Photo Credit: Stephanie Jusino

On November 15 Jason Klee from National Chemicals stopped by to bring our Sales, Marketing, and Purchasing teams up to speed on a few of their top-selling cleaners–LFD Low Foam Detergent (available in tablet or liquid form), FOG Fryer/Oven/Grill Cleaner, and Ice Machine Cleaner are the perfect trifecta for any restaurant or bar.  All are innovative, quality products designed specifically for the foodservice industry, making them a perfect choice for restaurant owners–with just three products operators can maintain a clean establishment and still keep their costs down and their supplies to a minimum.

Jason also pointed out that all liquid products from National Chemicals are in concentrate form, and thus in smaller, lighter bottles.  This is an optimal solution when shipping and storage space is at a premium–a great attribute for distributors and end users alike!  And we were reminded, too, that although some chemicals are not available for purchase in some states, FOG Fryer/Oven/Grill Cleaner can be bought in ALL states!

National Chemicals is in its third generation of leadership, nearing 70 years of selling quality chemicals, and have to date achieved their vision “to be the most trusted name in specialty chemicals.

Watch for new campaign details in first quarter 2017 for these great products by National Chemicals.

The post Chemically Speaking appeared first on Houston's Blog.

Every wine glass is comprised of three different parts:  the bowl, the stem, and the base.  The base allows the glass to stand up, and the stem allows you to hold the glass without warming the wine or smudging the glass.  The most imperative, though, is the bowl—designed specifically to allow the appropriate amount of surface area for the wine you are drinking.  Generally speaking, white wine does not need to breathe as much as its red counterpart and thus white wine glasses are taller with narrower openings whereas red wine glasses are designed with a larger surface area, allowing the wine to “breathe.”

White wine glasses typically come in two shapes. Both are tall, u-shaped, and upright to help maintain the optimal cooler serving temperatures.  But younger whites, such as a crisp sauvignon blanc, require a slightly larger opening to direct the wine to the tips and sides of the tongue to allow the drinker to taste its sweetness.  More mature whites, as in a buttery chardonnay, necessitate a straight and tall glass, dispensing the wine to the back of the tongue so that its bolder flavors are sensed.

Red wine glasses are, as mentioned, fuller and rounder to allow one to dip their nose in and smell the complexities of the bouquet as the wine comes into contact with the air.  A Bordeaux glass is taller, with a slightly smaller bowl, and is designed for full-bodied red wines such as cabernet or merlot—the tall glass sends the wine directly to the back of your mouth to maximize its flavor.  The more delicate flavors of lighter red wines—think Pinot Noir—require a larger bowl to direct the wine toward the tip of the tongue.

When drinking sparkling wines, the intent is to capture the flavor while retaining the carbonation and keeping the fluid as cold as possible for as long as possible.  Fluted glasses with long stems are optimal for the enjoyment of your favorite bubbly.

Dessert wines are slightly higher in alcohol content so serving them in small glasses is ideal.  Additionally, smaller glasses direct the wine to the back of the mouth, slightly quelling its sweetness.

Practically speaking, it may be difficult to offer a glass style for every wine provided, either in your home or in your restaurant.  A general suggestion, then, would be to make sure you have flutes on hand for sparkling wines, and some sort of all-purpose red wine glass as well as an all-purpose white glass.  Or at the very least, choose a single glass with a bowl shape between that of a red and white wine glass so that it acceptable to use no matter the drink preference of your diner.

As for the material of a wine glass, the favorable choice is crystal or blown glass because the glass is thin, as is the rim, so as not to inhibit the flow of the wine you are drinking.  While designs on wine glasses can be fun, clear and smooth is preferred because it allows one to appreciate the legs of the wine, how the light affects the color, and the clarity and texture of the wine being tasted.

Lastly, and perhaps most importantly, how you clean your wine glasses matters.  Hand washing in hot water only is the preferred method of cleaning, as it does best at preventing soap build-up.  However, if you must use soap, remember that less is more when washing your wine glasses.

Drinking wine should be a pleasure, and while good wine is a pleasure in and of itself, pairing it with the appropriate glass can intensify your wine tasting experience.  Whether red wine, white wine, or sparkling wine is your drink of choice, give the optimal glass choice a try and see if you notice a difference.

The post What’s Your Wine? Why the Glass Matters appeared first on Houston's Blog.

Today, all beers are distinguished as either ale or lager. Really? Only two types? It is true, and it is also true that it is the type of yeast that is the differentiating factor. Brewing techniques, however, play a role as well, and the cold brewing process of a lager serves to slow down yeast activity which then requires the beer to have a longer aging (lagering) period, and the cold environment also inhibits the production of fruity aromas common to ales, which are warm-brewed.
Read on to learn about different versions of ales and lagers and some food pairing and glass suggestions as well.

Ales are produced by top-fermenting yeast, usually at warmer temperatures than the typical lager. They tend to be sweeter in flavor, but sometimes have a fruity or spicy component. Their complexity makes them flavorful, and suggested serving temperature is sometimes warmer than you might expect.

Barley Wine: strong and intense, this beer chimes in at a whopping 8.0-15.0% alcohol by volume (ABV). Sometimes sweet, sometimes bittersweet (depending on the hops), the color is expected to be anywhere from an amber to a deep mahogany brown. The consistency is typically thick. Barley wine ages similar to wine and can be cellared for longer periods of time. This style beer is an excellent pairing for cigars or dessert and is best served in a pint glass or a snifter (06-2774, 08-0278).

Pale Ale: in the UK this beer is malty and woody, but in the US the hops are typically augmented, resulting in a spicier flavor profile. A good balance of malt and hops makes this beer a popular choice, and its ABV is more in keeping with what one would expect from a beer—typically 4.0-7.0%. Easy to drink and light yellow to light copper in color, try pairing your American Pale Ale with smoky or sharp cheeses or grilled foods to complement the flavors and a good, sturdy mug or pint glass is the best option for glassware (08-1147, 07-0764).

Brown Ale: with overtones of toffee, nuts, and chocolate, this beer can be earthy or hoppy. One of the best features of brown ale is the creamy bouquet, noticeably missing any burnt, skunky flavors or aroma. Not too heavy, not too light, the 4.4-6.5% ABV brown ale is perfect with flavors of the fall—root vegetables, squashes, cheeses, and sausage. Serve your brown ales in a mug or a pint glass (08-1548, 06-2730).

India Pale Ale (IPA): over 175 years old, this beer is a mainstay in the realm of beer-drinking. The beer is all about the dominant hops, which gives it its characteristic bitter flare. Ranging in color from light golden to dark amber, with an ABV of 5.5-7.5%, this medium-bodied beer is nicely balanced with citrus overtones and malty sweetness. An excellent pairing with salty and fried food, it also fares well with curries, fajitas, and even spicy desserts (think gingerbread or carrot cake.) This beer is best served in a mug or a pint glass (08-0511, 07-1980).
Porter: A unique blend of old-style and new-style beers, porters have been around forever, but made a grand comeback with the micro-brewery revolution of the late 70s and early 80s. Typically brewed with a malt base the flavor is complex and interesting, with notes of chocolate and a slightly hoppy bitterness balanced neatly by the malt. Dark in color with a 4.0-7.5% ABV, porters are an optimal match for red meats and rich, heavy desserts. Use a mug or a pint glass when serving this beer (09-1190, 07-0764).

Stout: Rich and roasty, a good stout should be full of body, creamy, and silky, opaque in its dark brown to black color, not overly heavy but never watery. A bit on the bitter side, it is balanced by malty sweetness. The bouquet of the beer is similar to its taste, with hints of coffee, chocolate, and molasses. ABV runs between 4.0-12%, with the type of stout determining the various percentages. Heavier foods can be paired nicely with a good, dark stout—marbled steaks, full-fat burgers, and yes, desserts too (in fact, one of my favorites is a scoop of chocolate ice cream submerged in a nice mug of draught stout!) The mug or pint glass is also the best option for serving up a good stout (08-0546, 08-0141).

Wheat: also commonly known as Hefeweizen (Hefe—yeast and Weizen—wheat), is a traditionally unfiltered wheat beer with yeast in it. Pale gold to amber in color, a good wheat beer should be cloudy due to the unfiltered brewing process (but please note that some of the best wheat beers are brilliantly clear!) ABV is similar to the pale ale, generally 4.0-7.0%, and the light citrus notes of the beer are a great complement to summer salads and lighter fish plates. Serve up your wheat beers in a mug or a pint glass, or a pilsner works nicely for better presentation of the foamy head (09-1193, 07-1980, 07-1868).

Lagers are fermented and conditioned at low temperatures and the yeast settles at the bottom of the fermenter resulting in a beer that is less fruity than its ale counterpart. Smooth and refreshing, the beer has become the most popular American style, especially pale lagers such as Budweiser, Miller, Coors, etc. There are other lagers, however, that veer away from the American mainstream and are competitive with microbrew ales in flavor.

Bock: Traditional bock is sweet and very lightly hopped, with a flavor profile of rich, toasty malt and perhaps a bit of caramel. There should be no hint of the hops except to ease the sweetness of the beer, no fruitiness should be found on the palate. Typically this beer is only lightly carbonated, it is clear yet light copper to brown in color. With an ABV between 5.5-7.5%, the bock style ranks high among the lagers. There are variants to the bock as well: maibock is somewhat lighter in color, less malty, and often hoppier than traditional bock, whereas doppelbock is a stronger version of the traditional. While a mug or pint glass serves this glass well, for fun you may try something straight-sided, such as a zombie glass (08-0545, 06-2730, 08-0025).

Pilsner: a type of pale lager, this beer is simple and refreshing. While sometimes rich and creamy on the palate, the balanced bitter and sweet make this a very drinkable beer, and the finish is always clean. An average ABV ranging from 4.5-5.5% puts this beer right alongside most of its counterparts. The lightness of the beer makes it a nice match for roasted meat, chicken, and fish. Pilsners are best served in, well, pilsners, but a nonic style will also enhance this beer (08-0336, 09-0533).

Marzen (Oktoberfest style): Originally brewed in March to be served at the Bavarian Oktoberfest, this beer was cold-brewed and then kept in cold storage over hotter months to protect it from the heat of summer. The ABV ranges from 5.0-6.0% in this full-bodied beer that imparts a dominant malty sweetness and flavors of caramel and earthy nuttiness. Try pairing this beer with sausages such as bratwurst and pepperoni. Serve your marzen beer in a stein or a pint glass (08-0544, 06-2772).

The post International Beer Day 2014 appeared first on Houston's Blog.

Photo courtesy of Libbey.

Quality and affordability combine to make one fantastic new line:  the Spiegelau Wine Lovers collection by Libbey.  Known in the industry for its high performance and detailed craftsmanship, Spiegelau is dedicated to producing the best possible glass and has yet to disappoint.

Spiegelau’s Platinum Glass technology—the process of passing liquid glass through platinum-lined tubes—increases  the durability of the glass, leaving you with brilliant, scratch- and fog-resistant glasses even after 1500 dishwasher cycles.

The Wine Lovers collection is available in three different bowl shapes, each designed to enhance character and bouquet.  The red wine glass offers a larger opening to the bowl, allowing the lovely aroma of the wine to reach the air and then the nose, heightening the overall red wine experience.  Opt for the Bordeaux glass for fuller-bodied, heavier wines such as Cabernets and Merlots.  The glass is taller, which maximizes flavor by allowing the wine to directly reach the back of the mouth.  Serve whites in the straighter white wine glass—U-shaped and upright—to help maintain the chill of the wine while still allowing the aroma to escape.   And for champagne or sparkling wine choices, opt for the Wine Lovers flute—the narrow shape retains carbonation and captures the flavor of the beverage in the glass.

Hard-wearing glassware that retains its elegant clarity at an unbeatable price makes Wine Lovers collection the obvious choice for any dining establishment.   Because really, what’s not to love?

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BEER SERVICE

Pint/Tapered/Mixing:  The simplicity of this glass makes it a good choice for most types of beer.

Mugs/Stein:  Heavy and thick with sturdy handles, these mugs are built to hold beer without breaking, and are often used when the beer is meant to be very cold.  A stein is similar to a mug with one exception:  it includes a thumb rest or a lid.

Pilsner:  Flared at the top to help maintain a stronger beer head that is not desired in darker beers, these glasses serve pilsner and lager beers well.  They are also perfect for holding water, soda, or ciders.

WINE SERVICE

Red Wine:  Generally a larger glass, although one should only be poured to about a third full to allow the wine to aerate.  Designed with a larger rim, this glass will allow the person to smell the aroma while sipping the wine.  Stemless red wine glasses also work well as there is not a concern with the heat transfer from a guest’s hands since the wine is already served at room temperature.

White Wine:   Typically a smaller glass than a red wine glass, the goal is to keep the chilled wine at temperature for the duration of the drink.  Although stemless white wine glasses are available, the wine will stay chilled longer if held by a stem.

Sherry:  Also called a “copita,” this glass resembles a red wine glass, though smaller.  Its narrow rim enhances the strong aroma of sherry or port wines.

Champagne Tulip/Coupe:  Part of the fun in serving or drinking champagne is to see the bubbles rise.  For this purpose, and to keep the sparkle from going flat, the tulip-shaped glass is a perfect choice.  The coupe is an elegant choice for a toast, but keep the serving size low—the short, round bowl of the glass is not optimal for bubble retention.

MISCELLANEOUS GLASSWARE

Beverage/Water/Iced Tea:  Similar in size and shape, these are generally considered a multi-purpose glass and are great for holding main beverages—from water to iced tea, sodas to milkshakes.

Highball:  Usually holds 8-12 fluid ounces.  This glass is typically taller than an Old Fashioned but shorter and wider than a Collins.  Use for mixed drinks that require large amounts of juice, soda, or ice, or as an all-purpose beverage glass.

Brandy:  Often referred to as a “snifter,” this glass is balloon-shaped with a short stem, which allows the glass to be cupped to transfer heat from the hand to the glass, naturally warming the beverage.  The balloon shape traps the aroma of the beverage in the glass.  Typically associated with brandy and Cognac service, the glass has evolved to present aged whiskeys as well.  The bowl of the glass should only be filled to a quarter or a third of capacity to allow the beverage to breathe.

Coffee:  Serves the same purpose as a coffee mug, but with a more elegant appeal.  This glass is perfect for adding a decorative touch to alcoholic coffee beverages.

Collins:  Originally designed to hold a Tom Collins, the glass is now used for serving many different types of mixed drinks.  This tumbler usually holds between 10-14 fluid ounces.  It is distinguished from a high ball by its narrow, cylindrical shape.

Cordial:  Small and dainty, this glass can be used to serve any sweet liqueur, and can also double as a beer sampler when an establishment wishes to maintain an elegant theme.

Margarita:  This glass has an exceptionally wide bowl, specifically designed for the salted or sugared rim often associated with a margarita.  The glass will often have a smaller bowl beneath the large bowl, although this is a purely aesthetic addition.

Martini/Cocktail:  For beverages that don’t call for carbonation or ice.  The drinker can hold the glass by the stem, thus maintaining the chilled temperature of the drink.  The shape of this glass also ensures the full effect of aromatic beverages as the drink is placed directly under the drinker’s nose.  Cosmopolitan glasses are stemless versions of a Martini/Cocktail glass.

Rocks/Old Fashioned:  Generally small enough to hold only ice and the liquor of choice.  Sometimes drinks served with “a splash” of water, soda, etc., or a mixed drink that is smaller (such as its namesake, the Old Fashioned) will be served in a Rocks or Old Fashioned Glass.  A Double Old Fashioned maintains the same shape as a Rocks or Old Fashioned, but holds about one and a half times as much, making it an ideal candidate for beverages served with fruit or other solid ingredients.

Shot/Shooter/Whiskey:   Typically designed to hold just 1-2 ounces of a single liquor or liquor mixed with another spirit or non-alcoholic ingredient.  In general the beverage is not sipped but rather “shot” quickly, although this is not always the case.  The shot glass is also often a bartender’s choice for measuring the alcoholic ingredient in a mixed drink.  Shooters are normally taller than a shot glass, and whiskey glasses are usually a bit wider to accommodate ice when requested.

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