tag:blogger.com,1999:blog-72591845119084981432024-03-13T08:48:48.129-07:00HISTORY OF BEVERAGEBeverage is a liquid for drinking; drink; usually applied to drink artificially prepared and of an agreeable flavor; as an intoxicating beverage. While the history is a systematic accounts of events particularly of those affecting a nation, institution science or art, and usually connected with philosophical explanation of their causes. In this case the history of beverage means that the systematic account about the development of beverage.Unknownnoreply@blogger.comBlogger433125tag:blogger.com,1999:blog-7259184511908498143.post-82269541556078038452024-03-10T07:26:00.000-07:002024-03-10T07:26:14.969-07:00The Evolutionary Journey: Tracing the History of Hops in the United StatesBrewing in North America has roots entwined with the earliest European settlers, who brought with them not only their traditions but also the indispensable art of beer-making. For these settlers, beer was more than a beverage; it was a fundamental component of daily life, considered nearly as essential as bread and water.<br /><br />Central to the evolution of beer's taste profile is the inclusion of hops (Humulus lupulus L.), often heralded as the "spice" that transforms mere malted barley water into the complex libation we recognize today. Hops have been integral to brewing for over 1,200 years, with German brewers pioneering their use, harnessing wild hops to impart distinctive flavors to their brews.<br /><br />Although the origins of hops trace back to China, their documented usage begins in the 8th century when Benedictine monks employed them for brewing within a Bavarian abbey near Munich, Germany. This marked the formal inception of hops into the world of brewing, setting a precedent that would spread across continents.<br /><br />In the context of the United States, the cultivation of hops found its foothold in the early years of colonization. The Massachusetts Company's introduction of cultivated hops from Europe in 1629 aimed to stabilize local hop availability, marking the formal entry of hops into the American brewing landscape. As settlements expanded along the Eastern seaboard, hop cultivation followed suit, becoming a cornerstone of agricultural activity.<br /><br />The dawn of commercial hop cultivation in the United States can be attributed to the establishment of the first hop yard in New York in 1808. Over the ensuing decades, the New England states emerged as dominant players in American hop production, with New York leading the charge by the mid-19th century. In 1859, a staggering seven-eighths of the nation's hop yield hailed from New York State, cementing its status as the epicenter of American hop cultivation.<br /><br />As the frontier expanded, so too did hop cultivation, spreading south and westward. Wisconsin briefly surged as a major hop producer in the late 19th century, challenging New York's hegemony. However, both states faced a devastating blow in the 1920s when downy mildew ravaged hop crops, decimating yields and precipitating a decline in cultivation.<br /><br />Despite this setback, the legacy of hops in the United States endures, serving as a testament to the resilience of agricultural innovation. From humble beginnings in colonial hop yards to the expansive fields of the Midwest, the history of hops in the United States is a narrative of adaptation, growth, and the enduring pursuit of flavor in the pursuit of brewing excellence.<br /><i>The Evolutionary Journey: Tracing the History of Hops in the United States<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoe7SVxUIbaPwG-RoDAegG7cb28Ct3UDT3U5GcBZ8W2Sn5GCTup85rszvQSMQdrlHzeWS8FhtKfywR5xMjlxPe5deXj8xACACExfCPgNNzlM1Y_6luBX7_rrWMRGMXaH6cumG6JGOweiX5U0nobk-A8icDyenkk7hl74MHtU6cvF3SuV0A-ANlVynUGn0/s721/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="330" data-original-width="721" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoe7SVxUIbaPwG-RoDAegG7cb28Ct3UDT3U5GcBZ8W2Sn5GCTup85rszvQSMQdrlHzeWS8FhtKfywR5xMjlxPe5deXj8xACACExfCPgNNzlM1Y_6luBX7_rrWMRGMXaH6cumG6JGOweiX5U0nobk-A8icDyenkk7hl74MHtU6cvF3SuV0A-ANlVynUGn0/w441-h201/1.jpg" width="441" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-53847357783809734882024-02-21T23:24:00.000-08:002024-02-21T23:24:02.396-08:00Dr. Welch's Grape Juice CompanyIn the annals of American history, the name Thomas Bramwell Welch shines brightly, not only for his contributions to medicine and dentistry but also for his pivotal role in shaping the beverage industry. Welch's journey began in the late 19th century when he recognized a discrepancy within his Methodist community's communion practices. As Methodists strongly opposed alcohol consumption, serving wine for communion seemed contradictory. Welch, astutely pointing out this incongruity, embarked on a mission to provide a non-alcoholic alternative.<br /><br />In 1869, Welch achieved his vision by pasteurizing Concord grape juice, introducing it as a substitute for fermented wine in church services. Marketed initially as "Dr. Welch’s Unfermented Wine, Pure Grape Juice," this innovation laid the foundation for what would become Welch's Grape Juice Company. His son, Charles E. Welch, following in his father's footsteps, relinquished his dental practice to champion grape juice promotion. In 1893, he established the Welch's Grape Juice Company in Westfield, New York, distributing the product even at international exhibitions.<br /><br />With growing demand, the company soon outgrew its origins, prompting Charles to relocate the enterprise to New York in 1896. There, Welch's Fruit Juice Company continued its ascent, meeting the needs of consumers nationwide. The outbreak of World War I presented an opportunity for further expansion, as Welch's adapted its offerings to include modern jam, dubbed "Grapelade," for military rations. The product's popularity among returning soldiers cemented its status as a household staple.<br /><br />Welch's expansion continued unabated, with the establishment of a plant in Lawton, Michigan, in 1919, further solidifying its position as a leading producer of unfermented grape juice. The company's ascent received a significant endorsement in 1913 when Secretary of State William Jennings Bryan served Welch's grape juice at a state dinner, hosted in honor of British Ambassador James Bryce, under President Woodrow Wilson's Administration.<br /><br />However, perhaps the most transformative moment arrived in 1956, when the National Grape Cooperative Association acquired Welch's, ushering in a new era of growth and consolidation. This transition marked a pivotal chapter in Welch's storied history, ensuring its enduring legacy as an American institution.<br /><br />In conclusion, the journey of Welch's Grape Juice Company mirrors the evolving landscape of American culture and consumption. From its humble beginnings as a solution to a religious conundrum to its status as a global brand, Welch's exemplifies innovation, adaptability, and a commitment to quality—a legacy that continues to resonate with consumers worldwide.<br /><i>Dr. Welch's Grape Juice Company<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGRB5iJLpXS-_5CPqIK498bsjKVWTPB8M8jvQmwSKb9voQEsGDQJS4IyqIJ6wS4xCk0ZCK9gQmKfOUNKRQASUzsWkm7pNTM1SOPh5jy5effajbzf-Z8PVkDoyPbObA00d_gRf4IKWc4WXxXOblWKt40oP5T68WEABbMJbr8RmYqqMViItuTOhXqsNTew/s745/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="745" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGRB5iJLpXS-_5CPqIK498bsjKVWTPB8M8jvQmwSKb9voQEsGDQJS4IyqIJ6wS4xCk0ZCK9gQmKfOUNKRQASUzsWkm7pNTM1SOPh5jy5effajbzf-Z8PVkDoyPbObA00d_gRf4IKWc4WXxXOblWKt40oP5T68WEABbMJbr8RmYqqMViItuTOhXqsNTew/w356-h305/3.jpg" width="356" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-48020374475727996502024-02-06T06:41:00.000-08:002024-02-06T06:41:38.428-08:00Whiskey Rebellion Tensions (1791-1794)The Whiskey Rebellion of 1791-1794 stands as a significant event in American history, illustrating the tensions between federal authority and local autonomy, as well as the challenges of taxation and governance in the newly formed nation.<br /><br />To understand the depth of resentment towards the whiskey tax, it's crucial to delve into the cultural significance of whiskey in the affected regions. In areas like western Pennsylvania, Virginia, and the Carolinas, whiskey was more than just a beverage; it was deeply intertwined with social customs and economic livelihoods. Farmers often distilled surplus grain into whiskey as a means of preservation and transportation, as well as for personal use and trade. Thus, when the federal government imposed a tax on whiskey production, it struck at the heart of these communities' way of life.<br /><br />The enforcement mechanisms of the tax exacerbated tensions. The decision to try tax violators in distant federal courts rather than local ones was perceived as an affront to local autonomy and justice. This alienated many in the affected regions, who saw it as an intrusion of federal power into their daily lives. The acts of resistance, such as tarring and feathering tax collectors and erecting liberty poles, were not just acts of defiance against taxation but symbolic gestures of resistance against perceived tyranny.<br /><br />The Whiskey Rebellion also reflected broader political divisions within the young nation. While some saw the federal government's actions as necessary for maintaining order and paying off war debts, others viewed it as a betrayal of the principles of the Revolution. Farmers in regions with a history of distrust towards centralized authority were particularly resistant, seeing the tax as yet another example of distant elites imposing their will upon them.<br /><br />President Washington's decision to mobilize militia troops to suppress the rebellion highlighted the delicate balance between federal and state powers. While the Constitution granted Congress the authority to levy taxes, it also respected the rights of states and their citizens. Washington's decisive action sent a clear message that the federal government would not tolerate challenges to its authority, yet the peaceful resolution of the rebellion also demonstrated the resilience of American democracy in resolving conflicts through dialogue and compromise.<br /><br />In conclusion, the Whiskey Rebellion of 1791-1794 was a pivotal moment in American history, highlighting the complexities of governance, taxation, and regional identities in the early years of the republic. It serves as a reminder of the ongoing tensions between federal power and local autonomy that have shaped American politics throughout its history.<br /><i>Whiskey Rebellion Tensions (1791-1794)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap_wNpHjvZksYmwSo4qd1J4DTQ8ZDKgpK7tTMrwsA9eXlajBFeCqptrOvyBdJVmQEXz-kFcCyBEvmL1qktkLtOEk56GV0A7VEMiSNkvcCrZpcIS88UnXoF3tAhL4K4uyevPXMSKXm91zK4RNPXZO3mhhZtd5bHswKlnJGB7L9HYO_mqaW4mh6JhyphenhyphenzmtM/s5995/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1947" data-original-width="5995" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhap_wNpHjvZksYmwSo4qd1J4DTQ8ZDKgpK7tTMrwsA9eXlajBFeCqptrOvyBdJVmQEXz-kFcCyBEvmL1qktkLtOEk56GV0A7VEMiSNkvcCrZpcIS88UnXoF3tAhL4K4uyevPXMSKXm91zK4RNPXZO3mhhZtd5bHswKlnJGB7L9HYO_mqaW4mh6JhyphenhyphenzmtM/w486-h158/1.jpg" width="486" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-48130329037385708582024-01-26T22:32:00.000-08:002024-01-26T22:32:00.140-08:00History of hopped beerBeer is a popular alcoholic beverage worldwide, traditionally made from water, barley and hops. Compared with the other raw materials, hop is a minor, but indispensable, ingredient in beer production. <br /><br />Before hopped beer there was “gruit” beer‐ an herb mixture to provide flavor and bitterness. Archbishop of Cologne, Germany held monopolistic rights to gruit. <br /><br />It is assumed that ancient Caucasian people brewed hopped beer, and that this technology came with their migration to Northern and Eastern Europe. <br /><br />The first recorded use of hops in brewing in Europe originates from the ninth century. In 822 AD, Abbot Adalhard of the Benedictine Monastery of Corbie issued a set of instructions for his abbey. <br /><br />Brewers use hops primarily to get bitterness, flavor, and aroma. Hops can be added at several points in the brewing process to enhance one or the other of those things. <br /><br />The use of hops in Western monasteries has been further documented in Fontanelle and St. Denis during the eighth and ninth centuries AD. <br /><br />Evidence suggests that commercial hop cultivation began in northern Germany during the 12th or 13th century and that the Germans were exporting hopped beer from the 13th century onward. <br /><br />In the 1300’s, the Dutch began importing hopped beer and then began brewing their own. Hops were planted in England by the early 1400’s and in 1436, Henry VI praised hopped beer as “notable, healthy, and temperate.” <br /><br />The first evidence of hopped beer being brewed in England is from 1412 and for a time English brewers produced both un-hopped “ale” and hopped “beer.” Brewers started to import dried Flemish hops but these contained so much extraneous matter that an Act of Parliament was passed in 1603 imposing penalties on merchants and brewers found dealing in hops adulterated with ‘leaves, stalks, powder, sand, straw and with loggetts of wood dross’. <br /><br />On April 23, 1516 the Bavarian Reinheitsgebot was put into effect declaring hops one of the three allowable beer ingredients. <br /><br />By the 17th century ale (i.e.: un-hopped beer) was no longer popular and beer was the established drink and by 1655 hop cultivation grew rapidly in fourteen counties of England. In 1710 the English parliament banned the use of non-hop bittering agents, at least in part to prevent brewers from evading the new penny-per-pound hop tax. <br /><br />In United States, in 1629, the hop cones were used for beer brewing. The young shoots in the spring were eaten as a special treat in salads. While, the first commercial hops harvested in Massachusetts in 1791. In the nineteenth and early twentieth centuries New York produced about eighty percent of the nation’s hops.<br /><b>History of hopped beer</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-41954169067469119912024-01-22T20:58:00.000-08:002024-01-22T20:58:12.032-08:00History of tea in Assam, IndiaThe unveiling of the native tea plant in 1815 conferred a significant advantage upon English trade in British-colonized India. However, the English encountered challenges arising from conflicts between China and India, as well as competition in shipping and trade with the Dutch, making the sustenance of a flourishing tea trade increasingly challenging. In the quest for suitable lands for tea plantations, Robert Bruce initiated an expedition to Assam in 1823.<br /><br />In the course of his trading mission in 1823, Scottish adventurer and botanist Robert Bruce authenticated the discovery of India's indigenous tea plant. Under the guidance of Maniram Dewan, who directed him to Bessa Gam, the local Singpho chief, Bruce witnessed the indigenous Singpho tribe crafting a beverage from the leaves of wild tea-like plants. Maniram Dewan, the pioneer of tea planting in Assam, played a pivotal role in this discovery. Convinced that he had found an alternative to China's tea monopoly, Bruce negotiated with the Singpho chief to obtain samples of tea leaves with seeds for scientific examination. Despite Bruce's passing shortly after dispatching the samples for testing, his brother Charles carried on with the research.<br /><br />Assuming responsibility for exploring wild Assam tea plants, Charles Bruce discovered that local tribes had been using tea for centuries as both food and beverage. By the early 1830s, Charles Bruce dispatched tea leaves to a botanical garden in Calcutta for a comprehensive examination, officially classifying the plant as Camellia sinensis var. Assamica. Bruce's efforts led to an understanding of how these plants could be propagated and cultivated, laying the foundation for the establishment of a British-dominated tea industry in India by the 1830s.<br /><br />In 1834, Governor-General Lord Bentick established the Tea Committee, designating Assam as an ideal location for tea cultivation. The initial shipment of tea from Assam, crafted by the Singphos of Arunachal, was dispatched from Calcutta to London in 1835. Charles Bruce, appointed as the superintendent of the tea forests of the government of Great Britain, established a nursery in Sadiya, Assam, in 1836, initiating the cultivation of indigenous tea seed plants.<br /><br />The inception of the Assam Tea Company in 1839 marked the commencement of the tea industry's expansion, steadily growing to over 160 gardens by 1862, owned by both public and private entities. Assam, acknowledged as the first Indian tea region globally, attained this status through the estate model developed by the British.<br /><i>Tea Discovery in Assam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_vN3Bo67dW9PhgQ5C5Z62WFsMsLJLGF_RSEGkpT1QnT6AqKiIkmgiCbO-ADCGsaLtQQgNwDhyphenhyphen-uocOQnqvzBTo7ekwKllK13I4TPZ3FybxmAn6tjDecSb3DbnmG6HG7fJStXsOTPffIljAA4rnffYoe08HtK3GT3Ifco05J_rRab-IYuc33Wy5tORUk/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_vN3Bo67dW9PhgQ5C5Z62WFsMsLJLGF_RSEGkpT1QnT6AqKiIkmgiCbO-ADCGsaLtQQgNwDhyphenhyphen-uocOQnqvzBTo7ekwKllK13I4TPZ3FybxmAn6tjDecSb3DbnmG6HG7fJStXsOTPffIljAA4rnffYoe08HtK3GT3Ifco05J_rRab-IYuc33Wy5tORUk/w427-h320/1.jpg" width="427" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-85431846208371164962023-12-25T23:55:00.000-08:002023-12-25T23:56:56.980-08:00Coffee Grinding EvolutionThe grinder plays a pivotal role in drawing out the rich aroma and flavor from coffee beans, facilitating the creation of delightful, top-notch coffee.<br /><br />The practice of grinding coffee has ancient origins dating back to approximately 1350 B.C., courtesy of the Greeks. Initially, people in Ethiopia, the Middle East, and early coffee-consuming regions utilized the mortar and pestle as the inaugural coffee grinder to grind coffee beans.<br /><br />In bygone eras, individuals seeking caffeinated beverages had to resort to using stones for the coffee bean grinding process. By the 15th century, the spice grinder took the place of stones, providing a finer grind. In Turkey and Persia during the 1400s, coffee beans were individually roasted in perforated metal saucers and ground using cylindrical mills.<br /><br />The earliest coffee mill, credited to Nicholas Book, an Englishman, was devised in the late 17th century. He positioned himself as the sole creator of mills capable of grinding coffee into a powder.<br /><br />Coffee mills gained commercial prominence in 1660s London, where coffeehouses served as popular social gathering spots. In 1798, Thomas Bruff of Maryland, who also happened to be Thomas Jefferson's dentist, received the first U.S. patent for a coffee grinder. His wall-mounted device featured metal nuts with coarse and fine teeth for grinding beans.<br /><br />In 1815, Archibald Kenrich secured a patent in England for "mills for grinding coffee," delineating a box-type coffee mill with a white-enameled interior bowl, a wooden cotton reel substituting the handle, and a tinplate drawer.<br /><br />Throughout the 18th century, diverse inventors and companies introduced their manual coffee-grinding contraptions, widely adopted in households. However, the late 1800s witnessed a transition when the American company Hobart produced the inaugural electric coffee grinder, ushering in the era of the contemporary grinders.<br /><br />In 1905, the United States Patent Office registered a Coffee Mill patent crafted by William Bussinger, featuring an innovative mounting mechanism for the grinders and a receptacle for collecting grounds.<br /><i>Coffee Grinding Evolution</i><br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-48929855160281740832023-12-13T20:56:00.000-08:002023-12-13T20:56:39.235-08:00Egyptian Wine: Origins and DevelopmentAround 3000 B.C., before the establishment of a royal winemaking industry in the Nile Delta, the initial pharaohs acquired wine from the Levant and quickly developed a preference for it. In ancient Egypt, wine held a prestigious position, mainly enjoyed by the upper classes and the royal family, and played a significant role in daily temple rituals and funerary offerings.<br /><br />Despite the absence of wild grapes in ancient Egypt, a thriving royal winemaking industry emerged in the Nile Delta by Dynasty 3, marking the beginning of the Old Kingdom period. Depictions of viticulture and winemaking scenes adorned the walls of private tombs from the Old Kingdom through the Graeco-Roman times.<br /><br />During the 18th dynasty (1550-1295 B.C.), scenes of winemaking became a common motif in the tombs of Theban officials. In the New Kingdom Period (1539-1075 B.C.), wine jars (amphorae) were engraved with hieratic script, providing details such as the vintage year, product name (irp or shedeh), quality, provenance, property ownership (royal or private), and the name and title of the wine-maker.<br /><br />Red wine held sway in ancient Egypt, as Egyptian mythology exclusively linked wine with the color red. There were no textual references to white or red wine in the context of ancient Egypt.<br /><br />The initial mention of white wine in Egypt can be found in Athenaeus of Naucratis' work "The Deipnosophistae," penned during the 3rd century BC. He describes Mareotis wine, located near the city of Alexandria in the area of Lake Mariut, as "excellent, white, and enjoyable, aromatic."<br /><i>Egyptian Wine: Origins and Development</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-13033088675088463302023-08-06T08:14:00.007-07:002023-08-06T08:14:58.197-07:00Evolution of Pilsner BrewingThe origins of Pilsener beer can be traced back to the historical city of Plzen, which is located in the western part of the Czech Republic and was once a part of the Bohemian kingdom. The initial Pilsner brew, known as Pilsner Urquell, emerged as a response to a movement by dissatisfied consumers in 1838 who were unhappy with the inferior taste and quality of top-fermented beer.<br /><br />Plzen's influence on beer history started in 1295 when King Wenceslas II established the town of New Plzen along the Radbuza River. The city of Plzeň was granted brewing rights in 1307, but until the mid-1840s, most Bohemian beers were of the top-fermented variety.<br /><br />Josef Groll (1813–1887), a brewmaster from Bavaria, was hired by the Měšťanský pivovar Plzeň brewery (Citizens' Brewery), owned by the city of Pilsen, to create a pale lager with a refined taste that would later become synonymous with this style of beer.<br /><br />Using Moravian barley malt low in protein, prepared through indirect kilning, and intentionally avoiding the roasted or smoked barley commonly used by German brewers, Groll incorporated generous amounts of aromatic Saaz hops from the nearby Žatec region into his brew.<br /><br />On October 5th, 1842, Josef Groll introduced the first pilsner beer to the public, and it became an immediate sensation. With its straw-like color, the beer was both light and transparent, allowing one to easily look through the Bohemian crystal glass.<br /><br />The proliferation of railways in Europe and the introduction of refrigeration technology facilitated the popularity of Pilsners, which spread to northern Germany and across Europe. The style underwent adaptations to fit the brewing resources of each locality.<br /><br />By 1853, this beer could be enjoyed in 35 pubs throughout Prague. It reached Vienna in 1856 and Paris in 1862. In contemporary times, most Pilsners are fermented in cylindrical tanks, although a small quantity (used for taste comparisons) is still produced using the traditional method of open barrel fermentation in cellars.<br /><i>Evolution of Pilsner Brewing<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDCRrJSTotfs9MyMu4tf8bbaZVRFy_i2C7HSJo3n_TVzTcZriMtFG_uIiRycxoy28g-Qo0RQMHhhBPaZ5NmZdzRFOISN8utdceq-HesnPWk_AS-Bi02LNoDylZxsA7UWfY3TvcTF8dBcQPdb652ZipZBw1tPTdKCeSFtvWO7Yu87VQ5uqWtJRQYZ86JM/s826/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="621" data-original-width="826" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDCRrJSTotfs9MyMu4tf8bbaZVRFy_i2C7HSJo3n_TVzTcZriMtFG_uIiRycxoy28g-Qo0RQMHhhBPaZ5NmZdzRFOISN8utdceq-HesnPWk_AS-Bi02LNoDylZxsA7UWfY3TvcTF8dBcQPdb652ZipZBw1tPTdKCeSFtvWO7Yu87VQ5uqWtJRQYZ86JM/w407-h307/1.jpg" width="407" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-9370334628336058502023-07-14T19:39:00.003-07:002023-07-14T19:39:27.804-07:00Commercial refrigerator advancementsCenturies ago, structures were built with the purpose of storing snow and ice, and they were insulated using materials like straw and sawdust. In the 1700s, William Cullen made a significant breakthrough in cooling technology, despite his cooling box being highly impractical. As a Scottish professor, Cullen developed a small refrigerating machine in 1755. By creating a partial vacuum over a container of diethyl ether, he induced boiling, causing it to absorb heat from the surrounding air.<br /><br />Notable inventors Benjamin Franklin and John Hadley also conducted experiments with innovative methods of cooling using volatile liquids. These groundbreaking experiments and inventions contributed to advancements in the field of refrigeration.<br /><br />In 1805, American inventor Oliver Evans designed the blueprint for the first refrigeration machine, although he didn't physically construct a model. It wasn't until 1834 that Jacob Perkins built the first practical refrigerating machine based on Evans' design, which utilized a vapor compression cycle to achieve cooling temperatures.<br /><br />1834 marked the creation of the first functional vapor-compression refrigeration system.<br /><br />Throughout the 1900s, commercial refrigerators became highly important in various industries, especially in meat-packing. Due to their large size and high cost, early refrigerators were primarily used in commercial settings. In 1870, S. Liebmann's Sons installed the initial commercial refrigerator in a brewery in Brooklyn, and within two decades, almost every major brewery followed suit.<br /><br />This mechanical refrigeration method proved to be a game-changer, allowing for convenient storage of a wide range of perishable items, including meat and dairy products, while significantly reducing food spoilage. By the mid-1880s, refrigeration had become a common household appliance.<br /><br />In 1928, the Coca-Cola company enlisted the help of a sheet-metal manufacturing firm to create a specialized Coke cooler for individual retailers. This innovative design featured an icebox on top to hold full sodas and a slanted rack at the bottom for empty bottles.<br /><br />Throughout the 20th century, advancements were made to develop lighter, more affordable, and easily accessible commercial refrigeration systems for various businesses, including supermarkets and restaurants. The glass-fronted beverage cooler predominantly serves as a commercial refrigerator.<br /><i>Commercial refrigerator advancements<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFKmvG39t7bmY1CTqHAwanotY3CPFgyPTqM6XA8xkKx2nxYKy2PRgc1voExJ5s4x0VDlHXsA43FToAtbS8aC1QK0rAsU8ORWuBj5R3_Apo1aKtdcpjDvUtT8A3Ry_3845hX0Ds2lqagt7dt9yBvhTTkV122KKQ9nR44_0aIMBJuOjGlcu7uEmuDmVdjk/s620/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="620" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFKmvG39t7bmY1CTqHAwanotY3CPFgyPTqM6XA8xkKx2nxYKy2PRgc1voExJ5s4x0VDlHXsA43FToAtbS8aC1QK0rAsU8ORWuBj5R3_Apo1aKtdcpjDvUtT8A3Ry_3845hX0Ds2lqagt7dt9yBvhTTkV122KKQ9nR44_0aIMBJuOjGlcu7uEmuDmVdjk/w416-h277/1.jpg" width="416" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-34903997969333505742023-06-21T20:49:00.006-07:002023-06-21T20:49:28.994-07:00History of National Beverage CorporationNational Beverage Corporation was founded by Nick A. Caporella from Pennsylvania in 1985. Currently he is the chairman and CEO of the company. Its brands include Big Shot, Clear Fruit, Crystal Bay, Everfresh, Everfresh Premier Varietals, Faygo, LaCroix, LaCroix Cúrate, Mr.Pure, Nicola, Ohana, Ritz, Rip It, Rip It 2oz Shot, Ritz and Shasta. <br /><br />Nick Caporella started out as a contractor and worked as the CEO of telecom firm Burnup & Sims before founding his soft drinks business. <br /><br />In 1985, he acquired the Shasta Beverages of Sara Lee Corporation for around $40 m to give business to National Beverage Corp. In the same year, National acquired prominent Midwest regional soft drink-maker, Faygo, to expand its operations to the national level.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f0CekU4U2E_SqACaDzd-ABPsh7NR8e_DK9d29vGxAnpnKWK6LrOfFXIKB-8qmQe52WhFIpp-f-Gk4Pvh-7sCktE_3o-WVZyHFr6r08IS8xljTPHxGK_6BobAWpUEyd0bqQ7mJnmSQr4XhVPgijIHE5jEQwzeIb4goas5qq71qvTtJ3Hy8jqZPGYLNj8/s524/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="524" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-f0CekU4U2E_SqACaDzd-ABPsh7NR8e_DK9d29vGxAnpnKWK6LrOfFXIKB-8qmQe52WhFIpp-f-Gk4Pvh-7sCktE_3o-WVZyHFr6r08IS8xljTPHxGK_6BobAWpUEyd0bqQ7mJnmSQr4XhVPgijIHE5jEQwzeIb4goas5qq71qvTtJ3Hy8jqZPGYLNj8/w377-h278/1.jpg" width="377" /></a></div>The acquisition of Faygo and Shasta also gave National Beverage 12 bottling plants scattered throughout the United States, each located near major markets. As the company moved forward, it used its bottling facilities to bottle its own drinks and to bottle private-label brands. <br /><br />In mid-1990s, National acquired Everfresh Beverages Inc., and WinterBrook Corp., a still and carbonated water producer, which eventually made National the owners of Cascadia, WinterBrook Clear and LaCROIX from WinterBrook. In 1996 the company added LaCroix to the portfolio. <br /><br />By the mid-1990s, National Beverage had increased its stature within the U.S. beverage industry, becoming the nation's fifth largest producer in 1996. By this point, the company had diversified into the production and sale of teas, bottled water, and juice products, adding to the scores of soft drink flavors it produced. <br /><br />In 2003, National brought out its first product, Shasta Shortz, a kid-based soda. In the same year, National launched Frutika, a fruit juice line. In the next year, in 2004, National launched the Splenda No Calorie Sweetener in its Diet Shasta brand. <br /><br />The company partners with Jones Soda Company in 2006 to manufacture and sell Jones brand soft drinks and energy drinks. <br /><br />Currently, National Beverage Corp. is one of the largest producers, distributors, and sellers of non-alcoholic beverages in the United States.<br /><b><span style="color: #3d85c6;">History of National Beverage Corporation<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSyAvRcuCzv3jwmCc9IcLDowTzTbfauCzicGc2FU7gKjNr76ZsMnGadrgc1ddo5CHeYIAekvuAmhX7ePEHoPxufjrpsv_8xuJ-m0RSw1gR2wzRGfQ5Cl5miJwFCVzUCNDUYdCQfVijPtU5ekJCLQcEF4LGSE-TX9mMjXIkp4v2XC9Z7c0WfwDIsoC-Kg/s601/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="601" data-original-width="529" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtSyAvRcuCzv3jwmCc9IcLDowTzTbfauCzicGc2FU7gKjNr76ZsMnGadrgc1ddo5CHeYIAekvuAmhX7ePEHoPxufjrpsv_8xuJ-m0RSw1gR2wzRGfQ5Cl5miJwFCVzUCNDUYdCQfVijPtU5ekJCLQcEF4LGSE-TX9mMjXIkp4v2XC9Z7c0WfwDIsoC-Kg/s320/2.jpg" width="282" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-82155094923104582552023-05-21T07:55:00.002-07:002023-05-21T07:55:10.439-07:00Powcohicora beverage The history of pecans can be traced back to the 16th century. The only major tree nut that grows naturally in North America, the pecan is considered one of the most valuable North American nut species. Pecans were also considered a valuable commodity for the Native Americans because they consumed them daily and then began to use the pecans in exchanges with explorers. <br /><br />Because wild pecans were readily available, many Native American tribes in the U.S. and Mexico used the wild pecan as a major food source during autumn. Native Americans ate pecans but also made pecan milk for infants and the elderly. <br /><br />They first cultivated the wild pecan tree, relied on its nourishing kernels as a major food source and created what could be considered the original nut milk, called powcohicora (where the word “hickory” comes from), by fermenting pecans into a drink. <br /><br />A historical record from the mid-1500s by the Spanish explorer Álvar Núñez Cabeza de Vaca revealed that Native Americans in south Texas would gather pecans in autumn and then grind them and soak them in water to make a milky beverage to sustain them throughout the winter. <br /><br />This rich, nutty concoction was added to broth to thicken it, and to corn cakes and hominy as a seasoning. This liquid also formed the base of a fermented beverage called powcohicora. <br /><br />As a salute to the pecan’s indigenous heritage, many pecan varieties are named after Native American tribes, such as Cheyenne, Sioux, Apache, Osage, Pawnee, Mohawk, Kiowa and Choctaw. <br /><br />Thomas Jefferson planted the trees at his beloved Monticello. In 1865, they became popular in the North when Union soldiers carried them home after the Civil War.<br /><b><span style="color: #3d85c6;">Powcohicora beverage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB89LEPdhGqm_chTvJ-NTAfa5B1Bd1iulGilhIOmJa8H3rbP8W5UhLFCg8E_vXCF6FqgPfo0K1hKdXvj8sY4hccQtxITyYglLpVHNQ29Ph9gqEeMZm_Oq5lcpkF140RFCtCSaiDULdqQnoIAwlge6cCA39RVtiJ1CBHmWOQKvgHVJwddDc7qmjsicd/s810/2023-05-21%20(2).png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="810" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB89LEPdhGqm_chTvJ-NTAfa5B1Bd1iulGilhIOmJa8H3rbP8W5UhLFCg8E_vXCF6FqgPfo0K1hKdXvj8sY4hccQtxITyYglLpVHNQ29Ph9gqEeMZm_Oq5lcpkF140RFCtCSaiDULdqQnoIAwlge6cCA39RVtiJ1CBHmWOQKvgHVJwddDc7qmjsicd/w439-h252/2023-05-21%20(2).png" width="439" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-44883312534023314092023-04-25T20:53:00.006-07:002023-04-25T20:54:07.517-07:00Caleb Bradham and Pepsi-ColaCaleb Davis Bradham was born in Chinquapin, North Carolina, on May 27, 1867. After graduating from the University of North Carolina, Bradham attended the University of Maryland School of Medicine in hopes of becoming a doctor. He dropped out of medical school because his father‘s business was going bankrupt. <br /><br />After returning to North Carolina, Bradham taught public school for about a year, and later opened a drug store on the corner of Middle and Pollock Streets in downtown New Bern. He named the store ―Bradham Drug Company‖ and, like many other drug stores of the time, housed a soda fountain. <br /><br />Caleb Bradham knew that to keep people returning to his pharmacy, he would have to turn it into a gathering place. He did so by concocting his own special beverage, a soft drink. <br /><br />In 1893, “Brad’s Drink,” made from a mix of sugar, caramel, lemon oil, nutmeg, and other natural additives, be overnight sensation. On August 28, 1898 , "Brad's drink" was changed to "Pepsi-Cola" and later trademarked on June 16, 1903. Caleb Bradham bought the name "Pep Kola" from a local competitor and changed it to Pepsi-Cola. <br /><br />At first, he mixed the syrup himself and sold it exclusively through soda fountains. But soon Caleb recognized that a greater opportunity existed to bottle Pepsi so that people could drink it anywhere. <br /><br />In 1903, Bradham moved the bottling of Pepsi-Cola from his drugstore to a rented warehouse. That year, Bradham sold 7,968 gallons of syrup. The next year, Pepsi was sold in six-ounce bottles, and sales increased to 19,848 gallons. <br /><br />In late 1902, the Pepsi-Cola Company was formed due to the rising popularity and demand for the Pepsi-Cola Syrup with none other than Caleb Bradham as the first president. <br /><br />After the WWI ended sugar prices soared from 3 cents to 28 cents per pound. Bradham purchased a large quantity of the high-priced sugar, which would be a factor to the company's downfall. Pepsi Cola went bankrupt in 1923. In 1931, the Loft Candy Company Loft president, Charles G. Guth who reformulated the popular soft drink, bought Pepsi Cola.<br /><b><span style="color: #3d85c6;">Caleb Bradham and Pepsi-Cola<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutQr_1t1Df-BmCxZlFHqRcL__6AeJAQDhdUEPgjtgstkkIqdlM6Ughe1J86fDWAF_Hsf-AwnqDVlUSmHq4_mAgyOmdfjQkeM0BOkD29OgLFNu_j4TnhwfsEelMyJG_y4MYWtP59sfWBZz6R9YsB8BYc-O6WqadrDnLAL9CJai594Mgm97iGxXf1J6/s369/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="265" data-original-width="369" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhutQr_1t1Df-BmCxZlFHqRcL__6AeJAQDhdUEPgjtgstkkIqdlM6Ughe1J86fDWAF_Hsf-AwnqDVlUSmHq4_mAgyOmdfjQkeM0BOkD29OgLFNu_j4TnhwfsEelMyJG_y4MYWtP59sfWBZz6R9YsB8BYc-O6WqadrDnLAL9CJai594Mgm97iGxXf1J6/w440-h317/2.jpg" width="440" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-46966819872062699972023-03-16T07:39:00.001-07:002023-03-16T07:39:14.686-07:00Early history of tea in India In 1598, a Dutch traveler, Jan Huyghen van Linschoten, noted in a book about his adventures that the Indians ate the leaves as a vegetable with garlic and oil and boiled the leaves to make a brew. <br /><br />The story of tea in India started two centuries ago when the East India Company started searching for an alternative source of supply to Chinese tea. The monopoly trade of East India Company between China and Britain was dissolved. At that point of time, the British realized an urgent need for tea cultivation. In 1788, the British botanist, Joseph Banks, reported to the British East India Company that the climate in certain British-controlled parts of north east India was ideal for tea growing. <br /><br />Commercial tea plantations were first established under the British Rule when a native variety of Camellia sinensis plant was discovered by Scotsman Robert Bruce in 1823 in Assam. Here, a wild species of tea variety traditionally brewed by the Singpho tribe was found and brought under cultivation. This variety was closely related to the Chinese tea plant, camellia sinensis assamica, which had been imported by the English. <br /><br />In 1826, the British East India Company took over the region from the Ahom kings through the Yandaboo Treaty. At the end of 1834 the tea committee reported to the Government about the wild indigenous tea plant in Assam and about its possible success. By this time, after a prolong search and experimentation, it was certain that tea could grow in India. <br /><br />In 1835, tea cultivation was started in Assam by the East India Company. In 1837, the first English tea garden was established at Chabua in Upper Assam; in 1840, the Assam Tea Company began the commercial production of tea in the region, run by indentured servitude of the local inhabitants. <br /><br />Beginning in the1850s, the tea industry rapidly expanded, consuming vast tracts of land for tea plantations. <br /><br />In 1856, tea plantation was started in Darjeeling, India. By the turn of the century, Assam became the leading tea producing region in the world<br /><b><span style="color: #3d85c6;">Early history of tea in India<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q9fSfKpgGTVaj9SYGYvo4EkkOO3_qcQrbTnv-swY4_6xEbs1buRWg5s3SOiwdMG7JXo3o_pZbWRQnrC3viCbwrNMFhWkOjH_BciHrdZCerR02I-2_xRSx6x_8piVbV0ga09uDGJPYcSTUSmUzmudiuv8Bgr6M0ztThz2DN4fwDDIy230vlDFburK/s528/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="528" data-original-width="347" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q9fSfKpgGTVaj9SYGYvo4EkkOO3_qcQrbTnv-swY4_6xEbs1buRWg5s3SOiwdMG7JXo3o_pZbWRQnrC3viCbwrNMFhWkOjH_BciHrdZCerR02I-2_xRSx6x_8piVbV0ga09uDGJPYcSTUSmUzmudiuv8Bgr6M0ztThz2DN4fwDDIy230vlDFburK/w370-h564/1.jpg" width="370" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-30442846766919554002023-03-13T08:51:00.001-07:002023-03-13T08:51:00.186-07:00History of tea in JapanJapan's history of tea begins around the early 9th century. Japan was introduced to tea by Saichō, a returning Buddhist priest residing in China at the time of the discovery. While studying in China, Saichō discovered tea and brought back seeds from Tang China to grow at his monastery. <br /><br />Over time, other monks followed suit, and soon small tea plantations sprouted up at secluded monasteries. However, Japan's true tea culture only really started when the monk Eisai (1141-1215) brought back tea-tree seeds from a pilgrimage to China. <br /><br />Eisai’s zen lifestyle and ideas definitely contributed to the ideas of the Japanese tea ceremony, and they are still a key part of this ceremony almost a thousand years later. <br /><br />At first, the custom of drinking of tea was not associated with the common people. Tea was used as a kind of medicine and in upper social class affairs. <br /><br />In the early Heian Period, Emperor Saga is said to have encouraged the drinking and cultivation of tea in Japan. Tea drinking was first referred to in Japanese literature in 815 in the Nihon Koki (Later Chronicles of Japan), recording that Eichu invited Emperor Saga to Bonshakuji temple, where he was served tea. <br /><br />Tea was immediately embraced by Japanese society and resulted in the creation of the intricate Japanese Tea Ceremony, elevating tea to an art form. <br /><br />The first export of tea from Japan was in 1610 by the Dutch East India Company from Hirado, Nagasaki. The shipment of Japanese tea (pot-roasted tea, such as Ureshino) was sent to Europe. <br /><br />In 1738, Soen Nagatani created the steaming method for green tea that is still being used to this day, to capture the freshness of the tea leaves. Even in 2018, this method is still widely practiced all around the world. <br /><br />With the opening of the Yokohama trading port in 1859, tea became a commodity of daily use. Production of tea increased rapidly to about 24 million kg by the closing year of the 19th century.<br /><b>History of tea in Japan</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-20024216004403664412023-02-08T05:27:00.001-08:002023-02-08T05:27:05.136-08:00History of BudweiserThe company, E. Anheuser & Company had its origins in a small brewery opened in St. Louis by George Schneider in 1852. Eberhard Anheuser began with soap and candle production but decided to start a brewery business in 1852 despite a total lack of experience. He soon took control of this faltering Bavarian brewery in 1860. And the following year Anheuser’s daughter married Adolphus Busch, a brewery supplier who became the driving force behind the brewery’s future success. <br /><br />Adolphus Busch emigrated to St. Louis, Missouri from Germany in the 1850s. He immediately got into the brewing supply business and started collaborating with the Anheuser brewery. <br /><br />In 1876, Adolphus Busch and his friend, local restaurant owner Carl Conrad developed a "Bohemian-style" lager in the United States, inspired after a trip to Bohemia, and produced it in their brewery in St. Louis, Missouri. <br /><br />To help the creation of this brand Adolphus’s newly married wife Lilly Anheuser, assisted him in getting a job at her father Eberhard Anheuser’s Brewery, where in Adolphus used his uniquely focused mindset and amazing ability for business to help propagate the brand abroad and in the states. <br /><br />In 1876 the company introduced a new, light-colored beer called Budweiser. In 1879 the company was incorporated, and the name E. Anheuser & Company was changed to Anheuser-Busch Brewing Association. By 1880, Busch was the president of the company. <br /><br />In 2008, Anheuser-Busch sold outside the family for the first time. It was acquired by a Belgian group to create Anheuser-Busch InBev.<br /><b><span style="color: #3d85c6;">History of Budweiser<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2YP7Nt1xwe5l7fFUoJO0gTGs8UWl9GaCRByrlquN0YiVwGtcx5-IHpQcxtmr9qlIOPFZiMXRmWF5FSK8MXq8Xsnv6YmLcqzmZs3Z7fBiqVEXs77Ssots31ZJ0T5mIQmLaR8HA8mH4KCPnRj6Tu2rkrBnbUxzS87Wp4ESioxp5bX_2GJoi3XE_G3/s792/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="582" data-original-width="792" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZ2YP7Nt1xwe5l7fFUoJO0gTGs8UWl9GaCRByrlquN0YiVwGtcx5-IHpQcxtmr9qlIOPFZiMXRmWF5FSK8MXq8Xsnv6YmLcqzmZs3Z7fBiqVEXs77Ssots31ZJ0T5mIQmLaR8HA8mH4KCPnRj6Tu2rkrBnbUxzS87Wp4ESioxp5bX_2GJoi3XE_G3/w491-h360/1.jpg" width="491" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-84029415244694402642023-01-05T08:15:00.001-08:002023-01-05T08:15:14.343-08:00History of stella artois beer Stella Artois was established in 1366 in the town of Leuven, Belgium, a medieval city 16 miles east of Brussels. Originally named Den Hoorn Brewery, it brewed his first beer in 1366. with the presence of students after the establishment of the University of Leuven in 1425 and because of the poor quality of the available drinking water Brouwerij Den Hoorn if flourishing. <br /><br />In June 1708 brewer Sebastian Artois get his master diploma from the Den Hoorn brewery. Nine years later he purchased the Den Hoorn Brewery. Later, he changed its name to Stella Artois. The name “Stella” – meaning “star” in Latin – pays homage to the occasion, and a star has been proudly displayed on Stella Artois bottles ever since. <br /><br />Sebastian Artois became an innovator in his own right, successfully introducing many new beer styles. His efforts ultimately led to the Artois brewmasters creating a golden lager inspired by the German and Czech Pils. <br /><br />But it wasn't until 1926 that a limited-edition Christmas beer was produced that catapulted the brewery on to the world stage. Named after the Christmas star Stella Artois is now the only beer they brew.<br /><b><span style="color: #3d85c6;">History of stella artois beer</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2rX6XaMTqBGcQff-T7A40r567dPJrdjbMDeLsmI11P6hl7njGnIpj4ZK9UMGSLtqIWHc2AL23aZZRtpNgnmerj2uQAaEOB69o7JFahF3KTe5Il6mTpgoPai-sbGKspz4ucXF4ZBN7m1QsHftIhOVT9-b99AnOtpiZvwJoqS73PxLenvTkX-j1sAV/s443/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="443" data-original-width="297" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2rX6XaMTqBGcQff-T7A40r567dPJrdjbMDeLsmI11P6hl7njGnIpj4ZK9UMGSLtqIWHc2AL23aZZRtpNgnmerj2uQAaEOB69o7JFahF3KTe5Il6mTpgoPai-sbGKspz4ucXF4ZBN7m1QsHftIhOVT9-b99AnOtpiZvwJoqS73PxLenvTkX-j1sAV/w349-h520/1.jpg" width="349" /></a></div></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-3676208969646247902022-12-27T05:52:00.005-08:002022-12-27T05:52:29.145-08:00Karl Hutter – Inventor and businessman Karl Hutter was born Carl Caspar Hutter in Westerwald, Germany, on February 14, 1851, and emigrated to the U.S. in 1867 at the age of 16, becoming an American citizen in 1872. <br /><br />Hutter started out his career as a beer bottler and ended up in the bottler supply business. Before he became a supplier of bottlers' goods, Hutter was a bottler himself and his bottles are some of the earliest lager beer bottles known. <br /><br />In 1875, Charles De Quillfeldt patented Lighting Stopper. Lightning Stopper quickly became the standard for the beer bottling industry. He survived several patent infringement lawsuits during the early 1880s when his office was at 185 Bowery Street in New York and a manufactory in Bennington, Vermont. <br /><br />Karl Hutter applied for a patent for a “Bottle-Stopper” on April 6, 1892. His stopper, consisted of a ceramic plug with a rubber washer to replace the metallic head of the Lightning. He no longer used cork, but a cap made of porcelain. The Hutter Closure was born, and he was granted his first patent for this innovation Patent No.491,113 on February 7, 1893. <br /><br />This stopper was an improvement to the Lightning stopper and was extremely popular and eventually replaced the Lightning as the preferred beer bottle stopper. This stopper was held in place with the same type of wire bail that was used on the lightning stopper. Both of these stoppers were utilized extensively on beer bottles until around 1915 and are still popular closures in foreign countries today. <br /><br />Hutter committed suicide after a long illness at his apartment overlooking Central Park on June 15, 1913. He was 62.<br /><b><span style="color: #45818e;">Karl Hutter – Inventor and businessman<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHczLoMlas3Ht8IO3XBd4RMyqoNyxAyoWAac25YDmukwfsQ0WwJVYADVx_YV5J0-mQSL9K2w99BJCb-6uLnmQ7pNR3Deoo7-ETBq3fFIYDQMiHQlvX4IszXgxcbQdiPSrBgfjhZtMqszLOwm6cvnftu9mf-BXjlBs-UCt_pZltdtkKcWYh2j2z7X5/s560/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="304" data-original-width="560" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHczLoMlas3Ht8IO3XBd4RMyqoNyxAyoWAac25YDmukwfsQ0WwJVYADVx_YV5J0-mQSL9K2w99BJCb-6uLnmQ7pNR3Deoo7-ETBq3fFIYDQMiHQlvX4IszXgxcbQdiPSrBgfjhZtMqszLOwm6cvnftu9mf-BXjlBs-UCt_pZltdtkKcWYh2j2z7X5/w478-h260/1.jpg" width="478" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-90021041728463169082022-11-22T08:00:00.006-08:002023-03-25T01:02:33.531-07:00History of ginger beerOriginally, ginger beer came first invented in Yorkshire in England during the colonial spice trade in the mid of 18th century, Ireland following hot on their heels developing ginger ale in the 1851. <br /><br />It was initially made as a fermented alcoholic beverage brewed by leaving water, sugar, ginger, optional ingredients such as lemon juice and cream of tartar, and GBP (ginger beer plant) to ferment for several days, converting some of the sugar into alcohol. Once the mixture was bubbly and slightly alcoholic it would be strained off and a portion of the old batch would be used to make the new. <br /><br />Ginger beer travelled across the Atlantic, soon to become one of Canada’s favorite soft drinks. During the first decade of the 20th century, John McLaughlin re-invented the Irish style of ginger ale, developing what known today as Canada Dry Ginger Ale. <br /><br />In the 1900s, the ginger ale was available in two types - Golden and Dry. Golden Ginger Ale had a much more distinctive ginger flavor and rich in color and is the lesser known of the two today. <br /><br />The English began exporting alcoholic ginger beer to the US, but a non-alcoholic version was soon created in response to the 1920s Prohibition laws.<br /><b><span style="color: #3d85c6;">History of ginger beer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCQ5jVsYupFuFR3SLOqmB3g6VRpxKB0jhHskG4pBNQiAPaqMW1HsZlP3BdMzwJzPnWnNn4pkvuo6ydBvtfaWEZ0d3HlRzTui6p0G6NyiBF-T8QhZoWyWS8ZZ71DAB5STuU0KhNFxOlSeOx5ygGzd30nTE4Br60gPpLs_6ZLKnZRw6PWKX9m8qNd0t/s1246/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1246" data-original-width="1140" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUCQ5jVsYupFuFR3SLOqmB3g6VRpxKB0jhHskG4pBNQiAPaqMW1HsZlP3BdMzwJzPnWnNn4pkvuo6ydBvtfaWEZ0d3HlRzTui6p0G6NyiBF-T8QhZoWyWS8ZZ71DAB5STuU0KhNFxOlSeOx5ygGzd30nTE4Br60gPpLs_6ZLKnZRw6PWKX9m8qNd0t/w430-h470/2.jpg" width="430" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-2383199981517250232022-11-01T09:22:00.002-07:002022-11-01T09:22:20.992-07:00History of aspartame in beverages Aspartame has been in use in the United States since the early 1980s. It is used in many foods and beverages because it is much sweeter than sugar, so much less of it can be used to give the same level of sweetness. <br /><br />Aspartame was discovered in 1965 by James Schlatter, a chemist working at G.D. Searle Pharmaceutical Company, He licked his fingers while developing a new ulcer drug and tasted something sweet. That was aspartame, an amino acid compound (a mixture of aspartic acid and phenylalanine) that is 200 times sweeter than sugar. In 1970 Cloninger and Baldwin published report in Science to propose its use as an artificial sweetener. <br /><br />It was first authorized to enter the market in the United States in 1974. This authorization was suspended a few months later on the grounds that the first studies had not properly evaluated if aspartame could be toxic to the brain or cause brain cancer. <br /><br />A new assessment of those studies and the examination of new data, led to a marketing authorization for solid food in 1981 and in 1983, the FDA approved aspartame for use in carbonated beverages and for use in other beverages, baked goods, and confections in 1993. <br /><br />The sweetener hit the market as Nutrasweet in 1981. Aspartame replaced more than a billion pounds of sugar in the American diet during the 1980s. <br /><br />Royal Crown Cola's Diet Rite was the sole diet soda on the market for several years until Coca-Cola followed with Tab in 1963. The first diet sodas were sweetened with a combination of the artificial sweeteners cyclamates and saccharin. The introduction of aspartame in 1982 was a turning point for the industry, because it tasted more like sugar and wasn't burdened by cancer worries.<br /><b><span style="color: #0b5394;">History of aspartame in beverages<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjafn7QMmCFaG6d1ZaJtddwgOmxuDKs56nVibg07KGbCEE9MvWCtPaVXAT7jTul0j3eUn01OXcxJok7mW4i7l73mbBA0YSeo8hAYwzTOuE0kJsa3Fe2xmM7p1As8wLQrqJxQMbB3_WffsRsxJRTZz665cX8HwdWGbaL5xQoA7JqijNu8Tr4I5fdVW/s2000/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjafn7QMmCFaG6d1ZaJtddwgOmxuDKs56nVibg07KGbCEE9MvWCtPaVXAT7jTul0j3eUn01OXcxJok7mW4i7l73mbBA0YSeo8hAYwzTOuE0kJsa3Fe2xmM7p1As8wLQrqJxQMbB3_WffsRsxJRTZz665cX8HwdWGbaL5xQoA7JqijNu8Tr4I5fdVW/w503-h335/1.jpg" width="503" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-91262607889029223112022-10-21T20:36:00.001-07:002022-10-21T20:36:00.179-07:00History of licorice as herbal drinkLicorices are believed to have originated in southern Asia and then spreading through the Middle East and into southern Europe, licorice is first reported in England as growing at a monastery in Pontefract, from whence its fame spread to the States and beyond.<br /><br />The first documented medicinal use of licorice can be traced back to ancient Assyrian, Egyptians, Chinese and Indian cultures. Ancient Egyptians prepared a licorice drink for ritual use to honor spirits of the pharaohs. It was used in ancient Greece, China, and Egypt, primarily for gastritis and ailments of the upper respiratory tract. <br /><br />According to Theophrastus (IV–III century b.c.), the great botanist, pharmacologist and disciple of Plato and Aristotle, the Greeks probably learnt about the pharmacological uses of licorice from the Scythians, an ethnic group who lived to the north and east of Greece in the area of the Ukraine between the Black and Caspian Seas.<br /><br />Plinius the Elder suggested licorice as a remedy for asthma, malaises and the throat, ulcerations of the mouth, and even advised its use to combat sterility.<br /><br />Its usage has also evolved over the years. From the licorice juice ancient people mixed into drinks as medicine and wasn’t until around the 13th century CE that licorice started appearing in confectionary.<br /><br />During World War II, the Dutch physician F.E. Revers observed improvements in patients' peptic ulcer disease from a licorice preparation. He also noted facial and peripheral edema, sparking scientific investigation into licorice's properties and adverse effects. In the 1950s, there were reports of patients with Addison's disease 'craving' licorice candy, viewed by some as early evidence of steroid modulating properties.<br /><b>History of licorice as herbal drink</b><div><br /></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-14272279651645211122022-09-22T09:29:00.001-07:002022-09-22T09:29:00.166-07:00History of piquette (lora)After pressing the marc once or twice to make the primary- and perhaps a secondary-wine, the leftover marc could be macerated to make a kind of afterwine. Such a product is today known by the French term piquette, but in antiquity it was known in Latin as lora. <br /><br />Considered a meager, cheap-to-produce drink made from the scraps of winemaking, it was given to slaves and field workers. <br /><br />Piquette is actually not wine; it’s a “wine-like beverage”. Piquette is not made from fermented grapes; instead, it’s made by adding water to grape pomace (the leftover skins, seeds, and stems of the fruit) and fermenting what’s left of the sugars. <br /><br />The exact manufacturing method varied: water was added, sometimes along with a small quantity of must or salt, the mixture was usually pressed, sometimes boiled down, and frequently left a while to mature. Pliny, Dioscorides and Galen all thought it was undrinkable after a year. <br /><br />The refreshing nature of the piquette made it ideal for workers, especially peasants. In fact, in one of Giovanni Francesco Straparola’s fables, a nobleman assumed that any peasant would drink “watered wine.” In some parts of Italy, in both town and country, workers received piquette as part of their wages. Nonetheless, records from Bologna from 1412–1413 reveal that less than 1 percent of the wine taxed on entry was piquette. <br /><br />Modern Western society also appears to regard piquette as a low-status beverage. <br /><b><span style="color: #3d85c6;">History of piquette (lora)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHh_OPqBq5_kdBwSr-Z_qC1FqC9-ampil9eA-9ktmvMcHGpegVllMr24kKro2a0yemx8-L4n1t0QscYxyHw9Qd700ewtBFgV0pmyj9pRhQtW7OvgSc5BzPBjU9Si0ee2Py30ua9qI1hmxxgileK5mQXlRSpY2sKsX6dCpxqfHXACUOTtu6PmdJLuLV/s880/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="553" data-original-width="880" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHh_OPqBq5_kdBwSr-Z_qC1FqC9-ampil9eA-9ktmvMcHGpegVllMr24kKro2a0yemx8-L4n1t0QscYxyHw9Qd700ewtBFgV0pmyj9pRhQtW7OvgSc5BzPBjU9Si0ee2Py30ua9qI1hmxxgileK5mQXlRSpY2sKsX6dCpxqfHXACUOTtu6PmdJLuLV/w430-h270/1.jpg" width="430" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-43001589210780522712022-09-08T08:26:00.001-07:002022-09-08T08:26:10.472-07:00History of Nesquik Nesquik was first developed in the US in 1948 as Nestle Quik. Its original name of Quik was a direct allusion to the speed and simplicity of its preparation. Nestle Quik was first introduced as a chocolate powder mix with the ready-to-drink formula following in 1983. Its famous bunny brand mascot, Quiky, made his television debut in 1973, and has had a big hand in helping to make chocolate milk synonymous with Nestlé. <br /><br />In the mid-fifties it soon became a family favorite and the product was introduced to the European market under the name Nesquik. Nesquik was launched in the UK in 1957 and quickly rose in popularity, helping to pave the way for the brand eventually being sold in more than 100 countries worldwide. <br /><br />Banana Quik was introduced in 1954, while Strawberry Quik was introduced was launched in 1960. <br /><br />The name was changed to the worldwide brand Nesquik in 1999. Nestlé in 2015 announced that it had reduced added sugar in Nesquik’s powder formulas by 15% for the original chocolate flavor and 27% for strawberry. It also launched Nesquik products that were free of artificial colors and flavors for those two products.<br /><b><span style="color: #3d85c6;">History of Nesquik<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouNHuuskn4Pk7JlzJu-xGzwluorWC76r1ycU_jdNLyYRmGic7c6RrTqgnIBo4WTwJCR-kPVtZPY5Pk8r3E2yBMr2nXBckZ-7DfE3B6VhMTExfwwIyULvwsPXj1h0CrDTe8Re4x4uToT4miGLxvHJfFWXrbliB2Pjf_tKQKa1YqQt25C8SAv2atVU2/s1159/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="1159" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiouNHuuskn4Pk7JlzJu-xGzwluorWC76r1ycU_jdNLyYRmGic7c6RrTqgnIBo4WTwJCR-kPVtZPY5Pk8r3E2yBMr2nXBckZ-7DfE3B6VhMTExfwwIyULvwsPXj1h0CrDTe8Re4x4uToT4miGLxvHJfFWXrbliB2Pjf_tKQKa1YqQt25C8SAv2atVU2/w442-h366/1.jpg" width="442" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-85996529089953787292022-08-14T22:42:00.001-07:002022-08-14T22:42:04.512-07:00Posca- ancient Roman drinkPosca was the name of the mixture of vinegar and water which constituted the drink of the soldiers, the lower classes, and the slaves of ancient Rome. Posca was made by watering down the low-quality wine and by adding herbs and spices. It was drunk from the 300-200 BC and into the Byzantine period. <br /><br />It originated in Greece as a medicinal mixture. The name may have derived from the Greek word epoxos, which means “very sharp.” <br /><br />As early as the middle of the Roman Republic era (509-27 BC), the military rationed posca to troops along with grains and, very occasionally, meat and cheese. It was usually made by watering down low-quality wine and then adding spices to make it taste better. The Roman legions used to receive a lot of vinegar in rations. The soldiers used to add water to the vinegar to turn it into drinkable posca. <br /><br />Posca was good enough to keep a Roman army marching - in his soldiering days, Cato the Elder drank posca to fend off raging thirst. <br /><br />Posca was increasingly heavily used by the Roman army during the Republican period when it became a standard beverage for soldiers. <br /><br />Aëtius of Amida and Paul of Aegina, both Byzantine Greek physicians of the sixth and seventh centuries, respectively, included recipes for a “palatable and laxative” posca that included cumin, fennel seed, celery seed, anise, thyme, and salt<br /><b><span style="color: #3d85c6;">Posca- ancient Roman drink<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL2wkzoiSyJsjFfVjKLoy5SRErTgXrwZDJkxYh6zakipilD2q3jjPIHXRSLbB3IrwPz1ofoFd_MEp1e8s4M8boDSUNEfzq9TH2xSrimXa41hR2zDevgaxXOqNzntq1qpVuR5RT8gcF8YqTiJ-J3bEwdYejLHJv6_Lb9ZBBfSmZY0WFJQqJUVRujJ_/s1119/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="646" data-original-width="1119" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpL2wkzoiSyJsjFfVjKLoy5SRErTgXrwZDJkxYh6zakipilD2q3jjPIHXRSLbB3IrwPz1ofoFd_MEp1e8s4M8boDSUNEfzq9TH2xSrimXa41hR2zDevgaxXOqNzntq1qpVuR5RT8gcF8YqTiJ-J3bEwdYejLHJv6_Lb9ZBBfSmZY0WFJQqJUVRujJ_/w500-h289/1.jpg" width="500" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-9924678995461277742022-07-21T09:49:00.002-07:002022-07-21T09:49:05.544-07:00History of stout beerA very dark, almost black ale. The dark color and roasted flavor are derived from the roasted barley, and/or roasted malt. The term stout was used in reference to strongly alcoholic beers. <br /><br />In the 18th century the term stout porter was used to describe a porter, or dark beer, with alcohol content above 7 percent. <br /><br />The stout beer then called the porter originated in London, England in the 1720s and popular among the working class. The story of Porter begins with the Industrial Revolution in England in the mid eighteenth century. Many farmers were forced off their land leading them to start new lives in urban areas. <br /><br />The porter brand quickly became a popular and go-to drink for consumers. By the 18th century the Porter was the beverage of choice amongst Dockside and Street Porters and thirsty London worker. <br /><br />Porters were brewed by dozens of breweries producing different styles and characteristics. Brewmasters would tweak recipes, add different ingredients and boost the alcohol content. One of these brews was a strong, dark, roasty beer named ‘Single Stout’. This appears to be one of the earliest examples of when the word ‘Stout’ was used to describe a beer. <br /><br />According to a letter published in A History of Brewing by H.S. Corran, the earliest recorded use of the word “stout” in describing beer was in 1677 – “We will drink your health both in stout and best wine.” <br /><br />The stout really took off when a brand-named Guinness became a household name and many people fell in love with the creamy, luscious libation they started assuming came with drinking a stout. <br /><br />In 1817, Daniel Wheeler invented the roasting kiln enabled Guinness to use ‘black patent malt’ which gave the stout a more roasted and less sweet beer than the English brown barley. This was the introduction of Guinness’s famous classic dry stout. <br /><br />Around 1820, “stout” emerged as a standard term for a beer that was slightly different than Porter. Guinness Stout is a dark beer that is made with roasted barley. It is brewed at a lower temperature than Guinness Draught, so it has a slightly different flavor.<br /><b><span style="color: #0b5394;">History of stout beer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfMlXGid6BVnzMZH0ieGqk-Fi04degmv9EAHA3q2UWSTnL0WaPWg2ugWgrY9L_ULj1ADeY95fwTZ6pexIpdWBnsGlPvpuB_Dt9_vbD7ac5cubPKd4A0fDpsfSbabgQivKkIopJlYWMWRE5O-ETZDMlViLcu5sJZcrsIsr8irzPtzykmUW0fqY5NFH/s1150/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1150" data-original-width="307" height="810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTfMlXGid6BVnzMZH0ieGqk-Fi04degmv9EAHA3q2UWSTnL0WaPWg2ugWgrY9L_ULj1ADeY95fwTZ6pexIpdWBnsGlPvpuB_Dt9_vbD7ac5cubPKd4A0fDpsfSbabgQivKkIopJlYWMWRE5O-ETZDMlViLcu5sJZcrsIsr8irzPtzykmUW0fqY5NFH/w215-h810/1.jpg" width="215" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-7259184511908498143.post-62112993245486273092022-07-10T18:52:00.007-07:002022-07-10T18:52:40.125-07:00Hot chocolate in FranceThe earliest evidence of domesticated cocoa was found in vessels and pots of the Mayo-Chinchipe people in the upper Amazon region of Ecuador. <br /><br />In 1615, the Spanish princess, Anna of Austria popularized chocolate in France when she married King Louis XIII. She introduced chocolate drinks to her husband and the French court. Anna even brought her own maid Molina to France, a beautiful girl who prepared the queen’s cocoa drink. <br /><br />However, it was Louis XV a century later who was thought to have been most fond of the drink. The king sometimes even made his hot chocolate himself in the kitchens of his Private Apartments. <br /><br />Louis XV’s mistresses, including Mme Du Barry, were equally fond of this exotic beverage which was particularly appreciated for its aphrodisiac virtues. During the same period, the first chocolate-making machines were invented, and several specialist workshops were set up in Paris. <br /><br />Chocolate became a badge of status and a fashionable drink of the aristocracy in Paris, and from there it spread to the upper echelons of European society. Known for its fortifying, aphrodisiac and energizing virtues, hot chocolate consumption increased over the course of the centuries until it became popularized during the Industrial Revolution. <br /><br />Its flavor was not liked by everyone and one pope in fact declared that it could be drunk during fast, because it taste was so bad.<br /><b><span style="color: #3d85c6;">Hot chocolate in France<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLBroJpZzvZTfkBBFYWX1u7k_eQpvI7MzaRPMCsZGZ2opEwSydBc_qW17_Z3bYgvmxcIfx9ujQ_A_OAhdiHC_oI8uNDw7sLaRjNt-lHPdpIQmXKck4QL7JJvrR-s3THUW7DKXwA0zr83hcJJIEG_YgoZQduGizT4SoYvwO5HdGHiM3jvr4cnHy_pI/s512/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="361" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLBroJpZzvZTfkBBFYWX1u7k_eQpvI7MzaRPMCsZGZ2opEwSydBc_qW17_Z3bYgvmxcIfx9ujQ_A_OAhdiHC_oI8uNDw7sLaRjNt-lHPdpIQmXKck4QL7JJvrR-s3THUW7DKXwA0zr83hcJJIEG_YgoZQduGizT4SoYvwO5HdGHiM3jvr4cnHy_pI/w311-h440/1.jpg" width="311" /></a></div></span></b>Unknownnoreply@blogger.com