Modernization of the Labeling and Advertising
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Brochure Syriq
syriQ® Glass Prefillable Syringes 2 3 SCHOTT is a leading international technology group in the areas of specialty glass and glass-ceramics. With more than 130 years of outstanding development, materials and technology expertise we offer a broad portfolio of high-quality products and intelligent solutions that contribute to our customers’ success. SCHOTT Pharmaceutical Systems is one of the world’s leading suppliers of primary packaging and specialized analytical lab services for the pharmaceutical industry. We provide our customers quality solutions while meeting their highest demands with our expertise and broad product portfolio; including ampoules, cartridges, vials and syringes made of glass and COC polymer. Our state-of-the-art production facilities and our products comply with the highest international quality standards for pharmaceutical needs. 4 5 Perfect Integration Perfect Integration is how we believe we can make a difference to you, strive for converting decades of research and investment into your business. With SCHOTT, you not only get customised products sustainable and successful pharmaceutical products. In short: Perfect and solutions, but a partner you can trust. A forward thinking team Integration is our belief, our way forward, to empower your success. of professionals from R&D to sales, all working together closely with 6 7 Contents 8 – 9 FIOLAX® – High Quality Tubing for Pharmaceutical Packaging 10 – 23 Broad Product Portfolio 24 – 25 Benefits of syriQ® – Expertise Perfectly Integrated in Your Product 26 – 27 Our Manufacturing Process – A Clear Commitment to High Quality 28 – 29 Compliance with International Norms 30 – 31 SCHOTT – Your Partner throughout the Drug Life Cycle 32 – 33 Global Player. -
Addendum CSS 2021
Addendum regarding: The 2021 Certified Specialist of Spirits Study Guide, as published by the Society of Wine Educators Note: This document outlines the substantive changes to the 2021 Study Guide as compared to the 2020 version of the CSW Study Guide. All page numbers reference the 2020 version. Please note that in addition to the information noted below, the tables concerning top-selling brands of particular types of spirits have been updated to reflect the most current statistics available. Page 10: The information regarding congeners was expanded to include the following: Congeners: The preceding explanation of distillation has been simplified by using the example of a solution made of only ethyl alcohol and water. However, many other compounds are created during fermentation and as a result, there are other compounds besides water and alcohol present in a fermented solution. Known as congeners, these compounds are responsible for much of the aroma and flavor—besides that of pure ethyl alcohol and water—of a fermented beverage or a distilled spirit. Specific congeners include the various acids, esters, aldehydes, fusel oils, and alcohols (other than ethanol) that are developed during fermentation. During distillation, congeners may vaporize and blend in with the ethanol–water vapors; however, each specific congener will react differently based on three factors: boiling point, solubility (in ethanol and water), and specific gravity. In addition, the heat of the distillation process—via a series of chemical changes known as pyrolysis—may cause some compounds to change form, creating new and different congeners that may be passed onto the finished product. -
Garrison Brothers Single Barrel Order
GARRISON BROTHERS SINGLE BARREL ORDER We appreciate your interest in our Single Barrel Bourbon WHAT WOULD YOU LIKE THE LABEL ON YOUR BOTTLES TO SAY? and want to make sure we do everything we can to make this “Single Barrel, Hand-selected by Master Distiller Donnis a special experience. (No order is official until this form is Todd and _____________________________________ complete and has been sent to [email protected]). _____________________________” (32 characters max) WOULD YOU LIKE TO VISIT THE DISTILLERY IN HYE TO SELECT YOUR BARREL OR WOULD YOU PREFER TO HAVE ESTIMATED BARREL YIELD: 50-80 BOTTLES THIS IS THE BEST OUR MASTER DISTILLER SELECT ONE FOR YOU? ESTIMATED COST PER BOTTLE: $109.99* Let our Master Distiller select my barrel(s). *Barrel Proof bottles may be priced much higher at retail. DAMN BOURBON I’d like to visit the distillery and pick my barrel(s). EVER MADE. Order placed by: _______________________________ IF YOU PLAN TO COME SELECT YOUR BARREL(S), PLEASE LET US KNOW WHAT DATES WORK FOR YOU. Single Barrel Bourbon (by the barrel) First preferred date: _____________________________ WANT YOUR NAME, PHONE NUMBER AND EMAIL ADDRESS AT YOUR FAVORITE LIQUOR STORE (THIS IS WHERE YOU’LL Second preferred date: ___________________________ OWN BARREL? ULTIMATELY PURCHASE THE BOURBON): Third preferred date: ____________________________ Liquor Store: _________________________________ Are you interested in helping to bottle the bourbon? ____________________________________________ Yes No Contact Name: ________________________________ -
The Blurring of Alcohol Categories (PDF)
4401 Ford Avenue, Suite 700, Alexandria, VA 22302-1433 Tel: (703) 578-4200 Fax: (703) 850-3551 www.nabca.org The Blurring of Alcohol Categories The Blurring of Alcohol Categories William C. Kerr, Ph.D. Deidre Patterson, M.P.H. Thomas K. Greenfield, Ph.D. Alcohol Research Group Prepared for the National Alcohol Beverage Control Association (NABCA) June 2013 National Alcohol Beverage Control Association. ©All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. TABLE OF CONTENTS Drink Alcohol Content......................................................1 Differential regulation and taxation by beverage type........2 Defining beer, wine and spirits products: Current definitions and recent changes........................7 Beer........................................................................7 Wine....................................................................10 Spirits..................................................................13 New products, especially flavored malt beverages with high alcoholic strength, have complicated beverage type definitions for both consumers and regulators.............................15 New and older products that blur beverage type definitions.........................................................15 More diverse beer products ...........................................15 What forces are driving -
Rain Barrel Maintenance
Rain Barrel Maintenance What is a rain barrel? A rain barrel collects stormwater from A rain barrel needs regular your roof downspouts. This water maintenance, particularly: should be used only for non-potable • Draining water before purposes. Rain barrels come in a variety every storm of sizes, but a 55-gallon container is the most common. Rain barrels can be • Removing leaves and added to any building with gutters and debris downspouts, but are most often used on single-family homes and townhomes. Maintenance you can perform: As needed: Seasonally: Avoid: ✔ Check the entire system to ensure ✔ Disconnect the rain barrel during ✘ Don’t leave water in your rain barrel the barrel is functioning properly. the winter to avoid damage. for long periods of time. Disconnect it from the downspouts, ✔ Regularly use water collected in ✘ Don’t drink the water in your rain empty the barrel, wash it out, and your rain barrel between rain events barrel or use the water inside your store it upside down in a protected to make sure there is room to collect home or for your pets. location. stormwater during the next storm. ✘ Don’t let children play in or around ✔ Open the rain barrel spigot if you ✔ Place gutter guards and/or screens a rain barrel. expect to be away for an extended on top of roof downspouts and on period of time; make sure it will ✘ Don’t spray the water directly top of the barrel to keep leaves and drain away from your foundation. on vegetables or leaves, as the debris from entering the rain barrel. -
Alcohol Units a Brief Guide
Alcohol Units A brief guide 1 2 Alcohol Units – A brief guide Units of alcohol explained As typical glass sizes have grown and For example, most whisky has an ABV of 40%. popular drinks have increased in A 1 litre (1,000ml) bottle of this whisky therefore strength over the years, the old rule contains 400ml of pure alcohol. This is 40 units (as 10ml of pure alcohol = one unit). So, in of thumb that a glass of wine was 100ml of the whisky, there would be 4 units. about 1 unit has become out of date. And hence, a 25ml single measure of whisky Nowadays, a large glass of wine might would contain 1 unit. well contain 3 units or more – about the The maths is straightforward. To calculate units, same amount as a treble vodka. take the quantity in millilitres, multiply it by the ABV (expressed as a percentage) and divide So how do you know how much is in by 1,000. your drink? In the example of a glass of whisky (above) the A UK unit is 10 millilitres (8 grams) of pure calculation would be: alcohol. It’s actually the amount of alcohol that 25ml x 40% = 1 unit. an average healthy adult body can break down 1,000 in about an hour. So, if you drink 10ml of pure alcohol, 60 minutes later there should be virtually Or, for a 250ml glass of wine with ABV 12%, none left in your bloodstream. You could still be the number of units is: suffering some of the effects the alcohol has had 250ml x 12% = 3 units. -
What Does Your Beer Really Cost?
WHat DOES YOUR Beer Really COST? Establishing an Effective Beer Costing Program in the Brewpub Your brewpub has been open a few years, you’re making award-winning beers, you’re a centerpiece of the community, and you’re even making a profit. Employees are happy, the bank is happy, investors are happy, and you’ve managed to get your work week down to a manageable 70 hours. Labor expenses are steady and manageable, food cost is at the industry average, and beer cost is “around” 10 percent. That’s good, right? Right? If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). A well-established cost analysis will not only provide valuable data on the real cost of selling your suds, but may also identify areas of opportunity such as purchasing, labor and compensation analysis, and reducing waste. Many different methods exist for calculating beer cost, and in this article I’ll describe the ones I find valuable, in addition to a few I don’t (and why). BY SCOTT METZGER If you don’t have a clear view of the cost of your beer, you may be pouring dollars down the drain (literally). GROSS SALES AND REVENUE dient used times the price of each ingredi- you’re staying up-to-date on your per-recipe PER BARREL ent used and sum up the totals. Costing out costs, the cost associated with any specialty Top line revenue is a number we’re all quite each recipe like this provides the opportuni- ingredients will be captured by the respec- aware of, and we can usually gauge a suc- ty to look at ingredient costs on a per-brand tive values of your beer inventory. -
2019 Beverage Industry Supplies Catalog Table of Contents
2019 Beverage Industry Supplies Catalog Table of Contents Barrels, Racks & Wood Products……………………………………………………………...4 Chemicals Cleaners and Sanitizers…………………………………………………………..10 Processing Chemicals……………………………………………………………..13 Clamps, Fittings & Valves……………………………………………………………………….14 Fermentation Bins…………………………………………………………………………………18 Filtration Equipment and Supplies……...…………………………………………………..19 Fining Agents………………………………………………………………………………………..22 Hoses…………………………………………………………………………………………………..23 Laboratory Assemblies & Kits…………………………………………………………………..25 Chemicals……………………………………………………………………………..28 Supplies………………………………………………………………………………..29 Testers………………………………………………………………………………… 37 Malo-Lactic Bacteria & Nutrients…………………………………………………………….43 Munton’s Malts……………………………………………………………………………………..44 Packaging Products Bottles, Bottle Wax, Capsules………………………………………………….45 Natural Corks………………………………………………………………………..46 Synthetic Corks……………………………………………………………………..47 Packaging Equipment…………………………………………………………………………….48 Pumps………………………………………………………………………………………………….50 Sulfiting Agents…………………………………………………………………………………….51 Supplies……………………………………………………………………………………………….52 Tanks…………………………………………………………………………………………………..57 Tank Accessories…………………………………………………………………………………..58 Tannins………………………………………………………………………………………………..59 Yeast, Nutrient & Enzymes……………………………………………………………………..61 Barrels, Racks & Wood Products Barrels Description Size Price LeRoi, New French Oak 59 gl Call for Pricing Charlois, New American Oak 59 gl Call for Pricing Charlois, New Hungarian Oak 59 gl Call for Pricing Used -
The Absinthe Challenge
Anal Bioanal Chem (2014) 406:1815–1816 DOI 10.1007/s00216-013-7576-8 ANALYTICAL CHALLENGE The absinthe challenge Lucia D’Ulivo # Springer-Verlag Berlin Heidelberg 2014 We would like to invite you to participate in the Analytical “green fairy”, which included bohemian celebrities Vincent Challenge, a series of puzzles to entertain and challenge our van Gogh, Paul Gaugin, Toulouse-Lautrec, Charles Baude- readers. This special feature of Analytical and Bioanalytical laire, and Edgar Allan Poe. Consequently, absinthe was cele- Chemistry has established itself as a truly unique quiz series, brated in poems and paintings alike. Think of The Absinthe with a new scientific puzzle published every other month. Drinker by Manet (ca.1859), Degas (1876), or Picasso (1903), Readers can access the complete collection of published just to name a few artworks that further contributed to the problems with their solutions on the ABC homepage at popularity of absinthe. http://www.springer.com/abc. Test your knowledge and tease However, the popularity of absinthe took a sudden hit when your wits in diverse areas of analytical and bioanalytical it was singled out for several psychotic effects—seizures, chemistry by viewing this collection. hallucinations, or mental prostration—all of which were In the present ‘spirituous’challenge, the legendary absinthe summarized under the term absinthism [3]. In particular, is the topic. And please note that there is a prize to be won (a the monoterpene thujone was considered the active ingre- Springer book of your choice up to a value of €100). Please dient of absinthe. As a consequence, absinthe was banned read on… in Belgium in 1905, and this example was soon followed by Switzerland (1908), USA (1912), Italy (1913), France (1915), “At the Latin festival when four-horsed chariots race on and Germany (1923). -
New Bar Menu 2.0
7134 Main Street | Clifton, Virginia (703) 266-1623 T R U M M E R ’S trummersonmain.com Cocktail Menu EATS Sweets Milk Chocolate Mousse $12 banana, hazelnuts, mint “Carrot Cake” $11 cream cheese, pineapple, walnut Baked Triple Cream Belletoile Brie $15 Textures of Oranges $12 pu pastry, raspberries, almonds, sage sorbet, olive oil cake, sweetened ricotta, fennel Chocolate & Rum Tasting $25 3 artisanal chocolates & 3 rums to pair Tasting of Sorbets $10 3 scoops of house-made sorbet Red Wine Poached Pear $11 (please inquire with your server about fall spices, smoked custard, oats, maple, our sorbet’s as the selections change daily) NEW YORK CITY MEETS HISTORIC CHARM Trummer’s on Main combines a New York City experience with the charm of historic Clifton by stimulating your senses with seasonal and regionally sourced food, always-in- triguing unique cocktails and true European hospitality. Thursday is Burger Night. Come and expirience Chef Jon’s Noted Mixologist and co-owner Stefan Main boasts special Butcher Burger, only available Trummer leads the innovative craft the largest wine cellar in the on Thursdays, for only $7 Limited availability cocktail program, featuring a variety of Mid-Atlantic region, with the ability to large-format cocktails perfect for groups, hold more than 8,000 bottles. playful bottled libations and avorful Trummer’s glass-enclosed wine tasting garden-inspired mocktails. Trummer’s On room is complete with communal EATS Bar Food Indigo Blue Popcorn $8 Hand Cut True Fries & Parmesan $8 Chips & Vidalia Onion Dip $5 Crispy -
Liquor Menu 3.19
PATIO HARD LEMONADE 10 WHITE LIGHTNING 5 tito’s vodka, muddled mint, Cocktails homemade seasonal infused paula’s texas lemon, lemonade GOOD HEARTED OLD FASHIONED 12 moonshine buffalo trace, orange, MANHATTAN 13 drunken cherry, angostura SAZERAC 14 sagamore spirit rye, knob creek rye, peychaud’s, cocchi di torino, angostura SILVERMOON MARGARITA 8 sugar, absinthe rinse silver tequila, paula’s texas orange SOUTHERN BELLE 12 THE WATERLOO 9 wheatley vodka, BLIND MULE 9 waterloo gin, cucumbers, st. germain, raspberry moonshine, lime juice, ginger beer grapefruit juice <<<<<<<<<<<<<<<<<<<<<<< TEXAS BREWS <<<<<<<<<<<<<<<<<<<<<<< KARBACH LOVE STREET 5.5 AUSTIN EASTCIDERS PINEAPPLE 5.5 REAL ALE FIREMANS #4 BLONDE ALE 5 AUSTIN BEERWORKS FIRE EAGLE IPA 5.5 CIRCLE ENVY AMBER 5 SHINER BOCK 5 AUSTIN BEERWORKS PEARL SNAP PILSNER 5 CIRCLE BLUR TEXAS HEFE 5 LONE STAR 3.5 CONVICT HILL OATMEAL STOUT 6 CELIS WHITE 5.5 SEASONAL BREW MARKET PRICE FRESH COAST IPA 6 TEXAS Tequila MOONSHINE ★ VODKA & GIN PEPE ZEVADA Z TEQUILA REPOSADO 8 Dealer’s Choice Moonshine Flight 18 ★ ZEVADA FAMILY “GRAN RESERVA” 12 ★ TITO’S HANDMADE VODKA 7 ★ DULCE VIDA BLANCO 9 AMERICAN BORN ORIGINAL (TN) 8 ★ DEEP EDDY SWEET TEA, ★ DULCE VIDA AÑEJO 9 AMERICAN BORN APPLE PIE (TN) 8 RUBY RED OR LEMON VODKA 7 DON JULIO AÑEJO 9 STILL AUSTIN “DAYDREAMER” (TX) 8 ★ DRIPPING SPRINGS VODKA 8 TANTEO JALAPEÑO 8 CATDADDY SPICED (NC) 7 ★ DRIPPING SPRINGS GIN 8 MILAGRO SILVER 8 MIDNIGHT MOON STRAWBERRY (NC) 7 ★ WATERLOO GIN 8 MILAGRO REPOSADO 8 MIDNIGHT MOON PEACH (NC) 7 ★ ZEPHYR GIN 8 PATRON SILVER -
Amphora-Aged Cos Wine: New Or Ancient
AMPHORA-AGED COS WINE: NEW OR ANCIENT There is something simply amazing to view a winery making its top wines in a series of earthenware jars. Is there shock-horror? Yes for a technocrat trained on the finer points of grades of stainless steel. But no for someone on a path of discovery to understand just what the practitioners do when there is a choice to return to the roots of winemaking practice. And the use of clay pots has been a natural winemaking event year-on-year in Georgia for as far back as 6000 years BC. Recently a colleague advised me that a 2012 trip to this old world winemaking country included a visit to a monastery using the clay pot containers continuously for 1000 years (a lot of vintages there to build up tartrate!) So I was recently on the path of discovery in Sicily to visit two famous properties using earthenware jars for winemaking and aging (COS in Vittoria) and Cornelissen (on Etna) who ages new wine similarly. There is a space in between with the technology path-that of using oak barrels as storage vessels, and over the past decade used, large (3-5,000 litre) format casks have proved to be valuable aging means for high quality wines. Casks displaced earthenware vessels as they were more practical. However keeping large casks fresh and clean is a never-ending job, and at times capable of going wrong (cask has to be burnt). Also the cask remains practical for making larger volumes of wine, while re-introducing the clay pot makes sense for small parcel winemaking as pot management is a lot simpler than in the 15th century.