Beer, Wine and Spirits Stack Exchange
Beer, Wine and Spirits Stack Exchange

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Recommendations for learning how to brew beer in London?

As a beer lover I've enjoyed thousands of great beers over the years. In doing so I've learned a fair amount about the differences in types of beer and how they're brewed, but I'd like to take the next step and brew my own. There's a ton of…
Brett DeWoody
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Sparkling wine from Spain, is it Cava or not?

I bought a bottle of Raventos i Blanc L'Hereu. Here is the link to official web site: Raventos i blanc. I am unsure whether it is Cava or just regular sparkling wine? I know, Spain has strict laws, and it defines conditions to wine manufactures. I…
Zergatul
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Wine fermentation in steel tank

When fermenting wine in a steel tank, should one put on the lid or should one leave it open? Now as I understand, if it's open to oxygen, the yeast will multiply much faster and so the fermentation could kick on really fast. But can the yeasts still…
Balázs Németh
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Regarding light beers and dark beers: how would you make a light beer taste more like a dark beer?

How would you make a light beer taste more like a dark beer? In other words, if you like light beer better than dark beer but you think that light beer could use more taste, what could you add or is there such a beer out there?
user6035379
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Beer cocktail recommendation

I do not have much options in beer variety and therefore I need some good cocktail of beer with vodka/tequila or some other good choice to make it good for a party. Is there any way to mix things up?
user7036414
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Must try wines in Frankfurt region

Some regions around Frankfurt are famous for their wines. When I was in Frankfurt last time, I tried their Apple wine and simply loved it. This time, I will be in Frankfurt for a longer period and would like to try some more of their famous wines. I…
ishan
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Beer label alcohol

I wondered about the alcohol in a beer and it was not on the can. Neither were ingredients or calories. Why does beer not have to list that stuff but food does? This is Texas.
paparazzo
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Yeast beer and the gastric problems

Does drinking yeast beer (known in Germany als Hefe-Weissbier) have any potential influence on gastric problems? Yeast can become active in intestines, starting there fermentation processes and causing bloating. When such symptoms occur, is that the…
user21
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1 answer

What is the single most influential book every beer enthusiast should read?

If you could go back in time and tell yourself to read a specific book about beer, which book would it be?
Travis J
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Is it safe to consume alcohol while eating raw oysters?

Is it okay to eat raw oysters and drink alcohol at the same time? I have heard different stories as to whether it is truly a good idea to do this. Some people say that it is not bad, others say that the alcohol can be dangerous with the bacterium…
Ken Graham
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Is Zlatopramen lemon 1.9% still available in the Czech Republic?

I am wondering if the Zlatopramen lemon 1.9% is still available in the Czech Republic (in supermarkets, liquor stores, bars et cetera).
Bronski Stenberg
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Burned volume to alcohol percentage

In ancient Russia the way to measure "proper" strong spirits was to burn it - if the volume decreased by half than it was considered right one. How can I convert this into modern days alcohol percentage? Also, as a side note, how accurate this…
god
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muscadine wine fermenting

I made wine last fall (2015) September and racked it one time. After that I left it in the carboys. It stopped fermenting and cleared. I never bottled it, it's still in there with the airator top on it. Is it safe to bottle. It looks good and…
Louise
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What's the point of IBUs if hoppier beers have lower IBU than stouts?

I'm confused by the whole idea of IBUs. I see a lot of IPAs that are rated in the 40s or 50s for IBU, but in practice they are much more bitter than stouts in the 80+ range. Shouldn't the IPAs have a higher bitterness rating? What's the point of the…
SPavel
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Should lighter red wines be served chilled?

I know that white wines are usually served chilled and drier or full-bodied reds are served at room temperature. For an upcoming gathering I'll be serving some lighter, sweeter reds (one is called a "red moscato", for example), alongside whites and…
Monica Cellio
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