章丘啤酒节旅游景点介绍 章丘啤酒厂

请问潍坊啤酒节在哪里

潍城区潍坊奥体中心。

啤酒节一般为美食节的盛会，包括美食，演出，娱乐嘉年华，一般在夏季举办，是一个地方标志性的节日盛会，对带动地方旅游及经济有着独特的促进作用。

世界最具盛名的三大啤酒节是英国伦敦啤酒节、美国丹佛啤酒节和德国慕尼黑啤酒节，他们在国外家喻户晓，被欧美的啤酒专家们誉为是——每一个啤酒爱好者都该至少要去一次的狂欢。啤酒节（Oktoberfest）源于德国，1810年的十月，为了庆祝巴伐利亚的王诸路德维希和萨克森王国的特蕾泽·夏洛特·露易丝公主的婚礼而举行的盛大庆典。自那以后，十月啤酒节就作为巴伐利亚的一个传统的民间节日保留下来。此后民众持续这种热烈的情绪，年复一年地举办该项活动。

更多关于潍坊啤酒节在哪里，进入：查看更多内容

我是山东省章丘的夏天去哪里旅游好

你好

山东的景点有：

1、青岛，夏季的青岛，海水温暖，沙滩细软，无烈日高温，是旅游的黄金季节。青岛啤酒节就在夏季举行；海鲜等美味也正是品尝的好时节。景点有崂山、金沙滩、栈桥、极地海洋世界、八大关。

2、泰山，风光旖旎，底蕴媲美于有昊之顶；日露半脸，玄机堪称在九霄之外。

3、日照的五莲山、浮来山、桃花岛。

4、济南的趵突泉、大明湖、千佛山、红叶谷、五峰山。

希望我的回答能帮助你。

2019青岛啤酒节在哪里举办 2019青岛啤酒节详细位置

导读：2019青岛啤酒节是第29届啤酒节，每年啤酒节都精彩十足，举办地点已然成了青岛的著名景点之一。每年青岛啤酒节举办地点都会有一定变化，那么2019青岛啤酒节在哪里举办呢?2019青岛啤酒节怎么去呢?以下是我对2019青岛啤酒节详细位置介绍，快点来看看吧。

2019青岛啤酒节在哪里举办 2019青岛啤酒节详细位置

2019青岛啤酒节设置了两个会场，分别是崂山会场和西海岸会场举办。举办时间是2019年7月下旬至8月下旬。

崂山会场

举办地点：在崂山区世纪广场啤酒城及周边区域举办

具体地址：山东省青岛市崂山区世纪广场啤酒城门口

交通指南：市民可乘坐地铁地铁2号线、11号线直达啤酒节会场(苗岭路站)

西海岸会场

举办地点：金沙滩啤酒城

具体地址：山东省青岛市黄岛区环岛路1号

交通指南：

公交：

青岛市：乘坐隧道1路，隧道3路，隧道5路，隧道6路，隧道7路，隧道8路到北船职工公寓站或海韵嘉园站下车(往南走569米)

黄岛区：乘坐都市观光2线，808路，18路，1路，4路。

自驾：

1.同三高速—胶州湾高速—沿江山路直行—滨海道—途径唐岛湾景区—金沙滩景区;

2.下薛家岛轮渡后—沿2路公交车到达嘉陵江路—向南直行到达金沙滩景区;

3.黄岛轮渡后—沿1 路车线路到达江山路—向南直行到滨海大道途经唐岛湾景区—金沙滩景区;

4.济青高速—胶州湾高速—沿江山路直行到滨海大道—途径唐岛湾公园—金沙滩景区

青岛国际啤酒节介绍

青岛国际啤酒节始创于1991年，节日由国家有关部委和青岛市人民政府共同主办，是融旅游、文化、体育、经贸于一体的国家级大型节庆活动。啤酒节的主题口号是“青岛与世界干杯!”。经过十四届的举办，青岛国际啤酒节已逐渐成为青岛这座美丽海滨城市的一张亮丽的城市名片，在国内外具有了相当的知名度和影响力。

节日由开幕式、啤酒品饮、文艺晚会、艺术巡游、文体娱乐、饮酒大赛、旅游休闲、经贸展览、闭幕式晚会等活动组成。节日期间，青岛的大街小巷装点一新，举城狂欢;占地近 500亩、拥有近30项世界先进的大型娱乐设施的国际啤酒城内更是酒香四溢、激情荡漾。节日每年都吸引超过20多个世界知名啤酒厂商参节，也引来近300万海内外游客举杯相聚。

青岛国际啤酒节发展历程

青岛国际啤酒城号称亚洲最大的国际啤酒都会，位于香港东路与海尔路交叉路口，前临石老人海水浴场，左傍青岛国际会议中心，占地达35公顷。青岛国际啤酒城分南、北两大功能区，南区为娱乐区，北区为综合区，已建成大型游乐世界。青岛啤酒节已经有18届的历史了，2008年第18届青岛国际啤酒节从9月19号开始，到10月4号结束。

2009年是青岛第十九届国际啤酒节，开幕时间是8月15号，这年的啤酒节同样迎来了世界各地的关注，啤酒种类达102种。

2010年青岛啤酒节暨第二十届青岛国际啤酒节将于2010年8月14日开幕，时间2010.8.14至2010.8.29结束，地点在青岛国际啤酒城举行。

2011年第21届青岛国际啤酒节于2011年8月13日开幕，啤酒节持续到8月28日结束，青岛啤酒嘉年华，以世界各地啤酒搭台，世界十强啤酒全部聚首啤酒城，辅以各地小吃，汇聚各种大型游乐设施，现已称为世界第二大啤酒节，第一大啤酒节是德国慕尼黑啤酒节。这届啤酒节的主题是“青岛与世界干杯!”。

第22届青岛国际啤酒节预计将于2012年8月11日拉开狂欢序幕，为期16天、持续时间为8.11-8.26。

第25届青岛国际啤酒节将于8月15日至31日在青岛崂山区世纪广场啤酒城举办。

第26届青岛国际啤酒节将在崂山、黄岛、李沧世博园、平度四个会场举行，“山、海、城、村”互动，开启“全城欢动、激情共享”模式。

2018年7月20日至8月26日，第28届青岛国际啤酒节在青岛西海岸新区金沙滩啤酒城举行。本届啤酒节的举办时间延长至38天，并凸显“上合主题”、峰会效应，专门建设了俄罗斯啤酒大篷，引入了上合组织国家系列品牌啤酒。

啤酒节活动有哪些呢？

一般是在8月11日左右开始，持续半个月左右

本届啤酒节有16个大篷在啤酒城内“安营扎寨”。为加强对啤酒大篷的统一管理，方便游客寻找，本届啤酒节的啤酒大篷顶部继续延用前两年的红、白、蓝三色统一装饰。由于青岛国际啤酒节的国际影响力越来越大，来自国内外的许多啤酒厂商都希望借助啤酒节这个平台提升自己的产品形象，提高自己的知名度与美誉度，今年啤酒节新增的啤酒品种已达14个。记者了解到，今年参节的啤酒厂商大部分都是“老朋友”。作为世界十大啤酒品牌的德国慕尼黑皇家啤酒和碧特博格、荷兰喜力、日本朝日和麒麟、丹麦嘉士伯、墨西哥科罗娜、美国百威、青岛啤酒[27.21 -3.27%]等都将继续参节。其中德国慕尼黑皇家啤酒已是第19次“牵手”青岛国际啤酒节。101大道上美食一箩筐除了品种多样的啤酒，本届啤酒节还为市民和游客准备了丰盛的美味佳肴、充足的冷饮小吃。101大道上有龟田食品、蒙牛、高家糖球、美国31冰淇淋、正大食品、可口可乐等6个指定摊位。16个啤酒大篷里更是汇集了全国甚至世界各地的风味小吃，像好吃好玩的撒尿牛肉丸、嫩滑劲脆的老北京爆肚、肥香热辣的新疆烤羊肉、美容养颜的海菜凉粉只要您想吃，就能吃个够。各个小摊位也为市民和游客提供了近百种不同口味的冷饮甜点、特色美食，如甜而不腻的绿豆糕、口感细腻的芝麻酥 、酥软甜香的松子酥、鲜美香嫩的甜面包。可口可乐、蒙牛、雀巢等知名冷饮厂商也将登陆啤酒城，让游客尽情地体验啤酒节的冰爽刺激。玩乐旅游专线车串起四大景区从啤酒节指挥部了解到，为在崂山区内形成多点互动、利益共享的良好业态，让市民和海内外游客更好地参与和体验崂山旅游，今年啤酒节期间将首次推出啤酒节旅游专线车。旅游专线车将连接起啤酒城、崂山风景区、极地海洋世界和石老人观光园4个景区点，实现啤酒城与景区点的循环互动。凡在各发车点购买上述任一景区点门票的游客均可免费乘坐。啤酒节期间 ，每天早上9：30开始，按时刻表定时从啤酒城始发的啤酒节旅游专线车，经极地海洋世界、啤酒城、石老人观光园，到达崂山风景区(流清河检票处)，然后返回，循环行驶。同时，在极地海洋世界、啤酒城、石老人观光园(熊牧场)和崂山风景区(流清景区和巨峰景区)设立发车点，设置统一风格售票咨询服务亭，配置3名工作人员提供服务。据悉，每辆旅游专线车还将配备一名工作人员，为车上游客提供咨询服务、检票、协助游客上下车等。啤酒节指挥部还将配备专车、专人，每天对各点进行监督，提供后勤服务，确保专线车的安全准时发送。持三类通玩券玩转嘉年华记者从啤酒节指挥部获悉，今年嘉年华推出 A、B两类成人通玩券，价格分别为180元和160元，另外还推出 80元的儿童通玩券。游客进城后购买任意一种通玩券，都将获得三重大礼，并有机会参加抽奖。嘉年华以其高水平的刺激性体验和浓郁的狂欢色彩受到了不同年龄段人群的喜爱，但其昂贵的票价，却每每令人望而却步。今年啤酒欢乐嘉年华继续走“平民化”路线，推出了180元的A 类通玩券和160元的B类通玩券。A类180元通玩券包括亚洲独一无二的无敌大飞轮、大型水上游乐项目激流勇进、浪漫的星际摩天轮、惊涛历险、环园火车等12个游乐项目。B类160元通玩券则可以通玩惊险的回飞棒、刺激的过山车、巨型章鱼、以及情侣式游乐设备旋风骑士等12个游乐项目。动感时尚的激情跳跃、快乐转盘、疯狂飞碟和海盗船持两类通玩券都有机会玩到。另外，今年的啤酒嘉年华为孩子们考虑，继续推出儿童通玩券。身高1.2米以下的儿童只要购买80元的儿童通玩券就可以通玩巨型章鱼、环园火车、旋转木马、大风车等10个总价值210元的游乐项目。青岛国际啤酒节自1991年开办以来，就吸引了国内外多家啤酒厂商参节，首届就有来自中国、日本、美国、加拿大、德国、新加坡、中国香港等国家和地区的啤酒厂商前来展销。随着青岛国际啤酒节的不断成长与成熟，参节的啤酒厂商也越来越多。今年，除上述国家与地区的厂商继续参节外，更有来自荷兰、法国、丹麦、澳大利亚等国家的啤酒品牌加入，使青岛国际啤酒节的影响力显著增强。截至目前，今年的啤酒节已有来自11个国家的17个啤酒品牌签订了参节协议，参节啤酒品种多达100余种，无论是参节国家，还是啤酒品牌、种类，数量均创历届之最

希望对你能有所帮助。

The Impact of Refrigeration

IMAGINE LIFE WITHOUT ice cream, fresh fruit, ice cold beer or frozen entrees. Imagine having to go to the grocer every day to make sure your food was fresh. Imagine no flowers to send to that special someone or medicines or computers.

Over the last 150 years or so, refrigeration抯 great strides offered us ways to preserve and cool food, other substances and ourselves. Refrigeration brought distant production centers and the North American population together. It tore down the barriers of climates and seasons. And while it helped to rev up industrial processes, it became an industry itself.

To look at refrigeration impact on consumers and industry, let us distinguish the refrigeration process from the refrigerator appliance.

Refrigeration is the process of cooling a space or substance below environmental temperature. To accomplish this, the process at first removed heat through evaporation and then later in the 1850s with vapor compression that used air and subsequently ammonia as a coolant. Refrigeration has been around since antiquity. Though its inventor, Maryland farmer Thomas Moore, first introduced the term of refrigerator in 1803, the appliance we know today first appeared in the 20th century.

Early Refrigeration

Ice was harvested and stored in China before the first millennium. Hebrews, Greeks, and Romans placed large amounts of snow into storage pits and covered this cooling agent with insulating material. Need a cool drink? Just mix in melting snow or its resulting water. Or bury your container right into the snow. No snow? Do like the ancient Egyptians: fill your earthen jar with boiled water and stick it on your roof, exposing it to the night抯 cool air.

Cooling drinks was popular particularly in Europe抯 southern climates, especially Italy and Spain. It became en vogue by 1600 in France. By this time, instead of cooling water at night, people rotated long-necked bottles in water in which saltpeter was dissolved. This solution, it was discovered, could be used to produce very low temperatures and to make ice. By the end of the 17th century, iced liquors and frozen juices were popular in French society.

For centuries, people preserved and stored their food， especially milk and butter in cellars, outdoor window boxes or even underwater in nearby lakes, streams or wells. Or perhaps they stored food in a springhouse, where cool running water from a stream trickled under or between shelved pans and crocks. But even these methods could not prevent rapid spoilage, since pasteurization was not yet known and bacterial infestation was rampant. It was not unusual in colonial days to die of ummer complaint， due to spoiled food during warm weather.

Before 1830, food preservation used time-tested methods: salting, spicing, smoking, pickling and drying. There was little use for refrigeration since the foods it primarily preserved ? fresh meat, fish, milk, fruits, and vegetables ? did not play as important a role in the North American diet as they do today. In fact, the diet consisted mainly of bread and salted meats.

Consumer demand for fresh food, especially produce, led to diet reform between 1830 and the Civil War, fueled by the dramatic growth of cities and the improvement in economic status of the general populace. And as cities grew, so did the distance between the consumer and the source of the food.

The Ice Revolution

Ice was first shipped commercially out ofCanal Street in New York City, where it was cut, to Charleston, South Carolinain 1799. Unfortunately, there wasn抰 much ice left when the shipment arrived. New Englanders FrederickTudor and Nathaniel Wyeth saw the potential for the ice business andrevolutionized the industry through their efforts in the first half of the1800s. Tudor, who became known as the 揑ce King,? focused on shipping ice to tropicalclimates. He experimented with insulating materials and built ice houses thatdecreased melting losses from 66 percent to less than 8 percent. Wyeth deviseda method of quickly and cheaply cutting uniform blocks of ice that transformedthe ice industry, making it possible to speed handling techniques in storage,transportation and distribution with less waste.

Natural ice supply became an industry untoitself ?and a large one at that. More companies entered the business, prices decreased,and refrigeration using ice became more accessible. By 1879 there were 35commercial ice plants in America, more than 200 a decade later, and 2,000 by1909. In 1907, 14-15 million tons of ice were consumed, nearly triple theamount in 1880. No pond was safe from scraping for ice production, not even Thoreau抯 Walden Pond, where 1,000 tons of ice wereextracted each day in 1847.

But as time went on, ice as a refrigerationagent became a health problem. Says Bern Nagengast, co-author of Heat and Cold:Mastering the Great Indoors (published by the American Society of Heating,Refrigeration and Air-conditioning Engineers), 揋ood sources were harder and harder to find. By the 1890s, naturalice became a problem because of pollution and sewage dumping.?Signs of a problem were first evident in the brewing industry. Soon themeat-packing and dairy industries followed with their complaints. Refrigerationtechnology provided the solution: ice mechanically manufactured, giving birthto mechanical refrigeration.

Refrigeration Redefines Brewing AndMeat-Packing

There抯 no question that the brewing industry was one of the first torealize the significant benefits that refrigeration offered. German lager beercame to America with the German immigrants in the 1840s, tasting a lot betterthan American ale. Refrigeration enabled the breweries to make a uniformproduct all year round. Brewing was the first activity in the northern statesto use mechanical refrigeration extensively, beginning with an absorptionmachine used by S. Liebmann抯 SonsBrewing Company in Brooklyn, New York in 1870. Commercial refrigeration wasprimarily directed at breweries in the 1870s and by 1891, nearly every brewerywas equipped with refrigerating machines.

A decade later, refrigeration was introducedin Chicago to the meat-packing industry. Though meat-packers were slower toadopt refrigeration than the breweries, they ultimately used refrigerationpervasively. By 1914 the machinery installed in almost all American packingplants was the ammonia compression system, which had a refrigeration capacityof well over 90,000 tons/day.

The five big packers ?Armour, Swift, Morris, Wilson, and Cudahy ? owned the expensive equipment extensively,using it in refrigeration cars, branch houses, and other cold storagefacilities. This was essential for the distribution of perishable foods on alarge scale.

Within the packing plant itself, space formeat chilling and storage was usually cooled by ice in overhead lofts,connected to the area by flues that helped the natural circulation of cold air.With refrigeration, curing became a year-round activity and because animalscould be brought to market at any time, not just in winter, meat qualityimproved.

未完。

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