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Your liver processes alcohol at a fixed rate (what that rate is depends on your tolerance, current liver function, what medications you are taking, and some genetics). So eating some food, particularly foods that absorb fluids like bread, will slow down the rate of alcohol absorption into your bloodstream, allowing your liver more time to metabolize the ...


4

The British used the Imperial system of measures from 1824 and India was part of the British Empire until 1947. 1 British Imperial fluid ounce is equal to 28.41 ml, which is close to 30 ml. Maybe this practice evolved from the specification that 1 peg equaled 1 imp. oz. and was rounded up to 30-ml after metrification. Standard Indian-made liquor is ...


3

Foam comes from over pumping. For most of my keg beers I (with a CO2 tank) use about 11-15psi). For a hand pump this is more difficult. You will have to resist the urge to over pump. If you are a little more engineer-minded you can look at THIS article to gauge more consistently your tap pressures. Make sure you let the keg settle after moving as well. Just ...


3

You seem to be asking two questions, I'll try to answer both although a lot of this is conjecture: Why are spirits in India poured in multiples of 30ml? This is likely due to 30ml being easy to both measure out and to drink. 30 ml is pretty standard world-wide as a small or single measure, and multiplying a small measure (rather than have, say, 30ml ...


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According to Vinpair here are The 9 Best Gins To Use In A Martini! This list is not in order of best to worst. However, it does offer gin recommendations for various types of gin. Their number one all around recommendation is in fact Greylock. 1. Plymouth Plymouth is technically both a style and a brand – how’s that for pizzazz? Plymouth is remarkably ...


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Collating Darwin and jalynn's answers and some experience running a real ale bar: In the UK, real ales will always be served from a hand pump, as per the definition from CAMRA: Real ale is a beer brewed from traditional ingredients (malted barley, hops water and yeast), matured by secondary fermentation in the container from which it is dispensed, and ...


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Almost but not boiling. I've been over a few recipes and "simmering" seems to be the consensus.


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I'll give you my advice after 30+ years of being an adult and working in the alcohol industry for many years. Here it is: Drink the drink that has the least amount of alcohol you can stand. For me that means light beer when I know I will be at a party or another situation. I had friends of mine that would take Coors light and put it in a pitcher with crushed ...


2

No, it is not weird. In social situations, such as hosting an event, you should serve the wine at the recommended temperatures only to meet the expectations of your guests. If you are just talking about yourself, you should drink it at whatever you find the most pleasurable. There is much too much nonsense surrounding wine where perceived quality ...


1

My tactic has always been to have a couple of beers at the start of the night (or maybe ciders) as they fill me up and slow down consumption, but then I drink spirits and cocktails for the rest of the night at a rate which gets me tipsy or happy drunk, but not so drunk I have difficulty walking or that I embarrass myself or my friends. And this successfully ...


1

Good beverage suggestions to get drunk but not too drunk? As with anything, it will most likely depend on the individual involved. Be a drinker and not tinker. Skip the beer and go with vodka, if it were myself. That is what I do when it comes to getting hammered! But I do avoid those bizarre flavoured ones. I like my vodka straight or with sofa water (my ...


1

Eating will absorb some of the alcohol. Drinking on an empty stomach means the alcohol can go directly to the blood stream and the effects of the alcohol will happen faster. So if you have food in you, especially breads, it will rather slow the process of getting drunk. Of course you could eat four loaves of bread a slam a bottle of liquor in less then ...


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