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.
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.
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.
November 25, 2010 |
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.
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.
February 15, 2013 |
Have you heard the buzz of excited beer fans or seen mention of a mythical beer of white-whale proportions? It's time for Pliny the Younger -- considered one of the best beers in the world -- to make its annual appearance at the better craft beer destinations in the Southland. What about the beer compels people to line up for hours, or purchase raffle tickets , just for a chance to taste it? Pliny the Younger, brewed in Santa Rosa at Russian River Brewing Co., is not to be confused with Russian River's more-common Pliny the Elder.
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.