I love this word. With corporate buggery at its pinnacle, this time of year/season, most brown nosing up and comers, seek to secure such word. From Latin to French, ( my latin is oxidised) , reminds me of the latin 'sine qua non' (that which is without?' need help on this one(1). http://www.yourdict...

baka Baka is a derogatory term in japanese. When I was a wee lass, I lived in Yokohama and Tenri, Japan, attended 1st and 2nd grade at a catholic institution, where my parents taught English to the Japanese students. I was derided by the local denizens as gaijin or foreigner and 'baka' http://en.wi...

(1) the French way: /g2:z/ g=voiced gutural stop, as in English 'go' (hence <gu>) 2:= as in French 'deux' z=voiced (2) or the Flemish way: /x2:s/ x=voiceless gutural spirant (in Flanders <g> is different from Dutch Dutch <g>) (3) or a mix of both (as with many words from French): /x2:z@/ or /g2:s/ ...

Dr. Plato , this is interesting; if anyone can can find a more
specific name for this researcher besides DR. I was aware of
the Balling scale of measuring wort density, the Brix scale is used in light refractometering of wort density. Not sure if Brix and degrees plato are of equal value.

http://www.yourdictionary.com/ahd/a/a0376400.html ap·pel·la·tion n. 1. A name, title, or designation. 2. A protected name under which a wine may be sold, indicating that the grapes used are of a specific kind from a specific district. 3. The act of naming. [Middle English appelacion, from Old French...

I guess this helps exlpain the saying ' having a case of the geux' meaning a rebel or malcontent, but i wood rather have
a case of gueuze, with 70 percent maltcontent.

DE!

Legislation A Belgian Royal Decree of 20 May 1965 concerning the usage of names for beer (published in the Belgisch Staatsblad / Moniteur Belge on June 1965, pp. 7219-7220) restricts usage of the names lambic(French),lambik(Flemish), gueuze(Fr.),geuze(Fl.), gueuze lambic(Fr.),geuze lambik(Fl.), to b...

Tis controversy regarding the the pronunciation, and spelling of this word. I would defer to a belgian from the insane valley on this , however; from what i understand, its either 'erza' or 'gerza' or 'gooze/ gooza' . Please forgive my crude use of the pronounce. I can tell you that it would be best...

Gueuze A mixture of young (one-year) and old (two and three-year) lambics which has been bottled. It undergoes secondary fermentation (the so-called méthode champenoise), producing carbon dioxide, because the young lambics are not yet fully fermented. It keeps in the bottle; a good gueuze will be gi...