What are the differences between tequila and vodka?


Vodka has a long history in Eastern Europe, with both Russia and Poland claiming to have invented the drink. The name stems from the Russian word “voda” meaning water or “woda” in Polish. The first documented production of vodka dates back to the ninth century.

During the Middle Ages the distilled liquor was used mainly for medicinal purposes. The mid fifteenth century saw the appearance of pot stills in Russia and by the next century production had grown to such an extent that taxation was introduced. Vodka became the national drink of Russia, Poland and Finland.

The aristocracy was allowed to distill their own vodka on their estates and many of the flavoured vodka recipes date back to these families. Cheaper vodka was made by commercial distilleries, which were often government owned (production became a state monopoly in Russia in 1894). After the Russian revolution a number of vodka makers emigrated, taking their recipes with them. One of these was Pierre Smirnoff, who tried to revive his brand in Paris somewhat unsuccessfully. Then he moved to the USA and sold his recipe to an entrepreneur who opened a vodka distillery in Connecticut. By the 1950’s vodka’s popularity was on the rise and it has continued to grow in world markets to the extent that it is now produced in a great many countries.

Although there are many vodkas flavoured with ingredients like fruits, and even coffee and peppers, it is the clear neutral spirit with no discernible flavour, which is drunk with mixers, that has led the growth in demand.

Vodka is defined in the European union as a “spirits drink produced by either rectifing ethyl alcohol of agricultural origin or filtering it through activated charcoal so that the organoleptic characteristics of the raw materials are selectively reduced”.

Vodka is prepared from neutral spirit which generally is derived from grain or molasses, like the neutral spirit used for gin. There was a history of making vodka from potatoes in Eastern Europe, but while potatoes, may still be used to a small extent, they are considered to be an inferior source of starch for spirit production.

The key processing step in converting neutral spirit into vodka is charcoal filtration. The filtration, the purpose of which is to remove any remaining flavour compounds, is achieved by passing diluted spirit (usually in the range 55 – 77% abv) through a series of eight to twelve cylindrical filter tanks giving a dwell time of about eight hours. One of the filters will be repacked with fresh activated charcoal each day so the beds are constantly being replenished. A cheaper but less effective batch process simply steeps the spirit in tanks containing charcoal.The charcoal can vary between coarse granules (up to 15 mm) and powdered types depending on whether the filtration is in continuous columns or batch tanks.

Analytically a vodka of acceptable quality shows only traces of propanol and ethyl acetate, with all other congeners undetectable.

After filtration the spirit requires further dilution before bottling. The quality of water used here, and prior to filtration, is important as it is essential that it is clean and odourless. Most water used is demineralised though this is largely to avoid the appearance of a film of salts around the bottle or glass, which may appear as the alcohol evaporates.

There is no maturation required, so like gin the period between processing cereals and drinking can be very short.


Tequila is made from the fermentation and distillation process of the head of Agave tequilana Weber azul. It was originally a drink for some of the poorest people in Mexico before it became popular among wealthy people.

Grupo José Cuervo was founded 251 years ago in 1758 making it the oldest of the three largest Tequila companies.

Sauza and José Cuervo are the two largest players in the tequila market. Together, they produce 47% of tequila, and they account for 60% of total tequila exports from Mexico.

By 1870, people in the United States and Europe were drinking tequila.The European Union signed the Denomination of Origin in 1997.


First they cut off the leaves from the blue agave plant, separating the piña.

Then they crushes the piña in half, prior to cooking in a steam-heated- brick oven or in a stainless steel autoclave.

After cooking for 1.5-3 days, the blue agave juice has been converted from a complex carbohydrate into a simple sugar that can be digested by yeast (Saccharomyces cerevisiae).Fermented blue agave juice is placed in stainless steel boilers for distillation.Tequila(distillate) is stored and aged in oak barrels.


Why in India do they serve beer like Corona with lemon or lime?

Image result for corona lime

Its time now to reveal that why CORONA is served with the lemon slice

Skunky beer is a well-known flavor defect, and everyone seems to have a theory as to what causes the beer to go funky. But its alternate name, “light-struck” beer, hints at the true cause. As the name suggests, the phenomenon occurs when light-sensitive hops — a major beer ingredient that acts as a preservative and adds flavor is exposed to too much light. Brewers have documented the problem since at least 1875. To combat it, beer is often stored in brown or green glass bottles to help filter out the light (aluminum cans and kegs block out light completely).

In 2001, chemists from the University of North Carolina at Chapel Hill figured out the details of the skunked beer. The scientists shot lasers at three isohumulones — the compounds responsible for hops’ light sensitivity — and used a device called a time-resolved electron paramagnetic spectroscope to measure the compounds that were created in the process. The focused laser light broke down the isohumulones, producing 3-methylbut-2-ene-1-thiol(3-MBT), or “skunky thiol,” which is chemically similar to the compound in a skunk’s glad that gives their spray such an intense smell.

In the real world, where beers aren’t bombarded by lasers, light-struck beer is due to visible light between 400-500 nanometres in wavelength (the blue end of the spectrum) and ultraviolet light, which has a wavelength of less than 400 nm. Brown bottles block out light under 500nm, and green bottles block light below 400nm, which is why the occasional Carlsberg, Heineken will taste off.

Brown glass provides 98%, green provides 20% and white glass zero protection against light, and Humans are remarkably good at detecting 3-MBT just four parts-per-trillion of the compound can be noticeable, making it one of the most powerful flavours in beer which is why Corona advertisers cleverly suggest you drink their brew with a slice of lime because this off- flavour can be masked with lime.

Humans are remarkably good at detecting 3-MBT -just four parts-per-trillion of the compound can be noticeable, making it one of the most powerful flavors in the beer.

You can now find cans of some of the most commonly affected beers like Heineken and Corona (or Corona Familiar, which is the same beer as Corona Extra but packed in large, brown bottles), and these packages are a better representation of how the beer should taste. Miller Brewing still uses clear bottles for some of their brands (High Life), and they skirt the lightstruck issue by using specially formulated hop extracts that do not react with UV light to create 3-MBT.

If you’re drinking a beer where the predominant flavor is that of a skunk’s musky juices, perhaps it’s time to look to some different brews.



Food is a culmination of different ingredients (fruit, vegetables, dairy, proteins, herbs, and spices) mixed with acid, fat, or a liquid, served raw or cooked in liquid, or over fire, heat, or smoke. The skillful manipulation of these ingredients can completely change the food and create a unique dish. It’s the chef’s knowledge and training that transforms these ingredients into a flavorful dish for consumption.

Similarly, a brewer mixes different grains in water that may be treated with minerals that, with the help of the enzymes from the husk of the grain, transform the starches into sugars. After hop additions and boiling, and the inclusion of herbs, spices, or other specialty ingredients, the liquid becomes a highly fermentable wort. Then yeast is added and CO2 and alcohol are created. How these ingredients are manipulated comes from the brewmaster’s skill that fills our glass with a unique brew.

Looking at these similarities between beer and food is important, as we enjoy, indulge, and nourish our bodies and souls. This article will examine the fundamental similarities between the chef and brewer, and the use of ingredients and strategies that can act as a canvas for elevated food and beer pairings at any pub, brew pub, gastropub, or restaurant.

Dissecting Ingredients
Malt is an important element in a beer. A maltster could be considered a gardener in the beer world. The knowledge and experience of a maltster can add many different nuances to this simple ingredient, transforming its base flavor profile. Base malts can have a honey, grains, cracker, and/or grape nut sweetness. These elemental flavors are great building blocks for a chef to work with to design a recipe or dish. Using this understanding of an ingredient and adopting it like a seasoning can enhance base beer flavors that act as an anchor or foundational starting point with a food and beer pairing.

The malt can be further enhanced by the kilning process, as distinctive temperatures combined with different lengths of time caramelize the sugars in different ways, creating unique essences that are very similar to how particular vegetables, starches, and protein flavors are transformed by the Maillard reaction during cooking. This reaction between reducing sugars and amino acids with the addition of heat can mimic the flavors of biscuit, toast, and readiness found in Vienna and Munich malts. Crystal malts highlight flavors of different degrees of caramel and toffee. These complementary flavors can be found in caramelized onions, shallots, leeks, and even roasted garlic. The thoughtful use of these cooking methods highlighting flavors found in these mats can build a bridge between beer and food flavors that add structure and complexity to a pairing.

Some malts are smoked in beech, cherry, oak, or peat moss. This extra perfume is very akin, if not identical, to some types of barbecue, reminiscent of the days of cooking over a wood fire. The essence of smoke in the grain creates flavor characteristics similar to a long grilling and/or smoking method of cooking protein, constructing extra layers of richness that a chef can further manipulate, creating a unique dish for a dinner to enjoy.

Malt can also be kilned very similarly to how coffee is roasted to impart richer, dark flavors such as roast, coffee, cocoa, chocolate, espresso and ash. These flavors can range from lightly earthy to astringent depending upon the percentages used in the brew and how the brewer chooses to express these distinct flavors.

Other starches are available to be included in the brewing process. Amaranth, buckwheat, faro, kamut, oats, quinoa, rice, rye, sorghum, spelt, teff, and wheat can be boiled in a cereal mash and/or malted to offer their sugars for the yeast to ferment. Each grain adds its own unique savory, sweet, or nutty component to the finished beer while also enriching the mouthfeel and texture. These same grains can become a starch substitute for mashed potatoes or rice on a plate, adding a creative addition of flavor and texture for the guest, further melding the similarities between brewing and cooking.

This same approach of dissecting the essence of malt should be applied to all aspects of a beer. Take time to understand the different varieties of hops and the resulting flavors of herbs (parsley, oregano, thyme, bay leaf, savory, basil), citrus (tangerine, orange, grapefruit, lemon, lime), tropical fruit (mango, passion fruit, pineapple, lychee), or a spicy, dank, green vegetal aroma and/or flavor. It is important to interpret the amount of hops being used in a beer by identifying the IBUs. Higher IBUs in a beer (and style) will result in a heavier bitterness that will need to have balance; use sweet, salt, or sour to counteract this bitterness. This breakdown of elementary flavor vocabulary is critical for interpreting what a guest will experience. Esters (fruity, banana, spice) and phenols (clove, cinnamon) are flavor by-products from the yeast. These attributes can be mimicked by the chef, using these ingredients in a dish to resonate these similarities.

5 Win/Win Pairings
These five beer and food pairings bring out more flavors than what each individual element has to offer.

Popcorn with stout. In the wine world, champagne is used to add a bright element to bounce off salinity. With beer, the roast, astringent flavors of a stout mix with the salty popcorns and bring out a creamy Image result for popcorn stout beertexture to the bivalve. This is very similar to mixing a pinch of salt into the ground beans when brewing a cup of coffee; the salt reduces the bitterness of the coffee.
Point Reyes Original Blue cheese paired with Sour Beers. Sour ale has a unique reaction with the penicillin and ammonia aroma and flavor of blue cheese. These distinctive qualities disappear from the cheese as if the beer erases them. This opens up the taste buds to experience the fat from the milk. The texture almost melts onto the tongue, like whipped Chantilly cream, intensifying the Chardonnay and barrel characteristics of the beer. This pairing is a 1+1=3.

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Butter poached mushroom with candied orange, garlic shoots paired with Belgian Strong Ale. This dish for the  Belgian Beer Dinner. The rich mushroom is perfectly cooked with chicken livers, sitting on candied wheels of orange and topped with lightly sauteed garlic shoots. The flavors marry with the Belgian golden strong and bring out the orange, candied citrus flavor while showcasing the hops with the garlic shoots and the esters in the beer .

Stuffed Banana paratha with Vanilla custard paired with the hefeweizen. The ester and phenolic flavors derived from the yeast, add layers of complexity to a classic banana pratha. The soft notes of vanilla in the cRelated imageustard  are mimicked in the wheat malt used in the grist of the beer, while the rich/fatty ripe bananas mix with the yeasty component and add intensity along with the body.

Hyderabad Biryanai (mutton) paired with English porter. The authentic flavor from the forest biryaani enhances the Image result for hyderabad biryaniroasty, earthy flavors of this dark ale style. This combination, whether in a rayta or the  gravy served with biryaani, adds depth to the pairing by bringing out the best of each element, while contributing a special richness and complexity that fills in the flavor gaps.

Synergy Between Chef and Brewer
When looking to achieve a brewpub menu that will complement the beers on tap, it is important for the chef to sit down with the brewer and discuss the ingredients and resulting flavors that the malts, hops, and yeast adds to the beer’s profile. How beer and food are expressed together for a pairing with the right amount of finesse generates a synergy between the chef and brewer and is critical to advancing beer cuisine.

Integrating an expert into the process can be a key to advancing food and beer pairing in any brewpub. Creating a strategy for the staff to understand the pairing and why and how the offering is designed is another level of service that is often not fully utilized. Whether the menu is expressing the season’s bounty, is focused on an desi/international cuisine, or highlights flavor, the trick is to design a pairing that will wow the dinner guest. The approach of designing the menu from the perspective of beer flavors can support the ultimate goal of creating a menu that incorporates sophisticated pairings that contrast and complement each dish, showcasing the establishment’s dedication to up the ante and support the diner in understanding a well-engineered food and beer pairing. However, it is important to understand that this is a complex task and not as easy as it sounds. It takes more than simply dissecting a beer’s flavor profile; it involves taking the time to reflect on the complexity of flavors and best processes for coaxing out specific flavor attributes that resonate when beer and food are combined.

It is important to understand all the different elements of each beer style. The beer’s seasonality, strength/intensity, hop bitterness, alcohol level, and flavor profile are important in the proper placement on a menu. For a multi-course meal, starting with lighter flavors (and/or alcohol level) and building the intensity of each style of beer is critical to respect the beer and its identity. If this process is not respected, the beer can be lost or perceived as an afterthought. Looking at the beer style country of origin and using that as an inspiration for the dish or menu offering is a helpful start. Looking at the similarities of different cuisines and how they will interact with the course before and after is another tactic that ensures that the diner won’t be filled with so many different flavors and ingredients that they wear out their palate by the end of the meal.

Conversely, with the construction of a menu that is too singularly focused on one ingredient or flavor, the diner is left bored. The following exemplifies this point:

Consider a menu that celebrates the mango season, offering mango in all five courses. By the third course, the diner is fatigued by the regurgitation of the same flavor profile with no new excitement or sense of adventure so that the palate became bored and the offerings lost the nuance that made the peach special. Sweet after sweet becomes repetitious on the palate. If the chef had thought about other similar flavors that mango processes, the menu could have been salvaged. Think about a mango, its sweetness, the juice, the flesh, the skin; all different textures and flavors. Yet inside the pit lies a key to another element that can play up the complementary flavors of a mango, as the  seed in the center of the stone processes the flavoring that becomes organoleptic fatigue. Toasted almond would add texture and reinforce an essence that pays tribute to the stone fruit. It’s the attention to these details that create success in beer and food pairing. Having another complementary flavor to use as a springboard adds intrigue to the composition of a menu.
Designing a menu that can play on both the savory and sweet balance is also important, particularly with beer’s inherent bitterness from hops. The chef’s ability to walk the fine line of balance, while simultaneously using different seasonings, can make or break the success of the overall menu.

Attention to Detail
Not every diner is trained to be a beer judge. Understanding off-flavors in beer is yet another element to be sensitive to, as these flavors are considered to be flaws in most beer styles. Diacetyl can taste like buttered popcorn, butterscotch, or artificial butter substitute and can have a resulting slick residue mouthfeel that coats the palate and is very undesirable. If a beer tastes of cooked cabbage or creamed corn, it could be dimethyl sulfide (DMS). Acetaldehyde tastes of green apple or ripe pear. To make it a touch confusing, some beers are made with apples or corn and these brews are not considered flawed.

These off-flavors are present in most beers but at low enough levels that are under most people’s detection. The amount of these flavors can vary from parts per million to billion, depending on what levels are present in the beer and the sensitivity of a person’s palate to these flavors. If these flavors are used as a sauce or side dish, the flavor threshold of a diner’s palate can highlight these off-flavors and ultimately disrespect the beer. Leaving these ingredients or flavors out of a menu can greatly increase the respect of the beer and the eventual success of a pairing.

Many brewpubs in India have flagship beers that are regularly featured. This is a ripe opportunity for the chef and brewer to work together to develop beer pairings with menu items, giving the customer a guide to a better beer and food pairing. This addition to a standard menu can result in an increase in sales, as the server can offer half pours with each course, safely increasing the beverage tab while giving the guest an enhanced experience. Another option is to offer a flight of beers, whether it is taster glasses or a half pint pours that can be ordered with a menu item to expand on the compare/contrast pairing ideas, creating a heightened food and beer experience for the guest.

Training servers to understand beer profiles and pairing options can set the restaurant apart from other establishments that just offer good to great beer. Many times a restaurant will have a wonderful menu and a great beer list, but the concept that these two elements are going to be combined to enhance each bite seems to be missing. This small attention to detail can create a unique experience that will educate the diner, providing them with something extra that they are bound to share with friends.

The way in which the beer is served can also be a distinguishing element to the identity of the pub or restaurant. The lower the temperature of the beer when served (as low as 4° C), the more numb our palates become. The nuance to this detail is important, as the beer’s flavor can be hidden or lost, particularly if the course is only a few bites and the customer quickly drinks the small pour. Glassware is equally important. Thought should be given to not only the type of glass used to serve the style of beer but also to how it is washed and rinsed, ensuring that no cleaning solution is left behind that can taint the brew.

Taking the time to examine the small details of how a beer is crafted, how a menu is developed, or how an ingredient or flavor is showcased will refine how a beer and food pairing is experienced. This attention to detail can elevate the customers’ participation and experience of the relationship between food and beer. By refining what we do and how we present it to our guests, we can create new flavor experiences that will generate memories, bringing customers back for more.

QUALITY ASSURANCE AND THE INDIAN BREWPUB PART 2 : The Brewer’s Guide On Server Education For Indian Brew-pubs + Taprooms

Server education is crucial for success in brewpubs, microbreweries, and taprooms. As brewers, we pass countless hours honing recipes, carefully brewing, and cellaring beers to craft that perfect pint. Even a single inexperienced server or careless dishwasher can ruin that experience for your customer, possibly forever. This, matched with the risks of over-serving and serving to minors, can literally destroy a business.

Beyond addressing the aforementioned concerns, one of the best ways to improve your beer business and differentiate your brewery from the contest is by promoting beer culture and beer knowledge. For customers, it’s always a special experience to play and chat with the brewers and owners, yet they are not always available. Your bartenders and servers are on the front seams of both communication and interaction with customers… one table or Barstool at a time. They need the tools, information, and education to be that “beer liaison” for your brewpub or bar. To address that need, server training programs and education are of the essence.

Thither are a variety of options for almost any budget to develop or refresh a server- training program, including in-house training, outside training/testing, or some combination of the two. Whichever direction you choose to pursue, some of the more significant areas of server training should include:

1.) Understanding beer styles

A crucial yet relatively soft element to include in any server training program. You plausibly have the resources for this training element in-house in the form of brewers and experienced managers/bartenders/servers.

New hires should receive extensive training over five to six days, which includes printed training packet, face-to-face two-hour meeting with brewers, and a variety of beer tastings that focus on style, color, flavor, and body, At the end of their grooming, they are required to pass a question test that covers both food and beer.

I have found that the investment in beer style education has dramatically improved employee retention. And I believe training to be “a process, not an event” they strive to improve morale with a fun approach to beer education by reinforcing training with a daily beer lineup sampling, edutainment events at the brewery, and study trips to other breweries for comparison… and beers.

For either an established or fledgling beer style training program, I suggested utilizing the style guidelines created by the Beer Judge Certification Program (BJCP).The BJCP offers different beer styles and detailed style descriptions with commercial examples. The BJCP style guidelines create a good framework from which to carry on your training. You can utilize a combination of beers from your own lineup along with the guest or specialty beers. This helps prepare your servers and bar- tenders to better know and recommend replacement beers based on availability and customer preference. The BJCP style guidelines are available at www.bjcp.org at no cost. They also have a downloadable application for smart phones. This application is extremely ready to hand as it empowers servers or bartenders with an immediate beer style reference at any time.

2.) Beer and Food Pairings

The buzz in the industry continues to be beer and food pairings. Whether your business is a full kitchen, limited food, or even uses mobile food wagons, server training in the area of pairings can help differentiate you from the competition, garner additional media coverage, build customer loyalty, and even increase beer sales.

“Food is a key component for our success and we regularly suffer the staff sample beer and food combinations,”throughout the year, providing a great opportunity for staff to gain a better appreciation for beer and food pairings. As such, approximately 30 percent of their beer dinner events are reserved for staff members.

While not everyone can host beer dinners regularly, training in beer and food pairings can be easily implemented with in-house brewers, chefs, and cooks or with the assistance of caterers and other food purveyors. It should detail styles of beer with the suggested foods, cheeses, and desserts that pair easily with each beer. This pamphlet can form a pedestal from which to introduce or refresh any server training program.

I have to use the pamphlet in conjunction with in-house video snippets to provide a base tier of training for new hires. The training process culminates with a test that covers both beer and intellectual nourishment. And rather than a multiple choice testing method, I also utilize an oral exam, allowing for a more subjective interpretation of pairings.

In my training program also includes specialized off-site training, which is accomplished by a crown- down approach with general managers taking the course first and then disseminating the information within their organization. For on-site support, I also train three Finished Beer Tigers (FBT) team members at every eating house. Servers use them as a resource and if they can’t supply a solution, they contact me or one of FBT and we will provide the support.

I have found that this approach to training generates enormous enthusiasm with team members and has definitely boosted customer relations and purchases.

3.)Glassware Cleaning and Draught Pouring

There is probably no quicker way to turn off a customer than presenting a handcrafted, premium beer served in a glass with an ugly lipstick mark on the rim. Ensuring that your glassware is properly cleaned gives your buyer the ability to make its best appearance to the customer.

I own regular classes for staff in beer style training that includes glassware cleaning and proper pouring and about glassware, “It needs to be ‘beer clean,’ not just clean. Otherwise, it will negatively affect the appearance, smell, and flavor of the beer.”

When it comes to draught, poor pouring practice is negative for brewers and customers equally well as the bottom line. Applying the correct glass and pouring appropriately is paramount. In Restaurants, I trained their staff to properly pour just enough foam equal to ace to two fingers in height in the appropriate beer glass. That caters for an inviting pour, keeps oxidation to a minimum, and decreases spillage when carried by the server.

My missionary work is simple—“To improve the quality of draught beer for all beer drinkers.” The Draught Beer Quality training covers topics including line cleaning, draught system components and design, gas dispense and balance, and proper pouring and sanitation. While it might be a morsel of information overload for the average server, it is an immensely valuable tool for managers or trainers.

In India, most of the Brewers limit their self to brew house only. They Should take care of glass cleaning and server training how ever they are circuitously affected by untrained staff.That is why in this article, I emphasize the importance of holding a well-educated front of house staff. Your bartenders and servers are on the front seams of both communication and interaction with customers, one table or bar-stool at a time. They need the tools, information, and education to be that ‘beer liaison’ for your brewpub or bar.

Does drinking an alcoholic beverage once a week ( in moderation, like 6 to 7 drinks of 7% per drink of alcohol contents ) affect building muscle or muscle we have?

As a group, the bodybuilder is more health conscious of the foods we put into our physical structures than the Average.  I picked up the following line from Arnold Schwarzenegger in regards to soda pop, but it applies to anything that doesn’t directly provide nutritional value or support for the individual.
“Why take something the body doesn’t need right now?”
Does alcohol affect muscle growth comes to me more often than “can I build muscle and burn fat at the same time?”  It’s a valid query and one that requires a bit more than what advice I keep hearing…

You shouldn’t drink any alcohol if you are serious about bodybuilding people who on a fat loss quest wouldn’t be caught dead with a beverage in their hand drinking completely destroys your muscle building efforts having even just one drink can ruin a week’s worth of gains and so many more statements made by people who’ve never done a set of Crafted Beers?
While it’s true that alcohol has many negative effects on muscle building and the worthless calories from each drink can add up, particularly on a fat loss quest where you’re always hungry and every calorie counts, you can still indulge.  If you’ve ever asked yourself does alcohol affect muscle growth, such as, “Will 1 night of consuming alcohol negatively affect my ability to gain muscle or will 1 or 2 beers hurt my gains,” this article is for you.

But foremost, let’s take a look at generally what alcohol does to the body in relation to the bodybuilder who’s trying to build as much muscle as humanly possible.

Does Alcohol Affect Muscle Growth?

Many of us associate the effects of alcohol on the body with the heart, lungs, liver, brain, memory, etc. Furthermore, if asked about effects of drinking alcohol in terms of our fitness goals, most people will let you recognize about the infamous beer belly.

Drink too much and you end up storing too many calories as fat.

Many masses will choose low calorie alcohol drinks or low carb alcoholic beverages in an attempt to avoid the fat storage issue. They feel that by getting this choice the only bad effects of alcohol – increased fat storage – will be minimized.

Simply what you didn’t know is that only about 5% of the calories from alcohol are stored as fat!

Then it off me as it should hit you right about now… does alcohol affect muscle growth? Absolutely, but the calories have been framed as the perpetrator.

The effects of alcohol on the body are potentially more damaging than can be augured by the number of empty calories in some alcoholic beverage.

The answer to does alcohol affect muscle growth is…

1- Alcohol really affects the measure of fat your body can and will burn for energy!

In a study of Clinical Research they concluded that only a mere 24g of alcohol consumption showed whole-body lipid oxidation (the rate at which your body burns fat) decreased by a whopping 73%!

When alcohol goes thru the liver, the byproduct is called Acetate. It would appear that acetate puts the proverbial brakes on fat burning.

Your physical structure can use many types of fuel. Protein, carbohydrates, and fat. In many cases, the fuel used is dictated by its accessibility.

Your body, tends to utilize whatever you feed it for fuel right? As your acetate levels increase, your body burns more acetate as fuel.

What this means is… Fat burning takes a back seat!

Is that what it all boils down to…

You consume a couple of alcoholic drinks or more>>Your liver metabolizes that into acetate>>Your body uses the acetate for fat as fuel

2- Increase in appetite

In another American Journal of Clinical Nutrition study, there was evidence to suggest that uptake of alcohol lead to an increase in appetite over that of any other carbohydrate type drink.

Researchers over in the Research Department of Human Nutrition and Center for Advanced Food Studies in Denmark concluded that consumption of alcoholic beverages, and wine in particular, may enhance total energy intake at a meal relative to a gentle drink, when served with no restriction.

3- Decrease in Testosterone and an Increase in Cortisol

A survey of 8 healthy male volunteers observed that after drinking alcohol, the effects of a significant decrease in testosterone and an increase in cortisol (a muscle destroying hormone) lasted up to 24 hours!

If you are serious about building muscle and burning fat, you want all the free testosterone levels you can get and you want to reduce cortisol in any fashion you can. That means go lite on the drinking because it does affect your hormones.

4- Decrease in vitamin and mineral assimilation

When you take in large quantities of alcohol, your liver is busy converting the alcohol to acetate and any vitamins and minerals that it might process are taken up by the detoxification process.

Alcohol interferes with the metabolism of most vitamins, and with the absorption of many foods. Alcohol stimulates both urinary calcium and magnesium excretion.

This only means that you’ll get less of a benefit from the “healthy” meal you may be consuming.

Food in the stomach will compete with ethanol for absorption into the stock stream. It is well recognized that alcohol competes and influences the processing of nutrients in the body.

5- Decrease in protein synthesis of type II fibers.This implies the actual building of muscle is slowed down by 20%+ or more. This included a 35% decrements in muscle insulin-like growth factor-I (GF-I).

6- Dehydration

A common side effect of alcohol is dehydration. Alcohol is a natural diuretic. Drinks containing 4% alcohol tend to delay the recovery process.

Seeing how important water is to muscle building and general health, it’s clear that dehydration can put a damper on your progress. After alcohol consumption the first matter you might want to do is drink coffee. But that’s a diuretic as well. How to avoid dehydration? Drink more water.

7- Sleep

Alcohol consumption, especially the times when you would normally sleep, can have effects on the quality of sleep. Clearly, high quality sleep is extremely significant to the rebuilding and growth process of muscle. Without proper relaxation and recovery, your gains will be affected.

Alcohol ingestion can induce sleep disorders by disrupting the sequence and duration of sleep states and by altering total sleep time as well as the time required to fall asleep.

8- The next day

A rather obvious conclusion, but if you plan on drinking on a Friday night in excess, then the leg workout you thought of doing on Saturday morning won’t be top notch. It engages a bit to recover, your body to detoxify and for you mentally to be prepared to workout.

Not to mention you need energy for the workout ahead.

Sure, you can hit the weights, but my point is…

It’s not going to be the best workout you’ve ever known.

At this full stop you might be totally discouraged to ever drink any alcohol again. There’s some great news.

Here’s proof…

In the September 2004 issue of the National Institute of Alcohol Abuse and Alcoholism they did a survey on the effects of moderate consumption of alcohol on Human body.

The conclusion to the question does alcohol affect muscle development?

An energy-restricted diet is effective in overweight and obese subjects used to drinking moderate amounts of alcohol. A diet with 10% of energy derived from beer is equally effective as an isocaloric diet with 10% of energy derived from grains and other raw materials..

It’s simple: Moderation is the key! (With first place being abstinence as you already know).  1-2 drinks per day for the general public, is considered moderation.

As a bodybuilder looking for the best possible muscle gains, maybe 1 drink per day or even 1 drink per week would meet into your goals.  However, 6-7 drinks would be detrimental to your muscle building endeavors.  You’re better off having 1 drink a night for 7 days than 7 drinks in one seating.

Does Alcohol Affect Muscle Growth …

The effects of alcohol on your body when it comes to building muscle and burning fat are quite readable. It is a lot more than just some excess calories stored as fat. If you take in too much, it can derail your goals a lot longer after your head has hit the pillow and you’ve gone to sleep.

“Ice-cold brewskis! “Frosty mugs! “THE COLDEST BEER IN Bangalore!

Marketing again and again proclaims that beer should be served as cold as possible — even slushy, if it can be managed. This message is drilled into you from a young age, just like the message that eating lots of ghee will help you become an Olympic athlete. But like that creepy red and yellow clown, the advertising execs are full of it.

As a beer becomes colder, the  flavors and aromas become considerably muted. The compounds that make up the aromatic qualities of a beer — fruity esters, spicy phenols, hop oils — stay hunkered down in an ice-cold beer. And the frosted glass only serves to numb your tongue and dull any  flavors that might manage to cut a swath through the environment. For the BKC (Bud-Kingfisher-Carlsberg) type of beers, this is an advantage, as considerable work has gone into making them resemble water as closely as possible, and the frigid temperatures further help to achieve this. After all, nobody likes a warmish glass of drinking water.

One should be well aware that in order for a good beer to truly shine it needs to be served at its proper temperature. This will vary from style to style but generally falls within the range of 40 to 55°F. The more  flavorful beers should be served on the warmer end of the spectrum and the simpler ones on the cooler side (after all, these tend to be refreshing sessionable quaffs).

By letting a beer sit out of the fridge for a short spell, one can achieve the perfect temperature in the comfort of his or her own home. However, when outside of the home the situation isn’t always so simple. To avoid foaming issues, almost all bar and restaurant draft  systems are maintained at 38°F, which greatly reduces the overall  flavor profile of most beers. If it’s a truly special beer, it’s entirely normal for one to spend a few minutes grasping the glass with both hands in an attempt warm it to a reasonable temperature. (This is done in as obvious a fashion as possible, in view of the bartender or server.)

Drinking from bottles at the bar counter, however, can sometimes present a larger temperature challenge, as the vast majority of locales keep their refrigerators at painfully low temperatures, usually at the food-sanitation mark of 35°F. At this temperature, even the  finest beers will come across as one-dimensional and muted, shorting both the brewer and the drinker. This is frustrating because it typically stems from an ignorance of proper serving temperatures or an unwillingness to have a dedicated beer fridge.

When faced with this occurring situation, a Beer drinker would do well to talk to the proprietor. Managers are open receptive to such talk, and it could lead them to rectify the issue, especially if it is a brewery, bar  or restaurant that touts itself as specializing in craft beer.

At some point in the Beer Stone Age, it was decided that keeping thick glass mugs in the freezer was the best way to facilitate the serving of beer at a then-recommended subzero temperature — a somewhat understandable practice given the watery nature of beers at that time. Fast-forward a few decades to our era of vastly better beers, and most beer drinkers have abandoned this barbaric practice. Unfortunately, though, many bars never got the memo (cheesy chain sports bars are the likeliest offenders).

For Beer lover already frustrated with a 38°F draft pour, this same beer served in an icy mug crosses the line. While advocacy should be the aim in nearly every situation, this is one where there’s no tolerance. One should not, under any circumstances, drink out of a frosted glass. If served one, ask for a room-temperature glass in which to transfer the beer, or just send it back.


Here is general meaning  of quality, but what does this mean for a brewery? One good definition for a quality beer is simply ‘‘A beer that consistently meets specification’’.

However, the idea of specification means that someone has decided what the beers defining characteristics should be and how they should be measured.Let’s look at the term consistency. To achieve consistency requires a system of people, brewery and process that are able to repeat the same procedure each time a particular batch of beer is made. The idea of ‘consistency and specification’ as a definition of quality is based on scientific facts and analytical measurements. To explain this a different way, a person might argue that a terrible beer can be consistent and within specification, and therefore be a quality product! This means that whether or not you like a beer has nothing to do with quality.

Finally Quality Assurance in the Brew Pub!!!

Many brewpubs—and small breweries in general—fail to institute a quality control program because they don’t have the financial resources—or necessary space—for a bunch of sophisticated lab equipment. But even without the latest equipment, you can still focus on quality assurance—the proactive side— and execute the work correctly in the first place.

At a basic level, the two steps of quality for beer at your brewpub should be that it is:

1 Free from any contamination or pathogens.

2 Consistent in acceptable flavor.

You can attain this level of quality with investments in time, effort, and a small outlay of money that may not be much more than the ingredient cost of one batch of beer. To start, cleaning and sanitation will help ascertain that your beer is free from contamination. Some basic research laboratory equipment that every brewer should have can be used to help ensure beer quality from a consistent angle.

Why Clean?

Adherence to high cleanliness standards pays dividends in the perceived and actual quality of your beer. A clean brewery is a merchandising tool, especially for brewpubs where the brewery is usually on constant display. Customer perception is a contemplation of your brand, and people will think “If the brewery is clean, then the buyer must be clean, too.” And guess what? They’re usually always right. Cleanliness in the brewery leads to clean tasting beer.

You will save money with thorough cleaning, including avoiding sending beer down the drain because of contamination leading to off-flavors. This was altogether too real for me in a previous job where we sent every batch of beer, both in the fermenters and serving tanks, to the sewers. Lack of cleaning created severe contamination issues.Had we focused better on the front end of cleaning, we would have salvaged a lot of cash? Along with preventing beer loss, a good cleaning program will also keep money on equipment. Clean equipment exposes small problems sooner, letting you to fix the issue now and reduce what might be more costly maintenance at a later date if the problem had not been detected.

Reduced labor is a benefit of making cleaning a priority. It is a good deal easier to work in a clean and organized environment versus a messy and dirty brewery. Keeping equipment and spaces clean on a regular base is much less work than trying to break through layers of dirt and scum. Clean now, because once the crud dries, much more effort is required to yield to a pristine state.

When I landed at a brewing job a few years ago, one of the first things I did was to take apart the Brewhouse  equipment to inspect it. Upon removing the oxygenation stone, I was amazed at the growth of slime on and around the stone. Under those conditions, the beer was not even passed on a chance toward quality. The same held true in many other areas of the brewery—build- up of crusted and dried beer behind gaskets, braunheffe adhered to PRVs and rupture disks, a reddish-brown hue on the underside of mash screens. When you pay attention to cleaning every day in the brewery, you present your buyer an excellent opportunity to be what you want it to be.

One of the overriding rule of brewing, the first one being to keep the equipment clean. “Beer  is  a foodstuff and, frankly, I am appalled at the state of hygiene in many breweries. In short, the whole place should be such as to give your aged aunt a warm feeling of all things being well scoured. As for the insides of vessels and pipes, they should be pristine. A properly designed caustic or acid cleaning regime followed by good rinsing and use of a hypochlorite or peracetic acid-based sterile- ant is critical. The key is more good design and process management.

A Simple Brewery Audit

According to my Experiences most micro quality issues are sanitation issues. Four rules that one should follow during  brewery audits are:

1 “Dead Legs” will kill quality. Dead legs are any section of brewery tubing that dead ends and the distance are two times or more than the diameter of the tube. When liquid flows near one of these dead legs, there is not enough turbulent flow to adequately clean the surfaces, leading to a buildup of contaminants. The simple solution is to eliminate dead legs.

2 Eyes can be deceived, yet the nose knows. Many times something may look clean on visual inspection, yet hidden sections could be harboring a build up of bacteria. So give things a sniff test. Your nose will tell you if something is falling and creating a micro issue.

3 Brush washing is important. Many portions and pieces, especially gaskets, in a brewery have incomplete flow coverage of cleaning and sanitizing solutions. Removing these parts and brushing them clean is critical to ensure proper equipment maintenance. If you need to turn a tank quickly, then have a spare part on hand so that you can immediately replace the dirty part to be brushed with a clean one.

4 Fix leaks. Wherever something leaks out, there is a potential for a contaminant to work its way back in.

What you need is a good cleaning?

One of the first things you need, especially if you are the only brewer in a small pub, is the involvement of other people. If you’re the brewer, you should be leading the ef- fort, but you shouldn’t do it alone. Ownership and management should be involved to show commitment from the top.  Font of house (FOH)  and back of house (BOH) employees’ involvement can help reduce the overall workload.

One of the most important aspects you need is easy. If you are a brewery in planning or will be adding capacity to your existing brewpub, then design into the same process to help create consistency. My previous company has highlighted a system called “5S” for “sort,set in order,sweep/shine, standardize,and sustain.” Using this arrangement, they realized benefits including better organization, use of less space, and getting things accomplished with less effort. Their systematic approach led to a higher level of both internal and external cleaning and organization.

Another system that I leaned from my previous big brewery  is HACCP (Hazard Analysis and Critical Control Points). While this system might seem overwhelming and only for large producers, the concepts behind it are a good starting point for developing your quality system. That inspired me to develop a menu of HACCP templates specific to brewery operations that will be available to everyone and can be used by breweries of all sizes.

Everyone should understand that HACCP is about food safety, not quality . Certainly, the same concepts can be used for quality items. There is a definite connection between the two efforts. The mindset that goes along with gaining a detailed understanding of your individual processes and its food safety risks forces you to look at each step and determine if it has a risk and if it does, is it a risk to the consumer or a risk to the quality of the beer.

How to Make Cleaning Happen!

As mentioned earlier, brewers can’t do it alone and they need second set of eyes for sanitation in the brewery. Some Chemical vendors in India like Ankit Sethi are specialists in cleaning, so it makes sense to tap into their help.

In one Brewpub One of my bartenders handles all of our tap line cleaning , so at that time  I had another employee who knows how the tap system works as well as the importance of clean beer lines. Interns can also be really helpful—one of our former interns, got us started with written procedures for the tasks that we do every day.

Focus on cleaning every day to really make it happen. Walk into work every day with this question in your head: What needs to be cleaned today that is best for the beer? Remaining focused every day keeps cleaning a priority. You’ll do cleaning tasks in small increments instead of letting them build up to an overwhelming pile of tasks. Use your checklists and SOPs to help you focus.

Follow 30-second rule: It’s easier, cheaper, and requires less time to get the extra 30 seconds right now to clean than to re-brew because you did not clean. I developed this rule after learning that, under American regulatory parlance, Sanitizers must kill 99.99% of specified test bacteria within 30 seconds under conditions of the Official Detergent Sanitizer Test.

So if a gasket falls on the floor, drop it in sanitizer for 30 seconds. Whether it takes 30 seconds or 30 minutes to get something accomplished, that’s way shorter than an eight-hour day to brew again, not to mention the cost of dumping beer down the drain.

Finally, track your advancement with an audit. To construct an audit, divide the brewery into distinct areas and do a walk-through self audit with other people (include your chemical vendor and/or someone who is not in the brewery every day—that “fresh set of eyes”). When listing the items you want to include, follow a key component of quality assurance: only list it if you will do something about it after measuring it. As for makeup, keep it simple. Assign 1 point for items that meet the standard, 0 points for items that do not conform to the standard, and -1 point for items that still have not met the standard since the previous audit. For certain critical points, assign higher point values to indicate their importance.

Ideally, audit the space monthly and at a minimum quarterly. Performing the audit at more regular intervals ensures that potential issues are found sooner. A person who is not specifically responsible for doing the actual work should be the scorekeeper. Incentivizing the audit is the best means to ensure follow-up and follow through. Put a minimum expectation and reward for surpassing. Include the audit scores in regular performance assessments. And while money is the most standard reward, use your imagination and ask what would be of value to your brewer.

Cleaning well is within the realm of every brewer regardless of fiscal resources. Doing so will achieve the first basic expected quality measures of your beer being contamination-free. Of course this goes hand- in-hand with acceptable flavor, the second basic quality measure. Some basic laboratory equipment can help you attain the consistent acceptable flavor.

Beyond Cleaning to the Lab

If you’ve cleaned well enough to avoid contamination and its associated off-flavors, then maintaining flavor consistency is the next key. To help achieve consistency, you probably already keep a record of various Brewhouse processes—ingredients, recipe, temperatures, gravities, and pH to name a few. If you are going to invest in one piece of lab equipment, purchase a microscope and use it for counting yeast cells to increase your beer’s consistency.

Lots of variation comes in fermentation depending on your pitch rate, Under pitching is bad and while over pitching might be better, it can be bad as well for consistency. Dialing in pitching rates goes a long way toward creating quality beer.Brewers of all levels should spend as much time and money on the cellar, side of treating the yeast correctly as they do on the Brewhouse side of tracking the process.

We are control freaks when it comes to the Brewhouse, yet often when it comes to fermentation, many brewers simply don’t treat the yeast with the care it needs.To create the best and most consistent beer you can, you need to pay attention to the yeast.

Microscopes are not out of the financial realm of brewpubs when you think of it in terms of the cost of a batch of beer. All you need is microscope With a hemocytometer and some basic glassware, and . Then you need to find is a little bit of tabletop work space.Once you starts doing cell counts and viability tests to achieve a correct pitching rate, our flavor quality went up.”