Warsteiner Dunkel Review and Tasting Notes

In England and other parts of the world more often than not you can tell the difference between ales and lagers by looking at them. In most cases ales are darkly colored beers and lagers are lightly colored. In a predominantly lager drinking country like Germany this isn’t the case. If someone puts a dark colored beer in front of you it’s more than likely you’re still looking at a lager. The German Dunkel is a prime example of this rule.

Dunkel is a lager named after the German word for dark. Dunkels are of typical strength for a lager, coming in around 5% abv. Dunkels sport a deep, reddish brown color and a sturdy tan colored head. Dunkels are also flavorful thanks to the dark grains used to make them. You’ll often see flavors of caramel, toffee, dark fruit, and coffee. Personally, I find a well crafted dunkel to be a rewarding lager and worth seeking out.

Not only has Warsteiner been brewing outside the German town of Warstein since 1753 but has been in the Cramer family since then as well. Warsteiner boasts a long brewing history, even managing to stay unscathed during bombing in WWII. Today, Warsteiner produces four beers including their dunkel, a hefeweizens, and a non alcoholic beer. Here in Canada Warsteiner offers their dunkel in tall cans instead of the green bottles as so many European brewers do.

After letting my Warsteiner warm up a little, I grabbed my favorite beer glass and poured myself a beer. Warsteiner fills my glass with a dark, brown lager with hints of copper. Modest carbonation supports a dense, off white head with good retention.

Aroma starts out with offerings of malt, raisins and rye bread. From there aroma moves into earthy aromas of hops. Aroma is pleasingly balanced and enticing. Warsteiner is a medium bodied lager with a smooth mouthfeel. Flavor follows the aroma giving me flavors of earth, leather, and raisins. Faint sweetness in the center moves into a dry finish that coats the back of the tongue. Finish is lasting without lingering past its welcome.

I’m giving Warsteiner Dunkel an 8.9 out of 10. Warsteiner is smooth, flavorful, and drinkable. Normally, you’ll find a beer like this supporting a greater alcoholic presence. Without the alcohol I was worried this lager would lack character. Not the case. Warsteiner dunkel stands up nicely on its own as a flavorful, character, session lager. Warsteiner seems to be made for roasted meats of all kinds. Sausages cooked on the barbecue or hearty beef stews would also be good meals to serve with Warsteiner.

Beer Reviews St Petersburg Imperial Stout

After sampling a few slightly less strong summer type beers, I thought I would get back to reviewing another beer from one of my local breweries. This is another classy beer from the newcomer to the brewing world and is called St. Petersburg Russian Imperial Stout.


St. Petersburg is brewed by Thornbridge Hall Country Hall Brewery; a relatively new business based in the grounds of a small stately home, in Ashford in the Water (near Bakewell, Derbyshire). Since October 2004 Thornbridge have been producing an interesting range of beers in their small brewery; known as the Baby Brewery. They try to use interesting ingredients to brew their beers and have already become successful winners at beer festivals nationwide.

Look out for their beers at pubs in and around Derbyshire (Sheffield also seems to be a good place to find them) and at beer festivals around the country (hopefully they will be making an appearance at the Great British Beer Festival in August). Their range includes several core beers (they started at four but this is changing all the time and currently rests at six) and a range of special and seasonal creations. The regulars include Wild Swan (a light lemony beer at 3.5% ABV), Brock (a lower gravity dark stout at 4.1% ABV) and Jaipur (a strong IPA at 5.9% ABV).


*A Bit of Background*

It seems a little odd for a beer brewed in deepest Derbyshire to be named after a place in Russia. Granted it IS a beer brewed in the style of a Russian Imperial Stout (more about that later), but WHY St. Petersburg in particular? The answer for that comes from the history of Thornbridge Hall itself. A man called John Morewood purchased Thornbridge Hall in 1790. He paid 10,000 for it ~ a large amount in the 18th century! The funds to pay for it came from his trade. John Morewood sold linen from the mills in Manchester, which he exported overseas to St. Petersburg. When you consider this story it isn’t surprising that the brewery decided to name their stout after this connection.

*Vital Stats*

St. Petersburg weighs in at a mighty 7.7% ABV and (as I previously mentioned) is brewed in the style of a Russian Imperial Stout. This type of stout was originally produced for export to Russia. These stouts tend to be high in alcohol, and brewed with lots of hops (making a dryer stout than some of the standard stouts), to help preserve it for the long journey from the UK to Russia and also to make a strong warming drink for the cold Russian climate. By Imperial Stout standards St. Petersburg is not unusual in its strength ~ in fact some of the traditional “King of Stouts” (as Imperial Stouts became known) can be as high as 10% ABV.

*Look, Aroma & Texture*

Looks wise, St. Petersburg is a very dark, almost black colour with a nice hint of red when held up to the light. It has a good, solid milky coffee coloured head that leaves a good amount of lacing on the side of the glass as you drink. Aroma is also that of coffee, with bitter chocolate, vine fruits, caramel and roasted malts thrown in. Texture is full bodied, smooth and slightly syrupy ~ it is obvious from the start that this is a robust and strong drink.

* Tange’s Taste Test*

St. Petersburg exhibits much of the tastes I expect from a Russian Imperial Stout. It has bags of roasted malt, mixed with dark fruits (blackberry and blackcurrants come through giving a slightly sour wine-like element), coffee, sweet caramel and bitter chocolate. This all builds and comes together to give an almost sweet and sour type flavour that works really well. The finish becomes increasingly bitter and dry (as the hops kick in) and this carries on into the long, dry bitter aftertaste. It wouldn’t be strange to compare it to a Belgian beer like Gulden Draak (a beer I have previously reviewed and have been know to rave about!).


St. Petersburg stout is very much a sipping beer and should be enjoyed as such. It isn’t one of those drinks that you carelessly tip down your throat. This is a strong and serious beer that should be respected and savoured. I love the combination of the dry, bitter, sour and sweet tastes that work together to produce a complex layered beer that is really tasty. I also like the fact that is HAS lots of flavour and complexity ~ this is not an easy combination to get and often strong beers tend to be strong just for the sake of being strong! It is good to get a warming beer that still manages to make you go mmmmm.

I have tasted St. Petersburg stout on several occasions at different pubs and beers festivals. Unfortunately it often isn’t a cheap beer to drink! The cheapest I have paid is 2.40 at The Sheaf View (near Sheffield), but expect to pay anything up to 2.80 for the privilege. Mind you, that isn’t an unusual price to pay for a beer of this high alcohol content. It is also available bottled and can be purchased via their website and at selected venues in Derbyshire and south Yorkshire (fortunately I won my bottles on a Tombola so didn’t have to pay).

In my opinion this is a great beer that I will look out for again and again. It is dangerously drinkable and is a true BIG beer in every sense. Highly recommended and a perfect winter warmer!


Thornbridge Country House Brewery
Thornbridge Hall
DE45 1NZ

01629 640617

Beer Reviews Harviestoun old Engine Oil

Harviestoun’s Old Engine Oil is one of the most aptly named beers I’ve ever had. In part the beer earns its name as it pours into the glass all black and viscous. Old Engine Oil was named by former Harviestoun brewer Ken Brooker who once worked for the Ford Motor Company. When Brooker was working for Ford, his boss got him into home brewing. Brooker used a book written by the late Dave Line to learn the ins and outs of making beer in the comfort of your own home.

When Brooker turned forty his friends arranged to take him to celebrate Oktoberfest in Munich. At this time, Brooker had a new boss who didn’t share Brooker’s love of beer so Brooker had to make a decision. So, he left Ford and opened a brewery on the nearby Harviestoun estate. Old Engine Oil was one of the first beers Harviestoun developed, based on a recipe from that old Dave Line home brewing book.

As I pour myself a glass, I should mention Old Engine Oil isn’t quite as viscous as its name suggests. Don’t get me wrong, this is as full looking an ale as I’ve seen in a long time. Taking my first look, I’m almost tempted to think I’m looking at a stout. In the glass, Old Engine Oil is a deep, deep ruby red. Almost pitch black. Minimal carbonation supports a dense, tan colored head with good retention.

Old Engine Oil’s Aroma starts off sweet, giving me creamy milk chocolate. Milk chocolate is supported by dried, dark fruits. Aroma reminds me of caramelized raisins. Aroma finishes with hops in the form of leather, damp earth, and a faintly resinous aroma of pine.

As I take a sip, Old Engine Oil lives up to its name. This porter is full bodied and viscous in its mouthfeel. Old Engine Oil’s flavor is more roasted grains than milk chocolate. Maltiness does make its presence known with esters of ripe red fruits, the faintest hints of dark cherry. Finish is roasted, smokey, and slightly herbal. Finish is mercifully short.

Overall, Old Engine Oil’s not a bad offering. With a score of 7.87 out of 10, it‘s bordering on greatness. The only problem I had drinking this beer was the flavor was a bit linear. One flavor led too quickly into the next, which led too quickly into the finish. A little more chocolate and dark fruit in the flavor would edge this beer above an 8 out of 10. That being said I’d be happy to drink this beer again.

Beer Reviews Grozet

Some people think that Belgium is the only place where they’ve been brewing fruit enhanced beers with all manner of strange ingredients for centuries, but I think that’s just so much waffle.

Scottish monks and alewives were using cereals, wild herbs and indigenous fruit in beer at least 500 years ago and many of the recipes of these ‘luckies’ were documented (a luckie was a female inn-keeper). The most famous ‘luckie’ was a certain Tibbie Shiels and her Green Grozet. Tibbie Shiels entertained such literary luminaries as Sir Walter Scott, Burns and James Hogg in her hostelry at St. Mary’s Loch (of Marmion fame), near Moffat. The pub is still doing a roaring trade, incidentally.

Green Grozet?
Grozet is an auld Scots word for gooseberry. This might let you ‘jalouse’ – give you a slight inkling, as to one of the ingredients of this beer, unless you’re thicker than a workie’s jeely piece that is.

But who would brew a beer using ‘hairy grapes’?

Craigmill Brewery is located in an 18th century watermill in Strathaven, Lanarkshire. The owners (Bruce and Scott Williams) used to own a homebrew shop in Glasgow but after perfecting a recipe for Heather Ale, they founded their own brewery.
Heather Ales claim to fame is their practice of using different, and sometimes unusual, ingredients to produce their beers. These are based on traditional recipes, using local produce. Examples include Alba (using Scots Pine needles), Fraoch Ale (brewed with Heather), Kelpie (using seaweed), Ebulum (using elderberries), and this one, Grozet (brewed with gooseberries). They also brew seasonals and ales under the name Stone Kettle.

Grozet is brewed with lager malt, wheat, bog myrtle, hops and meadowsweet then secondary fermented with ripe Scottish gooseberries.

Grozet pours a lively, dark yellow colour which is slightly hazy and topped by a foaming bubbly mass of champagne-like bubbles which, unlike the wine, persist until the end and leave sheets of sticky lace all the way down the glass.

The aroma keeps the champagne theme going with a very wine-like nose (and I don’t mean red and bulbous). It’s herbal, floral and perfumey with a bit of leafy tea-like note thrown in for good measure. There’s some grape-like fruit aroma, but it’s surprisingly quite subdued.

It’s light-bodied with a fairly ‘active’ mouthfeel and the initial taste is unusual, to say the least. Almost more tea-like than beer, it’s leafy and herbal with an increasingly dry fruitiness – almost like a chablis. There’s a hint of citrus in there, and some non-aggressive spiciness, but only the meerest suggestion of grain although the malt (what there is) tends to give it a gently rounded flavour. it finishes dry, with obvious tannins, and leaves somewhat bittersweet aftertaste.

At 5% ABV, this is a very complex, yet refreshing beer. Boring it’s not! There’s so much going on here that each sip is a revelation. it’s much more like a wine than an ale, I think, although I don’t drink wine by the pint…well, not these days anyway. I don’t think it’s a beer you could happily sup all night long, but as a summer-time refreshment, it’s excellent.
A Scottish brew for summer? So when would that be a available? Apparently it’s only available on the third Tuesday in July…weather permitting. I’m joshing. You can find this in 33ml bottle form in most good retailers all year round, but it’ll cost you about 1.75. If you’d prefer it from the cask, and who wouldn’t, you’ll have to wait until September.
This beer was a silver medal winner in the 1997 World beer Championship…I’m not surprised.

Would I drink it again? – If they Grozet, I’ll drinkzit.

Beer Reviews Dogfish Head Punkin Ale

I make fun of one of my brothers because of how he chooses what kind of beer he doesn’t like. He’ll take a look at a beer and go “I can’t do it. It’s too dark.” Which means, anything from an English brown ale to a stout won’t cross his lips solely because of their color. I have a confession to make. Of all the beers I’ve seen, I could never wrap my head around the pumpkin beers you see on the shelves every Christmas and Thanksgiving. I could never wrap my head around beer tasting like pumpkin pie.

In the last couple of months I’ve been writing a lot of beer reviews. Among other things, I’ve been working my way through beers produced by Dogfish Head. So, one day I saw Punkin Ale sitting in the new acquisitions section of my favorite beer store. After some minor hesitation, I decided to forego my little prejudice and give this pumpkin beer thing a try. Punkin ale pours into the glass a burnt copper color, sort of the color of pumpkins. Good carbonation supports a fluffy off white head with decent retention.

Punkin Ale starts off with aromas of pumpkin pie spice. Spices are supported by hints of pumpkin. Aromas of cinnamon and nutmeg are supported by those of cloves and a hint of caramel. First impression is that this ale is bracingly dry. Punkin ale is medium bodied and offers a rounded sweetness in the middle. This is where the flavors of pumpkin come through. Flavor moves from flavors of pumpkin directly into a lingering, bone dry finish.

Overall, Punkin Ale carries itself well. Pumpkin flavors are present without being overpowering. Alcohol does sort of makes its presence known as you drink through flavors of alcoholic phenols. Dogfish Head Punkin Ale gets a 7.68 out of 10. When all is said and done, Punkin Ale is a good introduction to the world of pumpkin beer. What pleases me most is how this beer doesn’t overpower you with flavors of pumpkin or pumpkin pie spices.

I suppose the lesson here is don’t judge a beer by its label. In the end I’m glad I made Dogfish Head my first foray into pumpkin flavoured beer. As I’ve worked my way through their lineup, I don’t think I’ve run into a Dogfish Head beer I’ve not liked. I’m looking forward to trying more of their out of the box beers in the future.

Beer Reviews Hobgoblin

Here I am STILL retracing old steps and reviewing some classic beers. This one is a strong beer that is well worthy of a review. In fact, I’m not sure why I haven’t written about it already! Today I am sampling Hobgoblin and, although I have tried it both bottled and on draught, I will be reviewing the draught ve


Brewing has taken place at Eagle Maltings (the name of the Wychwood Brewery) since the 1830s, but the Wychwood name dates from 1983. The brewery is based in Witney, Oxfordshire. Since 2002, Wychwood also brew beers that were previously produced by the now closed Brakspear Brewery. Wychwood is also now part of RefreshUk plc~ a company that owns a number of British breweries and beer distribution groups (including Lowenbrau, Ushers and Manns).

Hobgoblin is the most famous of the Wychwood brands, but others are produced, including a seasonal special range. The ones I have tried include Yorick (the February beer ~ a malty tasting brew at 4.3% ABV), Fiddler’s Elbow (a regular beer ~ an easy drinking light coloured ale at 4.1% ABV) and the infamous Dog’s B*ll*cks (a strong and fruity number at 5.2% ABV).


*A Bit of History and info*

Hobgoblin is the most well known of the beers brewed by Wychwood. It is also their flagship beer and is the one you will find most often in pubs nationwide (as well as in many supermarkets and as an export beer in bottled form). Hobgoblin has a distinctive advertising campaign – the scary looking goblin taunting the “lager boy” is a familiar image as well as the beer’s motto, “Beware the Hobgoblin.he may work his magic on you”. Many stories surround the naming of this beer – many of them silly and most of them not true in the slightest. See www.wychwood.co.uk for their explanations!

*Vital Stats*

As a cask ale Hobgoblin weighs in at 4.5% ABV and it is a stronger 5.2% ABV in 500ml bottles. It is brewed using roasted chocolate malt, with a small proportion of crystal malt, along with a blend of styrian goldings and fuggles hops.

*Look, Aroma and Texture*

Hobgoblin when served from the cask is a dark red/brown to copper colour with a reasonably bubbly, but rather quickly dissipating, head. Aroma wise, it has a lovely roasty, chocolaty smell. There are also elements of treacle, fruit, nuts and hops – in fact a rather nice smell that is quite strong, but not overpowering. The texture has a small amount of carbonization, but is predominantly rich and full-bodied.

*The All Important Taste*

As with the aroma the base flavours of Hobgoblin are dark chocolate and roasted malt. The flavour tastes treacley and thick, with hints of toffee, nuts, liquorice and fruit. There is a rich plumminess that gives an underlying sweetness, combined with a bitterness and citrus hop character. This leads to a finish that is malty, with coffee flavours. The aftertaste is lingering and warm – the liquorice is present here too, along with a slight hoppiness and hints of treacle toffee.


Hobgoblin is one of those classic beers that even people who don’t drink real ale have probably heard of! I usually try a pint when I see it and am confident that it will be a good and tasty beer. I consider it to be more of a winter beer – it is full-bodied, rich and warming. I also think that it is a little bit too heavy to be enjoyed during summer months, when something a little lighter and more refreshing is appropriate. The strong flavours and alcohol content combine to make a lovely beer, but one that is perhaps too strongly flavoured for a session ale, or to be drunk with a meal.

You are never going to forget that Hobgoblin contains alcohol. It is full of flavour, tastes strong and coats your taste buds with a combination of well-balanced elements. The flavours are long lasting and the treacley flavour is reminiscent of winter nights and bonfire toffee. It is a dark beer, with a dark name and a taste to match. It’s not one for the lager drinker or for anyone who only likes lighter beers with a less intense flavour. My only criticism is that it has grown in popularity and is a bit TOO common now – I like to try new beers, or sample those I can’t get very often, so Hobgoblin is a little bit too readily available to be as much of a treat!

I love Hobgoblin and heartily recommend it as a quality beer for the drinker who likes a brew with a distinctive fuller flavour and body. I was drinking some at the Derby Tup Beer Festival (a beer festival held in a local Real Ale pub) and paid 2.35 a pint – a pretty standard price for a premium strength ale! It is pretty easy to get hold of and will generally cost around the 2.00 to 2.50 mark for a pint.

Go ongive it a try and give your taste buds a treat!


The Wychwood Brewery Co. Ltd.
Eagle Maltings
The Crofts
Oxon. OX28 4DP
Tel: 01993 890800

Beer Reviews Celebrator Doppelbock

Every winter my taste in beer switches from lighter beers to fuller, darker, maltier offerings. Winter warmers have long been favored amongst beer lovers of the world. Basically, come winter time, you want a beer that is full flavoured, malty, and complex with some extra alcohol content to help take the chill off. These are beers meant to be enjoyed by the fire, imbibed in contemplative sips rather than downed in one go. There are few beverages as truly soul satisfying as a strong, dark, full flavoured beer.

Celebrator Doppelbock has always been one of my favorite winter beers. Celebrator is brewed by the Ayinger Brewery in the town of Aying, Germany. Ayinger brewing has been making some of Germany’s best beers since 1878. Today, Ayinger uses a state of the art brewery built in 1999 to make a wide range of beer. Celebrator is a type of beer called a Doppelbock, originally brewed by monks for consumption during lent.

Doppelbock is a stronger, darker, maltier version of bock beer which originated in the town of Einbeck, Germany. Doppelbock was literally brewed as a “liquid bread” for the monks to consume during their annual period of fasting. Today, you can find doppelbock all over Germany. According to tradition, most of them are given names ending in -ator. Celebrator pours into the glass a leathery dark brown with hints of ruby. Minimal carbonation supports a mousse like tan colored head.

Celebrator offers deep malty sweetness in the front. Malt is supported by aromas of caramelised dark fruits. Aromas remind me somewhat of raisins and figs soaked in alcohol. All this is supported by hints of European chocolate. Aroma is rich and decadent. Flavor gives me a more intense version of what I observed in the nose. Celebrator starts off with flavors of caramelized dark fruits. Body is full and the mouthfeel is silky, like chocolate melting in your mouth. Roasted flavors give Celebrator some backbone, leading the beer into a finish that is dry, roasted, and slightly bitter.

Celebrator Doppelbock gets a 9.26 out of 10. Flavors are so intense, and so nicely balanced. In its own way, Celebrator is like the espresso of the beer world. It’s full, rich, and up front in its roastiness. And yet, it’s rich and amazingly drinkable. I would recommend Celebrator Doppelbock for anyone. Despite its fullness, Celebrator is a very accessible, easy to enjoy lager.

How to Get Rid of a Sinus Infection

Sinus infections are often due to an inflammation in the nasal passages. This may cause severe discomfort to the sufferer and some of the most common sinus problems symptoms include eye and head pressure, headache, pressures in the nose and cheeks and jaw pain. When suffering from sinus infection, you may also experience having cough and nasal congestion. Aside from these, your eyes may become watery and so is your nose. With all these discomforting symptoms, you may want to seek immediate relief for getting rid of your sinus headache.

Treating sinus infection should not come as a hard task if you are aware of the home remedies available for you and if you know exactly how to handle it. Here are some of the most common remedies that you may find helpful when suffering from sinus infection or sinusitis:

  • Upon seeing the symptoms of an infection, make sure to start consuming lots of fruits and vegetables to restore vitamin C in the body. This often includes oranges, limes and lemons which are great sources of this vitamin. These can also help you manage the infection due to its natural antioxidant properties.
  • Perform nasal irrigation using salt water to eliminate congestion. Irrigation can help clear your nasal passages and stop any further discomforts.
  • Steam bath is also recommended for those suffering from sinusitis. This can also help relieve congestion, especially when few drops of essential oil, such as eucalyptus or peppermint, are added into the bath.
  • You may also inhale peppermint oil to clear your nasal passages. This is considered as one of the best remedies against sinusitis.
  • Increase your consumption of certain foods, such as cod liver oil, eggs, walnuts and other foods that contain omega-3 essential fatty acids. These foods can provide you with natural relief against sinus infection.
  • You can also do a hot and cold compress to relieve congestion.
  • Opt for lots of herbal teas and hot soups to treat sinus infection.
  • Water with apple cider vinegar can help thin the mucus in your nasal passages, make sure to consume a mixture of these ingredients at least 3 times a day for better results.

Aside from sinus pressure symptoms, you may also experience having sinus toothache and headache. Sinus headache may come as a deep and throbbing pain in the region of your forehead and bending down can worsen the pain. This is due to the inflamed and blocked sinuses that prevent mucus from draining. This headache may cause tightness in the face and head making it more painful. To relieve headache, you may steam using a basin of hot water with a few drops of eucalyptus oil. Another way to eliminate headache is to apply cold or hot water compress to your head. When using hot water compress, make sure to apply it for 3 minutes followed by cold compress for at least 30 seconds. Sipping ginger tea can also help relieve the pain.

Aside from sinus infection toothache and headache, you may also experience severe congestion. This is because of the blocked mucus within the nasal passages. This mucus can also cause bacterial growth, thus resulting to chronic sinus pain. Another question that’s frequently asked is “are sinus infections contagious?” … and although this is not a possibility, the pain can cause severe discomfort thus it should be treated immediately. Steam is a great way to clear the congestion. Make sure to add eucalyptus oil into your hot water, just like how you would do it when dealing with headache. You also have to make sure that you consume lots of water and opt for foods that are rich in vitamin C. drinking herbal tea can a great chronic sinusitis treatment. However, if you cannot manage the pain anymore, you may consult your physician instead for faster relief from sinusitis.

AMS Sinusitis Disease

Nature of the Disease:

AMS medical term is acute maxillary sinusitis. Nose is a part of the face that functions for smelling. Paranasal acute sinuses are mucus and air filled cavity situated in the nasal cavities of the head and cheekbones. It includes frontal sinuses (forehead), ethmoid sinuses, sphenoid sinuses (nose and eyes), and maxillary sinuses (under the eyes). Its chief function was not yet clear but it was believed to help moisten, warm the inhaled air and contains defense materials against bacteria.
Sinusitis is the inflammation of the mucous membranes in the paranasal sinuses that is due to infections or allergies. It can be either acute, a sudden type of sinusitis and/or the most common type, called as chronic sinusitis.


When the paranasal sinuses functions are disturb by certain factors, the destruction would cause its normal defense mechanism against bacterial leading to sinus infection. Allergies, structural abnormalities, bacterial, fungal and viral infection are the factors that cause sinusitis. In addition to fungal infections, it is the primary cause of chronic sinusitis particularly in patients with weak immune system due to degenerative diseases such as AIDS, Diabetes and Leukemia.
In severe cases such as chronic rhinosinusitis is due to second hand smoke.


Infected individuals might experience headaches, pressure around the nose, eyes, one portion of the head or cheek area. It also develops cough, nasal congestions with thick nasal secretions, fever and even bad breath. Some cases shows feelings of visual problems, seizures, altered consciousness, and infections might spread to the brain. The possibility of coma and death might develop.


In 20th century, a Doktor discovered a cure for sinusitis by using the right combination of natural elements and herbal combination, which was termed as Healing Formula. His name is Dok Edgar Lozada Delibo, a Doktor of Ministry in Alternative Medicine, and a member of Inventors’ Society in the Philippines. He proves that all degenerative diseases can be cured, because our body has the ability to cure itself if it is being provided the right vitamins and minerals needed in the body. He was awarded by the Philippine government in the office of DOST- TAPI.

Beer Reviews Budvar

Budweiser is the most famous of all Czech lagers and perhaps the classic example of it’s style. The Budweiser brewery was founded in the town of Ceske Budejovice (Budweis in German) in 1895, using water from an underground lake.


Anheuser-Busch first brewed Budweiser in St Louis in 1876 while the Budweiser Budvar brewery was launched in 1895. But for centuries previously, beers from the town of Budweis were known as Budweiser beers.

The American giant, and Budweiser Budvar have been at loggerheads for more than a century. The Czech beer is sold in the United States under the name Czechvar, and in fact Britain is the only country where, following a court ruling, both beers are allowed to be sold as Budweiser.

In some countries, such as Italy and Spain, where the Czechs registered their trade mark first, Anheuser-Busch has been forced to sell its beer as Bud. Anheuser-Busch lost a court case in London when it took criminal action against the importers of Budweiser Budvar, which claimed on the back label of the beer that it was the “original Budweiser”.

Budvar pours to a deep and bright, crystal clear, golden colour, with a creamy white head and a lively carbonation. The head is not particularly long-lasting, but it does leave a decent lace on the glass. The nose is crisp and clean, and very fragrant with Saaz hop aroma – somewhat like freshly cut grass. There is also plenty of crisp pilsner malt aroma, a little earthy smokiness and a faint tangy sweetness.

The palate is fairly firm and crisp, with a good biscuity malt character and just a touch of creamy flavour. There’s a lively mouthfeel with a rich malt sweetness initially, which leads on to a snappy, grassy, bitter hop bite.
The hops are citric and slightly fruity in their character, and balance the brew nicely with their crisp dryness and distinct herbal notes. The finish is relatively clean with a slight dryness and a herbal spiciness.

At 5% ABV, this is a good beer, very well balanced. It has a lovely smooth character that lends itself to easy drinking. It’s perfect for a hot summer day – when sinking a few, nicely chilled Budvars would be thoroughly refreshing. Of course, here in Scotland, hot and summer are not words usually placed in the same sentence. Never mind that though, it hasn’t stopped any of us drinking cold beer before and I expect it never will.

How does Budvar Budweiser compare to the more well known Anheuser-Busch Bud? One is posh and the other is pish. The latter does make good TV commercials though.