Continuing the game! (not as I’d have liked to cos I had to make do with footage I’d already got and change it only in Wmm, since Vegas is crashing on me everytime I try to save anything! For the s…

Pete Coors, Chairman, Molson Coors Brewing Co., Speaks on philanthropy at the American Legislative Exchange Council’s 2009 Annual Meeting in Atlanta, GA on Wednesday, July 15, 2009.

What makes wine add such a touch of sophistication to just about anybody? Is it the jewel-like color or the fancy glasses we drink it from? Is it because it represents special occasions for many of us? Is it because we associate it with formal events and celebrations? Maybe it is because we don’t really understand wine very well and feel that those who do have a little extra touch of sophistication about them.

Language

The language of wine gives us wine drinkers the image of sophistication. Often those who do not drink wine are not familiar with wine terminology like tannin, body, acidity, oak, fruitiness, legs and aromas. Wine lovers often debate the different types of wine, the right or wrong way to serve it, whether to decant or not and the flavors and aromas detected in it. They also discuss where wines are from, good years versus bad ones and so much more. It definitely can lead non-wine drinkers to think that we are more sophisticated than the norm. It can also make people think we’re a little pompous!

Reputation

Wine is, by and large, the drink of choice for many special events and for celebrations. Therefore people have come to associate it with people enjoying themselves. When you add wine to just about any occasion, suddenly things are more joyous and people feel like it is a special event. Wine’s reputation makes it sound like a sophisticated choice to drink, unless of course it comes in a box!

Rules

Now most wine drinkers know that there are no hard and fast rules for enjoying wine. However, wine has the reputation of having rules about what temperature to serve it at or what wines go with what foods. Yet in reality, it is all about your taste. Some people serve their red wines chilled or even with an ice cube in it because they simply cannot palate room temperature wine. Others simply enjoy their favorite wine with whatever meal they prepare, regardless of pairing suggestions. It is all about what you like.

Discovery

One of the things that adds to the mystery and sophistication of wine is that there is always something new to try and learn about. There are new wines, different vintages and wines from different regions or different producers to explore. The variety of wine is endless. For many people who enjoy wine immensely, life can be all about discovering new favorites, visiting wineries, making wine at home or learning about wine.

It is a complex subject. For anyone who wants to learn more about wine, there is much written about it. There are books, magazines, web sites and more. Although one of the best ways to explore new wines and learn about them is through wine tasting. Whether you do a wine tasting at home or go to an event, trying it yourself and talking with other wine lovers is the best way to make wine discoveries.

Wine is a sophisticated drink. It is very complex, but can nonetheless be enjoyed by anyone. Whether you have the desire to understand it or not, wine is a wonderful way to relax, enjoy a meal or just liven up a get-together.

I have an idea for how to market a beer, it doesn’t matter if it’s a great tasting beer really. all I need is for them to bottle the beer in my bottles and put my branding on it, I’ll take care of the rest.
If you know of a company in Orange Count/ LA that can do this please let me know.
Thanks

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You would need to make lots of barrels for them to do a unique beer for you.
If you get a micro brewery to bottle up their own beer for you it would be best to buy unlabelled product – the brewery would then supply bottles etc and have full control over the quality of its product from a legal point of view – you are not (repeat NOT) qualified to be part of the food supply chain!) (if you supply bottles they will need sterilisation at plant and you will pay £££ for this). Label and pack the bottles yourself – contact a local packaging company to see if they have old dies for unusual label shapes and carton designs – you wouldn’t need to pay the set up cutter cost then, which would save you ££ if you pay acsh up front.
Don’t forget you’ll need some kind of licence to sell your own branded beer..

Unmalted grains such as corn, rice, rye, oats, barley, and wheat are called adjuncts. They are used in brewing beer and produce beers with added body and a greater brilliancy. Adjuncts also contribute to the flavor of the beer, for example, rice has a very neutral aroma and taste, while corn results in a full flavored beer and wheat adds dryness to beer. Adjuncts also can result in a final product with higher alcohol content without altering the flavor.

Adjuncts can be used to adjust color, as in the case with dark sugars however rice, pure starches and sugars are used to lighten malt colors producing a lighter colored beer. Some adjuncts even aid in foam stability and dilute the amount of potential haze-forming proteins.
Belgian Candy Sugar imparts a smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Clear should be used for tripels, amber for dubbels, and dark for brown beer and strong golden ales. Brown Sugar imparts a rich, sweet flavor and is used in Scottish ales, old ales and holiday beers.

Corn Sugar is used in priming beer or in extract recipes where flaked maize would be used in a mash. Demerara Sugar leaves a mellow, sweet flavor and should be used in English ales. Dextrose (glucose) imparts a mild sweet taste and smoothness and is for English beers. Invert Sugar increases alcohol in some Belgian or English ales or is used as an adjunct for priming. Liquid Invert Sugar I used in English and Belgian (Chimay) ales.

Lactose adds sweetness and body in sweet or milk stouts. Licorice Stick adds a smooth flavor to stouts, porters, holiday ales and flavored beers. Lyle’s Golden Syrup increases alcohol without altering the flavor. Maple Syrup imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters. Maple Sap results in a crisp dry, earthy flavor in pale ales, porters and maple ales. Molasses imparts a strong sweet flavor in stouts and porters. Rice Solids lightens color without changing the taste and is used in American and Asian lagers. Sucrose or white table sugar increases alcohol and is used in Australian lagers and English bitters.

The use of adjuncts must be done with caution as the gain from using them can provide benefits in one area they can also cause problems in another. The potential for wort with insufficient insoluble nitrogen for yeast growth is increased if the amount of adjuncts used is too high.

For more information on the use of adjuncts visit www.makebeerathome.info