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Mulligan and O'Hare: I'm not saying I didn't love you, or that I'm happy that you're dead, but my doctor did advise you, to keep a rifle by your bed. I'm not saying I didn't kill you, but aren't you partially to blame, you gave me chocolate digestives, when you knew I prefered the...

Ice Cold in Alex. To cut a long story short... some British Army medics fleeing the Germans in north Africa cross hundreds of miles of desert to reach Alexandria and neck a few cold pints of Carlsberg. A cracking film. Probably known under a different title in the US.

A jawbone never breaks only in one place. In two or more places usually. If in doubt seek medical attention.

John McLaughlin Eddie Hazel Charlie Hunter Ali Farka Toure Nile Rogers

I've noticed bottled White Shield appearing more and more in my local supermarkets (UK) in the past few months. I can't for the life of me remember who currently owns the brand as it has been passed about quite a lot over the past couple of decades IIRC. The beer itself is v. bitter and is...

I remember reading an article where someone speculated that finings came about when it was noticed that wine or beer kept in animal skins/stomachs etc cleared better than in other vessels. Nice idea. I don't see how they make the jump to sturgeons though...

I used to live near Elgin (about 60 miles NW of Aberdeen) but all of my family are from Aberdeen. All dyed in the wool Aberdeen football supporters! I can't say I've seen a recipe for McEwans Lager. But then I'm not exactly a fan of mainstream Scottish Lagers - they seem to be all pretty...

Looks good. Getting the 'right' amount of hoppiness is tricky. My 75/- is a little too hoppy for a bona fide Scottish beer (East Kent Goldings and Fuggles). Still tastes good though! I have seen recipes for Scottish beers which only add hops at the beginning of the boil. I think these might...

Very few indigenous Scottish beers have a true peaty/smokey character in my opinion. Hence, even if I could get my hands on peat malt I wouldn't use it for a 'true' scottish beer. I might give it a whirl for a laugh though! Malt produced for the whisky industry will typically have more peaty...

Born and raised in Scotland. Now working 'undercover' south of the border in England! ;)

http://www.historic-uk.com/HistoryUK/Scotland-History/Hogmanay.htm

It used to be traditional for your first visitor (or 'first-foot') of the new year to be tall, dark, handsome and to come armed with a lump of coal for your fireplace. In my household we preferred it if he just came bearing more drink! :cross:

Hogmanay (HOG-MAN-'A') refers to Scottish new year celebrations (late December 31 and early January 1). Historically this is a bigger "piss-up" than Christmas. :D I have read that the name may have French origins but it just seems to be the Scots that refer to it as Hogmanay.

I brewed up some Norfolk Nog earlier this year. I found it a little thin and treacly. However, it was my first homebrew attempt. I still have a couple of bottles of it left. It does improve with aging!

Sounds filthy. You ought to be ashamed of yourself. ;)

My current favourite is Highland Park. Distilled on the island of Orkney. It's very smooth and easy-drinking so be careful! :drunk: One of these days I'll be able to afford a bottle of Dallas Dhu 21 y.o. :(

Not that many. A couple of tall, fluted pint/0.5L beer glasses - Black Sheep Brewery and Schofferhoffer An old, heavy duty, dimpled pint glass with handle. Purloined from my Grandad's pub - Kronenbourg (This is the weekday workhorse!) A tall, solid stein-style 0.5l glass with handle -...

The book I read wasn't too clear whether it meant that in general high alpha hops had low flavour or whether it meant that variations in alpha within a given hop variety would cause flavour/aroma variations. So far I have used quoted weights of hops at the end of boils and when dry-hopping...

Well I hope it is a simple question! ;) All of the hombrew books I have read have explained quite clearly about the variable Alpha Acid content of hops and how one should adjust the amount of bittering hops you use based upon how the alpha acid content of your hops differs from the alpha...

Diastatic malt extract is a liquid malt extract which still retains some of the enzymes responsible for converting starch to sugars. If you are doing an extract brew with crystal or chocolate malt (and some other grains which I can't remember off the top of my head) then regular malt extract...