Jaggery and its Health Benefits

Jaggery is an unrefined sugar which is commonly used in India, Africa, the Carribean and Latin America. It is an Indian name for unrefined sugar. It is also known as Gaur, Bellam, Bella, Gur and Gul.

Jaggery is manufactured from sugarcane, date palms or from the sap of the coconut and sago palms. It is made by boiling raw sugarcane or palm juice in iron pans. Afterwards, it is formed or made into blocks.

Unlike refined sugar, jaggery does not go through additional processing, therefore it retains some natural vitamins and minerals. However, as a result of the boiling process, some of the vitamins and minerals are depleted.

Even though both of them, refined sugar and jaggery, originate from the same source, that is sugarcane, there are a lot of differences between the two.. Refined sugar is white in color, whereas jaggery, depending on the base ingredient and to what extent the jaggery has been cooked, can vary from golden-yellow to golden-brown or dark brown.

Another difference is the texture. Refined sugar is in the form of crystals, which are solid and hard, as opposed to jaggery, which is semi-solid and soft. It is also amorphous, meaning it does not have a well-defined shape or form. It has no specific or definite shape. The reason it is softer and lacks definite shape (considering it is sticky and can stick on the fingers and lips) is because impurities and molasses are not removed during the the manufacturing process. This is not the case with refined sugar.

Health benefits of jaggery

Jaggery has a lot of health benefits as opposed to sugar. The following are the three benefits of jaggery.

a) Cleansing agent

Jaggery helps in cleansing respiratory tracts, esophagus, lungs, stomach and intestines. As stated by Organicfacts in the article titled ‘The Benefits of Jaggery,’ “It pulls out dust and unwanted particles from the body. It also helps in giving relief from constipation, perhaps due to the presence of fiber in it.”

b) Rich in minerals

Jaggery is rich in minerals as opposed to refined sugar. It is very rich in iron since it is processed in iron vessels. Apart from iron, other minerals come from the juice of sugarcane. Considering it does not undergo refining it retains most, or a large percentage, of minerals and vitamins. “Since no preservatives or chemicals are added to it during its preparation and also because it is made in iron vessels and retains a large amount of the element, it is thought to be far more nutritious than refined sugar,” states About.com article ‘Gud-Jaggery.’

c) Eases digestion

As noted by Organicfacts, in India it is recommended that a few grams of jaggery be taken after a heavy meal or after eating meat. This is because it helps digestion. “What happens is that jaggery activates the digestive enzymes and itself changes to acetic acid in the stomach. This speeds up digestion.”

As a result of its health benefits, coupled with sweetness, jaggery is used in cooking and can be added to savory dishes. Jaggery is found in block forms so it can be eaten alone in small pieces as a dessert.

Jaggery also contains a high quantity of protein wjhich does have its disadvantage. It is high in carbohydrates and fats. It is sugar, after all, therefore having it all the time can lead to obesity and diabetes. It should be taken in moderation especially by diabetics.

Helping your Teen Cut Back on Energy Drinks

Energy drinks are extremely popular among teenagers today. Where ever you find a group of teens, you will almost always find an energy drink in their hands. It has become the coffee of the younger generation. So many teens now a days have very rigorous schedules. they are constantly on the go. From school to social clubs, dance, sports teams etc. They push themselves to the max and instead of getting a good nights sleep they opt for energy drinks instead. widely popular and advertised and with so many options to choose from (Monster, Rockstar, Starbucks, Red Bull etc..), energy drink consumption is becoming a cure all for sleepy, overworked teens everywhere. And with their colorful bottles and catchy names what teen could resist. Getting your teen to break this addictive new craze may prove easier said than done.

The first step in getting your teen to curb their appetite for these beverages is to educate them on the detrimental effects of energy drink consumption. Taurine, high amounts of caffeine and sugar are not healthy for anyone let alone a growing teen. If you are unaware of all the effects of energy drinks and their ingredients educate yourself first then confront your teen with the facts. There are various websites that offer this information. If you simply look up key words such as energy drinks and health risks you will be flooded with helpful information. It may be helpful to print out a few of the pages so your teen can see the proof in writing.

Another thing you can do is not have a supply of energy drinks in the house. Fill the fridge with bottled water, juices and other healthy alternatives. Most teens, out of convenience and lack of options will reach for whatever is in the fridge at the time.

Talk to your teen about why they feel the need to drink them in the first place. Is it just the taste? the popularity?or are they simply tired and need to wake up? If their reason is the need to be alert and awake suggest alternatives. Orange juice, vitamin water and pure fruit smoothies are a good and healthy source of energy. Suggest taking a multi-vitamin if they are not already doing so. If it is their schedule that is fatiguing them, perhaps they could cut down on a few activities for now. Many teens eating habits are also not up to par. Breakfast is a key source of energy throughout the day. Many teens tend to skip out on this in the mornings.

Monitor and limit the amout of energy drinks they comsume and make sure they drink plenty of water with the ones they do. in short, educate them, limit their supply and find healthy alternatives to boost their energy levels and you are on your way to reducing or possibly eliminating your teens energy drink consumption.

Source:
1. Energy Drink Abuse Among Teens and Children – Caffeine Informer
2. 10 Foods to Avoid This Summer
3. Strategies for Preventing Abuse of Energy Drinks | Project ALERT

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i.ytimg.com

Do you have a Recipe for Victoria Sponge Cake

I have always loved baking, I started making cakes, scones and pastry at a very young age and learnt from any child’s best teacher – my mum!

Cookery, Domestic Science, Home Economics, Food Technology – whatever title cooking ever came under at school was always my favourite subject and so I expect that it was no surprise that food and cooking became the career path that I should choose.

One of the first things I ever learnt – and that I ever taught – in cooking was cake making; there are basically three main methods of cake making – whisking method, rubbing in method and the creamed method, and it is from the latter method that we get the most famous, and most delicious cake the Victoria Sponge Cake.

As it’s name implies, the Victoria Sponge got it’s name from Britain’s famous and illustrious queen – Queen Victoria because of her love for a sweet treat with her afternoon tea.

Although many people add whipped cream to the jam as a filling to this cake traditionally the only filling used in a true Victoria Sponge is raspberry jam, and the top should be simple dusted with sieved icing sugar.

That most revered group of British bakers – the Women’s Institute, hold baking competitions for the best Victoria Sponge cake, this is taken MOST seriously, the cakes must be moist, well risen, buttery and contain only good raspberry jam and a dusting of icing sugar.

I make no apologies for the long detailed description of the method of making this quintessential British tea time treat, as it is a cake of such importance – it MUST be made correctly.

VICTORIA SPONGE CAKE
INGREDIENTS
6oz caster sugar
6oz soft butter (do use butter rather than margarine for then best results)
1 teaspoon vanilla essence
½ teaspoon salt
3 large eggs (must be at room temperature for best results)
6oz self-raising flour
1-2 tablespoons of milk
4-5 tablespoons raspberry jam
Icing sugar for dusting

METHOD
1. Preheat the oven to 350F/180C/gas mark 4.
2. Grease and line two 8in sandwich tins with greaseproof or parchment paper.
3. Put the caster sugar and butter into a large mixing bowl and whisk them together with an electric hand whisk until it has become very pale- almost white – in colour.
4. Crack the eggs into a separate small bowl or jug and beat them together using a fork.
5. Using the whisk return to the bowl of  creamed sugar and butter and whisk in about 2 tablespoons of the beaten egg until it is totally incorporated, then add another 2 tablespoons of the beaten egg and continue to whisk and add the egg in about 2 tablespoon amounts until it is all in the mixture.
6. Continue until all the egg mixture in incorporated well into the mixture.
7. Whisk in the vanilla.
8. Sift the flour into the bowl with the mixture with a metal spoon, do not beat but fold it in gently, add in the salt and then stir it all in using a spoon until there are no lumps of flour.
8. Stir in the milk.
9. Divide the mixture between the two prepared tins, spreading out evenly and gently with a palate knife.
10. Bake for about 25 minutes until well risen and golden brown. To test if the sponge is done insert a skewer into the middle and if it comes out clean the sponge is ready.
11. When cooked leave them to cool in their tins for 10 minutes, then turn them out, upside down, onto a cooling rack. Leave them to cool completely to room temperature.
12. When the sponges are cool, choose the best sponge cake as the top of the cake.
13. Spread the raspberry jam evenly over the bottom cake.
14. Lay the other cake on top, topside up. Dust with icing sugar and serve.

Follow these instructions and you will end up with a Victoria Sponge Cake that the WI and Queen Victoria would be very proud of!

Source:
1. Sponge cake
2. Are Protein Shakes worthy Money?
3. Victoria Sponge Cake Recipe – Allrecipes.com

Image Credit
ichef.bbci.co.uk

Determining the Worlds best Whiskey

The first thing that struck me about Green Spot was how distinctively Irish it looked in its packaging. But that might be because there is still a ghost of the old, original brand still lurking somewhere in this spirit. Pat Whiskey, as it used to be known, with a man looking the worse for wear, bursting through the label, which was a dark green colour, and from where Green Spot gets its name, is perhaps a reminder of old Ireland that we can still enjoy today.

I’ve heard say it’s the stuff of legend, so I was quiet excited at the prospect of my first taste of this hard to get Irish whiskey. Only 500 cases are made each year, all for the home market. But without those 6,000 bottles appearing mostly on the shelves of Mitchell’s shop, at 21 Kildare Street, Dublin, every year, there would be an awful lot of disappointed whiskey drinkers, and I’d be one of them, as once you’ve tasted this dram you have to have at least one bottle always in your stash.

A “pot still” whiskey is made in copper stills using malted and unmalted barley. Green Spot is made from seven and eight year old Midleton pot still, with 25% of the spirit having matured in sherry casks, which gives the whiskey a smooth and oily character.

The nose is dense and the pot still appears older than its eight years. Hints of marzipan and chocolate are apparent. Add a finger or two of water and the bouquet opens with new sensations of sherry casks, that retain an antique smell of wine cellars but refreshed by the sweet aromas of grass and flowers, like spring air.

In the tasting the first thing to hit my palate was a warm, creamy glow of oak and spices, sweet, rich and full bodied, but very smooth and creamy. The finish was long and warming, bursting with flavours and pot still maltiness. This is definitely a dram to savour as every mouthful is as surprising as the last. Mitchell’s Green Spot is unquestionably one of the world’s great whiskeys and I urge anyone who enjoys a tipple to try this one, if you can get hold of a bottle, that is.

Source:
1. World Whiskies Awards
2. Ideal Protein Products
3. Scots left reeling as Canadian whisky named world's best

Image Credit
drinks.seriouseats.com

Do you have a Recipe for Baked Apples

I have always loved cooking and was lucky enough to grow up in a household with a mum who loved to cook and cooked really good, wholesome foods mainly passed down from her mother before her.

I think my subsequent career in the food history all came about because of the love of food that I picked up at my mother’s and grandmother’s knee as a very small child.

A trip to stay with my  grandmother was always much appreciated as I knew that I would be eating, and helping my grandmother to cook, some fantastic but simple and often frugal meals.

At the bottom of my grandparents garden was an apple tree that every autumn produced a fine selection of baking apples and one of my favourite desserts at this time was one of my grandmother’s delicious baked apples that she stuffed with raisins or dates and that we had served with thick , smooth, creamy and sweet custard – ah happy memories!

Even in today’s society with desserts like sticky toffee pudding being more popular there is still a place for the fantastic baked apple. Luckily baked apples really are one of the easiest puddings to make as well as being really delicious and very economical – especially in the autumn when Bramley apples (which are best apples to use for this recipe as they turn out light and fluffy) are so plentiful.

This recipe is just the way that my grandmother used to make the dish and it is lovely with either hot creamy custard or with a big dollop of vanilla ice cream – the contrast in temperature between the hot apple and cold ice cream works a treat.

BAKED APPLES
Makes 4 portions

INGREDIENTS
4 medium Bramley apples of an even size
4 oz soft brown sugar
4 oz butter
2 teaspoons ground cinnamon
1 tablespoon sultanas, sultanas or chopped dates

METHOD
1. Preheat oven to 180 C/350/F/Gas Mark
2. Cut out the core from top of the apple but do not cut all the way through. Rub around half the butter around the inside of each cored apple
3. Score around each apple around 1/3 down from the top – be careful not to cut through the apple – just the skin.
4. Place the apples in a shallow baking dish, base down .
5. Mix together remaining butter, 3oz of the sugar and fruit of choice.
6. Stuff each apple with the fruit and butter mixture.
7. Sprinkle remaining sugar  with the cinnamon over the top of the apples .
8. Bake in the  preheated oven for 15 minutes, until the sugar begins to caramelise and the apples are tender.

This is true comfort food and I’m sure that you’ll love this dish.

Source:
1. Baked Apples Recipe : Trisha Yearwood : Food Network
2. Atkins Diet Food List
3. Baked Apples Recipe – Allrecipes.com

Image Credit
bakedbree.com

Coffee is healthy

Even though one of my favourite composers, Johann Sebastian Bach, wrote a cantata that criticized coffee drinkers. Talleyrand [a French Politician] wrote that he received his inspiration from the coffee cup.

Coffee for me is an inspiration to write and discuss clearly the issues of the day and is a right. Coffee has been shown to reduce the risk of Parkinson’s disease, cirrhosis of the liver, type I and type II diabetes, mellitus, as well as Alzheimer’s disease.

The reasons for the health benefits of coffee lie in the fact that it possesses antioxidants which slow down or even prevent Parkinson’s disease, cirrhosis of the liver, type I and type II diabetes mellitus, and Alzheimer’s disease.

Coffee is also, in my opinion, a cure for the common cold where antibiotics and cough medicines fail. Coffee especially with hot milk [in an espresso form] is consumed and the heat inside the coffee releases the mucus and all other forms of nasal and chest congestion from the body and reduces fever. I cannot speak for others, but every time I have had a cold with chest and nasal congestion, I would drink hot coffee and hot milk and the cure comes within one to five hours.

Coffee has also been instrumental in reducing the pain in the left side of my body. What is the ingredient for reducing pain? The ingredient is the caffeine. It is for this reason that Eli Lilly and Company once included caffeine in their pills such as Darvon and Darvocet. The caffeine in the coffee passes through the muscles and relaxes them and with that, there is a disappearance of the pain.

Coffee is also used as a relaxant for those who are afraid to speak in public or in the case of an interview. I usually use coffee for that reason as well.

The people who talk about the health risk of coffee are nothing more than fear mongers. I respect their viewpoints. Although they are not willing to take the risks because of one or two articles that associate coffee with one health risk or another.

We might as well ban life since life is full of risks and events in life can prove hazardous to one’s health. Coffee is not just a health benefit, it is a symbol of freedom for those who love their coffee. Any attempt to ban coffee will have the same effect as prohibition did for alcohol between 1919 to 1933.

Source:
1. 11 Reasons You Should Drink Coffee Every Day – Huffington Post
2. How Inuit Eat
3. 13 Proven Health Benefits of Coffee (No. 1 is My Favorite)

Image Credit
www.working.com

Coffee is a Health Benefit – Benefit

If people are drinking about 500,000,000 cups of coffee a year and the population is increasing, is coffee a health benefit or a health risk? The number of cups of coffee that people drink each year may not be a valid statistic to justify whether coffee is beneficial to health but the results of several studies are.

A study performed by The National Health Service of Finland shows that drinking seven cups of coffee per day may dramatically improve the health of men and women. The risk of type 2 diabetes can be lowered by the number of cups of coffee consumed each day.  According to this study drinking 0-2 cups of coffee per day has little or no effect in reducing diabetes. Drinking 3-6 cups of coffee per day can reduce the probability of developing diabetes. And drinking 7 or more cups of coffee per day increases the probability of not developing diabetes. The results from the study are even more dramatic for obese and inactive people.

Rolo M. Van Dam, a Harvard Medical School Professor, noted that coffee might be more beneficial than a risk for potential stroke candidates. The Harvard Study found that coffee may provide protection in men against Parkinson’s disease. It also showed that coffee might have anti-cancer properties. Researchers found that coffee drinkers were 50% less likely to get liver cancer than non coffee drinkers.

Coffee is being credited for more and more contributions to good health including managing asthma and stopping a headache.  

It is known that fruit is a necessary part of our body’s diet.  And coffee is the seed of a fruit similar to a cherry. It is rich in antioxidants, however the greater benefits are a direct result of it high caffeine content. An eight ounce cup of drip brewed coffee contains about 85mg of caffeine which is about three and one half times more than the same serving of tea, cola, or chocolate. Since coffee has been around for over a thousand years in spite of its negative publicity, maybe our bodies know something that we did not know. Maybe our bodies recognize that coffee is far more “healthful than harmful” as stated by Tomas DePaulis, PhD, research scientist at Vanderbilt University’s Institute for coffee studies.

Coffee’s health benefits may explain why coffee is the fastest growing part of the restaurant business and the second most traded commodity. Let’s not ignore the apparent indicators that clearly identify coffee as a health benefit not a health risk.

Source:
1. 13 Proven Health Benefits of Coffee (No. 1 is My Favorite)
2. Is Shrimp Healthy
3. Health Benefits of Coffee – WebMD

Image Credit
images.counselheal.com

Breaking the Soda Habit

We train our palates as to what tastes good to us. There are certain tastes, like sweetness, that have had evolutionary benefits to us in the past, as natural foods like berries and fruits have been good for us. Unfortunately, we are no longer hunters and gatherers, and our collective sweet tooth has become a detriment to our health.

Kids, especially, love sweet drinks, so cutting back on sugary sweet sodas can be a difficult change. The best method is to gradually reduce the amount of sugar consumption, thereby retraining the palate to enjoy more subtle sweet flavours in beverages that pack a better nutritional punch than the empty calories in sodas.

1. Keep the fizz, but gradually reduce the sugar by mixing sodium free seltzer or carbonated plain water with fruit juice. Fruit juices also have high sugar content, but if you choose an ‘all juice’ type, you have the added benefit of some vitamins and minerals. Start by mixing about half and half, and gradually reduce the amount of juice to about 1 oz to 7 oz ratio. But keep in mind, the sugar content is still there, so make this a ‘treat’ beverage, once or twice a day at most.

2. Make your own iced teas and gradually reduce the sugar content. Iced tea is very easy to make. Add boiling water to 2 or 3 tea bags per quart of water. Allow to steep at least 30 minutes, then pour over lots of ice in a heat proof pitcher. Add a squirt of lemon juice if you like, and sweeten to taste. You can also experiment by substituting flavoured and herbal teas for one or two of the black tea bags. Rich tasting vanilla teas, fruit flavoured teas, and spice teas can provide great flavour without all the additives and sugars. And black tea has the added benefit of micronutrients thought to benefit in warding off certain cancers and heart disease.

3. Got milk? Children under the age of 3 should stick with whole milk as they need the additional fat for their growing brains and organs. Older children and adults will do just fine on reduced fat milk. If your kids (or you) are used to whole milk, gradually reduce the fat content, first by mixing it with 2%, then switching to 2%, and, if you think you can handle it, on to 1% or skim. Women and children should have 3 servings of dairy products per day, so make a tall glass of milk one of them.

4. Make water the designated beverage at meal time. While we eat, we tend to drink just to wash down the food, and we don’t really even taste the beverage as our taste buds are busy tasting the food. By sticking to water at meals, you will not be absent mindedly swallowing calories without really tasting or appreciating them. If you really find plain water unpalatable, squirt a bit of lemon or lime juice and make sure it is really cold. Save your flavoured beverages for between meals, and enjoy them as you would a snack. Milk is great before bed time, as the proteins help stimulate the production of tryptophan which aids in sleep.

5. For a real treat, or dessert, mix up healthy smoothies with low fat milk and frozen fruit. Dark and vividly coloured fruits such as blueberries, pomegranite, rhubarb, and strawberries all have high vitamin and micronutrient contents. And eating the whole fruit (even if it is blended) includes the fiber and other nutrients you cannot get out of a can of soda.

The plain fact is, most sodas have about the same caloric content (and as much if not more, sugar) as a candy bar. You certainly wouldn’t eat, or allow your children to eat, 4 or 5 candy bars a day, would you? But we can adapt our tastes to appreciate flavours that our better for us, it just takes a little perseverance.

Source:
1. How to Break Your Soda Habit – Rebooted Body
2. Calories In Cantaloupe
3. How To Break Diet Soda Addiction | Prevention

Image Credit
opinion.latimes.com

Best Hot Beverages for a Cold Night

The winter chill can prove to be very overwhelming when it strikes out of nowhere, especially after such a beautiful summer comes and goes away. There are many ways that you can cope with a cold winter’s night at home and keep you warm in the process. One of the best ways is also the most delicious and that is by using hot beverages to your advantage. There are several hot beverages that could be viewed as the best for a cold winter’s night.

Hot chocolate is probably the most stereotypical hot drink for a cold winter’s night there is. That is because hot chocolate is not only delicious, it is warm and very relaxing when drank in front of your Christmas lights while lazing around to some beautiful Christmas music or a Christmas movie. Hot chocolate can be unhealthy if drunk in large quantities however so caution is advised or you could even opt for the diet alternative. Whip up a cup of hot coco and laze the cold winter’s night away with those that are dearest to you. Consider using hot chocolate as a drink for your guests as well and play some fun and lazy winter board games.

Flavoured teas are also recommended for a cold winter’s night. While regular tea in its own right is very relaxing, flavoured teas can be incredibly delicious and also very healthy. You can get flavoured teas from supermarkets, chemists and even specialist markets such as the Frankfurt Christmas Market in Birmingham, England. Shopping for the best flavoured teas can be difficult. Consider looking in that peculiar looking shop in your local town that you always passed by. Flavoured teas can often be found in shops that look weird and wonderful; investigate, shop around and purchase something new this holiday season

Hot drinks can prove to be one of the most beautiful and enjoyable parts of the winter. If the winter strikes you with a cold chill tonight, consider using hot beverages as a delicious way to get warm. You could opt for the traditional hot chocolate drink or even delve into the world of the weird and wonderful by opting for flavoured teas. While hot chocolate and diet cocoa are available just about anywhere, you may find yourself needing to shop around the find the best herbal and flavoured teas. Never overlook the benefits of a beautiful hot drink this holiday season when a cold night catches you off guard.

Source:
1. 10 Winter Cocktails for Cold Nights | Divine Caroline
2. Cranberry Juice Benefits
3. 6 Hot Drinks for Cold Winter Nights – The Clymb

Image Credit
magazine.foxnews.com

Beer Reviews Westvleteren Trappist 12 Gold Cap

For this beer review, I thought I’d start at the very top of the heap … at least the top of the heap in most beer aficionado’s minds. This beer is, for many, the holy grail of beer. Perhaps this is because it is such a tremendous beer, by its own merits, but I’d wager it’s really at least in part the fact that this beer is so very rare and difficult to come by here in the U.S. In fact, you can’t buy it in the States and this is by design. For that matter, you can’t buy it anywhere else in the world either … except for one location.

Being the most enigmatic of the seven (yes, only seven) authentic Trappist breweries in the entire world (six of which are in Belgium), the monks of St. Sixtus of Westvleteren brew their beer for their own consumption and for limited sale out of the monastery brewery only. They strictly forbid retail sales of their beer. In this rare case, commercial success and the notion of market share doesn’t apply. The monks brew in order to sustain themselves and their monastery – nothing beyond that is of concern. Not exactly the business model most breweries would adopt, but then … this isn’t most breweries.

The strongest of the three beers the monks of Westvleteren make available to the public, Westvleteren 12 (identified only by it’s yellow crown cap) is a truly superlative example of the brewer’s art. Enjoy my review below of a bottle I obtained in 2006 and allowed to cellar for a year before opening:

Pours a deep, rich medium brown color with sherry red accents and a voluminous light tan-colored two finger head. The head dissipates fairly quickly only to be reawakened with a gentle swirl of the glass. A considerable amount of yeast flecks are visible as well, in suspension, even though the bottle was poured carefully and cellared upright. Heavy streaks of lacing are evident in the large goblet into which this rare ale is poured. The nose is outstanding – sweet fruits, Belgian yeast, and a slight spiciness. Very rich and inviting. Reminiscent of a good dubbel on the nose. The palate doesn’t disappoint in the least either … sweet roasted malts, exotic fruits, and the finest Belgian yeast flavors. Starts out quite sweet then yields to more complex fruity and spicy phenolic notes.

This beer is exceedingly complex and is obviously meant to be savored. Mouthfeel is medium with a very pleasing alcohol warmth lingering on the tongue. Finish is on the dry side despite the sweet beginnings. This beer is only mildly acidic, yet zero bitterness. The hop presence is stealthily disguised behind the malty goodness and only reveals itself in the fact that this beer is not cloying. Masterfully balanced for the style. What can I say … it’s Westy 12. So much has been written about this beer by those much more eloquent than me. You really just don’t get any better than this. Obviously at the very top of my list. Overall, one of the top beers in the world and certainly one of the most difficult to come by. Excellent in every way imaginable. Believe the hype.

Intrigued? A lot of beer lovers are. Is Westvleteren 12 the very best beer in the world, though? Depends. For some, it is. For others, its mystique is its real appeal. Regardless, it’s hard to argue that this Belgian treasure is one of the very best beers you’ll ever have the privilege of drinking … if you can get it.

Got plane tickets?

Source:
1. Westvleteren Brewery
2. Fine Fermented Foods
3. Trappist Westvleteren 12 (XII) | Brouwerij … – BeerAdvocate

Image Credit
www.primermagazine.com