tomato, basil, and fresh mozzarella salad

Sam Adams Boston Lager

Samuel Adams Boston Lager? is the best example of the fundamental characteristics of a great beer, offering a full, rich flavor that is both balanced and complex. It is brewed using a decoction mash, a time consuming, traditional four vessel brewing process discarded by many contemporary brewers. This process brings forth a rich sweetness from the malt that makes it well worth the effort. Samuel Adams Boston Lager? also uses only the finest of ingredients including two row barley, as well as German Noble aroma hops. The exclusive use of two row barley not only imparts a full, smooth body but also gives the beer a wide spectrum of malt flavor ranging from slightly sweet to caramel to slightly roasted. The Noble hops varieties, Hallertau Mittelfruh and Tettnang Tettnanger, add a wide range of floral, piney and citrus notes, which are present from the aroma, through the flavor, to the lingering smooth finish. We take great pride in the Noble hops used in our beers. They are hand selected by Jim Koch and our other brewers from the world's oldest hops growing area. Among the world's most expensive, they cost twenty times as much as other hops.

Ale

Ale is a type of beer brewed from barley malt with a top-fermenting brewers yeast that ferments quickly, giving a sweet, full body and a fruity, and sometimes butter-like, taste. Most ale contains some herb or spice, usually hops, which imparts a bitter, herbal flavour which balances the malt sweetness. As an appellative ale means any top-fermented beverage made from malt. The other major style of beer is lager, which is bottom-fermented.

Hefeweizen

Hefeweizen is a German style of wheat beer in which the yeast is not filtered out. Though Kristallweizen (clear), Dunkelweizen (dark), and Weizenstarkbier or Weizenbock (higher alcohol content) varieties are available, they are not considered true hefeweizen unless left unfiltered. The filtration which takes the yeast out of Kristallweizen also strips the wheat proteins which make Hefeweizen cloudy. Alternate terms for hefeweizen include: Hefewei?bier, sometimes Wei?bier, Hefewei?e, Weizenstarkbier (not necessarily a hefeweizen unless left unfiltered) The hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four atmospheres), considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by ale yeast appropriate for the style. Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive ale flavor notes include "banana" (amyl acetate) and sometimes "vanilla" (vanillin). Some prominent commercial examples of hefeweizen are produced by Paulaner, Erdinger, Schneider Weisse (original amber only), Franziskaner, Rothaus, Hacker-Pschorr, Ayinger (Br?u Weisse) and Weihenstephan. The style is a favorite throughout Germany, but is especially in Bavaria and across Southern Germany.

Pilsner

A modern pilsener has a very light, clear colour from pale, really pale up to a golden yellow, and a distinct hop aroma and flavour. Czech pilseners tend toward a lighter flavour with good examples being Pilsner Urquell and Staropramen, while those in a German style can be more bitter (particularly in the north, e.g. Jever) or even "earthy" in flavour. Distinctive examples of German pilseners are Flensburger, Beck's, Bitburger, F?rstenberg, Veltins, K?nig Pilsener, Krombacher, Radeberger, Holsten, Warsteiner, Henninger and Wernesgr?ner. On the other hand, Dutch (Heineken, Amstel) and Belgian pilseners (Jupiler, Stella Artois) have a slight sweet taste.

Lager

Lager is a type of beer which was first brewed in Central Europe some 500 years ago, and has since become the most popular type of beer in the world. The word comes from German and means "storage". Traditionally, the beer is stored for several weeks or longer before being served. Lager is a general term that includes several variations or styles, such as Pilsner, Vienna and M?rzen. Lager is distinguised from ale by its yeast. Lager yeast ferments at colder temperatures and flocculates on the bottom of the fermenting vessel, while ale yeast ferments at warmer temperatures and settles on the tops of fermentation tanks. The organism most often associated with lager brewing is Saccharomyces pastorianus, a close relative of Saccharomyces cerevisiae. As the modern definition of lager relates only to the method of fermentation, lager beers' characteristics are quite varied. The default lager encountered in worldwide production is light in color and usually represented the helles, pale lager or Pilsener styles. The flavor of these lighter lagers is usually mild and the producers often recommend that the beers be served refrigerated. However, the examples of lager beers produced worldwide vary greatly in flavor, color, and composition. In color, while helles and pale lager represent the lightest lagers at as pale a color as 3 SRM, the darkest are Baltic porters which can be as dark as 200 SRM; darker German lagers are often referred to as Dunkel lagers. The flavor of a lager can be quite simple, with the most mild being light lagers. The most complexly-flavored lagers are usually the darkest, although few lagers feature strong hop flavoring compared to an ale of similar alcohol by volume. In general, however, lagers display less fruitiness and spiciness than ales, simply because the lower fermentation temperatures associated with lager brewing cause the yeast to produce fewer of the esters and phenols associated with those flavors. In strength, lagers represent some of the world's most alcoholic beers. The very strongest lagers often fall into the German-originated doppelbock style, with the strongest of these commercially produced, Samichlaus, reaching 14% ABV.

Cabernet Sauvignon

Cabernet Sauvignon is both a red grape and a type of produced wine. There is a clear distinction between the two because a cabernet sauvignon grape is also used in French wines like a Bordeaux wine. A wine created in the Bordeaux region of France will be a Bordeaux wine and they may use a Cabernet Sauvignon grape or a Merlot grape or other type of grape, so don?t confuse a Cabernet with a Bordeaux, both are from different countries. What separates a Cabernet Sauvignon from other red wines? First, it seems, a Cabernet Sauvignon or ?New World Wine? is starting to take a bit of control in some European regions causing a decline in ?Old World? Bordeaux wines. Perhaps it?s the cost difference or the fact that a Cabernet grape has a good growing season in California? Or perhaps it?s all unsubstantiated data that needs further analysis over time. A cabernet grape requires a long growing season, some regions of the world do not have a long enough growing season to make the grapes ripe enough for a quality wine (Cabernet Wine, Bordeaux wine or otherwise) but the cabernet sauvignon grape, itself, is being grown throughout the worlds vineyards. The cabernet grape is responsible for some of the worlds best of class wines of all categories and has been a huge competitor against other grapes for centuries. The result is a grape that is very strong in taste, requires some time to age in wine and has a great structure thanks to the powerful tannins it possesses. As we discussed in our holiday gift idea of a sweet merlot wine, potent tannins could give you a sour experience! The mouthfeel will be smooth but the taste of a cabernet may linger in your mouth for many moments after the liquid has been consumed. Never assume a potent tannin will be a sour tannin, some recipes mingle a lighter tannin with the stronger tastes to build a better experience with less bitter bite.

Chardonnay

Chardonnay is a green-skinned grape variety, used to make white wine. It probably originated in the Burgundy wine region of eastern France but is now found anywhere that grapevines can be grown, from England to New Zealand. It is vinified in many different styles, from the elegant, "flinty" wines of Chablis (wine) to rich, buttery Meursaults and New World wines bursting with tropical fruit flavours. It is an important component of many sparkling wines around the world, including Champagne.

Merlot

Merlot (pronounced 'merr-lo' (English/French) is a red wine grape that is used as both a blending grape and for varietal wines. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon. This flexibility has helped to make it one of the most popular red wine varietals in the United States and Chile.

Pinot Noir

Pinot noir ('pi no nwar) is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines produced predominantly from pinot noir grapes. The name is derived from the french words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone shaped bunches of fruit. Pinot noir grapes are grown around the world, mostly in the cooler regions, but the grape is chiefly associated with the Burgundy region of France. In De re rustica, Columella described a grape variety in Burgundy in the 1st century A.D. that sounds like Pinot noir. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine.

Sauvignon Blanc

Sauvignon blanc is a green-skinned grape variety which originates from the Bordeaux region of France. The grape gets it name from the French word sauvage ("wild") and blanc ("white") due to its early origins as an indigenous grape in western France. It is now planted in many of the world's wine regions, producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Sauvignon blanc is widely cultivated in France, New Zealand and California. Depending on climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase "crisp, elegant, and fresh" as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand.Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chevre. It is also known as one of the few wines that can pair well with sushi. Along with Riesling, Sauvignon blanc was one of the first fine wines to be bottled with a screwcap in commercial quantities, especially by New Zealand producers. The wine is usually consumed young, as it does not particularly benefit from aging. Dry and sweet white Bordeaux, typically made with Sauvignon blanc as a major component, is the one exception.

Sparkling Wine

Sparkling Wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, (either in a bottle, as with the m?thode champenoise, or in a large tank designed to withstand the pressures involved, as in the Charmat process) or as a result of carbon dioxide injection. The United States is a significant producer of sparkling wine: California in particular is famous for its ros? sparklers. Recently the United Kingdom has started producing Champagne-style wines. Sparkling wine is usually white or ros? but there are many examples of red Australian sparkling Shiraz, some of high quality. Some wines are made only lightly sparkling, such as vinho verde in Portugal ? such wines are often called frizzante or p?tillant, or simply semi-sparkling wines. Sparkling Wines as opposed to Semi-Sparkling wines must contain more than 2.5 atmospheres of Carbon Dioxide as at sea level and 20?C.

Tea

Tea is a beverage made by steeping processed leaves, buds, or twigs of the tea bush, Camellia sinensis, in hot water for a few minutes. The processing can include oxidation, heating, drying, and the addition of other herbs, flowers, spices, and fruits. The four basic types of true tea are (in order from most to least processed): black tea, oolong tea, green tea, and white tea. The term "herbal tea" usually refers to infusions of fruit or of herbs (such as rosehip, chamomile, or jiaogulan) that contain no Camellia sinensis . (Alternative terms for herbal tea that avoid the word "tea" are tisane and herbal infusion.) This article is concerned exclusively with preparations and uses of the tea plant C. sinensis. Tea is a natural source of the amino acid theanine, methylxanthines such as caffeine and theobromine, and polyphenolic antioxidant catechins. It has almost no carbohydrates, fat, or protein. It has a cooling, slightly bitter, and astringent flavor.

Hot Chocolate

Hot chocolate, hot cocoa, drinking chocolate or just cocoa is a beverage, usually served hot, typically consisting of chocolate or cocoa powder, milk or hot water, and sugar. While nomenclature varies, drinks described as hot cocoa generally do not contain cocoa butter, while drinks described as hot chocolate may contain cocoa butter. The beverage became popular in Europe after being introduced from what is now Mexico in the New World. When made with white chocolate, the beverage is referred to as white hot chocolate. Hot chocolate is frequently served with whipped cream on top.

Coffee

Coffee is a widely consumed stimulant beverage prepared from roasted seeds, commonly called beans, of the coffee plant. Coffee was first consumed in the 9th century, when it was discovered in the highlands of Ethiopia. From there, it spread to Egypt and Yemen, and by the 15th century had reached Persia, Turkey, and northern Africa. From the Muslim world, coffee spread to Italy, then to the rest of Europe and the Americas.Today, coffee is one of the most popular beverages worldwide. Coffee berries, which contain the coffee bean, are produced by several species of small evergreen bush of the genus Coffea. The two most commonly grown species are Coffea canephora (also known as Coffea robusta) and Coffea arabica. These are cultivated in Latin America, southeast Asia, and Africa. Once ripe, coffee berries are picked, processed, and dried. The seeds are then roasted, undergoing several physical and chemical changes. They are roasted to various degrees, depending on the desired flavor. They are then ground and brewed to create coffee. Coffee can be prepared and presented by a variety of methods. Coffee has played an important role in many societies throughout history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey in the 17th century for political reasons, and was associated with rebellious political activities in Europe. Coffee is an important export commodity: in 2004, coffee was the top agricultural export for 12 countries; and in 2005, it was the world's seventh largest legal agricultural export by value. Some controversy is associated with coffee cultivation and its impact on the environment. Many studies have examined the relationship between coffee consumption and certain medical conditions, but whether the effects of coffee are positive or negative is still disputed.

Shiraz

Shiraz, or Syrah (Persian), is a variety of grape used in wine. It is called Syrah in France, Argentina, Chile and most of the United States. In South Africa, Australia, and Canada it is known as Shiraz. In Australia it used to be called Hermitage up to the late 1980s. It should not be confused with Petite Sirah, a synonym for Durif, which is a different type of grape. Syrah is the offspring of two obscure French varieties, Dureza and Mondeuse Blanche. (Dureza, native to the Ard?che, Mondeuse Blanche "White Mondeuse", native to the Savoie). The grape also has many other synonyms that are used in various parts of the world including Antourenein Noir, Balsamina, Candive, Entournerein, Hignin Noir, Marsanne Noir, Schiras, Sirac, Syra, Syrac, Serine, and Sereine. Shiraz also has one of the highest wine serving temperatures at 65 degrees Fahrenheit (18.3 degrees Celsius).

Birra Moretti

In the United States, Birra Moretti is the Italian beer that is a step up from ordinary and a perfect match for fine foods and special occasions. People with a passion for living and an appreciation for quality enjoy Birra Moretti across the U.S. Birra Moretti is known as the Italian beer that is produced only with the highest quality raw materials and a particular mixture of valuable hops that gives the beer its aroma and unique fragrance intensifying the slight bitter flavor. It is a low fermented beer that has a golden color, because of the quality of malt used. Birra Moretti is the great beer of Italian tradition, appreciated for its taste and the great quality of its ingredients. Its character- warm, sociable, authentic Italian - makes it always the best choice. Birra Moretti, the Italian Pilsner style is the perfect match for any type of food or occasion. Its slight hoppy aroma and well-balanced flavor pairs well with many types of cuisine. Birra Moretti has been linked with Italian soccer for many years as a sponsor of Inter (Gold Partner) and Juventus (Official Partner).

Starbucks Ubora Blend

Elegant, with a layered complexity of delicate floral, citrus and herbal notes, this blend of East African coffees was created by a renowned chef and a master coffee blender to inspire your senses and maybe even change the way you think about coffee. Geography Is a Flavor? You can tell a lot about a coffee if you know where it?s from, because every bean has a distinctive flavor particular to its land of origin. Coffees from Africa are remarkable for their floral aromas and citrus.