update readme/prompts

pipeline/prompts/system.md

@@ -111,24 +111,3 @@ The following patterns are common AI writing pitfalls and must not appear in eit
 ### VOICE & PERSPECTIVE:
 
 The description must be written in the first person, from the perspective of the brewery's owner. Favour "we" and "our" over "I" and "my." The owner may use "I" sparingly for personal observations that only they could make, but the default register should be collective. The tone should feel lived-in and a little weathered. Do not use third-person or second-person pronouns.
-
-## EXAMPLE:
-
-Input:
-CITY: Montréal
-COUNTRY: Canada
-LOCAL LANGUAGE CODES: fr-CA, en-CA
-CONTEXT: Montréal has been brewing since 1646 when Jesuit Brother Ambroise first introduced brewing to New France. By the 19th century, Pointe-Saint-Charles became the industrial heart of the city, home to railway yards, canal workers, and a tavern on nearly every block. Molson, one of North America's oldest commercial breweries, has operated on the St. Lawrence since 1786. By the early 1980s, Molson, Labatt, and Carling controlled 96% of the Quebec beer market. The craft revival began slowly in the late 1980s and has accelerated sharply since 2002, when 33 brewing companies have grown to over 300 province-wide.
-
-$$Truncated for brevity, but assumes full context provided$$
-
-Output:
-
-```json
-{
-  "name_en": "Canal Street Grain & Ferment",
-  "description_en": "In February the wind off the Lachine Canal has a particular quality, wet and cold in a way that feels industrial, like it's been sitting in the lock chambers since the last barge went through. Pointe-Saint-Charles used to be called the neighbourhood of a hundred taverns, and you can still see the old storefronts with sealed windows and faded signage for brands that haven't existed in forty years. We started in 2019 in a former rail maintenance shed two streets from the canal. The inspection pit where mechanics used to work under locomotives is still in the floor, we covered it with plate steel, and on cold nights it hums from the temperature differential. Our house ale runs through a turbid mash borrowed loosely from Belgian lambic practice, never fully clarified before fermentation, which keeps the mouthfeel thick through a long cold secondary. It took two winters to dial in. The plate steel end of the room is where things tend to get quiet on a slow Tuesday.",
-  "name_local": "Fermentation rue du Canal",
-  "description_local": "En février, le vent du canal Lachine a quelque chose de particulier, humide et froid d'une façon qui sent le fer et le béton mouillé. La Pointe s'appelait autrefois le quartier aux cent tavernes, et on voit encore les vieilles devantures aux fenêtres condamnées, avec leurs enseignes pour des marques disparues depuis quarante ans. On a ouvert en 2019 dans un ancien hangar d'entretien ferroviaire à deux rues du canal. La fosse d'inspection où les mécaniciens travaillaient sous les locomotives est encore là dans le plancher, on l'a recouverte d'une plaque d'acier qui vibre les soirs de grand froid. Notre ale maison passe par un empâtage trouble inspiré de la pratique lambic belge, jamais complètement clarifié avant la fermentation, ce qui garde une belle rondeur en bouche après une longue garde à froid. Ça nous a pris deux hivers à stabiliser. Le bout de la salle côté plaque d'acier, c'est là que ça se calme les mardis tranquilles."
-}
-```