About Barware

Summer is met with eager anticipation by most beer aficionados. Thoughts of wheat beers have been fermenting in their minds for months, so they look forward to those dog days when seasonal brews are finally released. Belgian wheat beers often utilize exotic flavoring elements such as orange peel and coriander. These beverages bear a distinctly fruity taste, and they are characterized by a cloudy appearance.

Wheat beers should either be served in tumblers or in special vase-shaped glasses. In America, wheat beers such as Blue Moon are traditionally served with a wedge of lemon or orange. The citrus fruit is squeezed into the drink, and then the rind is dropped in afterward. Some wheat beer proprietors tend to be purists – forgoing the lemon or orange because it tampers with the beer’s intended flavor. However you serve and enjoy your summertime treat, be sure to do so before the leaves begin to fall.

A bar strainer is a gadget which is used to keep pulp, crushed ice, fruit pits, and other debris out of mixed drinks. It is specifically designed for making cocktails and similar beverages, and does not have many uses beyond the bar. Many cooking and beverage supply stores sell bar strainers, usually made from stainless steel so that they are easy to care for. In addition, stainless steel will not corrode when exposed to acidic substances like lemon juice, unlike other materials which can be used to make kitchenware.

The design of a bar strainer usually includes a long handle for gripping, attached to a flat paddle with prongs designed to hold it outside a glass. A coiled spring along the edge of the bar strainer keeps the bar strainer in position and also strains the fluid being poured through it. To use a bar strainer, a bartender holds it in place on the top of glass barware and upends the glass over the glass that the drink will be served in. The drink is able to pour freely through the bar strainer, leaving detritus behind.

Several companies make bar strainers in different sizes to fit into different glasses. As a general rule, a bar strainer is used with a mixing glass or beverage tumbler. These glasses are often larger than serving glasses, leaving plenty of room for mixing a drink or multiple drinks. It is important that a bar strainer fit snugly into a glass, because if it does not, chunks may slip through into the drink. People who are setting up a bar may want to consider purchasing bar strainers and glasses at the same time so that they can check for fit. A bar strainer can also be used with a shaker.

Using a bar strainer will yield a drink with a more homogeneous appearance and texture, making it more pleasant to consume. Especially when shaken mixed drinks are being served, the bar strainer ensures that no shards of ice find their way into the final product, as the chunks can be unwelcome to the consumer. In a professional setting, a strainer is crucial, and most bartenders have several at their work stations to ensure that one is always available. At home, a bar strainer can make a big difference in the quality of the drinks being served.

In most cases, the coiled spring on a strainer is removable for cleaning. Many bar strainers are dishwasher safe, in which case the coil should be removed and put in with the silverware. Otherwise, the bar strainer should be taken apart to be washed with gentle soap and warm water, and the parts should be dried separately.

Last but not least, some food and wine pairing tips:

Wine and food pairing guide to start things off:

Below you will find very general complementary food and wine pairing recommendations. Use them for reference, as a starting point. We urge you to go explore both delicate complements and outright contrasts to discover your true food and wine pairing preference! And of course start with good glass wine sets.
Wine guide for typical dishes:

    * Chicken – Chardonnay or lighter reds such as Rioja, Barbera, Grenache, Burgundy
    * Green Salad – Herby whites such as Sauvignon Blanc, Pinot Blanc.
    * Grilled Fish – Light medium bodied whites such as Pinot Grigio, Chablis
    * Pasta (red sauce) – Chianti, Zinfandel, Pinot Blanc
    * Pasta (white sauce) – Pinot Grigio, Chardonnay, Viognier, Gavi
    * Raw or steamed shellfish – Crisp, acidic wines such as Champagne, Sauvignon Blanc
    * Steak – Full-bodied red such as Cabernet, Bordeaux

Wine guide for Asian cuisines:

    * Chinese – Riesling, Gewurztraminer, Sauvignon Blanc, and Pinot Noir
    * Indian – Zinfandel, Chardonnay
    * Japanese – Beaujolais, Sauvignon Blanc, Riesling
    * Thai – Chablis, Chardonnay

Wine guide for cheese:

    * Creamy soft brie or camembert – Red Burgundy, Chardonnay, Chablis
    * Strong goat cheese –Sauvignon Blanc, Sancerre, Pouilly-Fume
    * Hard Gouda – Chianti, Dolcetto, Pinot Noir
    * Semi hard cheese – Semillon, Rioja, Sauvignon Blanc
    * Smoked cheese – Gewurztraminer, Sauternes, Shiraz
    * Strong blue cheese – Sauternes, Port, Hermitage, Madeira

So you’ve cleaned out the basement and installed a brand-new bar. You’re already thinking about how jealous your friends will be – and rightfully so. A personal full-service bar is something to be proud of. Before you get too carried away with decorations, put some thought into the practical aspects of your new lounge.

First, consider the beverages you plan to enjoy. If you’re sticking to mostly beer and liquor, stock the cupboards with the appropriate drinkware. You’ll want to make room for pint glasses, shot glasses, tumblers and beer steins. Wine connoisseurs will need an inventory of classic wine glasses with a few champagne flutes and brandy snifters for variety. Once all the barware is situated, you’ll be ready to deck out the lounge with neon signs and vintage posters.

Elements behind wine and food pairing:

When pairing food, you are really complementing or contrasting four elements: weight, flavor intensity, taste, and smell. The way the dish is prepared and cooked will affect these elements:

    * Body/ weight:    heavy, medium, or light-body?
    * Flavor intensity:    weak, moderate, strong?
    * Smell/ aroma:    earthy, fruity, grassy/herbal?
    * Taste:    sweet, spicy, acidic, sour, bitter, additional spices used (e.g. lemongrass)?

For example, most people prefer Cabernet Sauvignon with red meat because they are both full-bodied, strong flavor and the protein in the meat will lighten the tannin in the wine. The wine explorers might pair it with a lighter and fruitier Merlot or a fruity but full-bodied Chardonnay.

Using spicy, strong-flavor Thai food as another example – the classic gourmets would go for full-bodied and complex Chardonnay. The wine explorers might contrast it with a sweet and light Riesling. Be sure and use a good glass wine sets when serving wine with food.

Irish stout beer is the most well known of the stouts, with Guinness being its primary manufacturer. This type of stout beer is also called a dry stout. Though Guinness is very popular worldwide, many prefer Murphy’s, particularly in Ireland, because Catholics initially ran the company. Guinness was thought of as a Protestant beer.

Imperial stout beer was first made for Catherine the Great, who had a tremendous liking for stouts. Importation to Russia, however, often ruined the beer. As such, the Imperial stout beer was given a much higher alcohol content to make shipping the product simpler. Storm King’s Imperial Stout is one of the more well known of this type