I’m not talking about beer goggles – those invisible glasses you’re suddenly sporting after a night of drinking that make the man with the missing teeth and awful comb-over suddenly the most attractive man you’ve ever seen. I’m talking beer glasses – the kind that can make your beer drinking an even more enjoyable experience (and far more enjoyable than a night with Mr. Bad Comb-over ever could be).
Below is a list of the essential glasses any good beer geek is going to want to own.
Pint glass – You’ve had a beer on draft at a bar, right? Chances are it was served in a pint glass. These are pretty basic glasses and are popular in bars because they’re quite durable. The British-style pint glass, which is bulged near the top, is good for pale ales, bitters, and stouts.
Pilsner glass – The pilsner glass is tall, slender and cylindrical. These glasses are meant to help focus the hop aroma of the beer, while keeping the head intact. It should come as no surprise that this a great glass for lagers, including pilsners (obviously, given the name), maibocks, and dopplebocks.
Weizen glass – Love wheat beers? You’ll want a weizen glass. The attributes of this glass – tall, slightly bowed-out shape, narrower top – help concentrate the aromas of the beer, while allowing enough room to accommodate the big heads that often accompany them.
Goblets (or Chalice) – Goblets and chalices are in the same family of glass, although there is a technical difference between the two: a goblet is thinner and long-stemmed, while a chalice is heavier and thick-walled. Both, however, are great for heavier, malty beers (dubbel, tripel, quadrupel, Belgian IPAs). That’s because the hop aroma doesn’t need to be concentrated in order to really enjoy the taste of the beer; rather, the bowls on these glasses are designed to be big enough to hold the entire beer.
Tulips – Unsurprisingly, the design of this glass is tulip-shaped, meaning that the top of the glass pushes out to form a “lip” and a bulbous body. This shape is perfect for strong ales, imperial IPAs, and imperial stouts because they tend to be more aromatic.
Mugs – Mugs are sturdy, heavy, and come with a handle. They typically hold a lot of beer – and are featured in a lot of German beer drinking commercials. Mugs were made to be clinked! They come in a variety of shapes and sizes. Their large, open mouth allows the herbal bouquet of the beer to be released, while maximizing the malty aroma.
Author: Helene Roper
Article Source: EzineArticles.com
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Enjoy cold Draught Beer in the comfort of your home. All you need is a Beer Tap Dispenser. Available in different styles and designs, these are the best buy for your house.
Beer Tap Dispensers are the perfect party entertainers. You can treat your guests to cold beer with just a press of the tap. With this dispenser, you are always ready for a grand welcome.
These Beer Dispensers with Tap are available as both, in-built models as well as free standing units. There are models with single tap, two taps, as well as three taps. While in-built models have to be fixed at one place, the freestanding unit can be placed anywhere according to convenience.
The beer dispensers are available in different finishes including stainless steel finish. The units with more than one tap provide the facility of making more than one glass at a time. The dispenser units are almost maintenance free but the taps need some cleaning. The kits for cleaning the taps are now easily available in the market. Regular cleaning insures fresh tasting draft beer every time you press the tap.
Cleaning the Beer Keg essentially requires a hand operated pump to push the cleaning solution up the line. Alternatively, one can use a CO2 cleaning bottle, fitted with cleaning solution. This can be connected to the keg coupler so that when the faucet is opened the cleaning solution flows through, cleaning the line. Once the line is clean, the tap and coupler can be removed and dipped in the same solution before rinsing with cold water. The tap can then be attached to the keg.
If you want to protect your beer dispenser from being misused, there is an easy way out. There are stylish Beer Tap Dispensers available in black, brass and chrome. These prevent the faucet handle from being moved forward to dispense beer. These are best for beer dispensers that are installed in commercial setups. Locking the dispenser would prevent its use after closing hours.
Author: Arpita Chaudhary
Article Source: EzineArticles.com
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Just like any other activity, brewing beer has its own set of terms and descriptions that are not easily understood when you first hear them. When I began my research into brewing beer at home (home brewing) I had a very hard time understanding the various terms used by the experts I was reading. To make it easier, I put this little glossary together for my own use and it helped quite a bit. I hope you will find it helpful as well.
ABV – “Alcohol By Volume”. The percentage of alcohol in a beer. Usually 5%, some beers have as much as 30% abv.
ALE – A type of beer defined by the temperature and the strain of yeast used in the fermentation process
CARBOY – A glass, or food grade plastic container used for fermentation of home brewed beer, also known as a “demijohn”
CLARIFYING AGENT – A substance added to beer to produce a clear final brew. Common ones are some types of seaweed and gelatin
COPPER – Name for the kettle used to boil the sweet wort. So named because most were originally made from copper
CORNY KEG – A U.S. keg containing 5 gallons when full
DRAUGHT – Pronounced “draft”. This is a method of serving beer from a pressurized container or “keg”
FERMENTATION – The process where the yeast converts the sugars in the wort to alcohol and carbon dioxide
FULL KEG – A U.S. keg containing 15.5 gallons when full
GRAIN BILL – Collectively, the grain materials used in brewing. Its not uncommon for a recipe to use 10 or more different grains
GRIST – Crushed malted barley
HEAD – he foamy substance on the surface of beer produced by bubbles of carbon dioxide
HOPBACK – A small vat filled with hops used by some breweries to add additional flavor and filtering to the wort
HOPS – A critical ingredient used in the brewing process. Hops are clusters of female flowers from the Hop plant
HYDROMETER – A tool used to determine the alcohol content of a home brewed beer (abv)
KEG – A container used to store and transport beer, usually made from steel, aluminum, or wood
LAGER – The most popular type of beer in the world, it is produced by using bottom-fermenting yeast and a lower fermentation temperature
LAMBIC – A type of Belgian beer fermented using wild instead of cultured yeasts
LAUTER TUN – The traditional container used for the separation of the extracted wort
LAUTERING – Separating the liquid wort and residual grain
LEES – The dead yeast and other particles on the bottom of the container after fermentation and aging, also referred to as “trub”
LIQUOR – Brewer’s term for the hot water used in the mashing process
MALT – Grains, usually barley, used in brewing beer.
MALT EXTRACT – Also known as “DME”, this is a high density substance derived from base malt and used used exclusively in home brewing
MALT/MALTING – A process used on cereal grains where the grains are made to germinate by soaking in water and then dried
MASH TUN – A dedicated vessel made specifically for the mashing process
MASH/MASHING – The mixing of the source of starch (most often malted barley) with hot water
PONY KEG – A U.S. keg containing 7.75 gallons when full
RACKING – Transferring the beer from one container to another
SPARGING – Washing the grain after the mashing process is complete
STOUT – A type of beer produced by using roasted malts and barley and brewed with top-fermenting yeasts
TORPEDO KEG – A U.S. keg containing 5.23 gallons when full
WORT – A sugary liquid resulting from the mashing process
WORT SEPARATION – Separating the used grain form the wort and sparge water
YEAST – A live fungus that, when added to the brewing process, allows the process of fermentation
There are other, less often used phrases out there that you will stumble over every now and again. But, if you become familiar with the terms listed here you will be able to understand well over 90% of what you read.
Author: Jesse L Moore
Article Source: EzineArticles.com
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As I poured a glass of beer from the mini keg in the fridge, my little niece posed the question which titles this post. I admit is not the typical question you’ll get from a 4 years old and certainly a lot easier (and less embarrassing) to answer than the other question. Caught off base, I pondered how will I answer to her inquiry, without using big words in order to make it easy to digest by a little one, and realized that maybe a lot of folks out there, while not 5 years old, maybe don’t know the answer either. So I decided to attempt to shed a little light on the subject.
Beer is one of the world’s oldest and most widely consumed alcoholic beverage. It holds a strong third place as the most popular drink overall after water and tea. It is produced by brewing – and further fermentation- of a combination of ingredients such as water, starch, hops, yeast and a clarifying agent. The starches are mainly derived from cereal grains, the most common of which is malted barley, although wheat, maize (corn), and rice are widely used). The hops have the responsibility of giving beer its distinctive flavor and bitterness, also acting as a natural preservative.
On occasions other flavourings, such as herbs or fruit, may be included in the process of making beer. The fermentation is the natural process in which sugar becomes alcohol.
As for varieties, beer is divided in two main categories Ales and Lagers.
Ale is beer that is brewed using only top fermenting yeasts and is typically fermented at higher temperatures than lager beer (15-23C, 60-75F). At these temperatures, ale yeasts produce significant amounts of esters (a chemical compound) and other secondary flavours and aromas, often resembling those of fruits such as apple and pineapple or grass and hay.
Lagers on their part are brewed using bottom-fermenting yeast. This type of yeast typically begins fermentation at 7-12C (45-55F), often called the “fermentation phase” and is then stored at 0-4C (30-40F), called the “lagering phase”. It is during this second stage that the lager clears and mellows. In cooler conditions the natural production of chemicals and byproducts is stopped, imprinting the beer with a “crisp” taste.
As for serving and packaging, just like with wine, the drink shapes the container, for beer can be served as Draught beer, the most common method of dispensing in bars around the world. Some types of beer can also be found in smaller, disposable kegs called mini kegs or beer balls. The words draft and draught can be used as marketing terms to describe canned or bottled beers containing a beer widget,a nitrogen-pressurised ball inside a can introduced in the 80’s by Guinness, or which are cold-filtered rather than pasteurised. The traditional bottle or can are widely available for smaller presentation purposes.
Last but not least, the temperature at which beer should be serve has a strong influence in the perception and experience of the drinker. Warmer temperatures reveal the range of flavours in a beer while cooler temperatures are more refreshing. Most drinkers prefer pale lager to be served chilled, a low- or medium-strength pale ale to be served cool, while a strong barley wine or imperial stout to be served at room temperature.
So as I finished my glass of beer, I asked my little niece whether she understood my explanation. Her answer was very simple: I thought it came from the store!
Author: Sorel Ferrer
Article Source: EzineArticles.com
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The Draft can be intense, grueling, and a little intimidating at times. But there are always multiple opportunities to harass your friends and co-owners over some draft day mistake they make. Just make sure you do not commit one of these very common, almost inevitable Draft Day Blunders. Someone will almost certainly pull off the following bloopers.
Here we go, in no particular order. Someone will …
- draft a player who has retired. (Years ago we had two guys fighting over Barry Sanders TWO YEARS AFTER he retired because they heard some ridiculous rumor.)
- unknowingly draft a player who is seriously injured. (If you read my other articles, you know that I did that my rookie year in a league many moons ago. Oh well, it happens to us all.)
- draft a QB RB and WR from the same team. (Don’t you just love these morons?)
- take the maximum amount of time to make a selection in the first round. (I realize you have only had 6 months to prepare, so by all means, take your time. After all, I know your first round pick is a difficult decision.)
- show up late for the draft, hungover, with zero research, and draft a monster team. (I hate these guys. It is easier to hit the lottery 3 times in a row, but there is someone every year that accomplishes this.)
- draft players according to their abilities in some scoring system that exists only in their head, vehemently deny they were ever told the rules, complain when someone reminds them they wasted a pick, or picks, and cry allll yeearrr looonnnggg. (Nothing needs to be said here. You know who you are.)
- not take notes, not look at the draft board, and REPEATEDLY try to draft players that were taken rounds earlier. (This has got to be my pet peeve; these guys are usually blistered drunk by round three. Do they honestly think Terrell Owens is still available in Round 6?)
- mispronounce every player’s name that they utter. (I realize Houshmandzadeh is a mouthful, but you hear it pronounced by sportscasters all the time. And the Chicago RB’s name is pronounced “Matt For-tay” not “Matt 40″, LT is not LanDainlium, and Maurice Jones-Drew’s full name is NOT “Drew Jones, that guy for Jacksonville.”)
- show up with no money, bring no food, (we always bring a covered dish each) bum beer from everyone, blow smoke in your face from borrowed cigarettes, borrow your cheat sheets and research (and then lose them) because $8 is evidently more than they could save up in six months to buy a guide, and generally attempt with every opening of their pie hole to prove themselves a bigger idiot than they were 10 minutes ago. (Don’t be that guy. Really.)
- pay for their smoking hot girlfriend to play, and then spend the entire day picking for her. (No conflict of interest here, huh?)
These by no means are the only faux-pas committed on Draft Day, but are some of the more memorable.
If you would like to share some draft day horror stories with me, I will be sure to use them in future articles. Just contact me at the Email address below. Good luck on draft day, and remember, don’t be that guy.
Author: Patrick ONeill
Article Source: EzineArticles.com
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2008 represented a tremendous year for rookies in terms of fantasy football. I know because I rode 2 of them (Chris Johnson and Matt Forte) to a league championship. What will the draft class of 2009 have in store for fantasy owners come this fall? Personally, I don’t believe that this years class is talented as last years but time will tell. The following represent my preliminary takes regarding the 2009 draft class:
–Matthew Stafford QB (DET)
What kind of pro QB will Stafford be? Will he be like Matt Ryan and Joe Flacco or will his fate be more similar to Tim Couch or Joey Harrington? Fantasy owners likely won’t have a chance to find out next season. Although Lions coach Jim Schwartz said he will keep an open mind in the battle for the top spot on the depth chart, more than likely Daunte Culpepper will be the starting QB for Detroit when they open the season against the Saints in the Superdome September, 13th. That scenario doesn’t allow Stafford much of a chance to make an impact in fantasy circles. Moreover, it’s hard to envision a scenario where he comes out and has any value as a rookie. Ryan and Flacco were both fifth-year seniors coming out of college and possessed much more maturity heading into the NFL than the underclassman Stafford does. Stafford’s value will be limited to keeper and dynasty leagues on fantasy Draft Day.
–Knowshon Moreno RB (DEN)
Searching for 2009’s top fantasy rookie? Well, look no further than Moreno. Moreno is by far the most talented running back in the 2009 class and I expect him to come right in and become the starter for the Broncos. Although, the Broncos did add several veteran RB’s this past off season none of them have nearly the same talent as Moreno. I see Moreno as a No. 3 fantasy runner in 2009 with potential for more. However, because of the depth the Broncos have at the position, the former Bulldog is more likely to be seen as a viable flex starter in most drafts. Obviously, he’s also a tremendous option in keeper and dynasty leagues.
–Chris “Beanie” Wells RB (AZ)
The Arizona Cardinals took the Ohio State power back with their first round selection, setting up an interesting depth chart battle this summer. Most pundits believe that Wells is the 2nd best RB prospect in the draft behind Moreno. Furthermore, Wells is a definite upgrade over Tim Hightower and I expect Wells to emerge atop the team’s depth chart as a rookie leaving Hightower to serve as third-down back for the defending NFC champions. Whoever gets the goal line carries will obviously hold more fantasy value than the other but right now I see Wells as the better option in seasonal and keeper leagues. Both Wells and Moreno will have difficulty reaching the standards set by Johnson, Forte and Slaton from a year ago.
–Michael Crabtree WR (SF)
The Raiders loss is the 49ers gain. After the Raiders passed on Crabtree you know SF would eat him right up and they did. Crabtree was hailed as the top wideout in the draft, and he will undoubtedly have a chance to start as a rookie under coach Mike Singletary. The Niners are looking to be will a run-first team this year, however, so fantasy owners need to keep that in mind heading into 2009. Still, he’ll still be worth a middle- to late-round pick in seasonal fantasy drafts and is quite capable of putting up some nice stats as a rookie.
–Percy Harvin WR/KR (MIN)
Percy Harvin still landed in the first round despite some “character” issues and will become a serious play maker for the Minnesota Vikings. Can you imagine the Vikings lining up Harvin and Peterson in the Wildcat? Harvin has immense speed and skills as a runner and receiver and I fully expect him to compete with Sidney Rice for the number 2 WR alongside Bernard Berrian. Due to his immense potential and explosiveness, Harvin will warrant a late-round flier in most fantasy drafts and surely will do some damage at some point for the Vikings. Moreover, Harvin instantly makes the Vikings DST even better than they were last year.
–Jeremy Maclin WR (PHI)
The Eagles finally gave Donovan McNabb some weapons. Maclin has immense speed and can stretch defenses in the vertical pass attack. Furthermore, he was an absolute steal where the Eagles got him. After watching an Eagle rookie WR make an impact last year there is nothing to say Maclin cannot do the same. Look for Maclin to be a late round pick this summer and I fully expect him to make some big plays for McNabb and the Eagles this fall.
–Eugene Monroe and Eben Britton OT (JAX)
Sure, offensive linemen aren’t drafted in fantasy football, but that doesn’t make them any less important to your team’s success. Injuries absolutely decimated the Jaguars offensive line last season and was the predominant reason the team failed to make the playoffs after a very successful 2007 season. The Jags want to get back to Jag football so it was no surprise to see the team land both OT Eugene Monroe in Round 1 AND Eben Britton in round 2. The acquisition of both Monroe and Britton will only make Maurice Jones Drew more attractive in fantasy drafts. Look for MJD to be a top 5 pick this summer.
–Jason Smith OT (STL)
The addition Smith is a real positive for the value of RB Steven Jackson. Now it is up to Jackson to stay healthy and produce the numbers that fantasy owners have been yearning from him for years. With a new defensive minded head coach the Rams want to run the ball and feature Jackson in their backfield, and Smith’s presence will be huge in making the ground attack effective. Furthermore, the Rams also added FB Mike Karney this off season. As I mentioned it is now all up to Jackson to achieve his potential. He will surely go in the first round again this year. Time will tell if he is worth it.
–Mark Sanchez QB (NYJ)
Mark Sanchez was the hottest name in the 2009 class in the days before the draft and after the Jets pursuit of Brett Favre last year it was no surprise that the Jets traded two draft picks and three players to move up and select him. Alth0ugh Sanchez has started a mere 16 games at the collegiate level, he could very well wind up starting for new coach Rex Ryan when the Jets open their season. In fact, Ryan has told the media that Sanchez will in fact compete for the top spot with Kellen Clemens. Personally, I don’t see Sanchez making any noise this year as a rookie and would avoid him on draft day except in keeper and dynasty leagues.
–Kenny Britt WR (TN)
The Titans have been desperate for WR’s in recent years and hope they have found their number 1 with Kenny Britt out of Rutgers. Coach Jeff Fisher told the media that he wants to get Britt onto the field as soon as possible, so don’t be shocked to see him starting on opening day. The Titans also signed former Steeler Nate Washington this off season so it could be difficult for Britt to make a significant fantasy impact in what will remain a run-based offense with Chris Johnson and Lendale White. He is definitely a player to watch in the preseason, but more than likely won’t have more than late-round value in seasonal formats.
–Darius Heyward-Bey WR (OAK)
Being a huge Raider fan I was upset but not at all shocked at this move. It is clear at this point that Al Davis values pure speed more than any other attribute. Was Jerry Rice fast? Is Larry Fitzgerald a burner? The answer to both of these questions is no but one was the best there ever was and one is the best presently. However, with no clear-cut No. 1 wide receiver on the Raiders roster, Heyward-Bey will warrant late-round consideration in seasonal fantasy drafts and will have ample balls thrown to him this fall. Time will tell how this all works out and Heyward-Bey and Crabtree will be forever linked.
–Donald Brown RB (IND)
Donald Brown will immediately be thrown into the mix with the Colts and that spells good news for fantasy owners who draft him this summer. I have never really been sold on Joseph Addai and I don’t think the Colts are either. Although, new Head Coach Jim Caldwell told the media that Addai will remain the team’s No. 1 back, owners should definitely expect a committee situation to evolve in Indy. Addai should receive more carries, but any kind of platoon hurts his value in both seasonal and keeper leagues. Addai is no more than a No. 2 back in fantasy circles. As for Brown, he’ll be worth a middle- to late-round selection and is a must for anyone drafting Addai.
In summary, it will be interesting to see what kind of impact these and the entire 2009 rookie class will have on the 2009 NFL season. They have large shoes to fill on account of last year.
Cheers and Beers
Author: Chris Limburg
Article Source: EzineArticles.com
Provided by: Digital Camera News
Can you imagine having the time of your life and getting paid to promote a major beer? Beer Girls are the sexy ingredients that are not listed on a bottle of beer. They are the life of the party when added to a consumers beer drinking experience.
Becoming a beer girl for a major brand such as Miller lite or Bud Light is a dream job for any girl over the age of 21.
These attractive girls are getting paid over $30 per hour to communicate to consumers the qualities of the beer they are promoting.
How to Become a Beer Promotional Model
You must have the ability to entertain and persuade a male consumer to purchase the beer you are promoting. Just like Victoria Secret models are required to sell more sexy lingerie for Victoria Secrets, a Miller Girl is being paid to sell more beer for Miller Brewing company.
- You must be over the age of 21 and not look younger than 21
- You must have an attractive body and be in great shape
In order for a Beer Girl to be effective, she must know every great attribute about the beverage she is promoting. She needs to know why her beer is better than the beer the consumer is drinking. Just because a girl is hot is not reason alone to get a man to stop drinking a beer he has always enjoyed.
Beer Companies such as MillerCoors and Budweiser target young male consumers between the ages of 21-27 because they are more likely to be persuaded to try different beers. They are not yet brand loyal and are still in the phase of just drinking any beer that is popular.
Beer companies are positioning their beers as the popular and fun beer. Beer Girls are just the foam on a great draft beer. They are able to stick on the minds of young male consumers more than a cheesy commercial.
Author: Paul Boss Gage
Article Source: EzineArticles.com
Provided by: Digital Camera Times
This month, my wine column switches gears from wine to beer. With St. Patrick’s Day right around the corner, many of us become a wee bit Irish and celebrate the occasion with a pint or two.
Beer and wine share many similarities. Both were made and refined by monks. Also, both are influenced by the fermentation process. Wine can be broadly segregated by white and red; beer is divided between ales and lagers.
The type of yeast selected and the temperature of the brewing process determine if the brew will become an ale or a lager.
Ales are brewed with top fermenting yeast (yeast remains at the top of the barrel during fermentation) at approximately 70 degrees, resulting in a more fruity taste. Examples of ales include porters, stouts, wheat beers and pale ales. These are best served at 45 to 50 degrees.
Lagers are brewed at a colder temperature of 50 to 55 degrees with bottom fermenting yeast, which produces a more round, clean and crisp beverage. Examples of lagers include pilsners, bocks and Oktoberfest beers. These are best served at a cooler 35 to 45 degrees.
The Irish typically prefer beer served at a warmer temperature. Cold beer in a warm stomach releases more carbonation, creating an uncomfortable bloated feeling.
To evaluate a beer, it is best to smell the aroma while the head is present. A head that quickly disappears suggests a lower malt level and excessive carbonation. A quality beer has flavors of hops and barley-malt. Evaluate a beer like you would a wine – should swish the beer in your mouth to determine its balance, sweetness level, body and finish (aftertaste). Good beer begins with an aromatic hoppiness, offers flavor (like malty sweetness) and has a long aftertaste.
Food pairings
Given its international popularity, beer plays a significant role in meals, social outings and celebrations around the world. Around St. Patrick’s Day, every tavern becomes Irish. They offer beers with Irish inspired dishes, including the traditional corned beef and cabbage. With this fare, a good match is an Irish ale such as Bass Pale Ale, Goose Island Red Ale, Caffrey’s Irish Ale or Sierra Nevada Pale Ale. Though the Irish may protest, Germany is synonymous with beer, with approximately 1,200 breweries and a per capita consumption of 39 gallons. Germany’s annual three-week Oktoberfest celebration in Munich centers on beer. In our area, Oktoberfest celebrations offer a good opportunity to experience quality beers from local microbreweries.
Other cultures also feature beer with their everyday cuisine. As an example, at Kiku’s Japanese Steakhouse in Naperville, the proprietor Steve Shorin pairs full-bodied Sapporo Beer with teriyaki-glazed chicken skewers (Yaki Tori) and also recommends Kobe beef barbecue – a wonderful combination!
As with wine, beer can be paired with food. Ales are best with red meat and lagers work well with white meat. A beer’s hoppiness level is similar to wine’s acidity level. A higher level (within balance) tends to be more food friendly. Local microbreweries and imports tend to have more hops in their product than America’s national brands.
More intense hoppy flavor profiles range from Guinness’ rich creamy texture with a roasted flavor (and surprisingly has fewer calories per ounce than skim milk) to Bass Ale’s smooth notes with a bitter aftertaste to Sierra Nevada’s malty profile to Harp’s strong but not overpowering beer flavor (ideal summer beer as it is best served chilled).
Most popular pubs offer 10 to 15 draft beers to choose from, so exploring new flavors is readily available. Next time, try matching a recommended pairing of an ale or lager with your meal, to see how they complement each other.
As Quigley’s Irish Pub reminds us, a great Irish pub offers fun, good conversation, good music and food and great people. Sounds like a great recipe for a perfect pairing. Happy St. Pat’s Day!
Beer Basics
Match Game
Matching a beer type with the various dishes or courses, the following generalizations apply:
Ales: Salads, corned beef, beef, lamb and dessert
Lagers: Pizza, fish and German sausages
Picks
Two Brother’s: Domaine DuPage Ale
Walter Payton’s: Payton Pilsner
Guinness: Extra Stout
Harp: Lager
Caffrey’s: Irish Ale
Bass: Pale Ale
Sierra Nevada: Pale Ale
Author: Bill Garlough
Article Source: EzineArticles.com
Provided by: Beading Necklace
Who does not like to drink Beer? Beer is one of the most popular drinks and even college students love to drink beer. A majority of men take pleasure in drinking and simply adore the drink. This does not imply that most of they have some issues with alcohol; the only thing is that they enjoy sipping on a chilled glass of beer every now and then. There are a variety of brews like the Irish stout, the Belgian white and the amazing German ales that cater to individual tastes and preferences. Due to the greater than before popularity in microbreweries as well as various kinds of beer, another concept has developed in popularity and that is: beer gifts! Beer gifts comprise of anything that is connected to beer like trinkets, mugs and steins, and of course the beer itself.
You can surprise your business associates with beer gifts, sending them your best wishes for the New Year. Your business associates would be glad to bring in the New Year with the kind and thoughtful gesture from you. A great place where you would be able to buy more trinkets with the beer gifts would be your neighborhood Spencer’s Gift’s. You must have one in your neighborhood shopping center, so drop by the next time you see it. They have a huge selection of beer gifts to please any beer lover. From mugs, to innovative gifts, they have an amazing choice for the beer lovers place of work, or room. A majority of beer lovers would be of the opinion that the greatest beer gift you could give a person who loves beer would be beer itself. There are a lot of microbreweries that are being opened of late and there is always a beer you havent yet tried. You could even go to a specialty store that is in your neighborhood and check out all the kinds of specialty beers that are available to gift to your business associates.
This might sound a little odd, but it is a fact that beer is slowly turning out to be more or less on the same level as wine with regards to its variety. You are able to obtain beer in more or less any flavor, and from all the parts of the world. Beer lovers can have a long discussion on their favorite draft and the pleasure of trying out something new.
If you actually want to discover unique beer gifts for your business associates, spend some valuable time surfing the Internet. The Internet is one of the finest places where you would be able to come across unique beer gifts; furthermore you would be able to get one at an unbelievable price. If you are really on the look out for antique as well as unique mugs and glasses, you could even take a look at eBay and see what they have to offer. You can browse some of the previous advertisements as well as popular brands of beer. There are a large numbers of retailers online that have key chains and mugs put up for sale.
Author: Alex G Lum
Article Source: EzineArticles.com
Provided by: Digital Camera Times
Even though there are lots of disputes on how to slake you thirst on hot days, for many years people in different countries with a single heart have been showing preference for beer. But one shouldnt think that good beer is prepared in Germany and Czech Republic only good sorts of this drink can be found everywhere, including the exotic country of Thailand.
The first Siamese beer was brewed in 1933, and even though Thai sorts (mainly lager beer) faced cruel international competition, they occupied their own niche in regional and international markets alike. In modern Thailand beer is the most popular, almost a cult drink. Good proof for this can be found almost in every countrys spot, especially in large cities, like the countrys capital Bangkok, where citizens drink beer almost without a break, sitting on open terraces in front of shopping malls or right on the move when they are in a hurry. Till recently, beer was sold only in 0,66-litre bottles. As for the 0,33 bottles, they appeared here only to please tourists. Local cuisine promotes the popularity of beer in Thailand dishes are very spicy and pungent and it is next to impossible to wash them down with wine.
What can a tourist expect from local diversity of beer? The oldest Thai brand which is well-known abroad is called “Singha”, translated as Lion and created by the Boon Rawd brewery. Three types of beer (Singha (6%), Singha Gold (4,8%) and Singha Draft (4,8%) are produced of Thai barley. The high quality of this beer is due to the fact that Bhirom Bhakdi, the companys founder, was taught by Bavarian brewers. According to the producers, they named their beer after the mythic lion from ancient legends, which was the symbol of force, stability and grace. The golden lion adorning every bottle stresses the fact that “Singha” is the king of the Thai beer. This is actually the case, as many experts call it one of the best Asian beer brands. In its homeland it got so popular that when you order a beer and dont specify which one you want, they will definitely bring you “Singha”.
Some years ago another beer brand – “Chang”, or “Elephant” appeared in Thailand, which could easily compete with “Singha”. This beer has been produced by “Thai Beverages” from 1994. The name is also not a random one in Thai history elephant is a mystical figure. “Chang” got known in many world countries after it became the sponsor for Everton football team from Liverpool. Chang is a lager beer, which is produced in two variants – 6,4% for regional market and 5% as an export variant.
Besides “Singha”, “Boon Rawd” brewery also produces beer called Leo (5,5%) Leo Super (6,5%) and Mittweida (5%). Its rival, Thai Beverages, supplies the market with Archa (5,4%) lager beer.
Another famous Thai brand is called Phuket and is brewed in the Phuket province in the countrys south. Tropical Beverage International developed this brand for those in love with magical Phuket island and with beer. This is a bit sweetish 5% beer which has a colourful toucan bird on its label. In 2006 this brand got the Monde Selection Gold Medal.
Those who are fond of knock-down can try “Red Horse” (6,9%) produced by the “San Miguel” brewery. This is one of the strongest types of Thai beer and the company itself calls it beer for the workmen. Blue Ice (6,4%) is also produced by this company but is a bit less strong.
As for the less known brands, those are mainly produced in the countrys centre. “Siam” (5%), “Champ” (5,8%), Klassik (5,5%), “Thai” (6,5%), “Black Beer” (6,5%) and “Kloster” (5,2%) are brewed in Pathum Thani Province; “Asia Pacific Breweries” from Nonthaburi Province produces 5 % strong “Tiger” beer.
As you can see, there are lots of sorts of beer in Thailand. And if you dont like local beer, you can always find imported one in Thai shops. Some European restaurants even have their own breweries.
Author: Tatyana Kogut
Article Source: EzineArticles.com
Provided by: Beading Necklace
