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Alcohol In The Bible
Alcoholic beverages appear in the Hebrew Bible, after Noah planted a vineyard and became inebriated. In the New Testament, Jesus miraculously made copious amounts of wine at the marriage at Cana (John 2). Wine is the most common alcoholic beverage mentioned in biblical literature, where it is a source of symbolism, and was an important part of daily life in biblical times.B. S. Easton (1915b).Broshi (1984), p. 33. Additionally, the inhabitants of ancient Israel drank beer, and wines made from fruits other than grapes, and references to these appear in scripture.Waltke (2005), p. 505. Many Christians abstain from alcohol, Others think biblical literature displays an ambivalence toward drinks that can be intoxicating, considering them both a blessing from God that brings joy and merriment and potentially dangerous beverages that can be sinfully abused.Waltke (2005), p. 127.Raymond, p. 25: "This favorable view f wine in the Bible however, is balanced by an unfavorable estimate.. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christian Views On Alcohol
Christian views on alcohol are varied. Throughout the first 1,800 years of Church history, Christians generally consumed alcoholic beverages as a common part of everyday life and used "the fruit of the vine" in their central rite—the Eucharist or Lord's Supper. They held that both the Bible and Christian tradition taught that alcohol is a gift from God that makes life more joyous, but that over-indulgence leading to drunkenness is sinful.Raymond, p. 90. In the mid-19th century, some Protestant Christians moved from a position of allowing moderate use of alcohol (sometimes called "'moderationism") to either deciding that not imbibing was wisest in the present circumstances ("abstentionism") or prohibiting all ordinary consumption of alcohol because it was believed to be a sin ("prohibitionism"). Many Protestant churches, particularly Methodists, advocated abstentionism and were early leaders in the temperance movement of the 19th and 20th centuries. Today, all three positions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koine Greek
Koine Greek (; Koine el, ἡ κοινὴ διάλεκτος, hē koinè diálektos, the common dialect; ), also known as Hellenistic Greek, common Attic, the Alexandrian dialect, Biblical Greek or New Testament Greek, was the common supra-regional form of Greek spoken and written during the Hellenistic period, the Roman Empire and the early Byzantine Empire. It evolved from the spread of Greek following the conquests of Alexander the Great in the fourth century BC, and served as the lingua franca of much of the Mediterranean region and the Middle East during the following centuries. It was based mainly on Attic and related Ionic speech forms, with various admixtures brought about through dialect levelling with other varieties. Koine Greek included styles ranging from conservative literary forms to the spoken vernaculars of the time. As the dominant language of the Byzantine Empire, it developed further into Medieval Greek, which then turned into Modern Greek. Literary Koine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Beverage
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Beer
Barley wine is a strong ale between 6–12% alcohol by volume."Barley wine" History The first beer to be marketed as ''barley wine'' was No. 1 Ale, around 1870. The introduced the style to the United States in 1976 with its Old Foghorn Barleywine Style Ale. Old Foghorn was styled as ''barleywine'' (one word) out of fear that occurrence of the word ''wine'' ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Distilled Beverage
Liquor (or a spirit) is an alcoholic drink produced by distillation of grains, fruits, vegetables, or sugar, that have already gone through alcoholic fermentation. Other terms for liquor include: spirit drink, distilled beverage or hard liquor. The distillation process concentrates the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (drug), alcohol (ethanol) than other alcoholic drinks, they are considered 'harder'; in North America, the term ''hard liquor'' is sometimes used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term ''spirits'' is more common in the UK. Some examples of liquors include vodka, rum, gin, and tequila. Liquors are often aged in barrels, such as for the production of brandy and whiskey, or are infused with flavorings to form a flavored liquor such as absinthe. While the word ''liquor'' ordinarily refers to distilled alcoholic spirits rather than beverages produced by fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol By Volume
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (wine)
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice into ethanol and carbon dioxide (as a by-product). In winemaking, the temperature and speed of fermentation are important considerations as well as the levels of oxygen present in the must at the start of the fermentation. The risk of stuck fermentation and the development of several wine faults can also occur during this stage, which can last anywhere from 5 to 14 days for ''primary fermentation'' and potentially another 5 to 10 days for a '' secondary fermentation''. Fermentation may be done in stainless steel tanks, which is common with many white wines like Riesling, in an open wooden vat, inside a wine barrel and inside the wine bottle itself as in the production of many sparkling wines. History The natural occurrence of fermentation means it was probably first observed long ago by humans.H. Johnson: ''Vintage: The Story ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strong's Concordance
''The Exhaustive Concordance of the Bible'', generally known as ''Strong's Concordance'', is a Bible concordance, an index of every word in the King James Version (KJV), constructed under the direction of James Strong. Strong first published his ''Concordance'' in 1890, while professor of exegetical theology at Drew Theological Seminary. Purpose The purpose of ''Strong's Concordance'' is not to provide content or commentary about the Bible, but to provide an index to the Bible. This allows the reader to find words where they appear in the Bible. This index allows a student of the Bible to re-find a phrase or passage previously studied. It also lets the reader directly compare how the same word may be used elsewhere in the Bible. Strong's numbers Each original-language word is given an entry number in the dictionary of those original language words listed in the back of the concordance. These have become known as the "Strong's numbers". The main concordance lists each word t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masoretic Text
The Masoretic Text (MT or 𝕸; he, נֻסָּח הַמָּסוֹרָה, Nūssāḥ Hammāsōrā, lit. 'Text of the Tradition') is the authoritative Hebrew and Aramaic text of the 24 books of the Hebrew Bible (Tanakh) in Rabbinic Judaism. The Masoretic Text defines the Jewish canon and its precise letter-text, with its vocalization and accentuation known as the ''mas'sora''. Referring to the Masoretic Text, ''mesorah'' specifically means the diacritic markings of the text of the Hebrew scriptures and the concise marginal notes in manuscripts (and later printings) of the Tanakh which note textual details, usually about the precise spelling of words. It was primarily copied, edited and distributed by a group of Jews known as the Masoretes between the 7th and 10th centuries of the Common Era (CE). The oldest known complete copy, the Leningrad Codex, dates from the early 11th century CE. The differences attested to in the Dead Sea Scrolls indicate that multiple versions of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greek
Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic period (), and the Classical period (). Ancient Greek was the language of Homer and of fifth-century Athenian historians, playwrights, and philosophers. It has contributed many words to English vocabulary and has been a standard subject of study in educational institutions of the Western world since the Renaissance. This article primarily contains information about the Epic and Classical periods of the language. From the Hellenistic period (), Ancient Greek was followed by Koine Greek, which is regarded as a separate historical stage, although its earliest form closely resembles Attic Greek and its latest form approaches Medieval Greek. There were several regional dialects of Ancient Greek, of which Attic Greek developed into Koine. Dia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biblical Aramaic
Biblical Aramaic is the form of Aramaic that is used in the books of Daniel and Ezra in the Hebrew Bible. It should not be confused with the Targums – Aramaic paraphrases, explanations and expansions of the Hebrew scriptures. History During the Babylonian captivity of the Jews, which began around 600 BCE, the language spoken by the Jews started to change from Hebrew to Aramaic, and Aramaic square script replaced the Paleo-Hebrew alphabet. After the Achaemenid Empire annexed the Neo-Babylonian Empire in 539 BCE, Aramaic became the main language of public life and administration. Darius the Great declared Imperial Aramaic to be the official language of the western half of his empire in 500 BCE, and it is that Imperial Aramaic that forms the basis of Biblical Aramaic. Biblical Hebrew was gradually reduced to the status of a liturgical language and a language of theological learning, and the Jews of the Second Temple period that started in 516 BCE would have spoken a west ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
