When else would you need a beer more than the nuclear end of days? But you wouldn't want it to kill you, that's for sure. Well, good news, A 1957 US government study discovered that beer and soda would be safe to drink, if it survives a nuclear explosion.
From Robert Krulwich's NPR blog:
...in 1956, the Atomic Energy Commission exploded two bombs, one "with an energy release equivalent to 20 kilotons of TNT," the other 30 kilotons, a test site in Nevada. Bottles and cans were carefully placed various distances from ground zero....
The closest containers were placed "less than a quarter mile away," says Alex [Wellerstein, science historian], "a mere 1,056 feet", the outliers a couple of miles off. Some were buried, some left in batches, others were placed side by side.
Beers close to the blast site were slightly radioactive and still totally drinkable in dire situations. Those further away were less radioactive.
The researchers even taste tested the beers and sodas, most of which they deemed good (except those nearest the blast).
Beer consumption in the U.S. has fallen for the third straight year, according to a report by the Beer Institute, a lobbying group.
Since 2008, beer consumption has fallen as much as 11% in some states. Americans still, however, consume a massive amount of the foamy beverage — an estimated 6.3 billion gallons in 2011. Nationwide, 28.3 gallons of beer a year were consumed for every American of legal age.
Some states consume far less than others. In Connecticut, only 21.8 gallons were purchased per resident in 2011. In Utah, it was just 19.2 gallons. In three states, however, the Beer Institute estimates that more than 40 gallons of beer were consumed per person. Based on Beer Institute's report, 24/7 Wall St. identified the 10 states that drink the most beer.
In an interview with Beer Institute Chief Economist Lester Jones, he discussed the factors that cause beer consumption per capita to be higher in some states. Jones pointed out that the numbers can be misleading. The report measures the total amount of beer sold in the state. It does not, however, indicate how much is actually consumed by residents of that state.
So-called "blue laws," are state laws that
Craft brewers are reaching markets far from their home breweries. In a Washington, D.C., store, beers from California, Colorado, Louisiana, Vermont, and elsewhere are for sale.
It's a good time to be a craft brewer, as Americans are thirsty for full-flavored and local beers. But when small breweries grow, they can also risk losing some of the "craftiness" their fans love. And when they expand, many brewers have to rewrite their recipes — starting with the water.
As we've reported before, there are now about 2,000 breweries in the United States — the most since the late 1800s. And while most craft brewers are tiny operations that sell beer in just a few towns, others are expanding beyond their home states — selling and producing beer far from where they started.
For instance, brewers New Belgium and Oskar Blues are expanding from Colorado into North Carolina. California's Sierra Nevada is doing the same. And while that means Southerners could soon get fresher beers from those brands, it will also likely force the companies to adjust their recipes and even chemically "tweak" the water at their new breweries.
Water is an essential part of beer. But its flavor is only part of the equation. Water also supports
Angry Orchard Crisp Apple
Angry Orchard Cider Co., Cincinnati
Hard cider can be a confusing beverage to pinpoint.
Cider is apple juice, though the general thought seems to be that real cider is not pasteurized and contains no outside sugars. Hard cider is even trickier. Since it is fermented apple juice, it seems that it would naturally be classified as wine -- a fermented beverage made from fruit.
However, some states have strict definitions as to what is hard cider and wine. Under some laws, a fermented apple beverage with less than a 7% alcohol content is hard cider; above that, it's classified as wine. Some industry people say adding sugar to produce a higher alcohol content separates a hard cider from apple wine. Those are good enough boundaries for me.
I've had a number of ciders in bottles and on tap from the United States, England and Canada, and I can't say they floated my boat.
Most were well made, but my personal tastes got in the way. No. 1, apples are not at the top of my
Some people look forward to spring because of the warmer temperatures and blossoming flowers and trees. I look forward to it because I know Bob will be returning to Wisconsin from a winter stint in Arizona with some barley treats from the Twisted Pine brewery.
Bob's friend, Wisconsin native Bill Marshall, co-owns the Colorado brewery with Bob Baile. They have introduced a number of unique and/or quality beers, such as Hoppy Boy, Billy's Chillies, Sacred Spice Chai Porter and Ghost Face Killah.
The 22-ounce La Petite Saison compares favorably with the Belgian and French offerings of the style. Its light color and body, and prominent but delicate malt flavor, reflects the pilsner and white wheat malt grains that form its base. It has a fruity, citrusy aroma, solid mouthfeel, slight sweetness, nice coriander spice notes and a refreshing dry and crisp finish with a bite from the Perle, Saaz and Williamette hops.
A more unique Twisted Pine beer, but limited only to Colorado, is the 750 ml West Bound Braggot, which, although called a braggot, tastes and drinks like a saison and includes orange blossom honey, buddha's hand and Tasmanian pepper berries.
Braggot is a malt-honey beverage dating back to medieval times. There are no hard and fast rules to the percentage of ingredients. It may or may not contain spices and/or hops, and can have as much as 80% malt.
Marshall said that West Bound is about 35% to 40% honey and a saison yeast is used. It's a far cry from the thick and heavy braggots I am used to.
The honey gives it a huge floral and orange aroma, accompanied by lemon rind from the Buddha's hand, a southeast Asian fruit without much flesh or juice. The rind is used for zest and the fruit is hung in rooms as a fragrance.
It adds a sharp, tangy lemon taste to the beer, while still allowing the saison characteristics to come through. The pepper berries provide a touch of spiciness in the background. It's a delicious beer.
Current distribution of Twisted Pine is in Colorado, Florida, Louisiana, Missouri, New Mexico, Nebraska and Texas; West Bound is only available in Colorado.
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