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      "body": "![](https://cdn.steemitimages.com/DQmWYnmhr9rifLKGYde5Vmvrb1bgCTqzsP8omKESHPzMyYq/image.png)\n\nFellow Binancians,\n\nBinance would like to again confirm support for the upcoming Ethereum Constantinople/St. Petersburg Upgrade. Please leave sufficient time for deposits to be processed in full prior to the block height shown below. We will handle all technical requirements involved for all users holding Ether in their Binance accounts.\n\nUpgrade Block Height: 7,280,000\n\nEstimated Date Based on Block Height: 2019/02/28\n\nFor further information, please refer to the official announcement here: Ethereum Constantinople/St. Petersburg Upgrade Announcement\n\nThanks for your support!\n\nBinance Team\n\n2019/02/27\n\n \n\nFind us on\n\nTelegram: https://t.me/binanceexchange\n\nTwitter: https://twitter.com/binance  \n\nvisit: https://support.binance.com/hc/en-us/articles/360024333992-Binance-Will-Support-the-Upcoming-Ethereum-Constantinople-St-Petersburg-Upgrade",
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      "body": "Vinohradský Pivovar (Brewery)\n![](https://cdn.steemitimages.com/DQmSKP9yU92QyRsMTafCXHTrZ6sqMsv6VhqenrCDV84qcjc/image.png)\n\nSince 2013, Vinohradský Pivovar (brewery) has become a favorite beautiful place for locals, beer nerds, and anyone looking for a proper Czech meal. We drank a few mugs of their beers, their fine unfiltered 11° lager and so on.\n\nBrewery\nFrantišek Richter, a renowned brewer, helped provide some scouting for the ideal space, and of course, worked on developing the recipes for Vinohradský Pivovar’s beer. A man of many talents, Richter is also behind two other successful brewing establishments, U Bulovky and Jihoměstský Pivovar.\n\nVinohradský’s roots go back to 1894, during an era when Prague was expanding and the suburb of Vinohrady was absorbed into Prague. Also named Vinohradský Pivovar, they brewed as much as 200,000 hectoliters of their ‘Velkopražské pivo’ during high season. Brewing steadily till WWII, it was nationalized like most Czech breweries in 1946.\n\nDirections in Prague\nTake trams 10 and 16 to Orionka stop, or the metro station Flora is a 5 minute walk.\n\nvisit: http://www.vinohradskypivovar.cz/en",
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      "author": "steemcleaners",
      "body": "[Source](https://www.praguebeergarden.com/czech-tours/post/vinohradsk-pivovar-brewery-prague)\n[Plagiarism](http://www.plagiarism.org/plagiarism-101/what-is-plagiarism/) is the copying & pasting of others work without giving credit to the original author or artist. Plagiarized posts are considered spam. \r\n\r\nSpam is discouraged by the community, and may result in action from the [cheetah bot](https://steemit.com/faq.html#What_is__cheetah).\r\n\r\n[More information and tips on sharing content.](https://steemcleaners.org/copy-paste-plagiarism/)\r\n\r\nIf you believe this comment is in error, please contact us in [#disputes on Discord](https://discord.gg/YR2Wy5A)",
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      "body": "![](https://cdn.steemitimages.com/DQmWYnmhr9rifLKGYde5Vmvrb1bgCTqzsP8omKESHPzMyYq/image.png)\n\nFellow Binancians,\n\nBinance Launchpad will commence the Fetch.AI (FET) token sale at 2019/02/25 2:00 PM (UTC). The token sale will accept BNB and have one session only.\n\nToken sale price for this session is now locked and set at:\n\n1 FET = 0.008584 BNB / 0.0867 USD (using a BNB price of 10.1001 USD)\nFurther information:\n\nMaximum contribution amount: 34,602 FET (297.02357 BNB) = 3,000 USD\nMinimum contribution amount: 230 FET (1.97432 BNB) = 20 USD\nNote: Users are now able to sign the Token Purchase Agreement ahead of time. Please login and check your eligibility now.\n\nFor a further step-by-step guide on how to participate in Binance Launchpad, please click here.\n\nLaunchpad Session Links:\n\nBNB session\nProject Links:\n\nWebsite: https://fetch.ai\n\nWhitepaper: Fetch.AI\n\nTo learn more about the Fetch.AI (FET) project, read our in-depth Binance Research Report on FET.\n\nReminder: Users need to complete their account verification and also be from an accepted jurisdiction to participate in this token sale.\n\n* Users from the following countries will not be able to participate in token sales on the Binance Launchpad platform: Afghanistan,Albania,Belarus,Bosnia & Herzegovina,Burundi,Central African Republic,China,Cote dIvoire,Cuba,Democratic Republic of the Congo, Ethiopia, Guinea, Guinea-Bissau, Iran, Iraq, Lebanon, Liberia, Libya, Malaysia, Myanmar, North Korea, Republic of Macedonia, Serbia, Somalia, South Sudan, Sri Lanka, Sudan, Syria, Thailand, Trinidad & Tobago, Tunisia, Uganda, Ukraine, United States, Venezuela, Yemen, Zimbabwe.\n\nRisk warning:\n\nAll investments are subject to high market risk. Please make your investments very cautiously. Binance will chose high quality projects, but will not be responsible for any investment losses.\n\nThanks for your support!\n\nBinance Team\n\n2019/02/25\n\n \n\nFind us on\n\nTelegram: https://t.me/binanceexchange\n\nTwitter: https://twitter.com/binance\n\nvisit: https://support.binance.com/hc/en-us/articles/360024243592-Fetch-AI-FET-Token-Sale-Rate-Set-on-Binance-Launchpad",
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      "author": "cheetah",
      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttps://www.praguebeergarden.com/czech-tours/post/vinohradsk-pivovar-brewery-prague",
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      "body": "An Inside Look at Vinohradský Pivovar (Brewery)\n![](https://cdn.steemitimages.com/DQmSKP9yU92QyRsMTafCXHTrZ6sqMsv6VhqenrCDV84qcjc/image.png)\nHonest ambition for everyone’s mug\n\nSince 2013 first opening, Vinohradský Pivovar has become a favorite place for locals, beer nerds, and anyone looking for a proper Czech meal. As locals of the neighborhood surrounding Vinohradský Pivovar, we’ve been trying their beer regularly throughout their first opening year, and are now devout fans of what’s being brewed as well as served on our plates.\n\nWe’ve had the chance to sit down with the folks behind one of our new favorite breweries in Prague, Vinohradský Pivovar. Over a few mugs of our favorite of their beers, their unfiltered 11° lager, we discuss the history, the ideal qualities of a lager, and future plans. \n\nBrewery\nWhat impressed us most was the honest approach to beer that the operators of Vinohradský Pivovar have. They aren’t beer snobs, beer experts, and the sort of folk that define themselves by what’s in their glass. They want a good, well made, and most importantly drinkable beer that’s in-line with Czech tradition. Their ideal beer isn’t something that you have just once, limited because of richness or strength, but something that you should be able to drink more than a few mugs of without feeling like a train wreck the next day.\n\nThe idea first sprouted, as many do here, over either good mugs of beer in a dingy pub, or bad mugs of beer in a good restaurant. In their eyes, it was a true challenge to find a pub that served both good beer, good food, and in a nice environment that everyone could enjoy. One member, Jan Korselt, began to think more about this, and with the help of an old friend and one of the Czech Republic’s most famed brewers, František Richter, the foundation stones of Vinohradský Pivovar began to fall into place. So in 2013, a group of 10 friends founded Vinohradský Pivovar with every intention of keeping the best part of Czech beer, while improving the gastronomy and environment.\n\nFrantišek Richter, a renowned brewer, helped provide some scouting for the ideal space, and of course, worked on developing the recipes for Vinohradský Pivovar’s beer. A man of many talents, Richter is also behind two other successful brewing establishments, U Bulovky and Jihoměstský Pivovar.\n\nVinohradský’s roots go back to 1894, during an era when Prague was expanding and the suburb of Vinohrady was absorbed into Prague. Also named Vinohradský Pivovar, they brewed as much as 200,000 hectoliters of their ‘Velkopražské pivo’ during high season. Brewing steadily till WWII, it was nationalized like most Czech breweries in 1946.\n\nToday, Vinohradský Pivovar brews 4000 hectoliters. Interestingly, the founders had no desire to research former recipes and base what we today have in our mugs on what the town folk of 100 years back would have drunk. However, they do use Czech traditional brewing methods, ferment their beers in open vats, and have a unique system for cooling their wort. \n\nWith a few laughs, they openly talk about their first brews, being fully aware that their brewery got off to a rocky start. Their first batches of lagers didn’t have the ideal taste, often being described as ‘piney’ and ‘muddy’. These first beers are not something they’re proud of, but rather a necessary growing pain that comes along with opening a new brewery. Today, their beer has come a long way. The 11° lager now has a good, full body; it’s unfiltered, giving it a wonderfully cloudy richness, and has a fresher, better balance of bitterness from the hops. Their 12° is increasingly getting better, and managing directer Jan Korselt has the inclination that with a bit more tweaking on the part of his brewers, the 12° will be even better than the 11°, which is currently their most popular beer.\n\nVinohradský’s brewing team has a creative approach to what they brew; not inhibited by the owners, brewers here are free to brew different styles of beers. They’ve brewed a large variety of ales, wheat beers, and a bock or two. Despite some experimentation, you’ll always find their 11° light lager and amber lager on tap, due to their popularity with locals. \n\nExpanding beyond filling just their taps, they now sell their beer to other pubs, most of which are in Vinohrady. Despite the growth in local demand, Vinohradský has no ambition of increasing their brewing capacity beyond what suits neighborhood demands and allows for consistent quality.\n\nClosely tied to their surroundings, Vinohradský pivovar aspires to be a neighborhood brewery; a place where locals pop in after work for a quick mug on their way home, or a place for a well-made, affordable dinner that suits everyone, including women and children. The idea of quality is the bottom line for everything- from the beer, to the food, to the wine list and environment, this is a place that doesn’t have a weak area.\n\nDirections in Prague\nTake trams 10 and 16 to Orionka stop, or the metro station Flora is a 5 minute walk.\n\nvisit: http://www.vinohradskypivovar.cz/en",
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      "body": "BTT Trading Competition, 200,000,000 BTT To Give Away!\n\nPromotion period: 2019/02/22 0:00 AM to 2019/03/01 0:00 AM (UTC).\n\nTo celebrate the successful launch of BTT on Binance Launchpad, we have, together with the BTT Team, committed a total of 200,000,000 BTT in prizes to give away to our users worldwide!\n\nDeposits Promotion: 50,000,000 BTT in rewards!\n\nAll Binancians with net deposits (deposits minus withdrawals) of over 1,500,000 BTT made during the activity period will split a pool of 50,000,000 BTT.\n\nTrading Competition: 100,000,000 BTT to win!\n\nThe top 100 traders will share a pool of 100,000,000 BTT based on the proportion of their own BTT trading volume against the total trading volume of the top 100 traders during the competition period. This includes buys and sells across any BTT trading pairs.\n\nReward Calculation:\n\nRewards for each user in the top 100 = (Each user’s total trading volume / Top 100 users’ total trading volume) × 100,000,000 BTT\n\nLucky Draw: 50 Winners to be drawn, each receiving 1,000,000 BTT!\n\n50 lucky Binancians will have a chance to each walk away with 1,000,000 BTT. To be eligible for the lucky draw, traders will need to trade at least 5,000,000 BTT on Binance during the competition period (including buys and sells) in any BTT trading pairs.\nTo ensure fairness and transparency of the draw, we will broadcast the lucky draw live on multiple social media platforms. The livestream time will be announced at a later date.\n\nTerms:\n\nBinance reserves the right to cancel or amend the Promotion or Promotion Rules at our sole discretion.\nTrading volume refers to total buys and sells (excluding wash trades).\nBinance reserves the right to disqualify trades which are deemed to be wash trades or display attributes of market manipulation.\nBNB rewards will be issued within 2 weeks after the competition ends. You can log in and see your prize via the Distribution History in your Account Center.\nSub-accounts will be treated as an independent account when participating in this activity.\nWinners in the Deposit Promotion and Trading Competition will not be able to participate in the Lucky Draw.\nRisk warning: Cryptocurrency investment is subject to high market risk. Binance is not responsible for any direct, indirect or consequential losses as a result of the trading competition. Please make your investments with caution.\n\nvisit: https://support.binance.com/hc/en-us/articles/360024009892",
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      "body": "thanks !",
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      "body": "VŠERAD BREWERY\n\nThe Charm of Bohemian Villages in Your Mug\n\nNot far from Prague’s south western borders is Pivovar Všerad, a microbrewery that years ago caught our attention at beer festivals for their superb light lager. We finally decided to make the short trip to their pleasant village microbrewery and wash down a heavy Czech lunch with a few pints of their fresh lager straight from the source.\n\nBrewing began at Pivovar Všerad in 2013, and shortly thereafter is when we first tasted their light lager at a Naplavka Pivobrani. Czech malt and Saaz hops are used for their lagers, and for ales and beers that require a unique aroma, they’ll use American hops. They brew the traditional Czech way, which means at least one decoction. This is a small scale operation, only brewing 500 hectoliters per year. Since then, they’ve expanded their production to include more styles of bottom fermented beers, as well as a few ales and special beers.\n\nWe love their 11° light lager; it’s thirst quenching, conversational, and compliments any cuisine. Their amber lager is also lovely, with a soft, caramelized fullness to the body, and it still has that crisp Czech hop finish. Their ales are also nicely done. For a great beer to cool down with on a hot summer day, the 8° Session Ale is remarkably bitter for such a low alcohol beer, and a pleasant change from a light lager for beating the heat.\n\n6 taps pour fresh beers at Všerad’s homey pub. You can try their 11° light and amber lagers, a 12° Vienna style lager (Senator), and a 12° Australian Pale Ale, Protinozec, plus one seasonal beer. At the time of our visit, their seasonal beer was their 8° Summer Ale, a light, session style ale that was perfect for cooling down in the heat of the afternoon. \n\nDeliciously heavy and designed with a cold mug of beer in mind, the cuisine at Pivovar Všerad is simply excellent. Portions are huge and the kind that induce food comas, so be aware. We loved their duck, slow roasted and served with a variety of fluffy dumplings and sweet and sour red cabbage. Their schnitzel was tender and juicy, and again, of epic proportions. They also have tasty beer snacks, like beef tartar steak and marinated cheeses.\n\nPrices for their beer and food are a bargain when compared to what you pay in Prague for something of much worse quality. Service is friendly, but don’t expect much English. They also sell 1 liter PET bottles to go. For activities other than drinking beer, there’s a mini-golf course, bike rental, a small kids playground, and a little museum about the name sake of the brewery, Magdalena Dobromila Rettigová. They also have on the brewery grounds simple accommodation.\n\nThese days, as many of the Czech microbreweries brew almost exclusively ales and hop on every beer trend as fast as possible, the old school beer styles like lagers (and all of their variants) have fallen by the wayside. The winner of the lager comparison we did last year, Vserad’s lager is an example of Czech handicraft at its best. Pivovar Všerad shows that microbreweries still have something to re-invent, even with the most functional of beer styles, a good old light lager. Which in itself, a light lager is no simplistic thing.\n\nThe rolling hills around the Berounka river are full of forests, cycle paths, and villages that host a few microbreweries. You have MMX in Lety, Pivovar Bobr in Zadní Třebaň, and Pivovar Berounský Medvěd in Beroun. One could easily enjoy a cycling brewery tour of the area, (which would take a certain level of stamina both on the bicycle and with drinking), and perhaps an overnight stay.\n\nTo get to Pivovar Všerad from Prague does require a bit of planning. Going by bus is horrifically difficult and takes more time than by train. If planned well, a train ride takes just over an hour and includes one change. The first train departs from Hlavní Nadrazi and heads in the direction of Beroun, but you’ll get off in either Zadní Třebaň or Lochovice. There you’ll change to one of those charming little red trains that’ve been running since what looks like the 1950’s, and in about 15 minutes, you’ll find yourself in Všeradice. The microbrewery is located north and slightly east of the train station.\n\nvisit: http://www.zamecky-dvur.cz/\n\n![](https://cdn.steemitimages.com/DQmSy7VnqtkUQtMb8e8TKztiarfP9VF4FMSp5STGstGHhgd/image.png)\n\nSUMMER ALE 8° alc. 3.5%\nVery light beers of summer designed for comfort. When the cooking were two barley malts and two kinds of hops, especially when American Citra hops gives the beer a pleasant citrus aroma with a more bitter taste, followed by a long finish. Beer is primarily intended for immediate quench their thirst initial brutal.\n\nSo try our new frothy fluid and judge for yourself how well we succeeded. We wish you a wonderful summer.\n\nVŠERAD light 11° alc. 4,6% \nVŠERAD semi-dark 11° alc. 4,6% \nVŠERAD light Special 13° alc. 5,5%  \nThe above are all beer, bottom-fermented, fermentation is medium. Our ales excel beautiful golden color, are moderately hopped, are perfectly balanced between sweet flavor ingredient malt and bitter hops component. Beer then have a delicate scent of bread taste with a longer finish.\n\nVŠERAD 12° FIVE - ANNUAL LAGER - 5 YEARS OLD BREWERY VŠERAD (2018)\nVšerad \"Five\" is an annual premium light lager Pilsner type. When the cooking was used Saaz hops Premiant and newly Kazbek. These hops give the beer distinctive hoppy aroma with light tones and citrus aromas zemitokořeněnou longer taste finish.\n\nVIENNA LAGER 12° alc. 5% - Vienna Premium Lager\nIt is a bottom-fermented beer Viennese type. For these lagers are characterized by their amber-copper color, which goes to red. The color is a result of the use of large quantities of Viennese special malt, of course, with the addition of other malts. In the nose smells light sweetness. The taste prevails stronger malt body with a nice spicy aftertaste and delicate flavor of hazelnuts. In the background is feeling very delicate hop bitterness that does not disturb the prevailing malty flavor. To cook our premium lager VŠERAD Viennese type were used a total of 4 types of malts and two kinds of Czech hops.\n\nTGM 12° alc. 5% - semi-dark lager\nBottom fermented beer using a semi-dark 3 malt, hops from Žatec and further slightly enriched hop Kazbek.\n\nWINTER ALE 12° alc. 5% \nTop-fermented beer called APA - American pale ale.\n\nPleasantly bitter beer with the taste and aroma of tropical fruits and mandarins characterizing hop EQUINOX.\n\nANTIPODE 12° alc. 5% - Australian Pale Ale\nWhen brewing this beer has been used new variety of aromatic hops Australian Ella. This gives the beer an interesting contrast citrus aromas and tropical fruit with floral aromas, dominated by lavender, sage and Melissa (lemon balm). By combining these flavors and aromas beer gets unmistakable aroma. Beer is characterized by gentle bite with a long hop finish. It is top-fermented.\n\nBARTOLOMĚJ 13° alc. 5,5% - semi-dark special\nSpecial bottom fermentation, where applicable Žatec hops\n\nJANE BLACK 13° alc. 5,5% - dark bottom-fermented special\nJane Black is a dark, bottom-fermented thirteen Bavarian style. For its production were used Pilsner malts, Bavarian, and caramel color. Hoppy aroma balanced using Czech hops and Premiant Saaz. The beer has a fine sharpness, low to moderate bitterness.\n\nIt is characterized by stable thick foam cream color. In the aroma is gently feel caramel and coffee tones typical of roasted malts. The taste prevails then lightly malty body and coffee, which passes at the end of the taste of chocolate.\n\nBLACK MAN 13° alc. 5,5% - dark top-fermented special - Irish stout dry\nIt is a type of Irish dark beer. The beer is top-fermented and has a very dark color with a thick light brown foam. The taste is felt particularly tones of dried plums, coffee and chocolate. The beer has a fine to medium vigor. Its production were used roasted barley malt.\n\nAMERICAN PALE ALE 13° alc. 5.5% - APA\nA special top-fermented beer with fruity and citrus aroma.       Bitterness: higher Chmela: Premiant, Amarillo, Equinox                                                                   Malt: Pilsner, Carahell\n\nIPA 14° alc. 5,8% - foreign special\nIt is a special top-fermented beer, which has a beautiful amber color, aroma has medium intensity due to the use of Czech and American hops with prevailing wonderful fragrance of flowers and citrus fruits. Thanks to a strong hop bitterness has intense ...\n\nRED GENTLEMAN 14° alc. 5,8% - Red IPA - Foreign Special\nIt is a top-fermented beer special semi English type ALE. This beer is characterized by its typical reddish color. The beer has a gentle to moderate vigor, dense, stable, slightly brownish foam. In its intense aroma is dominated by citrus notes, slightly caramel with a slight hint of chocolate, nuts and elderflower. After drinking remains in the mouth longer lingering mild bitterness of hops used. Middle and upper chmelením beer type lies to the American style IPA beer. K was produced using five kinds of malt beer supply low to medium malt body. To achieve interesting and intense fragrance was used, one Czech and three types of American hops. This beer is perfect for meat dishes like steak type.\n\nvisit: https://www.facebook.com/DvurVserad/",
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      "body": "CZECH BREWING HISTORY\n![](https://cdn.steemitimages.com/DQmYUbNjj5huEK1wqzEiwhVw1ZFjKUNnx426zA136kybnXk/image.png)\nCzech beer is one of the famoust in world. Were you ever interested about the history behind? Do you know what beer types were brewed as first and where? Do you know where the Pilsner type is coming from?\n\n\nCZECH BEER HISTORY\n![](https://cdn.steemitimages.com/DQmf9p6LECvfz5K6LhBNBkvJBiDvjDcHUYYq174kxyovaL5/image.png)\nCzech beer brewing is a history that dates back to 993 at Břevnov Monastery in Prague. In that time, brewing was primarily done at monasteries, as the Czech Republic was under a 250 year ban on nonmonastic brewing, which was only lifted in 1250. From the beginning, Czech beer used hops in its brewing, for several hundred years before other beer loving countries embraced the technique. Czech hops became a highly prized product for producers of beer, as other countries wouldn’t grow their own hops for brewing for hundreds of years. Once the beer ban was lifted, breweries across the country were granted rights to brew beer for the first time outside of monasteries; the cities of Ceske Budejovice in 1265, Plzen in 1290, and Svitavy in 1256 were some of the first cities to be granted the right to brew some of the first beer in the Czech Republic. \n\nFIRST CZECH BEER\n![](https://cdn.steemitimages.com/DQmRg88brCaXYGuULGWxr9YZNc2kTLg2M62zyaA4wV4Vd5K/image.png)\nThough the rich tradition of beer brewing has been a large part of Czech culture, the beer brewed in the first breweries was known as bile pivo or “white beer”. The brewing technique used a top-fermenting yeast, producing a cloudy wheat beer. Stare pivo, or “old beer” was brewed with a bottom-fermenting yeast; these beers were brewed at low temperatures for longer amounts of time, producing some of the first lagers. It’s believed that lagering originated in Bohemia, and the practice passed on to Bavaria and beyond during the second half of the 15th century.\n\nOld beer and lagering gradually faded out of the Czech beer brewing tradition; along with the fading traditions, Czech breweries were gradually destroyed in wars and conflicts in the country. The Brevnov brewery in Prague, along with the Brevnov monetary, were destroyed in 1420, and were not rebuilt for three hundred years. Despite the destruction, the Czech tradition of brewing beer continued on, focusing in top-fermenting beers, mainly made with wheat.\n\nPILSNER LAGER BEER\n\nThe mid-19th century brought back the bottom fermented beers from Germany, thanks for improvements in transportation and trade; not many remembered the darker beer that their ancestors had introduced to their Bavarian neighbors, and so the Czechs feel in love with the change from the lighter beer they had been used to drinking. Breweries quickly began working on their own brewing methods for the darker beer. Despite other breweries producing darker beer, in Pilsen in 1842, the brewery developed its own technique of drying its malt with indirect heat, resulting in a crisp beer, not quite as dark as the German brews, but a more golden color; breweries began switching over to bottom fermentation in the hopes to replicate their successful innovative technique. Thus started a revolution of brewing techniques in the Czech Republic; breweries began switching to bottom fermenting techniques, and those that couldn’t often closed. Breweries began consolidating as the 20th century approached, and wheat beers had almost completely disappeared. Want to listen the whole Pilsner story ? Then pick one of our tour and join us! \n\nCOMMUNIST ERA\n\nWith the onset of the communist era in 1948, many breweries closed, reducing the number of producers rapidly. Those who survived produced mainly two types of beer, a pale or dark lager, and were restricted to such for the next 40 years. One of the few positives to come out of this era was that the Czechs weren’t able to update or renovate their breweries, preserving old fashioned techniques for brewing and malting, which had otherwise disappeared across Europe. \n\nRISE OF LOCAL MINIBREWERIES\n\nAs capitalism was reintroduced into the country, more and more smaller pubs and breweries began popping up, and the breweries began to experiment with brewing techniques, flavors, and even revisiting brewing wheat beer. With more than 250 breweries, the Czech Republic has maintained its long history of beer brewing despite multiple setbacks and restraints. That hasn’t stopped the country from producing some of the world’s best beer, leaving it no wonder that the Czech Republic is the number one consumer of beer per capita in the world. \n\n![](https://cdn.steemitimages.com/DQmVu6hKwKSBQLAW3wBwd45vazaiyhinsKpA4KD4YbnYfnF/image.png)",
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      "body": "(https://cdn.steemitimages.com/DQmVJ8Sb33tWsLZtRNrbMMXVvEdmZH8vm7eop6W828W8EtZ/image.png)![](https://cdn.steemitimages.com/DQmNceTM74WL959RMZfMiPLzjcrUDCYM2sfSqmn2DJ7ou9T/image.png)\n\nThe Origins of Glass\n\nGlass has been an industry for over four thousand years, originating in the Bronze Age, with evidence of glass articles having been produced in Mesopotamia (Iraq) by the middle of the 3rd millennium BC. It grew from experiments with vitreous glazes used to embellish pottery and tiles, with the earliest artefacts being beads, seals,  inlays and plaques.  Vessels, such as bottles or cups resembling pottery forms,  started to appear in Western Asia by the 1st half of the 14th century BC.   The Bronze Age Egyptians, starting from the mid 14th century BC, produced the first sophisticated products, displaying a mastery of technology that matched their other technological achievements during this period.\n\n(https://cdn.steemitimages.com/DQmcvRKTAJ9pREhfPQDeLu7ybQK79vYcDmwuMCv2CGnqTko/image.png)\n\nAfter about 1000AD there was a significant change in the composition of northern European glassware. There, the glass-makers abandoned marine plant ash from the Mediterranean countries, which they had used as a source of alkali (in the form of soda), and came to rely instead on local supplies of potash, derived from the ashes of bracken, beechwood and other woodland plants. The products made from the new potash were simple utilitarian objects such as urinals, apothecary flasks and beakers with moulded and applied decoration. They appeared in a wide range of natural green and amber tints, caused mainly by iron impurities in the raw materials, which were known collectively as Waldglas  or Forest glass . Waldglas was made in the forests of  Bohemia ,Germany, and France (where it was known as verre de fougere), until as late as the 17th century\n\n(https://cdn.steemitimages.com/DQmb1n8eQWe8MVPRjE81Q4XUPo91ws8aq4ScqDw91ZCpYdj/image.png)\n\nProperties of Glass\n\nThe basic ingredients of glass were unchanged from its discovery thousands of years ago until the 17th century, when lead glass was introduced. These are silica (from sand), lime and an alkali, such as soda or potash. The alkali is added to facilitate melting and lime is used to stabilise the glass, making it less vulnerable to the damaging effects of water. To this basic mixture (known as batch) metallic oxides  can be added to colour the glass, or to make it opaque. This mixture becomes soft and malleable when heated sufficiently, allowing it to be formed, using various techniques, into a myriad of shapes and sizes. On cooling this mass becomes glass; it retains, however, the random molecular structure of a liquid. \nSolids such as metal, during cooling from a molten state, set up a network of interlocking crystals, which creates a very strong substance. Glass does not do this, which is why it shatters easily when struck or dropped and why it deteriorates over time (a process known as devitrification). It is also why molten glass must be cooled in a gradual and controlled manner, in an annealing oven, in order to release internal stresses. Cooling the glass too quickly can result in shattering or cracking. Glass has another unusual characteristic in that, unlike metals which flow or set at specific temperatures, its viscosity changes as it is heated. It softens progressively as the temperature rises, becoming increasingly malleable, until it flows like thick syrup. This makes glass amenable to more heat-formed techniques than most other materials, which gives it its great versatility.\n\nThe beauty of historic glass from Bohemia [Czech republic].\nBohemia Beauty representative our family business with \nreplicas of historic glass in the Great Britain. All glass was made\n accordingly to proper way of glass processing in the past.\n\n![](https://cdn.steemitimages.com/DQmbm7qiQaj767jJmRxJiNtd3czG49DsQ2BPwZFCJEBLyGz/image.png)![](https://cdn.steemitimages.com/DQmUGBicqHciWXBXedZYMdF1o41qh7rPhLVxkdtoqsqoFx9/image.png)",
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