards d’euros de chiffre d’affaires en 2012) et le danois Carlsberg (9 milliards d’euros de chiffre d’affaires en 2012). -
Circular Economy in the Brewing Industry
2021 Circular Economy in the Brewing Industry THE HISTORY, PRODUCTION PROCESS OF BEER & HOW CIRCULAR PRINCIPLES CAN BE APPLIED DIRK HOLLAND 0902913 | [email protected] Fout! Gebruik het tabblad Start om Title toe te passen op de tekst die u hier wilt weergeven. - Circular Economy in the Brewing Industry CONTENTS 1. A Brief History of Brewing Page 2 2. Today’s Market for Beer Page 5 3. The Brewing Process Page 6 4. Environmental Impact Page 9 5. Rethinking Through Circularity Page 12 6. Industry Leadership Page 18 7. The Sustainability Drive Page 20 8. References Page 23 This eBook thanks its conception to a combined passion for brewing and sustainability. Concepts that are dealt with in this eBook pertain to the origins of brewing, modern days brewing process and he issues that arise from this. Furthermore, trends that are happening in the industry today are discussed. This includes how breweries can and are using concepts of circular economy to not only serve their own bottom-line, but also improve the ecosystems for people and wildlife who occupy them. 1 Fout! Gebruik het tabblad Start om Title toe te passen op de tekst die u hier wilt weergeven. - Circular Economy in the Brewing Industry 1. A BRIEF HISTORY OF BEER BREWING The emergence of beer can be traced back to beginnings of civilization and urbanisation during the Neolithic period. 1 The earliest chemical evidence of brewing with the use of barley go as far back as 4000 BC, but earlier discoveries are constantly being made by archaeologists. Beer brewing has been part of us for centuries.