BEER

Beer is the world’s most widely consumed and probably the oldest of alcoholic beverages; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavoured with hops, which add bitterness and act as a natural preservative, though other flavourings such as herbs or fruit may occasionally be included. Some of humanity’s earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and “The Hymn to Ninkasi”, a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people. Today, the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewer’s to regional breweries.

While there are many types of beer brewed, the basics of brewing beer are shared across national and cultural boundaries. The traditional European brewing regions—Germany, Belgium, the United Kingdom, Ireland, Poland, the Czech Republic, Scandinavia, the Netherlands and Austria—have local varieties of beer. In some countries, notably the USA, Canada, and Australia, brewers have adapted European styles to such an extent that they have effectively created their own indigenous types.

Despite the regional variations, beer is categorised into two main types based on the temperature of the brewing which influences the behaviour of yeast used during the brewing process—lagers, which are brewed at a low temperature, and the more regionally distinct ales, brewed at a higher temperature. Ales are further categorised into other varieties such as pale ale, brown or dark ale, and stout.

Lambic

Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Many of these are not strains of brewer’s yeast (Saccharomyces cerevisiae) and may have significant differences in aroma and sourness. Yeast varieties such as Brettanomyces bruxellensis and Brettanomyces lambicus are common in lambics. In addition, other organisms such as Lactobacillus bacteria produce acids which contribute to the sourness.

Stout

Stout and porter are dark beers made using roasted malts or roast barley, and typically brewed with slow fermenting yeast. There are a number of variations including Baltic porter, dry stout, and Imperial stout. The name Porter was first used in 1721 to describe a dark brown beer popular with the street and river porters of London. This same beer later also became known as stout, though the word stout had been used as early as 1677. The history and development of stout and porter are intertwined.

Wheat

Wheat beer is brewed with a large proportion of wheat although it often also contains a significant proportion of malted barley. Wheat beers are usually top-fermented (in Germany they have to be by law). The flavour of wheat beers varies considerably, depending upon the specific style.

Ale

Ales are normally brewed using a warm fermentation, and a strain of brewers’ yeast (most commonly Saccharomyces cerevisiae) that clumps and rises to the surface because of this they are often referred to as “top cropping” or “top fermenting”— though this distinction is less clear in modern brewing with the use of cylindro-conical tanks, where the behaviour of lager and ale yeast are quite similar. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers.

Ale is typically fermented at temperatures between 15 and 24°C (60 and 75°F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly “fruity” compounds resembling apple, pear, pineapple, banana, plum, or prune, among others.

Kristallweizen (left) and Hefeweizen (right) f...

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Lager

Lager is the English name for cool fermenting beers of Central European origin. Pale lagers are the most commonly consumed beers in the world. The name “lager” comes from the German “lagern” for “to store”, as brewers around Bavaria stored beer in cool cellars and caves during the warm summer months. These brewers noticed that the beers continued to ferment, and to also clear of sediment, when stored in cool conditions.

Lager yeast is a cool bottom-fermenting yeast (Saccharomyces pastorianus) and typically undergoes primary fermentation at 7–12 °C (45–54 °F) (the fermentation phase), and then is given a long secondary fermentation at 0–4 °C (32–39 °F) (the lagering phase). During the secondary stage, the lager clears and mellows. The cooler conditions also inhibit the natural production of esters and other byproducts, resulting in a “cleaner”-tasting beer.

My favorite beers are:

Pilsner Urquell

warsteiner            

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My home town

Fethiye
(Greek: Μάκρη, Makri or Macri) is a city and district of Muğla Province in the Aegean region of Turkey with about 68,000 inhabitants (2008). Modern Fethiye is located on the site of the ancient city of Telmessos, the ruins of which can be seen in the city, e.g. the Hellenistic theatre by the main quay.
Telmessos was the most important city of Lycia, with a recorded history starting in the 5th century BC.
A Lycian legend explains the source of the name Telmessos as follow : The god Apollo falls in love with the youngest daughter of the King of Phoenicia, Agenor. He disguises himself as a small dog and thus gains the love of the shy, withdrawn daughter. After he reappears as a handsome man, they have a son, whom they name ‘Telmessos’ (the land of lights). The city became part of the Persian Empire after the invasion of the Persian King Harpagos in 547 BC, along with other Lycian and Carian cities. Telmessos then joined the Attic-Delos Union established in mid-5th century BC. and, although it later left the union and became an independent city, continued its relations with the union until the 4th century BC.
Turkish coastline near Dalaman, behind the pen...

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The oracle of Telmessos, devoted to Apollo, had great impact on the course of ancient history. Legend says that Alexander the Great, on a mission to invade Anatolia in the winter of 334-333 BC, entered Telmessos harbour with his fleet. The commander of the fleet, Nearchus, asks permission of King Antipatrides of Telmessos for his musicians and slaves to enter the city. On getting the permission, the warriors with weapons hidden in the flute boxes capture the acropolis during the feasts held at night.
By the 10th century, it came to be called Makri (< μακρή ‘distant’), after the name of the island at the entrance to the harbor.
Telmessos was ruled by the Anatolian beylik of Menteşe starting in 1284, under the name Megri. It became part of the Ottoman Empire in 1424.
In 1934, the city was renamed ‘Fethiye’ in honor of Fethi Bey, one of the first pilots of the Ottoman Air Force, killed on an early mission.
Port Göcek early evening

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