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13 Canadian Alcoholic Beverages for Your Canada Day Boozing

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Celebrate Canada Day by drinking as the Canucks do.

1. Newfoundland Screech

This rum is used in a ceremony called a screech-in, where Newfoundlanders initiate someone from off the island into local traditions.

2. Bloody Caesar or Caesar

This cocktail is like a Bloody Mary, except that clam juice is mixed in with the tomato juice.

3. Molson beer

This 18th-century brewing company merged with Coors in 2005.

4. Yukon Jack

This Québécois liqueur is made of whisky and honey.

5. Rev

This blue alcopop drink, manufactured in Ontario, is mostly vodka. A Rev-bomb cocktail is made by dropping a shot of Jägermeister into a bottle of Rev.

6. Alexander Keith's beer

This Nova Scotia brewery was founded nearly 200 years ago. The beer became available in the United States in 2011.

7. Icewine

This dessert wine is made of grapes frozen on the vine. It's popular in both Canada and Germany. A cider version is made with frozen apple juice.

8. Raymond Massey

This cocktail is named after the actor from Toronto. It's a combination of whisky, ginger syrup, and champagne.

9. Labatt beer

Labatt is the largest brewer in Canada, according to Wikipedia. It's part of the Anheuser-Busch company.

10. Canadian Club

This whisky was originally made in Detroit, but the operation was moved to Canada during prohibition.

11. Caribou

This drink is often served at the Quebec Winter Carnival, and consists of mulled wine, whisky or rum, and maple syrup.

12. Maple liqueur

This obligatory maple product is more popular with tourists than with locals.

13. Moose milk

This cocktail is like a boozy milkshake. It's usually made with blended rum, kahlua and ice cream. Some people add Irish liqueur, butterscotch schnapps or strawberries.

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science
Why Adding Water to Your Whiskey Makes It Taste Better
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Don’t ever let people tease you for watering down your whiskey. If they’re true aficionados, they’ll know that adding a splash of water or a few cubes of ice to your drink will actually enhance its natural flavors. But how can something as flavorless as water make a barrel-aged scotch or bourbon taste even better? Chemists think they’ve found the answer.

As The Verge reports, researchers from the Linnæus University Centre for Biomaterials Chemistry in Sweden analyzed the molecular composition of whiskey in the presence of water. We already know that the molecule guaiacol is largely responsible for whiskey’s smoky taste and aroma. Guaiacol bonds to alcohol molecules, which means that in straight whiskey that guaiacol flavor will be fairly evenly distributed throughout the cask. Alcohol is repelled by water, and guaiacol partially so. That means when a splash of water is added to the beverage the alcohol gets pushed to the surface, dragging the guaiacol along with it. Concentrated at the top of the glass, the whiskey’s distinctive taste and scent is in the perfect position to be noticed by the drinker.

According to the team’s experiments, which they laid out in the journal Scientific Reports [PDF], whiskey that’s been diluted down to 40 percent to 45 percent alcohol content will start to show more guaiacol sloshing near the surface. Most commercial whiskey is already diluted before it's bottled, so the drink you order in a bar should fall within this range to begin with. Adding additional water or ice will boost the flavor-enhancing effect even further.

As for just how much water to add, the paper doesn’t specify. Whiskey lovers will just have to conduct some experiments of their own to see which ratios suit their palate.

[h/t NPR]

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Big Questions
If Beer and Bread Use Almost the Exact Same Ingredients, Why Isn't Bread Alcoholic?
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If beer and bread use almost the exact same ingredients (minus hops) why isn't bread alcoholic?

Josh Velson:

All yeast breads contain some amount of alcohol. Have you ever smelled a rising loaf of bread or, better yet, smelled the air underneath dough that has been covered while rising? It smells really boozy. And that sweet smell that fresh-baked bread has under the yeast and nutty Maillard reaction notes? Alcohol.

However, during the baking process, most of the alcohol in the dough evaporates into the atmosphere. This is basically the same thing that happens to much of the water in the dough as well. And it’s long been known that bread contains residual alcohol—up to 1.9 percent of it. In the 1920s, the American Chemical Society even had a set of experimenters report on it.

Anecdotally, I’ve also accidentally made really boozy bread by letting a white bread dough rise for too long. The end result was that not enough of the alcohol boiled off, and the darned thing tasted like alcohol. You can also taste alcohol in the doughy bits of underbaked white bread, which I categorically do not recommend you try making.

Putting on my industrial biochemistry hat here, many [people] claim that alcohol is only the product of a “starvation process” on yeast once they run out of oxygen. That’s wrong.

The most common brewers and bread yeasts, of the Saccharomyces genus (and some of the Brettanomyces genus, also used to produce beer), will produce alcohol in both a beer wort
and in bread dough immediately, regardless of aeration. This is actually a surprising result, as it runs counter to what is most efficient for the cell (and, incidentally, the simplistic version of yeast biology that is often taught to home brewers). The expectation would be that the cell would perform aerobic respiration (full conversion of sugar and oxygen to carbon dioxide and water) until oxygen runs out, and only then revert to alcoholic fermentation, which runs without oxygen but produces less energy.

Instead, if a Saccharomyces yeast finds itself in a high-sugar environment, regardless of the presence of air it will start producing ethanol, shunting sugar into the anaerobic respiration pathway while still running the aerobic process in parallel. This phenomenon is known as the Crabtree effect, and is speculated to be an adaptation to suppress competing organisms
in the high-sugar environment because ethanol has antiseptic properties that yeasts are tolerant to but competitors are not. It’s a quirk of Saccharomyces biology that you basically only learn about if you spent a long time doing way too much yeast cell culture … like me.

This post originally appeared on Quora. Click here to view.

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