One of the world's best beer is brewed by monks

One of the world's best beer is brewed by monks

To purchase is necessary to go to a monastery. occurs in Belgium and some describe as the "Holy Grail"

One of the best beers in the world is produced in Belgium and the makers are nothing less than a group of Catholic monks of the order of the Trappists. The drink is not sold in stores and get it (a treat) you have to go to the monastery of St. Sixtus located in the village of Westvleteren.

According to DPA, the beer was launched six years ago when thousands of users chose the Westvleteren 12 as the best 2005 in a ranking of Rateb. "Centuries ago, the Trappist brewing because the available water was contaminated with substances that cause various diseases. They make beer, but the monastery is not a brewery, "said the article published in the newspaper El Pais , Costa Rica.

 

 

Despite the high demand, the monks only produce 4800 hectoliters per year while the Belgian Trappist monasteries five (who also brew) producing up to 120,000 hectoliters a year.

The strongest, known as Westvleteren 12, is also the most acclaimed. "It tastes sweet figs, raisins, brown sugar and nuts, very good," writes a Danish Rateb . John McKusick, who has worked for years in the beverage industry in the United States, describes it as "the holy grail of beers." One should drink sometime. "

 

However, it is very difficult to achieve. "Beer can be purchased only at the monastery, about 130 miles west of Brussels, near the border with France. Anyone wishing to take two boxes of 24 bottles each, will call at a specific time, waiting for feedback and give their registration number and telephone. Then, also at a particular time will have to go to St. Sixtus and collect, "says the note.

It is forbidden to sell the bottles, although there are bars in Belgium where it is offered. Its price is much higher. In the monastery, 24 beers cost 39 euros Westvleteren 12 (56.6 dollars), but in the bars by a single beer can be paid up to 12 euros.

Tips for preparing a good milkshake

Tips for preparing a good milkshake.

What is the proportion of milk and ice cream ideal? Know the answers to these and other questions.

It's cold, but for fans of ice cream , and all its variants, does not mean an impediment. Therefore, we bring you some instructions for preparing a super milkshake and tips for having the texture you like best.

"If you have a blender, you can use a hand mixer, which is just as effective," says Chef Brett Reichler in an article in Food Network . "If you have neither, take a stainless steel bowl and whisk. One should never refuse a milkshake just for not having a blender. "

 

 
HANDS ON
The first thing we must do, according to Reichler, is to put the glass that we will use in the freezer until completely cold.
Then we have to deal with temperature and texture of ice cream that we use. "It has to be tempered, soft but not watery. This step is key. If too hard, you have to add lots of milk and turpentine, diluting the concentration of ice cream. "
Take these steps as guidelines: place three scoops of ice cream, 59 mL of milk and flavoring you like (fudge, caramel or pieces of cookies ). "Do not add ice because aguará your homework. If you like milkshakes looser, just use more milk, "advises the article.
Now, if you throw cookies, the recommendation is to put about three more or less crushed cookies into ice cream.
And a couple of suggestions: Crown your milkshake with whipped cream, cookies or candy pieces. You can also give an interesting twist, reemplezando milk by a spray of your liquor favorite.

Rafael Nadal: "I'm not a model of healthy eating"

Rafael Nadal: "I'm not a model of healthy eating" 

Rafael Nadal , he learned to cook watching her mother in silence. In "Rafa," his recently published autobiography, the reigning Roland Garros and number two in the world reveals that likes to entertain from the kitchen.

"I enjoy it, and my family thinks I do well. It is something more to help ease my mind, "says the Spanish athlete in his book, reports The New York Times . "When I can, I go to the supermarket to buy some of the things I eat too much, like Nutella , chips or olives. "

The tennis player born in one of the Balearic Islands, 25, considers that there is a model of food healthy, what would be expected of a professional athlete. "As like normal people do," he says.

 

 

How to keep a wine and enjoy it fully

How to keep a wine and enjoy it fully. 

If a bottle of wine comes into our hands is necessary to pay particular attention to where we will put it to ensure good conservation. Time to uncork we must also take into account other details such as temperature, marriage and type of container you drink. The Web Planet Joy made ​​a list of tips to keep our bottle of wine is spoiled or not retain all its properties. Here are a few. 

A GOOD PLACE 

While not every home have a warehouse, we can do much to ensure the health of our wine. For example, we avoid storing in the kitchen or other places that are exposed to changing temperatures. Simply turn on the oven or burners produces alterations in the bottle by changing its smell, color and flavor. It is important to be in a cool, stable temperature and not too exposed to light. We must keep away from places with strong odors, as these penetrate the cork and damage the original flavor of the wine. 

TEMPERATURE 

Not all wines are equal and each one requires a special temperature when being uncorked. "They take cold sparkling, fresh whites and reds to the so-called room temperature is not a fad. The acidity of the sparkling white and usually higher than the red, so they need to be cold, "says the note. The publication adds that "in the red, cold but blocks attenuates alcohol aromas and tannins get rough. The ideal is to take between 13 ° C and 17 ° C. For the bubbles, 8 ° C, for whites, 11 º C ". 

IN GLASS 

Many times it has been said that wine glasses do not alter the virtues of wine, "are made ​​of a noble material that has no flavor and easy to clean." Plastic cups are prohibited. We must take into account the pairing , because there are foods that when combined with a wine let us taste awful.