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| ZIP TECHNOLOGIES: Ambicon consultants join hands with Zip Technologies from Europe to promote Pub and Micro-Brewery equipments in India. |
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| Ambicon and Zip in Food & Drink Expo 2009: Ambicon and Zip had a big presence in Food and Drink expo 2009, a must attend event for food, drink and Hospitality professionals. |
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| New States to come up with Microbrewery Policy: |
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| Small brewers taking on the global giants : Being a microbrewery we can afford to brew something that some may find a bit too challenging, but others will love.Brewer Chris Gill. Business reporter, BBC News, Surrey |
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| Lazy Magnolia Brewing Company: Since its 2003 founding, husband-and-wife owners Mark and Leslie Henderson (she's the brewer) have focused on beers employing distinctly Southern ingredients. The silky Jefferson Stout is formulated with sweet potatoes, while the refreshing and lightly sweetened Southern Gold incorporates local honey. |
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Beer ranges from less than 3% alcohol by volume (abv) to almost 30% abv. The alcohol content of beer varies by local practice or beer style. The pale lagers that most consumers are familiar with fall in the range of 4–6%, with a typical abv of 5%.The customary strength of British ales is quite low, with many sesion beers being around 4% abv. Some beers, such as table beer are of such low alcohol content (1%~4%) that they are served instead of soft drinks in some schools.
The alcohol in beer comes primarily from the metabolism of sugars that are produced during fermentation. The quantity of fermentable sugars in the wort and the variety of yeast used to ferment the wort are the primary factors that determine the amount of alcohol in the final beer. Additional fermentable sugars are sometimes added to increase alcohol content, and enzymes are often added to the wort for certain styles of beer (primarily "light" beers) to convert more complex carbohydrates (starches) to fermentable sugars. Alcohol is a by product of yeast metabolism and is toxic to the yeast; typical brewing yeast cannot survive at alcohol concentrations above 12% by volume. Low temperatures and too little fermentation time decreases the effectiveness of yeasts, and consequently decreases the alcohol content.
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