Favorite Drink?/Drink Talk Thread
Started by Bsalez · 1 Feb 2004 · 1,879 replies
General Discussion
![[image]](http://pixel.nymag.com/imgs/daily/grub/2011/09/28/28_sloshed_kids-drinking.o.jpg/a_560x375.jpg){kind=link}
Great video & primer on Japanese sake from Beau Timken, the sake aficionado & owner of True Sake in San Francisco. The only sake only store outside of Japan I believe. I've actually ordered sake from this store.
Check it out.
http://youtu.be/zn9EICUJUWk
Check it out.
http://youtu.be/zn9EICUJUWk
Tu_triky wrote:Great video & primer on Japanese sake from Beau Timken, the sake aficionado & owner of True Sake in San Francisco. The only sake only store outside of Japan I believe. I've actually ordered sake from this store.
Check it out.
http://youtu.be/zn9EICUJUWk
Nice... Very informative.
Forwarding this to my brother. :victory:
bmwracer wrote:
Nice... Very informative.
Forwarding this to my brother. :victory:
Forward him a bottle too. :beaten:
Tu_triky wrote:Forward him a bottle too. :beaten:
Yeah, the $500 one. :beaten:
![[image]](http://i00.i.aliimg.com/photo/v0/110827208/Ohashiryoki_Masu_a_square_wooden_box_Crane.jpg){kind=link}
Craft beer from the Land of the Rising Sun
[image]
Shigeharu Asagiri loves beer so much he has even brewed it by the light of the moon.
Hefs not a bathtub hootcher with vampiric tendencies, but the boss of Japanese microbrewery Coedo and a man committed to putting his craft beer on the map, no matter what it takes.
His nighttime brewing activity came just after the earthquake that rocked Japanfs Tohoku region last March led to frequent blackouts at his brewery just outside Tokyo.
From those difficult days and dark nights, Coedo has continued to make some award-winning beers that are helping to put the spotlight on interesting microbrews from Japan.
Earthquakes and blackouts aside, it hasnft been easy for Coedo, founded in 1997 by Asagirifs father-in-law. It wasnft until prohibitive laws against small commercial breweries were repealed in 1994 that a microbrew scene in Japan could emerge.
Finish reading here:
http://eatocracy.cnn.com/2012/01/26/craft-beer-from-the-land-of-the-rising-sun/?hpt=hp_bn8
[image]
![[image]](http://www.fuckedgaijin.com/forums/images/vbimghost/20194f2188e0160cc.jpg){kind=link}
Shigeharu Asagiri loves beer so much he has even brewed it by the light of the moon.
Hefs not a bathtub hootcher with vampiric tendencies, but the boss of Japanese microbrewery Coedo and a man committed to putting his craft beer on the map, no matter what it takes.
His nighttime brewing activity came just after the earthquake that rocked Japanfs Tohoku region last March led to frequent blackouts at his brewery just outside Tokyo.
From those difficult days and dark nights, Coedo has continued to make some award-winning beers that are helping to put the spotlight on interesting microbrews from Japan.
Earthquakes and blackouts aside, it hasnft been easy for Coedo, founded in 1997 by Asagirifs father-in-law. It wasnft until prohibitive laws against small commercial breweries were repealed in 1994 that a microbrew scene in Japan could emerge.
Finish reading here:
http://eatocracy.cnn.com/2012/01/26/craft-beer-from-the-land-of-the-rising-sun/?hpt=hp_bn8
^ Wow, everyone's getting into the microbrewery thing. :)
bmwracer wrote:^ Wow, everyone's getting into the microbrewery thing. :)
Seriously, huh?
Makes me thirsty just thinking about it...
![[image]](http://i7.photobucket.com/albums/y269/2triky/12676989.jpg){kind=link}
^ Can't make out what it is...?
bmwracer wrote:^ Can't make out what it is...?
It looks like a fox to me. What do you think?
Some sort of woodland creature. Might have to consult the Beastmaster on that one. ;)
Tu_triky wrote:It looks like a fox to me. What do you think?
Some sort of woodland creature. Might have to consult the Beastmaster on that one. ;)
I thought it was a Transformers logo.
bmwracer wrote:
I thought it was a Transformers logo.
:hehe:
It's a GoBot.
Hopefully EstherM has had a chance to check out these places: http://travel.cnn.com/tokyo/drink/three-holy-hangouts-275239
:drink:
:drink:
The pain of drinking pop, (or the sting of drinking soda)
August 29, 2013
Todd Whitcombe (AP)
Have you ever considered Henryfs Law?
Maybe if you are taking first year chemistry or employed at a bottling plant you have. Henryfs Law mathematically describes the relationship between the pressure of a gas and the amount that can be dissolved in a liquid.
It is actually quite a simple linear relationship provided that the gas doesnft react with the liquid. The more pressure applied, the more gas will dissolve. The amount of pressure and the concentration of gas stay in a direct relationship.
There are a series of Henryfs Law constants for calculating the relationship. They vary from gas to gas and with temperature. For example, oxygen is much more soluble in cold water than in hot which is the reason for the little bubbles in water just before it boils.
It is also why distilled water tastes flat. No oxygen.
Carbon dioxide, on the other hand, behaves in a very different way.
It is still less soluble in hot water than cold but gaseous carbon dioxide reacts with water to form carbonic acid. A glass of water can hold a lot more carbon dioxide than oxygen. Carbon dioxide does not obey Henryfs Law.
The results have been delighting consumers for years.
Carbonated water occurs naturally in a number of springs around the world. Perhaps the most famous naturally carbonated water is Perrier if the commercials are to be believed. Many of these springs form the basis for shrines or spas as sparkling water has long been credited with medicinal properties.
In 1767, Joseph Priestley invented artificially carbonated water. (He is also given co-credit for the discovery of oxygen.)
Priestley had been working with a brewery and noted that the air above the beer vat would not sustain life. Mice and other small animals exposed to the gas would suffocate so the gas was called gfixed airh.
Priestley captured some of the gas by the simple method of pouring water back and forth between two bowls held above a vat. As the stream of water passed through the gas, some of the carbon dioxide dissolved. Once in the water, it reacted to give carbonic acid which allowed more carbon dioxide to dissolve.
He found that the water thus treated had a pleasant taste - a cool, refreshing drink. In 1772, he published a paper entitled: gImpregnating Water with Fixed Airh in which he described a process for making carbonated water by dripping sulphuric acid onto chalk and capturing the released gas.
As carbonated water was a remedy for a number of ailments, it didnft take long for commercial exploitation to occur. Here was a method of artificially generating the same material. In 1783, J.J. Schweppe developed a manufacturing process and Schweppes Tonic Water has born.
Nowadays, carbonated water is the basis for various pops such as Coca Cola and Pepsi. It is the fizz when you open a bottle of Mountain Dew. The rapid release of carbon dioxide through nucleation is the basis of many YouTube videos featuring soda pop fountains. (By the way, the pop doesnft have to be Diet Coke and there are many things that can facilitate the reaction besides Mentos.)
However, the original soda fountains were something completely different. The trick to carbonating water requires the introduction of carbon dioxide. This can be done with a pressurized canister. If done right, the release of the pressurized water results in a fountain. Add a little syrup and some sugar and you have a soda fountain.
The effervescence of carbonated water and its relationship to a variety of naturally carbonated spring waters resulted in the long standing association between tonic water and health.
Tonic waters and soda pops were a mainstay of pharmacies in the late 1800s as they were sold as health food. Indeed, Coca Cola was invented by a pharmacist and was originally sold as a cure for whatever ails you.
To this day, tonic water is still used to treat mild stomach discomfort. The carbonation neutralizes excess stomach acid and the result burps help to relieve any pressure.
The really interesting side of tonic water and soda pop, though, is why we enjoy drinking it. Neurologists have determined that it activates the same pain sensors in our nasal cavity as mustard and horseradish.
The fizz in water invokes two distinct sensations. The acidity results in the water tasting sour and in making the throat burn. Scientists have even isolated the enzymes involved.
No doubt about it, drinking pop is painful but it has also been shown to control bacteria which is why it is good for you. It can cure an upset stomach.
Carbonation may not follow Henryfs Law but carbonated water is definitely a tonic for all sorts of stomach maladies.
August 29, 2013
Todd Whitcombe (AP)
Have you ever considered Henryfs Law?
Maybe if you are taking first year chemistry or employed at a bottling plant you have. Henryfs Law mathematically describes the relationship between the pressure of a gas and the amount that can be dissolved in a liquid.
It is actually quite a simple linear relationship provided that the gas doesnft react with the liquid. The more pressure applied, the more gas will dissolve. The amount of pressure and the concentration of gas stay in a direct relationship.
There are a series of Henryfs Law constants for calculating the relationship. They vary from gas to gas and with temperature. For example, oxygen is much more soluble in cold water than in hot which is the reason for the little bubbles in water just before it boils.
It is also why distilled water tastes flat. No oxygen.
Carbon dioxide, on the other hand, behaves in a very different way.
It is still less soluble in hot water than cold but gaseous carbon dioxide reacts with water to form carbonic acid. A glass of water can hold a lot more carbon dioxide than oxygen. Carbon dioxide does not obey Henryfs Law.
The results have been delighting consumers for years.
Carbonated water occurs naturally in a number of springs around the world. Perhaps the most famous naturally carbonated water is Perrier if the commercials are to be believed. Many of these springs form the basis for shrines or spas as sparkling water has long been credited with medicinal properties.
In 1767, Joseph Priestley invented artificially carbonated water. (He is also given co-credit for the discovery of oxygen.)
Priestley had been working with a brewery and noted that the air above the beer vat would not sustain life. Mice and other small animals exposed to the gas would suffocate so the gas was called gfixed airh.
Priestley captured some of the gas by the simple method of pouring water back and forth between two bowls held above a vat. As the stream of water passed through the gas, some of the carbon dioxide dissolved. Once in the water, it reacted to give carbonic acid which allowed more carbon dioxide to dissolve.
He found that the water thus treated had a pleasant taste - a cool, refreshing drink. In 1772, he published a paper entitled: gImpregnating Water with Fixed Airh in which he described a process for making carbonated water by dripping sulphuric acid onto chalk and capturing the released gas.
As carbonated water was a remedy for a number of ailments, it didnft take long for commercial exploitation to occur. Here was a method of artificially generating the same material. In 1783, J.J. Schweppe developed a manufacturing process and Schweppes Tonic Water has born.
Nowadays, carbonated water is the basis for various pops such as Coca Cola and Pepsi. It is the fizz when you open a bottle of Mountain Dew. The rapid release of carbon dioxide through nucleation is the basis of many YouTube videos featuring soda pop fountains. (By the way, the pop doesnft have to be Diet Coke and there are many things that can facilitate the reaction besides Mentos.)
However, the original soda fountains were something completely different. The trick to carbonating water requires the introduction of carbon dioxide. This can be done with a pressurized canister. If done right, the release of the pressurized water results in a fountain. Add a little syrup and some sugar and you have a soda fountain.
The effervescence of carbonated water and its relationship to a variety of naturally carbonated spring waters resulted in the long standing association between tonic water and health.
Tonic waters and soda pops were a mainstay of pharmacies in the late 1800s as they were sold as health food. Indeed, Coca Cola was invented by a pharmacist and was originally sold as a cure for whatever ails you.
To this day, tonic water is still used to treat mild stomach discomfort. The carbonation neutralizes excess stomach acid and the result burps help to relieve any pressure.
The really interesting side of tonic water and soda pop, though, is why we enjoy drinking it. Neurologists have determined that it activates the same pain sensors in our nasal cavity as mustard and horseradish.
The fizz in water invokes two distinct sensations. The acidity results in the water tasting sour and in making the throat burn. Scientists have even isolated the enzymes involved.
No doubt about it, drinking pop is painful but it has also been shown to control bacteria which is why it is good for you. It can cure an upset stomach.
Carbonation may not follow Henryfs Law but carbonated water is definitely a tonic for all sorts of stomach maladies.
"Research" :drink: beer for $64,000 a year:http://time.com/money/4424664/smithsonian-beer-researcher/
Interesting article about Suntory: http://fortune.com/longform/japanese-suntory-whisky/?fbclid=IwAR2z8CvDOPS1M2Vv9povcdPNVdkXt_YbTBfuPiz-MX13aQC5II7MSeoppss
A new take on "Yamato damashii", let's all get drunk: https://www.independent.co.uk/asia/japan/japan-drinking-tax-economy-sake-viva-b2147486.html
:drink:
:drink:
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