|
Ginger Beer
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar. Current ginger beers are often manufactured rather than brewed, frequently with flavour and colour additives, with artificial carbonation. Ginger ales are not brewed. Ginger beer's origins date from the colonial spice trade with the Orient and the sugar-producing islands of the Caribbean. It was popular in Britain and its colonies from the 18th century. Other spices were variously added and any alcohol content was limited to 2% by excise tax laws in 1855. Few brewers have maintained an alcoholic product. Ginger beer is still produced at home using a symbiotic colony of yeast and a ''Lactobacillus'' (bacteria) known as a "ginger beer plant" or from a "ginger bug" starter created from fermenting ginger, sugar, and water. History As early as 500 BC, ginger was used as a medicine as well as for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bundaberg Ginger Beer
Bundaberg Brewed Drinks Pty Ltd is an Australian family-owned business that brews non-alcoholic beverages. Based in Bundaberg, Queensland, they export to over 61 countries across the globe and they are most known for their ginger beer and other carbonated beverages. History The company was established in Bundaberg in 1960 as a bottling and fermenting business. In 1968, Mr. and Mrs. Fleming (senior) along with Cliff and Lee Fleming, bought the business, then known as Electra Breweries. From then on, it was run by mother, father, son and daughter. Over the years, the company has seen growth in sales and brand recognition, both domestically and internationally. Circa 2011 the company established its own ginger farm to ensure an adequate supply of ginger. In March 2018, the company entered into a partnership with PepsiCo to distribute their beverages across the United States, although the two remain separate companies. Product Range There are 13 flavours in the range as well a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crabbie's
Crabbie's is a Scottish brand traditionally known for its green ginger wine and blended whiskies produced at John Crabbie & Co's extensive premises in the Leith area of Edinburgh, Scotland. That company has changed its name and its business is unrelated to the original. The brands were bought by Halewood International Ltd and are presently best known for ginger beers manufactured at Halewood's plant in Liverpool. John Crabbie & Company (Wines) Limited was incorporated in May 2006 and changed its name to John Crabbie & Company Limited the following July. Background Crabbie's traces its founding to 1801 when Miller Crabbie was a merchant in Edinburgh. The business was inherited by his son John Crabbie (1806 – 1891) who went on to found John Crabbie & Co. In the mid-19th century, John Crabbie acquired a former porter brewery located between Yardheads and Great Junction Street in Edinburgh's port of Leith. Over the ensuing years the premises were extended mainly to provide bonded w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibicos
Tibicos, or water kefir, is a traditional fermented drink made with water and a symbiotic culture of bacteria and yeasts (SCOBY) held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage. Cultures Tibicos cultures are found around the world, with no two being exactly the same; but typical tibicos have a mix of ''Lactobacillus'', ''Streptococcus'', ''Pediococcus'' and ''Leuconostoc'' bacteria, with yeasts from ''Saccharomyces'', '' Candida'', ''Kloeckera'' and possibly others. ''Lactobacillus brevis'' bacteria has been identified as the species responsible for the production of the dextran polysaccharide that forms the "grains." As with milk kefir "grains", the microbes present in tibicos act in symbiosis to maintain a stable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kombucha
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name ''Medusomyces gisevii'') is a fermented, lightly effervescent, sweetened black tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added. Kombucha is thought to have originated in China, where the drink is traditional. By the early 20th century it had spread to Russia, then other parts of Eastern Europe and Germany. Kombucha is now homebrewed globally, and also bottled and sold commercially. The global kombucha market was worth approximately billion . Kombucha is produced by symbiotic fermentation of sugared tea using a ''symbiotic culture of bacteria and yeast'' (SCOBY) commonly called a "mother" or "mushroom". The microbial populations in a SCOBY vary. The yeast component generally includes ''Saccharomyce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; also spelled as kephir or kefier; ; ; ) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. The drink originated in the North Caucasus, in particular the Elbrus region along the upper mountainous sections of Circassia, Karachay and Balkaria, from where it came to Russia, and from there it spread to Europe and the United States, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains. Kefir is a breakfast, lunch, and dinner drink popular across Russia, Belarus, Estonia, Hungary, Latvia, Lithuania, Poland, Romania, and Ukraine - where it is known as an affordable health drink. It is also known in Norway, Sweden, and Finland, where buttermilk-type fermented dairy drinks are common. Kefir is common particularly among Russian and Estonian minorities. In South Slavic countries, kefir is consumed at any time of the day, especially with zelnik/zelja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
SCOBY
Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture ( starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lower the pH of the beer while AAB take the ethanol produced from the yeast and oxidize it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY. In its most common form, SCOBY is a gelatinous, cellulose-based biofilm or microbial mat found floating at the container's air-liquid interface. This bacterial cellulose mat is sometimes calle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus Hilgardii
''Lentilactobacillus hilgardii'' is a species of bacterium found in wine, dairy products, and wine musts. Its morphology is consistent (on a cellular level) of rods that are 0.5–0.8 micrometres of both single short chains and long filament like structures. On a colony level, the bacteria appears glossy, round and white. For study, the bacteria requires malt agar and can ferment maltose, but often also requires yeast extract in order to ferment properly. To study ''L. hilgardii'' in liquid requires growing it in Elliker broth so it can show turbidity and gas formation. On staining with Gram's iodine, the bacillus is Gram positive. ''L. hilgardii'' is considered a negative catalase (enzyme that decomposes hydrogen peroxide into oxygen and water) and creates lactic acid, ethanol/acetic acid, and carbon dioxide. Along with this it is capable of sometimes producing biogenic amines or histamine and ethyl carbamate, which causes health risks. Its role in the fermentation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacterium
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationshi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Florentinus
''Saccharomyces florentinus'' is a yeast which was previously known as ''Saccharomyces pyriformis.'' It is a component of the ginger beer plant used in the making of traditional ginger beer. References External links Yeasts Fungal strawberry diseases Fungi described in 1952 florentinus Florentinus was a Roman politician who served as Urban prefect of Rome from 395 to 397 AD. Career A native of Augusta Treverorum, Florentinus was possibly a Notarius around 379/380 AD. He was the Comes sacrarum largitionum in the west from 385 to 3 ... Ginger beer {{ascomycota-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bees Wine
Bees wine, also known as "beeswine", "bee wine" and by a variety of other local names, was a home-brewed "folk" alcoholic drink popular during the late 19th and early 20th century particularly in rural areas of the United States and United Kingdom. It was produced using the fermentation of sugar, treacle or molasses by a symbiotic culture of wild yeasts and bacteria. The cultures were known as "wine bees", "beer seeds", "beer bees", "Californian bees", "Mesopotamia bees", or by a variety of other names, "as bees of almost any locality sufficiently remote to render verification difficult".Rolfe, R. (1925) ''The Romance of the Fungus World: An Account of Fungus Life in Its Numerous Guises Both Real and Legendary'', Chapman & Hall,pp.154–5 History and production "Bees wine" was recorded as far back as the 1850s in America. In 1891 Dr. Charles L. Mix published a paper on "bees wine" in the ''Proceedings of the American Academy of Arts and Sciences'', noting that the cultures used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
%2C_after_2_days.jpg "Click for more on -> Tibicos")
