Beer protocol?

[kleinbull]

I was just sitting here converting some Huf to Mpeg, and I realized, I drink more beer when I'm doing this. Then it occurred to me, I'm not sure what the correct "beer protocol" is for video conversion, or video editing for that matter.

I typically drink Coors Light, because I can do about 6-8 hours of work w/out falling off my chair. I love Shiner Bock though, and I wonder if I should be drinking that during editing to enhance my creativity.

You know, maybe a couple of shots of Stolychnaya 100proof would help me get through the editing of the in-laws home videos, hmmmm, Heradura Tequilla maybe?

I was just curious, and was looking for any suggestions.


[This message has been edited by kleinbull (edited 18 March 2001).]

[elfredo]

Now that´s a topic!

For me there´s nothing that can reach the taste of a martini (bianco on ice) as a starter.

Here in germany we usualy drink other beer-brands as you in USA. Most of us are proud of the "german law of purity" which says that it is only allowed to brew beer out of water, hop, malt and barley. Good brewed this ingredients give a tasty pils. If you can get some try: Flensburger (already has a cultstaus here), Jever (a pretty tough one) or Altenmünster (a delicious bavarian pils).

After a few beer i like to have some wine especially red one. I am not a professional with wine but I can promise you a good Cabernet Sauvigion you can drink out of bottles without a bad conscience.

Not drunk yet? Go on with some sweet cocktails. Don´t worry about headaches on the next morning: these tropicals have so much sugar and vitamines they beat every aspirin.

Tough mixture! But always remember: even Rome wasn´t build on a day and safety goes a long long way!

Cheers!
Friedrich

[dchip]

With the exception of:

1)the tendancy to use gaudy or excessive transitions

2)cackling as you put that heavy metal track over the bride walking down the aisle

3)the occasional save of a masterpiece in the wrong format or complete failure to save it

NLI (Non Linear Imbibing) is not too bad. Hopefully all the designated drivers are installed and functioning properly.

As for beer protocol, I dropped Coors Light for Miller Lite a couple of years ago and never looked back.

[Dr Mordrid]

Make mine either Guinness or Fosters

Dr. Mordrid

[dchip]

Ah Fosters Lager. Years ago I used to occasionally drink those huge tanklike cans of Fosters. Good beer. Great buzz.

[Brian Ellis]

Don't know anything about any liquor made with grain or potatoes (note the spelling, Doc ), but my tipple is all fruit. With a meal, nothing like a good Pinot Noir, such as a Gevrey Chambertin or some of the excellent ones produced by small winegrowers in Washington (State) or Oregon. I've taken a little to the fashionable Syrah wines (Shiraz in Oz) but they're a little heavy except with a good strong cheese. Unfortunately, some producers in large co-operatives have taken to mixtures of Syrah with other (cheaper) ceps, which destroys its unique character. I'm also quite fond of some of some of the better Italian wines, especially Piedmontese ones. I try to avoid the well-known ones like Chianti and Valpo, as 95% of them are pure factory-produced plonk, although the remaining 5% can be superb.

For lighter wines, I'm particularly fond of some of the Loire Valley ones, especially the lesser-known reds, which can be superbly fruity.

For whites, there is nothing like the crisp Swiss Chasselas, drunk the year after production, two years at the most. That made in the Canton de Vaud from La Côte region (Féchy, Le Mont sur Rolle, etc.) are my favourites, although some prefer the Dézaley from the other side of Lausanne: it has more body but less crispness and is outrageously expensive. The Austrian Grüner Veltliner is also good, provided you avoid the mass-produced stuff.

Where I live now is interesting. There are no great wines but some quite tolerable everyday ones, such as some village-grown Grenache. An interesting one is Commandaria, otherwise known as sirop de vin. I don't like it personally as it is far too sweet, even as a dessert wine. It has been made here since the 11th c., derived from even earlier ones. It has a strong following of connaisseurs after a sensation (one of the strongest non-fortified wines on the market).

However, in my opinion, wine goes better with a good meal than with NLE. For this, try a Schwartzwalder Kirschwasser. It is a beautifully crisp, fruity, dry liquor which goes well with a good coffee. If you cannot find a Schwartzwalder variety, a bottle of Swiss Kirsch, especially the Basler or Zuger ones, would also be very good, but I'm not so keen on the Alsace varieties. Avoid the Dutch ones like the poison they are. Failing this, a village Calvados should do the job.




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Brian (the terrible)

[dchip]

That's quite a list Brian. Don't know how much editing I would do once those mellow me out. I did have a very good (and very decently priced) Shiraz recently from Rosemount Estates. I don't have a bottle on hand, but as best I can recall it was raised in eastern Austraila. Pretty robust yet mellow. Very smooth recovery.

[KRSESQ]

Jack Daniels and Coke is an excellent companion for editing wedding videos with Prem 4.2.

Makes the rendering go SO much faster!

Kevin

[wkulecz]

Frozen Margritas with salt is mine.

A few shots of tequila makes any video look much better!

Shiner Bock will do when there are no microbreweries or brewpubs nearby.

--wally.

[Brian Ellis]

dchip

The Rosemount Shiraz is a respectable wine, considering it comes from a large producer. There are better Ozzie ones, though, although I can't think of a name offhand (the sun is already well over the yardarm). The only problem is that the really good ones are damned expensive.

Do you think that this thread has struck a chord with me? I really am into wine, I must admit! I've even taken three 6-week courses in wine tasting, in a previous life! (pity there isn't a drunken smiley )

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Brian (the terrible)

[Dr Mordrid]

Gimme a good, solid Rhine....chilled and in the presence of a VERY sharp cheese & Ritz crackers

It may not be fancy, but it's great when watching Rocky Horror for the zillionth time....

Dr. Mordrid


[This message has been edited by Dr Mordrid (edited 20 March 2001).]

[This_Idiot]

Oh boy, my very own favourite subject. Not quite as into the wine-tasting scene as Brian although I've got a fair palate bearing in mind I smoked cigars for 20 plus years (hey Doc, I gave up back in December !)

Of the new world wines, I think that the pinnacle of whites has to be the NZ Cloudy Bay sauvignon blanc (if you can get hold of a bottle). In fact it is so good that it blows away most affordable French whites.
The Chilean Maipo Valley cabernet sauvignons are worthy of note, Errazuriz being a good example. Problem is, the industry has cottoned on and the prices are beginning to get a bit silly (a bit like the Australian Chardonnays 6 or 7 years back -priced themselves out of the market over here in the UK).

And as has already been pointed out, a large espresso accompanied by a decent Calvados is a wicked way to finish a meal. With a bloody great Havana ! (I'm not cured yet, just haven't had a smoke for ages).

[Michel Carleer]

Chris,
The way to drink Calvados is as follows:
Early morning, you drink a big cup of very hot coffee. Then, while the cup is still hot, you put your Calva in it and drink it slightly hot.
And then you go to work, waiting for the next morning
Michka

[This_Idiot]

WOW, that sounds terrific !

I can't put it to the test though, because I'm out of work again at the moment. On the other hand, I can't get given the sack for turning up drunk, so maybe I'll have it twice tomorrow morning

While we're on the subject of booze, lemme tell you about a dessert I had in Cap D'Agde a couple of years ago. I don't normally eat desserts, I'm much happier with a good starter and main course. But, I'd paid for a 3 course meal, so I picked the least sticky chocolaty thing I could see on the menu. Something called "Le Colonel". A scoop of lemon sorbet floating on enough vodka to make a Muscovite hiccough ! This after Kir Royal and a bottle of Sauv Blanc (it was a seafood restaurant). Poor Moira had to steer me home, with the children on either side making sure I didn't fall off the pavement.

Can't wait to go back though

[hippie91]

i've always liked a couple of nice long island iced teas to help me get into (and eventually out of) NLE mode, but if a nice wine comes along, i'm always willing to set aside the editing and enjoy. the best wine i came across was a bottle of '68 chianti i found in the back room of a butcher shop in rome. $14.

i'd have to disagree with the doc about what to drink for rocky horror... we usualy went with some combination of a lot of jolt cola and a little hard alcohol if available. but then again, we needed the energy for stage (i played riff)