The Webtender
Forum and Chat

 Message 5149 of 39187 in General Discussion
 Share on Facebook |  Save to del.icio.us  
Subject: Re: Jenevers/Genevers
From: NeithTbg
Posted: Wed Mar 14. 2001, 02:22 UTC
Followup to: "Jenevers"  by christian  (Tue Mar 13. 2001, 16:05 UTC)
> Does anybody know of any great sites relating to or about Jenevers, 
> or Genevers, written in English?


Shrine to Spirits     @         www.physics.uq.edu.au
De Kuyper Genièvre/Geneva:
Dutch gin, by De Kuyper Canada. Strong and somewhat unpleasant aroma hits 
first, this also has a strong flavour, very much so for a Dutch gin. One could 
conceivably acquire a taste for this, and it seems that many of the people in 
Québec have. Once accustomed to it, it goes down without too much trouble, but 
getting to that point is a bit of a chore. 40% alcohol.
T ** 


www.tastings.com
Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits 
that are flavored with juniper berries and so-called botanicals (a varied 
assortment of herbs and spices). The spirit base of Gin is primarily grain 
(usually wheat or rye), which results in a light-bodied spirit. 
Genever is made primarily from "malt wine" (a mixture of malted barley, wheat, 
corn, and rye), which produces a fuller-bodied spirit similar to raw malt 
whisky. A small number of genevers in Holland and Belgium are distilled 
directly from fermented juniper berries, producing a particularly intensely 
flavored spirit.
The chief flavoring agent in both Gin and Genever is the highly aromatic 
blue-green berry of the juniper, a low-slung evergreen bush (genus Juniperus) 
that is commercially grown in northern Italy, Croatia, the United States and 
Canada. Additional botanicals can include anise, angelica root, cinnamon, 
orange peel, coriander, and cassia bark. All Gin and Genever makers have their 
own secret combination of botanicals, the number of which can range from as 
few as four to as many as 15.
	
	
Also at www.dine-online.co.uk  , which refers to Belgian Spirits/Genever
Is this what you wanted? There were a lot more I found on a 
search,unfortunately they were Dutch and/or German,neither of which I read. 
Sorry.


 Current thread (2 messages):
 Message options:
 

How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.
Find the answers in The Bartender's Handbook.

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback

Copyright © The Webtender.
About | Disclaimer | Privacy policy