Beer and culture
Isolation and Identification of Indigenous Yeasts from “Rabilé”, a Starter Culture Used for Production of Traditional Beer “dolo”, a Condiment in Burkina Faso
... In Burkina Faso, lactic acid bacteria and yeasts are reported as the main mi- croorganisms of dolo [3] [5]. The ferment of dolo, called Rabilé in Burkina Faso, Kpètè-Kpètè or Otchè in Benin, Umusemburo in Rwanda [2] [3] ...
10
Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain Pichia kudriavzevii from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura
... starter culture cake preparation. (I) Starter culture cakes called ...Starter culture cakes are mixed with the cooled boiled rice and kept for initial fermentation and this is the picture of after ...
18
How to Make a Mudsparkler
... a beer style’s origin is from Europe, the ingredients and processes of the style are replicated at small craft breweries, with some tweaking in production along the ...of beer indexes the industry’s attempt ...
103
Supply Chain Collaboration under Uncertainty in the Albanian Beer Market
... organizational culture facilitates the collaboration ...Organizational culture is the key driver of a successful ...of culture can facilitate collaboration but only the ones with an external ...
19
Discrimination of Beer Based on E-tongue and E-nose Combined with SVM: Comparison of Different Variable Selection Methods by PCA, GA-PLS and VIP
... the best c was 27.5926. and best g was 0.092793. Figure 11 showed the fitness curve of GA based on the #13 subset, the best c was 65.7752 and best g was 0.042248. Compared with GS, the smallest penalty factor c of GA was ...
23
Tap It Brewing Company: Raising The Bar, One Pint at a Time
... good beer shared between father and ...entire beer making process completely fascinated the father son duo and they really believed there was an art to making delicious ...
19
The Utica Club Show
... special stored at It differs from and ales beer with malt liquors pro yeast temperatures warmer The higher temperature of helps also develop from Utica Club beer in that only handimporte[r] ...
81
Sensory profile, consumer preference and chemical composition of craft beers
... different styles of craft beers brewed in Southern Brazilian, and the preference of.. 77.[r] ...
24
Hop proanthocyanidins for the fining of beer
... Figure 5: Total haze 90° scatter at 12°C for green beer treated with isinglass IG, varying amount of aqueous hop extract HE, fold dosage relative to optimum, or unfined 72h after treatme[r] ...
26
Champagne training on a beer budget
... When confronted by rapidly escalating costs for End User Computing (EUC) training and support, the Gold Coast City Council (GCCC) - the local government authority for Australia’s premier tourist destination - took a ...
23
BEER: BEtter Evaluation as Ranking
... The task of correlation with human judgment on the sentence level is usually posed in the following way Macháček and Bojar, 2013: • Translate all source sentences using the available m[r] ...
6
The phenomenon of Czech beer: a review
... the beer samples under ...the beer and technology ...foreign beer (Heineken) and two Czech beers produced by a similar non-Czech ...the beer authenticity ...
11
Culture and Usability Evaluation: The Effects of Culture in Structured Interviews
... of culture can be seen in products by the choice of language used, the use of colors, the use of symbols (for example, currency), and so ...on. Culture also influences higher level design issues, as ...
16
Regional business cycles and the emergence of sheltered economies in the southern periphery of Europe Bruges European Economic Research (BEER) Papers 7/November 2006
... List of ‘Bruges European Economic Research Papers’ BEER BEER paper n° 7 November 2006 Regional business cycles and the emergence of sheltered economies in the southern periphery of Europ[r] ...
30
The Economics of State Aid for the Rescue and Restructuring of Firms in Difficulty: Theoretical Considerations, Empirical Analysis and Proposals for Reform Bruges European Economic Research (BEER) Papers 27/September 2013
... List of ‘Bruges European Economic Research’ Papers BEER BEER paper n° 27 September 2013 The Economics of State Aid for the Rescue and Restructuring of Firms in Difficulty: Theoretical Co[r] ...
46
Effects of wort clarifying by using carrageenan on diatomaceous earth dosage for beer filtration
... the beer pre-clarified with carrageenan, remained at a level of 1 EBC unit, which in the analytics EBC is named “almost crystal” (or almost ...reference beer haze was 34 EBC ...earth beer filtration ...
6
'The rise of branded alcoholic drinks in West Africa'
... as beer on the one hand, and distilled liquors on the ...of beer and spirit drinkers', and regarded whiskey equally as competition for its premium beer brand as the other premium beers on the ...
22
Beer foam decay: effect of glass surface quality and CO2 content
... of beer glass surface quality on foam decay was experimentally investigated for: i) cold clean glass surface, ii) warm clean glass surface, iii) cold greasy glass surface, and iv) cold dusty glass ...in ...
9
Anaerobic and aerobic beer aging
... the beer colour increase continues even after all oxygen has been taken ...cause beer aging by the oxidation of amino acids and higher alcohols, as proposed in early classical theories (Hashimoto & ...
9
THE STRUCTURE-CONDUCT-PERFORMANCE PARADIGM AND THE BEER INDUSTRY IN ZIMBABWE
... on beer industry to the extent that there was competition on plant size and technological ...new beer packaging line for Southerton brewery to July / August 2012, and this has already been ...
7