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Beer in South Korea must have less than 25% ABV, which means that it has to be 25 m L of alcohol or less per 100 m L of solution, and can be considered ‘lite’ only if it has less than 30 kcal per 100ml.
Additionally, beer in South Korea must use only water, hops, and starches (wheat, rice, barley, corn, or potato) as ingredients in the brewing process.
Almost any substance containing sugar can naturally undergo alcoholic fermentation.
It is likely that many cultures, on observing that a sweet liquid could be obtained from a source of starch, independently invented beer.
Beer produced before the Industrial Revolution continued to be made and sold on a domestic scale, although by the 7th century AD, beer was also being produced and sold by European monasteries.
During the Industrial Revolution, the production of beer moved from artisanal manufacture to industrial manufacture, and domestic manufacture ceased to be significant by the end of the 19th century.
Beer made on a domestic scale for non-commercial reasons is classified as homebrewing regardless of where it is made, though most homebrewed beer is made in the home.
As of 2006, more than 133 billion litres (35 billion gallons), the equivalent of a cube 510 metres on a side, of beer are sold per year, producing total global revenues of 4.5 billion (£147.7 billion).
In 2010, China's beer consumption hit 450 million hectolitres (45 billion litres), or nearly twice that of the United States, but only 5 per cent sold were premium draught beers, compared with 50 per cent in France and Germany. A dedicated building for the making of beer is called a brewery, though beer can be made in the home and has been for much of its history.
Brewing beer is subject to legislation and taxation in developed countries, which from the late 19th century largely restricted brewing to a commercial operation only.
However, the UK government relaxed legislation in 1963, followed by Australia in 1972 and the US in 1978, allowing homebrewing to become a popular hobby.