Liquor Store Lafayette IN
135 South Chauncey Ave
West Lafayette, IN
Other Pub, The
3000 S 9th St
Other Pub, The - A casual bar serving up casual bar food to a set of locals.
1035 N 6th St
Kooler Keg - The name tells you something: it's a simple bar, with no real frills, and a bit of a party crowd. The steak is a highlight.
400 S Sagamore Pkwy
CW Dandy's - Bar at the local Days Inn.
312 Main St
La Scala - The deeply flavored Italian food is diverse, and constantly changing, which means you'll be sure to have a different experience each time you stop by. An expansion, both in hours and in space, provides more chances to sample the innovative, yet low-priced dishes.
The Egyptian Cafe
130 Northwestern Ave
West Laf, IN
1802 Schuyler Ave
Overtime Tavern - Happy hour never looked so good. Overtime Tavern, located at [Address] caters to an anxious after-work crowd but once the drinks start coming, the ties start getting loose.
407 Union St
Pub, The - Like the Other Pub, its sister, this bar serves mostly locals, who sit and chat about sports, food and beer. The service is good,
501 Main St
Bistro 501 - It's hard to find French dining in the area, but this bistro is the standard: the soft yellow walls, open architecture, and excellent wine list combine to provide an elegant, unique experience.
Rio Bravo Cantina
2525 S Sagamore Pkwy
Rio Bravo Cantina - Get free tacos here from 4 to 6, workdays, and check out the live Latin music on Thursday evenings. Or, just eat the wide range of Mexican food, from chimichangas to burritos, and drink down the Mexican beer, sangria, margaritas, and wines.
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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