it is merely unpasteurized rather than bottle-conditioned. It’s been a while since I’ve had any but I can’t seem to recall it ever having a sediment, so I really can’t say for sure. (15 replies, last updated by Moonshine717 December 31, 2007)

There is bottle-conditioned ‘real ale’, of course. (16 replies, last updated by Jimbosox04 June 2, 2007)

it doesn’t make it so. If it says I must tell server about coupon before ordering, I would avoid that place like the plague. Big red flag. Nothing in my favor can come out of that, i.e. reduced portion. Same for coupons that... (25 replies, last updated by alkapal March 25, 2009)

Always looking for cask conditioned ales and bitters. There’s the Granite... not the nicest of pubs, but fantastic beer. Their dry hopped bitter and the IPA are probably the best beers made in Canada. Pity about the closing... (4 replies, last updated by Mississauga Matt May 14, 2003)

How about pomegranate sorbet with almond cookies (if the ground almonds in the cookies are ok with your husband.) A sorbet would be pretty easy to do with bottled pomegranate juice, I would think. Another option would be a cherry... (11 replies, last updated by im_nomad January 30, 2008)

at the poor sanitary conditions and how they are overlooked by everyone. (45 replies, last updated by lalala September 17, 2004)

is new...different from PP, but check it out because the food may not be right. 50-seat garden and you can order with cans and bottles served in coolers by the six-pack, twelve-pack, or case, and billed by how much is consumed. (5 replies, last updated by susiederkins September 10, 2009)

Pit & lightly crush 1 lb of cherries, put into large glass container or stone crock. Pour over 2-3 cups sugar (depends on how sweet the cherries are) and a liter of vodka. Cover, then wait a couple of months; strain into clean... (6 replies, last updated by foiegras July 19, 2006)

from the wine shop – you are supposed to consume within one year? I have opened a bottle or two in the past that have been off, but I don’t know if it was my conditions or the wine shops, or warehouses..hmmm.. Any... (9 replies, last updated by Chicago Mike December 5, 2007)

I own a fastfood business selling soft pretzels and hot dogs. I use a lot of mustard and ketchup which is dispensed from refillable plastic squeeze bottles. By following municipal health code guidelines I am able to maintain... (8 replies, last updated by Dave Feldman August 15, 2001)

My late uncle was a serious wine collector. This week I received from his estate 169 bottles of wine. Since I am by no stretch of the imagination a oenologist or even a certified oenophile, I need help. I want to know: —What... (11 replies, last updated by Curtis August 8, 2003)

to the customer, who wouldn’t know as much about the bottles condition. I remember when I was just starting in the wine business and the capsules had to be cut because they were much thicker and stronger than the ones we... (23 replies, last updated by RicRios January 8, 2007)

This IS the time of year when people buy those big bottles of wine, especially champagne, with the biblical sounding names. Why? At Sam’s Wine in Chicago, it appears to me that there is no discount in the larger sized... (7 replies, last updated by Paul February 3, 2002)

My two best friends and I went to the Blue Bottle Café for dinner a couple nights ago. First, let me start off by saying the service was wonderful. Our server was both warm and professional. The atmosphere was also pleasant – it... (33 replies, last updated by tom246 October 12, 2009)

Because TCA-contamination is probably #1 (too hot on the storage conditions #2) and different folk have a different level of sensitivity to TCA, it can be difficult. When ever I encounter a “corked” bottle in one of... (78 replies, last updated by zin1953 January 26, 2007)