Etymology Edit The Polish word bigos is probably of German origin, but its exact etymology is disputed. The meats may include pork ham , shoulder, bacon , ribs , loin , etc. Traditionally, cabbage was pickled in fall, so bigos made at that time could be made with only half-cured sauerkraut, but by early spring, the sauerkraut had to be combined in equal parts with fresh cabbage. Ideally, the stew should thicken through evaporation alone,  but flour, roux , crumbled rye bread or a grated raw potato may be added to it to take up excess moisture. The stew is usually seasoned with salt, black peppercorns , allspice , juniper berries and bay leaves.
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For fruit meads, at least 30 percent of the water is replaced with fruit juice ; herbs or spices may be added as well. The required extract is obtained in a wort kettle fitted with a steam jacket. This method of brewing prevents caramelisation of the sugars.
A yeast solution is then added to the wort in a fermentation tank in a process known as "pitching". Violent fermentation takes 6—10 days.
This is followed by still fermentation, which takes 3—6 weeks. Ageing maturing and siphoning decantation is repeated as necessary to prevent unwanted processes from taking place in the lees.
During ageing, it is possible to carry out pasteurisation and filtration. This stage is essential for ensuring that the product has the right organoleptic properties. Traditional carboys , ceramic bottles or oak barrels are typically used. On a hot day, chilled mead may be served with mint or a lemon slice.
In winter some Poles enjoy mulled mead, which may be additionally flavoured with cloves, cinnamon, vanilla, ginger, black pepper or a slice of orange. Mead production and consumption in Poland is a tradition that stretches back for centuries. In the Middle Ages, Poland was covered with primeval forests, which the 12th-century chronicler Gallus Anonymus described as "flowing with honey". In , the Sephardi Jewish traveller Ibrahim ibn Yaqub wrote that "besides food, meat and land for ploughing, the country of Mieszko I abounds in mead, which is what the Slavic wines and intoxicating drinks are called".
Wine comes from the earth muddy and grey, Mead must be sent down straight from the heavens. According to it, ten pounds of honey were to be boiled with forty pounds of water, flavoured with hops and fermented with beer yeast or bread starter.
As well as with hops, 17th-century Polish mead was flavoured with fennel , pepper, cloves, cinnamon, anise , poppy seeds or parsley. In , about , litres of mead were sold in Poland,  compared with Those who drank mead, did so mostly at family or social gatherings. A majority of those who did not, said there had been no occasion for it.
Andrzej Chwalba - książki lub utwory autora - strona 2
Zushicage Our domestic Sepulchrum Domini, probably of Italian descent and already listed in 11th-century sources, represented a background for a dramatised celebration of the obyczaje w polsce chwalba of Christ, visitation of the sepulchre and resurrection and took on various forms over centuries. Legiony polskie Andrzej Chwalba. Academics of Jewish Heritage in th Klasa 1 Klasa 2. Chemia Fizyka i astronomia Matematyka. Historia powszechna Andrzej Chwalba. Barbasiewicz, Dobre maniery w przedwojennej Polsce Obyczaje w Polsce.
Mead in Poland
Obyczaje w Polsce. Od średniowiecza do czasów współczesnych