Types Of Alcohol

The Gold is in Scotland

2012-01-03T06:04:00.000-08:00

It is said that the acquisition of knowledge on any subject that you are interested in only increases your appreciation for it. This can easily be said about the finest of scotches as well.

There seems to be a trend building with aficionados flocking the rolling country sides in Scotland just to sneak a sample of the gold they seek. As one must experience to appreciate, it appears that this is a task for the strong willed in this subject.

One could imagine many trips booked from abroad flocking Scotland’s coastlines in search of the malt that has only been heard of and not been tasted. This is not merely just a trend, to Scotch enthusiast, it is rather a mission. To be experienced in the fine subtleties of these malts and blended scotch whiskies is to many a dream. Some could not even imagine the soft roll that many of these great spirits have to offer to the tongue.

Spending time with true connoisseurs of scotch and single malts gives you valuable insight as to what to look for in a full bodied fine scotch. They have made it a life ambition to seek out and test what the worlds finest has to offer. Many of these great spirits of course are not easily obtainable some run very steep in price and are on the wish list of some of the great testers of fine scotch everywhere. Generally they have first dibs, as the company will wait in anticipation for a vote of confidence and endorsement.

So too are the batches that are still maturing that so many people are waiting for with absolute excitement. Given the time it takes for some of these blends to reach an acceptable maturity where it will be appreciated it is only natural that many testers keep close tabs on the process and look for hints of up and coming blends that can be comparable.

As many professional testers will state, the best of the best still and most likely will always come from Scotland as they have mastered this art with a precision and dedication second to none. Testers will admit when they have stumbled on a gem from another country but honestly have not found that diamond in the rough all that many times.

So instead they give honest and professional opinions to the public, the benders, and distillers themselves, taking into account how harsh possible poor media coverage can be.

Dispelling A Rumor on Johnny Walker Blue Label

2011-12-03T05:57:00.001-08:00

It has been rumored that the Johnny Walker Blue Label blended whiskey was about to be halted for reasons unknown. This rumor is indeed just that nothing more than a rumor. Here you will find some background on this fine product in the event you wish to try it someday.

Although lately the market place is seemingly chomping at the bit to get a hold of some of this Blue label Johnny Walker ultra premium fine blended whiskey, it has managed to remain elusive to most sippers of fine spirits.

This blend was to be made to celebrate Sir John Walker’s existence of 200 years. A blending of young grains and malts make this drink a little mellower. Like some of the older whiskies, this blend was to be reminiscent of the blends back in the earlier 19th century.

The blue label product does not show an aging date on the label; however this is by no means an indication of poor quality. In fact, it is quite the contrary. It has actually been said that there are approximately 16-18 different aged whiskies and single malt blends in one bottle of Johnny Walker blue label. No one really knows the youngest of these.

The answer to the question of whether Blue Label is going to be discontinued, is simply, no. They have no intention on discontinuing the blue label Johnny Walker. It may have not have had the publicity that the other two colors have enjoyed but do not mistake this color for a slouch.

This blend is by all means the Rolls Royce of the current Walker line up at a pretty $200 a bottle. Single malts can indeed sell out and replenishment of stock is not a short order since the time it takes to mature is lengthy. However wonderful blends such as the blue label can always be adjusted according to available stock.

The over abundance of malt stock will keep the blenders busy for quite some time. Stock will not just deplete overnight. It is a continual cycle where as young and budding malts become old and wise to be replaced with new fillings.

There is no doubt that rare fine scotch will be a continual operation in Scotland and where this comes into play is the continual stock received by the Johnny Walker name. This wonderfully blended product is not under any circumstances going anywhere..

A Timeless Secret

2011-11-03T05:51:00.000-07:00

It is said that the art of distilling was discovered somewhere in Asia in approximately 800 B.C. The assumption was that this technique was merely used to make perfumes, however this has been refuted.

The method by which the processes found its way to the British Isles is uncertain; however we do know that the Moors brought the art of distilling to Europe. It is believed that the art was then refined in monasteries throughout central Europe. Apparently the patron saint of Ireland, St. Patrick, carried this trade into the monasteries in 432 AD on a Christian mission. Regardless, the Celts did attain the secret eventually and made their water of life that in Gaelic is pronounced “Uisge Beatha”.

This simple yet not well-known name is how the scotch whiskey came to be, as Uisge means whiskey. The millstone year for whiskey in history would have to be 1494 as a Sir Friar John Cor of Scotland ordered eight bolls of malt. It was reportedly to be used for aqua vitae which is the first accountable proof of production of whiskey in Scotland.

The skill of distilling soon left the monasteries for the farms where just about everyone was making whiskey up until about 1820 this is when the government decided they were going to shut down personal and private distilleries making them illegal. The rough and sometimes brutal taste differs greatly from today. It was not until the eighteenth century that it was discovered that with aging came a mellower brew. The findings of the aging process was practically tripped upon when an old cask long forgotten was found full of the good stuff.

The uniting of the two parliaments one from England and one from Scotland in the year 1707 is what drew into effect the Union Act. Realizing that it would pay off for both sides, they came up with an unheard of plan for making the malt.

By the year 1725 the English malt tax was forged however not without bloodshed. At this time every second bottle of malt distilled in Scotland was of the illegal kind due to roving excise men, illicit distilleries, and the fashion of smuggling.

In 1820’s much trouble arose in the form of crime and tough taxing policies which eventually became completely unmanageable. To solve the problem, the government ordered the Excise Act which allowed the government to track which distilleries were legal and those which were not by using labels.

Whisky started out as a product for the British market in the 1820s, but today it has become a drink that is appreciated and loved around the world. Much of this incredible development is the result of the introduction of blended whisky. Even today approximately 90 percent of all whisky that is produced in Scotland is used in blended whisky. However the interest of single malt whisky has increased in recent years and this development is likely to continue.

Global whiskeys

2011-09-03T05:44:00.000-07:00

Scotland is not the only country that can put out a quality scotch product. Many countries have ventured into the spirits domain. Canada is one of them. The Canadian whiskeys are starting to shine with products that are crisp and bold to the taste buds.

Following strict compliance with Canadian regulations these spirits are distilled and bottled no less than two years before consumption. Usually the bottling is done no sooner than six years and many are much longer than that now.

They are not noted as straight whiskies as they are blended. They are bold and lightly flavored yet manage to keep a very distinctive body and character. The Canadian government carries out rigid control of the Excise Tax and labeling.

There have been no stipulations in place for the grain formulas or distilling processes. Nor have the maturing factors or time frames been ruled or governed. They have left it up to the producers of this product to determine what markets abroad and at home desire from their product. It has been shown that this was a wise decision as the Canadian makers seem to be holding strong in all markets and fields.

Not unlike the brands found in the United States the distillery function is pretty much a standard deal with the exception of the use of cereal grains and some trade secrets. Since Canadian distillers are not faced with artificial proof restriction in their distillation procedures, they are able to operate continuous distillation systems under conditions that are optimum for the separation and selection of desirable congeners.

The relationship between beverage spirits and the congeners is in no way marred while in the fermentation mash solution. The casks are made of white oak and are rated in US gallons matured cooperage insures compatibility of the fine whiskies. The delicate flavor and per portions that the maturing batches cooperage is a fine trade secret.

It was spelled out with Sir Joseph Seagram. He decided in 1911 that an appropriate whiskey should be made for the wedding of his son. This blend became known as Seagram’s V.O or very own whiskey as it is known in those parts. Only pedigree grains and the finest of spring water were and still are used today to create this wonderful and bold whiskey.

The master blender has at his disposal over 2,000 choice and premium flavored bases that he can choose from for his secret and delightful blends.

Production of scotch

2011-08-03T05:37:00.000-07:00

The production of Scotch whisky takes time, a lot of time. It is a tedious process that can take years. However when it is done correctly, the product is one worth waiting for.

Barley is placed in deep tanks of water for approximately three days. As the moisture increases it promotes the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will go into drums sometimes known as the malting floor.

The entire purpose of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation stage. Turning the barley frequently ensures the temperature will remain consistent. Sheils, another name for a wooden shovel, are used to turn the grains, on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will the stop the entire process as the starch will not be converted to sugar.

The grain is then kilned as to halt the continuation of sugar consumption the kiln will dry up any moister. Generally a kiln is a building standing two stories in height with the top perforated to allow all heat to leave. The lower floor contains peat bricks that are heated. During this process the grain is dried and takes on that peat like reek. The pagoda style roof on a distillery is the most noticeable characteristic. The malt must not be heated above 70 degrees or it will surely be damaged and unusable.

Most of the distilleries in this day and age buy all their malt from a centralized malting company. However there are still a select few that remain traditional and do it all themselves.

The grain is milled into grist and combined with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to remove sediment. The bi-product of this mashing is called wort. The wort must be cooled prior to mixing with yeast in what is called a wash back. This large container is never filled to the top as the wort froths a lot due to carbon dioxide. After two or three days all the yeast is killed by the alcohol. The end product of this cycle is called wash. It contains an alcohol percent of five to 8 percent.

The stills in which the wash is placed are made of copper and are regulated to a certain shape allowing for proper distillation to occur. The still method is usually ran twice yet some companies do three or more.

After all this is complete the brew is then placed in casks made of usually oak, for a period of eight to twelve years minimum.

Scotch Whisky to America

2011-07-03T05:23:00.000-07:00

As new Irish and Scottish immigrants tried to settle on the American continent they brought with them the distilling methods of scotch whiskey. Finding the new raw materials different that what they were accustomed to, they lead the way for an evolution of new scotch now known merely as whiskey. Today if you can find a similarity between Irish and Scottish whiskey, and its now American cousin you would be further ahead than the experts and connoisseurs.

The stronger, fuller and sweeter taste found in the American whiskey if a result of the lack of smoke in the drying process of grains and/or corns. The six different categories that American whiskey is divided into is a direct result of the different aging times and adjusted amounts of grains used in each batch of whiskey.

The six different American brews are as follows:

* Bourbon
* Tennessee
* Rye
* Wheat
* Corn
* Blended whiskey

Bourbon

Bourbon Is believed to be produced solely in Kentucky, which is a myth it has been produced in many states. Stipulations for bourbon are very simple. It must be made in the United States, should only be made from fifty-one percent corn, and can only be stored in charred oak barrels for a term no shorter than two years. The spirit in its raw form may not exceed eighty percent alcohol by volume.

Tennessee

There are a few differences between Tennessee and Bourbon. They are very closely related. Tennessee must always be filtered through sugar maple charcoal, and can only be produced in the state of Tennessee, hence its name. Currently there are only two brands of Tennessee whiskey available; George Dickel and Jack Daniels.

Rye and Wheat whiskey

Generally rye whiskey is blended with other products to create other types of whiskeys. Only a very small portion of this whiskey is actually bottled. It must be made of at least fifty-one percent rye in order to be deemed rye whiskey. The distilling and storing conditions meet the same requirements as in Bourbon. Mostly made in the states of Indiana and Kentucky it is quite uncommon it has a slightly bitter and more powerful taste.

Corn

Due to the overwhelming surplus of corn, this was an obvious choice and is the predecessor of Bourbon. As assumed corn is the main ingredient with about eighty percent. The difference between corn and Bourbon is that corn does not have to be stored in wood. If it is to be aged it must be done in previous Bourbon barrels or barrels that have been uncharred

Blended American Whiskey

You should not be confused by the differences in Scottish whiskey and American blended whiskey. American whiskey only contains approximately twenty percent of rye and bourbon whiskey, a mass product industrial spirit, makes up the other eighty percent. This makes the product very cheap and much lighter than it’s American cousins.

The Certified Scotch Malt Bar: Worth the Trip

2011-06-03T05:18:00.000-07:00

An establishment that is spending the time and using funds to maintain after qualifications for a Doc certified scotch malt single bar that carries a distinction is definitely a wonderful place. Just how wonderful is it?

It seems that the options are endless for novice malt drinker’s right up to the aficionados to have the truest sample of what the Spirit Gods intended. A place to conjure for this treat is surely something to be revered and in all accounts worthy of an award of this stature.

Every couple of weeks a new nectar seems to be hitting the market and this will definitely confuse the new malt sipper yet will send the old time connoisseurs into fits of glee all the while preserving single malt’s status as the true nobleman among spirits. Of course not all follow this robed king of beverage but it does have a strong standing.

Oddly enough they say that the taste of fine single malt an be influenced by the environment you sip in that is subjective at best as the finest single malt will always taste like the finest single malt.

It is extremely important that the tender at the bar know what he is talking about when it comes to giving you what you want or in many cases what he can suggest. Most aficionados are not unintelligent and have been around the malt block a few times. An award worthy bar would surely have someone at the helm whom knows the ins and outs of fine single malt and is ready, willing and able to give sound advice and help the newcomers feel at home.

To these engaging individuals that enjoy this spirit, hearing of a malt pounding fest at the local frat house or biker bar is an arrow to the heart. This is not a drink to become inebriated on instead it is a testament to absolute fine distilling craftsmanship.

To appreciate the subtle character differences in regional malts of Scotland is not for the impatient as there are many blends and malts to be had. If you have the time and are seeking the sheer enjoyment of this spirit you should find your own bar that is Doc certified to sell the select brands of fine scotch single malts; as an establishment such as this is worth its weight in gold.

Walk in Red or Walk in Black

2011-05-03T03:11:00.000-07:00

In the year 1820 sir John Walker had a vision. To create one of the finest single malt blends the world has ever known. Enter the 2006 trend and apparently his vision turned to gold, as it is the most consumed scotch in the world. At over 120 million bottle sold annually, it is estimated that four bottles per second are enjoyed in 200 countries around the world.

So what color do you walk with? That is a matter of personal taste. You can go with the vibrant blend of the red label, which tends to be the most common for everyday celebrations. Or choose the complex and deeply mellow black label, used throughout time as experience malt.

The choice is yours as both are a wonderful scotch whiskey and will prove to be enjoyable whatever the toast. If the moment proves to be one that you will want to remember for a lifetime, try the rare and expensive blue label scotch.

No matter which Walker you walk with surely you will not be let down.

The Six Scottish Malt Regions

2011-04-03T03:03:00.000-07:00

Scotland can be divided into six different malt making segments or regions; Islay, Campbeltown, speyside, Islands Lowlands and highlands. Each of these regions produce a different malt as the characteristics are different so too are the methods of distilling. Climate variations, raw materials, and production methods all play a roll in the differing of these malts.

Islay

This is a small island off the western coast of Scotland and is the site of many wonderful malt distilleries. They have many variations of malts however the most notable carry a tangy smoky peaty taste. The current number of running distilleries is at eight although at onetime there was said to be twenty-three, with the newest edition opened in 2005.

Lowlands

This mountainless and flat region is apparent by its name and is also in the most southern region of Scotland. This brew is contains less of the smoke, peat, and salt than most other malts coming from Scotland and it carries with it a mildly fiery yet smooth taste.

Speyside

This is undoubtedly the center of the whiskey universe in Scotland. The Spey River runs directly through the area hence the name. A good majority of top distilleries use water from the river in their processes. Although some of the characteristics vary in speyside it is still a part of the Highland geographically speaking. Someone interested in trying a traditional Scottish malt for the first time would do well with this malt, as it is rich and relatively mild in taste.

Highlands

The largest malt-producing region in Scotland is by far the Highlands. This brew is smoky and very rich. In comparison to malts from the lowlands, many of the different distilleries produce a different taste to their malts. This is caused by the varying microclimate differences. The use of many different raw materials and the inclusion of some changed production routines also contribute to these distinctions in taste

Campbeltown

At one time Campbeltown was Scotland’s prime distillery site. Twenty-one distilleries were active in and around 1886 however only three are currently in business. This region is still considered a separate malt state for the value of historians.

Islands

Arran, Orkney, Mull, Jura, and skye make up the body of islands that sometimes get confused with Islay. This is in fact an entirely separate region. Those whom have some experience drinking malts generally enjoy the malts from this region.

10-12: Scotch is Getting Younger.

2011-03-03T03:01:00.000-08:00

The notion that all scotch must be at least 12 years to be enjoyed is a common understanding among scotch drinkers everywhere. However, one company is out to prove them wrong. This scotch is just two years shy of the twelve year mark, but is growing in popularity.

Enter Glenkinchie; this ten year old malt is 86 proof and a very pale gold in color. It has a reminiscent fragrance of peat and a grassy meadow that ends rather sweet. Its body is light to medium, it is considered to be well-rounded lowland malt. In the end it stays dry, and carries a hint if ginger.

Originally formed in 1837 by a farmer, this malt clearly has some history. The original owner of the distillery sold it to another farmer who used the distillery as a cattle shed and sawmill. This property was again sold in 1880 and returned back to its natural intention to make fine malt just in time for the whiskey boom in the 1890’s.

This single malt will be enjoyed by the new and revered by the old single malt enthusiasts.

12 Years of Fine Scotch Whiskey

2011-02-03T02:59:00.000-08:00

Twelve: Is this indeed the magic number when it comes to fine scotch? In a matter of terms the answer is yes.

When trying to decide on a scotch it would be best to look for that magical number, as it will indicate to you that at least it has grown into full body. There are quite a few bottles out there that have aged longer, yet obtaining these gems can prove to be tricky. An old bottle of scotch is a real treasure.

Scotch, at least fine scotch, is meant to roll off the back of your tongue, and give you a warm and subtle punch in the tummy. Younger scotch, has not been given a chance to build a personality, hence it is not as smooth. It seems to be agreed that twelve years or longer is the magic number when it comes to the age of perfection for fine scotch. It may come in many different fashions and labels yet the song remains the same; good scotch has been brewing for awhile.

Scotch Whiskey - a Mature Blend

2011-01-03T02:44:00.000-08:00

It is said that you can tell the quality of scotch by its age, this is in every count of the word maturity. Law states that all blends must indeed “mature” for a minimum of three years, however for a great many years, these blends have been idling for approximately eight years.

The distillers have found the longer it sits and matures, the better the product. As this scotch sits in its casks, it is constantly changing. The alcohol level drops for every year that it sits in its cask, and what is know as Angel’s share is developed, where the alcohol is absorbed into the oak casks pours.

The casks that we speak of are of the used variety, due to the fact that new casks would change the taste of the scotch dramatically, hence altering its character.

A law in the US states that for the production of Bourbon, or Tennessee whiskey, only new casks are to be used. The use of these new casks introduces a vanilla taste into the blend. There are some blends as old as 30 years or more, happy hunting for that elusive and pricey item.

Scotch Whisky: On top of the world.

2010-12-03T02:33:00.000-08:00

In terms of export, Scotch whisky amasses approximately 90% of all export sales combined in England and is a principle export commodity. This income is in great part foreign currency. This trend has been followed since the turn of the 19-century as the value of overseas marketing was discovered.

Between 15-20% of all scotch whisky consumed in Scotland is first purchased in Britain. Although the reason for this is unknown, they do not dwell on it since their Scotch seems to be more popular in other countries. This is proven by the fact that scotch whisky is within the top five export earners and makes a considerable profit while making very large contributions to Britain’s foreign exchange.

Approximately 200 markets are in the exchange for Scotch whisky with the European Union being in the forefront vying for top spot with the United States, Japan and other Asian markets following suit. The European Union is accountable for at least 50% of all Scotch whisky sales with the other countries rounding up another 40% or so.

A nine-year sales projection is in reserve of scotch stock maturing or already matured. In 1996 the stock of matured scotch was sitting at 2,741 million liters up a tenfold from 1945 at 247 million liters. The stock was higher in 1939 at 374 million liters. Obviously the Scotch whiskey market is predicted to grow based on the amount of maturing stock.

It is a difficult trade dealing in stocks with a scotch manufacturer as they sit and wait on maturing product, they cannot accurately gather information on what the market years down the road will be for their product. This is a commercial problem. The most significant undertaking is the capital investment of maturing stock.

There is a very small portion of fine scotch that actually makes it out of Scotland and into other countries. Matured whiskies as well as fresh fillings are an enticing profit grabber; however the time it takes for this product to turn over and give way to said profit makes this a risky endeavor. It is very hard to determine whether or not the products value will hold in the future.

In closing the value of these company’s finely distilled products is not likely to lose appeal any time soon, although one never knows what the future will bring. For Scotch lovers, another drink is always in their futures.

Best Bourbon In The Making

2010-11-24T02:54:00.000-08:00

It is a well-rounded argument that the Scottish has the market sewn up as far as making the best product on the planet; however there are a few studs in other stables worth a mention. Bourbon has long been associated with Kentucky and for good reason as it is the state where this craft was first developed.

Elijah Craig a Baptist minister in the late 18th century in Georgetown Kentucky unveiled to farmers and townsfolk alike the first Bourbon whiskey where the trend just took off. It is said that even the father of the great Abraham Lincoln got into the action.

European settlers brought this trade secret with them to North America and in turn shared it with their new neighbors. Giving way to a boom in production. 1791 was the timeframe for the whiskey rebellion that took place in Pennsylvania where the government elected to impose tax on whiskey and whiskey sales.

This did not sit well with distillers so they made their way to the Kentucky Mountains to avoid the collectors of said tax. Eighty percent of all Bourbon today is distilled in the state of Kentucky. A royal family of French decent carried the name that now brandishes the bottles of this Kentucky gold. The name was introduced in 1758.

The attempt of American independence from British rule saw the French giving support so as the independence grew new land developments in America were named in French as tribute. In the year 1785, Kentucky was known as the Kentucky district of Virginia and not a separate state.

Through some of the river ports in Kentucky the whiskies were shipped down the Ohio River to New Orleans. Northeastern Bourbon county and Limestone county combined in 1789 to forge Mason county Virginia.

Although Bourbon is less restricted than Scotch, there are some regulations in place today. State regulation on Bourbon distilling requires the brew to be made from 51% corn; however barley wheat and rye may be used for blending purposes. It must be between 80-160% proof.

The soft texture and sweet taste come from the corn itself. After it is distilled in a continual still, it is then filled to casks made of oak for maturing for a much regulated minimum of no less than two years. These regulations make Bourbon what it is today, a very popular whiskey among all who drink.

Best SCOTCH, The Great Debate: Single Malt vs. Blended

2010-11-05T02:03:00.000-07:00

Many people get confused and the difference between single malt and blended scotch. The blended variety consists of approximately fifty different grains, and single malts, sent from many different producers. The term single malt refers to one single distiller, and therefore what is produced, is indeed not the product of blending.

They say that every 50 years is the leveling out point on scotch, as it will no longer get better with age. Prior to that point it is like wine and will continue to produce a better taste. The differences in many of the distillers of fine scotch in Scotland can be very noticeable, as the geography lends to different techniques.

Each region of the Scottish territory yields a different product due to varying methods of development. Many methods can be employed, right down to the grains and water used. Some distilling companies even use certain peat mosses on the grains for added flavor.

One would assume you must try them all, to consider yourself a true aficionado.

Want to Sample a Good Beer? Do German!

2010-10-03T01:21:00.000-07:00

The Germans are renowned for a lot of things; one of them is beer. Beer is an important part of their tradition and heritage, with more than thirteen-hundred different breweries spread across the land. As far as per capita beer drinking, the Germans are only below the Czechs and the Irish. The history of Germanic beer goes back to the beginnings of the nation when monks began to experiment with brewing around 1000 A.D. Eventually, brewing started to become really profitable for the monks and the nation's leaders started to regulate the manufacturing of the brew. The most well-known and significant factor to influence German brewing came about in 1516 with the Bavarian Reinheitsgebot, or the purity requirement.

To ensure Bavarian beers were only the best quality the Duke Wilhelm IV ordered the Bavarian Reinheitsgebot. Water, hops, and barley are the only ingredients allowed in beer according to the regulation. The Reinheitsgebot is the oldest legislation put on beverages in the world and has been unaltered in almost five-hundred years. Yeast is the only addition to the list of vital ingredients in the act. Brewers in the past before that had simply used the yeast found naturally in the air. Bavarian breweries were soon known as the superior producers of beer because of the strict standard of quality following by the purity requirement. Other manufacturers began to adhere to the act as the reputation of the Bavarian breweries continued to rise.

As a result of the Reinheitsgebot, Germanic beers have a long-standing reputation of producing quality beers made out of the best ingredients. As time went on and Germany began to export beer, some towns became famed brewing spots. The city of Bremen had over 600 breweries by fifteen-hundred and was the top exporter of beer to Holland, Scandinavia, England, and even as far as India. A couple of other famous brewing towns were Einbeck and Braunschweig. In modern Germany, most of the country's beer-drinking people still choose fabbier, or draught beer, over bottle beer because of it's full-bodied flavor and right amount of head foam. In an attempt to curtail more breakouts of the black plague German beer steins came into use about the time the purity requirement came out and are still in use today.

During the era of the bubonic plague, Germany began a lot of regulations to prevent its people from becoming ill. Disease would spread as large amounts of infected flies landed in people's food and drink. This led to the German beer stein, a beverage holder with a closed lid that is operated with the thumb so a person could stop infection and still be able to drink with one hand. As people started to learn the plague spread in unclean conditions with stale water, beer consumption went up exponentially. Steins were originally made of stoneware with pewter lids. German beer steins started to be crafted entirely of pewter for nearly three-hundred years as the pewter guild became more powerful. Still manufactured today, silver and porcelain German beer steins were eventually introduced.

Today there are over thirteen-hundred and fifty breweries within Germany's borders that make over five-thousand types of beer. The oldest beer maker in the world still in operation in the present is the Benedictine abbey Weihenstephan, that has been making beer since 1040. The Franconia region of Bavaria by the city Bamberg is the highest concentrated area for breweries in Germany. Most beers can be placed under ales and lagers but German breweries produce a large variety of flavors. Some brands of beer can have an alcoholic content as much as 12%, making them stronger than most wines even though most beers have an alcoholic content ranging from 4.7% to 5.4%.

Want to Drink a Great Beer? Go German!

2010-09-03T01:19:00.000-07:00

One of the various things the German people are known for is beer. Beer is an essential piece of their tradition and heritage, with over thirteen-hundred varied breweries spanning the country. As far as per capita beer consumption, the Germans are only behind the Czechs and the Irish. The history of Germanic brew spans back to the beginnings of the nation when monks started to experiment with brewing around 1000 A.D. The country's leaders eventually started to legislate the manufacturing of beer as brewing started to be more and more profitable. The most well-known and significant component to effect Germanic brewing came in 1516 with the Bavarian Reinheitsgebot, or the purity standard.

To make sure that Bavarian beers were only the highest quality the Duke Wilhelm IV authorized the Bavarian Reinheitsgebot. Hops, barley, and water are the only ingredients that should go in in beer according to the law. The Reinheitsgebot is the oldest regulation placed on food in the world and has remain unchanged in nearly five-hundred years. Yeast is the only inclusion to the list of crucial ingredients in the act. Yeast found naturally in the air was what manufacturers before used. Bavarian breweries were soon considered the superior makers of beer because of the strict standard of quality following by the purity requirement. As the prominence of the Bavarian breweries spread around the nation other manufacturers started to follow the proclamation as well.

German beers have a long-standing reputation of making quality brews made only from the purest ingredients as a result of the Reinheitsgebot. As time passed and Germany began to ship out beer, some cities became famed brewing locations. By fifteen-hundred, Scandinavia, Holland, England, and as far as India principally recieved their beer from one of the more than 600 breweries in the city of Bremen. Two more famed brewing cities were Einbeck and Braunschweig. In modern-day Germany, the majority of the country's drinking people still choose fabbier, or draught beer, over bottled beer because of it's robust flavor and perfect amount of foam. In an effort to curtail more outbreaks of the bubonic plague German beer steins became popular about the time the purity standard came about and are still used today.

During the time of the bubonic plague, Germany originated a lot of laws to prevent its citizens from getting ill. Massive amounts of infected flies would land in people's food and spread the infection. This led to the German beer stein, a beverage container with a hinged lid that could be used with the thumb so a person could stop infection and still be able to drink with one hand. Beer drinking rose exponentially as citizens started to realize the disease spread in unsanitary conditions with brackish pools of water. Originally made of stoneware with pewter lids, steins grew in popularity. Steins began to be manufactured entirely of pewter for nearly 300 years as the pewter guild grew. Eventually, porcelain and silver German beer steins were introduced and are still produced today.

Nowadays there are over 1350 breweries within Germany's lands that produce over five-thousand brands of beer. The Benedictine abbey Weihenstephan, which has been producing beer since one-thousand and forty, is reported as the oldest brewery in the world. The most concentrated area in Germany for beer makers is the Franconia region of Bavaria by the city Bamberg. German breweries produce a wide variety of tastes and brands of beer with the majority of them able to be placed under ales or lagers. Some brands of beer may have an alcoholic content as high as 12%, making them more potent than a lot of wines even though most beers have an alcoholic content ranging from 4.7% to 5.4%.

Production of scotch

2010-08-03T05:34:00.000-07:00

Just Right: Storing and Serving Draft Beer

2010-08-03T00:58:00.000-07:00

If you’ve been drinking beer for any amount of time you are probably aware of draft beer. People around the globe enjoy the cold sudsy beverage that comes from a keg and out of the beer taps. When stored and served right, it is a tasty and refreshing way to enjoy a cold beer. However, some problems can arise that can definitely take away from the quality and taste of your favorite beverage.

The most important factor in proper draft care is the temperature of the beer. The proper temperature for storage and serving draft beer is 38 degrees Fahrenheit. If the keg falls above or below 38 F, the appearance, freshness, and most importantly, taste can be affected. Draft beer is kept at this temperature so that it can maintain the carbonation level that it has while it is being made at the brewery. It does not matter whether it is a domestic or imported beer or if it is pasteurized or not; the temperature must remain between 38-40 degrees.

If a keg gets too warm, the beer will foam up while it is still in the container. This happens because the pressure applied by the beer tap handles is not enough to keep the carbonation in the beer. This can lead to wasted beer and wasted profit. Once a keg has lost pressure and the carbonation in the beer is gone, it affects the taste, making it more bitter, and the appearance of the beer, making it appear clouded.

If the keg gets too cold it causes the carbonation found in the beer to remain there until the customer consumes it. The result is overfilled beer glasses and a lower yield of beers per keg. Also, if temperature drops too much without the pressure from the beer tap handles being changed, the beer may become over carbonated. This will result in foamy pours.

Temperature can be maintained with a little care. To properly measure a keg’s temperature you must place a thermometer in liquid with the keg. This is important to do to maintain proper temperature. A keg can go from 38 degrees to 48 degrees in as little as four hours. On the other hand, it can take up to ten hours for a keg that measures 48 degrees to be cooled down to 38 degrees. This is a serious matter in a business or party situation!

One way to prevent improper temperature is make sure that your keg refrigerator is well maintained and sealed properly. A poorly sealed cooler can warm the keg by several degrees over a relatively short period of time. When storing kegs, avoid keeping other items in the same cooler as the beer. Having other items in the same refrigerator can lead to people opening the door and affecting the temperature of the keg.

One must consider temperature when receiving a keg from delivery as well. A keg that has ridden around in a delivery truck for several hours is more than likely going to be several degrees warmer than when it came from the warehouse. The bottom line is that with a little care and attention draft beer can always be good all the way from the bottom of the barrel until it comes bursting forth in a golden frothy spray out of the beer tap handles.

Itching to Taste a Good Beer? Do German!

2010-07-04T00:51:00.000-07:00

One of the various things the German people are famous for is beer. With more than thirteen-hundred various breweries spread across the country, beer is a crucial piece of their culture and ancestry. The Czechs and the Irish are the only nations above the Germans as far as beer drinking per capita. The monks started to experiment with brewing around one-thousand A.D. back in the beginning of German history Eventually, brewing started to become very profitable for the monks and the country's leaders started to regulate the production of the beer. The Bavarian Reinheitsgebot, or purity requirement, was written in fifteen-sixteen and remains the most prominent and significant factor to effect Germanic brewing.

The Bavarian Reinheitsgebot was ordered by Duke Wilhelm IV of Bavaria to ensure that Bavarian beers were made of the highest quality. The regulation states that beers should only consist of barley, hops, and water. The Reinheitsgebot is the oldest regulation put on food in the world and has not been changed in nearly five-hundred years. Yeast is the only augmentation to the list of vital ingredients in the act. Yeast that was naturally in the air was what manufacturers before used. Bavarian breweries were soon known as the best producers of beer because of the strict standard of quality followed by the purity standard. As the notoriety of the Bavarian breweries spread across the nation other producers began to follow the proclamation also.

German beers have a long-standing notoriety of making quality beers made only from the best ingredients as a result of the Reinheitsgebot. As time passed and Germany began to export beer, a lot of cities became famed brewing locations. The city of Bremen had over 600 breweries by fifteen-hundred and was the leading exporter of beer to Holland, Scandinavia, England, and even as far as India. Einbeck and Braunschweig were two more famous brewing towns. In modern-day Germany, most of the nation's beer-drinking people still prefer fabbier, or draught beer, over bottle beer because of it's robust taste and right amount of foam. In an attempt to curtail further outbreaks of the bubonic plague German beer steins became popular about the time the purity requirement came out and are still in use today.

During the time of the black plague, Germany started several regulations to stop its people from becoming ill. Large amounts of infected flies would fly in people's food and spread the infection. This led to the stein, a drink holder with a closed top that could be operated with the thumb so a person could stop disease and still be able to drink with their free hand. Beer consumption rose exponentially as people began to realize the disease spread in unsanitary conditions with stagnant pools of water. Originally crafted from stoneware with pewter tops, steins grew in popularity. As the pewter guild grew, steins began to be made completely of pewter and stayed that way for over three-hundred years. Still produced today, silver and porcelain steins were eventually introduced.

Today there are over thirteen-hundred and fifty breweries within Germany's lands that make over five-thousand brands of beer. The oldest beer maker in the world still in operation in the present is the Benedictine abbey Weihenstephan, that has been making beer since 1040. The most concentrated area in Germany for beer makers is the Franconia region of Bavaria by the city Bamberg. Most beers can be placed by ales and lagers but German beer makers produce a large variety of flavors. Some types of beer can have an alcoholic content as high as 12%, making them stronger than most wines even though most beers have an alcoholic content from 4.7% to 5.4%.

How To Make Beer At Home Tips

2010-06-03T00:46:00.000-07:00

If you are one of the many people out there who are a tried and true beer lover, then you are definitely going to want to know how to make beer at home. It is actually not that difficult of a process, and as well it is not expensive either.

If you are interested in learning how to make beer at home, then you are definitely going to want to read on so that you can learn about the basic process that is involved to make beer at home.

How To Make Beer At Home

There are only really several steps that are involved if you want to make beer at home. The first is to get yourself a beer kit, which is a kit that is going to include all of the different tools and materials that you are going to need to make the beer.

Then you need the four main ingredients, which are: water, malt, hops, and yeast. Water is the most abundant ingredient in any style of beer, malted barley is barley grain that has carefully been soaked in water until it sprouts and is then dried and used to make beer, hops balance out the sweetness by adding a degree of bitterness and also add a distinctive aroma to the finished brew, and finally, yeast is the catalyst which makes it all happen.

The next thing that you need to do is add all of the ingredients together using the beer kit, and there are usually instructions that come with each different beer kit because each kit usually has some different aspects to it.

You can even add your own decided flavors to the beer if you like, however you just want to make sure beforehand that you know what you are doing so that you do not use too much or too little and end up ruining the beer.

However even if you do make a mistake, you can just throw that batch out and make a new one, as practice is going to be the only way that you will be able to learn. After a few batches, you are going to be quite good at making your own beer, and you will be surprised at the freshness and tastiness of it, especially compared to the beer that you are used to drinking.

Just make sure that you are responsible and that you are not careless with a process such as this and overdo it.

Join A Home Brew Club To Learn New Tricks

2010-05-10T00:54:00.000-07:00

Those getting into the hobby of home brewing their own alcoholic beverages may want to consider joining a home brew club, geared toward the type of home brew in which they are the most interested. Whether your beverage of choice is beer, wine or grain alcohol and regardless of where in the country you reside, there is going to be a home brew club to match your interest.

Many times people follow directions for so long they tend to ignore the possibility there are other ways of doing things. As people become more experienced in home brewing, they may try different methods or different ingredients and often willingly share these findings with other members of their home brew club. The associations are designed for this type of sharing as well as gathering and sharing their finished products as well as discussing potential legal issues surrounding the home brewing industry.

Many times a home brew club will have local competitions where members can enter their brews to be judged on their zymurgy, or their study of fermentation. Those planning to enter any brewing contest must plan ahead, as it takes about four weeks for beer to properly ferment in the refrigerator before it is ready to drink.

Home Brewing Can Be Fun And Rewarding Hobby

Making your own beer can be fun and challenging at the same time, but it will not take a lot of time or space. Usually one burner on your stove will be enough space, except for storage, and in about two hours, up to five gallons of home brew can be in the keg or ready for bottling. One of the advantages of brewing your own, is you can make your own labels and put them on the bottles, making them easily defined as your own.

By joining a home brew club, you can get many new ideas and can ask questions of your own, finding out if a technique will work before you try it. Others in the home brew club may have already tried and failed and can offer advice on how to do things correctly. It may be better to ask and save a lot of time, ingredients and effort than to fail miserably.

Many members of a home brew club are more than willing to share their knowledge and experience, despite the intense competition of brewing the best. Whether beer, wine or straight alcohol, sharing tips with new brewers are what some of the more experienced brewers do best.

How To Enjoy A Glass Of Beer

2010-05-03T00:43:00.000-07:00

Drink and be merry is a familiar phrase that people would usually say back to you when you are on a vacation in Cork, Ireland. Car hire can provide assistance in bringing tourists to the various bars and pubs located all over Ireland. In the same way, this allows them total flexibility, since car for hire vehicles allow tourists the benefit of choosing the desired place, or to be able to hop from one bar to another.

These benefits are limited in a way when people disregard their need for mobility and transportation, having to look at time always to be able to ensure that they go home safe and sound, without the hassles of needing to worry about their means of getting back to their lodging accommodations. Unimportant as it may seem for most people, a vehicle for hire really has a lot of benefits rather than worrying about the expenses. Not only concentrated on the pubs, but car hire also extends its coverage into other tourist wants, as nearby sites, drinking, dining and other activities that tourists would prefer while they are on vacation.

Ideally, people will be restless once they are in Ireland. Thinking of what to do and where to go are only some of the issues that they have to address. Car hire also extends assistance on this aspect, providing tourists with information as to what ideal places would be worth their while. This car for hire organization is not solely aimed at providing vehicles for profit, but would also like to ensure that such tourists will get the most out of their vacation. Besides, a one shot deal is nothing compared to customer loyalty on their next visit and referral to their friends, if people are to find a trustworthy organization when they go on tour in Ireland.

Among the alternative places where people may meet and bring women would be that of bars. Mixing alcohol with music and some pleasantries along the way are a good mix of better things to come, even perhaps leading to a stage where they can be able get to know each other better. Part of this of course comes from enjoying the company of each other and this proves to be an advantage on the part of the guy. You see, one of the hardest parts of trying to gain the nod of women is providing them a good time and impressing them that they made the right decision in giving in to your company.

By all means, this is one hard thing to do if a man is not careful. The judgment phase, that of which is trying to win the woman’s nod is perhaps the most invigorating part that cannot promise anything frugal. It is an open battle field for them as they try to save face or obtain their trophy of trust from the apple of their eyes.

Women of course will not give in to easily. Men have to find out the funny bone of their intimate and romantic desires. The things that make them click as a whole are the most important aspect since women rarely have the time to waste time for men who pursue them without purpose. Flings may be possible but honestly, women today have become wiser. Time is an essential element in maturity and this can be seen once a woman shows that she is not playing around with men. Companionship is one thing but going towards the next level is something else.

Moreover, women value the effort and persistence. A woman will automatically not entertain the would-be suitors if they are not interested. With an open minded, most women would provide equal chances. If in the first try you are turned down, then perhaps it would be better not to pursue or expect more. The whole thing will become useless and moot.

These are the realities in love and relationships. Many would want to get intimate and take on life together even if there is not seen bond just yet. However, for most people wanting something serious, their road towards it will say it all. Persistence and sincerity will be tested and all of these can be seen sooner than they think.

Which of These Beer Glasses is the Right One?

2010-04-10T03:18:00.000-07:00

How do beer glasses affect the whole beer-drinking experience? Some beginner beer enthusiasts say that glassware is just a marketing ploy, but the adept beer drinker knows better. Whether from a bottle or straight out of the beer taps, glassware is an important aspect of the beer drinking experience. For example, beer steins differ from a flute glass in forming a head as the beer is poured in, which makes a big difference in appearance and taste. A darker beer should have a wider brim in order to allow for more release of the volatiles found in the brew, thus enhancing the strong flavor and smell. A bottled beer is pasteurized and needs a taller, thinner pilsner glass for color and pourability. There are a lot of little different things like that that can make a big difference in your drinking experience.

Now of course there’s a big marketing presence in all these different varieties of beer glasses, but a true beer drinker knows that as the beer is poured in, something else is going on besides the nice looking logo on the side of the glass. The hue of the beer changes, the head forms at the top, and the anticipation of that first cool drink is more profound and complete. Just like any other pleasurable aspect of life, there’s a psychology involved here. Flavor, texture, aroma; these are the things that make up the drinking experience. If you’re drinking to relax and enjoy yourself, why not do all the things you can to enhance the experience.

One of the most important aspects of beer glasses is how the shape affects the formation of the head. This is important because the head acts as a sort of trap for the volatiles in the beer. What’s volatile in a beer? Compounds such as hop oils, a variety of yeast byproducts such as spices or alcohol are what make up a beer’s aroma and taste. Earlier beer that man drank was darker, stouter, and a lot grainier too, mainly because of the lack of filtration. As glass became more and more popular, so did lighter colored beers and better filtration processes. With so many different kinds of beers, a variety of beer glasses are needed to produce the maximum desired effect of the beer drinking experience. Many people have said that the 16-ounce pint glass is overall the most versatile glass for the widest range of beers. Many people place the importance of a glass because of the shape as they drink. A tall pilsner glass can be tipped up for quick drinking, while the tall narrow glass keeps the entire drink cold the whole time.

So which is the correct glass to use with which beer? The answers are vast and varied. Europeans may do it completely different than anyone else in the world, but what it really comes down to is your own personal preference. Go with some recommendations and then branch out and try some on your own. You may be surprised at the experience and find your own preferences to be totally unique to yourself.

Home Brewing Beer With CO2 Can Go With A Pop

2010-04-03T23:49:00.000-07:00

Beer has been brewed at home, more or less for the past several thousand years. There is not much said about the practice before the nineteenth century. At some point though, men figured out that CO2 (carbon dioxide) was needed for brewing beer at home. This most likely strengthened the fascination with home brewing. Larger breweries were not quite so thrilled with the home-based competition.

The Inland Revenue Act of 1880 in the United Kingdom demanded private citizens to pay for a license in order to pursue their pastime. The same types of hardships were felt by home brewers in the United States. A law passed in 1920 banned anyone, private of company to produce alcohol. Organized crime saw a boost in activity during the famous “Prohibition” period.

Times have changed now and home brewing is enjoyed by many, with interest in the process growing as more time passes. It can be a very relaxing and enjoyable hobby. There is some work that goes into making beer at home, but it is minimal and the result is something really great that you can share with friends and family.

What CO2 Is To Brewing Beer At Home

Brewing beer at home is not at all difficult as long as you can and will follow directions. There are four basic ingredients necessary for every batch you make:
Water
Yeast
Malted Grain
Hops

There is a fifth ingredient, but it arrives a little late to the party: carbon dioxide, or CO2. You cannot brew beer at home without it. Actually no one can brew beer anywhere without carbon dioxide. How do you get it? It is produced by the yeast and hops in the beer. There is an important process of aging that is necessary if you want really good beer.

Once bottled, leave it be for no less than two weeks. It is during this time that the carbon dioxide is produced and your beer is carbonated. There are a few other ways to add CO2 to your home brewed beer, but the aging is still something to allow.

The quick way to possibly add CO2 to beer brewed at home is to pump it into your keg or container directly. This speeds up the aging process and gets you to your brew a lot faster.

The more traditional way for home brewing beer with CO2 is by adding wort to the finished product before sealing it. Wort is simply unfermented beer; adding that for the yeast produces carbon dioxide.

Mixed Drink : Cocktail

2010-03-31T03:13:00.000-07:00

“Cocktail” is a type of mixed drink which is consumed in many countries. It's a type of liquor with flavouring agents. It contains fruit juice, sauces, honey, milk, cream or spices. The cocktail had become popular after the prohibition in United States . The disadvantage in buying cocktail is that many bar owners mix both alcoholic and non-alcoholic beverages with the drink. This is very hazardous to consume.

The olden day's cocktails were made in combination with gin, whisky or rum and with a small amount of vodka. Many cocktails were made traditionally by mixing it with gin which is called as gimlet or martini. This type of mixed drinks was introduced after the period of 1980's. The word cocktail was determined by Dr. David Wonderich in October 2005.

A benefit of drinking a sip of cocktail is that it will keep you relieved from head aches. “Cocktail” is liquor composed of sugar, water and bitter agents. It is also called as bittered sling. And it is also supposed to be an electioneering potion, since it keeps the heart stout and bold. It is said that a person who swallows one sip of cocktail is ready to swallow anything else.

There are several cocktail recipes; they come in different compositions according to the bartenders. In addition of Punches, Sours, Slings, Cobblers, Shrubs, Toddies, Flips, and a variety of other types of mixed drinks were 10 recipes for drinks referred to as "Cocktails".

The quality and quantity of alcohol present in cocktail is very less when compared to the other alcoholic drinks. The cost of the cocktails also has a big difference when compared to other drinks. So, nowadays bartenders have started preparing cocktails. They are mixed with different types of other drink such as gin, whisky, milk and cream. It is not mixed with water. The ingredients mixed depend upon the region from where you get the drink.

While serving cocktails, it is to taken care that you serve the drink in the appropriate glass. The cocktail glass is of a shape with a wide, shallow bowl, on a stem above a flat base. The cocktail glasses are designed in such a shape that the temperature should not change.

Types Of Beer

2010-03-18T01:16:00.000-07:00

The word "beer" is often used as a generic noun used to describe a cold refreshing beverage. For example, "Hiya Mike, let's go for a beer." However, beer lovers around the world will heartily agree that there's nothing generic about beer.

When it comes to types of beer, there are many, many options to choose from. It's impossible to say which type is best, because they all have very different characteristics. You'd be surprised at how a pilsner can differ from a porter, or how a stout stands out from a cider.

The names given to different styles of beer generally reflect individual characteristics of the product, such as where it originated. Most beers, particularly those sold commercially, are processed using traditional methods.

Different types of beer have unique qualities like appearance, taste, origin and aroma. There are several styles that make up the world' most common types of beer:

Styles of beer have a lot to do with how they taste, what they look like, how they smell and of course where they are made. Some common choices include these:

* Lager: Some of the most popular types of beer are lagers. These include American styles including basic lager, all-malt lager, light lager, double pilsner, malt liquor and low-alcohol or "light" beers. Popular international choices include Czech, European, Japanese and German lagers.

* Ale: American amber, brown ale, porter, strong, sour and wild ales are also common American beers. Also falling under the category of "Ales" are Chile Beer, Pumpkin Ale, Belgian and French ales, English, German, Irish, Finnish, Scottish and Russian ales.

* Cider: While not an official beer, cider is still enjoyed by many beer drinkers. Favorites include standard cider, New England cider and many specialty ciders.

* Hybrids: combining different beer styles or ingredients create this "experimental" beer. Berbed, smoked, fruit and vegetable beer and spiced beer are all types of hybrids.

* Mead: Mead is not a beer, rather a honey wine that has been adapted from centuries-old recipes. Melomel is a type of mead blended with fruit or vegetables. Braggot is concoction of beer and mead, while Metheglin is mead blended with spices.

Variety is the spice of life. If you're a beer drinker, you're likely loyal to a tried and true brand. But remember that variety is the spice of life. There is a world of options available to you, so try something new next time you're ready to crack open a cold one.

How Scotch Is Made

2010-03-11T00:06:00.000-08:00

The production of Scotch whisky takes a considerable amount of time. It is a tedious process that can last for years. However, when it is done correctly, the product is one that is worth the wait.

Barley is immersed in deep tanks of water for approximately three days. As the moisture increases it commences the germination process. After the germination process, the barley is then moved to the malting segment of the distillery where it will be placed into drums also known as the malting floor.

The intention of the germination process is to convert the starch in the grains into fermentable sugars. This will feed the yeast in the fermentation phase. Rotating the barley frequently ensures the temperature will remain consistent. Wooden shovels known as sheils are used to turn the grains on a traditional malting floor. The grains will die if the temperature reaches above 22 degrees, and will halt the entire process as the starch will not be converted to sugar.

The grain is then kilned to stop the continuation of sugar consumption because the kiln will absorb any moisture. In general, a traditional kiln is a building standing two stories tall with the top perforated to allow all heat to escape. The ground floor contains peat bricks that are heated. During this process the grain is dried and absorbs that peat's smell. The pagoda style roof on a distillery is the most distinct characteristic. The malt must not be heated above 70 degrees or it will certainly be damaged and unusable.

Today, most of the distilleries buy all their malt from a centralized malting company. However, there remain a select few that continue to be traditional and do it all themselves.

The grain is milled into grist and mixed with water in mash tubs to be heated to sixty degrees. During the mashing period the water is changed at least four times to rid the tubs of sediment. The byproduct of this mashing is known as wort. The wort must be cooled before mixing with yeast in what is called a wash back. This large container is never filled completely as the wort froths a lot due to carbon dioxide. By the time two or three days have passed, all the yeast is killed by the alcohol. The final product of this cycle is called wash. It contains five to eight percent alcohol.

The stills in which the wash is placed are made of copper and are regulated to a particular shape that allows for proper distillation to occur. The still method is usually completed twice, but some companies do it three times or more.

After the entire method is complete the brew is then placed in casks made usually of oak, for a minimum period of eight to twelve years.

Home Brewing Beer With Kegs Is Easy And Less Expensive

2010-03-03T23:34:00.000-08:00

Home brewing beer with kegs is a lot easier than you may have imagined. If you are ignorant about how to go about this task then you will be missing out on a great opportunity as well as miss out on saving a good deal of money. If you are still in doubt then consider the fact that it only costs six dollars a gallon when you undertake home brewing beer with kegs.

Start by Buying a Kit

The first step you need for home brewing beer with kegs is to go out and buy a kit that contains, among other things, the keg, tap as well as many other tools that will come in handy later on. Also included are the ingredients such as hops as well as containers. These kits that cost a mere twenty dollars will set you on the way to home brewing beer with kegs and once you start you will find it hard to stop.

The cost of the kit depends on how much beer you wish to brew as well as your level of expertise. Home brewing beer with kegs provides you with the opportunity to brew delicious beer that will taste the way that you want it to taste and you will find it to be a hobby worth pursuing. After a long day at the office, home brewing beer with kegs will provide you with a way to unwind with a cool glass of beer that you yourself has made.

After having purchased the kit, it follows that you must then ensure that you follow the instructions to the T and also make sure that you measure the ingredients exactly. If you don’t get the quantities right by even a small margin, the taste can be different from your expectations. There are also home-brew radio stations as well as brew pubs that promote unpasteurized beer which shows how popular home brewing beer with kegs has become.

You will need to follow the basics of converting sugars into ethyl alcohol as well as carbon dioxide by yeast through the process of fermentation. The real difference between home brewing beer with kegs and the commercial means is that of scale, and if you have the right and sophisticated brewing abilities, there is no reason why you should not be able to brew the beer exactly as per you desire.

If you have the right equipment and have a degree of sophistication in your brewing abilities and you put in enough effort, you should also be able to make beer of quality as good as professional beer makers.

A Look Back at Beer Vessels

2010-02-18T16:51:00.000-08:00

It is commonly known that beer has been around mankind for a long while. As beer itself changed, expanded, and improved, so did the way in which we actually got the beer to our mouths. Pottery, wood, stoneware, and even sewn up pieces of leather made up the earliest drinking vessels. As time went on, man witnessed small advancements in the quality of their beer receptacles. Early Europeans that lived during the time of the black plague saw the development of beer steins, which had a closed top on the steins to prevent flies from landing in the beer and making the person ill.

Today, the most important factor to influence modern beer glass making was the creation of glass. As consumers actually started to be able to look at what they were consuming from the glass they began to demand a beer with more flavor and a improved hue. Customers didn't want chunks in their drinks anymore so manufacturers began to filter their beers. With this new, improved wave of beer glasses, it appeared beer steins were on the way out.

A variety of glasses were created and produced for the various kinds of beers. The sixteen-ounce pint glass is the most in demand glass in the United States. It was originally used to fit the top of a Martini shaker, but barkeeps soon discovered that as the beer poured out of the beer tap handles the pint glass was the top receptacle because it let part of the carbonation to be released and let the aroma of the brew to be more obvious. The pint glass rapidly became popular with barkeeps who had to rinse each glass by itself because it can be put on top of each other and stored easily on the shelves.

An attempt to get consumers to get their kind of beer by breweries led to some unique and groundbreaking moves on the marketing and advertising front. Handing out glasses to consumers was a way that manufacturers found to promote their beers even though it was illegal. This led to the manufacturers creating glasses that were works of art unto themselves. The first were gaudy and costly; they would often have gold or silver embossed on the sides. Eventually, artists for the breweries began doing detailed carvings on either side of the beer glasses or steins and even developed a method of cooking enamel paint onto the glasses. These enameled glasses are still some of the most rare beer souvenirs, even though they were made more recently than the others. Nowadays avid collectors all over the earth continue to collect these tin signs and memorabilia that are sometimes worth thousands. Have you looked up in the top of Grandpappy's old drawer in a while?

A Taste of Wine

2010-02-15T16:22:00.000-08:00

Red Wine

The first operation performed on grapes after they are removed from their storage is to de-stem them, which is the process of removing the grape from the shoots to which they are attached.
As soon as all the grapes in the batch are de-stemmed, they are placed into the wine press where they are compressed into a paste which in turn releases the must (the juice of the fruit). The resulting paste (or pomace) and must combination then spend time together in a cask and it is the length of time that the mixture sits with the must in contact with the grape skin and pulp that determines the character of the finished wine.

When the winemaker determines the right amount of time has passed, the juice is drawn off and yeast added to begin the fermentation process with the remaining pomace, in many cases, being returned to the vineyard to be used as a fertilizer.

Once the colour and sugar content are correct the cask valve is opened and the first juice, which is the best quality wine, is then transferred into other containers where the fermentation process is finalized.

‘Pressed wines’, which are full of tannin, are made from the leftover solids. They have a strong colour and are generally mixed with the first juice in many different ways to create wines of different strengths and flavours.

When the fermentation process is complete, the wine is either bottled straight away, or left to age.

White Wine

When making white wine it is important not to damage the grapes, so they are poured into the receiving bins as quickly as possible. Once they are all in the receiving bin, the grapes are then transferred to the press where the must is separated from the skins and other solids.

At this stage the solids are disregarded and the remaining must is slightly refrigerated before being transferred into a stainless steel vat where it is allowed to ferment. Care is taken to maintain the temperature during fermenting which preserves the delicate aromas of the finished wine.

Once the fermentation process is complete, the resultant wine is decanted taking care to avoid the sediment which collects at the bottom of the vat. After decanting, the wine is bottled and ready to be sold, and is best drunk within two years.

Sweet Dessert Wines

Dessert wines are produced in one of two ways. In the first method, Botrytis Cinera, a fungus which grows very quickly, is used. This transforms the fruit and changes the colour and also alters the acid components and sugar levels. The second method is to interrupt the fermentation process by adding alcohol. This method creates a strong, sweet wine where the grape is the major flavour.

Grapes used for sweet wines are of the white Moscatel and Garnacha varieties which, along with the production process, leave the wine with a mushroom type smell as the bottle is opened.

A Home Beer Making Kit Will Improve Your Popularity!

2010-02-08T16:05:00.000-08:00

It is a well known fact that Americans love their beer and desire nothing but the best from their beer. No doubt the large commercial beer manufacturers hold a considerable chunk of the beer making pie, but the number of home beer makers too has steadily been rising.

In fact, the popularity of home brewed beer has risen dramatically during the past twenty years or so, and custom made beers are more popular now than ever before.

Only Need a Few Hundred Dollars to Get Started

The American taste for beer is quite sophisticated and faced with an inexpensive as well as easy method of making home brewed beer has only stoked the fire of brewing beer at home. You may only require a few hundred dollars investment to purchase the required home beer making kits along with ingredients before you are well on your way to preparing homemade beer.

You can easily source home beer making kits from homebrew supply stores who stock not only the kits, but also the required ingredients as well. Before you actually get stuck into brewing beer at home you should be well acquainted with the different home beer making kits available that each comes with different supplies.

At the very least, your home beer making kit must include vital items such as the brewing kettle that is usually made from stainless steel and is used to make the wort. You should select a brewing kettle size that can hold at the very least twice the amount of beer you wish to brew.

Another important piece of equipment that your home beer making kit should have is the fermenting container which holds the brew at the same time as the yeast performs its function. In addition, the container should allow the brewer to check the fermentation that is going on, and it should also have an airlock to let gases escape.

Your home beer making kit should also have a hydrometer which is a tiny probe whose function is to measure the wort’s specific gravity while fermentation is taking place, and also before the fermentation process begins. A good thermometer is also necessary to check the temperatures between a low of sixty degrees Fahrenheit and a high of two hundred twelve degrees Fahrenheit at which point water begins to boil.

A very important facet of brewing beer at home is cleanliness and so you should ensure that your home beer making kit also has a sterilizer and it should also come with a racking cane, associated tubing as well as racking bucket - all of which help in transferring the fermented beer into a temporary location before it is actually bottled.

It is not unusual for home beer making kits to not contain bottles, caps as well as cappers which you will require for storing the fermented beer from the racking bucket into the bottles. With these pieces of equipment you should have no difficulty in brewing your beer at home.

All About German Beer

2010-01-17T00:30:00.001-08:00

Throughout Germany, beer is very popular with the culture. Germany contains well over 1,000 breweries, which is more than any other location in the world. All beer that is manufactured in Germany must follow the purity law, which lets manufacturers know what ingredients can and can’t be used. Basically, the only ingredients allowed to make beer in Germany are water, hops, and barley malt.

Due to the strict purity requirements, you can easily notice German beers by their overall level of quality. They have a distinct taste, with little to no aftertaste. Some styles of German ale include Koelsch, Weizen, and Altbier. Some types of German lagers include Bock, Pilsener, Dunkel, Helles, and Maerzen. Keep in mind that the taste, aroma, and color can vary, although all can be identified as being true German beers.

The German beer Altbier is a very common dark ale, that is top fermented in the lower regions of Germany. The beer proposes a yellow color, with a taste that is rich in hops. Another ale, Rauchbier, is known to have a smoky flavor with a smoked color. These beers taste great, and happen to be very popular throughout the regions of Germany.

German lagers are also very popular, and happen to be popular in other areas of the world as well. Pilsener is one of the most popular and most familiar of all German beers, providing you with more hops and less malt. Pilsener can be found for sale all over the world, and happens to be very popular throughout North America as well. Several bars serve it as well, as it happens to be one of the most popular dark lagers out there.

Throughout Germany, there are several different companies, produce over 4,000 different brands of beers. Some of the more well known and larger companies of north Germany are Beck, St. Pauli, Warsteiner, and Krombach. In the southern region of Germany, there are more breweries, although most of them are smaller, as they are locally owned and operated. Southern Germany also contains the Benedictine Abbey, which is one of the oldest breweries in the world. This brewery started producing beer in 1040 - very impressive indeed!

Germany is also home to Oktoberfest, which is held every year in Munich. Oktoberfest starts in late September and carries on for two weeks, ending in early October. During Oktoberfest, beer drinkers from all over the world will travel to Germany and celebrate German beers. Each and every year, over 5 million people attend the event, making it one of the biggest beer celebrations in the world.

During Oktoberfest, local breweries in Munich are the only breweries allowed to serve beer in the bigger tents. There are six breweries in total, producing a variety of different beers. By attending this yearly event, you can learn more about German beer, sample the different varieties, and enjoy the rich bold flavors that make German beer so very popular.

Due to the success Oktoberfest gets each and every year, other cities around the world try and mimic this event. Even though they have success, their level of success isn’t near as much as the original Oktoberfest - Germany. German beers are very popular around the world, with Oktoberfest helping to prove that very claim. If you drink beer but have never experienced what beers from Germany have to offer, you really should give them a try. Once you do, you’ll quickly realize why German beers are so very popular - and why the taste simply can’t be duplicated with any other beer.

Mixed Alcoholic Drinks: Low-Carb

2009-10-20T23:06:00.000-07:00

A mixed alcoholic drinks that has low carbohydrates would probably be the haven drink of many people. The recent popularity of low-carb diets put a new focus on carbohydrates in foods. In an effort to capitalize on this situation, dozens of books have been published touting everything from easy, low carb-recipes to how to find a good low-carb friend and live the low-carb lifestyle.

And since types of alcohol have many carbs then people nowadays is gettind sad on working the alcohols. Should they abandon drinking? Is there such a thing as a low-carb alcoholic drink?

Your luck. Because there is. There are enough options and alternatives to allow you to enjoy good beer and other alcoholic beverages. Of course, as with anything else, you just need to make smart choices that fit into your particular low-carb diet and lifestyle. Here are some of the names of alcoholic drinks that you can enjoy drinking without added carbs on you.

1. Beer, like most other beverages, contains no fat. Light beer, in particular, is low in calories and carbohydrates. New low-carb beers, capitalizing on the terminology of the day, have been put to market in response to the new dieting trend, and often contain even less carbohydrates than light beer. When it comes to dieting and weight loss, the "beer belly" is often mentioned, but no such thing actually exists. Consuming too many calories and not exercising enough will cause excess fat to develop in any part of the body, determined mainly by gender and genetics; for the most part, beer is irrelevant.

2. Wine is very low in carbohydrates; red wine runs at about two grams, and white wine has a little less than one gram. Straight alcohols are even better. Gin, vodka, brandy, whiskey, tequila, rum, bourbon - all of your favorites! - have no carbs.

3. Mixed drinks - alcoholic mixed drinks recipes
- are where you'll find some carbs, though. The exact number, of course, will vary depending on what you mix the alcohol with. You should always use diet soda, and try your best to find low-carb alternatives to fruit juices.

Here are just some of the list of names of alcoholic drinks that you can drink to have a low-carb diet. enjoy plenty low-carb alcoholic drinks - whether it be a low-carb beer, a nice white wine or a whiskey-diet - without sacrificing your low-carb diet.

Top 10 Mixed Drinks

2009-10-20T23:04:00.000-07:00

Ordinary people never realized that there's more to drinking than just being sozzled and getting drunk. For some people, drinks is an art and it will be an honored for them to get their experimented rinks on the list of top 10 mixed drinks . They mixed drinks and try to experiments various flavors and seasoning to create a drink that will satisfy all that goes to the bar and order a drink.

Get a taste of some of the most interesting and intoxicating mixed drinks ever! Especially frozen tropical alcoholic drinks. Here's a list of the top 10 mixed drinks that you should taste.

Mojito: Mojito is a kind of a cocktail that has essentially five ingredients which includes rum, carbonated water, lime, sugar and mint.

Bloody Mary: This very popular cocktail is a fine blend of many ingredients that gives it the distinct taste! A classic Bloody Mary is a mixed drinks vodka with some tomato juice and also a combination of other ingredients that lend it a unique touch.

Screwdiver: This drink consists of a mixture of orange juice and vodka.

Piña colada: Too good to resist! This drink is an amazing combination of rum and coconut cream. Add some pineapple juice and ice to this and your Piña Colada would be ready to be served!

Margarita: Whether served on the rocks or shaken with ice, Margarita can bewitch you to go in for more rounds of this drink! Essentially, Margarita's are made of tequilla, which is blended with lemon juice.

Long Island:Long Island consists of a combination of vodka, tequila, gin and rum. Sometimes, brandy is also used in place of tequilla.

Martini: Sinful and tantalizing, Martini is also one of the most popular kinds of alcoholic mixed drinks recipes. It consists of gin and a combination of vermouth.

Sea Breeze: Recently, this cocktail is prepared by combining vodka with grapefruit juice and cranberry juice.

Flaming Volcano: It primarily consists of a combination of pineapple juice, brandy, rum, orange juice along with some almond syrup and other important ingredients.

Sex on the Beach: Sex on the beach primarily consists of vodka, orange juice, cranberry juice and peach schnapps.

There are many ways of combining different types of ingredients in order to concoct some of the most amazing drinks! If you haven't try to drink any mixed drinks that are done by some of those who have specialty on them, then you are missing a lot.

List Of Liquor Names

2009-10-20T23:02:00.000-07:00

Going to the bar lately? If you answer yes, you'll probably have the list of liquor names in your head. But if you answer no and want to be "in" the crowd by knowing all the liquor that taste good and are love by the crowd. Here is the list of liquor names that you need to know.

Brandy - Brandy is distilled from grape or fruit wine. Often other flavors are introduced during the distillation process in order to make an apple brandy or a blackberry brandy. If the flavor is introduced after the distillation process, then it is not a brandy, it is a liquor. Brandy is one of the best known liquor shots recipes around.

Vodka - Vodka is any fermented beverage which undergoes triple distillation. The triple distillation produces an extremely high alcohol content and a very pure alcohol. It is so high that it is poisoness, so it is traditionally watered down to 80 proof or so. If it is left in a higher state, it can be considered moonshine. Vodka is usually made from potatoes or corn.

Gin - Gin is similar to vodka in that it is a triple distilled liquor. The only difference is that this types of liquor have it's 'wine' steeped in juniper berries prior to distillation. Wine is the pre-distilled state of the liquor.

Moonshine - Moonshine is a liberal form of Vodka. It does not require triple distillation, but it does have to be distilled at least once. Moonshine is often made from many different types of liquor and wines.

Rum - Rum is a Caribbean beverage made from sugars or molasses. It is typically fermented once and barrel aged. Silver rums might be distilled twice and aged in glass or stainless steel.

Tequila - This is a Mexican beverage which is made from the blue agave plant. It is only tequila if it is made in Mexico. There are many different types of tequila, but it is usually distilled once and barrel aged.

Whiskey - This is one of the more artistic liquors in that there is a lot of elements that go into it. It is made form a grain wine. There is an art to exactly what types of grains are used. Then it is distilled once or twice, usually at high temperatures and barrel aged in oak for extended lengths of time.

So there you go. The list of liquors an offline or an online liquor store would have. The choice of liquor you would drink depends on you and your taste.

Names Of Irish Beer

2009-10-20T22:59:00.000-07:00

People have different preferences when it comes to things, even in beers. With the many brands there are right now in the market, imported or not, people will never get tired of trying out something new and something different. But, there are also others who are loyal to their favorite beer. In some countries, a particular brewing style is what makes the beer tasty. If you are irish, you're probably one of those enthusiast in to looking for names of irish beer before drinking any beer.

Irish beer is one of these pure old brewed beers. Irish beer has a long history that it is safe to say that Irish Beer has proven to be one of the world's most-loved beers like um ginger beer lime. In the past, Ireland has produced ale, without the use of hops because hops are not native to the country. But even then, while other countries have already started using hops to add flavor and taste to their beer, Ireland still continued producing beer without the use of hops. It was in the 18th century that Ireland has imported most of its beer from other countries; but with Arthur Guinness setting up a new small brewery in Dublin, Irish beer has started becoming a favorite in the country and even outside the country.

Irish beer can be categorized in three major groups --- lager, red ale, and stout. Lager brewing was not a success at first, but during the 1950s, as more consumption of lager in Ireland and UK has been recorded, the potential of lager brewing has sprung back. The Irish red ale has a slight red color that is generally not strong, but the export products are usually stronger. Irish stout has the biggest market share for beer in Ireland with Guinness leading the other brands.

Irish beer has indeed gained so much popularity in the world today. Many beer drinking games has use Irish beers on it. It is because of its unique strong taste and different flavor that make Irish beer a favorite by many. As more people discover the taste of Irish beer, more people would then love and patronize the Irish beer brands.

So, if you haven't yet tasted this, try having one now and you'll see why there are so many people around the world who love beer with names of irish beer.

Beer Can Chicken Recipe

2009-10-20T22:57:00.000-07:00

Beer Can Chicken Recipe sounds weird, but tastes incredibly good. This is definitely a statement I could prove that is 100% true.Beer Can Chicken is actually a chicken recipe, known for it's yummy, mouth watering meal result, as well as its very easy to do steps.

The basics of Beer Can Chicken start with gathering the necessary ingredients for the recipe. To make Beer Can Chicken Recipe, one needs to have the following:

1 whole chicken (at the very least 4 pounds), 2 tablespoons of vegetable oil, 2 tablespoons of salt, 1 teaspoon of black pepper, 3 tablespoons of any dry spice, preferably one's favorite, and 1 can of beer.

In preparing Beer Can Chicken, one begins by opening the can of beer a recipe for green beer is much better, and taking sips from it as one cleans the dressed chicken. Of course this sipping thing is just a joke because the chicke just need half beer that's why they always said it started with sipping the other half of the beer.

After cleaning the chicken, rub it with the dry spice, pepper and salt, then followed by rubbing the vegetable oil all over the chicken. Place the half full beer can in the middle of the grill, followed by putting the "treated" chicken over it, putting it in a way that the beer can appears to be inside the chicken itself.

Let the beer can chicken in the oven on medium high for 1 ¼ hours. Once the chicken's internal temperature reaches a 165 degrees F, it is basically ready. Take it out from the grill, and let it cool for 10 minutes before serving it.

Viola! Beer Can Chicken.

The basic principle of Beer Can Chicken isn't really that hard to understand. By placing the beer where it is while cooking, you've given the chicken a source of moisture, keeping its meat away from drying. The malt and yeast in the beer also reacts with the chicken itself, leaving its skin crispy, while its meat is tender and juicy.

Have a great time eating your own Beer Can Chicken Recipe.

Drinks Made With Vodka

2009-10-20T22:55:00.000-07:00

Drinks made with vodka is taking the whole world of drinks in storm. It has captured so many taste buds that everyone entering a bar can be seen drinking vodka, and if not, they are out of style. Vodka is a distilled spirit made from grains or potatoes. It originated in Eastern Europe, but is now made all over the world.

With the addition of Martini and Cocktail Culture, Vodka is more popular than ever. In fact, Vodka enjoys the discitntion as the most popular spirit. Indeed vodka had already been one of the most sought out types of liquors.

Drinkers have taken to Vodka for it's mixability and smooth nuetral taste. Vodka's popularity has lead to a proliferation of new flavors and brands and different liquor shots recipes. These days, one can find Vodkas in a wide variety of flavors from blueberry to vanilla.

There can be a huge difference in price from Vodka to Vodka. Sometimes it's marketing, but mostly, you get what you pay for. If your Vodka comes in a plastic bottle, it will taste that way. The good new is that there are alot of quality moderately priced vodkas on the market.

Firefly Distillery in South Carolina has managed to stand out in the crowded world of flavored vodkas with a uniquely Southern take on vodka. Its Sweet Tea and Muscadine Wine flavored vodkas are "sippin' vodkas" that also work well for simple cocktails like a mixed drinks vodka tonic.

To give you a taste of what's in the top list of liquors - vodka. Here's a Firefly concoction I made up that you can prepare for hot Southern nights.
The Sweet Thang
2 oz. Firefly Sweet Tea vodka
3 oz. sparkling lemon drink (like San Pellegrino Limonata)
1/2 oz. runny honey
Fill a glass with ice and pour the vodka and lemon drink into it then drizzle in the honey. Garnish with a lemon wedge or honey stick.

Best Types Of Liquor

2009-10-20T22:53:00.000-07:00

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor, then leave it to mature. Then a liquor is produced. The following are the best types of liquor produced in countries around the world.

Armagnac
Armagnac is a pale golden, fiery, dry-tasting French brandy that is first in ourlist of liquors. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. Three stars on the label mean it has had at least two years' maturation; V.S.O.R, at least five years; Napoleon and X.O., at least six years; and Hors d'Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.

Brandy
First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.

Cognac
Prehaps the best-known liquor in the world. Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information mi ihe label, also governed by law, explains the maturity of the cognac.

Here are some of the best known typrs of liquor in the world. Nowadays drinks made with vodka are also gathering many followers and can also be considered as one of the best. Whatever liquor is the best, let's just thank that we have this called liquor to satisfy our taste buds.

Liquor Shot Recipes

2009-10-20T22:51:00.000-07:00

Looking for some liquor shots recipes ? Well, you came in the right place. Delve into the ingredients that make up liquor recipes and enjoy the taste of your newly made liquor.

The first thing you need to think of if you want to make liquor is what types of liquor you want to mixed to create a new one. If you want to create liquor with fruits, then you've got it. That's the easiest liquor to do. It is easy to make liquors of fruits and berries. I'll provide you with a very suiting recipe below. This recipe can be used for apricots, blackberries, blackcurrants, blueberries, cherries, cranberries, nectarines, peaches, plums and raspberries. There are also other ways for preparing fruit liquors, but this recipe can go for any or all list of liquor.

General fruit liqueur recipe:

1 lb. (450 g) berries or fruit
3 cups (710 ml) 80-proof vodka (or 1.5 cup pure grain alcohol + 1.5 cup water)
1 1/4 cup (300 ml) granulated sugar
Rinse the fruit or berries. Fruit must be cut into small pieces. Place berries or fruit in a container, add vodka to make it a mixed drinks vodka. Cap and store in a cool, dark place, stir once a week for 2 - 4 weeks. Strain through metal colander. Transfer the unsweetened liqueur to an ageing container (glass bottle or container with tight cap). To 3 cups (710) ml unsweetened liqueur add 1 1/4 cup (300 ml) granulated sugar. Let age for at least three months. Pour carefully the clear liqueur to a new bottle. Add more sugar if necessary.

The fruit used for liqueur making can be used as deserts: mix with sugar and use with ice-cream.

Now you had made your very own liquor shots recipes. The thing that will follow this is how you store it. Storage of liquors must be for 6 months to achieve the best taste it should have. After this time, you'll probably be enjoying the best liquor in town, or if not, you can try another mixed or just buy drinks made with vodka.

Recipe For Green Beer

2009-10-20T22:29:00.000-07:00

Beer is among the oldest alcoholic drinks in the world. Dating back to 4000 BCE, the Sumerians have discovered the wonders of beer, establishing beer's historical role through modern society. Because of this people thinks that making a bear is hard. But in reality, the basics of how to make beer and how to turn beer green requires only a few ingredients, as well as arming oneself with the simple know how in brewing it.

Basically, all beers are made from four basic components, with various ingredient variations which define it, as well as other variations in terms of ample brewing and fermentation time. The recipe for green beer would be water, yeast, barley and hops.

With understanding how to make beer, one needs to keep in mind that with beer, ingredients may be simple, but have high standards. Types of alcohol always follow this rule. Water would be a good example. With water for beer, it has to be purified, clean out of imperfections, with balanced pH levels. The barely malt should be ideally grown to the best quality that it could possibly be.

The first step in how to make beer involves letting the barley release sugars. This is achieved by filtering the barley through a pipe, or anything which resembles the shape of a pipe, adding water to the barley grains. The grains would then have to be mashed in a metal pot, or bowl, which breaks down the ferments and starches in the mix.

Second in the how to make beer steps would involve re-circulating the mix through a filter and adding more water. This phase in the how to make beer process is often referred to as sparging, and is quite essential as the process extracts all sugars from the grains. Once complete, the mix is then broiled, ideally for 90 minutes, in a double bottom kettle, which ideally allows steam to circulate.

By this point of the how to make beer, hops is added. Hops pretty much defines the characteristic taste of beer. After adding the hops, the whole mix is drained, separating the solids from the liquids.

Once the batch has cooled, yeast is then added, and after that, the mix is left to ferment. At this point, flavors could be added to the mix, defining the quality of the beer.

So there you have it, the basic steps in how to make beer. Make your own green bear now and let's drink! it's green beer day now!

Popular Ale: Types Of Alcohol

2009-03-05T23:02:00.000-08:00

There are types of alcohol. Ale is basically a kind of beer. It is brewed form barley malts, with most Ales flavored with Hops. They are very common in Germany, Britain, Ireland, Belgium, as well as Scotland. Most ales have that bitter, herbal flavor that neutralize the malt sweetness which defines them as a beverage.

Ale has a long standing history, dating back to the 15th century. The old world saw Ale as a staple food along with the ever popular varieties of bread that thrived during those times. The name comes from the Old English word, ealu, which took its origins from the Proto-Indo-European word alut, referring to certain connotations to sorcery, possession, intoxication and magic.

Today, the magic of the beverage comes in various types of alcohol, which the world just loves. Here are some of the more popular types of ale:

Dark Ale

Dark ales are distinguishable by their dark color. This type of Ale uses dark-roasted barley malts as its main brewing ingredient, thus its dark hue. Mild Ale and Stout ales are good examples so of dark ale. Stout ales are generally black in color, truly living up to their dark ale class of ales.

Pale Ale

Using pale shaded barley malts, pale ales bring about the selfsame hue of the barley malts used in brewing them. The Hops levels used in making them differ from one pale ale type to another, giving particular pale ale types a distinctive flavor. Amber Ale and Bitter Ale are two solid examples of Pale ale, with Bitter Ale being the most common in English pubs.

Brown Ale

Brown ales are somewhat in-betweens for Dark Ales and Pale Ales. They are brewed with a darker than amber colored malt, thus their brownish appearance. They are generally flavorful ale types, which are usually lightly mixed with hops. The Newcastle Brown Ale would be a good example of brown ales.

Cream Ale

Often called “creamers”, cream ales are generally brewed to be refreshingly light, and are often related to American lagers. Genesee Cream Ale and Little Kings Cream Ale are good examples of cream ale. With cream ale, malt flavor and hops is usually subdued, but not as a given standard.

German Ales

These types of alcohol are fermented with lower temperatures, and often have more body than Belgian or British ales. Germans ales are usually the results of the traditional German decoction mash, which gives German ales more oligosaccharides that results to more body to the beer.

So there you have it, the most popular of ale types in the world.

Bottoms up!