March 2nd, 2010 | Uncategorized
By Andrew Tomkins
South East England features a wonderful selection of breweries housed inside historical buildings. These breweries combine old-fashioned brewing techniques with today’’s technology to create popular beers that are worth knowing more about.
Here is a brief guide that describes some of South East England’’s more popular breweries. The guide includes a listing of some of the best breweries in South East England that offer tours to the public. It also includes how much you can expect to pay for a tour as well as a brief summary of what you can expect when you tour each of the breweries.
Shepherd Neame Brewery, Faversham, Kent
Tourists can enjoy seeing the brewing process as it has evolved from the 15th century till today. Most tours include an 80 minute walk through that starts out with seeing and tasting some of the ingredients that go into the brewery’’s Kentish Ales and specially produced lagers. From there, tourists will enjoy seeing how the brewery combines traditional 15th century equipment and brewing techniques with state-of-the art technology to produce a great final product. At the end of the tour, tour guides will tutor patrons of drinking age as they sample some of the beers the brewery produces.
Hogs Back Brewery Limited, Tongham, Surrey
Beer fans who enjoy drinking real ales will enjoy touring the Hogs Back Brewery Limited. Each 90 minute tour takes place inside 16th century buildings that feature a mixture of technologies from the 16th century till today.
Tourists will enjoy seeing the traditional processes that produce bottled ales and cask ales. At the end of the tour, guests of legal drink age are able to taste several samples of the brewery’’s famous ales.
The Oakleaf Brewing Company, Gosport, Hampshire
Tourists will enjoy a 60-90 minute tour that allows people to see up close a traditional early-mid 20th century style brewery in action. It starts by looking at the ingredients that go into making Oakleaf’’s fine ales. From there, the tour leads tourists through each step in the brewing process from crushing the grain to fermentation. At the end of the tour, anyone of legal drinking age can sample the several ales that Oakleaf produces.
The Rebellion Beer Company, Marlow, Buckinghamshire
The Rebellion Beer Company conducts tours inside buildings that are over 240 years old. This 17th century atmosphere gives tour goers a look at the past while seeing how contemporary beer makers make a unique ale that is strong and robust. Tour goers will enjoy seeing how the brewing process takes place using local water, hops, malt and grains. They will also enjoy seeing how the Rebellion Beer Company packages their products in unique shapes and sizes. Finally, tour goers 18 and over will enjoy tasting Rebellion’’s unique ales.
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Click here for more information about breweries in South East England
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March 1st, 2010 | Uncategorized
By Brian Jones
It has already been proven by many people who follow the vegan diet that it is not that arduous to lose a healthy amount of body weight. As a matter of fact, vegetarians on the average belong to the proportional weight range if we base it on the weight chart compared to people who are not vegans. In spite of that, there are still a lot of vegans who may want to lose more weight, just like everybody else. Some of them just simply want to reduce a little bit more. Meanwhile, others are battling with obesity. A vegan weight loss diet requires intentionally eating in a manner that would help lose body fat.
One person may be aspiring to lose some weight to avoid the health dangers that come with obesity. Nevertheless, too much of something is bad enough and that includes excessive skinniness. For this purpose, except when there is obviously a need to lose weight, you still have to consult a medical doctor before you pursue losing weight by following the vegan weight loss diet. And more importantly, consider sound judgment if you want to lose weight. Bear in mind that your body also requires a certain amount of fat, no matter how unwelcome they may be to you.
Normally, a vegan weight loss diet is designed for vegans who want to lose weight. However, someone who is not a vegan can doubtlessly follow a vegan weight loss diet just for one exclusive reason: To Lose Weight!
Once you come to a decision of following the vegan weight loss diet, you need to recognize the fundamental principles of any weight reduction plan. Dieting can be described in a simple rule: If the amount of your calorie intake is lesser than what you burn, you would surely lose weight. If your calorie intake is just equal to the amount you burn, your body weight will remain the same. But if you take in more calories than you burn, expect your body mass to increase, thus, you will gain weight.
There are still people debating about how heredity can affect a person’’s body weight. Genetics play a very relevant role in determining how easy or hard it is for somebody to lose weight. It generally influences metabolic rate, appetite and ability to exercise. You would notice that there are people who remain slim even if they eat a lot while others tend to gain weight fast no matter how they control food intake. Even so, you still have the ability to control your weight. Psychology can still win over genetics. In whatever way, we can still embrace the weight we would like to have by following the rule mentioned above. You can decide on losing weight by taking in less calories and burning more!
The decision is yours to make. If you choose to lose weight, then start working on it.
The best way be certain that the calorie intake is less than calories burned, you can keep two journals to monitor each. For you first account, you can take note of everything you take in including the number of calories for each kind of food. You can also list the accurate grams of carbohydrates, proteins and fat for every meal. This will also aid you in determining how healthy your diet is. For the second account, list down every activity you performed during the day and the length of time it took for you to complete every task, for instance, 2 hours jogging and 1 hour walking the dog. After which, you can assess the amount of calories burned with the aid of a calorie burning calculator.
As a contradiction, most vegans normally have no difficulty tracking calories simply because they already have to consider every nutrition label and food ingredient to be certain that there are no animal products in the contents. In the same manner, vegans do not eat out frequently and they have a way of asking food contents every time they eat outside.
After knowing that you eat more calories than the amount you burn, then try eating less and burning more of those calories that you take in. Following a certain program would be a good way to monitor your daily activities and will also help manage your exercise and diet.
One pound of fat is approximately 3,500 calories. That is why for every pound you wish to drop, the amount of calories you need to burn is 3,500 calories more. For instance, burning 250 more calories than what you eat everyday would result to a weight loss rate of 1 pound every two weeks.
Just remember that you should not overdo things. Avoid trying to lose weight too fast. If that would happen, it might do you more harm that good. Your body will attempt to contradict you and instead of burning the fat, it would just try to store more fat because it will assume that you”re body is wasting away the food that you take in. You would feel inactive and sleepy and your body is bound to gain back the weight that you lose once you put a stop to the diet. Weight loss can also be a reason for other health problems simply because the amount of calories required to achieve basic functions is not enough.
Another thing to remember is the fact that your body requires nourishment. If the amount of calories taken in is lesser than what your body is used to, there is a must to eat more healthy foods so that the vitamin and mineral requirement of your body would still be met. Fortunately for vegans, there’’s a variety of nutritious diets that can be taken from beans, nuts, fruits and vegetables. And being a vegan, you need to see to it that your diet is still well-balanced even during the course of your weight lose program.
If you encounter difficulty following your vegan weight loss diet, you can follow the guide below:
1. Be inspired by other dieters and get encouragement from them. It would be more useful for you to know a vegan who also wants to lose weight so that you can help each other and get emotional assistance.
2. Try to eat slowly by chewing your food well. It would also help to take a sip of water after every bite. Doing so will make you feel full at a faster rate. With your stomach feeling full, your body will have more time to digest the food you”ve taken in. It will also send a signal to your brain that there’’s no need to eat more.
3. You can show your journal to your friends. By doing so, you would feel the need to follow your diet carefully.
4. Avoid buying junk food and fight the urge to eat it. When you stock up on junk foods, there is a big tendency for you to binge whenever tempted. When you start eating junk foods, you will just crave for more because most of them are addictive in nature. Fortunately, most junk foods are not vegan by nature.
5. Look for healthy diversions and ways to ease stress that would be most effective for you. Some people tend to eat unhealthy foods to free themselves or break away from boredom. Discipline yourself to avoid food as an emotional pacifier or hobby. Try something that you would enjoy and make it a hobby instead.
6. Above all, I advise you to try walking, especially when you want to burn more calories in a day. Walking is the best form of exercise because it won”t make you feel tired easily. It is also not as intensive as running and other forms of exercised, thus, you can avoid running out of energy. So go ahead and walk your dog if you have one or simply take a stroll in your nearby park. You can also take the stairs instead of using the elevator, except when you”re in a hurry.
About The Author
Would you like to learn how to lose weight without dieting? Visit http://www.weightlossdietprogram.info/
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March 1st, 2010 | Uncategorized
By Dominic Donaldson
The Semillon grape is a reliable one, yet one that never seems to bask in the limelight as much as other, better-known white varieties such as Chardonnay or Sauvignon blanc do.
This is probably due in part to the tendency of winemakers to blend the grape with others, rather than to market it as a varietal.
The Semillon grape is reasonably easy to cultivate, and is the dominant white grape in France’’s Bordeaux regions, where it is one of just three approved white wine varieties. It’’s generally resistant to diseases except for rot, and it is an early ripener. Its thin skin means it can suffer burn from the sun in hot climates, and so it’’s best suited to regions that enjoy sunny days and cool night times.
Outside of Bordeaux, Semillon performs very well in Australia where it is widely used to make dry table wines, especially in the Hunter Valley region where the grapes are picked young. The young wines here are quite neutral and acidic, yet after aging in the bottle the wines transform, gaining weight and developing a honeyed, toasty colour that is reminiscent of barrel fermentation. This wine at its best can be left in the bottle for decades to improve, which is rather special.
In other areas of Australia, the grape is generally quite undervalued and this means it’’s generally blended with other grapes to form good wines. Chardonnay is the most popular blending partner, and Semillon gives the resulting wine from this combination a citrusy, crisp edge to what may have been a flabby wine alone.
In Western Australia, the grape is often blended with Sauvignon blanc, which is an excellent synergy.
In other parts of the world, the wine is sometimes perceived as lacking in complexity and intensity, meaning that the amount of plantings of the grape has been reduced during the last century.
The grape is relatively well-planted still in Chile, but the amount of acres that are planted with the grape tends to fluctuate regularly, and in California its predominantly grown to blend with Sauvignon blanc, and Argentina and New Zealand also have plantings.
Only time will tell whether Semillon will enjoy fame as a wine in its own right to the extent of the other big white grapes, or whether it will evolve to be completely exist as a blending partner. Don”t write it off before you”ve tried it however, as you may just find that it suits your tastes entirely.
About The Author
Dominic Donaldson is a wine expert. Find out more about semillon and the bottles waiting to be tried!
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February 28th, 2010 | Uncategorized
By Dominic Donaldson
The Grenache grape is the most widely-planted in the world, and is mainly used to provide the backbones to red wine blends.
The wine produced is soft and velvety, with lovely sweet, ripe blackberry flavours.
Although the grape is used to make its own stand-alone wines, including both reds and roses, it is much more common for it to be used in Rhone Roses and most Southern Rhone wine blends, including red wines such as Chateauneuf du Pape, Gigondas and Cotes du Rhone.
Even though this grape is particularly famous for its involvement with French wines, it’’s likely that it actually originated in Spain.
Grenache is widely-planted in the New World too, with Australian producers being very successful in the past with Grenache-dominated full-bodied red wine blends. The grape was the third most widely-planted in California behind Cabernet Sauvignon and Zinfandel, though it was overtaken by Merlot in the last decade.
The buds on the vines of this grape need a long growing season for full ripening, making this grape one of the last to be harvested in the season. This allows the sugars to get to very high levels and the wine produced reaches above average alcohol levels, sometimes higher than 15 per cent.
It can be difficult to find a wine that is unblended with other grapes, and it is advisable to look to regions in Northern Spain where they often use the grape to produce pink wines, and have done so for many years.
Regions such as Carinena, Calatayud and Campo de Borja are planted with plenty of old Grenache vines.
Grenache is delicious drank by itself, but works best as an accompaniment to food. The wines vary in their flavours and so a bold, complex wine that has been made from old, established grapes will go best with meaty dishes with big flavours and tastes. Softer, younger wines need to be paired accordingly.
Research the wine you are buying, good online vendors will usually describe which foods pair well with the wines they are selling.
That being said, there is a lot of wine snobbery around and so don”t let this dictate to you how you should drink your wine. You are consuming your drink for your own pleasure after all, and so go with whatever works best for you.
This applies to even the most fundamental ”rules” of wine and food pairing; red wine with red meat and white wine with white meat. If your preference is for visa versa - go for it!
About The Author
Dominic Donaldson is a wine expert. Find out more about Grenache and the deals available.
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February 28th, 2010 | Uncategorized
By Dominic Donaldson
Italy is famous for its superb food as well as its wine; the two go hand in hand and are thoroughly ingrained in Italy’’s culture and traditions.
If you mention Italian grapes to any fan of Italian wine, they will instantly put forward Barolo as one of the finest.
Barolo
Barolos are big, powerfully-flavoured wines and for this reason require heavy-weight foods that stand up to them. Rich Italian dishes such as Risotto, Spaghetti Bolognaise and red meat dishes serve as great accompaniments to this wine.
Tannins in Barolo react to proteins in food, and taste softer in the mouth when drunk with high protein and fat foods which complement them perfectly. In the absence of proteins, such as with vegetarian dishes, the tannins will react with proteins found in the inner mouth, accentuating their bitterness, and so it is best to consume Barolo with the former.
It’’s also a wine that ages very well. Young wines will not have developed their full, complex, rich flavours, and so a good cellaring does a bottle of Barolo the world of good; as much as ten or fifteen years.
Montepulciano d”Abruzzo
This wine is a real crowd-pleaser, produced mainly from the Italian grapes Montepulciano in the region of Abruzzo. This is a very reliable wine that is easy to drink and makes a good general accompaniment to a wide range of Italian dishes.
You”ll find that many Italian restaurants will have Montepulciano d”Abruzzo as their house wine, and it will be reasonably priced. It’’s a good wine to order in a restaurant if there are a few guests sharing the same wine, that are also eating varied dishes, as it is a good all-rounder.
Sangiovese
Sangiovese is one of the well-known Italian grapes, and is sometimes blended into Montepulciano d”Abruzzo. The grape makes high acid, medium-bodied wines with sour cherry flavours. It goes brilliantly with the signature tomato-based dishes of Italy.
Chianti is produced with Sangiovese as its main ingredient and is renowned worldwide. Basic Chianti should be drunk young, whereas Chianti Reserva is oak aged and is at least two years old. Expect to pay premium rates for Chiantis with Classico on the lable; this means it is from the very heart of the Chianti region.
Sangiovese di Romagna is a popular wine that’’s made from the grape, which is full of fruit flavours.
Italian grapes enjoy some of the best climates in the world for growing, and there are so many great wines produced from Italian grapes that you really can”t go wrong. Enjoy with traditional Italian fare and remember to drink responsibly!
About The Author
Dominic Donaldson is a wine expert. Find out more about Italian grapes and the delightful wines waiting to be discovered.
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February 26th, 2010 | Uncategorized
By Shane Thomas
It’’s been a long day. The boss was determined to make you miserable and work was hard. But it’’s alright because you”ve got a nice meal out planned with the missus or the family. Or do you? Restaurant prices today can be expensive enough to stop us eating out on all but the most special occasions. In these days where we are counting every penny, offers such as 2 for 1 deals at restaurants and hotels could be a life saver to anyone living on a budget. The question that remains is how to find the best 2 for 1 deals that are actually near to you.
First things first, identify what you are actually looking for. Is it hotel voucher codes giving you a free room that you need? Or restaurants vouchers that will help you and your nearest and dearest to eat out for an affordable price? There’’s no point in spending time searching for deals before you know exactly what you are looking for, as you could end up spending hours without ever finding what you need.
Now that you know what you are looking for it’’s time to find local businesses that match your requirements. Start with a search engine, or even with the yellow pages, and pick out potentials. Larger chains might be more likely to offer online voucher codes, but don”t rule out smaller home grown locations as they may have a deal for you too. Narrow down the list of locations with a bit of online research so that you are left with a shortlist of possibilities that will meet your particular needs.
You are now in a great position to start finding some excellent money saving offers. For example, now that you have identified local restaurants you can start to find the online voucher codes that will provide you with the money off that you are searching for. The best way to find these vouchers is by using the internet once again. There are a huge range of offers available to you and, with a bit of digging around, you”ll soon find lists of restaurant chains currently offering deals. Match these with those on your shortlist to quickly get a great deal.
Of course, if you can”t find any of your local businesses offering vouchers for money off, it is still worth giving them a call and asking if there is anything that they can do for you. Never be afraid to ask for money off a service because you just might be successful, and if you weren”t then what have you lost? Just a couple of minutes on the phone.
Just a bit of research and foresight can save you considerable amounts of money. It’’s really worth taking the time to see if you can find any voucher codes before departing for your favourite restaurant or hotel, because you never know, you just might be able to save yourself a ton of cash.
About The Author
While visiting a restaurant with your dear ones, you can save considerable amount of money with online voucher codes. I would recommend http://www.voucherking.co.uk as one of the best websites offering restaurant vouchers.
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February 26th, 2010 | Uncategorized
By Phoenix Delray
If you are confused about the many different types of bottled water available today, you are not alone. Although most people assume that it is all healthy, clean and safe they are left wondering what the differences are between artesian, distilled, drinking, spring and mineral waters. It can be confusing and frustrating when you are standing in the aisle at the supermarket trying to pick the healthiest choice for your family and you have no information to go by to help you in your process. One of the biggest questions that people have other than whats the difference is why we need so many different types of products.
Distilled is a word used to describe water that goes through a rather interesting vaporization process. These distilled products have close to 100% of the impurities and particulates removed from them by a simple yet important boiling process that it goes to. When distillation occurs, steam is condensed into a container, which leaves those solid contaminants behind, leaving close to 100% pure bottled water. If you run the tap in your kitchen into a clear glass and hold the glass up, you are likely to see all kinds of small particulates, which is what drives many people to purchase bottled water.
Products that are labeled as spring water flows from real springs from many different parts of the world. Pictures of babbling brooks and sunshine often fill peoples minds when they think of these springs, but the truth is that a spring is anywhere that the water runs on the surface of the earth. Although it is found on the surface, the source of it originates from below the earths surface. It is underground sourced water that many people enjoy the taste of more than the other types, although most people probably have a hard time differentiating it from other types. Some of those minerals dissolve as they move through the underground channels, and sometimes this can cause a slight flavor and sometimes carbon dioxide bubbles, which makes the bottled water sparkle. When this happens, spring water can be marketed sometimes as sparkling mineral water.
Artesian bottled water is sourced from wells that run under the earths surface or up on the surface. If the source is underground, that source is known as an artesian well. If the water is obtained right at the surface, the source is known as a flowing artesian well. Natural pressure from the earth makes it flow up towards the surface, and the next step after it is collected is to get it on the shelves as bottled water.
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For more information on bottled water, please visit our website.
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February 25th, 2010 | Uncategorized
By Dominic Donaldson
White wine is a hugely popular tipple in the UK and makes for pleasant drinking either on its own or as an accompaniment with food. Some of the most popular and readily-available wines is Chenin Blanc.
Chenin blanc is a variety of white grape native to the Loire Valley in France. It is also known as Pineau de la Loire and Gout fort and is one of the most versatile off all wine grapes because it produces light sparkling wines, crisp and dry table wines, sweet desert wines as well as brandy.
The sweet desert wines produced from the grape are highly regarding for their excellent ageing ability, and its ability to produce high quality wines from dry to sweet have brought comparisons with German Rieslings, with some experts calling it France’’s answer to Riesling.
Although the grape is native to the Loire Valley, it is planted all over the world in New World wine-producing areas including Mexico, Argentina, Chile and Brazil and is known as Pinot Blanco in these countries.
In South Africa, almost a third of the vines planted are this grape, and it is sometimes known as steen in this country. It is California’’s third most widely-planted white grape, and it is widely planted in both Australia and New Zealand.
Chenin Blanc viticulture demands a high level of care, especially regarding the timing of the harvest. Wine expert Oz Clarke has declared in the past that if the grapes are harvested too soon, the high acidity will make the resulting wine ”one of the nastiest wines possible”.
Flavours
The flavours of this wine are often describes as having hints of minerality, honey and greengage. As these flavours age, they take on notes of marzipan, barley sugar and quince. The New World varieties are generally produced to be consumed young, and these have notes of tropical fruit like guava, pear, banana and pineapple.
Chenin Blanc is probably one of the best-known varieties of white wine in the UK, along with Chardonnay. As with all alcohol, do be careful to consume the wine responsibly and stay within the recommended unit intake which is 2-3 units each day for a woman and 3-4 units each day for a man. Saying this however, around ten million people in the UK drink more than this recommended intake, and so if you”re having a particularly good evening with some particularly great wine, it won”t hurt to occasionally go over this amount every now and then.
About The Author
Dominic Donaldson is a wine expert. Find out more about Chenin Blanc and the great wines available.
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February 25th, 2010 | Uncategorized
By Dominic Donaldson
Gamay is a purple grape that is mostly grown in Beaujolais and the Loire Valley in France. Beaujolais wine itself is usually made from the grape, which is low in tannins and has a thin skin.
It is thought that the grape first appeared in the village of Gamay in France as far back as the 1360s where it brought relief to the growers in the village after the Black Death. It was easy to cultivate in comparison with the Pinot Noir grapes of the region, ripening a couple of weeks earlier, and produced strong, fruity wine.
In 1395 however, cultivation of the grape was outlawed in Burgundy by Philippe the Bold who was the Duke of Burgundy, because it was taking up valuable land space that could be used for the Pinot Noir grape.
The Duke really hated the wine that the grape produced, and it was further berated 60 years later by Philippe the Good.
Plantation of the grape on acidic soil helps to soften it and actually ease the grape’’s own high acidity.
Today, the only other country that has significant Gamay viticulture is Canada, where it is grown in the Niagara peninsula. The Niagara peninsula is on the same latitude as France, and the wine produced in the region is early-drinking, soft and fruity. The grape is also grown in New World areas such as Australia and South Africa where some winemakers are experimenting with it to make fruity, easy-drinking varieties of wines.
The serious Gamay wines of today however are made in ten special villages within the Beaujolais area of France, including Julienus, Fleurie and Moulin a Vent. Each of these villages produces wine with a character of its own, and characteristics range from rich and smooth to vivacious and light.
We now know that the grape is a cross between Pinot Noir and Gouais, an ancient white variety that hailed originally from Central Europe and was likely to have been brought to France by the Romans.
Seventy million litres of Gamay are produced every year, with more than 50 per cent of this being sold as the fruity, easy-drinking Beaujolais. There is a big celebration day held on the third Thursday after the harvesting of the grapes known as Beaujolais day, and it’’s worth being in Burgundy for this to enjoy some delicious samples!
As with all alcohol, remember to enjoy this wine responsibly, and stick within the recommended daily allowances of units.
About The Author
Dominic Donaldson is a wine expert. Find out more about Gamay and the wonderful wine available.
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February 24th, 2010 | Uncategorized
By Christine Harrell
Popcorn has been around for centuries longer than TV or movies. Ears of popcorn have been discovered in bat caves in Mexico that were 5,600 years old. Popped corn has been found in a southern Utah cave that was 1,000 years old. The explorer Cortez was introduced to this popular snack in 1519 by the Aztec Indians, who not only considered the whole grain a part of their diet but used the popped corn to make ceremonial headdresses, necklaces and ornaments to adorn themselves and statues of their gods.
The colonists learned of this strange food from Native Americans who skewered an oiled cob of corn and held it over a fire until the kernels exploded. These early Americans would then eat the popped corn off of the cob. Colonists invented the first puffed breakfast food by eating popcorn in a bowl with cream or milk.
German brothers Frederick and Louis Rueckheim were responsible for inventing the first flavored popcorn. They poured molasses over popcorn and peanuts and sold it to customers. They later changed the formula so the molasses was drier and crunchier. It was sold in popcorn bags at the Chicago World’’s fair in 1893. Today, popcorn seasoning choices are limited only by taste and imagination as one can find caramel coated, cheese or chocolate covered, or various fruited, candied or spicy concoctions.
Corn poppers have been around for centuries, as decorated poppers have been found in Peru around the same time of the Aztec Indians. The first modern popcorn machine was invented in Chicago by Charles Cretors in 1888. His concept continues this day and is used in theaters, though the modern versions are powered by electricity instead of gas. Miniature popcorn machines are now sold for residential use.
Popcorn is a corn seed consisting of a hard shell that covers a starchy interior that harbors about 14% water. When exposed to heat the watery content turns to steam and causes enough pressure that the kernel explodes and turns inside out.
This whole grain food provides energy as a complex carbohydrate. 3 cups of popped corn are equal to 1 serving from the grain group and it is full of fiber. Fiber not only provides necessary dietary roughage but slows the digestive process making one feel fuller for a longer period of time. As this snack is naturally fat and sugar free one cup only has 31 calories if air popped and 55 calories if oil popped.
Fun and convenient to enjoy anytime, this historic snack is still offered in various recipes as a delicious gift to celebrate any occasion.
About The Author
Author is a freelance writer. For more information on popcorn machines please visit http://www.snappypopcorn.com/.
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