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WORLD
June 24, 2010 | From Reuters
A drunk driver trapped after overturning his car cracked open another can of beer while he waited for emergency crews to rescue him, a New Zealand court was told. Paul Nigel Sneddon, 47, pleaded guilty to careless driving and drunken driving after being nearly three times over the legal alcohol limit in a district court in the city of Palmerston North, the Dominion Post newspaper reported on Wednesday. Police found Sneddon, a former baker, trapped in his overturned Ford Laser on June 1, drinking a can of beer after he failed to take a corner properly and crashed through a wooden barrier, flipping his vehicle.
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NEWS
April 15, 2013 | By Amina Khan
Remember that Jamie Foxx song "Blame It (On the Alcohol)"? If not, perhaps it's just as well, because scientists say that even the taste of beer (without the intoxicating effects of alcohol) can trigger that flow of striatal dopamine in the brain. The findings, published online Monday in the journal Neuropsychopharmacology, "demonstrate for the first time the important role of an alcoholic drink's flavor, absent alcohol's pharmacological effects," the study authors wrote.  Researchers from the Indiana University School of Medicine in Indianapolis asked 49 men to try two beverages: Gatorade and their preferred beer.
FOOD
February 9, 2013 | By Charles Perry
Beer made with roasted malts is going to remind you of other roasted flavors such as coffee. Some brewers actually throw in some coffee to punch up that quality, but the combination doesn't necessarily work. Here's a case in which it really does, and I don't think the reason is some beer equivalent of terroir (the brewery is in Kona, Hawaii, and uses local Kona coffee). The brewers just had a larger effect in mind than extra roastiness. Like any porter, it pours very dark brown with a high tan head.
NEWS
May 3, 2013 | By John Verive
Brewers have long used anything and everything they can as a source of fermentable sugars in their mix of brewing grains -- called the "grist", but malted barley is by far the favored grain. Barley is full of the enzymes needed to properly convert the starches contained in its kernels to the sugars that the yeast can eat, and it's fibrous husk eases the brewing process. Wheat is another very popular ingredient that is important to many styles of beer, but it is better suited to bread-baking than it is to brewing.
FOOD
November 3, 2012 | By Charles Perry
Winter seasonal beers are traditionally a bit sweet, often with a spice note, for comfort in cold weather. Winter Solstice follows this pattern, but it seems specifically designed for one particular season: Turkey Day and the subsequent Turkey Leftover Days. It pours medium amber with a moderate tan head. The nose is malty and very slightly yeasty, with a hint of nutmeg and perhaps allspice. On the palate, it's rich and round and somewhat plush, with hops firmly marching in to dry up the sweetness during the long finish.
FOOD
August 11, 2011 | By Charles Perry, Special to the Los Angeles Times
In the Middle Ages, brewers sometimes stoked their brew kettles by throwing in rocks that had been heated red-hot. They were on to something, as Port shows in this intriguing dark lager, a collaboration with Bend Brewing in Bend, Ore. What do the hot rocks do? They caramelize and even scorch some of the malt, giving a new layer of browned flavor — not just the caramel, chocolate or molasses notes (there is a tiny amount of the last, a huge amount of the first) but also a little of that burnt sugar taste we learned to love the first time we toasted a marshmallow.
FOOD
November 25, 2010 | By Charles Perry, Special to the Los Angeles Times
  Green Flash Brewing Barleywine 2010 Barleywines are typically sweet and malty with plenty of hops for balance. This one, from a India Pale Ale specialist based in San Diego, leads with the hops. It pours dark amber with an attractive nose of pine and oranges. In the mouth, it's a riot of flavors with the hops inexorably knuckling the malt under. The finish is medium long and hoppy all the way. It can stand up to strongly flavored foods such as curries. One thing all barleywines have in common is a high alcohol level.
SCIENCE
May 29, 2013 | By Geoffrey Mohan
Move over C3PO, Cornell University computer science geeks have created a robot that can tell if you want a beer and pour it for you. Barristas also may want to wake up and smell the coffee too. This robot can guess whether students are hankering for java and pour it for them. Kodiak the robot was as handy with a lager as with a latte, could open refrigerator and microwave doors and even tidy up, say the human robotics researchers. In tests, the hard-wired humanoid correctly anticipated a student's next move between 57% and 82% of the time, depending on how far into the future it was "anticipating.
FOOD
July 20, 2013 | By Noelle Carter
Dear SOS: During my family reunion in Portland, Ore., this past summer, we stumbled upon what we all decided were the tastiest beer nuts. We had them at Deschutes Brewery at 210 NW 11th Ave. I also discovered, upon returning to California, that some of my friends didn't know what beer nuts were! I would very much like to make some and share with them. Beverly Matsuda Irvine Dear Beverly: Deschutes Brewery was happy to share its recipe for this classic sweet-and-salty bar snack.
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