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Tag: drinking

  • New Types of Wines You’ve Got to Try

    Kicking back at the end of a long, hard week of work with a fabulous glass of wine in hand is one of life’s great pleasures. Taking a few minutes for oneself, to relax, unwind and debrief. And, similar to the food scene which now caters to numerous dietary and lifestyle choices, the wine scene now caters to many different tastes. The wine experts at Vineful give us the low down on the new crop of wines.  

    1. Organic wine

    “The main difference between organic wine and traditional wine is that organic wines are made from grapes grown without artificial and chemical fertilizers, pesticides, fungicides and herbicides, with a focus instead on maintaining a healthy ecosystem. Organic farming is mindful of the environment and minimising any impact on the land. A bottle labelled organic means the grapes have been grown in accordance to strict rules that adhere to organic farming guidelines. There are a number of different certification bodies including Australian Certified Organic, NASAA Organic, Certified BioGro Organic. Look for the logo on the bottle to confirm the wine is Certified Organic.”

    2. Natural wine 

    “Think of natural wine as the cousin of organic wine, but natural wine may not always be organic. A wine is considered natural when the grapes have been handpicked and crushed and nothing is added to tanks during fermentation, such as acid, sugar or enzymes. This allows the fruit to ferment on its own using the naturally occurring yeast on the grape’s skin. Natural wines are unfiltered, so you’ll often see sediment or ‘cloudiness’ in the bottle. Unlike organic wines, there is no consistent regulation or certification in relation to natural wines.”

     
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    3. Biodynamic wine

    “Biodynamic wines are like the big brother or big sister to organic wines. Biodynamic winemaking is all about enriching the processes, from planting to harvesting. Biodynamic winemaking shares the organic approach of no chemical intervention, but adds in practices for enriching the soil, planting, pruning and harvesting based on the moon cycle and astrological signs. All biodynamic wine is organic.”

    4. Preservative-free wine

    “Some preservatives in wine are a natural by-product of the winemaking process, which means that if you are sensitive to sulphur dioxide, look for wines that are labelled as ‘free of’ or ‘no added preservatives’. However, minimal amounts of sulphur dioxide (SO2) may exist due to the fermenting process. Preservatives can also be added during the winemaking process to stabilize the wine for longevity.”

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    5. Vegan friendly wine 

    Wine is made from grapes, so you might think it’s vegan. However, it’s the things winemakers add during the winemaking process that makes most wines non-vegan. To counteract the cloudiness, winemakers introduce fining agents that act like magnets to attract unwanted molecules to make them easier to remove. These agents are often made from animal-derived proteins and products. The good news is there are a range of animal-friendly fining agents that can be used to make vegan wine, such as clay (bentonite), limestone and silica gel to name a few.

    Read more at https://www.bhg.com.au/5-new-types-of-wine-you-need-to-know-about

  • Survey Reveals How Australians Rank in Terms of Drinking Compared to Other Nations

    In the last 12 months, Australians had more emergency medical treatment for alcohol consumption than residents of any other country.

    We also got drunk an average of 47 times, or approximately once every eight days.

    That’s according to data from the 2019 Global Drug Survey (GDS), which covers the drug consumption of more than 120,000 people from over 30 countries, including 7684 Australians who took part this year.

    Here’s how we rank.

    Australians the fourth biggest drinkers

    Maybe this comes as no surprise, but we ranked pretty high for alcohol consumption.

    We were the fourth biggest drinkers behind the UK, US and Canada.

    Women were more likely to receive emergency medical treatment for alcohol than men, and 39.1 per cent of Australians said they wanted to drink less next year.

    Alcohol, cannabis, tobacco and MDMA were the highest ranking drugs used in the last 12 months.

    Source: https://www.abc.net.au/triplej/programs/hack/global-drug-survey-how-australia-ranks/11108690

  • Good News About NSW Violent Venues List

    The number of licensed premises on the NSW Government’s violent venues list has halved from 12 to six in the past six months, with no venues in the most restrictive level one category.

    A further nine venues have been removed from the list entirely.

    The six remaining on the list, ‘Level 2 venues’, are as follows, with the number of violent incidents in a 12-month period shown in brackets:

    1. Ivy,  Sydney (16)
    2. The Coast Hotel, Coffs Harbour (13)
    3. Belmore Hotel, Maitland (12)
    4. Ivanhoe Hotel, Manly (12)
    5. Penrith Rugby League Club Ltd, Penrith (12)
    6. The Argyle Sydney, The Rocks (12)

    Liquor & Gaming NSW Deputy Secretary Paul Newson said these latest results are the best in several years and part of a long-term downward trend in the level of violent incidents.

    “Our state’s hotels, clubs and bars recognise that running a violent venue is not just bad for patrons; it’s also bad for business,” Newson said.

    “For just the second time since the scheme began in 2008, there are no venues in the highest level one category, while the number of level two venues has fallen from 10 to six.

    “These results indicate our state’s licensed venues are now safer than they’ve ever been.

    “The NSW Government has taken strong action and worked closely with industry to achieve these highly encouraging results.”

    Newson said the violent venues and three strikes schemes have motivated industry to do better and maintained downward pressure on alcohol-related violence.

    Data from the NSW Bureau of Crime Statistics and Research shows alcohol-related non-domestic assaults have been dropping at around seven per cent a year.

    “This continuing decline and the removal of nine venues from the latest list show this longer term trend is continuing,” Mr Newson said. “We have more work to do and some venues need to take action to curb excessive consumption and alcohol-related violence and anti-social behaviour in and around their premises.”

    The list reflects the number of violent incidents at venues over a 12-month period. Venues with 12 or more incidents make the list, with those recording 18 or more incidents classed as level
    one. Venues on the list face strict conditions and increased monitoring by Liquor & Gaming NSW.

    Venues removed from the list entirely are:

    1. The Sunken Monkey Hotel, Erina
    2. Sydney Junction Hotel, Hamilton
    3. Amaroo Hotel, Dubbo
    4. Narellan Hotel, Narellan
    5. King Street Hotel, Newcastle West
    6. Beach Road Hotel, Bondi Beach
    7. Camden Hotel, Camden
    8. Sugar Lounge (NSW) Pty Ltd, Manly
    9. Fusion, Cronulla

    Source: https://www.theshout.com.au/australian-hotelier/nsw-violent-venues-list-reduced-by-half-liquor-gaming-violence-crime-government/

  • Ancient Brewing Resumes at Belgian Abbey

    Grimbergen has revealed plans to build a new microbrewery inside the walls of Grimbergen Abbey near Brussels, which will combine modern techniques with brewing traditions from ancient books. Pictured is Father Karel Stautemas, subprior at Grimbergen Abbey, who is studying to be a brewer to join the microbrewery team.

    (CNN)Connoisseurs of Belgium’s world-renowned beer will soon be able to taste a range of special brews made according to recipes that have been sitting untouched in the archives of Grimbergen Abbey for more than 200 years.

    Monks at the Norbertine abbey recently delved into a collection of books that was almost destroyed by a fire during the French Revolution. They uncovered details on how Grimbergen beers were brewed in the past — the last time in 1798.
    Its name is probably familiar to beer-lovers since Danish giant Carlsberg has a licensing deal to produce a beer known as Grimbergen for the international market.
    But now the brothers of the abbey, which is located near Brussels, want to brew the original beer themselves. They are combining ancient traditions detailed in books — some dating back to the 12th century — with modern techniques to craft limited-edition batches.
    “Beer has always been part of life in the abbey and we are proud of the beers we have today,” the Rev. Karel Stautemas, subprior at the abbey, said in a statement.
    “We’ve really enjoyed reading more about past brewing traditions in the pages of these ancient texts. We’ve spent hours leafing through the books, which are written in Latin and Old Dutch, and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.”
    Karel will undertake additional formal brewing training to help with the production himself.
    The books were saved by the monks when a fire ravaged the abbey in 1798, destroying it for the third time. They knocked a hole in the library wall and secretly funneled about 300 books to safety before the blaze. The microbrewery, which will be inside the abbey and will feature an on-site bar and restaurant, will open to the public in late 2020 and is projected to produce about 10,000 hectoliters.
    One of the new brews is the limited-edition Grimbergen Triple D’Abbaye, which has been aged in whisky barrels for five months, a technique similar to those used in the production of Belgian beer back in the 1500s.
    “To begin with, the beer is aged in French oak barrels, which were previously used for bourbon and whisky, and yeast is added to give it a slight refermentation. During this time, the coriander, fruity and spicy phenolic flavours decrease allowing the malty, sweet, vanilla flavors from the whiskey barrel to infuse itself,” reads an official description of the beer.
    The Triple D’Abbaye has notes of malt, vanilla, and sweet flavors from the first barrel, supported by subtle, smoked notes from the second, the description says. All with an underlying note of spiciness and a high alcohol content of around 10.8% – so better not imbibe too much.

  • The Woes of Second-Hand Alcohol Consumption

    Source: Pixabay.com

    A recent post on Smh.com.au mentioned a new study published in the Journal of Studies on Alcohol Drugs, that found that 1 in 5 Americans experience second hand drinking damage annually.

    The writer suggested that Australian figures may be even higher.

    According to Professor Robin Room, of the The Centre for Alcohol Policy Research at La Trobe University we only consider drinking related harm in extreme forms such as drink driving, alcohol fuelled violence and foetal alcohol spectrum disorders but those aren’t the only examples. There are other examples of alcohol harm such as harassment or insults, vandalism, family or marital problems, financial problems fuelled by alcohol etc.

    Researchers highlight that the rate that people report alcohol harm is higher in the USA than it is in Australia, so our figures may actually be alot higher, taking into account that in the US, one third of adults don’t drink at all whereas in Australia, less than 20 per cent don’t drink.

    The study found that harm tends to be higher among young adults which isn’t surprising given that more young people drink to “get drunk”.

    Read more at : https://www.smh.com.au/lifestyle/health-and-wellness/second-hand-drinking-damage-is-more-common-than-you-may-think-20190715-p527do.html

  • Bartenders – 5 Pouring Methods You Should Know

    If you’re a beginner bartender, you’ll quickly realise that forming a good relationship with your patrons is important, not only so you can serve alcohol responsibly but also because it affects your tips.

    Flairbartending has become popular because it elevates the role of the bartender and patrons love it. If your bartending skills aren’t quite ready for the World Championships, here are 5 basic pours to practice to make you look like a professional.

     

  • How to Be a Smart Drinker if You’re on a Diet

    Are you a social drinker, who enjoys having a few drinks amongst friends? The problem is that if you’re on a diet or just watching your weight, those evening trips to the pub may actually be more damaging to your diet than you realise, especially if your preferred drinks are mixed with high calorie mixers.

    Here are some simple tips to help you enjoy a drink without ruining your diet,

    1. Set a drinking goal and hold yourself accountable. You can also ask a friend to help you be accountable. Experts say saving up your allotted drinks to disperse among social ocassions can help. Keep in mind that the daily recommended limit is 2 standard drinks.
    2. Consume loads of water. Start and end your night off with a big glass of water. And for every alcoholic drink you have, make sure you have a glass of water as well. Alcohol is a diureti, meaning it can cause you to lose water and become dehydrated, which accounts for some of the discomfort we experience when we have a hangover. Avoid this by drinking lots of water, still or sparkling.
    3. Eat before you drink or nibble while you’re drinking. Drinking on an empty stomach causes alcohol to be more quickly absorbed into your bloodstream, causing intoxication. Stay away from greasy foods, junk food and spicy foods, instead have a balanced diet of complex carbohydrates, protein and fats.
    4. Avoid drinks with mixers. These have the highest levels of sugar and carbs. Pina coladas for example are notoriously bad for your diet. Instead opt for a spirit mixed with sparkling water or soda water.
    5. Opt for low-carb drinks. Pure liquors such as vodka, whiskey, scotch, gin and tequila contain zero carbs. Wine and beers are higher in carbs.
    6. Drink solwly. Remember that your stomach absorbs alcohol faster than your liver can metabolise it. Drink slowly to slow down the alcohol absorption.
    7. Drink smarter. Know what you’re drinking. By knowing how many calories you’re consuming, you can make smarter choices. Also know how many standard drinks you’re consuming because you must avoid intoxication. Source: https://www.forbes.com/sites/nomanazish/2019/07/28/how-to-enjoy-alcohol-without-ruining-your-diet/#5b98276dbd2e

  • Do Drinkers Live Longer?

    The issue of whether or not drinking alcohol is beneficial to your health is a contentious one with alot of conflicting research, some suggesting that moderate consumption can extend life by benefiting the heart and others suggesting that there is no safe alcohol levels.

    Moderate drinking which is described as between 2 and 7 glasses of wine a week, has been shown to ward off depression and the same study also revealed that heavy drinking is a risk factor for depression.

    However now there has been a large scale study -The Health and Retirement Study (HRS), described as one of the most indepth studies on alcohol consumption and death risk in the USA, presenting findings of a 16 year follow-up period.

    The results show that moderate and occasional drinkers have lower death rates than non-drinkers.

    The study found that people who didn’t drink at all actually had higher mortality rates.

    Find out more about the study at: https://www.medicalnewstoday.com/articles/325676.php

  • Poll Reveals Australians Confused about Alcohol Risk

    Source: Pixabay.com

    A recent poll revealed that 9 out of 10 Australians consider themselves “responsible drinkers”, despite a quarter of respondents drinking to get drunk at least once a month.

    The number of drinkers who drink alcohol to get drunk has significantly increased in the last decade, together with alcohol related harm.

    Experts say people are confused about alcohol risk and are unaware of what constitutes risky drinking.

    The poll released by FARE (Foundation fro Alcohol Research and Education) found that only 31 per cent of people could correctly identify the number of standard drinks a person should consume in order to minimise their long term harm.

    Australian guidelines suggest adults drink a maximum of 2 standard drinks a day to avoid lifetime risk of harm and no more than 4 standard drinks on a single occasion to reduce the risk of alcohol related injury.

    Source: https://www.abc.net.au/news/health/2019-05-08/alcohol-risk-unclear-binge-drinking-widespread/11088918

  • Get The Party Started with Fishbowl Cocktails

    Here are 6 amazing fishbowl cocktails perfect for sharing or drinking solo.

    These are pleasing to the eye and palette, so give them a try.