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German beer doesn’t get the attention it is worthy from contemporary beer snob, who gravitates toward extreme flavors and marketing.

Tasty German beer (and there’s a huge variety of it—this is a country with 800 years of brewing history) is like a well-made Shaker chair: simple, traditional, and ideally balanced, with clean, wholesome flavors. The vast majority of brewers still stick to a now-repealed 16th-century law named the Reinheitsgebot, which doesn’t permit annexing anything to beer besides the basic water, hops, and malt.

Germans like to buy beer and consume beer, ranging third in beer consumption behind the Czechs and the Irish. (Americans place 13th.) And they love to drink outside, weather permitting, in beer gardens with communal picnic tables. Because German beer is so crisp and well- balanced, it’s simple to drink a plenty of it without sense burnt out by any of the scents. So if you have a desire to be authentic, consume a lot of beer, take outside if you can, and pair your beer with sausage, cured meats, good seeded bread, and cheese.

Here’s guide to the most general types of German beer, as well as several more obscure local varieties, plus a bit of history. The words light and dark refer to color, not essence—you’ll find a lot of golden-colored German beers to be hearty, and certain dark beers to be not so filling than you had been looking forward to.

Pilsner a.k.a. Pils
The vast majority of beer drunk worldwide is pilsner. American macrobrews are bastardizations of this type, with little resemblance to the traditional German variety. Pils is a crisp, refreshing lager beer. (Lager is the sort of yeast used; it doesn’t make many of the phenols and esters that ale yeasts do, making for a cleaner flavor.) It’s got a little herbal bitterness and a slight floral aroma from the hops, as well as greatly balanced malty cereal flavors.

Important Fact: The Czechs explored this style in the 19th century. Germans noticed that people went mad for it, so they copped it and named it pils instead of pilsner. German pils is similar to Czech pilsners, though a bit drier and hoppier.

Helles
The name stands for “light one” in German, but don’t make an error that for “lite.” Full-bodied, this golden-colored lager tastes like earthy, lightly toasted grains, with less natural hoppiness than a pils.

Interesting Fact: According to beer writer Tomm Carroll from Celebrator Beer News, the style was explored in Munich in the late 1800s by the Spaten brewery to compete with pilsners. “They couldn’t get the clean, crisp hops to come out with their water,” says Carroll, so they made it maltier in exchange for.

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written by Super Writer \\ tags: German beer

It is generally known that beer has been with people for a long while. The method we consumed beer changed as beer spreaded, grew, and improved. The earliest vessels human utilized for drinking beer contained earthenware, pottery, made of wood, and even sewn-together pieces of leather. The quality of the beer glass saw certain improvements as time passed on. During the bubonic plague beer steins were popular because of their enclosed top to save bugs from landing in the beer and making them ill.

The betterment of glass might have been the most essential piece of the way beer glasses are made today. As beer glasses became increasingly popular, customers could really see what they were drinking and had a desire to buy beer with a lighter color and flavor. This led to the filtration of beers; persons no longer wished the rough chunks that were found in the earlier beers of the breweries. With this new, more aesthetically improved époque of beer glasses, it looked like beer steins were on the way out.

The betterment of beer glasses kept on and made a quantity of glasses for all sorts of different beers for example German beer. The 16-ounce pint glass is quite famous glass worldwide. It was soon explored that the design let a piece of the carbonation to be freed and let the smell be more pronounced. It is also favored for its keeping abilities; pint glasses can be placed on top of one another and kept upright on shelves, quickly making them famous with the bartenders who finished having to wash out each individual glass.

An attempt to have customers to purchase their kind of beer by earlier breweries led to certain groundbreaking moves on the marketing front. Giving away glasses to men was one way that breweries discovered to promote their outputs even with it illegal. This led to the breweries developing beer glasses that were nearly masterpieces. Silver embossing on either part of the glass was not so usual for these first ornate and pricey glasses. Gradually, artists for the breweries began doing intricate etchings on either side of the beer glasses and even ecreated a way of firing glaze paint onto the glasses. Even though they were produced more recently than a plenty of other collectibles, such painted glasses stay several of the most costly and rare today. Nowadays, several of the beer memorabilia and signs are worth thousands of dollars and sought out all over the world by eager collectors. Have you looked up in the top of Grandpa’s dresser in a while?

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written by Super Writer \\ tags: German beer

Beer has been a big part of traditions in the huge quantit of countries of the world. Every country has usually celebrated the brewing of definite beer at certain times during the year. This usually corresponds to when the beer is produced. Festivals are a great option to taste new and unusual beers and to get to know more about beer. They are also a marvelous option to meet brewers as well as other beer lovers. If you are interested in brewing your personal home-made beer you will be able to find out a plenty of interesting facts about different beers and brewing processes.

The largest and most famous beer festival all over the world is Oktoberfest, held each year in Germany. The festival runs more than two weeks and celebrates a special harvest beer named Oktoberfest. Should you be lucky enough to come to Germany around this time then be certain you feel the phenomena of the Munich Oktoberfest. For any serious beer drinker this has to be on your top 10 list of lifetime things to do. If you are traveling with your family then don’t despair. The Oktoberfest (Octoberfest) is about wine, good food, and fun for all the family, with rides, German beer, German delicacies, music and song, and shopping. A lot of states all over the world have adopted this special festival and the great number of German people throughout the world celebrate it. Large tents are filled with long tables and chairs. There are live bands playing on the stage during the event.

In the UK, the Great British Beer Festival is taken every year in August. Held in London, it is the largest beer festival in the UK. It is arranged by CAMRA, the Campaign for Real Ale. The format of British beer festivals varies from that of the German Oktoberfest. Casks of ale from different brewers are placedset up behind rows of tables.

The United States hold each year celebration called the Great American Beer Festival (GABF). This three-day event is held at the end of September in Denver, Colorado. Beer connoisseurs may taste more than 1,600 various beers. Breweries are organized by country with booths offering one-ounce sample cups of their beer. The festival holds the Guinness World Record for the most beers tapped at one location in 2005. Each year the festival grows in size.

You may find out more about specific beer festivals in your location by searching online for the beer or ale events in your country. They often promote their events where you can get the pleasure and buy beer of great taste.

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written by Super Writer \\ tags: German beer

German beer – you should admit, is one of the finest tasting beers you can drink. German breweries are rather reserved about their “how tos”. They all seem to say it’s in the water. I’m sure there’s some truth to that, but what really gives the beer it’s great scent is the hops which is traded as considerably as grapes for wine makers.

The majority of German beer types are great taste because all are vegan this mwaens no animal components are utilized. Bavarian purity laws limit them to four ingredients only: water, grain, hops and yeast. Originally German beer is also not pasteurized as many American beers are, which enables you taste the beer’s real flavor.

Mentioned below are some of the different sorts of German beers typically found in Bavaria and what you may expect should you order one of such types.

A light beer
When ordering the ordinary light beer in a pub you’ll most likely finish with a pint. Depending on the brewer it can be too refreshing. Several beer gardens have responded to the public’s demand for smaller amounts and now also offer them outdoors, the “real” beer garden just serves the “Mass” (one quart) – called “maus”. By the way, Germany has laws regulating the amount of liquids given to the public, that is why you will find level grades on every glass. If your Mass seems like it is not sharply 1 liter after the foam settles, just go back and ask for “bitte nachschenken”. The man at the keg will be impressed that you know your way around.

A Pilsener
If you like a more bitter and less malty taste try the pils which is also called pilsner. You can taste them in restaurants and peculiar pils bars. Take a closer look at the time consuming process of serving a foam covered pils with perfection. You will see dozens of glasses filled with foam only, looking forward to settle. It may take a good a considerable piece of an hour for the foam refills to turn into the golden liquid.

A dark beer
In spite of wide spread beliefs it is not the most powerful in alcohol contents. It is mainly a lager bottom brewed beer containing “toasted” malt.

A white beer
A very great idea when the sun is shining and you prefer staying refreshed by a lighter tasting beer. Weizen implies wheat, often named a Weissbier (white), and is offered in tall and elegant 1/2 liter glasses. But beware of its “light temper”, it is the strongest in alcohol. While some will serve it with a slice of lemon. The Hefeweissbier comes just in bottles, a professional will wash the glass and pour the bottle at a steep angle. With the foam that stays at the bottom of the bottle he will gather the yeast and annex it to your beer. So consider what to taste when you are going to buy beer.

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written by Super Writer \\ tags: German beer

THE RAINBOW OF Specialty Teas

Green, black, white, red – the vast array of Specialty Tea can be dizzying. With the sudden upsurge of interest in high-quality loose-leaf teas, where does a newcomer begin? How about starting with the one plant that produces every tea in the world?

The Camellia sinensis is an evergreen native of China. It takes a variety of forms, growing 15 to 20 meters tall, with leaves ranging from smooth and shiny to fuzzy and white-haired. The plant gives rise to more than 3,000 varieties of tea worldwide, which can be roughly classified into six basic categories: white, green, oolong, black (the Chinese call these red teas), pu-erh and flavored. Some specialists would add another category, blends. And then there are countless herbal infusions. Informally referred to as “tea” but entirely unrelated to “real” tea made from Camellia sinensis leaves.

WHITE TEA

White tea is the rarest of all tea types. A specialty of Fujian province on China’s east coast, it was relatively hard to come by outside of China until recently. The name comes from the almost colorless liquor, and from the silvery hairs found on the buds of the plant. Delicate in flavor as well as color, the tea has a subtle, slightly sweet flavor and a mellow creamy or nutty quality. White tea consists of the whitish buds of the tea plant; lower quality varieties contain some leaves as well. The buds (and leaves) are naturally dried using either sun drying or steaming methods. This is the final step in the production process, as white tea is unfermented.

GREEN TEA

Green tea makes up approximately ten percent of the world’s tea. The production process, like that of white tea, starts with withering, followed by pan-frying or steaming to prevent fermentation. (The two types differ in that white tea has a higher proportion of buds to leaves.) After steaming and before drying, green tea leaves are rolled to give them the desired shape. In China, this consists of eyebrow-shaped or twisted pieces, tight balls, flat needles, or curled whole leaves. Japanese green tea leaves are shiny green blades with reddish stalks and stems. Green tea is greenish-yellow in color, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies have shown that both green and black teas prevent cavities and gum disease, and increase the body’s antioxidant activity.

OOLONG TEA

Often referred to as “the champagne of teas,” oolongs are considered to be among the finest – and therefore most expensive – teas in the world. Most oolongs hail from Taiwan; in China they are also referred to as pouchongs. Oolong tea is “semi-fermented,” meaning that it goes through a short period of oxidation (fermentation) that turns the leaves from green to red-brown. The liquor is pale yellow, with a floral, fruity quality – reminiscent of peaches – and a hint of smoke. Due to the delicacy of the flavor, connoisseurs generally prefer drinking it without milk, sugar or lemon.

BLACK TEA

Though known to most of the world as “black tea,” the Chinese call it “red tea” due to its characteristic reddish-brown color. Black tea is the most common type of tea worldwide. It has a broad range of flavors, but is typically heartier and more assertive than green or oolong teas. It is made by fully fermenting the harvested leaves (for several hours) before the heating or drying processes occur. This oxidation imparts a dark coloring and triples the caffeine.

PU-ERH TEA

Pu-erh (or Puer) tea is in a category all its own. Though it could simply be classified as a type of Chinese black tea, it is differentiated from other black teas by the fact that it is fermented not once, but twice. The double oxidation process is followed by a period of maturation, which is often used to develop a thin layer of mold on the leaves. The mold imparts a distinctive soil-like flavor that many people find off-putting. For this reason, pu-erh tea is often consumed for medicinal purposes rather than for pleasure – aside from being known for its strong earthy quality, it is recognized as a powerful digestive aid.

FLAVORED TEA

Tea easily absorbs other aromas and tastes. Thus tea drinkers the world over have long enhanced their tea with additional flavors, from flowers and oils to herbs and spices. Flavoring tea is a well-established tradition in China, where, for centuries, people have brewed tea with onions, orange peel, peach leaves, and berries. The Chinese are also known for their flower teas – popular varieties include jasmine, orchid, rose, and magnolia.

In many Arabic nations, mint (plus a generous amount of sugar) is the flavoring of choice. In India, the spicy “masala tea” is a popular beverage. It is made by boiling black tea with spices such as cardamom, cinnamon, ginger, cloves, and black or white pepper; milk and sugar are usually added as well. Beyond herbs and spices, the flavor craze has more recently spurred manufacturers to produce tea with just about every flavor imaginable, from banana to toffee pudding.

BLENDS

Blends are the mutts of the tea world, possessing mixed heritages, so to speak, rather than a single lineage. Tea producers make blends by combining different types of teas, often in order to achieve flavor consistency from one season to the next. Common blends include English Breakfast, Earl Grey, Irish Breakfast and Caravan.

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written by Super Writer \\ tags: specialty teas

A huge number of people in the UK and internationally enjoy a bottle of wine with food or when on a night out with friends, but a lot of those people don’t know how to effectively match wine with food so that they compliment each other. Although there are no absolute right or wrong answers, there are some general guidelines when it comes to putting wine and food together.

So to help out with that, here’s a quick reference guide to help you effectively match your food and wine. Begining with red wine, here are the most widely drunk red grapes and the best foods to match them with:

Barbera
A beautiful Italian wine that fits wonderfully with lasagne, spag bol or anything with a tomato base.

Cabernet Sauvignon
A beautiful medium bodied grape that goes brilliantly with roasted meats such as beef or lamb.

Merlot
Merlots go beautifully with roast chicken and will also work with duck or turkey, making them perfect for those Sunday roasts.

Pinot Noir
Another one that’s perfect for Sunday dinners or for Christmas, a pinot noir will beautifully complement a roast turkey or roast lamb.

Syrah
Syrah’s are generally full bodies wines that are great during the winter. Sryah’s perfectly compliment grilled steak and fit nicely with most roasted vegetables.

So hopefully that should give you an outline of which foods you can match with your favourite red wines. If you’re more of a fan of white wines, here’s a guide to help you know which varities to get when you’re looking to buy wine online or at the off-license for the next dinner party you’re hosting:

Chardonnay
These wines will go perfectly with fish such as salmon and will also act as a particularly good accompaniment to roast chicken or turkey

Sauvignon Blanc
One of the nicest French wines that fit perfectly with chees, particularly goat’s cheese and blue cheese.

Reisling
Reislings go wonderfully with chicken based curries (like kormas) and will also work amazingly well with a Thai green curry.

written by Super Writer \\ tags: food, Food and Drink, food and wine, wine

There appears to be a bit of a trend in the wine industry to associate particular bottles with celebrities, both alive and dead. Just in the last ten years we’ve been treated to wines from Bob Dylan, Jerry Garcia, even Elvis Presley (and a whole host of others).

However these celebrities, whilst lending their name to the bottle, don’t have anything to do with creating the wine themselves. That’s where Francis Ford Coppola comes in to take the crown of King of the celebrity winemakers.

Not only does Coppola help produce the wine himself, he takes the whole thing very seriously. After the success of The Godfather, Coppola purchased the majority of the Inglenook estate in Napa Valley. Since this purchase in 1975, Coppola has played a pivitol role in the success and reputation of the Napa Valley as a wine-producing region, receiving a huge amount of acclaim for the wines he has produced there.
If you’re thinking of trying a bottle of Coppola’s critically acclaimed range, grab yourself a bottle or two from the Neibaum-Coppola collection, which not only taste phenomenal but the incredibly original packaging makes them perfect wine gifts.

All of the wines are gorgeous, with each one offering its own individual benefits. The reds are deep, fruity and reminiscent of the best French wines. The whites are far more reminiscent of Spanish wine, especially the more expensive wines available.

Coppola has probably the become the best known celebrity winemaker, although he’s by no means the only one to have made it into wine production. Other well-known winemakers include Shane Warne, Greg Norman and Gerard Depardieu, who makes a range of superb wines with renowned winemaker Alain Paret.

Get online and see what you can find, a quick search should reveal numerous wines from famous names and faces. If you’re going to try and sample just one of the celebrity ranges, you should definitely go for something from the Neibaum-Coppola range.

written by Super Writer \\ tags: celebrity winemakers, Food and Drink, wine, wine gifts

The Magic Crisp Microwave Crisper has finally arrived. Never have I been so excited about an As Seen On TV cooking product as with the Magic Crisp. Why? Because I really don’t cook.

Most As Seen On TV cooking products allow you to easily make meals or create super garnishes but they all have one thing in common. They help you cook! But finally something for those of us who don’t cook but live on leftovers and frozen dinners. It may sound like an excuse but if your single or busy, you might cook that much and opt for the quick microwave alternatives.

The problem with Microwave cooking is that until now, most of the food just didn’t come out the way it was intended, or at least the way it looked on the box. Frozen Fried food like nuggets or fish sticks are soggy and have no crunch. Things like fries and pizzas are soggy and wet. But the Magic Crisp Microwave Crisper changes all of that and because of its design, we get crispy, brown and terrific tasting food.

Perhaps your life won’t change as much as mine has since I received my Magic Crisp but I’ve been using it so much that I really enjoy my version of cooking. Nothing takes me more than five minutes but I feel like the results are worth the price I paid to buy this thing online. The Magic Crisp Microwave Crisper is not in stores yet so if you want one, you are going to have to pay for shipping and perhaps suffer through some of the delays and charges associated with a lot of these products.

However, if you want some crispy bacon and perfectly done leftovers, you are going to want to grab the Magic Crisp. I find mine easily dishwasher safe and easy to clean. One added bonus that I didn’t expect is that since the food is raised on the special tray, not only moisture is dispersed, but the grease and oil from the fried foods is also dispersed. I suppose this makes it a little healthier than cooking on a regular plate.

I see no reason why the Magic Crisp Microwave Crisper won’t be the As Seen On TV hit of the year and I wouldn’t be surprised to ultimately millions of these things sold.

In fact, I would expect to see a slew of 30 minute infomercials running on cable, short television commercials and features on shopping channels. When an inexpensive product comes out that is so handy and functional the buzz is usually tremendous. Hopefully the marketing won’t be so campy and ridiculous as we have seen in the past. We’ll have to wait and see how they decide to market the Magic Crisp but I suspect this thing is full steam ahead.

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written by Super Writer \\ tags: cooking

Multinational cuisines… whatever your culinary passion you’ll find it, along with a host of well known, awardwinning chefs, at Taste of Dubai food festival, held at Dubai Media City. This amazing eventbrings together 22 of the city’s top restaurants to offer visitors a taste of emirates food. Sample a range of mouthwatering courses including Rhodes Mezzanine’s white tomato soup, China Club’s dim sum, Verre’s braised beef and Legends’ turf and surf with a unique Aussie twist – kangaroo meat.

Celebrity chefs such as Gary Rhodes, James Martin, Vineet Bhatia, Richard Sandoval and Giorgio Locatelli prepare the courses and share their expertise in the dedicated Chef’s Theatre, but also mingle with the crowd,offer their recipes and share with their secrets .
Visitors can wander through each and choose from a total of 65 delicious taster dishes.

Organizer decides which food groups to include in Taste of Dubai and then set about cherry-picking the Dubai restaurants that specialized in those groups. Some of the most notable include Benjarong at the Dusit Thani Dubai, Café Chic at Le Méridien Dubai, Certo at Radisson SAS Hotel, Dubai Media City and Magnolia, a vegetarian restaurant in the Madinat Jumeirah. Also participating are Maya at Le Royal Méridien, Ottomans at Grosvenor House and Momotaro, a Japanese restaurant at Souk Al Bahar, which is offering visitors the chance to learn about Japanese alcoholic beverages including beer and sake. All other stands are alcohol free, but for those who fancy a tasty tipple with their cuisine, there’s an MMI Beverage Theatre, which offers not only beer and wine , but also provides possibility to take programme of tasting from famous connoisseurs. New to this year’s event is the Spinneys Cookery School where visitors can take classes in cooking from one of the award-winning chefs.

Each student will have their own cooking station, utensils and ingredients, giving everyone a ‘hands-on’ experience under close professional guidance. “The sessions last for 30 minutes and take 24 people. In that time you could learn how to create a vegetable garnish, how to make hummus, how to dress a table properly or perhaps how to create an Eton mess, one of those messy, meringue desserts!” laughs event director. “James Martin is doing two sessions, one on Wednesday and one on Thursday, but you have to pre-book in person so make sure you get there early and register well in advance.” Organizer is keen to stress that Taste of Dubai is a family affair and for those with little ones, the Kiddies’ Kitchen promises to keep children entertained with toy tensils and equipment such as ice cream sets and toasters.

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written by Super Writer \\ tags: restaurants

Trying to eat breakfast, lunch, or dinner out may be one of the biggest discretionary spending items in a person’s personal finance budgeting plan. This luxury is in most cases one of the first items to get cut off the list when a person is penny pinching. However, there are a few ways you can keep enjoying dining out, without giving up big bucks.

Try to Utilize Restaurant e-mail update lists. Want a guaranteed free meal each year? Sign up for your favorite restaurant’s email list, and chances are they’ve got it set up to give you a certificate for a free meal on your birthday. Do this at a few restaurants, and you could be eating out free the entire month. Those lists also get you in on special deals like 2 for 1 offers, and other frequent buyer offers.

You can also use entertainment books. Long a mainstay of non-profit fundraisers, the “entertainment books” are now available at bookstores and drugstores, usually at a deep discount (we picked ours up for 40% off this year!). These books are filled with coupon credits for 2 for 1 specials at local restaurants and special offers for fine dining. Each book claims to include 1000s of $$$ worth of discounts, but even if you just use two or three, you’ll have earned back your investment. Look at sites like Entertainment dot com and see what books are available close by.

Utilize Groupon! Want to see collective purchase power in action? Look at Groupon dot com. Being available in over 60 major metropolitan locations nation-wide, Groupon sets up massive bargains for members by guaranteeing businesses a minimum number of customers. Free to sign up with, Groupon offers a new deal every day. Recent offerings: $80 worth of take-out food at a well known seafood restaurant for forty dollars, and thirty dollars worth of grub at a Mexican bar and grill for fifteen dollars. Now, not every offer is dining related, a good number are.

Utilize early bird dinners. Early bird dinners are not just the provenance of the senior set; everybody can take advantage of these early-hour dinner specials. Think about it – you don’t want to wait until Eight O’clock to feed your kids, so why not feed them at 4:00 pm at an early bird special. When you’re eating with a big group or with young children, dining earlier can be not only cheaper, but less stressful, also. Early bird dinners can be significantly cheaper than dining at busy later hours (thirty to forty percent less), plus your wait-staff will be more attentive because they’re not beat down yet!

Kids eat free dining should always be considered. Tired of paying seven dollars for a grilled cheese sandwich that your child will only lick the crust off? Then look at one of the many “kids eat free” specials across the nation. Ask your favorite restaurants if they give a kids’ night special and Enroll on their e-mail update list so you can stay abreast of all their specials for children. Also, look at web pages like Mykidseatfree dot com for a searchable guide.

Once you see that your favorite restaurant has a “children eat free” night, you’ll be happy to enjoy a night out with your family more often. It is always great when you received the bill after a dinner out and can smile and relax!

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written by Super Writer \\ tags: dining out