Suppose that every day, ten men go out for beer and the bill for all ten
comes to $100.
If they paid their bill the way we pay our taxes, it would go something like
this…

The first four men (the poorest) would pay nothing
The fifth would pay $1
The sixth would pay $3
The seventh would pay $7
The eighth would pay $12
The ninth would pay $18
The tenth man (the richest) would pay $59

So, that’s what they decided to do.

The ten men drank in the bar every day and seemed quite happy with the
arrangement, until one day, the owner threw them a curve ball. “Since you
are all such good customers,” he said, “I’m going to reduce the cost of your
daily beer by $20″. Drinks for the ten men would now cost just $80.

The group still wanted to pay their bill the way we pay our taxes. So the
first four men were unaffected. They would still drink for free. But what
about the other six men ? How could they divide the $20 windfall so that
everyone would get his fair share?

They realized that $20 divided by six is $3.33. But if they subtracted that
from everybody’s share, then the fifth man and the sixth man would each end
up being paid to drink his beer.

So, the bar owner suggested that it would be fair to reduce each man’s bill
by a h higher percentage the poorer he was, to follow the principle of the
tax system they had been using, and he proceeded to work out the amounts he
suggested that each should now pay.

And so the fifth man, like the first four, now paid nothing (100% saving).
The sixth now paid $2 instead of $3 (33% saving).
The seventh now paid $5 instead of $7 (28% saving).
The eighth now paid $9 instead of $12 (25% saving).
The ninth now paid $14 instead of $18 (22% saving).
The tenth now paid $49 instead of $59 (16% saving).

Each of the six was better off than before. And the first four continued to
drink for free. But, once outside the bar, the men began to compare their
savings.

“I only got a dollar out of the $20 saving,” declared the sixth man. He
pointed to the tenth man,”but he got $10!”

“Yeah, that’s right,” exclaimed the fifth man. “I only saved a dollar too.
It’s unfair that he got ten times more benefit than me!”
“That’s true!” shouted the seventh man. “Why should he get $10 back, when I
got only $2? The wealthy get all the breaks!”

“Wait a minute,” yelled the first four men in unison, “we didn’t get
anything at all. This new tax system exploits the poor!”

The nine men surrounded the tenth and beat him up.

The next night the tenth man didn’t show up for drinks so the nine sat down
and had their beers without him. But when it came time to pay the bill, they
discovered something important. They didn’t have enough money between all of
them for even half of the bill!

And that, boys and girls, journalists and government ministers, is how our
tax system works. The people who already pay the highest taxes will
naturally get the most benefit from a tax reduction. Tax them too much,
attack them for being wealthy, and they just may not show up anymore. In
fact, they might start drinking overseas, where the atmosphere is somewhat
friendlier.

David R. Kamerschen, Ph.D. – Professor of Economics.

While visiting Deland Florida I came across an awsome restaurant with an awsome beer that I fell in love with. Let me get right to the point. If you are ever in Deland Florida get yourself to the "Fish House". This is one of Floridia hidden treasures. The food was fresh and a very good bang for the buck. The best suprise was the Choklat Stout by Southern Tier. Oh my God one of the best beers I have ever had.   


The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, they were not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods. Even through the many voyages of Columbus, the mystical bean remained nothing more than a strange currency of the native peoples.

Moving through centuries, the circular journey of cacao has been realized in some brewing houses, encompassing the complexity of the darkest, bitter-sweet candy together with the original frothy cold beverage of the ancient Maya to bring to you our Blackwater Series Choklat Stout. Southern Tier has combined the finest ingredients to tempt your senses & renew the power & interrelation of history in every bottle.
11.0% abv • 195º L • Imperial Chocolate Stout • 22 oz / 1/6 keg
2-row barley / caramel 60 malt / barley flakes / chocolate malt / bittersweet Belgian chocolate / kettle hops: chinook & willamette

 

Please tell Margo or Nick Costa (owners of Fish House) that FreeBeerBuddy sent you.

Pilsner is a type of pale lager. It takes its name from the city of Pilsen, Bohemia, in the Czech Republic.
Until the mid-1840s, most Bohemian beers were top-fermented. The taste and standards of quality often varied widely. The officials of Pilsen founded a city-owned brewery in 1839, called Bürger Brauerei, and  brewed beer according to the Bavarian style of brewing. Bavarian brewers had begun experiments with the storage of beer in cool caves using bottom-fermenting yeasts, which improved the beer's clarity and shelf-life. Josef Groll who, using new techniques and paler malts, presented his first batch of modern pilsner on 5 October 1842. The combination of pale colour from the new malts, Pilsen's remarkably soft water, Saaz noble hops from nearby Žatec and Bavarian-style lagering produced a clear, golden beer that was regarded as a sensation.
The Pilsner Brauart style of brewing was soon widely imitated. In 1859, “Pilsner Bier” was registered as a brand name at the Chamber of Commerce and Trade in Pilsen. In 1898, the Pilsner Urquell trade mark was created to put emphasis on being the original brewery.
The introduction to Germany of modern refrigeration by Carl von Linde in the late 19th century removed the need for caves in which to store the beer and thus allowed the brewing of bottom-fermenting beer in many places that had been unable to do so before.[4] However, even until recently the Pilsner Urquell brewery still fermented its beer using open barrels in the cellars underneath their brewery. This technology was changed in 1993 with the use of large cylindrical tanks; however, small samples are still brewed in a traditional way for taste comparisons. Pilsner also has the unique claim to being "the world's first golden beer".[5]
A modern pilsner has a very light, clear colour from pale to golden yellow, and a distinct hop aroma and flavour. Czech pilsners tend toward a lighter flavour (good examples being Pilsner Urquell and Staropramen), while those in a German style can be more bitter (particularly in the north, e.g. Jever) or even "earthy" in flavour. Distinctive examples of German pilsners are Aktienbrauerei Kaufbeuren Jubiläums Pils, Augustiner Pils, Beck's, Bitburger, Flensburger Pilsner, Fürstenberg, Henninger's Kaiser Pilsner, Holsten, König Pilsner, Königsbacher Pilsner, Pivara Tuzla Tuzlanski pilsner, Krombacher, Kulmbacher, Radeberger, Schwelm's Schwelmer Pils, Veltins, Warsteiner, Würzburger Hofbräu, and Wernesgrüner. On the other hand, Dutch (Amstel, Grolsch, Heineken) and Belgian pilsners (Jupiler, Stella Artois) have a slight sweet taste. Pilsners are identified by their participation in categories like "European-Style Pilsner" at the World Beer Cup or other similar competitions.
A pilsner is generally regarded as different from other pale lagers by a more prominent hop character, particularly from the use of Saaz noble hops and spring (soft) water. While pilsner is best defined in terms of its characteristics and heritage, the term is also used by some brewers (particularly in North America) to indicate their "premium" beer, whether or not it has a particular hop character.
 

It has come to our attention that you are continually under the influence of alcohol.

To clear the air, you are required to answer the question below.

Which direction is this car going..?

 

 

If you want to have a place for friends to come over and enjoy a few cocktails, or you simply like to indulge with members of your family, you may desire a home bar area for just that purpose.  First, you have to figure out a space to put the bar, decide how you’re going to build it or have it installed, and then decorate it to your liking.

For someone who wants an earthier feel to the whole affair, creating an at-home pub space might be ideal.  Pubs tend to feel more intimate and less over-the-top.  Instead of having to worry about designing a whole bar complete with countertop space and an array of individual barstools, you can potentially just buy or build a small pub table with customized seats that fit comfortably under the height of the table. 

With dark woods and dim but mood-fitting lights, you can create a romantic or low-key space that’s perfect for the occasional beer and or an intimate gathering.

Creating a more traditional home bar will take a bit more ingenuity.  You should base your design for your home bar off of the overall design of your home’s interior space.  A very modern, open home should have furniture that’s equally as modern and eccentric. An old-fashioned home might be better suited for a more masculine, straight-edge kind of bar, with lots of wood finishes and the use of a separate, moderate-to-large sized bar counter.  Pint glasses with your family name or perhaps even a crest can be fun little touches, while keeping the bar well-stocked is always advised.

If you’re forced to move the home bar idea to the backyard, you shouldn’t necessarily panic.  It may not seem ideal at first, but a patio bar can help encourage you to spend more time outside, and outdoorsy plastic furniture may not be nearly as expensive as many of the finer materials used to furnish indoor home bars.  Wherever your home bar ends up, though, just make sure it suits your design taste as well as your practical needs.

You can also create a “Man Cave” in your basement or garage.

A home bar is the perfect place to chill, relax and interact with special guess.

Cheers

Sometimes when I reflect on all the beer I drink, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. I think, "It is better to drink this beer and let their dreams come true than be selfish and worry about my liver."
    Babe Ruth

Laugh A Little

In a small Texas town, ( Mt. Vernon ) Drummond’s bar began construction on a new building to increase their business.. The local Baptist church started a campaign to block the bar from opening with petitions and prayers. Work progressed right up till the week before opening when lightning struck the bar and it burned to the ground.

The church folks were rather smug in their outlook after that, until the bar owner sued the church on the grounds that the church was ultimately responsible for the demise of his building, either through direct or indirect actions or means.

The church vehemently denied all responsibility or any connection to the building's demise in its reply to the court.

As the case made its way into court, the judge looked over the paperwork. At the hearing he commented, “I don't know how I’m going to decide this, but as it appears from the paperwork, we have a bar owner who believes in the power of prayer, and an entire church congregation that does not.”

Click link below and enjoy

 I,m pretty good at drinking beer video

 

George Jetson Syndrome and the latest Beer Rage:  Mark Dallmeyer, Lenox, MA / USA:
 
Have you ever asked your Ale server to pour you a beer with a head?   Then you know the blank look and the hidden embarrassment that creates a reactionary rage in them.  No server wants to be embarrassed by not knowing something, but its the old "learning while doing" mentality that is destroying any hope of a beer culture at the taps in America.   On my return from the MBAA in Rhode Island where bottled Ale was the main stay, I didn't need to experience someone else pouring my free beer for a day or two.  Those were some of the best days, including the 6 bus trip to a 19 century boat cabin on the Providence Bay.  It seemed like this could be a little taste of Heaven.  One week later, I returned to a favorite micro pub in Lee, Massachusetts.  Once again I was confronted by that old blank look but this time, it was as if Road rage came in colors.  I encountered a stern comment with my request for a head from the owner sitting at a distance waiting to see me order.  He announced that I am the only one that ever asks for head.   It was clear, I would now need to debate the head or leave his people alone and go somewhere else.   He claimed that his system cannot deliver a full head of beer due to the carbonation or something.   His people were also not trained for this.   So I did what any passionate, beer loving, traveling meister would do,  I stuck around and ordered a nice Dale's in a can and poured it myself.   As for the barmaid, she was in hot water when I showed that any one of her ales could be poured to look like a beer from Pilsner.   The following week, I left for another place and realized that their beer source was located in the back basement with lines apparently wrapped around the hot water tank even when served in a chilled glass from their rusty freezer that was part of the original toilet structure of the bar.  
 
Back at my favorite pub with no head, the owner didn't want to know I was there reading the June issue of Automation World, with the headline "George Jetson Syndrome", the official term for operators of the future.  It's detail highlighted the following verse, "Operations improve when the operator (beer server), is able to solve complex problems, instead of having to filter through a tidal wave of data to get useful information."  My addition is that better trained servers are important for draft beer to survive, and, "Best practices are the best".   English Ale traditions such as tilting and fill to the top is not what beer is about.   Traditionally in America, we see that even Utica Club recommended slapping the bottom of the glass.   Now look at any experienced bartender in Germany and you will see this in action.  It doe not matter which carbonation system you have.   In America, we can even pour an English Ale like a beer.   I am not a complacent George Jetson, but rather, see the need to be engaged, alert at all times and able to make critical decisions like pouring the perfect beer.
 
Now that its Summer, I took my beer head to the TGIF near the Airport in Newark, NJ.   Wow, is Corona in a bottle always flat or did I just get a bad one?   Good that the bartender was OK with that because he offered to pour me a draft instead.   Again no fizz at all!   "That's OK", he said, as he charged me for both of them anyway.    I think I'm in a scene from the horror film about the Jetsons as I drove back to Massachusetts again, sad, but 4 hours away! 
 
Mark Earl Dallmeyer,
Market Expansion Director
Healthy Remnants LLC
24 Orchard Street
Lenox, Massachusetts 01240 USA
413-441-1697

Samuel Adams Boston Lager® is the best example of the fundamental characteristics of a great beer, offering a full, rich flavor that is both balanced and complex. It is brewed using a decoction mash, a time consuming, traditional four vessel brewing process discarded by many contemporary brewers. This process brings forth a rich sweetness from the malt that makes it well worth the effort. Samuel Adams Boston Lager® also uses only the finest of ingredients including two row barley, as well as German Noble aroma hops. The exclusive use of two row barley not only imparts a full, smooth body but also gives the beer a wide spectrum of malt flavor ranging from slightly sweet to caramel to slightly roasted. The Noble hops varieties, Hallertau Mittelfruh and Tettnang Tettnanger, add a wide range of floral, piney and citrus notes, which are present from the aroma, through the flavor, to the lingering smooth finish.  Jim take great pride in the Noble hops used in his beers.  They are hand selected by Jim Koch and their other brewers from the world's oldest hops growing area.  Among the world's most expensive, they cost twenty times as much as other hops.