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Beer is brewed in almost every country in the world. Each country produces its own special types of beer. The type of beer produced by a country is based on the type of ingredients it produces. All beers use similar recipes, using hops, barley, water, yeast and sugar. Malt is a process that is done to barley grain. Malted barley is often used to make beer because of its high enzyme content.

Different countries have developed different ways to make beer, which they have carried down through the years.

England

In England the most popular beer is ale. Ale is a dark, hoppy beer traditionally served in pint glasses. English pubs also sell stout and porter. These are dark beers that are traditionally have a strong flavor. Many of the pubs are tied to specific breweries.

United States

In the USA, lager beer is the most common type of beer. Lager beer is a clear, light, golden, amber-colored brew with a light taste. There are many breweries. In recent years, many microbreweries have sprung up, with many types of beer now available. The USA also imports beer from every country, making it available at bars and liquor stores.

Germany and Austria

In Germany beer is an important part of culture. There are more than 2,000 different beers available. Traditionally, German beer is made using only hops, barley-malt, water and yeast. A law, called the Reinheitsgebot, says that these are the only ingredients that can be used in making beer. German beer is typically a dark, rich beer.

Czech Republic and Slovakia

Beers brewed in the Czech Republic and Slovakia are similar to German beers They are rich beers. Like German beer, no sugar is used in the brewing process. Instead, malted grains are used, which develop enzymes that modify the grains starches into sugars. Czech beer has been brewed for centuries and is a national staple. The Czech Republic has the highest beer consumption, per capita, in the world.

Belgium

Belgian beers allow that sugar can be added before fermentation. This permits them to produce a different type of beer About 75% of the beers produced in Belgium are pilsners. Belgian beers are quite varied. Belgium is known for their unique ales, called table beers. Other types of unique beers are white, abbey, trapist and lambic, all with their own unique brewing method and flavor.

by Graham Williams
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No one really knows exactly how the first beer came into being …

Suffice it to say that, around 10,000 years ago, somebody let a primordial barley and hop concoction stand long enough for it to ferment. The result not only made anonymous history, it was the genesis of beer’s own special influence throughout the ages.

Here are a few examples of note:

It was the accepted practice in Babylonia, as early as 4000 years ago, that for a month after a wedding, the bride’s father would supply his son-in-law with all the mead he could drink. Mead is a honey beer, and because their calendar was lunar-based, this period was called the “honey month” or what we know today as the “honeymoon.” I have also heard that the custom included one of the most resourceful bits of propaganda ever created for husbands. As the story went, if the groom drank mead for an entire moon, it would enhance the chances of his wife bearing a male heir. The bride, however, had to abstain from drinking alcohol at all. I’ll leave the punch lines to you.

After consuming a bucket or two of vibrant brew they called ‘aul,’ or ‘ale,’ a certain self-appointed breed of Vikings would head fearlessly into battle without armor, or even without shirts. In fact, the term “berserk” means “bare shirt” in Norse, and eventually took on the meaning of their wild behavior in battle. They believed that Odin’s favor was all they needed for protection, and if they were to die in combat, it was only because The Allfather decided it was their time to enter the hallowed halls of Valhalla. This was Odin’s great ‘Castle of the Chosen Slain,’ where ‘inductees’ would spend eternity in Viking nirvana, ie- fighting all day, having their wounds miraculously heal at sundown, and then partying all night, with generous quantities of ale at their beck and call.

Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn’t grow. Too hot, and the yeast would die. This practice is where we get the phrase, “rule of thumb.”

The first known consumer protection act arose with the German Beer Purity Law of 1516, known as Rheinheitsgebot. This decreed that, in order to be called ‘beer,’ a beverage could only consist of four ingredients: malt, hops, yeast and water. This is such a revered regulation that when the European Union facilitated the introduction of other beers into the German market, it took a court order for many stores to sell them. Most of those beers contained preservatives, and to a respectable German, that meant — and still does — that such beverages were not beer.

In English pubs, ale is ordered by pints and quarts. So, in olde England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It’s where we get the phrase, “mind your P’s and Q’s.”

Also in England’s olden days, pub frequenters often had a whistle baked into the rim or handle of their ceramic cups. When they needed a refill, they used the whistle to get some service. “Wet your whistle” is the phrase inspired by this practice.

In 1740, Admiral Vernon of the British fleet decided to water down the navy’s rum. Needless to say, the sailors weren’t too pleased and called Admiral Vernon “Old Grog,” after the stiff wool grogram coats he wore. The term “grog” soon began to mean the watered down drink itself. When you were drunk on this grog, you were “groggy,” a word that has been expanded to include the effects of too much beer and is still in use today.

There are numerous quotations which pay homage to beer. Allow me to list three of the wittiest:

“Sometimes when I reflect back on all the beer I drink, I feel ashamed. Then, I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn’t drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, ‘It is better that I drink this beer and let their dreams come true than be selfish and worry about my liver.’”
—Saturday Night Live’s faux-philosopher, Jack Handy

“Put it back in the horse!”
—W C Fields, disapproving of a sub-standard brew

“Beer is proof that God loves us and wants us to be happy.”
—Benjamin Franklin

Given a good pint, composed of God’s natural ingredients and nurtured by man’s learned craft, beer has made us very happy, indeed. Just keep the joy below 0.08% of your blood content.

J Square Humboldt is the featured columnist at the Longer Life website, which is dedicated to providing information, strategies, analysis and commentary designed to improve the quality of living. His page can be found at http://longerlifegroup.com/cyberiter.html and his observations are published three times per week.

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Before I got into wine, I didn’t know much about it: I thought Bordeaux was used to make bread, I assumed wine in a box was as good as any, and I figured that Cognac was the name of the guy who wrote On the Road. It turns out, I was wrong on all points.

Even as I learn about wine, write about wine, and drink all kinds of wine, I still must admit that I don’t know everything. Truth be told, wine is such an extensive subject that it’s nearly impossible to possess every single seed of knowledge. Take for instance, Cognac. While maybe not an accomplished author, it is still a drink rich with complexity and sophistication.

Essentially the king of brandy, Cognac is produced in the Charente and Charente-Maritime regions of France; it gets its name from a local town. The anal-retentive drink of the alcohol industry, Cognac must be made under extremely precise regulations. Deviating from these regulations even slightly turns Cognac into regular ol’ brandy.

Seven areas in France are designated for Cognac production. Grande Champagne, Petite Champagne, and Borderies produce the majority, but Fins Bois, Bons Bois, Bois Ordinaires, and Bois Communs tend to squeeze out a drop or two. Each area creates a unique drink, but all are of high quality: they each have a knack for Cognac.

The grapes used for Cognac are very exclusive: no matter how many beg to be picked, only certain ones are. First of all, Cognac must be at least 90 percent Ugni Blanc, Folle Blanche, or Colombard grapes. Ugni Blanc carry the most weight (some Cognac is made solely of this grape), with Folle Blanche and Colombard grapes minimally represented. The remaining ten percent may, by law, include other varieties of grape. These varieties are typically specific and, like a grape involved in drama club, highly eccentric.

Dissimilar to other brandies, Cognac must be distilled twice in copper pot stills. After the second distillation, the heart of the Cognac, or the eau-de-vie, is placed into barrels made from the oak trees of the Troncais or Limousin forests. Here, the eau-de-vie must be aged for a minimum of two years, though most is aged for much longer. Still, Cognac isn’t allowed to get too old: it’s usually not kept barreled up for more than five or six decades; it does, after all, have things to do.

The age Cognac can be somewhat confusing (cutting open the brandy and count its rings doesn’t work). A system does, nonetheless, exist to help you understand the youngest eau-de-vie in the blend. A VS (very superior) or three star label is for the youngest, meaning that all the eau-de-vies in the blend are at least two and a half years old. A VSOP (very superior old pale), a VO (very old), and Reserve label is for the middle child, meaning that all the eau-de-vies in the blend are at least four and a half years old. A XO (extra old), Napoleon, Extra, Vieux, and Vielle Reserve is for the eldest, meaning all of the eau-de-vies in the blend are at least six and a half years old.

It’s important to keep in mind, however, that this system of labeling is used only to determine the youngest eau-de-vie in the blend and not the average age of the Cognac. For instance, a Cognac could be blended with a two year old eau-de-vie and a sixty year old one, possessing an average age of twenty nine years.

Whether young, old, or somewhere in between, Cognac produces a smooth, rich, and well balanced taste with flavors of smoke, soil, fruit, vanilla, and honey. It’s a drink people tend to nurse: chugging it, shooting it, or sipping it through a straw just doesn’t seem to do it justice.

One of the more expensive drinks, Cognac isn’t something you will ever find on the clearance racks of your local liquor store. For this reason, it’s not something you’re likely to find yourself drinking frequently: it may just be reserved for special occasions, like pay day.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Pub stools—Take note of the height of your bar counter

Although the above statement may seem like common sense I have, on many occasions, been in bars and pubs where the bar stool was the wrong size for the bar or table at which I sat.

Many proprietors spend a lot of time and energy on the look and feel of the bar’s environment but fail to look seriously at how comfortable the customers will be when seated.

For instance if you have a bar counter that is 46″ then the most appropriate stool would be 34″. A quick rule-of-thumb is to have a 9-13″ gap between the seat and the counter. This will give a very comfortable experience to the customer and have the average person in an ideal position at the bar.

For a traditional pub or tavern with a 46″ bar counter I would recommend a high-back wood style 34″ stool with a foot rest. This would provide maximum comfort with that added authentic look and feel.

Cafe stools

For a cafe it is always best to have metal stools or chairs as opposed to plastic. Plastic has a cheap look and feel to it whereas metal lends to both modern and traditional eating environments.

They come in many different styles and designs and can produce a real European flavour to any dining area.

In addition metal stools or chairs can be used both inside and in an outside seated area. I have been in expensive coffee houses where the exterior eating area has mirrored the inside and this allows you to enjoy the feel of the inside environment while enjoying the sun.

Cocktail stools

For those of you interested in the more up-market approach, a stainless steel or aluminum stool, with a circular ringed footrest, is a must for all cocktail bar lovers. These bar stools blend into almost any surroundings With a young clientele, as the main customer base, this environment can be fast paced and the seating arrangements can change over the space of a night.

In such situations, when bartenders often need to alter the pub arrangements in order to facilitate customer requirements, it is essential to have both a light-weight and durable stool.

The aluminum bar stool is ideal for such a task, as is lightweight stainless steel. These stools are not only remarkably light and therefore easy to maneuver, in compact environments, but they are also exceptionally durable, easy to clean and can be found at very reasonable prices.

Lounge

Lounges are traditionally used for recreational socializing with friends and establishments tend to create a relaxed atmosphere which allows easy conversation. With this in mind the seating arrangements should reflect this and it is therefore crucial to think of the comfort of the customer.
Upholstered stools and chairs are essential for creating the correct ambiance and level of comfort to meet the customer requirements. Even if the environment reflects a more traditional feel, as do some Irish bars, wooden stools with padded seats in no way detract from the feel of the surroundings.

Small stools

As well as the standard 36″ bar stool, which is the average height for an average bar counter, all bars from local taverns to up-market cocktail lounges have additional seating areas. Obviously, the standard size of bar stool would be inappropriate for such a bar table or lounge area.
Therefore proprietors should always have a stock of smaller stools for the lounge and seated area in the public bar. Usually, in most cases, only a 20″ stool would be required to meet the comfortable table height. A good rule-rule-thumb for a table stool would be to give approximately 6″ between the seat and table surface.

Kitchen stools

Whether its a modern breakfast bar you have or a traditional pine table, kitchen stools can be ideal for your seating requirements. Traditional chairs or bar stools like those pictured below can give that warm feeling that you had whenever you where in your mama’s kitchen. Alternatively a metal, chrome or aluminum look can add sleek and sophistication to any modern kitchen.

As with the pub stools the height of the counter should be considered prior to purchasing any stools or chairs. The standard breakfast bar is usually 36″ which would suggest that you use a 30″ stool.

When considering a breakfast bar the rule-of-thumb is to have a 6-10″ gap between the counter and the seat to derive maximum comfort However, if you have traditional seating arrangements around a table leave a 6″ gap.

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by Mario Oreilly

Marios Barstore – Bar supplies & bar equipment online. Your entire bar supplies, for any bar, night club, theme bar, home or party.

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Beer has been a staple in England for centuries, dating back to the days of Chaucer. The most popular type of beer in England is ale. Ale is a type that is brewed using hops and malt, making it strong and rather bitter. The English prefer ale (darker beer that uses more hops) to lager type, which is popular in America.

In England, beer has traditionally been kept in the cellars of the many pubs. Although not refrigerated, the temperature is cooler than room temperature. The English prefer their beer to be only slightly cool, while those in the United States drink beer as cold as possible.

English pubs also sell a good amount of stout and porter. Stout is a darker, heavier hopped ale that has a creamy head when poured into a glass. Porter is a dark beer, which was often known as the workingman’s drink.

In the past, English pubs were tied to specific beers because they were owned by that brewery. In recent years the laws have relaxed, allowing pubs to offer many types of beer. Still, many of the local pubs are owned and operated by breweries. The most popular of these are Whitbread, Bass and Guinness.

In England the term “light beer” is used to refer to a pale beer, such as a light colored lager. Beer is made using hops. The dried flowers of this plant are used to impart a slightly bitter flavor to beers and ales. In England, hop shoots are widely available and are cooked and served as a vegetable.

Stout is a dark beer that originated in the British Isles. Stout has a strong hops smell and is made with dark-roasted barley which gives it a deep dark color and slightly bitter taste. Pale Ale is also common, which is a slightly lighter in color. The darker the color of the beer the more hops and barley have been used in the brewing process.

Beer does not age as wine does and is best consumed as fresh as possible. Beer is usually low-alcohol, typically less than 5% by weight. Water makes up most of the beer or ale, so the taste of the water used will make a distinct difference in the taste of the finished product. This may explain why people often prefer the beer brewed closest to their home.

Graham Williams is the owner of http://www.gw-ebooks.com this site is full of books that are about hobbies such as Brewing your own beer, Camping, Bird watching, Beekeeping. While your there don’t forget to sign up to my newsletter and you will receive monthly discounts in any new book that is added each month you can visit my site here http://www.gw-ebooks.com

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Like an artist using his pallet and brush, the savvy bartender can use a cocktail shaker and delightful cocktail recipes to mix a dazzling array of rich and wonderful colors, even though the colors put into the cocktail shaker might not look as vibrant going in as they do pouring out.

Whether you’re planning a themed bash or just want to liven up a pub’s atmosphere, colorful cocktail recipes are a popular hit with patrons and partygoers year round as many frequenters are forgoing the tap to see what kind of colorful potion the merry bartender can produce with his or her trusty cocktail shaker and arsenal of tasty cocktail recipes. There is even a rising trend of using a clear cocktail shaker so the act of mixing the cocktail recipes can be just as entertaining.

Colorful cocktail shaker concoctions aren’t reserved for the bar anymore, either. A popular ongoing party trend is to blend drink appearance with festive d�cor and entertainment themes. Color coordination of drinks to venue adds detail, sophistication, and excitement to any party or gala event and creative cocktail recipes reflects a fun atmosphere. Even Girls Night Out can be made more entertaining with a colorful theme, complete with martini-matched outfits and accessories. Here is a list of unforgettable colorful cocktail shaker mixed and stirred cocktail recipes for a rainbow of delicious drinks:

Red Cocktail Recipes – Your cocktail shaker has never blushed better with delicious red cocktail recipes for martinis and sweet rosy highballs. Think Santa red for the holidays with a nice white lichee garnish, or true red for a Valentine’s day to remember. Red cocktail recipes are the color of passion and fun, a reflection of excitement and energy.

(Clear Red With Fruit Garnish Martini Recipe) Cosmopolitan – The favorite of Sex in the City character Carrie and pals, the Cosmopolitan is often the signature cocktail shaker mixed drink of happy hour. This favorite of cocktail recipes contains 2 parts Vodka, 1 part Triple Sec or Cointreau, 1 part cranberry juice, and a squeeze of fresh lime. To mix this drink, simply add the ingredients to a cocktail shaker and vigorously shake it. It should be served in a Martini glass with a garnish of your personal choice, often coordinating cherry or lime to contrast the bold red color.

(Sweet Red Martini Recipe) Pomegranate Martini – This martini is delicious and simple with a tart flavor that is unforgettable. It tastes similar to cosmopolitan cocktail recipes but contains the kicky aphrodisiac pomegranate juice. Into a chilled and sugar-rimmed martini glass, pour equal parts citrus vodka and pomegranate juice, stir gently, and garnish with a twist of lemon. It is simple and elegant with a rich color and full flavor. It can also be mixed in a cocktail shaker if desired.

(Sparkling Red Martini Recipe) Arctic Red – This drink is a fun flavor that is not too sweet or too sour. You will need a chilled sugar-rimmed glass, either highball or martini. The drink is mixed in a glass step by step, with the option of combining the alcohol in a cocktail shaker first. Using a pestle, mash six lime peel twists with two teaspoons of sugar in the bottom of a glass. Pour one oz cranberry vodka into the glass with two ounces club soda over the mixture. Stir with a spoon and strain into a cocktail glass with cracked ice and a slice of lemon. Due to carbonation, using a cocktail shaker is not recommended to mix the entire drink.

(Deep Red Martini Recipe) Mountain Red – Take one part vodka, light rum, gin, and peach Schnapps and shake in a cocktail shaker. Pour into a martini glass and add cranberry juice until the desired color is reached. Add a slice of lime or lemon twist for colorful presentation in either a martini glass or a Collins glass. Some add the cranberry juice to the cocktail shaker along with the alcohol, but this can create an unexpected color result.

(Sparkling Orange Martini Recipe) Orange Crush – This drink is a delightful cocktail similar to the flavor of the soda of the same name. It is served in a highball glass. Into a cocktail shaker filled with ice, add equal two ounces each of orange juice and Vodka. Add an ounce of sour mix until the drink is ice cold. Pour the contents of the cocktail shaker into a highball glass and top with lemon lime soda. Stir the drink gently to distribute carbonation.

Blue Cocktail Recipes – The color blue is said to have a calming affect, and it represents loyalty and confidence. Fresh from the cocktail shaker, a blue martini from one of these blue cocktail recipes is like sipping on a piece of clear sky. Consider blue themed cocktail recipes for a luau-themed party, a winter bash, or to celebrate the 4th.

(Deep Blue Martini Recipe) Blue Martini – This drink is a lovely shade of blue and has an intense flavor. Depth of the blue color depends on the preferred mix. Here is a popular blue martini recipe: Take one part Sky Vodka, one part Blue Curacao, 1 part sour mix and shake well in a cocktail shaker. Preferred garnish is a twist of lemon.

(Light Blue Martini Recipe) Blue Raspberry Martini – If you want to try something smurf-blue, try two ounces vodka, two ounces raspberry liquor, and a twist of Curacao. Shake them together in an ice filled cocktail shaker and strain into a martini glass. Garnish with fresh raspberries.

(Light Blue Martini Recipe) Windex Martini – Want to look like you’re drinking something space age or hip? Consider this mix of three parts Vodka, 1 part Curacao (blue), and 1 part Triple Sec. Mix these ingredients in a cocktail shaker full of ice and strain into a chilled martini glass. This one is really cool to watch a bartender pour it out of the cocktail shaker and into a martini glass.

(Mellow Blue Martini Recipe) Cool Blue Martini – This drink is a nice color and not as harsh as the other blue selections. It contains three ounces of gin, � ounce dry vermouth, a splash of blue Curacao, and a dash of lemon juice shaken in an ice-filled cocktail shaker and strained into a martini glass. This drink is garnished with a lemon twist.

Violet Cocktail Recipes- They say that purple represents nobility and wisdom, but for those in the know, a cocktail shaker yielding a purple martini is an exotic treasure. It is almost mesmerizing to watch a purple martini pour out of the cocktail shaker and then be garnished with a bright red cherry. Here is one of the most famous purple cocktail recipes:

(Bright Purple Martini Recipe) Purple Hooter – If you love the color purple, this drink is classy and colorful. Simply add a squeeze of lemon, a dash of Extra Dry Vermouth, 1 splash of both Raspberry Liquor and Sweet and Sour mix to three parts vodka in a cocktail shaker filled with cracked ice. After shaking, be sure to pour it through a strainer into a well chilled and sugar rimmed martini glass.

Pink Cocktail Recipes – Lately when the world considers pink, we think of awareness. Several pubs are joining in the pink cause by using a special pink cocktail recipe to create a pink ribbon themed drink with a percentage of the proceeds going to Breast Cancer research. Pink is a cheerful color, one with pep and brilliance that reflects satisfaction and serenity no matter which of the pink cocktail recipes you use.

(Clear Pink Martini Recipe) Pink Cadillac – This cocktail calls for Tequila and contains eight parts Sweet & Sour mix, 3 parts Tequila, 1 part Triple Sec, 2 parts lime juice, and a splash of cranberry juice (for color.) Some add Grand Marnier. It can be sort of orange depending on how much cranberry you use. This cocktail is shaken in crushed ice and served in a regular cocktail glass.

(Varies) Pink Pillow – In a glass, pour three ounces of vodka. Slowly mix in small amounts of Grenadine until the drink is the desired level of pink. After you have achieved the right color, add equal parts sour mix and Ginger ale.

(Opaque Pink Martini Recipe) Pink Drink – This cocktail recipe requires two parts Grenadine and milk mixed in a cocktail shaker with one part vodka, Galliano, and Countreau. Shake vigorously in a cocktail shaker and strain into a glass. Garnish with a little cream for a heavenly appearance and a yummy flavor.

For some of these cocktail recipes, the cocktail shaker is not recommended due to the possibility of the carbonation of an added soda ingredient creating a fizzy mess. This does not happen every time you put soda in your cocktail shaker, but depending on the level of dilution, you may choose to mix the alcoholic ingredients in the cocktail shaker and stir in the soda right before presentation.

Cocktail recipes, like the shape and size of the cocktail shaker, can vary from bartender to bartender, but generally the most colorful cocktails have relatively similar cocktail recipes from pub to pub with only slight variation in ingredients. The most common variations in cocktail recipes concern garnishes and presentation, but substitutions in alcohol can occur. Be sure to ask your bartender which mix will be used if you have any questions about the martini recipe prior to ordering. Colorful cocktails right out of the cocktail shaker are a wonderful addition to any party, but remember to drink responsibly. Although some of these drinks look less serious than other alcoholic beverages, remember to consume in moderation, as all of these cocktail recipes contain alcohol. Enjoy!

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Champagne, or sparkling wine as it is known outside of France, certainly conjures up romantic images. Champagne has a reputation for being THE beverage to serve at most special occasions. And rightfully so. At it’s finest, Champagne is delicate, crisp and clean. A good bottle flirts with the perfect qualities of the Chardonnay, Pinot Noir, or other grapes from which it was made.

Champagne should be served cold. Most experts suggest 45 degrees Fahrenheit as proper serving temperature. Bottles may be stored on their sides or upright. It is best not to store Champagne in an area where the temperature fluctuates greatly.

Incidentally, a great tip for rapidly chilling a bottle is to fill an ice bucket around the bottle with equal amounts of crushed ice and ice water. Always keep the champagne on ice, not in the freezer, between servings.

Color and sweetness are characteristics of champagne that one sees on every bottle. Champagne is not always made from white grapes, hence the different colors. Rose, for example, is created by adding red, still wine to the cuvee. The same effect in rose can be achieved by utilizing the color of the red wine skins. Red Meunier or Pinot Noir grapes are used to make a sultry and delectable Blanc de Noirs Champagne.

Next time you check out the label on a Champagne bottle, you’ll see references to it’s sweetness. Brut, as a classification, is probably the most dry. Perhaps you enjoy a dry Champagne, but want a touch of sweetness. Your best bet is a classification known as “extra brut. “Interestingly enough, should you see a classification that reads “extra dry”, it represents medium dryness. You like your Champagne sweet? Make sure the label reads “sec”, or ” demi-sec.” The latter being quite sweet, and is frequently served as a dessert wine.

As far as price is concerned, French Champagnes are going to be the highest priced. If you are reluctant to spend the “big bucks” on French Champagne, their are some very good alternatives. In recent times, some legendary French Champagne makers have started making an American variety in California. Mumms, for example, has a wonderful Cuvee Napa made in California. Very tasty and reasonably priced! Also, try some Spanish “Cavas”, they are very inexpensive and quite good

O.K., hopefully this information will be helpful the next time you’re asked to pick the Champagne for a special occasion. The truth of the matter is, let your taste be your guide. Hey, I’m sure you’ve got good taste, you’re reading this article.

Author: Michael Hutchins

Throughout history, there has been a legacy of delicious duos. Soup met crackers, peanut butter courted jelly, and ham was introduced to eggs. Recently, a new duo has joined the ranks of great culinary creations: sushi and sake. Move over wine and cheese, you’ve got competition.

Sake, while it is Japanese for “alcoholic beverage,” has a more specialized meaning in America. Here, sake generally refers to a drink brewed from rice, more specifically, a drink brewed from rice that goes well with a rice roll. Some people even refuse to eat raw fish without this escort.

Sushi, as an entrée, is something people either love or hate. For those who have never tried it, sushi can seem unappealing. Some people don’t like the concept of eating raw fish, others aren’t willing to try something new, and, naturally, some people fear a protest from the Little Mermaid. Whichever apprehension people have about sushi, the existence of sake has helped the raw fish industry; sushi must raise its glass in a toast. Sake, single handedly, has helped reel people into the raw fish craze.

Perhaps this is based on sake’s natural ability to enhance sushi, or perhaps it’s based on the fact that novices find it easier to eat raw fish once they are a tad tipsy. Whatever the reason, sake and sushi are a winning combination. But, of course, they aren’t the only combination.

Like most wine, sake goes with more than one thing: sushi and sake are not in a monogamous relationship. Instead, sake is very versatile; it is able to be served alone, or with a variety of other foods. Some of these foods include Tempura, Chinese Food, and Yakitori.

The history of sake is not as cut and dry as the food it enhances; sake’s past is not well documented and its existence is filled with ambiguities. There are, however, a great number of theories floating around. One theory implies that sake began in 4800 B.C. with the Chinese, when it was created along the Yangtze River and eventually exported to Japan. A completely different theory suggests that sake began in 300 A.D. when the Japanese began to cultivate wet rice. However it began, sake was deemed the “Drink of the God’s,” a title that gave it bragging rights over other types of alcohol.

In a page straight out of the “Too much information” book, sake was first made from people chewing rice, chestnuts, acorns, and millets and spitting the combination back out into a tub. The starches, when combined with enzymes from saliva, turned into sugar. Once combined with grain, this sugar fermented. The end result was sake.

In later years, saliva was replaced by a mold with enzymes that could also turn rice into sugar. This discovery undoubtedly helped pave the way for sake to become the item it is today. Yes, there is nothing quite like taking spit out of a product to help it flourish.

Though sake initially began to increase in quality and in popularity, it was dealt a hefty spill when World War II broke out. During this time, the Japanese government put restrictions on rice, using the majority of it for the war effort and lessening the amount allotted for brewing.

When the war concluded, sake began to slowly recover from its proverbial hang over and its quality began to rebound. But, by the 1960’s, beer, wine and other alcoholic beverages posed competition and sake’s popularity once again began to decline. In 1988, there were 2,500 sake breweries in Japan; presently, that number has been reduced by 1,000.

Sake, though it should be refrigerated, can be served in a variety of temperatures: cold, warm, or hot. In Japan, the temperature is usually dictated by the temperature outside: sake is served hot in the winter and cold in the summer. When consumed in the US, sake is typically served after it is heated to body temperature. More seasoned drinkers, however, prefer to drink it either at room temperature or chilled.

Unlike many other types of wine, sake does not age well: it is the Marlon Brando of the wine industry. It is typically only aged for six months and then should be consumed within a year. Sake is also higher in alcohol than most types of wine, with most types of sake having between a 15 and 17 percent alcohol content. The flavor of sake can range from flowers, to a sweet flavor, to tasting of, go figure, rice. It can also be earthy and the aftertaste can either be obvious or subtle.

Sake is one of those wines that some people really like, as they drink it like water and wear shirts that say, “Sake to Me.” Others find it unappealing and would rather have a Merlot or a Pinot Noir. Whether it’s loved or hated, no one can argue that sake doesn’t possess a certain uniqueness. This alone makes it worth a sip. It really is an original; so just try it out, for goodness sake.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

Germany has been brewing beer for many centuries. Beer is part of the culture in Germany. There are over 1200 breweries in Germany, more than any other country in the world. By law, German beer can only contain these four ingredients, hops, barley-malt, water and yeast. This law comes from a strictly enforced doctrine that dates back to 1516. With over 5,000 brands of beer available in Germany it is offered in all types and styles ranging from light to dark and everything in-between.

German beers come in many varieties. These can be divided mainly between ales and lagers. Ales are very hoppy, meaning that they use a strong amount of hops in brewing. Many German ales use wheat hops which make for a stronger, often sour tasting darker ale. German hops are often made using wheat grain instead of barley because wheat grows more prevalently in many areas and so is more readily available.

German lager beers are generally stronger and darker than lagers found in the United States. Some well-known types of German lagers include Pilsener, Bock and Doppelbock. Every region in Germany produces a different type of beer, which it has become famous for. Pilsener beer is the most popular of the German lager beers. It has a pale color and a light taste that is predominately hoppy. Bock is a darker, heavier bodied beer with a bittersweet taste. Doppelbock is a strong, full-bodied beer with a darker color. It gets its darker color from high colored malts.

The Munich Germany Oktoberfest is a yearly festival that is famous throughout the world. The event traditionally takes place each year during the 16 days up to and including the first Sunday in October. It attracts both tourists and residents and is known for the long tables and bench seating. Nearly 6,000 liters of beer are served each year during the festival. Munich breweries make special beer that is available only during Oktoberfest. It is slightly darker and stronger with a higher alcohol content than other beer. It is traditionally served in a one-liter tankard with the first one being served to the Bavarian Minister-President.

by Graham Williams
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