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Test for those who have watched both videos Weds 29th

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Test for those who have watched both videos Weds 29th

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The Controlled Purchase Operations (CPOs) Guidelines book is a tool for those whose roles include responsibility for monitoring and enforcing the Sale and Supply of Alcohol Act 2012, specifically to reduce the illegal sale of alcohol from licensed premises to under-age people. It is of particular use for Police, Medical Officers of Health and Licensing Inspectors but can also be used as an educative resource for licensees, their staff and the wider community.

This book resource, which includes checklists, information sheets and forms, is only available electronically.

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The Controlled Purchase Operations (CPOs) Guidelines book is a tool for those whose roles include responsibility for monitoring and enforcing the Sale and Supply of Alcohol Act 2012, specifically to reduce the illegal sale of alcohol from licensed premises to under-age people.

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fermentation in food processing (literature subject)

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Beer isn't the only gift that this biological process gives us. Connecting word-of-mouth stories from Europe, the Middle East and Asia, we'll share some fun and freaky stories about how fermentation's advantages were discovered for the purposes of making Alcohol, Cheese, Salami, and more! Visit http://www.VolpiFoods.com Facebook http://www.facebook.com/volpifoods Twitter http://twitter.com/VolpiFoods1902

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Hospitality Level 4 Presents beer tasting

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Every bar or restaurant needs a dependable draft beer dispensing system if it wants to be able to satisfy all of its customers. Sure, it's easy enough to hire a professional to come and install your system (and we highly recommend you do that), but if you really care about the product you offer to your customers, it's a good idea to have at least a basic understanding of how your draft beer dispensing system works.

These tanks, or more specifically the pressurized gas within them, are the thing that helps propel your beer from the keg to the faucet. When this pressurized gas is pushed into the keg through the coupler, it forces the beer out into the beer line where it eventually travels up to the tap so you can pour a pint on demand.

The contents of the gas inside your tank are under a tremendous amount of pressure. If you're not careful about controlling this pressure, the beer dispensed will be a foamy mess that no one wants to drink. The regulator helps prevent this problem and ensures that your gas does its job. Typically, a primary regulator will have both a high-pressure and low-pressure gauge so you can quickly identify and troubleshoot any problems.

These food-grade vinyl lines help transport the gas from the tank to the rest of your dispensing system. Typically, they attach directly to a nipple on the regulator with a screw clamp. Many bars choose to use red tubing (or a different color) to help easily differentiate the air line from the beer line.

A thoughtful draft beer program should be ready to offer customers a good deal of variety. Of course, for successful dispensing, many of these beers require different types of gases (CO2, Nitrogen, or a blend of both). Your gas blender allows you to easily dispense several different beers requiring a specific gas blend of CO2 and Nitrogen. With a gas blender, you don't have to maintain a specifically blended gas tank for a given brew.

When dispensing multiple kegs off of a single tank, a secondary regulator helps ensure that each keg is dispensed at exactly the right pressure. The primary regulator attached directly to the tank is still necessary as a troubleshooting component at the point of dispense, but the secondary regulator allows for individual pressures. Similar to a gas blender, this helps you save space by not needing a separate tank at a separate pressure for each brew you want to dispense.

Your coupler attaches directly to the keg with an air-tight seal. The probe of the coupler pushes directly into the keg valve and acts as a critical junction point in your draft beer dispensing. The coupler has two nipples-one for the air line to attach (so the gas gets pushed into the keg) and one for the beer line to attach (so the beer gets pushed out). Ensuring that your lines are connected tightly to those attachments is a quick thing to check if a given keg isn't pouring the right way. Please note, couplers come in a variety of different shapes and sizes to match the variety of kegs that different breweries use to package their product. The most widely used coupler is the US Sankey (D System), but it's possible (perhaps even likely) that you'll need at least one or two other styles of couplers for your dispensing.

The beer line is essentially the exact same thing as the air line, except it attaches directly to the coupler on one side and the shank or faucet on the other and carries beer instead of gas.

For most commercial draft beer dispensing systems, and ANY system that has a considerable distance between the kegs and the faucets, a glycol cooling solution makes sense. A glycol system is powered by a power pack that contains a mixture of food-grade antifreeze and water. This mixture is powered through product lines that rest directly next to your beer lines inside of an insulated foam trunk line. With this setup, your beer can travel up to 500 feet and maintain a steady, perfectly chilled temperature so you can be confident that every pint you pour is up to the exacting specifications of even your most demanding customers. Glycol trunk line can be configured to provide chilling for virtually as many beer lines as you need (although you may require multiple trunk lines and/or chillers to get the job done correctly).

A Glycol Chiller, also known as a glycol power pack, is specifically designed to accommodate long draw draft beer systems; or, when the kegs are stored in a cooler up to 500 feet from where the beer is being served. A glycol power pack features an air-cooled compressor, glycol bath, and a pump for glycol recirculation. KegWorks carries glycol chillers with a powerful condensing unit for efficient dispensing even in high ambient temperatures. A glycol chiller provides dependable chilling power that keeps your beer cold, and nothing is more important than that.

A draft beer tower is where all of your beer lines are housed. Inside the beer tower, beer lines attach to a shank or faucet. Towers come in a huge variety of shapes and configurations to match your dispensing and aesthetic needs exactly. You can even choose whether your tower will attach directly to the top of the bar, your wall, or maybe even your ceiling.

The part of your draft beer system that you're probably most intimately familiar with are the draft beer faucets. Essentially, these are the levers you pull to pour the beer, but don't be confused into thinking that all draft beer faucets are exactly the same. A standard economy faucet will certainly let you pull a basic pour, but premium options from Perlick (the market leader in draft beer faucets) help you provide a better overall experience for your customer by controlling the flow, offering creamer action, and generally allowing for a more sanitary experience that presents your beer in the finest possible light.

Who likes to constantly be wiping up drips or spills? A drip tray is a seemingly insignificant detail that can make a big difference in the efficiency of your service and overall cleanliness of your establishment.

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Knowledge on Tap: Parts of a Draft Beer System

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Every bar or restaurant needs a dependable draft beer dispensing system if it wants to be able to satisfy all of its customers. Sure, it's easy enough to hire a professional to come and install your system (and we highly recommend you do that), but if you really care about the product you offer to your customers, it's a good idea to have at least a basic understanding of how your draft beer dispensing system works.

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We had drinks at Dead Rabbit to find out why it's considered one of the world's best bars

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Five Beer Styles You Need To Know | Craft Beer Boys | Jamie Oliver's Drinks Tube

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Relatively bland top 10 brands (with 3 exceptions)

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Relatively bland top 10 brands (with 3 exceptions)

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The History Of Beer In America, Presented In Six Parts!

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R U Pissed? - Blood Alcohol Content BAC Calculator And Online Breathalyzer Test - Hangover Cures

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BAC Calculator. Had a few drinks? Feeling a bit drunk? Not sure if you should drive and risk a drink driving DUI or DWI charge? Try the R U Pissed online blood alcohol calculator (BAC calculator). Also features hangover cures and remedies, and drinking jokes.

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to know more about beer styles.

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Next round, know what you're ordering.

Beer: Nectar of the gods. There are as many epithets as there are varieties of the blessed brew. Men are united in their lust for it and claim it proudly as an icon of masculinity. The discovery of beer was, no doubt, pure revelry and perhaps as meaningful to man's development as the discovery of fire. Pour some history and brewing jargon into your next pint for an understanding far beyond just knowing what kind of beer you like and think differently about your next bottle.

Most historical accounts describe the discovery of beer as an accident, 6 to 8 thousand years ago, by the Sumerians. Although, it is believed that during this era similar discoveries were made, independently, throughout the world. It was, no doubt, a heavenly revelation and since then the art has been sophisticated, refined and traveled through the ages like the Olympic torch. Grains (such as rice, maize, barley and millet) were the first domesticated crops. Evidence suggests that beer was born from bread. Damp grains fermented, mixed with wild yeasts in the air and experienced spontaneous fermentation. An " inebriating pulp " resulted and altered the course of history.

Barley is a fermentable carbohydrate and, when malted, is the origin of beer. Barley is offensive as a base for bread, but perfect for beer. Demand for barley (more than other grains) spread rapidly, production increased and one innovation after another led man through the first major era of "civilization": The Agricultural Revolution. Hunter-gatherers began settling. You could argue that beer was partly responsible for the domestication of man - an amusing irony.

The Sumerians taught the Babylonians, who passed it on to the Egyptians, who taught the Greeks, then the Romans and when the English learned, the beer of then began looking more like the beer of now.

Ingredients

Our primal craving for beer can grow into affection by simply appreciating what it really is, and how it's made. The definition of beer goes something like this: an alcoholic beverage, made from malted cereal grain, flavored with hops, and brewed by slow fermentation. The English word "beer" comes from the Latin " bibere " meaning, "to drink". Mainly, beer is made from malted barley, hops, yeast and water.

Barley is a grain, high in starch. Starch converts into sugar during the mashing process. To malt, barley is soaked in water then germinated, rendering modified malt. It is dried and cured, or "kilned". After kilning it is milled, mashed and brewing begins.

Hops, an ingredient introduced during the middle ages,add flavor and aroma that balance the sugar of malt with bitterness. They function as a spice and a preservative and are ordinarily added during the brewing process.

If "dry hopped," hops are added after fermentation to replenish oils lost during brewing.

Yeast is a fungus that produces alcohol and carbonation as it consumes sugar - the process of fermentation. In the 19th century Louis Pasteur explained how yeast works and this led directly to new strains, ushering in the next generation of beer-making. He invented pasteurization to kill yeast, but brewers saw other yeasty possibilities. Yeast controls the final component of the brewing process and determines much of the flavor.

Water is, well...water. Since beer is roughly 90% water, the quality and mineral content cannot be taken for granted.

Styles

There are over 100 varieties of beer, and even glassware designed for certain styles to enhance target features, like aroma. America is home to more styles and brands than any other market in the world, truly the land of the free. Each and every one of them falls within 1 of 2 camps (which do not describe color, strength or flavor), determined by the type of yeast: Ales and Lagers.
The styles listed here are a condensed list,-the most common and familiar. The Beer Advocate has a comprehensive style list with descriptions if you're thirsty for more:
http://beeradvocate.com/beer/style.
Ale

Ale yeast gathers and ferments at the top (hence, "top fermented") of the vessel, at a high temperature so the yeast acts quickly. Some finish fermenting in less than 2 weeks. Ales are rich and complex, with more yeast-derived flavors than lagers.

Pale Ale - Whether American or English, the "pale" was clipped on long ago to distinguish it from the dark color of Porters. American and English styles differ, but generally they are gold or copper colored and dry with crisp hop flavor.

India Pale Ale (IPA) - Pale ale with intense hop flavor and aroma and slightly higher alcohol content.

Brown Ale - These distinctively northern English style ales have a strong, malty center and can be nutty, sweet and very lightly hopped. They are medium bodied and the name matches the color of the ale.

Stout (Guinness and Murphy's are dry Irish stouts) - Thick, black opaque and rich. Stouts draw their flavor and color from roasted barley. They often taste of malt and caramel, with little to no hop aroma or flavor.

Very similar to stout but made from, or largely from, unroasted barley. Sweet and dark brown in color with hints of chocolate and a sometimes-sharp bitterness.

Wheat Beer - Germans take their beer very seriously, so much that it is required by law to use top-fermenting yeast in wheat beer. It must be made from at least 50% wheat malt. Wheat proteins contribute to a hazy, or cloudy appearance and are commonly unfiltered, leaving yeast sediment in the bottle. They are light colored, full flavored and the unique yeast strains produce flavors like banana, clove and vanilla.

Hefeweisen - The most commercially successful type of wheat beer. In the US they are regularly served with a lemon wedge to cut the intense yeast flavor.

Lager

Lager yeast sinks to the bottom of the vessel and ferments at a colder temperature than ale yeast, slowing the process down. At a colder temperature, bottom-fermenting yeast produces fewer "esters" (flavor compounds, basically). This creates a mild, crisp and clean tasting beer. Lager is the German word meaning "to store". Lagering softens flavors and texture.

American Lagers - this can be a sore subject for beer enthusiasts in the home of the brave. Before prohibition the US was respected in the world of brewed libations. Small breweries were all but extinct by the end of prohibition and the large ones kept their heads above water by selling cereal malts. The 21st amendment repealed the 18th but brewers were slow to pick up production. World War II dealt another heavy blow to the industry - food shortages resulted in the increased use of adjuncts for malt.

Adjuncts are fermentable material used to make lighter beer, for cheaper, in substitute of grains. The 3 largest brewing companies (still largest today) took control of the nation's reputation for beer, as well as the majority of domestic marketing and production. Budweiser, Coors, Miller, Michelob, Pabst and the rest are popular because they are affordable, mild, refreshing and considered "smooth". The elitists in beerdom are quick to dismiss these but every style has its own appeal and audience. Much of the criticism sprouts from corporate distrust and lack of variation between the biggest brands. Some other Pale Lagers, similar to American Lagers are Heineken, Corona and Foster's. The flavor profiles of other recognizable, mainly German derived, lager types are more defined:

Amber/Red Lager (Yuengling, Killian's, Brooklyn Lager) - More malt and darker than their lighter lager relatives, usually amber to copper colored. Flavor profiles vary considerably between breweries. Nine times out of ten when a beer label says no more than "Lager" it is an amber.

Pilsner (Beck's, Labatt Blue, Warsteiner, Pilsner Urquell) - Conceived in Czechoslovakia, easily the world's most popular beer style. Pilsners are pale, straw colored and crisp with medium body and more hops than traditional lager, but typically smooth and clean.

Bock (Sam Adams Winter Lager) - Of German origin, brewed in the fall to be enjoyed in the winter or spring. A stronger lager with heavy malt, medium to full bodied, lightly hopped and dark amber to brown in color.

Doppelbock - or " double" bock is stronger and darker than bock, sweeter with more malt and a little higher in alcohol content.

Oktoberfest - indicates the Vienna style of "Marzen" beer, the German word for "March". These are brewed in the spring and stored to serve in autumn. They have a toasted quality with a sweet tinge, robust malt flavors, and a deep amber hue.

Industry Lingo

Finally, and just to add more complexity, beery terms like "Microbrewery" and "Craft Beer" are cropping up more frequently as attention in America shifts back towards traditional brewing roots. They are oft thought of as synonymous, but distinguishing factors separate them. They emerged partly to create distance from "domestic" beer. Technically, domestic just means produced in the US. In beer-speak "domestic", through the omission of specifics like "craft beer", refers to American lager from large breweries.

Craft brewing is an elusive caption and hard to pin an explicit description on. The classification promotes beer based on quality with criteria for production volume (6 million barrels per year or less). The idea is that craft beer is distinctive and made with better ingredients. Details can be found here, but a craft brewer is "small, independent and traditional." A craft beer does not have to come from a microbrewery. Anchor Steam, Sierra Nevada and Sam Adams are all too big to be microbreweries, yet fit in the mold of craft brewing.

A Microbrewery, recently re-defined by the Brewers Association, is a market segment of the craft beer industry and one that "produces less than 15,000 barrels of beer per year with 75% or more of its beer sold off-site". It is about quantity, not quality. Dogfish Head, Clipper City and New Belgium are all microbreweries.

There you have it-a sketch of what beer was, and is. Next time you're out, offer up some beer-soaked fun facts and spread the respect around. Its mark in history and cultural significance are matched only by the joy and satisfaction of drinking it.

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An Easy Guide to Beer: Styles, Terms, History

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Te Hiringa Hauora's alcohol website provides information, advice, research and resources to help prevent and reduce alcohol-related harm and inspire New Zealanders to make better decisions about the consumption of alcohol.