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Schnapps (/ ʃ n ɑː p s / or / ʃ n æ p s /) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, [1] herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits.
Rutabaga (/ ˌ r uː t ə ˈ b eɪ ɡ ə /; North American English) or swede (English and some Commonwealth English) is a root vegetable, a form of Brassica napus (which also includes rapeseed). Other names include Swedish turnip , neep ( Scots ), and turnip ( Scottish ,and Canadian English , Irish English , Cornish English and Manx English ...
Rutabaga, from the Swedish rotabagga, for "root bag" is mostly used in North America, in the United States and some parts of Canada. The rutabaga or swede differs from the turnip (Brassica rapa) in that it is typically larger and yellow-orange rather than white. In the Canadian provinces of Ontario, Newfoundland and Labrador and Atlantic Canada ...
Beers that fall between 2% ABV and 5% ABV, generally considered the “low” alcohol share, make up less than half of the growth of “low-to-no” segment in the total U.S. beer market.
The categories are varied and include processes or ingredients not usually regarded as defining beer styles in themselves, such as cask ale or gluten-free beer. [2] [3] [4] Beer terms such as ale or lager cover a wide variety of beer styles, and are better thought of as broad categories of beer styles.
“The biggest difference between ginger beer and ginger ale is the intensity of the ginger flavor,” says Tyler Ledbetter, bar manager at New York City’s TH/RST Hospitality. “Ginger beer has ...
In Scottish and some other English dialects, the word turnip can also refer to rutabagas (North American English), also known as swedes in England, a variety of Brassica napus, which is a hybrid between the turnip, Brassica rapa, and the cabbage. Turnips are generally smaller with white flesh, while rutabagas are larger with yellow flesh.
Many beer styles are classified as one of two main types, ales and lagers, though certain styles may not be easily sorted into either category.Beers classified as ales are typically made with yeasts that ferment at warmer temperatures, usually between 15.5 and 24 °C (60 and 75 °F), and form a layer of foam on the surface of the fermenting beer, thus they are called top-fermenting yeasts.