There are many different styles of beer, but in judging beers there are 9 common classes that will be reviewed. This article summarizes one of these distinct classes of beer.

Class 1: Light Lagers

Light lagers basically consist of American Light (Budweiser, Coors, Michelob) and Pre-prohibition, German and Bohemian pilsners (Bitburger, Pilsner Urquell), Dortmunder Export (Stoudt’s Gold) and Munich Helles (Spaten Premium).

1. Light Lager

Styles

1. 1A. Lite American Lager

2. 1B. Standard American Lager

3. 1C. Premium American Lager

4. 1D. Munich Helles

5. 1E. Dortmunder Export

1A. Lite American Lager

Overall Impression: Very light, refreshing.

Comments: A lower calorie beer than standard international lagers. Not the strongest flavors. these beers were designed to appeal to massive populations.

Commercial Examples: Miller Lite, Bud Light, Coors Light, Amstel Light

1B. Standard American Lager

Comments: Flavors still not too strong. The standard lager is the most popular and the most mass-marketed.

Commercial Examples: Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster’s Lager

1C. Premium American Lager

Overall Impression: More filling than lite versions. Still a very light beer. Refreshing.

Comments: More flavor than stadard/lite lagers, but no strong flavors present in the beer. Again, another mass market beer, however, much heavier than the others mentioned. The green bottled imports are included here like Heineken, for example.

Commercial Examples: Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck’s, Stella Artois, Singha

1D. Munich Helles

Overall Impression: Malty but fully attenuated.

History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr. This beer was designed to compete directly with the ever-popular Pilsner style beers.

Comments: this beer focuses on malt flavor with some hop bitterness, which is much unlike the Pilsner style.

Commercial Examples: Hacker-Pschorr M̹nchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Andechser Hell, Augustiner Lagerbier Hell, Weihenstephaner Original, Stoudt’s Gold Lager

1E. Dortmunder Export

Very well balanced, light copper colored beer. hop profile of a Munich Helles, hopped like a pilsner, but tends to be a bit stronger than those.

History: Born in the Dortmund industrial region, Dortmunder has been losing its popularity drastically in the region.

Commercial Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export

Scientists: Johns Hopkins found that red wine is a best drink for our brain, red wine protect the brain from damage after a stroke.After two hours, scientists found that feeding mice a single modest dose of resveratrol, and some of compound found in the skins and seeds of red grapes, Researchers cutting an ischemic strok by essentially cutting of blood supply to the animals brains.After some time they found that the animals that had preventively ingested the resveratrol suffered significantly less brain damage than the ones that had not been given the compound.

Although red wine is not considered a cure all and certainly not a replacement for visiting your doctor, you can find some widely agreed upon benefits to drinking red wine. There are a great many benefits that red wine brings, such as its ability to help lower LDL or bad cholesterol with the body ; this is a proven fact. It is commonly said that wine can be good for our health, but it is important to understand what the specifics are of these benefits in order for us to ensure that we make best of them.

One example of this is that not many people are actually aware that this applies only to red wine and that only red wine offers these benefits, because of the certain flavnoids in the red wine that is not available in white wine. This however does not necessarily mean that white wine is completely unhealthy, rather it is the red wine benefits that we particularly look for when looking for benefits from wine. However, it is important to remember that these benefits are based upon moderation rather than heavy or binge drinking.

Four of the best alternatives to beer for a hot summer’s day:

#1 Gin and tonic

A gin and tonic is what is known as a ‘highball cocktail’ (basically, a mixer), of about equal parts gin and tonic water, with ice and a slice of lemon. Both the gin and the tonic should be kept cold before pouring. Because it’s cool and not too sweet, it’s a great refreshing drink when it’s hot out. And the quinine in tonic water will even prevent malaria! Which is always useful.

#2 Hard cider

Alcoholic cider is made from crushed and fermented apples, so it’s sweeter and more tasty than beer. However, just like beer it’s pretty light, refreshing and easy to drink more than one of. Like beer it’s best served cold, and it’s roughly the same alcohol content as well. If you’re sick of beer, but still want something as easy, refreshing and convenient, definitely try cider.

#3 Chili vodka and dry ginger ale

This sounds weird, but it’s actually a great, different, summer drink that will surprise and amaze your friends. To make it, you just need to put 3-5 normal chilies into a bottle of vodka and let them infuse for about two days. Then serve it with some chilled dry ginger ale and a few ice cubes. This is an amazing drink with a real kick. It won’t be to everyone’s tastes, but we think it’s great.

#4 Rum and soda

This is an absolute summer classic, and very simple. It’s just rum (an aged rum is best) poured into a glass of crushed ice (or just cubes if they’re all you have), and topped with a splash of soda water.

Note: Beer is beer and nothing can beat that

Beer is one thing that is irresistible for numerous individuals. There are people, who like to have beer all the time irrespective of the time of the day. They just desire to have beer glass in their hands all the time. However they do not know the ill effects of beer on their health. It is one of the reasons of extra fat in your body. In fact, it makes your body acquire a fat belly in a short period of time.

You may notice that if you have a beer belly, you will not look attractive and everyone will ignore you. In the way, you might have a deep impact on your life. Henceforth, it is advisable for all the beer-drinkers to avoid drinking beer otherwise they too might develop a beer belly, which can look ugly.

However, there are numerous doctors, who advise the individuals to binge on beer to shed weight. This is possible, when you are confident that it does not contain carbohydrates in large quantities. Numerous individuals believe that intake of light beer will never result in large quantity of carbohydrates. Still, the fact is that no beer contains the exact amount of any ingredients.

Thus in many cases, ‘binge beer to shed weight’ does not apply and people often gets over bulky. Individuals having extra body fat due to beer should be on low carbohydrate diet. If the beer contains little amount of carbohydrate, you can carry on with it even during any weight loss program.

Australian wine has dominated the UK supermarket shelves and restaurant tables for at least twenty years. In fact Australia is now responsible for the most wines sales by volume to the UK than any other country in the world. However despite it being a big seller when it comes to the UK it is only in the top 10 when it comes to overall wine production statistics.

Initially Australia was known primarily for its Chardonnay. It was this oaky white wine which really bought it to the forefront of the British market. Because of the Australian climate the grapes tended to mature more than the same grapes would in Europe – producing a wine with a higher sugar and in some cases higher alcohol content than its European counterpart. The climate has also led to Australia being able to produce fewer weak wines and therefore the wine produced is more consistent than that produced in Europe which is more at the mercy of changeable weather. However as tastes change and time has moved on the wine industry has too and Australia now produces a wide range of wines.

There is a vast amount of wine produced in Australia and we are now going to take a whistlestop tour around some of the wine regions concentrating on those which produce red wine.

In New South Wales the best known region is Hunter Valley, here you will find some excellent Shiraz. Wines can be labelled as being form the upper or lower valley but both areas concentrate on Shiraz for their red wine.

Also in New South Wales is Mudgee and the Murrumbidgee Irrigation Area. This area was previously responsible for some of the cheaper lower quality wines but this has changed over the last few years and there are some really good Shiraz wines now coming out of this region.

For great Pinot Noir wines head to Victoria, The Mornington Peninsula and the Yarra Valley are both producers of some fine varieties of this type of wine. In fact Victoria is singlehandedly responsible for a great deal of red wines that end up on tables across the UK with Goulburn Valley, Great Western, Rutherglen, King valley and Milawa all producing some fantastic wine.

South Australia is where many of the wines produced for mass consumption come from. Coonawarra is seen as one of the finest wine regions of the area producing rich Cabernet Sauvignon and fiery Shiraz. Also notable in this area is the wine region of Barossa Valley which is one of the oldest and best known places for viticulture in Australia. Shiraz is what the region made its name from so it is definitely worth checking it out!

For a great range of Australian red wines, or just to browse wine in general, it is a good idea to consult an independent online wine retailer. You can browse wines in your chosen price range, and you can research before you buy.

Dating back to the year 1888 when martini got recognized as a drink it was known as Vodka. This was made from a certain grain with an unknown history. The ascent of martini took place after the release of James Bond’s movie Dr. No where he ordered a martini at the bar. But the fact is that the mystery of the origin of ‘Dirty Martini’ in the American bars is totally unknown and mysterious.

Basically a martini is considered to be a pre-dinner drink of alcohol served in a long stemmed cocktail glass with a triangular top. This is the most sought after alcohol at parties and festive gatherings. However, a trendier version of this popular martini is the ‘dirty martini’ which has also been accepted by many these days.

The drink dirty martini has a cloudy appearance because of a mixture of brine or sometimes olive juice to the regular martini drink. This preparation requires ingredients of the highest quality and the best attention of the bartender. The Bartender mixes gin, olives, dry vermouth and a bit of brine or olive juice together.

A cocktail glass with a single cube of ice and a small quantity of water is placed in a freezer for about three minutes so it will get chilled to the right temperature. Meanwhile the ingredients are placed into a shaker including the olives as well, the combination of olives with gin and vermouth give the most sought after taste of the drink. These are tossed vigorously to and fro three to four times so the ingredients get mixed thoroughly. Then the water and the ice cube are removed from the frozen glass and the strained contents from the shaker are poured into the glass.

A single olive is dropped into the cocktail glass and served as dirty martini. Those who dine at famous and high rated restaurants consider this the most elite drink for an elite class. They not only enjoy the drink’s flavor that is unique, it appearance too makes them feel elated wherever they are seen drinking it. Definitely its price would match the budget of its elite group.

This exclusive drink is that which any lady or gent could keep sipping on throughout the evening prior to a sumptuous dinner served with style and elegance. The appearance of the cocktail glass adds grandeur to the table and surely the couple, romantic or business, would feel that extreme satisfaction from the taste of the drink and also the effect it has on them.

Dirty Martini has a special position among the family of cocktails. To know more about Martini recipes you can visit martinirecipe.net

When it comes to red wine, it can get confusing as to which kind of wine is right for you. There is such a wide variety of grape types that go into wine production that you can find yourself bewildered when faced with a supermarket shelf.

To optimize the experience, red wines need time to age, then a minute of time to breathe once opened before serving. They do not need to be chilled, and they go well with strong flavours and dark meats.

In this article, different varieties of red wine grapes are detailed, giving you as chance to experiment with flavours whilst allowing you to get to know some of the products that are available.

On the whole, there are six classic red grape varieties that make up the majority of wines that are available for purchase. There of course others, but this is just an overview of the most common varieties available:

Cabernet Sauvignon

Cabernet Sauvignon is traditionally associated with Bordeaux but is now grown all over the New World and Europe. It has a black current like taste, which is created from small grapes who have thick skins. Cabernet Sauvignon is probably one of the most established types of red wine and it covers the world, ranging from Eastern European (often tight budget) speciality wines, through Chilean and Australian varieties, through to the prestigious and historic red wines of Bordeaux that have been matured to produce smoother, generally more expensive wines.

Merlot

Merlot is also traditionally associated with the Bordeaux region of France. It hasn’t spread across the world in the same way as the Cabernet Sauvignon due to its more specific soil condition requirements. But it has found a happy new home in the valleys of Northern California. A rich, juicy wine, it has tastes resembling fruitcake and black currant.

Pinot Noir

Pinot Noir is associated with Burgundy region wineries, and until recently was not produced with particular success anywhere else. However New Zealand is now producing some very fine Pinot Noir wine. The wines produced by this grape are at first summery in their taste. They remind you of summer fruits. After five to ten years of maturing, however, this taste changes to become much richer, and deservedly more expensive.

Shiraz or Syrah

What the French call Syrah, is known by Australians as Shiraz. It is traditionally grown in the Rhone Valley, but has become popular right across the New World. There are great varieties of this distinct wine coming out of Australia, Chile, California and South Africa. It is one of the true favourites of people who prefer red wine. The flavour is fruity but sometimes can even be peppery, making it not a taste that everyone likes.

Sangiovese

This is the most widely planted red grape in Italy. Famous for Chianti (a product of this grape), it has been regarded by many as a really tasty pour from the jug wine. It may not be a fruity wine, but it is a great partner for all types of food, it has a taste of black cherries but this is often not that obvious. It is starting to become better known, and is certainly one to look out for as the New World starts to get more interested in and good at growing Sangiovese grapes.

Nebbiolo

Nebbiolo is another of Northern Italy’s classic grapes which, despite being responsible for some of Italy’s finest wines, has not been made the jump into the New World. It’s spiritual home is Barolo, and it would seem ideally suited to planting in warmer climes. The taste is of black cherries and sometimes even chocolate making it a rich wine.

There are many more types of grape and particular blends of complementary grapes that go into making red wines – but this should give you an overview to start your sampling with

There are many different types of drinks that you can make at home or order from bars and restaurants. Some of these drinks are the current favorites with very exotic sounding names. Other alcoholic drinks are old time favorites that people have been drinking for many years now. One such drink is that of Bloody Mary. This classic drink is not that difficult for you to make. The primary thing that you will need is a Bloody Mary recipe.

Now you can get the Bloody Mary recipe from one of the many books that list the various alcoholic drinks and gives their recipes. Since this is a classic you will be able to find not just the normal recipe but the many variations that are there. For all of these Bloody Mary recipes you will need to select the best ingredients that you can. By choosing inferior ingredients your Bloody Mary recipe will turn out really bad.

So what are the many things that you will need for a Bloody Mary recipe? Well you will need Vodka and tomato juice. These are the main items that are needed for the drink to get their real great taste. Next you will need Worcestershire sauce and fresh lemon juice. These two items are there to give some spice and sour taste to the Bloody Mary.

Now the next items that you will need are Tabasco sauce and the garnishes. Now when you have chosen the various items that will give you a great Bloody Mary recipe you should begin to follow the recipe out so that your Bloody Mary will turn out tasting fantastic. You will have to measure the right amount of all of the ingredients so that you end up with a Bloody Mary or you may end up with another type of drink altogether.

Now what are the amount of ingredients that you will need to add to get this great drink? Well you will 1 ½ ounces of good quality Vodka, ½ cup of great tasting tomato juice, from the fresh lemons you need to get 2 teaspoons, the two types of sauces – Tabasco and Worcestershire are to added according to your taste buds. The garnishes that you will use are a fresh, good celery stick and a wedge of lemon.

Now to get the Bloody Mary recipe right you will need to combine the Vodka, tomato juice, the two sauces and the fresh lemon juice together. You should also have salt and pepper to taste and 1 cup of crisp ice cubes to make the mixture all chilled.

Once all of these items are combined together you will need to shake them thoroughly and then strain this mix into a tall glass that is filled with lots of ice cubes. The final items that you should take from your Bloody Mary recipe to garnish this classic drink are the celery stick and the lemon wedge.

White wines, although sometimes dismissed by red wine aficionados, can be the elegant companion to a fish dinner. Compared to red wine, white wine tends to be slightly sweeter and lighter, and usually is served with less complex fare. However, on occasion a glass of white wine is welcome even to the most dedicated red wine drinkers, if only to remind them of the wide variety of tastes and textures that a single grape can produce. Surprisingly, while many white wines are best in their youth, a few rare breeds get better with age. 

Pinot Grigio has become one of the most readily identifiable white wines. The grape used to produce Pinot Grigio is a mutated version of the darkly complex red wine Pinot Noir, giving Pinot Grigio a slightly weightier taste than other white wines. Comparable to the sensation of inhaling the vapors of a burbling freshwater river, Pinot Grigio initially presents with a smooth, feathery taste. A perfect accompaniment for very delicately spiced food, such as a perch or sea bass dish, this wine will not overwhelm the flavor of the fish, but will contribute to an overall feeling of joviality and camaraderie. Pinot is best drunk soon after bottling. 

Due to the tenacity of the grape from which it is produced, Chardonnay is enjoyed worldwide. Known for its dryness and slightly fruity highlights, this wine pairs exceptionally well with saltier meals, including pork and garlic dishes. Some vintages emphasize Chardonnay’s buttery flavor. Usually best when served during its youth, Chardonnay provides an elegant balance for a rich meal. 

In certain specialized regions of the world, Chardonnay can be refined into what is arguably the finest white wine, the white burgundy. Depending on the particular vintage, a white burgundy will become more flavorful and complex with age. Such varieties as Grenouilles, Les Preuses and Blanchot are best after ten years, and make exquisite additions to a meal of sauteed trout. For the most memorable experience, a fine white burgundy is best stored in a specialized wine refrigerator, which will maintain a specific temperature and minimize vibration. 

Many connoisseurs will agree that an occasional foray into the realm of white wine will enrich the senses. As always, however, the quality of the wine is ultimately enhanced by the caliber of the company drinking it. 

Champagne is a sparkling wine made exclusively within the Champagne region in France and hence the name. Some countries limit the use of the name to only those wines that come from the Champagne appellation, whereas some other countries allow the use of the name by long time domestic manufacturers of sparkling wine under certain circumstances. Champagne is manufactured by inducing an in-bottle secondary fermentation of wine to cause carbonation.

Champagne gained its unrivalled popularity owing to the success of the Champagne producers in marketing the wine. Its image as an aristocratic drink favoured by kings and other noble men has given it an aura of supremacy. At the same time Champagne was also promoted by the producers as a drink enjoyable by anyone, for any occasion. Such a marketing effort succeeded and Champagne became a favourite drink of the middle class as well. They also took efforts to promote Champagne to women, which was in stark contrast to the traditional male image that French wines had.

Champagne comes mainly in two different varieties, those that are made from the grape white Chardonnay and those made from the black Pinot Noir or Pinot Meunier. At the same time most wines are made from a blend of Chardonnay and Pinot Noir. Though Champagne is made of red grapes they are not having the red colour as the amount of time that juice spends with the red skin is quite minimal. Champagne is fermented in two sizes of bottle – standard and the magnums. Magnums are traditionally considered to be of high quality as there is less oxygen in the bottle and therefore it provides an opportunity for the creation of appropriately-sized bubbles.