Sometimes called a copita, this pear shaped glass is also suitable for port, Madeira and liqueurs
Thursday, July 22, 2010
Sherry Glass
Sometimes called a copita, this pear shaped glass is also suitable for port, Madeira and liqueurs
Glasses
There are 8 main types of drinking glasses, each designed to complement the taste and bouquet of the wine or spirit it is intended to hold. The best quality glasses are full lead. or lead crystal; full lead crystal contains 30 per cent lead oxide, ;lead crystal contains 25 per cent lead oxide, and it is this addition that gives glassware its brightness and clarity weight and strength. The thinner and finer the glass the better the wine or spirit tastes.
serving wine
If your white wine has not been stored in a cool place such as a fridge. chill it for 15 minutes in bucket of ice or ice water.
Serve dry white wine and champagne at about 10*c and dersert or sparling wines at 4*c
The flavour of young reds usually benefits from decanting the wine at least an hour before the meal, but decant mature wines an hour before serving.Uncork the bottle to air young ines for serveral hours and one or two hours for mature.
Old Burgundy, Chianti and Cótes du Rhóne are best served ar abot 18*c, most other red wines and Bordeaux at 16*c but young red Bordeaux at 14*c and Beaujolais at 11*c
Serve dry white wine and champagne at about 10*c and dersert or sparling wines at 4*c
The flavour of young reds usually benefits from decanting the wine at least an hour before the meal, but decant mature wines an hour before serving.Uncork the bottle to air young ines for serveral hours and one or two hours for mature.
Old Burgundy, Chianti and Cótes du Rhóne are best served ar abot 18*c, most other red wines and Bordeaux at 16*c but young red Bordeaux at 14*c and Beaujolais at 11*c
Wine with food
There are some foods that do not combine well with any kind of wine; these include anything dressed with vinegar or large quantities of lemon juice, pickled foods, egg dishes, anything heavily spiced with chilli or curry, and chocolate.
When planning what wines to serve choose according to the sauces to be used and method of cooking.
Serving Tips
Serve dry wine before sweet, because you are unlikely to enjoy the dry wine after eating or drinking something even slightly sweet.
If you are serving the same wine throughout the meal, offer young before old. Go from the lightest to the heaviest wines, always serve the finest last.
Shellfish are usually served with chilled dry white or Rose wines.
Fish dishes also go well with rose or pink wines. but depends on the flavor of the fish. fish of subtle flavour such as trout need a delicae wine such as an Anjou rose or a Riesling: stronger tasting fish need weightier wines such as a white Burgundy or Rioja.
Poultry can be accopanied by red or white wines in France duck and goose are frequently served with a red Burgundy or Bordeaux (claret), although they also go well with a Gewurztraminer or a Riesling.
As a rule of thumb choose the wine for the meat according to the strenght of the flavour and accompaniments - a light wine for lighter flavour and simple stuffing. a stonger wine for richer ones.
When planning what wines to serve choose according to the sauces to be used and method of cooking.
- A sauce of white wine, cream and mushrooms, for example, needs to be eaten with an assertive white wine such as an "Entre-Deux-Mers" or a white Burgandy.
- Sauces made from horseadish or mint diminish the taste of fine wines - match them with a robust, everyday wine such as a Muscadet or a Dáo.
- Fried dishes or fatty meats need robust wines to cut across the fat and freshen the pallet; a white Spanish or Italian wine goes well with fish and a good red Burgundy goes with fatty Poultry
Serving Tips
Serve dry wine before sweet, because you are unlikely to enjoy the dry wine after eating or drinking something even slightly sweet.
If you are serving the same wine throughout the meal, offer young before old. Go from the lightest to the heaviest wines, always serve the finest last.
Shellfish are usually served with chilled dry white or Rose wines.
Fish dishes also go well with rose or pink wines. but depends on the flavor of the fish. fish of subtle flavour such as trout need a delicae wine such as an Anjou rose or a Riesling: stronger tasting fish need weightier wines such as a white Burgundy or Rioja.
Poultry can be accopanied by red or white wines in France duck and goose are frequently served with a red Burgundy or Bordeaux (claret), although they also go well with a Gewurztraminer or a Riesling.
As a rule of thumb choose the wine for the meat according to the strenght of the flavour and accompaniments - a light wine for lighter flavour and simple stuffing. a stonger wine for richer ones.
Thursday, June 24, 2010
Cocktails made easyish
First Chill the ingrediants bottles in th efridge for several houres before mixing cocktail, and keep a selection of short and tall glasses in the fridge, if possible. Alternativly fill each glass with ice while the drinks are being prepared. Empty them before pouting the drinks.
Have plenty of ice availble for chilling the drinks.
The measures given here are for standard versions of the cocktails; they can be expanded, strnghthened or diluted as required.
Dry Martini
Dry vermouth
Gin
Strip of lemon ring
Small green olives
Mix 1 part of vermouth to 2 parts of gin in a jug containing plenty of ice. Stir until chilled, and strain into small, wide rimmed cocktail glasses. Add more gin for a drier martini; more vermouth for a less potent one. Serve with an olive on a cocktail stick in a glass. Twist a strip of lemon rind over a glass to release the oils, and then drape it over the edge.
Have plenty of ice availble for chilling the drinks.
The measures given here are for standard versions of the cocktails; they can be expanded, strnghthened or diluted as required.
Dry Martini
Dry vermouth
Gin
Strip of lemon ring
Small green olives
Mix 1 part of vermouth to 2 parts of gin in a jug containing plenty of ice. Stir until chilled, and strain into small, wide rimmed cocktail glasses. Add more gin for a drier martini; more vermouth for a less potent one. Serve with an olive on a cocktail stick in a glass. Twist a strip of lemon rind over a glass to release the oils, and then drape it over the edge.
Wednesday, June 2, 2010
HangOver part two
Drinking Juice/Coffee Afterward: The base premise behind both of these seems to be that drinking lots of juice or coffee will speed up your metabolism and thus the processing of the alcohol. The problem with juice is that it would take gallons of juice to get enough sugar in your system to really change your metabolic rate—an already suspect line of reasoning since researchers in the 1970s established that drinking lots of juice slows down the metabolizing of alcohol. Then, even if the questionable trick worked, you'd have to deal with the massive insulin spike and sugar crash that followed—which can be just as nasty as a hangover. Hydration is important, especially after drinking it up, but juice doesn't do anything special to help you.
Coffee fails in a related fashion. If you drank enough coffee to speed up your metabolism enough to effect the processing of alcohol you'd give yourself heart palpitations and the side effects of mega-dosing on caffeine would dwarf the side effects of your hangover. Even worse, one study suggests that coffee-plus-hangover is a recipe for bad decision making.
If a glass of V8 or a strong cup of coffee makes you feel better/sober up then sure, drink some. Just don't expect it to magically absorb all that vodka. Between the two, the V8 is the superior choice—coffee is a diuretic and light on any nutritional value, whereas your V8 is packed with vitamins and salt, both of which you could use some more of after a night of drinking.
Slamming Pain Killers: Don't load up on over-the-counter pain killers before bed. Not only do drugs like Aspirin and Acetaminophen have short windows of effectiveness in the body—you'll be asleep for their most effective time—but they're hard on your stomach and liver. That's not normally an issue when you're sober, but now is the time to pay attention to those bottle-warnings. Acetaminophen is especially harsh on your liver—thus the big warning on the box of Tylenol about not taking it along with alcohol. Save the pain killers for the next day and only if you really need them—again, you need to let your body focus on purging the alcohol.
Drinking Water: Water is a magical elixir that makes your body function. You can never go wrong drinking lots of it and it's the absolute best thing to keep yourself from getting hungover and speeding up hangover recovery. Even better than just drinking a lot of water after the fact is drinking water throughout the prior night.
My unofficial never-have-hangovers routine is to drink a tall glass of water for every unit of alcohol I consume—a unit being one of the equivalency portions they teach in you in health class—1 shot=1 glass of wine=1 beer. Drink water frequently through the night, drink lots of water before you go to bed, drink more water in the morning. In addition to keeping you well hydrated, this technique also serves to regulate alcohol consumption. Would anyone really do 20 shots in an evening if they had to drink around 2 gallons of water to go with them?
Eat Up: Drinking liquids doesn't close the valve in your stomach or jump start the metabolic process—one of the reasons drinking cola fattens you up so quickly—so make sure you eat well before you start drinking. The myth side of this tip is that food some how absorbs alcohol and locks it up until your body digests the food. The real reason is the valve in your stomach closes to start the digestion process and it takes longer for the alcohol to absorb into your system—a huge cheeseburger is a metaphorical whiskey-sponge, not a literal one.
A solid meal will cause your stomach to focus on slowing the movement of food and liquid through your body so the digestive process can occur. If you skip the pre-bar-hopping meal, the alcohol you drink is essentially boarding a speed train to your blood stream. Focus on fat and protein-loaded foods to provide a nice slow-burning meal that will help regulate the absorption of alcohol.
Don't neglect a good breakfast, either. You may not feel like eating in the morning, but the last thing your body needs is you stumbling around like a zombie on and empty stomach. Mopping up the mess you made with a bottle of Tequila—just because it's a lighter-colored liquor doesn't always mean it'll protect you from a hangover—is hard work, and you'd be a jerk not to feed the help. Get a solid breakfast with complex carbs and some protein—a case for a farmer's omelet and some thick-sliced toast if there ever was one or perhaps a nice delicious bacon sandwich—to help your body power through
Monday, May 31, 2010
The Hangover
Drinking More Alcohol, aka Hair of the Dog: This is quite likely the most heavily toted hangover cure in the boozin'-recovery handbook. Unfortunately it's completely ineffective. Drinking when you're suffering from a hangover makes you—temporarily!—feel better simply because alcohol dulls your senses. You could just as easily prescribe a double-shot of Tequila as a "remedy" for bashing your thumb with a hammer.
You might achieve temporary relief from your hangover—if it works at all—but you'll just prolong the agony. Your body has to process all the toxins you spent all night shoving in it (delicious or not, alcohol is no wheat-grass smoothie when it comes to being body-friendly), and giving it more just extends the timetable.
You might achieve temporary relief from your hangover—if it works at all—but you'll just prolong the agony. Your body has to process all the toxins you spent all night shoving in it (delicious or not, alcohol is no wheat-grass smoothie when it comes to being body-friendly), and giving it more just extends the timetable.
Beer and food made easy
Pale Ales - Salads, light appetizers, fish and seafood
India Pale Ales (IPAs) - IPAs can stand up to a little more richness and flavor. They can go well with things like pulled pork, pizza, and fried chicken, as well as lighter salads and seafood dishes. And if you like heat, try an IPA with spicy food - the hoppiness really pumps up the spice quotient!
Hefeweizens and Wheat Beers - Fruit dishes, dinner salads, grain salads, and desserts made with warm spices (cloves, cinnamon, nutmeg).
Amber Ales - Ambers are a good middle-of-the-road beer and go well with just about anything: burgers, grilled cheese, roast chicken, soups and stews
Stouts and Porters - Barbecue, stews, braised dishes - any kind of meat dish, really. Also rich desserts with chocolate and espresso flavors.
India Pale Ales (IPAs) - IPAs can stand up to a little more richness and flavor. They can go well with things like pulled pork, pizza, and fried chicken, as well as lighter salads and seafood dishes. And if you like heat, try an IPA with spicy food - the hoppiness really pumps up the spice quotient!
Hefeweizens and Wheat Beers - Fruit dishes, dinner salads, grain salads, and desserts made with warm spices (cloves, cinnamon, nutmeg).
Amber Ales - Ambers are a good middle-of-the-road beer and go well with just about anything: burgers, grilled cheese, roast chicken, soups and stews
Stouts and Porters - Barbecue, stews, braised dishes - any kind of meat dish, really. Also rich desserts with chocolate and espresso flavors.
Wednesday, May 12, 2010
The HangOver
1.
Lots and lots of beer...it can be a bad idea.
Lots and lots of beer...it can be a bad idea.
Know your limits. 75% of people who imbibe alcohol to intoxication will have a hangover the next day. The number of alcoholic beverages it takes to reach a state of intoxication varies from person to person. Don't have more than 3 beverages in 1-2 hours, and no more than 5 beverages in one night.[2] Women and people of Asian descent might want to consider having a little less because they are more susceptible to hangovers. Women tend to have a lower metabolic rate due to a higher ratio of body fat and Asians tend to have lower levels of alcohol dehydrogenase, an enzyme that breaks down alcohol.
2.
Eat before going out so alcohol isn't absorbed as quickly.
3.
Have a glass of milk before alcohol. It coats the lining of your stomach and slows the absorption of alcohol.
4.
Choose light liquors (vodka, gin) over dark liquors (brandy, whiskey). They have fewer congeners, which contribute to hangovers.[1] Overall, alcoholic beverages with more chemicals produce worse hangovers. Red wine is one of the worst culprits.[3] A study found that hangover symptoms varied by the type of alcohol consumed: (in order of decreasing severity) brandy, red wine, rum, whisky, white wine, gin, vodka, and pure ethanol.
5.
Stick with noncarbonated mixers. Carbonated mixers accelerate alcohol absorption.[1]
6.
Choose less concentrated alcoholic beverages. Beer is better than shots of whiskey, for example.
7.
Stick with one type of alcohol. Variety is not the spice of life in terms of a hangover.
8.
Stay hydrated. Alcohol makes you urinate more, which can lead to dehydration. Have a glass of water before, during, and after consuming alcohol. The processes that break down alcohol also produce lactic acid and other chemicals that interfere with the production of glucose (sugar) and electrolytes; that's why sports beverages are a good idea.[2] Avoid caffeinated beverages - those make you urinate more, too. Have one glass of water after each alcoholic beverage. It keeps you hydrated and can also slow your alcohol consumption.
9.
Be happy. Research suggests that guilt about alcohol consumption, a neurotic personality, becoming angry or depressed while consuming alcohol, and having suffered "negative life events" in the past 12 months are better predictors of symptoms of hangovers than how much or what alcohol you consume during the night!
Lots and lots of beer...it can be a bad idea.
Lots and lots of beer...it can be a bad idea.
Know your limits. 75% of people who imbibe alcohol to intoxication will have a hangover the next day. The number of alcoholic beverages it takes to reach a state of intoxication varies from person to person. Don't have more than 3 beverages in 1-2 hours, and no more than 5 beverages in one night.[2] Women and people of Asian descent might want to consider having a little less because they are more susceptible to hangovers. Women tend to have a lower metabolic rate due to a higher ratio of body fat and Asians tend to have lower levels of alcohol dehydrogenase, an enzyme that breaks down alcohol.
2.
Eat before going out so alcohol isn't absorbed as quickly.
3.
Have a glass of milk before alcohol. It coats the lining of your stomach and slows the absorption of alcohol.
4.
Choose light liquors (vodka, gin) over dark liquors (brandy, whiskey). They have fewer congeners, which contribute to hangovers.[1] Overall, alcoholic beverages with more chemicals produce worse hangovers. Red wine is one of the worst culprits.[3] A study found that hangover symptoms varied by the type of alcohol consumed: (in order of decreasing severity) brandy, red wine, rum, whisky, white wine, gin, vodka, and pure ethanol.
5.
Stick with noncarbonated mixers. Carbonated mixers accelerate alcohol absorption.[1]
6.
Choose less concentrated alcoholic beverages. Beer is better than shots of whiskey, for example.
7.
Stick with one type of alcohol. Variety is not the spice of life in terms of a hangover.
8.
Stay hydrated. Alcohol makes you urinate more, which can lead to dehydration. Have a glass of water before, during, and after consuming alcohol. The processes that break down alcohol also produce lactic acid and other chemicals that interfere with the production of glucose (sugar) and electrolytes; that's why sports beverages are a good idea.[2] Avoid caffeinated beverages - those make you urinate more, too. Have one glass of water after each alcoholic beverage. It keeps you hydrated and can also slow your alcohol consumption.
9.
Be happy. Research suggests that guilt about alcohol consumption, a neurotic personality, becoming angry or depressed while consuming alcohol, and having suffered "negative life events" in the past 12 months are better predictors of symptoms of hangovers than how much or what alcohol you consume during the night!
Wednesday, April 28, 2010
Beer Types
brief explanation
Ale
Any beer made with a top fermenting yeast, can be made to a huge variety of styles including Bitter, Brown ale, Indian pale ale, light ales, old ales, scotch ales
Stout
An extra dark top fermented brew made with highly roasted malts, Irish Stouts are essentially dry often containing unmalted barley
Lager
Any beer made frrom bottom fermentation. Usually associated with being golden in color. Pilsner Urquell was the first golden lager in the world (1842) until then lager was dark. The term lager in German speaking countries and the Netherlands usually denotes the most basic of beer
Porter
A London style that derives from Convent Garden, very similar to stout. Stout ales are stronger, heavier and were originally called stout porter
WeissBier/WeizenBier/Weiss
It is top fermenting, so therefore an ale/ Often a fruity, tart taste with a hint of cloves or bubblegum
Trappist
This appellation is only available to the Trappist order of monks, there are six breweries in Belgium and one in the Netherlands. All the beers are strong in alcohol or flavor (6-12%) top fermenting using candy sugar and are bottle conditioned.
Abby, Abbaye, Abdij
Imitating the Trappist style often made under license from an abbey.
Altbier
A top fermenting beer from Germany. Generally found around Dusseldorf, classically copper in colour, only barley malt and cold matured. Alcohol 4.5-4.7% ABV.
Ale
Any beer made with a top fermenting yeast, can be made to a huge variety of styles including Bitter, Brown ale, Indian pale ale, light ales, old ales, scotch ales
Stout
An extra dark top fermented brew made with highly roasted malts, Irish Stouts are essentially dry often containing unmalted barley
Lager
Any beer made frrom bottom fermentation. Usually associated with being golden in color. Pilsner Urquell was the first golden lager in the world (1842) until then lager was dark. The term lager in German speaking countries and the Netherlands usually denotes the most basic of beer
Porter
A London style that derives from Convent Garden, very similar to stout. Stout ales are stronger, heavier and were originally called stout porter
WeissBier/WeizenBier/Weiss
It is top fermenting, so therefore an ale/ Often a fruity, tart taste with a hint of cloves or bubblegum
Trappist
This appellation is only available to the Trappist order of monks, there are six breweries in Belgium and one in the Netherlands. All the beers are strong in alcohol or flavor (6-12%) top fermenting using candy sugar and are bottle conditioned.
Abby, Abbaye, Abdij
Imitating the Trappist style often made under license from an abbey.
Altbier
A top fermenting beer from Germany. Generally found around Dusseldorf, classically copper in colour, only barley malt and cold matured. Alcohol 4.5-4.7% ABV.
Thursday, April 22, 2010
Drinks from the films
A list of some of the greatest drinks that feature in the films
No.10 - Groundhog Day– Sweet vermouth on the rocks with a twist
During the day that Bill Murray has to repeat over and over again, he takes Andie MacDowell to a bar. At first, he orders a Jim Beam on the rocks, a solid drink for any man. She orders this drink and then launches into a monologue about how it makes her think of Rome. The next time Murray orders her drink and impresses her by launching into the same reasoning.
Recipe
Sweet vermouth
Lemon wedge
Fill a double old-fashioned cocktail glass with ice. Pour the vermouth, stir and twist lemon over the glass. Serve with the lemon twist as garnish.
No.9 - The Nutty Professor (original version) - Alaskan Polar Bear Heater
Buddy Love, Professor Julius Kelp’s alter ego, orders this at a bar. Of course, the bartender has never heard of it, so Love laundry-lists the ingredients. The bartender smirks: “You going to drink this here, or are you going to take it home and rub it on your chest?” While the movie meant it to be a joke, the drink has actually entered drink culture. Despite its annoying ingredients and bitter taste, it’s drinkable. It gets points for originality, but honestly it’s not that tasty.
Recipe
2 shots of vodka
A little rum
Some bitters
Smidgen of vinegar
Shot of vermouth
Shot of gin
A little brandy
Lemon peel
Orange peel
Cherry
More scotch
Mix it nice
Pour it over ice in a tall glass.
No.8 - Cocktail - Red-Eye
From the most pivotal bar movie of the ‘80s comes this doozy. When Brian Flanagan (Tom Cruise) walks in to ask for a bartending job, Doug is mixing up a Red-Eye. Later, when Flanagan is trying to cure a hangover with pizza, his mentor explains the ingredients. Various drinks use the name, but it’s conceivable that Cocktail launched this variation into the world. It actually does help hangovers, as long as the egg doesn’t make you too nauseous.
Recipe
1 oz vodka
6 oz tomato juice
1 can of beer
1 raw egg
Into a tall frosty mug, pour the vodka and tomato juice. Pour in the beer, then crack the egg into it. Do not stir.
No.7 - The Seven Year Itch - Whisky Sours
This film has one of the most iconic images from all of cinema: Marilyn Monroe standing over a subway grate as her dress is blown up. The film also features the best recipe for a breakfast of champions. Richard Sherman, the man trying not to cheat on his absent wife, tells his secretary: “I'm perfectly capable of fixing my own breakfast. As a matter of fact, I had a peanut butter sandwich and two Whisky Sours.”
The first published account of a Whisky Sour is from an 1870 newspaper in Wisconsin. Another tale claims an English steward invented it after opening a bar in Peru around the same time, inspired by the abundant limes from a nearby grove.
Recipe
1 1/2 oz bourbon (or rye, or Irish whiskey)
1 1/2 oz lemon juice, fresh squeezed
1/2 - 3/4 tsp sugar
Orange slice
Maraschino cherry
Shake with ice and serve over ice in an old-fashioned glass. Garnish with the cherry and orange slice.
No.6 - It's a Mad Mad Mad Mad World - Old Fashioned
In a classic scene from this screwball comedy, Tyler Fitzgerald (played by the actor who was Thurston Howell III) decides he needs a drink as he’s flying Benjy Benjamin (Buddy Hackett) and Ding Bell (Mickey Rooney) to their destination. “Make us some drinks,” he says. “You just press the button back there marked ‘booze.’ It's the only way to fly!” The FAA may disagree, but Old Fashioneds are perfect if you’re sitting in first class.
One of the first drinks to be called a cocktail, it dates back to the turn of the 19th century.
Recipe
2 oz bourbon
2 dashes bitters
1 splash water
1 tsp sugar
1 cherry
1 orange wedge
Serve over ice in a short round tumbler glass, then garnish with the cherry and orange wedge.
No.5 - Bonfire Of The Vanities - Sidecar
When Bruce Willis’ character, Peter Fallow, meets with Arthur, the husband of gold-digging southern belle Maria Ruskin (Melanie Griffith), the old man orders a Sidecar with Courvoisier VSOP. Due to his health, he’s not supposed to drink, but since his wife is in Italy she won’t know. The drink is so delicious, Arthur is willing to tempt the fates of his health and have one anyway.
The exact origin of the Sidecar is unknown, but it appears to originate around World War I in either London or Paris. One story credits its invention to an American Army captain in Paris, who rode in a motorcycle sidecar to and from the bistro where he drank.
Recipe
1 ½ oz Courvoisier VSOP
1 oz Triple Sec
1 oz lemon juice
Lemon slice
Granulated sugar
You can use a cheaper cognac if you wish, but it won’t be a true Bonfire Sidecar. Wet the rim of a cocktail glass and dip it in the sugar. Combine the first three ingredients with ice in a shaker. Pour everything into a martini glass and garnish with lemon.
No.4 - Casablanca - French 75
Numerous cocktails fill the days and nights of Casablanca. Centered around a bar called Rick’s, the characters in this love story swill regularly. However, no drinks are as interesting as the French 75s ordered by Yvonne and her Nazi suitor.
A bulldog of a cocktail, it gets its name from the 75-millimeter M1897, a light but gnarly gun that became the mainstay of the French field artillery in World War I. Some sources say Franco-American World War I flying ace Raoul Lufbery created the drink after complaining his champagne needed more kick. More than two of these delights and you’ll be kicking down your ex-girlfriend’s door, calling her Ingrid Bergman.
Recipe
2 oz London dry gin or cognac
1.5 oz of fresh-squeezed lemon juice
5 oz of chilled champagne
1 tsp. superfine sugar
1/2 oz lemon juice
Shake with ice, except the champagne, in a chilled cocktail shaker. Pour into a Collins glass half full of ice and top off with champagne.
No.3 - Fear and Loathing In Las Vegas - Singapore Sling
This cloven-footed sweet taste of thunder launched Hunter S. Thompson on his journey in Fear and Loathing in Las Vegas. In a flashback to the beginning of the journey, Raoul Duke (Thompson’s alter ego) explains they were “sitting in the Pogo Lounge of the Beverly Hills Hotel... in the patio section, of course, drinking Singapore Slings with mescal on the side.”
Not just a clever name, the drink was invented in Singapore at the Raffles Hotel around 1910. This original recipe fell into disuse, but decades later the hotel did their best to recreate it from interviews and found notes.
Recipe
1 1/2 oz gin
1/2 oz Cherry Liqueur
1/4 oz Cointreau
1/4 oz Benedictine
1/3 oz grenadine
1/2 oz lime juice
4 oz pineapple juice
Dash of bitters
Serve over ice in a highball glass. Add a side of mescal, a long cigarette holder and a briefcase full of drugs for the true Fear & Loathing experience. Garnish with a maraschino cherry, pineapple chunk and orange slice.
No.2 - The Big Lebowski - White Russian
The New York Times ran an article last year attributing the resurgence of this drink almost exclusively to the cult hit Coen Brothers film. While it bombed in the box offices, the slacker staple is now in every male DVD collection. The Dude drinks White Russians (aka Caucasians) throughout the film and has inspired fans to do the same. It’s the best-known movie cocktail combo since the James Bond martini.
Named after an anti-Bolshevik group from the Russian Civil War, the Oxford English Dictionary cites a 1965 newspaper from Oakland, California as the drink’s first mention. Popular in the late ‘70s, it became uncommon until The Dude revived it.
Recipe
2 oz vodka
1 oz Kahlua or other coffee-flavored liqueur
1 oz light cream
Depending on personal taste, any milk or cream will do. The Dude, at one point, even uses powdered nondairy creamer. Serve in an old-fashioned glass over ice.
No.1 - Casino Royale - Vesper
This began the “shaken, not stirred” craze, but the Vesper is still relatively unknown. Bond author Ian Fleming invented this recipe, or at least named it. Daniel Craig orders one Casino Royale: “Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.” On the fly, he names it after double agent Vesper Lynd. “Because of the bitter aftertaste?” she asks. “No, because once you've tasted it, that's all you want to drink,” he answers.
In Fleming’s day Gordon’s gin was 94 proof. Now it’s 80 proof, so look for a 94 proof gin like Tanqueray to stay authentic. Likewise, buy 100 proof vodka, Bond approves of Stolichnaya, for the classic taste. Unfortunately, Kina Lillet, the French aperitif wine that gives this cocktail such a unique flavor, is no longer available in its original blend. Lillet Blanc is the closest thing.
Recipe
3 oz London dry gin
1 oz vodka
1/2 oz Lillet Blanc
Shake with ice until chilled, and serve with a thin slice of lemon peel “in a deep champagne goblet” because as Bond says in the novel: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.”
Looking for more movie trivia? Check out our Top 10: Buddy Scenes and our Top 10: Movies Your Father Loved.
No.10 - Groundhog Day– Sweet vermouth on the rocks with a twist
During the day that Bill Murray has to repeat over and over again, he takes Andie MacDowell to a bar. At first, he orders a Jim Beam on the rocks, a solid drink for any man. She orders this drink and then launches into a monologue about how it makes her think of Rome. The next time Murray orders her drink and impresses her by launching into the same reasoning.
Recipe
Sweet vermouth
Lemon wedge
Fill a double old-fashioned cocktail glass with ice. Pour the vermouth, stir and twist lemon over the glass. Serve with the lemon twist as garnish.
No.9 - The Nutty Professor (original version) - Alaskan Polar Bear Heater
Buddy Love, Professor Julius Kelp’s alter ego, orders this at a bar. Of course, the bartender has never heard of it, so Love laundry-lists the ingredients. The bartender smirks: “You going to drink this here, or are you going to take it home and rub it on your chest?” While the movie meant it to be a joke, the drink has actually entered drink culture. Despite its annoying ingredients and bitter taste, it’s drinkable. It gets points for originality, but honestly it’s not that tasty.
Recipe
2 shots of vodka
A little rum
Some bitters
Smidgen of vinegar
Shot of vermouth
Shot of gin
A little brandy
Lemon peel
Orange peel
Cherry
More scotch
Mix it nice
Pour it over ice in a tall glass.
No.8 - Cocktail - Red-Eye
From the most pivotal bar movie of the ‘80s comes this doozy. When Brian Flanagan (Tom Cruise) walks in to ask for a bartending job, Doug is mixing up a Red-Eye. Later, when Flanagan is trying to cure a hangover with pizza, his mentor explains the ingredients. Various drinks use the name, but it’s conceivable that Cocktail launched this variation into the world. It actually does help hangovers, as long as the egg doesn’t make you too nauseous.
Recipe
1 oz vodka
6 oz tomato juice
1 can of beer
1 raw egg
Into a tall frosty mug, pour the vodka and tomato juice. Pour in the beer, then crack the egg into it. Do not stir.
No.7 - The Seven Year Itch - Whisky Sours
This film has one of the most iconic images from all of cinema: Marilyn Monroe standing over a subway grate as her dress is blown up. The film also features the best recipe for a breakfast of champions. Richard Sherman, the man trying not to cheat on his absent wife, tells his secretary: “I'm perfectly capable of fixing my own breakfast. As a matter of fact, I had a peanut butter sandwich and two Whisky Sours.”
The first published account of a Whisky Sour is from an 1870 newspaper in Wisconsin. Another tale claims an English steward invented it after opening a bar in Peru around the same time, inspired by the abundant limes from a nearby grove.
Recipe
1 1/2 oz bourbon (or rye, or Irish whiskey)
1 1/2 oz lemon juice, fresh squeezed
1/2 - 3/4 tsp sugar
Orange slice
Maraschino cherry
Shake with ice and serve over ice in an old-fashioned glass. Garnish with the cherry and orange slice.
No.6 - It's a Mad Mad Mad Mad World - Old Fashioned
In a classic scene from this screwball comedy, Tyler Fitzgerald (played by the actor who was Thurston Howell III) decides he needs a drink as he’s flying Benjy Benjamin (Buddy Hackett) and Ding Bell (Mickey Rooney) to their destination. “Make us some drinks,” he says. “You just press the button back there marked ‘booze.’ It's the only way to fly!” The FAA may disagree, but Old Fashioneds are perfect if you’re sitting in first class.
One of the first drinks to be called a cocktail, it dates back to the turn of the 19th century.
Recipe
2 oz bourbon
2 dashes bitters
1 splash water
1 tsp sugar
1 cherry
1 orange wedge
Serve over ice in a short round tumbler glass, then garnish with the cherry and orange wedge.
No.5 - Bonfire Of The Vanities - Sidecar
When Bruce Willis’ character, Peter Fallow, meets with Arthur, the husband of gold-digging southern belle Maria Ruskin (Melanie Griffith), the old man orders a Sidecar with Courvoisier VSOP. Due to his health, he’s not supposed to drink, but since his wife is in Italy she won’t know. The drink is so delicious, Arthur is willing to tempt the fates of his health and have one anyway.
The exact origin of the Sidecar is unknown, but it appears to originate around World War I in either London or Paris. One story credits its invention to an American Army captain in Paris, who rode in a motorcycle sidecar to and from the bistro where he drank.
Recipe
1 ½ oz Courvoisier VSOP
1 oz Triple Sec
1 oz lemon juice
Lemon slice
Granulated sugar
You can use a cheaper cognac if you wish, but it won’t be a true Bonfire Sidecar. Wet the rim of a cocktail glass and dip it in the sugar. Combine the first three ingredients with ice in a shaker. Pour everything into a martini glass and garnish with lemon.
No.4 - Casablanca - French 75
Numerous cocktails fill the days and nights of Casablanca. Centered around a bar called Rick’s, the characters in this love story swill regularly. However, no drinks are as interesting as the French 75s ordered by Yvonne and her Nazi suitor.
A bulldog of a cocktail, it gets its name from the 75-millimeter M1897, a light but gnarly gun that became the mainstay of the French field artillery in World War I. Some sources say Franco-American World War I flying ace Raoul Lufbery created the drink after complaining his champagne needed more kick. More than two of these delights and you’ll be kicking down your ex-girlfriend’s door, calling her Ingrid Bergman.
Recipe
2 oz London dry gin or cognac
1.5 oz of fresh-squeezed lemon juice
5 oz of chilled champagne
1 tsp. superfine sugar
1/2 oz lemon juice
Shake with ice, except the champagne, in a chilled cocktail shaker. Pour into a Collins glass half full of ice and top off with champagne.
No.3 - Fear and Loathing In Las Vegas - Singapore Sling
This cloven-footed sweet taste of thunder launched Hunter S. Thompson on his journey in Fear and Loathing in Las Vegas. In a flashback to the beginning of the journey, Raoul Duke (Thompson’s alter ego) explains they were “sitting in the Pogo Lounge of the Beverly Hills Hotel... in the patio section, of course, drinking Singapore Slings with mescal on the side.”
Not just a clever name, the drink was invented in Singapore at the Raffles Hotel around 1910. This original recipe fell into disuse, but decades later the hotel did their best to recreate it from interviews and found notes.
Recipe
1 1/2 oz gin
1/2 oz Cherry Liqueur
1/4 oz Cointreau
1/4 oz Benedictine
1/3 oz grenadine
1/2 oz lime juice
4 oz pineapple juice
Dash of bitters
Serve over ice in a highball glass. Add a side of mescal, a long cigarette holder and a briefcase full of drugs for the true Fear & Loathing experience. Garnish with a maraschino cherry, pineapple chunk and orange slice.
No.2 - The Big Lebowski - White Russian
The New York Times ran an article last year attributing the resurgence of this drink almost exclusively to the cult hit Coen Brothers film. While it bombed in the box offices, the slacker staple is now in every male DVD collection. The Dude drinks White Russians (aka Caucasians) throughout the film and has inspired fans to do the same. It’s the best-known movie cocktail combo since the James Bond martini.
Named after an anti-Bolshevik group from the Russian Civil War, the Oxford English Dictionary cites a 1965 newspaper from Oakland, California as the drink’s first mention. Popular in the late ‘70s, it became uncommon until The Dude revived it.
Recipe
2 oz vodka
1 oz Kahlua or other coffee-flavored liqueur
1 oz light cream
Depending on personal taste, any milk or cream will do. The Dude, at one point, even uses powdered nondairy creamer. Serve in an old-fashioned glass over ice.
No.1 - Casino Royale - Vesper
This began the “shaken, not stirred” craze, but the Vesper is still relatively unknown. Bond author Ian Fleming invented this recipe, or at least named it. Daniel Craig orders one Casino Royale: “Three measures of Gordon’s; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel.” On the fly, he names it after double agent Vesper Lynd. “Because of the bitter aftertaste?” she asks. “No, because once you've tasted it, that's all you want to drink,” he answers.
In Fleming’s day Gordon’s gin was 94 proof. Now it’s 80 proof, so look for a 94 proof gin like Tanqueray to stay authentic. Likewise, buy 100 proof vodka, Bond approves of Stolichnaya, for the classic taste. Unfortunately, Kina Lillet, the French aperitif wine that gives this cocktail such a unique flavor, is no longer available in its original blend. Lillet Blanc is the closest thing.
Recipe
3 oz London dry gin
1 oz vodka
1/2 oz Lillet Blanc
Shake with ice until chilled, and serve with a thin slice of lemon peel “in a deep champagne goblet” because as Bond says in the novel: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made.”
Looking for more movie trivia? Check out our Top 10: Buddy Scenes and our Top 10: Movies Your Father Loved.
Beer Songs
Acdc Have a Drink on me...
Thin Lizzy whiskey in the Jar
KISS - "Cold Gin"
Sublime - "40 Oz. to Freedom"
Snoop Dogg - "Gin & Juice"
Semisonic - "Closing Time"
George Thorogood & the Destroyers - "One Bourbon, One Scotch, One Beer"
The Beastie Boys - "Brass Monkey"
The Dubliners- "your Drunk"
Jimmy Buffet - "Margaritaville"
Thin Lizzy whiskey in the Jar
KISS - "Cold Gin"
Sublime - "40 Oz. to Freedom"
Snoop Dogg - "Gin & Juice"
Semisonic - "Closing Time"
George Thorogood & the Destroyers - "One Bourbon, One Scotch, One Beer"
The Beastie Boys - "Brass Monkey"
The Dubliners- "your Drunk"
Jimmy Buffet - "Margaritaville"
Tuesday, April 20, 2010
Recession Busting in Galway
Sally longs
€3 for there own lager
The cellar
drinks promos every night
Fibber Magees
two for one cocktails
Oslo
€3 for craft brew
€3 for there own lager
The cellar
drinks promos every night
Fibber Magees
two for one cocktails
Oslo
€3 for craft brew
Recession Busting in dublin
The Gingerman
40 Fenian Street Dublin 2
2 litre pitcher of red, weiss or larger €13
the red is from the Franciscan well brewery
Messers Maguires
€4 a pint
bull and castle
€4 a pint
40 Fenian Street Dublin 2
2 litre pitcher of red, weiss or larger €13
the red is from the Franciscan well brewery
Messers Maguires
€4 a pint
bull and castle
€4 a pint
ICB Beer of the year
this is the Irish Craft Brewers awards..
ICB Beer of the Year 2010
Goods Store IPA
by Carlow Brewing
1st Runner-up
Galway Hooker Irish Pale Ale
by Hooker Brewery
2nd Runner-up
Clotworthy Dobbin
by Whitewater
Beer of the Festival
Raven Black
by White Gypsy
ICB Beer of the Year 2010
Goods Store IPA
by Carlow Brewing
1st Runner-up
Galway Hooker Irish Pale Ale
by Hooker Brewery
2nd Runner-up
Clotworthy Dobbin
by Whitewater
Beer of the Festival
Raven Black
by White Gypsy
Thursday, April 15, 2010
Alchol and Weight
1 bottle of wine(12%) = 8 S.D = 550 Calories = Hamburger + medium fries
1 pint cider = 2.3 S.D = 200 Calories = 1 packet of minstrels
1 pint beer/lager = 2 S.D = 165 Calories = Two thirds of a mars bar
1 pint stout(4.3%) = 2 S.D = 165 Calories = 5 Chicken McNuggets
1/4 bottle of wine = 1.8 S.D = 140 Calories = 1 Doughnut
1 longneck alchopop = 1.2 S.D = 200 Calories = Small McD's Fries
1 bottle beer/lager = 1.1 S.D = 95 Calories = 1 milkey way
1 small glass wine = 1 S.D = 75 Calories = 10g pat of butter
1 measure spirits = 1 S.D = 80 Calories = Digestive Biscuit
1/2 pint beer/lager = 1 S.D = 80 Calories = 2 finger kit kat
1 measure
cream liqueur = 0.5 S.D = 120 Calores = ½ cup of baked beans
**** SD = standard drinks
1 pint cider = 2.3 S.D = 200 Calories = 1 packet of minstrels
1 pint beer/lager = 2 S.D = 165 Calories = Two thirds of a mars bar
1 pint stout(4.3%) = 2 S.D = 165 Calories = 5 Chicken McNuggets
1/4 bottle of wine = 1.8 S.D = 140 Calories = 1 Doughnut
1 longneck alchopop = 1.2 S.D = 200 Calories = Small McD's Fries
1 bottle beer/lager = 1.1 S.D = 95 Calories = 1 milkey way
1 small glass wine = 1 S.D = 75 Calories = 10g pat of butter
1 measure spirits = 1 S.D = 80 Calories = Digestive Biscuit
1/2 pint beer/lager = 1 S.D = 80 Calories = 2 finger kit kat
1 measure
cream liqueur = 0.5 S.D = 120 Calores = ½ cup of baked beans
**** SD = standard drinks
Monday, March 15, 2010
how to taste beer
1. Pouring the Beer
If you are pouring the beer yourself from a bottle gently run it down the side of the glass. Judge your pour speed based on the head that is forming. Aim to have about a two finger head when you're done. Some beers contain visible yeast at the bottom of the bottle that is meant to be drunk with the beer. If this is the case, stop the pour with a bit of beer left in the bottle. Swirl the remaining liquid to lift the yeast sediment and pour it into your glass.
2. Appearance
Note whether the head is dense or thin. Heads are sometimes described as rocky if they are especially dense with dips and peaks forming as some of the bubbles pop. The color of the head is also worth noting and can range from pure white on Pilsners to light or medium brown on some stouts and porters.
Examine the appearance of the beer itself. Hold the glass up to the light and note the color and whether it is cloudy or clear.
3. Aroma
Note whether it smells primarily of hops or malt. Generally speaking light colored beers will smell more of hops while darker beers tend to have a pronounced malt, roasted, chocolate or coffee aroma. Many ales have a hard to pin down spiciness or fruitiness from their yeasts.
Take your time with the aroma. Try to take three good sniffs before your first sip. If you're taking notes, stop to write your impressions before the first sip distracts you.
4. First Sip
When taking your first sip, try to note the initial sensation as the beer enters your mouth. Think about whether it is sweet, bitter or something else. Beer, especially ale, can be very complex. There can be quite a difference between the first taste and the finish.
5. Mouthfeel
This is the texture of the beer or how it physically feels in your mouth. Beer ranges from silky dry stouts, to thick and chewy Scotch ales to thin and fizzy Berliner weisses. This is an important characteristic of a beer.
6. Finish
Note the lingering flavors after you swallow the drink. Often it can be bitter from the hops or a lingering malty sweetness.
Stop before your next drink and try to write down everything that you just detected. Try to confirm it all with your second drink or see if you need to rethink your conclusions.
7. Styles
There is a lot of variation from one beer to the next with regards to what is "correct," stylistically speaking. For information about style specific issues such as whether the yeast should be poured with the beer or left in the bottle, what color the head should be, whether the beer should appear clear or cloudy, and so on, consult the Beer Styles section or another great resource for beer style information are the Beer Judge Certification Program's Style Guidelines.
Tips:
1. Do not taste new beers with food or soon after eating. The lingering flavors from food can greatly affect your impression of the brew.
2. Cleanse your palate with water. Crackers or cheese are fine but you should remember that even these foods can affect the apparent flavors of the beer.
3. If you're tasting a number of different beers, let the color be your guide. It is best to taste from light to dark.
If you are pouring the beer yourself from a bottle gently run it down the side of the glass. Judge your pour speed based on the head that is forming. Aim to have about a two finger head when you're done. Some beers contain visible yeast at the bottom of the bottle that is meant to be drunk with the beer. If this is the case, stop the pour with a bit of beer left in the bottle. Swirl the remaining liquid to lift the yeast sediment and pour it into your glass.
2. Appearance
Note whether the head is dense or thin. Heads are sometimes described as rocky if they are especially dense with dips and peaks forming as some of the bubbles pop. The color of the head is also worth noting and can range from pure white on Pilsners to light or medium brown on some stouts and porters.
Examine the appearance of the beer itself. Hold the glass up to the light and note the color and whether it is cloudy or clear.
3. Aroma
Note whether it smells primarily of hops or malt. Generally speaking light colored beers will smell more of hops while darker beers tend to have a pronounced malt, roasted, chocolate or coffee aroma. Many ales have a hard to pin down spiciness or fruitiness from their yeasts.
Take your time with the aroma. Try to take three good sniffs before your first sip. If you're taking notes, stop to write your impressions before the first sip distracts you.
4. First Sip
When taking your first sip, try to note the initial sensation as the beer enters your mouth. Think about whether it is sweet, bitter or something else. Beer, especially ale, can be very complex. There can be quite a difference between the first taste and the finish.
5. Mouthfeel
This is the texture of the beer or how it physically feels in your mouth. Beer ranges from silky dry stouts, to thick and chewy Scotch ales to thin and fizzy Berliner weisses. This is an important characteristic of a beer.
6. Finish
Note the lingering flavors after you swallow the drink. Often it can be bitter from the hops or a lingering malty sweetness.
Stop before your next drink and try to write down everything that you just detected. Try to confirm it all with your second drink or see if you need to rethink your conclusions.
7. Styles
There is a lot of variation from one beer to the next with regards to what is "correct," stylistically speaking. For information about style specific issues such as whether the yeast should be poured with the beer or left in the bottle, what color the head should be, whether the beer should appear clear or cloudy, and so on, consult the Beer Styles section or another great resource for beer style information are the Beer Judge Certification Program's Style Guidelines.
Tips:
1. Do not taste new beers with food or soon after eating. The lingering flavors from food can greatly affect your impression of the brew.
2. Cleanse your palate with water. Crackers or cheese are fine but you should remember that even these foods can affect the apparent flavors of the beer.
3. If you're tasting a number of different beers, let the color be your guide. It is best to taste from light to dark.
St patricks day drink
WINE: Raise a glass of something Irish, or with an Irish connection
WE COULD, AND possibly should, drown the shamrock with a home-produced drink, and that means either beer or whiskey, although I would urge you to try a glass of the excellent Eden apple brandy. However, if you are planning a celebratory feast, a glass of wine may well be more appropriate.
With lamb, there are few finer than a glass of good Bordeaux. Other Cabernet Sauvignon blends are fine, but the dry tannins of a Bordeaux provide the perfect foil to the rich meatiness of a roast of lamb. In fact, a pink roast of lamb is my preferred option anytime I decide to uncork one of my treasured old bottles of claret. Pick one of the Wild Geese châteaux if you wish; I would go for the right bank (Médoc or Pessac-Léognan) rather than a Pomerol or St Émilion.
Corned beef is not quite so easy with wine. All that salt and spice can overpower and clash with many wines. Here, a nice glass of stout would go down a treat, even better if it is served with cabbage and mash. Why not seek out one of the Irish micro-brews from the Whitewater Brewery or the Hilden Brewing Co?
If you must have wine, there are two schools of thought. You could go for something light and fresh with plenty of acidity, such as a Beaujolais or a Barbera from Italy. Alternatively, fight might with might and choose a big, powerful red from Australia or the south of France. A juicy Shiraz or a southern Rhône should be able to stand up and be counted.
Another Irish option is salmon. Baked or poached, but always drenched in butter, this is the time to trot out your finest Chardonnay, be it from Burgundy, western Australia, or California. If you prefer red wine, try a light Loire red such as Chinon or Bourgeuil, or a New Zealand Pinot Noir.
WE COULD, AND possibly should, drown the shamrock with a home-produced drink, and that means either beer or whiskey, although I would urge you to try a glass of the excellent Eden apple brandy. However, if you are planning a celebratory feast, a glass of wine may well be more appropriate.
With lamb, there are few finer than a glass of good Bordeaux. Other Cabernet Sauvignon blends are fine, but the dry tannins of a Bordeaux provide the perfect foil to the rich meatiness of a roast of lamb. In fact, a pink roast of lamb is my preferred option anytime I decide to uncork one of my treasured old bottles of claret. Pick one of the Wild Geese châteaux if you wish; I would go for the right bank (Médoc or Pessac-Léognan) rather than a Pomerol or St Émilion.
Corned beef is not quite so easy with wine. All that salt and spice can overpower and clash with many wines. Here, a nice glass of stout would go down a treat, even better if it is served with cabbage and mash. Why not seek out one of the Irish micro-brews from the Whitewater Brewery or the Hilden Brewing Co?
If you must have wine, there are two schools of thought. You could go for something light and fresh with plenty of acidity, such as a Beaujolais or a Barbera from Italy. Alternatively, fight might with might and choose a big, powerful red from Australia or the south of France. A juicy Shiraz or a southern Rhône should be able to stand up and be counted.
Another Irish option is salmon. Baked or poached, but always drenched in butter, this is the time to trot out your finest Chardonnay, be it from Burgundy, western Australia, or California. If you prefer red wine, try a light Loire red such as Chinon or Bourgeuil, or a New Zealand Pinot Noir.
Thursday, March 4, 2010
Buckfast
Buckfast 'in 5,000 crime reports'
Youth drinking Buckfast
Buckfast was mentioned in more than 5,000 crime reports
Why I investigated Buckfast
Freedom of Information request
New evidence linking Buckfast Tonic Wine to crime has been uncovered by a BBC Scotland investigation.
A Freedom of Information request showed the drink was mentioned in 5,638 crime reports in Strathclyde from 2006-2009, equating to three a day on average.
One in 10 of those offences were violent and the bottle was used as a weapon 114 times in that period.
Buckfast's distributors denied that it caused crime and said the drink made up just 0.5% of Scotland's alcohol market.
However, Strathclyde Police said the figures suggested there was an association between the tonic wine and violence.
Supt Bob Hamilton said: "I think it's clear from the figures that there is an association there."
"The figures are fairly clear that Buckfast is mentioned in a number of crime reports and over the period requested, the Buckfast bottle was used 114 times as a weapon."
Buckfast tasting at Harvey Nichols
The evidence from Strathclyde Police appears to back up concerns raised by research conducted in Polmont Young Offenders Institution in 2007.
It found that - of those offenders who had been drinking immediately before their offence - more than 40% had been drinking Buckfast.
The drink is produced by Benedictine monks in a Devon monastery.
The BBC investigation looked at its ingredients and how it may affect the behaviour of consumers.
Neuroscientist Dr Steven Alexander from Nottingham University said each bottle contained 281mg of caffeine - the same amount as eight cans of coke.
The SNP knows Buckfast is a weak point in its minimum pricing initiative.
Buckie, as its west of Scotland fans call it, is "relatively expensive" already, as Justice Secretary Kenny MacAskill concedes.
It wouldn't be hit by the new policy. But, say ministers, many other problem drinks would be so affected.
Read Brian Taylor's blog
He said consuming large amounts of caffeine would make people feel "very anxious and aggressive".
Concerns have been raised about the effect of the stimulant when mixed with alcohol, with the US Food and Drug Administration is considering banning pre-mixed caffeinated alcohol drinks.
Health warnings about mixing the two are also starting to appear in countries like Canada, France, the Republic of Ireland, Sweden and Australia.
The monks of Buckfast Abbey turned down a request to respond to the issues.
However Jim Wilson, from J Chandler & Co, the distributors of the tonic wine in Scotland, was asked about the possibility of reducing the caffeine levels.
He said: "Why should we? It's been there for over 80 years.
"Why should we go about changing the recipe of something just to satisfy somebody's whim?"
Mr Wilson said the Benedictine monks were not to blame for the effects of Buckfast in the outside world.
Buckfast contains the same amount of caffeine as eight cans of Coke
Buckfast contains the same amount of caffeine as eight cans of Coke
He said: "Why should they accept responsibility? They're not up here pouring any of their Buckfast down somebody's throat. People take it by choice because they like it, because it's a good product."
Speaking on BBC Radio's Good Morning Scotland programme, Justice Secretary Kenny MacAskill said that what he called Scotland's "vat of shame" was a wider question than one particular drink.
He said: "There isn't any scientific evidence at the moment that says caffeine has a correlation with violence and crime - really Buckfast, drunk usually in the west of Scotland, is part of a cocktail.
"But people frequently have an espresso after a good night out, a meal with a lot of wine, and they don't suddenly go berserk.
"So Buckfast is a problem, but it's not the only drink and if we ban Buckfast we'd still have a drink problem in Scotland."
Labour justice spokesman Richard Baker stressed tackling Scotland's booze culture was not as simple as the SNP's proposals for minimum alcohol pricing.
The Buckfast Code is on BBC One Scotland at 1930 GMT on Monday 18 January
Youth drinking Buckfast
Buckfast was mentioned in more than 5,000 crime reports
Why I investigated Buckfast
Freedom of Information request
New evidence linking Buckfast Tonic Wine to crime has been uncovered by a BBC Scotland investigation.
A Freedom of Information request showed the drink was mentioned in 5,638 crime reports in Strathclyde from 2006-2009, equating to three a day on average.
One in 10 of those offences were violent and the bottle was used as a weapon 114 times in that period.
Buckfast's distributors denied that it caused crime and said the drink made up just 0.5% of Scotland's alcohol market.
However, Strathclyde Police said the figures suggested there was an association between the tonic wine and violence.
Supt Bob Hamilton said: "I think it's clear from the figures that there is an association there."
"The figures are fairly clear that Buckfast is mentioned in a number of crime reports and over the period requested, the Buckfast bottle was used 114 times as a weapon."
Buckfast tasting at Harvey Nichols
The evidence from Strathclyde Police appears to back up concerns raised by research conducted in Polmont Young Offenders Institution in 2007.
It found that - of those offenders who had been drinking immediately before their offence - more than 40% had been drinking Buckfast.
The drink is produced by Benedictine monks in a Devon monastery.
The BBC investigation looked at its ingredients and how it may affect the behaviour of consumers.
Neuroscientist Dr Steven Alexander from Nottingham University said each bottle contained 281mg of caffeine - the same amount as eight cans of coke.
The SNP knows Buckfast is a weak point in its minimum pricing initiative.
Buckie, as its west of Scotland fans call it, is "relatively expensive" already, as Justice Secretary Kenny MacAskill concedes.
It wouldn't be hit by the new policy. But, say ministers, many other problem drinks would be so affected.
Read Brian Taylor's blog
He said consuming large amounts of caffeine would make people feel "very anxious and aggressive".
Concerns have been raised about the effect of the stimulant when mixed with alcohol, with the US Food and Drug Administration is considering banning pre-mixed caffeinated alcohol drinks.
Health warnings about mixing the two are also starting to appear in countries like Canada, France, the Republic of Ireland, Sweden and Australia.
The monks of Buckfast Abbey turned down a request to respond to the issues.
However Jim Wilson, from J Chandler & Co, the distributors of the tonic wine in Scotland, was asked about the possibility of reducing the caffeine levels.
He said: "Why should we? It's been there for over 80 years.
"Why should we go about changing the recipe of something just to satisfy somebody's whim?"
Mr Wilson said the Benedictine monks were not to blame for the effects of Buckfast in the outside world.
Buckfast contains the same amount of caffeine as eight cans of Coke
Buckfast contains the same amount of caffeine as eight cans of Coke
He said: "Why should they accept responsibility? They're not up here pouring any of their Buckfast down somebody's throat. People take it by choice because they like it, because it's a good product."
Speaking on BBC Radio's Good Morning Scotland programme, Justice Secretary Kenny MacAskill said that what he called Scotland's "vat of shame" was a wider question than one particular drink.
He said: "There isn't any scientific evidence at the moment that says caffeine has a correlation with violence and crime - really Buckfast, drunk usually in the west of Scotland, is part of a cocktail.
"But people frequently have an espresso after a good night out, a meal with a lot of wine, and they don't suddenly go berserk.
"So Buckfast is a problem, but it's not the only drink and if we ban Buckfast we'd still have a drink problem in Scotland."
Labour justice spokesman Richard Baker stressed tackling Scotland's booze culture was not as simple as the SNP's proposals for minimum alcohol pricing.
The Buckfast Code is on BBC One Scotland at 1930 GMT on Monday 18 January
Sunday, February 21, 2010
world's strongest beer
Scottish brewer BrewDog makes world's strongest beer
Aberdeenshire-based firm launches 41% ABV ale Sink the Bismarck weeks after German brewer releases 40% offering
A Scottish brewery is trying to wrest the distinction of making the world's strongest beer from a German rival by launching a 41% ABV ale called Sink The Bismarck! According to the Aberdeenshire-based firm BrewDog, the IPA "takes beer to a whole new level". Its launch comes weeks after German brewer Schorschbrau released a 40% strength Schorschbock. Sink The Bismarck! costs £40 for a 330ml bottle and will only be sold through Brewdog's website. The firm drew criticism from industry watchdog the Portman Group last year for its 32% strength beer, Tactical Nuclear Penguin.
http://www.schorschbraeu.de/schorschbraeu/site/
http://www.brewdog.com/beer.php
Aberdeenshire-based firm launches 41% ABV ale Sink the Bismarck weeks after German brewer releases 40% offering
A Scottish brewery is trying to wrest the distinction of making the world's strongest beer from a German rival by launching a 41% ABV ale called Sink The Bismarck! According to the Aberdeenshire-based firm BrewDog, the IPA "takes beer to a whole new level". Its launch comes weeks after German brewer Schorschbrau released a 40% strength Schorschbock. Sink The Bismarck! costs £40 for a 330ml bottle and will only be sold through Brewdog's website. The firm drew criticism from industry watchdog the Portman Group last year for its 32% strength beer, Tactical Nuclear Penguin.
http://www.schorschbraeu.de/schorschbraeu/site/
http://www.brewdog.com/beer.php
drink of the celtic gods
BOTTLES OF THE WEEK
Whitewater Clotworthy Dobbin
, Northern Ireland, 500ml bottle, 5%, €2.99
This is made by the Whitewater Brewery in Kilkeel, Co Down. All of its beers were very good, including a very tasty lager and one of the best ales of the night. The Clotworthy stood out as one of my favourites, and most of my group agreed. It tastes like a cross between an ale and a porter, with a lovely balance of hops and fruit, fresh and dry but not rasping. It really stood out as something special. Whitewater is a true microbrewery, founded in 1996 with four employees. It is possible to visit the brewery by appointment, or visit the White Horse Inn, their pub in Saintfield, a few miles from the brewery. See whitewaterbrewery.com for further details. Stockists: Very widely available in Northern Ireland, including many independents, Tesco, Sainsbury’s and Asda. In the south, Deveney’s, Dundrum; Redmond’s, Ranelagh; Carvill’s, Camden Street; McHugh’s, Kilbarrack Road and Artane; Martin’s, Marino; Harvest, Galway; Holland’s, Bray.
St Peter’s Organic Ale
, England, 500ml, bottle, 4.5%, €3.89
English ales and bitters deserve far better recognition in this country. They offer so much more than the tasteless commercial lagers. St Peter’s Brewery makes a wide range of interesting beers, including a lovely porter. All come in a distinctive bottle, modelled on an 18th-century gin bottle. This is a real session beer, light enough to drink all night but with plenty of interest, too. Fresh, zippy and clean with a subtle hoppiness. Stockists: D6 Wines, Dublin 6; Cheers, Bakers Corner; Mill Wines, Maynooth; McHugh’s, Kilbarrack and Artane; Abbot Ale House, Cork; 1601 Off Licence, Kinsale.
Maredsous Tripel
, Belgium, 330ml bottle, 10%, €3.30
This was an amazing mouthful covering just about every sensation; rich and powerful with a hint of sweet fruitiness, yet with a pleasing bitterness too. Despite the high alcohol, it still manages to retain a lovely freshness. Definitely not a session beer, but enjoy a single glass or have it with fairly substantial food. Originally brewed by Benedictine monks, this is now made by the Duvel Moortgat brewery, which also produces the wonderful Duvel range of beers. Stockists: Deveney’s, Dundrum and Rathmines; Whelan’s, Wexford Street; Drink Store, Manor Street; O’Neills, South Circular Road; World Wide Wines Waterford.
Maisel’s Dunkel Weisse, Germany, 500 ml bottle, 5.2%, €2.35-€2.99
Apparently, there are four kinds of wheat beer: Heffe, the cloudy style we are most familiar with here; Kristal, which has been filtered; alcohol-free; and dark or dunkel. Maisel’s is dark. This is a wheat beer with attitude. Dark brown in colour, with a cocktail of fruits, mainly banana and citrus, along with refreshing spiciness. Brewed in Bayreuth in northern Bavaria. Stockists: Deveney’s, Dundrum; Sweeney’s, Phibsboro; Drinks Store, Manor Street; Bradley’s, Cork; Egan’s, Portlaoise; Harvest, Galway; Dicey Riley’s, Ballyshannon.
La Trappe Bockbier
, The Netherlands, 330ml bottle 7% €2.85-€2.99
This is a Bavarian-style beer, made in a monastery in the Netherlands. Bock beer was traditionally made in Bavaria, where they had top-fermenting yeasts, as used in Pilsners. However, it is made with deeply toasted malts and therefore has a deeper colour and more flavour. La Trappe is produced only in the autumn, and continues to ferment in the bottle. It is big and rich with an attractive dry fruitiness with malt and caramel. This is well worth seeking out. Stockists: Deveney’s, Dundrum; Bradley’s, Cork; Sheridan’s, Galway; The Oslo, Galway.
Sierra Nevada Pale Ale, USA, 250ml bottle 5.6% €2.99
Sierra Nevada was founded in 1979 by science graduate Ken Grossmann. It has grown exponentially in size, and can no longer be considered a micro-brewery. Standards remain high though, with some very good beers coming from here. The Torpedo IPA and Porter are well worth trying if you can find them The Pale Ale is surprisingly light in style, with a fragrant nose, and very moreish, malty citrus fruits. Clean and long, this slips down easily on its own, but would be a good match for lighter foods. Stockists: Deveney’s, Dundrum; Redmond’s, Ranelagh; Drink Store, Manor Street; McHugh’s, Kilbarrack and Artane; Jus de Vine, Portmarnock; Holland’s, Bray.
Whitewater Clotworthy Dobbin
, Northern Ireland, 500ml bottle, 5%, €2.99
This is made by the Whitewater Brewery in Kilkeel, Co Down. All of its beers were very good, including a very tasty lager and one of the best ales of the night. The Clotworthy stood out as one of my favourites, and most of my group agreed. It tastes like a cross between an ale and a porter, with a lovely balance of hops and fruit, fresh and dry but not rasping. It really stood out as something special. Whitewater is a true microbrewery, founded in 1996 with four employees. It is possible to visit the brewery by appointment, or visit the White Horse Inn, their pub in Saintfield, a few miles from the brewery. See whitewaterbrewery.com for further details. Stockists: Very widely available in Northern Ireland, including many independents, Tesco, Sainsbury’s and Asda. In the south, Deveney’s, Dundrum; Redmond’s, Ranelagh; Carvill’s, Camden Street; McHugh’s, Kilbarrack Road and Artane; Martin’s, Marino; Harvest, Galway; Holland’s, Bray.
St Peter’s Organic Ale
, England, 500ml, bottle, 4.5%, €3.89
English ales and bitters deserve far better recognition in this country. They offer so much more than the tasteless commercial lagers. St Peter’s Brewery makes a wide range of interesting beers, including a lovely porter. All come in a distinctive bottle, modelled on an 18th-century gin bottle. This is a real session beer, light enough to drink all night but with plenty of interest, too. Fresh, zippy and clean with a subtle hoppiness. Stockists: D6 Wines, Dublin 6; Cheers, Bakers Corner; Mill Wines, Maynooth; McHugh’s, Kilbarrack and Artane; Abbot Ale House, Cork; 1601 Off Licence, Kinsale.
Maredsous Tripel
, Belgium, 330ml bottle, 10%, €3.30
This was an amazing mouthful covering just about every sensation; rich and powerful with a hint of sweet fruitiness, yet with a pleasing bitterness too. Despite the high alcohol, it still manages to retain a lovely freshness. Definitely not a session beer, but enjoy a single glass or have it with fairly substantial food. Originally brewed by Benedictine monks, this is now made by the Duvel Moortgat brewery, which also produces the wonderful Duvel range of beers. Stockists: Deveney’s, Dundrum and Rathmines; Whelan’s, Wexford Street; Drink Store, Manor Street; O’Neills, South Circular Road; World Wide Wines Waterford.
Maisel’s Dunkel Weisse, Germany, 500 ml bottle, 5.2%, €2.35-€2.99
Apparently, there are four kinds of wheat beer: Heffe, the cloudy style we are most familiar with here; Kristal, which has been filtered; alcohol-free; and dark or dunkel. Maisel’s is dark. This is a wheat beer with attitude. Dark brown in colour, with a cocktail of fruits, mainly banana and citrus, along with refreshing spiciness. Brewed in Bayreuth in northern Bavaria. Stockists: Deveney’s, Dundrum; Sweeney’s, Phibsboro; Drinks Store, Manor Street; Bradley’s, Cork; Egan’s, Portlaoise; Harvest, Galway; Dicey Riley’s, Ballyshannon.
La Trappe Bockbier
, The Netherlands, 330ml bottle 7% €2.85-€2.99
This is a Bavarian-style beer, made in a monastery in the Netherlands. Bock beer was traditionally made in Bavaria, where they had top-fermenting yeasts, as used in Pilsners. However, it is made with deeply toasted malts and therefore has a deeper colour and more flavour. La Trappe is produced only in the autumn, and continues to ferment in the bottle. It is big and rich with an attractive dry fruitiness with malt and caramel. This is well worth seeking out. Stockists: Deveney’s, Dundrum; Bradley’s, Cork; Sheridan’s, Galway; The Oslo, Galway.
Sierra Nevada Pale Ale, USA, 250ml bottle 5.6% €2.99
Sierra Nevada was founded in 1979 by science graduate Ken Grossmann. It has grown exponentially in size, and can no longer be considered a micro-brewery. Standards remain high though, with some very good beers coming from here. The Torpedo IPA and Porter are well worth trying if you can find them The Pale Ale is surprisingly light in style, with a fragrant nose, and very moreish, malty citrus fruits. Clean and long, this slips down easily on its own, but would be a good match for lighter foods. Stockists: Deveney’s, Dundrum; Redmond’s, Ranelagh; Drink Store, Manor Street; McHugh’s, Kilbarrack and Artane; Jus de Vine, Portmarnock; Holland’s, Bray.
Wednesday, February 17, 2010
beer slogans
Database of slogans.
Beer advertising slogans.
Busch Beer
Advertising slogan: Busch Beer. Head for the mountains.
Schlitz Beer
Ad slogan: Schlitz. The beer that made Milwaukee famous.
Budweiser Beer
Slogans: Budweiser. True
When you say Budweiser, you've said it all.
For all you do, this Bud's for you.
The Genuine Article.
The King of Beers.
Where there's life, there's Bud.
Coors beer
Slogans: The Coldest Tasting Beer In The World (for Coors Light )
It won't slow you down (Light)
This is our Beer (Light)
Turn it loose!
Brewed with Pure Rocky Mountain Spring Water.
Note: Coors brewing water in Golden, Colo., begins high in the Rocky Mountains. It flows underground and is naturally filtered over beds of sand and gravel)
A&W Root Beer
Advertising slogan: That frosty mug sensation.
Courage Beer
Slogans: It's what your right arm's for.
Take Courage.
Double Diamond Beer
Taglines: I'm only here for the beer.
A Double Diamond works wonders.
Heineken beer
Slogans: A better beer deserves a better can.
It's all about the beer.
Lager Beer at its Best.
How refreshing! How Heineken!
Heineken refreshes the parts other beers cannot reach.
Greene King IPA beer
Advertising slogans: Greene King IPA. A tasty change from the usual.
Beer to Dine For.
Molson Canadian brand
Marketing slogans: It Starts Here.
I am Canadian.
Bad Frog beer
Advertising slogan: The Beer so Good it's Bad.
Bud Light brand
Taglines: Fresh. Smooth. Real. It's all here.
Be yourself and make it a Bud Light.
Dreher, Hungarian premium beer brand
Motto: It's what's inside that truly counts. Dreher.
Abbot Ale, Greene King's flagship brand
Slogans: Some things get better given longer.
Would you say no to another?
Mackeson Beer
Slogan: Mackeson Beer. It looks good, it tastes good, and by golly it does you good.
Mexican Brewery
Advertising slogan: The beer that made Milwaukee jealous ...
Miller Beer
Slogans: It's Miller time!
Good call (Miller Lite)
Tastes great, less filling (Lite)
Everything you always wanted in a beer. And less. (Lite)
If you've got the time, we've got the beer. Miller Beer.
The Champagne of Bottled Beers
No matter what what's-his-name says, I'm the prettiest and Lite's the greatest.
Toohey's beer
Advertising slogan: How do you feel? I feel like a Toohey's.
Old Milwaukee beer
Slogans: It Doesn't Get Any Better Than This!
Old Milwaukee. Taste as great as it's name.
Norrlands Guld, Swedish brand of beer
Advertising slogan: Norrlands Guld. Be yourself for a while.
Bavaria Holland beer
Advertising slogan: And now, for a Bavaria.
Dos Equis Mexican beer
Slogans: Sooner or later you'll get it.
Let your tastes travel.
Carlsberg
Ad slogan: Carlsberg. Probably the best beer in the world.
Kokanee Glacier Beer brand, Canada
Taglines: Kokanee. Straight from the Kootenays.
Pure Gold. From the heart of the Kootenays (Kokanee Gold)
Labatt Blue, the best selling Canadian beer brand
Taglines: A whole lot can happen, Out of the Blue.
If I wanted water, I would have asked for water.
Labatt Brewery, Canada
Marketing slogan: Labatt. Good things brewing - corporate
St. Pauli Girl brand, Germany
Taglines: Germany's Fun-Loving Beer.
St. Pauli Girl. The Original Party Girl.
Put her on a pedestal, or a coaster (USA campaign)
You never forget your first girl.
Smirnoff Ice brand (alternative brewed using a malt base)
Advertising slogan: Smirnoff Ice. Intelligent Nightlife.
Newcastle Brown Ale brand
Slogans: Newcastle Brown Ale. The Other Side of Dark.
The One and Only.
Bass Ale brand
Slogans: Bass. A little bit of better.
Bass. Reach for Greatness.
Schaefer trademark
Advertising slogans: Our Hand Has Never Lost Its Skill.
Schaefer. America's Oldest Lager Beer.
Castlemaine XXXX Australian brand
Ad slogan: Australians wouldn't give a XXXX for anything else
Hemeling Lager brand
Slogans: Give him a right good Hemeling tonight
Wouldn't you rather be Hemeling?
Amstel brand
Advertising slogans: Taste life. Pure Filtered.
Amstel. Our beer.
Celebrate football (Note: Amstel - sponsor of the UEFA Champions League 1994 - 2004)
The beer drinker's light beer (Amstel light)
Michelob Ultra, a low-carbohydrate beer brand
Marketing slogan: Lose the carbs. Not the taste.
Michelob AmberBock beer
Tagline: Michelob AmberBock. Rich and Smooth.
Red Stripe Jamaican lager brand
Advertising slogan: It's BEER. Hooray beer!
Sagres beer, Portugal brand
Ad slogan: Sagres. Spot the difference (for dark beer)
Corona, Mexican brand
Advertising slogan: Corona. Miles Away From Ordinary
Harp Irish Lager brand
Marketing slogan: Harp puts out the fire
Paulaner, German brand
Advertising slogan: Good, better, Paulaner
Stella Artois brand
Ad slogans: Looks ugly. Tastes great. (Stella Artois in a plastic bottle).
Stella Artois. Reassuringly expensive
Foster's, Australian brand
Taglines: He who thinks Australian, drinks Australian
Foster's. Australian for beer
Sapporo Beer, Japanese brand
Slogans: Sapporo. Drink in the world
Senses Never Forget
Tuborg brand
Advertising slogan: Tuborg. BEer YOURSELF (Italian campaign)
Asgaard beer, German brand
Motto: Asgaard. Cheers to the Vikings!
Beck's, German brand
Slogans: Beck's. Life Beckons (USA campaign)
Life Beckons. Choose wisely. (Australian campaign)
Unmistakable German Craftsmanship (Great Britain campaign)
Carlton Cold, Australian brand
Advertising slogan: Nothing's as fresh as a Coldie
Victoria Bitter brand, Australia
Tagline: A hard earned thirst needs a big cold beer and the best cold beer is Vic. Victoria Bitter.
Cascade Premium Lager, Australia
Marketing slogan: Cascade Premium. Pure Beer.
Adnams Ale brand
Advertising slogan: Adnams Ale. Southwold, by the pint.
Boddingtons beer brand
Marketing slogan: Boddingtons. It's a bit gorgeous.
Carling beer
Advertising slogan: Carling. Spot On.
Pilsner Urquell brand
Tagline: Pilsner Urquell. The world's first golden beer.
Rolling Rock Premium Beer
Advertising slogan: Rolling Rock. Free Flowing.
Samuel Adams beer brand
End line: Samuel Adams. America's World Class Beer.
Guinness Irish Stout
Advertising slogans: Out of the darkness comes light.
Guinness refreshes your spirit (USA campaign)
Believe (UK campaign)
The most natural thing in the world (in Ireland)
It's got to be Guinness (in Singapore)
Now enjoy Guinness anywhere (Australian campaign)
Good things come to those who wait.
Guinnless isn't good for you.
Guinness is Good for You
Carlton Midstrength beer
Advertising slogan: Stay a little longer.
Ballantine's Beer
Motto: When you see the three-ring-sign, ask the man for Ballantine.
Staropramen, Czech brand
Motto: Staropramen. Get A Taste Of Prague.
John Smith's bitter
Advertising slogan: John Smith's. No Nonsense.
Saxbys Stone Ginger Beer
Advertising slogan: The big ginger bite!
Kronenbourg 1664 lager
Taglines: Sit. Savour. 1664.
1664. A Good Year for Beer.
Beer advertising slogans.
Busch Beer
Advertising slogan: Busch Beer. Head for the mountains.
Schlitz Beer
Ad slogan: Schlitz. The beer that made Milwaukee famous.
Budweiser Beer
Slogans: Budweiser. True
When you say Budweiser, you've said it all.
For all you do, this Bud's for you.
The Genuine Article.
The King of Beers.
Where there's life, there's Bud.
Coors beer
Slogans: The Coldest Tasting Beer In The World (for Coors Light )
It won't slow you down (Light)
This is our Beer (Light)
Turn it loose!
Brewed with Pure Rocky Mountain Spring Water.
Note: Coors brewing water in Golden, Colo., begins high in the Rocky Mountains. It flows underground and is naturally filtered over beds of sand and gravel)
A&W Root Beer
Advertising slogan: That frosty mug sensation.
Courage Beer
Slogans: It's what your right arm's for.
Take Courage.
Double Diamond Beer
Taglines: I'm only here for the beer.
A Double Diamond works wonders.
Heineken beer
Slogans: A better beer deserves a better can.
It's all about the beer.
Lager Beer at its Best.
How refreshing! How Heineken!
Heineken refreshes the parts other beers cannot reach.
Greene King IPA beer
Advertising slogans: Greene King IPA. A tasty change from the usual.
Beer to Dine For.
Molson Canadian brand
Marketing slogans: It Starts Here.
I am Canadian.
Bad Frog beer
Advertising slogan: The Beer so Good it's Bad.
Bud Light brand
Taglines: Fresh. Smooth. Real. It's all here.
Be yourself and make it a Bud Light.
Dreher, Hungarian premium beer brand
Motto: It's what's inside that truly counts. Dreher.
Abbot Ale, Greene King's flagship brand
Slogans: Some things get better given longer.
Would you say no to another?
Mackeson Beer
Slogan: Mackeson Beer. It looks good, it tastes good, and by golly it does you good.
Mexican Brewery
Advertising slogan: The beer that made Milwaukee jealous ...
Miller Beer
Slogans: It's Miller time!
Good call (Miller Lite)
Tastes great, less filling (Lite)
Everything you always wanted in a beer. And less. (Lite)
If you've got the time, we've got the beer. Miller Beer.
The Champagne of Bottled Beers
No matter what what's-his-name says, I'm the prettiest and Lite's the greatest.
Toohey's beer
Advertising slogan: How do you feel? I feel like a Toohey's.
Old Milwaukee beer
Slogans: It Doesn't Get Any Better Than This!
Old Milwaukee. Taste as great as it's name.
Norrlands Guld, Swedish brand of beer
Advertising slogan: Norrlands Guld. Be yourself for a while.
Bavaria Holland beer
Advertising slogan: And now, for a Bavaria.
Dos Equis Mexican beer
Slogans: Sooner or later you'll get it.
Let your tastes travel.
Carlsberg
Ad slogan: Carlsberg. Probably the best beer in the world.
Kokanee Glacier Beer brand, Canada
Taglines: Kokanee. Straight from the Kootenays.
Pure Gold. From the heart of the Kootenays (Kokanee Gold)
Labatt Blue, the best selling Canadian beer brand
Taglines: A whole lot can happen, Out of the Blue.
If I wanted water, I would have asked for water.
Labatt Brewery, Canada
Marketing slogan: Labatt. Good things brewing - corporate
St. Pauli Girl brand, Germany
Taglines: Germany's Fun-Loving Beer.
St. Pauli Girl. The Original Party Girl.
Put her on a pedestal, or a coaster (USA campaign)
You never forget your first girl.
Smirnoff Ice brand (alternative brewed using a malt base)
Advertising slogan: Smirnoff Ice. Intelligent Nightlife.
Newcastle Brown Ale brand
Slogans: Newcastle Brown Ale. The Other Side of Dark.
The One and Only.
Bass Ale brand
Slogans: Bass. A little bit of better.
Bass. Reach for Greatness.
Schaefer trademark
Advertising slogans: Our Hand Has Never Lost Its Skill.
Schaefer. America's Oldest Lager Beer.
Castlemaine XXXX Australian brand
Ad slogan: Australians wouldn't give a XXXX for anything else
Hemeling Lager brand
Slogans: Give him a right good Hemeling tonight
Wouldn't you rather be Hemeling?
Amstel brand
Advertising slogans: Taste life. Pure Filtered.
Amstel. Our beer.
Celebrate football (Note: Amstel - sponsor of the UEFA Champions League 1994 - 2004)
The beer drinker's light beer (Amstel light)
Michelob Ultra, a low-carbohydrate beer brand
Marketing slogan: Lose the carbs. Not the taste.
Michelob AmberBock beer
Tagline: Michelob AmberBock. Rich and Smooth.
Red Stripe Jamaican lager brand
Advertising slogan: It's BEER. Hooray beer!
Sagres beer, Portugal brand
Ad slogan: Sagres. Spot the difference (for dark beer)
Corona, Mexican brand
Advertising slogan: Corona. Miles Away From Ordinary
Harp Irish Lager brand
Marketing slogan: Harp puts out the fire
Paulaner, German brand
Advertising slogan: Good, better, Paulaner
Stella Artois brand
Ad slogans: Looks ugly. Tastes great. (Stella Artois in a plastic bottle).
Stella Artois. Reassuringly expensive
Foster's, Australian brand
Taglines: He who thinks Australian, drinks Australian
Foster's. Australian for beer
Sapporo Beer, Japanese brand
Slogans: Sapporo. Drink in the world
Senses Never Forget
Tuborg brand
Advertising slogan: Tuborg. BEer YOURSELF (Italian campaign)
Asgaard beer, German brand
Motto: Asgaard. Cheers to the Vikings!
Beck's, German brand
Slogans: Beck's. Life Beckons (USA campaign)
Life Beckons. Choose wisely. (Australian campaign)
Unmistakable German Craftsmanship (Great Britain campaign)
Carlton Cold, Australian brand
Advertising slogan: Nothing's as fresh as a Coldie
Victoria Bitter brand, Australia
Tagline: A hard earned thirst needs a big cold beer and the best cold beer is Vic. Victoria Bitter.
Cascade Premium Lager, Australia
Marketing slogan: Cascade Premium. Pure Beer.
Adnams Ale brand
Advertising slogan: Adnams Ale. Southwold, by the pint.
Boddingtons beer brand
Marketing slogan: Boddingtons. It's a bit gorgeous.
Carling beer
Advertising slogan: Carling. Spot On.
Pilsner Urquell brand
Tagline: Pilsner Urquell. The world's first golden beer.
Rolling Rock Premium Beer
Advertising slogan: Rolling Rock. Free Flowing.
Samuel Adams beer brand
End line: Samuel Adams. America's World Class Beer.
Guinness Irish Stout
Advertising slogans: Out of the darkness comes light.
Guinness refreshes your spirit (USA campaign)
Believe (UK campaign)
The most natural thing in the world (in Ireland)
It's got to be Guinness (in Singapore)
Now enjoy Guinness anywhere (Australian campaign)
Good things come to those who wait.
Guinnless isn't good for you.
Guinness is Good for You
Carlton Midstrength beer
Advertising slogan: Stay a little longer.
Ballantine's Beer
Motto: When you see the three-ring-sign, ask the man for Ballantine.
Staropramen, Czech brand
Motto: Staropramen. Get A Taste Of Prague.
John Smith's bitter
Advertising slogan: John Smith's. No Nonsense.
Saxbys Stone Ginger Beer
Advertising slogan: The big ginger bite!
Kronenbourg 1664 lager
Taglines: Sit. Savour. 1664.
1664. A Good Year for Beer.
Tv show Drinking Games
The A-Team
Drink when:
• When George Peppard appears in costume or disguise, drink.
• When Hannibal breaks out a cigar, drink.
• When BA must be tricked onto an airplane (i.e. put under) drink 3 times.
• When Murdoch is busted out of a mental ward, drink 4 times.
• When the antagonist has an accent, drink.
• When a jeep flips over, drink. (Lands on its side, once. Otherwise, twice.)
• If the episode takes place in a foreign country, drink.
• When anyone calls Murdoch crazy, drink.
• If BA calls him crazy, drink twice.
• Whenever Face woos a girl to get supplies, drink.
• Face kisses a girl: drink.
• Every time someone is thrown over the camera, drink.
• If BA throws someone through furniture or a window, drink.
• Whenever they bust out guns, drink.
• If they use a grenade, drink twice.
• When anything explodes, drink.
• If a super vehicle creation involves a flamethrower, drink 3 times!
• If a handicapped person appears, drink.
• If a biker gang are the antagonists, drink. If they are protagonists, drink twice.
• If any Battlestar Galactica reference is made, finish your drink!
• When BA drives the van, drink.
• When Murdoch flies a chopper or plane, drink.
• If Col. Decker catches up to the A-Team, finish drink.
• If BA says "foo," "sucka" or "chump," drink!
• Whenever Face acts smug, drink. (Open to a lot of interpretation).
• Any time the music is a variation of the A-Team theme, drink!
• Drink whenever Murdoch switches personalities.
• "To be continued" episode--finish drink.
• If BA befriends a child, drink.
• If the camera gets wet during a car chase, drink.
• Any time the team finds a welder or oxygen cutter in an old shed, drink twice.
Knight Rider
General (# of shots)
• 1 "Knight" appears in episode title
• 2 "KITT" appears in episode title
• 1 Every time the subplot appears (if there is one)
• 1 Any long, musical driving scene
KITT (# of shots)
• 1 Mention of the "molecular bondage shell"
• 1 Turbo Boosts
• 2 Has all power transferred to Turbo Boost
• 2 Is unable to Turbo Boost for some reason
• 1 Gets installed with a new device
• 2 Gets installed with a new device that is flawed, or does not accomplish the purpose for which it was installed
• 4 Gets installed with a new device that is not used in the same episode
• 1 Uses a fairly well-known feature (one that appears in over 2 or 3 episodes, ie- Microjam, oil slick)
• 3 Uses a feature we've never seen before, and likely ever will again (ie- Sub zero)
• 1 Super Pursuit Mode
• 1 Emergency Braking System
• 1 Doesn't understand something/asks for an explanation
• 1 Awes someone with his abilities
• 2 Has someone other than Michael behind the wheel
• 1 Blacks the windows to talk with someone outside
• 2 Has a bomb/explosive blow up under/in him
• 1 Gets captured or has rear wheels elevated
• 2 Gets badly damaged (ie- "Ring of Fire")
• 3 Gets totalled (ie- "Knight of the Juggernaut")
MICHAEL KNIGHT (# of shots)
• 1 Is hassled by local law
• 2 Is arrested and/or thrown in jail
• 3 Is hassled by cops who turn out to be crooked
• 2 Is checked out by someone who finds no information on him, or that "up until x years ago you didn't exist"
• 1 Talks into his watch
• 1 Asks for money from Devon
• 1 Is told by someone to "Be careful"
• 1 Goes undercover
• 1 Has KITT take over so he can perform some fool stunt
• 2 Has KITT take over because he's not able to drive or just doesn't want to drive
• 1 "KITT! I need you buddy!" (or words to this effect)
• 2 Overrides KITT's programming
• 2 Gets separated from KITT
• 1 Gets romantic with, or kisses someone
• 4 Gets married
Family guy
One Drink
• Cut scene
• Character consumes alcohol
• Played out stereotype
• Allusion/Reference
• Peter gets hurt
• Peter says "Sweet"
Two Drinks
• Stewie tries to kill Lois
• Stewie formulates a plan
• Stewie does something feminine
• Stewie has a weapon
• Chris becomes nervous around a girl
• Brian and Stewie fight
• Peter does "the laugh"
• Peter gives Chris bad advice
• Peter embarrasses Meg
• Visit to the Drunken Clam
• A gag is repeated
• Commercial break
• Chicken fight!
Three Drinks
• Stewie says "Victory is mine"
• Peter says "Holy crap"
• Brian has a martini
• Meg is referred to as ugly in some way
• Non-human character is shown (excluding Brian)
• Quagmire makes a sexual reference ("giggity giggity" usually counts!)
• Quahog News is shown
• Every time Cleveland Jr. laughs
• Stewie says "What the Duece!"
• Character plays the piano
• Character removes an article of clothing
• Cleveland mentions Lois
Four Drinks
• Lois's parents show up
• Make fun of (c) Fox
Five Drinks
• Drawn out scene (add a drink if crickets chirp)
• The "Evil Monkey" makes an appearance
Withnail & I drinking game
There is a drinking game associated with Withnail & I. The game consists of keeping up, drink for drink, with each alcoholic substance consumed by Withnail over the course of the film. All told, Withnail is shown drinking roughly nine and a half glasses of red wine, half a pint of cider, one shot of lighter fluid (vinegar or over-proof rum are common substitutes), two and a half shots of gin, six glasses of sherry, thirteen glasses of whisky and half a pint of ale. It may be presumed that this quantity of alcohol, if consumed during the course of the film, would prove fatal.
Star Trek
Sip if any of the following occur:
• Bones says "He's dead, Jim."
• Bones points out he's a doctor, not a ___________
• Kirk gets the girl
• Kirk outwits a computer
• Kirk violates the prime directive
• Kirk's shirt gets ripped
• Kirk bluffs his out
• Kirk takes responsibility for the whole crew
• Kirk saves the day with a stirring speech
• Kirk kisses the girl
• Kirk says "We come in peace" and "shoot to kill" in the same sentence
• Kirk says "Phasers on stun"
• Spock shows emotion
• Spock uses the Vulcan neck pinch
• Spock looks into the science station
• Spock refers to the doctor as illogical
• Spock says "Fascinating" or "Indeed"
• Scotty complains about the warp speed requested/demanded
• Scotty pulls off a miraculous technological feat
• Scotty says "The engines canna take much more a this, Captain"
• Chekov promotes Russian history
• Chekov says "But Keptin...."
• Chekov pronounces a 'w' like a 'v'
• Sulu sets course
• Sulu has the con
• Uhura says "Hailing frequencies open"
• Uhura opens a channel in all frequencies and all languages
• Uhura sings
• Yeoman Rand gives Kirk something to initial
• Yeoman Rand serves coffee
• Nurse Chapel lusts after Spock
• Kyle makes his appearance as transporter chief
• Lt. Leslie appears or is mentioned
• A redshirt dies
• The weapons are powerless
• The transporter is inoperative
• Dilithium crystals are drained/inoperative/missing
• Communicators malfunction
• The shields are about to collapse
• The Enterprise goes faster than it is possibly able to
• The Enterprise is taken over by a superior alien power
• You see a styrofoam planet or a planet with no atmosphere
• A newly discovered planet is "Much like Earth"
• Klingon and Romulan technology is mixed up
• Special effects people cannot tell phasers from photon torpedoes
CHUG if any of the following occur:
• Kirk does not get the girl
• Sulu gets a sword
• Major character dies/is assumed dead
• Starfleet exhonorates the crew for their violation of regulations/orders
• The episode was blatantly ripped off by ST:TNG
• Lt. Leslie speaks
• Anybody makes a "historical" reference to the 20th century
Sunday, February 7, 2010
what to do in pubs
As a computing student, I always use the internet as my main source of wisdom, but here in Ireland we have a natural accruing knowledge resource that has existed for centuries but at this most crucial stage in modern Ireland this knowledge resource is dieing out. The Knowledge resource I do speak of is none other than “old fella’s”. These old fellas can talk about any subject for hours on end for there knowledge has been collected for years, the will be able to tell you things that they have known for years that NASA scientists are only just figuring out. Now I know there are other books on the market about this subject but we felt that there was a need for a user manual of how to use these vast databases of knowledge. So In this book what we hope achieve is to teach by way of example.
Lesson 1: How to Approach.
Now unlike the internet search engines such as goggle which can be used in a series of small steps e.g. turn on computer, click on the internet browser icon and type in the desired internet search engine address that you require. No the best way to approach the “old fella’s” is to imagine that you are hunting wild prey, now when I say hunting wild prey I don’t mean set a trap, hang him upside down and ask your question then the poor fella will think the black and tan’s are back. Although that would be interesting.
Method 1: The Arnie Predator Approach
Location: The local pub, the counter of the main bar
Time to set the trap: Midday, after the one o’clock news.
Equipment needed:
• A collapsible dog crate at least 48”x27”x31” in size.
• a rope long and strong enough to hold the cage door open
• A bottle of Extra Strength Stout. DO NOT USE DRAUGHT CANS as opedning the can can is enough to give a fella a hearth attack.
• A toasted Bovril and cheese sandwich
Preliminary work: You may be required to visit the pub before and scope it out.
You will need to find
How to set the trap: Because the old fellas are always in the same spot for hours in the pub, you need to adopt a solitary approach to avoid suspicion and have patience. The one chance you will have to set your trap is when the old fella is gone to the toilet. Now do not lose faith if there are other old fellas at the bar also as these fella’s posse no treat what so ever as long as you avoid eye contact.
• Remove the bar stool where the old fella had been sitting and replace it with the cage
• Place the bottle of extra strength stout and the sandwich inside of the cage
• Now tie the rope to the cage door while it is in the open position. Now it is your job to hold the cage door with the rope a wait until the old fella has come back from the toilet and is lured in my the intoxicating smells of extra stout and Bovril that are now in the air.
And there you have it you have now you can own your very own piece of Irish heritage. Also if you just so happen to be an American citizen these traps also work on leprechauns, the best place to spot a leprechaun is in any number of pubs in small villages in Co. Meath (he is the small red headed one).
Method 2: The Humane Approach.
After carefully researching method 1 I realised something which may come as a shock to you but this approach although not specifically illegal is actually frowned upon in modern society. So I have come up with an alternative that may prevent your person being frowned upon. The Humane method is a lot simpler and for those of you who are like and do not like to spend a penny, this method is also a lot cheaper in fact I would go as far as saying that it’s at least 100% cheaper but don’t quote me on that.
(FACT! at the end of that last sentence is the 666 word in this chapter, weird huh? It scared the willies out of me!)
Location: The local pub, the counter of the main bar
Time: Midday, after the one o’clock news.
How to Approach: To do this approach successfully you need to be able to think on your feet you need to become the old fella mentally think how he thinks and more importantly you need to drink how he drinks. The best way achieve this is simple.
Think at all time:
• It’s not like it used to be (this is a general thought that can be applied to everything in life!).
Drink:
• A pint of Stout or Porter.
Now that you’re in the right state of mind approach the old fella in a slow and non threatening fashion. As a rule of thumb approach the old fella from the opposite side to the hand he is drinking his pint. Now be prepared to speak to the old fella your first words are crucial, your words need to be able to draw the old fella in and keep his attention. For this exact purpose we have prepared a number of phrases that you can use to start a topic of conversation with an old fella.
• The Honda 50 that was a grand wee bike.
• Those Foreigners coming here taking all the jobs.
• Not’en on d telly these days. What ever happened to Glenroe?
• That NCT, it took me 88 the other week there.
• Them Blacks are everywhere these days.
Now obliviously some of the phrases are a bit controversial and are not be condoned by myself. So use these phrases at your own discretion.
You should now be happily able to learn vast sums of knowledge from your new best friend.
Lesson 1: How to Approach.
Now unlike the internet search engines such as goggle which can be used in a series of small steps e.g. turn on computer, click on the internet browser icon and type in the desired internet search engine address that you require. No the best way to approach the “old fella’s” is to imagine that you are hunting wild prey, now when I say hunting wild prey I don’t mean set a trap, hang him upside down and ask your question then the poor fella will think the black and tan’s are back. Although that would be interesting.
Method 1: The Arnie Predator Approach
Location: The local pub, the counter of the main bar
Time to set the trap: Midday, after the one o’clock news.
Equipment needed:
• A collapsible dog crate at least 48”x27”x31” in size.
• a rope long and strong enough to hold the cage door open
• A bottle of Extra Strength Stout. DO NOT USE DRAUGHT CANS as opedning the can can is enough to give a fella a hearth attack.
• A toasted Bovril and cheese sandwich
Preliminary work: You may be required to visit the pub before and scope it out.
You will need to find
How to set the trap: Because the old fellas are always in the same spot for hours in the pub, you need to adopt a solitary approach to avoid suspicion and have patience. The one chance you will have to set your trap is when the old fella is gone to the toilet. Now do not lose faith if there are other old fellas at the bar also as these fella’s posse no treat what so ever as long as you avoid eye contact.
• Remove the bar stool where the old fella had been sitting and replace it with the cage
• Place the bottle of extra strength stout and the sandwich inside of the cage
• Now tie the rope to the cage door while it is in the open position. Now it is your job to hold the cage door with the rope a wait until the old fella has come back from the toilet and is lured in my the intoxicating smells of extra stout and Bovril that are now in the air.
And there you have it you have now you can own your very own piece of Irish heritage. Also if you just so happen to be an American citizen these traps also work on leprechauns, the best place to spot a leprechaun is in any number of pubs in small villages in Co. Meath (he is the small red headed one).
Method 2: The Humane Approach.
After carefully researching method 1 I realised something which may come as a shock to you but this approach although not specifically illegal is actually frowned upon in modern society. So I have come up with an alternative that may prevent your person being frowned upon. The Humane method is a lot simpler and for those of you who are like and do not like to spend a penny, this method is also a lot cheaper in fact I would go as far as saying that it’s at least 100% cheaper but don’t quote me on that.
(FACT! at the end of that last sentence is the 666 word in this chapter, weird huh? It scared the willies out of me!)
Location: The local pub, the counter of the main bar
Time: Midday, after the one o’clock news.
How to Approach: To do this approach successfully you need to be able to think on your feet you need to become the old fella mentally think how he thinks and more importantly you need to drink how he drinks. The best way achieve this is simple.
Think at all time:
• It’s not like it used to be (this is a general thought that can be applied to everything in life!).
Drink:
• A pint of Stout or Porter.
Now that you’re in the right state of mind approach the old fella in a slow and non threatening fashion. As a rule of thumb approach the old fella from the opposite side to the hand he is drinking his pint. Now be prepared to speak to the old fella your first words are crucial, your words need to be able to draw the old fella in and keep his attention. For this exact purpose we have prepared a number of phrases that you can use to start a topic of conversation with an old fella.
• The Honda 50 that was a grand wee bike.
• Those Foreigners coming here taking all the jobs.
• Not’en on d telly these days. What ever happened to Glenroe?
• That NCT, it took me 88 the other week there.
• Them Blacks are everywhere these days.
Now obliviously some of the phrases are a bit controversial and are not be condoned by myself. So use these phrases at your own discretion.
You should now be happily able to learn vast sums of knowledge from your new best friend.
Monday, February 1, 2010
Lightest beer
In a world where women and socialites are concerned about their weight Budweiser have come with the worlds LIGHTEST BEER.. "Select 55" with only you guessed it 55 calories. Budweiser also goes on to mention how green and economic the bottles and cans are..
Lets be honest here when i want a beer i want it cause i know its not good for me... I want the beer goggles, the forgetful memory and the craving to eat anything thats wrapped in batter and then fried. I have yet to go to a barman ans ask "can i have your healthiest porter and while your at it can i have some low fat crisps" This is as bad as the man who sits and makes a point of not drinking.. Only to then guzzle 15 bottles of 7up as he has problem with drinking all liquids too fast.. This is called "never_been_invited_to_parties_when_i_was__a_kid syndrome"
My advice to you is to drink and drink heavily
Lets be honest here when i want a beer i want it cause i know its not good for me... I want the beer goggles, the forgetful memory and the craving to eat anything thats wrapped in batter and then fried. I have yet to go to a barman ans ask "can i have your healthiest porter and while your at it can i have some low fat crisps" This is as bad as the man who sits and makes a point of not drinking.. Only to then guzzle 15 bottles of 7up as he has problem with drinking all liquids too fast.. This is called "never_been_invited_to_parties_when_i_was__a_kid syndrome"
My advice to you is to drink and drink heavily
Wine of the week
this link will show you the wine of the week back catolog
http://www.blogcatalog.com/blogs/robertfranciswin/posts/tag/john%20wilson/
http://www.blogcatalog.com/blogs/robertfranciswin/posts/tag/john%20wilson/
Poor mans Champagne
Acon Cagua Sauvignon, Central Valley, Chile 2008, 13%, €6.49.
Dunnes did well; plenty of decent wines, and one star, too. Light and crisp, with some Sauvignon character and a deceptively long finish. Good summer drinking with or without food. Stockist: Dunnes Stores.
Wally’s Hut Verdelho, South East Australia 2008, 13.5%, €6.99. I wasn’t quite sure what to make of this wine; it isn’t my style, but if you are a Yellow Tail drinker, it will be right up your street. Intense tropical aromas, bucket loads of bananas and custard on the palate, with a sweetish finish. To be drunk on its own. Stockist: Supervalu, Centra.
Mâcon-Villages Henri de Lorgére 2008, 12.5%, €7.69. Was I unfair to Aldi? I don’t think so; most scored at the higher level of acceptable, but lacked that spark to be classed as good. Decent well-made wine with light, but pleasant green apple fruits. A good all-rounder, best with plain fish dishes. Stockist: Aldi.
Santa Helena Cabernet Sauvignon Rosé 2008, 13%, €7.49. Both the Sauvignon and rosé from Saint Helena did very well; the rosé is a very decent grown-up wine with plenty of ripe redcurrants, cut through with some mouth-watering acidity. The finish is dry. This would do very nicely with summer lunches and light suppers. Stockists : Spar, Eurospar, Mace.
Cimarosa Pinotage, Paarl, South Africa 2008, 14%, €5.25. Very ripe, jammy, easy damson and soft cassis fruits, and a rounded finish. Unlike any Pinotage I have tasted, should do the trick for barbecues. Stockist: Lidl.
Tesco Shiraz, South Eastern Australia, 12.5%, €6.99. Seemed a little sweet, but otherwise very gluggable wine, with plenty of soft ripe damsons and cassis, a bit of power, and a sprinkle of spicy oak. Stockist: Tesco
Popolino IGT Siciliana 2008, 13%, €6.99. Very moreish light cherry aromas and fruit on the palate; a nice squeeze of acidity, too, making this the perfect wine to drink with all kinds of pasta and pizzas. Stockist: M&S
Classic Collection Côtes du Rhône 2007, 14%, €7. Superquinn let themselves down a bit by submitting a few jaded white wines from the 2007 vintage. I suspect fresher wines would have seen them score higher. But this was the wine of the tasting, and one of the best-value wines I have tasted all year. Rich, supple, rounded dark cherry and liquorice fruits that explode in the mouth. A steal at €7. Stockist: Superquinn.
Dunnes did well; plenty of decent wines, and one star, too. Light and crisp, with some Sauvignon character and a deceptively long finish. Good summer drinking with or without food. Stockist: Dunnes Stores.
Wally’s Hut Verdelho, South East Australia 2008, 13.5%, €6.99. I wasn’t quite sure what to make of this wine; it isn’t my style, but if you are a Yellow Tail drinker, it will be right up your street. Intense tropical aromas, bucket loads of bananas and custard on the palate, with a sweetish finish. To be drunk on its own. Stockist: Supervalu, Centra.
Mâcon-Villages Henri de Lorgére 2008, 12.5%, €7.69. Was I unfair to Aldi? I don’t think so; most scored at the higher level of acceptable, but lacked that spark to be classed as good. Decent well-made wine with light, but pleasant green apple fruits. A good all-rounder, best with plain fish dishes. Stockist: Aldi.
Santa Helena Cabernet Sauvignon Rosé 2008, 13%, €7.49. Both the Sauvignon and rosé from Saint Helena did very well; the rosé is a very decent grown-up wine with plenty of ripe redcurrants, cut through with some mouth-watering acidity. The finish is dry. This would do very nicely with summer lunches and light suppers. Stockists : Spar, Eurospar, Mace.
Cimarosa Pinotage, Paarl, South Africa 2008, 14%, €5.25. Very ripe, jammy, easy damson and soft cassis fruits, and a rounded finish. Unlike any Pinotage I have tasted, should do the trick for barbecues. Stockist: Lidl.
Tesco Shiraz, South Eastern Australia, 12.5%, €6.99. Seemed a little sweet, but otherwise very gluggable wine, with plenty of soft ripe damsons and cassis, a bit of power, and a sprinkle of spicy oak. Stockist: Tesco
Popolino IGT Siciliana 2008, 13%, €6.99. Very moreish light cherry aromas and fruit on the palate; a nice squeeze of acidity, too, making this the perfect wine to drink with all kinds of pasta and pizzas. Stockist: M&S
Classic Collection Côtes du Rhône 2007, 14%, €7. Superquinn let themselves down a bit by submitting a few jaded white wines from the 2007 vintage. I suspect fresher wines would have seen them score higher. But this was the wine of the tasting, and one of the best-value wines I have tasted all year. Rich, supple, rounded dark cherry and liquorice fruits that explode in the mouth. A steal at €7. Stockist: Superquinn.
Drink + Food = Awesome
JOHN WILSON
BEER: When matching beer with food there are very few absolute disasters, so you can have lots of fun trying out combinations
THE TRADITIONAL IRISH pub was never noted as a centre of culinary excellence. If you fancied meeting up for a chat, to watch the match or listen to music, there was nowhere better, but any request for food beyond a packet of cheese and onion was likely to be viewed with suspicion. Times have moved on, and most pubs are now keen to supply you with a plate of grub, particularly at lunchtime, when few people now think of downing a pint. The quality of the food varies, but some pubs now make a real effort, and have been rewarded with a very brisk midday trade. These days we even have a gastropub or two to try out, but here we are often encouraged to drink wine with food rather than beer. We know that beer goes with pizza, curry and barbecues, but maybe now is the time to expand our repertoire of beer and food matches?
On the European mainland beer is considered a natural accompaniment to food. Most northern European countries drink it with their meal in the same manner as those further south consume wine. Ask for anything other than an Altbier (a red ale with real flavour) to wash down your Schweinshaxe or Bratwürst in the brew pubs of Düsseldorf, and you will be treated with contempt by the waiting staff. A few kilometres further south in Cologne, the local Kölsch beer, lighter and more floral, is considered the only thing to drink with the area’s excellent black pudding. A Pilsner of some sort is an essential part of the Danish lunch, sitting alongside a chaser of aquavit to wash down all those herrings and other goodies.
But what beer to drink with what food? Even more than with wine, I am convinced there are very few absolute disasters, so you can have lots of fun trying out all sorts of combinations to see if they work. We are already familiar with a few perfect partners; stout and oysters, for one, is a triumph. I am very fond of the English ploughman’s: a plate of cheddar-style cheese, pickles and good bread with a pint of light ale. I have also tried stout and beef stew, and stout with chocolate, too – both a success. A friend who has done a bit of study on the subject advised me to think of darker beers as similar to red wine, full of flavour and quite powerful, and therefore better with red meats, stews and hard cheeses. Lagers and light-coloured beers tend to be more delicate in flavour, so think of these as white wine, to match with chicken and fish.
Dean McGuinness of Premier International Beers gives two other rules of thumb: the stronger and more characterful the beer, the greater the need to have richer, stronger food. The opposite also applies with delicate food – go for a lower-alcohol beer. He also suggests that the spicier the food, the less hoppy the beer – the bitterness of beer can really jar with spices.
THE EXPERTS’ CHOICE
I asked three beer experts to come up with their favourite beer and food matches:
Tripel Karmeliet and roast pork
Aidan Redmond and his brother Jimmy have a passion for beer, and one of the finest selections in the country in Redmond’s of Ranelagh. Jimmy went for roast pork (preferably with the crackling to enhance the sweetness), alongside a bottle of Tripel Karmeliet, a Belgian Trappist-style beer. “It’s a big beer , very robust, but very smooth, with lovely fruit. There is a natural sweetness, which works perfectly with your apple sauce. As with all Belgian beers, it must be drunk from a proper glass, or failing that a wine glass, to get the full flavour.” Tripel Karmeliet is available from specialist beer outlets (€8.50 for 75cl bottle, €3.25 for 33cl).
Chimay Blue and Cashel Blue
Dean McGuinness works with Premier International Beers, the leading importers of speciality beers from around the world. He also has 15 years’ brewing experience. He can be heard on Movies and Booze, a feature on Moncrieff on Newstalk every second Friday afternoon. “I have chosen Cashel Blue with Chimay Blue as my favourite match. The rich, port-like flavours in the Chimay Blue perfectly complement the depth and complexity and subtle, rich character of Cashel Blue. Chimay make their own cheeses in the monastery, so all of the Trappist beers are well suited to go with cheese.” For the more adventurous, there is a range of three Chimay beers to try out. Chimay Blue is widely available in off-licences and some supermarkets. It is 9 per cent alcohol; some outlets stock a gift pack containing the three types. Otherwise, it can be ordered online from www.realbeers.ie, who stock a range of 200 beers online.
Guinness and Belgian chocolate
Marc Stroobandt is a renowned beer expert who works with the Beer Naturally campaign. He will be in Dublin to deliver a series of his highly regarded beer-and-food matching sessions at the Beer Naturally Academy at the Taste of Dublin festival (June 11th to 14th). The Beer Naturally website (www.beernaturally.ie) is worth a look. “I have combined two great traditions: Guinness with a Belgian dark chocolate tart. The two help each other out very nicely; the stout takes away the edge of the dark chocolate in the tart, and brings out the cocoa flavour, whereas the taste smooths out the bitterness of the Guinness. Taken together your senses get this amazing succession of beer, chocolate, beer, chocolate.” Will any Dublin pubs try this out?
jwilson@irishtimes.com
FOUR BEERS TO MATCH WITH FOOD
Budejovicky Budvar (Czech Republic)
5 per cent, €2.69 for a 50cl bottle.
Lager is supposed to go well with curry, but I find some wines are a better match. It is great with chicken dishes, hams, salads and other lighter foods, where freshness and acidity is called for.
Hoegaarden (Belgium)
4.9 per cent, €2.39 for a 33cl bottle.
Hoegaarden is a wheat beer, flavoured with spices – coriander in particular – and orange too. It is naturally cloudy. With its spicy, fruity notes, wheat beer is a great summer drink. It is also very versatile with food, one of the few drinks to hold its own with both eggs and smoked bacon, making it the perfect brunch drink. Wheat beers tend to be light and floral, so go very nicely with fish and seafood, as well as spicy Thai and Indian food – so long as they are not too hot.
Fuller’s London Pride (UK)
4.7 per cent, €2.80 for a 50cl bottle.
The English are famed for their cask-conditioned ales, served at room temperature. Some are amazingly complex, delicious to drink, with a characteristic bitter finish. A lighter ale is a very good thirst-quencher with spicy food from India and elsewhere.
Guinness Extra Stout
4.2 per cent, around €2 per 50cl bottle.
What should we eat with the national drink? As well as oysters, the dry hoppiness of stout also goes well with other seafood. I can also see myself tucking into a beef casserole (made with stout) or a hearty pie (steak and kidney would be perfect). If it is not too dry, the natural cocoa element in stout can be the perfect match for good dark chocolate.
BEER: When matching beer with food there are very few absolute disasters, so you can have lots of fun trying out combinations
THE TRADITIONAL IRISH pub was never noted as a centre of culinary excellence. If you fancied meeting up for a chat, to watch the match or listen to music, there was nowhere better, but any request for food beyond a packet of cheese and onion was likely to be viewed with suspicion. Times have moved on, and most pubs are now keen to supply you with a plate of grub, particularly at lunchtime, when few people now think of downing a pint. The quality of the food varies, but some pubs now make a real effort, and have been rewarded with a very brisk midday trade. These days we even have a gastropub or two to try out, but here we are often encouraged to drink wine with food rather than beer. We know that beer goes with pizza, curry and barbecues, but maybe now is the time to expand our repertoire of beer and food matches?
On the European mainland beer is considered a natural accompaniment to food. Most northern European countries drink it with their meal in the same manner as those further south consume wine. Ask for anything other than an Altbier (a red ale with real flavour) to wash down your Schweinshaxe or Bratwürst in the brew pubs of Düsseldorf, and you will be treated with contempt by the waiting staff. A few kilometres further south in Cologne, the local Kölsch beer, lighter and more floral, is considered the only thing to drink with the area’s excellent black pudding. A Pilsner of some sort is an essential part of the Danish lunch, sitting alongside a chaser of aquavit to wash down all those herrings and other goodies.
But what beer to drink with what food? Even more than with wine, I am convinced there are very few absolute disasters, so you can have lots of fun trying out all sorts of combinations to see if they work. We are already familiar with a few perfect partners; stout and oysters, for one, is a triumph. I am very fond of the English ploughman’s: a plate of cheddar-style cheese, pickles and good bread with a pint of light ale. I have also tried stout and beef stew, and stout with chocolate, too – both a success. A friend who has done a bit of study on the subject advised me to think of darker beers as similar to red wine, full of flavour and quite powerful, and therefore better with red meats, stews and hard cheeses. Lagers and light-coloured beers tend to be more delicate in flavour, so think of these as white wine, to match with chicken and fish.
Dean McGuinness of Premier International Beers gives two other rules of thumb: the stronger and more characterful the beer, the greater the need to have richer, stronger food. The opposite also applies with delicate food – go for a lower-alcohol beer. He also suggests that the spicier the food, the less hoppy the beer – the bitterness of beer can really jar with spices.
THE EXPERTS’ CHOICE
I asked three beer experts to come up with their favourite beer and food matches:
Tripel Karmeliet and roast pork
Aidan Redmond and his brother Jimmy have a passion for beer, and one of the finest selections in the country in Redmond’s of Ranelagh. Jimmy went for roast pork (preferably with the crackling to enhance the sweetness), alongside a bottle of Tripel Karmeliet, a Belgian Trappist-style beer. “It’s a big beer , very robust, but very smooth, with lovely fruit. There is a natural sweetness, which works perfectly with your apple sauce. As with all Belgian beers, it must be drunk from a proper glass, or failing that a wine glass, to get the full flavour.” Tripel Karmeliet is available from specialist beer outlets (€8.50 for 75cl bottle, €3.25 for 33cl).
Chimay Blue and Cashel Blue
Dean McGuinness works with Premier International Beers, the leading importers of speciality beers from around the world. He also has 15 years’ brewing experience. He can be heard on Movies and Booze, a feature on Moncrieff on Newstalk every second Friday afternoon. “I have chosen Cashel Blue with Chimay Blue as my favourite match. The rich, port-like flavours in the Chimay Blue perfectly complement the depth and complexity and subtle, rich character of Cashel Blue. Chimay make their own cheeses in the monastery, so all of the Trappist beers are well suited to go with cheese.” For the more adventurous, there is a range of three Chimay beers to try out. Chimay Blue is widely available in off-licences and some supermarkets. It is 9 per cent alcohol; some outlets stock a gift pack containing the three types. Otherwise, it can be ordered online from www.realbeers.ie, who stock a range of 200 beers online.
Guinness and Belgian chocolate
Marc Stroobandt is a renowned beer expert who works with the Beer Naturally campaign. He will be in Dublin to deliver a series of his highly regarded beer-and-food matching sessions at the Beer Naturally Academy at the Taste of Dublin festival (June 11th to 14th). The Beer Naturally website (www.beernaturally.ie) is worth a look. “I have combined two great traditions: Guinness with a Belgian dark chocolate tart. The two help each other out very nicely; the stout takes away the edge of the dark chocolate in the tart, and brings out the cocoa flavour, whereas the taste smooths out the bitterness of the Guinness. Taken together your senses get this amazing succession of beer, chocolate, beer, chocolate.” Will any Dublin pubs try this out?
jwilson@irishtimes.com
FOUR BEERS TO MATCH WITH FOOD
Budejovicky Budvar (Czech Republic)
5 per cent, €2.69 for a 50cl bottle.
Lager is supposed to go well with curry, but I find some wines are a better match. It is great with chicken dishes, hams, salads and other lighter foods, where freshness and acidity is called for.
Hoegaarden (Belgium)
4.9 per cent, €2.39 for a 33cl bottle.
Hoegaarden is a wheat beer, flavoured with spices – coriander in particular – and orange too. It is naturally cloudy. With its spicy, fruity notes, wheat beer is a great summer drink. It is also very versatile with food, one of the few drinks to hold its own with both eggs and smoked bacon, making it the perfect brunch drink. Wheat beers tend to be light and floral, so go very nicely with fish and seafood, as well as spicy Thai and Indian food – so long as they are not too hot.
Fuller’s London Pride (UK)
4.7 per cent, €2.80 for a 50cl bottle.
The English are famed for their cask-conditioned ales, served at room temperature. Some are amazingly complex, delicious to drink, with a characteristic bitter finish. A lighter ale is a very good thirst-quencher with spicy food from India and elsewhere.
Guinness Extra Stout
4.2 per cent, around €2 per 50cl bottle.
What should we eat with the national drink? As well as oysters, the dry hoppiness of stout also goes well with other seafood. I can also see myself tucking into a beef casserole (made with stout) or a hearty pie (steak and kidney would be perfect). If it is not too dry, the natural cocoa element in stout can be the perfect match for good dark chocolate.
Irish Stouts
This list comes from John Wilson of the Irish times
Marks & Spencer Irish Stout
€3.29 for 500ml, €6.58 per litre
Highs : Buying stout from M&S is like buying a bowler hat and brolly in Guineys, so we were very suspicious when we happened across this bottle. Despite in-built and entirely irrational prejudices about the “brewed in Éire” on the label, we were surprised by how good this was. Its taste, the bottle tells us, “was said to make grown men weep for more”! We didn’t weep but could certainly have downed a couple more bottles. It is a completely different product from the canned stouts we reviewed. It smells very strongly of hops and has a lovely smooth finish and strong flavours.
Lows : While it would accompany a plate of strong cheddar nicely, we’re not sure how well it would go down on a night in watching the football. Apart from the whole Éire problem, we were also concerned with the price.
Verdict : Nice but pricey.
Star Rating: * * *
Murphys
€2.19 for 500ml, €4.38 per litre
Highs : This Cork stout runs Guinness surprisingly close in the creamy head (and in the creamy rings left around a pint glass) stakes. It is very smooth and easy to drink with a lightness not to be found anywhere else. It has slightly sweet undertones, thanks to the presence of chocolate malt in the mix, and a hoppy aftertaste that lingers. An easier introduction to stout than some of the more robust-flavoured stouts on the market. It has the lowest alcohol content – a plus or minus depending on your perspective – but we consider it a plus.
Lows : It doesn’t matter if you have this in draught or from a can, it is hard to get away from the fact that (Cork people look away now) it is thinner and more watery than the product which comes out of St James’s Gate.
Verdict: Just a little thin.
Star Rating: * *
Guinness
€1.77 for 330ml, €5.36 per litre
Highs : There is a lot to be said for familiarity and before we had even popped open this stubby can with its gassy widget, we were feeling sufficiently well-disposed to almost ignore the fact that it was significantly pricier than many of its peers (although, to be fair, it does cost less when bought in the 500ml cans). To say this product has a long tradition is something of an understatement. The 330ml can has a distinct advantage in that it fits into a pint glass without any overspill. It also tastes fuller, with the roasted malt flavours coming through strongly, and is richer than the canned competition. It has a creamy head which stays in place for the duration.
Lows : It is comparatively expensive and too easy to drink too much of it.
Verdict : Best from a can.
Star Rating: * * * *
Beamish
€1.76 for 500ml, €3.52 per litre
Highs : Beamish has been brewed in a fairly small Cork brewery for a very long time, although we won’t be able to say that for much longer as its parent company, Heineken, is moving production to the brewery where Murphys is made. It deserves kudos for being the cheapest of the stouts we tried. It comes out frothy and its bitter flavours give it a pleasingly sharp bite. Its colour suggests it is the one which truly deserves to be called the black stuff and it pulls off the trick of being light without tasting watered-down.
Lows : We found it to be surprisingly fizzy for a stout, although it did lose its head very fast and was (Cork people look away again) almost completely flat by the time we got halfway through our glass.
Verdict : Solid.
Star Rating: * * *
O’Hara’s Leann Folláin
€2.50 for 355ml, €7.04 per litre
Highs : We have a sneaking but unconfirmed suspicion that this Carlow brewery is also responsible for the M&S stout, but its own “Extra” Irish stout is in a class of its own. It has bitter coffee undertones and a depth of flavour that leaves the canned stouts in the ha’penny place. It’s 6 per cent but doesn’t taste strong.
Lows : It might be a little daunting at first and if you’re expecting a creamy stout with a big head, prepare to be disappointed as this delivers very little by way of a head. It’s the most expensive of the lot and will also prove hard to get as it is aimed mostly at the export market (we found it in the always excellent Drink Store in Dublin’s Stoneybatter). If you can’t find this, O’Hara’s regular brew is pretty fine too.
Verdict : Pricey but worth it.
Star Rating: * * * * *
Marks & Spencer Irish Stout
€3.29 for 500ml, €6.58 per litre
Highs : Buying stout from M&S is like buying a bowler hat and brolly in Guineys, so we were very suspicious when we happened across this bottle. Despite in-built and entirely irrational prejudices about the “brewed in Éire” on the label, we were surprised by how good this was. Its taste, the bottle tells us, “was said to make grown men weep for more”! We didn’t weep but could certainly have downed a couple more bottles. It is a completely different product from the canned stouts we reviewed. It smells very strongly of hops and has a lovely smooth finish and strong flavours.
Lows : While it would accompany a plate of strong cheddar nicely, we’re not sure how well it would go down on a night in watching the football. Apart from the whole Éire problem, we were also concerned with the price.
Verdict : Nice but pricey.
Star Rating: * * *
Murphys
€2.19 for 500ml, €4.38 per litre
Highs : This Cork stout runs Guinness surprisingly close in the creamy head (and in the creamy rings left around a pint glass) stakes. It is very smooth and easy to drink with a lightness not to be found anywhere else. It has slightly sweet undertones, thanks to the presence of chocolate malt in the mix, and a hoppy aftertaste that lingers. An easier introduction to stout than some of the more robust-flavoured stouts on the market. It has the lowest alcohol content – a plus or minus depending on your perspective – but we consider it a plus.
Lows : It doesn’t matter if you have this in draught or from a can, it is hard to get away from the fact that (Cork people look away now) it is thinner and more watery than the product which comes out of St James’s Gate.
Verdict: Just a little thin.
Star Rating: * *
Guinness
€1.77 for 330ml, €5.36 per litre
Highs : There is a lot to be said for familiarity and before we had even popped open this stubby can with its gassy widget, we were feeling sufficiently well-disposed to almost ignore the fact that it was significantly pricier than many of its peers (although, to be fair, it does cost less when bought in the 500ml cans). To say this product has a long tradition is something of an understatement. The 330ml can has a distinct advantage in that it fits into a pint glass without any overspill. It also tastes fuller, with the roasted malt flavours coming through strongly, and is richer than the canned competition. It has a creamy head which stays in place for the duration.
Lows : It is comparatively expensive and too easy to drink too much of it.
Verdict : Best from a can.
Star Rating: * * * *
Beamish
€1.76 for 500ml, €3.52 per litre
Highs : Beamish has been brewed in a fairly small Cork brewery for a very long time, although we won’t be able to say that for much longer as its parent company, Heineken, is moving production to the brewery where Murphys is made. It deserves kudos for being the cheapest of the stouts we tried. It comes out frothy and its bitter flavours give it a pleasingly sharp bite. Its colour suggests it is the one which truly deserves to be called the black stuff and it pulls off the trick of being light without tasting watered-down.
Lows : We found it to be surprisingly fizzy for a stout, although it did lose its head very fast and was (Cork people look away again) almost completely flat by the time we got halfway through our glass.
Verdict : Solid.
Star Rating: * * *
O’Hara’s Leann Folláin
€2.50 for 355ml, €7.04 per litre
Highs : We have a sneaking but unconfirmed suspicion that this Carlow brewery is also responsible for the M&S stout, but its own “Extra” Irish stout is in a class of its own. It has bitter coffee undertones and a depth of flavour that leaves the canned stouts in the ha’penny place. It’s 6 per cent but doesn’t taste strong.
Lows : It might be a little daunting at first and if you’re expecting a creamy stout with a big head, prepare to be disappointed as this delivers very little by way of a head. It’s the most expensive of the lot and will also prove hard to get as it is aimed mostly at the export market (we found it in the always excellent Drink Store in Dublin’s Stoneybatter). If you can’t find this, O’Hara’s regular brew is pretty fine too.
Verdict : Pricey but worth it.
Star Rating: * * * * *
Who Makes the Good Shit
1. Arainn Mhor Brewing Company
The beautiful island of Arainn Mhor is off the coast of County Donegal. Irish is commonly spoken and certainly the local brewery will aid your fluency. Two bottled ales are made, one golden (Ban), one dark (Rua), both made without additives or artificial carbonation.
CONTACT: Arainn Mhor Brewing Company (00 353 87 630 6856; ambrewco.com).
2. The Biddy Early Brewery
In the middle of nowhere in the west of Ireland in County Clare. Allegedly this was Ireland's first brewpub, started in 1995. It produces four beers - Black Biddy, a stout; Blonde Biddy, a pilsner; Red Biddy, a red ale; and Real Biddy, an ale.
CONTACT:The Biddy Early Brewery (00 353 65 683 6742; beb.ie).
3. Carlow Brewing Company
This microbrewery produces the award-winning O'Haras Celtic Stout, Curim Gold Celtic Wheat Beer and Molings Traditional Red Ale.
CONTACT: Carlow Brewing Company (00 353 59913 4356; carlowbrewing.com).
4. The Franciscan Well Brewery
On the site of an old monastery which had a well with healing properties, this pub makes Rebel Red (red ale), Blarney Blonde (a fruity kolsch), Shandon Stout, Rebel Lager and Friar Weisse (a white beer).
CONTACT:The Franciscan Well Brewery (00 353 21 4210130; franciscanwellbrewery.com).
5. The Hilden Brewing Company
Its motto is "keep it real" and Seamus Scullion must have done an excellent job because he celebrates no less than 25 years of brewing this November. There's a visitor centre and restaurant where you can indulge in a top-class lunch in a relaxing atmosphere. Beers include four ales and a porter.
CONTACT: Hilden Brewing Company (028 9266 0800; hildenbrewery.co.uk).
6. Kinsale Brewing Company
Founded in 1997 in the foodie capital of Ireland, this brewery produces a golden, hoppy lager using spring water, natural ingredients and no additives.
CONTACT: Kinsale Brewing Company (00 353 21 4702124; kinsalebrewing.com).
7. Strangford Lough Brewing
A Viking king has two beers named after him - Barelegs Brew and Legbiter. The latter is the name of his sword, while the grave of St Patrick has inspired St Patrick's Gold (wheat beer), St Patrick's Best and St Patrick's Ale - one smashed saint.
CONTACT: Strangford Lough Brewing Company (028 4482 1461; slbc.ie).
8. Messrs Maguire
You might get the tail end of Maguire's Octoberfest and be able to taste its new porter, specially developed for winter. Otherwise its tried and tested Rusty Red would be my tip.
CONTACT: Messrs Maguire (00 353 1670 5777).
9. The Porter House
With at least nine regulars on tap and possibly a couple of seasonal specials it's good that Porter House provides the choice. It is doing a dark lager (Vienna) for the winter, a bit like Sam Adams.
CONTACT: The Porter House (00 353 1679 8847; porterhousebrewco.com).
10. College Green Brewery
Situated in Molly's Yard, this is the city's only brewery producing Molly's Chocolate stout, Belfast blonde lager and Headless Dog amber ale.
CONTACT: College Green Brewery (028 9032 2600)
Acton's Country Pub and Microbrewery
The BrookLodge & Wells Spa
Macreddin Village
Co. Wicklow
Telephone: +353 (0) 402 36444
Fax: +353 402 36580
Email: brooklodge@macreddin.ieThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.brooklodge.com/
Barrelhead Brewery
c/o 23 Broadstone Avenue
Dublin 7
Company Profile: Though Dublin based, Barrelhead beer is brewed at the White Gypsy plant in Templemore, Co. Tipperary. The first appeared at the Craft Brewing Festival in The Franciscan Well at Easter 2009.
Beers Brewed: Bull Island Pale Ale.
Availability: At time of writing, beers were not yet on sale
Beoir Chorca Dhuibhne
c/o Tig Bhric
nr. Ballyferriter
Co. Kerry
Telephone: +353 66 9156325
Email: info@tigbhric.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.tigbhric.com
Company Profile: Established 2008. 400L brewery adjacent to Tig Bhric pub.
Beers Brewed: Béal Bán.
Availability: Beers are available during the summer season only, at Tig Bhric in Riasc, nr. Ballyferriter and Tigh Uí Chatháin in Ballyferriter.
Bluestack Brewing
Main Street
Ramelton
Co. Donegal
bluestack@mail.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Not in production yet, but plans are for a Lager, an Ale, a Stout and a Wheat Beer.
The beautiful island of Arainn Mhor is off the coast of County Donegal. Irish is commonly spoken and certainly the local brewery will aid your fluency. Two bottled ales are made, one golden (Ban), one dark (Rua), both made without additives or artificial carbonation.
CONTACT: Arainn Mhor Brewing Company (00 353 87 630 6856; ambrewco.com).
2. The Biddy Early Brewery
In the middle of nowhere in the west of Ireland in County Clare. Allegedly this was Ireland's first brewpub, started in 1995. It produces four beers - Black Biddy, a stout; Blonde Biddy, a pilsner; Red Biddy, a red ale; and Real Biddy, an ale.
CONTACT:The Biddy Early Brewery (00 353 65 683 6742; beb.ie).
3. Carlow Brewing Company
This microbrewery produces the award-winning O'Haras Celtic Stout, Curim Gold Celtic Wheat Beer and Molings Traditional Red Ale.
CONTACT: Carlow Brewing Company (00 353 59913 4356; carlowbrewing.com).
4. The Franciscan Well Brewery
On the site of an old monastery which had a well with healing properties, this pub makes Rebel Red (red ale), Blarney Blonde (a fruity kolsch), Shandon Stout, Rebel Lager and Friar Weisse (a white beer).
CONTACT:The Franciscan Well Brewery (00 353 21 4210130; franciscanwellbrewery.com).
5. The Hilden Brewing Company
Its motto is "keep it real" and Seamus Scullion must have done an excellent job because he celebrates no less than 25 years of brewing this November. There's a visitor centre and restaurant where you can indulge in a top-class lunch in a relaxing atmosphere. Beers include four ales and a porter.
CONTACT: Hilden Brewing Company (028 9266 0800; hildenbrewery.co.uk).
6. Kinsale Brewing Company
Founded in 1997 in the foodie capital of Ireland, this brewery produces a golden, hoppy lager using spring water, natural ingredients and no additives.
CONTACT: Kinsale Brewing Company (00 353 21 4702124; kinsalebrewing.com).
7. Strangford Lough Brewing
A Viking king has two beers named after him - Barelegs Brew and Legbiter. The latter is the name of his sword, while the grave of St Patrick has inspired St Patrick's Gold (wheat beer), St Patrick's Best and St Patrick's Ale - one smashed saint.
CONTACT: Strangford Lough Brewing Company (028 4482 1461; slbc.ie).
8. Messrs Maguire
You might get the tail end of Maguire's Octoberfest and be able to taste its new porter, specially developed for winter. Otherwise its tried and tested Rusty Red would be my tip.
CONTACT: Messrs Maguire (00 353 1670 5777).
9. The Porter House
With at least nine regulars on tap and possibly a couple of seasonal specials it's good that Porter House provides the choice. It is doing a dark lager (Vienna) for the winter, a bit like Sam Adams.
CONTACT: The Porter House (00 353 1679 8847; porterhousebrewco.com).
10. College Green Brewery
Situated in Molly's Yard, this is the city's only brewery producing Molly's Chocolate stout, Belfast blonde lager and Headless Dog amber ale.
CONTACT: College Green Brewery (028 9032 2600)
Acton's Country Pub and Microbrewery
The BrookLodge & Wells Spa
Macreddin Village
Co. Wicklow
Telephone: +353 (0) 402 36444
Fax: +353 402 36580
Email: brooklodge@macreddin.ieThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.brooklodge.com/
Barrelhead Brewery
c/o 23 Broadstone Avenue
Dublin 7
Company Profile: Though Dublin based, Barrelhead beer is brewed at the White Gypsy plant in Templemore, Co. Tipperary. The first appeared at the Craft Brewing Festival in The Franciscan Well at Easter 2009.
Beers Brewed: Bull Island Pale Ale.
Availability: At time of writing, beers were not yet on sale
Beoir Chorca Dhuibhne
c/o Tig Bhric
nr. Ballyferriter
Co. Kerry
Telephone: +353 66 9156325
Email: info@tigbhric.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
http://www.tigbhric.com
Company Profile: Established 2008. 400L brewery adjacent to Tig Bhric pub.
Beers Brewed: Béal Bán.
Availability: Beers are available during the summer season only, at Tig Bhric in Riasc, nr. Ballyferriter and Tigh Uí Chatháin in Ballyferriter.
Bluestack Brewing
Main Street
Ramelton
Co. Donegal
bluestack@mail.comThis e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Not in production yet, but plans are for a Lager, an Ale, a Stout and a Wheat Beer.
Where to find good shit list
Co. Antrim
The Botanic Inn, Malone Road, Belfast
Belfast Ale (Cask)
The Crown, Victoria Street, Belfast
Various Whitewater casks.
Hilden, Lisburn, Co. Antrim
Scullion’s Irish (amber) Ale, Hilden Ale, Molly Malone Ale (red porter), Silver (pale ale), Hilden Halt (Irish red)
The John Hewitt, 51 Donegall Street, Belfast
Hilden Ale, Belfast Ale
Katy Daly's, 17 Ormeau Avenue, Belfast
Belfast Ale, Clotworthy Dobbin.
The King's Head, Lisburn Road, Belfast
Whitewater casks
The Kitchen, 1 Victoria Square, Belfast
Whitewater casks.
McHugh's, 29-31 Queens Square, Belfast
Whitewater casks.
Molly’s Yard, 1 College Green Mews, Botanic Avenue, Belfast
Hilden range
Ryan's, 116-118 Lisburn Road, Belfast
Whitewater casks.
Co. Clare
The Biddy Early Brewery, Inagh, Ennis
Occasional specials
Co. Cork:
Abbot's Ale House, Devonshire Street, Cork City
Rebel Red
Tom Barry's, Barrack Street, Cork City
Rebel Red
Bierhaus, Popes Quay, Cork City
Rebel Red, Galway Hooker, O'Hara's Stout,
O'Hara's Red (b)
Blair's Inn, Cloghroe, Co. Cork
Blarney Blonde
The Bosun, Monkstown, Co. Cork
Kinsale Lager
Bradley-D, 56 Barrack Street, Cork City
Rebel Red
Bru, 57 MacCurtain Street, Cork City
Rebel Red
The Bullman, Kinsale, Co. Cork
Rebel Red
Corner House, Coburg Street, Cork City
Rebel Red, Friar Weisse
Crane Lane Theatre, Cork City
Rebel Red, Friar Weisse
An Cruibin, Union Quay, Cork City
Rebel Red, Friar Weisse
Fionnbarra, Douglas Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Franciscan Well Brewpub, North Mall, Cork City
Blarney Blond, Rebel Red, Shandon Stout, Friar Weisse, Occasional specials
Fred Zeppelins, 8 Parliament Street, Cork City
Blarney Blond, Rebel Red
The Hi-B, Oliver Plunkett Street, Cork City
Rebel Red
The Long Valley, 10 Winthrop Street, Cork City
Rebel Red
Dan Lowry, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
LV, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
P.F. McCarthy, 14 Main Street, Kenmare, Co. Cork
Kenmare Beer
Mutton Lane Inn, Mutton Lane, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Oval, South Main Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red.
Sin É, Coburg Street, Cork City
Blarney Blond, Rebel Red, Friar Weisse
An Spailpín Fánac, 28 South Main Street, Cork City
Rebel Red
The Twins O'Brien, 32 Marlborough Street, Cork City
Blarney Blonde, Rebel Red
Co. Donegal
Dicey Reillys, Ballyshannon
Curim Wheat
Co. Down
The Dirty Duck, 2-4 Kinnegar Road, Holywood
Hilden range
The White Horse, 49-55 Main Street, Saintfield
Whitewater range, Galway Hooker
Co. Dublin
Anseo, Camden Street, D2
Galway Hooker
Beggar's Bush, 115 Haddington Road, D4
Rebel Red
The Bull and Castle, Christ Church, D2
Galway Hooker, Blarney Blonde, Rebel Lager, Castle Red (Rebel Red), O’Hara’s Stout, O'Hara's Celebration, occasional specials.
The Dice Bar, 79 Queen Street, D7
Galway Hooker
The Elephant & Castle, 18 Temple Bar, D2
O'Hara's Stout (b)
The Farm, 3 Dawson Street, D2
O’Hara’s Stout (b).
The Gingerman, 39-40 Fenian Street, D2
Writers Red (Rebel Red), Writers Block (Rebel Lager) and Friar Weisse.
Jo'Burger & Bar, Blackrock, Co. Dublin
Temple Bräu, Porterhouse Plain.
Mao, 2-3 Chatham Row, D2
Mao, The Mill Pond, Dundrum Town Centre, D16
Mao, The Pavilion, Dún Laoghaire
Mao Lager (b)
Messrs Maguire, 1-2 Burgh Quay, D2
Plain Porter, Weiss, Haus, Rusty Red ale, occasional specials.
O'Neill's, 2 Suffolk Street, D2
O'Hara's Stout, Rebel Red, Galway Hooker
Paddy Cullen's, Ballsbridge, D4
Rebel Red, Friar Weisse
The Palace, 21 Fleet Street, D2
Galway Hooker, Temple Bräu
The Porterhouse Temple Bar, 16-18 Parliament Street, D2
Porterhouse Central, 45-47 Nassau Street, D2
Porterhouse North, Cross Guns Bridge, Glasnevin, D9
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: TSB (cask conditioned), Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Galway Hooker
Occasional specials
O'Hara's Stout, Curim Wheat, O'Hara's Red (all bottles)
Ryan's, 28 Park Gate Street, D7
Galway Hooker, Blarney Blonde
The Schoolhouse, 2-8 Northumberland Road, D2
Blarney Blonde
Sin É, 14-15 Upper Ormond Quay, D7
Galway Hooker
Solas, 31 Wexford Street, D2
Solas Lite
The Thirsty Bull, Tyrrelstown, Dublin 15
Porterhouse Plain
The Winding Stair Restaurant & Bookshop, Bachelor's Walk, D1
Curim Wheat (b)
Co. Galway:
Bazaar, Quay Lane
Galway Hooker
The Bierhaus, Henry Street.
Galway Hooker, O'Hara's Stout
The Blue Note, William Street
Galway Hooker
The Cottage, Lower Salthill
Galway Hooker
The Cottage, Moycullen
Galway Hooker
Dock Eight, The Docks
Galway Hooker
The Hop Inn, Athenry
Galway Hooker
Jordan's Bar, Clarinbridge
Galway Hooker
The King's Head, High Street
Galway Hooker
Lohan's Bar and Restaurant, Salthill
Galway Hooker
Massimo, William Street
Galway Hooker
Munroe's Tavern, Dominick Street
Galway Hooker
NUIG, College Bar
Galway Hooker
The Roisin Dubh, Dominick Street
Galway Hooker
Sheridan's on the Dock, The Docks
Galway Hooker, O'Hara's Stout (b)
Tigh Neachtain, Cross Street
Galway Hooker
Twelve Hotel, Barna
Galway Hooker
Co. Kerry
D. O'Shea's Bar, North Square, Sneem
Blarney Blond, Rebel Red, Friar Weisse
Tigh Bhric, Reask nr. Ballyferriter
Beoir Chorca Dhuibhne beers
Tigh Uí Chatháin, Ballyferriter
Beoir Chorca Dhuibhne beers
Co. Leitrim
The Oarsman, Bridge Street, Carrick-on-Shannon
Galway Hooker
Co. Limerick
Java's bar, University of Limerick
Galway Hooker, Porterhouse Red, occasional seasonals.
Co. Sligo:
Tobergal Lane Café, Sligo Town
Galway Hooker
Co. Tipperary:
Finn's Bar, Main Street, Borrisoleigh
St Cuilan's (MM Rusty)
Co. Waterford:
McAlpin's Cottage Bistro, Cheekpoint Village
O'Hara's Stout (b)
The Tannery Restaurant, Dungarvan.
O'Hara's Stout (b), Curim Wheat (b), O'Hara's Red (b)
Co. Wicklow
Acton's Pub, Brooklodge Hotel, Macreddin Village
Organic Lager, Organic Wheat Beer
The Porterhouse, Strand Road Bray
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Occasional specials.
The Botanic Inn, Malone Road, Belfast
Belfast Ale (Cask)
The Crown, Victoria Street, Belfast
Various Whitewater casks.
Hilden, Lisburn, Co. Antrim
Scullion’s Irish (amber) Ale, Hilden Ale, Molly Malone Ale (red porter), Silver (pale ale), Hilden Halt (Irish red)
The John Hewitt, 51 Donegall Street, Belfast
Hilden Ale, Belfast Ale
Katy Daly's, 17 Ormeau Avenue, Belfast
Belfast Ale, Clotworthy Dobbin.
The King's Head, Lisburn Road, Belfast
Whitewater casks
The Kitchen, 1 Victoria Square, Belfast
Whitewater casks.
McHugh's, 29-31 Queens Square, Belfast
Whitewater casks.
Molly’s Yard, 1 College Green Mews, Botanic Avenue, Belfast
Hilden range
Ryan's, 116-118 Lisburn Road, Belfast
Whitewater casks.
Co. Clare
The Biddy Early Brewery, Inagh, Ennis
Occasional specials
Co. Cork:
Abbot's Ale House, Devonshire Street, Cork City
Rebel Red
Tom Barry's, Barrack Street, Cork City
Rebel Red
Bierhaus, Popes Quay, Cork City
Rebel Red, Galway Hooker, O'Hara's Stout,
O'Hara's Red (b)
Blair's Inn, Cloghroe, Co. Cork
Blarney Blonde
The Bosun, Monkstown, Co. Cork
Kinsale Lager
Bradley-D, 56 Barrack Street, Cork City
Rebel Red
Bru, 57 MacCurtain Street, Cork City
Rebel Red
The Bullman, Kinsale, Co. Cork
Rebel Red
Corner House, Coburg Street, Cork City
Rebel Red, Friar Weisse
Crane Lane Theatre, Cork City
Rebel Red, Friar Weisse
An Cruibin, Union Quay, Cork City
Rebel Red, Friar Weisse
Fionnbarra, Douglas Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Franciscan Well Brewpub, North Mall, Cork City
Blarney Blond, Rebel Red, Shandon Stout, Friar Weisse, Occasional specials
Fred Zeppelins, 8 Parliament Street, Cork City
Blarney Blond, Rebel Red
The Hi-B, Oliver Plunkett Street, Cork City
Rebel Red
The Long Valley, 10 Winthrop Street, Cork City
Rebel Red
Dan Lowry, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
LV, MacCurtain Street, Cork City
Blarney Blonde, Rebel Red
P.F. McCarthy, 14 Main Street, Kenmare, Co. Cork
Kenmare Beer
Mutton Lane Inn, Mutton Lane, Cork City
Blarney Blond, Friar Weisse, Rebel Red
The Oval, South Main Street, Cork City
Blarney Blond, Friar Weisse, Rebel Red.
Sin É, Coburg Street, Cork City
Blarney Blond, Rebel Red, Friar Weisse
An Spailpín Fánac, 28 South Main Street, Cork City
Rebel Red
The Twins O'Brien, 32 Marlborough Street, Cork City
Blarney Blonde, Rebel Red
Co. Donegal
Dicey Reillys, Ballyshannon
Curim Wheat
Co. Down
The Dirty Duck, 2-4 Kinnegar Road, Holywood
Hilden range
The White Horse, 49-55 Main Street, Saintfield
Whitewater range, Galway Hooker
Co. Dublin
Anseo, Camden Street, D2
Galway Hooker
Beggar's Bush, 115 Haddington Road, D4
Rebel Red
The Bull and Castle, Christ Church, D2
Galway Hooker, Blarney Blonde, Rebel Lager, Castle Red (Rebel Red), O’Hara’s Stout, O'Hara's Celebration, occasional specials.
The Dice Bar, 79 Queen Street, D7
Galway Hooker
The Elephant & Castle, 18 Temple Bar, D2
O'Hara's Stout (b)
The Farm, 3 Dawson Street, D2
O’Hara’s Stout (b).
The Gingerman, 39-40 Fenian Street, D2
Writers Red (Rebel Red), Writers Block (Rebel Lager) and Friar Weisse.
Jo'Burger & Bar, Blackrock, Co. Dublin
Temple Bräu, Porterhouse Plain.
Mao, 2-3 Chatham Row, D2
Mao, The Mill Pond, Dundrum Town Centre, D16
Mao, The Pavilion, Dún Laoghaire
Mao Lager (b)
Messrs Maguire, 1-2 Burgh Quay, D2
Plain Porter, Weiss, Haus, Rusty Red ale, occasional specials.
O'Neill's, 2 Suffolk Street, D2
O'Hara's Stout, Rebel Red, Galway Hooker
Paddy Cullen's, Ballsbridge, D4
Rebel Red, Friar Weisse
The Palace, 21 Fleet Street, D2
Galway Hooker, Temple Bräu
The Porterhouse Temple Bar, 16-18 Parliament Street, D2
Porterhouse Central, 45-47 Nassau Street, D2
Porterhouse North, Cross Guns Bridge, Glasnevin, D9
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: TSB (cask conditioned), Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Galway Hooker
Occasional specials
O'Hara's Stout, Curim Wheat, O'Hara's Red (all bottles)
Ryan's, 28 Park Gate Street, D7
Galway Hooker, Blarney Blonde
The Schoolhouse, 2-8 Northumberland Road, D2
Blarney Blonde
Sin É, 14-15 Upper Ormond Quay, D7
Galway Hooker
Solas, 31 Wexford Street, D2
Solas Lite
The Thirsty Bull, Tyrrelstown, Dublin 15
Porterhouse Plain
The Winding Stair Restaurant & Bookshop, Bachelor's Walk, D1
Curim Wheat (b)
Co. Galway:
Bazaar, Quay Lane
Galway Hooker
The Bierhaus, Henry Street.
Galway Hooker, O'Hara's Stout
The Blue Note, William Street
Galway Hooker
The Cottage, Lower Salthill
Galway Hooker
The Cottage, Moycullen
Galway Hooker
Dock Eight, The Docks
Galway Hooker
The Hop Inn, Athenry
Galway Hooker
Jordan's Bar, Clarinbridge
Galway Hooker
The King's Head, High Street
Galway Hooker
Lohan's Bar and Restaurant, Salthill
Galway Hooker
Massimo, William Street
Galway Hooker
Munroe's Tavern, Dominick Street
Galway Hooker
NUIG, College Bar
Galway Hooker
The Roisin Dubh, Dominick Street
Galway Hooker
Sheridan's on the Dock, The Docks
Galway Hooker, O'Hara's Stout (b)
Tigh Neachtain, Cross Street
Galway Hooker
Twelve Hotel, Barna
Galway Hooker
Co. Kerry
D. O'Shea's Bar, North Square, Sneem
Blarney Blond, Rebel Red, Friar Weisse
Tigh Bhric, Reask nr. Ballyferriter
Beoir Chorca Dhuibhne beers
Tigh Uí Chatháin, Ballyferriter
Beoir Chorca Dhuibhne beers
Co. Leitrim
The Oarsman, Bridge Street, Carrick-on-Shannon
Galway Hooker
Co. Limerick
Java's bar, University of Limerick
Galway Hooker, Porterhouse Red, occasional seasonals.
Co. Sligo:
Tobergal Lane Café, Sligo Town
Galway Hooker
Co. Tipperary:
Finn's Bar, Main Street, Borrisoleigh
St Cuilan's (MM Rusty)
Co. Waterford:
McAlpin's Cottage Bistro, Cheekpoint Village
O'Hara's Stout (b)
The Tannery Restaurant, Dungarvan.
O'Hara's Stout (b), Curim Wheat (b), O'Hara's Red (b)
Co. Wicklow
Acton's Pub, Brooklodge Hotel, Macreddin Village
Organic Lager, Organic Wheat Beer
The Porterhouse, Strand Road Bray
Lagers: Hersbrucker, Temple Bräu, Chiller. Ales: Porterhouse Red, Brainblasta. Stouts: Plain, Oyster Stout, Wrasslers XXXX.
Occasional specials.
iDrink I-deas
One idea should be to hold the pub Olympics.. set a series of challenges for our teams to compete in.. Now as per usual they but there own drink as its the price to pay for being and Olympian.
Of course the top ten lists( why ten , after ten we stop listening).. Top Beer, Top Pub..
I do think a lot of pop culture should be thrown in to the mix as its important to be entertaining.
Of course the top ten lists( why ten , after ten we stop listening).. Top Beer, Top Pub..
I do think a lot of pop culture should be thrown in to the mix as its important to be entertaining.
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