November 18 2007 Beer and Brewing Newsletter
Hops Shortage and Hydroponics
Craft brewers are a tough lot. They always seem to be playing tug-o-war against the wind, as they spread their enthusiasm for brewing to beer-fans that thrive on their ambrosial elixir.
Brewing With Chris LaPierre - An Iron Hill Experience
When Chris LaPierre of Iron Hill Restaurant & Brewery invited me to “guest brew” with him at his brewhouse in West Chester, Pennsylvania, a surge of excitement came rushing back into my veins.
Women Brewmasters - Inside the Brewers' Studio
At the Great American Beer Festival, October 2007, I found myself onstage with Tom Dalldorf of Celebrator Beer News, for a live radio broadcast “Inside the Brewers’ Studio,” interviewing three sharp and sassy U.S. brewmasters.
Beer Fox Tip of the Week:
Remember the 60's tune, "Dead skunk in the middle of the Road, stinkin' to hi-i-a-a-i-h heaven"? It really stinks when that dead skunk happens to be released from your freshly-opened bottle of beer. Beer that has been light-struck from an ultraviolet light source acquires that skunky smell when isohumulones from hops break apart, some of which bind to sulphur atoms. This produces that aromatic scent that may be attractive to Pepé Le Pew, but is a definite turn-off in beer. In bright sunlight, beer can become skunked in as little as one minute, but it usually takes a few days of exposure to normal, indoor fluorescent-light before beer becomes light-struck.
To keep your beer from becoming light-struck or skunked:
*Protect beer from exposure to light.
*Do not store beer in a brightly-lit, refrigerated cooler.
*Do not buy beer in clear or green bottles (although some clear bottles are "treated" with a coating that protects the beer from UV light).
*Never buy beer that is on display.
Beer Fox Laugh of the Week:
Q: I've heard that cardiovascular exercise can prolong life; is this true?
A: Your heart is only good for so many beats, and that's it. Don't waste them on exercise. Everything wears out eventually. Speeding up your heart will not make you live longer; that's like saying you can extend the life of your car by driving it faster. Want to live longer? Take a nap.
Q: Should I cut down on meat and eat more fruits and vegetables?
A: You must grasp logistical efficiencies. What does a cow eat? Hay and corn. And what are these? Vegetables. So a steak is nothing more than an efficient mechanism of delivering vegetables to your system. Need grain? Eat chicken. Beef is also a good source of field grass (green leafy vegetable). And a pork chop can give you 100% of your recommended daily allowance of vegetable products.
Q: Should I reduce my alcohol intake?
A: No, not at all. Wine is made from fruit. Brandy is distilled wine, that means they take the water out of the fruity bit so you get even more of the goodness that way. Beer is also made out of grain. Bottoms up!
Q: How can I calculate my body/fat ratio?
A: Well, if you have a body and you have fat, your ratio is one to one. If you have two bodies, your ratio is two to one, etc.
Q: What are some of the advantages of participating in a regular exercise program?
A: Can't think of a single one, sorry. My philosophy is: No Pain...Good!
Q: Aren't fried foods bad for you?
A: You're not listening. Foods are fried these days in vegetable oil. In fact, they're permeated in it. How could getting more vegetables be bad for you?
Q: Will sit-ups help prevent me from getting a little soft around the middle?
A: Definitely not! When you exercise a muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.
Q: Is chocolate bad for me?
A: Are you crazy? HELLO Cocoa beans! Another vegetable. It's the best feel-good food around!
Q: Is swimming good for your figure?
A: If swimming is good for your figure, explain whales to me.
Q: Is getting in-shape important for my lifestyle?
A: Hey! 'Round' is a shape!
Well, I hope this has cleared up any misconceptions you may have had about food and diets. And remember: "Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Robust Porter in one hand -- chocolate in the other -- body thoroughly used up, totally worn out and screaming, "WOO HOO!"
Miller Chill, a Latin-inspired beer with a feathered touch of lime and salt, will be introduced to the Australian market on Monday, November 19, 2007 to celebrate the start of summer in the Southern Hemisphere. Imports and more expensive, upscale beers are grabbing the interest of the Australian market, so timing is right for this beer that is marketed with a focus on its refreshing taste.
Craft Beer of the Week Award
Cuvee de Tomme - The Lost Abbey - Port Brewing Company, San Marcos, California, USA
Style: Belgian Strong Dark Ale
Deep burgundy in color, this luscious wonder deposits legs on the sides of your glass as you swirl the viscous liquid. A nose of sour cherries drifts into your olfactory sense, filling you with erotic sensations of alcohol, rum and wood. This wild boy grabs at your tongue, tart and sweet. He hints of cedar-wood, with a touch of funky Brett, while sour grapes, cherries, and blueberries enter in waves of black pepper-like warmth. Heat lingers, immersing you in the pleasures of sinuous quaffing, as if making love to an experienced suitor. Memorable!
Please visit Beer.bellaonline.com for even more great content about Beer and Brewing.
To participate in free, fun online discussions, this site has a community forum all about Beer and Brewing located here -
I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!
Have fun passing this message along to family and friends, because we all love free knowledge!
Carolyn Smagalski, Beer and Brewing Editor
One of hundreds of sites at BellaOnline.com
Unsubscribe from the Beer and Brewing Newsletter
Online Newsletter Archive for Beer and Brewing Site
Master List of BellaOnline Newsletters