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Winners by Brewery
10 Barrel Brewing Co Boise Medal Entry Category Bronze All American Brown 9C - American-Style Brown Ale Bronze Cynical 9F - Cascadian Style Dark Ale 10 Barrel Brewing Company -Bend Medal Entry Category Gold Joe 7D - American-Style India Pale Ale Silver German Sparkle Party 11A - Berliner-Style Weisse Silver Cucumber Crush 17C - Vegetable or Field Beers Bronze Californication 15A - California Common 10 Barrel Brewing-Portland Medal Entry Category Silver Ginger Saison 17E - Herbed/Spiced Alaskan Brewing Company Medal Entry Category Bronze Smoked Porter 16B - Smoke-Flavored Beer Altitude Chophouse and Brewery Medal Entry Category Gold Looking Glass 10B - English-Style Old Ale Angry Hanks Medal Entry Category Silver Frost killer 8F - Scottish-Style Export Angry Orchard Cider Company Medal Entry Category Gold Angry Orchard Cinnful Apple 19C - Specialty (Flavored) Ciders Silver Angry Orchard Ginger 19C - Specialty (Flavored) Ciders Bronze Angry Orchard Muse 19C - Specialty (Flavored) Ciders Anheuser-Busch, LLC Medal Entry Category Gold Michelob Ultra 1A - American-Style Light (Low-Calorie) Lager Gold Landshark 1C - Latin American- or Tropical-Style Lager Gold Bud Ice 1D - American-Style Malt Liquor or Ice Lager Gold Busch Signature 3A - American-Style Amber Lager Gold Busch NA 14 - Non-Alcoholic Beers, Lager or Ale Bronze Montejo 1C - Latin American- or Tropical-Style Lager Bronze Busch Ice 1D - American-Style Malt Liquor or Ice Lager Bronze Stella Artois Lager 2D - Dortmunder/Export Bronze Budweiser Black Crown 3A - American-Style Amber Lager -
Hallyu: Riding the Korean Wave
#42 June 2019 Hallyu: Riding the #642 Korean Wave Cross Category Trend Report 1 #642 #472 #47 Introduction The wave of Korean culture, known as Hallyu, is sweeping across the Western world. This cross-category report looks at how this huge cultural trend started. It dives into K-Beauty – one of the big manifestations of the trend, and the Themes, Ingredients and Products driving it. And explores how Korean Culture is transcending other categories like Snacking, Beverages and Alcohol. You’ll also discover how we utilise AI and Social data to surface game-changing insights and scientific trend predictions which help brands understand and action what’s most important in their category, both now and in the future. The information in this report is derived from our Skincare, Beverages, Alcohol and Snacking datasets which are built by analysing millions of publicly available digital consumer conversations from sources including: Twitter, Forums, Blogs, News publications and Reviews. This data is up to date to 31st May 2019. To find out more information or how you can access our datasets and products please visit: blackswan.com #332 #1278 2 BLACKSWANDATA / KOREAN TRENDS REPORT 3 Propelling Korean culture onto the global stage #762 #468 The latest statistics show that thanks to K-Pop 14,000 students are learning Korean Social media and the in the US, compared to only explosion of YouTube 163 two decades earlier brought Korean culture onto the global mainstage The South Korean government through the medium of started championing the K-Pop. exportation of its popular culture with tax breaks and financial backing. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Cocktail Iced & Fruity Cocktail Gin & T
COCKTAIL ICED & FRUITY COCKTAIL GIN & T ---------------------------------------------------------------------------------------------------- ---------------------------------------------------------------------------------------------------- Cocktail estival accompagné d’une 20€ glace maison. Laissez fondre la glace dans le cocktail ou croquez dedans pour vous rafraîchir. BOMBAY SAPPHIRE TONIC – 20cl Summer cocktail served with a Bombay Sapphire, Liqueur Kira Kira, Tonic, zeste citron, homemade ice cream. Schweppes Tonic Let the ice cream melt in your drink or enjoy it on the side. Bombay Sapphire, Kira Kira liquor, Tonic, lemon peel, Schweppes Tonic 20€ BLINDTIGER TONIC – 20cl SUGAR BABY – 20cl BlindTiger, clou de girofle, menthe fraiche, Schweppes Poivre Rose (sans alcool – alcohol free) BlindTiger, cloves, fresh mint, Pink pepper Schweppes Limonade, romarin, pastèque Glace maison pastèque, sirop de grenade 1883 Limonade, rosemary, watermelon HENDRICK’s TONIC – 20cl Homemade ice cream watermelon, pomegranate syrup 1883 Hendrick’s, concombre, rose, Schweppes Tonic Hendrick’s, cucumber, rose, Schweppes Tonic RIO POP – 8cl Cachaça Leblon, citron vert, sirop d’agave Glace maison fruit de la passion, mangue, G’VINE TONIC – 20cl sirop d’orchidée 1883 G’Vine, raisins blancs, Schweppes Tonic Leblon Cachaça, lime, agave syrup G’Vine, white grape, Schweppes Tonic Homemade ice cream passion fruit, mango, orchid syrup 1883 VENICE POP – 12cl MIST TONIC – 20cl Prosecco, fruits rouges Gin Mist, fleur de Badiane, pamplemousse, Schweppes Gingembre et -
Pengembangan Produk Minuman Sikhye Berbasis Bahan Beras Ir-64 (Amilosa Tinggi) Dan Ketan Ciasem (Amilosa Rendah)
PENGEMBANGAN PRODUK MINUMAN SIKHYE BERBASIS BAHAN BERAS IR-64 (AMILOSA TINGGI) DAN KETAN CIASEM (AMILOSA RENDAH) PRODUCT DEVELOPMENT OF SIKHYE BASED ON RAW RICE IR-64 (HIGH AMYLOSE) AND CIASSEM STICKY RICE (LOW AMYLOSE) SKRIPSI Diajukan untuk memenuhi sebagian dari syarat-syarat guna memperoleh gelar Sarjana Teknologi Pangan Oleh: TAN, RICHARD SILVANO HANDOKO 12.70.0068 PROGRAM STUDI TEKNOLOGI PANGAN FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG 2017 i ii RINGKASAN Beras merupakan salah satu bahan pangan yang penting di dunia karena hampir setengah populasi dunia masih tergantung padanya. Beras setelah diolah dapat dimodifikasi menjadi bermacam-macam produk olahan. Salah satu produk yang dapat dibuat dari beras adalah produk minuman “sikhye”. Sikhye disebut sebagai Dansul atau Gamju merupakan salah satu minuman tradisional Korea yang dimasak dengan beras atau ketan yang telah dikukus dengan air dan dicampur dengan air malt dan kemudian direbus setelah ditambahkan gula dan jahe sebagai tambahan rasa. Tujuan dari penelitian ini adalah mengetahui pengaruh penggunaan bahan baku sikhye berbasis beras amilosa tinggi dan rendah yang ditinjau dari karakteristik sensori, fisik, kimia, dan mikrobiologi sehingga dapat bermanfaat dalam pengembangan produk yang berkontribusi dalam pembuatan minuman fungsional. Penelitian diawali dengan uji pendahuluan pembuatan sikhye, formulasi yang digunakan 100 g tepung barley giling, 100 g beras atau ketan, dan 2000 ml air. Tepung barley dicampur dengan air di dalam baskom dan diremas-remas hingga warna campuran menjadi putih keruh. Kemudian campuran tersebut didiamkan dan ditutupi menggunakan kain saring selama 6 jam dalam suhu ruang agar didapatkan rendaman malt. Tiga puluh menit sebelum waktu perendaman selesai, beras atau ketan diolah dengan cara menambahkan air secukupnya ke dalam panci dan dipanaskan dengan api kecil selama 15-20 menit hingga beras berubah menjadi nasi setengah matang. -
Masonry QA Tap List 3:12
CRAFT BEER BEER CIDER DE RANKE/DUNHAM COMPLEXITÉ BELGIAN PALE 6 oz GREENWOOD SIDRA SIDRA .25L 6.5% a hoppy Belgian beer; zesty 8 6.9% an effervescent cider; sweet up front, tart on the back 8 FLENSBURGER PILS GERMAN PILSNER .5L WHITEWOOD KINGSTON BLACK, DABINETT, BROWNS .25L 4.8% sweet biscuity malt bill meets classic german noble hops 8 8.3% a bone dry cider of great complexity 8 GULDEN DRAAK SMOKE BELGIAN QUAD 6 oz 10.5% a rich, ruby hued Belgian beer; notes of sweet, smoked malt 8 HOLY MOUNTAIN BLACK BEER DARK ALE .5L 4.5% dry, roasty, & sessionable dark ale 7 WINE JESTER KING 2017 DAS WUNDERKIND SAISON 6oz BOTTLE POUR 4.5% a mixed culture, hoppy/funky farmhouse ale 6 BY THE GLASS OXBOW MONTAGE FRUITED FARMHOUSE ALE 6oz COUGAR CREST DEDICATION RED BLEND 6oz 6.5% sour & zesty ale blended w/ raspberries, oranges, & grapes 8 13.2% a rich, balanced blend of cab, merlot and syrah 14 OXBOW PLUM SYNTH FRUITED FARMHOUSE ALE 6oz PETRONI CORSE ROSÉ 6oz 7.5% a nicely tart, mixed fermentation beer with plums 10 12.5% vibrant w/ chalky minerality; strawberries & crushed flowers 12 SCRATCH BLACKBERRY CEDAR FARMHOUSE ALE 6oz PARDAS RUPESTRIS 6oz 5.5% notes of blackberries, juniper, and cedar bark 8 12% refreshing & bright, w/ lemony acidity & mineral finish 12 SCRATCH FILÉ FARMHOUSE FARMHOUSE ALE 6oz LESSE-FITCH CABERNET SAUVIGNON 6oz 4.5% a true Illinois beer, sweet sassafras and citrus notes 7 13.5% dark cherry & supple tannins profile w/ leathery nuance 13 SCRATCH MARIGOLD OAK LEAVES FARMHOUSE ALE 6oz MOOBUZZ PINOT NOIR 6oz 5% fresh, floral; like wild carnation and white oak leaves 8 13.8% red currant, dark cherry, rich mocha, w/ long, velvety finish 12 SKOOKUM TEMPLE RHYTHMS IPA .5L 6.7% juicy, hazy just the way you made me w/ a grapefruit bite 8 STILLWATER ON FLEEK IMPERIAL STOUT .25L 13% a big, rich dark beer with notes of chocolate and coffee 8 STILLWATER CELLAR DOOR SAISON 12oz NOT BOOZE 6.6% a spicy, earthy saison with white sage 8 FINCA COFFEE WAYFINDER CRUSHER DESTROYER SMOKED BOCK 16oz CAN cold brew 5 7.2% beech smoke, dried fruit, and oak. -
Temple Food Ebook
TEMPLE FOOD PDF, EPUB, EBOOK Janet L. Doane | 208 pages | 03 Apr 2013 | Seed Publishing | 9780964951075 | English | United Kingdom Temple Food PDF Book This is not a place for idle chitchat and boisterous behavior. She has no customers. Flights Vacation Rentals Restaurants Things to do. Temple cuisine forsakes these flavors, as well as the bloat and delirium that are usually associated with the party-down, soju-dizzy, every-dish-comes-at- once mode of Korean feasting. Healthy and Tasty! Is This Your Listing? The Green Monster roll is my favorite. Since Buddhism was introduced into Korea, Buddhist traditions have strongly influenced Korean cuisine as well. New snacks on sale now for a limited time! Murasakino Daitokuji- shitamonzen-cho 53, Kita-ku, Kyoto-shi; , and accepts customers until 6 p. Freebirds World Burrito S. Date of experience: March We have been going to this restaurant since it opened several years ago and were great friends with the owners. It also means a comfortable atmosphere where you can gather with friends, take a break from studying or just hang out and relax. You can try enabling it or visiting the website with a browser that supports Javascript. Whether you want a coffee, some dessert, or a hearty meal, use Uber Eats to order something scrumptious in Temple. At least the light was low. Maximum products to compare. Skip to content. No more stressing over meal time. I sat in one of those low tables on the floor and enjoyed a beautiful traditional Korean dance in the center of the place. Get food delivered. -
High Quality Development Path of Chinese Sauce-Flavor Baijiu Industry—Analysis Based on Consumption Data
E3S Web of Conferences 251, 01099 (2021) https://doi.org/10.1051/e3sconf/202125101099 TEES 2021 High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data Cong Peng1,*, and Xu Guo1 1 School of Economics and Finance, Guizhou University of Commerce, Guiyang, Guizhou, China, 550014 Abstract:As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauce- flavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diversified development. profits and taxes, the sauce-flavor Baijiu industry has made steady development[1]. In 2019, with the 1 Introduction production of 400,000 kilo-litre (about 5.1% of total Baijiu brewing in China has a long time history dated China’s production), the such type of enterprises back to ancient times. In the course of evolution, kinds accomplished the production value of 134.1 billion yuan, of brewing technology have been created and a unique 2% of the total China’s Baijiu industry value, among liquor culture was formed. The custom of raising a cup which the sauce-flavor Baijiu enterprises of Guizhou of liquor has rooted in Chinese culture for hundreds of province produced 80% of the total China’s amount, years. -
The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions
University of Mississippi eGrove Honors College (Sally McDonnell Barksdale Honors Theses Honors College) Spring 4-23-2021 The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions Kara Tate Follow this and additional works at: https://egrove.olemiss.edu/hon_thesis Part of the Business Law, Public Responsibility, and Ethics Commons, and the Food and Drug Law Commons Recommended Citation Tate, Kara, "The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions" (2021). Honors Theses. 1854. https://egrove.olemiss.edu/hon_thesis/1854 This Undergraduate Thesis is brought to you for free and open access by the Honors College (Sally McDonnell Barksdale Honors College) at eGrove. It has been accepted for inclusion in Honors Theses by an authorized administrator of eGrove. For more information, please contact [email protected]. The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions by Kara Ashley Tate A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College Oxford April 2021 Approved by ___________________________________ Advisor: Professor Laurie Babin ___________________________________ Reader: Professor Conor Dowling ___________________________________ Reader: Professor Sam Cousely 1 © 2021 Kara Ashley Tate ALL RIGHTS RESERVED 2 ABSTRACT KARA ASHLEY TATE: The Impact of Wine Nutrition and Ingredient Labeling on Consumers’ Attitudes and Purchase Intentions (Under the direction of Dr. Laurie Babin) Current TTB regulations do not require that US wine producers display nutrition and ingredient labeling on their wine labels. However, recent attempts at passing legislation to mandate that such information be provided on labels in the EU suggests that US policy makers will soon follow suit. -
Korean Traditional Food: Status, Prospects and Vision for Globalization
KOREAN TRADITIONAL FOOD: STATUS, PROSPECTS AND VISION FOR GLOBALIZATION Dong-Hwa Shin Faculty of Biotechnology Chonbuk National University 664-14 Dukjin-Dong, Jeonju 561-756 Korea ABSTRACT This Bulletin describes the unique properties and diversity of Korean traditional food, as well as some prospects and directions for its future development as an industry. Traditional foods are prepared with the use of ingredients unique to a particular area and people. They are considered as historic food, and are transferred from generation to generation with some local variations. Korean traditional food can be classified based on the ingredients used: rice products as staple food, beverages, vegetables, fish, and fruits. Traditional foods using meat are very limited. Other classifications are based on production methods, such as steamed foods (almost all of the grain products), puffed foods, brined foods, and fermented foods. Traditional foods are used more as seasonal and banquet food or for religious ceremonies rather than as staple food, but it has become popular as a delicacy food in recent years. Korean traditional foods have not been given enough attention for a long time, but recent domestic consumption has gradually increased in view of people’s recognition and consciousness of such products as health foods. The food culture of Korea has also caught the interest of other countries through the export of traditional food. Traditional food has been developed on the basis of unique techniques from each country, and efforts to export them are now expanding. Hence, it is now considered a competitive product, what with its unique materials and production techniques. -
Producers, Sellers, and Drinkers Studies of Noncommercial Alcohol in Nine Countries © International Center for Alcohol Policies, 2012
MONOGRAPH Producers, sellers, and drinkers Studies of noncommercial alcohol in nine countries © International Center for Alcohol Policies, 2012 The International Center for Alcohol Policies (ICAP; www.icap.org) is a not-for-profit organization supported by major international producers of beverage alcohol. Established in 1995, ICAP’s mission is to promote understanding of the role of alcohol in society and to help reduce harmful drinking worldwide. ICAP’s efforts to foster dialogue and partnerships in the alcohol policy field are shaped by its commitment to pragmatic and feasible solutions to reducing harm that can be tailored to local and cultural considerations and needs. ICAP has been recognized by the United Nations Economic and Social Council (UN ECOSOC) as a non-governmental organization in Special Consultative Status. International Center for Alcohol Policies (ICAP) 1519 New Hampshire Avenue, NW Washington, DC 20036 USA Phone: +1.202.986.1159 Fax: +1.202.986.2080 www.icap.org Global Actions on Harmful Drinking is a consortium of initiatives dedicated to helping reduce the harmful use of alcohol. This work is the result of a collective commitment made by the chief executives of major international beverage alcohol producers to make a signifi- cant effort to address harmful drinking through a combination of global and local actions, with an emphasis on low- and middle-income countries. The Global Actions on Harmful Drinking initiatives are being coordinated by ICAP. For more information about Global Actions on Harmful Drinking, please visit www.global-actions.org or e-mail [email protected] Suggested citation for this publication is as follows: International Center for Alcohol Policies (ICAP) (Ed.). -
National Diet and Nutrition Survey
NDNS National Diet and Nutrition Survey Booklet for 8-12 year olds In Confidence Point Address CKL Person no First 1001- 1006 - 1008 1011 name: 1012 - 1026 1005 1007 Card Type Batch Spare 0 1 1 Interviewer 1009 - 1038 1027 - 1031 no. 1032 - 1037 1039 - 1010 1050 • Here are some questions for you to answer on your own. • We are interested in your honest answers. • We will not tell anyone what your answers are. • Look at the instructions on the next page and read what to do. • Ask the interviewer for help if you do not understand a question or are not sure what to do. Thank you for taking part in this survey GREEN NDNS(I) Self-completion_8-12 v1 Aug 07, REC Ref. 07/H0604/113 For use from 01/04/09 How to answer these questions • Please read each question carefully • Most of the questions can be answered by putting a tick in the box next to the answer that applies to you, like this Yes 91 No 2 • Sometimes you have to write a number in the box, for example I was 8 years old write in • Next to some of the boxes are arrows and instructions They show or tell you which question to answer next. If there are no special instructions, just answer the next question. No 2 Go to question 4 Yes 91 I was 10 years old write in 1 Cigarette Smoking Q1 Have you ever tried smoking a cigarette, even if it was only a puff or two? Tick one box 1051 No Î Go to question 2 2 Yes 1 How old were you when you tried smoking a cigarette, even if it was only a puff or two? 1052 - 1053 I was years old Write in Q2 Now read all the following sentences very carefully and tick the box next to the one which best describes you.