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.
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.
April 15, 2013 |
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.
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.
December 29, 2011 |
Alesmith makes this brew all year, but strong, malty ales of its sort really come into their own in cold weather. "Wee Heavy" is the traditional name for a Scottish ale style that is something like a Gaelic cousin to bock: rich, malty and viscous with lots of caramel flavors, relatively low in hops. This one pours medium brown with a tan head. The nose is milk chocolate crossed with carob, plus something grainy or grassy. The palate is molasses-sweet with just a hint of hops, and the finish is long and sweet.
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 31, 2012 |
Watch this beer commercial. Even if you hate beer. Even if you hate commercials. Just watch it. Here's the setup: A bunch of dimwitted thieves end up trying to celebrate their ill-gotten gains at the worst possible place in town -- the local cop bar. A low-speed chase ensues, as no one wants to lose hold of their frosty Carlton Draught. Along the way, the commercial pays sudsy homage to every hackneyed, action-movie chase sequence in the books. Workers transporting a large pane of glass in the middle of the chase?
April 13, 2014 |
The gig: Drinking beer. More precisely, Jeremy Raub runs Eagle Rock Brewery, an artisanal beer maker he co-founded with his wife, Ting Su, in 2009 that helped spark L.A.'s craft suds scene. The company runs a popular taproom at its brewery in Glassell Park where it also offers tours. Raub is opening a second brewery in Eagle Rock that will feature a 50-seat restaurant. It's in the genes: Raub, 39, grew up in Rochester, N.Y., where his father regularly made beer in the family kitchen.