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100 Dollar Beer Coaster Changes the Nature of Drinking

Sun, 03 Jun 2007 17:43:18 PDT

100 Dollar Beer Coaster Changes the Nature of Drinking

100 Dollar Beer Coaster Changes the Nature of Drinking
By Joey Lewitin

What can your beer coaster do for you? Can it tell when your thirsty? Can it order another drink for you? Well now, maybe it can.

Andrea Butz at the University of Munich, and Michael Schmitz from Saarland University in Germany have invented a new pressure sensitive beer coaster which can tell how full a glass is. When the container is almost empty, it sends a radio signal to a computer behind the bar alerting the bartender to the situation.

The invention of this automatic drink coaster opens up speculations as to the nature of drinking in the future. Will there be robotic waiters rolling around pubs, dispensing automatically mixed drinks from a tube in their side? Is the bartender itself as a profession in danger? And will any of this actually improve the bar room experience?

On one hand, automation of the bar would make the establishment more efficient. Drinks would be served quicker, prices would be lower, and when it’s a robot serving you, you don’t have to leave a tip. Further, an automated bar would initially be a very entertaining novelty. However as the charm wore off and equipment repairs began to eat away at profits causing prices to rise, the initial benefits of such a situation would have to be reevaluated.

Atomization of a bar also removes an important component of the social aspect of drinking out. If you want the most efficient drinking experience possible, you can simply stay home, mix up a vat of your favorite liquor, and leave it in the fridge for refills whenever necessary. The reason people go out, is because they want to interact with others. The bartender is the ringmaster of the social world within the bar, facilitating relationships, and opening lines of communication. This is something that is not possible for a robot to accomplish.

An interesting aspect of this new drink coaster is that it seems not to be replacing the bartender, but instead to be increasing his efficiency. In this way the future may not be an army of robot waiters, but a small team of highly efficient, technologically assisted humans, hand crafting each drink personally, and testing it against electronic quality testers, serving them through semi automatic dispenser, and being alerted whenever a refill is necessary. In this way technology would help bartenders, instead of replacing them.

The automatic bar is still quite a ways off as each of these drink coasters cost roughly $100 to manufacture. Even though the price will go down when mass produced, it is still a lot of money to spend on what is still only a novelty. However as we move into the future, there will be further innovations to the bar experience, and the nature of drinking will be influenced by technology. The trick is to find a balance between gadgets and humanity that allows us to enjoy the benefits of new inventions, rather then being burdened by them.

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Article Source: http://EzineArticles.com/?expert=Joey_Lewitin
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What is Micro Brew?: Understanding Beer

Sun, 03 Jun 2007 17:14:03 PDT

What is Micro Brew?: Understanding Beer

What is Micro Brew?: Understanding Beer
By Khieng Chho

Micro brewed beer is often used to refer to beer that is brewed in the comforts of one's home or in small pubs. The term started in the 70s in the UK to describe single units that make their own beer or traditional cask ale.

Before, the term micro brew was only used to characterize output volume and brewery size. In the US, it used to refer to breweries that produces less than 15,000 beer barrels in a year. But, now, it is fast becoming known as a next generation approach to beer brewing and experimentation, as well as customized service.

Beer aficionados will tell you that some of the world's best brews are the ones done in microbreweries. Because makers of micro brew beer have the liberty to create their own concoctions and make experiments with flavor, a number of microbreweries gave starting banking on this popularity and sprouting all over the world.

If you ask micro brew fans what makes this kind of beer so great, they will most definitely tell you it's the distinct flavor. You see, microbrewed beer usually tastes richer and darker than its commercially and mass-produced counterparts. And because each pub or home microbrewery is likely to have its own distinct twist to beer making, you can be assured of a variety of flavors you are bound to taste.

Micro brew is not just for pubs, as said earlier. Some people prefer to brew their own beer at home, for personal pleasure. Home brews are perfect for private parties. In fact, some beer makers even use a home microbrewery as an excuse to invite people over.

However, it is important to note that not all states have legalized microbrewing. To know more information about this, as well as how to start your own micro brew setup at home, you might want to check out the American Homebrewers Association. They have a list of restrictions and how-tos on their Web site, which can help you get started or keep you in control.

You can also join a local micro brew club if there is on in your area. If you're a bit antisocial, this might be the best place to start with because you deal with a fewer number of people. You can exchange notes and compare micro brew flavors with them, and even do joint projects on new tastes. To find out if there's one in your vicinity, check the local directory.

Making your own beer or tasting one that's customized makes a whole lot of difference to the beer drinking experience. If you previously thought the beers you buy from the supermarket are all there is, then you missed so much.

However, it's not too late to start introducing yourself to the wonder that is micro brew. Who knows, you might actually learn to love it more than the commercial fare -- just like any other person who has made the switch before you. Enjoy!

Khieng 'Ken' Chho - Micro Brew
For related articles and other resources, vsit Ken's website: http://microbrew.1w3b.net

Article Source: http://EzineArticles.com/?expert=Khieng_Chho
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What to Drink at Thanksgiving or Christmas

Thu, 16 Nov 2006 19:33:04 PST

As Christmas is coming, with the inevitability of a credit card bill, and there are a whole load of things to worry about. Buying Christmas presents, usually an expensive and traumatic period, is followed by the Christmas card list, the decorations, the food, yes, all that food and cooking and normally the last on the list, the Christmas drinks. Christmas drinks are possibly the least thought about but are the subtle catalyst that can turn an ordinary Christmas into a great one. Yes, you can go with all your normal standbys but Christmas is special and so should be your Christmas drinks. Although these tips are primarily directed at Christmas, they will work just as well for your Thanksgiving meal. To start with, there are many traditional Christmas drinks like Egg Nog and mulled ale. My father used to put his beer into a pewter tankard, heat a couple of pokers in the fire, then plunge them into the tankard. This should only be attempted with metal drinks containers, I have a vague recollection of him trying it with glass and making a mess on the floor when it broke. This doesn't really work with lager or other blond beers, a good bitter, brown ale or porter should be robust enough to take that sort of treatment. Possibly the most traditional of all Christmas drinks is mulled wine, know in Germany and around the world as Gluhwein, this is a warm infusion of red wine, lemons, cloves, cinnamon and sugar. This traditional Christmas drink has a whole host of modifications, not only in the different regions of Germany but around the European continent. To the basic ingredients can be added rum, brandy, Calvados even, I have heard, vodka which would add a kick, but not much taste. Another popular ingredient is the orange, either as slices or zest but I think you could add any citrus fruit that you prefer. Please do not forget to wash thoroughly and. if possible, get the unwaxed variety of fruits. Another variation worth considering is the addition of juices, orange or apple are best or some people add fruiy cordials, elder flower is quite refreshing, or even herbal teas. Any of these will make a different and interesting drink for Christmas that, if you remember to make a note of how you have made it, could become your signature Christmas drink that everybody looks forward to. The basic recipe is a bottle of red wine, make sure it has some body to it either a classic, but inexpensive Cabernet Sauvignon or another robust Vin du Pays, to which you will add 5 to 20 cloves, depending on your taste, a stick of cinnamon and 2 to 4 tablespoons of sugar, normal or demerara if you want to be bold. Chop a wedge of lemon and stick your cloves into the skin, this will stop them floating about in peoples drink, then slice the rest. Pour the wine and the rest of the ingredients into a saucepan and heat. Do not, I repeat do not allow to boil as this will remove all the alcohol and ruin the taste. This is the basic recipe so you can adjust to suit your taste, it is best served in heat proof glasses, but you can improvise. Another good starter is, of course, Champagne, it is a very elegant way to kick your party off. Nowadays there are a lot of sparkling wines that can compete with the original Champagne, in England there are many Champagnes available via the supermarkets that are extremely good and at very competitive prices. There are also a number of good English sparkling wines made in the champagne method that are very good as well, in fact, global warming has led to a number of French Champagne producers buying land in the South of England and planting vines. If you would like to make your Champagne go further serve a Bucks Fizz which is Champagne and orange juice or for a bit more sophistication, why not try a Kir Royale made from Champagne with a dash of Creme de Cassis, a blackberry liqueur When it comes to the Christmas meal there are a whole range of drinks to think about, from the appetizer to the digestive, if you want a truly memorable day. If you are on a strict budget, you can decide what to drink to meet your pocket, so if an appetiser is more important, drop the digestif or vice versa. When you are serving Christmas lunch, a Sherry is a grand way to kick things off but you have to think of your guests palates. A good bottle of fino and oloroso will cater to the dry and sweet taste with excellent examples coming from Domeque or Harveys although there are a wide range of excellent sherries around, even if your budget is tight. If you can only pick one type, then go for either a medium sweet or medium dry type. A wine to accompany the main dish is purely a matter of taste, much is talked about the merits of red wine with red meat and white wine with fish or chicken but at the end of the day it really ought to be what you prefer, just because the gourmands try to intimidate you with their knowledge, you don't need to buy into that, have a bottle of red and a bottle of white and let your guests decide what they want to drink, it is Christmas after all, not a society luncheon. That said, a little direction will not go amiss when it comes to choosing a wine for a special occasion. Certainly beef, turkey, particularly the dark meat, duck or goose will suit a good red wine. A Bordeaux, perhaps a St Emillion or Fronsac will not break the bank, there are a lot more expensive wines in this region, but if you can afford them you should visit a fine wine shop with knowledgeable staff who will give you very good advice on the wines available. You could also try a Rioja from Spain, a Montepulciano from Italy or any of the Cabernet Sauvignon, Cabernet Merlot or even, my favourite Malbec that are available from vineyards around the world, particularly Argentina. I must confess that my own particular favourite area is Cahors in France, they produce some big bold wines with lots of body. If you are having a large number of people to dinner, you could buy your wine in a box, it is still very good quality and you don't have to pull all those corks, just serve it in a decanter or a good jug. Serving any red wine this way is better as it lets the wine breathe, rather than just pulling the cork out of the bottle an hour or two before serving, if you think it can get to breathe through that tiny neck, try to breathe through a straw and you will get the idea. For a white wine the standby is a good Chardonnay although you should be aware that some of the heavy oak overtones may be too much for a white meat such as chicken or fish. You may wish to investigate a French wine like a white Burgundy, or if you like very dry wine, a Sancerre from the Loire Valley. Others to consider are Pinot Grigot a grape associated with Italy but is grown around the world or a good German Reisling or Hock, Bordeaux has good white wines like Entre Deux Mers but you should ask your local wine merchant or the wine manager in your local supermarket for ideas. Some people will compromise and go for a Rose wine and there are a number of acceptable wines in this category, Mateus Rose is probably the best known, but Rose D'Anjou from France is very good and there are remarkable rose wines from California, Australia and other parts of the world. If you are really pushing the boat out, you will want a wine for dessert and for a cheese course. The dessert course is ruled by Sauterne, an expensive wine whose king is Chateau d'Yquem at a price that Bill Gates may blink at. There are other Sauternes, less expensive but a more economical option could be a Malbec, from the same area, still very acceptable. You may also consider a Muscadet from either France or Spain. For a cheese course. the classic wine accompaniment is Port, although a red or even certain white wines are acceptable, depending on the cheeses served. Ports come in several different qualities, white should be avoided as this is more an appetizer, but the rest is a matter of taste and budget. At the end of the day this is going to be an enjoyable time and providing there are not any glaring errors people will enjoy whatever you serve because this is a time of sharing and goodwill to all. One final tip, a drink that is really hot right now is Perry, it is like Cider but is made from special pears it is going to be really big in 2007 so get in first, if you can find some. Article Source: http://EzineArticles.com/?expert=Ian_Richards

Warsteiner Glass Boot 2 Liter

Tue, 19 Sep 2006 16:21:22 PDT

After being for sale on the website for 3 days, we are sold out of Warsteiner Glass boots. Prices for these boots were all over the scale. Our price was 34.95, other prices ranged from 29.95 to 63.00 (Ebay auction sell). We are trying to get more of these boots in stock. The Brewery Outlet

Schwer Beer Glass

Sat, 01 Jul 2006 20:56:22 PDT

Can you identify this stemmed item? At the top is "Our Favorite" In the center is a TS monogram. Below that is Theo Schwer St. Louis. Encircling the bottom are 10 thumbprints. Any information would be appreciated. I have not been able to find a reference to Schwer