August 22, 2009 |
It sounds too good to be true: A residential system that allows people to make fuel from old beer, leftover wine and other waste products and use it to run their vehicles. That's what inventors of the E-Fuel MicroFueler claim, and there's support for the idea in government, industry and pop culture. MicroFueler buyers are eligible for a $5,000 tax credit. Former L.A. Laker Shaquille O'Neal is an investor in the system's distributor. The $10,000 E-Fuel MicroFueler consists of a 250-gallon tank for organic feedstock, such as waste wine and beer, and a still that converts it to pure ethanol, or E-Fuel.
March 29, 2013 |
California is leading a national craft beer explosion. It's home to 12 of the nation's 50 largest craft beer companies, according to the Brewers Assn. trade group. So it's not surprising that some of the country's finest beer is brewed locally. Here are 10 of the best local beers to sample Easter weekend, as selected by Brandon Hernandez, a beer and food journalist, Zagat editor and Stone Brewing Co. communications specialist. The beers are brewed in Los Angeles, Orange, Riverside and San Diego counties and would nicely compliment a traditional Easter dinner, Hernandez said.
August 3, 2009 |
President Obama's biergarten moment at the White House on Thursday may have started out as a political stunt, but in the end it could become a model for the future of race relations in America. I'm not talking about the "teachable moment" nonsense. Nor am I particularly impressed by the idea that people of different backgrounds should get together to talk about their backgrounds.
February 27, 2013 |
The latest batch of Stone Brewing's "devastatingly fresh" Enjoy By 4.01.13 IPA hits shelves this week, and the brewers are so serious about the freshness of their beer that they've built an April 1 deadline into the beer's name. But why is it so important for this beer to be consumed within the 35-day freshness window? Stone packs so much hops into their Enjoy By beer that they will pull it from retailer's shelves 35 days after the beer was bottled to prevent anyone from buying a past-its-prime bottle.
September 8, 2011 |
The name is a play on the famous Belgian ale Gouden Carolus, and this is a very Belgian sort of golden ale, down to the Champagne-type cork seal (brewed in Fullerton, though). It pours golden amber with a considerable head, and in the Belgian manner the rich nose is yeasty and fruity, suggesting plums, primarily, with notes of apricots, pears and even apples. On the palate it's nicely round, bittersweet with a good effervescent tingle, leading to a long bittersweet finish, drying out at the end. It's unfiltered — you may never see more unfiltered beer, so cloudy it's almost opaque — and plenty strong, 8.5% alcohol.
October 11, 1987
I would like to take issue with Robert Lawrence Balzer and his panel of beer tasters ("The Times' End-of-Summer Beer Tasting," Sept. 6). I cannot understand how they can make an honest evaluation of beers produced at different times and stored under dubious conditions. Unlike some wines, beers do not improve with age. The elements of temperature, time and storing conditions affect the quality of all brewed products. Beer is very perishable and begins to deteriorate the day after it is brewed.
February 25, 2013 |
Could a new glass make beer taste better? Two brewers on opposite sides of the United States have partnered to produce a glass they say will amplify and balance “even the hoppiest of IPAs.” Manufactured by German glassware company Spiegelau , the glass was designed with input from Delaware-based Dogfish Head Craft Brewery and Sierra Nevada Brewing Co., from Chico, Calif., and is available for $9. At least one beer enthusiast says...
August 10, 1986
What a disappointment to read that Michael J. Fox is a chain-smoking beer guzzler ("Fox's Rockin' Role," by Patrick Goldstein, Aug. 3)! He has been made popular by his clean image and now he lets us down. Sorry, Michael, you lost this fan. MARJANE HENSEY Chatsworth
July 19, 1995 |
To brew beer at home, you need the ingredients of your choice, a big pot to put them in, a flame to cook it all up, and in the end, empty bottles to fill. Most home brewers start off with a malt extract, either in syrup or dry form; this is added to 2 1/2 gallons of water and boiled for a minimum of half an hour in a restaurant-size pot. A stainless steel or enamel pot is recommended because it doesn't affect the flavor of the beer.
June 28, 2013 |
Drinking just got even more social. A Scotland-based brewery has created what it's calling the world's first “Twitter beer.” BrewDog brewery had its Twitter followers, Facebook fans and blog readers vote on ingredients for a beer ultimately named after the hashtag they used to talk about it on Twitter: #MashTag. Mashing is the first stage of brewing, and yes, the name of the beer was crowdsourced too, as was the brew's label. The crowdsourcing happened during a week in March when the brewery put out a blog post every day explaining the choices voters had. Each day was devoted to a different element of the beer.