Liquor Store Westminster CO
Ignite Fire Crafted Food - Denver
2124 Larimer St.
2017 S University Blvd
The Kasbah Hookah Lounge
2266 S Colorado Blvd.
8855 Lowell Blvd
Davies Locker - Think of Davies Locker as a guaranteed hangover. And we mean that in the best possible way. Located at [Address], it's open all night, so it's a pretty good bet that you're going to be feeling it the next morning. Enjoy the late-night debauchery, but drink lots of water and pop some Advil.
Howling Moon Saloon
3001 W 71st Way
Howling Moon Saloon - Bar just south of Westminster Plaza.
Pita Grill and Hookah
911 E Colfax Ave
Aladdin Cafe Grill
2594 S Colorado Blvd.
1325 Broadway St
8464 Federal Blvd
Chance Saloon - Twenty dollar cover? Nope. Celebrities? None. Chance Saloon is nowhere near the pages of Us Weekly or TMZ, but hey, beer is beer, whiskey is whiskey. A friendly neighborhood bar where you can pretty much wear whatever the hell you want. (But leave the cargo-shorts at home.)
A Far Better Place
1712 W 92nd Ave
A Far Better Place - Maybe you'll see Norm in the corner. Or Cliff sitting next to him. Maybe Sam behind the bar. Yep, A Far Better Place is that comfortable, cozy neighborhood bar - the kind where the bartender seems to know everyone who walks through the door.
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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