Making Great drinks

Proper Temperature for Storing Beer
Step 1:
Most beer is not pasteurized, so it is more fragile than pasteurized liquids. The bacteria that ferments the beer in the brewing process becomes dormant at low temperatures (below 45 degrees F), but if the temperature is allowed to rise above 50 to 55 degrees F, the bacteria can become active again, making the beer cloudy and spoil the taste. So beer, whether in a keg or not, should be stored at 35 to 45 degrees F.
Party Pumps Make a Difference
Step 1:
Once a keg has been tapped, the device that is used to tap it has a great bearing on how long the beer will stay fresh. A keg that has been tapped with a "party pump" or a pump that is powered by air will only last about eight to 12 hours, no matter what temperature it is kept at. Air (specifically oxygen) is an enemy of fresh beer, and once it has been exposed to it, deterioration immediately begins to set in.
Tapping a Keg with CO2 Taps
Step 1:
Once a beer is tapped with a CO2 (the preferred method for tapping), if that keg is kept at the proper temperature, a nonpasteurized beer should last about 20 to 30 days before it loses its fresh taste.
Untapped Keg Stays Fresher Longer
Step 1:
Beer is very fragile. As soon as it leaves the brewery, it begins to lose its freshness. Kept at proper temperatures and untapped, an unpasteurized keg of beer should last about 45 to 60 days from the day it leaves the brewery. Most beers have "born on" dates or expiration dates printed on the side to help determine the start time of that 45 to 60 days.
Craft or Microbrews Vary on Shelf Life
Step 1:
The shelf life of microbrews or craft brews varies significantly. For these types of beers, the manufacturer should be consulted for the length of the shelf life.

make beer at home

noreply@blogger.com (Bartending 101) — Thu, 10 Dec 2009 23:46:00 +0000

Things You’ll Need:
3.5-6 gallon kettle
Floating thermometer
Long-handled stirring spoon
Sanitizing solution: StarSan or a bleach mixture
Carboy or fermentation bucket (with lid)
Rubber stopper to fit on top of carboy or bucket during fermentation
Airlock
Siphon
Hydrometer
Bottling equipment, if bottling: About 50 bottles, bottle caps, and one bottle capper
Kegging equipment, if kegging: Refurbished keg, CO2 tank (usually 5 lbs.), one regulator, one tap line, one CO2 line
Find a Retailer and Home Brew Network
Step 1:
Find a home brew store in your area. Finding a local store is best, as it will immediately provide you with people to help answer your questions. Most local stores also offer home brew classes for more complicated procedures.
Step 2:
Find a website. www.beerandmorebeer.com If there are no home brew stores near you, find a reliable website that sells home brewing equipment. Although sites can deliver all over the country, many are regional and can suggest events such as classes in your area.
Step 3:
Join a home brewing forum so that people will be available to help answer your questions.
Step 4:
Buy a book. There are numerous books on home brewing available for the first-time brewer. Classics include "The Complete Joy of Homebrewing" by Charlie Papazian and "How to Brew" by John J. Palmer.
Choose a Kit
Step 1:
Choose something simple. Beginners should start with an extract brewing set, in order to get used to the process of sanitizing, brewing and bottling or kegging.
Step 2:
Consider price and completeness. Kits range in price from about $100 t0 $500 for a basic beginner's set. Compare equipment provided in each set before buying one. Many kits do not come with brewing kettles, which are an essential piece of equipment.
Step 3:
Substitute equipment. You may substitute some of your own equipment if a kit does not provide it, but remember that you will want to set it aside to use only with the beer, in order to keep it completely sanitized.
Bottling or Kegging
Step 1:
Consider time. One initial question a home brewer may ask is whether to bottle or keg. Bottling is time consuming and the fermentation process takes longer, as beer must ferment up to a week longer in bottles than in a keg.
Step 2:
Consider experience. Kegging can be complicated for the beginning brewer as bottling, especially if you have never worked with kegs or CO2 tanks before. Try to have someone experienced help if you get a kegging kit.
Step 3:
Consider sanitation. It is much easier to clean and sanitize one keg than it is to clean and sanitize 50 bottles, the typical production of one home brew.
Step 4:
Consider extra equipment. Kegging requires an extra refrigerator to house the keg and CO2 tank, so you will need to also purchase a small refrigerator, chest freezer, kegerator, or simply another fridge in order to do this.
Tips & Warnings
Some pieces of equipment will make your brewing experience a lot easier, and you may consider adding them to your equipment when you buy a kit. A wort chiller will cool your beer after it's done brewing very quickly, and is easier than lifting a heavy 5-gallon kettle into an ice bath. A 6.5-gallon kettle will allow you to brew a full batch of beer, and siphon it into the fermenting bucket or carboy, rather than having to add sanitized water in a second step, which may contaminate your beer.
Be sure to sanitize everything that touches the beer after it has been boiled. The most problems for home brewers arise when equipment has not been properly sanitized. When brewing for the first time, it's also nice to have someone with you who can lend another set of hands if something goes wrong, or simply to help set up equipment and do some of the heavy lifting when transferring boiling water.

How To Make Whiskey

noreply@blogger.com (Bartending 101) — Wed, 02 Dec 2009 15:09:00 +0000

WHISKEY
All it takes: grain, water and yeast!

Quantities
Approximately 100 kg (222 lbs) grain will make 600 liter mash. The expected end result is 32-35 liter pure (theoretically 100%) alcohol, from which we can make about 80-87 liter (21-23 gallon) whiskey that has the strength of 80 proof.

Grinding
This stage is simple: grind the grain into a course meal (you want a consistency similar to what is required for beer).

Mashing
Next, you will mash in your ground malt barley, mixed with water, in the mash tun that can be identical to a brewer's mash tun.. This process also known as "sugaring" or "conversion", when we convert the starch into sugar resulting in a liquid "wort". How much time this process takes is well known for brewers: depends on the size of the tank and amount of mash.

Separating the Wort
To separate the wort, the mash is sieved through a false bottom screen plate at the bottom of the tank. The liquid is then drained to a fermentation tank and the remaining wet grains can be disposed of or used as animal feed.

Fermenting
Unless you cultivate your own yeast, you should use new yeast for every new batch of liquid wort you ferment. Fermentation, usually taking 2 to 3 days, begins once the yeast is added and should take place at about 95 degrees Fahrenheit.

Distilling
The number of rounds to distill, once again, depends on the taste the distiller desires. Keep in mind that every run through the still increases the purity of the whiskey. If using a regular pot still, or alembic, note that only a little more than half of the water content is actually removed, an inefficient process but still allowing for some variation. Traditionally, the Scotch whisky is distilled twice and the Irish whiskey three times. For this reason, the Irish claim their whiskey is a smoother and purer whiskey.

Don't forget about the unwanted runoffs while distilling: the "heads", an undesirable and poisonous liquid, boils off first before the ethanol begins to burn; discard of the "tails", as well, as they fall below 80 proof and do not add to the quality of the whiskey. The ideal distillate sought for in whiskey falls around 80 proof.

Maturation
Finally, the whiskey matures in oak casks. The legal minimum when aging whiskey is 3 years. During this maturation process the whiskey "breathes" in the barrel, gaining aroma, flavor and color. Aging, sometimes referred to as mellowing, takes the edge off the raw whiskey and creates what we know as the smooth whiskey. Also, during the aging process, a percentage of the alcohol evaporates. This evaporated alcohol is called the "angels' share".

How To Make Vodka

noreply@blogger.com (Bartending 101) — Wed, 02 Dec 2009 15:07:00 +0000

Vodka
is one of America's most popular liquors. In the past few years high-end vodkas, like Belvedere, Absolut, Ketel One, and Chopin have seen their sales skyrocket. Vodka is a key ingredient in many of the most popular mixed drinks: Bloody Marys, greyhounds, screwdrivers, Cape Cods and Moscow Mules.

Vodka is made from food items containing starches: sugar beet, molasses, rye, potatoes, wheat and other grains. Smoother vodka is made from grains, such as rye or wheat. Rougher variants are made from potato, molasses or sugar beets. As is true in any recipe, quality ingredients going into the mix when combined with proper technique will ensure a quality end-product.

Few vodka drinkers, however, do not realize that they can make this potent potable right in their own homes. All it takes is some patience, equipment and proper distilling skills.

I should warn the reader that the process of making homemade vodka correctly is time consuming and intensive. There is a further warning that the improper preparation of vodka could be harmful to the drinker's health - even resulting in blindness. The making of homemade vodka is not for the beginning distiller. Rather, it is suggested for those who are already experienced in making other alcoholic beverages in their home. For example, vodka distilling is an exciting departure for those already experienced in brewing their own beers, lagers and ales and for the home winemaking enthusiast.

It is recommended that the beginning vodka producer consult with one who has distilled before, in addition to employing resources available on the Internet or in books. Nothing makes up for experience in setting up a still.

Another item to note is that home-distilling - especially with intent to distribute or sell the end-product - is illegal in many states. To stay on the right side of the law, it is recommended that the beginning home distiller check with the laws of his or her home state or community.

The first step in making homemade vodka is the purchase or assembly of a home still. A still, and plans for making a still, can be found for purchase on-line. Many of the parts for home assembly of a still can be found in many home-brew, cooking and hardware stores.

A still is made of four main parts: a heat source, a boiling chamber, water cooling pipes, and a collection bottle. A properly constructed still will look not unlike the still found in the tent of Hawkeye and Trapper John in the popular television series MASH.

Vodka is created in five steps.

Step one is sanitizing all of your equipment with a bleach-and-water mixture. Any foreign particles in any step of the process can add disflavor to your finished vodka.

Step two is the creation of a mash. Starting from your carbohydrate source - sugar, grain, potatoes - you then proceed to turn these complex sugars into alcohol molecules. Different sources will require different mashing techniques. Consult your expert or a book for the specific mashing technique. For example to make a mash out of grain, add purified water to the grain and heat it for an hour. Add yeast and let it sit for some time (one to two weeks). It is best to use home brewing equipment when creating the mash. Consult your resources for the proper proportions and heating temperatures, which will differ due to variables such as altitude and volume. For the best flavor, remember to use the best water available in every step, preferably distilled or purified water.

The third step is the distillation process. Add the mash to the boiling chamber and light your heat source. The alcohol in the mash will evaporate and move through the water cooling tubes, collecting in the collection bottle. Vodka has its clear and pure quality due to its many distillation stages. Clean and sanitize the boiling chamber and distill the vodka at least twice more. For clearer, and smoother, vodka you can distill it a fourth or a fifth time.

Each time you distill, it is vital to discard the first and last fifty milliliters that you collect. This gets rid of the bad methanol (the alcohol in wood alcohol), that can cause serious damage, even blindness. Do not ever drink the first or last vodka.

Step four is filtration. Filtration is the vital step that takes away the roughness of the vodka creating a smoother vodka. The most popular method of filtration for vodka is by using activated carbon filtration. High quality store-bought vodka can go through as many as seven filtrations through carbon. Some fancy vodkas even claim to filter through diamond! For the home distiller, take a funnel, place a cotton ball in the bottom, stick in some activated carbon, and pour the thrice-distilled vodka into a bottle. Repeat as often as necessary.

The fifth step is dilution. Using distilled or purified water, dilute the distilled vodka at a ratio of three to four (or to taste). Distilled vodka is quite strong, and it is recommended that you dilute it.

Your vodka is ready to drink. If you wish to flavor your vodka, you can add fresh berries, peppers, horseradish, orange rind, or a vanilla bean to the vodka. Let it sit for a couple of weeks and the vodka will take on the desired flavor.

Again, it is recommended that you consult as many resources as possible before embarking on your home vodka making adventure. Learn the proper way to use and make a still, and be prudent in following each and every step.

How to Make Beer

noreply@blogger.com (Bartending 101) — Wed, 02 Dec 2009 14:49:00 +0000

You can make your own beer with little effort and a fraction of the cost of commercial beer. This simple method uses just one fermenting process, so only one brewing container is needed.

Large, reusable 2 liter plastic pop bottles are used to bottle the beer, saving the work of washing, bottling and capping 60 - 70 regular-size glass bottles.

And with every batch, you're sparing the environment the impact of manufacturing 60 - 70 aluminum cans or glass bottles

What you need

Equipment

The few items you need to brew your own homemade beer can be found at your nearest beermaking supply shop, or at most hardware stores.

- One 10-gallon "food grade" plastic pail with lid. Cost: about $12.00

- Siphon hose. You'll need a 74" length of 5/16" "food grade" vinyl tubing. Cost: $2.00

- Hose clamp for siphon. Cost: $1.00

- Twelve 2- liter plastic pop bottles, with lids.

- Hydrometer. Cost: $8.00. A thermometer is also useful.

- Large pot, or turkey roaster

Ingredients

- Malt Extract. One 40oz. can of any flavor you like ( light, dark, stout), or a 1.5kg "tall" can of same. The 1.5kg can contains more malt extract so you can make a larger batch or use the same method here to make a richer beer. You can also buy 'pre-hopped' extract which will impart more of a hop flavor to your beer.

- Yeast. 1 tsp brewers' yeast. Note: some malt comes with little packets of yeast included.

- Sugar. 6 - 7 cups of regular white sugar, or 8 - 9 cups of corn sugar (preferred).

For even better results, consider using two cans of the malt extract and not using any sugar. This adds to the expense, but further enriches the taste of the beer.

These ingredients should cost between $10 - 15 depending on your choice of malt extract. The yield will be about 23 liters of beer, which equals 65 - 70 bottles or cans of beer, of the regular 345ml size.

How to brew

Sanitize

It has been said that 75% of brewing is good sanitation. First, clean all equipment with warm, lightly soapy water. Rinse well to remove soap residue. Then sanitize using household bleach at a quantity of 1 tbsp/gallon of water. Or you can purchase a no-rinse acid sanitizer such as StarSan, which is effective and leaves no aftertaste.

Brew

1. Pour 10 liters of fresh, cold water into the 10 gallon plastic pail (carboy). If the pail is new, wash it out first with a mixture of water and baking soda to remove the plastic smell.

2. In your largest pot, bring 7 liters of water to a boil.

3. Add one can of malt extract. Stir and cook uncovered for 20 minutes.

4. Add the sugar and stir to dissolve.

5. As soon as the sugar is dissolved, pour contents into the carboy. Pour, or 'splash', the contents quickly, which adds air to the mixture. The more air the yeast get initially, the better. It allows them to rapidly grow and get things going.

6. Top up with bottled drinking water or tapwater until temperature is neutral. (If using tapwater, it is recommended to boil first to kill bacteria, or use an ultraviolet light water filter.) Test using a clean, sanitized thermometer. The carboy will now be a little more than half full.

7. Sprinkle in the yeast, and stir well. Cover with lid. (Set lid on loosely; if capped too tightly, a carboy can explode from the carbon dioxide gas that is produced.)

Keep covered and avoid unnecessary opening. The beer will be ready to bottle in 6- 10 days, depending on ambient temperature of the room and amount of sugar used in the brewing. Room temperature should be 20-24 Celsius at the highest; 16-20 Celsius is better but it will take the beer a day or two longer to ferment.

Test for readiness with a hydrometer. Set hydrometer into the beer and spin it once to release bubbles which cling to it and give a false reading. The "ready to bottle" reading should be about 1.008 for dark beers and 1.010-1.015 for light beers. If you don't have a hydrometer, you can judge readiness by tasting a sample - it should not be sweet tasting. There should be little or no bubbling action in the beer.

Bottle

Set the carboy on a sturdy table and the 12 2-liter bottles on the floor, with newspaper underneath to catch drips or overflows. Using a funnel, put 2 level teaspoons of sugar in each bottle.

Siphon the beer into the bottles, trying not to disturb the sediment on the bottom of the carboy. (One method is to tape a plastic straw alongside the bottom end of the siphon hose with 1" projecting beyond the end. The tip of the straw can touch the bottom of the carboy without the siphon drawing up sediment.) Tip the carboy as you near the bottom.

It is important to not splash or agitate the beer too much when bottling as any oxygen introduced can lead to oxidation and a “cardboard” taste.

As you fill the bottles, keep the end of the siphon tube near the bottom of the bottle to avoid frothing. It is essential that the bottles ar not completely filled - leave an airspace. Screw the caps on tightly. Invert each bottle and shake to dissolve sugar on the bottom. Set bottles in a warm area for the first few days, then store in a dark, cool spot. You can drink the beer within a few days of bottling, but it will improve with age.

Enjoy!

Pour your beer carefully to avoid disturbing the sediment. Re-capped partially full bottles will retain their "fizz" for up to two weeks, so don't feel you have to empty the bottle (unless you're looking for an excuse!). After two weeks, unfinished bottles should be emptied.

You may find that batches of homemade beer can vary in quality. Darker beers will work best with this recipe for the most consistent results. If your beer is a little short on "fizz" or falls a little short of your expectations, try mixing it 50/50 with commercial beer or your favorite beer of the month.

If the empty bottles are rinsed out immediately, washing them later will be easy. Simply rinse with warm, lightly soapy water. Rinse well to remove soap residue. A mild bleach solution can also be used to clean the bottles.

Remember, your beer will continue to improve for months. It's a good idea to start a second batch right away so you can get well enough ahead to enjoy fully matured beer.

Howto Open Wine

noreply@blogger.com (Bartending 101) — Wed, 02 Dec 2009 14:40:00 +0000

Remove the top of the lead or foil capsule by cutting around the rim of the bottle with the sharp point of the corkscrew. The arms of the cork-screw will have to be raised for this step. You can also make a slit in the foil and remove the whole capsule before beginning.

Step

2 Stand the bottle on a flat, hard surface at mid-chest level or lower. Lower the arms of the corkscrew. Holding the corkscrew as vertically and straight as possible, place the sharp end directly into the middle of the cork.

Step

3 Securely grasp the top of the bottle and the lower end of the corkscrew with one hand.

Step

4 With the other hand, begin turning the handle of the corkscrew clock-wise, applying an even, constant downward pressure into the cork. As the corkscrew goes into the cork, its arms will begin to rise.

Step

5Apply more pressure if the corkscrew will not penetrate the cork.

Step

6Keep turning the handle until the arms of the corkscrew are completely raised and the screw is well into the cork.

Step

7 With one hand on each arm of the corkscrew, press the arms down. This will lift the cork out of the bottle.

Step

8 Wrap your hand around the base of the corkscrew and lift straight up.

Step

9 Remove the foil, if necessary.

Step

10 Twist the cork off the corkscrew.

Step

11 Wipe the rim of the bottle with a clean, damp towel before serving, to remove any stray pieces of cork and, more important, any lead left by the foil.

Host a Wine Tasting Party

noreply@blogger.com (Bartending 101) — Wed, 02 Dec 2009 14:33:00 +0000

A Wine Tasting party is an ideal way to get friends and family together to learn about wine and experiment with new or unusual varietals. Whether you are merely pairing wines with specific cheeses, or doing a vertical or horizontal tasting, you are sure to notice new nuances in both red wines and white wines as a result of the focused tasting. Read on for practical steps to help you host a tip top tasting experience
1.To begin your wine tasting party planning, you will need to decide what type of tasting you would like to host. There are many versions of wine tastings, from wine and cheese pairings to vertical, horizontal, price point and beyond.
2.Determine your guest list and send invites at least two weeks before your tasting (you may consider utilizing free online invites through: evite.com).

3.Design a tasting card that specifies the type of wine, the producing vineyard, the year and a brief description of the wine (usually found on the wine’s label). Make sure that each guest has their own tasting card to record the wine’s distinct appearance, aroma, flavor, and cheese pairing nuances.

If you want to keep the tasting a bit more casual, simply supply guests with a pen and paper for them to jot down their own notes. Have them rate the wines - which wine did they like the best, least, etc.

4.To make your event a bit more challenging, offer a “blind tasting” experience. In this case, you still provide your guests with their individual tasting cards. However, you pour each wine without identifying the label (cover bottles with foil or a brown bag and mark with a number prior to serving), allowing them to incorporate all of their senses to identify the respective wines based on the labels’ descriptions. The guest that is able to identify the most wines correctly wins a prized bottle of wine or perhaps a book on the art of wine tasting.

5.Decorations for a wine tasting party can range from a white table cloth and candles to Old World, Tuscan faux paintings and vintage bottles scattered throughout your “tasting room.” In either case, remember to keep the atmosphere light and engaging. You may consider starting the evening with a bit of wine trivia, just to get the conversation rolling.

6.Still feel like you could use a bit more help in the planning and hosting of the Wine Tasting party? Then check out the SWILLÂ® Wine Tasting Party Kit - includes tasting guidelines, fun invites, a step-by-step guide, wine bags, glass markers and of course, a corkscrew.

Tips:

1.Typically, when tasting wines, you will want to work from dry to sweet with white wines and progress from light to full-bodied with red wines. Also, it is ideal to start with younger wines and move to the more mature wines at the end. Have your guests sample each wine by itself, assessing the wine’s unique color, aroma and flavors.

2.The general rule of thumb for determining how much wine to pour per person is: 2 ounces of wine per glass, per wine for each tasting.

3.Providing plain bread and water between wines, allows for guests to cleanse their palate and sets them up to fully experience the next wine.

What You Need:

•Four to Six Wines

•Appetizers - you might consider offering some light munchies before the tasting

•Loaf of bread – provide plain bread for guests to cleanse palate between wines

•Wine glasses – one per guest

•Pitcher of water – for rinsing glasses and palates between wines

•Dump bucket – for discarding wine before next pouring

•Tasting cards – for describing and recording each wine tasted

•Aluminum foil or brown bags to cover wine bottles if you opt for blind tasting

•Pens and Paper

•Humor – encourage your guests to share their thoughts and humor on each wine

How to Drink Beer Better

noreply@blogger.com (Bartending 101) — Tue, 01 Dec 2009 18:20:00 +0000

Americans have always been hearty drinkers. W.J. Rorabaugh—author of "The Alcoholic Republic: An American Tradition" and a history professor at the University of Washington—suggests that travel and immigration have influenced our beer-drinking habits since the 1840s, when Germans arrived with lager in tow.

"When beer returned in 1933 after Prohibition, Americans no longer had a taste for the heavy, flavorful beers available before 1917," Rorabaugh says. "For many years, brewers turned out very light colored beer that had little flavor. Only in the 1960s, when Americans began to visit Europe in large numbers, did they rediscover flavorful beers."

Seeking out breweries and pubs

When traveling to new cities, consider that the best beer is often found at the source of production. There are thousands of opportunities to visit breweries. I was just in Brussels and recommend the Brasserie Cantillon, which brews lambic beer—using an old-world production method of spontaneously fermenting beer from airborne yeast—and runs tours in English, French, and Dutch. Near Antwerp, the Moortgat family brewery, which produces Duvel, also has a fantastic tour. If it's a pub you wish to visit, ask locals where they drink. They often can recommend pubs and bars that are less tourist-centered and more down to earth—you'll find the experience vastly different than heavily commercialized offerings.

— Tomme Arthur, director of brewery operations, Port Brewing Co. and the Lost Abbey (Motto: "In illa brettanomyces nos fides" or "In these wild yeasts we trust")

Pouring and enjoying

Begin your beer pour down the middle of the glass and, as the head forms to your satisfaction, slow down as you shift to pour from the side. Leave a little open air at the top of your glass in order to smell the beer and swirl it in your glass. This releases carbon dioxide fizz, which carries the aromas of hops, malt, and fermentation out of the beer, into the foam and to your senses. Gently inhale as you quaff your brew—you'll notice exciting shifts in flavor and aroma balances as you drain your glass. Look for floral and spicy-herbal hop character, sweet malt, fruity fermentation, bold, complex alcohol, and other intended surprises.

— Charlie Papazian, president of the Brewers Association

Freshness

People ask me all the time what my favorite beer is, and I always reply that it's the freshest beer wherever I may be. Check freshness dates like you do when buying milk, and purchase beer within 90 days of being bottled or within the manufacturers Best Before date. (Most brewers provide a freshness date on their package.) Buy from the refrigerated section, only buy what you will consume in a week, and keep the beer in your fridge. Remember that beer is liquid bread—you wouldn't buy a three-month old loaf and expect it to taste good.

— Matthew Brynildson, brewmaster, Firestone Walker

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Judging a good beer

If a beer is really sweet or made with fruit syrup, you can most likely cross it off your list. Most good beer should be unfiltered and unpasteurized, and served as fresh as possible. Taste is subjective, but the real craftspeople of the beer world don't make sweet, artificially flavored muck. If you've seen a lot of advertising for the beer in a magazine or on TV, that is a reason to question where the money is being spent. Small breweries don't have money for marketing, and spend all of their money on making great beer. Look to small breweries for better products; they tend to be in business because of their passion for great beer.

— Matt Dinges, sales manager, Shelton Brothers

Glasses

Every brewer wants you to fully experience the pleasures they have brewed in each of their beers. For aromatic, hoppy, or strong ales and lagers, try glassware that resembles a brandy snifter, trapping the complex and tantalizing aromas released by the carbonation. Elegant beers are enhanced by slender and thin-walled glassware. Hearty ales and full-malt lagers do you well in hearty straight-up glasses or handled mugs. For barrel-aged and/or very strong brews, try short-stemmed wine-type glassware. — Charlie Papazian, president of the Brewers Association

Temperature

Yes, ice cold light lager does taste great on a hot summer day at the ball park, but when enjoying a well crafted American brew, English style ale, or a spicy Belgian-style beer, make sure that you serve the beer between 45-50F (not 35-40F where most American's set their refrigerators.) Lower temperatures may add to refreshment, but it lowers the perception of flavor and aroma—numbing the tongue. Allowing a beer to warm up a little will go a long way to releasing the flavors locked inside. — Matthew Brynildson, brewmaster, Firestone Walker

Culinary uses

The most famous that comes to my mind is Carbonnade, a traditional Flemish dish. It's basically a beef and onion stew that simmers in a dark beer for hours. Acidic beers, like Flemish sours, tend to work best as they soften the meat. But dark Abbey type beers can be used too, just with the addition of a touch of malt vinegar. You do need to be careful about cooking with bitter beers, especially in a reduction or long simmer of any sort as the bitterness will override the other flavors of the dish. India Pale Ale makes a good chicken marinade. — Matt Dinges, sales manager, Shelton Brothers

Going the distance

Pubs in Britain offer session beers: low-alcohol brews that you can drink throughout a long session with friends without becoming incapacitated. Such brews have less than 4.0 percent alcohol by volume (abv) and some get down to just 3.0 percent. While you'd have to search hard to find a beer with alcohol that low in the U.S., you can find a number of beers with less than 4.8 percent. One of the best is Guinness Stout on draft, which has a modest alcohol content of about 4.2 percent with a rich, roasty flavor. Others are Goose Island Honker's Ale, widely available in the Midwest (4.3 percent); Anchor Small Beer (3.3 percent) and Oliver's Best Bitter (4.8 percent). — Ray Daniels, director, Cicerone Certification Program

Recovering

Alcohol dehydrates you, and much of the discomfort from over-consumption can be avoided by drinking a good dose of water before bed and each time you get up. (Drinking water during the course of the evening helps, too.) I recommend two pints (or one liter) of water before bed and an additional one pint (half liter) each time you get up. (The astute observer will realize that this is repeating pattern.) This generally works wonders, and if you still develop a headache, then aspirin is usually very effective. — Ray Daniels, director, Cicerone Certification Program

Winter Tropic

noreply@blogger.com (Bartending 101) — Tue, 01 Dec 2009 18:11:00 +0000

Ingredients 1 1/2 oz. Vodka

1 1/2 oz. Cranberry juice

1 1/2 oz. strawberry Margarita mix

Directions

Pour the shot of vodka first. Then add the juices simultaneously.

Holiday Cheer

noreply@blogger.com (Bartending 101) — Tue, 01 Dec 2009 18:08:00 +0000

Ingredients 1 Champagne

1 Frozen Cranberry Juice

1 Lime

Directions

Mix champagne and frozen cranberry juice (undiluted). Slice lime and garnish each wine glass. Serve with breakfast to start the day right. Note: Mix right before serving to retain the bubbles. You may use non-alcoholic champagne

Holiday Punch

noreply@blogger.com (Bartending 101) — Tue, 01 Dec 2009 18:06:00 +0000

2-48 oz. (1.36 L) cans pineapple juice

1-40 oz. (1.14 L) bottle cranberry juice

2-750 mL bottles soda water

1 litre strawberry, raspberry or lime sherbet

Optional

1½ oz. Vodka

(for an individual cocktail)

Directions

In a punch bowl, mix juices. Pour in soda water. Top with scoops of sherbet.

Makes about 16 1-cup (250 mL) servings.

For an individual cocktail, add 1½ oz. of vodka.

Sour Mix Recipe

noreply@blogger.com (Bartending 101) — Fri, 20 Nov 2009 17:52:00 +0000

Ingredients:

3 cups water
3 cups granulated sugar
2 cups fresh lemon juice
2 cups fresh lime juice

Directions:
1.Combine water and sugar in a large saucepan.
2.Stir over medium heat until the sugar is completely dissolved.
3.Bring to a boil and allow the syrup to cool to room temperature.
4.Mix the syrup with fresh lemon and lime juices in a large pitcher.
5.Chill until cold. Cover and store for about a week, or use immediately.

Bloody Mary Mix

noreply@blogger.com (Bartending 101) — Fri, 20 Nov 2009 17:46:00 +0000

•1 quart good-quality tomato juice

•6 oz. Worcestershire sauce
•1 oz. freshly squeezed lemon juice
•2 T Tabasco sauce
•1 T red pepper flakes
•1 T cracked black pepper
•1 t dried dill, or 2 t chopped fresh dill
•¼ C grated fresh horseradish
Directions:

In a blender, combine all ingredients and blend for 1 minute. Use as needed. The mix will last for up to 2 days, covered and refrigerated.

Yield: 5 cups

Lemon Drop Martini

noreply@blogger.com (Bartending 101) — Fri, 20 Nov 2009 17:43:00 +0000

1 1/2 oz Vodka

1 1/2 oz Limoncello

1 1/2 oz Grapefruit Juice

1 oz Lemon Juice

Shake vigorously over ice cubes and strain into martini glasses each rimmed with sugar and garnished with a lemon slice.

noreply@blogger.com (Bartending 101) — Fri, 20 Nov 2009 06:47:00 +0000

Chocolate Martini

noreply@blogger.com (Bartending 101) — Thu, 19 Nov 2009 17:10:00 +0000

Indulge yourself with this Chocolate Martini rimmed with cocoa. It's a perfect dessert drink when hosting a dinner party or for those days when you have a little sweet tooth.

There are many versions of the Chocolate Martini, this is only one of them. Another recipe that uses a chocolate martini mix can be found in this video: Chocolate Martini. Personally I prefer to use a chocolate liqueur instead of a pre-mix. But if you're really fond of Chocolate Martinis or working in a bar where they're popular, the mix is convenient and tastes pretty good.

Ingredients:

•2 oz vodka

•1 1/2 oz creme de cacao, white

•Hershey Hug or Kiss for garnish

•powdered cocoa for rimming

Preparation:

1.Pour the ingredients into a shaker with ice cubes.

2.Shake vigorously.

3.Strain into a chilled cocktail glass rimmed with cocoa.

A nice warm drink

noreply@blogger.com (Bartending 101) — Thu, 19 Nov 2009 17:07:00 +0000

Really, the name of this drink says it all and describes the feeling you have about it. I can only imagine someone creating this warm potion on a winter afternoon for a few friends. After sipping for a bit someone says, “that’s a nice warm drink.” And so, the drink may have gained its name. However it first went down, this is A Nice Warm Drink filled with favorite warming spices and flavors that will serve a small party.

Ingredients:

•1 quart water

•3 orange spice tea bags

•1/2 cup light brown sugar

•2 cups apple cider

•1 1/2 cups Pyrat XO ultra-premium rum

•8 cinnamon sticks

•3 teaspoons butter

Preparation:

1.Combine all ingredients in a large pot or kettle.

2.Heat to a simmer on the stove, stirring well at first.

3.Cover and continue simmering for 30-45 minutes, stirring occasionally.

4.Serve by ladling into heated Irish coffee glasses or mugs.

5.Garnish with a cinnamon stick and orange

Bloody margarita

noreply@blogger.com (Bartending 101) — Mon, 16 Nov 2009 06:18:00 +0000

When we see a "bloody" drink we tend to think of a tomato juice cocktail like the Bloody Mary, but this is not the case for this Bloody Margarita. Instead, the "blood" is that of blood orange juice which is a fantastic cocktail ingredient. This orange juice is harder to find than the standard OJ but brands like Italian Organic are available and worth searching for.

Ingredients:

•1 1/2 oz tequila

•1 oz blood orange juice

•1/2 oz lime juice

•3/4 oz Cointreau orange liqueur

Preparation:

1.Pour the ingredients into a cocktail shaker with ice cubes.

2.Shake well.

3.Strain into a chilled cocktail glass.