Drink Heads Launch for South Florida - First Issue!

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CONTENTSSummer 2016

GUIDE TO BEST HAPPY HOURSPAGE 6-7

TOP 5 FOOD TRUCKS IN SOUTH FLORIDAPAGE 10-11

WHAT IS A DRINK HEAD?PAGE 15

HOW TO SAFELY DRINK & SAILPAGE 16-17

DRINKING WITH THE DOGSPAGE 20-21

HOW TO BUILD A KILLER BAR AT HOMEPAGE 34-35

DON’T DRINK & DRIVE, USE THESE TOP RIDESPAGE 40-41

HISTORIC BAR IN MIAMI “TOBACCCO ROAD”PAGE 44-46

BEER - LET’S TASTE IT FOR A WHILEPAGE 48-55

THE GUIDE


A LOOK INSIDE KHOFFNER BREWERY

DRINKING WITH THE DOGS

COOLEST WINE BARS TO SIP, SWIRL & SIT

BARS WITH BEST MIXOLOGIST

TOP 5 REASONS I LOVE FLORIDA

FEATURES12

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“As fellow Drink Heads, our Mission is Drinking. Everyone has to... so why not enjoy it?

We help you enjoy life, one drink at a time.”


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DRINKHEADS

Drink Head’s Team

Contact Information

PublisherDavid Simms [email protected]

EditorCarrissa Chesanek Creative DirectorKaren Simms

Chief DesignerBrittany EllerCavu Printing, [email protected]

Drop us a line and let us know what you’re thinking. Drink Heads magazine is all about Drinking in the community and sharing experiences. So share with us your thoughts and suggestions. All your emails or letters may be edited for grammar and length.Email: [email protected]

To Advertise in Drink Heads magazine or App, call us at 561-666-8714 or email the team at [email protected] 2016 by Drink Heads and Eaglesong Services Inc. All rights reserved.No part of this magazine may be reproduced without the prior written consent of Drink Heads or Eaglesong Services Inc. Requests for permission should be directed to [email protected]

Guide to Best Happy HoursWeekdays can be really tough. With the tight workload and busy schedule, the week can really drag on. Thankfully, there’s happy hour with cheap drinks, discounted grub and a happening mingling scene. Here are five spots to get happy in the South Florida area.

Deck 84Looking for a cool place to mingle waterside? This bustling hot spot in Delray Beach is the place to be Monday-Friday, from 3-6pm with its killer happy hour scene. Served alongside the bustling bar and surrounding high top tables, patrons have their options of $5 truffle fries and $3 sliders paired with many discounted drinks.

Meat MarketThis high-class steakhouse stemming from South Beach’s Lincoln Road, knows how to wow its happy hour goers with specials on handcrafted cocktails and gourmet grub. Of-fered daily from 4-7pm in the bar area, guests can enjoy marked down ($7 each) cocktails like Pimm’s Cup and Lychee Martini along-side several wines by the glass (think: Uppercut Cabernet) and beers including Fat Tire and Florida Lager. There’s food, too, ranging from $2-$14 including daily-made ceviche, freshly-shucked oysters and Kobe beef sliders.


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Hurricane Alley Raw Bar and RestaurantHead over to this low-key Boynton Beach go-to for a solid weekday happy hour from 3-6pm. Enjoy super cheap drink offerings including mixed cocktails ranging from $3.75-$4.00 and martinis for only $4.25. Craft and domestic brews are on tap starting at $2.25 and house wine is also offered at only $3.00. Each day there are rotating bites ($5 each) to pair with the drinks including fried surfer clams on Tuesday and chicken tenders on Friday.

Rocco’s Tacos & Tequila BarThis always-bumpin’ Mexican chain with locations in Boca Raton and Delray Beach recently launched its new ‘Siete Por Siete’ happy hour menu everyday from 4-7pm. Park it along the busy bar and choose from 7 different bites for $7 each including cheese-packed Jalapeño poppers and buttery sautéed shrimp served with flour tortillas. Pair the new discounted menu with the restaurant’s stellar happy hour drink specials like $2 off margaritas and sangria.

Rack’s Downtown Eatery & TavernLocated in Boca Raton’s Mizner Park, this trendy hotspot always provides a good time, especially during its happy hour (offered 7 days a week) from 4-7pm. Choose from stay-ing inside by the bar or outdoors at an intimate hightop to devour $1 oysters and $8 pork belly fried rice. As for drinks, enjoy discounted cocktails, beer and wines by the glass.

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Many of you may have heard the term “Brew Head” before and as many of you may or may not know: It is someone that is a connoisseur of craft beer. Being a “Drink Head” means something very similar but it is taken to the next level involving ALL forms of drinking such as beer, wine, spirits, coffee. With or without alcohol, anyone can be a Drink Head with time.

For some people the term Drink Head is a new one. For others it’s a hobby or a way of life and for some, it’s simply something to do after a hard day’s work. Simply put, our Mission is drinking. Everyone has to do it, so why not enjoy it? It doesn’t have to be an alcoholic drink either. As humans, we’ve come up with thousands upon thousands of ways to enjoy the gift of drinking. Our Magazine and App (Android and iOS) are designed to make sure you get the most out of this gift of drinking.When you become a Drink Head it really means something to people. You don’t have to be a mixologist to know what a good drink to you is. Everyone has their own opinion and different taste buds, it is part of the reason mixologists even exist to begin with.

As a Drink Head you may have the ability to figure out what a person is like and what they might enjoy even if it is a drink that you yourself wouldn’t drink! That’s what makes being a Drink Head so important. It’s more about friendship and sharing something with someone you care about (or even just met).In the future, we will have a membership/club for you to joing. Your input is valuable to the rest of the world.

Do you have… a favorite drink you invented? …Bartender? …Coffee House? We want to hear about it!

Email the publisher at [email protected]

-David Simms Publisher

What is a DRINK HEAD?

Sure, we all love treating ourselves to a fancy meal at the hottest fine-dining establishment to hit the area, but sometimes going out to eat can be a chore. With all the high-end prices and sophisticated dress codes, eating out at the swankiest joint isn’t always what we’re in the mood for when we want to go out. Thankfully, food trucks help solve that problem. These mobile eats allow us to get out of the house on a random Tuesday night while serving up some of the tastiest gourmet grub much less than those fancy restaurants. Here are five food trucks to check out now in South Florida.

The Rolling StoveThis food truck’s killer jerk-style cuisine has deemed itself quite a tasty reputation (being featured on both the Travel Channel and Food Network), but it’s the locals in and around Delray Beach that can’t get enough- and for good reason. The Southern-inspired food is no joke including the Buf-falo Chicken Crisper made with chicken that’s covered in Cap’n Crunch cereal then smothered with cheddar and slaw. The Jerk Pork Sandwich stuffed with caramelized onions and Jalapeno jelly sandwiched between thick Texas toast is also worth a try. And don’t forget a side of the crispy tater tots topped with gooey cheddar cheese. A sandwich is nothing with-out fried tots.


Curbside GourmetWest Palm Beach’s prized food truck shows how its done with its mix of global flavors like French, Thai and Asian to create eclectic plates of high-quality street food. The menu changes daily and offers fresh local and seasonal ingredients. Have your pick of crab cake sliders, buttermilk fried chicken sandwich and hand-cut fries golden to perfection (with op-tion of adding truffle). Customers can also choose a variety of sides to add like applewood smoked bacon and brie cheese.

Tacos VeracruzServing up Boynton Beach and surround-ing areas, this Mexican food truck prides itself on using only the most traditional recipes from Cordoba, Veracruz while preparing them with Florida’s own freshly-grown vegetables. And these guys don’t lack in quality as the grilled beef taco is made out of dry-aged certi-fied Angus beef. This beef can also come stuffed in a flour tortilla burrito that’s packed with cheese, lettuce and tomato. Of course, there’s chicken, too, for the poultry lovers.

Bobby G’s Drivin’ DinerThis meals on wheels has been serving up Boca Raton patrons for some time and have recently moved to Delray Beach (serving surrounding areas), offering the same standout diner eats in a different locale. Here, there’s plenty of hearty options to pick from including hot dogs, Italian sausages, chicken tacos and monster subs with all the fixings.

Box of ChacosFort Lauderdale’s popular food truck gets wild in its kitchen whipping up a mix of Mexican-inspired tacos to Asian-style buns. Have your choice of curry skirt steak taco made with Thai red curry and bleu cheese slaw or try the Bang Mai buns stuffed with fried soft-shell crab, veggies and remoulade inside a Chinese steam bun.


Originally from Turkey, Rauf Khoffner is no stranger to beer. He wasbrewing beers in his family’s breweries well before he moved to Ft. Lauderdale and opened Khoffner Brewery this past December. So, it’sa given he knows a thing or two about mastering hops. And not just anykind either.

The new craft brewery is the third of its kind in the area, but it’s muchdifferent than what we’ve seen before. Using an Old World technique called the German Beer Purity Law, Khoffner produces first-rate, well-balanced brews that aren’t over-loaded with fermented sugars - only flooded with legit flavor.

We sat down with the owner and brew-master of Khoffner to chat about beer, family, and why he really left Turkey to come to South Florida. Drink Heads: When did you first be-come interested in beer? Did youalways know this was your calling?


Rauf Khoffner Brings Old-World Turkey Brewery To Ft. LauderdaleBy Carissa Chesanek

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Rauf Khoffner: Beer is in my blood. As a teenager, I read every bookabout beer and I still wanted to learn more. That’s when I realized thatI had found my calling.

In 1933, my grandfather left Germany after receiving an offer from an Italian brewing company to produce German-styled beers in Turkey. My father followed in his footsteps brewing beer for the same company.

I remember spending my childhood in the brewery, playing hide and seek amongst the big oak barrels with friends, and helping my father and the brewery staff by unloading the grain trucks, milling the grain, and washing the equipment. I was fascinated with every aspect of making beer.

DH: So as an avid beer lover, you must have a favorite. If you had to pick one beer from the brewery that’s your go-to, what would it be?

RH: That’s like asking a parent which kid is their favorite. It depends on my mood and time of day. If it’s in the afternoon, I prefer a lager or ale. At night, I prefer a darker beer. DH: How did this brewery come about? RK: An entrepreneur at heart, I wanted to establish a brewery with my family’s name Khoffner and in 2008, I did just that. I built and started the first craft brewery in Antalya, Turkey, a major tourist destination. People from all over the world would visit the brewery allowing for our success to build another brewery not too far from the original. Continued on pg 14.


Our popularity continued to grow, but in 2013, the government canceled our license to produce beer, saying that they wanted to see the younger generation in the mosques and not in a brewery. We were allowed to pro-duce yogurt and milk with our equipment and sell imported beer but not produce it. During this time, I told my friend - and now business partner - Evan Kagan my situation. He suggested I build my next brewery in Ft. Lauder-dale, where the craft beer scene is starting to emerge and isn’t as competi-tive as other markets such as Colorado or Washington. After taking Evan’s suggestion into consideration, and scouting locations around the world, I finally decided on Ft. Lauderdale as Khoffner’s new home. DH: What is something really unique that the brewery offers? RH: We are different from other craft breweries in that we use the German Beer Purity Law for the purpose of producing high-quality, balanced beer that avoids the “funky-flavored” styles that are over-hopped and over-loaded with fermented sugars. Our German beers are brewed based on the German Beer Purity Law, but we are also producing other types of beers, such as our Black Jack British Dark Porter, Russian Imperial Stout and Belgian Dubbel that don’t follow the law but remain true to my philosophy of balance and drinkability.

What also separates us from other breweries is that we replicate water profiles from cities around the world. For example, our Irish Lager consists of the same water profile found in Dublin. DH: When is the best time to come check out the brewery? RH: We are open from 2pm-10pm every day of the week, but will stay open later if we’re busy and our customers are enjoying themselves. Our busiest times are usually on the weekends and Sundays have become popular with people who live and work in the neighborhood. DH: Do you offer any food on-site?


We don’t serve food on-site, but you can bring and order food into the brewery. We’re also partnering with food trucks in the area and local res-taurants like Piola, which offers free delivery to the brewery. DH: If someone didn’t know about the brewery, how would you describe it? RH: We’re located in a warehouse district in the up-and-coming Lake Ridge neighborhood of Ft. Lauderdale. The brewery looks like a speak-easy from the outside, but inside it’s a very warm and welcoming atmo-sphere. Overall, it’s a cozy place to drink high-quality beer and have great conversations with either your friends or strangers.

DH: Anything new in the works you can tell us about? RH: We’re very new, recently opening our doors in December but you can find our beers at restaurants and bars across Ft. Lauderdale. We’re trying to get our beers out there and hope people enjoy them as much as we do.

Don’t Wander Off AloneIf you are on a big cruise ship or smaller cruiser like South Florida’s popular Windridge Yachts, chances are you’ll be drinking plenty of fruity cocktails. Sure, you want to have a good time exploring the boat with drink in hand, but don’t go about it alone. Be sure to stay with your group at all times especially after a few drinks. Your vision might get blurry and you could end up getting confused as to where you are and how to get back to where you need to be.

Don’t Drink & DriveIf you are the one navigating the boat, it’s best to stay sober. You want to make sure you can handle anything that might come your way while on the water such as passing by other boats and swimmers, unpredictable rough waters or any maintenance issues with the ship. You can’t do all that if you’ve been drinking. You also want to make sure you can be there for your passengers so they can enjoy having a fun, safe time while on your boat.

Everybody loves a good party boat. The drinks, the sun, the music, it all adds up for a great time. However, the party can come to a quick halt if the drinking gets out of hand. While you don’t want to be a party buster, you do want to play it safe while you’re coasting on the water. Here are a few helpful tips to drink and sail safely.

Party BoatHow to Safely Drink & Sail


Keep It To A MinimumIf you are out on a boat drinking (and not navigating), it’s a good idea to keep your consumption to a minimum. You’re bound to get drunk a lot faster while outside in the sun all day so don’t go crazy with the cocktails and beers. Space the drinks out, too, so you’re not chugging one after another, and be sure to consume lots of water in between the booze. Don’t forget to eat! Pack a substantial lunch packed of hearty protein so you’re not just drinking your meals while out on sea.

Limit Drinking Completely The safest way to drink and sail is not drinking at all. It might sound lame (what’s a party boat without cocktails?), but it’s the best bet of having the safest sail. Those who are drinking out in the sun can become dehydrated and impaired which can cause some serious consequences (falling overboard, getting sick) while out on the water. The best way to make sure none of that happens is by choosing water over booze.



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South Florida is known for its gorgeous tropical weather - espe-cially during this time of the year when the rest of the country is getting slogged in snow. So why wouldn’t you want to grab a cold one outdoors with your best friend? Your best four-legged, furry friend that is. Thankfully, South Florida has some awesome out-door bars that are pet-friendly and cocktail-heavy. Here are three spots where you and your dog can drink.

The DublinerSituated right smack in Boca Raton’s popular Mizner Park, this low-key Irish pub is a great pit stop from all the shopping and entertainment this destination is known for. And the best part is you don’t have to leave Fido out of the fun. Head over here for weekend brunch and take a seat outside. Devour corned beef hash and spiked Irish coffee while you and your mutt enjoy some solid people watch and live music acts.

DRINKINGWITH THE

DOGSBest Outdoor Bars For Patrons & Pets


The Backyard BarThis all-outdoor watering hole in Boynton Beach offers a breezy getaway for you and your dog. Here, you’ll enjoy a relaxing time with hearty comfort food (think: burgers, fries and wings) paired with a selection of craft beer. There’s also entertainment, too, in-cluding rotating live music from professionals and weekly karaoke acts from the amateurs.

CoconutsA true Fort Lauderdale staple, this seafood haven is one everyone can appreciate, including your pup. With it’s gorgeous waterfront setting and spacious outdoor terrace, it makes for an ideal spot to hang out with your best bud while gorging on crispy fried conch fritters and New England-style lobster roll. Of course, the massive wine list with Kim Crawford Sauvignon Blanc and Swanson Merlot to choose from (and fresh water for your dog) helps seal the deal perfectly.

The Backyard Bar



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Coolest Wine Bars To Sip, Swirl & SitCocktails are great, and beer is fantastic, but for the grape lovers out there, nothing beats a nice glass of wine. Here in South Florida, there are a va-riety of wine bars to check out that offer an extensive list of vinos by the glass (and bottle) served in a cozy, romantic setting. If you’re looking to head out for some wine tonight, here are four first-rate wine bars to check out.

N2 WineBarHidden off busy Atlantic Avenue, this intimate wine bar in Delray Beach is the perfect getaway from the hustle and bustle. But it’s not just the location that makes this bar so unique. It is fully-equipped with Italian-style, do-it-yourself wine dispensers that allows you to pour-your-own glass ranging from 1-5 ounce pours. And the seating here is pretty cool, too, with options that include comfy couches, high-top and formal dining tables, and lively bar.

Wine SceneThis relaxed wine bar in Palm Beach brings in the local crowds thanks to its intimate ambiance, tapas menu, and killer vinos. Inside this dimly-lit hole-in-the-wall, you’ll find a quaint spot to mix and mingle while tasting various grapes including several must-try red blends like Donna Olimpia 1898. And when you grow hungry, there’s smoked salmon and duck confit that are a must.


Pat’s Wine Bar & GrillYou’ll find this delectable gem in Mizner Park in Boca Raton where it’s serves a huge selection of fine wines like Clifford Bay Sauvignon Blanc and Merryvale Profile, alongside several local craft brews. The food menu changes with each season so expect anything from sausage flatbread to linguini carbonara.

Vault 30 Wine CellarThis Palm Beach Gardens wine bar is one not to miss when in town, due to its easy-to-use wine machines, polished atmosphere and killer cheese and charcuterie boards (duck salami and gouda anyone?). Try anything from Starry Night to Heller Estate, which can be tasted in a several differ-ent sized pours. And those thirsty for bubbles will appreciate Champagne Mondays featuring Veuve Cliquot served by the glass for $10.


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Bars With the Best Mixologists

There are places you go for a simple cocktail. You know, like your classic scotch on ice or vodka martini that anyone can pour. But then there are places you go for a handcrafted cocktail, made by the real pros. And when you’re in the mood for a drink like this, here are three bars with awesome mixologists in Palm Beach County.

PB CatchSure, this Palm Beach restaurant is known for its fresh seafood plates and raw bar delights, but it also has killer cocktails crafted by masters. Head to the swanky lounge area where there’s ample seating, plenty of min-gling and lavish cocktails that will please anyone’s palate. The mixologists here can whip up just about anything including the signature sip like Cherry Bourbon mixed with cherry-infused bourbon and ginger beer, as well as Cucumber Basil Martini with cucumber-infused vodka.

Tap 42With locations in Fort Lauderdale and Boca Raton, you have two options to check out the crafty drink makers at this casual bar and gastropub. Handcrafted cocktails include anything from rum-enhanced Pineapple Express to whiskey-heavy Meet Your Maker, but there’s also cocktails on tap, like Te-Kill-Ya made with tequila that’s definitely worth a try. And the pros don’t leave out the killer beer selection here either, as they make drinks mixed with brews, including The Mad Apple made with vodka and Apple Orchard Apple Cider.

3rd & 3rdDelray Beach’s always-bustling New American hotspot is a fun, local hangout that’s not just good for dinner but for drinks, too. The bar man-ager - along with his talented team - know how to create some seriously delicious cocktails like the Signature Manhattan made with rye whiskey and bitters along with the Harvest Mule with ginger beer and vodka. They also don’t skimp on the wines by the glass and beers on tap, if that’s more your thing. And when you get hungry, don’t forget to order the ultra savory Gravy Fries with short rib and chorizo.


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Top 5 ReasonsI FLORIDA

Written By Tyler Burchett

After conducting my due diligence, okay maybe too much due dili-gence, I must admit that Florida has a thriving night life. It’s not one

dimensional either, there is every type of scene, everything from clubs to bars to concerts. Feel like partying and dancing? No problem, lets head downtown. Or maybe you’d rather just vibe out, go to a beach bar and listen to live music? Easy, there are tons of places like that. Perhaps this should not be that surprising, people love to party

when they are on vacation so any tourist destination would be well advised to invest in a great atmosphere for after the sun goes down.

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Florida is a talented place, and I mean that in every sense of the word. California gets the reputation for having the hottest babes, and that may be true, but I have to take a second and just acknowledge Florida. You could make the argument that all places with warm weather and beaches have gorgeous girls, but it is impossible to deny the allure of a sexy girl in a bikini.

**Side-note: Because it is 2016 and in the interest of fairness I will admit that you could swap out women for men here. Florida is just filled with beauti-ful people in general, maybe they are attracted to the beach or maybe the lifestyle just makes them better looking I don’t know. But since this is my list we are going with women here. If that annoys you then great, make your own list :)


If you are fortunate enough to travel and live in different places as I have, you will find that local interest in sports waxes and wanes depending on where you are. This can be attributed to a number of dif-

ferent causes, maybe there is no local team, maybe there is a hometown hero playing quarterback, the list goes on. If you like sports then Florida is a great place to be. There are so many profes-sional teams and colleges in the area that it automatically generates a pas-sionate interest. Throw into the mix the fact that most of the people that come

to visit bring sports allegiances of their own and your local bar where you watch football gets extremely interesting. I love sports and it is tremendously fun for me to live in a place where everyone else seems to be just as fanatical as I am.

The last two on this list won’t really come as a surprise to any-one. Florida is a veritable paradise, and with the exception of the summer when it rains more frequently, every day is spectacular. We are about half-way through November and its 85 degrees to-day, not a cloud in the sky. Your soul can’t help but sing on days like today, and luckily for me, almost every day is a day like today. Just don’t forget to wear sunscreen.

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Was there every any doubt that this would be number one? The beach is far by my favorite thing about living here. All of the other things on this list can be incorporated with the beach: I love beach bars, girls in bikinis on the beach, football on the beach, and of course a beautiful day to frolic in the water. While the beach during the day is phenomenal and deservedly gets all the attention, I think I might like the beach at night even better. The starlight reflecting off the water, the pounding waves, and the mysterious whisper of the wind all covered under a blanket of darkness. It’s a magical thing and if you haven’t yet, I urge you to check out the beach at night. Oh wait, there’s no beach near you? Time to come visit!

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Sure, sometimes you enjoy going out to a bumpin’ bar crawling with social drinkers buzzed off martinis after a long day of work. But, then there are times you want to stay home and mix a drink in the comfort of your own house. This is where an at-home bar comes in. Building your own killer bar allows you to bring the cocktail scene to your living room - or kitchen, finished basement, hallway, wherever. An at-home bar is especially nice when you have people over or are planning a party. And it doesn’t take a lot of time and money to pull one off properly. Here are a few tips to start building your bar now.

Get A Cocktail BookYou don’t have to be a master mixologist to create well-crafted cocktails. All you need are some solid recipes to help you along the way. A good cocktail book can be your bible, providing you with a variety of different sips you and your guests can try.

Buy A Variety Of SpiritsOf course it’s important to buy the spirits you enjoy drinking the most - your love of Japanese whiskey shouldn’t go unnoticed - but you also need some diversity especially when you’re looking to entertain. Having the main spirits to choose from like vodka, bourbon, tequila and rum can allow for a variety of different drinks to make that will please any of your guests palates. And don’t think you have to buy all the expensive brands here either. If you are planning to have some spirits for sipping, then opt for something better than say, Jose Cuervo. But if you’re only looking to use these spirits as mixers, use the cheaper brands.

how to

BUILD A KILLER

BAR AT HOME

DIY


Mix It UpNow that you have all your spirits, you’re going to need some mixers and liqueurs to create those cocktails of choice. While there are many options out there, you can stick to the basics to get by with ease. For mixers, opt for club soda and cola, along with simple syrup, fresh lemons and Angos-tura bitters.

As for liqueurs, try buying vermouth, cointreau and campari. These are usually the most traditional liqueurs to put in just about any drink.

And as time goes by and you master more tricky cocktails, you’ll be able to add different mixers and liqueurs to the bar. Start off small and eventu-ally work your way up.

Don’t Forget Your ToolsWithout the proper tools, you won’t be able to mix those drinks. Be sure to stock up on all the tools of the trade including a cocktail shaker, jigger (for measuring), muddler (for crushing mint and citrus), peeler, bar spoon and strainer. With these tools, you’ll be able to whip up anything from a refreshing Mojito to a tart Cosmo.

An at home bar is a great way to entertain and enjoy a cocktail while relaxing in the comfort of your own space. While going out is fun, staying in has its perks, too, like bypassing the crowded bar lines and not having to use an Uber.


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DON’T DRINK & DRIVEUse These Top Ride Sharing Services Instead

Nowadays, there are so many different transportation options, there’s no need to even drive - especially when you are out drinking. Don’t risk los-ing your license, injuring yourself or another person by driving under the influence. Instead, be smart and leave your car at home and choose one of these different ride sharing options.

Lyft & UberIf you’ve been using a ride sharing program these days, chances are you’ve used either Lyft or Uber. These popular transportation companies are great because they allow you to get a driver at the touch of your smart-phone and will be at your door in just minutes. The app on your phone also gives you information on the driver who is picking you up which in-cludes a photo and description of the car (with license plate). There’s even an option to get an estimate of how much each ride will cost beforehand.


CarPoolWorld.comThis is a really popular option for the work crowd, but you don’t have to be going to or from your job to try it. Simply log on and put in your city and state to check out the best carpool or vanpool options in your area. Once you put in the information, you can scroll down the large list of results to see what is offered, how often it can be used (weekly, one-time only) and whether it has available seats at the time you need. All of the results also give you some background information on the driver as well so you’ll know who to expect - like a female non-smoker - when picking you up.

TaxiWhen all else fails, there’s still the standby taxi to take you where you need to be. While it is more expensive than any other ride sharing pro-gram these days, most of them now offer credit card machines in the cabs making it more convenient to pay - who really has all that cash on them anyway? And if you carpool with a friend, you’ll always be able to save a little extra money by splitting the fare. So much better than spending it all on valet or parking, right? Bonus, a lot of taxies in big cities have apps for your smartphone now, making getting one a lot easier.


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Miami’s Oldest Bar “Tobacco Road is like Cheers, the neighborhood bar featured on TV; everyone who comes here knows your name,” said Joel Rivera, the bar’s general manager. “People stop by here often because we give them good music, food, drinks and provide them quality service in a fun, friend-ly atmosphere.” Today, the bar’s regular lunch and early evening clientele con-sists of mostly business people (white and blue-collar workers) who work or live in downtown Miami or in the Brickell area. However, according to Joe Portela, who owns the bar with Patrick Gleber, people from as far south as Key West and as far north as Broward County often come to To-bacco Road to see and hear live, quality music. “Tobacco Road is a dark, narrow bar which gives people a cozy, comfortable feel that reminds them of a place they regularly went to in Chicago or New York, “ Portela said. “And every night we feature a jazz, blues or rock band; a lot of places just don’t offer that anymore.” “Today, the success of Tobacco Road is through the kitchen where people can always get a good meal,” said Gleber. “What makes people return here is our good food followed by great music and cold beer.” In addition to its northern ambiance and live music, Tobacco Road is indeed proud of its food, as most of it is homemade. One popular item is the bar’s Grilled Road Burger (USDA choice sirloin with lettuce, tomato, onion, & a choice of cheddar, swiss or blue cheese, $6.75). Other big-selling items include the Turkey Club Sandwich (come with fries or salad, $7.50), chicken wings (10 for $7 or 20 for $13) and loaded nachos ($7). To wash the food down, the bar is stocked with about 200 types of liquor (30 to 40 kinds of high-end liquor), 11 kinds of bottled beer, 6 bottled light beers, and 8 types of draft beer (domestic & imported beer served in a 16 oz.-glass). Regular price for domestic beer (bottle or draft) is $3.50 while an imported beer (on tap or bottle) is $4.


The bar’s top-selling, domestic bottled beer is Budweiser while its big-selling domestic beer on tap is Miller Lite. Top selling imported bottled beer consists of Corona & Heineken and the top-selling imported beer on tap is Bass Ale. Happy hour is Monday through Friday, 4 to 7 p.m. and the bar offers patrons a variety of drink and nightly dinner specials. For instance, on Tuesday nights, a 1 & 1/4- pound Maine Lobster (comes with garlic-mashed potatoes & cole slaw) is just $14.99. Although many businesses have come and gone in downtown Mi-ami, Tobacco Road has stood the test of time. The bar first opened in 1912 and since then locals have known it to be mostly a neighborhood bar. Dur-ing the roaring ‘20s, “The Road” served as a speakeasy and gambling hall for bookmakers and racketeers; it also served as a secret hideaway where bootleggers stored and sold booze during Prohibition. In fact, gangster Al Capone was said to be one of its regular patrons during the 1920s and sub-sequently, the bar survived the Great Depression and a number of deadly hurricanes. For more than ninety years, Tobacco Road continued to be many things to many people. In the 1930s, it remained a “bookie” gathering place while it operated as a neighborhood bar. During the 1940s, it was a gay bar where some of our country’s top female impersonators were said to have performed. During the 1950s and ‘60s, “The Road” was basically a local bar until it was transformed and operated as a strip joint in the 1970s. Then from 1980 to 1982, Tobacco Road was a rough dive or “shot & beer” bar until Portela and Gleber bought the bar from then owner, Neil Katzman. Since then, Portela and Gleber have enhanced the overall ap-pearance of the entire establishment. Portela said that until 1990, Tobacco Road was one of only a few bars open on the south side of the Miami River. “We are still around today because we have longtime owners, managers and employees who are dedi-cated to deliver quality customer service,” he said. Before 1982, Tobacco Road had a reputation of being a tough bar and hangout for street people. “Before ‘82, this place was the best neigh-borhood bar without a neighborhood and was a hard-core, biker bar; it wasn’t big on food and music and basically was a hole in the wall,” he recalled. “During the 1940s and 1950s, ships used to stop at port and some Navy sailors who hung out here would get rowdy.”


To celebrate its anniversary, the bar will serve free finger foods at about 5 p.m. Then from 5 to 6:35 p.m., it will feature its “95 cents for 95 minutes” special where patrons will pay only 95 cents for any drink they order. At 8 p.m., eight bands will be featured (two groups will be playing simultane-ously). Some of the entertainment will include Dave Barry’s Rock Bottom Remainders (featuring fellow authors, Big 105.9 FM’s Paul Castronovo from the Paul and Young Ron Show and guitar legend Monte Montgom-ery), the Spam AllStars, Inside Eye and Monkey Village. Tobacco Road, 626 South Miami Avenue in Miami. More informa-tion, call 305-374-1198 or visit www.tobacco-road.com Hours: 11:30 a.m. to 5 a.m., seven days a week. Kitchen opens from 11:30 a.m. to 2 a.m., Sunday to Wednesday and 11:30 a.m. to 4 a.m., Thursday to Saturday.


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Beer, hearing the term mind directly strikes the scene of a beer pub where people are holding mugs filled with beer and the foam is coming out of the glasses. Beer is not a new term since time immemorial, world’s most widely consumed and probably the oldest of all alcoholic beverages. Beer is the third most popular drink after tea and coffee. Beer is prepared by brewing and fermentation of starches which are derived from the cereal grains particularly malted barley but wheat, corn and rice are also used. Generally beer is flavored by the addition of hops which adds a bitter taste to beer and also acts as a preservative. Apart from hops some herbs and fruits are also used for flavoring the beer. Literature from the olden times suggests that there was a Code of Hammurabi which was concerned with the laws of regulating beer and beer parlors and the Hymn to Ninkasi was a prayer to Mesopotamian goddess of beer serving both the functions of prayer as well as remembering the recipe of beer preparation. Presently, brewing industry is a multinational business providing employment to thousands of individuals in the form of small pubs to large regional brew-eries.

Beer History


There are two categories of beer. First is the pale lager and the other re-gionally distinct ales which share further different varieties like pale ale, stout and brown ale. The alcohol content of beer is around 4% to 6% alco-hol by volume (abv) which may be sometimes less than 1% abv to 20% in rare cases. Beer forms a part of culture of beer drinking nations and is also found to be associated with the festivals as well as with games. Beer is one of the oldest known beverages prepared since 9000 BC and has its record in the history of ancient Egypt and Mesopotamia. The chemical evidence of beer belongs to circa 3500-3100 BC from the site of Godin Tepe in the Zagros Mountains of western Iran. In China around 7000 BC beer was prepared from rice by malting. Any substance containing carbohydrate like the sugars and the starch usually undergoes fermentation and this laid down the foundation of beer production throughout the world. The produc-tion of beer and bread had generally resulted in the development of human civilization as well as technology but this fact is argued strongly by vari-ous scientists.Beer was spread through Europe by the Germanic and Celtic tribes around 3000 BC back and at that time people didn’t call it beer. Beer produced before the Industrial revolution was on domestic scale but today beer production is a global business and according to a report of 2006 around 133 billion liters of beer is sold every year which costs billions of dol-lars. The process of making beer is termed as brewing. A edifice dedicated strictly for making beer is called a brewery although beer can be prepared in homes also as known from the ancient literature. A company producing beer is called a beer company. Beer produced on domestic scale is termed as home brewing regardless of the fact how it is prepared. Beer production is strongly under the rules and regulations of the government of the coun-try and the producers have to deposit the taxes and fulfill the necessary documents in order to run a brewery successfully.The main purpose of brewing is to convert starch into sugary liquid called wort and later on this wort is converted into alcoholic beverage called beer which is fermented by the action of yeast. The first step in making beer is mashing where the starch source (malted barley) is mixed with hot water in a mash tun. Mashing process is complete in 1-2 hours and during this time period the starch gets converted into sugars and becomes sweet in taste. This sweet liquid now called wort is drained off from the grains. Now the grains are washed and this step is called sparging.


Sparging helps the brewer to obtain as much as fermentable liquid from the grains as possible. The process of filtering spent grain from the wort and sparged water is designated as wort separation. The traditional pro-cess of wort separation is called lautering where the grain itself acts as filter medium. Modern breweries use filter frames for this step. The sparge obtained from second and third run contains weaker wort and thus weaker beer. Brewing with several runnings is called as patrigyle brewing.

The sweet wort obtained from the sparged water is now kept in the kettle and boiled for 1 hour. Boiling evaporates the water of the wort but the sugars and other components remain as such and this allows efficient use of starch sources in beer. Boiling also inactivates the enzymes left after the mashing process. Hops are now added as source of flavor, bitterness and aroma. Hops may be added more than one time during boiling. If the hops are boiled for a longer time then the bitterness of beer increases and the flavor and the aroma content of beer declines. After boiling the hopped wort is allowed to cool and is now ready for yeast action.

During fermentation the hopped wort becomes beer and this step may take a week to months depending upon the type of yeast and the strength of beer. When fermentation is over the yeast settles leaving the clear beer. In some cases fermentation is carried out in two steps, primary and sec-ondary. Once beer is produced through primary fermentation it is trans-ferred to a new vessel and is allowed to undergo secondary fermentation for certain period. Secondary fermentation is generally used when beer requires long term storage before packaging or greater clarity. When beer has fermented it is transferred into casks for cask ale or in aluminum cans or kegs or bottles depending upon the varieties.


The key ingredients of beer are water, a starch source like the malted bar-ley and brewer’s yeast which is responsible for fermentation and flavoring agents like the hops. Apart from malted barley other sources of starch may be used like the corn or rice and then the term adjunct is used as they serve as a lower cost substitute for barley. Other inferior sources of starch in-clude sorghum, millet, cassava root in Africa, potato in Brazil and agave in Mexico and other nations. Grain bill is the total amount of starch source in the beer making process. The major composition of beer comes from wa-ter. Water of different regions has different mineral components so the beer prepared from different regions shares unusual taste and variety. Water in Dublin is hard so it is best suited for the production of stout, Pilzen has soft water so famous for the production of pale lager. Water from Burton is rich in gypsum so is suitable for the production of pale ale. Sometimes the brewers add gypsum to the local water for the production of pale ale and this process is termed as Burtonisation.

The starch source in beer is the key source which provides the material to be fermented and is responsible for the strength and flavor of beer. Most common starch source used for beer preparation is the malted grain. Grain is generally malted by soaking it in water and is then allowed to start ger-mination and finally the half germinated grain is allowed to dry in a kiln. Malting process produces enzymes which are responsible for the conver-sion of starch into fermentable sugars. Different colors of malts are pre-pared from the same grain by allowing the grain to roast at different times and temperatures. Dark malts produce dark beers. Majority of beers have malted barley as starch source as its fibrous husk is not only important in the sparing process but also contains amylase, a digestive enzyme which converts starch into fermentable sugars. In the recent years brewers have produced gluten-free beer from the malted sorghum especially for those individuals who are unable to digest gluten-rich beer derived from malted barley, corn and rice. The foremost components of flavoring of beer are the hops which are derived from the hop vine. Hops are actually the flowers of the hop vine which act as flavoring agents as well as preservative. Apart from hops certain herbs and berries are also used as flavoring agents. Hops add a bitter taste as well as balance the sweetness of the malt.


Bitterness of beer is measured on International Bitterness Units Scale. Hops add floral, citrus and herbal aromas and flavors to beer. Hops have an antibiotic effect and allow the use of lesser number of micro-organisms and have a preservative action. The micro-organism responsible for the fermentation of beer is the yeast. Yeast converts the sugars obtained from malted grains into alcohols and carbon dioxide and therefore turns wort into beer. It also imparts character and flavor to beer. The dominant strains of yeast used in fermentation are the ale yeast (Saccharomyces cerevisae) and the lager yeast (Saccharomyces uvarum) which produce ale and lager beers respectively. Some brewers also add clarifying agents to beer as they precipitate out of the beer along with the protein solids and are found in traces only in the finished product. These agents make beer fine and clean instead of the cloudy touch as that obtained from wheat in the olden times. Commonly used clarifying agents are isinglass obtained the swim bladders of fishes, Irish moss from seaweed.

There are many varieties of beer found all over the world but the basic concepts of their preparation are always shared among different nations. The traditional European brewing regions like Germany, Belgium, and United Kingdom have local varieties of beer. Brewers from Canada, USA and Australia are so much inspired by the European style of beer prepara-tion that they have developed their own different indigenous varieties of beer. Apart from the different varieties beer can be classified into two ma-jor types depending upon the temperature of brewing which affects yeast activity during fermentation. Beers may be lagers brewed at high tem-perature and regionally available ales brewed at low temperatures. Ales may be further divided into pale ale, brown or dark ale and stout. Beers are basically classified on the basis of yeast action used in fermentation. Beers which require fast acting warm fermentation leaving behind residual sugars are classified as ales while beers utilizing slow acting cold fermen-tation where the yeast removes most of the sugars are lagers. Steam beer, Ale and some modern British Golden Summer Beers use elements of both ale and lager beers for their preparation. Limbic is a variety of beer that is prepared in Belgium by using wild yeast rather than the cultivated one. Many of the varieties of yeast used for making lambic are not the strains of S.cerevisae so they impart different flavours and aroma to beer.


Strains of yeast like Brettanomyces bruxellensis and Brettanomyces lam-bicus are used for making lambics. Lactobacillus is basically responsible for the sour taste of lambics where it produces acids. Stout and porter are dark beers prepared by using roasted malt or roasted barley and brewed by slow fermenting yeast. There are other varieties also like the Baltic porter, imperial stout and dry stout. The term Porter was used for the first time in 1721 to describe a dark colored beer popular in the streets and river por-ters of London. This beer later on got famous by the tag stout. The history of stout and porter got intertwined later on.Another variety is wheat which is significantly obtained by the use of wheat but it also contains certain proportion of malted barley. They are usually top fermented and the flavor of wheat beers vary considerably ac-cording to the style in which they are brewed. Ales are prepared by warm fermentation by using brewer’s yeast that clumps and rises to the surface so they are called as top fermenting beers and also require higher tempera-tures and get fermented more quickly in comparison to lagers. The suitable temperature for carrying out fermentation of ales is 15-24°C. in this tem-perature range yeast produces suitable esters and flavors along with aroma products resulting in a beer with fruity touch like that of apple, pineapple, banana, plum and others. Hops were introduced into England in the 15th century and after the addition of hops in brewing the term beer was used. The term Real Ale was coined by Campaign for Real Ale (CAMRA) in 1973 for the beer brewed by using traditional ingredients and secondary fermentation without use of carbon dioxide.

The cool fermenting beers of European origin are termed as lagers. The pale lagers are the most popularly consumed beers all over the globe. The word lager has got its origin from a German word lager which means to store because the brewers used to store the beers in cool cellars and caves during the hot summer months and they observed that fermentation pro-cess continued in the stored beers and this resulted in better quality of beers. The yeast used for fermentation of lagers is very much active at lower temperatures and it carries out primary fermentation at the tempera-ture range of 7-12°C and then a long secondary fermentation at 0-4°C.After the secondary fermentation is over lagers become clear. Cooler tem-perature also inhibits unusual production of esters and other byproducts resulting in production of a tasty lager beer.


The modern method of lager production was put forward by Gabriel Sedl-mayr the Younger, who clarified the dark brown lager at Spaten Brewery in Bavaria, and Anton Dreher brewed an amber-red colored lager in Vi-enna in 1840-1841. With the improvement of yeast strains modern lagers get ready within a very short time period say from 1-3 weeks.

Malt is responsible for the particular coloration of beer. The common color of beers is pale amber which is basically produced by the use of pale malts. Pale lagers and pale ales are prepared from the malt dried with coke. Coke was used for the first time in 1642 for roasting the malt but this step was prohibited in 1703 but the term pale ale came into existence. In terms of sale and volume the majority of the beers are based on the pale lagers brewed in 1842 in the town of Pilsen in the present-day Czech Republic. The pale lager consumed in the present scenario is very light in color passed through carbonation with alcoholic strength of around 5% only. Pilsner Urquell, Bitburger, and Heineken are the common brands of pale lager beers and Budweiser, Coors, and Miller are common American brands of pale lager beer. Dark beers are generally brewed from pale malt or lager base malt along with certain proportion of dark malt to achieve a desired color. Caramel, roasted unmalted barley are also used for achiev-ing a desired shade of beer.

The alcoholic strength of beer ranges from less than 3% by volume (abv) to around 14% (abv) although this strength can be further increased up to 20 % (abv) by use of champagne yeast and 60% (abv) by freeze distilla-tion process. The alcohol content of beer varies with style and practice. Alcohol in beers comes from the sugars that metabolized during the fermentation process. The quantity of fermentable sugars in wort and the strain of yeast used for the fermentation of wort are responsible for the al-coholic content in the finally obtained beer. Sometimes fermentable sugars and enzymes are also added for increasing alcoholic strength of beer. Alcohol is produced as a byproduct of yeast fermentation and is toxic to the yeast. Low temperature and too little fermentation decrease the activ-ity of yeast and so as the alcoholic content of final beer.

Beers are basically cleared off from the yeasts before they undergo pack-aging in bottles and cans. Bottle conditioned beers however retain some yeast that is left unfiltered so beers should be poured slowly.


Many beers are typically sold in cans all over the world. People drink di-rectly either from cans or by pouring into the glass. Cans protect beer from coming in contact with light and there is little of no risk of leakage. Plastic bottles are also used for packaging beers. Temperature of beer strongly influences the drinker’s experience. Warmer temperature reveals flavor of beer and cool beers are more refreshing. Most drinkers prefer to consume pale lagers chilled while imperial stouts are generally preferred at room temperature.The beer writer Michael Jackson has proposed a five level scale for serv-ing beer. He has suggested following types like chilled for light beers, chilled for wheat beers, lightly chilled for dark lagers, cellar tempera-ture for British ale, stout and room temperature for strong dark ales. The consumption of chilled beer began in 1870s and spread to all parts of the globe where pale lager was preferred on high scale. Chilling the beer adds a refreshing taste to it but chilling below 15.5°C reduces the taste and at 10°C awareness and taste both decline. Beers served at room temperature have a wonderful flavor. Cask Marque is a non-profit beer producing or-ganization which has set a temperature range of 12°-14°C for serving the cask ales. Beers are served either in cans, mugs, glasses etc. The glassware used for drinking beer may influence the character and style of an indi-vidual. Many breweries offer branded glassware for serving beer. Beer is poured in a style in the drinking glasses and opening of beer container releases carbon dioxide as it is opened.The alcoholic content of beers has increased in the last few years of 20th century and a Dutch brewery has produced the strongest beer with alco-holic content of 60% (abv).


The brewing industry is a multinational business in the modern world and it works in collaboration with regional as well as national breweries. Microbrewery is a modern brewery that produces a limited amount of beer every year around 15,000 barrels. A brewpub is a microbrewery serving beer along with some edible materials too. Draught beer from a pressur-ized keg is the most frequent method of dispensing beers in the bars. A metal keg is generally used which is first filled with beer and then pressur-ized by using carbon dioxide. Nitrogen is also used sometimes for sealing beer kegs. Cask ales are unconditioned and unpasteurized beers. When a cask arrives in a pub it is kept horizontally in a frame called stillage which is designed to hold it at 90° and then allowed to cool at the cellar tempera-ture before being tapped and vented.

Many social activities have been found to be associated with drinking like playing cards, pub games etc. Beer is most popularly consumed all over the world in a high proportion in comparison to the wine which the sec-ond most popularly consumed beverage. The main active key component of beer is alcohol so also affects human health. Moderate consumption of beer reduces the risk of cardiac arrest and cognitive decline. Long term ef-fects of alcohol increase the risk of liver damage. The brewer’s yeast used for the fermentation of beer is a rich source of nutrients like magnesium, potassium, phosphorus, biotin and vitamin B and therefore, beer is some-times called as liquid bread. According to a study conducted by Japanese scientists in 2005 low alcohol beers have strong anti-cancer properties. Non-alcoholic beers reduce the risk of cardiovascular disorders. But over consumption of anything is injurious so beers must be consumed in a limit.From the process of preparation till packaging and up to marketing the brewers put so much effort and this effort is the key of the success of breweries all over the world. One must enjoy beer at least once in his or her lifetime.


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Date post:	27-Jul-2016
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