"the Pizza, all we need is Šljivovica"""". Slivovitz Slivovitz, Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums, often referred to as plum brandy. Slivovitz is produced in Central and Eastern Europe, both commercially and privately. Primary producers are in Bosnia, Bulgaria, Croatia, Czech Republic, Hungary, Poland, Romania, Serbia, Slovakia and Slovenia. In the Balkans, Slivovitz is considered a kind of ""Rakia"". In Central Europe it is considered a kind of Pálinka (Czech Republic, Poland and Slovakia - Pálenka), corresponding to the distilled spirits category. The word ""slivovitz"" is a borrowing from"
"from the process of burning during distillation. A common moonshine in Slovakia is slivovica, sometimes called ""plum brandy"" in English. It is notorious for its strong but enjoyable smell delivered by plums from which it is distilled. The typical amount of alcohol is 52% (it may vary between 40–60%). The homemade slivovica is highly esteemed. It is considered a finer quality spirit compared to the industrial products which are usually weaker (around 40%). Nowadays this difference in quality is the primary reason for its production, rather than just the economic issues. A bottle of a good homemade slivovica can be"
"Borovička Borovička () (also known as Juniper brandy) is a Slovak alcoholic beverage flavored with juniper berries. It is characterized by a white or golden colour and a taste similar to that of dry gin. It is popular especially in Slovakia, Poland, and the Czech Republic. Today's commercially produced borovička contains about 40% alcohol by volume or 80 Proof. As a benchmark, the minimum alcohol amount required by law in Slovakia is 37.5%. Similar drinks but differently made are known in south Slavic countries such as brinjevec in Slovenia (""brin"" means juniper in Slovene) and klekovača in Serbia (""kleka"" means"
"which have been steeped for several weeks before being distilled. The different kinds of ""Obstler"" are similar to the varieties of ""Rakija"" found in the Balkans and Eastern Europe. Slivovitz is a popular schnapps made from Damson plums found throughout the region. ""Kräuterlikör"" (herbal liqueur) is another popular form of schnapps, often sweetened. Well known brands include Jägermeister, Underberg, Kuemmerling, Killepitsch and Wurzelpeter. An inexpensive heavily sweetened form of liqueur is made in America by mixing neutral grain spirit with fruit syrup, spices, or other flavors. Referred to as ""schnapps"", these are bottled with an alcohol content typically between 15%"
"of compounds is the active ingredient in an indigenous Slovenian drink called Salamander brandy. Salamander brandy was first brought to attention in 1995 by an article published in the Slovenian magazine ""Mladina"", describing the hallucinogenic and intensely aphrodisiac effects of the drink. Ogorevc, the author of the article, writes about his first-hand experience of obtaining and experimenting with Salamander brandy. In the excerpt below, Ogorevc describes his intoxication with Salamander brandy: Ogorevc also reported on a few methods he observed for making Salamander brandy. One is by adding live black and yellow spotted salamanders to a barrel of fermenting fruit"
"Śliwowica łącka Śliwowica łącka (literally śliwowica from Łącko) is a plum brandy made traditionally in the region of Łącko in Lesser Poland. Distilled at least since 17th century, the brandy contains usually between 70 and 80 per cent of pure alcohol. As the lands around Łącko are rich in fruits, ""virtually every farmer is known to distil his own brand"". Altogether some 300 farmers produce approximately 15 thousand litres of śliwowica a year. In Poland it is a well-recognised brand and it also gained much fame abroad. However, as producing alcohol outside of established industrial distilleries is illegal in Poland,"
"Sawdust brandy Sawdust brandy (from the German ""Holzbranntwein"") is a neutral spirit produced through the distillation of wood products. To produce sawdust brandy, the wood is cooked with a diluted sulfuric acid, which causes the cellulose to be broken down via acid hydrolysis into dextrose and other simple sugars, while the lignin remains. The acidic, sugar-containing liquid is neutralised and allowed to ferment, producing the ethanol that will later be purified through distillation. In the German Democratic Republic, the lye produced from the wood pulp was employed in the production of the ""Holzschnaps"" (""wood schnapps""). Brandy for human consumption (spirits"
"of the Serbian family tradition. Serbian desserts are a mixture of other Balkan desserts and desserts native to central Serbia. Desserts served are usually Uštipci, Tulumbe, Krofne and Palačinke (crepes). Slatko is a traditional Serbian dessert popular throughout Serbia and it can be found in most Serbian restaurants in the Balkans and in the diaspora. Beer is widely consumed in Serbia. The most popular brands are Jelen Pivo and Lav Pivo. Rakija, a plum brandy commonly known by popular brand name Slivovitz (original spelling šljivovica, from ""šljiva"" = plum) is a distilled fermented plum juice. This is the national drink"
"however is never smoked nor does it contain bacon. The USDA requires that the product contain a minimum of 30% liver. A typical commercial formula is about 40% pork liver or scalded beef liver, 30% scalded pork jowl, 20% lean pork trimmings and 10% bacon ends and pieces. Added seasonings include salt and often include white pepper, onion powder or chopped onion, and mace. Curing ingredients (sodium erythorbate and sodium nitrite) are optional. Braunschweiger has a very high amount of vitamin A, iron, protein and fat. The meat has a very soft, spread-like texture and a distinctive spicy liver-based flavor,"
"so is the Śliwowica łącka. Numerous social organisations have been campaigning to have this law changed, so far unsuccessfully. A ""Fruit-harvesting Festival"" celebrating the Śliwowica is held yearly in Łącko. Śliwowica łącka Śliwowica łącka (literally śliwowica from Łącko) is a plum brandy made traditionally in the region of Łącko in Lesser Poland. Distilled at least since 17th century, the brandy contains usually between 70 and 80 per cent of pure alcohol. As the lands around Łącko are rich in fruits, ""virtually every farmer is known to distil his own brand"". Altogether some 300 farmers produce approximately 15 thousand litres of"
"brandy used for Jaloviina is of French origin. Jaloviina Tammi is a limited-edition bottling made with cognac to celebrate the 100 years of Finnish independence. In Germany, particularly in former East Germany, cut brandy () is widespread. German cut brandy is never graded; a large majority of the cut brandy on the German market would fall into the zero stars category. A typical characteristic of German cut brandy is its unusual low alcohol content, generally between 28% and 32% alcohol by volume. Therefore it has a very soft taste which is possibly the reason for its popularity in Germany. German"
"the proof of alcohol in the final product), however tax-reliefs for limited private and non-commercial production of the drink exist. The usual proof of private-produced ""slivovice"" is over 50% of alcohol in the final product, commercially available mass-produced slivovice is proofed less. ""Slivovice"" is mostly served in small shot glass known locally as """"panák"""" (literally: a dummy), """"kalíšek"""" (colloquial for a small cup) or """"štamprle"""" (from German """"das Stamperl"""", a little glass). Keeping slivovice cold helps to reduce the effects of high proof; however the drink is almost never served on the rocks. To enjoy the aroma and taste of"
"Brinjevec Brinjevec (or ""Brinovec"") is a strong alcoholic drink, produced in the Karst and Brkini regions in Slovenia. It is re-distilled from ground and fermented juniper berries only and it differs from similar drinks that have different alcohol bases with added juniper flavor (compound Gin, Slovak Borovička, Dutch Jenever, Serbian Klekovača, etc.). It has a clear transparent color and it is meant for folk medicinal use and not for regular drinking. It contains between 40% and 50% alcohol and has a very distinctive tart taste ""Kraški brinjevec"" means 'Karst gin' or 'Karst juniper brandy'. The word ""brinovec"" derives from the"
"the plum brandy šljivovica or homemade rakija . With Serbia being located on the crossroads between East and West, its cuisine has gathered elements from different cooking styles across the Middle East and Europe to develop its own hearty gastronomy with an intricate balance of rich meats, vegetables, cheese, fresh pastries and desserts. It has much in common with the cuisines of neighboring Balkan countries, as well as, to a smaller extent, the cuisines of countries as far north as Germany and as far east as Iran and Pakistan. Its flavours are mild, fresh and natural. Seasonings are light, while"
"for the beer's purity and singular uniqueness. The flower is not mentioned as an ingredient. The floral nature is obtained from the top fermented brewing process and its ingredients: pure alpine water, wheat malt, barley malt, hops and top fermented yeast. The brand owner, "" Brau Union Österreich AG"", is a subsidiary of Heineken International who also brews in France (in its ) a wheat beer under the same brand but with different marketing and ingredients. Edelweiss beer, a brand of lager beer brewed by Schoenhofen (Peter) Brewing Co. in Chicago, with no relationship with the former: Peter Schoenhofen, a"
"Viljamovka (pear brandy). Swisslion Group traces its origins from the Takovo, founded in 1962 in Gornji Milanovac and Swisslion itself was founded in 1991. Takovo was state-owned during SFR Yugoslavia and one of the country's biggest industrial companies. Swisslion and Takovo merged in 2004 under the name of Swisslion Takovo, following Swisslion’s acquisition of Takovo through a public tender. Since then, Swisslion Takovo's main factories in Serbia are located in Vršac and Gornji Milanovac. The factory in Vršac primarily produces confectionery. Facilities in Gornji Milanovac spanning on over 30,000 square meters, produce ready-made meals, pasta, soups and fruit juices. In"
"Brennivín Brennivín () is a clear, unsweetened schnapps that is considered to be Iceland's signature distilled beverage. It is a popular Icelandic liquor and special-occasion alcohol shot, and the traditional drink for the mid-winter feast of Þorrablót. It is made from fermented grain or potato mash and flavoured with caraway, and for this reason can be considered an aquavit. The steeping of herbs in alcohol to create schnapps is a long-held folk tradition in Nordic countries. Brennivín has a taste similar to vodka or Scandinavian akvavit. It is typically bottled at 37.5 or 40% ABV (75 or 80 proof). The"
"of formulation of caraway-flavoured distilled spirits. Brennivín Brennivín () is a clear, unsweetened schnapps that is considered to be Iceland's signature distilled beverage. It is a popular Icelandic liquor and special-occasion alcohol shot, and the traditional drink for the mid-winter feast of Þorrablót. It is made from fermented grain or potato mash and flavoured with caraway, and for this reason can be considered an aquavit. The steeping of herbs in alcohol to create schnapps is a long-held folk tradition in Nordic countries. Brennivín has a taste similar to vodka or Scandinavian akvavit. It is typically bottled at 37.5 or 40%"
"the original fruit it is better and more common to drink ""slivovice"" at room temperature. Poland has a long tradition of making Slivovitz. Historically it has been distilled in the southern regions of the country by local highlanders and not necessarily given any particular brand names. One of the more recognised of such products is Śliwowica Łącka associated with the region of Łącko. Over the years, it was regarded as one of the best Polish Slivovitz. However, due to the fact that it is made without any specific control and brand ownership it has declined in quality, especially in recent"
"of the UK. Many types of moonshine are produced in Serbia, even though they are almost exclusively fruit-based, made in pot-stills and commonly referred to as rakija. Šljivovica (plum brandy) is the most popular, but brandies based on other fruits, such as breskovača (peach brandy), kajsijevača or kajsijara (apricot brandy), viljamovka (pear brandy), jabukovača (apple brandy) and dunjevača (quince brandy). Product quality can range from poorly produced low ABV brlja (cheap raw brandy) to oak barrel aged fine quality rakija that is superior to the bulk of the commercial market. Rakija is readily available on open markets even in the"
"grandson, Robert Uihlein, Jr. Faced with a desire to meet large volume demands while also cutting the cost of production, the brewing process for Schlitz's flagship Schlitz beer was changed in the early 1970s. The primary changes involved using corn syrup to replace some of the malted barley, adding a silica gel to prevent the product from forming a haze, using high-temperature fermentation instead of the traditional method, and also substituted less-expensive extracts rather than traditional ingredients. Schlitz also experimented with continuous fermentation, even designing and building a new brewery around the process in Baldwinsville, New York. The reformulated product"
"essential oil (""brinjevo olje"" 'juniper oil') is separated from the spirit. Half a liter of oil is obtained from 100 kg of juniper berries. The second distillation is long and slow. The brandy gets its harmonious flavor only after six months of ripening. The shape and volume of bottles (200, 500, and 700 ml) is also prescribed. ""Brinjevec"" is used as a traditional folk medicine for many problems. It stimulates blood flow in the abdominal cavity and helps cure stomach ache, indigestion, gastritis and intestinal problems. It is also used as a digestive. In the past, women used it to"
"plays an important role in Serbian cuisine and can be found in religious rituals. A traditional Serbian welcome is to offer bread and salt to guests, and also ""slatko"" (fruit preserve). Meat is widely consumed, as is fish. Serbian specialties include ""kajmak"" (a dairy product similar to clotted cream), ""proja"" (cornbread), ""kačamak"" (corn-flour porridge), and ""gibanica"" (cheese and kajmak pie). Ćevapčići, caseless grilled and seasoned sausages made of minced meat, is the national dish of Serbia. Šljivovica (Slivovitz) is the national drink of Serbia in domestic production for centuries, and plum is the national fruit. The international name ""Slivovitz"" is"
"(wood alcohol). Sawdust brandy Sawdust brandy (from the German ""Holzbranntwein"") is a neutral spirit produced through the distillation of wood products. To produce sawdust brandy, the wood is cooked with a diluted sulfuric acid, which causes the cellulose to be broken down via acid hydrolysis into dextrose and other simple sugars, while the lignin remains. The acidic, sugar-containing liquid is neutralised and allowed to ferment, producing the ethanol that will later be purified through distillation. In the German Democratic Republic, the lye produced from the wood pulp was employed in the production of the ""Holzschnaps"" (""wood schnapps""). Brandy for human"
"product is ""Hardenberg Weizenkorn"", furthermore Schwartzhog, Sambalita, Helios, Persiko, Milder Wacholder, Kleiner Keiler, Wilthener Gebirgskräuter, Danziger Goldwasser and Miamee. As of 2011, the turnover is reported to be 97 million Euros. Schwartzhog is a brand name of ""Kräuterlikör"" (herbal liqueur). Traditionally it is consumed as a digestif liqueur, its ingredients include herbs, fruits and roots such as wormwood, ginger and “Sauwurz” (Gentiana lutea). ""(Gentian) comforts the heart and preserves it against faintings and swoonings."" Nicholas Culpepper, Complete Herbal (1653) Sauwurz, (literally ""Hogroot"") is a member of the Gentian family and is found across central and southern Europe, at high altitudes."
"distilled from fermented grain or potatoes. Vodka is the highest grade of brännvin, with brands like Absolut Vodka and Explorer Vodka. Brännvin seasoned with herbs is known as akvavit. This is usually drunk as a snaps, also known as ""nubbe"", a small shot glass to a traditional meal (especially pickled herring or crayfish). Lager beer is the most popular beer, both with meals and in bars. In restaurants and bars it is usually served as a ""stor stark"" (literally ""large strong""), a glass usually containing 40 - 50 cL of ""starköl"" (see below). Lättöl (generally around 2% abv) is very"
"main ingredients of water and malt. A drink based on Scholvien's recipe, known as Apple Beer, was introduced in the US in the 1960s. Wild GmbH & Co. KG began producing the Fassbrause concentrate in Spandau after acquiring a factory in 1985. It later sold the production to Dr. August Oetker KG. Today the drink is available on tap throughout Berlin as a specialty drink. It is also occasionally served mixed with beer; this mixture is known in Berlin and Brandenburg as ""Gespritztes"". The brand ""Rixdorfer"", which produces its Fassbrause with water sourced from Bad Liebenwerda, produces a significant amount"
"second non-beer product - ""TopTea"" brand iced tea. ""Slavutich"" is the main brand produced by Slavutich, Carlsberg Group Company. ""Slavutich Svitle"" is one of the lighter beers in the Slavutich family. Carlsberg Group brands Tuborg and Baltika lead the premium beer market. After a re-launch of the Slavutich brand in 2007, its sales increased considerably, pushing Slavutich to the number four position in the Ukrainian market by volume sold. Brands produced by Slavutich include: ""Slavutich"" and ""Slavutich Ice"", ""Lvivske"", ""Tuborg"", ""Holsten Pilsener"", ""Carlsberg"", ""Baltika"", ""Arsenal"", ""Khmilne"", ""Kvas Taras"", ""TopTea"" Slavutych Brewery The Slavutich Brewery () is a brewery in Ukraine,"
"of Kulikovo in 1380. The Genoese likely got this beverage with the help of the alchemists of Provence, who used the Arab-invented distillation apparatus to convert grape must into alcohol. Since Islam prohibited the drinking of any alcoholic bevarages for Arabs, they used alcohol mainly for the production of perfumes. In Christian Europe, however, the ""aqua vitae"" became the predecessor of all modern strong alcoholic bevarages, including brandy, whisky, schnapps and Russian vodka. The liquid that was obtained as a result of distillation of grape must was thought to be a concentrate and a ""spirit"" of wine (""spiritus vini"" in"
"the main brand. It is a 6.2% abv beer. It was first made in 1931, and has a complex and unusual flavor and aroma produced by a unique strain of yeast: ""Brettanomyces lambicus"". The beer is light in color, slightly cloudy, and has a large, foamy head. There is a complex aroma of leather, spice, and many other earthy components. Beer critic Michael Jackson considered ""Orval"" to be ""a wonderful aperitif"", and a ""world classic"". Its very distinctive taste is largely attributed to two parts of the brewing process. One of these is the use of dry hopping, in which"
"Allasch Allasch is a type of caraway liqueur of around 40% ABV, usually flavoured with bitter almonds, anise, angelica root and orange peel. Invented in 1823 in Allasch, Russian Empire (now in Latvia), a von Blanckenhagen family property, it was widely popular and produced there until 1944 when the Soviet Union re-occupied Latvia and expelled ethnic Germans from the region. In 1830 allasch was exhibited on the Leipzig Trade Fair and quickly gained popularity, being soon produced by local distilleries. With the drink's post-WW2 demise in its homeland, it is nowadays a Leipzig specialty, usually drunk as a digestif, although"
"Korn (liquor) Korn (from German, ""grain"", ""Brit."" ""corn"") also known as Kornbrand or Kornbranntwein (English: ""grain brandy"" or ""grain spirit""), is a German colorless distilled beverage produced from fermented cereal grain seed. In the production of ""Korn"" only the cereal grain types rye, wheat, barley, oat and buckwheat are permissible. Most of the production is based on rye or wheat; barley and buckwheat are rarely used. Barley is mainly used to obtain the required malt for the brewing process. The addition of food color, flavorings, or sweeteners is not permitted. Korn differs from vodka in that it is distilled to"
"name refers to shmaltz, a type of cooking fat that is frequently associated with Ashkenazi Jewish cuisine. After 17 years of contract brewing, Shmaltz opened their own brewery in Clifton Park, New York. The new brewery has a 50-barrel brewhouse with 30,000 barrels of annual capacity. Within a year, the brewery has already added additional equipment to boost capacity from 20,000 barrels to 35,000 barrels. He'Brew Beer began as a Chanukah experiment in 1996 when founder and proprietor Jeremy Cowan and friends squeezed pomegranates to produce juice for the first HE'BREW beer. Early distribution for this beer was done by"