ate there building like this in china?_百度作业帮
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ate there building like this in china?
ate there building like this in china?
中国有类似这样的建筑物吗?第一个单词是are 不是ateHow much does it cost to live in China? - Matador Network
Feature photo by . Photo above by .
A closer look at costs of living for those interested in making a move to the most populous nation on Earth.
Once termed the sleeping dragon, China has awoken from the sweet slumber of the depreciated yuan to find a world in financial despair. Though still labeled a third world country, China&s major cities& Beijing, Shanghai, Guangzhou& have surpassed the US in their creative architecture, enticing jobs, and innovative apartments.
They also offer amazing nightlife, a unique culture, plenty of drinking and dining options, and career opportunities.So, what does it cost to partake in this giant&s emergence?
The cost of living in China has declined in recent months thanks to the burst in the housing bubble. For renters, this is an opportunity, and many expats have renegotiated their rental agreements.
After the Chinese New Year holiday, many Chinese did not return to the urban centers, preferring to wait out the financial crisis in their home provinces. This has left city apartments empty, and landlords are nervous and ready to make deals.
The cost of living in China is dramatically lower than that in the US, Australia, and Western Europe. A nice two bedroom, one bath apartment with wooden floors and marble counters in the kitchen will run around 4,500 RMB a month (about $587.50 USD). Utilities are shockingly low, thanks to the government&s continued subsidy. In the aforementioned apartment, one could expect to pay an additional 300 RMB in utilities per month.
Photo by .
A cleaning lady visiting once a week will run you about 12 RMB an hour& less than $2 USD. Beijing is slightly cheaper than Shanghai, and Guangzhou is slightly cheaper than Beijing. Hong Kong&s apartments, on the other hand, are comparable to US prices.
The cost of food in China is also very low, should you choose to cook at home rather than dine out. A bag of seven apples, for example, is about 8 RMB, or $1 USD. The price of essential food is controlled in China, keeping this expense manageable.
Should you choose to dine at one of the Western or nicer Asian restaurants in any major city in China, you can expect to pay about $7-8 USD per plate, with another $7-10 USD for alcoholic beverages. Drinking in China is not a cheap pastime, but considering transportation, lodging, and food are cheap, one can afford to splurge on this recreational event.
Surprisingly, your cost of living will increase should you be ever so slightly picky about your body care products. Shampoo, shaving cream, and other toiletries run about $8-10 USD a bottle.
Buying local supplies is cheaper, but the quality is noticeably lacking. Expect to spend about $20 USD a month on these types of products.
Should you require a doctor or dentist in China, you have two options as an expat or traveler. First, you could attempt to negotiate your way into a local hospital, though authorities will be loath to admit you without a translator.
Second, you could head to an expat clinic, where costs are enormous and the care subpar. If you are lucky enough to get into a Chinese hospital, you will not be disappointed. Doctors are quick and efficient. Chinese cities are dotted with pharmacies where you can self-medicate cheaply.
Photo by .
Expat insurance is affordable, but used primarily for major medical concerns. In all, prepare to budget between 100-200 RMB a month for healthcare. Chinese medicine stalls throughout major cities provide vitamins and other traditional remedies. You can also visit an acupuncturist or masseuse for under $15 USD per session.
While some international companies are pulling out of China in light of the global recession, a steady stream of available positions remain available for expats
these range from executive positions paying six figures, to English teaching, which will cover a more modest lifestyle.
Your cost of living depends upon the type of lifestyle you want to have. The above range is for a lower-middle class income of about 15000 RMB a month, or around $28,000 USD a year.
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Follow MatadorFrom Wikipedia, the free encyclopedia
Main article:
Alulu beer receipt – This records a purchase of "best" beer from a brewer, c. 2050 BC from the
Beer, or more specifically, , is one of the oldest beverages humans have produced, dating back to at least the fifth millennium BC and recorded in the written history of ancient Egypt and Mesopotamia. As almost any cereal containing certain sugars can undergo spontaneous
due to wild yeasts in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced about 7,000 years ago in what is today Iran, and is one of the first-known biological engineering tasks to utilize the process of fermentation. In Mesopotamia, the oldest evidence of beer is believed to be a 6,000-year-old Sumerian tablet depicting people drinking a beverage through reed straws from a communal bowl. A 3900-year-old Sumerian poem honouring , the patron goddess of brewing, contains the oldest surviving beer recipe, describing the production of
from barley via bread.
The invention of bread and beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date was discovered at
in the central
of Iran, where fragments of a jug, at least 5,000 years old was found to be coated with , a by-product of the brewing process.
Beer may have been known in
as far back as 5,000 years ago, and was mainly brewed on a domestic scale.
Ale produced before the
continued to be made and sold on a domestic scale, although by the 7th century AD beer was also being produced and sold by European . During the Industrial Revolution, the production of beer moved from
manufacture to , and domestic manufacture ceased to be significant by the end of the 19th century. The development of
changed brewing by allowing the brewer more control of the process, and greater knowledge of the results.
Today, the brewing industry is a global business, consisting of several dominant
and many thousands of smaller producers ranging from
to . More than 133 billion liters (35 billion gallons) are sold per year—producing total global revenues of $294.5 billion (?147.7 billion) in 2006.
In ancient ,
indicate that the majority of brewers were probably women, and that brewing was a fairly well respected occupation during the time, being the only profession in Mesopotamia which derived social sanction and divine protection from female deities/goddesses, specifically: , who covered the production of beer, , who was used in a metonymic way to refer to beer, and , who covered the enjoyment of beer. Mesopotamian brewing appears to have incorporated the usage of a twice-baked barley bread called , which was exclusively used for brewing beer. It was discovered early that reusing the same container for fermenting the mash would produce m brewers on the move carried their tubs with them.
The , discovered in 1974 in , , show that beer was produced in the city in 2500 BC. Early traces of beer and the brewing process have been found in ancient
as well. At the time, brewers were women as well, but also priestesses. Some types of beers were used especially in religious ceremonies. In 2100 BC, the Babylonian king
included regulations governing
keepers in
for the kingdom.
A funerary model of a bakery and brewery, from the , circa
Beer was part of the daily diet of Egyptian
over 5,000 years ago. Then, it was made from baked
bread, and was also used in religious practices.
The Greek writer
(450 BCE) discussed the concept of
when it came to consuming beer in Greek culture, and believed that the best diet for Greeks consisted of bread, meats, various types of vegetables, and beer or "ζ?θο?" (zythos) as they called it. The ancient Greeks also made
(: "κρ?θινο? ο?νο?" - krithinos oinos, "barley wine") mentioned by Greek historian
in his work , where he states that
kept barleywine in silver and golden .
In Europe during the , a brewers' guild might adopt a
of brewing.
(c. 582–640) and
(c. ) were recognized by some French and
brewers. Belgian brewers, too, venerated Arnulf of Oudenburg (aka Arnold of Soissons), who is also recognized as the patron saint of hop-pickers. Christian monks built breweries, to provide food, drink, and shelter to travelers and .
, Frankish king and ruler of the
during the 8th century, considered beer to be an important part of living, and is often thought to have trained some brewers himself.
The word beer comes from old , and is with variations used in continental Germanic languages, bier in German and Dutch, but not in Nordic languages. The word was imported into the British Isles by tribes such as the . It is disputed where the word originally comes from.
Many other languages have borrowed the Dutch/German word, such as French bière, Italian birra, Romanian "bere" and Turkish bira. The Nordic languages have ?l or ?l, related to the English word ale. Spanish, Portugues and Catalan have words that evolved from Latin cervisia, maybe of Celtic origin.
use pivo with small variations, based on an old Slavic word meaning beverage.
A replica of ancient Egyptian beer, brewed from
brewery in 1996
As almost any cereal containing certain
can undergo spontaneous
due to wild
in the air, it is possible that beer-like beverages were independently developed throughout the world soon after a tribe or culture had domesticated cereal. Chemical tests of ancient pottery jars reveal that beer was produced about 3,500 BC in what is today , and was one of the first-known
tasks where the biological process of fermentation is used. Also recent archaeological findings showing that Chinese villagers were brewing fermented alcoholic drinks as far back as 7000 BC on small and individual scale, with the production process and methods similar to that of ancient Egypt and Mesopotamia.
(Ancient Iraq), early evidence of beer is a 3900-year-old Sumerian poem honoring , the patron goddess of brewing, which contains the oldest surviving beer recipe, describing the production of beer from
via bread.
Ninkasi, you are the one who pours out the filtered beer of the collector vat
It is [like] the onrush of
Beer is also mentioned in the , in which the 'wild man'
is given beer to drink. "... he ate until he was full, drank seven pitchers of beer, his heart grew light, his face glowed and he sang out with joy."
Confirmed written evidence of ancient beer production in
can be obtained from
in his work
(5th century B.C.) when he was in one of the ancient
villages in which he wrote:
There were stores within of wheat and barley and vegetables, and wine made from barle the grains of barley malt lay floating in the beverage up to the lip of the vessel, and reeds lay in them, some longer, some shorter, when you were thirsty you must take one of these into your mouth, and suck. The beverage without admixture of water was very strong, and of a delicious flavour to certain palates, but the taste must be acquired.
Beer became vital to all the grain-growing civilizations of Eurasian and North African antiquity, including —so much so that in 1868 James Death put forward a theory in The Beer of the Bible that the manna from heaven that God gave the Israelites was a bread-based, porridge-like beer called wusa.
These beers were often thick, more of a
than a beverage, and
were used by the Sumerians to avoid the bitter solids left over from fermentation. Though beer was drunk in , it was replaced in popularity by wine.
wrote disparagingly of the beer brewed by the
of his day.
were also known to consume beer made from rye, even since the 5th century BC, as
says. Their name for beer was brutos, or brytos. The Romans called their brew cerevisia, from the Celtic word for it.
had used beer as an antibiotic medicine.
Beer was one of the most common drinks during the . It was consumed daily by all social classes in the northern and eastern parts of Europe where grape cultivation was difficult or impossible.[] Though wine of varying qualities was the most common drink in the south, beer was still popular among the lower classes. The idea that beer was consumed more commonly than water during medieval times is a myth. Water was cheaper than beer, and towns/villages were built close to sources of fresh water such as rivers, springs, and wells to facilitate easy access to the resource. Though probably one of the most popular drinks in Europe, beer was disdained by science as being unhealthy, mostly because
and more contemporary
had little or no experience with the drink. In 1256, the Aldobrandino of
described the nature of beer in the following way:
But from whichever it is made, whether from oats, barley or wheat, it harms the head and the stomach, it causes bad breath and ruins the teeth, it fills the stomach with bad fumes, and as a result anyone who drinks it along with wine b but it does have the property of facilitating urination and makes one's flesh white and smooth.
The use of
in beer was written of in 822 by a
Abbot. Flavoring beer with
was known at least since the 9th century, but was only gradually adopted because of difficulties in establishing the right proportions of ingredients. Before that, , a mix of various herbs, had been used, but did not have the same preserving properties as hops. Beer flavored without it was often spoiled soon after preparation and could not be exported. The only other alternative was to increase the alcohol content, which was rather expensive. Hopped beer was perfected in the medieval towns of
by the 13th century. German towns pioneered a new scale of operation with standardized barrel sizes that allowed for large-scale export. Previously beer had been brewed at home, but the production was now successfully replaced by medium-sized operations of about eight to ten people. This type of production spread to
in the 14th century and later to ,
and reached
by the late 15th century.
English ale and beer brewing were carried out separately, no brewer being allowed to produce both. The Brewers Company of London stated "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made – but only liquor (water), malt, and yeast." This comment is sometimes misquoted as a prohibition on hopped beer.[] However, hopped beer was opposed by some, e.g.
Ale is mad and they the which do put any other thynge to ale than is rehersed, except yest, barme, or goddesgood [three words for yeast], doth sophysticat there ale. Ale for an Englysshe man is a naturall drinke. Ale muste haue these properties, it muste be fresshe and cleare, it muste not be ropy, nor smoky, nor it must haue no wefte nor tayle. Ale shulde not be dronke vnder .v. dayes olde …. Barly malte maketh better ale than Oten malte or any other corne doth … Beere is made of malte, of hoppes, it is a naturall drynke for a doche [Dutch] man, and nowe of late dayes it is moche vsed in Englande to the detryment of many Englysshe men … for the drynke is a colde drynke. Yet it doth make a man fatte, and doth inflate the bely, as it doth appere by the doche mennes faces and belyes.
A 16th-century brewery
In Europe, beer largely remained a home activity, in
times. The oldest still operating commercial brewery is the
(Bavaria) abbey brewery, which obtained the brewing rights from the nearby town of
By the 14th and 15th centuries, beermaking was gradually changing from a family-oriented activity to an artisan one, with
brewing their own beer for mass consumption.
In the late Middle Ages, the brewing industry in northern Europe changed from a small-scale domestic industry to a large-scale export industry. The key innovation was the introduction of hops, which began in northern Germany in the 13th century. Hops sharply improved both the brewing process and the quality of beer. Other innovations from German lands involved larger kettle sizes and more frequent brewing. Consumption went up, while brewing became more concentrated because it was a capital-intensive industry. Thus in Hamburg per capita consumption increased from an average of 300 liters per year in the 15th century to about 700 in the 17th century.
The use of hops spread to the Netherlands and then to England. In 15th century England, an unhopped beer would have been known as an , while the use of hops would make it a beer. Hopped beer was imported to England from the Netherlands as early as 1400 in Winchester, and hops were being planted on the island by 1428. The popularity of hops was at first mixed—the
went so far as to state "no hops, herbs, or other like thing be put into any ale or liquore wherof ale shall be made—but only liquor (water), malt, and yeast." However, by the 16th century, ale had come to refer to any strong beer, and all ales and beers were hopped, giving rise to the verse noted by the antiquary :
Came into England all in a year.
the year, according to Aubrey, being the fifteenth of Henry VIII (1524).
(Belgium) with glass
In 1516, , , adopted the
(purity law), perhaps the oldest food regulation still in use through the 20th century (the Reinheitsgebot passed formally from German law in 1987). The Gebot ordered that the ingredients of beer be restricted to water, barley, yeast was added to the list after 's discovery in 1857. The Bavarian law was applied throughout Germany as part of the 1871 German unification as the
under , and has since been updated to reflect modern trends in beer brewing. To this day, the Gebot is considered a mark of purity in beers, although this is controversial.
Most beers until relatively recent times were top-fermented. Bottom-fermented beers were discovered by accident in the 16th century after beer was stored in cool cave they have since largely outpaced top-fermented beers in terms of volume.
There is pre-historic evidence that shows brewing began around 5400 BC in
(southern Iraq). However, as with the history of corn whiskey, the production of other alcoholic beverages is often seen as a way to preserve excess grain, rather than an occupation in and of itself.
Documented evidence and recently excavated tombs indicate that the Chinese brewed alcoholic beverages from both malted grain and grain converted by mold from prehistoric times, but that the malt conversion process was largely considered inefficient in comparison with the use of molds specially cultivated on rice carrier (the resulting molded rice being called 酒麴 (Jiǔ qū) in Chinese and Koji in Japanese) to convert cooked rice into fermentable sugars, both in the amount of resulting fermentable sugars and the residual by products (the Chinese use the dregs left after fermenting the rice, called 酒糟 (Jiǔzāo), as a cooking ingredient in many dishes, frequently as an ingredient to sauces where Western dishes would use wine), because the rice undergoes starch conversion after being hulled and cooked, rather than whole and in husks like barley malt. Furthermore, the hop plant being unknown in East Asia, malt-based alcoholic beverages did not preserve well over time, and the use of malt in the production of alcoholic beverages gradually fell out of favor in China until disappearing from Chinese history by the end of the . The use of rice became dominant, such that wines from fruits of any type were historically all but unknown except as imports in China.
The production of alcoholic beverage from cooked rice converted by microbes continues to this day, and some classify such beverages (米酒 (Mǐjiǔ) in Chinese and Sake in Japanese) as beers since they are made from converted starch rather than fruit sugars. However, this is a debatable point, and such beverages are generally referred to as "rice wine" or "sake" which is really the generic Chinese and Japanese word for all alcoholic beverages.
Some Pacific island cultures ferment starch that has been converted to fermentable sugars by human saliva, similar to the
of South America. This practice is also used by many other tribes around the world, who either chew the grain and then spit it into the fermentation vessel or spit into a fermentation vessel containing cooked grain, which is then sealed up for the fermentation. Enzymes in the spittle convert the starch into fermentable sugars, which are fermented by wild yeast. Whether or not the resulting product can be called beer is sometimes disputed, since:
As with Asian rice-based liquors, it does not involve malting.
This method is often used with starches derived from sources other than grain, such as yams, taro, or other such root vegetables.
Some Taiwanese tribes have taken the process a step further by distilling the resulting alcoholic beverage, resulting in a clear liquor. However, as none of the Taiwanese tribes are known to have developed systems of writing, there is no way to document how far back this practice goes, or if the technique was brought from Mainland China by Han Chinese immigrants. Judging by the fact that this technique is usually found in tribes using millet (a grain native to northern China) as the ingredient, the latter seems much more likely.
was incorporated in 1855 (although it was established earlier) by Edward Dyer at
in India under the name Dyer Breweries. The company still exists and is known as , today comprising a large group of companies across many industries.
The , founded in 1869, , Scotland
Following significant improvements in the efficiency of the
in 1765, industrialization of beer became a reality. Further innovations in the brewing process came about with the introduction of the
in 1760 and
in 1770, which allowed brewers to increase efficiency and attenuation.
Prior to the late 18th century,
was primarily dried over fires made from wood, , or , and after 1600, from coke.
In general, none of these early malts would have been well shielded from the smoke involved in the
process, and consequently, early beers would have had a smoky compon evidence indicates that maltsters and brewers constantly tried to minimize the smokiness of the finished beer.
Writers of the period describe the distinctive taste derived from wood-smoked malts, and the almost universal revulsion it engendered. The smoked beers and ales of the West Country were famous for being undrinkable – locals and the desperate excepted. This is from "Directions for Brewing Malt Liquors" (1700):
In most parts of the West, their malt is so stenched with the Smoak of the Wood, with which 'tis dryed, that no Stranger can endure it, though the inhabitants, who are familiarized to it, can swallow it as the Hollanders do their thick Black Beer Brewed with Buck Wheat.
An even earlier reference to such malt was recorded by William Harrison, in his "Description of England", 1577:
In some places it [malt] is dried at leisure with wood alone, or straw alone, in other with wood and straw together, but, of all, the straw-dried is the most excellent. For the wood-dried malt, when it is brewed, beside that the drink is higher of colour, it doth hurt and annoy the head of him that is not used thereto, because of the smoke. Such also as use both indifferently do bark, cleave, and dry their wood in an oven, thereby to remove all moisture that should procure the fume ...
"London and Country Brewer" (1736) specified the varieties of "brown malt" popular in the city:
Brown Malts are dryed with Straw, Wood and Fern, etc. The straw-dryed is the best, but the wood sort has a most unnatural Taste, that few can bear with, but the necessitous, and those that are accustomed to it yet it is much used in some of the Western Parts of England, and many thousand Quarters of this malt has been formerly used in London for brewing the Butt-keeoing-beers with, and that because it sold for two shillings per Quarter cheaper than Straw-dryed Malt, nor was this Quality of the Wood-dryed Malt much regarded by some of its Brewers, for that its ill Taste is lost in nine or twelve Months, by the Age of the Beer, and the strength of the great Quantity of Hops that were used in its preservation.
measures beer's
Perhaps the first photograph of men drinking beer, circa 1844 in Scotland, by .
transformed how beer was brewed. Before its introduction beers were brewed from a single malt: brown beers from brown malt, amber beers from amber malt, pale beers from pale malt. Using the hydrometer, brewers could calculate the yield from different malts. They observed that pale malt, though more expensive, yielded far more fermentable material than cheaper malts. For example, brown malt (used for Porter) gave 54 pounds of extract per quarter, whilst pale malt gave 80 pounds. Once this was known, brewers switched to using mostly pale malt for all beers supplemented with a small quantity of highly coloured malt to achieve the correct colour for darker beers.
The invention of the
in 1817 by Daniel Wheeler allowed for the creation of very dark, roasted malts, contributing to the flavour of porters and stouts. Its development was prompted by a British law of 1816 forbidding the use of any ingredients other than malt and hops. Porter brewers, employing a predominantly pale malt grist, urgently needed a legal colourant. Wheeler's patent malt was the solution.
's 1857 discovery of yeast's role in fermentation led to brewers developing methods to prevent the souring of beer by undesirable .
Bottling beer in a modern facility, 1945, Australia
Traditional fermenting building (center) and modern fermenting building (left) in
(Czech Republic)
Many European nations have unbroken brewing traditions dating back to the earliest historical records. Beer is an especially important drink in countries such as Belgium, Germany, Austria, Ireland, UK, France, the Scandinavian countries, Poland, the Czech Republic, Spain and others having strong and unique brewing traditions with their own history, characteristic brewing methods, and styles of beer.
Unlike in many parts of the world, there is a significant market in Europe (the UK in particular) for beer containing live yeast. These unfiltered, unpasteurised brews are more challenging to handle than the commonly sold "dead" "live" beer quality can suffer with poor care, but many people prefer its taste. While beer is usually matured for relatively short times (a few weeks to a few months) compared to wine, some of the stronger so-called
have been found to develop character and flavour over the course of as much as several decades.
World beer consumption per capita
In some parts of the world, breweries that had begun as a family business by Germans or other European émigrés grew into large companies, often passing into hands with more concern for profits than traditions of quality, resulting in a degradation of the product.
In 1953, New Zealander
developed the technique of continuous fermentation. Coutts patented his process, which involves beer flowing through sealed tanks, fermenting under pressure, and never coming into contact with the atmosphere, even when bottled. His process was introduced in the US and UK, but is now used for commercial beer production only in New Zealand.
In some sectors brewers are reluctant to embrace new technology for fear of losing the traditional characteristics of their beer. For example
Brewery in Burton on Trent still uses open wooden
sets for fermentation in order to maintain the quality and flavour of its beers, while Belgium's
brewers go so far as to expose their brews to outside air in order to pick up the natural wild yeasts which ferment the wort. Traditional brewing techniques protect the beer from oxidation by maintaining a carbon dioxide blanket over the wort as it ferments into beer.
Modern breweries now brew many different types of beer, ranging from ancient styles such as the spontaneously-fermented
of B the , dark beers,
and more of G the UK's , , , ,
and new modern American creations such as chili beer, , and .
Today, the
is a huge global business, consisting of several , and many thousands of smaller producers ranging from
to . Advances in refrigeration, international and transcontinental shipping, marketing and commerce have resulted in an international marketplace, where the consumer has literally hundreds of choices between various styles of local, regional, national and foreign beers.
United States
Prior to , there were thousands of breweries in the United States, mostly brewing heavier beers than modern US beer drinkers are used to. Beginning in 1920, most of these breweries went out of business, although some converted to soft drinks and other businesses. Bootlegged beer was often watered down to increase profits, beginning a trend, still on-going today, of the American palate preferring weaker beers. Consolidation of breweries and the application of industrial quality control standards have led to the mass-production and the mass-marketing of huge quantities of light lagers. Advertising became supreme, and bigger companies fared better in that market. The decades after
saw a huge consolidation of the American brewing industry: brewing companies would buy their rivals solely for their customers and distribution systems, shutting down their brewing operations. Breweries and imports have become more abundant since the mid-1980s; the number of breweries has been claimed as being either over 1,500 in 2007 or over 1,400 in 2010, depending on the source. As of June 2013, The Brewers Association reports the total number of currently operating US breweries to be 2,538 with only 55 of those being non-craft breweries.
–king of beer
The Finnish epic , collected in written form in the 19th century but based on oral traditions many centuries old, devotes more lines to the origin of beer and brewing than it does to the origin of mankind.
The mythical
(from Jan Primus (John I)), is sometimes credited with the invention of beer.
According to Czech legend, deity , god of hospitality, invented beer.
Ninkasi was the patron goddess of
in ancient .
In , the immense blood-lust of the fierce lioness goddess
was only sated after she was tricked into consuming an extremely large amount of red-coloured beer: she became so drunk that she gave up slaughter altogether and became docile.
In Norse mythology the sea god , his wife , and their nine daughters, brewed ale (or mead) for the gods. In the Lokasenna, it is told that AEgir would host a party where all the gods would drink the beer he brewed for them. He made this in a giant kettle that
had brought. The cups in AEgir's hall were always full, magically refilling themselves when emptied. AEgir had two servants in hi Eldir [Fire-Kindler] and Fimafeng [Handy].
), the mother of the Narts, a
figure and matriarch, invented beer.
a 13th-century Dominican who wrote a catalogue of all the known wines and ales of Europe, describing them with great relish, and recommending them to academics and counsellors.
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Oliver Lawson Dick, ed. Aubrey's Brief Lives. Edited from the Original Manuscripts, 1949, p. xxxv.
Briggs, Dennis E.; Boulton, Chris A.; Brookes, Peter A.; and Stevens, Roger, (2004) Brewing: Science and Practice, CRC
This practice led to a number of lawsuits, most notably Bloor v. Falstaff Brewing Corp., 454 F.Supp. 258 (S.D.N.Y. 1978), affirmed, Bloor v. Falstaff Brewing Corp., 601 F.2d 609 (2nd Cir. 1979). The trial court's written opinion contains a well-researched history of beer.
Oliver, Garrett (19 October 2007). . The New York Times 2010.
. americancraftbeerweek.org 2010.
. brewersassociation.org 2014.
Dumper, M Stanley, Bruce E. (2007). . ABC-CLIO.  ..
Arnold, John P. 1911. Origin and History of Beer and Brewing: From Prehistoric Times to the Beginning of Brewing Science and Technology. Chicago: Alumni Association of the Wahl-Henius Institute of Fermentology.
Benn, Charles. 2002. China's Golden Age: Everyday Life in the Tang Dynasty. Oxford University Press. .
Eames, Alan D. 1995. Secret Life of Beer: Legends, Lore & Little-Known Facts Pownat, VT: Storey Communications.
Fahey, David M. "Old-Time Breweries: Academic and Breweriana Historians," Ohio History Volume 116#1, 2009, pp. 101–121; focus on Ohio
Glick, Thomas, Steven J. Livesey, Faith Wallis, eds. Medieval science, technology, and medicine: an encyclopedia (2005)
King, Frank A. Beer has a history (1947)
Scully, Terence. 1995. The Art of Cookery in the Middle Ages
Smith, Gregg. Beer: A History of Suds and Civilization from Mesopotamia to Microbreweries (1995)
Unger, Richard W. (1992) "Technical Change in the Brewing Industry in Germany, the Low Countries, and England in the Late Middle Ages, Journal of European Economic History ( pp 281–313
Unger, Richard W. 2004. Beer in the Middle Ages and the Renaissance. University of Pennsylvania Press.
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