Beverage One Line Quotes

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

UNSAFE Human Foods Below is a list of harmful foods for dogs. This is not a complete list, but a common list of foods known to be harmful to our canine friends. If you are unsure of a food that you wish to add to your dog’s diet, please consult a veterinarian or expert on dog nutrition. Onions: Both onions and garlic contain the toxic ingredient thiosulphate. However, onions are more dangerous than garlic because of this toxin. Many dog biscuits contain trace amounts of garlic, and because of this small amount, there is no threat to the health of your dog. This poison can be toxic in one large dose, or with repeated consumption that builds to the toxic level in the dog’s blood. Chocolate: Contains theobromine, a compound that is a cardiac stimulant and a diuretic. This can be fatal to dogs. Grapes: Contains an unknown toxin that can affect kidney, and in large enough amounts can cause acute kidney failure. Raisins: (Same as above) Most Fruit Pits and Seeds: Contains cyanogenic glycosides, which if consumed can cause cyanide poisoning. The fruits by themselves are okay to consume. Macadamia Nuts: Contains an unknown toxin that can be fatal to dogs. Most Bones: Should not be given (especially chicken bones) because they can splinter and cause a laceration of the digestive system or pose a choking hazard because of the possibility for them to become lodged in your pet’s throat. Potato Peelings and Green Potatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Rhubarb leaves: Contains high amount of oxalates. Broccoli: Broccoli should be avoided, though it is only dangerous in large amounts. Green parts of tomatoes: Contains oxalates, which can affect the digestive, nervous, and urinary systems. Yeast dough: Can produce gas and swell in your pet’s stomach and intestines, possibly leading to a rupture of the digestive system. Coffee and tea: (due to the caffeine) Alcoholic Beverages: Alcohol is very toxic to dogs and can lead to coma or even death. Human Vitamins: Vitamins containing iron are especially dangerous. These vitamins can cause damage to the lining of the digestive system, the kidneys, and liver. Moldy or spoiled foods: There are many possible harmful outcomes from spoiled foods. Persimmons: These can cause intestinal blockage. Raw Eggs: Potential for salmonella. Salt: In large doses can cause an electrolyte imbalance. Mushrooms: Can cause liver and kidney damage. Avocados: Avocado leaves; fruit, seeds, and bark contain a toxin known as persin. The Guatemalan variety that is commonly found in stores appears to be the most problematic. Avocados are known to cause respiratory distress in other animals, but causes less harmful problems in dogs. It is best to avoid feeding them to your dog. Xylitol: This artificial sweetener is not healthy for dogs.

So much harm has been done already by the mutual misunderstanding of the New World and the Old, that one not need apologize for contributing his tithe to the furtherance of a better understanding. The beginning of the twentieth century would have been spared the spectacle of sanguinary warfare if Russia had condescended to know Japan better. What dire consequences to humanity lie in the contemptuous ignoring of Eastern problems! European imperialism, which does not disdain to raise the absurd cry of the Yellow Peril, fails to realize that Asian may also awaken to the cruel sense of the White Disaster. You may laugh at us for having "too much tea", but may we not suspect you of the West have "no tea" in your constitution? Let us stop the continents from hurling epigrams at each other, and be sadder if not wiser by the mutual gain of half a hemisphere. We have developed along different lines, but there is no reason why one should not supplement the other. You have gained expansion at the cost of restlessness; we have created a harmony which is weak against aggression. Will you believe it? - the East is better off in some respects than the West! Strangely enough, humanity has so far met in the tea-cup. It is the only Asiatic ceremonial which commands universal esteem. The white man has scoffed at our religion and our morals, but has accepted the brown beverage without hesitation. The afternoon tea is now an important function in Western society. In the delicate clatter of trays and saucers, in the soft rustle of feminine hospitality, in the common catechism about cream and sugar, we know that the Worship of Tea is established beyond question. The philosophic resignation of the guest to the fate awaiting him in the dubious decoction proclaims that in this single instance the Oriental spirit reigns supreme.

A single sip of the famed Hercules Chuck—a dangerously potent beverage served in a beer stein with a single dehydrated elderberry drifting around the bottom—is akin to receiving succeeding punches to the throat and gut, by knuckles studded with bricks. The cursed beverage then proceeds to either sit in your stomach and burn holes through its lining, or make its miserable way back up the gastrointestinal tract and result in the most painful bile imaginable. The ability to hold one’s Hercules Chuck is a contested attribute, coveted by many a time walker. Manuel is one of these.

But after World War II, the brothers realized they were running hard just to stay in one place. They weren’t building volume even though their parking lot was always full. So they did a courageous thing. They closed that successful restaurant in 1948 and reopened it a short time later with a radically different kind of operation. It was a restaurant stripped down to the minimum in service and menu, the prototype for legions of fast-food units that later would spread across the land. Hamburgers, fries, and beverages were prepared on an assembly line basis, and, to the amazement of everyone, Mac and Dick included, the thing worked!

flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.

I’ve never much liked the whole setup of Christianity, with its emphasis on being saved, thereby acknowledging a debt that can only be paid by a lifetime of sacrifice and devotion. Must God’s love have strings attached? People who crave salvation should think about how they’re going to feel if it turns out that this God who saved them is, upon closer acquaintance, completely alien. He, possibly she (or, more likely, it), is not now and never has been one of us. Jesus clearly was not one of us, with his crypto-stories about the prodigal who is more beloved by the father than the dutiful son and the sliding pay scale for field hands, with his magic powers that run the gamut from improving the wedding beverage to blasting trees to raising the dead. These days we have born-agains everywhere, even in the White House, carping about how clear and meaningful everything is now that they’ve seen the light and accepted Christ as their Savior. There they were, just sinning along aimlessly, drinking and fornicating down that slippery slope lined with good intentions and ending you know where, when suddenly Jesus reached out and down or across and saved them. And now they feel grateful all the time, every day. It things go wrong, that’s God’s way of testing their faith, and if they are successful and make lots of money, that proves they have been chosen by God. It's supposed to be all about free will, but there’s not much freedom in it. And if God is really so eager to save the desperate from themselves, where was he when my mother was knocking back the Seconal with her lunatic girlfriend from hell.