How do beer manufacturers keep the taste the same?

I think this homebrew post has a good explanation of how brewers keep yeast strains. Homebrew yeast discussion

White labs from San Diego also has a great slide about how they do it. White labs is the company just finished the study of the yeast domestication tree, where they analyzed the DNA of several yeast used in fermentation and determined how they are related. I've seen Chris White the founder speak at a homebrew event and it was very interesting. He has a Phd in microbiology from the university of california and sells to all sorts of professional brewers, distillers, and wine makers.

I'll summarize the information from the references here,
but the bottom line is that they store samples at very cold temperatures so it's metabolism is almost shutdown and it won't evolve.

Brewers isolate there yeast in slants or plates. These are the pure strain.
The yeast that is isolated will be stored at a very cold temperature to remain dormant and unchanging. (-80 Celsius)
When they need to recharge because their yeast has drifted they remove a small amount from storage.
Using petri dishes they will grow a small size they can verify is still good.
With this small batch they will add to wort (what brewers call the sugary liquid that makes beer) and then make a large batch of yeast.


Dry hopping is a brewing technique which specifies when hops are added to a beer.

In particular, "normal" hopping is when you add hops while boiling the wort.  Depending on how much time you are into the boil, this may add more bitterness or more aroma.

Dry hopping, on the other hand, is when you add hops after the boil is done, usually in a fermentation chamber.  The purpose is only to add more aroma to a beer.  You aren't getting the oils from the hops, so the beer shouldn't be any more bitter than before.  Because no bitterness is added, you won't find a beer that is strictly dry-hopped -- the bitterness of the hops is what cuts the sweetness of the wort.  Dry hopping is an extra twist that some brewers use.

All that said, is there a way to tell whether a beer is dry-hopped or just extra hoppy?  That's hard to say, since you certainly can add more hops late in the boil to get more aroma qualities from them.  Probably your best bet is to ask the brewer, and if you really like the beer, get a second pint!


What are the specific laws regarding growler fills in Massachusetts?

It appears that there may be several laws in play here, but perhaps the interpretation of those laws by the Massachusetts  Alcoholic Beverages Control Commission, the brewers, and the Mass Brewers Guild that determine how growler fills work in practice.

The first law in question is the regulation on labeling.  Nothing in there appears to prevent brewers from filling any growler, but the standard interpretation from both the ABCC and the brewers is that they believe it makes it illegal for them to fill any growlers other than their own, and that is the policy by which they seem to all operate.

As for retail establishments, there do seem to be some non-brewery bars that offer growlers, (see Ducali Pizzeria and Bar on this list) but those may be for on-premise use.  There was a proposal for a bill to allow on-premise / off-premise licensees to do growler fills but as far as I can tell, it died in committee, primarily due to strong opposition from craft brewers who were worried it would cut into their bottle profits.

  Beyond issues of distribution, the joint legislative committee also heard from industry members interested in allowing both on- and off-premise retailers to fill beer containers up to 64 ounces for take-away and off-site consumption. The bill, sponsored by Representative William Pignatelli, has caused some division in the industry between retailers and small brewers. “We think it would be a disaster for our business by cannibalizing our bottle sales, our only real income source,” says one small Massachusetts brewer. “We for one couldn't thrive in a situation where the profit on bottled beer transfers from brewery to store or bar.”

Source: http://www.beveragebusiness.com/archives/article.php?cid=1&eid=88&aid=2031


Is a bottle of Sake that was open for roughly two years safe to drink?

It's safe to drink. I don't think you want to drink it or cook with it. The rule of thumb if it tastes bad, why would you cook with it? The chances that it actually tastes good at this point are about zero. You could do a taste test if you really want, but it won't hurt you (unless you drink too much and then you'll get a hangover)


For a keg system to pour beer without excessive foam, the system must be balanced, and the serving line/faucet free of obstructions. Serving beer at too high a pressure, or through a half-open faucet/tap agitates the beer, causing the foam you saw.

The system is balanced by having the pressure inside the keg set to just a touch more (0.5-1psi) than the pressure resistance outside the keg. The pressure resistance outside the keg comes from the beer line and the tap - the longer the beer line, the more resistance. Also any increase in height between the keg and the end of the tap will increase resistance.

But even if the system was originally balanced, with the right dispensing pressure or adequate length of beer line, there are still some things working against you:

if the keg has been sloshed about, some of the carbon dioxide will have come out of the beer and into the headspace, creating more pressure. It takes several days for this to equalize again.
as the keg warms, the pressure inside the keg increases, since gas has a higher pressure at higher temperature with the same volume.

If you have a keg that is overpressured, you have 3 basic options:

reduce the pressure inside the keg by venting some of the gas. Some kegs have a pressure relief valve that can be pulled to reduce pressure. But do it in small bursts, and try the beer after each until you see that the beer comes out not to quickly.
increase the resistance outside the keg by using a longer beer line and/or placing the keg somewhere low and serving the beer higher. (e.g. keg at ground level and stand up to serve the beer.)
dispense a large amount beer to a large jug - removing beer from the keg will reduce the pressure in the keg, and keeping it in a jug gives time for the head on the beer to settle down. While you're waiting, just pour some more beer from the keg - this will come out slower and have less foam.

see

balancing your draft system


Why is red wine often paired with red meat?

The old wine pairing phrase goes as thus: “red with red meat and white with fish”. But wine pairing is generally a little more complicated than that.

Here is how Dr. Vinifera puts it:

  The reason red wine typically pairs well with red meat is that red wine tends to be higher in tannins. While on their own, tannins can feel drying, they’re a good complement to the rich fattiness that can be found in red meat. White wine can be better with fish or chicken because it tends to have higher acidity, and it complements food similarly to how a squirt of lemon juice can brighten a seafood dish.

  But those are just general rules. If you look at how a dish is prepared—say, grilled vs. poached, or sautéed in a bunch of butter, or take into account the side dishes or the setting, you might come up with different pairings based on the situation. So while a chewy grilled steak might call for a robust red, a sautéed filet mignon served with béchamel sauce and rosemary potatoes might work better with a rich, full-bodied white. - Why is white meat served with white wine and red meat with red?


What are the defining characteristics of a Saison? What should I expect when I drink one?

Well, Saison is quite a broad category simply because it comes from a broad definition.

The original term comes from regular strength light ales ca. 3.5% abv) brewed during the Autumn in Belgium, and stored for drinking in the summer by farm workers. (Hence the pseudonym "farmhouse ale".)

As wikipedia states:

  Historically, saisons did not share identifiable characteristics to
  pin them down as a style, but rather were a group of refreshing summer
  ales made by farmers.

In modern times, the category has been interpreted to mean:

a light to golden ale
use the Dupont yeast, which gives particular esters and pepper characteristics (hence they have a "Belgian" character)
around 7% abv
fruity, spicy (some examples add fruit, such as apple juice.)
highly carbonated

This might seem quite vague, but the combination of yeast, light malt, strength and carbonation lead to a fairly unique and identifiable beer.


Is there a full list of hops all around the world?

Getting a full list would always be tough as new varieties are being developed all the time. Looking at the above list I see a couple of varieties that have been out a couple of years that are missing (Mosaic for example).

Yakima Chief Hop Union has a pretty up to date list and since they deal in selling hops it probably would be a good source of the latest ones out there.

https://ychhops.com/varieties


Does drinking hot beer prevent the common cold?

No, drinking warm beer will not prevent the common cold.

There was at least one study conducted revealing that humulone, an chemical found in hops, could help to fight a cold. This study seems to be both biased and exaggerated, as it was conducted by a beer company and the concentration in beer is so low that getting a therapeutic dose would create more problems than it would solve.
Got a Cold? Have a Beer!

I imagine that the rumor was based on either the above misleading story or a similar one based on a historical view of beer through "rose colored glasses".
This coupled with the commonly known (and scientifically supported) method of drinking hot fluids to treat cold symptoms creates a believable enough tale to increase sales.
Study finds hot drinks help colds.


Home Bar - Marry Two Bottles of Different Brands?

If the bottles are standard everyday bargain brands then I don't see much problem with mixing them together by type. However it would seem a shame to take a premium bourbon and mix it with something cheap. As for your other question, I'd guess it is as safe as having separate bottles. Unless the cocktail recipe specifies a specific brand I doubt it will affect the result much. As far as alcohol content, most gins (for example) are going to be similar in ABV so mixing won't change things much. Calculating the ABV of the result is a weighted average. Take the ABV of bottle A times the volume in bottle A add the ABV of bottle B times the volume in bottle B and divide the result by the final volume.


Where can I find something similar to White Chocolate Moose (Dixie Brewing Co)?

There are several that you might try.

The Bruery White Chocolate

  This bourbon barrel-aged wheatwine-style ale made a fanciful trip to the chocolatier and returned with luscious flavors of white chocolate – hence the name. White Chocolate is a rewarding summons to the senses – beginning with its golden appearance and finishing with warming, white chocolate-like flavors. This is accomplished by adding cacao nibs from TCHO and fresh vanilla beans to our bourbon barrel-aged wheatwine-style ale, complimenting the rich notes of coconut, honey, caramel and vanilla from extensive barrel-aging.

  Food Pairing
  Funnel cake, warm fruit cobbler, a white chocolate-and-macadamia nut ice cream sandwich. The County Fair.

Sonoran Brew Company White Chocolate Ale

As Beer Advocate describes it:

  Inspired by the beauty of the White Mountains; the Sonoran White Chocolate Ale is a light, refreshing and completely unique wheat beer. Like a fine chocolate, this brew has a delicate aroma and a subtle taste of white chocolate, which is truly astonishing!


As a complete novice to food pairings with beer, I've been looking at this nifty pairing chart on http://www.craftbeer.com [PDF] whenever pairing questions have come up on Beer.SE. According to it, the suggested pairing for an IPA is

  Strong, spicy food (classic with curry!); bold, sweet desserts like carrot cake

and for a Double/Imperial IPA is

  Smoked beef brisket, grilled lamb; Southern chicken-fried steak.

I found a great little summary by Michael Agnew (2012) that explains some of the rationale behind these pairings (emphasis mine hereon):

  When pairing IPA with food you have three basic flavor hooks at your disposal; bitterness, hop flavor (spicy, grassy, herbal, earthy, and citrus), and caramel. Hop flavors have a great affinity for spices and light fruits. Bitterness has a cooling affect. Paired with spicy dishes, IPA will fan the flames at first, but douse them in the end. Bitterness also amplifies salty and umami flavors. The caramel flavors in the beer will latch onto the sweeter side of a dish, tying into things like caramelized onion or the crispy skins of roast poultry. And the hop acids and carbonation make IPAs great palate cleansers to take on even the fattiest deep-fried delights.

Samuel Adams has a "Pair with Sam" tool, and looking at its suggested pairings for their Whitewater IPA (hoppier than their Latitude 48 IPA), pork appears to be the meat of choice: pulled pork, barbeque ribs, chorizo, roasted pork tenderloin, and sweet sausage; and the rest of its suggestions align with the salty-and-spicy pattern we've  seen.

We seem to have found strong consensus already, but just one more to make sure. In Blue Point Brewing Company's words, its IPA pairings are meant to complement

  intensely flavorful, highly spiced dishes, such as curry, and bold, sweet desserts like flourless chocolate cake and crème brulée

or

  rich, aromatic, spicy and smoked foods such as chili, BBQ ribs, grilled chicken, and beef.

Actually, I think they stole those words from Wegmans' Guide to Beer and Food Pairing.


Here's a good link regarding yeast, now this article is talking about candida but can likely apply to other strains of yeast

http://www.needs.com/product/NDNL-0704-01/a_Probiotics

In a nut shell, a definite answer is not always easy to come by in medicine since many factors can give different results. Anything from the make up of your intestinal flora, your diet, to medications you take can have different affects that may be causing bloating or excessive flatulance. To answer your question, yes it could be the yeast activity but also it may be an intolerance to the yeast itself, also the bacteria in your intestines may not like the "new" yeast introduced and may produce additional toxins. Or  a combination of all this plus more.


What is the difference between Cognac, Brandy, Bourbon, Scotch and Whiskey?

Bourbon and scotch are types of whiskey and cognac is a variety of brandy.

Bourbon is a type of whiskey, whereas not all whiskies are bourbons! The main difference between scotch and whisky is geographic: they are made in Scotland.

Bourbon is a type of whiskey, whereas not all whiskies are bourbons!

  Bourbon is a type of whiskey that gets its name from Bourbon County, Kentucky, where it originated. Bourbon tends to be amber-colored, and a little sweeter and heavier in texture than other whiskeys.

What is Scotch?

  The main difference between scotch and whisky is geographic, but also ingredients and spellings. Scotch is whisky made in Scotland, while bourbon is whiskey made in the U.S.A, generally Kentucky. Scotch is made mostly from malted barley, while bourbon is distilled from corn. If you’re in England and ask for a whisky, you’ll get Scotch. But in Ireland, you’ll get Irish whiskey (yep, they spell it differently for a little colour).

What are whiskeys?

  Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.

  Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Whisky (Wikipedia)

Brandies are not whiskeys, but is a spirit produced by distilling wine.

  Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically drunk as an after-dinner digestif. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France. Brandy (Wikipedia)

What is Cognac?

  Cognac is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.

  Cognac production falls under French Appellation d'origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes Ugni blanc, known locally as Saint-Emilion, is most widely used.2 The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine barrel age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

  The white wine used in making cognac is very dry, acidic and thin. Though it has been characterized as "virtually undrinkable",4 it is excellent for distillation and aging. It may be made only from a strict list of grape varieties. In order for it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils or Sémillon.5 Cognacs which are not to carry the name of a cru are freer in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect. Cognac (Wikipedia)

What is Armagnac brandy?

  Armagnac is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA). - Armagnac (brandy)

One last note. There also exists a liquor that is generally known as fruit brandy and is quite popular in various regions around the world.

  Fruit brandy or fruit spirit1 is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits.

  According to a legal definition in the United States, a "fruit brandy" is distilled "solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both."

  In the European Union, fruit brandies may not be labeled as "fruit brandy"; instead, the legal English denomination is fruit spirit, which is "produced exclusively by the alcoholic fermentation and distillation of fleshy fruit or must of such fruit, berries or vegetables, with or without stones".4 A great number of European fruit brandies have a protected designation of origin, and are labeled with their respective protected names instead of "fruit spirit" ("apricot spirit", etc.). Cider spirit and perry spirit (fruit brandy distilled from cider or perry) form a separate legal category. Some fruit spirits may be labeled with alternative names such as kirsch (cherry spirit) or slivovitz (plum spirit) regardless their country of origin.

  In British usage, "fruit brandy" may also refer to liqueurs obtained by maceration of whole fruits, juice or flavoring in a distilled beverage, and such liqueurs are legally labeled as "cherry brandy", "apricot brandy" etc. all across the European Union.1 Such beverages are used similar to cordials, and as an ingredient in cocktails and cakes. Fruit brandies obtained by distillation are often referred by the French term eau de vie.

  Fruit brandy usually contains 40% to 45% ABV (80 to 90 US proof). It is often colourless. Fruit brandy is customarily drunk chilled or over ice, but is occasionally mixed.


Is it safe to drink a four decades old champagne?

Simple answer is yes! The more complex answer is that it might not taste all that great but I've had some aged sparkling wines that were 10+ years old and were quite nice. But having lost it's carbonation does not make it bad, it will taste just like you described, cheap old wine.


There is a way peatiness or smokiness is measured scientifically: the phenol count in parts per million (PPM) however this isn't as useful as it sounds, as different phenols taste and smell different. Using the phenol measurement you can chart some examples as follows:

Ardbeg - 55
Laphroaig - 40
Lagavulin - 35
Caol Ila - 30
Talisker - 25
Highland Park - 20

Of more use is a chart such as this one from malts.com, which gives a simple way to visualise where a particular whisky sits, and the distance between that whisky and others the drinker may have tried previously.

Or this one in the Scotch Whisky Experience in Edinburgh:

(Look at how high Talisker sits on the charts, compared with its position on the phenol measurement...)


Can whiskey made outside of Tennessee be considered bourbon?

Bourbon has a stronger association with Kentucky than it does Tennesee. Many people even believe that bourbon has to be made in Kentucky in order to legally qualify as bourbon, which is a misconception. This association is for a good reason though, bourbon gets it's name from a county in Kentucky. After bourbon's creation, there is a long history of it being made elsewhere around the country, but after a bourbon market crash in the 1970's, the remaining distillers, with the exception of one, were all in Kentucky. That's no longer the case but, it created the impression that all bourbon comes from Kentucky. Tennessee has Tennessee whiskey, which is basically bourbon made in Tennessee. People often associate Tennessee whiskey with the 'sour mash' process, where some mash is taken from the last batch and used in the new batch. The association between sour mash and Tennessee whiskey is mostly because of labeling and advertising, most bourbons also use a sour mash. Easily the most famous whiskey from Tennessee, Jack Daniels, is labelled as Tennessee whiskey. This has created an even larger distinction, in the minds of the public, between bourbon and Tennessee whiskey. The difference between the two really boils down to regional pride.


Is Guinness really different in Ireland, compared to what's sold in the US?

Guinness can taste slightly different and have a different head based on where it's coming from. A big factor in this is how long the beer you're getting has been in the keg. People in Ireland drink Guinness a lot more than in the states, so kegs are replaced more frequently i.e. fresher beer. This is why if you go to a bar in Ireland and not a lot of people are drinking Guinness, you shouldn't get one.

Another possible reason you've heard this is that most people visit Dublin when they're in Ireland and have a pint at the Guinness store house. They ensure all the beer there is top of the line and it really is much better there than any other place I've had it.


At the most basic you need:

A grain, somehow modified to ferment with yeast (see below)
Water
Yeast
Other additives to impart flavor and help preserve the brew (hops or gruit usually).

The grains are usually malted but note that rice doesn't malt using the normal process, so typically with rice beers you have some other process for extracting starches (most typically you have another culture which breaks down starches into sugars).  Grains historically used in brewing include:

barley (the standard today)
rye
wheat
rice (most common in Asia).
corn
millet  (common in Africa and probably early Asia before being supplanted by rice)
oats
buckwheat

For the other additives, the most common is hops, but other ones in commercial brewing include:

heather flowers
alecost
pine needles
spruce needles
sweet gale
juniper berries
Grains of paradise

Historically the following were also added, but not so much anymore.  Experienced, adventuresome, and/or foolish home-brewers may use these (foolish, if they do this without some understanding or experience of the potential ramifications):

mugwort
henbane (this was historically a really, really big one but has signficant toxicity and contraindications medically)
bog rosemary

I have experimented with gruits containing the following which are not historically attested to my knowledge:

damask rose petals (gruit also containing hops)
lavender (probably would be great with juniper berries but didn't have any)

Sometimes fruit and/or honey is also added.  Sometimes corn sugar (fructose) is added.  I have also seen other flavoring like garlic and chili peppers added to beer.

Sometimes animal products are included.  Historically the big ones were milk, whey, and chicken broth.  Today, however, those ones are rarely if ever used.  There are cases of oyster broth added, as well as isinglass (made from swim bladders of fish).  Sometimes icelandic moss (an algae) is added as a clarifying agent.

That should be a fairly complete list however assuming you aren't going further afield into other traditional malt liquors.


Beer should be chilled to the proper serving temperature, which may vary according to ingredients and brewing methods, and even most of those are not set in stone, but can also vary according to taste.

Guinness, for example, has a specific serving temperature related to how it was traditionally stored in Ireland (Kegs in the "cold" room, which was often just a room carved out of the hill behind the pub or similar).

As far a why grocery and convenience stores keep it chilled, it's basically appealing to the "grab and go" drinker, who intends on consuming it in the very near future, or with a short transport. Often they are slightly higher price than if you were to go to a liquor store.

Liquor stores have much larger selection and inventory, and refrigerating everything would be cost prohibitive. The price is generally slightly less than the grab and go locations, although many liqour stores still keep some of the more popular and mainstream beers in the cooler as well.

For most commercially available beers, you can cool, warm and recool several times with minimal to no changes to taste. Some craft and/or home brews may be affected more by this process, but I don't know if there is any kind of a list available.


Beers that are high in ABV, have been bottle-conditioned or have been barrel-aged are prime for aging and cellaring. Usually the brewer will say on the bottle or their website what the max amount of suggested aging time is. For instance, Goose Island Bourbon County Brand Stout state "develops over 5 years in the bottle." I bought a case of 2012 and have one about every 6 months...and they get better and better.

They should have been kept at about 50-55 degrees over the time of aging. What did you have them at?


How do I measure the sugar content of brewed beers?

Unfortunately, you're not going to easily achieve the solution to your question. Your best bet would be to find the nutritional information for the beer you seek. It isn't readily available, though, legislation has passed requiring craft beer producers to provide this information. While this sounds logical - this can significantly impact smaller craft brewers. :(

You can't actually tell what the sugar content is of a beer without knowing the Final Gravity of the wort before fermentation giving you the Original Gravity. These difference in OG-FG tell you the Alcohol By Volume of the beer in question. Specific gravity is measured in kg/(m^3) - I'm sure there is some math that could be done to figure out how to convert a known Final Gravity into know sugar amounts.

The downside becomes knowing what type of sugars were in the original recipe. Without knowing exactly what went into the beer (and recipes can be quite proprietary) - you'll be hard pressed to figure out exact sugar content.


Why are dubbels generally dark while most tripels are not?

Color tends to come primarily from the malt bill used (darker roasted malts lending darker color to a beer).  In the case of Belgian beers, a "candi" sugar (derived from beets) may used as an additive, and different styles use different types of candi sugars.  For dubbels in particular, the candi is a darker variety, made with a (more) substantial dose of molasses, which would darken the beer further.  A tripel uses a candi with less molasses.


DIPAs generally have a high enough ABV (7%+) to age for a few months...but you probably don't want to.

Most contemporary IPAs and DIPAs are best drank within 3 weeks from the date of bottling.  Stone's "Enjoy By" Series gives you 5 weeks to drink the IPA if properly refrigerated.  Super hop-bursted IPAs with a ton of aroma like Heady Topper recommend to drink them within 2 days, claiming the flavor and aroma begins to degrade after only a few hours if unrefrigerated.

One notable exception is Dogfish Head's 120 Minute IPA which is super high ABV and can probably be considered a barleywine for the purpose of aging.

Less intense IPAs like Long Trail's Vermont IPA could probably keep up to 2 months, maybe 3 with really good refrigeration but not much beyond that without starting to taste real strange and losing a lot of their floral and herbal notes.


is "Capilano Pale Ale" still being produced and is it possible to get it in the States?

My research suggests that Capilano Pale Ale is no longer brewed.

This Vancouver Archives article on beer in Vancouver suggests that the Capilano brewery was taken over by Molson in 1958. Searching the address given (1550 Burrard Street), I found that Molson still occupies the space. Very little else comes up when I search for Capilano Brewery or Capilano Pale Ale.


Does re-refrigerating affect the taste of beer?

Beer is meant to be stored in a cool, dark place. Light is indeed bad for it and causes "skunking" which produces literally the same chemical skunks produce.

Lots of times re-refrigerating beer implies the beer was left out. Was it left out in a place exposed to light? Particularly sunlight? It may not be the fact that it was exposed to higher temperatures that was the culprit, but the light. Warmer temperatures certainly seem like the most obvious offenders for a sub-par beer, but light is far more dangerous.

Temperature for the most part should not be an issue. Anything from like 32-75 F should not be an issue, although somewhere between 45-55 F is the ideal cellaring temperature. To break the upper limit of safe temperatures pretty much requires you to leave the beer outdoors during a hot summer where it will likely be joined by the bigger threat of light.

Long story short: cellaring temperatures are for long-term (12 months+) storage and anything between freezing and high-end room temperature shouldn't have any adverse effects if stored someplace dark. The idea that beer needs to remain ice-cold from the moment the yeast is added is a bunch of BMC marketing BS.


Beer Advocate's Guide is a decent one.  The abridged version is:

Look at the beer.  How's the color and head?
Swirl it a little bit to pull out the aroma
Smell it.  Swirl again if need be.  I recommend taking a 20 second break after smelling, then smelling again, since if you smell too long, your nose gets used to it and it becomes harder to pick up the notes.
Sip it.  Don't swallow immediately, but keep it on your tongue for a moment.  Breath out with it still in your mouth and pay attention to the resulting smell (unless you just ate a bunch of garlic before the beer).
Taste again as the beer warms up a bit.


Omission isn't too bad. My wife is gluten free and she drinks this from time to time. I've tried it and is better (IMO) then most other GF beers.

Omission Beer

And from their FAQ

  In 2013, Mass Spec research was conducted by an independent lab which
  validated that Omission Lager and Pale Ale are devoid of known barley
  toxic epitopes, the specific peptide sequences and reactive sites in
  gluten molecules that cause reactions in the human small intestine.
  These same beers were tested using the R5 Competitive ELISA and were
  found to lack any measureable gluten content.   A growing body of peer
  reviewed scientific literature supports that our process is effective
  in breaking up and detoxifying gluten peptides.

Another option is Ghostfish, which is a pretty good IPA

Ghostfish Brewing Company


I had never heard of this saying (I'm not a native English speaker), but the funny thing is that in Dutch there is a similar saying, except with wine instead of liquor and the other way around: 'wijn na bier is plezier, bier na wijn is venijn'. This roughly translates to 'wine after beer is fun, beer after wine is poison'.
I once read an interview with a toxicologist about this and according to him the order in which you drank made no difference.
One explanation I heard was that in the olden days, beer was the drink of the poor people, while the upper class drank wine. So if you went from beer to wine, you moved up in society, while the other way around meant you got poorer.
So, not really an answer to your question, but there might be a similar, not really alcohol-related explanation to this expression.


Why doesn't bottled beer taste as good as draught beer?

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

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


What are the differences between Pale Ale (PA), India Pale Ale (IPA) and American Pale Ale (APA)?

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


What is the Hong Kong craft beer scene these days?

Craft Beer Association of Hong Kong
http://www.cbahk.org/

Link to several of the craft brewers in Hong Kong:
http://www.cbahk.org/brewers

"Hong Kong's Best Craft Beer Bars"
http://beertopiahk.com/pages/bars


How long will red wine last after pouring it into a glass

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

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

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


How to correctly do a "Hitch Mix" - Johnnie walker and perrier water

The answer really depends on what you're looking for in the drink.

1) The hotter the whiskey the more rapid the alcohol evaporates out and more of the bitter-notes shine through. Adding ice is cold + water which can also mask some of the whiskey characteristics while taking away some of the "harsh" fore taste of the whiskey.

  *Whiskey stones could be a good alternative if you want cooler whiskey without the effects of the water.

2) The Perrier Water is going to add some fizz + bring the whiskey toward the temperature of the Perrier. The cooler the Perrier, the more the temperature drop on the finished product will be. Conversly, the hotter the Perrier is served, the more rapid the loss of CO2 will be.

  *Freezing the Perrier (or being cold enough to almost freeze) can be dangerous because the H2O (32ºF/0ºC) freeze before the CO2 (-109.3ºF/-78.5ºC) causing a lot of pressure and potentially an pressurized explosion to occur.

3) The ideal ratio of Perrier+Whiskey is going to solely depend on the imbiber's taste. The more Perrier, the more fizz and more "watered down" the final drink. The less Perrier, the less fizz and more whiskey you will taste.

  *Watered down is not being used in a negative connotation here. It is being used as a catch all to describe all of the ways water (carbonated or not) affect whiskey and other liquors.

The real answer is... Experiment!

  Try:

Johnny Walker, neat, at room temp.
Johnny walker, neat, chilled
Perrier at room temp.
Perrier chilled

Then measure out ratios based on what your perceptions were.
If you liked the Johnny Walker closer to room temp, both should be closer to room temp. Adding measured volumes of each until you achieve your perfect ratio.

  *An important note: The reason you don't add ice on top of the Perrier is because of the dilution when the ice melts. Therefore you could add whiskey-stones that chill without the dilution.


Reviewing various state regulations on GoBYO, corking fees generally do not appear to be mandatory but instead optional for establishments that already have liquor licenses.

Beverage sales generally represent some of the highest profit items for restaurants.  Soda tends to have the highest margins since it is so cheap, but alcohol is easily a 200% or higher margin and sells per bottle/glass.  If people can bring in their own beverages without paying, or just paying cost, it dramatically reduces the amount of money a restaurant can make.

For a retail beer store that lets you drink on premises, it's possible that they are now dealing with two sets of rules, one for selling and one for consumption, or that they have to take on higher insurance liabilities.  You're also transforming retail space into dining space creating an opportunity cost.  This would justify an increased cost.  It would probably also wreck their general retail business if they tried not charging a corking fee.  If you knew of a bar where you could buy beer at retail cost, wouldn't you go there all the time?


Commemorative wines for a particular movie?

If I am completely off the track here, tell me and I will delete my answer - but I will have a bash at this.

I found some information Here, at decanter.com.

  Wine films

  There are several well-known films based on the drinking or making of
  wine or the wine industry itself. They range from American
  comedy-drama Bottle Shock (featuring Alan Rickman as wine expert
  Steven Spurrier), buddy-movie Sideways and book adaptation A Good Year
  to smaller pictures such as the controversial Mondovino, mockumentary
  Corked and French hit Vagabond.

  Individual wines have also featured on the big screen including
  Chateau Margaux in Withnail & I and Sherlock Holmes, Chateau Latour in
  Monty Python’s Meaning of Life, Chateau Angelus in James Bond Casino
  Royale and Veuve Clicquot in Casablanca.

  In May 2012 it was announced The Billionaire’s Vinegar is to be turned
  into a motion picture starring Brad Pitt.


Which are the sweetest alcoholic drinks?

Out of the beverages that you have listed, the following are likely to be considered the sweetest:

  La Marcca Prosecco

  L. Martini Cab Sauvignon

  Dry Creek Sauvignon Blanc

In general, wines will be sweeter than liquors and beers simply due to the fact that they are made from grapes.

However, this is made under the assumption that any of the liquors you listed will be served straight or neat... If instead the liquors will be served in cocktails, you might actually prefer one of those.

Commonly, a novice drinkers tend to enjoy clear liquor over dark. And, vodka is one liquor in which many very sweet juices, like pineapple, are mixed to make rather delicious cocktails that can even be described as "light" and/or "refreshing." A lemon drop is sometimes made with simple syrup (basically sugar water) and served with sugar around the rim, much in the same way a margarita (another sweet cocktail made usually made with tequila) is served with salt around the rim.

You may want to research any list of sweet cocktails in advance, determine which sounds the tastiest for your palate among the liquors to be served, and ask for that particular one when you are at the party.


Which alcoholic drink can be best regarded as aphrodisiac?

Which alcoholic drink can be best regarded as an aphrodisiac?
Well that will have to depend on the person!
Alcohol seems to be able to work as an aphrodisiac. However, it is strongly recommended not to have more than a drink or two at most. More than that and any alcoholic drink may have a bad affect on one’s sex life.

Effects in females
It increases sexual desire — sort of
A drink or two may boost arousal, but it’s not a sure bet.
Drinking alcohol increases testosterone levels in females. This male sex hormone plays a role in sexual desire. It may be a factor in females reporting more sexual desire when drinking.
There’s also an element of expectation. People often associate drinking with lowered inhibitions and feeling sexier and more confident. It’s kind of like a self-fulfilling prophecy: If you expect to get lucky when you’re drinking, you probably will.
It can increase and decrease sexual arousal
Some females may have more interest in sex when they’ve had a few drinks, but that doesn’t mean their bodies are going to be into it. - Here’s What Happens When You Mix Booze with Sex

Men should make sure not to over drink.

Effects in males
The effects of alcohol on males are a bit more straightforward.
Getting hard might be difficult
Yep, “whiskey dick” is a thing. And it’s not just whiskey that’s to blame. Any alcoholic beverage can do it. - Here’s What Happens When You Mix Booze with Sex

For the ladies, red wine causes the sex drive to be even more pronounced than with other drinks, at least according to a group of Italian researchers who discovered that the compounds in the wine actually enhance levels of sexual desire in the fairer sex. What the researchers uncovered was that the red wine specifically increased blood flow to women’s erogenous areas, which in turn led to increased levels of desire. The researchers were quick to point out, however, that after more than a drink or two the other effects of alcohol began to take hold, which led to a less pleasurable experience. Moderation, it seems, is key.
For those a little more adventurous, here are nine aphrodisiac cocktails to spice up your night:

Casino Royale
Chili Martini
Ginseng Ginger Spritz
The Chocolate Rye
Gin cocktail with honey and lemon cordial
Spiced Manhattan Cocktail
Gingered Peach Margarita
Brandy Alexander
Muscadet wine with oysters

All said and done, there is no one liquor, liqueur, wine or any other alcoholic drink is the best aphrodisiac on the market. However, red wine seems best for the ladies.
To enhance the the mood, I would recommend some high end chocolates for the ladies.
Just keep in mind, that a drink or two seems to be the best. More than that can make the affects of the alcohol in one’s system can backfire.


Will drinking alcohol kill corona virus inside our body?

Unfortunately the short answer is: no. Alcoholic drinks do not prevent or heal, as stated by the World Health Organization on February 21, 2020, in a post on their Facebook profile (source).


It's sort of tough to chase down the origins of this stuff.  It likely grew out of wine competition judging, which itself may have been based on the internal QA process of breweries and wineries.  But that's conjecture, I can't find anything concrete.

The best information I've got is that the websites like BA and RateBeer use the criteria set down by the American Homebrewers' Association and the Beer Judge Certification Program (AHA/BJCP).  The BJCP was formed in 1985, but their style descriptions were likely based on Michael Jackson's famous book: The World Guide To Beer, published in 1977.  But realistically it just sort of makes sense...describe how it looks, how it smells, how it tastes, how fizzy/thick/thin it feels, and then any ephemeral qualities it has to give an impression of the beer.  Pretty much covers all the bases.


Are there any spirits that never should be combined in a cocktail or drink?

The short answer is no.

But that said, there are some spirits that some might want to think twice about since they have an overpowering taste. On the top of my list would be absinthe and chartreuse (especially the green).

  Absinthe traditionally has a natural green colour but may also be colourless. It is commonly referred to in historical literature as "la fée verte" (the green fairy). Although it is sometimes mistakenly referred to as a liqueur, absinthe is not traditionally bottled with added sugar; it is therefore classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water prior to being consumed. - Absinthe (Wikipedia)

  Chartreuse has a very strong characteristic taste. It is very sweet, but becomes both spicy and pungent. It is comparable to other herbal liqueurs such as Galliano, Liquore Strega or Kräuterlikör, though it is distinctively more vegetal. Like other liqueurs, its flavour is sensitive to serving temperature. If straight, it can be served very cold, but is often served at room temperature. It is also featured in some cocktails. Some mixed drink recipes call for only a few drops of Chartreuse due to the assertive flavour. It is popular in French ski resorts where it is mixed with hot chocolate and called Green Chaud. - Chartreuse (Wikipedia)

Personally I drink chartreuse and bénédictine straight, while I will drink absinthe with water and ice. Absinthe is too overpowering for me to use in a cocktail or mix.

In the end, whether or not to use a particular spirit in a cocktail or as a mix is personal choice and there are no fixed rules on the subject, so one must be aware of what a particular spirit might do to your recipe.


Who made commercialization of beer possible

The answer is probably the dawn of human civilization.  Beer was probably one of the first consumables ever commercialized.  We can find commercial receipts for the sale of beer dating back over 4,000 years (Alulu beer receipt, 2050 BC) and advertisements for beer from even further back (Ebla Tablets, 2500-2250 BC)

Hammurabi's Code from ~1750 BC has several sections detailing punishments for bartenders who try to short-change their customers.

Realistically, beer has probably been a commercial product for longer than it hasn't.


Is it weird that I like my red wines slightly chilled?

No, it is not weird.  In social situations, such as hosting an event, you should serve the wine at the recommended temperatures only to meet the expectations of your guests.  If you are just talking about yourself, you should drink it at whatever you find the most pleasurable.

There is much too much nonsense surrounding wine where perceived quality depends too much on the design of the label, the price, and the reputation, and very little depends upon the actual liquid itself.  There is a reason that wine competitions are not blind tastings because the few times they have done them that way, the recognized "best" have not done so well.  The California wine industry burst on the international scene because of the infamous Judgement of Paris, which was done blind (at least one of the French judges was so outraged that California wines won, that she demanded her ballot back for the wines they themselves heaped much praise upon).  In a delicious bit of irony, in blind tastings "Two Buck Chuck" has taken double gold medals in blind tastings over the "best" California wines, leading to some California wine industry people to cry foul over the results just as the French did 25 years earlier.

Drink what you enjoy served however you enjoy it best, because isn't that the whole point in the first place?


The most romantic thing is to conform to the desires of your companion. It sounds like there are specific problems with sparkling and red wine. Personally as much as I like beer, I don't think it is "romantic" with the possible exception of a Belgium Tripel. These taste great, are surprisingly alcoholic and look neat served in the appropriate glass (a large wine glass may suffice). What I do think might be fun is a good French rose (a sparkling rose is really romantic, but out). Otherwise investigate cocktails. Unfortunately, I not much of a cocktail guy so I don't have any suggestions. Googling "romantic cocktails" provides a lot of hits.


Yes, they do.
A new experiment done jointly by Stanford University and the University of Edinburgh has finally proven that when beer is poured into a glass, the bubbles sometimes go down.

"Bubbles are lighter than beer, so they're supposed to rise upward,"

– Richard N. Zare, the Professor of Natural Sciences at Stanford.

"But countless drinkers have claimed that the bubbles actually go down the side of the glass. Could they be right, or would that defy the laws of physics?"

In 1999, Australian researchers announced that they had created a computer model showing it was  possible for beer bubbles to flow downward.
But Zare and former Stanford post doctoral fellow Andrew J. Alexander were unconvinced by the virtual Guinness model and decided to put it to the test by analysing it physically.

"Indeed, Andy and I first disbelieved this and wondered if the people had had maybe too much Guinness to drink," Zare recalled. "We tried our own experiments, which were fun but inconclusive. So Andy got hold of a camera that takes 750 frames a second and recorded some rather gorgeous video clips of what was happening."

A careful analysis of the video confirmed findings: Beer bubbles do sink.

"The answer turns out to be really very simple. It's based on the idea of what goes up has to come down. In this case, the bubbles go up more easily in the centre of the beer glass than on the sides because of drag from the walls. As they go up, they raise the beer, and the beer has to spill back, and it does. It runs down the sides of the glass carrying the bubbles -- particularly little bubbles -- with it, downward. After a while it stops, but it's really quite dramatic and it's easy to demonstrate."

The phenomenon also occurred in other beers, said Alexander

"The bubbles are small enough to be pushed down by the liquid. We've shown you can do this with any liquid, really -- water with a fizzing tablet in it, for example."
"It's just paying attention to the world around you and trying to figure out why things happen the way they do..."

Source


Try against the grain on wexford street got a good selection there


Are there any Whiskey better for cocktails?

Jack Daniels is not a whisky! It is a Tennessee Whiskey!

That is very different to the Scotch whisky usually recommended in whisky cocktails, which require more of a bitter/tart edge than the sweetness of Jack Daniels.

For any whisky cocktail I personally would use a decent single malt Scotch whisky to get the best taste for me, but everyone's palate is different. I only use Jack Daniels in sweet cocktails, or with cola.


Could whisky in lager be considered a lethal cocktail?

If you are asking if there is some chemical reaction that makes the mixture of beer and whiskey more toxic than the two drunk separately, I'm pretty sure the answer is no. That said, if you drink a beer and then drink a shot of whiskey you know pretty much how much of each you have consumed. If, however you just pour your whiskey into the beer it might be that you are pouring in more than a shot glass worth and end up with more alcohol. The point is what matters is the total quantity of alcohol you consume and over what time span.


How exactly does buying directly from Westvleteren work?

I live in Amsterdam, and I have not personally been to Westvleteren but I have friends who have made the trip. It turns out that you have a few options:

You can call and make an appointment and IF you get an
appointment then you must drive there at the appointed time to pick
up your crate of bier. If you can't make it at the appointed time
then you lose out, and you must start the process all over again. I
forget how much bier this is for, but I think it is 24-48 bottles. Indeed when you make the appointment then you must supply your license place number which they use to keep track of you. They will not allow you to make 2 appointments with the same license plate number in a 60 day period. Additionally, the phone number you must call to get an appointment is always busy, I have heard of people using automatic redial for hours before they finally get through.
If you are in the area (again you will need a car, because there is no public transport, and biking there is unreasonable from most places.) You can pop in and there is a small shop next to the monastery where you can buy a 6 pack per person without appointment, and also with out a huge price markup. Of course while you are there you can also eat some good food, and buy other items that the monks make and sell. This is much less hassle, but you cannot get much bier, so it may not be worth trekking all the way out there specifically for this.  However if you are in the area already and you have the time to take a small detour then you should certainly pop in for lunch or dinner and get some tasty brew.
Finally if you are in the Benelux region you can sometimes find Westvleteren in local shops or cafes, however the prices range from 10-16 euros per bottle (in Amsterdam) which is a lot more than you will pay at the monastery. (However, beer bought at the monastery isn't meant for selling, it's meant for private consumption, it says so every time you buy some)


I have not aged one yet (they only arrived in my country a month ago!), but I am sure it should age well.

Due to the higher ABV it should develop some fruity aromas and flavours, maybe even go into the sherry-like arena.

If you do age them, age them properly (cold/cool and in the dark) and try one every year. Certain beers age amazingly well in the beginning, but then go sideways after year 5, others you can leave for ages!


Why does canned Guinness DRAUGHT have a plastic sphere?

It's called a floating widget and is used (together with nitrogen instead of carbondioxide) to give the beer it's typical, creamy head when poured from the can. The method was invented by the Guinness Brewery in the 1960ies.
Cite from Wikipedia:

Some canned beers are pressurized by adding liquid nitrogen, which vaporises and expands in volume after the can is sealed, forcing gas and beer into the widget's hollow interior through a tiny hole - the less beer the better for subsequent head quality.
[...]
When the can is opened, the pressure in the can quickly drops, causing the pressurised gas and beer inside the widget to jet out from the hole. This agitation on the surrounding beer causes a chain reaction of bubble formation throughout the beer. The result, when the can is then poured out, is a surging mixture in the glass of very small gas bubbles and liquid.


What are the IBUs (bitterness units) of common lagers? Also, what are hop contents?

Finding a compiled list of common-marketplace lagers is probably not going to happen unless someone has made a specific list like this.

Generally, you would just search "SPECIFIC BEER IBU" and either the result or website where you can find the result would populate. You can also look at homebrewer clone-recipe sites like this that give you the IBUs and recipes for clones of your favorite beers.

There are, however, sites like this that have BJCP average IBU ranges for varying styles of beer.

For proprietary reasons, you will never know the exact make-up of hops/hop ratios in beers unless the company shares that information with their imbibers.

If you have a good palate and understanding of what kinds of hops yield what kinds of flavors, you might be able to pick them out.


I have been given this drink as gift, but I don't know what it is?

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

It is made with 9 traditional Korean medicinal herb.

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

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


Thinking about a tomato pasta, I get acids, strong aromas, and a lingering mouthfeel.  Based on this, I would lean towards a Flanders Red or Flanders Brown / Oud Bruin, depending on the acidity of the sauce (the red for more acid, the brown for less).  These beers tends toward a wine-like experience, with their own acids and richness.  You won't have a lot of hop presence, which would battle the aromas of the food, and the sour characters of a Flanders Red would compliment a strong tomato sauce.  Alternately, perhaps a English-style brown ale, for its low bitterness and malt profile.


How to tell if my home-brewed mead is safe/ready to drink?

Unless you used unsafe water or honey, it is safe to drink at any time. The alcohol in the mead effectively keeps it safe for consumption. The fact that it smells good is a good sign and even with some off-flavours everything should be on the safe side.

Pungent smells, mould and no alcohol at all, however, are signs that something is wrong.

Generally, fermented drinks are safer than untreated (and possibly contaminated) water because of their alcohol and acid content. That doesn't necessarily mean they are healthier though.

Depending on the yeast strains involved, the length of the fermentation and what is fermented, fermented drinks may contain substances that make you feel unpleasant (hangover).

Most fermented drinks are ready to drink once the yeast has settled (and the drink loses its yeasty taste). They continue fermenting albeit at a much slower pace. This means
their flavour changes over time, usually getting more acidic while losing some or all of their sweetness. In other words, it is ready to drink when it tastes right.

To prevent further fermentation, you can store your mead in a fridge or a very cool cellar which slows down the yeast significantly.


Dumping small amount of cigarette ashes into the beers

Adding any particulate to a beer will reduce the carbonation due to more nucleation sites and the flavor may change from the tobacco ash, but the only way to increase the alcohol content of a beer in your glass is to add alcohol.


Why do they use different recipe for making a Caipirinha in Brazil and in Germany / Europe?

The use of brown sugar in Europe must give the cachaça a taste of sugarcane. Industrially produced cachaça often doesn't have it. The problem is that brown sugar can be made of beta and it doesn't have taste of sigarcane either. And it dissolves slower than white sugar so the drink becomes sweet when it's almost finished.

Source: German Wikipedia.


The recommended primary fermentation time for anything you're going to bottle is: until it's done.

After 2-3 weeks, when you think it's ready, use a wine thief to pull a sample to test with a hydrometer.  Record that number.  Then wait maybe 3 days and do it again.  Compare the new number to the first number.  If they're the same, you're safe.  If they're at all different, give it another week then repeat the whole process.

The premeasured bottling sugar or bottling sugar calculator assumes the cider is completely done fermenting, if it's not then you've suddenly overdosed the bottles with sugar which could result in an explosion.


What is the traditional vocabulary to describe the characteristics of beer?

I found this pretty amazing infographic at popsci.  Most of them seem pretty clear, but for context reading some of the BJCP Style Descriptions might help you out.  But really, describe it however it tastes to you even if the word isn't commonly used in beer tasting.  There are some hop varieties that, to me, smell and taste like raw green onions rubbed on feet so I just say that.


How to avoid egg white being cooked in drinks?

Several suggestions:

On a fresh egg, remove the chalazae, the ropey bit in the white (it anchors the yolk);
Use either pasteurized egg whites or powdered egg whites;
Add ice only after the mixture has become foamy and voluminous;
Use a finer mesh strainer (if bits are getting through your shaker strainer).


How to drink layered cocktails?
What is the socially acceptable tactic of consuming a layered cocktail?
That will generally depend on the type of layered cocktail one is drinking. There is generally no socially acceptable manner of consuming a layered cocktail! One is free to drink them in the manner befitting the individual.

A layered (or "stacked") drink, sometimes called a pousse-café, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically two to seven. The specific gravity of the liquid ingredients increases from top to bottom. Liqueurs with the most dissolved sugar and the least alcohol are densest and are put at the bottom. These include fruit juices and cream liqueurs. Those with the least water and the most alcohol, such as rum with 75% alcohol by volume, are floated on top.
These drinks are made primarily for visual enjoyment rather than taste. They are sipped, sometimes through a silver straw, one liqueur at a time. The drink must be made and handled carefully to avoid mixing; however, some layered drinks, such as shooters, are generally drunk quickly. - Layered drink

As for myself, layered cocktails like the B-52 or a Black and Tan are consumed as shooters.
More complex layered cocktails, I use a stainless steel straw and carefully sip one liqueur or liquor at a time. To be honest, I enjoy the individual tastes of the different liqueurs. Some liqueurs have such an overpowering flavour that they are best drunk separately.
Chartreuse, Bénédictine and Absinthe are all strongly flavoured liqueurs and would overpower any layered cocktail if mixed all together before drinking them. Ergo, I use a straw!


What kind of cocktail would Gin Mare be best suited for?

I have not tasted that gin*, but from the description of the botanicals ("rosemary, thyme, olive, and basil") it seems to be crying out for savory rather than sweet. It sounds like a red snapper would be good (essentially a bloody mary with gin instead of vodka). Also sounds like a classic or dirty martini might be nice, depending on the vermouth on hand.

*yet... judging by the rave reviews I will have to try it soon!


What wine did people drink during the Roman empire?

You have a lot of information right out of Wikipedia when searching for Ancient Rome + wine, and too much for it to be copied or gathered here. But here is some information I also learnt from History courses or readings.

Basically, many wines (Greece, France, Italy...) were kind of "sour" and people were used to adding spices (among other things), not only to "sweeten" the taste, but also to help store the wine and keep it drinkable for a longer time. (1)

Some of the wines the Romans used to drink (there may be more than that, of course):

Mulsum -> wine with spices and honey (served during the gustatio, before the meal)
Turriculae -> dry wine, with sea-water, fenugreek and defrutum (2).
Carenum ->  sweet and liquorous, from very mature / ripe grapes, with quince, various plants and defrutum.
Vinum picatum -> (pitched wine is the closest I can come with in English) wine that was sweetened by the pitch used to seal the container.

  Why would they add many different plants / herbs / honey / water?

Ref. Wikipedia : Romans drank their wine mixed with water, or in "mixed drinks" with flavorings. Mulsum was a mulled sweet wine, and apsinthium was a wormwood-flavored forerunner of absinthe. Although wine was enjoyed regularly, and the Augustan poet Horace coined the expression "truth in wine" (in vino veritas), drunkenness was disparaged. It was a Roman stereotype that Gauls had an excessive love of wine, and drinking wine "straight" (purum or merum = unmixed) was a mark of the "barbarian".

It seems that it was done for 3 purposes:

keep wine longer and help it come from countries hundreds of miles and days of travel away.
make the wine more "drinkable" and enjoyable.
don't do like barbarians do and look like a well-educated person.

-> How alcoholic was it? is a question I have no knowledge of and no answer to.

1 - FWIW: adding spices to a beverage was done again centuries later, when people started drinking hot chocolate (before the refining process / conche was discovered). The taste was so bitter / sour that people put a lot of spices and sugar in it.

2 - A reduction of must in Ancient Roman cuisine, made by boiling down grape juice or must in large kettles until reduced to half of the original volume. See also grape syrup.

Useful links: 1. wines in ancient Rome - 2. History.SE - 3. wine and Rome (University of Chicago) - 4. about ancient roman wines - 5. Rome and wines


What units are used to measure beer by volume?

Beer is measured by volume, but which measure depends both on country and on the context in which the measure is being used.

For instance, in the US, you will almost always find servings of beer measured in fluid ounces.

However, in production, you will regularly find the measure being listed in barrels (31 imperial gallons).

You'll regularly find beer sold in pints (16oz), though that could also mean a 20oz glass as you only get 16oz of beer with a proper head.

My limited experience with bits of Europe indicates beer there is sold by the mL. Also worth noting is that Liter can be represented as either L or l so when you see "l" you're seeing Liters.

So, no. There isn't a global unit of volume for beer. But it is almost always sold by volume.

Also, with the rising popularity of high gravity beers, standard beer servings vary in part because to serve similar amounts of alcohol across standard servings you've got to serve differing quantities.


Why would wine sellers need to broach the cask?

I believe that during aging, spigots aren’t inserted into the casks. I’m guessing that plugs are more reliable, allow tighter storage and are cheaper.


When did J&B Scotch switch from corks to screw-tops?

From what I can find I'm not sure I can give an exact answer to the main question (when J&B started using screw caps) but I think I found something that matches your description, from 1972:

https://www.maxliquor.com/product-p/j-and-b-scotch-1972-quart.htm

As far as I can tell the label matches the picture on the page you linked and appears to have a screw-cap.

Also, on the website you linked to, there are example bottles from the 60's and the 70's.  Interestingly though, the 70's bottle has a different label than the one above from 1972.

Given all of this, I would assume the switch to screw caps happened in the late 60's or early 70's and that the bottle your friend obtained is likely from the same time period.


Does it make sense to store hard liquor in the freezer?

This mostly comes down to personal preference. Think about it this way: beer can be served at room temperature or cold, but when most people (in the US) ask for a beer, they want a nice cold brew. Go to a place like Germany and their beer may be served at room temperature.

One overall benefit of storing any liquor in the freezer would be making it smoother on the way down -- it eases any burn on the throat. This can apply to just about any liquor, though some types of liquor have noticeable differences in taste when served warm vs cold. A couple that come to mind are:

Cognac (specifically Salagnac)
Deep Eddy Lemonade
Fireball

During the Hennessy shortage of 2017, many customers at our store had to look for alternatives. Those who didn't go for Remy Martin went for Salagnac. When cold, Salagnac has a very similar taste to Hennessy. When warm however, this isn't as much the case.

Both Deep Eddy Lemonade and Fireball have stronger, sweeter flavors at room temperature. When cold, the sweetness isn't as much of a smack in the face, and with fireball the flames seem to more along the lines of a smolder.

You do not put bourbon or scotch in the freezer. Both are intended to be straight or on the rocks. It doesn't make the liquor go bad in any way, but is seen as heresy and you may be shunned by friends or family. There is a noticeable difference in the taste notes of smoke and oak, so it's best to leave these ones out.

When it comes to the bar, it just makes more sense to have the alcohol out on display. It shows the customers what they can have, multiple bartenders don't have to fight for control of the freezer, and a large portion of their sales are from mixed drinks which are served with ice anyway.


How to know which wine goes with which type of food

From Classic American Steak and Wine Pairings.

Best Wines to Drink with Steak

Cabernet Sauvignon

"The king of red wines, Cabernet Sauvignon is often the number one choice for steak and wine pairings. Beef steak has lots of strong flavor from the meat itself and from smoke, marinade, sauce, or pepper, so it calls for choosing a wine that is also full-bodied. Cabernet Sauvignon’s robust fruit tastes and powerful flavors can stand up to most any steak. The tannins in Cabernet Sauvignon (coming mainly from the red skin of the grape)  and relatively high alcohol levels also help cut through the fat of the steak, making the wine taste smoother and less bitter… and the steak more flavorful."

California Zinfandel

"Zinfandel has moderate tannins and high acidity, making it a fitting match with steaks that contain relatively good amounts of fat. Rib Eye, T-Bone or Porterhouse steaks are ideal partners for Zinfandel. A little less refined than  Cabernet Sauvignon, Zinfandel has a characteristically bold grapey spiciness and thick richness on the pallet."

Malbec

"Malbec is an up and coming red wine that is definitely steak friendly. In fact, Malbec is the number one consumed red wine in Argentina where it’s considered the ideal wine to pair with beef.  Malbec is a versatile, rich and food-friendly red wine that may break with tradition but won’t break the bank. Check out Malbec wines from Argentina or Chile. You won’t be disappointed."

Other Good Red Wine Pairings with Steak

"The classic wine choices to pair with grilled steaks are big, bold red wines, especially California Zinfandel, Cabernet Sauvignon and Malbec.  Merlot, Syrah (Shiraz from Australia), Sangiovese, Chianti and Pinot Noir are also good choices and will produce softer red wine and steak pairings, which you may prefer depending on the steak, the doneness you prefer and whatever else you are serving."

Rosés, Blush Wine and Sparkling Wines

"Not to be forgotten, a crisp chilled Rosé wine or a bubbly Sparkling Wine (especially brut or rosé) is  almost always an enjoyable pairing with steak and other grilled fare. Just be sure to chill them in the refrigerator or on ice for several hours before serving. In fact, we recommend also chilling your red wines to avoid any “hot wine” influence on the taste of the steaks."


Are there alcohol free spirits and how would they taste like?

Here are some alcohol free spirits:

Alcohol Free Whiskey
Non- Alcoholic Gin

Black Zero Scotch Whiskey


How can I diagnose dirty taps from drinking a beer?

Yes, tap lines that aren't cleaned regularly (every few weeks at least) are susceptible to infection, and you can detect these infections by taste or smell alone.  Common bacteria involved are Pediococcus acidilactici and and Lactobacillus which Tasting Beer describes as having a buttery or "goaty, sweat socks" like aroma/flavor.  I think that probably aligns pretty closely with your "musty" description.

Is it serious?  In the sense that it can cause illness, no, at least not these organisms.  These are probiotic bacteria similar to what are advertised in some yogurt.  However, given that it does speak poorly to the maintenance routines of this establishment, I wouldn't blame you for not wanting to continue to opt for the draft beer, if for no other reason than that it doesn't taste very good.

Lastly, it might be worth a quick friendly word to management.  They may not realize that they need to clean their tap lines more frequently, or not realize that it isn't being done.  It's an easily fixable problem and if they do take steps to fix it, everyone will be better off.


Microbrewery in Porto, Portugal? Port, Porter, Porto, Portugal?

Yes, there are craft beer pubs in Porto and microbreweries from Porto! Particularly, Cerveja Letra was born not far from Porto and later opened a beer garden in Porto; Cervejaria do Carmo has around 50 different types of craft beers, giving more visibility to craft beers from Porto than to internacional brands; Fábrica da Picaria has its own craft beer being brewed on the spot (source).

I don't know about any port flavoured or port related beers but some of the pubs mentioned in  the above article also offer selections of port wines as an alternative to a glass of beer.

Some craft beers from Portugal: Burguesa, Letra as above, Passarola, Sovina, Toira. Instead, two common local beers that may be found likely in any shop or bar are Super Bock from Matosinhos and Sagres from Vialonga. Sagres is also dark (preta).

Finally, as in the accepted answer: no. Porter beer is originally British and has nothing to deal with the city of Porto, while port wine inherited his name from the city in its early days in XVII-XVIII century.


The German Beer Purity Law, also know as the Reinheitsgebot, dictates what ingredients may be used to create beer in Germany: barley, hops, and water.  It dates back to 1487, which is why you may notice the omission of yeast: it hadn't been recognized as an ingredient yet.  The law was removed from the books in 1993, and replaced by another similar law which allowed yeast, sugar, and some of the more common brewing ingredients.

In the case of a US brewery making such a claim, it's a sort of advertisement toward the "purity" of their product, i.e., they don't use adjuncts (rice, etc) or other flavorings (fruit, spices) in their beer.


Why are half gallon growlers illegal in Florida?

In 2001, Florida State Senator Tom Lee championed a bill which was passed that allowed for more sizes of beer containers to be sold in Florida.

Prior to the bill passing, only 12 ounce, 16 ounce or 32 ounce packaging was allowed. This prevented most craft beers from entering the state and to allow those entry, the law enacted stated that anything under 32 ounces or over 1 gallon would now be allowed.

The unintended side affect of this law was that anything in between that range was still banned, including the 64 ounce container. 3 years ago, there was a bill written which would allow the sale of a 64 ounce container in Florida, but it was not sent to the floor for a vote because it involved other caveats with regards to craft breweries in the state. The main reason a vote was not taken was that the legislature felt that there should be more consideration taken to assist the craft brewers. Although that bill was stopped, the movement is still ongoing to have these container sizes legalized.

Read more: Tampa Bay Times: Size matters: Craft brewers challenge Florida's beer container laws


Do you need to actually be flying somewhere in order to buy booze duty free at the airport?

Duty-Free shops are placed in such a way that travelers must leave the country of origin (sale). Australia is no exception.

  Duty-free shops (or stores) are retail outlets that are exempt from the payment of certain local or national taxes and duties, on the requirement that the goods sold will be sold to travelers who will take them out of the country. Which products can be sold duty-free vary by jurisdiction, as well as how they can be sold, and the process of calculating the duty or refunding the duty component. - Duty-free shop

J. Caron makes this statement about the Sydney airport:

  Don’t remember the exact layout in Sydney, but in most airports (if not all), you can’t get to the duty-free shops without going through immigration (where applicable) and security, which you generally won’t be able to do without a boarding pass for a flight.

  The shop will also often require to see the boarding pass, and in some places will make a distinction between people travelling domestic or international. In some countries like the US, as there is not necessarily a separation between domestic and international travellers, and you can exit the departures area at will, they will not give you the goods right away, but deliver them during the actual aircraft boarding.

  In some airports (especially in the EU), duty-free shops will actually sell duty-free when they can (you are actually leaving the country, or in the case of the EU, leave the EU customs union), and make a discount equivalent to duty-free for other cases.

I have seen duty-free sales of liquor and other items sold on in-flight only on some international flights.


I'm no expert but I’ll give it a shot:

Jägermeister and other herbal liqueurs do contain herbal essences that probably have some effect on your body. But not in any medicinal quality, otherwise it couldn't be sold as food in the EU by law. There are strict rules (e.g. Directive 2001/83/EC).

In general the usefulness of digestifs for the digestion is heavily discussed (there are opinions that the alcohol takes away any positive effect the herbs might have). But I don't have any reliable sources at hand.

And the alcohol is unhealthy, no doubt.

So from a medicinal point of view: stay away from digestifs and stop eating too much so you won't need any digestion-helper.

From a recreational or culinary point of view: If you enjoy the taste, a digestif is a great closure of a good meal and the psychological effect of "believing it helps" works sometimes.

And i personally like the taste and drink it recreationally and not just as digestif.


Is there any way that I can discern the IBU of a beer if the bewer doesn't provide that information?

I would argue that even having the IBUs on the bottle you still don't really know what you're going to get.

The bitterness of the beer isn't just down to the quantity of alpha acids, which is what the IBUs measure. The bitterness is offset by any residual sweetness in the beer.

A brewer can brew two different beers with the same IBUs, and them taste different. For example, with two beers with 20 IBUs - one might taste balanced between sweet and bitter, while the other one just tastes sweet. Another pair of beers with 70 IBUs, one might be unpleasantly bitter, while the other a more balanced kind bitter, or even simply neutral. The FG can give you some insight into these differences, but it's still not going to be precise.

Frankly the best way to know how the bitterness of the beer plays with the rest of the beer qualities is to read the label for any subjective descriptive text, or simply buy it and taste it.

If you did want to measure it, you would need to use spectrophotometer and solvent extraction.


Well, I had a sip of it out of curiosity, and it tasted great, so I finished off what was left. No ill health effects to report so it would appear it was fine! I will say that the fruit looked slightly worse for wear so I didn't eat any of it, but otherwise the drink was delicious.


The only way to know the price for sure is to sell it and find out the price at that time, preferably at auction.

The only way to price a rare item like this without selling it is to mark it to market. You need to find a number of comparable bottles of special edition beers with similar collectors' markets and use the prices of those bottles to calculate the current price of that bottle. The more similar the comparable bottles are in terms of time since sale, qualities of the beer (style, ABV etc.), number of bottles produced and size of "following" or number of collectors, the closer your price will be to a realistic price. If it were really valuable an auction house such as Sotheby's or Christie's could be employed to do the calculations for you as they are quite involved. Note that marking to market only gives a guideline price at a moment in time as prices can fluctuate wildly in collectables markets.

The basis of this pricing model is the pricing of any liquid commodity or financial instrument.


Recommendations for a pandemic coronavirus drink?

During the spanish flu, whiskey was an accepted medicine: Amid 1918 Pandemic, Bootleg Whiskey Became a Respectable Medicine (or an excuse to bypass prohibition).
A Hot Toddy is traditionally drunk to cure symptoms of a flu or cold.
The icelandic spirit Brennivin is also called "Black Death".
One idea could be to serve shots in disinfectant spray bottles. However, this might be not very classy.


The etching provides a nucleation point. To quote a couple places:

A nucleation point on a beer glass refers to an etched mark or pattern on the bottom of the inside of a beer glass.  The etching is called a nucleation point (or a widget in the UK) and helps the release of carbonation and can create a steady stream of bubble emanating from the etched portion of the glass. This works by CO2 releasing (dissolving into gas) when it comes in contact with the rough surface of the nucleation points.  This is not a mere marketing ploy and a nucleation point does increase the amount of bubbles released when compared side by side with a non- nucleated beer glass.

And

A laser etched nucleation site within the glass maintains flavor release during the drinking experience. Samuel Adams Unveils the Samuel Adams Boston Lager Pint Glass.


Is there a modern wine that is designed to resemble ancient Roman winemaking?

The Romans learned their love of wines from the Greeks. In fact Greek wine was highly praised by the Romans and incorporated viticulture into their own culture, thanks to the Greeks. The white  Retsina or Resinated wine of the ancient Greeks is still produced in Greece and is locally very popular.

There are a few wineries in Europe, notable Italy that make a claim (loosely) of producing a truly Roman wine, but interpretation is still left to the reader.

First of all, there is the Cesanese Wine

  Cesanese could have been the local wine of ancient Rome.

  •It’s quite possible that Cesanese was the red wine of ancient Rome because the grape is quite old and existed in the region during pre-Roman times.

  •However, there is no physical records to prove this, just ampelography (the study of grapes).

  •Evidence of Cesanese dates back to the 1400s from agricultural contracts that were preserved in local monasteries.

  •There are only about 1500 acres of Cesanese vineyards left around Rome and the province of Frosinone in Lazio, Italy.

A second possibility is Frascati Wine:

  The Romans referred to it as the Golden Wine both for its color and its value.  It has become embedded in the cultural and economic traditions of the city.  In fact, in 1450, there were 1,022 taverns in Rome.  Producers of Frascati owned almost all of the taverns.  It has been said that Frascati is the most often mentioned wine in Italian literature.  Pope Gregori XVI, in the first part of the 18th century, said it was his favorite wine.

  The wines made in close proximity to Rome are collectively known as Castelli Romani, nine communes that produce wine in the Alban Hills, which are just south of Rome.  The vineyards range from 200 to 1,000 feet in altitude.  The Soils are well drained and volcanic.  The Mediterranean provides some influence but the climate is more affected by the hills.  Of these, Frascati is the most famous.  It has historically had a widespread reputation as an inexpensive and serviceable white wine served in the cafés of Rome.  The potential, however, is there to really improve the wines.

Mas des Tourelles offers some unique “Archeological Roman Wines”:

  These wines are only available in France (and in few quantities in Germany).
   As many people contacted us to have informations on the way to buy and taste these wines in the US, you should know that it is hard to export wines without having a registered importer. It need also that this company can after deal with a reseller that can work with all the states.

  Mulsum

  Like testifying the passages of Pline the eldest, the blend of wine, honey and a certain number of plants ans spices (cinnamon, pepper, thyme ect...) are usedin making this famous wine, which was often served to the « gustatio » (before the meal as an aperitif).

  However, it also accompanies filet of duck with figs, small quails with grapes and pine kernels, very spicy dishes, Roquefort or chocolate fondant. To serve at 14°.

  Turriculae

  Made exactly according to the writings of Lucius Columelle, it displays the tastes of the Romans as far as dry wine is concerned. The addition of seawater, fenugrec, defrutum (grape juice concentrated to boiling point) ect..., during the vinification makes an amazing and complex wine. Roman dishes, such as oysters ans smoked fish, are wonderful with our wines of recent years.

  However, in the years of 2746 - 2747, you will be able to serve it with fried foie gras or cakes with nuts. To serve at 18°. « The fenugrec confers it to the particular « vin Jaune » taste and it has a detectable smell due to the notes of nuts and almonds. The taste of the Turriculae proves to be rich and supple with a round prune flavoured finish.
   (La Revue des Vins de France - Mai 1999)

  Carenum

  This sweet wine, described by Palladius, is produced by fermenting very mature grapes with plants, quince and defrutum. A delicately viscous and silky wine notes of quince and subtle aromas of crystallised peaches, it is a wonderful accompaniment with “foie gras” and fruit tarts.

  To serve at 14°. « The wine is of an amber colour, and its smell hesitates between peach and caramel. These smoky and caramel notes are also present in its mellowt taste. It makes a very nice aperitif ».
   (La revue des Vins de France - Mai 1999)

To make things a little more interesting it could be noted that Italian Scientists have planted vineyards with the aim of making wine using techniques from classical Rome described by Virgil.

  Archeologists in Italy have set about making red wine exactly as the ancient Romans did, to see what it tastes like.

  At the group's vineyard, which should produce 70 litres at the first harvest, modern chemicals will be banned and vines will be planted using wooden Roman tools and will be fastened with canes and broom, as the Romans did.

  Instead of fermenting in barrels, the wine will be placed in large terracotta pots – traditionally big enough to hold a man – which are buried to the neck in the ground, lined inside with beeswax to make them impermeable and left open during fermentation before being sealed shut with clay or resin.


Are there any historical cases where actual POWs made some form of alcohol while being held in a POW camp?

Similarly, I recently watched the 2010 Maia Liddell documentary, Colditz The Legend.

  Colditz Castle was a maximum security prison from which no one was meant to escape... but escape they did. Take a fresh look at the legendary escapes, featuring stories from both Colditz survivors and their extended families.

Listening to the narratives by former British officers held captive and memories and anecdotes by family (sons, daughters, grandchildren) prompted Google searches, among them these.

George Drew, 87, British POW Brewed Turnip Hooch at Colditz

  Major George Drew, who has died aged 87, helped his fellow prisoners to cope with the boredom and deprivations of Colditz Castle during World War II by producing potent homemade alcohol.

  He and his friend Pat Fergusson first tried to brew from the sugar and raisins from Red Cross parcels, but failed. Then they realized that there was sufficient sugar for fermentation in the turnip jam supplied by the Germans. Mixing the jam with yeast and water, they used a piece of purloined drainpipe and a large can, sealed with plaster of Paris from the sick bay, to produce hooch for such events as St. Valentine's and St. Patrick's Days.

  However, the effects of the more than 100 proof alcohol could be severe, even leading to temporary blindness. Dental fillings would fall out. If a man was having obvious difficulty walking and talking in the castle yard it was said that he was "jam happy."

  When Drew and Fergusson took part in the British television series "Escape From Colditz" in 2000, they made their potion for the first time since 1945. Taking the first glass before the camera, Drew said "Dear God," remarked that the smell was not quite as bad as it used to be, then drank again. "Oh Christ," he gasped.

And although not brewed, a group of tunnelers, after nine months of digging, took a wrong turn and emerged, fortuitously, in the castle’s wine cellar, enjoying 137 bottles, about four and a half bottles per person.

Article: In 1940 British POWs accidentally tunneled into a Nazi colonel's wine cellar and proceeded to drink everything they saw.


What is the location where they make rum called?

Spirits, such as vodka, whisky and also rum, are produced in a distillery.


What is "gruit?" Why aren't there many beers on the market containing it?

More than a millenia ago, there were few standardized recipies for herbs to add during the beer brewing process.  "Gruit" referred to the herbal mixtures used to flavor and preserve beer.  Gruit was usually sold under papal license exclusive to certain areas at various monasteries and therefore represented a monopoly in Christian areas of the Catholic Church.  Traditionally it included plants such as yarrow, mugwort, henbane, sweet gale, bog rosemary, juniper, and more.  Some of these survive in gin recipes.

Why gruit has largely been replaced by hops is a fascinating and divisive historical question.  There may however have been a number of factors including the possibility (largely untested) that hops beers kept longer and the rising concern by Protestant (and even Catholic) nobles of the power of the economic power that this gave Catholic institutions.  What is known is that a campaign was waged against gruit and the purported (and likely actual) mind altering properties of it.  The use of gruit was more or less entirely supplanted by hops.

More recently some breweries have been experimenting with gruit beers for national pride and/or historical reasons.  These include Fraoch and Alba from the Williams Brothers in Scotland, and a few other examples. They are not common however and are certainly specialty beers today.  Additionally the gruits used in commercial beers are pretty tame by historical standards.  I haven't found any including herbs like henbane (which was one of the historical staples of brewing, used even more prevalently than hops is today).


Do wines from grafted vine stock taste different from non-grafted?

Oh... something I am a real expert at! You are mixing your context when calling vines hybrids. There are three ways you can grow grapes for fruit. 100% original "own rooted" vines, grafted vines and hybridized vines.

Let's back up so I can explain why that is. Many Americans in the 1600-1800s tried unsuccessfully to bring European vines to North America and they always died within a few years and they could never figure out. When American vines were brought to France in the 1860s to study the differences between American and European vines, they inadvertently brought a root louse called phylloxera with them in the soil (they also brought over powdery mildew, but that's another story).

As it came to be, phylloxera completely wiped out most vineyards in Europe within a decade or so. Then started a race to figure out a "cure" for this bug. Three methods were attempted. The first was to drown the soil in chemicals to kill the bugs and that worked for a long time. Some vineyards were still operating like that until the 1960s.

After more research, they figured out that American vines were resistant to phylloxera. So that led to the other two ways of keeping their vines alive. Hybridization between French and American vines. These hybrids were resistant and yet made drinkable wine. Not the same quality as 100% vitis vinifera but hey it got you tipsy just like a good Cabernet did. Many of these hybrids are still around. I have grown several of them. One that I liked a lot is called Leon Millot. The French after WWII, in a fit of purity, have banned most of these grapes and had them ripped out.

The third way was considered the best way to preserve the flavors of the cabernets and chardonnays of the world. They took a page from the apple growing industry, which had already perfected the art of grafting roots onto a different tree. So, they grafted American vines onto French (and German and Italian and so on) vines. This worked out almost perfectly for everyone. In fact, because they use several different vitis species (there is only one vitis species in Europe, vitis vinifera) they were able to more tightly control how the vines grow. This saved the wine industry around the world.

There are only several small pockets and one large one, where phylloxera hasn't invaded. The big one is Washington State in the Northwest corner of the United States. This is where I live. Because of the unique soils (very sandy) and climate (basically a desert) they can grow "own rooted" vines. So, if you are in a place where you can buy a Washington State wine, you are tasting the last place on earth where European vines are grown on their own roots.

Can you taste a difference? I would say not really. There are so many factors that come into play when making a wine. Any subtle influences the own rooted vs. rootstock play in flavor is masked by things like oak, climate, yeast and so on. Just be happy there is a place in the world that phylloxera has not invaded!


What would a good beer to have with very salty food like caviar be?

While pairing is generally a matter of taste and therefore no definite answers can be given, for salty food, strong food there are a couple of things to keep in mind.

Rich beers are likely to overpower whatever else you are eating.  I would usually pair rich beers with moderate portions of rich foods.  This doesn't mean that all salty foods would be out with something like this, but it is something to think about.
Bitterness is likely to help contrast a bit with the saltiness you are describing.

Obvious pairings to me would seem to include light, relatively bitter, hoppy beers.  Something like an IPA, an extra special bitter, or the like.  A lot of folks tend to find that bitterness in beer works, pairing-wise, like acidity in wine, so if you'd pair with a more acidic wine you may consider pairing with a more bitter beer.


How accurate is Alcohol by Volume in beer?

tl;dr — By regulation, ±0.3-0.5%.

Chemically speaking, I'm not sure—maybe someone else can go into measuring techniques, alterations (continued fermentation?) during distribution, etc.

But countries and regions specify tolerances for error.

In the United States, according to Title 27: Alcohol, Tobacco, and Firearms, Part 7: Labeling and Advertising of Malt Beverages, §7.71:

  (c) Tolerances. (1) For malt beverages containing 0.5 percent or more alcohol by volume, a tolerance of 0.3 percent will be permitted, either above or below the stated percentage of alcohol. Any malt beverage which is labeled as containing 0.5 percent or more alcohol by volume may not contain less than 0.5 percent alcohol by volume, regardless of any tolerance.

http://www.ecfr.gov/cgi-bin/text-idx?SID=1affcd509f9614478fbbc0c85551765a&node=27:1.0.1.1.5.8.41.1&rgn=div8

In the EU,

  0.5% vol. for beers having an alcoholic strength not exceeding 5.5 % vol. and beverages classified under subheading 22.07 B II of the Common Customs Tariff and made from grapes
  1% vol. for beers having an alcoholic strength exceeding 5.5 % vol. and beverages classified under subheading 22.07 B I of the Common Customs Tariff and made from grapes; ciders, berries, fruit wines, and the like; beverages based on fermented honey
  1.5 % vol. for beverages containing macerated fruit or parts of plants
  0.3 % vol. for other beverages

http://www.icap.org/table/alcoholbeveragelabeling


My two cents:

Orange wine + sheeps cheese.

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

Orange wine + apple pie/apfel gratin/apfelstrudel.

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

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

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

Bumbu seasoning (Wikipedia

Indonesian Herbs and Spices

Herbs and Spices The most important part of Indonesian cooking

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

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