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A properly sealed growler will hold carbonation indefinitely and store beer like any other sanitized bottle. Some growler caps are equipped with valves to allow replacement of carbon dioxide lost while racking. The modern glass growler was first introduced by Charlie and Ernie Otto of Otto Brothers' Brewing Company in Wilson, Wyoming, in 1989. [6]
Ice beer was developed by brewing a strong, dark lager, then freezing the beer and removing some of the ice. This concentrates the aroma and taste of the beer, and also raises the alcoholic strength of the finished beer. [3] This produces a beer with 12 to 15 per cent alcohol. In North America, water would be added to lower the alcohol level. [4]
Four Loko is a line of alcoholic beverages sold by Phusion Projects of Chicago, Illinois, United States.Four Loko's recipe formerly included caffeine.Phusion operates as Drink Four Brewing Company. [1]
Alamy Consider the growler -- those large bottles that beer drinkers use to take microbrews home straight from the tap. The name for the container, which typically holds 64 ounces, dates back to ...
A borg's high alcohol content and convenient packaging facilitates binge drinking, with a typical recipe calling for a fifth of vodka, equivalent to about 16 drinks. [1] The drink has been touted as a hangover remedy and a harm reduction strategy, supposedly counteracting the effects of alcohol with water and electrolytes , but these claims are ...
Growler (jug), a type of large beer bottle; Growler, a Yorkshire pork pie; Growler, a small iceberg or piece of drift ice that is barely visible above the surface of the water; Largemouth bass, "growler" in US dialect, the fish two USN submarines were named after
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 March 2025. Drink with a substantial ethanol content "Adult beverage" redirects here; not to be confused with Caffeinated drink. A selection of alcoholic drinks (from left to right): red wine, malt whisky, lager, sparkling wine, lager, cherry liqueur and red wine Alcoholic beverages and production ...
Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...