Dining & Wine on the NYTimes.comA Hop and a Sip to Fresh Ales
During the brief hops harvest season, beer brewers have an opportunity to use the fresh green hops cones, creating beers with bright, herbal qualities. It's not easy, as the hops must be added to the beer within 24 hours of being picked, and brewers must use five to seven times more fresh hops than if they were using dried.
TINY emerald cones on 18-foot-tall hops plants trembled as workers whipped the freshly cut stalks into roaring machines here at Sodbuster Farms. Gnashing metal fingers then stripped off the sticky cones — female flowers of the Humulus lupulus — and ...
Full Story: ...
... A Hop and a Sip to Fresh Ales; By LUCY BURNINGHAM
World on CNN.comCocktail comeback rescues ancient Korean brew
Makgeolli, also known as takju, is a traditional alcoholic beverage native to Korea, a milky liquor that's lightly carbonated and sweet, has a history that stretches back centuries. Today, the drink is being rediscovered as a trendy cocktail, particularly in chic Seoul bars.
Step into the Jipyeong Factory, and you walk back in time.
Here, in a farming community two hours' drive east of Seoul, Bang Hio Yeun, like his father and his father's father before him, brews his family's recipe for Korea's oldest liquor, ...
Full Story: Cocktail comeback rescues ancient Korean brew; By Kyung Lah
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Cocktails on About.comMartini
One of the first recipes any bartender needs to learn, the classic martini is an excellent place to begin building a martini repetoire. While the traditional way to mix a Martini is to stir the ingredients in a mixing glass many people prefer their's shaken instead, so it is a good idea to ask "Shaken or Stirred?".
Recipe: Martini
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