Re: oh no something is definitely wrong adieu debian.
On Thu, 29 Aug 2013 18:52:24 +0200
Ralf Mardorf <ralf.mardorf@alice-dsl.net> wrote:
> On Thu, 2013-08-29 at 13:54 +0000, Curt wrote:
> > Well, I knew you'd get religious about something if we pressed you
> > hard enough.
>
> You got me. Are you a questioning expert from the NSA? Beer in Germany
> is something very holy. We've got the "Rheinheitsgebot", the
> translation "German purity law" is not that religious as the German
> name, since "...gebot" is religious "...commandment" like the "Ten
> Commandments".
>
> "Beer is a major part of German culture. For many years German beer
> was brewed in adherence to the Reinheitsgebot order or law which only
> permitted water, hops and malt as beer ingredients.
I didn't know this bit:
> The order also
> required that beers not exclusively using barley-malts such as wheat
> beer must be top-fermented.[1]
>
> Since 1993, the production of beer has been governed by the
> Provisional German Beer Law which allows a greater range of
> ingredients (only in top-fermenting beers) and additives, that have
> to be completely, or at least as much as possible, removed from the
> final product.[2]
>
> According to a 2004 report by the World Health Organization, Germany
> ranked fourth in terms of per-capita beer consumption, behind the
> Czech Republic, Ireland, and Swaziland.[3]
>
> A 2010 report showed that Germany ranked second in terms of per-capita
> beer consumption, behind the Czech Republic and ahead of Austria
> (third) and Ireland (fourth).[4]" - Wiki
>
> Hahaha, what they drink in Ireland isn't beer and Germans still only
> drink beer brewed under the Reinheitsgebot.
>
>
Terminology. In Britain, 'beer' is a generic term, covering lager,
bitter, stout and a few more variations. In most other parts of the
world, lager is pretty much the only beer variant commercially
available, and is usually called just 'beer'. I think everything except
lager is top fermented at room-ish temperature, and uses various hops
and yeasts. Lager usually uses only the Hallertau hop and Saccharomyces
Carlsbergensis yeast (guess who discovered that), and is bottom
fermented at a much lower temperature.
Some of the English also like beer, and while German lagers are well
respected, so are Belgian and Danish ones, and some of us prefer
unpasteurised bitters. Some even prefer fermented apple juice...
--
Joe
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