Barman Guide, your guide to bars and nightlife destinations!

Why drink more beer? It’s good for you!

drink beer

Well, just consider that when we touch the cold bottle from the fridge or over the bar counter, we listen to the carbon dioxide that is released while the beer’s foam develops, we see the amber color of the beer poured into our glass, we smell the aromatic substances that come from the snatch block and of course we taste the distinct bitter beer taste that is associated with the contained acids and wooden taste of tannins.

Enjoying a beer on a hot day watching our favorite sports games and cooking barbeque is one of the traditions beer has become famous worldwide for.

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Feeling blue ? Johnny Walker Blue Label that is…

Johnnie Walker Blue Label Handcrafted Lacquer Presentation Case

{xtypo_dropcap}A{/xtypo_dropcap}nd for smoothness, few can beat Johnnie Walker Blue Label, an inspired blend of the world’s rarest and most expensive whiskies, which have been chosen at the peak of their perfection, some having been aged in oak for at least 50 years!

A few of the distilleries that produced these casks are no longer in existence, making these whiskies totally irreplaceable and totally unique from bottle to bottle.

So next time you find yourself at Changi Airport’s new Terminal 3, keep your eyes open for the Johnnie Walker Blue Label Handcrafted Lacquer Presentation Case.

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how to make absinthe

December 9, 2008

Absinthe, the easy way to see fairies…

how to make absinthe

As related in the biblical Genesis, however, once revealed, this type of insight was often fated to destroy the imbiber. Oscar Wilde wrote this of absinthe:

After the first glass you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.

Absinthe was in fact a dangerous drink, but not because it purveyed forbidden knowledge, but because it contained a potent neurotoxin; wormwood.

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billy mcdonald and the gaelic inn staff

December 9, 2008

Steady is the night…

billy mcdonald and the gaelic inn staff{xtypo_dropcap}I {/xtypo_dropcap}was about to meet with some seriously different characters. Iris Sim, (Marketing Manager); Ross Glasscoe, (Operations Manager) and Billy McDonald, (Executive Operations Manager).

 

Three different people, with three completely different characters. I was there to interview them with regards to the changes that were taking place within Gaelic Inns, the new premises and what it meant for them, as well as us, the punters.

 

Born in County Wexford on the South West coast of Ireland, Billy has had a long and varied career in the licensed industry stretching back to Ireland and now in the Far East. Being the first employee of Gaelic Inns, he was interviewed in Dublin and shipped over to Singapore eleven years ago.

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uncabunca

December 9, 2008

Uncabunca

uncabuncaUncabunca is somewhere that you will feel special. It caters for a discerning clientele, with food, pool and other specialties available you will not be left want at the bar at the top of Circular Road.

Two separate bars allow for a good mix of different types of atmospheres.

{gallery}uncabunca{/gallery}

One has a deejay booth and a good sized seating area, whilst the other imitates a Parisian al-fresco patio, with a comfortable interior. The range of drinks is commensurate with it’s’ size, all types of regular & premium brands are available here.

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Singapore's Guinness Oyster Shucking Championship

December 9, 2008

Shuck ’em boys!

Singapore's Guinness Oyster Shucking Championship{xtypo_dropcap}S{/xtypo_dropcap}unday is usually a day for relaxation, but at Muddy Murphy’s there was an undercurrent of excitement as they hosted the Singapore’s Guinness Oyster Shucking (opening) Championship for the 11th year running!

 

This year, 16 contestants, mostly chefs from major hotels in Singapore, compete to shuck (open) 30 oysters in record time.

 

The winner stands a chance to compete in World Oyster Opening Championship in Galway, Ireland. Sipping on my beer, I watched as the contestants combine skill and precision to shuck the oysters, separate it from the shell and place them ready-to-serve on the trays provided.

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December 8, 2008

Taittinger Champagne

Taittinger Champagne{xtypo_dropcap}T{/xtypo_dropcap}aittinger Champagne is the fastest growing brand in terms of sales here in Singapore.

 

There’s a good reason whey it sells so well, it tastes great and is a lot less pretentious than some of the other brands.

clarke quay's THB boutique

December 8, 2008

Enjoy a Singapore Sling today

clarke quay's THB boutique

{xtypo_dropcap}T{/xtypo_dropcap}he chic boutique also serves up a jazzy colonial mood with an exquisite bar that tempts visitors to chill out and sip Singapore Slings along the Singapore River, for an authentic and sensational experience in indoor airconditioned comfort or alfresco style.

 

Created almost a century ago, the alluring Singapore Sling cocktail that packs a fruity but potent punch on the palate had diverse concoctions, with a myriad of versions that were inconsistent in taste, colour and quality.

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The Pump Room

December 8, 2008

The Pump Room

The Pump Room

{xtypo_dropcap}T{/xtypo_dropcap}hey’ve also got a great lunch special of soup, entree, and dessert. Our fave is the burger special: a pint of beer, burger and fries, and the burgers are huge!

 

We also had an entree of some kind of Australian fish (murkacuddy or something) with garlic mash potatoes and Chinese green beans.

 

Like Brewerkz, beer prices during the day are much better than at night, so drink up while the sun is shining! I recommend a pint of the micro brewed IPA; $3 at lunch time! And even though it’s more at night, for the great quality, you get what you’re paying for.

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December 8, 2008

Paulaner Brauhaus Singapore

Popped by here one night to catch some live music by the fairly decent cover band. While the service here is fairly hit and run, the food and the brews are great every time.

 

Nothing better that quaffing a Munich Lager and gnawing on a pork knuckle or Wienerschnitzel with a side of Spaetzle (another hit and miss affair, from what friends have told me). Follow that up with a nice piece of apple strudel for dessert and of course more beer, perhaps a Munich Dark for a big thumbs up?

 

I know it might seem like a food heavy review, but the beer’s simple enough. It’s great. What I love and miss most about middle Europe is the food. And they’ve got it down right.

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daniel otto kimble

December 8, 2008

Brewerkz

daniel otto kimbleThe Ribs are so tasty, that if they were to run out, I’d be willing to sacrifice half of my own just for lunch! The beers though are why everybody really comes here.

 

They’ve got the most extensive range of specialty beers, from yummy fruit blends, to Indian Pale Ale to a Pilsner that’s just as good as the kind you find in the Czech Republic.

 

And this is not just my opinion. Learned experts at no less than the Australian International Beer Awards gave brew master Scott Robertson and his team a host of awards this year, including a gold, two silvers and a bronze for their entries.

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December 8, 2008

Archipelago Brewery Company

Archipelago Brewery Company was established in 1931 and was the first commercial brewery in Singapore before being sold off, only to be revived by APB last year, in a rather successful fashion.

 

They have three great beers on tap: Trader’s Ale, a hoppy beer for those who like it strong, Straits Pale, nice on a hot day when you don’t want to get overpowered, and our fave, the Traveler’s Wheat, which is unlike any other wheat beer I’ve tried.

 

For those in the know, you can taste the Belgian yeast. But they’ve added Asian spices like Assam, Lemon grass, Chinese orange peel, ginger, and coriander to create a unique beer that’s reason enough for visiting. Kudos to Fal Allen and his crew on making some great specialty beers!

 

– 79 Circular Road 6327 8408 and Far East Sq. 31 Pekin Street, www.archipelagobrewery.com

drinking beer

December 8, 2008

Random thoughts on beer…

drinking beer{xtypo_dropcap}I{/xtypo_dropcap} thought it tasted like piss; probably because it is piss. But spend long enough anywhere and you take on the national traits. So now I drink beer. I drink it partly because it’s cheap and partly for the same reason I wear the collar on my Polo shirt turned up: I want to be cool.

 

Drinking beer is cool. You can pee forever on the stuff. If you drink enough of it, you can wake up dehydrated and sick, with slimy bile and little bits of puke all over your German girlfriend.

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smoking is healthier than fascism

December 8, 2008

First they came for the smokers

smoking is healthier than fascismThe current anti-tobacco mentality has little or nothing to do with issues of either morality or public health.

 

The current anti-tobacco crusade owes its fervour to a resurgence in popularity of a fascist ideology, and more specifically to the spread of a philosophy of ideological materialism.

 

The current anti-tobacco crusade is nothing new. Russia used to whip smokers, in Turkey they were beheaded and in India they had their noses slit. Two anti-tobacco crusades, similar to today’s, took place twice within the 20th century. Both, and probably non-coincidentally, directly preceding world wars. The first, in the U.S., directly preceded World War One.

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DRUNK TALES: Who stole my curry?

December 8, 2008

Who stole my curry?

DRUNK TALES: Who stole my curry?{xtypo_dropcap}T{/xtypo_dropcap}here were about six of us going out that night and it was obvious to me that my friends were planning on making it a big one, for example that they were hoping to get very drunk.

 

Now I have to admit that I am a bit of a lightweight when it comes to drinking alcohol, I always seem to become drunk far quicker than my friends seem to and it also makes me feel very low and ill on the next day.

 

On this particular evening we had had a good night, everything had gone well, we all got on alright with each other and there was no trouble.

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smoking cigarettes

December 8, 2008

The Good, The Bad, and the Drugly

smoking cigarettes

{xtypo_dropcap}W{/xtypo_dropcap}riter Hunter S. Thompson once said this about vice: “I’d hate to advocate drugs, alcohol, violence, or insanity to anyone. But they’ve always worked for me!” He wasn’t being flip, of course.

 

Thompson merely challenged the popular assertion that hedonism is a bad thing. After all, hedonism used to be a pretty well-respected Greek philosophy.

 

And didn’t William Blake write “The road of excess leads to the palace of wisdom”? One could argue that too much temperance is the reason wisdom is in such short supply these days.

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origin of champagne

December 8, 2008

All About Champagne

origin of champagne{xtypo_dropcap}L{/xtypo_dropcap}ets start with the fundamental question of what Champagne exactly is. Champagne is a sparkling wine. Simply put, a wine that has bubbles or is carbonated. Thus, Champagne is after all wine. Champagne is actually a northern region in France.

 

It is here that Champagne is made and bottled for the world to enjoy. In fact, only if the wine is from the Champagne region, can it be called Champagne. If it is manufactured any where else in the world, it is known as sparkling wine.

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Vielle Bon Secours

December 8, 2008

What are the most expensive beers in the world?

Vielle Bon Secours1. Vielle Bon Secours:

This tops the list of the world’s most expensive beer, costing around £500 (equivalent to around S$1,550) per bottle or about £39 (equivalent to around $120) per pint. It can only be found in a bar called the Bierdrome in London.

 

Samuel Adams' Utopias2. Samuel Adams’ Utopias:

This beer is brewed by the Boston Beer Company, using the brand name of Samuel Adam’s Utopias, named after one of the founding fathers of the USA.

 

This comes second in the list of the world’s most expensive beer which costs around US$100 per bottle (24 oz) or about US$67 per pint, sold in copper bottles resembling the copper brewing kettles which are used by brewers for hundreds of years.

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