May 29, 2013 |
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.
August 11, 2011 |
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.
February 9, 2013 |
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.
November 3, 2012 |
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.
April 11, 2013 |
Apparently baseball and beer really do go together. During a game between the Mariners and the Astros on Wednesday, a Mariners fan was faced with a very tough decision. While holding a draft beer in his hand (and those things are mighty expensive at ballparks), a fly ball was hit in his direction. What to do? Drop the beer and attempt to catch the ball? Keep the drink and let a once-in-a-lifetime opportunity fly past him? Faced with a split-second decision, this fan decided to have the best of worlds.
June 24, 2010 |
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.
May 3, 2013 |
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.