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Zaječarsko Pivo
Zaječarsko pivo ( sr-Cyrl, Зајечарско пиво) is a type of beer which comes in two forms, light and low-pasteurized. It is produced in owned by Heineken Srbija. Production process Production process of Zaječarsko light beer: The basic raw materials used in the brewing process are barley, hops, water and yeast. Barley is the main raw material for beer production. Hops are responsible for the bitter taste and serve to balance the sweet taste of beer. Water used for the production process in Zaječar is completely natural and chemically untreated. Yeast is responsible for obtaining the final taste and aroma of beer. The production process consists of four main phases: *Mashing (mixing the milled malt with water). Managing the process is done by highly automated equipment, given recipe has to be strictly applied as a prerequisite for obtaining high-quality beer. *Fermentation and aging – At this stage, the beer gets important sensory and organoleptic properties (taste, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heineken Srbija
Heineken Srbija ( sr, / ) is a Serbian brewery based in Zaječar. It is owned by the Dutch brewing company Heineken International. History The Dutch brewing company Heineken International entered the Serbian market in July 2007. Soon after entering the market, it purchased several breweries in Serbia and became one of the largest companies in the Serbian brewing market. In December 2007, Heineken bought the Serbian brewery Rodić MB for an undisclosed amount. At the time, Rodić MB with 282 employees had a total equity of 145 million euros and annual revenues of 18.5 million euros. With the purchase, Heineken became the third-largest brewing company in Serbia, behind Apatin Brewery and Carlsberg Srbija. After the acquisition, the company changed its name to "Heineken's Braurei MB". In June 2008, Heineken bought 72% of shares of the Serbian brewing company "Efes Srbija", controlled by the Turkish Efes Pilsen. Efes Srbija had "Zaječar Brewery" and "Pančevo Brewery" in it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcoholic Beverage
An alcoholic beverage (also called an alcoholic drink, adult beverage, or a drink) is a drink that contains ethanol, a type of alcohol that acts as a drug and is produced by fermentation of grains, fruits, or other sources of sugar. The consumption of alcoholic drinks, often referred to as "drinking", plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages. Regulations may require the labeling of the percentage alcohol content (as ABV or proof) and the use of a warning label. Some countries ban such activities entirely, but alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2018. Alcohol is a depressant, which in low doses causes euphoria, reduces anxiety, and increases sociability. In higher doses, it causes drunkenness, stupor, unconsciousness, or death. Long-term use can lead to an alcohol use disorder, an incre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.Barth, Roger. ''The Chemistry of Beer: The Science in the Suds'', Wiley 2013: . Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation. Some of humanity's earliest known writings refer to the production and d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Light Beer
Light beer is a beer, usually a pale lager, that is reduced in alcohol content or in calories compared to regular beers. The first use of the term in marketing was in the 1940s when the Coors Brewing Company sold Coors Light, for a short period before World War II, relaunching it more successfully in 1978 as a 4.2% abv pale lager. In 1967, the Rheingold Brewery marketed a 4.2% pale lager, Gablinger's Diet Beer, developed by American biochemist Joseph Owades, as a beer for people dieting. It was not successful, and the recipe was given to Peter Hand Brewing Company of Chicago, who sold it as Meister Brau Lite. Peter Hand later rebranded itself as Meister Brau Brewing (to highlight their flagship product in an attempt to go national), but after encountering financial problems in 1972, they sold the Meister Brau line of beers to Miller Brewing Company. The latter relaunched the beer as Miller Lite. Light beers may be chosen by beer drinkers who wish to manage their alcohol consumpti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurized
Pasteurization American and British English spelling differences#-ise, -ize (-isation, -ization), or pasteurisation is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate microorganisms and enzymes that contribute to food spoilage or risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. The process is named after the French microbiologist Louis Pasteur whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. By the year 1999, most liquid products were heat treated in a cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hops
Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to which, in addition to bitterness, they impart floral, fruity, or citrus flavours and aromas. Hops are also used for various purposes in other beverages and herbal medicine. The hops plants have separate female and male plants, and only female plants are used for commercial production. The hop plant is a vigorous, climbing, herbaceous perennial, usually trained to grow up strings in a field called a hopfield, hop garden (in the South of England), or hop yard (in the West Country and United States) when grown commercially. Many different varieties of hops are grown by farmers around the world, with different types used for particular styles of beer. The first documented use of hops in beer is from the 9th century, though Hildegard of Bingen, 30 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation
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 a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In Serbia
Beer ( sr, пиво, pivo) is a popular beverage in Serbia. History The beer was first mentioned in the 15th century during the reign of despot Stefan Lazarević, as a new drink transferred from neighboring Kingdom of Hungary. It was cooked in households, taverns, and even in the residence of the despot. Its popularity rose several centuries later and industrial-scale production began in the mid-18th century. Production, packaging and consumption Serbian breweries produce 523 million liters annually, which place country as 43rd largest beer producer in the world. Serbia exports some 138 million liters annually, mainly to neighboring countries, such as Bosnia and Herzegovina (79 million L), Bulgaria (22.3 million L), Montenegro (12.7 million L), Hungary (12.4 million L) or Croatia (11.9 million L), and to a minor extent to countries where there is significant Serbian diaspora, such as the Germany, Austria, United States and Canada. Beer for home consumption is mostly sold in 0.5- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
