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10000MOTS Est Un Texte-Partition Composé Par Siriltiebo
10000MOTS est un texte-partition composé par siriltiebo. 10000MOTS est une lecture performance solo. 10000MOTS a été créee le 31 mai 2009 au Festival du Mot à La Charité sur Loire. -
272 Medals Were Awarded to 240 Breweries
Category 21: American-Belgo-Style Ale - 34 Entries Gold: Tank 7, Boulevard Brewing Co., Kansas City, MO Silver: Dear You, Ratio Beerworks, Denver, CO Bronze: Still Single, Light the Lamp Brewery, Grayslake, IL Category 22: American-Style Sour Ale - 36 Entries Gold: Vice Sans Fruit, Wild Barrel Brewing Co., San Marcos, CA Silver: Mirage, New Terrain Brewing Co., Golden, CO Bronze: Sour IPA, New Belgium Brewing Co., Fort Collins, CO Category 23: Fruited American-Style Sour Ale - 180 Entries Gold: Guava Dreams, Del Cielo Brewing Co., Martinez, CA Silver: Peach Afternoon, Port Brewing Co. / The Lost Abbey, San Marcos, CA 2020 WINNERS LIST Bronze: Summer Sun, Stereo Brewing Co., Placentia, CA Category 24: Brett Beer - 48 Entries Category 1: American-Style Wheat Beer - 59 Entries Gold: Bottle Conditioned Day Drinker, Lost Forty Brewing, Little Rock, AR Gold: Whoopty Whoop Wheat, Wild Ride Brewing, Redmond, OR Silver: Touch of Brett, Alesong Brewing & Blending, Eugene, OR Silver: Emmer, Lost Worlds Brewing, Cornelius, NC Bronze: Saison de Walt, Flix Brewhouse, Carmel, IN Bronze: 10 Barrel TWheat, 10 Barrel Brewing Co. - Bend Pub, Bend, OR Category 25: Mixed-Culture Brett Beer - 74 Entries Category 2: American-Style Fruit Beer - 125 Entries Gold: Wild James, Coldfire Brewing, Eugene, OR Gold: Strawberry Zwickelbier, Twin Sisters Brewing Co., Bellingham, WA Silver: Déluge, Sanitas Brewing Co., Boulder, CO Silver: Everything But The Seeds, 1623 Brewing Co., Eldersburg, MD Bronze: Gathering Red Currants & Peaches, Grimm Artisanal Ales, Brooklyn, -
2015 Festival Organizers and Staff
Welcome from the President ELCOME TO THE 29TH ANNUAL Great Taste of the Midwest. At a time when we probably should be over- whelmed by the explosive growth of the craft beer industry, we are too busy trying to figure Wout how to make this event a better experience for all. To that end, we are excited that we have maintained the same foot- print as we’ve had in past years, but have added more brewer space, by moving our merch tents and adding a few new tents to a previously restricted staff only area of the park (inside the “loop road”). This allows us bring in some new brewers while continuing to bring back the brewers that you come to expect to see at the Great Taste of the Midwest. I would like to thank Great Taste Chairman, Mark Garthwaite and the multitude of volunteers that make this event happen. We are all very proud that this is the only event of this size that is run by a 100% volunteer effort. Their passion for beer is a large part of what makes a volunteer effort of this size a success. I would also like to thank all of the Brewers that come to the Great Taste of the Midwest. All of “our” passion for beer flows from their passion. As the event has grown and produced more return Brewers each year, we’ve come to think of the Brewers as family coming home every year on the second Saturday in August. Sadly, I have to acknowledge the passing of several MHTG members since the last Great Taste. -
Drinks Menu Beer on Tap
Drinks Menu Beer on Tap Kainui Brew Co Alc/vol % Huia Lager 5 6 8.5 10.5 30 The Postman Pilsner 5 6 8.5 10.5 32 Ploughman’s Best Bitter 4.5 6 9 11 32 Emery’s Irish Dry Stout 4 6 8.5 10.5 30 Kainui XPA 5 6 9 11 32 Kainui IPA 6 7.5 10 12.5 East Coast IPA 7.5 8 11 13.5 Rank and File American Porter 6 7 9.5 12 Hell Hole Of The Pacific 6.66 8 11 13.5 Tasting paddles 4 x 200ml 17 | 6 x 200ml 25 1/2 Pint Schooner English Pint Jug 285ml 420ml 570ml 1.8L Beer on Tap Guest Taps Alc/vol % Hawkes Bay Pilsner 5 6 9 11 32 Boneface Dry Hopped Gose 4.5 6 9 11 Crouchers Low Rider IPA 2.5 6 9 11 28 Alibi Grisette 4.7 6 9 11 32 Hawkes Bay Ginger Fusion 4 6 9 11 Sawmill Red IPA 6.5 7.5 10.5 13 Sawmill White Ale 5 6 9 11 Sawmill The Doctor 6.5 7.5 10 12.5 Sawmill Blackcurrant Sour 4.5 7.5 10 12.5 Duncan’s Passionfruit & Lime Sour 5 8 11 13.5 Duncan’s Boysenberry & Choc Ripple 6.5 8 11 13.5 Ciders 6.4 7.5 10 13 Peckhams Reserve Dry Cider 5.4 7 9.5 12 Peckhams Boysenberry Cider 5.2 7 10 12.5 Paynters The Alchemist Cider Tasting paddles 4 x 200ml 17 | 6 x 200ml 25 1/2 Pint Schooner English Pint Jug 285ml 420ml 570ml 1.8L Wine by the glass Sparkling Kainui Road ‘La Niña’ Sparkling Rosé, 2020 Northland 10 33 Quartz Reef Methode Traditionelle Brut, NV Central Otago 14 46 MA Clark Estate Sauvignon Blanc (on tap), 2018 Marlborough 9 29 Greywacke Sauvignon Blanc, 2020 Marlborough 12 39 Kainui Road ‘Joy’ Pinot Gris Blend 2020 Northland 9 29 Kainui Road Pinot Gris, 2019 Northland 10 33 Urlar Pinot Gris, 2018 Gladstone 12 39 Valli Pinot Gris ‘Orange’, 2020 Martinborough -
Top 25 Beers I2020
TOP 25 BEERS I 2020 1 4 7 Port Mongo Double IPA (American Double IPA; Parish Ghost in the Machine Ale (Hazy/Juicy Rhinegeist Truth India Pale Ale (American IPA; Port Brewing, CA). This offers a lively com- American Double IPA; Parish Brewing Co., LA). Rhinegeist Brewing, OH). This IPA is like be- 98 97 98 bination of key flavors in a manageable high-alcohol It takes some time for this hazy, pineapple-juice ing punched with an iron fist in a velvet glove. It is fun package. Clear bronze in color, it has a classic biscuit- cocktail of a beer to truly reveal itself. It is bursting and engaging, with mango and pineapple hop flavors malt backbone and threads of pine hops that evolve to with fruit notes of mango and papaya, layered with that are soft and inviting, followed by orange, grape- a pleasing herbal bitterness which emerges midpalate orange peel and tangerine on the earthy wheat body. fruit and a finishing touch of pine. It has diversity and eventually gives way to a soft clementine finish. The hop bitterness grows as the glass empties, but in each sip and it drinks just a little too easy for its abv: 8% Price: $14/16 oz 4 pack it is such a slow process that the nature of the hops above-average alcohol level. never overpowers. abv: 7.2% Price: $10/12 oz 6 pack abv: 8% Price: $14/12 oz 4 pack 2 8 New Realm United Craft Lager (Lager; New 5 Realm Brewing Company, Atlanta, GA). As- Weldwerks Medianoche Brewer’s Select 96 sertive carbonation brings aromas of ripe lime, lush Ecliptic Callisto Blackcurrant Tripel (Belgian- (Barrel- aged Imperial Stout; Weldwerks Brew- 98 tangerine and apricot skin to the surface. -
Biochemical and Nutritional Assessment of Guava (Psidium Guajava)
IOSR Journal of Biotechnology and Biochemistry (IOSR-JBB) ISSN: 2455-264X, Volume 4, Issue 5 (Sep. – Oct. 2018), PP 01-07 www.iosrjournals.org Biochemical And Nutritional Assessment Of Guava (Psidium Guajava) Dr. Jyoti D. Vora1, Ms. Gautami Mankame2, Mr. Pranay Madav3. 1Guide & Head, 2,3Student, Department of Biochemistry & Food Science and Quality Control Ramnarain Ruia College, Matunga, Mumbai – 400019 Corresponding Author: Dr. Jyoti D. Vora Abstract: Guava (Psidium guajava) is an evergreen shrub or small tree in the family Myrtaceae grown for its edible fruits. Analysis of proximate principles of guava was carried out and nutritional profiles of white and red pulp guava were established.Proximate analysis indicated that the carbohydrate content in the white pulp guava was found to behigher than the red pulp guava. The protein content varied significantly with more amount of proteins in the red pulp guava. The amount of crude fibres in red pulp guava was found to be more as compared to white pulp guava. The results for moisture content indicated that the red variety contains less amount of water. The mineral elements analysis indicated that the red pulp guava fruit was significantly higher in Calcium, Sodium and Phosphorous. The white variety was found to be rich in potassium. Sodium content in white guava was in very minute quantity and hence was not detectable. The value of ascorbic acid was higher in red guava, which indicated that the red pulp variety is richer in vitamin C.Isolation of pectin displayed that the white variety of guava exhibited more amount of pectin than the red one.There are a number of citied documents to prove the nutritional significance of guava, but in order to test this significance and hold between the two, most commonly found varieties of this fruit i.e. -
21-08-18 Beermenu Cape
EST. 2010 Weiss Nix Weissbier A classic unfiltered Bavarian-style wheat beer, with an inviting fruity/ spicy aroma reminiscent of banana, citrus, and clove. 14 IBUs 5.3% abv Sister Golden Kölsch Crisp and refreshing German-style golden ale, with classic malt character and just a kiss of noble hops. McLovin Irish Red Ale Uncomplicated and easy-drinking. Our famous red ale boasts a deep copper color and smooth, toasty caramel malt character, with just a touch 20 IBUs 4.9% abv of roasted barley in the finish for an exceptionally easy-drinking pint. 21 IBUs 5.3% abv Diamond Star Halo Kettle Sour Ale Silver Medal - 2014 World Beer Cup® Crisp and quenching, tart and tangy kettle sour with Bronze Medal - 2012 World Beer Cup® notes of sourdough and citrus. Serious pucker-power! 7 IBUs 4.8% abv Mosasaur (aka “Mosey”) IPA We make gratuitous use of Mosaic hops, noted for Woodshed Oaked IPA tropical, citrus, and berry fruit notes in this India pale ale. Bitterness is mellow, hop flavor is abundant. Our flagship beer walks the line between tradition and invention. Inviting floral/citrus hop aromas and vanillin- 68 IBUs 6.9% abv rich French oak notes accent this perfectly balanced, Honored as one of Top 3 Wisconsin IPAs at the 2017 distinctive India pale ale. Wisconsin IPA Fest! 65 IBUs 6.5% abv Scaredy Cat Dedication Oatmeal Stout Abbey 'Extra' Dubbel A hearty and full-bodied dark beer with rich malt flavors Brewed in the tradition of the Trappist brewing monks of of molasses, cocoa, caramel, and espresso. -
The Effectivity of Tomato and Guava Combination
ICHP The First International Conference on Health Profession Volume 2019 Conference Paper The Effectivity of Tomato and Guava Combination Juice and Guava Juice Administration on Blood Glucose Level in Patients with Type II Diabetes Mellitus Hasneli, Safyanti, and Ainil Mardhiyah Health Polytechnic of Ministry of Health Padang Abstract This study aims to determine the effectivity of tomato and guava juice combination with guava juice on blood glucose levels of patients with type II diabetes mellitus in the work area of Kuranji Padang Health Center in 2019. This quasi-experimental study used a pretest-posttest design with a control group. The population of this study was all patients with type II diabetes mellitus in the working area of Kuranji Health Center, Padang City. Sampling is done by purposive sampling. The number of samples was 24 people, divided into treatment groups and a control group. The data obtained were Corresponding Author: analyzed by two different dependent tests and an independent t-test. The results of Hasneli statistical tests showed that there were significant differences between the average Received: 23 September 2019 decrease in fasting blood glucose levels of respondents who were given tomato and Accepted: 18 November 2019 guava combination juice with respondents who were given guava juice (p = 0,026). Published: 22 December 2019 People with diabetes mellitus are expected to consume tomato and guava combination Publishing services provided by juice as a form of complementary therapy. Knowledge E Keywords: Diabetes mellitus, blood glucose level, tomato, guava Hasneli et al. This article is distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use and 1. -
BJCP Exam Study Guide
BJCP BEER EXAM STUDY GUIDE Last Revised: December, 2017 Contributing Authors: Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning. Revised 2006 by Gordon Strong and Steve Piatz. Revised 2012 by Scott Bickham and Steve Piatz. Revised 2014 by Steve Piatz Revised 2015 by Steve Piatz Revised 2017 by Scott Bickham Copyright © 1998-2017 by the authors and the BJCP CHANGE LOG January-March, 2012: revised to reflect new exam structure, no longer interim May 1, 2012: revised yeast section, corrected T/F question 99 August, 2012: removed redundant styles for question S0, revised the additional readings list, updated the judging procedure to encompass the checkboxes on the score sheet. October 2012: reworded true/false questions 2, 4, 6, 8, 13, 26, 33, 38, 39, 42, and 118. Reworded essay question T15. March 2014: removed the Exam Program description from the document, clarified the wording on question T13. October 2015: revised for the 2015 BJCP Style Guidelines. February, 2016: revised the table for the S0 question to fix typos, removed untested styles. September-October, 2017 (Scott Bickham): moved the BJCP references in Section II.B. to Section I; incorporated a study guide for the online Entrance exam in Section II; amended the rubric for written questions S0, T1, T3, T13 and T15; rewrote the Water question and converted the rubrics for each of the Technical and Brewing Process questions to have three components; simplified the wording of the written exam questions’ added -
2012 Winners List
® 2012 Winners List Category 1: American-Style Wheat Beer, 23 Entries Category 29: Baltic-Style Porter, 28 Entries Gold: Wagon Box Wheat, Black Tooth Brewing Co., Sheridan, WY Gold: Baltic Gnome Porter, Rock Bottom Denver, Denver, CO Silver: 1919 choc beer, choc Beer Co., Krebs, OK Silver: Battle Axe Baltic Porter, Fat Heads Brewery, North Olmsted, OH Bronze: DD Blonde, Hop Valley Brewing Co., Springfield, OR Bronze: Dan - My Turn Series, Lakefront Brewery, Milwaukee, WI Category 2: American-Style Wheat Beer With Yeast, 28 Entries Category 30: European-Style Low-Alcohol Lager/German-Style, 18 Entries Gold: Whitetail Wheat, Montana Brewing Co., Billings, MT Silver: Beck’s Premier Light, Brauerei Beck & Co., Bremen, Germany Silver: Miners Gold, Lewis & Clark Brewing Co., Helena, MT Bronze: Hochdorfer Hopfen-Leicht, Hochdorfer Kronenbrauerei Otto Haizmann, Nagold-Hochdorf, Germany Bronze: Leavenworth Boulder Bend Dunkelweizen, Fish Brewing Co., Olympia, WA Category 31: German-Style Pilsener, 74 Entries Category 3: Fruit Beer, 41 Entries Gold: Brio, Olgerdin Egill Skallagrimsson, Reykjavik, Iceland Gold: Eat A Peach, Rocky Mountain Brewery, Colorado Springs, CO Silver: Schönramer Pils, Private Landbrauerei Schönram, Schönram, Germany Silver: Da Yoopers, Rocky Mountain Brewery, Colorado Springs, CO Bronze: Baumgartner Pils, Brauerei Jos. Baumgartner, Schaerding, Austria Bronze: Blushing Monk, Founders Brewing Co., Grand Rapids, MI Category 32: Bohemian-Style Pilsener, 62 Entries Category 4: Fruit Wheat Beer, 28 Entries Gold: Starobrno Ležák, -
2018 World Beer Cup Style Guidelines
2018 WORLD BEER CUP® COMPETITION STYLE LIST, DESCRIPTIONS AND SPECIFICATIONS Category Name and Number, Subcategory: Name and Letter ...................................................... Page HYBRID/MIXED LAGERS OR ALES .....................................................................................................1 1. American-Style Wheat Beer .............................................................................................1 A. Subcategory: Light American Wheat Beer without Yeast .................................................1 B. Subcategory: Dark American Wheat Beer without Yeast .................................................1 2. American-Style Wheat Beer with Yeast ............................................................................1 A. Subcategory: Light American Wheat Beer with Yeast ......................................................1 B. Subcategory: Dark American Wheat Beer with Yeast ......................................................1 3. Fruit Beer ........................................................................................................................2 4. Fruit Wheat Beer .............................................................................................................2 5. Belgian-Style Fruit Beer....................................................................................................3 6. Pumpkin Beer ..................................................................................................................3 A. Subcategory: Pumpkin/Squash Beer ..............................................................................3 -
Guava (Psidium Guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities
foods Review Guava (Psidium guajava L.) Leaves: Nutritional Composition, Phytochemical Profile, and Health-Promoting Bioactivities Manoj Kumar 1 , Maharishi Tomar 2, Ryszard Amarowicz 3,* , Vivek Saurabh 4 , M. Sneha Nair 5, Chirag Maheshwari 6, Minnu Sasi 7, Uma Prajapati 4, Muzaffar Hasan 8, Surinder Singh 9, Sushil Changan 10 , Rakesh Kumar Prajapat 11, Mukesh K. Berwal 12 and Varsha Satankar 13 1 Chemical and Biochemical Processing Division, ICAR—Central Institute for Research on Cotton Technology, Mumbai 400019, India; [email protected] 2 ICAR—Indian Grassland and Fodder Research Institute, Jhansi 284003, India; [email protected] 3 Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland 4 Division of Food Science and Postharvest Technology, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] (V.S.); [email protected] (U.P.) 5 Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Manav Rachna International Institute of Research and Studies, Faridabad 121004, Haryana, India; [email protected] 6 Department of Agriculture Energy and Power, ICAR—Central Institute of Agricultural Engineering, Bhopal 462038, India; [email protected] 7 Division of Biochemistry, ICAR—Indian Agricultural Research Institute, New Delhi 110012, India; [email protected] 8 Agro Produce Processing Division, ICAR—Central Institute of Agricultural Engineering, Citation: Kumar, M.; Tomar, M.; Bhopal 462038, India; [email protected] 9 Amarowicz, R.; Saurabh, V.; Nair, Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India; [email protected] M.S.; Maheshwari, C.; Sasi, M.; 10 Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR—Central Potato Research Prajapati, U.; Hasan, M.; Singh, S.; Institute, Shimla 171001, India; [email protected] et al.