A casual review of one of Utica area’s newer breweries.. Ken Carman is a BJCP judge; homebrewer since 1979, club member at Salt City Homebrewers in Syracuse, NY. Former member of Escambia Bay Brewers, Clarksville Carboys and Music City Homebrewers. Ken has been writing on beer-related topics, and interviewing professional brewers all over …
Continue reading “Brew Biz Werts and All: Grow Brewing”
Written by Franz Hofer for A Tempest in a Tankard My Kind of Beer Around this time last year I penned a series that began with an account of my tastes in beer, followed by an exploration of the kinds of beers I like. The series ended with a list of twenty-five beers that had …
Continue reading “Fifty Beers for 2025: The Full Pour”
Back in January I sat down with All About Beer Podcast hosts Don Tse and Em Sauter to talk about beer travel with co-guest Chris O’Leary of Brew York. The timing was fitting: I had just arrived back in Oklahoma after a 24-hour journey from Vienna and an autumn’s worth of beer travel in Europe. …
Continue reading “The Joys of European Beer Travel”
Written by Franz Hofer for Tempest in a Tankard The Wirtshaus is a Central European institution deeply rooted in medieval times. During the early and high Middle Ages, inns with taverns sprung up along trade and pilgrimage routes, offering food and accommodation to weary travelers, along with stables to quarter their horses. The vast majority …
Continue reading “The Origins of the Contemporary Wirtshaus”
yeast and beer to loss weaght? u cant be serius. this must be a joke. if its true lets kick out the jams!
To be honest, I am suspicious too. But a lot of diet advice, even amongst professionals, can be suspicious. I had a nutritionist tell me once I shouldn’t have coffee because it is “brewed,” hence they used yeast. Ah, not. He also told me if I used cream in my coffee I had to use the liquid coffee creamer because there were no sugars in it. I pissed him off when I informed him they use corn syrup in it. He said, “not.” Then I informed him my father invented it when he worked for American Maize and I knew damn well it had corn syrup, a nutritive sweetener in it. Oh, he was so unhappy.
Re: beer yeast. Beer yeast only survives at about 5.2-5.7 on the PH scale. That’s close to neither acidic or base. The stomach works off a low: acidic, PH. So chances are, even in a yogurt base, the yeast wouldn’t survive. But this is the “state of the art,” it seems.
Not as unproblematic as most diet info. The majority of the medical community thinks we are all machines, and genetics, body differences, mean nothing. We all lose/gain weight exactly the same. We are robots: exactly the same.
Horse hockey.
sometimes it works in reverse. coffee was bad for u now its good for you. butter was bad, now its good. beer is good for ur haert, but if it helps loose weaght thats even better.