Home About us Advertise Directory Contact Infotek3000


# A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Bookmark and Share

Coffs Home Brewing.
Home Brewing Supplies, Product Beer Making Kits, Beer Concentrates (major brands), Alcoholic Beverages, Beer, Liqueurs, Spirits, Wine, Wine Kits, Spirits, Liqueurs, Keg Systems, Credit Cards Accepted, Payment Method Mastercard, Visa. Coffs Harbour, New South Wales, Australia.


Coffs Harbour, NSW

View Larger Map
12/20 Gordon Street
Coffs Harbour 2450
NSW Australia


Facebook Page
Phone: (02) 6652 7011
Fax: (02) 6651 2738

Ten Facts About Alcohol

You May or May not want to know...

  • Turkey's annual consumption of alcohol is 46.5 million litres of Raki, 22.8 litres of wine, 6 million litres of Vodka and 40.9 million litres of Beer.
  • Women absorb alcohol into the bloodstream faster and metabolise it slower than men.
  • Tegestology is the name given to collecting of Beer mats or Coasters.
  • Beer is the second most popular beverage in the world (second to tea).
  • Bavaria still defines Beer as a staple food (maybe they should take a look at Australia, where we know it really is a food).
  • The Japanese can buy Beer from vending machines, corner shops, etc.
  • According to Guiness, a pint of Beer is lifted about ten times, and each time about 0.56 ml is lost in a beer drinker`s facial hair.
  • Samuel Adams Triple Bock, the strongest beer in the world with 17% ABV achieves this strength by using champagne yeast.
  • The first civilised culture to brew beer was that of the Samarians of Mesopotamia. They called it a “Devine Drink”and offered it to their Gods.The earliest record of beer is a 6000 year old Samarian tablet that depicted a group of people using reed straws to drink from a communal bowl.
  • The Hydrometer transformed how beer was brewed. Before its introduction, beers were brewed from a single Malt. Example: brown beers from brown malt, amber beers from amber malt, and pale beers from pale malt. Using the Hydrometer, brewers could calculate the yield from different malts. They observed that pale pale malt, though more expensive, yielded far more fermentable material than cheaper malts. For example, brown malt (used for porter) gave 54 pounds of extract per quarter, whilst pale malt gave 80 pounds. Once this was known, brewers switched to using mostly pale malts for all beers with a small quantity of highly coloured malt to achieve the desired colour for darker beers.