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elusivecat
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Posted on 06-05-08 5:06
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Away from politics,hectic schedule and daily chaos,give a minute to jot down ur favourite beers:
i will start with mine: #1 Corona
#2 Samuel Adams
#3 Heineken
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blue_moon
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Posted on 11-04-08 5:53
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Here is mine
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pukarjee
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Posted on 11-04-08 6:05
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I like Budwiser. Try it once, its really cool beer.
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Mad season
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Posted on 11-04-08 8:33
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guys, try rolling rock, it just rocks. for dark, I will go for guiness
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bender
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Posted on 11-04-08 9:36
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mine is NATURAL ICE ..too broke to drink others ...
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kbhom1
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Posted on 11-04-08 10:11
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MOLSON Canadian!
One of the great tasting beer in North America!!!
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kaitlyn
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Posted on 11-05-08 1:19
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strange! nobody mentioned amstel light and yuengling?? try em!! sooooo tito. 
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chipledhunga
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Posted on 11-05-08 1:32
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Nepal ko Star Beer (Too bad, they don't make it anymore) Tuborg and San Miguel (Nepal kai man parcha rather than the original Danish and Filipino products) Singha (Thailand), Lion (Sri Lanka, LTTE le Tiger banuacha banaudaina thaha chhaina tara Singapore ko Tiger pani man parcha) Heineken, Sam Adams, St. Pauli Girl, Red Stripe, Thunderhead etc etc.
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His_majasty_prchanda
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Posted on 11-05-08 1:35
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HMMMMMMM DUFF
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guru91
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Posted on 11-05-08 2:26
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the best
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CHOR
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Posted on 11-05-08 3:01
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CHOR
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Posted on 11-05-08 3:02
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shakarpatsib
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Posted on 11-05-08 3:17
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ONE AND ONLY MADE IN NEPAL.
"RICEBURG"
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MN_Nepali
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Posted on 11-05-08 5:29
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MILLER-GOOD CALL
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herealone
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Posted on 11-05-08 5:50
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Step1 Soak raw, glutinous rice in hot water for 1 hour.
Step2 Drain and then steam the rice either in a commercial steamer or in a colander over boiling water for 25 minutes.
Step3 Spread the rice out on a tray and allow it to cool for 2 hours.
Step4 Grind the Chinese yeast into a uniform powder and mix it with the flour.
Step5 Combine the rice and yeast mixture by hand until blended.
Step6 Transfer the mixture to a container and cover tightly with a lid. Store the container in a warm, dry place and allow the mixture to ferment for 1 month.
Step7 Separate the liquid from the remaining rice mixture. The liquid is rice wine and the residual is rice mash. Wrap the mash in cheesecloth and squeeze to extract the remaining wine.
Step8 Place the rice wine in an airtight container, such as a jar or bottle. Refrigerate the wine to stop the fermentation process and keep the wine from turning into vinegar. The wine ages in its container and changes from an amber color to black while developing a sherry-like taste.
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herealone
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Posted on 11-05-08 5:52
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that was the recipe for chyang ( rice wine)
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zeePa
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Posted on 11-05-08 6:44
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Pu sy wine!!!! made from fresh P us sy!!!
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RnG
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Posted on 11-06-08 8:02
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no one said OLD ENGLISH!!!!!
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sajhakhohero
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Posted on 11-06-08 10:53
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No matter where you go there can be no better beer than Nepal own local beer "TONGBA"
Brewed and drank by generations of Sherpas, Rai, Limbus and other indigenous people of Nepal,
TONGBA is the best beer in the world.
Rich in favor, soothing in taste, it's definitely the best beer in the world.
Cheers.!!
I miss my TONGBA!
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cyberdude
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Posted on 11-06-08 11:05
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sajhakhohero
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Posted on 11-06-08 11:18
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cheers again.
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