#moonzen

[jameskchou]

Moonzen Sun Wukong beer and Epstein didn't kill himself #lovingthemoment #craftbeer #beer #moonzen #booze #alcohol #epsteindidntkillhimself https://www.instagram.com/p/B6DOlOohko0/?igshid=198k0q2s7ad3x

[kiri-ah]

I've discovered the secret to fic fame: write well, and write for less popular members. My second Hendery drabble, which I wrote with hardly any effort, has the most notes out of any of my pieces, I think. I reblogged it once and it has like 70 notes. Crazy stuff.

[tell-tale-taeil]

23 and 37!

Ally! <3<3 Yay! How is it going? ^^ Sorry this took a little long, I actually had to think about my answers!!!

23: Most underrated member? Hmmmmmm..... hmmmmmmmmmmm.... I wanna say Jungwoo, obviously, I think he’s the one that comes to mind of most NCTzens. Because it took a long time for him to come ouf of his shell and then get comfortable again after his hiatus. And I think he has it all - great singer, great dancer, playful character, and I’m glad he’s getting the recognition lately that he deserves.

But! Who actually came on my mind as well, was Taeil. Yup, Taeil. With Taeil, it’s complicated. He’s “old”, so a portion of NCTzens just straight up ignores him because of a “generation gap”. He doesn’t really talk in variety shows, he’s not the most noticeable character in those shows, he’s just sitting down, waiting for his turn to speak. For me, he’s the most handsome man I’ve ever seen, but I’m also aware that beauty is a subjective thing and I’m also aware he does not look like your typical kpop idol, so yeah, he doesn’t fit the “visual” category either. Now, everyone in NCT are great dancers, but when you compare their skills among the members, Taeil is lacking sadly. I don’t know if it’s just me, but lately I’ve been noticing it a lot, like he’s out of sync, or doing it just halfway. I’m not saying he can’t dance or that he’s a bad dancer!!!!!!! Obviously noone in the kpop industry can afford the luxury of not being able to dance. I’m just saying, that when you say an “NCT dancer”, it’s not Taeil. So what am I trying to say? (I actually forgot my point) I’m saying that what Taeil is really excelling at, is singing. His voice is what blows my mind every time. And NCT doesn’t know how to use it properly. They only use Taeil for stupid useless high notes, like “yeah the song is finished, oh wait, we gotta give the Moonzens some Taeil content so they won’t cry, put a random highnote somewhere in the bridge, quick.” And that’s why I think he’s underrated. Because he doesn’t fit the classic kpop categories and the one he’s exceptionally good at isn’t being used to his advantage. I feel like he’s invisible to half of the fandom.  And I also feel that if he wasn’t in NCT and studied that musical university he originally wanted, maybe he wouldn’t have made it internationally, but he could sing his heart out whenever he wanted to and he could be doing what he loves while living a decent normal life like any other adult deserves.

I’ll answer the second question in a separate post, because this answer got kinda long oop.

(50 questions to ask me about NCT <3 )   

[sseroxy]

here are a few TTS doodles i did

the first one is my OC Zenthar swapped universes with Cass, taking each others’ places. MoonZen and GodCass, basically they both became gods and that’s great

the second is a drawing of the Classy fanfic i did a little bit ago

and the others well

yall can thank the TTS Discord for that

Hectiri is my favorite crack ship and i will support it until i die, also yea Zhan’s face is wrong but i didnt know

[ottobot-prime]

Beer time in Hong Kong #tsingtaobeer #HoLeeFook #Moonzen #SanMiguelBeer #FruitBeer #munchyandposhy #SummerAle #DragonKing #KitchenGod #Yama #SichuanPorter #FujianRadler #honeyPorter #SummerAle #Oolong #PremiumBeer #HeroesBeerCo #PalePilsen #SweetTouchBeer #moonzenbrewery #BeerIsGood #CraftBeers (at Hong Kong) https://www.instagram.com/p/BngYM_-HpoH/?utm_source=ig_tumblr_share&igshid=15pm54kyiny0v

[rethinker]

ใต้โคมไฟ #lamp #underthelamp #underthelamplight #lamplight #glass #beer #stout #moonzen #beverage #beerbar #bangkok #thailand #thaistagram #instathai (at Rabbit Hill)

[henryhyll]

#craftbeer #moonzen #stout #beer #hongkong （在 Hong Kong）

[orientallyyours]

Mr. Choi Wing Kei and his team at Wing Kei Flower Shop producing traditional Chinese flower plaques for Moonzen Brewery

Source: Moonzen Brewery

[itrinashandmade]

Moonzen Earring (A matching necklace is available). Handcut sterling silver. Moonstone, malachite, goldstone and agate.

[itrinach]

Moonzen Earring (A matching necklace is available). Handcut sterling silver. Moonstone, malachite, goldstone and agate. The Hamsa Hand is an ancient Middle Eastern amulet symbolizing the Hand of God. In all faiths it is a protective sign. It brings its owner happiness, luck, health, and good fortune. Silver is know for its moon related energy, it promotes spiritual growth. Moonstone has a feminine energy to it. It promotes intuitions, vivid dreams and clairvoyance. Malachite is known to be a negativity shield, it promotes responsibility, spirituality and empathy. Goldstone is know for achieving goals, it protects the wearer and promotes healing. Agate is known to be a protective stone, provides grounding, stability, balance and forgiveness. Price: 55$ 1$ = 1515L.L Get 15% when you shop online. Get an additional 5% when you order a set. #moonstone #fatimashand #malachite #goldstone #agate #giftideas #gemstonejewelry #giftforher #giftformom https://www.instagram.com/p/B9roezNJWnq/?igshid=1y06q8qld6cgq

[beerselfie]

#Repost @beer_portrait ・・・ 飲んだらあなたも不老長寿🐒 Hint of peaches from the Heavenly Garden. ----------------------------------- 🍺 Moonzen Monkey King (孫悟空) Style: Amber Ale / ABV: 5.0% (Moonzen Brewery @MoonzenBrewery ) 👧 Momo ( @xo_lilyyyy_ox ) 📷 moriotti ( @morio.dd4 ) ⚓ Moonzen Brewery, Kwun Tong, Hong Kong ----------------------------------- #Beer_Portrait #ビールポートレート . Thanks for like & follow✨ If you have anything, please leave message from Facebook. We will welcome enquiries from brewers, too✋ .

[narcisbolgor-blog]

Why China’s craft breweries are tapping into ancient beer recipes

(CNN)China is home to one of the oldest civilizations, so it's only fitting that it's home to ancient beer as well.

The 5,000-year-old brewery is the earliest evidence of barley- and millet-based beer-making in the country.

Inspired by the scientists' findings, two breweries -- Jing-A Brewing Co in Beijing and Moonzen Brewery in Hong Kong -- set out to give the modern world a taste of an ancient experience by recreating the original beer recipe.

Tapping into history

It all started in 2006. While excavating Mijiaya, an ancient site near Xi'an in central China, researchers from the Shaanxi Provincial Institute of Archaeology found subterranean pits dating back 5,000 years.

Two of these pits contained sets of pottery vessels, including open-mouthed pots, funnels and small-mouthed jars.

The instruments and setup seemed to resemble a primitive microbrewery, where the pottery vessels would have been used for mashing, filtration and fermentation.

"People use the same equipment today for beer-making," says Li Liu, a professor in Chinese archaeology at Stanford University.

Liu has studied residues of ancient alcohol on pottery since 2012, and found connections between funnels and alcohol making at other sites.

"The funnel is functional and has been in the same shape for thousands of years."

Upon learning about the Mijiaya site, Liu and her team began conducting analysis on the pottery, hoping to shed more light on their earlier research.

A barley breakthrough

Those pottery vessels had a layer of yellowish residue on the inside surface -- possibly a sign of beer ingredients, but scientists were unable to prove the theory without closer analysis under a microscope.

The team narrowed it down to microscopic plant remains from barley, millet, yam, snake gourd root and Job's tears.

Barley, while common today, was one of the most surprising ingredients to be identified.

"This finding added a new dimension that was really unexpected to us, because we understood that barley was introduced to China about 4,000 years ago," says Liu.

"When we found the barley, we realized why this exotic food was introduced to a new land and used for special purposes.

"It wasn't just in the ordinary diet in the food and not for everyday consumption, as there are very few barley remains from the Neolithic times in central China."

Developing new brews

In March, the two brewers -- Jing-A brewery from Beijing and Moonzen Brewery from Hong Kong -- visited the ancient Mijiaya site to learn more about the beer-making process.

"We were really fascinated by the idea of recreating the Mijiaya beer and seeing what people were drinking 5,000 years ago," says Alex Acker, co-founder of Jing-A Brewing Co.

As it turns out, the actual fermentation process hasn't changed much. But modern beer uses a slightly different set of core ingredients -- malted barley, hops, yeast and water.

In the Neolithic era, there were no hops, and people would have used a different set of cereals, grains and starches.

The yeast was also quite different. Whereas today, yeast is controlled for consistency, back then beer would have seen as a more spontaneous fermentation process.

"One of the most interesting things we did on this trip was go back to find an indigenous wild yeast that they're still using with hunjiu (hazy wine) today, which is also a millet-based beer," says Acker.

Yeast plays a huge role in the flavor of the beer, so the brewers felt it was crucial to bring back samples of the yeast to use in their brews.

"The reason why German wheat beer tastes very different from an American wheat beer is because of the yeast used. German beers can sometimes have banana-like flavors in them even if there's no banana in the beer -- it's the yeast that makes the difference."

What does it taste like?

Acker describes the beer as "sour barnyard" ... but in a good way.

"It's an un-hopped beer and a unique recipe that we wanted to stay true to," says Acker.

"Without the hops in there and with these other unusual ingredients, you get a starchy, grainy flavor and aroma with a bit of sourness, almost like an ancient berliner weisse."

He says it's light and fruity, slightly sour with a touch of honey and hawthorn berry -- both of which would have been available at the time.

"In addition to local wild yeast, we used broomcorn millet, Job's tears, snake gourd root and lily bulb sourced during our trip -- just as Mijiaya brewers would have done 5,000 years ago."

Jing-A has brewed 350 liters of the beer, which will be available at the brewery's various Beijing outlets by the end of April.

Meanwhile, in Hong Kong, Moonzen is brewing 100 liters and distributing the beer at its brewery. Both brewers say proceeds will benefit the Shaanxi Institute's research.

"I really love the aroma and flavor," says Acker.

"There is definitely a cross over to the hunjiu that we brewed with the farmer. This is a beer that I'd enjoy drinking myself, and I think beer fans are really going to have fun tasting a bit of ancient history."

Ancient social circles

Discovering an ancient beer recipe is just one takeaway from Liu's research.

The Neolithic period in China, about 4,000 to 6,000 years ago, is often associated with farming communities.

Knowing that they brewed beer for pleasure and possibly celebrations, paints a more complete picture.

"Some individuals in some households began to deviate from others and we also saw some social standings in our research. We need to study more to understand how alcohol played an important role in the development of a complex society," says Liu.

It also speaks to the root of socio-economic evolution, where different strata experienced varying qualities of life.

"We need to study how alcohol-making was linked with power development in ancient times," says Liu. "We want to see how feasting behavior helped individuals to get power and how alcohol was used."

More From this publisher : HERE

=> *********************************************** Learn More Here: Why China’s craft breweries are tapping into ancient beer recipes ************************************ =>

Why China’s craft breweries are tapping into ancient beer recipes was originally posted by 11 VA Viral News

[morganbelarus]

Why China’s craft breweries are tapping into ancient beer recipes

(CNN)China is home to one of the oldest civilizations, so it's only fitting that it's home to ancient beer as well.

The 5,000-year-old brewery is the earliest evidence of barley- and millet-based beer-making in the country.

Inspired by the scientists' findings, two breweries -- Jing-A Brewing Co in Beijing and Moonzen Brewery in Hong Kong -- set out to give the modern world a taste of an ancient experience by recreating the original beer recipe.

Tapping into history

It all started in 2006. While excavating Mijiaya, an ancient site near Xi'an in central China, researchers from the Shaanxi Provincial Institute of Archaeology found subterranean pits dating back 5,000 years.

Two of these pits contained sets of pottery vessels, including open-mouthed pots, funnels and small-mouthed jars.

The instruments and setup seemed to resemble a primitive microbrewery, where the pottery vessels would have been used for mashing, filtration and fermentation.

"People use the same equipment today for beer-making," says Li Liu, a professor in Chinese archaeology at Stanford University.

Liu has studied residues of ancient alcohol on pottery since 2012, and found connections between funnels and alcohol making at other sites.

"The funnel is functional and has been in the same shape for thousands of years."

Upon learning about the Mijiaya site, Liu and her team began conducting analysis on the pottery, hoping to shed more light on their earlier research.

A barley breakthrough

Those pottery vessels had a layer of yellowish residue on the inside surface -- possibly a sign of beer ingredients, but scientists were unable to prove the theory without closer analysis under a microscope.

The team narrowed it down to microscopic plant remains from barley, millet, yam, snake gourd root and Job's tears.

Barley, while common today, was one of the most surprising ingredients to be identified.

"This finding added a new dimension that was really unexpected to us, because we understood that barley was introduced to China about 4,000 years ago," says Liu.

"When we found the barley, we realized why this exotic food was introduced to a new land and used for special purposes.

"It wasn't just in the ordinary diet in the food and not for everyday consumption, as there are very few barley remains from the Neolithic times in central China."

Developing new brews

In March, the two brewers -- Jing-A brewery from Beijing and Moonzen Brewery from Hong Kong -- visited the ancient Mijiaya site to learn more about the beer-making process.

"We were really fascinated by the idea of recreating the Mijiaya beer and seeing what people were drinking 5,000 years ago," says Alex Acker, co-founder of Jing-A Brewing Co.

As it turns out, the actual fermentation process hasn't changed much. But modern beer uses a slightly different set of core ingredients -- malted barley, hops, yeast and water.

In the Neolithic era, there were no hops, and people would have used a different set of cereals, grains and starches.

The yeast was also quite different. Whereas today, yeast is controlled for consistency, back then beer would have seen as a more spontaneous fermentation process.

"One of the most interesting things we did on this trip was go back to find an indigenous wild yeast that they're still using with hunjiu (hazy wine) today, which is also a millet-based beer," says Acker.

Yeast plays a huge role in the flavor of the beer, so the brewers felt it was crucial to bring back samples of the yeast to use in their brews.

"The reason why German wheat beer tastes very different from an American wheat beer is because of the yeast used. German beers can sometimes have banana-like flavors in them even if there's no banana in the beer -- it's the yeast that makes the difference."

What does it taste like?

Acker describes the beer as "sour barnyard" ... but in a good way.

"It's an un-hopped beer and a unique recipe that we wanted to stay true to," says Acker.

"Without the hops in there and with these other unusual ingredients, you get a starchy, grainy flavor and aroma with a bit of sourness, almost like an ancient berliner weisse."

He says it's light and fruity, slightly sour with a touch of honey and hawthorn berry -- both of which would have been available at the time.

"In addition to local wild yeast, we used broomcorn millet, Job's tears, snake gourd root and lily bulb sourced during our trip -- just as Mijiaya brewers would have done 5,000 years ago."

Jing-A has brewed 350 liters of the beer, which will be available at the brewery's various Beijing outlets by the end of April.

Meanwhile, in Hong Kong, Moonzen is brewing 100 liters and distributing the beer at its brewery. Both brewers say proceeds will benefit the Shaanxi Institute's research.

"I really love the aroma and flavor," says Acker.

"There is definitely a cross over to the hunjiu that we brewed with the farmer. This is a beer that I'd enjoy drinking myself, and I think beer fans are really going to have fun tasting a bit of ancient history."

Ancient social circles

Discovering an ancient beer recipe is just one takeaway from Liu's research.

The Neolithic period in China, about 4,000 to 6,000 years ago, is often associated with farming communities.

Knowing that they brewed beer for pleasure and possibly celebrations, paints a more complete picture.

"Some individuals in some households began to deviate from others and we also saw some social standings in our research. We need to study more to understand how alcohol played an important role in the development of a complex society," says Liu.

It also speaks to the root of socio-economic evolution, where different strata experienced varying qualities of life.

"We need to study how alcohol-making was linked with power development in ancient times," says Liu. "We want to see how feasting behavior helped individuals to get power and how alcohol was used."

More From this publisher : HERE

=> *********************************************** Read Full Article Here: Why China’s craft breweries are tapping into ancient beer recipes ************************************ =>

Why China’s craft breweries are tapping into ancient beer recipes was originally posted by 16 MP Just news

[misterjishere]

A pile of #meat. The most awesome #roast #pork ever. #燒肉 . . . . #food #foodporn #carnivore #HongKong  #instagood #lifewelltravelled #MRJ3 #photooftheday #instamood #iphonesia #tweegram #picoftheday #igers #instadaily #instagramhub #follow #followme #igdaily #bestoftheday #happy #nofilter #love (at Moonzen Brewery)

[rethinker]

#moonzen #wallart #wallpaint #painting #beerbar #bangkok #thailand #thaistagram #instathai (at Rabbit Hill)

[dilfhakyeon-moved]

ok so i have a gc for nanazens, a gc for snoopyzens and a gc for moonzens. u can, of course, ask to join, for i am alone in two of them