Proper care for your beer glasses and steins

For many beer drinkers, there’s nothing better than hearing that pop that comes with cracking open a fresh beer can. But is there an even better way to enjoy our favorite beers? Of course there is, the use of beer glasses and beer steins. Drinking from beer glasses and steins has a number of advantages over drinking your favorite beer right from the bottle or can, and it seems that people the world over are realizing this more and more. A glass or stein not only improves the taste and aroma of the beer, it improves the entire beer drinking experience. When a brew flows from the beer taps, the right choice of beer glass is essential in bringing out the maximum tastiness of the beer, but how do you continue to have a great drinking experience every time once you’ve selected your ideal container?

There are a few simple things that a caring connoisseur can do to ensure that they get the most out of their beer each and every time:

1. Whatever glass you choose, use them only for beer. Residue from other drinks may stay on or in the glass, affecting the appearance and taste of the next beer.

2. When washing beer glasses or beer steins, use hot water and a soft cloth and rinse by hand. Avoid using soap; the residue left on the glass can affect the head of the beer and therefore the taste. If you have to use soap, rub the glass with table salt to remove any soap residue and let the beer glasses or beer steins air dry before putting them up for storage.

3. When storing your glasses or steins, avoid putting them in the refrigerator or freezer. Overly chilled beer takes away from the taste by numbing the taste buds and inhibiting the full aroma to be released. A frozen glass adds to this problem by numbing the lips and mouth as the consumer drinks. It can also weaken the strength of your glasses, leading to chipped edges and lips. Then you’ll just have to throw the mugs away and get some more.

4.Avoid beer glasses that are opaque in color. The breweries carefully formulate the color of the beer and it is essential in the overall experience of drinking it. The Samuel Adams recently released a special glass that brings out the full color of their variety of flavors of beer. This is an example of how more and more people and breweries are catching on to the beer drinking experience

5. Use your own judgment and go with what you find to be your own preference. If you’ve got a sweet disposition for German beer steins, who’s to say that you won’t enjoy an American lager from it? Don’t get too caught up in the pomp of beer drinking, it doesn’t require the snobbery of being a wine connoisseur; It’s just good old beer drinking. So tip it up and enjoy a cold one every time.

Fruits you don t see everyday in america

The list of exotic and tropical fruits is ever-growing and lengthy, here are some key facts about just a few!

Durian

Labelled the "king of fruit," this spiky melon originally hails from the forests of Southeast Asia. Since Durian literally means "thorny fruit" in Malay, its spiky exterior makes it hard to attempt opening the fruit, as some consider it more dangerous to touch than most cacti. The inside of a Durian consists of pods that are filled with a custard-like substance. The smell can be strong to the point where some find it intolerable, but a sign of a ripe Durian is a strong smell that isn't sour.

According to Proscitech. com, "To choose a Durian, pick a fruit which is comparatively light and who's stem appear big and solid. When shaking a good Durian, the seed should move." Durian lends itself well to milk-based foods like milkshakes, ice cream, and even cakes. The custard-like consistency can be used on its own for a rich dessert.

Durian season is typically summertime (from June to August). They can be found in many mainstream supermarkets in the East, particularly in Japan. But in the West, they're often only found in Asian groceries and markets. Aside from its countries of origin, (Indonesia, Malaysia, and Brunei), the largest exporter of the Durian fruit is Thailand.

Kiwano (Horned Melon)

The kiwano has taken on so many different descriptions in its day ranging from having the seeds of a cucumber, the look of a pomegranate, and the smell of a banana. The only sure facts about the kiwano are that they have yellow skin with spikes throughout, and bright green gelatinous insides with seeds throughout.

The fruit that bears such an aptitude of names like melano, jelly melon, and others in addition to kiwano and horned melon, was born in the Kalahari desert of Africa. Also called the African horned melon, is now also regularly grown in California and New Zealand.

Lychee

Another Southeast Asian native, the lychee is part of a whole family of small rough nut-shaped fruits. Along with its cousin, the rambutan, the lychee is often red in color with white gelatinous insides. Used in some desserts, the flavor is sweet and citrusy.

The fruits are harvested during early summer, and are supposed to be eaten fresh. But, there are also such fruits as sun-dried lychees that take the name of lychee nuts. This preservation method was the only way lychees were consumed prior to 1950, according to Proscitech. com

Pitaya (Dragonfruit)

A fruit of cactus plants, the pitaya has a bright reddish pink leathery skin with green long and curly spikes protruding from it. The insides are white with black specks throughout, making this fruit one of the most variable in color. Some variations of the fruit have red flesh, or yellow skin.

The dragonfruit was originally found in Mexico, Central and South America, and is now cultivated in China, the Phillippines, Israel, Taiwan, and many Southeast Asian countries. Only growing at night, the pitaya is also labelled "Queen of the night."

Guava

Guavas are native to the Caribbean, Central and South Americas, and Mexico. They grow on trees with tropical shrubs and white flowers, and can be yellowish-green or red in color. Both have a red juicy flesh on the inside that tastes sweet and flavorful, hence why guavas are often particularly used in desserts. With a long list of cultivars, the guava fruit thrives in humid weather, according to the Purdue University Horitculture Department.

Noted for its strong odor, the guava has also been cooked and prepared in salads and main courses, in addition to desserts. Some eat the guava raw by itself, or with cream cheese. The fruit can be round or pear-shaped and its seeds can be chewable.

Carambola (Starfruit)

The carambola fruit comes from the Carambola trees of Sri Lanka, Indonesia and other Southeast Asian countries. The yellow plasticky skin with distinct green edges gets its "starfruit" nickname from the shape it creates when cut latitudinally (please tell me it goes without saying that that would be a star). Carambola is now readily available in the United States as it is commercially grown in both Florida and Hawaii.

Carambolas are crunchy and juicy in texture, with a citrusy taste. Some believe that carambolas taste similar to apples or grapes. A significant amount of oxalic acid is present in the fruit, which can be dangerous for those with kidney trouble. It's also said that the consumption of starfruit with certain drugs can increase their effectiveness, so consumers should be careful.

Starfruit can be used to make wine in some countries, and in Myanmar is known for being a main ingredient in tea pickles.

Mangosteen

The mangosteen is seen as a precious commodity in the States these days because it wasn't until recently that it became available. Still very expensive in the West, mangosteens are grown in Southeast Asia, along with Durian and many of the other exotic fruits. One of the interesting facts about mangosteens is that it naturally possesses an acid that deters insects.

The sweet flesh is the only edible part of the mangosteen and is said to be creamy, citrusy, and remniscent of a peach's flavor. "The ripe mangosteen is dark red and tastes best if harvested before turning purple or blue-black," according to Proscitech. com.

And unlike what you might think, the mangosteen has no relation to the mango.

Sources:

Proscitech. com - Tropical Fruits

Wikipedia entries

Purdue University - Horticulture Department

Finding the best espresso machine for you

You need to know what features are most important on a machine when looking for which espresso machines would best suit your needs. There are many espresso machines out there, with many manufacturers producing various makes and models. Upscale coffee houses use their wealth of knowledge and what their associates in the business say to discover which espresso machines are the best. Even they though, need some help when new makes and models are introduced to the market. What should a consumer do? Continue reading to find out.

One feature to look for in an espresso machine is the built-in grinder. These machines tend to have a special grind dial as well to help you the level of coarseness your grind produces. If you don't have a built-in grinder, then you will need to calibrate your separate bean grinder machine to correspond with your new espresso machine. Many of these grinder machines come preset to a certain grind, such as for a French press or automatic drip brewer, which may be too coarse. It may take several tries, and several shots of espresso before you achieve the grind that's perfect for your machine. Espresso experts suggest that two ounces of espresso be pulled between 17 and 23 seconds from a double basket.

If you're having trouble doing this grind test, bear in mind that good machines should be able to tolerate a variation in the coarseness of grinds. You can tell which espresso machines are the highest quality because they won't get clogged by grinds that are slightly too fine or too coarse. The finest machines have a safety valve that gives the machines a higher tolerance to force water through grinds that require more pressure, such as finer grinds. The espresso that is produced may not taste as good if the grind is not exact. Industry research has shown that there is an ideal pressure for extraction. Higher pressures from too-fine grinds can result in the shot taking too long to pull, which will result in espresso that is too strong and bitter. Grinding the beans too coarse will result in shots that finished too quickly, with a weak flavor and color.

Another thing that can indicate which espresso machines are highest quality is how loud the machine is. Premium brands should be relatively quiet. The best make of espresso machine is at the decibels of a whisper--in other words, a very low decibel. A good rule of thumb is that you should be able to carry out a normal volume of conversation while your machine pulls a shot. That way, you can tell all your friends how fantastic your machine is before they taste it for themselves.

Coffee ideas to try in your kitchen

When you think of cocktails, your immediate image is probably of highly colored fruit juices and strong spirits, dressed with a sparkly umbrella and a piece of pineapple. It might surprise you to know about the vast range of coffee cocktails around, for those looking for a different sort of lift. With the advent of grind and brew coffee makers we can make the perfect cup of coffee right in our kitchen, now we just need something exciting to mix with it!

We will start with the very simple and innocent frappe, mostly found in Europe and South America it is made by mixing crushed ice, sugar milk and cold espresso, and is a popular drink during hot weather. The addition of one measure of brandy and another of crиme de cacao makes a more exciting drink.

The antithesis of the simple frappe is the decadent Cappuccino Borgia. This consists of a mixture of orange juice, freshly peeled orange, a double dark espresso, milk, and chocolate ice cream. The sweetness of the ice cream is offset but the sharpness of the citrus fruit and the bitter taste of the coffee creating a fantastic overall taste.

Back to something lighter, and we could try a Calypso Cooler, straight from the Caribbean. A couple of properly ripe bananas and some coffee ice cream mixed with a cool strong filter coffee is the base. However, for a truly Caribbean experience, a measure of rum can five the Cooler the lift it requires.

For a filling alternative, we can look to the ancient world for a Caffee Zabaglone, or a more modern version found in New Orleans. The Caffee Zabaglone mixed marsala, sugar, egg yolks a little salt and a good strong Italian brew. This was all whisked and heated until thick. The New Orleans version incorporates a strong full bodied American roast with full cream, eggnog and bourbon, and is popular around Mardi Gras.

For a truly warming experience, the Scandinavians have concocted the Cardamom Caffee. Traditionally this spice is used in thick strong Turkish coffee, and it can give quite a kick to any hot drink. For the Cardamom Caffee, mix Cognac and Curacao, with sugar and a Cardamom pod. Heat briefly and then set alight with a match. Add a strong dark filter coffee and enjoy the results!

What is a quality black tea garden

Black tea has helped to revolutionize the beverage market. Over the years, the exotic drink had become the world’s most popular tea. In fact, 80 percent of the tea consumed in the U. S. is actually of the black tea variety.

Perhaps black tea is so popular because of its boldness—it is darker and stronger than green tea is.

The Preparation Process

After plucking, black tea leaves are spread out so that they can dry. Then, the leaves are rolled and fermented. As little as two hours later, the leaves are heated so that the moisture can be removed. The quality of black tea varies according to a number of different factors.

These include the origin of the black tea, the conditions in which it’s grown, and the competence of the manager of the tea estate. Therefore, a quality black tea garden is dependent as much on the skill of the grower as the soil conditions of the actual plot of land.

In general, black tea grows best in areas that are warm and are of altitudes of anywhere from 3,000 to 7,000 feet. Because teas at high altitudes tend to grow more slowly, they produce a tea of greater flavor. The tea gardens of India’s Darjeeling region and Sri Lanka’s Uva district are greater than 6,000 feet high. Although tea grows best in a dry season, rain is necessary for the tea leaves to survive.

Taking a Closer Look at Tea Varieties

Fortunately, there are a number of tantalizing tea varieties you can try that are as rich in quality as they are in flavor. For instance, you might consider Honey Pear, a version of black tea which combines the fruity taste of the pear tree with the sweet taste of honey. Served hot or iced, Honey Pear is reminiscent of an exotic dessert.

An intriguing alternative would be Nepalese Afternoon Tea, a tea which is derived from the base of Mount Everest in Nepal. This loose-leaf tea combines lotus, honey, and sandalwood to form a delicious, memorable blend.

Yet another possibility is Pu-erh, a loose-leaf tea which is among the most popular tea blends in Asia. Pu-erh is known for its sweet, earthy scent and its multitude of health benefits.

Exceptional Flavor

One of the key points to keep in mind about black tea is its distinctive flavor. Because of the manner in which it has been processed, it can easily be differentiated from other forms of tea. Once you’ve sampled black tea, chances are you will never be nostalgic for other types of tea. While black tea may be an acquired taste, once you’ve become accustomed to it, you’ll probably want to make black tea-drinking a lifelong habit.

Health Benefits

Research indicates there are many health benefits associated with black tea. For instance, since caffeine can improve airflow to the lungs, drinking black tea may be beneficial to individuals with asthma. Some research also indicates that the polyphenols in black tea have antioxidant qualities which may make them helpful in the fight against cancer.

In addition, researchers believe that black tea may be helpful in preventing cavities and heart attacks. There are some indications that the beverage may enhance memory, improve mental performance, and enhance alertness. Interestingly enough, drinking black tea may also help to prevent osteoporosis by improving bone density in older women.

The Safety of Black Tea

It should be pointed out that the Food and Drug Administration does not monitor the safety of herbs and supplements. As a result, it is important that you check with your doctor before radically changing your daily diet to include copious amounts of black tea.

In general, people who have an allergy to caffeine or tannin should not drink black tea, since such consumption may lead to a skin rash or hives. The caffeine in black tea may also increase urine output, decrease blood sodium/potassium levels, and can worsen incontinence.

In addition, caffeine can increase the amount of acid in the stomach, leading to ulcers and can increase blood sugar levels. As a result, black tea may not be appropriate for people who suffer from complications from diabetes. Individuals who have serious liver disease may also be impacted negatively by the caffeine in black tea.

Some Final Thoughts

Finding a high-quality black tea is really not that difficult, considering all the various varieties that are available today. Once you begin drinking black tea, you may find that you are hooked for life. The more you drink this unusual beverage, the more you’ll come to appreciate its many attributes.

Even the most finicky tea connoisseurs tend to have high praise for black tea. While it may not be called the beverage of champions, it certainly is a stellar brew that can appeal not only to your taste buds, but to your desire for good health as well.