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Characteristics Xanten

Location: Land Nordrhein-Westfalen; Region Niederrhein; Kreis Wesel
Area : 72,38 km²
Population: 23.000

Crash course throug history

Here it´s really a matter of a crash course through the history of Xanten.

About 5500 B.C.
Neolithic farmers settle in the Xanten area

12 B.C Early 5th century
End of Roman power in lower Germania

About 590 A.D.
Construction of a religious diocese around the church of St. Vistor

1228 A.D.
Awarding of the town charter to the market of Xanten

1263 A.D.
Laying of the foundation stone for the building of the Gothic cathedral St. Victor (Construction of the Romanesque west choir withthe two towers starting 1167 A.D)

1794-1814 A.D.
French rule; secularization of the church property

1944/45 A.D.
Almost complete destruction of town and cathedral, the following reconstruction is carefully carried out

1977 A.D.
Opening of the Archeological Park Xanten

1982 A.D.
Opening of the Amusement Center with its offers of water sports in front of the gates of Xanten

1988 A.D.
Xanten is approved health resort by the government

2003 A.D.
775th anniversary of the foundation of the town

2004 A.D.
Opening of the youth hostel

2005 A.D.
Laying of the foundation stone for the diocese museum

2008 A.D.
Opening of the new Archeological museum at the beginning of the year

 

Production of beer

Since the Middle Ages, the production of beer has not changed significantly. The basic principles can be traced back to the Sumerians. Even then it was a matter of grain on the mysterious way of fermentation to produce a refreshing, tasty, more or less alcoholic drink.

Beer is produced by fermentation of cereal grains and other starchy crops. Most beer is made ​​from malted barley and flavored with hops processed. In Germany, beer produced is subject to the purity law. It may only be brewed from barley malt, hops, yeast and water. In Japan, China and Korea for the production of rice is used (it is there, Sake, samshu or Suk), and in Africa it is among other things, millet and sorghum (sorghum). The Russian kvass is made from fermented rye bread and fruit.

All differences in taste, flavor and color of the stem from the technical procedures that each country, each and every type of beer brewers are proper. Regardless of the climate, the seasons and even the manufacture of beer quality is a matter of procedure, which can be purchased for generations and is based on a scientific application of modern technology.

Depending on the yeast used, there is a fundamental differentiator in the diversity of European-produced beers. Beers, which are made with top-fermenting yeasts (ie, the yeast floats to the fermenting wort), is called top-fermenting beers. Beers produced with bottom fermenting yeast (ie yeast acts on the ground of the fermenting wort) is called a bottom-fermented beers.

Who is more to wine than beer feels attracted to, you can also choose to offer a variety of white, red and rose wines. Wine (from Old High German, Middle High German win, synonymous with Latin vinum), from the juice (must) the grapes drink obtained by fermentation.

 

History of Wine

The worldwide production of the wine comes almost exclusively from the Transcaucasus (modern Georgia and Armenia) coming grapevine (Vitis vinifera) from.

The earliest references go up to the 4th Millennium BC, and back comes from ancient Mesopotamia (modern Iraq and Syria), was also found in Iran with a wine amphora painted motifs, which dates back to 3500 BC.

The culture of wine came to Egypt, Greece and Spain to Europe. For the Greek and Roman civilization, wine was of great importance. Thus, in the Greek colonies in southern Italy and France (Massalia) the wine was grown. The Romans spread the art of wine-growing in all areas of their empire with a favorable climate.

After the fall of the Roman Empire and the acquisition of territories by Germanic tribes went back to wine production. Only between 12 and 16 Century, they resumed.

Production of wine

The principle of making wine is easy:

Freshly picked grapes are pressed. The juice (must) contain fermentable sugars and natural yeast. With their help, or by added yeast culture fermentation is underway.

The fermentation process stops when the sugar is fermented. The juice is made ​​into wine. This fermentation process, also known as crushing, can be modified in various ways. The most important variations exist in the production of white, red and rosé and sparkling wine.

White wine:
In the production of white wine the skins and stalks squeezed (mash) is subtracted from the fermentation.

Red wine:
In the production of red wine the skins of red grapes after pressing, are left in the must and will remain a part or all of the process of the must. Here, the substance of the shell like color, tannins and aromas through the decomposition process of fermentation is gradually released and go into the wine.

Rosé wine:
Rosé wines are usually made ​​from red grapes, the shell remains only a short time in the must.

Sekt:
When the Sekt- oder Proseccoproduction is a second fermentation is initiated by one after the first fermentation, the wine more sugar and yeast and then filling it in closed containers or bottles.

By far the most expensive and labor-intensive method of manufacturing the méthode sektproduction sparkling wine. Here, the second fermentation takes place at low temperature in the flask. Then the young sparkling wine is stored. The sediment is transported during the storage period due to frequent contact "shaking" of the bottle into the neck, where it can be removed by shock freezing frozen into a plug. Thereafter, the bottle is closed. The best sparkling wines in the world, such as champagne, are produced by this method.

quality and taste of a wine depends on the soil, the climate, the grape and the wine-press method.

 

World records around the term "beer"

The oldest beer
The first written mention of beer dates back to around 500 BC At that time, the workers received, the temple of Erech in Mesopotamia was built, apparently a part of their daily wage in liquid form.

The most expensive German beer
The abbot of the monastery brewery Irsee trunk in the Allgäu, is stored for months in salt glazed stoneware handcrafted bottles. It has a guaranteed original gravity of over 22 percent and costs 12 € (0,5 l).

The longest regulars' table
was on 5 July 1992 in Bad Blankenburg (TH) with 3582 m length. There were 20 000 visitors entertained and served 25 000 liters of beer.


The longest regulars' table
was on 5 July 1992 in Bad Blankenburg (TH) with 3582 m length. There were 20 000 visitors entertained and served 25 000 liters of beer.

The oldest brewery
founded in 1040, the brewery of Weihenstephan in Freising near Munich. Today she's Bavarian State Brewery.

The highest alcohol consumption
have the Russians, who in 1993 consumed the equivalent of 3.8 liters of pure alcohol per person. The strongest beer drinkers are the Czechs (1993: 143 liters per head).

The largest pub
the world is the Mathäser in Munich. Each day, 48,000 liters will be served. The restaurant was founded in 1829, destroyed during the Second World War and reopened in 1955. Today, the Mathäser place for 5500 guests.

The smallest beer bottle
containing 10 ml of Guinness beer. The mini bottle is sealed with a crown cap. 424 868 labels beer labels collected in January Solberg, Oslo (N).

Beer cans
The largest collection of William B. Christensen has from Madison, New Jersey (USA), who has amassed more than 75,000 different doses of more than 125 different countries, colonies and territories.

Beermat
145 430 from 160 countries gathered Felts Leo Pisker, Langenzersdorf (A).

Bottles of beer varieties Collection
Peter Broeker (b. 1943) from Geesthacht (SH) collected from 114 countries with 1990 different breweries collection of 8527 varieties of beer bottles.

The largest selection of beers
provides the beer market by Mario and Michael Maruhn (1967), Darmstadt-Eberstadt (HE). 1250 beers from 68 countries Maruhn has in its offer.

The lightest beer bottle
in 1969 the glass factory has been manufacturing Heye-Glas Obernkirchen (N). These "Paderborn bottle" weighs only 135 grams in 1969 were 767.4 million shares of 0.33 l bottle recycling comes (June 1990).

The biggest beer bottle
had a circumference of 2.17 meters in height of 2.54 m. It was on 27 January 1993 in the Shepherd Neame brewery in Faversham, Kent (GB), revealed. It took 13 minutes, until it was filled with 625.5 liters of beer Kingfisher, the leading Indian lager.

 



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