In Florida five years ago, while wadefishing for snook a couple of miles from where the Indian River meets the Atlantic Ocean, I noticed an extremely tall dorsal fin followed not so closely by an equally impressive tail. The fish was about 200 yards away.
“Pretty big hammerhead,” I muttered to my guide, trying to be nonchalant. “Glad he’s over there by the channel.”
Turned out, we were closer to the nearest deep-water escape route than that shark, which was there to feed on 20- and 30-pound snook in the area and 12 feet long if it was an inch. Our boat suddenly looked farther and smaller.
Chuck Uzzle and I were waist-deep in Sabine Lake one summer, surrounded by active baitfish and speckled trout, when 100 acres of water around us went suddenly still. Seconds later, a big shark killed and ate something about a cast and a half in front of us.
Compiled with the assistance of Rogue’s Issaquah Brewery Menage A Frog Belgian Style Tripel using same Abbey Yeast. Monster aromas and sweet flavors coming from the yeast and a huge amount of Belgian Candi Sugar. Ingredients: Weyermann Pilsner Malt, Belgian Candi Sugar, Saaz Hops.
If you’re a beer drinker in Zimbabwe…well, you’re screwed The price of opaque beer or ‘SCUD’ raced to $25,000 up from about $10,000. A pint of beer, Castle, Lion and Black Label is now going for $20,000 (contents only) up from $9,000. The returnable empty, commonly known as ‘deposit’ in Zimbabwe, is now worth $7,000.
While imports and craft brews – along with wines and spirits – are growing at a good clip, mass-market brews from Miller and competitors, including Molson Coors are stagnant at best and in seeming inexorable decline at worst. While some brands such as Bud Light managed to eke out modest volume gains last year, its market share grew less than one-half of one percent while Miller Lite’s actually declined slightly, according to figures from Beverage Marketing Corp.
If you’re a beer drinker in Ontario…well, you’re screwed The renaissance in craft beer making that is taking place throughout the United States and in some Canadian provinces — British Columbia and Quebec, in particular — has been virtually ignored in Ontario. In fact, for beer aficionados, Ontario may sport the dubious distinction of having the largest selection of bland beer in North America.
Podcasts: A Beer Dinner – With the scallops wrapped with bacon we paired Allagash White. Next we paired the cheese quesadillas with Chimay Cing Cent. For the salmon wrapped in phyllo dough we had Flying Dog’s Old Scratch. We paired Einbecker Mai-Urbock with pickled shrimp with a Thai sauce glaze. We finished the evening with chocolate mousse on espresso infused lady fingers paired with Samuel Smith’s Imperial Stout (easily the best combination of the evening).
Drink it quick, while it’s still good for you. What if your doctor prescribed you a medicine that could reduce strokes, heart and vascular disease, and the incidence of cataracts and breast cancer cells? You would take it every day, right? Well, you won’t have to see your doctor for this remedy, but you may want to visit your favorite bartender.
It’s fairly common knowledge that beer has a relaxing effect on the body and can reduce stress, but there are a myriad of other health benefits of this potent potable that are not as apparent at your local happy hour. There has never been better reasons to enjoy a cold one.
Ethanol is evil. Like most Germans, brewer Helmut Erdmann is all for the fight against global warming. Unless, that is, it drives up the price of his beer.
And that is exactly what is happening to Erdmann and other German brewers as farmers abandon barley — the raw material for the national beverage — to plant other, subsidized crops for sale as environmentally-friendly biofuels. …
In the last two years, the price of barley has doubled to euro200 (US$271) from euro102 per ton as farmers plant more crops such as rapeseed and corn that can be turned into ethanol or bio-diesel, a fuel made from vegetable oil.
As a result, the price for the key ingredient in beer — barley malt, or barley that has been allowed to germinate — has soared by more than 40 percent, to around euro385 (US$522) per ton from around euro270 a ton two years ago, according to the Bavarian Brewers’ Association.
Worth Waiting For
The cruel heartbreak of beer oxidation. Beer oxidation, generally resulting from poorly handled base wort during brewing, is the most common affliction homebrewers face. As the name implies, excessive oxygen introduced during the process, often through unsealed brewing vessels, can lead to this unpleasant, “stale” condition. Other common oxidizers include nitric acid and chlorine bleach.
Oxidation is characterized by aromas and flavors reminiscent of wet cardboard or lipstick in lighter beers, and sherry-like characteristics in darker ones. The fact that the wet cardboard smell, reflected again on the palate, appeared in what should have been among the darkest of the dark-beer categories, indicated a multitude of sins in this particular entry.