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Beer
| Англо-грузинский словарь |
- An alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste
- One of the oldest of alcoholic beverages, with archaeological evidence dating to about 3000 b.c.e., beer was well known to the ancient egyptians, who were good home-brewers. in fact, for much of its history, beer was a home brew or of monastery manufactur
- Before brandy or rum was issued to sailors, beer was the accepted ration, but it seems to have been of very low quality. in his 1634 advice of a seaman, nathaniel knott wrote, “whilst it is new, it shall seemingly be worthy of praise, but in one month wax worse than stinking water.” it was no better 127 years later, when william thompson wrote, “it stank as abominably as the foul stagnant water which is pumped out of many cellars in london at the midnight hour.” nevertheless, most captains considered a good supply to be essential—when asked how long a cruise could continue, the great explorer martin frobisher is said to have replied “as long as the beer lasts.”
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ლუდი, грузинский
ビール, японский
بير, арабский
Cervisia; cervesia; cerevisia, латинский
Cerveja, португальский
Cerveza, испанский
Bière, французский
Birra, итальянский
Bere, румынский
Пиво, русский
, слабоалкогольный (от 1,5 до 6 объемных % спирта) пенистый напиток; изготовляется спиртовым брожением сусла из солода, хмеля и воды, в которое иногда добавляют рис и сахар.
Шар айраг, монгольский
Пиво, монгольский
Bira, турецкий
Pivə, азербайджанский
Piwo, туркменский
Сыра, казахский
Pivo, узбекский
Cerveza, birria, chela, испанский
啤 酒, китайский
Píjiŭ
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Fermentation, английский
- Брожение
- Брожение (анаэробный микробиологический процесс распада органических веществ, при котором микробы получают необходимую энергию без участия кислорода в
- A process where carbohydrates are broken down ferric 144 by enzymes from yeast and produce alcohol. also called zymosis
- Anaerobic breakdown of organic substance (sugar) into alcohol, acid, or gas by microorganisms
- Process that uses an organic molecule as a final electron acceptor to regenerate nad+ from nadh such that glycolysis can continue
Archaeological, английский
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Beet, английский
მეფუტკრე, грузинский
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