Archive for January, 2009
There are numerous bartending tools out there. But will you use them all? Certainly not. However, there are certain barwares and tools that every bar should have. Below are some of them:
*bottle opener
*couple stopper set
*corkscrew
*stem ware
*stirrer
*coasters
*serving tray
*wine aerator
It is important to have these tools and barware so that you can make the most out of entertaining guests in your bar.
Items that are made of pewter such as pewter tankards and pewter goblets are easy to care for. Although they do not require the extensive care and regular polishing as with silver, they do need occasional cleaning.
Pewter is considered to be the fourth most precious metal, after platinum, gold and silver. Its prized value is identified d by its unique characteristics. Being lead-free, the latest pewter that is out now out in the market is resistant to tarnish, rust or deterioration. Hence, allowing it to withstand time while maintaining its distinctive appearance. These excellent qualities make pewter specially appreciated and highly collectible.
The word sake in Japanese can refer to any alcoholic beverage, but in general, it is used in English to mean a specific type of rice alcohol, also known as nihonshu. Sake is sometimes called rice wine, but in truth, it is not a wine, nor is it exactly a beer, nor a spirit. Sake is a rather unique type of fermented alcohol.
To begin the fermentation process, sake is milled down until mostly only starch remains. At this point, the starch is fermented to turn into sugar, then further fermented so that the sugars transform into alcohol. This is somewhat similar to the production of beer, but unlike beer brewing, the starch breakdown in sake is not caused by enzymes from the malt, but rather from a special mold.
After fermentation, sake is naturally cloudy from bits of particulate left from the grains. Some sake, such as nigori, is allowed to remain clouded, but the majority is filtered so that it is clear like a spirit. Sake is best enjoyed while fresh, so unlike wine and more like beer, sake is rarely aged. Sake is fairly high in alcohol for a fermented drink, ranging from 14% to 16% alcohol – as compared to 8% to 14% for most wines, or 4% to 6% for most beers. When produced, sake usually contains around 20% alcohol.