- Bipartisan legislation expected to be introduced this week, called the USPS Shipping Equity Act, would lift a federal ban that prevents the United States Postal Service from shipping beer, wine, and liquor. The ban has been in effect since 1909, a decade before Prohibition was officially added to the Constitution.
- This is not a blanket repeal, however, as USPS would not be able to ship alcoholic beverages to all states. The bill “would not override or repeal any state law that regulates or outright disallows the shipping of alcohol; it would simply permit the USPS to ship within state-set guidelines, which vary dramatically from state-to-state,” Brewbound reported.
- The recipient of the alcohol shipment cannot resell or use the shipped products for other commercial purposes, per the bill’s stipulations.
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Maria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.
Of course Rehoboth area being home to Dogfish we had hoped to get a short interview, but they were too busy this week. So I opted for some light hearted version of a diary, which means to actually be “light hearted” I had to contact an Aztec spirit and had him rip the still beating heart out of my chest, shave off a few ounces, then reinsert.
LIMA, Peru — Throughout their country’s descent into political and economic crisis, Venezuelans of all stripes have at least been able to rely on one thing: drowning their sorrows in beer.
Lager lovers can now officially raise a toast because Gibson and his colleagues recently logged the success of re-creating the ancient fling between S. cerevisiae and S. eubayanus. “You can now produce lager yeasts that are very different from one another,†Gibson says. All the resulting hybrids outperformed their parents, producing alcohol faster and at higher concentrations and turning out tastier products, as documented in a paper published in the Journal of Industrial Microbiology & Biotechnology. In particular, they made 4-vinylguaiacol, which resulted in flavors more characteristic of Belgian wheat beers. “The beers have a clovey aroma,†Gibson says. “It’s actually quite nice but maybe something we don’t always want. The idea is to have a whole range of strains, and you just pick and choose.†The hunt has now turned to finding new yeast unions that gobble up sugar more effectively, potentially creating lower-calorie beers.
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