The papers in this volume were presented at TMRA 2007, the International Conference on Topic Maps Research and Applications, held October 11-12, 2007, in Leipzig, Germany. TMRA 2007 was the third conference in an annual series of international conferences dedicated to Topic Maps in science and industry. The motto of TMRA 2007 was "Scaling Topic Maps." Taken literally the motto implies developing Topic Maps approaches that scale to large data and user volumes. This is a very real and useful research problem which is addressed by many of the contributions to the conference. But there is an even broader interpretation of the motto: wide adoption of Topic Maps in academia and industry. This is an equally important problem, and one that the TMRA conference series exists to help solve. And there is a more fanciful view on the motto. To "scale" can also mean to climb, so for the attendees the conference provided a way to "scale the mountain of Topic Maps." In all these ways TMRA 2007 helped to scale Topic Maps.

This book constitutes the thoroughly refereed post-proceedings of the Second International Conference on Topic Map Research and Applications, TMRA 2006, held in Leipzig, Germany in October 2006.

The 15 revised full papers and 6 revised short papers presented together with 1 invited lecture were carefully selected during two rounds of reviewing and improvement from a total of 52 submissions. The papers are organized in topical sections headed creation and visualization of topic maps, applied topic maps in industry, administration and sciences, standards related research, leveraging the semantics, technical issues of topic mapping, and social software with topic maps.

Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.