Liquor Store Baltimore MD
Three Kings of Egypt
1027 Light Street
Huckas Sports Pub
2324 Boston Street
Ice Hookah Lounge
508 York Road
Scott Limited Intl
1704 Presbury St
Scott Limited Intl - Here's the problem with most bars: the vibe sometimes dies around 1am. Luckily for you, when most bars are sweeping up the floors and closing shop, Scott Limited Intl kicks it into another gear. The place usually keeps it going 'til way late-guaranteeing a late and out-of-control night.
1519 Pennsylvania Ave
Royal Casino - Some bars are legendary. The kind of watering hole that you'll remember for most of your life. Royal Casino? It's not one of them. Located at [Address], it's pretty much your vanilla bar. Which isn't a bad thing.
916 Light St.
1028 S. Conkling St.
Cigar and Hookah Cafe
1838 East Joppa Road
Purdie's Transit Shop
1501 Clifton Ave
Purdie's Transit Shop - While you don't need to be wearing a suit to get into Purdie's Transit Shop, looking nice will help. The crowd is attractive and the bartenders even more so. If you're looking for a nice spot to hang with friends and meet new (attractive) people, Purdie's Transit Shop will do the trick.
1741 W North Ave
Oxford Tavern - Of the city's hundreds and hundreds of bars, Oxford Tavern fits right in the middle of the bell curve - a place to hit with your buddies on the way to your ultimate destination. Not the ideal spot for fabulous, drunken debauchery, but it's a good as place as any to pre-drink.
How do they make beer, wine and liquor?
By Russ Cobbe
It's a good question and one you rarely think about on the way to the store to pick up a bottle or two of alcohol. They all involve some sort of fermenting process, which changes sugars in the ingredients into alcohol.
The basic ingredients are malted barley, yeast, water and sometimes other grains are added. Hops for example are used to make the resulting brew have a bitter flavor. Barley grain is turned into a malt by soaking it in water and allowing the grains to start germinating. The grains are then dried in a kiln, which stops the germination and voila you have malted barley. The malt is ground up and mashed with hot water, which is then boiled, the result is called wort. Next comes the fermentation process which starts with cooling down of the wort and the adding of yeast. The yeast turns the natural sugars that exist in the grain into alcohol over a period of time. The end result of course is beer.
The most important aspect of wine making is deciding when to pick the grapes from the vine. Conditions must be just right for the variety being used and the picking must be done quickly. Stems are removed from the grapes after picking and the skins are generally left on for at least 24 hours. The grapes are pressed to extract the juice from the grape. This juice is allowed to settle to remove any bits of skin. Yeast is added which turns the sugars in the grape juice to alcohol and carbon dioxide. There are specialized yeast cultures that act differently on the grape juice to provide different characteristics. The resulting wine is left so the yeast settles and the wine is drawn off, this can happen multiple times until the wine is clear. The wine is cold stabilized which precipitate white
crystals that are using in making tarter sauce. Finally the wine is filtered and bottled.
Spirits such as Rum, Vodka, Gin and Whiskey have a much higher alcohol percentage than wine o...
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