Black Plague Brewing was founded in San Marcos, California in 2016 by home brewers and partners Steve Perez and Trent Tilton. They met during their active duty service in the United States Marine Corps and developed a passion for craft beer and home brewing.
After leaving the service, the partners decided to create their own craft brewing company, inspired by the camaraderie and dedication of the Marine Corps and their home brewing hobby.
The pair enlisted the help of industry professionals, Matt and Emily Drake, who are experienced brewers and beer industry veterans, to put their vision into reality and create a brewery brand that pays homage to the dark years of the mid-1300s, when the bubonic plague traveled throughout Europe and impacted millions of lives.
Since their founding in 2016, Black Plague Brewing has experienced rapid growth and success, earning awards, producing more than 20 different craft beers, and rapidly expanding their distribution within the United States.
They also opened satellite taprooms throughout California and created a mobile bar experience to deliver their craft beer to events in the region. In total, Black Plague Brewing has produced over 14,000 barrels of craft beer, and it has become one of the most popular craft breweries in San Diego and Southern California.
What were the main symptoms of the Black Plague?
The main symptoms of the Black Plague, also known as the Bubonic plague, included tender, swollen lymph nodes (called buboes). Other symptoms were fever and chills, headaches, and extreme exhaustion.
In some cases, the infected experienced joint pain, vomiting, and diarrhea. Sensitivity to light, a flushed face, and an alteration in the host’s mental state (hallucinations, delirium, and mania) were also common symptoms.
In advanced cases, infected people experienced a form of the plague known as pneumonic plague. This caused coughing and breathing difficulty, as well as bloody sputum. In cases of pneumonic strain, the plague could spread quickly through the air as the infected coughed and sneezed.
How long did a person live with Black Death?
The length of time a person lived with the Black Death or bubonic plague varied greatly. In some cases, the plague had a rapid progression and the person died within days of showing symptoms. However, in other cases, patients could have a mild form of the plague and live for weeks or even months before succumbing to the disease.
Patients typically showed the earliest symptoms of bubonic plague within 4-7 days, including fever, swollen and painful lymph nodes, chills, weakness, and headaches. Due to the rapid spread of the disease and lack of treatments, many people died within 1-3 days of showing symptoms.
Those who survived the disease often had milder symptoms and could live up to nine days or longer, though they could suffer from long-term effects such as a weakened immune system.
Since the Black Death was an extremely contagious disease, a person living in the same space as someone with the plague would often show symptoms within 4-7 days as well. In such cases, the length of time the person would live would depend on how mild or severe their symptoms were.
How did Black Death End?
The Black Death ended in different parts of the world at different times. It is estimated that the plague ended in England in 1351, and in the Middle East in 1353. In some parts of Europe, the Black Death continued into the 18th century.
The exact cause of the Black Death is unknown, but some experts believe that the plague was caused by a combination of different factors which included a bacteria called Yersinia pestis, climate change, and an increase in the populations of rats.
These conditions helped to spread the bacteria which then resulted in the formation of the plague.
The impact of the Black Death was immense, with entire cities, regions and countries being almost completely wiped out. It is estimated that it killed between 75 and 200 million people in Europe and the Middle East, and anywhere between 25%-33% of the population of Europe.
Modern medicine and public health policies – such as quarantines and sanitary precautions – have helped to ensure that the 12th-century pandemic doesn’t repeat itself. As such, it is generally accepted that the Black Death officially ended with the development of such policies and practices in the late 1700s.
Does black plague still exist?
No, the bubonic plague, commonly known as the Black Plague, does not still exist today. The Black Plague caused the death of up to 200 million people during the Medieval period in Eurasia, making it one of the deadliest pandemics in human history.
However, it has not been a significant health risk for over a hundred years. While small outbreaks of plague still occur, mainly in Africa, they are rare and localized and can be readily treated with antibiotics.
The bacteria that cause the Black Plague, Yersinia pestis, still exists and can be transmitted by fleas carried by rats and other rodents. Given the right circumstances, the bacteria could cause another pandemic, should it be allowed to spread unchecked.
As a result, public health measures such as rodent control are used to help prevent any new outbreaks.
Another form of the disease, pneumonic plague, is particularly dangerous as it can be spread through airborne droplets. While it has not been seen in outbreaks since the 1920s, it is still regarded as a potential threat and is included in the list of diseases that are covered by the World Health Organization’s International Health Regulations.
What are the 3 plagues of the Black Death?
The three plagues of the Black Death, also known as the Great Pestilence and the Bubonic Plague, were incredibly deadly and caused devastation to populations around the world during the 14th century.
The three plagues, which were spread primarily through fleas on rats, included the Bubonic Plague, the pneumonic plague, and the septicemic plague.
The first plague, the Bubonic Plague, was the most common and deadliest form of the plague and caused swollen lymph nodes, headaches, vomiting, and extreme exhaustion. In some cases, the plague could cause death within just a few days.
The second type of plague was the pneumonic plague, which was even more deadly and caused lung infection, coughing up blood, and difficulty breathing.
The third plague was the septicemic plague, which caused the body to go into septic shock due to a bacterial infection in the bloodstream. Symptoms included dark patches on the skin, fever, chills, vomiting and diarrhea.
Overall, the plagues of the Black Death were incredibly devastating to cultures around the world and caused the death of an estimated 75 to 200 million people.
What made the Black Death so terrifying?
The Black Death was one of the most terrifying and deadly pandemics in human history, claiming the lives of approximately 75 to 200 million people in Eurasia in the mid-14th century. The disease was likely a combination of bubonic and pneumonic plague, spread by fleas on black rats.
The Black Death was universally feared due to its devastating effects on people. Symptoms included fever, chills, vomiting, coughing, and aching joints, and in many cases, death within three to four days.
Those who were unfortunate enough to catch the disease could not escape its fatal effects, as medicine of the time was ineffective. Furthermore, the disease spread very quickly and easily through physical contact and contact with contaminated items, meaning that entire villages could be wiped out in merely days or weeks.
Places hit hardest by the plague suffered tremendously, with entire families wiped out and entire communities decimated.
Beyond the terrifying physical effects of the Black Death, its terror was furthered by religious and superstitious beliefs at the time, leading to panic and chaos. Questions surrounding where the plague originated and why it was happening were seemingly left unanswered, leaving many to draw their own conclusions about the cause and purpose.
Worse, as the disease spread, rumors that it was a sign of divine judgment began to circulate. People looked for scapegoats in order to put an end to the devastation, leading to many innocent Jews being persecuted and killed in response.
Ultimately, fear of contracting the disease and fear of the unknown were to blame for the intense terror surrounding the Black Death. To many, the plague was a sign of divine punishment, with no known cause and no known cure.
People were desperate for relief, and were unable to stop the disease’s spread, making it one of the most terrifying pandemics in human history.
Why do craft beers taste like grapefruit?
The taste of grapefruit in a craft beer is often attributed to the hops used in the brewing process. Specifically, a type of hop called Citra is known for having a citrus or grapefruit-like flavor. Other hops like Amarillo, Simcoe, and Centennial can also impart a citrus note in craft beer, albeit to a lesser degree than Citra.
The flavor of the beer is further enhanced if the brewer also uses fruit or extracts containing Citra hop compounds. So, if you’re noticing a grapefruit-like aroma or flavor in a craft beer, chances are it’s because of the hops used.
What is a grapefruit IPA?
A grapefruit IPA is a type of beer that combines the refreshing taste of grapefruit with the hop flavors of an IPA (India pale ale). The combination of these two ingredients creates a unique flavor that is tart and citrusy, yet also has an underlying sweetness from the malt.
Grapefruit can be added during the brewing process, either in the form of juice, fruit/zest, or extract, and food grade hops can often be added as well to give the beer extra character and aroma. The result is a beer with a light body and moderate bitterness that has just enough of a hint of sweetness to balance out the intense grapefruit flavors.
The bitterness and hop character of an IPA generally serves as a great complement to the tartness of the grapefruit, and there’s also the added benefit of being able to enjoy the beer with a slice of grapefruit.
Is Shock Top still made?
Yes, Shock Top is still being made and is currently sold by Anheuser-Busch. Shock Top is a Belgian-style wheat ale that was first released in 2006. It was initially called Spring Heat Spiced Wheat, but was later renamed to Shock Top to more accurately reflect the beer’s flavor.
Anheuser-Busch describes it as having “a smooth flavor that hits the spot and finishes with a light, citrusy wheat. ” Shock Top is available in various forms, including 6-pack and 12-pack bottles, cans, and draught.
The beer is 5. 2 percent alcohol by volume and is described as “unfiltered and naturally cloudy. ” Shock Top is available in several countries around the world, including the US, Canada, the UK, and various countries in Europe and Asia.
Why is IPA hazy?
IPA, or India Pale Ale, is known for having a hazy appearance. The most likely cause for this hazy, cloudy appearance is the creation process employed by brewers when making the beer. Usually, IPA is made with more hops and with more types of hops than other styles of beer.
These hops are often added late in the brewing process, which results in more proteins, tannins and hop oils remaining in the finished beer. This creates a residual cloudiness in the beer, which is why IPAs are typically hazy in appearance and why other beer styles are usually crystal clear.
Also, some IPA recipes utilize ingredients like wheat and oats, which lend to the hazy look of the beer. Additionally, some brewers will add additional yeast or hop sediment back into the beer after fermentation, making the beer even more cloudy or hazy in appearance.
All these factors come together to create the final hazy appearance of IPA.
What is the definition of an IPA?
An India Pale Ale (IPA) is a classic style of beer brewed with a high hopping rate and a combination of malts and hops. The strong aroma and intense hop bitterness distinguish IPAs from other styles.
IPAs are typically higher in alcohol content and often have a golden to copper color, depending on the malt profile used. The American style of a IPA is very hop-forward with tropical and citrus notes, but the classic English variation is more balanced and floral.
In addition to general guidelines of an IPA, there are several variations to the style, including New England, West Coast and fruited IPAs. It is now considered one of the most popular styles of craft beer in the world.
How is grapefruit beer made?
Grapefruit beer is a tart and refreshing type of beer made with both malted barley and bitter citrus. The process for making this beer starts with the malted barley grains, which are soaked in hot water for an extended period of time to allow enzymes to convert their starches into sugars.
The sugars are then boiled with hops, a type of flower with a bitter flavor, to add bitterness and balance out the sweetness of the sugars. After boiling, the liquid is cooled, yeast is added and the fermentation process begins.
Once the fermentation process is complete, grapefruit juice or puree is added to the beer to create the unique flavor and tartness that defines grapefruit beer. Finally, the beer is pasteurized to remove any remaining yeast and then carbonated to create the refreshing, fizzy beverage that is enjoyed by so many.
Does grapefruit beer have grapefruit in it?
No, grapefruit beer does not have grapefruit in it. Typically, grapefruit beer is made using hops and yeast, like any other beer. The difference is usually in the additional use of grapefruit zest in the brewing process, which gives the beer a grapefruit-like citrus flavor.
Brewers may also use whole grapefruits or grapefruit juice to give the beer a lighter, more citrusy flavor. However, you should keep in mind that grapefruit is more intense than other fruits and its flavor can easily overpower other ingredients in a beer, making it difficult to craft a beer that is balanced and enjoyable.
In the end, brewers have to use the right combination of yeast, hops, and grapefruit depending on the type of beer they are trying to make.
Is there grapefruit juice in beer?
No, there is no grapefruit juice in beer. Beer is typically brewed from malted barley, hops, yeast, and water. The traditional and most common ingredients used in brewing beer are malt, hops, yeast and water; however, other grains and flavorings can be used to create other styles of beer including wheat beers, fruit beers, and spiced beers.
Grapefruit juice is not typically used to brew beer, and none of the ingredients listed above are made from grapefruit juice.
