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The Alcohol Textbook 4Th Edition
TTHEHE AALCOHOLLCOHOL TEXTBOOKEXTBOOK T TH 44TH EEDITIONDITION A reference for the beverage, fuel and industrial alcohol industries Edited by KA Jacques, TP Lyons and DR Kelsall Foreword iii The Alcohol Textbook 4th Edition A reference for the beverage, fuel and industrial alcohol industries K.A. Jacques, PhD T.P. Lyons, PhD D.R. Kelsall iv T.P. Lyons Nottingham University Press Manor Farm, Main Street, Thrumpton Nottingham, NG11 0AX, United Kingdom NOTTINGHAM Published by Nottingham University Press (2nd Edition) 1995 Third edition published 1999 Fourth edition published 2003 © Alltech Inc 2003 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by electronic means and whether or not transiently or incidentally to some other use of this publication) without the written permission of the copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988. Applications for the copyright holder’s written permission to reproduce any part of this publication should be addressed to the publishers. ISBN 1-897676-13-1 Page layout and design by Nottingham University Press, Nottingham Printed and bound by Bath Press, Bath, England Foreword v Contents Foreword ix T. Pearse Lyons Presient, Alltech Inc., Nicholasville, Kentucky, USA Ethanol industry today 1 Ethanol around the world: rapid growth in policies, technology and production 1 T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA Raw material handling and processing 2 Grain dry milling and cooking procedures: extracting sugars in preparation for fermentation 9 Dave R. Kelsall and T. Pearse Lyons Alltech Inc., Nicholasville, Kentucky, USA 3 Enzymatic conversion of starch to fermentable sugars 23 Ronan F. -
Beatriz Bernal and Her Cristalián De España: A
i CHIVALRY THROUGH A WOMAN’S PEN: BEATRIZ BERNAL AND HER CRISTALIÁN DE ESPAÑA: A TRANSCRIPTION AND STUDY ________________________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _____________________________________________________________________ In Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy ________________________________________________________________________ By Jodi Growitz Shearn August, 2012 Examining Committee Members: Montserrat Piera, Advisory Chair, Department of Spanish and Portuguese Hortensia Morell, Department of Spanish and Portuguese Teresa Scott Soufas, Department of Spanish and Portuguese Stacey Schlau, External Member, Department of Languages and Cultures, West Chester University ii © Copyright 2012 by Jodi Growitz Shearn All Rights Reserved iii ABSTRACT Title: Chivalry through a Woman’s Pen: Beatriz Bernal and Her Cristalián de España: A Transcription and Study Candidate’s Name: Jodi Growitz Shearn Degree: Doctor of Philosophy Temple University, 2012 Doctoral Advisory Committee Chair: Dr. Montserrat Piera This doctoral dissertation is a paleographic transcription of a Spanish chivalric romance written by Beatriz Bernal in 1545. Cristalián de España, as the text is referred to, was printed twice in its full book form, four parts and 304 folios. It was also well-received outside of the peninsula, and published twice in its Italian translation. This incunabulum is quite a contribution to the chivalric genre for many reasons. It is not only well-written and highly entertaining, but it is the only known Castilian romance of its kind written by a woman. This detail cannot be over-emphasized. Chivalric tales have been enjoyed for centuries and throughout many different mediums. Readers and listeners alike had been enjoying these romances years before the libros de caballerías reached the height of their popularity in Spain. -
The Christian Recovery of Spain, Being the Story of Spain from The
~T'^~r''m»^ STORY OF r>.e N ATJONS^rrrr: >' *•=• ?(¥**''' ^'i^^J^^^^'^'^^rP'.'fiS- «* j; *!v'---v-^^'--: "'I'l "i .'^l^lllL""ll'h i' [i^lLl^lA^AiiJ rr^^Tf iii Di ii i m im wmV' W M»\immmtmme>mmmm>timmms6 Digitized by the Internet Arciiive in 2008 witii funding from IVIicrosoft Corporation http://www.arcliive.org/details/cliristianrecoverOOwattricli THE STORY OF THE NATIONS 2MO, ILLUSTRATED. PER VOL., $1.50 THE EARLIER VOLUMES ARE THE STORY OF GREECE. By Prof. Jas. A. Harrison THE STORY OF ROME. By Arthur Oilman THE STORY OF THE JEWS. By Prof. Jas. K. Hosmer THE STORY OF CHALDEA. By Z. A. Ragozin THE STORY OF GERMANY. By S. Baring-Gould THE STORY OF NORWAY. By Prof. H. H. Bovesen THE STORY OF SPAIN. By E. E. and Susan Hale THE STORY OF HUNGARY. By Prof. A. V.^MBfiRY THE STORY OF CARTHAGE. By Prof. Alfred J. Church THE STORY OF THE SARACENS. By Arthur Oilman THE STORY OF THE MOORS IN SPAIN. By Stanley Lane-Poole THE STORY OF THE NORMANS. By Sarah O. Jewett THE STORY OF PERSIA. By S. G. W. Benjamin THE STORY OF ANCIENT EGYPT. By Geo. Rawlinson THE STORY OF ALEXANDER'S EMPIRE. By Prof. J. P. Mahaffy THE STORY OF ASSYRIA. By Z. A. Ragozin THE STORY OF IRELAND. By Hon. Emilv Lawless THE STORY OF THE GOTHS. By Henry Bradley THE STORY OF TURKEY. By Stanley Lane-Poole THE STORY OF MEDIA, BABYLON, AND PERSIA. By Z. A. Ragozin THE STORY OF MEDIEVAL FRANCE. By Gustave Masson THE STORY OF MEXICO. -
Science of Smoke Studio Notes
9/15/18 SCIENCE OF SMOKE Dave Broom WELCOME Dave Broom was born in Glasgow and has spent his whole working life in the world of drink – from bottling line, to wine merchant, to real ale pub, to off licence, to Aussie wineries, to specialist spirits writing! Since then, Dave has written regularly about all spirit categories. Of his twelve books, two: ‘Drink: Never Mind the Peanuts’ and ‘Rum’ won the Glenfiddich award. His Whisky: The Manual was awarded Best Spirits Book at the Spirited Awards in 2015 and the ‘World Atlas of Whisky’ has been called “a landmark publication”. His most recent book, “The Way of Whisky: A Journey into Japanese Whisky’ appeared in 2017 and won the Andre Simon, John Avery Award. He is chief engineer for the go-to online site scotchwhisky.com, and writes for a large number of international titles. Dave has been involved with World Class since 2013, judging the Global Finals on a number of occasions as part of the World Class ‘gurus’ team’. JOHNNIE WALKER BLACK LABEL Johnnie Walker Black Label is the ‘Gold Standard’ of Blended Scotch Whisky. -Dave Broom 1 9/15/18 ORKNEY SKYE FOUR SPEYSIDE CORNERS HIGHLAND OF SCOTLAND • Diageo has over 10 million casks in storage • The largest holding of Scotch whisky in the world ISLAY LOWLAND • The only company to truly say they have whiskies from the four corners of Scotland CAMPBELTOWN MEET THE MAKERS Dr Jim Beveridge and the Whisky Masters Grain Milling Mashing Fermentation Distillation Maturation Blending WHISKY 2 9/15/18 THE PERFECT BLEND • Understanding how all liquids work in harmony • Balancing & matching flavors TASTING CAOL ILA GLENKINCHIE LAGAVULIN CARDHU TALISKER EARTHY FRESH CLYNELISH Iodine SMOKE FRUITS Fresh Apples Peat Smoke Pear Drops Kippers Cut Grass Bonfire Cinders Bubble Gum BENRINNES CAMERONBRIDGE ROYAL LOCHNAGAR PORT DUNDAS MORTLACH TROPICAL CREAMY Créme Caramel & RICH VANILLA Mango FRUITS Malted Milk Raisins Custard Figs Demerara Sugar SMOKE Smoke is the thread that runs through the fabric of Johnnie Walker whiskies. -
(Ka Potheen, Potcheen, Poiteen Või Poitín) – Vis, Dst Samakas
TARTU ÜLIKOOL FILOSOOFIATEADUSKOND GERMAANI, ROMAANI JA SLAAVI FILOLOOGIA INSTITUUT VÄIKE INGLISE-EESTI SELETAV VISKISÕNASTIK MAGISTRITÖÖ Tõnu Soots Juhendaja: Krista Kallis TARTU 2013 Sisukord Sissejuhatus ....................................................................................................................... 3 Terminoloogia valik ja allikad .......................................................................................... 5 Terminoloogilised probleemid ja terminiloome................................................................ 6 Lühidalt viskist ................................................................................................................ 11 Inglise-eesti seletav viskisõnastik ................................................................................... 13 Märgendid ja lühendid ................................................................................................ 13 Kokkuvõte ....................................................................................................................... 75 Kasutatud materjalid ....................................................................................................... 76 Raamatud..................................................................................................................... 76 Veebilehed, artiklid, videod, arutelud, arvutisõnastikud............................................. 77 Summary ........................................................................................................................ -
Historical Tales: Spanish
Conditions and Terms of Use TABLE OF CONTENTS Copyright © Heritage History 2009 Some rights reserved THE GOOD KING WAMBA ....................................................... 3 THE GREEK KING'S DAUGHTER .............................................. 5 This text was produced and distributed by Heritage History, an organization dedicated to the preservation of classical juvenile history books, and to the THE ENCHANTED PALACE ....................................................... 7 promotion of the works of traditional history authors. THE BATTLE OF GUADALETE .................................................. 9 HE ABLE OF OLOMON The books which Heritage History republishes are in the public domain and T T S ...................................................... 11 are no longer protected by the original copyright. They may therefore be reproduced THE STORY OF QUEEN EXILONA ........................................... 15 within the United States without paying a royalty to the author. PELISTES, THE DEFENDER OF CORDOVA ............................... 18 The text and pictures used to produce this version of the work, however, are THE STRATAGEM OF THEODOMIR ......................................... 21 the property of Heritage History and are licensed to individual users with some THE CAVE OF COVADONGA .................................................. 23 restrictions. These restrictions are imposed for the purpose of protecting the integrity HE DVENTURES OF A UGITIVE RINCE of the work itself, for preventing plagiarism, and for helping to assure -
Download PDF Datastream
AN ‘AMIABLE ENMITY’: FRONTIER SPECTACLE AND INTERCULTURAL RELATIONS IN CASTILE AND CYPRUS by Thomas C. Devaney B.A., Trinity College, 1998 M.A.T., Boston College, 2000 M.A., University of Chicago, 2004 Dissertation Submitted in partial fulfillment of the requirements for the Degree of Doctor of Philosophy in the Department of History at Brown University PROVIDENCE, RI MAY 2011 This dissertation by Thomas Connaught Devaney is accepted in its present form by the Department of History as satisfying the dissertation requirement for the degree of Doctor of Philosophy. Date:___________________ ____________________________________ Amy Remensnyder, Director Recommended to the Graduate Council Date:___________________ ____________________________________ Sheila Bonde, Reader Date:___________________ ____________________________________ Tara Nummedal, Reader Approved by the Graduate Council Date:___________________ ____________________________________ Peter M. Weber, Dean of the Graduate School ii CURRICULUM VITAE Thomas Devaney was born December 27, 1976 in New York City. He attended Trinity College in Hartford, Connecticut from 1994 to 1998, where he earned a B.A. in History and received the Ferguson Prize in History for the honors thesis, “Fragmenting Social Tensions within the United Irish Movement, 1780-1797.” He later attended the Lynch School of Education at Boston College from 1999-2000, finishing with an M.A.T. in Secondary Curriculum and Instruction. After teaching history and social studies in several middle and high schools in the Boston area, he returned to graduate school in 2003 at the University of Chicago, where he studied with Walter Kaegi and Rachel Fulton. He completed his studies at Chicago in 2004, earning a M.A. in Social Sciences. After a year of study in Latin, French, and German at the University of Illinois at Chicago, he enrolled at Brown to work with Amy Remensnyder in the Department of History. -
Xavier Mina Between Spain and America, 1789-1817
Intellèctus Ano XIX, n. 1, 2020 ISSN: 1676-7640 A transitional man: Xavier Mina between Spain and America, 1789-1817 Karen Racine Professor, University of Guelph, Canada [email protected] Resumo: Francisco Xavier Mina foi a Abstract: Francisco Xavier Mina was the personificação física da natureza physical embodiment of the essentially essencialmente transitória da Era das transitional nature of the Age of Revolutions. Revoluções. Integrou uma nova geração de He was part of a new generation of leaders líderes que nasceram quando os antigos who had been born as the ancién régimes regimes estavam morrendo e que não tinham were dying and who had absolutely no absolutamente nenhum apego sentimental a sentimental attachment to monarchs, monarcas, tradições ou privilégios especiais. traditions, or special privileges. As a guerrilla Como líder de guerrilha na Espanha e no leader in both Spain and Mexico, he and his México, ele e seus homens derrubaram men toppled hidebound institutions and instituições ocultas e abriram o caminho para cleared the way for others to come after them que outros os seguissem e realizassem o and do the work of building new societies. As trabalho de construção de novas sociedades. a political thinker, Mina‟s ideas were a sort of Como pensador político, as ideias de Mina unschooled but enthusiastic liberalism based eram uma espécie de liberalismo não on the simple and self-evident truths that all escolarizado, mas entusiasmado, baseado nas people were equal before God and the law, verdades simples e evidente de que todas as and that everyone deserved a decent, dignified pessoas eram iguais perante Deus e a lei e que life. -
How-To-Partial-Mash.Pdf
Partial Mashing Partial mashing, sometimes referred to as mini-mashing, may appear similar to steeping specialty grains, but the crucial difference is partial mashing actively converts a bulk of the grain starches into fermentable sugars while steeping grains provide minimal fermentable sugars to the wort. In other words, the base malts that are soaked in a partial mash usually replace up to half of the malt extract normally used in an all extract or extract with specialty grain recipes. The benefits of partial mashing affect brewers of all skill levels. New brewers experiment with partial mashes to get comfortable with the mashing process before moving to all-grain brewing. Apartment and small-space brewers are attracted to partial mashing because of the minimal equipment it requires while still being able to mash some base malt. Homebrewers of all skill levels who utilize mostly extract will sometimes partial mash in order to use grains that require a mash step. Converting to Partial Mash For the purpose of this partial-mash example, we will be using the recipe used for the extract with specialty grain tutorial, Port O'Palmer Porter. In this recipe, there is 6.6 lb (3 kg), or two cans, of liquid pale malt extract, where most of the fermentable sugar for the wort is derived. For the partial-mash, reduce the liquid malt extract to 3.3 lb (1.5 kg), or one can, and the remaining fermentable sugars will be extracted from pale base malt during a mini-mash process. To determine the amount of base malt needed to replace extract, two conversions can be used. -
Technical File for Scotch Whisky
TECHNICAL FILE FOR SCOTCH WHISKY Date of receipt (DD/MM/YYYY): [to be completed by the Commission] Number of pages (including this page): 26 Language used for submission of application: English File number: [to be completed by the Commission] Geographical indication to be registered: ‘Scotch Whisky’ (Frequently referred to as “Scotch”). Category of the spirit drink: “Whisky” as defined in Category 2 of Annex II of Regulation (EC) No 110/2008. 1 June 2019 Contents Description of Scotch Whisky ....................................................................................... 3 Physical, chemical and/or organoleptic characteristics ............................................. 3 Geographical area concerned ......................................................................................... 6 Method of production for Scotch Whisky ..................................................................... 8 Definition of “Scotch Whisky” .................................................................................. 8 Malt Scotch Whisky ................................................................................................... 9 Grain Scotch Whisky ............................................................................................... 10 Maturation ................................................................................................................ 10 Categories of Scotch Whisky ................................................................................... 11 Blending .................................................................................................................. -
Brew in a Bag (BIAB)
Brew in a Bag (BIAB) For many homebrewers, one of the most intimidating aspects of all-grain brewing isn't learning to mash or worrying about efficiency, but the money needed to upgrade to the necessary equipment. There are alternative means to all-grain brewing that do not involve building or purchasing a mash tun and additional kettles, one being brew in a bag. Brew in a bag, commonly referred to as BIAB amongst the homebrewing community, is a form of all-grain brewing that eliminates the need for a separate mash tun and allows a brewer to conduct the entire brewing process in one kettle. What Is Brew In A Bag? In simple terms, brew in a bag is a form of all-grain brewing that can take place entirely within your boil kettle. The grains are placed in a bag which is submerged into the kettle for a mashing process (hence the name, brew in a bag). When the mash is complete, simply pull the bag of grains out, much like you would an oversized tea bag, let it drain of all the leftover wort, and continue on to the boil. That is it! The method of conducting the entire process in one kettle with no additional sparges is known appropriately as single-vessel, no-sparge brew in a bag. From this most simple point, homebrewers can add sparge steps, which will involve additional kettles, amongst other customizations. Because of the simplicity of the process and equipment, BIAB has become a popular means of all-grain brewing for homebrewers new to mashing, living in small confines, pinching pennies, or brewing small batches. -
Iplo Ma in Istillin G
Module 1 1.3 Cereal Wort Production ISTILLING D 1.3.1 Principles and purpose of mashing 1.3.2 Principles and purpose of wort separation 1.3.3 Wort cooling and oxygenation IPLOMA IN D Contents Diploma in Distilling ........................................................................................................................... 0 Abstract ............................................................................................................................................ 1 Learning Outcomes ........................................................................................................................... 1 Prerequisite Understanding ............................................................................................................... 1 1.2.1 Principles and purpose of mashing ............................................................................................ 2 Mashing Procedures for all-malt mashes ....................................................................................... 2 Mashing Procedures for mixed-cereal mashes ............................................................................... 8 Cereal Cooking .............................................................................................................................. 8 The selection of exogenous enzymes for mashing ........................................................................ 10 Mashing with exogenous enzymes............................................................................................... 11