[Latin Name] Valerian Officinalis I.

[Specification] Velerenic acid 0.8% HPLC

[Appearance] Brown powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is Valerian?]

Valerian root (valeriana officinalis) is derived from a plant native to Europe and Asia. The root of this plant has been used for thousands of years as a remedy for various ailments including sleep problems, digestive problems, and disorders of the nervous system, headaches, and arthritis. It is believed that valerian root has an impact on the availability of the neurotransmitter GABA in the brain.

[Function]

1. Beneficial for insomnia
2. FOR ANXIETY
3. AS A SEDATIVE
4. FOR OBSESSIVE COMPULSIVE DISORDER (OCD)
5. FOR DIGESTIVE PROBLEMS
6. FOR MIGRAINE FEADACHES
7. FOR HYPERACTIVITY AND FOCUS IN CHILDREN

Guiness Imported Stout Beer Review
Thumbs UP or Down: Up

Overall Rating:5

Blend: Stout

ABV%: 4.3%

Brewery: Guiness

How the brewery describes the beer: Foreign Extra Stout is brewed with generous hops and roasted barley for a bittersweet balance & full-flavored, natural bite. Developed over 200 years ago for global export from Ireland, the addition of extra hops ensured this Stout would arrive to its destination in perfect condition. Today, Guinness Foreign Extra Stout is enjoyed by millions of people around the world.

Barley – We use malted barley, which provides the foundation for the flavor of the beer and roasted barley. Our traditional craft of roasting barley gives GUINNESS® beer wonderful dark ruby red color (it looks black, but hold your glass up to the light, and you’ll see there’s a ruby in every glass, as the old saying has it) and its unique roasted character.

Hops – We use the finest female hop (we discriminate in favor of the fairer sex), and use around double the amount of hops in our brew than most beers, for a more intense flavor and aroma. Hops are also a natural preservative, giving GUINNESS® beer the long life essential for global export.

Water – Like Arthur Guinness before us, we prize our water for its purity and softness. In fact, it’s so important to us, we call it ‘liquor’. At the St. James’s Gate Brewery in Dublin the water comes from springs in the Wicklow Mountains (which are also known as St. James’s Wells).

GUINNESS® Yeast – To capture the full freshness of the ingredients, we use our famous strain of GUINNESS® yeast, descended down from Arthur’s time. It works like no other to ensure our beer is fully fermented and charged with flavor. It’s so valuable to us that a small reserve amount is kept under lock and key in case something should happen to our main supply.

We don’t believe anything should be wasted, so the spent grains from the brewing process become animal feed, the hops become fertilizer and surplus yeast makes yeast extract or health products.
Malted Barley is fed into the GUINNESS® brew house mills which crush the grain, releasing the inner starch and flour, and leaving the outer barley husk material as intact as possible. Once the grain has been milled it is referred to as ‘grist’ and is passed into a grist case where it collects ready for the next stage. The phrase ‘grist for the mill’ has its origins here.

The grist is mixed with hot water — known as ‘liquor’ — and then passes through a ‘Steel’s Masher’ — a horizontal cylinder with a series of rotating paddles mounted inside. The ‘mash’ is then mixed for a time to extract the brewing sugars.

The mash drops down into a Kieve (an old Dublin term for a Mash Tun). The Kieve acts like a giant sieve to collect the extracted sugars and water, whilst leaving the grain behind. This collected liquid is called sweet wort.

Now the hops and our roasted barley is added. The liquid wort is boiled for 90 minutes to concentrate the sugars and extract bitterness from the hops. After boiling, the wort is left to settle before being emptied (or ‘struck off’) and passed through a cooler.

Arthur’s yeast in action; now the liquid is cooled, our special yeast is added and is allowed to ferment for a number of days. The yeast converts brewing sugars to alcohol and carbon dioxide gas, creating that wondrous flavor. This gas is collected and purified for re-use.

During the maturation process everything is allowed to settle, slow down and mellow. Some rest is needed so all the ingredients and elements achieve the balance and consistency of flavor that is demanded by the brewers for that perfect GUINNESS® taste

The beer is now almost ready for packaging, but whatever the variant, GUINNESS® is always crowned with a distinctive head.

With GUINNESS® Draught, nitrogen is added in the packaging process , this is what gives the pint the magical beauty. When the beer is served, the nitrogen bubbles will be released, bringing the beer alive and creating that famous surge, settle and wonderfully creamy head.

With GUINNESS® Foreign Extra Stout — the depth of character in flavour is matched with the amount of entrained carbon dioxide. When poured from a bottle it releases an eruption of foam, creating the classic, slightly brown, full and creamy head.

After packaging, every batch is tasted by the brewer before leaving the brewery, to ensure that it meets our exacting standards – one of the world’s greatest jobs! It’s the tradition, craft and passion, passed down through generations for 250 years, that makes it GUINNESS® beer, draught, or stout.

Finally our creation is offically GUINNESS® beer, draught, or stout and it’s ready for the rest of the journey. Whether in keg, bottle or can it’s on the move again, bound for pubs and bars around the world (or the local just around the corner).

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An example of hyperpigmentation is melasma (also known as chloasma). This condition is characterized by tan or brown patches, most commonly on the face. Melasma can occur in pregnant women and is often called the “mask of pregnancy;” however, men can also develop this condition. Melasma frequently goes away after pregnancy. It can also be treated with certain prescription creams (such as hydroquinone).

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If you have melasma, try to limit your exposure to sunlight. Use a strong sunscreen (SPF 15 or higher) at all times, because sunlight will worsen your condition. Sunblocks containing zinc oxide or titanium dioxide are best; although, sunscreens with Parsol 1789 (avobenzone) will also provide good protection.

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