2021 Earth Day: 30 Fascinating facts that will raise your awareness related to environmental issues
On April 22, Earth Day will be celebrated all over the world - a holiday in which it is worth thinking about the future of our planet and what we can do for a common home. This tradition originated in 1970 at the initiative of US Senator Gaylord Nelson, whose goal was to draw public attention to the problems of environmental pollution. On the eve of the holiday, we will share with you the most interesting facts about the Earth.
Earth Day was founded by US Senator Gaylord Nelson in 1970 to awaken the political class from its disinterest in the environment and was celebrated in its first year by about 20 million Americans, mostly young people. and very young. After 2 decades, in 1990, over 200 million people in 141 countries turned Earth Day into a major event in human history, by joining them in the desire to advocate for a better future for our planet, and in year 2009,
The United Nations (UN) has declared April 22 as the official holiday of planet Earth and a common expression of everyone's desire to build a stable society for a cleaner and greener future. The genesis of the Earth took place several billion years ago from a cloud of dust and gas that revolved around the sun and is the third planet from the sun with a particular constitution in the solar system.
Bemorepanda collected some interesting facts for you.
1. The core of the Earth contains so much gold, which will be enough to cover the entire surface of our planet by almost 45 centimeters.
2. The inner core of the Earth has a radius of about 1220 kilometers, which is comparable to 70% of the radius of the Moon. In addition, based on geophysical and geochemical methods, there is an assumption that the inner core of our planet is about the same temperature as the Sun.
3. Lightning strikes the earth on our planet more than 8.6 million times a day.
4. Prior to space travel, the Earth was often depicted as a green world. Science fiction writer Frank Paul is believed to be the first to depict a cloudless blue planet with well-defined land on the back of the July 1940 issue of Amazing Stories magazine.
5. Scientific evidence indicates that the Earth was formed from a solar nebula about 4.54 billion years ago. Life on the planet appeared about 4.25 billion years ago, that is, shortly after its origin.
6. The conditions for the existence of life on Earth preserve the ozone layer and the Earth's magnetic field, which weaken the solar radiation harmful to life.
7. The oceans occupy about 70.8% of the surface of our planet. Liquid water, which is essential for all known life forms, does not exist on the surface of any known planet in the solar system other than Earth.
8. The average speed of movement of lithospheric plates on Earth is approximately equal to the growth rate of nails on human hands. After 200-300 million years, hypothetically, all the continents of the planet will merge into the supercontinent Pangea Ultima.
9. The force of gravity at the poles of the Earth is greater than at the equator. A person who weighs 150.8 pounds (68.4 kg) at the North Pole will weigh 400 grams less while at the equator.
10. More than 68% of the Earth's freshwater is solid, including glaciers, snow cover and permafrost.
11. The Earth was first photographed from space in 1959 by the Explorer-6 apparatus. The first ever image of the entire Earth was captured by the orbital station Lunar Orbiter V on August 8, 1967.
12. The most massive extinction in the entire history of the Earth occurred at the end of the Permian period (298.9 ± 0.15 million years ago), when more than 90% of living things on the planet died.
13. The highest point on the Earth's surface is Mount Everest (8,848 m above sea level), and the deepest is the Mariana Trench (10,994 m below sea level).
14. The deadliest tsunami known to have occurred on 26 December 2004 in Southeast Asia was triggered by a 9.3 magnitude submarine earthquake in the Indian Ocean. The total death toll exceeded 235 thousand people.
15. The most toxic plant on Earth is the yew, a genus of small conifers. Every part of this tree is poisonous, with the exception of its berries, however, their seeds are also poisonous.
16. If all the water of the World Ocean is evenly distributed over the surface, then a layer with a thickness of more than 2.7 kilometers would be obtained. Of all the water that is on Earth, only 2.5% is fresh, the rest is salty.
17. Without the greenhouse effect, the Earth's average temperature would be between -18 and -23 ° C, given that it is actually 14.8 ° C. Without this thermal insulation effect, life on our planet most likely would not exist.
18. The atmosphere passes into interplanetary space gradually, in the exosphere, starting at an altitude of 500-1000 kilometers from the Earth's surface. By definition, the boundary between the atmosphere and space is drawn along the Karman line, located at an altitude of about 100 kilometers, above which air flights become completely impossible.
19. Human breathing becomes impossible at an altitude of 9 kilometers, although the atmosphere contains oxygen up to about 115 kilometers.
20. At an altitude of about 19-20 kilometers, the pressure of the atmosphere decreases so much that it leads to the boiling of water and interstitial fluid in the human body. Outside the pressurized cockpit at these heights, death occurs almost instantly.
21. The seas lose more water due to evaporation than they receive with precipitation, on land - vice versa. Water circulates continuously around the globe, while its total amount remains unchanged.
22. The rotation of the Earth occurs from west to east. Due to tidal acceleration, each next day is longer than the previous ones by an average of 29 nanoseconds.
23. Due to tidal synchronization, the Moon is moving away from the Earth by about 38 millimeters per year. Millions of years from now, this tiny change, as well as an increase in Earth's day of 23 microseconds per year, will result in significant changes. So, for example, in the Devonian period (about 410 million years ago) there were 400 days a year, and a day lasted 21.8 hours.
24. The largest tidal waves on Earth are observed in the Bay of Fundy in Canada and are 18 meters.
25. Earth is the only name for the planet that was not taken from Greco-Roman mythology.
26. Lake Baikal in Russia accounts for about 20% of all world reserves of fresh lake water. It is the deepest and oldest lake in the world.
27. The ice sheet in Antarctica contains about 80% of all freshwater on the planet. If it melts completely, the level of the World Ocean will rise by almost 60 meters.
28. The Earth moves around the Sun at a distance of about 150 million kilometers at a speed of almost 30 kilometers per second.
29. The driest place on earth is the Atacama Desert in Chile. In some places of this desert, rain falls once every several decades.
30. If the history of the Earth were presented in the form of a 24-hour segment, then the dinosaurs would have died out at 23:41, and human existence would begin at 23:54 and 43 seconds of the same day.
Do not crowd, there will be enough interesting things for everyone! Who ordered a cat that has two "Eyes of Sauron" at once? What about a white moth with a chicken on its back? And this is just the tip of the iceberg, because we have prepared for you a lot of interesting photos with stories that will tell you about something that you have not seen yet. Some people are constantly striving to learn something new, while others are keen to share their experiences. Fortunately, there is a thread on Reddit that caters to the needs of both. We hope you are also from inquisitive minds who are eager to learn something new and interesting.
Make a coffee, sit back, we're getting started!
This piece of foam floated in the ocean for so long it looked like a stone.
"This tree that I met in Tokyo has grown over a fence and it looks like it put its elbows on it to lean back and relax."
"A friend of mine found a green stem growing out of a shell. It was a grain of popcorn."
"I just finished this puzzle that has no picture."
"It rained at night and washed away all my child's chalk drawings, except for the one under the sheet."
"The disappearing stain on my thumb looks like the development of a deadly virus."
Beets with a flawless heart shape
"The alarm clock at this hotel has three displays so you can see the time while lying on any bed in the room."
"I just landed in Berlin and the plane lights are colored."
Traffic light showing how long you have to wait
"Alien DJ on my coffee cup"
"Green bread with the addition of pandanus leaves is sold in Malaysia"
Perfectly trimmed tree in Seville, Spain
"Found a set of round playing cards"
"My grandparents measure time on the dial with one week instead of 24 hours."
Clear hot sauce
"My friend looks like a giant"
A cat with two "Eyes of Sauron"
A boat that has a part for underwater views
Single egg tray
"Bumped into a Danish door leading to a field"
Someone crocheted a cover for this tree
Butterfly with transparent wings
This is a building that looks like a huge open cardboard box.
Fleet of delivery robots at work
The leaves of this tree grow in such a way that it feels like it was blurred in Photoshop.
White moth with a picture of a chicken on the back
"The color of my red pen is exactly the same shade as the margins in the notebook."
Babies sleep on the street in the courtyard of a hospital to strengthen the immune system, Moscow, USSR, 1958
Raindrops only cling to the colored areas of this poster.
National Geographic's door handles are shaped like the brand's logo
"My oatmeal became smooth and egg-shaped after I ran to work."
There is a miniature copy of it near this temple so that blind people can get acquainted with its architecture.
Pizza box opening from the center
Smoke from the fire painted the cobweb black
"Gradient colors on eggs that I collected from my chickens"
The photographs on the walls of this pub curve along with the walls
These chairs have a recess so you can hang your bag
"My coffee with milk came out the same color as my mug."
"This cactus has been growing from the metal roof of my friends for 4 years now."
Tiny seashell in sea salt
It says "Closed"
Funny patterns on ventilation grilles in new Swedish trains
A bench and a table made of rails. Vandalism level: 100
Toilet paper that helps you learn English
Stone before and after polishing
This is what bags of potato chips look like in a store located at an altitude of 2250 meters.
Here's what $ 1 million looks like in 10 dollar bills.
Plain 2D graffiti, but it looks like it's three-dimensional
From the inside, the Leaning Tower of Pisa is hollow
Wolves can be very large
At a time when there were still no clocks, people used candles with marks, each of which marked 1 hour. If it was necessary to set an alarm, then people simply stuck nails into the candle and put it on a metal surface.
Another alternative to the alarm clock was special people who were paid to spit frozen peas at windows to wake people up for work.
How much Shanghai (China) has changed in just 20 years
Jupiter and Saturn's Northern Lights compared to Earth
These two photos are exactly the same - they were taken from the same angle, they have the same crop and contain the same pixels, but the second one looks different
There is a truck on the left in this photo.
Inside the fire alarm is the usual small toggle switch.
There are a lot of interesting things on the Internet, but how do you think it all gets there? Professor? Artificial Intelligence? This is the merit of ordinary people who want to share with the world interesting things that they have encountered in their lives. We have collected just such photos with interesting stories for you, and they are waiting for you further to show what you most likely have never seen.
Largest dicotyledonous leaf ever found on the Amazon
An electrician's eye after being hit by 14,000 volts at work
These Buenos Aires street benches are made of cement
"My trash can made an ice cube in the shape of a trash can."
The same people, the only difference is in the height of those who filmed them. Left photo - 157.5 cm, right - 188 cm
Fork with small fork
"Today I met the sheriff who had pink handcuffs."
Garland under the snow
"In a German restaurant I went to, there is a pot-bellied pig walking on the patio."
Eye after corneal transplant
Inside a salt mine
The reporter is almost a cyborg
If the video says "shot on iPhone", then most likely it was done like this
Janitor's Secret Door at Cinderella Castle, Disneyland
Everyone has seen pictures of the famous Hollywood sign, here is a photo of what the letters "see"
Sesame Street Big Bird Costume Arrangement
Tamascan is a breed of dog that looks like a wolf, but has nothing of the wolf.
No terriers were eaten during the creation of this photo.
Milky Way, Queenstown, New Zealand
Wolfdog - the result of crossing a German shepherd and a wolf
Unusual rain near the beach
High quality smoky Himalayan quartz found in Taos, New Mexico
If you add all the British coins together, you get a shield
Cranberry harvest in Canada
Because a refreshing event is approaching, namely Oktoberfest, the Bemorepand team decided to find the most interesting, useful and, in some places, funny curiosities about one of the most popular drinks in the world - beer.
Blonde, brown, unfiltered or wheat, with summery and fresh aromas - these are just a few features of beer, a drink that, by the way, in limited quantities, can take care of your thirst and health this summer. From the boundless space of the internet, Bemorepanda gathered the most interesting and unusual curiosities about beer.
Here comes the second part of Top 100 facts about beer. Here you can view the first part.
51. Sometimes brewers use the secondary fermentation method called kreusening. Fresh fermenting wort is added to the already poured chilled beer. An additional portion of yeast speeds up the fermentation process, cleans up the by-products released during fermentation and improves the taste of the beer, as hops and other additives retain flavor and aroma longer.
51. Hops are one of the classic beer ingredients, although not required for fermentation. It has been used in Europe since the 8th century, but it's real heyday came during the Reformation. If you put hops in the wort during boiling, the beer will get a characteristic bitterness, since when the plant is heated it releases resin. If you add it already during fermentation, when the beer “reaches” in a vat or barrel, the drink will take only aroma from the hops - this process is called “dry hopping”. Brewers only use bumps of female plants - they can be bought dried, in pellets or even briquettes. Hops, by the way, are poisonous: fresh buds can irritate and discomfort their pickers.
The types of hops that are used in brewing. Some of them impart a more bitter taste to the drink, while others, such as Liberty, are more likely to be used for flavoring.
52. Previously, beer was aged in wooden barrels, but with the transition to industrial brewing, manufacturers began to choose steel vats. With the flourishing of crafting, wood has regained its popularity: firstly, wood absorbs the tastes and aromas of aged drinks, passing them on to the next. Secondly, it gives the beer a special woody flavor, which sometimes contains notes of coconut, vanilla or caramel. And thirdly, the wood allows air and microorganisms to pass through, which also change the taste of the wort. Modern brewers don't always use barrels - instead of vats, they can use oak chips, cubes, or spirals. Sometimes the wood is even burned if they want to achieve a drink with a strong and toasty "character".
53. In Africa, where traditional crops grow poorly in subtropical and prairie conditions, sorghum is grown, which easily adapts to different soils. It is from sorghum that local beer is brewed, which is called differently in different countries: in Benin and Togo - chukutu, in Tanzania - mtama, in Sudan - merissa, and in South Africa - kaffir. Although the brewing process is similar to the European one, the taste of beer is very different from the usual lagers and ales due to the use of specific raw materials and a large amount of lactic acid bacteria entering the vessels. Although sorghum beer is traditionally used during festivals and rituals, many Africans prefer to buy European varieties because they contain more alcohol and the brewing process is more hygienic. The drink is loved by the poorest segments of the population, as it perfectly saturates due to its high calorie content.
This is what purple corn looks like, from which chicha morada is prepared.
54. Chicha - a beer-like drink from South America made from corn. It is especially popular in Bolivia and Peru, where this cereal is actively growing, and its strength varies from 2 to 12 degrees. In ancient times, corn was chewed and then spat into a vat, where it was fermented under the influence of saliva, and the starch was broken down into simple sugars. This method exists to this day, moreover,, resort to it even craft breweries, which have special equipment for pasteurizing the drink. Chicha morada is made from purple corn with the addition of pineapple peels, sugar, cloves and cinnamon, which makes the drink look like mulled wine. In addition to corn, South Americans chew cassava, sweet potatoes, and other fruits.
55. Sake, which has been produced for over 1,300 years, is very often called rice vodka or wine, although it is closest to beer because it is made by fermenting grain. For the drink, not all the grain of rice is used, but only its most starchy central part: for this, the rice is polished, removing the bitter shell and upper layers. Although there are special varieties of rice for sake, the specific variety is not so important because during the manufacturing process the producers try to make the drink so pure that it does not leave the grain flavor in it. After the polishing of rice, moisture evaporated, and then added to the koji spores of the fungus, which is known for its taste "umami",as the rice grain has no enzymes. The resulting drink is filtered after fermentation, and two types are distinguished - a slightly filtered unclear nigori and a crystal clear "imperial" one. The strength of sake reaches 20%, but it is often diluted with water up to 15%.
56. In the 19th century in Germany, they began to brew beer from potatoes: raw potatoes were grated, heated to 156 degrees together with water to a state of thick gruel, then a thick syrup was obtained from which the drink was prepared. Potatoes are great for beer, as they are high in starch, which means they are an excellent raw material for yeast. Today, potato beer is not uncommon, and besides the classic varieties,are also used in brewing sweet potatoes, yams and cassava.
57. During the colonial era, pumpkin was widely eaten in North America, which still occupies a significant part of the US gastro culture, especially in the fall. In addition to pies and pumpkin puree, the pilgrims brewed beer: grated vegetable pulp was an excellent source of sugars, replacing cereals, most of which were sent to bread. In 1771, the American Philosophical Society published a recipe for a pure "pompion ale," as it was then called. With the development of cereal crops, the popularity of pumpkin beer gradually faded away, the malt drink we were already familiar with began to be imported from Europe, and the vegetable was no longer used in production. In the wake of craft brewing in the United States at the end of the 20th century, pumpkin was again remembered: it is believed that Bill Owens discovered the recipe in the works of George Washington and tried to implement it. They began experimenting with the vegetable in every possible way: for example, they added nutmeg, cinnamon and cardamom to the wort, imitating the taste of pumpkin pie. Pumpkin porters, stouts and lagers emerged and are now popular in the United States.
There are a lot of breweries in the USA that make pumpkin beer. For example, Rouge itself grows vegetables for beer, picks them in August, dries them, and by September fresh pumpkin ale appears on the shelves
58. Kvass was known in Russia back in the 11th century - at that time it was more alcoholic and looked much like beer. Strong kvass is called melted, that is, boiled, and not arbitrarily fermented. It was prepared from wheat and barley malt or rye bread, adding wormwood, hops, cumin and St. John's wort for flavor and aroma. A little later, kvass was distilled, which is why the amount of alcohol in it increased. Interestingly, there was a disease called "yazya kvass", in which a headache was severe - most likely such an ancient diagnosis was made to those suffering from a hangover after excessive drinking. Now kvass is not considered an alcoholic drink, although according to GOST its strength can reach 1.2%; and the past of the drink reminds us of the verb "ferment", that is, "get drunk."
59. Honey is added to some types of beer, but there is mead - a completely separate brew drink, which does not contain malt. Honey can be anything you like - buckwheat, lime, orange, because of this, the drink turns out to be different in color, density and strength. To taste, it can be not only sweet, but also semi-sweet and even dry. In Russia, nutritious honey was already known in the 10th century: they were both boiled and set, that is, they were left for natural fermentation. Mead was available to ordinary people, since the farm often had its own apiaries, but with the spread of stronger alcoholic beverages, for example, vodka, they practically stopped drinking it. Although you can now buy a drink at any store, industrial meads have little in common with ancient Russian honeys. Besides Russia, mead is popular in the USA and Europe. The American Mead Association notes that new companies are constantly opening in the states that brew different styles: melomel (mead with fruits), metheglin (mead with spices and herbs), kesira (mead with apples), piment (mead with grape juice) and others.
One of the largest mead plants in Russia is located in Suzdal - the industrial history ofbegan here in the 19th century.
60. Braggot is a mead with malt, but it is classified as beer. The drink got its name from the ancient Celtic word bracis, meaning the shape of the grain from which it was made. In England braggot often passed off as pure mead that was condemned even by the Church, so gradually that it is highlighted in a separate style. Initially, braggot was made by mixing mead and ale, then it was seasoned with pepper, ginger, cinnamon, galangal and cloves. It became a traditional wedding drink in some British regions, but its popularity declined in the 17th century.
61. Cider is neither beer or wine, although it is often tried to be included in the classification of these drinks. Cider is made from apple juice that is fermented naturally or by adding yeast. Although it is preferable to prepare the drink from special coarse varieties of fruits rich in tannins, sometimes ordinary table apples are taken. There are many styles of cider produced all over the world: dry and sweet, yellow and pink, highly carbonated and quiet, with added spices, herbs, other fruits and hops. Cider analogs - Poiret or Perry - are made from pears.
62. There are several hundred beer styles in the world, however, craft breweries often transcend traditional and well-known recipes, making it nearly impossible to create a complete guide to all styles. Craftsmen can take as a basis classic beers from Belgium, Germany or the UK, add strange, unusual ingredients to them, or change the brewing process. Also, styles don't just happen: for a trendy new beer to become a style, it has to be made by more than one brewery, so the process takes time. The most recognized guide in the world, American Brewers Association, changes every year, with new varieties being added and definitions of old ones rewriting.
63. Most styles can be divided into two types: ales, or top-fermented beers, and lagers, or bottom-fermented beers. During top fermentation, which occurs at higher temperatures (about 20 degrees), and therefore more ancient, the yeast rises to the surface. During bottom fermentation (about 10 degrees), which spreads when refrigeration machines appear, the yeast is concentrated at the bottom of the container. In the modern world, the second type of fermentation is most often used.
64. Lager is the most popular beer style. 87% of the beer market in the United States Lagers like Corona and Budweiser account for, and the most common type of lager is Pilsner, named after his hometown of Pilsen, Czech Republic. Beer brewing in Pilsen began in the 1200s, but it was the light golden lager that was first made by the Bavarian Josef Groll in 1842. Since then, it has been marketed under the brand name Pilsner Urquell, which prides itself on using Saaz hops, which give the beer a particularly mild flavor, and is named after the Polish town of Zatec.
Despite the fact that Schwarzbier is black, this is a lager, although it is more common to see lagers as golden.
65. Lagers are made on all continents. The Bavarians are very close to the Czech Republic, so they quickly adopted the Pilsner brew, modifying it - the German Pilsners are fresher and more bitter, due to the fact that they use different hops there. Lagers are actively made in the USA, Austria and Japan - in the latter can be to them , rice, potatoes, soybeans and corn added. The public is more accustomed to seeing light lagers, but there are also black ones, such as Schwarzbier, one of the most popular beers in Germany. This beer is a great example of how a dark beverage can be light and refreshing: it has a mild roasted flavor with very clean notes of caramel and coffee. The German brewery Köstritzer is best known for its Schwarzbiers, which has almost five hundred years of history. In addition, such unusual lagers as India Pale Lager are brewed in the world with hopping like IPA or brut lagers, which the amylase enzyme gives sparkle like champagne.
66. The German town of Einbock was a major brewing center in the late Middle Ages: since it was part of the Hanseatic League, local artisans exported most of their produce before the Hanseatic fell into decay in the 16th century. Almost half of the inhabitants of the city made beer: the malt was dried in attics, and it was brewed in a special mobile boiler, which belonged to the city and was brought into the courtyards one by one. This interesting practice, among other things, is evidenced by urban architecture: in many houses, instead of gates, there were huge arches. There is a legend that one of the Bavarian dukes Maximilian was so fond of Einbeck beer that he could not survive the interruptions in supply, so he called the local brewer Elias Pichler to his place to ensure that the drink was always available. Initially, bock - and this is exactly what this beer was called - was made by top fermentation, but Pichler adapted it to Bavarian tastes and over time this style began to be brewed in a larger way. It is believed that the block was the favorite style of theologian and reformer Martin Luther. There are several sub-styles of the bock: a stronger and denser doppelbock, a light tee, and a dark.
67. Not all brewers agree with the strict division, which is why they lager / ale brew hybrid beers. These are ales brewed at typical lager temperatures and vice versa. Or ales that used lager yeast. This brewing method conveys the characteristics of both beer categories, and their styles are nearly impossible to classify. There are several varieties that are produced in this manner. For example, Altbier (old beer) is a typical Düsseldorf style, a bottom-fermented bitter variety, although in many respects it is similar to lagers. Or steam beer, which has been brewed in the States since the 19th century. Initially, it was a lager, which was fermented at unusual temperatures for speed - because of this, its quality deteriorated, but the price became low. Why it was named "steam" is unknown: according to one version, this is due to the fact that it was exposed to the street for rapid cooling, and it emitted steam. On the other, there was so much carbon dioxide in the barrels that it had to be released as steam.
68. Everything that was produced in the German city of Cologne used to be called Kölsch. However, at the beginning of the 20th century, this word was firmly entrenched in local beer - light, highly fermented, hopped, top-fermented, produced in accordance with the Law on Purity. To protect the name and outline the main conditions for the production of the variety, in 1985 24 Cologne breweries signed the Kölsch Convention, which specified the requirements for packaging, labels, advertising, as well as the rules for sale, sale and cooperation with intermediaries. Today, in Cologne bars, köbs - waiters in traditional blue cardigans - pour kölsch into long narrow 0.2-liter glasses and serve it on a special tray with a handle - a kölsch-kränz.
Cologne Köbs waiter with a Kölsch fender in hand
69. Barleywine is a strong, dark, almost black English ale, around which a lot of controversy arises. The term Barley Wine was originally used as a poetic synonym for ale. Beginning in the 1870s, a beer that began to be sold in Britain the brewers themselves called Barleywine, such as the Bass Brewery in Burton-upon-Trent. According to researcher Martin Cornell, there is no difference between barleywine and traditional strong aged ales - this is just a marketing ploy that has spread since the 20th century. In barleywine, alcohol can reach 12%, so it was traditionally sold in small bottles. Perhaps in order to give the beer a more wine-like flavor, in accordance with its name, it was aged in barrels from port, whiskey or bourbon.
70. Due to the numerous British wars at the end of the 17th century, there was a sharp increase in taxes and prices in the country, including for brewing raw materials. It became particularly expensive because of malt, which is why its share and the quality of the product fell sharply.But on hops recently imported from the mainland, taxes did not rise as quickly, so the amount in beer increased. However, for the British, such a drink was too strong and sour, because they were accustomed to the traditional swedish ale, therefore, to save money, they began to mix two types of beer, and then leave for a long exposure - over time, the taste softened and the bitterness of the hops disappeared. The new dark drink became very popular with the working class and was named "porter" after the porters and stevedores who loved to drink it. While it is widely believed that porter was invented by London brewer Ralph Harwood around the 1720s, mixing several different varieties with each other, documents found indicate that porters were known to the British in the past. Due to the possibility of long-term storage, the porter could be imported to other countries, where it took root in its variations. In Poland, for example, a Baltic porter has emerged, which is made with yeast for lagers rather than ales. In pre-revolutionary Russia, this style became known as "imperial stout" because it was loved at the court of Catherine II. Today, the most popular American porters, which are craft brewers, revived after the repeal of "Prohibition" in the United States.
71. Initially, any strong beer was called a stout, and a little later - a stronger porter. In the second half of the 19th century, less black malt than porters and more brown malt began to be added to stouts, giving the stouts a drier flavor. Today, between them there are practically no technological differences, except for the one that is usually used for porters solozhony barley, and for stouts - nesolozhonyzhzhony,but even this rule has exceptions. Inside the stouts, oats (with the addition of oats), Irish, grown from Guinness porters on roasted malt, sweet tropical, made for export to hot countries, and others are distinguished.
72. Tax increases for raw materials has led to the appearance of the Paleales.In the early 18th century, it became cheaper to brew beer at home than to buy it in pubs and shops; in addition, at home it is easier to control the quality of the ingredients, and hence the quality of the drink. When people moved around the country, they were looking for something similar to their familiar home-brewed beer. This led to the fact that artisans began to experiment with beer, trying to find the very taste - and so a highly hopped bitter pale ale, brewed with light malt, was born. The public got tired of the porter, and with the proliferation of transparent glasses, there was a demand for a beautiful, non-cloudy beer that was more difficult to counterfeit. So pale ale became a real British hit. Especially popular was the pale ale from Burton-upon-Trent, a small town in Staffordshire that was formerly known for its quality brown ales. The mineralization of the local springs was believed to be ideal for preparing light strong ales.
Burton-upon-Trent has been famous for its breweries for centuries. Here is the National Brewery Center, where you can get acquainted with the history of the drink in the city
73. By the 19th century, the British East India Company gradually colonized India, discovering unhindered trade in the country. Brewers also drew attention to this market, and the most notable among them was James Hodgson: from the 1780s he practically monopolized the supply of various beers, united under the name Indian Ale, to the colony. However, already in the 1820s, other companies and artisans were able to win the true love of the local public with a brighter beer. Burton brewers sent their pale ales to India. At that time, the transportation of products was possible only by sea and took about six months, and during this time the beer fell into disrepair. Only heavily hopped varieties could preserve their freshness and taste, but porter, although it was familiar to British soldiers, who were full in the country due to national uprisings against the colonialists, was too dense and heavy for the hot climate. Pale ales, on the other hand, are bright, sparkling, with a bitter taste - perfect for quenching thirst and refreshing. Like many other styles of beer, India Pale Ale or IPA virtually disappeared during the World Wars of the 20th century, but reemerged in America in the 1970s with the rise of craft beer.
74. Already in our time, a new style of pale ale was born - NEIPA, which most often stands for New England India Pale Ale. Even though NEIPA emerged in the 2000s, it's hard to say who came up with it. It is believed that the Alchemist and Hill Farmstead breweries in Vermont, and then TreeHouse and Trillium in Massachusetts, began brewing it at about the same time. This style is cloudy, sweet, light, like a tropical juice, while the IPA is clear and very bitter due to the high hop content. NEIPA also has hops, but it is added at the very end of the boil, so it gives its aroma to the drink, without having time to make it bitter. This style is very popular in the USA, where even small artisans brew it.
75. Before hops became one of the most important ingredients, the Netherlands, France, Belgium, Germany and other northern countries used gruit, a mixture of herbs to add flavor and aroma to beer, usually including wormwood, wild rosemary, horse and dog mint, yarrow, juniper, rosemary, marsh myrtle and other plants. The composition of this mixture depended on local traditions and the available plants, many of which are poisonous or known for their psychotropic effects, making the drink highly intoxicating. The first mention of fruit dates back to the 10th century, when the German king Otto II granted the right to trade in the mixture to some churches: at that time, when buying beer raw materials, a tax had to be paid, so only bishops, nobles or large farmers could sell gruit. In many cities there were special people - gruyters who made the mixture and sold it to the brewers. Over time, the Catholic Church practically monopolized the sale of gruit, and hops became an increasingly common ingredient without paying for it. The last nail in the coffin of the herbal mixture was the Protestants. They promoted austerity and abstinence, which influenced the adoption in the 16th-18th centuries of a number of laws prohibiting the use of psychotropic additives in brewing. But the main reason for the disappearance of gruit was religious politics and the decline in the influence of Catholicism in the northern countries. Now gruits are also boiled, but very rarely.
76. In some bars you can see the Sauer - it's not exactly a beer style, but rather a general name for all kinds of acid.Lambics, Gueuze, Gose, Flemish ales, Berliner Weisse or smoked German ales - Liechtenheiners can be hiding here. The latter were once common throughout Germany, but now they are very rare. They are brewed with wheat or barley smoked over an open fire, which give the beer a smoky aroma. And the sour taste appears due to lactic acid bacteria. By the way, in Germany there is another famous beer that is brewed with smoked malt - rauchbier.
Rauchbier was historically made in Franconia, in the city of Bamberg
77. Lambic is made according to the old technology of "spontaneous fermentation": the wort for lambic is boiled, and then left to ferment in an open vessel, without adding special brewer's yeast there.can enter the vessel Any microorganisms, so it is impossible to accurately predict the taste of the resulting drink, however, it cannot be called completely unpredictable either, since brewers still observe the temperature regime and limit the ingress of some bacteria into the mash. The special sour taste of lambics is largely attributed to the yeast strains of Brettanomyces, the most famous of which are B. bruxellensis and B. lambicus, named after the Belgian capital and local style. If in the barrels the beer still tastes too different, then it can be mixed with each other so that the batch is homogeneous. It is believed that real lambic, like champagne, is made only in the Senne river valley - the Pajottenland region and near Brussels, and everything else is just beer "in style".
78. Lambic began to be brewed around the 17th century, but by the 19th it had become a hit. By 1900, there were about 80 breweries in the vicinity of Brussels, specializing in lambic. It became an everyday drink, and farmers often took a bottle with them to work in the fields. From the middle of the century, the popularity of the style began to decline: large players appeared on the market who offered a simpler and more understandable to the consumer light lager, and the popularity of soda with a lot of sugar influenced the mass love for sweet beer. Some breweries closed, others began to sweeten their product on purpose, and as a result, the quality of the lambics dropped. It wasn't until the 1990s that a revival began, fueled by a general interest in local production, especially craft beer, the proliferation of the internet, and the publication of books such as Tom Webbs' LambicLand. Brewers began to come up with cultural events to promote lambics: interactive production tours, tastings, and festivals. Currently, this style of beer is perceived by the Belgians as one of the elements of the country's cultural heritage.
79. Gueuze is a type of lambic for which young (about a year old) and old (about 2-3 years old) beer is mixed. After filling in a bottle, the drink is fermented and becomes highly carbonated. Gueuze is called "Brussels champagne": it is believed that when Napoleon's troops occupied Belgium, a general fashion for sparkling wine began. An enterprising brewer from Geuzenstraat collected empty champagne bottles and poured lambic into them - the beer was so successful that it gained popularity and got its name from Geuzen Street. Although the Lindemans company, which is famous for its lambics, believes that the name comes from the French gazeux, that is, carbonated. Gueuze is usually sweetish in taste with a strong sour aftertaste.
Map of the 1997 Toer de Geuze festival. This is a festival in the Pajottenland region, held twice a year, during which you can get free guided tours and tastings of gueuze and lambics at local breweries
80. Cherry lambic is called scream. It is also made by blending two lambics of different ages with the addition of overripe sour Morello cherries: according to tradition, they are not crushed, but dipped into a barrel of beer, either whole or with a slightly damaged skin. In addition to cherry lambic in Belgium, other types of lambic are made - framboise (raspberry), peche (peach), cassis (black currant) and faro, to which caramelized sugar is added.
81. Gueuze is often confused with gosé - a German beer with a thousand-year history, which is also produced by spontaneous top fermentation with the addition of coriander and salt. It began to be brewed in the city of Goslar in Lower Saxony, but this style gained particular popularity in Leipzig, where by 1800 there were about 80 taverns specializing in gose. Despite strong love, it remained a regional drink, as lagers supplanted almost all ales, and may have completely disappeared due to the wars, but its recipe has survived. The style revived at home at the end of the 20th century and continues to develop now, including among craft breweries on the Russian market.
The area of distribution of sahti and other Scandinavian beer drinks
82. Sahti is a type of beer produced in Finland based on barley, rye, juniper and baker's yeast. It was originally brewed for home use rather than commercial sale, so the recipe has remained largely unchanged over the years. Most often it was made for family events like weddings. Sahti was especially common in western Finland, while in the eastern regions of the country, low-alcohol kalya beer was preferred, whose traditional recipe has practically disappeared. Interestingly, saunas were often used to malt the grain, in which it was possible to maintain a high temperature for a long time. Usually sahti is infused in barrels, not steel vats, protected from oxidation and not filtered - the beer tastes sweet with hints of milkshake. Today in Finland there are only six breweries that brew this style, but for none it is the main one.
83. Berliner Weiss is a cloudy wheat beer with noticeable sourness and high carbonation. It contains only about 3% alcohol. This style is shrouded in many legends. Someone says that Berliner Weiss was inspired by the Huguenots who moved to the German capital from France in the 18th century and missed their usual wine. Someone that one famous 16th century brewer Kord Broyhan from Hanover, while traveling in Hamburg, tasted a previously unknown beer and tried to copy it at home. There is a widespread story that Napoleon called this beer "Northern Champagne". Today Berliner Weiss is very popular in Berlin and is often drunk at dinner, adding various syrups such as raspberry or apple. Berliner has a protected geographic name and can only be produced in the German capital and the surrounding area; however, it is prepared only in two companies - Berliner Kindl and Schultheiss.
Rodenbach Grand Cru - one of the benchmarks for sour ales
84. Flemish or Belgian red ales have their roots in experiments with porter. In the early 1870s, Fleming Eugene Rodenbach studied at a brewery in England, from where he returned home with recipes for this rich dark beer. He began to brew ale, aging it in oak barrels for several years and adding to the yeast lactobacilli, which gave the drink a characteristic sour taste. Later, he founded the Rodenbach Brewery, which sold ready-made blended yeast to other artisans within 50 km of Roeselare, and these breweries produced their own Belgian red and sour brown beer from it. Although the practice of yeast blending spread throughout Europe, Rodenbach is still considered the benchmark for red ales.
85. Brown is another classic Flemish ale. In 1829, Dr. Jean-Baptiste Vrankin wrote that "a dark beer that burns the palate and constricts the throat" is poured in Flanders, and a little later the brewer Georges Lacambre noted its "bitter, rough and tart taste." The popularity of brown beer gradually grew and by the end of the 19th century it became a hit of sales: it was thanks to it that Liefmans, after the damage to its buildings during the First World War, was still able to become the 21st largest brewery in Belgium in terms of production. At that time, these ales tasted quite sour, so they were compared to wine. Over time, it softened: brewers indulge the tastes of the public, addicted to Coca-Cola and other sweet sodas, which, as in the case of lambics, influenced the recipe for ales. Since the 1980s, the popularity of this style has been steadily declining, and some brown beer companies have gone bust.
86. In the French-speaking region of Belgium, the saison, a seasonal golden ale made from the remnants of the fall harvest for the summer, when additional workers were hired to the fields, was widespread among the peasantry. To quench their thirst, a light beer was brewed, refreshing in the heat. The saison recipe is optional: if a berry is born in the summer, then it can be added to the future beer, but if not, then the beer will be brewed from other ingredients. That is why it is now difficult to find two brewers following the same brewing method, since saison is more about a format than a specific taste. In France, there is a similar drink - bière de garde, or "beer for storage", which was also brewed in advance, before the season of active work, so that the peasants could devote all their time to the harvest, and not to cooking.about bière de garde these days. Little is said, and although there are many variations of it in its homeland - from light honey to darker and more fruity, craft brewers rarely use it in their experiments.
87. During the Reformation, the Catholic Cistercian order, which had branched off from the Benedictine order, began to decline. The monks from the Norman abbey of La Trappe decided that one should not succumb to sins and should focus on the strict discipline and asceticism that Saint Benedict bequeathed. The followers of the restrictions became known as Trappists, and in 1892 the Pope officially recognized them as a separate order. However, due to the French Revolution and the persecution of Catholics, Trappists settled throughout Europe, including Belgium. The monks themselves produced everything necessary for life, including brewing beer for themselves and for sale. They noticed that the wort can be filtered repeatedly, making it a lighter drink each time. The strongest first infusions they sold in the villages, the weaker ones, called petite beer - small beer, they kept for themselves or distributed to the poor. It is believed that this system gave names to the classic monastic ales - single, dubbel, triple and quadruple. The strongest varieties were marked by monks with four crosses (Quadrupel from the word quad - four), and the weakest - only one. Over time, the Trappists began to imitate, and in 1962 the monks filed a lawsuit against unscrupulous brewers using a false name. Since 1997, the International Trappist Association has existed: only 20 abbeys that are members of it are entitled to the original name of the beer.
Trappist monk in the brewery of the Abbey of La Trappe
88. The monks brewed a strong and aromatic beer without strong hoppy bitterness. Despite the ban on the use of the Trappist name in production and sale, no one restricted copying the recipe, so secular versions of the drink appeared, called abbey beer. The most common beer was the dowel - in 1926, Westmill Abbey released Dubbel Bruin, which gained a lot of followers and admirers. It is a dark amber beer with a complex malt sweetness and 6-7% ABV, and caramelized sugar is often added to it. The quadruple is considered to be a stronger version of the dowel - the amount of alcohol can be up to 14%. Tripel is a light golden beer also made famous by Westmill. Its fortress is kept in the region of 7-10%. A single is very rare due to its weakness (about 3%) and unsaturation.
89. While many beer styles revived after World War II, some of them have disappeared forever. This happened, for example, with the Berliner oud (or Berliner alto in German). A few years ago, the brewer Marco Loret discovered an old label. It indicated that the Berliner alto was produced by Gustaf Hustinks at the Pauw brewery in Culemborg. The brewery itself was opened in the 19th century, but Houstinks owned it for only a few years - from 1909 to 1913. Beer researcher Rowell Mulder has found advertising campaigns from different masters who have brewed this species since the 1880s, but could not find any recipes, so the taste of Berliner alto remains a mystery. Mulder suggests that it could be a Dutch imitation of German varieties, judging by the name, and most likely fantasy, because the style did not take root and faded into oblivion.
90. While roasted malt can add a coffee-like flavor to beer, natural coffee can be added to the beverage. It is most commonly used in porters, stouts, especially imperial, dark and pale ales. The taste will be very dependent on the grain and its roast, so there can be many variations of coffee beers. In America's new craft era, the plant began to be used in the 1990s, when radical blends of coffee, chocolate and oats or coffee, Mexican vanilla and sugar appeared. Interestingly, the coffee can be added whole, ground or already brewed, including by cold brew.
- Tomato goes from Saldens, a craft Russian brewery
91. Tomatoes are a popular ingredient in beer, especially gose. Most likely, the experiment with tomatoes originates from the famous Mexican cocktail that serves prepada, sometimes called chavela or michelada. According to legend, michelada was invented by a bartender in San Luis Potosi as a hangover and fatigue remedy in the 1910s. In addition to beer, its composition includes tomato juice, lime, spices and hot sauce, depending on the region.
92. Brewing with grapes is considered a special art, as the result is a wine-beer hybrid. The abundance of varieties of this fruit gives unusual flavors: for example, Viognier will give the drink aromas of melon and tropical fruits, and red varieties can give the beer the taste of black currant or cherry. Typically, red grapes like syrah or grenache are added to dark, rich beers like porter or strong ales, while white sauvignon blanc is ideal with gueuze or lambic. Since the 1970s, the Belgian company Cantillon has been brewing lambics every year with hand-picked nutmeg. When picking grapes, the smallest details should be taken into account: there will be a difference between the fruits harvested from the southern and northern sides of the vineyard, and if you cut off the bunches with branches, then a woody note will appear in the taste.
93. In the United States , pizza-flavored beer is brewed. In 2013, Tom and Anthea Seifert from Chicago brewed beer with oregano, basil, tomatoes, garlic and even pizza crumbs. Initially, it was assumed that the resulting mixture could be used as a marinade, but the drink turned out to be so good that they began to drink it just like that. Other brewers also picked up the idea - Liquid Margarita can now be found in many American companies and even in Russian artisans, for example, Pizza Boy from Selfmade Brewery.
94. In the last decade, more and more types of beer have been added to which avocado is added. In 2013, American brewery Angel City Brewery brewed an avocado beer, adding cilantro, red pepper, lime and honey to create a guacamole flavor. After that, Bush Shack Brewery in Australia and Rocky Knob in New Zealand did some experiments. This is a seasonal story, as beer is highly dependent on the harvest of the fruit. Avocado gives the drink not only taste, but also a delicate creamy texture.
95. There are several banana bread flavored breweries around the world, such as Eagle Brewery and Wells and Young's, which introduced the exotic beer in 2002.wort Mashed bananas are added to the, which, when combined with malt, give a bright taste of fruitcake. In general, bananas are a standard ingredient for beer in many African countries: in Rwanda they cook urwagwa, in the Congo - kasixi, in Uganda - mubishi. It is important for this drink to use bananas at their peak of ripeness, as overripe can ruin the taste. Boiled water and fried grains are added to mashed bananas, which have yielded juice. Beer is not heated, but must be filtered to prolong its short shelf life, as bananas are an excellent medium for microbial growth.
96. During the Victorian era in Britain, stout was often consumed with oysters in pubs - the bittersweet taste perfectly complemented the salty shellfish. It is believed that the shells could end up in beer vats because they purify the water, which means they can clarify the beer, masking low-quality or over-dried malt. It is not known exactly when oyster meat was added to the beer itself for flavor, but in 1939 New Zealand's Barnes Oysters began shipping oyster concentrate to British brewers. Sources say that it took at least 18 months to develop the drink, and the amount of concentrate in a bottle is equivalent to one whole oyster. Oyster stout has never been a mainstream beer, and doesn't even stand out as a distinct style, but today some craft breweries are making it experimentally.
97. Petersburg brewery Hophead Gose brewed with the taste of soups and national dishes. The line includes beer with the taste of okroshka, French onion soup, sour cabbage soup, Bulgarian chorba, Megrelian ajika, pickle, tom yam, pho bo, Armenian dogwood soup, kharcho, Indian curry and others. To create taste, edible ingredients are really added to the wort - vegetables, spices, herbs, cheese and even meat broths.
98. Although beer is not the most popular ingredient in cocktails, many drinks are made from it besides the ruff (a mixture of beer and vodka). One of the most famous cocktails, the Moscow mule, which consists of vodka and ginger beer, was invented in the United States and has many variations. In addition to it, in bars you can try shandy or radler (lager with lemonade), michelada, Mississippi porter-fur (porter with bourbon and rum), black velveteen (beer with champagne), beer mojito, chocolate mixtures of liqueurs and porters, and others. Sometimes there are some really weird recipes like beer with ice cream or eggs.
99.Wat Pa Maha Chedi Kaew Temple, 600 kilometers from Bangkok, has an unusual appearance, created from a large number of used Heineken beer bottles and a local type of beer.
100.The Vikings believed that in Valhalla, their heaven, a goat with a udder was waiting for them, which would always supply them with beer.
People by nature constantly strive to learn something new, but at the same time they know very little about themselves. The creator of the TikTok channel Knowledgesaurus decided to fight this injustice by regularly revealing fascinating facts about the human body in his videos. People liked it so much that his videos are gaining millions of views, and the account boasts 1.4 million subscribers. Basically, the author of the channel shares statistics on rare abilities and deviations associated with humans, thanks to which you can find out how rare you are. We have collected 20 facts for you, and they all look forward to your attention further.
“Some people sneeze when exposed to sunlight. This is called the light sneeze reflex. It is observed on average in 26% of the population, it is not a well-studied genetic trait "
“Only 12% of people have tetrachromathy - the simultaneous perception of the color spectrum by four different types of light receptors. People with tetrachromacy see about 10 times more shades and colors than people with normal vision. "
“10% of people have Morton's finger. This is when the big toe is shorter than the next one. The Statue of Liberty also has Morton's finger. "
“2% of people have red hair by nature. To have a child with this hair color, both parents must have this gene, and although redheads make up a tiny fraction of the population, one study found that 30% of advertisements showed people with red hair. "
“Less than 1% of people have a small hole in the ear. Some evolutionary biologists claim that this is what is left of the gills. "
“9% of people taste soap in cilantro. Cilantro contains a chemical that is a byproduct of soap making. "
“Only 1% of people are ambidextrous; they have the same right and left hands. It makes no difference to them which hand to use. "
“35% of people do not have wisdom teeth. In the past, wisdom teeth served a purpose, but now they are no longer used, so we remove them to prevent them from causing inflammation while cutting through the gums. One can only envy such people "
“Only 33% of people can whistle. Almost everyone can learn, for this you just need to master the technique "
"83.7% of people can roll their tongue into a tube, but only 14.7% of people can make a" clover "from the tongue"
“1% of people need less sleep than the rest. This feature allows them to go through the sleep cycle faster than the average person. "
“Only 5% of people have arched fingerprints. Most people have either looped or curled prints. "
The author of this photo has all three types of prints on at least one hand (from left to right): curl, loop and arc.
“1% of people have a double row of eyelashes. While some may think that this is enviable, in fact it can cause some problems. "
Photo author: “I have a rare genetic disease - distichiasis (double row of eyelashes). Sometimes they grow in my eye. "
“Only 25% of people have dimples on their cheeks. They can be both on both sides and on one. They are also inherited, and if you have dimples on your cheeks, then most likely your child will also have them. "
“20% of people have a gap between their front teeth. This is usually caused by a mismatch between the size of the jaw and the size of the teeth. "
"In 8.4% of people, the hair on the crown of the head is curled counterclockwise, while the majority of people curl it clockwise."
“Less than 1% of people have super-strong bones. This is caused by a mutation in one of the genes that makes bones 8 times denser. "
YouTube is a huge video repository of a wide variety of formats and genres: marketing workshops, product unboxing, comedy shows, and educational songs for kids. For this variety, hosting is loved by almost two billion users around the world. And the business appreciated the advantages of the platform for promotion.
YouTube is undoubtedly the world's largest video sharing service.
Of course, it will be a surprise for everyone if this changes anytime soon!
Most of us use the YouTube website or app on a daily basis. Some use YouTube for learning, and some just for fun.
Fact 1. YouTube was founded on February 14 (Valentine's Day) 2005 by three former PayPal employees.
Fact 2. It was originally funded by bonuses that employees received when eBay bought out PayPal.
Fact 3. The first YouTube video was uploaded on April 23, 2005. This is a video of the co-founder of the San Diego Zoo.
Fact 4. YouTube was originally created as a video testimonial site called "Tune In Hook Up".
Fact 5. Just 18 months after founding YouTube, Google bought it in stock for $ 1.65 billion.
Fact 6. YouTube has over a billion users, which is almost a third of all Internet users.
Fact 7. YouTube has opened a production site in Los Angeles that you can use for free, but only if you have at least 10,000 subscribers on the channel.
Fact 8. The oldest YouTube video about cats dates back to 1894.
Fact 9. More than 100 hours of video are uploaded to YouTube every minute.
Fact 10. In 2014, the famous YouTube star, Grumpy Cat, made more money Gwyneth Paltrow - the Oscar-winning actress.
Fact 11. Google is, of course, the largest search engine in the world. But right behind it is Youtube, which is bigger than Bing, Yahoo and Ask combined.
Fact 12. Every April 1, YouTube pranks its users.
Fact 13. When they played their first joke, they turned the site upside down.
Fact 14. Rickrolling first appeared on YouTube in 2009. At its peak in 2008, more than 18 million users in the United States became involved in ricrolling.
Fact 15. Every month YouTube users watch 6 billion hours of video per month and 4 billion videos every day.
Fact 16. Apart from the US, Saudi Arabia has the most views on YouTube. This is because TV, Facebook and Twitter are banned in Saudi Arabia and YouTube is not restricted.
Fact 17. The most popular video that people are looking for is "How to kiss." The second most popular video is "how to tie a tie."
Fact 18. The most popular topic that people are looking for is, of course, music!
Fact 19. The total number of videos uploaded in 2010 is equivalent to over 150,000 full-length films in theaters every week.
Fact 20. The first world leader to create a YouTube channel was British Prime Minister Tony Blair, who opened his account in 2007.
Fact 21. According to a 2013 study, 60% of the 1000 most viewed YouTube videos are banned in Germany.
Fact 22. The longest YouTube video is 571 hours, 1 minute and 41 seconds. This is the same as 23 days and 19 hours!
Fact 23. The first video to reach 1 billion views was Hello by Adele the fastest. It reached 1 billion views in 88 days.
Fact 24: The video that got the most views on its first day of upload is the official teaser # 2 of Star Wars: The Force Awakens. It scored 112 million views in 24 hours.
Fact 25. Justin Bieber is one of the first YouTube success stories.
Fact 26. YouTube has been watched every day on Facebook for over 150 years.
Fact 27. In Thailand, YouTube was blocked for 5 months in 2007 due to a 44-second video that depicted distorted images of the king.
Fact 28. There is a copyright infringement program called Automated Content ID that scans over 100 years of video every day.
Fact 29. Every minute there are 400 tweets containing a link to a YouTube video.
Fact 30. In 2011, 30% of all YouTube videos accounted for over 99% of views.