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The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
Paris and Normandy River Cruise
Paris and Normandy River Cruise Through the Eyes of a Woman! April 22 - May 2, 2019 WO MEN OF N EBRASKA Travel Solo Tog ether Dear Women of Nebraska, Join me on a once-in-a-lifetime journey to Northern France! Join our exceptional Paris-Normandy river cruise on board the deluxe AmaLyra of AmaWaterways along the Seine River and through the heart of Normandy. With a capacity of 74 outside staterooms only, this cruise gives us the private feeling we are looking for. Our 11-day tour begins in Paris, the City of Light, with its iconic landmarks, aristocratic lifestyle, romantic ardor, architectural splendor, animated sidewalk cafes and, world-class fashion and shopping. Ahead of us awaits Monet’s Gardens in Giverny and Rouen’s Cathedral of Notre Dame. The charming harbor town of Honfleur will inspire you the same way as they inspired the great Impressionists. We will get to see some of these very same places and landmarks that the Impressionist Masters captured on canvas at the Musée d’Orsay, during our stay in Paris. For an inspiration of a different kind, we travel the “Routes des Abbayes” (Route of the Historic Norman Abbeys), visiting some of the most magnificent monasteries, and to the unforgettable beaches of Normandy where Allied forces landed during WWII’s D-Day invasion. We reflect on Journal Star Destinations the “longest day” and honor the sacrifices made in changing history not once, but twice. We will relive the grandeur of royalty at Château Malmaison, the former home of Napoleon and Josephine Bonaparte, and at Chateau de Bizy, once referred to as “the Versailles of Normandy.” Blend a passion for the good life with culture, art, architecture and timeless landscapes, and you have Northern France! Come, join me! Solo or two-by-two! Sincerely, Sally Dunham Ambassador, Women of Nebraska Call Executive Travel’s Group Department today at 402-435-8888. -
Orleans Parish Hazard Mitigation Plan
Hazard Mitigation Plan City of New Orleans Office of Homeland Security and Emergency Preparedness January 7, 2021 1300 Perdido Street, Suite 9W03 (504) 658-8740 ready.nola.gov/hazard-mitigation DRAFT – January 7, 2020 1 Table of Contents Section 1: Introduction ................................................................................................................... 9 1.1 New Orleans Community Profile ...................................................................................................... 11 1.1.1 Location ..................................................................................................................................... 11 1.1.2 History of Orleans Parish ........................................................................................................... 12 1.1.3 Climate ....................................................................................................................................... 14 1.1.4 Transportation ............................................................................................................................ 15 1.1.5 Community Assets ..................................................................................................................... 17 1.1.6 Land Use and Zoning ................................................................................................................. 18 1.1.7 Population .................................................................................................................................. 24 1.1.8 -
2008 Bjcp Style Guidelines
2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B. -
Shelf Talker
Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. -
Entrees Les Drinks & COCKTAILS Les Desserts Plat De Grand
Le Menu #1 5 les drinks & COCKTAILS ANGELIQUE PAPON COUPETTE VIOLET LILLET PAMPELLE Gin, elderflower, cucumber, Byrrh, vodka, violet, Rum, Pampelle, lemon, apple .................. 130 kr lemon ......................... 130 kr Lillet rouge .................. 130 kr COINTREAU ÀLLO! POIRE MÛMS LA FRAMBOISE (non-alc) Cointreau, Chartreuse, Cognac, pear, pastis, Cranberry, raspberry, carrot, ginger, lemon ..........130 kr lemon, cardamom ................130 kr blueberry, lemon ............... 65 kr Entrees LE MAINS les desserts HUÎTRES PLAT DU JOUR CRÈME BRÛLÉE Classic with vanilla ...... 85 kr Oysters, fines de clair .............. 30 kr/piece Our daily special on French recipes. Ask what is served today ................. 155 kr CAKE AU BANANE PLAT DE PETIT (meat/veg) Banana cake, dulce de leche, French cheeses with charcuteries or seasonal BOUILLABAISSE vanilla ice cream and passionfruit ....... 95 kr vegetarian delicacies . .................. 265 kr Classic fish pot with mussels and shrimps, served with croutons and aioli ............ 215 kr GANACHE AU CHOCOLAT (vegan) SOUPE CRÈME (veg) Chocolate cream and yoghurt sorbet MOULES MARINIÈRE Caramelized onion soup with vinaigrette, with lavender .......................... 95 kr Comté crème, chives and croutons .......... 95 kr Mussels cooked with white wine, cream, parsley and garlic ..................... 160 kr BOULES DE GLACE TARTAR RÖDBETIQUE (vegan) with french fries ...................... 205 kr Two scoops of sorbet or ice cream ....... 55 kr Beetroots, horseradish, cornichons, PARISARE Dijon mustard, capers and red onion ..... 95 kr (veg/meat) TRUFFES AU CHOCOLAT Chickpea patty or minced beef patty with Two small chocolate truffles ............. 25 kr MOULES MARINIÈRE (1/2) caramelized onion, fried egg on sour dough Mussels cooked with white wine, cream, bread and french fries ................. 195 kr LES FROMAGES parsley and garlic .................... -
Low Water Men
LOW WATER MEN A novel by William Gasston The British Channel Islands lie in the Bay of St Malo, just south of the Cherbourg peninsula closer to France than England. In 1940 the Germans invaded the islands and thus began five years of purgatory for the local population. 1 First published in February 2018 by William Gasston Cover, page design and overall production by William Gasston Copywright William Gasston All rights reserved. No part of this publication may be reproduced in any form without prior permission of William Gasston. Disclaimer Low Water Men is a work of fiction which has been based on historical fact. Except for some historical wartime leaders, the characters are all figments of the author's imagination . Any similarity with any living person is coincidental. Acknowledgements Many thanks must go to the Jersey Evening Post for their permission in being able to reproduce the text of the orders of the German High Command during the Occupation. I am deeply indebted to Peter and Verity Cruickshank of Jersey who have been a major source of information, their family and friends being low water fisherfolk since long before the war. Thanks also to my good friend Phil Greaves of Lambley, Nottingham, England who undertook the edit and encouraged me to push on. Website Whatever you think about the pros and cons of the internet, it is probably( up to now!) the major game changer of the twenty first century. It disseminates information and opinions faster than a speeding bullet. I have set up www.lowwatermen.com so that any reader, who has been kind enough to peruse and enjoy my story, could access information regarding the Channel Islands and the German Occupation. -
Apfel, Birne & Quitte
Apfel, Birne & Quitte Apfel (Malus), Birne (Pyrus) und Quitte (Cydonia) gehören zu den Kernobstgewächsen (Pyrinae) in der Familie der Rosengewächse und stehen seit tausenden Jahren als Obst in Kultur. Kernobst, besonders der Apfel, stellt eine sehr wichtige Tracht für Bienen im Frühjahr dar und es ist das Obst schlechthin. Aus Kernobst werden Säfte, Mus, Trockenobst (Apfelchips, getrocknete Birnen = Kletzen), Konserven, Kompott, Kuchenbelag, Most (Obstwein), Cider und Obstbrände hergestellt. Ein Dicksaft aus Birnen wird Birnenkraut oder Birnenhonig genannt. Die Quitte ist zudem indirekt Namensgeber für das Wort Marmelade von portugiesisch marmelo für Quitte und griechisch melimelon Honigapfel. Aus Quitten werden zudem noch Gelee (Quittenkäs), Likör und Perlwein hergestellt, da die Quitte zwar festfleischig und schwierig zu verarbeiten aber ausgesprochen aromatisch ist. Auch ein Konfekt mit dem Namen Quittenbrot aus Quittenmus und Gelierzucker ist sehr beliebt. Plinius erwähnte bereits Birnenwein. England und die Normandie lieben ihren Apfelwein (Cider). Spätestens seit der Besiedelung des Westens feiert Amerika Johnny Appleseed. Dieser brachte Apfelsamen aus der Alten Welt mit und begann während seiner Reise durch den Westen Apfelbäume zu pflanzen, damit sich die Siedler selbst mit Apfelwein versorgen konnten. Obstwein aus Äpfeln nennt man Cider, aus Birnen Perry und aus Quitten Querry. In der Normandie wird Cider aus verschiedensten Apfelsorten gekeltert, die auf Streuobstwiesen wachsen. Aus Apfelwein wird auch Calvados gebrannt. Fügt man frischen, gärenden Apfelwein und Apfelbrand zusammen, erhält man den in der Normandie und Bretagne bekannten Pommeau, der als Aperitif getrunken wird. Eigentlich ein nach der Portweinmethode hergestellter Apfeldessertwein. Die Hauptmenge an Obstwein, die heutzutage getrunken wird, wird aus Äpfeln bzw. Kernobst hergestellt. -
2015 Jersey AGM Minutes
MINUTES OF THE ANNUAL GENERAL MEETING Date : 3rd December 2015 Time : 17:45hrs Location : Rothwell - 17 La Motte St., St.Helier, Jersey JE2 4SY 1.0 Present : Darren Sowney DS Jersey Chairman Dave Powell DP Jersey Secretary Allan Liddle AL Jersey Treasurer Leigh Turpin LT Committee Member Sam Boleat SB Committee Member Rob O’Brien ROB Committee Member Andrew Morvan AM Committee Member Joe Seabrook JS Committee Member Peter Hull PH Non-Committee Member Maurice Dubras MD Non-Committee Member Apologies : Richard Sutton Committee Member Johnston Duncan Non-Committee Member Matthew Warner Non-Committee Member Richard Willmot-Chadwick Non-Committee Member Item Description Action 2.0 Approval of Previous Minutes 2.1 The meeting notes from the 11th December 2014 AGM were amended slightly Note then agreed as a true and accurate record, updated minuets on web site. Proposed: DP Seconded: DS 3.0 Matters Arising 3.1 Potential extra lecture could be added to 2016 schedule – JE N3 project Note already confirmed also MD – Pierre Hoursefall, is local retired engineer who was integral in the development of the concord. He is 76 now. 3.2 Proposed lectures for 2015 is attached in Appendix D Note 3.3 The proposal submitted by Guernsey to the IET requesting extra funding to Note hold engineering forums was signed off, ROB will be discussing further with Gur 3.4 Member are looking to try and get engineering organization over to the islands ROB to provide support and guidance to existing engineers and school highlighting the courses that student need to peruse -
Influence of Our Special Treatment on Green Coffee Beans by Dr.Hu, Middlebury CT
PO BOX 661 Redding CT 06896 Phone: (203)938-0713 Fax: (203)938-1124, E-mail: [email protected] __________________________Webpage: wwwbunitedint.com_________________________ Influence of our Special Treatment on Green Coffee Beans By Dr.Hu, Middlebury CT Introduction The green coffee chemical composition consists primarily of two fractions: non-volatile and volatile compounds. In general, the compounds of the non-volatile fraction form the basis of the green coffee and are divided into the several groups according to their characteristics. These groups are given as: (1) Carbohydrates/Fiber, which include Sucrose, Polysaccharides, Lignin and Pectin; (2) Nitrogenous Compounds, which include Protein/Peptides, Free Amino Acids, Caffeine and Trigonelline; (3) Lipids, which include Coffee Oil (Triglycerides with unsaponifiables, Sterols/Tocopherols), Diterpenes and Minerals; (4) Acids and Esters, which include Chlorogenic Acids, Aliphatic Acids and Quinic Acids. Many such compounds and their derivatives that are related to these four groups were identified and published in the literatures during past years. The volatile fraction of the green coffee seeds gives them a weak but characteristic aroma. Approximately more than 100 different volatile compounds have been identified in green coffee beans. The most abundant classes of volatile compounds are categorized as: Alcohols, Esters, Hydrocarbons and Aldehydes. In addition, Ketones, Pyrazines, Furan and Sulfur compounds have also been identified. It was interested in observing that the volatile composition of coffee berries is dominated by high level of Alcohols, mainly Ethanol, in all stage of ripeness. Overripe coffee berries, however, exhibit high concentration of volatile compounds by Esters, followed by Alcohols, Ketones and Aldehydes. Depending on genetic aspects, especially species, and physiologic aspects such as degree of maturation, as well as extrinsic factors such as soil composition, climate, agricultural practices and storage conditions, the different green coffee beans differ in many ways. -
English Channel
PUB. 191 SAILING DIRECTIONS (ENROUTE) ★ ENGLISH CHANNEL ★ Prepared and published by the NATIONAL GEOSPATIAL-INTELLIGENCE AGENCY Bethesda, Maryland © COPYRIGHT 2006 BY THE UNITED STATES GOVERNMENT NO COPYRIGHT CLAIMED UNDER TITLE 17 U.S.C. 2006 TWELFTH EDITION For sale by the Superintendent of Documents, U.S. Government Printing Office Internet: http://bookstore.gpo.gov Phone: toll free (866) 512-1800; DC area (202) 512-1800 Fax: (202) 512-2250 Mail Stop: SSOP, Washington, DC 20402-0001 Preface 0.0 Pub. 191, Sailing Directions (Enroute) English Channel, 0.0 Courses.—Courses are true, and are expressed in the same Twelfth Edition, 2006, is issued for use in conjunction with manner as bearings. The directives “steer” and “make good” a Pub. 140, Sailing Directions (Planning Guide) North Atlantic course mean, without exception, to proceed from a point of Ocean, Baltic Sea, North Sea, and the Mediterranean Sea. origin along a track having the identical meridianal angle as the Companion volumes are Pubs. 192, 193, 194, and 195. designated course. Vessels following the directives must allow for every influence tending to cause deviation from such track, 0.0 This publication has been corrected to 9 September 2006, and navigate so that the designated course is continuously including Notice to Mariners No. 36 of 2006. being made good. 0.0 Currents.—Current directions are the true directions toward Explanatory Remarks which currents set. 0.0 Dangers.—As a rule outer dangers are fully described, but 0.0 Sailing Directions are published by the National Geospatial- inner dangers which are well-charted are, for the most part, Intelligence Agency (NGA), under the authority of Department omitted. -
Defining Cider Styles and Competitions
Exploring the Many Styles of Cider Eric West Founder – Cider Guide Director – Great Lakes International Cider & Perry Competition (GLINTCAP) [email protected] Great Lakes International Cider and Perry Competition (GLINTCAP) First held in 2005 at Great Lakes EXPO. 617 entries in 2015. 800-1000 expected in 2016. Most respected judging in North America. glintcap.org Great Lakes International Cider and Perry Competition (GLINTCAP) Standard Class Specialty Class New World Modern Cider New England Cider New World Heritage Cider Fruit Cider English Cider Applewine French Cider Hopped Cider Spanish Cider Spiced Cider New World Perry Wood-Aged Cider Traditional Perry Specialty Cider & Perry Unlimited Cider & Perry Mead Beer Great Lakes International Cider and Perry Competition (GLINTCAP) Intensified and Distilled Class Ice Cider Pommeau Eau de vie Brandy glintcap.org/styles New World Modern Cider New World broadly refers to the ciders typically made in the US, Canada, Australia, New Zealand, and South Africa. Typically less than 7% ABV. Commonly grown apple varieties such as Winesap, Macintosh, Golden Delicious, Jonathan are used. Often packaged like craft beer: 12oz or 16oz bottles and cans, 22oz bottles, and on draft. New World Heritage Cider Inspired by Old World traditions but with a clean, New World fermentation. Typically 6-9% ABV. Heirloom and dual-purpose varieties like Northern Spy, Baldwin, Winesap, Rhode Island Greening, Newtown Pippin, Gravenstein. English and French apples are also used. Often packaged like wine: 375ml, 500ml, 750ml bottles. English Cider Typically drier and more austere than New World ciders. Often made with tannic varieties known as bittersweets and bittersharps. Natural fermentation often used.