Wednesday, November 26, 2014

BUD OUT, CRAFT BEER IN





The wall behind the bar at Jake’s Billiards has 69 taps offering beer choices that range from California’s Lagunitas Fusion 22 to Natty Greene ’s Buckshot, which is brewed across town. The last tap in the long row belongs to Budweiser, and it is about to be removed.
A Halloween promotion earned Budweiser a place at the bar, a hot spot frequented by students and recent graduates of the University of North Carolina here, but owner Jessica Dewey sees no reason to keep Bud on tap. She sells 20 cases of Bud bottles each week, “but it’s mostly to older gentlemen and country kids. Our clientele likes the craft beers.”
The self-proclaimed King of Beers is more of an afterthought among young consumers at Jake’s and bars across the U.S.: Some 44% of 21- to 27-year-old drinkers today have never tried Budweiser, according to the brand’s parent company, Anheuser-Busch InBev NV.
Young drinkers aren’t the reason Budweiser volumes have declined in the U.S. for 25 years, from its nearly 50-million-barrel peak in 1988 to 16 million barrels last year. 
Light beers like its sister, Bud Light, have chipped away at Bud’s share of the market for decades. 
Bud Light overtook it as the No. 1 selling beer in 2001, and Coors Light displaced it as No. 2 in 2011.






DRINKING LIKE A PILGRIM





When we think of the Puritans landing at Plymouth Rock, we think of them being, well, puritanical--dour, temperate party poopers.
Wrong. 
Drinking alcohol was a substantive part of life in early New England. 
Back home in England, a dense population resulted in unsafe drinking water, so drinking beer as an alternative had become a daily routine. 
It was probably a surprise to settlers that drinking the clean Massachusetts water didn't kill them.
Beer was drunk for more than health. 
Like today, the Puritans enjoyed the taste. 
As soon as they could grow the grain and hops, they were brewing. 
Those beers would have been lightly fermented homebrews, ready to drink in a week. 
They also soured quickly. 
Brewing was domestic work, seen as a woman's role. Communities that weren't supplied with enough beer were considered to have sinful, slothful housewives.
Although drinking was acceptable in 17th century New England, drunkenness was not. 
Massachusetts had extensive anti-drunkenness laws.
The rules:

  • At one time, beer brewed in the home could only be drunk by family members--not by friends.

  • If you went out for a drink, you could only stay at the tavern for half an hour.

  • As higher-proof spirits like rum became available, laws made them prohibitively expensive to buy.

  • You could never, ever drink on Sunday. (Massachusetts still has famously restrictive "blue laws.")



Monday, November 24, 2014

WHY THANKSGIVING EVE IS BIGGEST DRINKING NIGHT OF THE YEAR






It’s the perfect storm for drinking fun. 

Here are a few factors:
1) Nearly all Americans have Thanksgiving off. Unless you’re in the foodservice industry (and recently, in some retail positions), this is a holiday celebrated across the land. No religious overtones, no need to be from any specific culture — it’s a holiday for all of the U.S.

2) No one wants to entertain the night before hosting a big Thanksgiving meal. With all the effort going into the big day, the night before the turkey is carved is a time for respite and relaxation. Spend Thursday in front of the stove, take Wednesday night off.

3) Everyone is home for the holidays and wants to see old friends. While you are likely to be sequestered with your family on Thanksgiving itself, the night before offers a chance to get out and catch up with others returning to the area you grew up in. Kids are home from college, folks who have moved away return to where other family is, and Thanksgiving Eve is the perfect opportunity to see each other.

4) Thanksgiving dinner is a perfect hangover cure. With plenty of starches and rich, fatty foods, Thursday’s meal is good for taking the edge off if you happen to tie one on the night before, and it’s often eaten early in the day. Plus, that tryptophan-laden turkey will set you up for a nice post-dinner nap. (Note: this urban myth has been debunked — many other foods are higher in L-tryptophan than turkey; it’s probably over-eating all that other food that makes you sleepy. But it’s still a great excuse.)




Saturday, November 22, 2014

THANKSGIVING COUNTDOWN




new study from the Centers for Disease Control and Prevention has determined that only 10% of people who drink to excess are alcoholics.
So if you're getting drunk this Thanksgiving, there's a 90% chance there's nothing serious going on behind your drinking — although you may still upset your mother.



Friday, November 21, 2014

BREAKFAST BEER





That’s right — in addition to pancakes, bacon and oatmeal (or maybe your, ‘just half a grapefruit, thank you’), you can add beer to your list of ‘awesome breakfast eats…and drinks.’





RED WINE BETTER THAN THE GYM





Jason Dyck and other science researchers from the University of Alberta in Canada, have found that red wine, nuts and grapes have a complex called resveratrol which has been known to improve heart, muscle and bone functions – the same way they are improved when one goes to the gym. 

Resveratrol proved to be an effective antioxidant when tested on rodents which is why scientists are planning on testing it with diabetics. 

The researchers say that if results are positive for the benefits of the complex, patient’s heart health could be improved just as much as it does when they head off to the gym to get a workout in.

Other benefits of drinking red wine in moderation:
– promoting longevity
– cutting risk of cataracts
– reducing the risk of colon cancer
– reducing risk of Type 2 Diabetes
– slowing down brain decline




Thursday, November 20, 2014

MOST HEAVY DRINKERS ARE NOT ALCOHOLICS






Most people who drink to get drunk are not alcoholics, suggesting that more can be done to help heavy drinkers cut back, a new government report concludes.
The finding, from a government survey of 138,100 adults, counters the conventional wisdom that every “falling-down drunk” must be addicted to alcohol. 
Instead, the results from the National Survey on Drug Use and Health show that nine out of 10 people who drink too much are not addicts, and can change their behavior with a little — or perhaps a lot of — prompting.




BENEFITS OF BEER






Beer is an alcoholic beverage produced by the saccharification of starch and fermentation of the resulting sugar. 
The starch and saccharification enzymes are often derived from malted cereal grains, most commonly malted barley and malted wheat
Overtime, sentiments have trailed the analysis that comes with whether beer is good or bad. 
However, it is a known fact that beer has been in existence nearly as long as man has been on planet earth.
Beer as it is, includes a component of barley, malt, yeast for brewing and it is rich in the  Calcium, magnesium, Sodium, phosphorous, Niacin and many more nutrients good for the health. 
Other research studies found out that improvements in moderate beer consumption causes increased mental health for women, improvement in the density of the bone. 
In fact, moderate drinkers tend to have a healthy option especially when a bottle per day is strictly adhered to. 
This can result in the lowering of the risk of cardiovascular diseases such as a heart problem and many more.




TOP 10 COUNTRIES: MOST BEER PER PERSON




1. Czech Republic: 143 liters (1.5 billon liters)

2. Germany: 110 liters (8.9 billion liters)

3. Austria: 108 liters (920 million liters)

4. Estonia: 104 liters (135 million liters)

5. Poland: 100 liters (3.8 billion liters)

6. Ireland: 93 liters (430 million liters)

7. Romania: 90 liters (1.8 billion liters)

8. Lithuania: 89 liters (260 million liters)

9. Croatia: 82 liters (346 million liters)

10. Belgium: 81 liters (900 million liters)




THE MACALLAN: "RARE CASK" SCOTCH






What makes The Macallan Rare Cask so rare goes back to the casks The Macallan uses to age the whisky, Bridger explained. 
A team led by The Macallan's master distiller goes to Spain pick the sherry casks — made of oak, of course. That takes 24 months.
Those casks are "seasoned" sherry for 18 months, are then dried and sent to Scotland. 
"This is really an homage to our wood program," said Bridger. "We're one of a small handful of whisky producers, and certainly the biggest one, that doesn't use artificial coloring."




Wednesday, November 19, 2014

209 GIN




Served in BoHenry's

Drink American



The No. 209 story begins in New York in 1870, when William Scheffler purchased the patent for California rights to a new design of a pot still. 

He journeyed west and eventually became a distiller at Krug in St. Helena, Napa Valley. 

In 1880, Scheffler bought Edge Hill Estate in St. Helena, at the time one of the most impressive wineries in the Napa Valley. 

A distiller at heart, in 1882 Scheffler added a stone and brick distillery to the winemaking facilities at Edge Hill. He registered the distillery with the Federal Government and was given distillery license number 209 which he proudly painted above the front door of his new distillery building. 

His distilled spirits were very high quality and won numerous awards, including a medal at the Universal Exposition of 1889 in Paris, France. 

In 1999, Leslie Rudd became the new steward of the Edge Hill property. 

One day while he was surveying the property, he noticed the faintly visible words “Registered Distillery No. 209” painted above the iron doors of what was being used as a hay barn.

Unearthing the rest of the story was the point of inspiration for No. 209 Gin and the historical restoration of Edge Hill. 

The restoration of the original Distillery No. 209 received preservationist awards from both Napa County and the State of California. 

However, the size and location of the original distillery building were not conducive to plans for the revival of Distillery No. 209. Therefore, a new distillery was built on Pier 50 in San Francisco – coincidentally, the birthplace of the gin martini. 

True to their initial goals, they have taken the best of traditional Old World distilling techniques and married them with a passion for excellence, innovative thinking, and a willingness to take risks to create No. 209 Gin, a drink for the connoisseur in all of us with the modern flavor profile in mind.



Tuesday, November 18, 2014

BOOZE, THE BRAIN & SELF CONTROL (OR LACK OF)






Scientists believe they may have cracked why heavy drinkers struggle to give up alcohol.
They have discovered it causes drinkers to suffer damage in the very part of the brain that governs self control.
And the more alcohol consumed, the greater the damage.





ALCOHOL SNORTING






Young adults are now snorting small shots of alcohol, primarily gin. 

It is the latest fad in the world of intoxication and it is dangerous.


WINE WARDS OFF DISEASE






The benefits to the heart are well-known. 
Many modern studies have shown that moderate wine consumption may reduce the risk of heart disease. 
This health discovery became famous when studies showed that French people have one of the lowest heart attack rates in the world. Harvard researchers included moderate alcohol consumption as one of the "eight proven ways to reduce coronary heart disease risk." 
Researchers believe the antioxidants in the skin and seeds of red grapes, called flavonoids, reduce the risk of coronary heart disease by lowering LDL (bad) cholesterol, increasing levels of HDL (good) cholesterol, and reducing blood clotting.
Ready to raise a glass to, well, your glass? 
Here are four other awesome reasons to buy a bottle of red, adapted from "The 5 Skinny Habits" by Dave Zulberg.
• It can ward off disease. Resveratrol, which is found in the skin of red grapes, may help those with diabetes regulate their blood sugar and achieve lower blood glucose levels. Additionally, researchers have found that men who drink an average of four to seven glasses of red wine per week are less likely to get prostate cancer. Another study indicated that resveratrol may be helpful in treating neurological diseases such as Alzheimer's and Parkinson's, and other recent research in the New England Journal of Medicine showed a boost in brainpower for women who enjoy a drink a day.
• It can help prevent the common cold. A study in the American Journal of Epidemiology found that the antioxidants in red wine might also prevent you from being miserable for two weeks each winter. Researchers investigated the drinking habits of 4,272 faculty and staff of five Spanish universities. Consumption of wine - especially red wine - was associated with a low risk of contracting the common cold.
• It can help you slim down. Wine is usually viewed as "forbidden fruit" on a weight-loss or maintenance program. However, research at Purdue University - published in the Journal of Biological Chemistry - does not agree. It found that the compound piceatannol, which is converted from resveratrol, could help control obesity. It blocks insulin's ability to activate genes that carry out further stages of fat cell formation. A study published in the Archives of Internal Medicine showed that women who consumed moderate amounts of alcohol were less likely to gain weight in middle age.
• It can boost your mood. We all know that a good glass of dry wine can be relaxing and alleviate some stress. But it may have more noteworthy effects. One large study found that wine consumption in the range of two to seven drinks a week was significantly associated with lower rates of depression, while heavy drinkers seem to be at higher risk. Another study by Nord-Trondelag Health Study (HUNT Study) based in Norway found that moderate drinkers are at lower risk of suffering depression than those who have no alcohol. Interestingly, scientists in Italy discovered that certain varieties of grapes used to make red wines contain high levels of the sleep hormone melatonin or something with similar effects. This could explain why moderate wine consumption induces sleep.



Monday, November 17, 2014

DO YOU HAVE THE RIGHT GENES FOR BOOZE?






Chances are you've heard that drinking wine in moderation can promote heart health. (And except for the moderation thing, this is not a hard sell.) 
But a recent study conducted by researchers at University of Gothenburg in Sweden suggests the benefits of booze may not apply to all.
In the study, researchers assessed the alcohol intake of 618 people with a history of coronary heart disease who were involved in a 3,614-person Swedish study designed to identify chronic diseases' risk factors. 
The experts also conducted blood tests to see which participants had a particular genotype (aka "cholesteryl ester transfer protein polymorphism," JFYI). 
For unknown reasons, this genotype appears to affect how the body responds to alcohol, says lead study author Dr. Dag Thelle, professor of cardiovascular epidemiology at University of Gothenburg.
While people who reported moderate drinking habits (i.e., no more than nine drinks per week) appeared to have a lower risk of heart disease than people who abstained or drank a ton, people who had the special genes and drank as few as two drinks per week had the lowest risk of heart disease overall — even after researchers adjusted the results to eliminate confounding variables like blood cholesterol levels, which can be affected by alcohol and are associated with a lower risk of heart disease. 
In other words: the genetically blessed drinkers were much less likely to get heart disease than any of the other people in the 3,000-plus person study.




WINE SHIELDS YOUR HEART FROM SMOG





 A diet rich in chocolate, wine, fruits and vegetables may help protect people from heart disease caused by air pollution, new research suggests.

The researchers found that elderly men were less likely to experience changes in heart function during heavy smog days if they ate foods loaded with flavonoids, an antioxidant found in plants.



IS YOUR GRANDMOTHER A SECRET ALCOHOLIC?





Our national drinking habits have changed – you may not recognise the modern alcoholic


Picture an alcoholic and it’s likely a very specific image comes to mind. 
Young lads falling out of nightclubs or middle-aged men with ruddy cheeks are the typical stereotypes, but drinking statistics suggest that these clich├ęs are largely false.
National drinking habits have changed dramatically, and the modern alcoholic no longer fits such an easily-recognisable image.



Sunday, November 16, 2014

THANKSGIVING COCKTAILS





Get ready to tickle your taste buds, folks. It’s time to eat, drink and be merry! But fair warning - the following mouth-watering cocktails are sure to get even the grouchiest Scrooge and grumpiest Grinch, into the holiday ‘spirit.”




Friday, October 31, 2014

HALLOWEEN COCKTAILS






If you want to create a black-hued cocktail, the go-to colorant is squid ink. 
That’s fine if you’re okay with a salty, briny cocktail (like this ebony take on a martini). 
But if you want, say, a black-as-night gimlet, you probably don’t want the flavor of the ocean to take over your fresh, limey drink. 
Enter charcoal. 
Just a small amount of charcoal from over-the-counter activated charcoal capsules can turn any cocktail into a spooky, eerily black Halloween drink in seconds—without adding any flavor.



Wednesday, October 29, 2014

AUTUMN COCKTAILS






You don't need a heavy wool coat to warm you up as the weather gets colder — just a well-crafted cocktail.




FIREBALL DOES NOT MEET EU's SAFETY STANDARDS



Fireball Whiskey has come under fire recently for containing a chemical ingredient commonly used in anti-freeze or a preservative. 
Norway, Finland, and Sweden have recalled the popular cinnamon whiskey for containing propylene glycol, a substance that is classified by the Food and Drug Administration for “generally being recognized as safe” for consumption in small doses, but nevertheless is recognized by scientists as a toxin in higher doses. 
The chemical is used in anti-freeze, preservative, and is also used to create the artificial smoke during fire safety training seminars, as well as e-cigarettes.
According to Alko, Finland’s state alcohol administration, the substance is not necessarily detrimental to one’s health, and can actually be found in certain other alcoholic beverages for flavoring purposes. 
However, the beverage is still being recalled because it does not meet the EU’s recommended levels of safe propylene glycol consumption.


Sunday, October 26, 2014

WORLD'S MOST DANGEROUS COCKTAILS





Arak Attack in Bali, Nicolashka in Russia and Hollywood's Zombie: The world's most dangerous holiday cocktails revealed

  • London's infamous Flaming Ferrari said to floor drinkers after three rounds
  • Ernest Hemingway's Death In The Afternoon has champagne and absinthe
  • Drinkers have to inhale alcohol fumes to enjoy Chicago's Vaportini  



Wednesday, October 1, 2014

INFUSE YOUR OWN VODKA






One of the hallmarks of a great vodka is its seamless mix ability. 
Like makeup, stain remover, or computer special effects, you shouldn't be able to tell when it's being used. 
This chameleon-like quality makes vodka a great way to pack a little more punch into drinks without changing the flavor too drastically. 
But it also rewards the patient among us by providing a simple and fun way to experiment with cocktails through infusion.
"Infusion" is a hip word that really just means "leaving a bunch of your stuff in liquor for a while."
 I rely heavily on Reyka Vodka as a main medium for infusion. 
Clean, incredibly smooth and made from Icelandic glacial water, Reyka is high-quality enough to make some impressive infusions but is cheap enough that you won't feel bad when your Peanut Butter & Jelly Vodka doesn't turn out as well as you planned.
Really, all you need is a large mason jar (quart-sized works great), a bottle of Reyka, some empty space in your pantry for your mixture to sit, and a good idea. 
Four or five stalks of chopped rhubarb along with 1/3 cup of raw sugar sealed in a jar with a bottle of Reyka makes for a delicious Rhubodka in about four weeks' time. 
For Halloween, a cup of candy corn infused with a bottle of Reyka makes a syrupy sweet holiday drink that's ready in about a week. 
And for the more intrepid, four or five sliced and dehydrated lemons dipped in sugar is all you need to make a quick limoncello with a bottle of Reyka.




Tuesday, September 30, 2014

YELPING BACK





Texas-based Cavalli Pizza is accusing the review website Yelp of removing over 20 four- and five-star reviews and then having their salespeople repeatedly call them up with the offer that "it would get better" if the pizzeria advertised. 
Posting on their Facebook page, Cavalli Pizza wrote:
Fans, just wanted to let you know that YELP has been removing our 5 star reviews for our McKinney location, we have talked to them and they have told us we can't do anything about it. YELP has been unfair and removed 24 reviews all of which were 4 and 5 stars. But they keep calling us to advertise, and told us it would get better if we advertised. It's all about making money, what a shame they used to be a great site.
The list of restaurateurs' grievances against Yelp runs veryvery long, and the company has been sued in the past for allegedly having their sales reps contact businesses looking for payment "in exchange for hiding or deleting" negative reviews.
But Cavalli Pizza's accusations are on the flipside: that Yelp is asking for payment to keep or reinstate five-star reviews that have been flagged by the automated filter. Said filter relegates suspicious reviews to a sad pop-up purgatory.


BoHenry's will never advertise with Yelp.
We will endure and survive their filtered review system and laugh at the crackpots who post fraudulent reviews behind fake names.