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glossary (Bab - Bee)

Baby
This term describes a small amount, e.g. a quarter bottle Champagne.

Balmenach - Scotland
Pure Highland Malt Scotch Whisky
Region: Speyside (Eastern Malt)
Distillery Balmenach in Cromdale, founded in 1824 by McGregor. This strongly aromatizsed whisky is not bottled, but used for blending purposes. In 1930, This product was honoured as being one of the 12 best Highland Whiskies of Aeneas MsDonald.

Balthasar
This is a huge bottle of Champagne, with an amount of 12 litre.

Bananas
Botanically they belong to the group of berrys, growing on the Pisang plant (banana tree).
When they are not ripe yet they have a green coloured skin and a hard, creme-coloured and tasteless pulp. Ripe bananas are yellow in their skin colour and have a yellow, tasty pulp. On the other side there is the sugar banana, coming from South Asia, and often used as decoration for Longdrinks, Fancy drinks and Tropicanas as well as for syrup, also known as Adams-, Paradise- or Pisangfigs.
Known product: Riemerschmid Banana (fruit syrup)

Bar container
There is a prescription saying that bar containers aiming commercial use are just allowed if they have an amount of 2; 4; 5; 10 cl or 0,1; 0,2; 0,25; 0,3; 0,4; 0,5; 1; 1,5; 2 or 3 litre.
The container has to have a loading measure.

Barglass
It is a thick-walled, huge glass with a pouring spout to mix cocktails, that are made without any juice. Also known as a mix-, stir or shakerglass.

Barille
Is the Swiss meaning of apricot.

Barspoon
This is a long-steeled spoon to stir in a barglass. It is about the same size like a teaspoon.

Bas-Armagnac
Mostly to be found on Armagnac-labels. It shows the original region, where the best Armagnacs come from.

Beer
Beer is an alcoholic and carbon dioxide - containing drink made from barley malt, hops and water through fermentation with yeast. It mainly gets its taste from unfermented malt-substances, bitter-substances of the hops (lupulin), other bouquet ingredients as well as alcohol and carbon dioxide. The first proof of beer-production dates back to the 7th century BC and is documented on the co-called "Monument Bleu" (blue stone), which was found in the region of the early Babylon. At the time of Carl the Great (around 800 AC), they learned how to improve the taste of beer by adding hops. In the Middle Ages, monasteries caused the distribution of beer throughout whole Europe. Since 1516, there has been the purity requirement in Germany. It says, that beer can only be made from barley malt, hops and water. (Exceptions: wheat beer, Altbeer, Kolsch, Berlin's White). This law still exists in Bavaria these days.
Production
Malting
The cleaned and sorted barley is soaked and sprout, the so-called green malt develops.
Kilning
The green malt is dried at different hot temperatures on the drying kiln. kiln-malt develops.
Mashing
Malt is mixed with water, whereby starch is turned into malt sugar. The unhoped spice develops.
Cocking the spice
Hops is added to the unhoped spice in the brewing and brewing pan. The spice is cooked and rash-spice develops.
Fermentation
Hoped spice is fermented with pure cultivation-yeast. Alcohol and carbon dioxide develop. The product is called 'Young beer'.
Bottom-fermentation/ Top-fermentation
Addition of under-fermented yeast, addition of above-fermented yeast, storage and ripening. The Young Beer is stored in closed fermentation tanks for one to five months.
Filtration, Pasteurisation
The beer is filtrated pure. Sometimes it is pasteurised (export-beer), which causes a longer lasting product.
Filling up
The beer is filled into barrels, bottles or cans.
Known beer-products:
Austria
Ottakringer Beer (Vienna), Egger Beer (Lower Austria), Hubertus-Brau (Lower Austria), Reininghouse-Beer (Steiermark), Puntigamer Beer (Steiermark), Gosser's Beer (Steiermark), Villach's Beer (Ktn), Hirter's Beer (Ktn), Austrian Brau-joint-stock company (Schwechat, Zipf, Wiesburg, Burherbrau Innsbruck, Hofbrau Kaltenhausen), Grieskirchner's Beer (Upper Austria), Stiegl-Brau (Sbg), Augustinian-Brau (Sbg), Adam-Brau (Tyrol), Fohrenburg-Beer (Vlbg), Mohren-Brau (Vlbg)
Germany
Paulaner's Brau (Munich), Hofbrau (Munich), Spatenbrau (Munich), Lion-Brau (Munich), Hacker-Pschorr Brau (Munich), Kulmbacher's Beer (Kulmbach, Bavaria), Kulmbacher's Kulminator (strongest beer in the world containing 28 % of spice-amount and 8 % of alcohol), Schenkerla Smoke-Beer (Bamberg), Dinkelacker's Beer (Stuttgart), Henninger's Beer (Frankfurt), Frankenheim'S Beer (Dusseldorf), Hannen's Beer (Monchengladbach), Dortmund's Actien-Brau (Dortmund), Dortmund's (Union Beer (Dortmund), King Pilsner's (Duisburg), Schultheiss Beer (Berlin), Berlin's Kindl (Berlin), Beck's Beer (Bremen), Holsten's Beer (Kiel), Schaffbeer (Altmuhltal, Bavaria).
Switzerland
Sibra Cardinal (Fribourg) Feldschlosschen (Rheinfelden), Muller (Neuchatel), Valaisanne (Sion), Gurten (Bern), Hurlimann (Zurich), Schutzengarten (St. Gallen), Lion's Brau (Zurich), Falken (Schaffhausen), Haldengut (Winterthur), Eichhof (Luzern), Warteck (Basel), Calanda (Chur), Birra Bellinzona.
Furthermore, products like Carlyberg (Denmark), Pilsner and Budweiser (Tschech Republic) are also available.
Kinds:
Following beers are divided according to their main-spice-amount and character:
In Austria
The minimum alcohol content of beer is 0.4 Gew.-% (1 Vol.-% = 0.8 Gew.-%).
Beer-description: characteristics of main spice-alcohol content in Gew.-%
" Bottom fermented - beers"
Serving Beer (German: Schankbier)10-12° 3-3,4 light, spicy tasteStored Beer (German: Lagerbier) 12-14° 3,9-4,2 two thirds of the beer consumed in Upper-Austria (Marzen); is an aromatic Full-Beer
Special Beer (German: Spezialbier) 13-14° 4-4,5 Full-Beer, gold-yellow, full and round, gets more and more important, pasteurized for export
Premium- and 12-14° 4-4,5 Full-Beer, light and strong Pils-Beer,if it is hoped, it is called Schankbier as well, 11
Bock-Beer (German: Bockbier) 16-20° 5-6 Strong-Beer with a long storage time, fully aromatic, light and dark
Feeding Beer (German: Naehrbier) at least 12° Full-Beer, also called Malt-Beer, high amount of malt-sugar (unfermented), slightly sweet taste
"Top - fermented"
Wheat-Beer (German: Weizenbier) 12-14° 4-4,2 crystall-clear or yeast-muddy "Weißbier"
Hops- and Malt Drinks (German: Hopfen- und Malzgetraenke), which contain alcohol when falling under the mark of 0,4 Gew.-% are not allowed to be described Beer (for example: Schloßgold, Birell).
In Germany
Minimum alcohol content of beer is 0.5 Vol.-%
Description of beer: by characteristics, like their main and alcohol content
"Bottom fermented beers"
Pils 11-12° Full-beer, spicy taste, light and strongly planed
Export (Lager) at least 12.5° Full-beer, golden yellow and round
Bock 16-18° Strong-beer, light and dark (Double-Bock) fully aromatised
"Top fermented beers"
Simple Beers (German: Einfachbiere) 2 - 5.5° at least, mostly top fermenting beers, 0.5 Vol.-% for example: Sweet Beer
Berlin's White (German: Berliner Weiße) 7-8° Serving-Beer, hops-bitter taste, light, strong development of carbon dioxide with a dash of raspberry juice or waldmeister-essences
Old (German: Alt) 11-12° Full-Beer, dark, strongly hopsed, slightly bitter, full taste
Kölsch 11-12° Full-Beer, light, hops-concentrated
Wheat-Beer (German: Weizenbier) 12,5° Full-Beer, light in its colour, strong development of carbon dioxide, served with a slice of lemon
Intoxication-Beer (German: Rauchbier) at least 11° Full-Beer, strong, smoky taste
In Switzerland
Minimum alcohol content of beer is 0.7 Vol.-%. Beers containing less alcohol are called 'Alcohol-free' beers in Switzerland.
Description of beer: by characteristics, like their main and alcohol content ehalt
"Bottom fermented beers"
Lager 10-12° Full-Beer, light. Spicy taste, all Marten-, Pils- and Lager-Beers belong to this category
Special (Export) 11,5-14° Full-Beer, golden yellow, round
Strong-Beer (German: Starkbier), at least 14° Strong-Beer (Starkbier), all Bock- and Double Bock beers, fully aromatised, light and dark
Top fermented beers are also made according to the German way in Switzerland.