At $160 a bottle, it’s beer, but not as you know it
Biero’s concept “beervault”: The vaults allow bottled beer to be transferred into pressure and temperature-controlled tubes that act like kegs to keep beer fresh.
Written by James Smith for theage.com.au
MANY proud fathers hold a ceremonial wetting of their newborn’s head; few do so with beer that costs $160 a stubby.
But when Mik Halse celebrated the arrival of son Oliver earlier this month, he saw it as an opportunity to treat his friends to two bottles from Scottish brewery BrewDog: Tactical Nuclear Penguin and Sink the Bismarck. As the former and current world-record holders for strongest beer made to date (32 per cent and 41 per cent respectively), they cost $150 and $160 a bottle.
Continue reading “At $160 a bottle, it’s beer, but not as you know it”
Watch Out Brewers: Here They Come…
…The Revenge of the Fruit in Fruit Beers.
How To Get Your Dog to Fetch Beer
Written by Eric Rogers for howtodothings.com
Owning a dog is a richly rewarding experience that improves the quality of one’s life in many fun ways. Dogs are tried and true companions… they encourage us to spend more time outdoors getting sun and exercise… they sleep at the foot of the bed, providing warmth on chilly winter nights… and if properly trained, they can be the best bartender you’ll never have to pay. In fact, you can train your dog to do lots of cool tricks; once he’s mastered getting his master a beer, you can learn how to train your dog in basic obedience and other fun tricks with the excellent Dove Creswell’s Dog Training Online.
That’s right, YOU can train your pooch to fetch beers from your refrigerator in just a few easy steps. So whether you’re watching the big game, taking the edge off a busy day, or simply attempting to enter the Guinness Book of Records as “World’s Biggest Couch Potatoâ€, Man’s Best Friend can help ensure you never have to move a muscle to keep the suds flowing: Continue reading “How To Get Your Dog to Fetch Beer”
Ye Olde Scribe’s BLAH Beer Report’
Image courtesy noglutenrequired.blogspot.com
Said the French Revolution executioner to his next victim: Washington Irving’s horsemen: “Head, what head?” Flat with just a slight fizz to the tongue.
This is about as boring an ale as one can get, though the base tastes like it would be good: carbonated. A light straw. Clear, Kind of weak urine-y in color. The only aroma is a light ale yeast sense: obviously English.
This is an all sorgham beer: no barley, no wheat. Light ale base: probably pale-like. Remember: no pale malt or any other malt would use. Hops? “We don’t need many stinkin hops!” Oh yes you do. There may be some in the background, but not enough to mention.
Scribe is all in favor of innovation. YOS understands that some wish to drink beer but can’t do gluten. He also has had many fine beers from St. Peter’s and loves the old fashioned oval bottles. But as for the rest of beer community: why the %$#@! bother? At least add some hop intrigue.They don’t have gluten, do they? If so, there have been other bittering/flavoring agents used over the history of brewing that could be added to make it less bland. Otherwise ZZZZZZZZZZZZzzzzzzzzzzzzzzzzzz………………… what was Scribe writing about?
“Yawn.” Scribe knows for a fact: you can do better than this, St. Peter. Otherwise give up your position at the gate on this one. Tis not heavenly at’ tall.
Barley Wine is Not Wine, and Other Metaphors for Life
Barley: eagerly waiting to be turned into barley wine
Written by Tom Becham
In the Cambridge Online Dictionary there are the following definitions:
beer noun: an alcoholic drink made from grain.
wine noun: an alcoholic drink which is usually made from grapes, but can also be made from other fruits or flowers. It is made by fermenting the fruit with water and sugar.
In book after book about beer, I have seen barley wine referred to as, “not wine, of course, but beer.”
T-Shirts You May NOT Wish to be Wearing if the Lights Behind You Go On
If you dare to wear, can be bought at drunkandwasted.com
Bud 66… 6?
Written by Martyn Cornell for Zythophile.wordpress.com
Silly joke: but the fact that even someone with my limited Photoshop skills can knock up an unkind photospoof of AB Inbev’s new “entry level†four per cent alcohol lager for the British market, Bud 66, in 15 minutes suggests the company’s marketing department didn’t think hard enough about the branding. And my apologies to Stuart MacFarlane, AB Inbev’s UK president: his skin’s not really that colour. (The horns, though …)
The most interesting fact about Bud 66 is not the mockable name, however, nor the fact that you and I, dear reader, won’t like it (since the maker describes it as a “lightly carbonated lager†brewed with a “touch of sweetness for a smooth easy taste†and “targeted at the early 20s marketâ€, which translates as “fizzy, over-sugary and bland, and designed for people we think don’t know anything about beer†– if I were in my early 20s I’d be extremely insulted that InBev thinks this is the sort of stuff I’d like to drink.)
Nor is it the way that the company attempts to present blatantly copying Beck’s Vier and Stella Artois 4% as “another example of innovation by AB InBevâ€. Rather, it’s that InBev feels it has to enter this category with Bud at all, with MacFarlane describing the launch as InBev’s “most important business action in 2010.â€
Beer is More Sophisticated Than Wine
Written by Chris Ballard for Blogcritics.org
I regret to inform the wine drinkers of the world that your drink is not the one of sophistication! Beer is the beverage of sophistication, as it has always been. The reasons for this astounding conclusion abound, some of which will be laid out in this article.
First a definition. Sophistication: change from the natural character or simplicity, or the resulting condition; complexity, as in design or organization.
Beer is more complex.
There are more ingredients in a bottle of beer than a glass of wine. This creates a more complex flavor with each drink of beer than of wine. Wine primarily consists of two ingredients, grapes and yeast (for fermentation). Beer, on the other hand, consists of several base ingredients such as barley, hops, yeast, and water. Beyond this the list of ingredients is limited only by the brewer’s imagination.
There is a greater range of color available within the world of beer than that of wine. This is extremely important because humans rely on visual stimuli to rate quality and perceived taste. This is why beer should always be poured into a glass, rather than consumed from a bottle.
Beer color ranges from a pale straw to black, with a myriad of colors in between. In the U.S. we have a scale for these colors, the SRM (Standard Reference Method). Pale straw starts the scale at a 2, with black rounding out the scale with a 40+.
Escambia Bay Brewers: From Pensacola Magazine
“…an article from the current “Pensacola Magazine” publication on our Homebrew Club. There are a few(?) miss-quotes/mistakes buy it was a pretty good article overall.”
-Pat Johnson
Written by Emily Lullo
After a long day of work stretches into the evening, you yearn to rest your aching body and quench your thirst for both a refreshing beverage and some much-deserved relaxation. You’re probably tempted to stop by a local pub or to grab a six pack of your favorite brew on your drive home. That icy, bubbly beer of choice tastes like heaven—a refreshingly chilled delight to your palate, and the perfect accompaniment to anything from a pepperoni pizza to a perfectly grilled steak.
If you’re a member of one of Pensacola’s coolest clubs—the Escambia Bay Homebrewers Association—then that trip to the pub or store won’t be necessary to partake in the hallowed tradition of an ice cold brew at the end of the day.
The club was formed in the spring of 1985, with the mission to share the art of making quality beer and wine with the community, and also to engender an appreciation of fine microbrewed and imported beers.
Continue reading “Escambia Bay Brewers: From Pensacola Magazine”
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