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After effects of a DUI conviction

admin — Wed, 19 May 2010 14:10:19 +0000

DUI or Driving Under Influence is not a petty crime in the United States and neither is it treated like one; drunk driving can put yourself in danger as well as many other innocent and sober people on the road. This is why, DUI charges are taken seriously by the authorities and by the courts and they will make sure that if your crime has been proved, that is you have been convicted with DUI, you learn not to make this mistake again.

As you may already be familiar, a DUI conviction will have a long-lasting effect on your life and your career mainly because of the fact that a conviction will remain on your permanent record and also because of the fact that you will have to face some serious punishments for your DUI. The more immediate penalties for a DUI conviction will be paying heavy fines like court fees, spending some time in jail, having your license revoked for a particular amount of time, submitting to random breath tests, participating in community service and attending DUI programs. The length and severity of these penalties will depend primarily on the type of DUI offense committed; for instance, multiple DUI convictions will result in harsher penalties as will Aggravated DUI Cases. All of these consequences can be termed as long-term after effects if they are present because of multiple DUI conviction or have aggravating factors associated with them.

Some of the long-term consequences of DUI conviction include the effects on your insurance; after getting convicted, your insurance company will definitely increase your insurance premiums, and they can double or even triple. Some insurance companies may even cancel your insurance policies which will prove to be quite an obstacle over a long period of time.

Losing your driver’s license for a year or more will also be another obstacle because you will not be able to drive to work or keep other important appointments. Although, you can apply for a Work Restricted License but it is not necessary that you will get it and even with that license, your driving privileges will be quite limited. Many courts will also require you, as a result of your DUI conviction, to install an Ignition Interlock device on your car that will also hamper your driving privileges but it will make sure that you don’t drink and drive.

Plus, you can also expect to miss quite a few days from work, facing additional problems from your workplace. So, in a nutshell, a DUI conviction will create a lot of major as well as minor problems in your professional and personal life. Another aspect of DUI conviction is the amount of money you will be spending throughout the lifetime of the DUI as well as after you get convicted. Paying fines, paying for the ignition interlock, for the DUI programs, for hiring a professional DUI attorney like Los Angeles DUI Lawyer as well as other minor costs will build up and create quite a financial worry for you. This is why; you are advised to make all possible efforts to avoid a DUI conviction and therefore, a lot of serious problems for the future.

Some nice beer stickers

admin — Thu, 21 Aug 2008 13:06:52 +0000

here is some nice beer stickers

i think its enough for today. Go and enjoy your beer!

Can you drink so much beer as him ?

admin — Thu, 21 Aug 2008 12:57:04 +0000

Beers of the World

admin — Sun, 04 May 2008 08:07:21 +0000

Beers are enjoyed all over the world and brewed commercially on every continent except Antarctica. In addition to brewing their own pilsner-style lager beer, most countries brew their own specialty lagers, ales or stouts.

German Beer

Quality standards are very high in the German brewing industry. In 1516, a law called the Reinheitsgebot (meaning ‘purity requirement’) was introduced in Bavaria. It stated that only pure water, barley and hops could be used to make beer. Although current European Union law states otherwise, many German brewers still follow the Reinheitsgebot to this day.

While light-colored Pilsner lagers are the most common German beers, Germany produces many types of beer: wheat beer and dark-colored lagers like bock are a few. Bock is a full-bodied beer brewed in winter and drunk in spring. The major brewing cities are Dortmund in the north and Munich in the south.

Japanese Beer

The Japanese beer market is dominated by four major brewers: Asahi, Kirin, Sapporo and Suntory . They all produce similar types of light lager beers. In 1994, Japanese brewing regulations were eased, resulting in a boom in microbreweries, brewpubs and regional brewery companies.

Like their American counterparts, serious Japanese beer drinkers jumped at the chance to escape from the clutches of the big brewers and benefit from a wider choice of beer styles. German-style lagers, pale, amber and dark ales, as well as wheat beers are now available in Japan, forcing the big brewers to review their product portfolios.

Australian Beer

Probably because of their hot climate, Australians generally like their beer cold and strong. The major Australian beer producers such as Fosters, Tooheys, Castlemaine, and Swan all produce similar bland, slightly sweet lagers. However, the microbrewery phenomenon, particularly in Sydney and Melbourne, has made most types of beer easily accessible.

Mexican Beer

Mexico has a history of brewing that goes back to the time of the Aztecs. However, the Mexican brewing industry, as we know it today, was created by nineteenth century Spanish and German immigrants.

The biggest Mexican beer brand is Corona. This sweet lager beer, which is normally served with a wedge of lime to make it palatable, has become the largest selling imported beer in the United States.

Irish Beer

To most drinkers, Irish beer is synonymous with one beer brand: Guinness. Dublin’s finest stout comes in two main varieties: draught Guinness and bottled Guinness Extra Stout. Although Guinness is the market leader, it faces strong competition from Murphy’s Stout and Beamish Stout, both from Cork.

In addition to stout, Irish beer varieties also include a number of cream ales, which taste like a combination of stout and lager. The best-known brands are Murphy’s Red and Kilkenny Irish Cream Ale. Bitter ales such as Caffrey’s and Guinness Bitter as well as Kinsale and Harp lagers are also brewed in Ireland, but aren’t as popular as stout.

British Beer

As in most other countries, multinational brewers have made major inroads into the British beer market. However, British beer drinkers rebelled against tasteless, fizzy beer in their pubs. Largely as a result of demands from the Campaign For Real Ale (CAMRA), the small brewery sector has been revived and big brewers are continuing to produce cask-conditioned draught bitter beer. Consequently, British drinkers are still able to enjoy traditional draught and bottled ales.

Belgian Beer

Although only a relatively small country, Belgium is home to the greatest variety of beers brewed anywhere in the world. Besides classic lagers, Belgian beer varieties include a wide range of wheat beers, raspberry and cherry flavored lambics, Trappist strong ales, amber ales, brown ales, seasonal ales, golden and red beers. For the serious drinker, Belgium is Beer Heaven!

Ukrainian Beer

Not worse than German or Czech. Most of them are Dark, White and unfiltered. Quality are really high. best Brands are Obolon, Chernigivske Rogan and Slavutich.

Styles of Beer

admin — Sun, 04 May 2008 08:04:20 +0000

The American Homebrewers Association recognizes seventy beer styles.

Here is a description of the most common beer styles:

Lager: Two different types of yeast can be used to create alcohol. Bottom-fermenting yeast that ferments slowly at a low temperature creates a smoother, mellower beer. Lager beers are light in color, high in carbonation and tend to be less alcoholic than ales. Lagers are best served chilled (about 48 °F/9 °C).

Ale: The other type of yeast rises to the top during fermentation. It also ferments more rapidly and at a higher temperature, resulting in a more aromatic and fruity product. Real ale is produced using traditional methods, without pasteurization. Compared to lagers, ales have a lower amount of carbonation and should be served at a warmer temperature (54-56 °F/12-13 °C). Strong ales should be served at room temperature.

Amber: Malty, hoppy beers have a rich golden color. They can be ales or lagers and tend to be fuller bodied due to the addition of specialty grains.

Bitter: Highly hopped for a more dry and aromatic beer, bitter is pale in color but strong in alcohol content. It’s popular in British pubs.

Dark Beer: Beer becomes darker when the barley is kilned for a longer period of time. This also creates richer, deeper flavors from the roasted grain.

Fruit Beer: Fruit may be added either during the primary fermentation or later. Fruit beer is usually made with berries, although other fruits can be used.

India Pale Ale: The name is often shortened to IPA. This ale was originally brewed in England for export to India. The large quantities of hops added were intended as a preservative and to mask potential off-flavors that might develop during the long voyage.

Mild Beer: Developed as a sweeter and cheaper alternative to dark ales and porters. Mild beer was a popular beer in the mid-nineteenth century but has all but disappeared in most pubs.

Pilsner: This is the term for the classic lager originally developed in Czechoslovakia, a pale, golden-hued, light beer after which many mass-produced American beers are modeled. Pilsners should be served very cold (43 °F/6 °C).

Porter: Very bitter, very dark, this beer was developed in England as a “nourishing” drink for manual laborers such as porters.

Stout: Very dark and heavy, with roasted unmalted barley and, often, caramel malt or sugar, stout was invented by Guinness as a variation on the traditional porter. Serve Guinness at a cool temperature (41-43 °F/5-6 °C).

Wheat Beer (Weizen): Malted wheat, in addition to barley, is used for this German style beer. Wheat beers were drunk prior to Prohibition and are experiencing a rebirth in the U.S. American wheat beers are markedly different from their German predecessors, which are “spicier.”

Source

Preparation of Single Malt Scotch Whisky

admin — Wed, 30 Apr 2008 08:29:24 +0000

Single Malt Scotch is a type of single malt whisky, distilled by a single distillery, using malted barley as the only grain ingredient in Scotland. As with any Scotch whisky, a Single Malt Scotch must be distilled in Scotland and matured in oak casks in Scotland for at least three years.

Water is needed in all stages of the production of whisky. It is mixed with the barley to promote germination, it is added to ground barley grist to create a mash and it is required for diluting most whisky before maturation and once again before bottling.

Barley, water and yeast are the exclusive ingredients required in the production of single malt Scotch.

The barley used to make the whisky is “malted” by soaking the grain in water for 2-3 days and then allowing it to germinate to produce the necessary enzymes required.
The malt is milled into coarse flour, and mixed with hot water to activate the enzymes, which leads to conversion of starches to fermentable sugars. Long starch chains are broken into glucose, maltriose, and maltose, which can be fermented by yeast.

The extraction is carried out in a large kettle called a mash tun. At first, the hot water activates the enzymes by providing an optimal temperature for activity in the grist. The enzymes act on the starch to convert it into sugar, and in the process it produces a sugary liquid, known as wort.

Yeast is then added to the wort for fermentation, in a large vessel called a washback. Washbacks are commonly made of Oregon Pine or stainless steel. The yeast feeds on the sugars and as a by-product produces both carbon dioxide and alcohol; this process is called fermentation and can take up to three days to complete. When the process is complete, the liquid contains an alcohol percentage of 5 to 7% by volume, and is now known as wash.

To be called a single malt Scotch, a bottle may only contain whisky distilled from malted barley produced at a single distillery. If the bottle is the product of single malt whiskies produced at more than one distillery, the whisky is called a vatted malt, or a blended malt. If the single malt is mixed with grain whisky, the result is a blended Scotch whisky.

The age mentioned on a bottle of single malt Scotch is the age of the youngest malt in the mix, as commonly the whiskies of several years are mixed together in a vat to create a more consistent drink.

About the author:
Single Malt was created by a small group of whisky afficinados. It started out as a ‘Whisky club’ where lovers of single malts got together and made small talk over a malt. For more further information about Scotch please www.whiskycircle.com.

Grain Distillation

admin — Wed, 30 Apr 2008 08:14:51 +0000

Wine Distilled Liquors

Distillation is the centuries-old process used to produce alcohol. Heat is used to separate the components of a liquid, or mash, and as vaporization takes place the vapors are cooled so they condense into neutral spirits with little color, aroma, or flavor.

The distiller then blends this neutral spirit with other alcohol or flavorings and may or may not leave it to mature, or age, until the desired flavor and aroma is achieved before bottling. Brandy and clear, colorless grappa are two examples of spirits distilled from wine, which you will find in most standard bar stocks. The following are the best-known distillations from wine produced in countries around the world.

Armagnac

Armagnac is a pale golden, fiery, dry-tasting French brandy. Under French law, only white grapes from the Haut-Armagnac, Tenareze, and Bas-Armagnac regions of Gascony, in southwest France, may be distilled for Armagnac. The distillation takes place after the grape harvest, which occurs between October and April. Unlike cognac, its younger cousin, Armagnac has traditionally been made with only one distillation, but a recent change in legislation means double distillation is now allowed, speeding up the maturation process, which takes place in oak barrels.

Three stars on the label mean it has had at least two years’ maturation; V.S.O.R, at least five years; Napoleon and X.O., at least six years; and Hors d’Age at least 10 years in the barrel. A vintage year on the label indicates the year of the harvest. A vintage Armagnac is never blended.

Brandy

First discovered in the middle of the thirteenth century in France as an attempt to produce a medicinal drink, brandy is now made around the world wherever grapes are grown. After two distillations, the clear, colorless alcohol is given its distinctive nutty brown color and flavor by aging in wood, often oak, barrels. The longer a brandy ages, the more refined its flavor is judged to be. In the United States.

Cognac

Prehaps the best-known brandy in the world, cognac comes from a uprcific area in western France centered around the town of Cognac Hi ihe Charente region. To be labeled as “cognac,” French legislation n|ircifies the brandy can only be made from specific white grapes winch are grown and later distilled within a strictly defined fid’graphical area.

Cognac production is governed by old traditions as well as the laws, so all the brandy is distilled at least twice and then matured in oak barrels for at least two years, during which time it develops its rich, brown color. The end result is 80 proof. Information mi ihe label, also governed by law, explains the maturity of the cognac.

Three stars or VS. means the cognac has been matured in the barrel for at least two years; V.S.O.R, Vieux, V.O, and Reserve Indicate at least four years; V.V.S.O.P and Grande Reserve are (cognacs matured for at least five years; Extra, Napoleon, X.O., Tres eux, and Vieille Reserve are stored for six to 10 years in oak barrels.

Crappa

This clear, Italian spirit, about 80 proof, is distilled from the remains Of the grapes used in wine production, the stems, skins, and pits. Crappa made from white wine is dry and fiery, while that from red wine has a powerful flavor. Although grappa is best known as an Italian spirit, versions of it are made in other countries, such as marc in France.

Marc

This French pomace spirit is distilled from the press residue resulting Irom wine production. Depending on the variety, it either tastes powerful and full flavored (marc de bourgogne) or light, dry, and very soft (marc de champagne). The alcohol content is between 80 and 90 proof. There is a flavor difference between marc made from red-wine and white-wine residues. A small glass of marc, served neat, is aperfect digestive.

Metaxa

The best-known Creek spirit, metaxa is distilled from black grapes. The alcohol content is about 80 proof. Stars on the label tell you how long the liquor was aged. Three stars means three years; five stars, five years; and seven stars, seven years. Bottles labeled as Private Reserve have been matured for at least 20 years, and have the smoothest flavor.

Pisco

This very tangy, colorless brandy is the national drink of Chile, and is the main ingredient in the refreshing cocktail Pisco Sour. Produced from black grapes with a high proportion of muscatel grapes, it is matured in clay casks.

Weinbrand

This German grape brandy, whose name translates as “burned wine,” is distilled using some wines from neighboring countries, but legislation requires up to 85 percent of the final product to be German. It must then be matured for six months in oak casks holding a maximum of 1,000 liters (about 2,600 gallons) each. Old weinbrand must be cellared for a minimum of 12 months.

If it is then at least 76 proof, it will receive an official reference number and can be sold. Like cognac, weinbrand is double distilled. Weinbrand should be served no warmer than room temperature, and is best served in a brandy snifter. If it is a little on the cool side, however, it does not matter because it will quickly attain the correct temperature through heat transferred from the hands.

Article Source: http://www.Free-Articles-Zone.com, Mario’s bar

An Alternative Way Of Producing Wine : Organic Wines

admin — Wed, 30 Apr 2008 08:09:54 +0000

The term “organic” is cropping up more and more when it comes to food and drink production in the 21st Century. It demands a cleaner and a non-chemically grown product. But how does this affect wine production and can there be such a thing as a wine company who can produce truly organic wine and stay in business?

As the organic movement grows, there is pressure from environmentalists and increasingly choosy customers to know exactly what goes into their food and drink before they purchase it. Organic wines have previously been accused of being dull, and most of the world’s “best” wines have long been produced in a far from organic way.

The place to start when talking about organic wine is to decide exactly what the term “organic” means to you.

Organic wine is made without the use of synthetic fertilizers, herbicides, pesticides or fungicides. It is also vacant of artificial preservatives or colorings, which may be added to non-organic varieties.

But why go organic? It is thought that many of our foodstuffs have been tainted with chemical build up through the use of non-natural pesticides or fertilizers on the plants they grow and that your body could be affected by consuming them. The build-up of these chemicals, it is claimed by environmentalists, have the potential to cause long-term health problems or could contribute to developing allergies. There is also the question of chemicals from treated crops going into the ground and ending up in drinking water, an issue that has already led to many changes in general crop production and water treatment.

Most commercial crops are grown with the use of fertilizers and other chemicals who kill things that can harm the crop. Continued use of these chemicals can weaken the soil and start to upset the eco-system in the ground. They also lead to some pests developing a tolerance to them which encourages the further development and use of stronger chemicals and further builds up chemicals in the product itself.

The alternative to all this is to grow plants organically. Organic farming is a more time consuming method of production and needs time to replenish the natural eco-system too. Setting up an organic farm means taking time to tackle weeds by hand,
encouraging natural predators of pests who frequent the vineyard, and where this does not work, finding other ways of tackling the many organisms that harm crops. Fertilizer will be compost or animal manure, and a system of planting flowers and herbs to create biological diversity has to be included in an organic vineyard.

Vineyards face an additional problem – mildew and black rot. These are diseases that can ruin a crop and in some cases destroy a whole vineyard. This makes growing organic vines very difficult in regions where there is a lot of humidity. Therefore organic production is most common in hot dry regions where fungal infections are less likely, and where extra labor can more easily be afforded.

To be able to sell as an organic vineyard, the organization has to be recognized by one of the official certification bodies across the world.

About the author:
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. To look at a variety of Organic Wines on offer, go to http://www.laithwaites.co.uk

The binge drinking girl who suffered liver failure at just 14

admin — Mon, 14 Apr 2008 12:41:27 +0000

Schoolgirl binge drinker Natasha Farnham is the youngest person in Britain to be diagnosed with liver failure – at the age of just 14.

The pretty hell-raiser started drinking at 12 and was downing up to six bottles of wine a day by the age of 13.

Two years later she was rushed to hospital after drinking a staggering 16 bottles of wine, cider and spirits during a three-day bender.

Natasha Farnham would steal from her mum Michelle to pay for her spiralling habit

Shocked doctors diagnosed liver failure – usually found in middle-aged alcoholics – and warned her to stop drinking.

But she carried on and has now gone into rehab at the age of 18 – where doctors have warned her she will die if she drinks again.

Natasha now suffers from permanent memory loss problems and has spoken out to warn other teenagers of the danger of casual alcohol abuse.

“I didn’t think my drinking was a problem because all my friends were getting wasted every weekend as well,” she said.

Natasha started drinking at the age of 12

“I suppose I thought I looked grown-up and would drink as much as possible – sometimes even passing out.

“But now I have no short term memory and doctors warn me that if I drink any more I will die.

“I am finally taking the advice of the doctors, perhaps because I’m now old enough to realise how stupid I’ve been.

“I would just tell kids – don’t end up like me. I have been a binge drinker, had liver failure and been in rehab and I’m still a teenager.”

Natasha had her first tipple when she was just 12 – drinking a whole bottle of strong cider.

This ignited her “love” for binge drinking and it soon became a habitual weekend trait. But she soon turned into an “alcoholic drop-out” as she started drinking up to four times a week. She stopped attending school at 14 and is now unemployed.

She is now warning youngsters about the dangers of binge drinking

“I never questioned what I was doing and my mum didn’t know because I would pretend I was staying at a friend’s house,” she said.

“I would save my dinner money from the week and spend it on booze. All I would talk about with my friends was getting drunk at the weekend.

“It was so much fun and it was never hard to get our hands on alcohol. In fact, it was the easiest part. The hardest part was saving for it.”

Natasha, of Twerton in Bath, Somerset, would steal from her mum Michelle, 40, to pay for her spiralling habit.

She said: “At 13-years-old, I hit my lowest point and I would drink up to three litres of wine a day (four bottles), followed by two bottles of Lambrini and perhaps a litre of vodka.

“I was missing school but it was fun. I was too young to understand what an alcoholic was, let alone understand that I was one.

“When I was told about the liver failure, it was the doctors that looked the most shocked about it.

“They said that they hadn’t ever seen liver failure in someone so young. It didn’t sink in at all.”

On New Year’s Day in 2004, the youngster was rushed to hospital after becoming lethargic, yellow in colour and feeling sick after a three-day drink binge in which she drank four boxes of wine – 12 litres or 16 bottles.

“I had to detail what I had been drinking at the hospital,” said the teen. “The doctors and my mum just looked at me in disbelief.

“They warned me to clean-up my act or I could die. But I didn’t listen to them – probably because I was so young.”

Despite having weekly appointments with doctors, Natasha continued to drink while taking tablets daily for her liver failure.

She spiralled into a life of petty crime to pay for her habit and was frequently in trouble with the police. Natasha has four convictions for being drunk and disorderly, two public order offences, one burglary and a caution for assaulting a police officer.

It was only when she was arrested for burglary last October that she decided to go into rehab. Natasha pleaded guilty to burglary at Bristol Crown Court last week and was given a two-year community order and a six-month curfew.

Sentencing, Judge Julian Lambert told her she was in the “last chance saloon”.

Natasha has been attending a rehabilitation programme for the past two months and is finally working with doctors to beat her addiction.

She now claims to be the “victim of acceptable poisoning” and warns youngsters about the dangers of binge drinking.

“When I drink, I turn into this horrible, angry person who just wants more and more alcohol,” she said.

“When I don’t drink I am happy and my family are happy.”

Her hotel housekeeper mum Michelle added: “When Natasha started drinking it was around the same time that alcopops were being advertised to attract children.

“I still stand by the fact that, now we are finally having a backlash of irresponsible advertising.

“I’m sure Natasha is not the first, or the last teen binge drinker to be diagnosed with liver failure.”

Natasha is believed to be the youngest person in Britain to ever be diagnosed with alcohol-related liver failure, according to the charity British Liver Failure.

Spokeswoman Sarah Matthews said: “It would seem that she is very lucky to be alive.

“I am sure this is the youngest person in the UK to suffer from liver failure as a result of excessive drinking and still be alive.

“There has been three deaths of under 18’s since 1999 and these are all down to this dangerous lifestyle.

“It just shows how binge drinking currently has a fatal grip on Britain.”

Natasha’s harrowing story follows official statistics which revealed how police seized more than 37,000 pints of beer and cider from youngsters.

In a space of just two weeks, more than 5,000 teens were caught boozing in public, ignoring public health messages and forgoing food in favour of booze.

A report last year from charity Alcohol Concern found young girls are drinking nearly twice as much alcohol as they were in 2000.

The study showed that female drinkers aged 11 to 13 consume an average of eight units a week, equivalent to four large glasses of wine – more than a bottle.

The number of school-age children needing treatment in hospital after binge drinking has shot up 40 per cent since 2002.

Source: Daily Mail

Are Women Like Beer?

admin — Fri, 11 Apr 2008 05:53:51 +0000

That’s what Homer Simpson, who is mighty fond of both, told Bart. But while it’s human nature to categorize men and women into neat packages, and while some of the differences are as distinct as the pinks and blues in nurseries (think height, muscle-to-fat ratio and hair distribution), others are not as apparent. This X-Ray of a typical couple, a result of a mishap when Marge brought Homer’s lunch to the nuclear-power plant, shows some contrasts. Sorry, Homer, beer is not the answer to everything.

By Constanza Villalba

Dorion Sagan is the co-author, with Lynn Margulis, of “What Is Sex?” and “Origins of Sex: Four Billion Years of Genetic Recombination.”

Constanza Villalba contributed to the research and writing of this article.

Original Article: Why Women Aren’t Men