Vinometer reads 16% while SG says that can't be possible My initial SG was 1.090 and now reads 1.026, this should give me an ABV between 8.4% and 9% but the vinometer is reading 16%, and I have a stuck fermentation with Montrechat (Premier Rouge) yeast (max 13%).

So obviously the vinometer is lying right?

Vinometers don't work on beer or wine with residual sugars. You need to use a hydrometer. Vinometers only works with dry wine.


What is the technical name for the stopper used to seal a barrel of beer or wine? Most fermenting vessels require a stopper to hold an airlock in place or seal it up while moving so what is the technical name of that stopper?

The stopper is called a “bung”. The hole is called the bung hole.

  A bung, stopper or cork is a truncated cylindrical or conical closure to seal a container, such as a bottle, tube or barrel. Unlike a lid, which encloses a container from the outside without displacing the inner volume, a bung is partially inserted inside the container to act as a seal. - Bung (Wikipedia)

Bung in the bunghole of a wine barrel


Can aged home made wine be restored? I found about a dozen bottles of my father's home made wine. My father passed away some time ago and I would like to restore the wine as a keepsake since I am not a wine drinker. Originally it was made from zinfandel grapes in oak brandy barrels. It has been stored in a dark, cool basement but the bottles were righ side up when I found them.
There is a lot of sediment at the bottom of the bottles but I opened one and the aroma was very nice, at least to me it seemed to be. Unfortunately I do not know the age. Some of the bottles may be over 30 years. It is a mix of years. I hate to throw it out but there is concern from a food safety perspective. Can any process be used to "restore" the wine such as filtration so I can keep it. I suspect not but it does not hurt to ask an expert. I don't like the idea of having something he made just sit in a bad way.

This is pure speculation, but here is what I think. The wine is either palatable or not. The traditional way to deal with sediment is decanting. This is where the wine is slowly poured into a container (a decanter) while observing the sediment, usually with a bright light behind the bottle. The idea is to stop pouring just before the sediment escapes. You lose some liquid in the process. I suppose you could try pouring through a coffee filter too. Once decanted the wine should probably be drunk within a day or two.
Fine wine is often aged for 30 years, but it is very likely the wine is spoiled or at least well past its prime. The alcohol in the wine should keep it safe to drink, but since it was home made I can only speculate about that.


Besides wine, are there any alcoholic drinks associated with any religious rituals or customs? Besides wine, are there any alcoholic drinks (beer, liquors or liqueurs, etc.) associated with any religious rituals or customs?

I am deliberately not interested in wine because it is associated with the eucharist and the Roman Ritual contains a blessing for wine which is associated with the Feast of St. John.

The Roman Ritual also has a blessing for beer which I exclude as a response to this question as well as which beers are associated with Lent. Easter Beers and beers associated with any Christian liturgical season are to be excluded also.

This question is open to religious rituals and customs of any belief, whether Christian, or otherwise. The brewing of beer is not to be considered a ritual either.

According to this link Pastafarians have many holidays dedicated to alcoholic beverages including daiquiri day, Vodka day, wine day, lager day and many, many more.


What does the absinthe ritual do? I'm not an absinthe expert, and also, I'm not really unto rituals of any kind, so I'm curious. Can anybody tell me what the absinthe ritual does? You know, this.

  Pour the absinthe into a glass. Place an absinthe spoon over it, put a sugar cube on top, then pour ice cold water over the sugar cube into the absinthe, very, very slowly; drop by drop in fact. Wait until the louche has developed, then stir.

What does this do that simply putting sugar and cold water in and stirring immediately doesn't do? I can't tell any difference between the results, other than that one method makes me wait longer.

Sorry if I'm offending people or if I'm coming across as insensitive, but I'm genuinely curious.

What does the absinthe ritual do?

It is a tradition and it makes the absinthe go cloudy!

It is simply the traditional way of drinking absinthe.

  Absinthe is a distilled highly alcoholic drink. It is 45–74% alcohol by volume / 90–148 U.S. proof) beverage. It is an anise-flavoured spirit got from herbs. The herbs including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel.

  The preparation

  Traditionally, absinthe is put into a glass. A sugar cube is then placed in the bowl of a special spoon. Ice-cold water is poured or dripped over the sugar until the drink is diluted. During this process, the parts that are not soluble in water make the liquid cloudy. The resulting milky opalescence is called the louche.

Preparing absinthe the traditional way

Apart from just simply the traditional way of preparing absinthe, it also has the merit of sweetening up a little this mildly bitter drink, as well as making it less strong for those who enjoy it thus.

Serving Absinthe with Water and Sugar

  Mix a simple blend. Add 3 parts ice-cold water to 1 part absinthe. For a single serving, this is roughly 3 ounces of absinthe (or 3 shots) to 1 ounce of absinthe (or 1 shot). For each single serving, stir in 1 teaspoon of sugar.

  Alternately, absinthe can be sipped neat if you prefer the undiluted taste. But if so, drink moderately. Keep in mind that absinthe has nearly twice the alcohol content of most other liquors, which is why it is typically watered down.

  If you are a fan of sugar, mix a teaspoon with the ice water before pouring. However, if you like your absinthe to be less sweet, skip it, since the louche’s milky cloud is formed not by the addition of sugar, but by chemical reactions between water and absinthe’s ingredients. - How to Make Absinthe Cocktail

My sister-in-law is from the Czech Republic, where the drinking of absinthe is quite popular. We always have it the traditional way, but many do not. Neat is alright too.

  Collection of absinthe spoons. These are special spoons used to hold the sugar cube. Ice-cold water is poured over the sugar to dilute the absinthe. Note the slot on the handle that allows the spoon to rest safely on the brim of the glass. - Absinthe ((Wikipedia)


Price per Alcohol content of beer formula? Price per Alcohol content of beer formula
Can someone post the formula for the problem of finding an equation to determine the price of the alcohol content in a beer? I've been trying to figure it out but am having trouble figure it out. Basically I am trying to find out which beer will people drink the cheapest, its probably a a cheap blue and silver can but it could be a high ABV% IPA or something pricier per beer but with I higher ABV%.

Alcohol content is not the primary driver of the cost of beer and so unfortunately there is not formula for directly mapping the price of a beer to its alcohol content. There are a number of ingredients in beer, and the non-alcohol producing ingredients (hops and other flavoring ingredients) can easily cost as much or more than the ingredients that produce the alcohol (malts, adjuncts, other fermentable sugars.)
This is why some extremely high alcohol beverages (malt beverages, cheap vodka) can cost far less per ounce than a high quality, considerably lower alcohol beer.
HOWEVER:  If you're not looking for a general formula, but want to compare two specific beers, the formula would be to multiply the ABV by the unit of measure for the beer (ounces here in the U.S.) and then divide the results by the price.
EXAMPLE: So I have two beers, one that is 12oz and 4.9% ABV, and costs $0.83 per can, and a second beer that is 16oz and 9.2% ABV, and costs $3.00 per can.
For beer one I multiple the alcohol times the quantity 0.049 * 12 = 0.588  (It contains 0.588oz of alcohol per can.) Now I divide the price ($0.83) by the alcohol content (0.588) and I find that the first beer costs $1.42 per ounce of alcohol.
For beer two I multiple the alcohol times the quantity 0.092 * 16 = 1.472  (It contains 1.472oz of alcohol per can.) Now I divide the price ($3.00) by the alcohol content (1.472) and I find that the second beer costs $2.04 per ounce of alcohol.
So, in this specific case, the lower alcohol beer delivers more alcohol for the price.  ($1.42/oz vs. $2.04/oz.)
GENERAL FORMULA: Units are as you give them (Use price in dollars and volume in ounces to get $/ounce -- Use price in Euros and volume in milliliters to get €/ml -- etc.)
Price of alcohol content = [Price of package of beer] / ([Units per package] * [Volume per unit] * [ABV])


I have a crate of out of date beer/bitter by 6 months, tastes watery, can I resurrect it in some way? I found a case of Scottish beer / bitter that I had forgotten about, it is out of date by 7 months, which normally would not stop me but it tastes watery. My question is can I re-ferment it or add something to resurrect it?

I seriously doubt it. What happens over time is that chemicals giving the taste decays, and you cannot magically make them appear. You could perhaps add something to give it taste, but then, is it still beer?

Refermenting (could be done by adding sugar) will give carbon dioxide and alcohol, but not more taste.


Is there a drink in Italy similar to kvass? Kvass is a low alcoholic drink made of (usually rye) bread. Is there something similar in Italy (like malt beer in Germany)? Or maybe is it possible to buy kvass in big supermarkets?

Your best bet is likely to be a Russian/Eastern European store. There are some in many larger Italian cities, search for "negozio russo" or "alimentari russo" in an area you are interested in. Some possibilities:

Rome

"Kozak" - Via dei Conciatori, 1c
"Galychnya" - Via Santa Maria delle Fornaci, 6

Verona

"Il Negozio Tipico Russo", Via Vincenzo Cabianca, 10

Cagliari

"Алёнушка" - via Francesco Carrara, 22

Genoa

"Angolo dell'Est" Vicolo Canneto il Curto

Carpi

"Europa-Est" - via Trento Trieste 34/a

It may pay to call ahead to see if they carry Kvass, if you can find a phone number.


Wine recommendation on the sweet side with 12 to 15% alcohol My wife loves drinking Moscato and Stella Rosa but they don't intoxicate her. I have to occasionally spike her drinks (obviously knowingly) with whiskey for her to feel a "buzz." Are there any wines that are maybe not as sweet as the 2 mentioned but less dry that provider maybe like a 12 to 15% alcohol content?

Most fortified wines such as port, Madeira, (sweet) sherry, Commandaria are both very sweet and are very high in alcohol. Many are in the range of 20% ABV. I would strongly [pun intended] suggest seeing if she enjoys Port or Madeira. My personal favourite strong, sweet wine is Elysium Black muscat. It is so sweet that I commonly have it as dessert in restaurants.


How to make alchohol in jail? I have heard about being able to make alcohol in jail. How would that be done?
I imagine the the ingredient list would be limited like thing that would only be found in a cell. Anybody have first hand experience? As far as utensils you have your hands, socks, toilet other basic supplies found in jail.

Any fruit juice that will ferment. Apple, grape, orange, peach or whatever sugary concoction you can get your hands on. Raisins are especially good. Prunes. Tomatoes. Fruit Cocktail. Packets of sugar. Maple syrup. Even bread that has been turned into mush will ferment again. The hard part is fermenting it without being caught. Any plastic bucket will do. Ziploc bags. Even the toilet in your cell is good enough. Don't worry about yeast. If you can get a piece of fresh fruit like an apple it will have enough yeast to do the dirty work. Then just like our ancient ancestors, drink it when it's done fermenting. Who cares if it's cloudy or full of chunks, you have one goal and that's to get a buzz...

Friends of mine worked for Aramco in Saudi Arabia. Of course there was not alcohol allowed, but the Americans lived in a separate community and the Saudi police turned a blind eye as long as they didn't catch you drunk in public. People got very creative about brewing up stuff from the grocery store. Apple juice and grape juice were easy to get. Baker's yeast and a large bucket and voila, you had apple cider. Then stick it in the freezer until frozen solid and then drain out the alcohol, then you have something about 30% alcohol. Yum!


Why do steins have lids? What's the point of the lid on the beer stein?

Today they're largely just traditional.  However, originally they helped:

To keep the beer cool by preventing airflow from above.
To keep insects and other contaminants out.
To prevent spillage while cheers-ing and generally carousing.

See the following article on Stein Lids for more detail.


I have been given this drink as gift, but I don't know what it is? Can anyone please tell me what this drink is?

Oh-Bal-Ju is liquor from N.Korea. (of course you can buy in S.Korea)

It is made with 9 traditional Korean medicinal herb.

OH means crow, Bal means hair, Ju means liquor - If you drink this, you can live long as crow and white hair will change to black.

You can see a picture of it here North Korean DMZ store


Why do some non-alcoholic beers have sugar? I have seen non-alcoholic beers with anywhere from 0 to around 10 grams of sugar listed in the nutritional info tag. Is this added sugar? Or if it is just sugar from the process of making the beer, why do some have it and others don't? I have mostly seen German non-alcoholic beers with no sugar.

It could very well be natural or added sugar, it depends entirely on the style of beer and how it is produced.

The absence of sugar could be due to low sugar levels inherent in the substrates chosen for the beer. Or, it could be due to being fermented out. Keep in mind you can ferment things, have their sugar content reduced from the fermentation process, and end up with a beverage with only negligible amounts of alcohol. Think kombucha.

On the other hand sugar can be leftover from the fermentation process because the life form doing the fermentation (bacteria, yeast, etc) stalled before it could consume all the sugar. Saccharomyces cerevisiae, the yeast strain typically employed by bakers and brewers, does not like living in high-ethanol environments. That's why it's typically been a challenge for brewers and wine makers to get their alcohol content above the 5-10% range without undesirable components (congeners) being produced as a major side-effect. Alcohol is toxic to yeast!

Whichever way the sugar got there you can be pretty certain it's there for flavour! That could be direct flavouring: sweet things taste nice. It can also be there for balance: sugar "cancels" out acidity (and vice versa).


What's the point of IBUs if hoppier beers have lower IBU than stouts? I'm confused by the whole idea of IBUs. I see a lot of IPAs that are rated in the 40s or 50s for IBU, but in practice they are much more bitter than stouts in the 80+ range. Shouldn't the IPAs have a higher bitterness rating? What's the point of the rating?

IBU is a measurement of the chemical concentration of iso-alpha acids, not the perceived bitterness. Malty tastes do suppres the perception of hop bitterness. See wikipedia on beer bitterness 1 and its literature list.

A heavily malty beer, which a stout is, requires way more chemical hop bitternes to achieve the same perceived bitterness as a light pilsner.

Excuse me going anecdotal, but at one time, friends and me brewed an ale with an unholy amount of hops (150g @ 11% for 22l). When it came to hop additions, we decided to just dump in all the hop bags from the freezer. This ended up to be around 100 IBU after correction for ageing.

Now, quite clearly, the resulting light ale was on the very edge of being consumable, but with some aging and getting used to it, it became a very very good ale, which all the hoppy people loved.

The same amount of hops in an irish stout would probably be "meh".


What kind or kinds of beer are common in Bavaria, Germany? I visited Bavaria Germany once and had my first taste of beer ever.  It was delicious!  I have no idea what beer or even what type of beer it was.

I've since "sampled extensively" many beers in my home area ( Minnesota, USA ) but whenever I look through a liquor store, I never see "Bavarian Beer" on any labels.  I sometimes see "Belgian" and get that by mistake, but I usually don't like those ones, haha.

Looking suggestions of beer type or specific brands or flavors.

Was the beer that you tried pale yellow, slightly sour in flavour and cloudy? If so it was probably Weissbier which is Bavarian wheat based beer. Any Weissbier or wheat beer should be similar to it and these are widely available (some British and American breweries have started to make wheat beers recently). If you like Weissbier you will probably like the Saison (style) beers from France and Belguim.

It the beer was dark coloured it was probably the highly seasonal and delicious Bockbier which is extremely difficult to get outside Bavaria and out of season.


Lemon Juice Producing Colloid in Everclear Thanks in advance for your help.

I like making a lot of sours based cocktails, but don't do so often enough to keep fresh juice on hand/don't like powdered sour mix.

I thought I would try making a sour limoncello and limecello in order to substitute (yes, it will change the cocktails it is used in but I can compensate), via the following process (I know this isn't real limoncello, but closest equivalent I could describe it as):

I extracted the zest of ~3lbs each of lemons and limes in half a bottle of 190 proof everclear, and then squeezed the juice and froze it.

I let the zest extract for a week, and freeze distilled the juice down to ~200ml each for the lemons and lime.
I mixed simple syrup (~200 ml), distilled juice (~200ml) and extracted zest/everclear (~350ml).

This formed a weird colloid (picture attached).

Does anybody know why this would form and how one would get this to a consistent liquid? I was thinking of trying trisodium citrate in case it is a juice protein solubility issue, but trisodium citrate isn't soluble in pure alcohol, so may not help...

Any thoughts would be appreciated.

The good news is that you can find an answer here, the bad news it is not in English.

Briefly, it doesn't say how to remove opacity now that you have it, but it gives explanation on not having it in your next try (basically, opacity depends on microemulsions in 190 proof everclear: if you use everclear mixed with water and sugar, and it is lightly heated, opacity will not appear).


Why would we presume a New Zealand beer contains dairy? In researching beer as it relates to the Jewish dietary laws, I came across this page, which states that most unflavoured beers are OK. Even imported beers are given a wary thumbs up, however the page repeats a curious warning that

  Beer from New Zealand must be presumed Dairy unless stated otherwise.

What's special about New Zealand beer that we would assume that it contained dairy or dairy by-products by default, but imports from other countries do not?

I asked a rabbi at the KAA and he said that the ruling was because in NZ ethanol is produced from whey and there was concern about that ethanol being used to fortify beers.  However, they have now determined that no major NZ breweries fortify their beer in that way, so they now consider NZ beer to be pareve (neutral, neither dairy nor meat).  See more here.

The KAA page notes that major import brands (but not boutique breweries) that contain no additives are kosher/pareve even without certification (other than NZ, as previously discussed).  This must mean that NZ is unique in either using whey to produce ethanol or using ethanol to fortify beer, but I don't know which and didn't pursue that question with KAA.


Are growlers considered open containers? My local brewery fills growlers and just adds a twist-off cap to the top. They do not place any kind of seal or sticker on the cap to prove it hasn't been opened.

So if I get pulled over for whatever reason and the cop sees the growler, in say, the backseat, is this considered a crime? Even if the growler hasn't been opened since it was filled and no beer was removed?

What makes this different than a six pack with twist off caps?

I live in Pennsylvania, so answers from a PA perspective will be most useful, but even just a general feel from law enforcement's view would be helpful.

Here is what the PA Liquor Control Board has to say:
PA LCB answer to legality of selling growlers

In a nutshell, a growler is an open container, but it is up to the local police or state police to decide whether or not to enforce the law. My guess is that if the growler is full and out of your easy reach, you are probably OK unless you have given the cop some reason to hassle you. As I read the law, you are 100% legal if the growler is in the trunk of the car.

If the growler is empty and clean (at least rinsed out), I think they would have a hard time pressing a case. If there is any beer or residue in it, then keep it in the trunk.


What is the best serving size for a beer tasting? I saw a comment asking this question here, and became curious. In the context of a tasting panel or competition, what is the appropriate serving size?

There are two angles to consider

what is best for the beer
what is best for the tasting scenario

For the beer, a serving size that is appropriate should:

provide sufficient beer to not warm up excessively in the cup or glass in the minute or two tasting is underway. This means serving sizes should be at least 60ml/2 oz. (If the beer is served too cold, leave it in the bottle to warm, so that all samples are poured together and tasted at the same temperature.)

For the tasting situation we have to consider:

There may be a limited amount of an evaluation beer to share between the number of judges so serving sizes should be restrained.
Furthermore, some additional beer should be left over in case a re-evaluation is necessary. This is particularly important with styles where volatiles are a key contributor, since they dissipate quickly, plus the olfactory sense quickly becomes tired, requiring a pause and then a fresh sample.

Taking these two into account gives a typical serving size in the order of 3-4oz/75-100ml.

Note that the glass can be larger - particularly a long tall glass is good for capturing the aromatics of a smaller sample.


How long will red wine last after pouring it into a glass I read a lot that opened wine bottle can last about 3 to 7 days when it is stored well in the refrigerator, but I want to know how long it will last in a glass?

Ultimately, it last until you decide you no longer like the taste.  What's happening is that the wine is oxidizing, and the flavor and aroma compounds are being destroyed once they're exposed to a significant amount of air.   While temperature does make a different, the larger factor here is the amount of surface area to volume, which is quite high in the glass compared to in the bottle.  While a bottle in the fridge will keep it's flavor components intact a bit longer than if it were on the counter (and longer yet if you put it in the freezer) a bottle on the counter will still retain its character longer than a glass in the fridge, or certainly on the table.

Another factor to consider is how well aged and tannic the wine is.  All red wine is not made alike, and a young tannic wine will hold up better for longer (and indeed even improve for awhile before it starts to degrade) compared to a wine that's well aged and already at or past its peak.

In any case, you're probably looking at a matter of hours.  While I've never paid close attention, I would guess that depending on the wine, an average of somewhere between 6 and 12 hours is going to be the limit before you start to see noticeable degradation.  It could be more or could be less, but not by an order of magnitude.


Flavour components in beer What are the most important chemicals for the flavour of beer, and what effect do they have? I mean chemicals as components in the beer not regarding if they are naturally or artificially added.

When yeast ferment the sugar into alcohol it produces a lot of different by-products that give beer most of it's flavour. The brewer can influence the by-products produces by controlling the temperature at which the fermentation takes place.

Hops also add a lot in particular aroma. Since so much of tasting depends on the nose aroma comes of as flavour too. By boiling hops most of the aroma disappears and your left with only bitterness. By boiling hops for a shorter time, or not at all you can add more aroma. Brewers often talks about bittering vs aroma hops. Hops bitterness and aroma contribution depends on the variety of hops used. Hops growers are constantly coming up with new types of hops.

Malt, grain having been processed, also add flavour. Though most malt come from the same type of grain, barley, it can be processed/malted in many different ways giving a different flavour. When mashing (getting the sugar out of the malt and into the liquid) you can adjust the flavour by temperature. At high temperature (68c) you get almost only unfermentable sugar, which will give you a sweet result, while mashing at 64 will give you fermentable sugar and therefore a dry product.

Water does not add so much to the flavour in it self as it helps other parts of the recipe add a certain flavour. PH and content of minerals have a huge impact on mashing and fermentation.


What are the differences between Pale Ale (PA), India Pale Ale (IPA) and American Pale Ale (APA)? I am wondering because I want to brew these styles of beer myself.

From what I understand, pale ale is not as hoppy as India pale ale. So, quantity of hops in and IBU of IPA’s will be generally higher compared to pale ales. American pale ales use American hops instead of traditionally popular European hops.


Recommendations for Tea/Fruity/Sweet beers? I mainly drink ciders and sometimes I find a beer that I can tolerate the taste, even if I don't enjoy it. Something like Yuengling or Stella (not the cider). Recently I tried Sea Dogs Tea Beer which hasn't hit the stores as far as I know. From what a bartender has told me, it is because it is very expensive to brew, so at the moment I'm drinking things like Blood Orange/Strawberry Mike Hards, Strawberry-Lime Rekorderlig, most Sour beers, and other ciders like Angry Orchard.

I'd like to find something new that fits my taste buds with a sweet or sour after taste that is light in color (like pale ales and such). I'm not a big alcohol buff like my boyfriend, but I learned this much just from going to tap houses and tasting rooms.

If you like sour beers and fruit flavors, try lambics.  I've known several people who "don't drink beer" who like this style.

A lambic is a Belgian style, light in color and usually in alcohol level, that is fermented with wild yeasts and (usually) combined with fruit.  It has a sour element to the taste, which is most notable with the non-fruit variety (gueuze).


Sealed beer can doesn't feel full I have a can of local craft brew from a smallish brewery that has some "give" when I squeeze it.  According to the can it was canned about 1 month ago.  Other cans in the six pack feel normal and taste great.  I can't see any evidence of leaking.

Is this normal and safe to drink or should I just toss it?  If I open it and it has no carbonation then there's obviously no point in even trying to drink it.

if it is local brew may I suggest sending a message to the brewer and asked about it. for any more advice, I do think it is still good but if you want to be safe just message them for why this 1 can feels so light.

edit

after the comment of  Eric Shain

"Even if it is safe, if it is underfilled it should be replaced. – Eric Shain"


Is there any documentation on the origins of the Sake Bomb? Is there any confirmed documentation on the origins of the sake bomb?

  The sake bomb or sake bomber is a beer cocktail made by pouring sake into a shot glass and dropping it into a glass of beer. (Wikipedia)

Take a look at this article: WHERE THE HELL THE SAKE BOMB CAME FROM: A LESSON IN IRONY

From the article:

  A few sources suggest that sake bombs were actually invented by American soldiers occupying Japan in the years following World War II.

The "sources" mentioned are this additional article at Los Angeles Magazine: An Ode to the Sake Bomb


How much of an impact does the water have on a beer? How much of an impact does the water (minerals/quality/distilled) have on a beer?

Most of beer is water, so it is vitally important.

Here in Atlanta, we have some of the better tap water compared to many cities, but Monday Night Brewing in particular takes all minerals and chemicals out of the water and adds back in the appropriate properties to match the style of beer that they are trying to brew.

They emulate the water from the origin of the beer style. Just consider that anything but the most pure form of water will impart some taste in your beer good or bad and is worth being aware of.


Can wine be made from raisins? What wine is made from raisins not grapes?  What would be different in nutrients in wine made raisins vs grapes? How would the process differ?

There are two ways to make wine from raisins.

Soak the raisins in water and boil and then macerate, ferment and separate the solids from the wine and age. You can make something close to wine. Most raisin grapes are Thompson Seedless grapes which are white grapes. It might be cloudy if you don't use pectic enzymes. Here is a recipe
The more traditional method is to raisin wine grapes either on the vine or store them inside to dry them out. Some call it "Straw Wine" but there are numerous names for this method. Basically the same principle as late harvest wine except even drier grapes. Sometimes added to regular wine sometimes pressed with super high brix levels, almost like syrup.


Smoked wine recommendation? Smoked wines have been around since Roman times. In fact, the Romans had a special chamber for smoking wines called a fumarium.

  A fumarium was a smoke chamber used in Ancient Rome to enhance the flavor of wine through artificially "aging" the wine. Amphorae were placed in the chamber, which was built on top of a heated hearth, in order to impart a smoky flavor in the wine that also seemed to sharpen the acidity. The wine would sometimes come out of the fumarium with a paler color. In his book Vintage: The Story of Wine, Hugh Johnson noted that Pliny the Elder and Columella did not recommend that "first-growth wines" like Falernian, Caecuban, and Alban be smoked.

  For preservation, the amphorae were sometimes treated with sulphur dioxide prior to being placed in the fumarium. In his book, The Cyclopedia of Biblical Literature, John Kitto states that the ban on smoked wines as offerings in the Mishna stemmed from the Roman use of sulphur fumes-a uniquely Gentile technique.

Can anyone recommend a smoked wine that can be served with fish, seafood, cheese and pasta on All Soul's Day and during Lent?

The only wine that I could find undergoing a similar process today is a sweet passito Vino Santo (like this: "TADDEO" VINO PASSITO AFFUMICATO) from Umbria, a small region in central Italy. However in this case it is not the wine to be smoked, it is the grapes: they are stored in smoke filled loft while waiting for them to dry. As I said this wine is sweet and probably quite intense, so I am not sure it would go well with your salmon. It is also quite rare to find, you would have to search well even if you are in Italy.

Maybe you will have more luck using an earthy Pinot Noir from Burgundy, even a Marsanny Rosé could go well with its flintiness. If you really want something smoky you could try a Syrah from Northern Rhone, but it could be a bit too powerful for what you want to pair, so maybe you should choose a basic AOC like a Crozes-Hermitage from a good producer (for example Paul Jaboulet Aîné).

"TADDEO" VINO PASSITO AFFUMICATO


Is it ok to take antacid tablet after drinking beer? Once I had couple of large beers. After that I've got acidity.
So Is it OK to take antacid tablet after drinking beer?

It depends... I don't see an issue with the standard Tums or Rolaids but there might be issues with ranitidine according to some studies.

http://www.webmd.com/digestive-disorders/news/20000215/zantac-alcohol-dont-mix

  "The effect was striking," says author Charles Lieber, MD. In a
  three-hour test period, conducted under conditions similar to social
  drinking, the study showed that ranitidine can increase blood alcohol
  content by 38%. Levels reached in the study exceeded the legal
  drinking limit -- and the effects lasted up to two hours after
  drinking stopped.


Is there any meaningful difference in acidity level between beer styles? I would guess that a Porter pH is higher than for an IPA, because of alpha acids or other acids from the hops. I also heard that it can heavily  depend on the acidity of the water used.

But anyway, are those pH differences really significant in the final product ? For instance, if I have an ulcer, would it be worse to drink some type of beer rather than an other ?

Sure, there are major differences in acidity. Unsurprisingly, the sour beer styles can have very low pH levels. Here's an example of someone measuring the pH of sour beers and finding that even within that category there are significant differences. Here's a short presentation showing that expected pH ranges from 3.2-3.4 for Berliner Weisse to 4.5-4.8 for pilsner and bock. So, yes, there are definitely major differences, and they do matter to the perception of the finished product. At the most obvious level, low-pH beers actually taste sour. There are also indications that smaller pH variations matter to how people perceive the flavour.


What cocktails are named, created or in some other sense may be used by Catholics to celebrate their liturgical year? What cocktails are named, created or in some other sense may be used by Catholics to celebrate their liturgical year?

I am looking for cocktails named after saints or liturgical  feasts or important events and/or persons that are interested in Catholic Culture.

Nota Bene: Seeing that this may be a rather broad question, I desire to set up the answer as a Community Wiki post.

  Community Wiki posts work by partly transferring ownership of the post from the original author to the community. They make the post easier to edit and maintain by a wider group of users, but they do not contribute to any user's reputation. - What are “Community Wiki” posts?

This way, I am hoping to increase interest on the Beer, Wine & Spirits SE.

There is an open invitation of all of good will to muck with a single Community Wiki answer.

I hope this will be set an model to others to create their own questions that could be answered in such as way, because they would normally be too broad.

Reputation is not attributed to an individual in a Community Wiki answer. Here is an example of a Community Wiki post, I set up on Christianity SE: How do Catholics observe Lent through a dignified and appropriate use of food?

What cocktails are named, created, or in some other sense may be used by Catholics to celebrate their liturgical year?

St. Basil (January 1st, 2nd and 30th)

And now for some innovations in the world of liturgical mixology. We created the Great Basil in honor of St. Basil the Great, a fourth-century Greek Father and Doctor of the Church. Ingredients for this crisp summer drink include muddled basil and white Lillet wine, both in honor of the herbs and “vapid wine” that were a part of the abstemious saint’s daily diet.

1 lime wedge
1 tsp. simple syrup
3-6 fresh basil leaves
2 oz. Lillet Blanc
1 oz. gin basil sprig (for garnishing)

Squeeze lime into shaker. Add basil leaves and simple syrup, and muddle gently. Add ice, Lillet, and gin and shake vigorously at least forty times. Pour into an old-fashioned glass filled with ice. Garnish with a sprig of basil.

The Consecrated Life (February 2 [Feast of the Purification])

St. Bruno and St. Benedict are among those saints who took the spiritual life very serious and wrote the rules that still exist for their respective Religious Orders (Carthusians and Benedictines). This fine nuanced drink is very suitable for a selected few occasions such as an ordination (priest or permanent deacon) and on the anniversary of one’s ordination. It is also an open idea to help celebrate the Feast of the Purification which is the liturgical end day of the holy season of Christmas and the World Day of Consecrated Life (February 2) as was promulgated by Pope St. John Paul II on January 1, 1997. The Consecrated Life consists 1 oz Bénédictine; 1 oz Yellow Chartreuse and 4 oz Ginger Ale. Serve Cold.

Leap Year Cocktail (Leap Year’s New Year’s Day and February 29)

The Savoy Cocktail Book touts the Leap Year Cocktail for having “been responsible for more proposals than any other cocktail that has ever been mixed.” Invented by the books author, Harry Craddock, for the Leap Year celebrations at the Savoy Hotel, London, on February 29th, 1928, the cocktail is certainly substantial enough for any celebration. Substantial enough for any celebration.

Ingredients:

2 oz Hendrick’s Gin
1/2 oz Grand Marnier
1/2 oz sweet vermouth
1/8 oz lemon juice

Shake with ice. Strain into a cocktail coupe. Garnish with a lemon twist.

St. Tropez (April 29)

St. Tropez is a posh town on the French Riviera named after its most famous deceased inhabitant, St .Tropez of Pisa (d. 65), an attendant of the Emperor Nero who was converted by St. Paul and subsequently decapitated. According to legend, his headless body was placed in a boat which drifted to the current location of the town.

There are a couple of different cocktails named after his final resting place; the one we include here uses red Dubonnet, a wine made especially for mixed drinks.

2 oz. Dubonnet
2 oz. orange or cranberry juice

Build in an old fashioned glass filled with crushed ice and stir until cold.

The St. Damien (May 10 (USA), April 15th (Hawaii))

  St. Damien de Veuster, SS.CC., better known as Damien of Molokai, was a heroic priest who served the leper colony on the Hawaiian island of Molokai until he himself succumbed to the disease. Our St. Damien cocktail is a sweet and tangy tropical drink that includes pineapple juice for the saint’s adopted home, lemon juice for the bitterness of leprosy, and grenadine made from pomegranate, a symbol of self-giving. He died April 15th, 1889.

1 oz. gin
¾ oz. pineapple juice
¼ oz. grenadine
¼ oz. lemon juice
1 splash soda water (optional)

Pour all ingredients except soda water into a shake with ice and shake forty times. Strain into a cocktail glass and top with a splash of soda water.

St. Augustine (August 28)

  This brilliant saint (along with his iconic mom, St. Monica) was born in what is modern-day Algeria. Famously known for being a party boy — “Lord make me chaste, but not yet!” — he eventually changed his ways and became one of the most well-known Christian philosophers and theologians in history.

  This cocktail is loosely based off of Mazagran, a drink that became a staple in Algeria many centuries after St. Augustine walked around as the bishop of Hippo, but we think that the patron saint of brewers would probably enjoy it, regardless.

1 oz of simple syrup
 2 oz of cold brew coffee
 2 oz of stout beer
 2 oz of rum
 1/2 oz of heavy cream (or half and half)

Mix together the coffee, beer, rum, and simple syrup. Add ice, and pour the heavy cream (or half and half) on top.

St. Mother Teresa (September 4)

  St. Mother Teresa inspired millions — from presidents and royalty to the poorest of the poor. She was a bold, small woman who wasn’t known to mince words. Inspired by her simplicity, as well as her roots in both Albania and India, we’ve developed an apt cocktail to honor this formidable, simple woman:

2 oz of simple syrup
 2 oz of freshly-squeezed lemon juice (keep a slice of the lemon for garnish)
 1 oz Raki (an Albanian spirit — but you can use brandy if you can’t find it)
 1 oz of sparkling water
 1 tbsp of mint

Mix all together, muddle the mint, and add ice!

St. Michael’s Sword (September 29)

  According to an Irish legend, blackberries are bitter after Michaelmas (September 29) because it was on that day that Michael cast Lucifer out of Heaven, and that when he did, the Devil landed on a blackberry bush, spitting on it and cursing it. The St. Michael’s Sword is made from blackberry brandy and Jim Beam Devil’s Cut Bourbon. The “Angels’ share” is the portion of the whiskey that escapes into the air during distillation, but the “Devil’s cut” is the portion that seeps into the wood of the barrels. Jim Beam claims to have stolen this cut back from the Devil, and so we gratefully offer this portion to St. Michael for a job well done.

1½ oz. Jim Beam Devil’s Cut bourbon
¾ oz. blackberry brandy
2 dashes orange bitters
1 cherry for garnish

Pour all ingredients except cherry in a shaker with ice and shake forty times. Strain into a cocktail glass. Use a cocktail spear (St. Michael’s sword) to transfix the cherry (the Devil, red with shame and rage).

St. Pope John Paul II (October 22)

Known for his simple ways and his brilliance (the man spoke at least six languages fluently — and many more not-quite-fluently) St. Pope John Paul II wasn’t just a genius but an inspiring leader whose words about living a life boldly without fear still propel both young and old into action today. “Faith and reason are like two wings on which the human spirit rises to the contemplation of truth,” he wrote, “and God has placed in the human heart a desire to know the truth — in a word, to know Himself.”

As the first Polish Pope — and the first non-Italian pope in 400 years — we think a simple drink tasting like a homey apple pie is something this warm, Polish playwright would enjoy:

1.5 oz of Polish chamomile-infused vodka, like Zubrowka Apple cider

Mix — and you’re done. Add ice if you’re feeling a bit fancy; heat up if you’re feeling cold.

The Beast of Revelation (Halloween, October 31 or All Soul's Day November 2)

This is my own creation for setting an allhallowtide atmosphere.

The book of Revelation tells of a star named Wormwood that plummets to Earth and carries with it bitterness that poisons a third of all of the earth's waters on The Day of the Lord.

This cocktail is a different way to celebrate All Soul’s Day, saints associated with exorcisms and shall we say Halloween. The black Absinthe Gothica has a starring role in this drink as it also recalls the demon Wormwood in The Screwtape Letters of C. S. Lewis. Blackberry wine reminds us of the blackberry legend with St. Michael and the Devil. The Beast of Revelation is made as follows: 1 oz Absinthe Gothica (any other absinthe will do); 4 oz of blackberry wine; and 1oz rye, whiskey or vodka (optional).  Be aware that Absinthe Gothica is “Strong as hell, this stuff is evil!"

Cristo Rey (November 23)

A here is a drink to honour the memory of Blessed Miguel Pro, Mexican Jesuit and martyr who died on November 23, 1927. Before the firing squad was ordered to shoot, Fr. Pro raised his arms in imitation of Christ and shouted the defiant cry of the Cristeros, "Viva Cristo Rey!" – "Long live Christ the King!” When the initial shots of the  firing squad failed to kill him, a soldier shot him at point-blank range. He is also the first martyr to be photographed at the moment of being killed.

3 measures of Tequila (blue agave)
1 of Mezcal
½ meas. of St. Germain (elderflower liquor)
½ of lime juice
Splash of Pierre Ferrand Dry Orange Cointreau
Dash orange bitter

St. Francis Xavier (December 3)

St. Francis Xavier was a prolific missionary from Spain covered a lot of territory and converted a lot of souls in his mere 46 years, especially when the only mode of transportation to cross oceans was a wooden ship. Known as the “Apostle of the Indies” and the “Apostle of Japan,” he went to India, Southeast Asia, Japan, and China. We think he inspires a pretty global drink, so we suggest marrying sangria with sake. We hope this converts you and all your friends:

8 oz of sake
1 bottle of merlot
6 oz of orange juice
2 oz of lime juice
2 oz of lemon juice
4 oz of cherry (or pomegranate) juice
1 cup of sparkling water
Orange, lemon, or lime (or all) slices

Combine everything together and serve immediately!

Tom and Jerry (Christmas (December 25 and Christmastide)

  A Tom and Jerry is a traditional Christmastime cocktail in the United States, devised by British journalist Pierce Egan in the 1820s. It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.

  The drink's name is a reference to Egan's book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom (1821), and the subsequent stage play Tom and Jerry, or Life in London (also 1821). To publicize the book and the play, Egan introduced a variation of eggnog by adding 1⁄2 US fluid ounce (15 ml) of brandy, calling it a "Tom and Jerry". The additional fortification helped popularize the drink. - Tom and Jerry (drink)

Holy Water Cocktail (Baptisms)

The Holy Water Cocktail is a cocktail in the making for visitors to the home when no one saint’s day or feast comes to mind at the moment. It is one’s ferial cocktail, for those stand by moments to express our faith. It also fine to serve on days when water comes to mind within the liturgy such as the Baptism of the Lord. The Holy Water cocktail is one of the most beautiful blue cocktails out there. This stunning, fruity mixed drink combines vodka, rum, blue curacao, Peach Schnapps, lemonade, and a splash of pineapple juice, and it’s guaranteed to blow people’s minds especially if you serve it in a big goblet filled with cruched ice. The Holy water cocktail consists of 1 oz. (30ml) Vodka; 1 oz. (30ml) Rum; 1/2 oz. (15ml) Blue curaçao; 1/2 oz. (15ml) Peach Schnapps; 4 oz. (120ml) Lemonade; Splash Pineapple Juice. Fill the glass with sprite (or 7 Up).

Remember that drinking is always to be done responsibly.


What happens if you mix coffee with tequila? I was wondering whether or not coffee can be mixed with tequila.

If yes, in which quantities or how?

What would be the result, would it taste good?

Normally I get two very different results after drinking both separately, would be nice to know what would happen after drinking both being mixed.

Coffee can definitely be mixed with tequila.

However most recipes do not stop at simply a tequila/coffee mixture. The vast majority of such drinks involve a few more ingredients into these types of drinks.

A friend of mine is a great fan of kahlua, so obviously we like to make something similar to a Mexican Coffee.

  Ingredients

  10 ounces coffee (freshly brewed hot)
  2 ounces coffee liqueur (such as Kahlua)
  2 ounces tequila
  3 ounces heavy cream
  2 teaspoons sugar
  ground cinnamon (for garnish)

I find this rather enjoyable drink!

What happens if you mix coffee with tequila?

The answer is that one could possible be a wired drinker (drunk)! Lol.


Home made beer in Moscow I will be visiting Moscow in short time and I would like to try out some domestic beers (home brewed if possible). Can anyone recommend a place in Moscow like that and what beer should I try out?

Ratebeer has a list of bars and brewpubs. In the brewpubs you can get beer produced in the pub (or at least for the pub), which I assume is what you mean by home brewed. I really liked Durdin, which had both good food, good music, and good beer. Try their kvass! GlavPivTorg is interesting for the historical associations, and also quite good. Their unfiltered pale lager was very good.


What's the difference between normal and Christmas beer? What's the difference between normal and Christmas beer? What makes them special?

A Christmas Ale seems to be another term for a "Winter Warmer" beer -- a dark, malty beer (raisins, dark fruit) meant to be enjoyed in colder months, with a warming effect, either from the actual alcohol, or spices it was brewed with (think nutmeg, clove, that sort of thing).  To my mind, its kindred to a barley wine, just spiced up.  This is not a warm summer day, sitting on the porch, type of beer, as you may have guessed.

So a Christmas Ale is a sub-classification of beers in general.


Is there any proof that a $1,000 bottle of wine is a good wine? The other day, I was in a specialty wine store and noticed several bottles of wines priced between $500 and $5,000!

Is there any way of knowing (historically or otherwise) that a particular exorbitantly priced bottle of wine is a well flavored wine? Or is this simply a marketing strategy?

There are many wines which are for sale at many thousands of pounds/dollars that no-one will ever drink, and that are not expected to have a good taste at all - they are simply priced there through scarcity.

A rare item is going to demand a higher price from an interested buyer than a commodity item.

While I may be able to tell the difference between a £10 bottle and a £200 bottle, I may in many cases prefer the £10 (and this has proved to be the case often enough that when I used to sell wines I used to sell based on what the customer liked previously, Not some description of the nose and palate that is upwards of 50% subjective and arbitrary)

Upwards of £200 there is almost no quality/taste difference, and upwards of £1000 the customer is solely paying for exclusivity, and the opportunity to drink or offer a glass no-one else can, or just to hold it as an investment.


Is there any benefit to mixing red and white wine togther? I'm no expert on Rose but it appears that it is not necessary either red or white wine.

My question is historically or even now is there any benefit / interesting flavor combinations that are made through mixing various ratios of various types of red and white together?

Your question seems to be based on a false assumption. Rose is not a "mix" of red and white wine.

Red wine is produced by (red) grapes which have their skins left on during fermentation, white wine is produced from pealed grapes (of any colour).

Rose is produced by extracting the skins (or red grapes) at some point in the fermentation process.

It's a common misconception!

Source: Napareserva

To answer the clarification in the comments:

Often wine is blended to bring in the best parts of different grapes:

  The goal in blending is to bring together wines that don’t stand alone to make a wine that is superior to its parts. There is a big difference between blending, which is meant to improve your wine, and mixing, which is intended to make something — like an off-flavor —go away. Source: WineMaker

Personally - being brought up to appreciate good wines - the idea of mixing red and white is blasphemy. They are just too different and therefore do not follow the "rules" laid out in the link above.

However, I did find evidence that it has been considered - I imagine you could end up with a wine very similar to a Rose if you got the balance right. I'm not sure I can really credit that with being a "source" though.

This answer has been asked elsewhere though and, although I don't often like to just copy and paste an answer from elsewhere but the last paragraph seemed exactly what you are looking for:

  Rosé is popular nowadays and some producers do mix red and white wine grapes in order to satisfy demand, it's all about business, after all, however, such wines tend to be made of not very high quality grapes because there is no point in mixing the grapes or wines of premium quality together since they will cancel out their flavours anyway. Sometimes, producers will add some extra sugar to the mix in order to balance out or mask the shortcomings of taste that appeared due to mixing the products that are not supposed to be mixed.

The post also goes into more detail about why they are generally too different.


What kind of beer should I use when making beer & brats? Making beer & brats involves boiling bratwurst & sliced onions in beer and finishing the brats on the grill.

What's a good beer to use to cook with and then drink with the brats once they're done?

Go for lower alcohol and less hoppy.  Alcoholic drinks on meat can give great flavor, but the alcohol has a tendency to dry out said meat.  Some form of malty session beer would be great to cook with, if you had any near you.  Rauchbier would probably work well, since that smoke flavor would really enhance the meat, but drinking it with it might be too much.  If you do cook them this way, don't boil, just simmer for a while.

What would probably be pretty pimp, would be to make a beer reduction with the onions and serve that on the brats.  Sauté some onions, and right after they've started to caramelize, add some of a great malty beer...maybe a Marzen... and simmer it on medium heat until it starts to thicken up and make a syrupy sauce that sticks to the onions.


Bad spirits experience - cannot drink that specific type anymore One time, I had a bad experience with vodka; I drank a very excessive amount in one night.
As a result, I can no longer drink vodka or even smell it with out getting queasy / sick. This was several years ago.
Now, if I want to have any type of spirits, I can only have a small amount and I need lots of mixer (Coca-Cola, Lemonade etc.). If I drink it straight, I throw up.
Some of my friends have had the same happen to them with a variety of different spirits. They also cannot stand that type of spirits anymore and get sick if they drink it.

What is this phenomenon called?
Why does this happen?
Is there a "cure" or "fix"?

This isn't specific to alcohol, and is instead a general mechanism of neural association. When you consume anything and then become sick afterward your brain associates sickness with what you consumed to stop you from consuming it again.

From an evolutionary standpoint this makes sense, because it would keep you safe from continuing to eat or drink the toxic substance. In the case of vodka, this is your body's way of saying don't do that again.

There is no cure but time - the time it takes for your brain's association with the substance to fade. For instance, the same thing happened to me with vodka about 16 years ago, but it's been so long that it's no longer a problem (bear in mind it didn't take that long to rectify itself, this just illustrates that the problem will eventually resolve itself).


Are there Hefeweizen beers with coriander? White beer ("witbier" in Dutch) is a typical Dutch/Belgian thing, from research I found that it's wheat bear with flavours. This question is about the coriander flavour used in those beers.

The question is about the wheat bear siblings of white beer: Hefeweizen. Are there any hefeweizen that also are coriander-flavoured? To add a more subjective bonus question: are any of those commercially available?

I've tried Googling, this mainly seems to lead to brewing recipes or extremely localized experiments. I've assumed (perhaps incorrectly) most if not all German candidates would be bound by the Reinheitsgebot and as such will not contain coriander. Finally, I've checked some Dutch beers (e.g. "Grolsch Weizen") marketed as "weizen" and the listed ingredients, but so far no dice.

To reiterate the question: are there any hefeweizen beers with coriander commercially available?

Generally you won't find coriander or other spices added to hefeweizen beers, due to the traditional beer purity law.  However, one famous exception is Gose: http://www.germanbeerguide.co.uk/gose.html


Techniques to add flavour and aroma to beer with hops I'm a hop lover, recently I found one of bests IIPA I ever tasted (I don't know if I can name beer / brand)

I've found at the bottom of the bottle, there are no yeast rests, but yes hop leafs. :) sweet!

One friend tell me this technike is called bottle dry-hopping, consisting in introducing a little bud of hop in each bottle.

I've heard about dry-hopping but before botteling the beer, also i know  Hop Spider, is a filter you fill with hop for the freezing step.

Three techniques are great and give nice results at the end, so:

Anyone knows about other techniques using hops to add flavour and aroma AFTER cooking the beer?

Some breweries use a hop "Torpedo", where the beer is forced through a chamber containing the desired aroma hops:

http://byo.com/hops/item/1899-torpedoes-away

You probably don't need one that big, though.


My Guinness is mixing into my harp and not staying separated, any trouble shooting ideas? My Guinness is mixing into my harp and not staying seperated! Any trouble shooting ideas? Half and half trouble!

Here are some troubleshooting tips I've found (source):

  Hold your pint glass at an angle, and fill just over halfway with Harp
  or Bass.

  Rest the spoon upside down over the center of the glass, and pour the
  Draught Guinness over the spoon which will evenly disperse the flow
  and keep the Guinness from mixing -- the Guinness needs to be on the
  top.

  Serve while the nitro is still cascading.

If they're mixing, my guess is that the Guinness is not being poured carefully enough, so that would be where I'd start.


Germany loves to drink Glühwein (warm wine) in Winter, where else in the world do they practice that? In Germany it is a tradition to drink warm wine in Winter called Glühwein, especially during the weeks before Christmas. Additional ingredients are (among others) cinnamon, clove, star anise and cardamom. When cooking it should not produce bubbles. Some people like to add a shot of rum, whisky or Amaretto.

Are there other countries with comparable warm wine drink traditions for winter?

Glühwein is part of a larger category of heated and spiced wines called Mulled Wines. They are popular all over Europe and go by more names than I can cite here. The tradition is first recorded in ancient Rome in the 2nd Century. I could just cut and paste the excellent Wikipedia article, but here is a link to save us all the hassle. Mulled Wines


Should lighter red wines be served chilled? I know that white wines are usually served chilled and drier or full-bodied reds are served at room temperature.  For an upcoming gathering I'll be serving some lighter, sweeter reds (one is called a "red moscato", for example), alongside whites and other reds.  At what temperature should I serve them?  If chilled, would the same temperature as for whites (like rieslings) be suitable?

"Wine experts advise that white wines be served at 45 to 55 degrees Fahrenheit, light reds at about 60 degrees and more complex reds at "room temperature" or 65 to 70 degrees. [Remember, the phrase "room temperature" predates the days of central heat and air conditioning, so it generally refers to the "cellar" temperature of an earlier era.]

Chilling helps preserve and highlight fresh, fruity flavors of varieties like Riesling, Pinot Gris and Gewürztraminer. Chardonnay, on the other hand, though white, is more complex, is fermented and aged in oak barrels and thus is usually served at the upper end of the 'white' scale.

Full-bodied Cabernets should be served in the 70 degree range. The warmer temperature allows the complexity of intense reds to come through as they are swirled, sipped and savored. Lighter reds like chambourcin or merlot are less complex, so are best appreciated just slightly chilled.
Full-bodied Cabernets should be served in the 70 degree range. The warmer temperature allows the complexity of intense reds to come through as they are swirled, sipped and savored.

In planning a festive gathering, consider several ways to attain the "correct" wine temperature. Refrigeration will decrease a bottle's temperature 4 to 5 degrees each half hour in the first 60-90 minutes. After that, temperatures will drop 2-3 degrees per half hour. Riesling should be chilled for 4 or 5 hours, a chardonnay for 1-2 hours, merlot for an hour and cabernets for a half hour or less. If time is short, a freezer will drop the temperature about 6-8 degrees every fifteen minutes. However, it is best to set a kitchen timer in the event the party is so festive that you forget and find a broken bottle of very fine wine in your freezer the next morning."

Sweet Moscato and Moscato d'Asti wines are very good served chilled on their own as a refreshing summertime wine.


Adding flavor to vodka I accept that one of the easiest ways to add flavor to vodka is simply to add a mixer or juice of some type, but that would be diluting it.  I also know that I can add fruits to the vodka itself which would infuse the vodka with a particular flavor.  Is there another way, say with some type of essential oil of some variety.  Overly sweet flavors should be avoided.

It's incredibly easy to infuse vodka with tea - unscrew the cap, force a teabag through the neck, screw the cap back on, and put it in the freezer until you're happy with it (overnight is fine). Keep the tag outside so it's easy to pull out. Tea vodka is tasty, and also makes a great base for cocktails.

You can also infuse it with horseradish, or ginger, or any other kind of root the same way that you would with a fruit peel - slice it thin, chuck it in, and give it a day. Unsweetened cranberries are great, and cranberry vodka is very popular in Russia and Finland.

With the right infusions, you can turn your vodka into gin.


Does beer expiration change based on yeasts? Part of my job involves selling beer. I was told by a coworker that visible yeast particulates at the top of a beer bottle indicate that it's not fit for consumption, whereas yeast at the bottom is fine.

Is this true? And if so, does it change depending on whether it's a top-fermenting or bottom-fermenting beer? Does this affect meads and ciders as well?

Quick answer no. The yeast used should have very little effect on on the expiry date. Things that will affect this more are:

Temperature of fermentation
Hot side aeration
Cold side aeration
Pasteurization
Filtration
Colour of bottle the beer is stored in
Type of beer ie % dark malts
Live product vs sterile filtered

This list is incomplete. This is an incredibly complex subject, there are PhDs in Brewing/Chemistry handed out for small aspects of each of these topics.

Here is a quick overview presentation of the technical aspects surrounding beer stability and stabilisation.

https://www.craftbrewersconference.com/wp-content/uploads/2015_presentations/F1420_Deniz_Bilge.pdf


How to recover a carboy of cider? I'm one of those people who puts nearly all my energy into things other than brewing.  And yet I still do it a little.  That's why I have a carboy of cider that is 18 months old in my basement.

I don't know if the cider will be good or not when I try to bottle it, but I do know that all bubbling stopped long, long ago.  I'm not sure if all the yeast is dead at this point (does that happen?) or if all the sugar is gone.  Seems like one or the other must be true though.

So on the off chance that I don't need to just pour this down the drain, what's my best bet for getting it carbonated in the growlers?  Yeast?  Sugar (though I actually used all honey initially)?  Both?

First, I would check to see if it's still drinkable. You might have a carboy of apple cider vinegar if you haven't put any sulfites into it or somehow prevented from oxidation. The way to test it is to get a siphon (that you have sanitized) and suck out a little to taste. If it tastes ok, then you need to prepare for bottling.

I would follow these directions except when it says to prime with 1/2 cup of corn sugar, I would put in a little yeast (maybe a tablespoon?) and mix with some water before you bottle. Make sure the yeast has dissolved. I'm sure the yeast in your carboy is dead at this point.


How do I tell if I poured a stout correctly? What do I need to be paying attention to when I pour a stout and how do I tell if I got it right? Usually this applies to either "regular" stouts or chocolate stouts.

Like most beers, the main thing is the height of the foam on top of the beer.  It's largely a matter of personal preference; the only considerations I'm aware of are:

Bottle-fermented beers should be poured slowly and all in one go to prevent yeast from going into the glass (and, to that end, leave half a finger of beer in the bottle).
Unless it's an unfiltered wheat beer, in which case the yeast is meant to go in the glass.  Also, hefeweizens like this should go for a little larger head than normal (2-2.5 fingers).
Or if it's a nitrogenated beer (Eg, Guinness with a widget), you should simply upend the can or bottle into the glass
Otherwise, most people aim for about 1 finger-width of foam.  As long as you have at least some head and it doesn't overflow the glass, you're pouring fine.


Other than the USA, do any other countries have dry counties? Other than the USA, do any other countries have dry counties?

I understand that the term county may not exist in some counties, so one can adopt a different term that may be better suited for a particular countries.

What is a dry county?

  A dry county is a county in the United States whose government forbids the sale of any kind of alcoholic beverages. Some prohibit off-premises sale, some prohibit on-premises sale, and some prohibit both. Hundreds of dry counties exist across the United States, a majority of them in the South. A number of smaller jurisdictions also exist, such as cities, towns, and townships, which prohibit the sale of alcoholic beverages. These are known as dry cities, dry towns, or dry townships.

Map showing dry (red), wet (blue), and mixed (yellow) counties in the United States as of March 2012.

Yes. Currently the list of Countries that have prohibition (and their counties) are:

 Afghanistan
 Bangladesh
 Brunei
 Iran
 Indonesia (prohibition in small business shops)
 India (prohibition in the states of Kerala, Gujarat, Bihar, Nagaland, Manipur and the union territory of Lakshwadeep)
 Libya
 Kuwait
 Maldives (excluding non-Muslims)
 Mauritania
 Pakistan (excluding non-Muslims)
 Saudi Arabia
 Sudan
 Somalia
 United Arab Emirates (prohibition in the emirate of Sharjah)
 Yemen

Most of these are in Muslim-majority countries while India only prohibits alcohol in some states and their residing counties.

I am interchanging county and country because not all countries that have counties or states that have been divided into counties.


Is it safe to consume alcohol while eating raw oysters? Is it okay to eat raw oysters and drink alcohol at the same time? I have heard different stories as to whether it is truly a good idea to do this. Some people say that it is not bad, others say that the alcohol can be dangerous with the bacterium (Vibrio vulnificus) contained in shellfish, while some people have told me that the alcohol can actually kill the bacterium contained in shellfish.

Is it safe to drink alcohol and eat raw oysters? If it is okay what drinks go well with oysters?

I do this about once a month and can confirm that it's more than safe, it's delicious. In fact during the 19th century half of London lived on porter and oysters!

I'd recommend oyster stouts, London porters or champagne with them. Stouts and porters are particularly traditional in London


How to select upper-tier whiskies without trying them first? In the past few years I've become a whisky fan boy, buying bottles in most styles, including Scotch. This question pertains mostly to Scotch, but other styles can be included too.

One problem I've found is that I'd like to buy more upper tier bottles (in the 100+ Canadian) range, but I'm hesitant to do so without actually sampling these whiskies first.

This poses a problem because the city in which I live doesn't give me much opportunity to sample whiskies in this range. The end result is that I can't really know if that 150 dollar bottle is worth it, or if I'm just burning my money.

With that in mind, I wonder if there is a common way to determine the objective quality of a bottle in this range, without actually trying the bottle first?

Unfortunately there's no good way to guarantee you'll get something you'll like. However, there are some things you can do to help:

Find reviews that you agree with of whisk(e)ys you like. Note who wrote them and how they described the spirit. Try to find other reviews by those reviewers and look for the same descriptors. Ignore words like "smooth" and pay more attention to flavor notes.

Keep your own notes about what you like and what you taste when you drink what you like. Use the vocabulary that you and the reviewers you trust use as a guide for what is likely to be in your wheelhouse.

This won't be perfect. I don't recommend spending $200 on a bottle with this. But for the midtier it's not a bad approach.

If you're serious about upper tier stuff, find a good bar that has some of these whiskeys and go try them there. Find a local whiskey society to join or look out for tasting events (they happen more often than you'd think).


Can a liquor be both a vodka and whisky? What's the difference? Both whisky and vodka can be made from fermented grains. So is it just a marketing decision which to call it? Generally speaking vodka is clear, odorless and tasteless. And whisky is a brown colour and has more of a bite. Of course there's exceptions.

Can a liquor be both a vodka and whisky? What's the difference?
The short answer is yes.
Here is what Wikipedia has to say about what constitutes a liquor.

Liquor (also hard liquor, hard alcohol, distilled alcohol, fire water, or spirit water) is an alcoholic drink produced by distillation of grains, fruits, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV).1 As liquors contain significantly more alcohol than other alcoholic drinks, they are considered "harder" – in North America, the term hard liquor is used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is used in the UK. Brandy is a liquor produced by the distillation of wine, and has an ABV of over 35%. Other examples of liquors include vodka, baijiu, shōchū, soju, gin, rum, tequila, mezcal, and whisky. (Also see list of alcoholic drinks, and liquors by national origin.)
The term does not include alcoholic beverages such as beer, wine, mead, sake, huangjiu or cider, as they are fermented, not distilled. These all have a relatively low alcohol content, typically less than 15%. Nor does it include wine based products fortified with spirits, such as port, sherry or vermouth.
There is no evidence for a health benefit for liquor at any level of consumption. Compared to other types of alcohol, excess consumption of liquor is more strongly associated with harmful health effects.

The mixing of mash ingredients that would traditionally constitute two different type of liquors would still be considered a liquor as long as it is properly distilled after fermentation has occurred.
The mixing of two different types of liquors use still constitute a liquor by principle, such as vodka and whiskey, but would in general be called a cocktail.
However a drink mixed with a liquor and another alcoholic beverage that is simply fermented and not distilled is no longer a liquor but a cocktail


What should I expect from a Belgian triple (tripel)? I know from this question that doubles and triples are stronger than the "single" version. And from what I've seen, Belgian triple are often closer to be blond and golden while doubles are often darker.

My question though is what should I expect from a triple? What are it's defining characteristics (meaning that I can recognize one when I drink it, or recognize an off-style one)?

I expect a high alcohol beer, with a lot of complex flavors.  One that the alcohol content will "sneak" up on you because it isn't very obvious in the taste.

Quoting from the Beer Judge Criteria:

  Aroma: Complex with moderate to significant spiciness, moderate
  fruity esters and low alcohol and hop aromas. Generous spicy, peppery,
  sometimes clove-like phenols. Esters are often reminiscent of citrus
  fruits such as oranges, but may sometimes have a slight banana
  character. A low yet distinctive spicy, floral, sometimes perfumy hop
  character is usually found. Alcohols are soft, spicy and low in
  intensity. No hot alcohol or solventy aromas. The malt character is
  light. No diacetyl.

  Appearance: Deep yellow to deep gold in color. Good clarity.
  Effervescent. Long-lasting, creamy, rocky, white head resulting in
  characteristic “Belgian lace” on the glass as it fades.

  Flavor: Marriage of spicy, fruity and alcohol flavors supported by a
  soft malt character. Low to moderate phenols are peppery in character.
  Esters are reminiscent of citrus fruit such as orange or sometimes
  lemon. A low to moderate spicy hop character is usually found.
  Alcohols are soft, spicy, often a bit sweet and low in intensity.
  Bitterness is typically medium to high from a combination of hop
  bitterness and yeast-produced phenolics. Substantial carbonation and
  bitterness lends a dry finish with a moderately bitter aftertaste. No
  diacetyl.

  Mouthfeel: Medium-light to medium body, although lighter than the
  substantial gravity would suggest (thanks to sugar and high
  carbonation). High alcohol content adds a pleasant creaminess but
  little to no obvious warming sensation. No hot alcohol or solventy
  character. Always effervescent. Never astringent.

  Overall Impression: Strongly resembles a Strong Golden Ale but
  slightly darker and somewhat fuller-bodied. Usually has a more rounded
  malt flavor but should not be sweet.

  Comments: High in alcohol but does not taste strongly of alcohol. The
  best examples are sneaky, not obvious. High carbonation and
  attenuation helps to bring out the many flavors and to increase the
  perception of a dry finish. Most Trappist versions have at least 30
  IBUs and are very dry. Traditionally bottle-conditioned (“refermented
  in the bottle”).

  History: Originally popularized by the Trappist monastery at
  Westmalle.

  Ingredients: The light color and relatively light body for a beer of
  this strength are the result of using Pilsner malt and up to 20% white
  sugar. Noble hops or Styrian Goldings are commonly used. Belgian yeast
  strains are used – those that produce fruity esters, spicy phenolics
  and higher alcohols – often aided by slightly warmer fermentation
  temperatures. Spice additions are generally not traditional, and if
  used, should not be recognizable as such. Fairly soft water.


Beer like Grimbergen Blanche Can someone suggest me a beer with similar taste like Grimbergen Blanche ?

Grimbergen is the brand name of a variety of Belgian abbey beers. Originally made by Norbertine monks in the Belgian town of Grimbergen, it is now brewed by two different breweries in Belgium and France.

Thanks

Grimbergen Cuvee Blanche is in the style of a Belgian Witbeer aka "White Beer". There are are countless similar beers that are widely available.

The archetype for the style is named Hoegaarden. The creator of Hoegaarden, Peter Celis, created another beer in the same style named Celis White. In the U.S., the most widely available example of this style is Blue Moon Belgian Wheat.

Belgian Wit / Belgian Wheat style of beer has gained a lot of popularity in recent years and is an exceptionally easy style to find at any well-stocked bottle shop or craft beer bar in the US. Simply ask for that style and something similar to Grimbergen Blanche should be available.


Strong drink at the time of St John the Baptist For those who are familiar with the New Testament, we know the St John the Baptist never drank wine or strong drink.

  For he shall be great in the sight of the Lord, and shall drink neither wine nor strong drink; and he shall be filled with the Holy Ghost, even from his mother's womb. - Luke 1:15 (KJV)

My question is as follows: What type of strong drinks existed in Palestine during the time of St John the Baptist (1st century BC)?

The Quotation

Firstly, I shall examine the passage in the original Greek:

  ἔσται γὰρ μέγας ἐνώπιον τοῦ Κυρίου, καὶ οἶνον καὶ σίκερα οὐ μὴ πίῃ, καὶ Πνεύματος Ἁγίου πλησθήσεται ἔτι ἐκ κοιλίας μητρὸς αὐτοῦ.

The two words we are intereted in here are 'οἶνον' ('wine'), and 'σίκερα' ('strong drink'). The second ('σίκερα') is interested in that it is a loan word directly from the Hebrew word 'שכר' (transliterated 'shekar'). This word is rather popular in the Old Testamant (appearing 7941 times), so it is little surprise that 'σίκερα' appears 4608 times in the New Testament. The two (in both languages) are usually used in conjunction with each other, to form the phrase 'wine and strong drink' to encompass the whole variety of intoxicants. [1]

The Wine

Wine was the ubiquitous alcoholic beverage of the ancient world. The process by which the ancient peoples made wine was simple. First, they pressed grapes into grape juice, then left the juice in large earthenware jars to ferment. Fermentation took two weeks to a month. Distillation had not yet been discovered, so Roman wine was of about the same strength as modern wine (around 13%), or possibly a bit stronger.

While 'true' Romans diluted their wine with water (roughly one part wine to two parts water), making it a beverage that could be drunk all day long, without danger of drunkenness, people living in provinces, such as Judea, are not supposed to have done so. That said, it is likely that the Roman officials did dilute their wine, in keeping with the custom back in Rome. Because of this, it is also likely that citizens wishing to curry their favour might also have adopted this custom. The Greeks also diluted their wine (roughly one part wine to four parts water). [2]

Other Alcohols

Other alcohols included beer, which became significantly less popular than wine. In particular, wealthy Romans looked down on the drinking of beer. Tacitus (writing much later, in the 1st Century AD) wrote disparagingly of German beer. Barley wine (a type of strong ale, roughly 6-11%) existed, as well as alcohols made from whatever fruits might be growing in the vicinity. For example, when Caesar arrived in Britain in 55BC, he found the locals drinking an apple cider, a custom he and his men adopted with enthusiasm. [3]

I have not be able to find any evidence for the consumption of distilled spirits or liqueurs.

Abstention

Abstaining from alcohol was not as easy then as it might be now. Since a large proportion of running water was (and still is) undrinkable, ancient peoples turned to alcohol (in particular wine) as a daily staple, giving them the fluid they needed. The water mixed with wine would be (somewhat) sterilised, allowing it to be drunk, and making the wine go further. One assumes that John must have drunk water only, or at least non-alcoholic juices (grape, etc.). There is reference in the bible to non-alcoholic wines, although this is rare.


Can whiskey be used to purify iffy water while out in the outdoors? Can whiskey be used to purify iffy water while out in the outdoors?

We have all seen movies were someone uses whiskey to clean those gunshot wounds and more. But I would like to know if one could use whiskey to purify water while out in the outdoors. Could it kill germs like giardia?

There have been studies on the effects of whiskey as a disinfectant, and it works reasonably well as so many old western stories of a splash of whisky on a bullet wound have attested, even if they probably only fictional.

However, as Steve indicated in his answer, as a water purifier, it isn't going to do much.  The ethanol concentrations that you need in order to kill bacteria roughly bottom at what you get in whiskey itself.  Drop below 30% or so, and I haven't seen any study that shows any effectiveness as those levels.

So, while you could potentially cut your whiskey with a little creek water, and after an hour or so have something that was slightly less potent and fairly safe to drink, it won't give you much in the way of what we might generally think of as purified water. For that, you'll need to stick to water purification tablets or a good filter.


What to drink with rattlesnake meat? A friend is cooking rattlesnake.  What should she serve with it?  It is a competition - so the stakes are high (or should I say snakes are high!).

Here is the link to the whole scenario over on seasoned advice SE.

I thought of a nice cold beer - but are there any other choices out there?

Cooking with rattlesnake is truly an unique menu maker.

  Rattlesnake meat is a southwestern delicacy. If you haven't ever eaten rattlesnake, you are in for a real treat. No, it doesn't taste like chicken! It has a much gamier flavor, much more reminiscent of pheasant, frog legs, alligator, or even elk. - Cooking with Delicious Rattlesnake Meat

There are some out there that say rattlesnake meat tastes like chicken. Never having tasted rattlesnake meat, I cannot make a recommendation by personal experience. There was a restaurant here in town that once served python. I never tried it either, but they recommended having it with wine. The restaurant has moved on so I cannot say which wine they actually recommended.

That said I will go out on a limb and suggest a Shiraz or Chianti. I will use this as a suggestion:

  Wild duck, goose, partridge and pheasant meat is very aromatic and is paired with stronger, aromatic wines in comparison with the wines paired with domestic poultry. Choice of wine depends on the age of the bird and its preparation.

  Young roasted partridge or a pheasant has a less intense flavor compared to older birds so light red wine such as Shiraz or Chianti would be appropriate. If the meat is prepared with thyme, then a more mature red Burgundy would be more appropriate. - Learn about wild game wine pairings


Where can I found beer's logos / labels in good image quality? I'm making a Beer APP for mobile phones but I need a way to get good quality beer label for specific beers. So far, I'm using this free Beer's Api Service:

BreweryDB.com

But as you can see, the quality of images is not so good:

Heineken Dutch Dark (sample label)

Is there another free service where I can found good quality beer's labels/logos?

No, there isn't a central place where you can find high quality beer or wine labels. Sometimes you can find them at the brewery's website or an app like Untappd. But in general nobody has aggregated those labels. You would also run into intellectual property issue since many labels contain unique art work and you must get permission to reproduce. I know in the wine industry, people stopped putting high quality labels online because they were being downloaded in China and fake wine was being labeled as such.


Which other wines taste similar to Georgian Khvanchkara? Khvanchkara is a red wine of Aleksandrouli, Mujuretuli grapes from a region with the same name in Georgia.

As being mentioned in Wikipedia:

  Khvanchkara is a high-end, naturally semi-sweet red wine made from the Alexandria & Mudzhuretuli grape varieties cultivated in the Khvanchkara vineyards in Racha, Western Georgia. The wine has a strong, distinctive bouquet and a well-balanced tannin profile with flavors of raspberry. It has a dark ruby color. Khvanchkara wine is one of the most popular Georgian semi-sweet wines. It contains 10.5-12.0% alcohol, 3-5% sugar and has 5.0-7.0% titrated acidity. The wine has been made since 1907. It was awarded 2 gold and 4 silver medals at various international exhibitions.

This wine tastes so good, however I could not find it in Europe. I live in the Netherlands (and Italy). Does anyone know which other wines I can find in Europe would taste similar to Khvanchkara?

Amarone and Valpoliccella Ripasso from Italy are your safest bet. Any wine that’s made with dried grapes (appassimento) will hold some sweetness without moving into the category of dessert wine or fortified (port). These wines should be readily available through the world and may other countries are producing appassimento styles, one I am familiar with is Mayu Carmenere Appassiment from Chile which is fantastic!
You should be able to find any of these styles in most supermarkets or wine retailers. Unfamiliar with the Netherlands but it shouldn’t be too hard to find them and if you are spending time in Italy it’s hard to imagine you haven’t came across Amarone before?


What Beers are Brewed with Wild Yeast? Is this practiced commercially? I'm not sure if it would scale very well, because I understand that the technique takes a long time even for a home brew batch.

If so, what beers are brewed using this technique and why? Is it specific types of beer, or specific brewers, perhaps going for the "organic" angle?

Belgian Lambics are probably the most notable beers brewed with wild yeast. They are fermented in open vats, and wild yeast strains specific to the area contribute a very distinctive flavor to these beers. Lindeman's is probably the best known commerical example in the US, although these beers are sweetened and are not usually considered a true example of the style.

There are strains of wild yeast that have been cultivated for commercial use such as Brettanomyces. Breweries use this yeast to produce sour flavors via lactic acid production. Brewers will use it both in primary fermentation, and by aging their beer in barrels that have been "infected" with it.


Busch Bavarian Beer can I cannot find any information on this can. I believe it is from the 1950s.

Busch Bavarian Beer

The words BUSCH BAVARIAN BEER is on the front and back. It is printed over mountains with 2 black circles around it. The outer circle is a little bigger then the inter circle. Below the word beer is product of U.S.A. Inside the circle at the bottom it says clear and bright as mountain air. Below the circle it say Contents 12 FL. OZ. On top is a Kansas tax stamp. Inside a black circle are the words Busch Bavarian beer. Then also inside is another small circle with a sunflower. In the middle of the flower is a 12. Going around the large circle on the  end it says Kansas C.M.B.Tax paid 94/100 cent. At the front very bottom of the can it says Brewed and canned at ST. Louis, MO. By Anheuser Busch, INC.    2nd. Beer can is a Stroh Light. 12oz. A common can except this has a Founding Sponsor Liberty 1886-1986 printed on the side of the can with the liberties head in the middle of a little square.  Thank You

And, according to English Wikipedia and its source (ref. [26]), you may be right:

  Busch Bavarian Beer was introduced in 1955 on national TV. Busch Beer was originally sold in the South, Midwest, and Mid-Alantic regions of the U.S.


Trying to Find a Good Beer for A Friend I have a friend who never really got into beer. Something about it just doesn't taste right to her, I guess; regardless, she is still open to trying beer and wants to find some that she actually enjoys. I have been trying to find beers for her to try for a while now, but haven't had much luck. I know that she would not be a fan of any sour or overly bitter beer, so something sweeter would be more suited for her. It might also be worth mentioning that she isn't a huge fan of chocolate, but absolutely loves vanilla.

I have tried giving her some beers like Wild Blue and those seem to be a step in the right direction, but she still wants to find less fruit flavored beer that she would enjoy. I have been looking for either something with a decent vanilla flavor, like Leinie's Snowdrift Vanilla Porter. However, everything I have tried to introduce her too doesn't seem to cut it. I really want to find a beer she'll drink, so if you have any more suggestions let me know!

When I try to pick beers for friends that don't tend to like "regular beer" in general, there are a few different styles I focus on.  It's worth mentioning up front that there are certain taste aversions that people have to different beers.  You mentioned getting her into a vanilla porter.  I have a favorite from Mill Street in Canada; they make a great vanilla porter.  The caveat though is that I like coffee a lot, and many people averse to beer tend to have trouble with the intense flavors of different varieties of beer, such as extreme hoppiness, heavily malted barley, or, darkly roasted barley that make up stouts and porters.

You mentioned less fruity beers, but talked about "Wild Blue" when you mentioned that.  Wild Blue is a Blueberry flavored lager; it's basically a "regular beer," but is infused with blueberry flavor to change it up.  I would look at other "fruity" styles that are still very authentic and internationally renowned, but pack less of a general beer flavor than a filtered rice/grain/barley beer would...

A good starter would be a more heavily wheat based beer.  Styles like Belgian wheats or German hefeweizens have less of that pronounced "regular beer" flavor, but are still in their own right, very prolific styles.  I tend to find Belgian wheats/"weisse/wittes(whites)" to be a bit more "chewy" with more of a banana/coriander flavor than their full blown German counterparts.  Good wheats that I would recommend would be Franziskaner or Hoegaarden.  They're safe forays into that style of beer that I almost always tend to get for new drinkers.  The cool thing is that if she likes them, you can really experiment with other varieties in that field.  Belgian doubles and triples tend to generally fall into a similar category, and they're arguably some of the finest beers in the world...


Why is it a Ginger "Beer" and not a Ginger "Cider"? It seems that Ginger Beer has no barley, no hops, no wort, no malted anything; so why is it a "beer"?  Seems like it is closer to a cider.

The term "cider" is generally reserved for apples.  There are 'pear ciders' such as Woodchuck that use the name, but as Wikipedia points out, "A similar product made from pears is called perry but sometimes (incorrectly) called Pear Cider in the marketing of some producers' products".  I personally can forgive this, since pears are closely related to apples, and the result is quite tasty.

The "beer" part of ginger beer is due to the fermentation process involved in its creation.  In this way, it is more similar to "root beer", since ginger is a root, like the sassafras root used in root beer and birch roots used in birch beer.  The website todayifoundout.com has a well referenced article for Why Root Beer is Called That covering the naming of root beer.  If the ginger based version isn't fermented, but is instead ginger flavouring added to carbonated water, it would be "ginger ale"; I have no idea why, since an India Pale Ale is certainly fermented.  Even with ginger products, the differentiation is not really all that terribly strict, as noted by this Huffington Post article.  Initially, ginger beer, root beer, birch beer, etc, were frequently alcoholic, but Prohibition ruined that for the U.S.

As a bit of a side note, the alcoholic versions are making a wonderful comeback (in my personal opinion) with Sprecher's and Small Town Brewery for root beer.  I personally have not seen as much alcoholic ginger beer, but Crabbies from the U.K. is quite good.  Although I personally do not like Kuchi's ginger beer, I have several friends who absolutely love it.


How can I make a home distillation set up, safely? This is more of a hypothetical question!

Disclaimer: I have no intention of doing home distillation in any form whatsoever.

In most countries home distillation of any alcohol products is illegal.

  It is only legal in New Zealand. Some European countries turn a blind eye to it, but elsewhere it is illegal, with punishment ranging from fines to imprisonment or floggings.

  Australians - You can possess a still of <5L capacity, but not produce spirits from it.

  [In Bulgaria,] you can take your fermented fruits to a special facility and distill them without paying any tax if you are registered as home producer. Registration is free. The only limitation is that you can distill up to 1000l of fermented fruits and of course you need to pay for the time you are using the still (it can take about 200 litres at a time). - Home Distillation of Alcohol.

That said, how can one make a homemade still for making spirits at home safely?

For small-batch home distillation, hypothetically, a large (24 qt.) stainless steel stockpot makes an economical and effective pot still for 5 gal. batches. You will need a large stainless salad bowl of equal diameter, which when inverted makes an ideal lid.

A hole in the top center of the inverted salad bowl for installation of a threaded boss, for attachment of copper tubing which will be coiled in a bucket of ice water to serve as a condenser. The seal between pot and lid is best done with a split length of silicone tubing, using bread dough to patch and seal leaks during the boil (you don't want leaks, it wastes product and could be dangerous). The lid gets clamped on during the boil with squeexe clamps, c-clamps, locking pliers, etc.

A small hole in the lid for insertion of a thermometer, also sealed with bread dough, allows close monitoring of overhead vapor temperature. The overhead temperature indicates the composition of the vapor thus the composition of the condensate/distillate as well.

Of course, this is for distillation of water (which is legal to do at home) but do it outside on a camping stove and keep a fire extinguisher handy nonetheless.


Should English/English-style beers be served warmer, since that is how the taste was developed? Given that the British tend to drink their beer at a higher temperature than those of us in the US, should beer brewed in an English style be consumed that way? The justification I can think of is: the people developing the taste of the beer probably consumed it at a certain temperature, which might have not been the ice-cold levels that predominate in the Colonies.

Serving temperature is, of course, a preference.  Serve it frozen or boiling if you want.  However, a few opinions are:

CAMRA says that Real Ale (aka cask ale, usually english-style) should be served at 12-14 °C (54-57 °F), which is colder than room temperature, but warmer than your usually keg beer.
Ratebeer says the same thing regardless of whether it’s cask or not.
BeerAdvocate says 7-10 °C (45-50 °F) for an english bitter.

So, if you’re looking for a rule of thumb: “cool but not super-cold” or “cellar temp” will probably get you close enough.


What dishes pair well with orange wine? What food stuffs pair well with orange wine?

This website has a little information on orange wines: Crushing: Orange Wines.

But what I would like to know is what foods go well with these orange wine and why they are paired as such?

My two cents:

Orange wine + sheeps cheese.

The cheese is rich, gooey, it'll support the sweetness of orange wine. I think it's better with a mature sheeps cheese like an aged Pecorino/Manchego.

Orange wine + apple pie/apfel gratin/apfelstrudel.

Hahaha, inspired by my half-German half-Indonesian father. Being a seasonal vegetarian is kinda cool. You'll be the coolest vegetarian on earth.

Orange wine + Indonesian Kambing Guling (slow roasted young lamb shanks with Indonesian spices, herbs).

Trust me the delicate meat of young lamb was born just to accompany orange wine. The spices, the herbs, the fat, will balance the structure of the wine. Here are some resources about Indonesian Bumbu/seasoning:

Bumbu seasoning (Wikipedia

Indonesian Herbs and Spices

Herbs and Spices The most important part of Indonesian cooking

Orange wine + seafood + lemon + sliced/chopped raw onion.

Helping your seafood addiction whilst battling cholesterol (thank me later). The sour lemon will soften the wine somewhat. What about the taste? So precious that its value can't be determined.


Growler fillups in San Jose/South Bay Area So I just recently got a growler and so far so great. The only problem I am having is finding places where I can fill up. Does anyone have any recommendations as to location in the San Francisco Bay area (South Bay would be great). There seems to be surprisingly little, easy to find information on the internet about this.

It's not quite the South Bay but close. I've seen them fill growlers that do not have their name on them.

Steelhead Brewing Company

333 California Dr

Burlingame, CA 94010

United States

If you like IPAs or APAs, the Bombay Bomber and the Double Play are worth a try.


Why doesn't bottled beer taste as good as draught beer? Bottled beer is significantly different than the same label beer available on tap.

How does bottled beer differ from draught beer? What is done to the bottled beer in order to prolong its shelf life in the bottle?

And finally, why does draught beer taste so much better than bottled beer?

There was a study about this which concluded that tapped beer can actually be better for different reasons (although taste is rather subjective). The reasons are:

Beer on draught tends to have less air within the barrel compared to its bottled counterpart, meaning that the beer doesn't oxidise as quickly
Beer within a barrel tends to remain cool for longer periods. A bottled beer cools and warms up a lot faster, which (when this occurs) has a nefast effect on the beer's taste