May i ask what is your favorite Beer

[B&H Racing]

What i`m drinking at the moment = Ice Cold Miller Genuine Draft

Washing down a kebab with burger and chilli sauce.

Heaven

[Jez]

im a shandypants.

[MK999]

anything flammable Vodka is the best though, Stolichyna is one of the best, absolut is good, can tolerate smirnoff, but I can't stand really cheap stuff, tastes like plastic

[purpletimbo]

IPA
Deuchars preferably, Greene King will do
or when in Belgium Timmermans Peche or Frambosen, or with a meal Kriek

[James]

Black Sheep - Golden Sheep

Fosters/Becks

Budvar

Glayva Whisky

My homemade sloe-gin

[josh_smaxx]

Originally Posted by smOkin

My homemade sloe-gin

Sloe Gin is awesome.

[Kopite]

AppleTini

[millzy]

Pint of JD with a spash and dash of Coca Cola

[Thomas P]

Originally Posted by David Church

My favorite beer is VODKA!!!!!!!!!!!!

Now i have heard this , from our friend Bbq ...to bad that stuff just make me screeeeeeam.

[MK999]

Vodka isn't even that strong ! You wanna try shotting wray and nephews, 63% white rum

[Kopite]

revolution do some kind of polish vodka that's 79% proof

i had two shots and fell off my chair

may as well just drink Ethanol

[MK999]

Can get Everclear in the US, was trying to convince my mate to bring some back but no luck 99% alchohol, 1% water If you shot it too much it sends you blind

[low13]

beer has to be fosters but favorite acholic drink has to be sambuca(sounds girly but i love aniseed) but fosters wases down anything well

[AaronR]

Originally Posted by B&H Racing

What i`m drinking at the moment = Ice Cold Miller Genuine Draft

Washing down a kebab with burger and chilli sauce.

Heaven

I NEVER thought I would read someone mentioning Miller beer in a UK beer thread! Cheers guys... I am from Milwaukee!

I was turned onto Newcastle about 6 years ago and still love it! Draught (at a pub/tavern/restaurant) is best but bottles is the only way to purchase it in USA. Are aluminum cans of it sold in UK? Just curious.

[_sleigh_]

Beer - Stella

"something heavy" - Guinness

Cider - Bulmers

Spirits - Vodka (lots of it, with virtually no Red Bull) - although a little too much did assist me into hospital once

Shot - Slippery Nipple

[David Church]

Originally Posted by Thomas P

Now i have heard this , from our friend Bbq ...to bad that stuff just make me screeeeeeam.

He is a cool dude, looking forward to seeing him at the Euro's

[Thomas P]

Il come to the next Euros..or UK´s--my new Beer..sick XX good, lke a dream..."Spaten" from Germany



and a classic Gambrinus, i luuv it!!

[paulc]

becks,carling,fosters and when i've had enough of that go onto the vodka and cokes

[Lee]

Originally Posted by Thomas P

Il come to the next Euros..or UK´s--my new Beer..sick XX good, lke a dream..."Spaten" from Germany



and a classic Gambrinus, i luuv it!!

I think you should bring some of this fine beer to the euros for us brits (me) to sample

We can bring some english crap for you if you want

[Nolan BJ4WE]

Mampoer

The Americans call it 'moonshine', to the warm-blooded Irish it is 'Poteen' and the Swiss call it 'Kirsch'. In South Africa, it is 'Witblits' in the Cape and to Transvalers it is just 'Mampoer'. Mampoer and the variety of names given to it are the names of strong, homemade distilled brandy made from fruit.

Mampoer is uniquely South African. Its legend is so entangled in the South African folklore legends that it is difficult to distinguish between facts and fables.

What makes Mampoer so unique is the fact that it is distilled on the farm according to handpicked recipes and very special processes. The secrets of distilling this potent ‘brandy’ are carried over from generation to generation and this adds to the mystery that surrounds it.

It is not certain where the name ‘mampoer’ originated. Many stories and anecdotes which are being told and which are still in circulation as well as the closely guarded secret of the refined recipes, contribute to the fascination of the mampoer legend.

It is alleged that mampoer was named after Mampuru, a Pedi Chief who instigated the murder of his half-brother Sekoekoenie. It is alleged that, General Joubert's men probably obtained liquor from Mampuru and Mapog. It is believed that this liquor was distilled from Maroelas, which was plentiful in the area.

The test to determine quality of mampoer is very simple. Pour a small quantity on a flat surface and light it. If it all burns off with a clear blue flame, it is unadulterated and full strength. This is why Mampoer is sometimes also called 'fire water' - it causes the first-time drinker to catch his breath with his first sip.

A simple recipe for making mampoer: Take your drums of ripe yellow peaches (don't worry about any worms), mash them up and leave them for 14 days. The fruit ferments and gives off a lot of gas. When the bubbles subside, the mash is ready to distil. Don't leave the mash too long or it will go sour and you'll end up with peach vinegar.

Heat the mash in the still to just under boiling point. The alcohol boils off before the water and is trapped by a condensation pipe. The condensate is collected in a bucket and, for really top quality mampoer, it may be redistilled. The residue of the distillation process (known to whisky distillers as the feints) makes an excellent liniment and mosquito repellent.

The farmers in the Marico district (North West Province) where mampoer distilling is part of everyday life, have to sell their mampoer discreetly - mampoer distilling for retail sale is still illegal. This goes back to 1924 when the government passed a law giving KWV a monopoly on brandy production.

All stills had to be marked and registered with Customs and Excise, and detailed records kept as to the amount and strength of any liquor produced. Farmers were allowed to produce liquor only from fruit grown on their land. Portable stills were outlawed: they had to have a minimum capacity of 680 litres and had to be built on a cement or brick foundation.

Recently exemption was however given to agricultural museums and colleges to distil brandy, and two institutions have taken up the offer. In the Cape, the Kleinplasie farm museum in Worcester makes Witblits and in the Transvaal, the Willem Prinsloo Agricultural Museum, near Pretoria, distils mampoer.

A Mampoer tour from the town of Zeerust also takes tourists from farm to farm, where they can sample the home distilled, clear spirit or spend a night to enjoy the Groot Marico hospitality.

Mampoer has long ago become part of South Africa’s cultural heritage. To the people who distil and drink 'mampoer', it has become a way of life.






BUT: Never drink and drive......