Thus, this drink, produced by fermentation of starch in water grains from barley or other grains , often flavored with hops (aromatic plant that usually contribute to its characteristic bitter mixture), has become over the long history, dating back to the Germanic regions to the sixth century BC in support of many typical dishes of traditional cuisine. It also has a major role in their festivals, like the classic Oktoberfest in Munich, which hosts hundreds of folk performances and competitions around the opening of the barrels , one of the highlights of the event.

In Germany we find more than 5,000 different varieties of beer , not counting those that occur in craft stores, popular in almost all populations, although there are a few classes that stand above the others for its international recognition and its use more widespread.
German beers

• The altbier often has a bitter taste highlighted by the presence of hops in their design and an alcohol content of 4.8 °. Very popular in Düsseldorf and North Rhine.
• The Bock beer , named after the German town of Einbeck, usually has a higher alcoholic strength of about 6.25 °, and there are subvarieties light colored or dark brown.
• In the town of Bamberg there is a class called Rauchbier , smoky flavor with a curious, thanks to the fire drying the malt that is produced.
• The dunkel or Munich is dark and very typical of the regions of Bohemia and Bavaria. It has a mild flavor and a modulation of about 5 degrees.
• The Helles is a pale lager variety of very light color, also typical of Bavaria, with a ranking of 4.5 ° to 6 °.
• The Kölsch beer is the best known of Cologne, made ​​with yeast at high temperatures and bright yellow, with an alcohol content of 4.8 °.
  One of the best known, pilsener , should the city of Pilsen in Bohemia.
• It is typically blonde and consumed mainly in the northernmost regions of the country, with a ranking of 4 ° to 5 °.
• In eastern Germany is very common to find schwarzbier ( black beer ) in bottom-fermented and powerful taste, with a ranking of 4.8 degrees to 5 degrees.
  The weizenbier is produced mainly in the south and has a characteristic fruity aroma with a touch of spice, with 5 of alcohol.

The list could go on with thousands of rare species, which is amazing considering also that in 1516 came into force the Reinheitsgebot (purity law), which restricted the ingredients permitted for brewing at 4: barley, hops , yeast and water .

There are a variety of beers, different shades based on their type of processing and ingredients, and even   colorSince beer generally has a color   amber shades from yellow to black.

The beer is a carbonated drink that contains CO2 dissolved in   saturation occurs in bubbles and most   times is usually covered with foam, its appearance varies   the cloudy lens and its alcoholic strength can   reach up to 30%. but what is more common than beer   between 3 and 9% vol.
Classification of beer:

Several criteria for the classification of beers,   associations and experts created in 1970 an agreement   to classify them according to the following criteria themselves and   their creators.
Ingredients:

Usually can indicate with which grain has been   prepared beer when it is not only   barley malt, beer wheat, oats, etc.. In most   cases it is a mixture of barley and grain   indicated in that case. What is not generally indicates the kind of   hops used, but there is a particular style that is defined   by the use of hops in particular: Pilsener beer or   Pils, which had to be made with barley and hops Moravia   Zatec of Bohemia. Also called Pils some imitations   German made with barley and hops are very similar to the Pils   original.
Appearance:

Many beers are ranked based on their   color: Beer amber, red, blonde, black.

But other beers are classified by   transparency: Cloudy beer (or translucent) the   translucency of the beer may be due to protein   suspension, or grain from being little or no   been filtered and lead to yeast in suspension.

The dark beers are called this way for the use that is   preparing it for toast or burnt malts. Some   particularly robust black beers are called Stout (Which   robust means in English)
Procedures:

Some beers are defined by a   procedure including for example the Rauchbier   (Smoked beer) is made with roasted malts that have been   letting the wood smoke permeates the grain, or Dampfbier   Steambeer is defined by the use of steam machinery in   development. These are styles of preparation but are defined   in this way.

Some German beers were served hot in winter   and also used to wet a bar of red hot iron to   increasing temperature and some of its sugars caramelize to this   procedure is called Stachelbier.
Source or an appellation of origin of beer:

Some beers are defined by place of   source or a designation of origin, the   abbey beers usually receive their names and designation by   relative to some monastery, one example is the beer   Trappist dependent monasteries of this order,   These beers tend to be dense and with a high degree of alcohol.

There are two designations of origin: The bière   North garde France and Kölch   that can only be developed in Cologne are also common   regional beers such as Germanyor   Crafts Belgium.

However, unlike wine, the marketing of   beer is not based on a system of appellations of origin   assigned to a specific region which is the only   allowed to make them. The beers take names   registered trademarks and patent records   brands and the brands turn, may entrust the preparation   product in different countries.

Are you for making a list of intentions for the new year? This year I’m going to do mine, 10 wishes regarding the wine and see if anyone is encouraged and invited me to one. Here goes:

• Working around the world . Since this is over, we end up happy, right?
• That Primitiva it takes so long wanting to touch me, and could be encouraged …
• I would like to know some of Ribera del Duero wine and wineries Valday or Bierzo as Raul Perez Vineyards and Winery , which are the areas where I have not visited any. And if not, of Lamarca Wines , which promises to be a fun visit.
• Participate in a vintage (and if possible, treading grapes)
• I invite a vertical tasting of Pétrus or Château d’Yquem .
• A peak in the Celler de Can Roca, Mugaritz or not so bad, that not everything is going to be drinking, right?
• Give me a little spin for some interesting wine area out there, like Napa Valley or Champagne Brunello , without going any further.
• Putting on batteries and home brewing , the beer does not seem so difficult and promises me a bit of fun.
• Drawing Gordon Ramsay came last night in Scotland, would not hurt a route through the Scottish distilleries , learning of whiskey  (especially in the Highlands) to see if we are the monster of Loch Ness, right?
• Learn how to prepare once the gin perfect tonic , which I try more there is always someone who tells me I do best … At this rate I’m going to look a fool of gin and tonic !

Go! He finished with 10 wishes and I do not have time to pledge to quit smoking, or start doing sports , … in short, that will have to be another year.

Well, as you have to go encouraging the festive mood for the night of New Year, here’s a song left after grapes. It is New Year , Vetusta Morla. Hope you like and fill you with energy for the New Year!

What are your plans for tomorrow night? Do you go to cotillion or dine at home with the family? Well, if you still have wine to buy, here are two classics for New Year’s Eve dinner:

Also included in the Mediterranean diet and   recommended by nutritionists and doctors for consumption because   offers advantages for the organization recognizing your health.

Its importance is such that currently take place tastings   oil Because each has a flavor   palate characteristic composed of fine aromas and flavors   different depending on the place of origin.
Types of olive oil

The pure olive oil extra virgin:   is superfine and olives are collected directly without being   treated. They are soft and retain all the characteristics   natural from the beginning. Within this group we find the   encompassed within each appellation.
The refined: It must be treated for   consumption and, of course, is of extreme quality.
That of dry olive: It is a careful blend   of virgin and refined oils resulting in more common and   currents, but also palatable and highly appreciated.
Marc: Not totally pure, as it     need some tricks to do with Marc. It     we refined, olive oil, and raw.

These new tonics are handmade , offering new tastes such as quinine, flowers, fruits like apples and other spices such as vanilla that brings light touch to the palate.

One of the biggest differences with the classical tonic do not have as much sugar. Some have even built some alcohol and a taste of quinine extra natural and imported from South American countries for high quality.

Thanks to this innovation, bring diversity tonic when combined make all kinds of. For example, gin tonic gourmet is now different with more palatable and sweet flavors in the amount of spices and mixtures of ingredients that contribute to the gin .

The new tonics are aimed at a diverse audience, although at first are chosen by connoisseurs who take it before lunch or mid-afternoon. They have the advantage that goes well with a lot of food, refreshing element that helps to lower heavy meals.

The level and quality of premium tonic differentiate them from traditional, so that you engage the flavor and well worth paying more to enjoy this drink that is becoming more popular.

If we speak of outside the Caribbean rums, we must mention first South American rums and Europeans, but also develop in North America, Asia, Africa and Oceania.
Ron South America

The three countries in South America highlighted are Colombia, Venezuela and Peru. Although Venezuela is considered a Caribbean country, much of its production is far from the Caribbean waters. The main rums are Colombians, among which were Viejo de Caldas, Ron Viejo San Juan, Ron del Cauca and Ron Santa Fe. Rum in Venezuela also is one of the most drunk distillates, highlighting Rum Diplomat, The Society of Ron Santa Teresa and Chief. In Peru, along with pisco rum is distilled one more drunk, even surpassing the consumption of their national drink, this highlights the Ron Cartavio.
European Ron

In the old continent stand rums from France, Spain and England. In Spain rum made with molasses, but keeping the same style as developed in America are also of good quality rum, as the Ron Santa Cruz, Pale Ron Motril, Ron Arehucas and honey were popular in the Canaries. The Spanish were very similar to Caribbean rum.

In England the rum is made of molasses, its design is also a long history, for much the rum is of English origin. Among the highlights British rum produced in its colonies such as Barbados, Bermuda, Belize, Guyana and many in the Caribbean.

The French rum are made with cane sugar. Although the Gallic country consumption is not very popular rum, rum if they enjoy their reputation. Like the English, also include those made in its colonies such as Martinique, Guadeloupe La Union and others.
Ron North America

In Mexico and the United States made a lot of rum, although its market is governed by the Caribbean rums. They tend to be of medium quality.

Under U.S. law, called American whiskey, Corn should be developed with a percentage ranging from 50% to 70%, the rest is complemented with wheat, malted barley or rye. Aging is usually only 2 years, and aging in oak barrels is and usually in about 5 years.
The history of American bourbon

The history of American bourbonGoes hand in hand with American history. It all starts back in 1774 in the village Fort Harrod (Now Harrodsburg – Kentucky), residents of this village began with plantings of maize, was both the success of their crops that there was a surplus of this grain, which began with the development of whiskey.

Already in 1777, Congress installed and new born in United States adopts the flag of the stripes and stars, headed by George WashingtonWho demand more liquor for their armies. In 1783 appears the first commercial distillery recorded (it is known that from 8 or 9 years distilling the beverage) in the city Louisville – Kentucky, owned by Evan Williams. Two years later in 1785 the authorities of the country begin to encourage the development of American bourbon.

The governor of Virginia, no less than Thomas Jefferson, offers lots of 15 acres to plant corn to those who wanted to go to Kentucky (as we know this area was inhabited by Indians), many people were encouraged and began growing corn but production was muiy big for one family, so many chose to prepare this drink, which was popularized rapidly.

Name bourbon is of French origin, and at that time was ending the War of Independence against Britain. The French had been important in this independence helps the Americans, and in honor of the French royal family, the Bourbons and the king of FranceLouis XV, was named one of  Bourbon Kentucky and later was given the same name to the drink that was made there.

The United States Congress in a resolution made in 1964, declared bourbon as a distinctive product of the United Kingdom some Bourbon Whiskey. There is also a story that is attributed to the creation of a Baptist minister, Elijah Craig, but this story is baseless and without documentation, although some continue to call the inventor of bourbon.

Want to try the American spirit? We recommend some of the best rated

• Maker’s Mark Bourbon 6 Years: A balanced bourbon, easy to drink. It has the aroma and flavor of toasted caramel, slightly sweet, very tasty.
• Virginia 12 Years Old Bourbon: Aging in barrels is palpable. Besides the typical aroma of bourbon, highlighted here the coal, toasted and skins from the development and the barrel. Superb.
• Wild Turkey Bourbon: One of the most traditional bourbon. In Kentucky, the birthplace of Bourbon, comes what is probably the most popular Bourbon and consumed in the United States. A must.

Keep in mind that when man began to make wine most were mainly roses .

To spend a summer season and very refreshing cooler, we recommend some of the pink and suggest ways and that you can combine your favorite rice, fish to meat more diverse and somewhat lighter. The advantage is that it goes well with virtually any food, What do you usually eat what you?

Does it make a Enate? Well recommend a Enate Rosado 2010 . It is a wine which highlight the intense fruity aromas known. We are excited his lively cherry with hints of roses. Cleverly combines raspberries with blueberries giving a burst of flavor on the palate.

A good Penedés never fails. Therefore, in addition to the rich reds, we recommend the Gran Caus Rosado 2010 , served cold is exquisite and is a good idea for a wedding or big event. The guests will treasure. It has a slightly stronger flavor and body , and this is ideal for those who do not advocate this type of wine too. Its striking maroon and mouth as fleshy and fruity note. What if we combine it with a salad of cherries or blueberries?

For his part, Nadir Rosado 2010 is a young wine with a strong ruby Extremadura. The strawberry and raspberry, as well as the currant, are absolute protagonists of smell and taste together some floral notes. No failure on any occasion. If the red gives you more heat in summer, move on to the pink!

The whiskey is not overlooked these variants. But basically has a process that explain step by step below.

This process production of whiskey, Despite being generic, also applies to the American whiskey, which we associate with bourbon, though not always mean the same thing. Will you make your own whiskey? Then follow these steps:

Production of whiskey

1.       The extraction process of grain

* The development process begins with cleaning the barley.
* Then soaked for 2 or 3 days in hot water.
* The process continues with the germination of grain needed for the emergence of sugars.

2.       Malting process of barley grain

* For this process using different energy sources such as wood, the sun or fossil fuels.
* This step divides the process of single malts and grain. In the process of grain whiskey is obvious this process, as it seeks to cut costs.

3.       Grain drying process

* Grain is dried at 70 degrees to stop the process of growth.
* The dried buds are separated, usually end up as cattle feed.

4. Process ground, Also known as wort

* Once the Malta (malted grain), is passed to be shredded, then mixed with hot water and a sugary liquid into a paste called wort golden color. This process wastes are also rich in cellulose, which are recycled and used as cattle feed.

5. Fermentation and distillation of whiskey, Also known as wash

* Through the addition of yeast wort is fermented into a kind of beer called wash fluid that is distilled in the still (pot-still), which in turn give the product as precious as whiskey. The malt whiskey is distilled 2 times.

6.      Aging whiskey

* The whiskey is obtained from the distillation process is colorless, which is aged from 3 to 12 years in oak barrels. Sometimes they are aged in barrels which once housed a wine such as sherry, port, Sauternes, … This whiskey is more valuable because in addition to give the characteristic golden color, has a special aromatic touch.

7.      Whisky bottling process

* After aging, the whiskey is ready for bottling, so be it as it was aged or blended with grain whiskey to give the whiskey called “blended.”
* Grain whiskey is not consumed, it’s always mixed with the malt.

Now we have the most important process, and for which the whiskey is created: tasting. Today we recommend some whiskey aged in barrels that used in other wines have been developed:

This cocktail is without doubt one of the most important made with whiskey. The invention of this cocktail is attributed to Jenny Jerome, Wife Randolph Churchill, who invented it says at a party at the York City’s Manhattan Club, of course on the island of Manhattan.

Ingredients

• 5 parts whiskey
• 2 parts red vermouth
• 1 drop Angostura bitters
• 1 maraschino cherry for garnish

Preparation

• In a shaker or mixing glass, add vermouth red and bitter drop angostura, Stir well.
• Serve without ice in a martini glass, garnish with a maraschino cherry.
• Also be prepared with dry vermouth, in this case is decorated with a slice of lemon.
• To this cocktail is often used rye or Canadian whiskey.

Rob Roy

This is a Scotch cocktail, which owes its name to one of the most famous novels written by Walter ScottDedicated to the Scottish hero protagonist of great adventures.

Ingredients

• 1 part Scotch
• 1 part red vermouth
• 3 drops Angostura bitters
• Ice to taste
• 1 maraschino cherry for garnish

Preparation

• In a shaker or mixing glass, add the whiskey, red vermouth, bitter droplets and ice, stir well.
• Serve without ice in a martini glass, garnish with a maraschino cherry.
• We recommend this cool cocktail glasses.

Whisky Sour

The lemon flavor is always good to distilled spirits, whiskey is no exception.

Ingredients

• 1 part lemon juice
• 1 part whiskey
• Sugar or syrup to taste
• 1 maraschino cherry for garnish
• Ice to taste

Preparation

• In a shaker or mixing glass, add the whiskey, lemon juice, sugar syrup and ice, stir well.
• Serve in a shallow glass wide mouth and garnish with a maraschino cherry.
• You can also prepare in the blender.