El alambique restaurant: ALAMBIQUE BEACH LOUNGE – 1833 Photos & 1298 Reviews – Calle Jose M. Tartak 5806, Carolina, Puerto Rico

El Alambique Gluten-Free – Carolina

6 ratings

$$ • Restaurant

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Reported to have a gluten-free menu

Reported GF menu options: Burgers, Tacos

50% of 6 votes say it’s celiac friendly

5806, Calle Jose M. Tartak, Carolina, 00979, Puerto Rico 00979

Directions

(787) 253-5806

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Most Recent Reviews

renae24867

Celiac

Overall Rating

Review

The staff didn’t have a sense of what gf or celiac meant, they were friendly and tried to be helpful but had no idea. I’m sick now, after their advice from the kitchen and the recommendations on this app.

Celiac friendly?

No

Updated 2 years ago
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valerie130354

Celiac

Overall Rating

Review

Gluten friendly options and great service. A beach view and strong mojitos- can’t beat that! I wouldn’t say celiac friendly due to probability of cross contamination.

Updated 3 years ago
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kathy137465

Celiac

Overall Rating

Review

My waiter was very knowledgeable about everything I can eat. Mentioned CC which is a good start. I’m very sensitive and didn’t have any symptoms. I was really just interested in the main entrees but I would say a good 40% of the entrees (mofongo w/ desired accompaniments, steak, salmon, tuna) are GF and some mentioned sides. I had the mofongo w chicken and it was delish. Will throw repeat business their way.

2nd visit-

Very different experienced but still ended up satisfied. The waiter I had this time had ZERO knowledge on GF foods and went back to the kitchen to ask. Came back and told me that there is ZERO on the menu that is GF. I told him that I’m sensitive to Gluten and I had the mofongo chicken in garlic sauce cause i was told it was GF along w at least 3 other plates. He asked me what they were and went back to the kitchen and confirmed at least the salmon was GF. This might have just been a case of “we’re busy and have no time for your gf bs” but the entire staff is definitely not aware/care of this allergy. Any-who, I chose to stay as it was late & I was hungry. My salmon was bomb! 5 star visit to 4 stars.

Celiac friendly?

Yes

Updated 3 years ago
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This establishment is NOT a dedicated gluten-free facility and may not be safe for those with celiac disease. Please contact the establishment directly to inquire about safety precautions.

Gluten-Free Features

• Burgers
• Gluten-Free Menu
• Tacos

Categories

• Bar
• Breakfast
• Dairy-Free Friendly
• Dinner
• Keto Friendly
• Late Night
• Lunch
• Outdoor Seating
• Paleo Friendly
• Restaurant
• Seafood

Photos

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More Reviews

elise129556

Celiac

Overall Rating

Review

NO GLUTEN FREE OPTIONS!! PLEASE TAKE OFF!!!

Celiac friendly?

No

Updated 4 years ago
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alyssa172009

Celiac

Overall Rating

Review

No gluten free options and staff did not understand what gluten was. Do not come here.

Updated 4 years ago
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jeri186559

Celiac

Overall Rating

Review

Great food and nice atmosphere.It is an outdoor restaurant along the beach. I did not get sick after eating here and I am super sensitive. We had to eat off of a modified menu after Hurricane Irma, but the waitress seemed to be able steer me in the right direction.

Updated 5 years ago
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Apache2 Debian Default Page: It works

Apache2 Debian Default Page

This is the default welcome page used to test the correct
operation of the Apache2 server after installation on Debian systems.
If you can read this page, it means that the Apache HTTP server installed at
this site is working properly. You should replace this file (located at
/var/www/html/index.html) before continuing to operate your HTTP server.

If you are a normal user of this web site and don’t know what this page is
about, this probably means that the site is currently unavailable due to
maintenance.
If the problem persists, please contact the site’s administrator.

Debian’s Apache2 default configuration is different from the
upstream default configuration, and split into several files optimized for
interaction with Debian tools. The configuration system is
fully documented in
/usr/share/doc/apache2/README.Debian.gz. Refer to this for the full
documentation. Documentation for the web server itself can be
found by accessing the manual if the apache2-doc
package was installed on this server.

The configuration layout for an Apache2 web server installation on Debian systems is as follows:

/etc/apache2/
|-- apache2.conf
|       `--  ports.conf
|-- mods-enabled
|       |-- *.load
|       `-- *.conf
|-- conf-enabled
|       `-- *.conf
|-- sites-enabled
|       `-- *.conf
          

• apache2.conf is the main configuration
  file. It puts the pieces together by including all remaining configuration
  files when starting up the web server.
• ports.conf is always included from the
  main configuration file. It is used to determine the listening ports for
  incoming connections, and this file can be customized anytime.
• Configuration files in the mods-enabled/,
  conf-enabled/ and sites-enabled/ directories contain
  particular configuration snippets which manage modules, global configuration
  fragments, or virtual host configurations, respectively.
• They are activated by symlinking available
  configuration files from their respective
  *-available/ counterparts. These should be managed
  by using our helpers

  a2enmod,
  a2dismod,

  a2ensite,
  a2dissite,

  and

  a2enconf,
  a2disconf
  . See their respective man pages for detailed information.

• The binary is called apache2. Due to the use of
  environment variables, in the default configuration, apache2 needs to be
  started/stopped with /etc/init.d/apache2 or apache2ctl.
  Calling /usr/bin/apache2 directly will not work with the
  default configuration.

By default, Debian does not allow access through the web browser to
any file apart of those located in /var/www,
public_html
directories (when enabled) and /usr/share (for web
applications). If your site is using a web document root
located elsewhere (such as in /srv) you may need to whitelist your
document root directory in /etc/apache2/apache2. conf.

The default Debian document root is /var/www/html. You
can make your own virtual hosts under /var/www. This is different
to previous releases which provides better security out of the box.

Please use the reportbug tool to report bugs in the
Apache2 package with Debian. However, check existing bug reports before reporting a new bug.

Please report bugs specific to modules (such as PHP and others)
to respective packages, not to the web server itself.

“Doctor Huber Reference List” in Knowledge Book

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Book of Knowledge

Factory Dr. Huber – manufacturer of professional equipment for spirits, beer and soft drinks.

Description of company profile

Trade and manufacturing enterprise. Founded: 2008

Specialization: production of capacitive and technological equipment for the food industry.

Own production in St. Petersburg, the number of production personnel is 60 people: turning and milling, welding shop, work with sheet materials (cutting, bending, grinding, polishing), assembly shop, automation board assembly area. The production is equipped with a modern fleet of CNC machines: Mazak turning and milling stations, MSA laser welding machines, Durma bending equipment, welding robotic complexes.

Own design bureau. 14 invention patents that form the basis of our equipment.

Own equipped laboratories for the development of food and beverage technology, training of food production technologists, testing of manufactured equipment.

Sales offices in St. Petersburg, Moscow, Krasnodar, Tyumen. The number of commercial staff is 20 people.

Own commercial brewery Opened in 2017 thanks to the accumulated experience in the field of food technology and production development. A full cycle of own equipment for brewing strong beers has been installed.

Cooperation with educational institutions

2015 The factory built a laboratory at St. Petersburg University of Low Temperature and Food Technologies (Refrigerator), later it was merged with “National Research University of Information Technologies, Mechanics and Optics (ITMO)” . A complex of equipment for distillation and rectification, as well as a complete complex for brewing beer, was supplied to train students. In cooperation with the University, a large number of experiments, tests and developments were carried out. Students today hone their skills and conduct practical classes on this equipment.

2019 The Company equipped a laboratory at Bashkir State University (BashGU) , where specialists in the field of beverage production are also trained. A complete cycle complex for beer brewing, distillation and rectification was delivered.

Included:

• Automatic brewery 60 liters

• Mini-distillery “Simple 2.1”

• Fermentation compartment based on CCT with and without pressure

2022 – Anapa Agricultural College . 2 complete cycles of equipment for the production of beer and strong alcohol were delivered.

The package included:

• Mini distillery “Simple 2.1”

• Automatic Brewery 60 liters

• Fermentation compartment for a brewery based on CCT with a cooling jacket

• Fermentation compartment for the production of strong alcohol on the basis of containers with a jacket and without pressure

Industrial projects

2018 – restaurant with a mini-distillery behind glass Dedova Korchma . On the outskirts of the city of Minsk, a mini-distillery project was implemented on the basis of the Profi universal installation with a set for brewing grain mashes. The fermentation compartment is based on classic CCT, which allows the user to make low-alcohol drinks for the restaurant as well.

2018 Usad distillery (branch JSC Tatspirtprom) , a complete complex was supplied for obtaining aromatic spirits and distillates in a wide range, as well as a set of equipment for an experimental fermentation department for testing and launching a souvenir product line. Including a complex for distillate from mare’s milk.

2019 Nizhny Novgorod, the distillery “Khlebnaya sleza” was supplied with an alambik “Simple” in a copper configuration for the production of aromatic spirits. Volume 150 liters.

2022 St. Petersburg, several professional alambics were supplied to the distillery “Ladoga ” to expand production capacity to produce aromatic spirits. Devices combined with the use of stainless steel and copper, for main steam.

2022 Tula, distillery “First blending plant” , according to the technical specifications, an alambik was sent to produce aromatic spirits with a volume of 150 liters with heating from built-in heating elements.

2022 Moscow, a multifunctional alambik for the production of aromatic spirits and distillates is installed at the production plant “Russian Standard ” . Fully stainless alambik with a volume of 1000 liters for main steam.

2022 Omsk, multifunctional alambic 1200 l for the production of aromatic spirits, designed specifically for special. order of a large distillery operating since 1993 – Omskvinprom (Products of the Siberian Alcohol Group: Husky, Five Lakes, Great Dynasty, Broom and others).

2022 Moscow, for the Beluga plant, according to the technical design of the customer, a copper alambik was created for main steam. Installation with a volume of 1000 liters.

Technical assignments for the development and production of your own exclusive project, we accept at [email protected] Tel. for communication 88001008848. We create equipment of any degree of complexity.

Worked on the material:

Natalia Tarkhova

Process Engineer

Emil Samedov

Process Engineer

Nikita Malykhin

Chief Editor

Please rate our article:
For authorized users

Average rating:

Votes: 2

Book of Knowledge is a unique collection of recipes and scientific studies prepared by our company’s experts. Here you will find practical advice on home and commercial production of alcohol and cheese from leading distillers, brewers and cheesemakers

See also

“The Rise of Cocktail Science”: what kind of alcohol will Russians now drink

Brown-Forman, whose portfolio includes Jack Daniel’s, has completely ceased operations in Russia. Pernod Ricard (Absolut, Beefeater, Jameson, Havana Club and many other brands) has temporarily suspended deliveries. Artem Peruk, bartender and co-owner of the best bar in Eastern Europe, El Copitas, explains what kind of alcohol Russians will drink and why restrictions will lead to the flourishing of cocktail science in the country

El Copitas in St. Petersburg (8th place in the list of the 50 best bars in the world in 2021), the Mexican cafe Paloma Cantina in St. Petersburg and Kazan, the Italian aperitif bar Tagliatella Caffe women’s bar team), Bartenders FAQtory school of bar skills, Tselovalnik vodka brand and mobile projects Margarita Express and 5 Stars Mixology. In his column for Forbes Life, Peruk predicts what alcohol consumption in Russia will be like in the near future.

What does the news about the withdrawal of alcohol brands from Russia mean

For the past week, the bar industry has been actively discussing the news that alcohol brands have suspended their work in Russia. This wording is misleading to many. What does “suspended” mean? This sounds very valuable and important from a political and moral point of view. But in fact, the suspension of supplies does not really affect the work of bars now. In Russia, there is quite a lot of alcohol on the drains of both local importers and distributors. These bottles will last for several months of stable operation, even if there are no supplies. But distributors themselves periodically do not ship goods, because they do not understand at what prices alcohol should be sold. They don’t want to work for themselves.

Probably IKEA closed for a few weeks for the same reasons. The heads of companies in Russia do not understand at what cost to sell furniture, what price tags to glue on furniture. It is difficult to predict the course and assess volatility, so it is easier to temporarily suspend work.

Most brands use exactly this wording – they take a break, although some say they are still leaving the market. If a company makes such a statement, it means that it is closing local offices, laying off employees and recalling all products. This process will take at least a few months. This means that we will still have time to buy alcohol, which is on the drains. Such positions are called SKU – Stock Keeping Unit. For example, Bacardi warehouses now have many bottles with different labels that make up the SKU. The company has contractual obligations for them, so now it will continue to implement positions.

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Other companies, in principle, have not yet announced that they are making a pause in turnover. They say: “We empathize, we don’t support violence, but sorry, we continue to work for now.” Someone generally chooses politics to silently continue cooperation. And if it seems on the news that all alcohol brands have left or stopped deliveries, this is not so. Rather, these are rare examples. For example, Brown-Forman (Jack Daniel’s, Finlandia and other brands of whiskey, vodka and tequila) completely left. Pernod Ricard (Absolut, Beefeater, Jameson, Havana Club and many other brands) said it was suspending operations. At the same time, AST Inter did not make any statements.

I like to use the wording “brand is considered to be gone or on hold”. It is believed that Instagram has been blocked. It is believed that McDonald’s has temporarily closed all of its restaurants, however, there are still open places where you can buy a burger. At the moment, we do not fully understand what “the brand has left or stopped working in Russia” means. So far, we have not experienced an acute shortage. But everything can change. It’s too early to draw conclusions.

Deliveries of alcohol are indeed sometimes delayed, but not because everyone is worried about the moral and ethical issue. Companies are afraid to burn out on prices. The cost of alcohol has already risen sharply – from 20% to 50% for some positions.

Representatives of Russian brands, of course, will try to make analogues. Some brands are now starting to make Russian rum, cognac, brandy.

How the alcohol market works in Russia

We have 90% of drinks off-trade, 10% on-trade. Off-trade is a closed bottle that is sold in stores to take it home, for example, and drink it there (on-trade – goods that are consumed directly at the point of purchase, for example, in bars and restaurants,\. – Forbes Life ). This is usually low-level alcohol, mass-market, which suits the majority of the Russian population. These people, most likely, do not worry about bars now, do not think about closing the borders, do not follow the stock exchange. It is important for them that wages are paid on time at work and that affordable alcohol is on the shelves in supermarkets. Therefore, on the one hand, this market in Russia is very well developed – after all, it is necessary to provide a large population of the country with products.

On the other hand, the quality and variety of alcohol will suffer greatly. First of all, there will be a shortage of expensive and high-quality drinks, which will have nothing to replace. Representatives of Russian brands, of course, will try to make analogues. Some brands are now starting to make Russian rum, cognac, brandy. To what extent these drinks will be adequate in quality and how to offer them to people who are used to expensive Cuban rum or vintage French cognac, time will tell.

Russian alcohol is best suited for cocktail establishments. Decent mixed drinks can be made from local produce. We were at a local distillery that produces vodka, liqueurs and spirits. They now come in rather old-fashioned and often ridiculous packaging. But if you rebrand and treat your products differently, the consumer will also look at drinks differently. Because they are made from excellent distillates, water and the freshest cranberries – that is, from good ingredients. In fact, this is a very high quality product. And it just needs to be fashionably packaged. Perhaps the sanctions will be the driver for this rebranding. And then local liqueurs will have a chance to turn into Becherovka and become Jagermeister.

Related material

Oftentimes, the reason our factories work with natural ingredients is because we simply don’t have chemical experts. All this knowledge and equipment comes from Western countries, and our production facilities can rarely afford innovative technologies. Our Follow The Rabbits team and I traveled a lot around Russia when we were looking for a factory with which we could cooperate in the private label format – our own brand. That is, we do not have our own production, and we were looking for a contractor who would make a contract product for us – vodka. With such cooperation, the plant makes a product for us according to our recipes at its own facilities. And while we were traveling, it became clear that the market is not yet developed. But if you engage in industry, look for good ingredients, experiment, you will get a good domestic product. Yes, it won’t be tequila. It is hardly possible to make rum from sugar cane. But let’s come up with something different – cool and new.

Perhaps some bars will start making distillates, which in theory can replace strong alcohol. Because the distillate is the same strong alcohol that is produced in alambika, that is, in a copper cube. It turns out that all drinks, even high-end gins or brandies, are in some sense distillates. For example, brandy is a distillate of grapes that has been aged in barrels. We have barrels, we have grapes, we have copper alambiks. In fact, there is nothing incredible in this production process. But I remember a wonderful anecdote. Two gardeners meet. One Russian, one British. And the Russian asks: “Why is your grass so green, juicy, beautiful? What are you doing?” The Briton replies: “I’m watering.” The Russian says he is also watering and asks what other secrets he has. Briton: “I cut the grass every morning, I love my job, I use special fertilizers. ” The Russian says he does the same. And then the Briton replies: “My ancestors and I have been caring for this grass for 400 years. Soon you will be all right.” To get a really high-quality product, you need many years of experience and experimentation.

And there are few terroirs in Russia (made from raw materials grown in a certain area, under controlled conditions. – Forbes Life ). Creating high-quality alcohol is always a complex of factors. First, you need good raw materials from which the drink is made – water, malt, barrels, grapes, and so on. Secondly, technologies and experience of accumulated generations. We have absolutely everything for the production of cool alcohol, except for experience. Therefore, local distillates, even if they are, are unlikely to immediately achieve a quality that allows them to replace foreign brands.

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What drinks will be prepared in bars

With a high degree of certainty, we can say that there will be a new mixology boom in bars. Mixology is the science of mixing. Now bartenders will become more addicted to this than ever, because they need to learn how to combine new Russian ingredients so that sophisticated Moscow guests enjoy drinks without noticing import substitution. If earlier bartenders used mixology to earn points and come up with a new flavor and aroma profile, now it will be a way for them to survive. You will have to seriously think over your brains so that these cocktails are tasty, of high quality and at least partly profitable.

You could call it right-to-left mixology. There are people who scroll through the menu from left to right – they see the name of the dishes, their composition and, based on this description, make an order. And there are people who look at the menu from right to left, for them the cost of the dish is also very important. Right now, all bar managers and good mixologists will look at their own drink cards from right to left, because the processes and cost of cocktails need to be optimized – the need for inventions is cunning. As soon as a person has no money, he starts to move his brains.

Marginality of cocktails will drop dramatically. The fat years of mixology are over. I don’t know when they’ll be back and I think it’s for the best. Now cool cocktail cards will be created based on local ingredients. And the best bartenders will be those specialists who can combine new products with high quality and serve cocktails quickly and at a bargain price. This will be the dawn of cocktail science in Russia.

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And it is extremely important that this dawn will take place directly within the country, because international awards – for example, the rating of “50 best bars in the world” – denied establishments from Russia the right to claim a place on the list. How this ban will affect the industry was best written by bartender Danya Nevsky.