Is Zlatopramen lemon 1.9% still available in the Czech Republic?

Yes, it is available
You can even get it delivered to your door for 14,90 Kč per 400ml can.


In which country might you find a scorpion in your wine?

Relating to wine, I suspect that the right answer is none.

On the contrary, I read about vodka being quite popular: e.g. see here, here (same producer), here and here


Liquor bottle puzzle in Eavesdropper comic strip

We already have three bottles identified.  From left to right

First bottle may be Gekkeikan Junmai Skye Blue Sake, suggested by crypdex
Second bottle may be Bols Advocaat, suggested by OldPadawan
Third bottle is Midori, identified by kazzie.
Fourth bottle is Benedictine, identified by Yendor
Fifth bottle is Choya Umeshu plum wine, identified by ellison in his answer
Sixth bottle is Cointreau, identified by kazzie
Seventh bottle is Antitoxin Absinthe in skull bottle, identified by me.

The solution might be another liquor, Sambuca, from reading together the first letters of "Skye, Advocaat, Midori, Benedictine, Umeshu, Cointreau, Antitoxin".


Is there any proof that a $1,000 bottle of wine is a good wine?

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.


While not exhaustive, countries that observe strict Islamic law, such as Iran, do not allow the production of alcoholic beverages.

In the case of Iran, there are some companies that produce non-alcoholic beer, but none that produce a traditional alcoholic beer.


What is the "nutritional calorie" count of beer?

It really comes down to the specific beer you are drinking.

In addition to trace elements, and vitamins, the main dietary contribution of beer is from carbohydrates, proteins and alcohol.

Protein and Carbohydrates provide 4 kcal/g energy, while alcohol provides 7 kcal/g.

With dietary planing, you need to look at the specific foods you plan to consume, and no different with beer and diet - here you'll need to look at specific beers to determine nutritional and energy value.


What determines how much foam a beer produces when it is poured?

With regards to the beer, 4 things primarily determine the amount and consistency of head:

Types of malt used: light malt typically produces larger, more dish-soapy bubbles. Roasted or dark malts will typically produce smaller bubbles. The proteins in the malt are what determine the consistency of the bubbles. There are additives that can alter and enhance the head forming capabilities of the beer. These are usually forms of protein. One of the best silky mouth feel beers I've ever had is Flying Dog Pearl Necklace Oyster Stout. Yes - they actually add oysters to the brew. The protein makes for an amazing feel.
Amount of carbonation: pretty self explanatory. Mo' gas, mo' bubbles. Higher ABV beers and very malty beers can sometimes hold almost no CO2. Give these a rough pour to produce a decent head.
Type of carbonation: CO2 produces larger bubbles while nitrogen produces very fine small bubbles which gives Guinness its famous silky creamy head.
Conditioning & storage: bottle conditioned beer will hold more CO2 and have a different head and mouth feel and coarser bubbles. kegs carbonated by pressurizing with CO2 will hold less and be a bit foamier.

With regards to the pour, if less head is desired, tilt the glass at least 45 degrees and pour slowly, on the glass, rising as you pour to always be pouring just above the level of the beer. For more head, well... dump 'er in.

The glass will make a difference too. For some high-browed beer-snobbery about cleaning your beer glasses: http://byo.com/porter/item/425-can-you-explain-the-dos-and-donts-of-cleaning-beer-glasses


Are there any craft beer or microbrewery in Washington and Baltimore?

Raven

Dog

DuClaw

Monocacy

And the list goes on...


How do people preserve wines, champagne?

This really depends on the drink itself. Some wines are meant to keep for years. Others should be drunk immediately. Most should be drunk within 1 or 2 years. So choose your wine carefully. There are various vintage wine guides online.

That said, once you have chosen a wine meant for ageing, you do want a cellar (or if that is not available, a refrigerator designed for the purpose) that will be able to give you consistent:

Temperature: around 12-13 C (55 F)
Humidity: around 70 percent
Light: keep wines out of sunlight or even bright lights

And if the bottles have cork stoppers, they need to be stored on their side to prevent the cork drying out. This isn't an issue with screw tops.

And that's pretty much it. If you don't have a cooler or cellar, keeping them in a cool, dark cupboard is still going to help...


Pre-chilled spirits - is there a content difference?

Depending on how cold your gin would be served at, it aromas may be altered.

As a spirit gets warmer, it releases more volatiles, compounds that easily vaporize. We know that if a spirit is too hot, the smell of pure alcohol can be overwhelming. However, when a spirit is too cold, the aromas and tastes might seem downright non-existent. This applies to whiskeys and gins especially.

Cold gins may be okay for some, but I prefer to be able to truly taste my gins. That is why I would only add ice to it, if I had to. Even at that, I truly doubt anyone in my family would chill their gin or put ice in it.

But then, to each his own!


I have pretty extensive experience blending wine in my winery over 15 years. There are two types of blends. Pre-fermentation and post-fermentation. The pre-fermentation is usually called a "field blend". This was the old style way of blending wines before we started doing it in the lab. Growers would plant a variety of vines, for example Cabernet Franc, Cabernet Sauvignon and Merlot in Bordeaux, to hedge their bets on what kind of year it was going to be since they all ripen at different times. They do bring different flavor components to the blend. In Ye Olde days, they would just throw everything in the fermenter together relying on mother nature to give them a good blend.

Today, most blending is done post-fermentation. Very few people do field blends because they want the control over the blend. This is usually done in a laboratory setting. You would ideally want a few beakers with accurate measurements on it. Taste the two individual wines. Then I would start with a 50/50 blend and go from there. If you like more Riesling, then start blending a 60/40 blend of Riesling and Gewurz. Keep doing this until you end up with a blend you like. I usually will create a series of blends and keep them in separate glasses so I can go back and forth smelling and tasting them and keeping notes as I go.

You might dump some wine down the drain to get the blend you want, but once you figure it out, you can go straight to make that blend in the future. I would get an empty wine bottle and put your blend in there. You will have 2-3 days to drink it before it starts to go bad unless you make special effort to preserve it. In theory, you could by X number bottles of Riesling and Y bottles of Gewurz and make a blend of several bottles and rebottle it.

Here is a good article on how you can do it at home


What to do with leftover gin soaked clementines?

You could make jam with them if you have enough to do it with. The alcohol would obviously be evaporated off. The gin would give it a distinct flavour to the jam.

As for myself, I would mix them with a fruit cocktail and eat them with ice cream after dinner. I have done this occasionally with and without ice cream for dessert.


Is there a term for a cocktail made of equal proportions of its ingredients?
There seems to be no known terminology for a cocktail made with equal proportions of ingredients!
However that can not stop one from coining such a phrase. I would suggest something like an ”Equal portioned cocktails!”
Do not call it an Equalizer because that is already a valid cocktail.
If you make a cocktail of four equal portioned ingredients you could call it a 4 by 4 cocktail!
Take the pound cake as an example, called in French a ”quatre-quart” (four-quarter).

The pound cake is aptly named. Historically, the total ingredients are equivalent to one pound. In French, it is called "quatre-quart" because it consists of four ingredients of equal weight: one quarter of flour, one quarter of butter, one quarter of sugar and one quarter of eggs. It is an old recipe that gives a slightly dense cake, ideal for tea and trifles. You could even add grated lemon or orange zest. - Pound Cake


What alcohol products go well with a particular type of coffee?

Generally, you'll want to avoid things with brighter, more acidic fruit flavors (apple, lemon) as those will mess with the inherent acidity of the coffee (although it should be noted that cherry is sometimes used)

Kahlua and Baileys are commonly used, as are more woodsy whiskeys. Avoid anything with carbonation, as the carbonic acid will again mess up the flavor of the coffee (beer is a no-no) and you should also avoid scotches, rye, or other peaty-earthy whiskeys.

Also, rum is pretty good with coffee, if you're using raw sugar in your coffee - demerara and rum are best friends.


What effect does brandy have on blood pressure?

Brandy affects blood pressure in the same way that any alcohol affects blood pressure. In the short term, alcohol can temporarily increase blood pressure. In the long term, with too much repeated consumption, there can be long-term more permanent blood pressure increases.


Wikipedia's article leads to several sources that substantiate what @ValentinGregoire preempted. For example, Chimay put up a series of short video clips that take us through surprisingly up-to-date facilities capable of bottling up to 40,000 bottles a day! (Probably it's just my own prejudices—associating monks and monasteries with old times, thus old technologies—causing surprise in my case.) With many other competing beers, and demand checked by relatively higher prices, the abbey alone suffices.

The volume produced, according to this 2012 article, is 120,000 hectoliters of beer annually, or 16,000,000 bottles (750 mL) of beer. To put this in some perspective, according to this 2008 article St. Bernardus at the time was exporting to 20 countries and producing 13,000 hectoliters (considerably lesser than Chimay) annually. And as @ValentinGregoire started saying, Westvleteren is difficult to find because the monks of the abbey of Saint Sixtus decided not to increase production despite the beer's popularity, and thus produce only 4,800 hectoliters according to a 2005 publication.

For me, it's hard to grasp such large numbers in any meaningful way. I looked up Stella Artois' production figures (and not because it's Belgian—it was just the first popular, global beer to come to mind), and found that in 2012 they produced a little over 10,000,000 hectoliters that year. Divide that by Chimay's 120,000 hectoliters per annum. Can I believe that 83 units of Stella are being consumed for every 1 equivalent unit of Chimay? Meant only as a sanity check and not any rigorous argument, it checks out as believable to me—after all, Stella's on draught all over the U.S. (I can't speak for other countries but I'm sure everywhere else too).


What's the difference between normal and Christmas beer?

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.


Difference between glass, bottle and can?

Glass vs bottle or can will be a pretty noticeable difference with most styles of beer simply due to the size of the opening.  When you pour from the storage vessel to the glass you disturb the beer a lot which drives CO2 gas out, and that takes a lot of aromatics with it so the aroma you get from the beer in a glass is WAY stronger and more complex than what you'd sniff from the bottle or can.

Also smell is a pretty huge part of tasting something and when you drink from a glass you're putting your nose right into the thick of all that, so the flavor will be more intense as well.  Bottles and cans sort of keep that toned down since you don't smell the beer as much.

There used to be a prejudice against cans because the liquid and the aluminum would react and oxidize, but they started coating the insides with a food safe epoxy resin decades ago and it's completely sealed now.  As far as taste goes there's no difference between the two, but cans actually store a bit better because they let in no light and no air while bottles will eventually let through enough to affect the beer.  Brewers like cans as well since they're more portable, don't shatter, chill faster, and are often cheaper to fill.


Can modern distilling techniques produce quality Scotch in significantly less time?

As alluded to by Eric Shain, this is more a matter of the mathematics of aging than anything about the distilling process.

The key trick going on here is that years of aging have been standardized with respect to interactions with the barrel they are aging in.  While time is certainly important when it comes to aging whiskey, much more important is contact with the barrel.  As shown here, conversions are done based on the internal surface area to volume ratio of the containers used to age the whiskey.  A greater surface-area-to-volume ratio means more rapid interaction between the whiskey and the barrel and therefore faster acquisition of the flavors desired from aging (though the different parameters will almost certainly yield at least subtly different results).

It is important to note, however, that this is a trade-off.  Yes, you can age whiskey faster using smaller/higher-ratio barrels but you'd need many more to make the same amount of whiskey.  So for a smaller producer who wants to match their demand as best they can, using small barrels can be a good way to sell longer aged whiskey more quickly and in more manageable quantities.  On the other hand, for a larger producer who expects to have a large demand down the road, full-size barrels are likely a better option.

So ultimately, this is more a matter of the fact that "years" of aging has an implicit "in standard size barrels" as a part of it, we just don't generally think of it that way.


How much Old Monk is famous in other countries?

There is no such Rum for sale in all Latin America, in common liquor stores, malls or grocery stores. Maybe you can find one in a specialized place, or importing it via internet.


How do restaurants/businesses get their beer?

Some businesses (brew pubs and brewery taps for example) produce their own so don't have to buy it. Most businesses (pubs, bars, restuarants etc.) order from a wholesaler or cash-and-carry in the same way that they order pretty much everything else, or they may order direct from the brewery or an distributors. The prices are wholesale price so cheaper than they would be in a store so that they make a profit.
I help to run a beer festival in the UK and we tend to order our beers from distributors or direct from the brewery (we know most of the 50+ breweries in London well enough that a few donate some barrels as well as we are a not for profit organization). A distributor works partially as a broker between breweries and buyers and partially as a wholesaler, the difference is that they tend to keep the beer at the brewery and only pick it up and transport it to fulfill an order. One of the distributors that we use is FlyingFirkin http://www.flyingfirkin.co.uk/ , just to give you some idea of how it works.
Additionally, in the UK, duty is paid at point of sale so VAT is paid on the beer when it is bought from the supplier but duty is only applied when it is sold to the end user, or "drinker", and so the price paid from the supplier will be significantly lower.


How to know which tequila should be for drinks and which one meant to be drank on its own

Tequila has come a long way from when it was 1st manufactured, back in the day the traditional way to drink tequila was in a shot glass because it actually did taste like you were drinking paint stripper!... this is not the case anymore, now some tequila is drank from wide mouth cups and sipped like wine or a really nice bourbon. Contrary to popular belief tequila doest always give you the craziest hang over, at least not the newer tequilas since they are better quality, that is, if you are drinking real tequila. Real tequila is made from the agave plant and depending on the region grown in Mexico ( south, north) will have a slight different taste. Sometimes you may find tequilas that say mixto or mixed, stay away from these types since they are not pure tequila and should not be drank without mixing it in a cocktail or mix drink. This mixto tequila will not taste as good and will give you a crappy headache the next day. There are different types of aging process for tequilas. There is the silver, gold or aged and extra aged, all have distinct flavors and undertones. Here is a good link with some tequila information and history also for tasting.
So if the bottle says mixed or mixto then it's for mixing and should not be drank alone unless you want to feel like a truck hit you the next day.
Any other kind of real tequila should be ok, it all depends on taste and preference.
Just remember that the first swig you take is suppose to burn, lol enjoy!

This is just my opinion, but on a personal note, patron is over hyped and you can find way
Better quality tequilas at a better price. I personally like casamigos the brand by George clooney it's actually pretty good, also Don Julio and Herradura  are good.


What is the technical name for the stopper used to seal a barrel of beer or wine?

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


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?

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.


Local breweries and specialty brew in Montreal?

The province of Québec is very fertile in microbreweries. Montréal being the major city, has lots to offer. A lot of the beers are available throughout the province, however some are only available at the microbrewery itself, especially seasonal beers - a good reason to visit them! here's a list of the best microbreweries and some of their speciality beers:

Dieu du Ciel! (29 Laurier ouest St.)

Must try beer: La Fumisterie - edging on an English/German Ale, with a light caramelized taste. Brewed with biological hemp seeds.

Brasseurs de Montréal (1483 Ottawa St.)

Must try beer: La Chi orientale - a white beer with light ginger and citronella aroma.

L’amère à boire (2049 Saint-Denis St.)

Must try beer: La Odense - a Porter with a light smoked caramel perfume.

Benelux (245 Sherbrooke Ouest St.)

Must try beer: La Moka - A Porter with a bitter chocolate taste with a touch of espresso.

Brutopia (1219 Crescent St.)

Must try beer: La Raspberry Blonde - A blond beer with a touch of raspberry.

HELM Brasseur-gourmand (273 Bernard Ouest St.)

Le Réservoir (9 Duluth Est St.)

Le Cheval Blanc (809 Ontario est St.)

Must try beer: the classic Cheval Blanc white beer with a slice of orange.

Les 3 brasseurs (4 breweries on Sainte-Catherine St., Crescent St., Saint-Denis St. and Saint-Paul St.)

Must try beer: La Belle Province - with a touch of maple syrup.

Other breweries in Montréal:

Brasserie Bierbrier
Bistro-Brasserie Les Soeurs Grises
Brasserie McAuslan
Brasseurs sans gluten
Broue pub brouhaha
L'amère à boire
La Succursale
Le Réservoir
Le Saint-Bock brasserie artisanale
Les brasseurs RJ
PolyBroue

Cheers!


What exactly is a Cicerone? What do they do?

Basically, they are experts in beer. They are knowledgeable in everything from the brewing process and the beer styles to properly serving beer and how to pair it with food. Yes, there are certification programs around, such as this one. I'm not sure about training, but it seems like it involves a series of exams, much like actuarial exams or the FE and PE for engineers. craftbeer.com has a great article.


How much fermentation happens post-bottling in a UFO?

It depends on how much sugar is present in the bottled beer.

If the beer is bottle-conditioned, a small amount of sugar is added deliberately in order to carbonate the beer. Once the yeast have eaten all the sugar, they stop producing carbon dioxide and fall to the bottom of the bottle. This is not physiologically harmful in any way, but the beer might need to be poured carefully to avoid too much yeast in the glass.

(If the beer is force-carbonated at the brewery, the yeast may contribute to the flavor of the beer, but does not produce any CO2.)

Harpoon's UFO appears to be bottle-conditioned, meaning the carbonation is produced naturally by the yeast. It's a hefeweizen, where the yeast character is actually desired - most people recommend to pour half the bottle, swirl it to suspend the remaining yeast, and then pour the rest.

(Now, home-brewed beer can be harmful if too much sugar is added at bottling - the bottles can explode and cause injury. The beer itself doesn't become harmful, though.)


What is the average percentage of commission of a commission only wine representative?

So, when I owned my winery (after 15 years I had to shut it down) I went through distributors and agents. Distributors typically buy the wine from me at a 50% discount from the retail price and then mark it up to the 30% discount mark and sell it to retail/restaurant at that price, where the retailer marks it up to to whatever they want.

So, let say I have a $10 bottle of wine. I sell it to a distributor for $5. They mark it up to $7 and sell it to retail. Retailers usually will sell it for around 100% of the price you suggest. Restaurants sell at usually 200% of retail.

So, on a $10 bottle of wine the distributor is making $3 a bottle. That's what we have to work with. Of that $3 there are overhead costs, profits and % goes to the salesman. I once worked with a commission only wine sales guy and he was making 10% on a case of wine. So in our theoretical exercise he makes $1 a bottle or $12 a case. I think 10-12% is typical for commission only sales.

Being a wine salesman is a tough business and it takes a lot of relationship building and cold calls and super thin margins. Good Luck!


What ingredients leave beer with sugary taste?

This is a simple question to ask but has a longer answer with a ton of complexities you probably don't care about if you are not brewing your own.  Ultimately sweet beers are part of the style they are in so avoiding sugary sweet beers is as simple as knowing the styles.  You can skip to the bottom if that's all you want to know.

There are two types of sweetness that are often discussed and sometimes confused in beer, a Malty flavor and a Sweet flavor. The same ingredients are involved but in different ways.  Sugary sweet beers basically come from unfermented sugars which simply means sugars that the yeast hasn't processed to create alcohol and carbon dioxide.  This is also called attenuation.

This can be caused by a few different things such as unfermentable sugars that come from the way the beer is mashed (when the grains are mixed in with hot water and left to sit for a specific length of time) or from specialty grains, or the yeast itself.

The explanation of how the mash affects sweetness is very complex and full of biochemistry.  I will try to summarize.  Grains are full of starches that need to be converted to sugar for the yeast to ferment.  There are two main enzymes involved in this process, alpha and beta amylase enzymes.  Using a branched tree analogy works great.  After a strong storm you need to clean up your yard from the limbs that have fallen from the trees.  You have a lopper (alpha amylase) which is great for cutting the branches apart from the limbs but still leave you with long branches and twigs.  You also have a chipper (beta amylase) which is good at taking the branches and twigs and cutting them into little pieces that are easy to use.  The two enzymes need to do their work together to make the most fermentable sugars out of the starches stored in the grains.  Alpha amylase is good at breaking the limbs apart into long starch chains but these are not easy for yeast to ferment.  Beta amylase is great at making small glucose chains that the yeast can convert but the big limbs are too big to get into the chipper, if the alpha amylase doesn't do its job first the beta amylase cant do its job well.

The kicker is each enzyme works in a specific temperature range (beta amylase 131-150°F and alpha amylase 154-162°F).  A brewer can manipulate the mash temperature to ensure both enzymes are working with an overlapping temperature (for instance 152°F) or adjust the temperature up or down to accentuate one enzyme over the other.  For instance if we mashed at 158°F the beta amylase will denature and not affect the beer, while the alpha amylase will be very happy and busy.  This will result in more long starch molecules in the beer which are harder for yeast to ferment and result in a sweeter beer!

Unfermentable sugars can also come from specialty grains added to the beer for flavor and intentional sweetness.  The usual suspects are roasted grains where the sugars inside the grain will start to caramelize such as Dark caramel and roasted malts like Crystal 80, Crystal 120, Special B, Chocolate Malt, and Roast Barley.  Below is a great place for people to start learning the intricacies of brewing beer at home.

Increasing the Body

Ultimately these things are done by brewers to make their beer fit into the style they are trying to make along with other things like the amount and type of hops used and other adjuncts (stuff added to beer like fruit or rice or...)  So to avoid sugary beers you mainly need to know what styles are not sweet or its as simple as saying know what types of beers you like.  If you really want to learn the styles turn to the Beer Style Guide!

2008 BJCP Style Guidelines

Look around and see which are sweet and avoid, meanwhile look for highly attenuated beers.  Id expect some you would like are:

German Pilsners
American Lagers and Pilsners
Berliner-Style Weisse
Dunkel Weizen/Dunkel Weissbier
Munich Helles
Belgian-Style Pale Strong Ale
Pale Ales shouldn't be too sweet
Kölsch
IPAs should be dry

If you want to be adventurous try a Wood- and Barrel-Aged Sour Beer.  They are supposed to be dry although I can't speak from experience.


What is the name of the cocktail with the greatest number of layers in a layered drink and which order are the various liqueurs poured?

The most layers I have seen (and drunk) is the Pousse Cafe No. 1 - with 6 layers.

It has equal measures of 6 liqueurs and spirits:

Grenadine
Maraschino
Creme De Menthe
Creme De Violette
Yellow Chartreuse
Brandy

Pouring uses the usual layer process - pour down the back of a spoon...very gently, so you don't mix with the previous layer.

Pic from epicurious.com


Beer and food pairings have an entire subculture, not unlike wine. On both Ratebeer and Beer Advocate, there are entire forums dedicated to beer and food pairing. Honestly, there are an infinite number of combinations.

One thing I've heard is that a lot of chefs really like pale lagers. Not because the pale lagers themselves are all that amazing (personally, I'm not a fan of them), but they present a neutral palate, which allows them to pair well with most dishes.

Personally, two of my favorite pairings are hoppy IPAs with spicy food, and imperial stouts with desserts (especially if they are chocolate-based). IPAs complement the spice and help cut the heat of the spicy food. And the dark roastiness of the imperial stouts really complements the sweetness of dessert.

The infographic below is from craftbeer.com and contains their recommendations on food and beer pairing. I tend to like what it suggests.


At what temperature should sour brown ale be served?

Tough one to answer...

Since all sour ales have a very low pH, the sour flavor will be present no matter the serving temperature.  With that in mind, the subtle notes of the beer will probably require  the beer to be warmer than most beers when serving.  I would recommend a cellar temperature, about 55F (12C) to bring out the best combination of flavor and drinkablity.

The best advice I've ever heard on sour beers is from the tour at New Belgium Brewery:   Take a sip and think for a few seconds about what the beer is trying to tell you then take another sip.  If the second was better than the first, take a third.  If the third was better than the second then keep going.

Never be afraid to try new brews.


Are there microbreweries or craft breweries in Iceland?

As of today (2016), there are several microbreweries operating in Iceland. The micro- and homebrewing scene has been budding nicely in the last few years, the latest player being Segull 67.

The Breweries

In a category of their own are Borg and Einstök. These two operate under the wing of the two "large" local breweries (Egils and Víking), serving as their respective experimental departments.

Borg keeps up a steady stream of new beers each year, easily Iceland's most "prolific publisher". They have a steady production of the big-name styles (a lager, an IPA, a porter, etc.), and nearly always one or two beers on limited/temporary release.
Einstök produces the country's most widely sold ales, and seasonal varieties.

Other microbreweries are:

Bruggsmiðjan. Founded in 2006, they are the oldest microbrewery in Iceland (yup). They produce a line of Czech-style lagers, brand name Kaldi.
Gæðingur. Their gig is essentially similar to Borg's - steady production of big name styles, interspersed with experiments.
Steðji. Their lineup is a mix of very normal German-style lagers and some truly wacky stuff - for instance, their infamous whale beer, Hvalur.
Ölvisholt Brugghús. ÖB is of the more established players, but their beers do not follow a particular trend that I have noticed. If anything, I could say they rely on beers "with a twist" more than the others, not many of their beers fall neatly into a common style.
Segull 67. Segull 67 is the newest and by far the smallest operating brewery. They released one beer in 2015, a dark lager.

At the time of writing, this list is exhaustive for operational breweries. In addition, I know of three breweries which will be opening "any day now": Hún/Hann brugghús (in Reykjavík), Austri (in the eastern part of the country) and Hið austfirska bruggfélag (also in the eastern part of the country).

Brewpubs

In addition to the breweries that sell nation-wide, there are a few who focus on their own premises.

Bryggjan Brugghús, in Reykjavík near the harbor area. The only brewpub in Reykjavík, and unlike most Icelandic "pubs", also operates an actual restaurant.
Brothers Brewery, in Vestmannaeyjar (islands off the south coast). It's the place to get craft beer in Vestmannaeyjar, apparently! Don't know much about it, unfortunately.
Bjórsetur Íslands, in Hólar (in the northern part of the country). This tiny establishment is the oldest brewpub by several years. It's basically run as a hobby - open on Fridays only. It is notable for its association with a beer festival (Bjórhátíð á Hólum), held annually at Hólar.

Microbrews and Craft Beers on Tap

Several bars pride themselves on selling Icelandic micro- and craft brews. These are:

Microbar. There are two bars operating under this name, one in downtown Reykjavík, the other in Sauðárkrókur. The one in Reykjavík is the pioneer of the Icelandic craft bar scene. It is owned by the Gæðingur brewery, and appropriately, you can always find Gæðingur beers on tap here (among other local beers)
Skúli Craft Bar, in downtown Reykjavík. It is notable for its diverse and rapidly rotating taps. At any given time, about half of them are likely to  be connected to local beers. The bar is independent, but beers from Borg brewery are always prominent in their choices.
Bjórgarðurinn, in Reykjavík. They have 22 taps, Icelandic craft beers always among them. They serve food other than bar snacks, mostly gourmet sausages that they recommend pairing with particular beers. It is a hotel bar, not associated with a brewery.
Kaldi Bar, in downtown Reykjavík. It is not owned by Bruggsmiðjan, but it brands itself as a place where you can get local beer, in particular, Bruggsmiðjan's Kaldi. This is, however, not a place I would call a craft bar that prides itself on a varied selection.
R5 Micro Bar, in Akureyri. I have not visited, but it's marketing itself as a craft beer bar. The locals seem impressed!

Micro/Craft beer fans will also want to know of Mikkeller & Friends Reykjavík. Large tap selection there, but no focus on local produce.

Borg and Einstök taps can commonly be found interspersed with the common Egils and Víking taps. Steðji and Ölvisholt beers are only sporadically found on taps.

Many other bars (but definitely not all) have some ambition when it comes to craft beer availability without making a particular deal of it. Hlemmur Square, a hostel/bar near the main bus station, is usually particularly well stocked. But always, ask your bartender!

Selected products

Off the top of my head, here are a few items I consider distinctive - or at least, I have not found anything quite like them abroad.

Garún. Imperial stout, more heavy on the licorice than most.
Lava. A smoked imperial stout.
Snorri. An ale spiced with Icelandic thyme.

And always, keep an eye out for seasonal beers. The breweries usually allow themselves more creative freedom on those products. In 2014, we saw beers like the Einstök Arctic Berry Ale (beer flavored with Icelandic berries), Fenrir (an IPA smoked with sheep dung) and Hvalur (the whale beer mentioned earlier).

General beer buying advisory

You won't buy Icelandic beers in the supermarket. The things that look like beers in those shelves are low-alcohol versions. To buy beers, you must go to one of the state-operated "Wine stores" (Vínbúð). Beware of their opening hours - they are never open after 20:00, on Sundays, or on holidays.

Source: Icelandic beer enthusiast.


Craft beers and Microbreweries in Singapore?

Paulaner
Reddot Brewhouse
Archepelago (found in various locations)
1925 Brewery
AdstraGold

Paulaner should be the same everywhere, Reddot is pretty good, I'm not sure that Adstra actually exists (but WOW, what a janky website). Brewerkz still seems to be the best AFAIK.


Are there any beer styles that are served flat?

Historically beer was almost definitely still (flat) for thousands of years. Before the discovery/invention of force carbonation methods, all beer was carbonated naturally via bottle or cask conditioning. But people were brewing alcoholic beverages commonly referred to as beer in antiquity, and evidence from these cultures (ancient China, Neolithic culture, etc) suggests that they were doing this in big stone and earthenware pots and jugs, which may have had no lids or loose lids. Their vessels probably could not have withstood the pressure of carbonation even if they were using wax or cork to seal the vessels.

So if you were to brew a historical style and you wanted to be truly accurate, then you would not carbonate it. But the modern historical interpretations usually are carbonated (like Dogfish Head's ancient ales), because they are selling them and Westerners generally prefer them :)

There is one "modern style" (e.g. a style you'd find in the BJCP style guide), that can be served with no carbonation, namely straight (unblended) lambic. Several have little or low carbonation, (e.g. barleywine) mentioned in other answers. Sahti also has very little carbonation.

But people do still drink flat/still beer all over the world, for example there's some uncarbonated corn beers that are popular, like chicha in Latin America (Dogfish Head made a Chicha inspired beer) and umqombothi in South Africa. There are other names for similar beers in other regions. These are typically homebrewed.


How can canned beer be draft without the widget? (Japan-specific)

Draft isn't a very regulated term but most often draws its meaning from context.  At a bar, draft is usually placed opposite bottled, meaning like you said that the beer is pushed using gas from a keg or drawn via vacuum from a cask.  This is the actual meaning of draft.

But..

On bottles and cans it most often means "Like-Draft", or the marketing department's way of telling you this beer tastes more like the version of our beer that you get when you go to bar and get off the tap, but in the comfort of your own home.

For a beer like Guinness or Boddingtons, this means a widget to hold high pressure Nitrogen gas to simulate the effects of a "Beer Gas" pouring system which uses a high pressure mixture of Nitrogen and CO2.  Guinness has actually replaced the widget in some of their "draught" packages as well, I believe the draught bottles.

But for a beer like Miller Genuine Draft, or the other Japanese beers you're mentioning, it just means the beer is unpasteurized which gives it a flavor more like what you get from a fresh, unpasteurized keg rather than a pasteurized and/or filtered bottled beer.  This is in line with the meaning of "nama" as you mentioned, as the beer is more "fresh" than traditional bottled beer.


Mixing very strong alcohol for cocktails

A rule of thumb, one shot of high proof is like two shots of an average liquor. It'll still be stronger but, you can wing recipes by halving the alcohol.

When working with high proofs the trick is achieving proper dilution. Somewhere in the range of 20 percent ABV is a noble choice for a finished cocktail. Often you may want more than 20 percent (even up to 40 percent which is like taking straight shots, easy does it) rarely you'll want less. For a bottle sitting at 96 percent, a 1:4 ratio (booze:mixer) should put you around 19 percent while 3:7 will up you to 28 percent.

Since you don't have to add much spirit to your drink, you can add it to things without changing their mouth texture or flavor too much so, they're good for keeping thick or rich fluids just the way you like them. In my experience, these high proofs don't have much flavor to start with but they do have more bite or burn than say, a good vodka. I would keep the vodka for lighter flavors like lemonade but, this might work just fine for orange juice. I think something like this would make a good candidate for a boozy shake, if that's the route you go I recommend pulling that ABV down past that 20 percent, closer to 12 or 15 percent (where most wine sits at) because milkshakes are big... nobody wants a tiny milkshake.

Fair warning, if your mixer is a liqueur.... if it has alcohol in it, the math below won't work. Don't mix 141 or 160 or 192 proof alcohol with nothing but Bailey's and then wonder why you blacked out, you have to add more non-alcoholic liquid to offset the extra alcohol....

Now for the math. I got those ratios up there by taking the ABV and multiplying it by decimals. So... a bottle with 96 percent ABV, if you multiply 96 by 0.5 you get 48, your new ABV. That 0.5 represents how much of your original alcohol is added to the mix. 0.5 is half alcohol and half mixer. 0.2 is 2 parts alcohol to 8 parts mixer. 0.3 is 3 parts alcohol to 7 parts mixer... notice how the ratios always add up to ten. You can do this with any ABV. If I wanted to mix with a 40 percent ABV just start playing with numbers. 40 ABV x .7 = 28 ABV in a 7 part alcohol to 3 part mixer ratio.


Are Hitachino's beers characteristically really heavily carbonated?

Over-carbonation is typically a sign of infection, which is certainly a possibility.  It's not a problem I've had with Hitachino, but at their price point I don't drink them often


I'm aging a few bottles. They've been in the fridge for a while. Should I take them out now?

I believe the general principal is that lower temperatures will result in slower (or negligible) aging process than warmer temperatures. The results will certainly vary depending on the ABV and other qualities of the beer. Storing bottles horizontally should prevent the corks from drying.


West coast beer recommendations, please!

Seattle: Black Raven, Elysian, Georgetown, and Naked City
Spokane: Iron Goat and River City
Bellingham: Boundry Bay, Chuckanut, and Kulshan

In Oregon, Hop Valley, Deschutes, Boneyard and Laurelwood would be on my list.

If driving around Washington you will probably be going by Roslyn so stop by Wild Earth and check out the Brick Tavern.


Can I re-use a spirits measure cup for different spirits?

A purist would say always rinse.
A normal person would say don't worry about it.
A pragmatist would say measure the vodka before the gin and no one will be able to tell the difference.


This is very broad so I will stick to wine in my answer. There are many considerations for pouring, you have the aesthetic aspects and presentation, and you have the mechanical aspects which can change the properties of the served drink.

For wine, the waitress was right from a presentation point of view when served in a fine dining setting. Holding the bottle by the base gives the server the maximum reach with good control, twisting at the end helps reduce drips, the napkin can be used for any cleanup quickly, and showing the label assures the customer they are being served the wine of their choice. This technique does not effect the consumption, if you are entertaining at home there's no right or wrong way really, although I find the hold and twist give me the same advantages when I'm serving wine at my table.

From a mechanical aspect, with wine the major considerations are sediment with red wines and bubbles with sparkling wine. If you have a red wine with sediment you need to be careful to not shake up the bottle and to leave the dregs in the bottom as you pour (or decant it through a strainer). With sparkling wine you need to be sure not to overfill. With most wines how you pour it makes no detectable difference on the flavor.


I've been homebrewing and winemaking for almost 25 years and there are 3 reasons why a bottle might explode.

Too much sugar for the secondary fermentation in the bottle. Homebrewers do this ALL THE TIME. Turns your beer into little hand-grenades. Sometimes fermentation is not complete and with the normal addition of sugar at bottling can cause problems. This happens frequently in high gravity beers.
Infection - by this I mean something other than yeast was in the beer and started eating the sugar to make the carbonation in the beer. It could be a wide variety of agents from yeast to bacteria to fungus. They convert sugar to CO2 at different rates than yeast. Many times they produce more CO2 causing gushing beers and sometimes broken bottles.
Defective bottle. 99.99% of the time bottles are built to spec, but occasionally one slips through with a defect and many times that can lead to a bottle failing. Also, bottles are sometimes dropped or banged around causing a crack.


Is Budweiser really the most expensive beer to brew?

The answer may be in the question you asked:

  it’s brewed in enormous quantities

If you look at the aggregate cost, it is indeed almost certainly the most expensive beer in the world to brew and age, because they make so much of it. The total cost for brewing Budweiser probably far exceeds the cost of brewing any other single recipe, year over year.

Per bottle, however is a different story.  Budweiser isn't particularly cheap, from a bill of materials perspective, but it isn't exceptionally expensive either.  However when it was introduced, it was extremely expensive.  At retail it cost the equivalent of $17 a bottle today. The cost savings today are largely due to efficiencies in integration, scale, and processes.

So is it still true that it's the most expensive beer to produce today?  On a per bottle basis, certainly not.  That doesn't mean, however, that they're cutting corners on production, but as the comments noted, simply taking whatever legal liberties are available to them when making that claim.


Commercial beers made using a (triple) decoction mash?

Source Material Referenced below. Depending on where you are located some of these I think would be available. In Milwaukee I've seen Pilsner Urquell, De Konick, Palm, and Rodenbach.

According to Gordon Strong, Pilsner Urquell uses triple decoction. This is actually a Czech style.

Another article from real beer states the following beers.

De Koninck
Palm
Rodenbach
Pilsner Urquell

Czech Pale Lager: Style Profile

Decoction mashing


There is indeed a EU Regulation No 110/2008 about "the definition, description, presentation, labelling and the protection of geographical indications of spirit drinks" which prescribes the minimal ABV for different spirits and it happens to be about 40%.

So

the minimum alcoholic strength by volume of rum shall be 37,5 %.
the minimum alcoholic strength by volume of whisky or whiskey shall be 40 %.
the minimum alcoholic strength by volume of vodka shall be 37,5 %.
with the exception of ‘Korn’, the minimum alcoholic strength by volume of grain spirit shall be 35 %.
the minimum alcoholic strength by volume of wine spirit shall be 37,5 %.

and some more.

PS. The Vodka myth may be of interest for you too.


How can I keep Whisky from corking over time?

Hard spirits naturally degrade over time once opened

You've already opened the bottle because you wanted to actually enjoy the drink, here are step you can take to help ensure the slow and unstoppable flavor degradation takes as long as possible.

Store out of the light in a cool and dry place.

A good general rule of thumb for just about any type of alcohol is to store the bottles in a cool, dry, and dark location this will prevent any fluctuation in the environment from causing changes and prevent UV radiation from getting in.

Keep the bottle completely sealed.

Whiskey and other spirits will not mature like a wine in a bottle over time, in fact using an open cork will likely contribute to the breakdown of the flavor as the spirit will have more opportunity to oxidize. A proper rubber stop/cork will do the job just fine.

If you are looking to "age" a whiskey your best bet would be to store it in a small used whiskey cask or in a sealed class bottle with whiskey cask staves added. Both will allow the whiskey to absorb more flavors over time.


What's the difference between a porter and a stout?

Beer Connoisseur Online answers this pretty thoroughly in an article.

The TLDR: is that "...originally a stout was a strong version of a porter.  Today, the difference is whatever you want it to be."

For an interesting history on the term Stout and the style of beer, you can check out this history of stout article provided by Eric Deloak.  Similarly you can read a history of porter article written by the same author: Gregg Smith


How can I learn to recognize the flavor and aroma of different varieties of hops?

This is a great question, I'm still learning but here's what I've tried:

Single hop beers.

I'm in the UK but here's what I've managed to get in the past

Mikkeller single hop series
IPA is dead by BrewDog
Arbor often do single hop beers

Your mileage may vary but if you keep your eye out, hopefully you'll find a local brewer doing this kind of thing.

I've also had a couple of single yeast flights which were very enlightening.

Tastings

A couple of hops really stick in my mind because of when I had them. I remember going to a tasting of a local's brewers Galaxy IPA and he'd filled the shop with glasses of Galaxy hops and it smelled incredable.

Another time was tasting a Sorachi Ace beer by Wiper and True. It was horrific, but hearing the descriptions my fellow drinkers came up with and having the brewer explaining the history of the hop really anchored it to me. It meant when I had Little Things that Kill by weird beard, I could pick it out straight away.

Geography

The other thing that I enjoy is learning where and when and why a hop has come about. European hops are so different from American which are different again from British. Not to mention New Zealand hops which have their own aromas. Obviously it's not always consistant but being able to say what kind of region a hop tastes like is a good start!


First, I love this question because it is actually interesting.

I researched this when I noticed that bottled coke tasted so much better than canned coke. Cans keep out all light so the contents actually never become tainted. The reason that most like bottled over canned is because they like the taste with those impurities.
Some complain that they can taste aluminum with cans, but this is more than likely in their head since cans are lined with a thin layer of plastic.

I like certain beers better in cans and certain ones better in bottles. I would try both :)


I am from Prague and sure, there are many microbreweries here.

It sure depends what part of city you are in, but here are some of my personal tips (overall, the more to the city center, the more expensive it is)

City center - Novomestsky pivovar - mostly for tourists I would say
City center - Pivovarsky dum - popular among locals as well
City center - U Fleku - very popular among tourists, nice atmosphere, not very cheap though
North of Prague - Pivovar U Bulovky - nice small brewery, locals mainly, near tram
North of Prague - Pivovar Kolčavka - very nice brewery, good food, locals mainly, close to Palmovka Metro (underground)
Southern Prague - Jihomestsky pivovar - again, very good beer and food, near Metro Háje
Southern Prague - Pivovar Hostivar - one of the best gardens, nice beer and food, only about two years old, quite far from Metro (Hostivar or Haje)

And sure much more, but these are some of those I remember or have experienced myself.

You can ask for anything in particular, if you want.
Enjoy your stay in Prague :)
Zax


Do open container laws in the U.S. apply to non-alcoholic beers?

In California, it only applies to alcoholic beverages.

California Vehicle Code 23223:

  Possession of Open Container in Motor Vehicle

  (a) No driver shall have in his or her possession, while in a motor
  vehicle upon a highway or on lands, as described in subdivision (b) of
  Section 23220, any bottle, can, or other receptacle, containing any
  alcoholic beverage that has been opened, or a seal broken, or the
  contents of which have been partially removed.

  (b) No passenger shall have in his or her possession, while in a motor
  vehicle upon a highway or on lands, as described in subdivision (b) of
  Section 23220, any bottle, can, or other receptacle containing any
  alcoholic beverage that has been opened or a seal broken, or the
  contents of which have been partially removed.


What factors cause distinctions between Canadian and American craft beer?

I am not 100% versed in this but I am assuming that Canada needs to import most of their hops. This could make it too expensive to provide a quality product when the ingredients are so expensive to buy. If you take that into account and the fact that alcohol, in general, is way more expensive in Canada than in the US, it makes sense that the brewers would skimp out on ingredients to keep their beer prices affordable.  There is more variety available to us in States than in Canada too.

It seems that Canada is in need for more hop growers to help alleviate this problem.

  An article about Canadian hop growers that might be relevant. https://www.albertafarmexpress.ca/2017/07/04/hop-in-growing-craft-brewery-market-drives-demand-for-local-hops/


Good question, and no real origin that I can find; the oldest documented use that I could find is from The Simpsons, Episode 19, Season 2 (November 15, 1990):

Homer: "Marge, beer me! ... Don't toy with me woman."

AS HEARD IN SEASON 2 - DEAD PUTTING SOCIETY


What's the difference between normal beer and trappist?

Trappist beers are all abbey beers, but not all abbey beers are trappist. It's a bit like champagne, it's a protected product name to designate a certain type of classical brewn beers.Trappist is the enumeration of beers brew within the walls of an abbey inhabitted by the Trappist monks of the Tre Fontane.

Currently (Okt. 2015) there are 11 recognized trappists, of which 10 are actively producing:

Six Belgian trappists:

Chimay
Orval
Westmalle
Westvleteren (St. Sixtus)
Achel (St.  Benedictus of the Achelse kluis)
Rochefort

Netherlands:

La Trappe (Brouwerij de Koningshoeven)
Zundert (Brouwerij Abdij Maria Toevlucht)

Austria:

Stift Engelszell

Italy:

Tre Fontane Abbey

United States of America:

Spencer

There's also one aspiring Trappist brewery in the US named St. Joseph’s Abbey.

There are some strict rules to obtain "Authentic Trappiste Product":

The beer must be brewed within the walls of a Trappist monastery,
either by the monks themselves or under their supervision.
The brewery must be of secondary importance within the monastery and
it should witness to the business practices proper to a monastic way
of life
The brewery is not intended to be a profit-making venture.  The
income covers the living expenses of the monks and the maintenance
of the buildings and grounds.  Whatever remains is donated to
charity for social work and to help persons in need.

There are some standardized naming conventions, for instance the Double (orginally used by Westmalle) is a brown ale which has an alcohol level of around 7%.

The Tripple is another name first used by Westmalle, which are often blond and have an alcohol level of about 8% to 10%.

For future reference you can always visit the Trappiste website here.


What is a citra hop, and how does it differ from other hops?

Citra is a registered trademark since 2007. Citra Brand hops have fairly high alpha acids and total oil contents with a low percentage of cohumulone content and  imparts interesting citrus and tropical fruit characters to beer.

For more information, you can read the Wikipedia article on the Citra brand.


Is it safe to consume alcohol while eating raw 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


What types of glasses are used for Fortified Wines?
First of all, why even use port or dessert wine glasses?

Port glasses unveil the seductive nuances of dessert wines and are intrinsically decadent in the hand. Designed to concentrate the aromas of sweeter and late harvest wines, dessert wine glasses reveal the complex flavors of port and sauterne as you linger into the evening. Port wine glasses are simply delightful to hold, and a port wine glass set is always a cherished gift. Find sleek, stemmed port glasses and beautifully blown sipper sets ready to be marveled over and sipped from. - Port & Dessert Wine Glasses

Fortified wine glasses come in a variety of shapes these days and are constantly being updated.

There are as many different styles of glassware as wine styles these days, but which glass is best to use for fortified wines? There are many options but most likely you will have a suitable glass tucked away somewhere in your cupboard… possible next to an old fortified wine forgotten! Get both out and give them a try, you may be surprised!
Fortified wines deserve a large glass that allows you to swirl and smell the wine. These wines have amazing aromas and depths of flavour so allowing the wine to concentrate these flavours in the glass will only add to your enjoyment of the wine. We recommend a good sized wine glass with a rounded body and slightly tapered sides towards the top.  This will allow for swirling will minimal chance of spill and more importantly get your nose in for a good sniff to experience all the wine has to offer. Using a larger sized glass also allows you a generous sized pour you can sit down, relax and enjoy your wine. Don’t feel tempted to fill it to the top though, a good splash you can swirl about is all you need.
For entertainment at a dinner party you may wish to consider port sippers. These little hand-blown glasses look similar to a headless cat with a round body and a tail running the side. There is some merit to these in that while holding the glass you hands warm up the wine and helping release more flavour. They also make a loud slurping sound as you sip your glass entertaining your guests and signifying the bottle/decanter may need to be returned in that direction for a refill.
So put away the old style thimbles and get yourself a decent size glass, pour, swirl and savour the flavours of your fortified wines! - which Wine Glass?

For more information about this subject matter the following may be of help:

The Top Dessert Wine Glasses And Port Glasses


How do Hungarians most commonly consume Palinka?

How do Hungarians drink Palinka?

  Pálinka should be served at 18–20 °C (64–68 °F) because it is at this temperature that the fine smell and taste of the fruit can be best enjoyed. If served too cold, the smell and the taste will be difficult to appreciate.

  The form of the glass used to drink pálinka affects the drinking experience. The ideal glass is wide at the bottom and narrow at the rim, that is, tulip-shaped. The relatively narrow neck of the glass concentrates the "nose" released from the larger surface at the bottom of the glass, magnifying the smell of the drink. - Pálinka (Wikipedia).

Pálinka  in Tulip Glasses served Sausages

It is traditionally drank in a tulip glass, straight and not mixed in one shot or sipped a little at a time. To truly appreciate Pálinka, it should

  Tips for Drinking Pálinka:

  Know your pálinka!: Kisüsti (meaning ‘a small pot’) is a double-distilled pálinka made in a copper pot. Érlelt (meaning ‘aged’) is a pálinka aged for at least three months in a wooden cask. Ó (meaning ‘old’) is aged for at least 12 or 24 months depending on the size of the cask. Ágyas (meaning ‘bedside’) is aged for at least three months together with fruit. Törköly (pomace pálinka) is made from grape pomace. It’s actually one of the oldest types of pálinka and it supposedly helps digestion.

  •It’s best to serve (and consume) at room temperature in a tulip-shaped shot glass. This temperature maintains the flavours of the fruits.

  •There is no strict rule or tradition when to drink it however as Hungarian cuisine tends to be on the heavy side it’s good to have a shot (…or two) prior to a meal…and then close the meal off with another one (…or two).

  •It’s not compulsory to drink it in one go…. said no Hungarian ever! However we are lenient with foreigners so drink it slow!

  •It WILL burn your throat: don’t worry, that’s normal.

  •The most popular flavours are apricot, plum, pear, cherry, grape and apple however flavours such as elderflower, quince and all sorts of berries are starting to become more popular. - How to Drink: Pálinka

Pálinka is generally not mixed.

  Though some mixologists are experimenting with adding pálinka to their cocktails, you’ll usually find it served on its own. The wince you’ll make in anticipation as you catch a whiff of your shot is all part of the fun, as is the expected slamming of your glass onto the table once you’ve finished your drink. - Hungary’s Water of Life

And again:

  Pálinka should be served somewhere between 10 - 15 °C. While many drink it as a shot, the more traditional Hungarians will drink it as a low drink, sort of like whisky. Don’t be surprised if you hear people shouting ‘Isten, Isten’ (God, God) before drinking it, that is just part of the Pálinka tradition. - Pálinka - The Hungarian Whisky

Hungarians love to eat sausages with their Pálinka, as can be seen at their Budapest Pálinka and Sausage Festival.

  Sausage and pálinka go well together, so be sure to visit one of the sausage stands and sample their homemade products, such as Gyulai and Csabai kolbász. - Budapest Pálinka and Sausage Festival


How does serving temperature affect the taste of beers?

There is a blog post which also cites this article discussing the chemical effects of cooling and dilution on whiskey.

The post concluded that the mix of dilution and cooling causes the alcohol to become soluble, which releases the flavour.

  Ethanol becomes more soluble when whiskey is diluted and cooled, this promotes release of flavour molecules

I think this theory is applicable to beer, but with a few caveats; firstly, beer is already diluted and doesn't need any more water added; secondly, the alcohol content of beer is much lower than that of whiskey, so not as much cooling would be required.


Are we born to either like or hate beer?

Beer is a taste preference, and therefor the chances exist that you may "learn" to like beer.

As a child I tasted the pale mass-produced lager that my father drank and I did not like it. But children (usually) prefer sweet over bitter.

As we grow older, our taste change and we learn to enjoy a more varied amount of flavours, including bitterness, and we then start to enjoy beer more.

Another thing to take into consideration: There are MANY different types of beers! A person might love sour beers, but hate IPAs. Or prefer Bocks over fruit beers. It is a personal thing, but it means that, even though you do not like one style of beer, it does not mean that you will hate all beers!

As a brewer once said: "If you have have not found a beer you love, keep drinking more beer"

For reference:
Explosm.
http://explosm.net/comics/52


Bitters have evolved a lot over time with different brewery trying out a load of different recipes if you have some time and a keen sense of taste try taking a small notepad and pen and start a little journal of beers and give them a score that way you will be able to pinpoint bitters that you enjoy (there are also many apps on the app store that allow you to do this digitally).

As for a list of bitters there is a Top rated beers site you can use to have a look at what is available, this site can be helpful as it has a small description of the beer so you will be able to steer toward the bitters you find appealing instead of a more sweeter bitter

for extra help I have linked directly to the bitters from England section but you can alter the search to suit your needs.


Are there any problems in serving non-cooled beer?

This article has very good information on how CO2 interacts with beer.

That being said, temperature plays a big part in the flavor of beer. Here is a the consensus of guidelines of what temperature types of beer and wine should be served.

There should be nothing wrong with refrigerating your beer and then warming it up. I really enjoy the flavor profiles in a lot of the darker, heavier beers I pour when they warm.

Just make sure that you clarify what temperature your fluids need to be before ingesting with your physician.


In the United States, there are several Drinking Holidays. Here's a list from this site: (I'm highlighting some of my favorites :)

  January

National Hot Tea Month
January 1: National Bloody Mary Day
January 11: National Hot Toddy Day
January 17: National Hot Buttered Rum Day
January 17:  **National Bootlegger’s Day**
January 18: National Gourmet Coffee Day
January 24: Beer Can Appreciation Day
January 25: National Irish Coffee Day
January 31: National Hot Chocolate Day, Brandy Alexander Day

  February

3rd Weekend of February: National Margarita Weekend
February 17 : National Cafe’ Au Lait Day
February 18: National “Drink Wine” Day
February 22: National Margarita Day
February 27: National Kahlua Day

  March

National Caffeine Awareness Month
March 3:  National Mulled Wine Day
March 17: St. Patrick’s Day
March 20: Bock Beer Day
March 27: National World Whisky Day

  April

**April 6: New Beer’s Eve
April 7: National Beer Day**
April 14: National Rum Day
April 17: World Malbec Day
April 19: National Amaretto Day

  May

First Saturday in May: National Homebrew Day
The 3rd Monday of May and the rest of the week: American Craft Beer Week
May 4: National Homebrew Day, National Orange Juice Day
May 5: Cinco de Mayo
May 6:  Beverage Day
May 8: Have a Coke Day
May 13: World Cocktail Day
May 16: National Mimosa Day
May 21: World Whisky Day
May 25: National Wine Day
May 30: National Mint Julep Day

  June

National Iced Tea Month
June 1-7: Negroni Week
June 4: Cognac Day
June 5: Moonshine Day
June 6: **National Give a Bum a Drink Day**
June 10: National Iced-Tea Day
June 11: National Gin Day
June 11: National Black Cow Day
June 14: Bourbon Day
June 19: National Martini Day
June 20: National Vanilla Milkshake Day
June 27: National Orange Blossom Day
June 30: National Mai Tai Day

  July

National Pickle Month
July 2 : National Anisette Day
July 10: Pina Colada Day
July 11: National Mojito Day
July 14: National Grand Marnier Day
July 19: National Daiquiri Day
July 24: National Tequila Day
July 25: National Wine and Cheese Day
July 27: National Scotch Day

  August

August 5: **International Beer Day**
August 6: National Root Beer Float Day
August 7: National IPA Day, International Beer Day
August 16: National Rum Day
August 20: National Lemonade Day
August 21: National Sweet Tea Day
August 22: National Spumoni Day
August 25: National Whiskey Sour Day
August 28: National Red Wine Day
August 29: Lemon Juice Day

  September

September 7: **National Beer Lover’s Day**
September 12 : National Chocolate Milkshake Day
September 15: National Creme de Menthe Day
September 20 : National Punch Day / Rum Punch Day
September 27: National Chocolate Milk Day
September 28: **National Drink a Beer Day**
September 29: National Coffee Day
September 29: National Mocha Day
September 30: National Mulled Cider Day

  October

National Applejack Month
Second Weekend in October: National Kegger Weekend
October 1: National Pumpkin Spice Day
October 4: National Vodka Day
October 7: National Frappe Day
October 15: National Red Wine Day
October 16: National Liqueur Day
October 19: National Gin and Tonic Day
October 20 : National Brandied Fruit Day
October 21: National Mezcal Day
October 27: **American Beer Day**

  November

November 7: World Gin Day
November 8 : National Cappuccino Day
November 8: National Harvey Wallbanger Day
November 12: National Happy Hour Day
November 14: National Pickle ‘Appreciation’ Day
November 18: National Apple Cider Day
November 19: National Macchiato Day
November 20: National Beaujolais Day
November 23: National Espresso Day

  December

December 3: National Peppermint Latte Day
December 3: National Rhubarb Vodka Day
December 5 : **Repeal of Prohibition Day**
December 10: National Lager Day
December 12: National Cocoa Day
December 13: National Screwdriver Day
December 20: National Sangria Day
December 24: National Egg Nog Day
December 31: National Champagne Day

Here is another calender and here's another.


How can I improve the flavor of a cheap bottle of sparkling wine?

Make a kir royale with it.

Add a small amount of a strong, fruity liqueur to the bottom of the glass, such as creme de cassis or framboise (Chambord is one brand name).  Then gently add the sparkling wine.

Often, cheap sparkling wine is not very palatable because it is bitter: the strong fruit flavors of the liqueur will mask this.


Does whisky change its taste in an open bottle?

This is a heated topic of debate among whiskey drinkers, actually. The heart of the answer lies somewhere between the sensitivity of the palate and the length of time that a whiskey remains open... You may hear that leaving the whiskey in an open bottle drastically changes the flavor, subtly changes the flavor, or does not at all change the flavor depending on who you talk to and where you look.

But, it's obvious that SOMETHING happens to whiskey after the bottle has been opened, right? It's the process of aeration - the same process over which so many wine enthusiasts debate. As air passes through, water and alcohol slowly evaporate from the whiskey... thereby leaving behind a stronger concentration of the other substances in the liquor. For very fine whisky, I have been instructed at distilleries to transfer to smaller (airtight) bottles if the opened whisky is to be stored for very long - in order to prevent a change in flavor or potential loss of aroma.

Personally, I can taste a difference in certain bourbons within a couple weeks of being opened (I only intentionally aerate when it's in the glass in front of me in order to get some of the extra aroma out of it.) But, I don't really taste a difference in scotch after the same period (of which I admittedly drink less... unless you're offering ;)

I'd say after a year, it would be difficult to argue that something about the flavor hasn't changed (but that may, again, vary by palate.) However, my whiskey never seems to last that long, be it bourbon, scotch, or rye haha


It's historical.

The "Pale" in Pale Ale is mostly historical. In the 18th century, most beers were dark due to being produced with barley malt that was kilned or roasted over wood fires. But from England emerged a new technique using pale malts, cured in coke-fuelled kilns. This applied to both ales and lagers, resulting in beers that were bronze, copper or gold—and while you wouldn't look at such colors today and consider them notably "pale," they certainly were pale in contrast to beers back then. In the turn of the 19th century and beyond, the style spread from England to the rest of Europe—

  When a new brewery was built in Pilsen in Bohemia in 1842, a coke-fired kiln was imported from England. The result was the first golden lager, Pilsner Urquell, which was made possible by British ingenuity and technical advance.

http://www.beer-pages.com/protz/features/ipa.htm

Note that American Pales are distinct from India Pales as well as from American India Pales. See my answer about the differences between styles of IPAs.


What is the source of the plum flavor in (this) plum porter?

I contacted the brewery and they replied that

To get the plum flavour we use a natural plum extract.

Curious that it's not on the ingredients list.
PS. It's St.Peter's Plum Porter.


Will alcohol boost body fat?

That will depend on several things, such as the type of booze you drink, the amount you drink, the amount you eat and the amount of exercise you do daily.

  Drink responsibly

  Alcohol can either give you a beer belly or help you uncover your abs. After all, while one Archives of Internal Medicine study shows that people who put back one or two drinks a day are less likely to gain weight, research in The American Journal of Clinical Nutrition shows that men consume an extra 433 calories on days they have just a couple of drinks.

  While lowered inhibitions and drink-fueled munchies have something to do with it, 61 percent of the caloric increase comes from the alcohol itself. So, if you're trying to lose weight while still enjoying the occasional drink, you'd better be wise about which drinks you choose. Here are the best and worst booze you can order.

  Best Wine

  Red or white, you can expect to consume roughly 100 to 120 calories per glass. (That's assuming, however, that you're drinking a standardized 5-ounce glass. Research from Iowa State and Cornell shows that people tend to over-pour by 12 percent.)

  However, there are some considerations to make when picking grapes: White wine typically contains fewer carbohydrates than does red wine, which makes a small difference in terms of calories, says Caroline Cederquist, M.D., author of The MD Factor and creator of bistroMD. Meanwhile, red wine is richer in antioxidants, and a 2014 study in The Journal of Nutritional Biochemistry, red wine's ellargic acids delay the growth of fat cells while slowing the development of new ones.

  Vermouth

  "A fortified wine with higher alcohol content and infused spices and herbs, vermouth is a calorie saver if you have it by itself—as it's commonly served in Europe," says Georgie Fear, R.D., author ofLean Habits for Lifelong Weight Loss. A 1.5-ounce serving contains a mere 64 calories, and typically contains about 15 to 18 percent alcohol, she says. Plus, research out of Budapest shows that it's jam-packed with polyphenol compounds, which may promote healthy weight loss.

  Still, remember that if you mix it into a Manhattan or martini, you're probably going to be consuming far more calories and sugar, Fear says.

  Straight Liquors

  When it comes to getting the most alcohol for the fewest calories, shots and straight booze are the way to go. "There is not much of a difference 80-proof hard liquors," Cederquist says. "They all have around the same number of calories and carbohydrates." And as calories increase along with the alcohol content, the difference is not huge. For instance, a shot of 86-proof whiskey contains 105 calories and a shot of 80-proof vodka contains 97 calories.

  However, you also need to keep in mind that the sweeter the liquor, the more calories it typically contains, she says. "If you're looking for a lower calorie alternative, avoid the flavored vodkas and spiced rums and go for the original or 'plain' option offered," she says. "If you are looking for a flavor boost, try low-calorie mixers like a flavored seltzer or fresh squeezed lemon or lime. This will provide the taste without the calories."

  Light Beers

  With fewer calories and carbs, these are the best brewskis for weight loss, Cederquist says. Many light beers contain 90 to 100 calories per 12 ounces, while extra-light beers pack about 55 to 65.

  However, just don't use that as an excuse to have more beers than you typically would, or you'll undo all benefits. Hey, they generally pack less alcohol, right? Well, yeah, but they actually tend to have a higher percentage of their calories coming from alcohol compared to standard brews. Budweiser Select 55 for example derives 88.2 percent of its calories from alcohol, compared to Bud Light at 74.1 percent, and regular Budweiser at 66.9 percent calories, Fear says.

  The Worst

  Sugar-Packed Cocktails

  "Margaritas and Long Island Iced Teas can set you back more calories than a large order of McDonald's French Fries," Fear says. Even worse, calories from sugar-laden drinks come as a sneak attack. When you drink a marg, your body is so overwhelmed with the alcohol content that your body doesn't properly metabolize the sugar. Instead, it stores the sweet stuff as fat.

  There is never a good excuse to drink these and other sugar-filled cocktails especially if you are trying to lose weight or not develop diabetes, she says. Now, if you've got a skilled mixologist behind your bar, you're probably calorically safe ordering a cocktail. After all, he'd never serve up one of these artless offenses.

  High-Alcohol Craft Beers

  "The last five years have seen an explosion of craft breweries creating high-alcohol varieties, which pack more calories per bottle than you may realize," Fear says. Remember, more alcohol means more calories. Every gram of the good stuff contains seven calories.

  For instance, Flying Dog Horn Dog, which contains 10.2 percent alcohol by volume, also contains 314 calories per bottle, and Dogfish Head 120 Minute IPA boasts 18 percent alcohol by volume, but also packs 450 calories into each bottle. That's a meal in a glass. Unfortunately, though, all that alcohol can wind up making you hungrier. - The Best and Worst Booze to Drink if You Want to Lose Weight


Why is there no mention on labels especially IPAS of alcohol content?

There is no requirement from the TTB at the federal level to include ABV% on beer labels. Individual states can mandate that. Washington state, where I live, mandates that any beer over 6% needs to put it on the label. So, what you end up having is a hodgepodge of different beer labels. Nationally distributed beers usually put it on the label since they don't want to have different labels for each state. Locally made beers in your state may not require it, so that's why you aren't seeing it.


Strong drink at the time of St John the Baptist

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.


Orval is in a category of its own, it's not an amber or a blonde beer, it has a fresh flavor, but it's not a sour or fruit beer either. Generally it falls under the Belgian Pale Ales.

Orval has a very traditional and unique brewing process which involves
 the use of dry hopping, in which large meshed bags of hops infuse the beer during the three-week maturation period. The other is the use of Brettanomyces yeast during this same maturation, which are a local wild yeast. Hallertau, Styrian Goldings and French Strisselspalt hops are used. The beer is then matured at 15°C for a minimum of four weeks on site before being distributed.

If drunk right after bottling it has a "young" fresh flavor. The beer can be preserved for several years as it re-ferments once bottled. Even 35 year old Orval is still drinkable, if preserved at the right temperature. After about 1 year of preservation the beer flavor changes to a softer, sweeter and more intense experience compared to the young one.

There are two versions of Orval, one is the normal one which can be bought in the stores and then there is also a special Petite Orval, which can only be drunk at the Orval abbey and is only produced for the Monks (no mass sale). Its alcohol percentage is a lot lower than the normal Orval.


Generally speaking, Indian Pale Ale is not a type of beer you would typically find in Germany, and, as you hinted at, many Germans do not even know IPA. Furthermore, at least to my knowledge, none of the different styles prevalent in Germany (basically, bock and doppelbock are just beers with higher alcohol content and gravity) is a real alternative to IPA.

BUT! over the last few years, there definitely was progress, and some small breweries startet producing IPA (see, for example, Schoppebraeu (Berlin)). In addition, there are some small marketers that have IPA's in their range of products (see, for example, Braufaktum with many points of sale in Germany and, especially, in Berlin).


Why do lagers get made in tropical climates?

It's just marketing.

Lager fermentations are very clean so it tends to be a beer you want to drink in a warm and humid climate.  The breweries want to make beer that will sell very well locally, and that just happens to be lagers.

At a commercial scale brewers are investing in temperature control regardless of ale or lager, so it's not a significant expense or savings one way or another.  So since they're spending the money anyway, might as well brew what people will buy more of.

From the consumer perspective, it's cheaper to buy from a local company than it is to buy an imported beer in most cases.  So the local beer sells better than the import.


Kinds of wine, how to identify same grape differences

Your liking one wine over another is a purely subjective practice. This is what makes picking out wines so difficult and expensive because you have to try it before you'll really know if you like it. Some people enjoy the journey and others want to be told what to buy. My suggestion is to try as many Malbecs as you can afford. Narrow down wineries and regions that you like. Let's say you figure out you like Chilean Malbecs or Washington State ones, then I think you know that a region will have similar flavors. Unfortunately, that's probably all we can do for you. So, just get out there and taste as many as you can!


Soap is absolutely the worst thing you could do I guess :P.
Sometimes I notice that badly dried glasses (with soap rests) produce more foam...
In general, make sure your glass is spotlessly clean. You could then either leave it dry or make it a little wet, works sometimes...
Keep your glass diagonal to make sure the liquid touches the glass almost parallel to the glass' inner side.
Then when pouring, make sure you have a slow and fluent ray of beer that doesn't splash out of your bottle.


Are there any microbrewery in Lisbon/Tomar in portugal?

Portugal Beer History

Lisbon Beer Museum

Edit:  Dois Corvos and Oitava Colina are both craft breweries in the area.

Generally, Lisbon seems to be a wine destination, which means beer doesn't end up shining in any significant way in the region.


Rum brand with the strongest rum flavor?

I would recommend "Appleton White" from Jamaica. It's a blend of column still and pot still rum, and pot still destillation tends to produce a more flavourful spirit.

You might also want to look into rhum agricole. it's not destilled from molasses but from sugarcane juice. it's a different flavour profile, but for me, it's more intense.


1) Take a wine-tasting course. You will learn how different foods affect the flavour of wines. It really does make a difference (you will be astonished). You will also (hopefully) learn how to analyse wines (without being pretentious) and make useful notes.

2) Travel. Travel as much as you can and drink the local wines. If you find something that you really like and can afford to buy some, do so. You will never find your "favourite wine" by working your way systematically through your local wine shop.

3) Remember that wines change. One of the best wines that I ever tasted was a certain 1996 Amarone (Recioto della Valpolicella), and I was fortunate enough to be able to buy a case of it. However, once it was gone, it was gone. Later vintages (from the same producer) were not nearly as good.

4) Time passes. The wines that you love will be associated with treasured memories and inevitably belong to the past. You can never step into the same river twice. Such is the beauty of wine (and life).


I have never head of safety concerns, especially if the bottle is properly recapped, but what often is an issue is oxidization, and exposure to sunlight.

It happens much more slowly to liquors than to things like foods or wines, but every time you open the bottle you let oxygen get in, especially so the first opening, which will affect it though its really only slightly. The sunlight has similar affects on the spirits, to a similar magnitude (i.e. not very much).

Vodka for example should be fine nearly indefinitely if properly kept, but whiskeys, gins, tequilas, rums, and the more complex liquors will degrade (again, only slightly and slowly). I've heard people say they can taste changes in 3-4 months, others years, but even if you have a bottle around for a year or two I really wouldn't have any concerns (I'm kinda skeptical of the 3-4 month people)

I've had whiskeys and rums left around for 4-5 years after opening. They weren't great spirits themselves, but there was nothing unpalatable about them.

If you are concerned, I would just keep your spirits in a cool, dry, dark space and then you probably don't have to give it a second thought.