Michael Russell asked:




You see beer commercials all over the place. You probably even have your favorite, especially if you’re a chest pounding, sports watching brute of a he-man. The only thing you really care about is getting your hands on a nice cold brew. But did you ever sit down and wonder who the top beer manufacturers actually are? Of course not. That’s why you’re reading what’s about to follow as we reveal the top beer manufacturers in the world today.

The top five beer manufacturers have quite a few surprises, especially for those of you who are glued to your TV and see nothing but ads for Bud, Bud Light, Miller Light, Molson, Schlitz and the whole cast of characters that follow one bad B-Movie after another.

Well, would it surprise you to know that the fifth largest beer manufacturer in the world is Inbev? Who? You heard right. This worldwide company comes in at number five. They own a ton of premium brands like Beck’s. Ah, yes, now you know who they are. They also manufacture a few specialty brands like Belle-Vue. Okay, so maybe you’re not so familiar with that one. This company sells most of their beer in America, Europe and Asia.

Coming in at number 4 on the hit parade of brews is Scottish & Newcastle. In case you’re not familiar with them, they actually make a lot of other drinks besides beer, including water, cider and even soft drinks. Talk about diversifying. Their main markets are in the United Kingdom and Europe. They export their beer to over 60 countries. Their main base of operations is in Edinburgh.

The third largest beer manufacturer in the world is one you have probably heard of. The company is Heineken. This company is literally all over the place, operating in over 170 countries in Africa, Europe, North and South America, the Middle East and even Asia. What most people don’t know is that Heineken also manufactures many soft drinks and other non alcoholic beverages. The company operates out of Amsterdam and employs more than 60,000 people.

Just missing the top spot is a company by the name of Asahi. Asahi is all over the world, literally. There is hardly a county in which they don’t operate. Their main beer is Asahi Super Dry. You may not have heard of it but it’s the number two seller behind the company we’re about to reveal. This company also makes soft drinks and nutritional supplements. And if you think beer and Japan don’t go together, then you better think again because that’s just where the headquarters of this giant resides.

And finally, we get to the number 1 beer manufacturer in the world and this should come as no surprise to anyone who’s ever walked into a bar or just watch a little TV. The Anheuser-Busch brewery is the number 1 beer making company, not only in the United States, but all over the world. It’s Budweiser brands are known by all. Even though they operate mostly in the United States, they own 50% of Mexico’s leading brewer and 27% of the top brewer in China. Yes, Anheuser-Busch, or Budweiser, really IS the king of beers.

Just like it says on the commercial.

Michael Russell asked:




Contrary to popular belief, not everybody likes beer. I know that all the beer drinkers in the world will read this and probably head for the back button on their browser. Well, that’s fine, but if you want to get into the mind of a non beer drinker and understand why he or she doesn’t drink beer, you might want to read what follows. At least you’ll understand why there are actually some people who would rather walk on hot coals than drink a bottle of beer.

For starters, do you remember the very first time you took a sip of beer? Of course you do. It was just before you wanted to barf all over the bartenders cash register. It was bitter, it was disgusting and it was just plain not something you ever wanted to drink again. And then you looked around at all your cool friends, seeing them enjoying their ice cold brew and you thought to yourself, “If I don’t drink this beer they are all going to laugh at me”. So you bit the bullet and finished your brew. Eventually and it took time, you got used to the taste and actually began to enjoy it. You beat your better senses. You became a beer drinker.

Well, non beer drinkers simply didn’t bow to peer pressure. They took that first sip, realized that what they were drinking tasted like something out of a bathroom tap rather than an alcohol tap and said, “The heck with my friends. I’ll be darned if I’m going to drink this.”. . You can fill in the blank with your own descriptive and colorful word. The point is, you refused to cave in. Your real friends would still be your friends even if you didn’t turn into a beer drinker.

But not caving into peer pressure is not the only reason non beer drinkers don’t drink beer. Let’s face it, beer is fattening. They call them beer bellies for a reason and anybody who wants to have any chance to score with a really hot girl doesn’t want to look like Fernando Valenzuela. It’s hard enough getting girls these days even if you’re good looking since most good looking men are automatically assumed to be uninterested in women. And if you’re thinking that you can always drink light beer, well, that stuff tastes worse than the regular beer, if it has any taste at all.

But there’s still another reason why non beer drinkers don’t drink beer. This applies to people who do socially drink something. Obviously, those who don’t drink any type of alcoholic beverage aren’t going to drink beer. But for those who do drink, the reason they will choose other beverages, such as mixed drinks or wine coolers over beer, even if they don’t mind the taste of beer so much, is that these other drinks have a different social status attached to them. Most beer drinkers are looked at as the common man. Men who are investment brokers for a living want to project a different kind of image. So they will pick a martini over a beer, even if they have nothing against the taste itself.

So the next time you’re with a friend of yours and you offer him a beer and he says no thanks, don’t go jumping to conclusions. There could be many reasons why he just doesn’t drink beer.

Michael Russell asked:




There is probably no drink more popular on the silver screen than beer. No, it’s not a leading man or lady and it doesn’t have any dialogue, but many times a cold bottle or mug of beer is the focal point of the scene. Need examples of this peculiarity of motion pictures? No problem. Stick around, keep reading and we’ll fill your belly with a few classic scenes from motion picture history.

In 1933 there was a movie by the name of “What – No Beer?” The movie stared the immortal Buster Keaton and Jimmy Durante. Both of these men were comic geniuses. In the movie they played a couple of con men, something both were very good at. They decided they were going to start a brewery the night before prohibition started. The classic lines went like this.

Keaton: Can’t we make beer in the daylight?

Durante: We’re making dark beer.

You have to see the expression on Jimmy’s face as he spoke those lines. Absolutely priceless. This is a movie that is rarely seen today.

Also from 1933, there was the great short film by W.C. Fields called “The Fatal Glass Of Beer”. The movie itself doesn’t really have much to do with beer at all. It’s more a morality play on temperance. In the movie Fields sings a song lyric that pretty much shows the theme and color of the movie itself. The lyric was, “They tempted him to drink and they said he was a coward. At last he took the fatal glass of beer”. Almost sounds like something out of Hamlet.

On a more serious note, in the 1944 classic film “Double Indemnity” which stared Barbara Stanwyck and Fred MacMurray, the two people who planned and carried out Stanwyck’s husband’s death, there is a great exchange of lines between the two that went like this.

Stanwyck: Would you like some iced tea?

MacMurray: Unless you’ve got a bottle of beer that’s not working.

Now THAT is some really great writing. They don’t make lines like that in today’s Hollywood.

Many times though, a glass or bottle of beer is placed in a scene because the brewery paid for it to be there. Yes, it’s shameless advertising but it works.

Think of the movie E.T. when our little friend goes to refrigerator and pulls out a six pack of Coors and plops himself down in front of the TV. If this wasn’t an image that sold lots of Coors after the movie was released then people just weren’t watching. Of course the funniest part was what the beer did to E.T.’s friend Elliott. Now THAT was a sight to behold.

One thing that beer manufacturers are very careful about is how their beer is seen in the movie itself. They never let their brand name be associated with violence and death. This would certainly kill any chances of selling it ever again.

Yes, beer is not only a part of real life but it is also a part of our movie history.

In some cases, a very big part.

Michael Russell asked:




It probably happened to you too, after a long night out with one little drink too many, to feel the world spinning around you in the morning, to feel your head heavy and your stomach crunched. That was the moment you cursed your life and promised yourself you’ll stop drinking. For good! Yet it happened again, because you just forgot how awful that feeling was, or because you were having too much fun to count your drinks, or. just because.

So you know that drinking alcohol causes hangovers, but what exactly in it not even the physicians can tell you. They even have problems whether to recommend drinking alcohol or not. Some simply forbid it, while others, knowing the proven benefits of many alcoholic drinks, recommend to their patients a moderate consumption of alcohol. Yes: moderation is the key and the second answer to the question “how to avoid hangovers”, the first being: don’t drink.

Wine, whisky and bourbon can cause a harder hangover than beer and vodka. Some chemical substances in dark grapes found in red wines or the yeast in unfiltered beer can cause severe headaches in many people.

Although no one really knows what in alcohol causes hangovers, a proven reason for the headaches associated with hangovers is dehydration. Alcohol, being a diuretic, makes you urinate. And if you are a beer drinker I don’t need to tell you what drink has the strongest diuretic effect. So, when you feel that terrible headache early in the morning, don’t go on drinking coffee. Coffee is a diuretic as well and it will only continue the dehydration process. Drink water. That’s what you really need. Or start the day with a strong chamomile tea that will act like a balsam for your stomach and open your appetite for food. Because, although you feel like your stomach can’t face food, you must eat. Your body needs carbohydrates, potassium and vitamin C after a hangover. Eat plenty of bread or bananas.

Second, you need to do something about the alcohol left in your body. A hangover makes you feel the need to stay in bed. But the secret to a fast recovery is movement. Sweating is the fastest way to get rid of the surplus alcohol. Exercise and sex are as effective as a bio sauna, even more, because not many people can stand the heat and a hangover.

Now you know what you can do after you get a hangover. But can you prevent it? Yes you can! So let’s start with the most important advice: don’t drink on an empty stomach. Food will help your body digest alcohol faster. As alcohol attacks your stomach, you might consider eating some fatty food like cheese, or having a sip of olive oil that will work like a balsam or a thin film protecting your stomach membrane.

Beer is fast digested, so if you plan to mix beverages, drink beer first. Beer will help your body absorb the other drinks faster. No matter what alcoholic beverage you drink, remember alcohol is a diuretic and always drink a glass of water between each glass of alcohol.

Michele Webb asked:




If you like the taste of a good brew, then here is some good news! In a recent research study of over 2,900 women and men, researchers found that beer, which contains silicon, may promote bone health. Silicon is a mineral that is thought to stimulate collagen production, which is a building block in bone formation. Wine is rich is phytochemicals, which may also benefit bones. Research does not show, however, in the battle of the sexes, that beer or wine has better or less results in either men or women. In a recent WebMD interview, Katherine Tucker, PhD says that it is possible that two glasses of wine could benefit men, while women may get a bone boost from two cans of beer. Another study of 2,847 people from the Framingham Osteoporosis Study found that men and pre-menopausal women who drank the most silicon, about 40 mg a day, had the highest bone mineral density, a measurement of bone health. Silicon is rarely listed on food labels, so it is hard to tell exactly how much you are consuming. But, you can estimate that one 12-ounce beer has approximately 7 mg of silicon.

It is important is that you drink any alcoholic beverage in moderation because while two cans of beer or two 6 ounce glasses of wine may be good for promoting bone growth, drinking more is harmful. The not-so-good news is that if you drink distilled beverages such as vodka or Scotch, daily consumption of these beverages has shown to actually promote osteoporosis. Osteoporosis is a bone-wasting disease that makes your bones brittle and more prone to breaks. The disease increases with age and is more common in women than men, especially postmenopausal women.

Drinking red wine has also shown to be linked to heart health. So, what we are seeing now is a diet that is good for the heart and another that is good for the bones. Because good nutrition is good for the heart, you can consider it good for the bones as well. Other studies have shown that good nutrition also plays a significant role in brain health.

So, how much beer or wine is good for your bones? Current recommendations are for two drinks a day for men and one drink a day for women. So, don’t jump and run to a keg party quite yet, remember that moderation is best.

Now, if you are not a beer or wine drinker, don’t start now just to promote bone growth. There are other ways to get silicon, and let us not forget that alcohol consumption raises other health risks such as osteoporosis itself. So, if you are interested in a healthier way to introduce silicon into your diet, you will want to eat dates, mangoes, melons, spinach, apples and even some bottled mineral waters will be good sources.

Publishing Rights: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author’s information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Copyright 2005, Michele Webb. All Rights Reserved.

David Hu asked:




Beer is made out of four basic ingredients; hops, malted barley, water, and yeast.

Hops help add bitterness, flavor, and smell to the finished beer product. Without hops, beer would just be sweet tasting and lacking in smell. Beers with high levels of hops are more bitter and have a more distinctive aroma. Back in the days, beer brewers would add spices like myrtle and rosemary to brew their beers, but the final product would have a really bad aroma to it. This is how brewers ended up using hops instead.

The first and most commonly used ingredient to make beer is malted barley. Malted barley is a seed that has been soaked in water until it sprouts so that it can begin germination. After that, it is dried out so that it can be used to brew beer. The characteristics of the barley are highly effected by the moisture, roasting duration, and the temperature in which the malt endured. The different characteristics of the malted barley will ultimately effect the color, taste, and smell of the beer.

Water is one of the most important ingredients in beer because it makes up about 90 percent of beer. The mineral content in the brewing water has a significant effect on the flavor and strength of the finished beer. For example, hard water is great for brewing stout, whereas softer water is ideal for brewing pilsner. It is a lot easier for brewers to manipulate the brewing water with modern water supplies, filters, and so fourth to help obtain the desired beer characteristics. The water used to brew beer is normally from the faucet. If any beer company advertises that their water is from the far away places, it’s usually a gimmick.

Yeast is a fungi that is responsible for fermenting in the beer. There are two popular yeast types, Saccharomyce cerevisae (the ale yeast) and Saccharomyces uvarum (the lager yeast). Yeast also plays a huge part in determining the flavors of the finished beer.

These four basic ingredients are used in all types of beers. Whether its a stout or a pilsner, these four ingredients will always exists, but may vary in concentration. And whether its draft beer, bottled or canned, these ingredients are also there.

Mary Jone Elimanco asked:




When we think about it, the best parties we attended are often loaded with beer. Hence, when it’s your turn to host the party, you should also do the same. You must get enough drinks to have it free-flowing for everybody. But to set your celebration apart from the others, you have to elevate your game by investing in party essentials like beer pong tables. Rounding up your guests to play beer pong can be sensationally fun. And it won’t be long for your invited friends to realize that you can throw one mean party for everybody.

Beer pong tables are no doubt party essentials that you should possess for your beer-drinking celebrations. Buying these things will definitely elevate your status as an awesome party host. When you go about purchasing these things, know that there are several types or designs available out there.

These tables can be taken advantage in various sizes. You can get them in lengths of 6 or 8 feet. The standard measurement, however, is for the top part to stretch at 8ft. Tables like these can be purchased in various materials. There are table-tops that can be made from wood, plastic or aluminum. Whatever material they are made from, they are sure to be lightweight so you can move them around with little effort.

The awesome thing about the beer pong tables is that their table-tops are available in various designs. Whether you are purchasing to utilize your units at home or as gifts for your college kids, you can be sure to find a design that’s suitable for the personality of the user. Even you can get a few of these for use in your company when you go on casual corporate gatherings. The tables usually showcase logos of sports teams and beer companies and scantily-clad models. For your own pleasure, you can also order custom units. Such will be great especially if you incorporate the colors or logo of the college or professional team you are loyally a fan of. No worries about having fading designs on your tables as the top surfaces have special coatings that can protect your graphics despite being sloshed by and soaked with beer all the time.

Moreover, these things are highly-portable. There are folding designs that you can buy which you can transport in conveniently-designed briefcase models. And it’s not only in the ground you can play beer pong. There are inflatable models of these tables which you can have floating around within your pool, too.

Daniel John Cooper asked:




To label or not to label, that was the difficult decision facing the brewing industry when new European Commission food labelling directives were introduced in 2003. The EC wanted to tighten the labelling legislation surrounding food and drink. What they wanted to achieve was to provide the consumer, especially those with food allergies, with a greater level of information about not only all of the ingredients present in food and drink but also those ingredients or processing aids that were used in a food or drink’s production.

It is widely accepted that the prevalence of food allergies is increasing and with there being no cure for the condition, those who suffer sensitivity to particular foods have to adopt management strategies to ensure that they do not consume even small amounts of the foods to which they react. To be able to do that food allergy sufferers need precise information about the ingredients contained in the food and drink that they are likely to consume.

The labelling of most food and drink in the UK is governed by the provisions of the Food Safety Act 1990 and The Food Labelling Regulations 1996. In addition to these provisions the European directive 2000/13/EC set out more general requirements for the listing of ingredients used in food. However, this legislation contained a number of exemptions that meant that the consumer with food allergies would not have access to the relevant information to make an informed decision about whether a particular product was safe to consume. A particular shortfall was a provision known as the 25% rule which meant that if a compound food, such as a sponge cake used in a trifle, made up less than 25% of the finished food the manufacturer was not legally obliged to label the ingredients that made up that compound food. Understandably there was a high degree of dissatisfaction from a number of consumer groups representing food allergy sufferers who felt that this labelling practice should be changed. Thus a new EC directive was introduced in 2003 requiring full ingredient listings for common food allergens. In all 12 common food allergens were identified as having to be labelled and these included things such as nuts, milk, eggs, and cereals containing gluten. However, also included in the list of food allergens that had to be labelled were ingredients derived from fish which presented the brewing industry with a labelling dilemma.

Beer which is ready to be racked into casks typically contains around one million yeast cells per millilitre. This creates a visible haze in the beer which many drinkers would associate with a beer that is past its best. Therefore the yeast has to be separated from the beer. If the beer is to be brewery conditioned, where secondary fermentation is carried out in conditioning tanks in the brewery, there are a number of methods that can be employed to remove the yeast prior to packaging such as centrifugation and filtration. However, for cask conditioned beer, yeast must remain in the cask after it leaves the brewery to enable secondary fermentation to occur. If a cask of beer is left for long enough yeast will eventually sediment naturally leaving the beer bright and clear. However, thirst breeds impatience, and of course economic realities facing the busy pub landlord require that this sedimentation has to be a lot quicker. To achieve cask conditioning, but also allow the landlord to serve a clear pint of beer, brewers add a wonderful processing aid known as finings, and in particular isinglass finings, to the cask.

Over the years a wide variety of substances have been employed to aid the clarification of beer including oyster shells, chalk and fullers earth. However, before the advent of earthenware, beer and wine was often stored in dried animal skins as well as containers derived from other animal sources such as stomachs and fish swim bladders. It was the Romans who noted that wine stored in just such vessels was much less opaque than wine stored in other vessels. In a more purified form Isinglass, the product of fish swim bladders, was found to be particularly effective at clarifying wine and beer and so when commercial brewing expanded at the end of the 18th century its use became routine to clarify beer in the cask.

At that time isinglass was sourced from the sturgeon, a common large fish found in many of the rivers surrounding the major brewing cities. Today isinglass is generally obtained from the swim bladders of fish such as catfish, drumfish and threadfins caught in tropical and sub-tropical waters. The swim bladder, located in the dorsal portion of the fish allows the fish to control its depth without having to expend energy by swimming. The size of the swim bladder and its quality as a fining agent varies between fish species and can also be affected by where the fish are caught. Thus the dried bladders have gained rather exotic names such as Long Saigon, Pennang and Brazil Lump and some brewers may insist on using isinglass finings made from a particular type of swim bladder.

So how are isinglass finings prepared and how do they work?

To prepare finings suitable for brewery use the isinglass is removed from the fish and dried naturally, if dried too quickly a lot of the clarification potential can be lost. Once dried the finings are cleaned, sterilised and “cut” in acid. The “cutting” process results in a white liquid or emulsion of isinglass which is ready to add to beer.

The mechanism by which the action of fining beer works can be explained by a mathematical formula derived by George Gabriel Stokes in 1851. Stokes was interested in how particles moved in fluids, particularly how they settled or sedimented at the bottom of a liquid. Rather unsurprisingly Stokes observed that one of the key factors that determined how quickly particles settled was their size. The bigger the particle the quicker it would settle. Therefore if you can get small particles to somehow coalesce and form bigger particles they will settle quicker. That is the principle that underpins how isinglass works in beer.

The important constituent of isinglass that makes it effective as a fining agent is collagen. Collagen is a protein that has a helical shape rather like the structure of DNA but whereas DNA has a double helix collagen has a triple helix. The triple helix of collagen winds itself together to form a complex mesh or net like structure. Furthermore Collagen contains numerous sites within that helical structure which are electrically positively charged in beer and are a key factor as to why isinglass is so effective at clarifying beer.

When added to beer, it has been proposed, that isinglass passes through beer, if you can pardon the analogy, rather like a fishing net. The yeast cells simply become enmeshed in the net like structure and an electro-static interaction between the positively charged sites on the collagen molecule and the negatively charged surface of the yeast cell creates a tight bond between yeast and isinglass. This newly created particle has a vastly increased size and so sediments out of the beer far quicker than the yeast would naturally and the pub landlord now has a cask of clarified ale ready for serving.

Isinglass finings are a tried and tested method of clarifying beer and so it came as a great relief to traditional cask ale brewers when the EC, last year, introduced an amendment to the 2003 labelling directive. The brewing industry successfully argued that as a processing aid, not an ingredient that would be consumed, and with a long history of use with no recorded incidents of an allergic reaction there was a good case for isinglass to be exempt from the directive and the future of isinglass as a brewing aid secured.

Joey Pebble asked:




Beer is the world’s oldest alcoholic beverage, and was one of the first drinks ever produced by human beings. It is estimated that it may date back to as early as 6000 BC, and it is mentioned in the recorded history of the most ancient human civilizations, including that of Sumeria, Mesopotamia, and ancient Egypt.

Since beer can occur naturally, through the fermentation of any substance containing carbohydrates, the beverage was probably discovered before it was invented. This also means that the secret of producing it was probably learned in many different locations, independent of one another. The earliest archaeological evidence for the consumption of beer that we have is from chemical remains dating back to about 3500 BC.

Some archaeologists have theorized that civilization was developed, to give people the tools necessary to produce beer on a large scale, for entire populations.

We know that the production and consumption of beer in Europe dates back as far as 3000 BC, carried by Germanic and Celtic Tribes.

Early forms of beer would not be recognizable by today’s standards because they did not contain hops, and were often made from a variety of fruits, honeys, and various plants and spices. Many beers were also made using various hallucinogenic and narcotic substances found growing in local areas.

The first mention of the use of hops comes from a Carolingian Abbot in the year 822 AD, although it certainly could have been in use before that time. The use of hops in beer production was also mentioned later by writings of the Abbess Hildegard of Bingen.

Most pre industrial beer was produced on a domestic scale, town by town, or household by household. However in Europe during the Middle Ages monasteries did start to produce the beverage on a larger scale.

The industrial revolution changed the way that beer was made, turning it into a large scale business. This would eventually put an end to most significant domestic and small scale production, in favor of mass produced corporate beverages manufactured in factories and exported worldwide.

Today beer is produced in countries around the world. While there are several larger companies that dominate the market, there are also a wide variety of smaller niche brewing businesses that range the gamut in size and product. There are also a wealth of small individual pub breweries and cottage industry manufacturers.

Michael Russell asked:




In a previous article we started a discussion of some of the things you can learn about beer. We covered some of the basics. But beer goes way beyond basics. Maybe that’s why over 100,000 people each month do Internet search engine lookups on beer. Ready for some more things you can learn about beer? Great! Let’s begin!

Everybody talks about ABV or alcohol by volume. Every beer drinker should know his ABV or he’s going to be in a lot of trouble if he wants to keep from getting too sloshed out of his mind. ABV simply means what portion of the total amount of liquid in the bottle of beer is alcohol. Why is this important? Very simple. The more alcohol by volume, the more actual alcohol that you’re drinking. That’s why you can drink three bottles of one beer with an alcohol by volume of say 9% and feel nothing, while at the same time drink only two bottles of a beer with an alcohol by volume of 20% and get rip roaring drunk. It’s not the number of bottles of beer. It’s how much alcohol is in each one.

What about freshness? Did you know that beer can go stale? Sure can. Well, no need to worry because you can also learn how to tell the freshness of your beer and how to keep your beer fresh. These tips include things like buying your beer right from the cooler to begin with, checking the freshness or package date, checking for dust (sure sign of stale beer), not buying beer that’s stored in direct light and not buying beer that is on sale. Sale beer is stale beer.

You can even learn proper etiquette on tipping for a bottle or glass of beer when at a bar. After all, you tip your waitress when you order food, so why not tip your bartender when ordering a beer. You should always keep some spare change in your pocket for doing this. Even if your bottle of beer is only a couple of bucks, throw the bartender two bits. You’ll feel much better for it.

What about home brewing? Well, believe it or not, if you look hard enough, you can actually find articles on how to brew your own beer, from picking the ingredients to how to mix them to the type of equipment you’ll need. There’s a lot to learn about brewing your own beer. Just make sure you check with the local laws to ensure that you’re not in violation of any town ordinances.

And if all that isn’t enough, there is always the history of beer itself. You can learn when the first beer was made, when the first major manufacturer of beer came to be and who it was. You can even learn about the history of every company that ever sold beer on this planet. It’s enough reading to keep you busy for years. Oh and in case you’re wondering, the first beer brewed in the United States was brewed by the colonists in Virginia in 1587.

See, there’s a lot you can learn about beer besides how to burp after a good swig of it.