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Ginger Ale
Ginger ale is a carbonated soft drink flavoured with ginger. It is consumed on its own or used as a mixer, often with spirit-based drinks. There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style (also called the pale style), a paler drink with a much milder ginger flavour, was created by Canadian John McLaughlin. History Thomas Joseph Cantrell, an Irish apothecary and surgeon, manufactured the first ginger ale in Belfast, Ireland in the 1850s. This was the older golden style fermented ginger ale, dark coloured, generally sweet to taste, with a strong ginger spice flavour, which he marketed through local beverage manufacturer Grattan and Company. Grattan embossed the slogan "The Original Makers of Ginger Ale" on its bottles. Ginger ale is transparent, whereas ginger beer, a stronger tasting product, is often cloudy due to the residues of brewing. Dry ginger ale was created by Canadian John J. McLaugh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vernors
Vernors is an American brand of ginger ale owned by Keurig Dr Pepper that was first served in 1866 by James Vernor, a Detroit pharmacist. History Vernors is the oldest surviving ginger ale, according to the company it was first served to the public in 1866 in the United States. Vernor opened a drugstore of his own in Detroit, Michigan, on Woodward Avenue, on the southwest corner of Clifford Street and sold his ginger soda at its soda fountain. Initially, Vernors was only sold via soda fountain franchises. In 1896, Vernor closed his drugstore and opened a soda fountain closer to the city center to concentrate on the ginger ale business alone, on Woodward Avenue south of Jefferson Avenue, near the ferry docks on the Detroit River. The early Vernors soda fountains featured ornate plaster, lighting and ironwork featuring a "V" design, examples of which still exist, such as at the Halo Burger restaurant in Flint, Michigan. Later, Vernor also sold bottling franchises in other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canada Dry
Canada Dry is a brand of soft drinks founded in 1904 and owned since 2008 by the American company Dr Pepper Snapple (now Keurig Dr Pepper). For over 100 years, Canada Dry has been known mainly for its ginger ale, though the company also manufactures a number of other soft drinks and mixers. Although Canada Dry originated in Canada, just as the brand name tells, it is now produced in many countries such as the United States, Panama, Mexico, Chile, Japan, and in a number of countries of Europe and the Middle East. Etymology The "Dry" in the brand's name refers to not being sweet, as in a dry wine. When John J. McLaughlin, who first formulated "Canada Dry Pale Ginger Ale", originally made his new soft drink, it was far less sweet than other ginger ales then available; as a result, he labelled it "dry". History In 1890, Canadian pharmacist and chemist John J. McLaughlin of Enniskillen, Ontario, after working in a soda factory in Brooklyn, New York,"The McLaughlins ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactobacillus
''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera (see below). ''Lactobacillus'' species constitute a significant component of the human and animal microbiota at a number of body sites, such as the digestive system, and the female genital system. In women of European ancestry, ''Lactobacillus'' species are normally a major part of the vaginal microbiota. ''Lactobacillus'' forms biofilms in the vaginal and gut microbiota, allowing them to persist during harsh environmental conditions and maintain ample populations. ''Lactobacillus'' exhibits a mutualistic relationship with the human body, as it protects the host against potential invasions by pathogens, and in turn, the host provides a source of nutrien ... [...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] |
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] |
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] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vap ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ginger Root
Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades. The inflorescences bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate shoots. Ginger is in the family Zingiberaceae, which also includes turmeric (''Curcuma longa''), cardamom (''Elettaria cardamomum''), and galangal. Ginger originated in Maritime Southeast Asia and was likely domesticated first by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion ( BP), reaching as far as Hawaii. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. The distantly related dicots in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation Starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include breads, especially sourdough bread, and cheese. A starter culture is a microbiological culture which actually performs fermentation. These starters usually consist of a cultivation medium, such as grains, seeds, or nutrient liquids that have been well colonized by the microorganisms used for the fermentation. These starters are formed using a specific cultivation medium and a specific mix of fungal and bacterial strains.Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, R. Quintero-Ramírez, Argelia Lorence-Quiñones, Carmen Wacher-Radarte, ''Fermented Cereals: A Global Perspective'', Food and Agriculture Organization, Rome, 1999, .Dilip K. Arora, Libero Ajello, K. G. Mukerji, ''Handbook of Applied Mycology: Foods and F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kombucha, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation also occurs within the gastrointestinal tracts of all an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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