The Tap and Tea

[Lestat]

Any whisky, beer and many vodka's are malt based. From wikipedia
Malting is a process applied to cereal grains, in which the grains are made to germinate and then quickly dried before the plant develops.

The term malt refers to several products of the process:

- The grains to which this process has been applied, for example malted barley,
- The sugar derived from such grains which is heavy in maltose, such as baker's malt,
- A product, based on malted milk, similar to a malted milkshake (ie. "malts").
- whisky or beer can also be called malt as in Alfred Edward Housman's aphorism "malt does more than Milton can, to justify God's ways to Man."

Malt is used to make beer, whisky, and malt vinegar. Malting grains develops the enzymes that are required to modify the grain's starches into sugars. Barley is the most common malt because of its high enzyme content. Other grains may be malted, although the resulting malt may not have sufficient enzymatic content to convert its own starch content fully and efficiently.

The typical "pale malt" malting process is as follows:

- The fresh raw grains are washed and soaked for a period of time to begin germination.
- A constant moisture is held to promote germination and growth of the acrospire.
- The acrospire is allowed to grow to a length equal to the grain, or a little less (about 4–6 days for barley)
- The "green malt" is then kilned at 100°F to 120°F (38°C to 49°C) for about 24 hours and then at 140°F to 160°F (60°C to 71°C), until the moisture content is less than 6%.
Darker brewing malts are sometimes kilned in different ways to promote different characteristics.




And the submarine is a fairly local Belgian thing yes. It could be even called a student stupidity drink. One in many students' traditions & games that end up getting you utterly drunk.

[dragon wench]

And for Bourbon, also from Wikipedia:

Bourbon is an American form of whiskey, made from at least 51% but not more than 79% corn or maize (typically about 70%) with the remainder being wheat, rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred white oak barrels for at least two years (usually much longer). In this way it is similar to Scotch Whisky which is also aged in charred barrels. Most of the time it is then adjusted to 80–100 proof and bottled, although some are bottled at “cask strength”.


History

In recent years the trend, with the exception of a few, mostly ultrapremium brands, has been toward lower proofs, generally 80 proof. In part this is due to the fact that some (mostly non-U.S.) jurisdictions do not allow alcoholic beverages with over 40% alcohol content to be sold and this makes all production suitable for sale in these jurisdictions; predominantly the major motive seems to be an economic one, as obviously it is less expensive for the distiller to stretch his product with more water; and the tax burden on the distiller is also reduced. However, retail prices have not been reduced commensurate to the reduction in alcohol content.

"Bourbon can be made anywhere in the United States. All but a few of these brands are made in Kentucky, and Kentucky is the only state allowed to put its name on the bottle, as US Code Title 27 defines, for USA Tax purposes, these conditions. When American pioneers pushed west of the Allegheny Mountains following the Revolution, the first counties they founded covered vast regions. One of these original, huge counties was Bourbon, established in 1785 and named after the French royal family. While this vast county was being carved into many smaller ones, early in the 19th century, many people continued to call the region 'Old Bourbon.' Located within 'Old Bourbon' was the principal Ohio River port from which whiskey and other products were shipped to market. 'Old Bourbon' was stenciled on the barrels to indicate their port of origin. 'Old Bourbon' whiskey was different because it was the first corn whiskey most people had ever tasted, and they liked it. In time, 'bourbon' became the name for any corn-based whiskey." Charles K. Cowdery How Bourbon Whiskey Really Got Its Famous Name printed in The Bourbon Country Reader, Volume 3, Number 1, July 1996.

A refinement introduced by Scottish chemist Dr. James C. Crow was the sour mash process, by which each new fermentation is conditioned with some amount of spent "Feed Mash" (previously fermented mash that has been separated from its alcohol), in much the same way that sourdough bread is made from starter. The acid introduced by using the sour mash controls the growth of bacteria that could taint the whiskey. As of 2005, all straight bourbons use a sour mash process. Crow developed this refinement while working at the Old Oscar Pepper Distillery (now the Woodford Reserve Distillery) in Woodford County, Kentucky. (Feed Mash is so named because these spent grains are also used as an ingredient in animal feed.)

Curiously, when thinking about bourbon, many people first think of Jack Daniel's, which is actually not a bourbon, but a Tennessee whiskey because it goes through the Lincoln County Process. Almost all bourbons are distilled in Kentucky, and it is often said that only Kentucky whiskey can properly be called bourbon; this is, however, not true, as those few exceptions to the rule demonstrate. As of today, there are no running distilleries within the current boundaries of Bourbon County. (It shrank considerably since early whiskey making days.)

An act of the U.S. Congress in 1964 declared bourbon to be "America's Native Spirit" and its official distilled spirit. [1] A concurrent resolution of the U.S. Congress restricted bourbon to U.S. production. Some stories about its origins therein may or may not be accurate, such as its invention by Baptist minister and distiller Elijah Craig.

Some of my favourites are:
Buffalo Trace
Knob Creek
Maker's Mark
Woodford Reserve

[slade]

[QUOTE=Lestat]games that end up getting you utterly drunk.[/QUOTE]
ooo I like playing those games..especially the shot game..where you and some friends break out the shoot glass collection and start filling them up then you pick a movie or game to play...then you ste up rules to drink to..the one who is to drunk to continue loses....for example watching a horror movie(just an example) you take a shot everytime some one is stabbed ..the one one who takes his shot last has to take an extra shot....rules like that..or you can think or other ways...ofcourse the prize that you win as to be good enough for people not to lose on purpose or get drunk too fast on purpose

[dragon wench]

I'm feeling 'old'
All of this talk about drinking games is making my stomach turn

I can hold a lot of alcohol, without it affecting me. But, that is providing I avoid anything sweet, and/or mixed.
I generally stick with wine (usually red), beer, brandy, whiskies
Though in the summer I enjoy Gin and Tonic, or sometimes a Martini (the classic kind, none of those weird combos)

Yep...I'm pretty conservative in my drinking preferences

The most adventurous I get is a "Mojito," which is a Cuban rum drink.

* 1 1/2 ounces of light rum (preferably Cuban)
* Lime juice from one lime
* 1-4 teaspoons of sugar (depending on preference)
* Mint
* Soda Water
* Ice

Combine lime juice, 4 teaspoons sugar, and a large sprig of mint in the bottom of a glass. Grind/bruise the mint leaves. Add plenty of ice, then add the rum, and top off with soda water.

Served like this:
http://www.verbena-plus.de/seiten/rezep ... jito_4.jpg

[slade]

Heres the Wikipedia thing for Bacardi 151
http://en.wikipedia.org/wiki/bacardi
just click on Bacardi 151

[Lestat]

Well, I usually like my drinks straight. I'm not really into c0cktails.

And I shudder by the idea of anyone who mixes single malt whisky with water (even as ice cubes) and for those who would mix it with coke, I'm willing to put my usual objection to the death penalty aside.

But some c0cktails can be nice, yes, if well prepared. I've drunk mojito's before (but limited since they sold at about 5 euro).

[dragon wench]

[QUOTE=Lestat]Well, I usually like my drinks straight. I'm not really into c0cktails.

And I shudder by the idea of anyone who mixes single malt whisky with water (even as ice cubes) and for those who would mix it with coke, I'm willing to put my usual objection to the death penalty aside.

But some c0cktails can be nice, yes, if well prepared. I've drunk mojito's before (but limited since they sold at about 5 euro).[/QUOTE]

Pretty much, ditto here.

lmao! That reminds me of when we visited Cuba a couple of years ago. The bartender was explaining the way different rums were served. He said the following:
light rum is for mixing
amber rum is for both mixing and drinking straight
and if you try to mix our aged rum... we shoot you!

I tend to like Mojitos because they are tart rather than sweet. But we drink them at home. As you say, they are expensive, and usually bars and pubs make them with too much sugar and not enough mint.

[slade]

[QUOTE=Lestat]Well, I usually like my drinks straight. I'm not really into c0cktails.
and for those who would mix it with coke, I'm willing to put my usual objection to the death penalty aside.[/QUOTE]
I dont like c0cktails myself ....and coke I dont like to put coke in my liquor...I do make exceptions with Bacardi though....there are times were I have to go on without becoming silent...Im not the type that gets loud or abnoxious when drunk I actually stay silent and injoy my illusions

[Lestat]

[QUOTE=slade]I dont like c0cktails myself ....and coke I dont like to put coke in my liquor...I do make exceptions with Bacardi though....there are times were I have to go on without becoming silent...Im not the type that gets loud or abnoxious when drunk I actually stay silent and injoy my illusions [/QUOTE]I usually get well, talkative (not necessarily loud) and well uh ... horny

[slade]

[QUOTE=Lestat]horny [/QUOTE]
Thats normal....its when your horny and are too drunk to use certain body functions thats the problem

[Juniper]

Hmm, I think I'm gonna have another cosmo and listen to this..........:laugh:

[Lestat]

[QUOTE=slade]Thats normal....its when your horny and are too drunk to use certain body functions thats the problem [/QUOTE]such as standing upright, you mean?

[dragon wench]

Effects of alcohol
MacBeth Act 2, scene 3

McDuff: What three things does drink
especially provoke?
Porter: Marry, sir
nosepainting, sleep and urine.
Lechery, sir it provokes and unprovokes
it provokes the desire,
but it takes away the performance...

[ch85us2001]

Hmm, I think I'm gonna have another cosmo and listen to this..........

Ill buy. :mischief:
*sips cosmo, scoots closer to juni, until he is completely against her side.*

[slade]

[QUOTE=Lestat]such as standing upright, you mean?[/QUOTE]
ya...except your a little too far gone to stand up straight though, so you limp around a bit

[Juniper]

Uhh...thanks Chu.....umm, can you move a little bit, i need room to raise the glass and take a sip

[ch85us2001]

[QUOTE=slade]ya...except your a little too far gone to stand up straight though, so you limp around a bit [/QUOTE]
*points and laughs*

[dragon wench]

[QUOTE=Juniper1028]Uhh...thanks Chu.....umm, can you move a little bit, i need room to raise the glass and take a sip[/QUOTE]

You are *really* lucky that Hill is not around right now :laugh:

[ch85us2001]

No problem.
*grabs junis glass, brings it to her mouth and tilts.*
See, let me feed you, honey.

[Lestat]

[QUOTE=slade]ya...except your a little too far gone to stand up straight though, so you limp around a bit [/QUOTE]
"Limp" is the operative word here.