DOCSLIB.ORG

Öltypsdefintion 2005

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Öltypsdefintion 2005 SVENSKA HEMBRYGGAREFÖRENINGEN Öltypsdefinitioner 2005 Används som bedömningsunderlag i föreningens tävlingar tom 31 december 2005 1. LJUS LAGER ....................... 2 4. BROWN ALE....................... 3 C. Dubbel............................................. 5 A. Modern svensk lager ......................... 2 A. Brittisk brown ale............................... 3 D. Trippel.............................................. 5 B. Internationell lager............................. 2 B. Amerikansk brown ale........................ 3 E. Helles bock/majbock ......................... 5 C. Tjeckisk/böhmisk pilsner .................... 2 C. English light mild ............................... 3 F. Traditionell bock ................................ 5 D. Tysk pilsner ....................................... 2 D. English dark mild............................... 3 G. Dubbelbock...................................... 5 E. Dortmunder export............................. 2 E. Altbier .............................................. 3 H. Eisbock ............................................ 5 F. Münchener helles ............................... 2 F. Scottish light ale, 60/- ........................ 3 I. Ljus stark belgisk ale ........................... 5 G. Amerikansk lager.............................. 2 G. Scottish heavy ale, 70/-..................... 3 J. Mörk stark belgisk ale......................... 5 H. Scottish export ale, 80/- .................... 3 K. Scottish strong ale, 90/- ..................... 5 2 MÖRK LAGER ..................... 2 I. Belgisk brown ale ............................... 4 L. Imperial stout ..................................... 5 A. Wiener ............................................ 2 B. Märzen (traditionell oktoberfestbier).... 2 5 VETEÖL .............................. 4 8 ÖVRIGA SPECIALÖL ............. 5 C. Münchener dunkel............................. 2 A: Weizen/weissbier (sydtysk typ) .......... 4 A. Frukt/grönsaksöl................................ 5 D. Mörk tjeckisk lager ............................ 2 B: Dunkelweizen.................................... 4 B. Kryddöl ............................................ 5 E. Schwarzbier...................................... 2 C: Belgisk wit........................................ 4 C. Modifierade öl.................................. 5 F. Amerikansk dark lager........................ 2 D: Amerikansk veteöl ............................. 4 D. Övriga klassiska öltyper..................... 5 Rököl typ Bamberg ................................ 5 3 PALE ALE............................ 2 6 STOUT/PORTER ................... 4 Gotlandsdricke [Haimbryggt] ................. 5 A. English ordinary bitter........................ 2 A. Classic Irish Style Stout ...................... 4 Weizenbock ......................................... 5 B. English (best) special bitter................. 2 B. Amerikansk stout................................ 4 Oud bruin/flanders brown ..................... 6 C. English strong (extra special) bitter...... 3 C. Foreign Stout .................................... 4 Belgian style lambic............................... 6 D. English pale ale................................. 3 D. Sweet Stout....................................... 4 Belgian style geuze lambic ..................... 6 E. India pale ale.................................... 3 E. Oatmeal Stout ................................... 4 Belgian style fruit lambic ........................ 6 F. Amerikansk pale ale ........................... 3 F. Porter................................................ 4 Svagdricka ........................................... 6 G. California common/steam beer .......... 3 Bière de garde...................................... 6 7 STARKA SPECIALÖL ............. 4 H. Kölsch.............................................. 3 Saison .................................................. 6 A. Barley wine ...................................... 4 I. Belgisk pale ale.................................. 3 Berliner weisse ...................................... 6 B. Engelsk old/strong ale ....................... 4 Domarkommittén om årets nya defintioner Det har inte skett några större omarbetningar av öl- sig bryggare eller domare. Hoppas att den nya bättre beskriver vår typsdefinitionerna i år. Domarkommittén har ägnat ursvenska dricka. våren åt SM och hösten åt att förbereda årets utbild- ning av nya öldomare. Öltypsdefinitionerna går vi Gotlandsdricke [Haimbryggt] grundligare igenom vartannat år när det inte är någon Traditionell dricke skall innehålla gotländsk rökmalt (rökt på alved), domarutbildning. ene och socker. Från början var dricken spontanjäst, men idag är det vanligast att bakjäst används. Ene kokas även ibland i lakvattnet Några öltyper har vi ändå granskat eftersom tillfälle givits eller innan lakning sker. Ene används också som filter under lakningen. någon uppmärksammat oss på felaktigheter eller saker som behö- Styrkan, färgen, rökigheten och sötman på dricken kan variera från ver förtydligande. gård till gård. De rökigaste varianterna återfinns på södra Gotland. Vi har provat en hel del sydtyska veteöl från små lokala traditio- En god dricke skall balansera rökigheten, enesmaken och sötman. nella bryggerier. Dessa öl har vi ofta funnit vara både lite maltigare Humlegivorna är mycket låga. Som riktlinje kan sägas att dom och mörkare än de klassiska stora veteölen, så som Weihenstephaner, flesta dricker brukar ligga runt - vol alkohol och att BU ligger på Söldenauer, Erdinger osv. Vi har följaktligen höjt färggränsen från knappt / av OG. Variationerna är dock stora, vilket är orsaken till till EBC, samt skrivit in att de traditionella veteölen kan vara att detaljerade värden på OG, FG, IBU och färg har utelämnats. lätt maltiga men ej med karamellmaltstoner. Den nya definitionen finns för nedladdning på www.shbf.se. Det Färgbeskrivningen i pale ale-klassen har inte riktigt speglat är dessa definitioner som domarna kommer att döma efter under EBC-skalan. Detta har vi nu åtgärdat. De gäller alltså under perioden -- till --. Det största som har hänt är att Björn Arvidsson har forskat mera om gotlandsdricka och skrivit en ny definition för den. Den Hälsningar Domarkommittén gamla var tämligen kortfattad och gav inte mycket hjälp åt vare Jessica Heidrich, Peter Högström, Stefan Edrén, Björn Arvidsson 1. LJUS LAGER derat, beska. Bryggvattnet i Dortmund innehåller en lite C. Münchener dunkel högre nivå av sulfatjoner. OG FG Alkohol (vol%) BU Färg (EBC) Bouquet/Arom: Märkbar humledoft, men på låg nivå. 1.052–56 1.014–18 4.8–5,5 16–25 40–80 A. Modern svensk lager Färg/Utseende: Färgen kan vara något mörkare än tysk En münchener dunkel skall vara mörkt maltig med en del OG FG Alkohol (vol%) BU Färg (EBC) pilsner. Ingen köldgrumling. 1.044–56 1.010–17 4,5–5,6 35–45 6–14 Smak: icke brända, rostade toner. En bra münchener är fylligt Väl utjäst med tämligen torr karaktär. Något hö- maltig och mjuk medan en sämre är söt och sliskig. Ett ljust helmaltsöl med mycket karaktär och stora humle- gre vörtstyrka och beska än Münchener helles. ”Kantig” Bouquet/Arom: Doften är maltaromatisk med en hel del givor, ofta från moderna amerikanska sorter. och lätt metalliskt hård humlebeska. Märkbar hum- Bouquet/Arom: rostade toner med företrädelsevis chokladtoner. Vörtig, Humlingen skall vara klart tydlig till lesmak, men på låg nivå. Vare sig fruktestrar eller diace- brödlik arom. Högkvalitetshumle får användas för att ge kraftig. Alla humlesorter tillåtna. Smörkola/diacetyl OK. tyl skall märkas. en liten men märkbar doft av humle. Ingen DMS/grönsakston är tillåtet. Kropp: Fylligare kropp, men fortfarande medium. Färg/Utseende: Färg/Utseende: Exempel: Köldgrumling får finnas. Färgen kan vara ljust halmgul till gyl- DAB Export . Smak: En klassisk münchener dunkel skall vara mjukt lengul. Kraftigt och tjockt skum. Ingen köldgrumling. Smak: fyllig med underliggande karamellkaraktär, riklig Välhumlad med hög humlebeska och maltig smak. F. Münchener helles maltrostad choklad- och brödliksmak som kommer från Den kan vara väl utjäst eller ha en tydlig maltighet. Inga OG FG Alkohol (vol%) BU Färg (EBC) münchenermalt. (I en klassiska münchener dunkel an- fruktestrar. Diacetyl är tillåtet. Ingen DMS/grönsakston 1.044–50 1.008–12 4,8–5,5 18–25 7–14 vänds endast mörk münchenermalt). Högkvalitetshumle bör finnas. Münchner helles är ett ljust, mjukt, maltigt pilsneröl utan får användas för att ge en liten men märkbar kryddig Kropp: Medium kropp Exempel: störande inslag av humle. smak av humle. Inga estrar. Diacetyl i mycket små mäng- Hell ,, Lundgrens Lager ,, , Bouquet/Arom: Maltig, kan vara brödig. der är godkänt. En bra münchener är fyllig medan en säm- NO God lager ,. Färg/Utseende: Halmfärgad till gyl lengul i färgen re är söt och blaskig. Smak: Relativt låg beska med tydlig maltighet. I vissa Kropp: Medium. B. Internationell lager Exempel: varianter kan dock en balans mellan beska och maltighet Ayinger Altbayrische Dunkel, Weltenburger OG FG Alkohol (vol%) BU Färg (EBC) finnas. Ingen karamellsmak. Inga estrar eller smörkola/ Kloster Barock Dunkel. 1.044–50 1.010–16 4,5–5,3 20–30 6–12 diacetyl får förekomma. Internationell lager är en avlägsen släkting till den tjeckiska pils- Kropp: Medium kropp. D. Mörk tjeckisk lager nern. I syfte att få en bredare publik minskade man på beskan och Exempel: Weltenburger Barock-Hell ,. OG FG Alkohol (vol%) BU Färg (EBC) av besparingsskäl tillsatte man ofta råfrukt i form av majs eller ris 1044–1052 1012–1016 4,8–5,3 22–30 40–80 vid bryggningen. Många gånger använder man humleextrakt
Load more

Recommended publications
  • Korn Edward Oral History 2019
    NATIONAL HEART, LUNG, AND BLOOD INSTITUTE ORAL HISTORY PROJECT INTERVIEW WITH Edward D. Korn JANUARY 15, 2019 HISTORY ASSOCIATES INCORPORATED 300 N. STONESTREET AVENUE ROCKVILLE, MARYLAND 20850 Telephone: (301) 279-9697 Fax: (301) 279-9224 www.historyassociates.com Edward D. Korn Biographical Statement Dr. Edward Korn was born in 1928 in Philadelphia, Pennsylvania. He received his Bachelor of Arts degree in chemistry (1949) and a PhD in biochemistry (1954) from the University of Pennsylvania. As a graduate student he was awarded fellowships by the University of Pennsylvania and the Damon Runyon Foundation. He began his career at NIH in 1953, when he joined the new intramural research program of the National Heart Institute, now the National Heart Lung and Blood Institute, working in Building 3. The NHI staff included Chris Anfinsen, Bob Berliner, Earl and Terry Stadtman, Jack Orloff, Martha Vaughan, to name a few, with James Watt as Director and James Shannon as Scientific Director. Of this original group, eleven have been elected to the National Academy of Sciences, two became Nobel laureates, and three became NIH directors. It was out of this creative, heady atmosphere that Dr. Korn began his research, first in the lab of Chris Anfinsen working on the hydrolysis of lipoproteins. Then moving on to his own work and lab, he has continued at the NHLBI for sixty-five years. Since his groundbreaking discovery of the first unconventional non-filamentous myosin, myosin I, in the single- cell soil protozoan Acanthamoeba castellanii, Dr. Korn’s research has focused on the function and regulation of the actomyosin system.
    [Show full text]
  • 2017 Results 2018 Results
    20172018 RESULTSRESULTS 100% Agave Tequila Silver/Blanco Genever Aquavit 100% Agave Tequila Reposado Flavored/Infused Gin Straight Bourbon Whiskey Aquavit 100% Agave Mezcal Cocktail Syrup & Cordial 100% Agave Tequila Anejo Absinthe (blanche/verte) Other Whiskey Gin Flavor/Infused Tequila Individual Bottle Design 100% Agave Tequila Extra Anejo Liqueur Flavored/Infused Whiskey Flavor/Infused Gin Rum Series Bottle Design 100% Agave Mezcal Silver/Blanco Pre-Mixed Cocktail (RTD) Individual Bottle Design Soju/Shochu/Baijiu Flavor/Infused Rum Flavored/Infused Tequila/Mezcal Other Miscellaneous Spirit Series Bottle Design BitterVodka MixerCognac Aperitivo/AperitifFlavor/Infused Vodka Syrup/CordialGrappa AmaroStraight Bourbon Whiskey GarnishEau-de-Vie/Fruit Brandy (non-calvados) VermouthFlavor/Infused Whiskey RumOther Brandy ArmagnacOther Whiskey Flavored/InfusedApertifs/Bitters Rum Cognac100% Agave Tequila Silver/Blanco Soju/ShochuLiqueur Brandy Vodka 100% Agave Tequila Reposado Pre-Mixed Cocktails (RTD) Consumers’ Choice Consumers’ Choice Other Brandy Flavored/Infused Vodka Awards 100% Agave Tequila Anejo Mixer` Awards Gin Other Vodka BACK TO CATEGORIES SIP AWARDS | 2018 SPIRIT RESULTS 100% AGAVE TEQUILA SILVER/ DOUBLE GOLD SILVER BLANCO Luxco Inc Suerte Tequila El Mayor Tequila Blanco Suerte Tequila Blanco BEST OF CLASS - PLATINUM www.luxco.com www.drinksuerte.com United States | 40.0% | $24.99 @suertetequila Destilería Casa de Piedra Mexico | 40.0% | $29.99 Tequila Terraneo Organico Juan More Time Tequila www.cobalto.destileriacasadepiedra.com Juan More Time Tequila Blanco - Artesanal & Heaven Hill Brands @organictequilas Organic Lunazul Tequila Blanco Mexico | 40.0% | $64.99 www.juanmoretimetequila.com www.heavenhill.com @juanmoretime_tequila United States | 40.0% | $19.99 Mexico | 40.0% | $49.00 PLATINUM Silver/Blanco Tequila 100% Agave Suave Spirits INternational LLC Lovely Rita Spirits Inc.
    [Show full text]
  • Regulation (Eu) 2019/ 787 of the European Parliament
    17.5.2019 EN Official Journal of the European Union L 130/1 I (Legislative acts) REGULATIONS REGULATION (EU) 2019/787 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 17 April 2019 on the definition, description, presentation and labelling of spirit drinks, the use of the names of spirit drinks in the presentation and labelling of other foodstuffs, the protection of geographical indications for spirit drinks, the use of ethyl alcohol and distillates of agricultural origin in alcoholic beverages, and repealing Regulation (EC) No 110/2008 THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION, Having regard to the Treaty on the Functioning of the European Union, and in particular Articles 43(2) and 114(1) thereof, Having regard to the proposal from the European Commission, After transmission of the draft legislative act to the national parliaments, Having regard to the opinion of the European Economic and Social Committee (1), Acting in accordance with the ordinary legislative procedure (2), Whereas: (1) Regulation (EC) No 110/2008 of the European Parliament and of the Council (3) has proved successful in regulating the spirit drinks sector. However, in the light of recent experience and technological innovation, market developments and evolving consumer expectations, it is necessary to update the rules on the definition, description, presentation and labelling of spirit drinks and to review the ways in which geographical indications for spirit drinks are registered and protected. (2) The rules applicable to spirit drinks should contribute to attaining a high level of consumer protection, removing information asymmetry, preventing deceptive practices and attaining market transparency and fair competition.
    [Show full text]
  • Är Öl En Könskodad Dryck? Vad Kvinnor Tycker Om Smaken Av Öl
    Örebro universitet Restaurang- och hotellhögskolan Är öl en könskodad dryck? Vad kvinnor tycker om smaken av öl Datum: 2014-06-09 Godkänd den: Kurs: Måltidskunskap och värdskap C, Examensarbete MÅ1607 Betyg: Provkod: 0101 Författare: Sara Andersson Handledare: Inger M. Jonsson Examinator: Agneta Yngve Bihandledare: Henrik Scander Örebro universitet Restaurang- och hotellhögskolan Examensarbete Datum: 2014-06-09 Kurs: Måltidskunskap och värdskap C, Examensarbete MÅ1607 Titel: Är öl en könskodad dryck? Vad kvinnor tycker om smaken av öl Författare: Sara Andersson Handledare: Inger M. Jonsson Examinator: Agneta Yngve Sammanfattning Ölbryggning har genom historien alltid varit en syssla som hört till kvinnornas arbete på gården. Kunskapen gick i arv från mor till dotter men idag är situationen den omvända. Öl görs av män för män. Det finns en utvecklingspotential att skapa ett varumärke som vänder sig till kvinnliga konsumenter, också. Uppsatsen undersöker huruvida det finns en kvinnlig smakprofil på öl och ger förslag på hur den i så fall kan se ut. Två fokusgrupper om vardera fyra kvinnliga informanter har intervjuats. Båda grupperna var att anse som naturliga grupper med en medelålder på 23 respektive 45 år. Det transkriberade intervjumaterialet har analyserats med hjälp av innehållsanalys där fem kategorier knutna till studiens syfte uppkom. Slutsatser som kan dras av studien är att den internationella lagern är normgivande för vad en öl är och för att öl som stilmässigt skiljer sig från lagern objektivt ska kunna bedömas måste den flyttas från kategorin öl till kategorin dryck. Normen påverkar även inlärningsprocessen att lära sig tycka om öl, som i sig beror på en vilja att vara en del av en gemenskap.
    [Show full text]
  • Enjoy. Your WILLIAMS Team
    Liebe Freunde und Gäste, herzlich Willkommen im WILLIAMS. Wir vereinen gehobene Barkultur mit einer frischen und kreativen Küche in einer entspannten Atmosphäre. Auf den nachfolgenden Seiten haben wir Euch unser aktuelles BAR MENU zusammengestellt. Gerne mixen wir Euch auch Drinks nach Vorlieben. Dear friends and guests, welcome at WILLIAMS. We combine sophisticated Barculture with a fresh and creative Kitchen in a easy-going ambience. On the following pages we present you our latest BAR MENU. We also mix drinks to your preferences. “We are Ladies and Gentlemen serving Ladies and Gentlemen.” Horst Schulze (Founder Ritz-Carlton) Enjoy. Your WILLIAMS Team BAR MENU NEW OLD FASHIONED “There can’t be good living where there is not good drinking.” Benjamin Franklin SPARGELTARZAN Asparagus infused Korn | Tarragon | Lemon | Sugar | Eggwhite | Soda Our twist of a classic Fizz with the oldest German Spirit. Korn is already made since the 15th Century. 12.50 WHITE NEGRONI Gin | Lillet Blanc | Suze Liqueur New creation by Wayne Collins of one of the oldest Cocktails from 1859. 11.50 RUM & PLUM OLD FASHIONED Aged Rum from Venezuela | Bitters | homemade Plum Syrup The father of all Cocktails made in a new way. BEUYS Bar Signature Drink, smooth and tasty. 11.00 AROUND THE WORLD “I never have more than one drink before dinner. But I do like that one to be large and very strong and very well made.” James Bond CLASSIC COSMOPOLITAN 1934 Gin | homemade Raspberry Syrup | Orange Curacao | Lemon The famous Sex & the City Signature Cocktail. We mix the original recipe from 1934. 9.50 GIN BASIL SMASH 2008 Gin | Lemon | Sugar | Basil Straight outta Hamburg City to the bars of the world.
    [Show full text]
  • Tableedited by Michael Rauterkus STARTERS the Importance of Water for the Culinary Experience
    TAP TO TABLE Edited by Michael Rauterkus TAP TO TABLEEdited by Michael Rauterkus STARTERS The importance of water for the culinary experience EDITORIAL – Michael Rauterkus on Rethinking Water 6 TURNING WINE INTO WATER – The Art of Pairing Food and Drink 8 GUSTATORY SENSATIONS – A Scientific Approach to Taste 12 GOING LOCAL – The Most Important Food Trend in Years 16 MAIN COURSE Innovative chefs working with GROHE Red and Blue Plus: more recipes to try at home FINE ON THE RHINE Jan C. Maier & Tobias Becker / maiBeck 24 LAB NOTES – Grzegorz Łapanowski / Food Lab Studio 42 THE HIGH C – Michiel van der Eerde / Restaurant C 60 OCEAN’S ATE – Ed Baines / Randall & Aubin 76 SUSTAINABLY SATURATED – Anders Kristensen & Nicklas Nielsen / Langhoff & Juul 92 MILANESE MIXOLOGY – Erica Rossi / Wood*ing Bar 108 UNCONVENTIONAL WISDOM – Roger van Damme / Het Gebaar 124 TASTE AT HOME – Easy to Replicate Recipes 142 Edited by Michael Rauterkus AFTER DINNER GROHE water systems for your kitchen TEA OR COFFEE, ANYONE? – Enjoying Hot Drinks Made From Filtered Water 160 IT’S SO MUCH EASIER – How Everyone Benefits 164 DID YOU KNOW? – Facts About GROHE Red and Blue 172 THE PERFECT KITCHEN DUO – From Chilled and Sparkling to Kettle-Hot 174 INDEX 178 IMPRINT 180 THE IMPORTANCE OF WATER FOR THE CULINARY EXPERIENCE 4 5 STARTERS EDITORIAL STILL AND SPARKLING – RETHINKING THE IMPORTANCE OF WATER. s I sit down to write this introduction, I can imagine Now it’s time to rethink the importance of water, you, the reader, have one question: What do I, the whether at in-the-know restaurants or at home.
    [Show full text]
  • BEST Distillers Malts for the Best Spirits
    BEST Distillers Malts For The Best Spirits 1 WALLERTHEIM PRODUCTION/LOGISTICS KREIMBACH-KAULBACH PRODUCTION HEIDELBERG HEADQUARTERS 2 BESTMALZ PROFILE Palatia Malz GmbH is a traditional German Careful moisture control, sufficient time for family business that sells its products under germination, slow kilning and extremely the “BESTMALZ” brand in Germany and gentle roasting are features of state-of-the- abroad. The company was established as a art, modern malt production at BESTMALZ. flour mill in 1899 and converted into a malt house in 1904. Ever since, the family-owned RELIABLE AND SUSTAINABLE malting business has produced top-grade PRODUCTION products from barley, wheat and other We monitor our certified production process- grains that have gained recognition and es and pursue resource-efficient energy and respect in the company’s markets at home environmental management. We continu- and abroad. ously enhance our process-related quality assurance and our in-house documentation LOCATED IN THE MIDST OF NATURE systems as a matter of course. The company’s main production facility in Kreimbach-Kaulbach near Kaiserslautern OUR PHILOSOPHY was joined in the 1980s by a second malt As a mid-sized, family-owned company, house in Wallertheim near Mainz. The com- we take a long-term view to our business pany has its headquarters in Heidelberg. Set operations and planning, reinvesting a large at the heart of the best regions for cultivat- portion of our profits back into the compa- ing barley in Germany, the two production ny and conducting research and product plants currently process almost 90,000 tons development systematically as part of the of barley and other grains.
    [Show full text]
  • Drinks Cocktails
    DRINKS COCKTAILS 1 LIST OF CONTENTS Aperitif / Sweet 3 Sour / Fruity 4 Herbal / Dry 5 Creamy / Negroni Variations 6 Mocktails 7 Gin / Genever 8 Whisk(e)y 9 Rum 11 Rhum / Cachaça / Vodka / Korn 12 Tequila / Mezcal / Cognac / Brandy / Calvados / Pisco 13 Grappa / Fruit Brandy / Kümmel / Aquavit / Absinth 14 Pastis / Anisette / Vermouth / Wine Aperitif / Sherry / Port Wine 15 Bitter / Herb / Fruit / -Liquor 16 Beer / Water / Lemonade 17 Juice / Spritzer / Hot Beverages 18 2 APERITIF Aperol Spritz Aperol, Prosecco, Orange Peel »fizzy – fresh – bitter« 11,50 Perfect Guest Russian Standard, Nojae Elderflower, Lillet Blanc, Lemon Peel, Olives, Bitters »fresh – elderflower – herbal – interesting – flowery« 14,00 Hugo „Bank Style“ Elderflower-Mint Foam, Prosecco »fizzy – fresh – elderflower« 11,50 Herbal Mondino Mondino Amaro, Aqua Monaco Herbal Tonic, Orange Peel »fruity – fresh – fizzy – bitter – herbal« 10,50 Vodka Martini Russian Standard, Noilly Prat Vermouth, Olives »dry - classy« 13,50 Wald & Tonic Rosemary infused Vodka, Nojae Elderflower, Lime, Sugar, Tonic, Bitters »fresh – rosemary – floral – conifer« 13,50 Prosecco Spumante Sacchetto (0,1L) 7,50 Veuve Clicquot Champagne Yellow Label (0,1L) 14,00 Veuve Clicquot Champagne Rosé (0,1L) 16,00 SWEET Forrest Julep El Dorado 12 Years Rum, Amontillado Sherry, Red Wine, Sugar, fresh Mint »full – mint – fresh – nutty – amazing« 13,50 Aperol Flash Aperol, Orange Juice, fresh Lemon, Galliano Vanilla Liqueur, fresh Egg White, Sparkling Wine »Aperol – creamy – fizzy – fruity« 13,50 East India Cocktail
    [Show full text]
  • 1862+The+Bar-Tenders+Guide.Pdf
    Digitized by the Internet Archive in 2014 https://archive.org/details/bartendersguide01thom THE BAR-TENDERS' GUIDE, A COMPLETE CYCLOPEDIA OP PLAIN AND FANCY DRINKS, CONTAINING CLKAR AND RKLIABLE DIRECTIONS FOR MIXI^G ALL THE BEVEEAGB8 USED IN THE UNITED 8TATK8, TOGETHER WITH TIIE MOST POPULaK BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH RECIPES, EMBRACING PUNCHES, JULEPS, COIMtERS, KTC, ETC., ETC., IN ENDLESS VARIETY. BY JEEKY THOMAS, Formeriy principal Bar-tender at the Metropolitan Hotel, New York, and the Planter's House, St Lo«l TO WHICH 18 APPENDED A MANUAL FOR THE MANUFACTURE oir AFTER THE MOST APPROVED MBTHODS NOW USED IN TIIE DISTILLATION OF LIviUOKS AND BEVERAGES, DESIGNED FOR THE SPECIAL USK OS" MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEP BRS, AND PRIVATE FAMI- LIES, THE SAME BEING ADAPTED TO THE TRADE OF THE UNITED STATES AND CANADA8. glta^triM %vUl% §mxipim €nqxmmp. THE WHOLE CONTAINING O^ER 600 J^XuXT JLBIulE RECIPES. BY CHEISTIAISr SCHUI.TZ, ProfoMor of Chemistry, Apothecary, and Manufa ,turer of WiniS, Liqnon^ Cordial^ &c., &c., from Berne, Switzerland. NEW YORK: DICK & FITZGERALD, PUBLISHERS, IN'o. 18 ^NlSr STIiEKT. Entered according to ^wt J Congress, in tbo year 1S82, tjr DICK & FirZGEr.ALD, ill the Clerk's Office of the District Court of the UuiU d StaUi for the Southern District of New York. PREFACE. In all ages of the world, and in all countries, men have in- dulged in "so- cial drinks." They have al- ways possess- ed themselves of some popu- lar beverage apart from water and those of the breakfast and tea table.
    [Show full text]
  • SWR Guidance for Bottlers and Producers
    The Scotch Whisky Regulations 2009 The Scotch Whisky Regulations 2009 (SWR) came into force on 23 November 2009. They replaced the Scotch Whisky Act 1988 and the Scotch Whisky Order 1990. Whereas the previous legislation had only governed the way in which Scotch Whisky must be produced, the SWR also set out rules on how Scotch Whiskies must be labelled, packaged and advertised, as well as requiring Single Malt Scotch Whisky to be bottled in Scotland from 2012. The following guidance is aimed at assisting those producing and selling Scotch Whisky, and those designing labels, packaging and advertising, to comply with new law. Checklists are included where appropriate. This guidance covers only the main provisions of the law; the Regulations should be referred to for the full detail. The SWA’s Legal team is ready to assist with any questions. Contact details are provided at the end of this Guidance. Contents 1. Production of Scotch Whisky 3 2. Definitions of categories of Scotch Whisky 4 3. The only type of whisky may be produced in Scotland is Scotch Whisky 5 4. Passing Off 6 5. Export of Scotch Whisky in bulk 6 6. Labelling of Scotch Whisky 7 7. Distillery Names 8 8. Locality and regional geographical indications 9 9. Prohibition of the description “Pure Malt” 11 10. Maturation, age and distillation statements 11 11. Transitional periods regarding labelling, packaging and advertising 12 12. Verification of the authenticity of Scotch Whisky 12 13. Enforcement 13 Contact SWA Legal Team 13 2 The Scotch Whisky Regulations 2009 1.1 The SWR do not change the way that Scotch Whisky is produced.
    [Show full text]
  • Summer in Saratoga- a Craft Beer Lovers Dream
    July-august 2019 FREE Summer in saratoga- a craft beer lovers dream SCCC craft beer brewing program Beer Can Chicken- craft beer pairings The Real McCoy-new location planned Now in Cans from Maine, with love™ • OPEN 7 DAYS A WEEK @NOON • 4 FLOORS OF FUN • BEST ROOFTOP PATIO IN TOWN • 117 DRAUGHT LINES • LIVE MUSIC EVERY NIGHT • DJ ON THE WEEKENDS IN THE BOOM BOOM ROOM THE SARATOGA CITY TAVERN WWW.SARATOGACITYTAVERN.COM CAROLINE STREET . SARATOGA SPRINGS NY Hop on to visit the best craft beer, wine, spirits and cider makers throughout the NEW Capital Region! LOCATION! coming soon [email protected] 518-309-BREW SPACITYBREWBUS.COM 4 Table of Contents: Craft Pairing With Beer Can Chicken 8 Summer In Saratoga-A Craft Beer Lover's Dream 10 Beer of the Month July 19 Published by Collar City Craft Media LLC. Beer of the Month August 21 P.O. Box 432, Troy, NY 12182 SUNY: Craft Beer Brewing Program-Brewing Up Brewers! 22 Jennifer Peyser, Artist/Designer Calendar of Events 26-27 Erik Budrakey, Content Manager The Ultimate Summer Beer Activity Guide 31 Karen Budrakey, Events Manager Roger Savoy, Contributing Writer Local Craft Beer News and Notes 37 Dom Weisberg, Contributing Writer Regional Craft Beer News and Notes 39 Gotbeer.com, Contributor George de Piro, Contributing Writer National Craft Beer News and Notes 40 truebrewmagazine.com Brewmaster's Cellar 44 Printed locally and sustainably by Puzzles —Word Search and Crossword 47, 49 Times Union Press, Albany NY The Real McCoy-Swinging For The Fences 50 6 YOUR SPIRIT. OUR CRAFT.
    [Show full text]
  • TBM Fall Cocktails TBM Fall Cocktails
    TBM Fall Cocktails TBM Fall Cocktails Finch $9 Cosmopolitan $8 Blackberry-Infused French Cognac, Classic Rendition: Absolut Citron, Cointreau, Crème de Mûre, Fresh Lemon Juice, and Cranberry Juice and Fresh Lime Juice Sparkling Blackberry Soda “Cuffs and Buttons” $8 Meyer Lemon Drop $8 House-Infused Meyer Lemon Vodka, Cointreau House-Made Infusion of Temptation Bourbon, and Stock Syrup with a Sugared Rim Fresh Southern Grown Peaches, and Brown Sugar (The original “Southern Comfort”) Pomegranate Martini $8 Fall Leaves $8 Pearl Pomegranate Vodka, A Red Wine Cocktail: California Pinot Noir, Pama Liqueur and a House-Made Grenadine Aperol, Fresh Lemon Juice, Rhubarb Bitters, and Sparkling Wine Silver Lining $8 Blood Orange $8 Earl Grey Tea-Infused Tanqueray Gin, Cointreau House-Made Orange Infused Vodka, Solerno and a Plethora of Fresh Citrus Juices Blood Orange Liqueur, Blood Orange Purée, Fresh Citrus, and a splash of Campari Maple Bacon Old Fashioned $9 Eggnog $8 Smoked Bacon-Infused Buffalo Trace Bourbon, Pure Vermont Maple Syrup and Pinnacle Whipped Cream Vodka, Licor 43, and Old Fashioned Bitters a Home-Made Brown Sugar-Infused Custard Cherry Bomb $8 Pumpkin Pie $8 Bulleit Rye Whiskey, Cherry Herring Liquor Captain Morgan Spiced Rum, Fulton’s and a Splash of Fresh Citrus, topped Brown Sugar Syrup, Fresh Cream, with a with Liefman’s Cuvèe Cinnamon Sugared Rim Pear-Cassis $8 Golden Delicious Apple $8 Pear-Infused Vodka, Marie Brizard Currant Liqeuer, House-Infused Apple Vodka, Cointreau and Roasted Pear Purèe Fresh Lemon Juice, Berentzen Apfel Korn and a Splash of Sweetness Dark and Stormy $8 Gosling’s Black Seal Rum, Fresh Lime Juice and House-Made Ginger Beer .
    [Show full text]