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The Industrial Revolution brought the mechanization of brewing.Better control over the process, with the use of the thermometer and saccharometer, was developed in Britain and transferred to the Continent, where the development of ice-making and refrigeration equipment in the late 19th century enabled lager beers to be brewed in summer.In the 1860s the French chemist pure-culture technology was taken up quickly by Continental lager brewers but not until the 20th century by the ale brewers of Britain.Meanwhile, German-style lagers bottom-fermented by pure yeast cultures became dominant in the Americas.The 20th century saw the erosion of traditional distinctions based on place of manufacture, raw materials, and brewing methods.This has caused a reaction among a small body of consumers.Munich has become associated with dark, strong, slightly sweet beers with less hop character.
Specially bred strains of barley (generally low in nitrogen content) are used for malting.
Brewing was a winter occupation, and ice was used to keep beer cool during the summer months.
In our January update in an article titled, Special Shroud Exhibition Approved by Pope Francis, we announced that Pope Francis approved the suggestion by Archbishop Cesare Nosiglia, the Archbishop of Turin, to allow a special exhibition of the Shroud exclusively for the pilgrimage of young people in August 2018.… continue reading »
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Reliabilism. Reliabilism encompasses a broad range of epistemological theories that try to explain knowledge or justification in terms of the truth-conduciveness of the process by which an agent forms a true belief.… continue reading »
History of brewing. Before 6000 bce, beer was made from barley in Sumer and Babylonia. Reliefs on Egyptian tombs dating from 2400 bce show that barley or partly germinated barley was crushed, mixed with water, and dried into cakes.… continue reading »