The Best Beer Glasses and Mugs Today

What are the best beer glasses and  mugs?

You would have to agree that technology is changing everything you do in life and drinking beer is not the exception.

 Jetc Logistics has created cutting edge a cutting beer mug with a brand new technology which any beer enthusiast will love and that will enhance the experience of tasting that delicious beer.

Let me explain how they are different.

For example, Who does not really like a beer cold as opposed to warm?

Years ago, people used to put beer in a glass or drank it straight from a bottle. After some time, the beer started to get warm. Therefore, in most cases,  beer has been consumed chilled at the beginning and warmer at he end.

 Another common issue was beer oxidation. The moment a beer is open, air will get in touch with it and will start to forfeit its attributes extremely fast.

 Likewise under controlled circumstances, whenever you leave a beer open inside of the refrigerator, moments later, it will not be the same anymore.Which means your beer is typically untainted and pure at the start and oxidized or semi-oxidized towards the end.

Check this video:

The Advanced Generation Beer Mugs: Easy & Cool can preserve your beer cool for up to fifteen hours without need of energy.

Thanks to a highly effective insulating system which ensures the highest possible temperature retention.

Watch this:

They also have an automatic pressurization mechanism. The beer remains within a double stainless-steel wall, secured inside through a vacuum mechanism that inhibits the air from coming within the tumbler, minimizing the possibilities of beer oxidation.

They maintain the high quality of the beer all the time. Every time you pour a beer with an Easy and Cool mug, it’s the same as drinking the beer right coming from its source for the first time all the way until the last sip.

However there are much more advantages: In the same manner air will not come inside unless you activate the pressurization mechanism to drink out of the beer glass, water can’t get in by accident.

Pressurization Mechanism

Therefore you can utilize these  mugs in a pool, jacuzzi,beach, etc; because even when you submerge them, the water won’t come inside and the beer will stay intact.

In addition they can float even if completely loaded, so if they are dropped accidentally when fishing or on a sail boat, you may retrieve them.

Enjoy their New Commercial The Best Mug:

They can be very resistant. They are made from stainless-steel which will make them durable and quite hard to destroy.

Think what could happen if you were drinking  beer right from the bottle or through a beer glass and by accident you drop it?  It would be a total wreck!

Not only you would certainly have to clean the place, get all the glass pieces at stake of hurting yourself or step on them by accident. But you will also lose your delightful beer in that scenario.

These mugs have an anti-leakage system. Which means that unless you push a switch the beer will never get out, therefore say bye to accidental spills. That makes them great for indoor use.

Beer will not spill over important documents, electronic devices such as cell phones, iPads, laptops, and so on.

Additionally, standard beer glasses and bottles sweat externally; that can moist and damage furniture, upholstery, paperwork, etc. Easy & Cool mugs are made of a dual wall that inhibits outward perspiration, preserving the exterior wall dry.

 No sweat, no issues.

Get yours now, by visiting their webite:http://www.easy-and-cool.com/easy-and-cool-the-best-beer-glasses-and-mugs or Check them on Facebook at Cool Beer Mugs

No beer for Oktoberfest? Utah board gets tough on liquor permits

Courtesy file photo Snowbird may not be able to secure a liquor permit for its annual Oktoberfest now that the state liquor commission is getting tougher about approving single-event liquor permits to businesses.

No beer for Oktoberfest? Utah board gets tough on liquor permits

Alcohol permits » Four-decade Snowbird tradition is at risk of having to go on without beer and wine.

By Kathy Stephenson

| The Salt Lake Tribune

First Published May 27 2014 03:58 pm • Last Updated May 28 2014 10:57 am

Fans of Snowbird Ski Resort's annual Oktoberfest will be able to enjoy a German bratwurst, but maybe not a mug of Hefeweizen, now that the state liquor commission is getting tough about granting single-event permits to businesses.

"We're trying to send a signal that we are tightening up and we are reluctant to grant [single-event permits] to for-profit organizations," David Gladwell, chairman of the state liquor commission, said Tuesday during the board's monthly meeting. "For those who have applied in the past, this is a change of direction and one that is probably unsettling."

Liquor in Utah

USA Today once called Utah's liquor laws "the nation's most restrictive, exotic and confusing."

On Wednesday at 12:15 p.m., the DABC's Sal Petilos and Nina McDermott and Tribune reporter Kathy Stephenson join Jennifer Napier-Pearce to discuss what's legal, what's not and recent policy changes that could affect how, when and where you can get a drink.

You can join the discussion by sending questions and comments to the hashtag #TribTalk on Twitter and Google+. You can also text comments to 801-609-8059.

Bob Bonar, general manager for Snowbird, said resort officials were caught off guard last week when they learned that the Utah Department of Alcoholic Beverage Control (UDABC) might not approve a special-event permit for its sixth annual Father's Day Brewfest scheduled for Saturday and Sunday, June 14 and 15.

"That's tough for a business to take two weeks ahead of the event," Bonar told the board, especially since in previous years the permits were granted quickly and without question.

Under state law, single-event permits allow beer, wine and spirits to be served ­at one-time community and civic events. Groups and businesses are allowed up to 12 special-event permits per year.

After a long discussion, the liquor board granted the single-event permit for the Brewfest, but warned it might not do so for Oktoberfest, which runs Saturdays and Sundays from Aug. 16 through Oct. 12.

After the meeting, Bonar said the resort will try to work out a plan with the UDABC staff so that liquor can be served at Oktoberfest, a fixture at Snowbird for more than four decades.

"Not having a liquor permit for Oktoberfest would hurt a lot," Bonar said. "It's the second best thing we do after powder skiing."

The situation is an example of just how complicated Utah's liquor laws can be as Snowbird already holds 19 state liquor licenses for all its restaurants and bars. However, none of those licenses allows for booze in the outdoor area where Oktoberfest is held, Bonar said.

In recent months, the UDABC has been making all single-event requests pass a two-part litmus test that Executive Director Sal Petilos and the board say better follows the intent of state law.

Source: http://www.sltrib.com/sltrib/entertainment2/57993745-223/event-liquor-permits-oktoberfest.html.csp

No Beer in Heaven

A POPULAR drinking song tweets mortals that "in heaven there is no beer."

In its absence it is my hope that there will be wine instead. If the people do not have bread, give them cake, the queen issued an edict.

For us imbibing believers who trust in God's word, the possibility of tasting wine in heaven's gate may happen upon our arrival.

We know surely of His promise 'to prepare a place for you ... and to receive you myself." (John 14:3).

This divine hospitality, I surmise, may take the form of a welcome drink. While special guests to earthly mansions are offered a choice of their favorite drink, the heavenly house with many mansions will not lack an equivalent amenity.

In all probability it is good old fashion biblical wine. In the final destination of the "saved", from every generation since the tribes of Abraham to the humble cabalen in our barangay, every arrival is celebrated as in a family gathering.

In that celestial gathering, I envision a welcome drink to the weary traveller, probably a glass of vintage wine that gospel narratives had trended eons of years ago. No mixed drinks, please.

Celebratory wine as in the marriage in Cana or in the Last Supper is a sacramental reality. In bible stories we learn of the Lord's attendance in fraternal banquets, fellowship meetings, and miracle healing sessions.

If the apostles were admonished to share in His trials for "drinking the cup" (Mark 10:39) on earth, it is possible that we could share from the drink divine.

At the Last Supper, in fact, Jesus instructed the apostles to commemorate His sacrifice by the use of bread and wine, "Keep doing this in remembrance of me" (Luke 22:19). Doesn't the Lord's Prayer mention His will be done on earth as it is heaven? It is not improbable that wine exists in both loci.

Reverend imbibers like the multi awarded Rico Guilas, Pampanga district engineer and political analyst, are hopeful and believe in the possibility that wine exists in the next life.

Yes, in heaven there is no beer. But our cabalen drinkers should not abandon all hope for a festive drink at least. They could intone a biblical supplication: "Gino, ala nang alak" with miraculous result.

"Ask and it shall be given," is another statute to support the bizarre hypothesis. To non-drinkers, this is no big deal.

But to Engr. RG and company, all they have to do is ask for a welcome drink if they want to. It shall be given.

A caveat to the House guests is to avoid abusing the hospitality of the Master. Most drinkers are not content with one drink. Our cabalen are used to order "one for every road" on the way home even after getting soused at Clark's famous Binulo tourist restaurant.

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Source: http://www.sunstar.com.ph/pampanga/opinion/2014/05/25/mercado-no-beer-heaven-344666

Hungarian brewery wins Kentucky beer competition

Tiny brewery of northeastern Hungary has been awarded with first place at the Alltech Commonwealth Craft Beer Cup, the first professional beer competition in Kentucky. The victorious beer was a Christmas ale of Zip's Brewhouse in Miskolc, Hungary. The small Hungarian brewery is owned and operated by Zip Technologies, a brewery equipment supplier.

On behalf of brewer József Túróczi, Levente Gáti accepted the award from Pearse Lyons, the president of Alltech. Thirty countries competed at the competition with more than 1,000 beers. The event drew 41 national and local craft breweries with approximately 4,500 beer enthusiasts.

Zip's Christmas 2013 beer was described by the judges as a "heavily spiced ale balanced with a malty sweetness, creating an ideal Christmas beer." The brew boasted cinnamon, ginger, star anise, curacao, nutmeg, lemon peel, among other spices.

The successful reception of the second annual international Dublin Craft Beer Cup in Ireland in February made Alltech decide to hold the competition at home in Bluegrass. The top breweries received gold, silver and bronze medals. In total, breweries were granted 45 bronze, 36 silver, and six gold medals.

Source: http://www.bbj.hu/business/hungarian-brewery-wins-kentucky-beer-competition_80108

Beck’s beer uses interactive electronics poster for music promotion

The New Zealand arm of the beer brand Beck's has deployed the first on-street interactive electronic poster to support an ongoing music themed promotion campaign.

Across New Zealand Music Month, which runs in May, a series of the posters have been put up in cities across the country. These include printed touch sensors and conductive circuits linked to speakers which play songs by contemporary New Zealand bands like the Phoenix Foundation and Super Villains (RMC). Fans can download a smartphone app to customise the audio output of the posters.

A video showing the poster is shown below. It is the creation of local advertising agency Shine. The posters represent the first public use of technology that was first demonstrated by UK firm Novalia in 2012.

By John Nelson, follow John on Google+

Source: http://www.plusplasticelectronics.com/PublishingMedia/becks-beer-uses-interactive-electronics-poster-for-music-promotion-112430.aspx

Duff Beer launches in Sydney

Sydneysiders are coming out in droves for their chance to sample Homer Simpson's favourite brew following the launch of the official Duff Beer last week.

Duff Beer will be available on tap for a strictly limited time at the Duff Beer Tavern pop-up bar, which takes its inspiration from Homer Simpson's favourite dive bar, Moe's Tavern.

The official VIP launch took place last Wednesday, with the crowd getting stuck into cold cans of Duff and chowing down on hot dogs, burgers and donuts. 

Released exclusively in Australia, this is the first time that Duff Beer has been officially endorsed by 20th Century Fox, despite numerous versions of Duff being released over the years. [continues below]

Woolworths and its private liquor brands division, Pinnacle Liquor Group, is behind the launch, with Duff Beer to be available exclusively through Dan Murphy's and BWS from this Wednesday, 28 May.

Duff Beer will retail for $17 per six-pack and $45 per case.

The Duff Beer pop-up tavern at the Woolloomooloo Bay Hotel is open from 5pm to 11pm every night this week, with the last beers to be poured on Friday.

Source: http://www.theshout.com.au/2014/05/26/article/Duff-Beer-launches-in-Sydney/YKWUQNTXWM.html

Dirty shirt, beer bottle and missing phone help Navi Mumbai police solve murder

NAVI MUMBAI: Two men, Sunil and Jitendra Yadav, have been arrested for allegedly murdering a 16-year-old youth in Belapur.

The victim, Vijay Nadar, had his head and face smashed beyond recognition on February 15, on a Belapur hillock behind Khushbu Nursery. The only two clues that the police could find from the crime scene were an empty beer bottle and the clothes worn by the victim.

The police traced the bottle to a store in Koparkhairane but the owner and manager could not give an accurate description. The tailor who made the shirt could not identify the victim either. But his neighbours, however, did. After learning his identity, the cops realized Nadar was a historysheeter and tried to find his phone.

The phone was with a taxi driver, who said it was sold to him by the Yadavs.

The Yadavs, informants told them, were in UP but no one had their address. The police managed to obtain their numbers and started monitoring their phone calls. Soon, they tracked their location and arrested them.

On interrogation, the duo confessed to the murder. "They thought that they would get away with the crime as Nadar was despised in his area and no one would miss him," said an officer, who was part of the investigation team.

source: http://timesofindia.indiatimes.com/city/navi-mumbai/Dirty-shirt-beer-bottle-and-missing-phone-help-Navi-Mumbai-police-solve-murder/articleshow/35609777.cms?

Beer and soccer score together in Brazil

May 26 2014 at 08:00am
By Laura Bonilla Cal

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Bloomberg

Bartenders serve beer at a bar in Petropolis, Brazil. A study released this month by Nielsen and Kantar Worldpanel forecast a 37 percent increase in Brazil's beer consumption during the World Cup and total sales of R8.3 billion during the four weeks of the tournament. Photo: Bloomberg

Rio de Janeiro - Beer and football make a powerful team in Brazil, which is bracing for a drinking bonanza when it hosts the World Cup.

The passion for football is well-known – it has won the World Cup five times.

Brazil is also the third-largest beer producer, brewing more than 13 billion litres of the stuff last year. Such is the country's love of the beverage that you can even buy beer-flavoured ice cream.

When the sun is baking the sidewalks off Copacabana beach, the first reaction seems to be to order a beer that Brazilians always say arrives "stupidly" cold.

A recent survey commissioned by brewing giant Ambev, the country's largest company by market value, asked Brazilians to list their national passions. Seventy-seven percent named football; 35 percent said beer.

Now brewers are anticipating a beer boom during the World Cup, which Brazil will host from June 12 to July 13.

A study released this month by Nielsen and Kantar Worldpanel, commissioned by the São Paulo Supermarkets Association, forecast a 37 percent increase in beer consumption during the World Cup and total sales of 1.8 billion reais (R8.3bn) during the four weeks. During the 2010 soccer World Cup in South Africa, beer sales in Brazil increased 15 percent.

As it is favourite to win again and the tournament is expected to draw 600 000 foreigners, there is plenty to celebrate. One in four beers consumed in Brazil is linked to football, before the match, around the television or in post-game celebration or mourning, according to a study by the Getulio Vargas Foundation, a Brazilian economics institute.

Football and beer have a powerful influence on government policy.

The government ordered a beverage tax hike just before the World Cup, but in the face of brewers' protests President Dilma Rousseff's government shelved the increase until after the tournament.

The government also backed off a ban on alcohol sales in stadiums, imposed several years ago to tackle violence at matches. After a drawn-out fight, football's governing body Fifa won an exemption for the World Cup, upholding its multimillion-dollar sponsorship deal with Budweiser, a brand owned by InBev, the firm born from a 2004 merger between Ambev and Belgium's Interbrew.

Ambev, which has 70 percent market share in Brazil, is seeking to deepen the links between the national drink and the national sport. It is using the tournament to try to convince fans to become paying members of cash-strapped domestic football clubs.

Despite Brazil's legendary players and their international success, the Brazilian league has withered in recent decades. Most clubs are still managed as they were a century ago and have huge debts.

"Brazil is among the largest economies in the world, its team is among the greatest, but its league is not, it doesn't have strong local football like Spain or Italy," Marcel Marcondes, a corporate marketing manager at Ambev, said.

Ambev says it wants to help clubs enrol more members and increase income so they can buy the best players.

It is not about selling more beer, according to Marcondes.

Ambev has partnered with more than a dozen other major companies to launch a programme that offers fans discounts on more than 1 000 products and services if they become members of clubs.

In just over a year the "Movement for a Better Football" programme has helped sign up more than 720 000 members at 49 clubs, bringing them $45 million (R463.5m).

The goal is to reach 3 million members by 2020, which would mean an extra $542m a year for clubs. "Brazilian football is starting to discover the power of the fans to attract companies. The best stakeholders in the clubs are the fans, their most faithful consumers," said Erich Beting, an expert in football marketing and director of sports news site Maquina do Esporte.

Helping Brazilian clubs to keep more players at the peak of their careers could be good for Brazilian beer and football alike. "The stronger Brazilian football is, the more moments there are to get together with friends around football, the more beer people will drink," said Pedro Trengrouse, a UN consultant on the World Cup.

Source: http://www.iol.co.za/business/international/beer-and-soccer-score-together-in-brazil-1.1693623#.U5c1C1fo5_M

How beer can help you stay healthy

You may have heard cooking meats at high temperatures creates carcinogenic compounds in the form of char.

A recent study found that marinating meat with beer can cut down on the char build up.

Chef Robert Brener says, "Dark beer worked the best, but you could use any beer, lighter beers, and non-alcoholic beer worked as well."

Fat that drips from the meat causes flare-ups, which can contribute to those carcinogenic chemicals.

Chef Robert Brener of Johnson and Wales University recommends leaner cuts of beef.

Brener said, "My personal favorite is skirt steak, and it's very inexpensive because nobody uses it, but it's really delicious."

Expand your Memorial Day menu beyond burgers and dogs by loading the grill with veggies like asparagus, lettuce and peppers.

Try grilling fruit like peaches and watermelons to intensify their sweetness and add a smoky flavor.

Experts also recommend cleaning your grill thoroughly before you start grilling.

Grilling With Beer Reduces Carcinogens

Shutterstock

Anyone firing up the grill this weekend for the unofficial start of the backyard cooking season should take note. Meat marinades made with beer significantly lower the amount of cancer-causing byproducts that result from cooking pork with charcoal, food chemists in Spain and Portugal report.

We repeat: pork + beer > pork - beer. Science, 1. Cancer, 0. Thank you, food scientists.

We're not sure why you'd need to know more than this information, but click through to learn more.

Polycyclic aromatic hydrocarbons (PAHs) are compounds released from the incomplete burning of wood, charcoal, fossil fuels or any other organic substance. It is a family of compounds comprised of more than 100 chemicals, according to the Agency for Toxic Substances and Disease Registry, and many are released into the atmosphere by forest fires, volcano eruptions and automobile emissions.

They are also present in grilled meats as a result of the cooking process.

Along with multiple health and reproductive problems seen in animal trials, the ATSDR reports: "The Department of Health and Human Services has determined that some PAHs may reasonably be expected to be carcinogens. Some people who have breathed or touched mixtures of PAHs and other chemicals for long periods of time have developed cancer. Some PAHs have caused cancer in laboratory animals when they breathed air containing them (lung cancer), ingested them in food (stomach cancer), or had them applied to their skin (skin cancer)."

Studies have connected eating chargrilled meats with a higher incidence of colorectal cancer.

Now University of Porto and University of Vigo scientists have put their analytical abilities to this pork chop travesty and come up with a solution that many will appreciate.

They tested meat marinated for four hours in pilsner, nonalcoholic pilsner or black beers on PAH formation and compared these results against carcinogen development in meat that was not marinated. They then cooked all the pork to well done (another travesty, but that's for a different story). The result: Black beer marinades inhibited PAH development by as much as 53 percent compared to meat that wasn't marinated; nonalcoholic pilsner inhibited PAH formation by 25 percent; and pilsner dropped formation of the harmful compounds by 13 percent.

Read more: http://txchnologist.com/post/86589771120/science-fixes-unhealthy-grilling-problem-with-beer#ixzz33OVzNSOJ

Beer Review: New Belgium's Shift

Shift Pale Lager, New Belgium Brewing Company, Fort Collins

Style: American Pale Lager

ABV: 5 percent

Serving Type: 12-ounce can 

Malty? Hoppy? Light hops

Reviewed: May 2014

By the looks of it, the folks New Belgium Brewing have been busy. The company is in the middle of building a second brewery in North Carolina, and every time we make a trip to the liquor store it seems there's something new from New Belgium on the shelves—Snapshot, Rampant, Spring Blonde, Summer Helles. Which means the brewery's two-year-old Shift Pale Lager isn't all that new anymore. What has changed is that New Belgium switched to packaging Shift in 12-ounce cans, instead of the 16-ounce tallboys the brew debuted in. The change prompted us recently to pick up a sixer. 

The idea for Shift was born from the New Belgium tradition of sharing a beer with your colleagues after your shift at work. (Read: a "shift" beer.) It is one of the only New Belgium brews never to land in a bottle—it is available in cans or on draft only. What's more, at the time it was released, Shift was one of the first beers in the U.S. to be brewed with Nelson Sauvignon hops, which "evoke a Sauvignon grape-like quality." Indeed, Shift is not overpoweringly bitter, but instead has a subtle fruit flavor and a crisp finish—a fitting end to the workday. 

Would we buy it again? One 5280 editor describes Shift as the "perfect park beer." We think you'll agree. Perhaps a good fit for your next trip to Wash Park, because, well, it's still cool to imbibe there.

The Beer Spectator: IPAs vs. Lagers

Most American craft breweries make an India Pale Ale. They're difficult to master, but they allow brewers to distinguish themselves through personalization.  

With the explosive growth of IPAs since the 1990s, it's easy to forget that craft beer only comprises approximately 8 percent of total beer volume in the U.S. Thus, many who do not follow the craft beer market closely do not realize its accelerating growth.

Those who don't drink beer, or don't care to explore any brews outside of the lager category, dismiss or ignore these releases as disgusting or elitist. Indeed, even feminist blog Jezebel, which prides itself on rejecting stereotypes, bills IPA drinkers as bros "rich enough to afford fancy beer."

These views are errant, as even now the IPA category is expanding back to its birthplace.

As the craft beer revolution has spread beyond America, so has the taste for IPA. Britain is undergoing a brewing revival alongside a foodie revolution, based on local produce and artisanal methods. Much the same is happening in other rich countries around the world, where breweries are springing up to serve up craft beers. Indeed, IPA has come full circle. Many British craft brewers are using new IPA recipes imported from America for their brews but again adapting them for local palates.

Clearly, the American craft beer market has successfully made an impact on the global beer market. I'm proud to live in a country where I can buy hundreds of different types of IPAs.

Interestingly, the Economist set up a somewhat false dichotomy between lagers and IPAs, as if the two were battling against each other for bar space.

Pale lagers dominate the world market, as they're easy to drink in any season. Money follows the crisp, cold, and relatively tasteless brews of Anheuser-Busch InBev, SABMiller, Molson Coors, and a multitude of smaller regional lager brewers.  

Can IPAs challenge the dominant position of these three behemoths, along with all the others? Probably not. But it's wrong to consider the two types in competition when there is no real war. Cheap, light lagers appeal to all different kinds of drinkers, while IPAs are acquired tastes.

This is great news for American craft brewers and for drinkers of fine beer everywhere. But, just as it's not wrong to enjoy cheap lagers, it's also not right to convert every beer drinker to the side of IPAs. There's definitely room in the middle. 

Unfiltered beer: would you drink a cloudy pint?

The Spring Haze beer festival is a celebration of unfined beers. But will the style dubbed 'London murky' ever take off, or are we hardwired to demand a crystal-clear pint?

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Unfined beers are opaque on a spectrum from hazy to milky. Photograph: Alamy

Ask most real ale drinkers, particularly northern ones, what the perfect pint should look like and you will get a clear answer – literally. Said pint should be transparent, sparkling, a crystal-clear beer topped with a tight white head as smooth as virgin snow on a bowling green. I'm getting thirsty just typing that.

Yet drinkers at this weekend's Spring Haze festival (free, 23-26 May) would scoff at such tradition. Held at the Gun pub in Docklands, London, SHF will showcase 30 "natural and unfined beers" from cutting-edge breweries such as Kernel and Brew By Numbers. Far from clear, these beers are opaque on a spectrum from hazy to weak, milky tea. Such is the growth in unfiltered craft beers that this style has been dubbed (mainly by its detractors) as "London murky".

On the continent, none of this would be an issue. Many wheat beers are designed to be served cloudy with yeast – some Belgians even drink the yeast from the bottom of bottled-conditioned beers as a kind of "dessert". The unfiltered, fresh versions of Czech lagers (Budvar's unpasteurised yeast beer is available here too) are considered to be top of the hops.

However, for drinkers who grew up believing that cloudy beer was suspect – badly kept, too warm or the dog-end of the barrel that was going to make you sick – the idea of drinking soupy ale is proving divisive. We drink with our eyes and, for many beer enthusiasts, opaque ale just doesn't look right.

So why is it becoming such a "thing"? Taste, of course. Cask and craft keg beer ferments in the barrel. In one way or another, it is primed with yeast so that it continues to carbonate after dispatch. In order to clear that beer of yeast before serving it, isinglass or finings (chemically prepared fish guts) are added. As the beer settles, the finings bind with the yeast, fall away and the beer "drops bright".

The problem with that, as far as unfined advocates are concerned, is that those finings also bind with proteins and hop oils and suck flavour out of the beer. Not only is "natural" beer vegan-friendly (some claim that drinking the yeast has health benefits, too), it is also more vivid and flavourful.

"Without question, it intensifies aroma and flavour," says Justin Hawke of Moor Beer. "Whether that is to someone's tastes is another question. A traditional ale drinker who drinks delicate beers is going to taste one of those hoppy, unfined IPAs and not be able to cope with the way it looks and tastes. It's alien to them. But you can't argue that it's not more flavourful. Basically, the London brewers are trying to up the flavour threshold. And, from my perspective, it improves the visual appeal. Unfined beer has this beautiful, attractive opacity, as long as you're not brainwashed into thinking that beer has to be clear."

Me? I'm torn. I can't deny the aesthetic appeal of the perfect clear pint. But I also realise that is a rather daft, inherited prejudice. Moreover, this criticism of "London murky" (the argument is that upstart hipster brewers are using the excuse of making raw, natural, big-impact beers as a cover to chuck out haphazard, unbalanced rubbish) seems to spring from a general cynicism about the febrile creativity of the craft beer scene, rather than objective fact. I think you have to judge on a beer-by-beer basis.

The last unfiltered beer I drank, Beavertown's 8-Ball Rye IPA, certainly looked unappetising, like a half-pint of brown soup. However, if you like a lot of complex flavours in your beer, you couldn't fault it. From its background smokiness and spice through its almost fizzily sour mid-range (due to the higher yeast content, presumably?) to its top hop notes of tropical bubblegum, Citra and astringent bitterness, this was a big mouthful. You might find a beer like that too busy. But it was a persuasive argument for unfiltered beer.

Clear, natural beer would be the ultimate goal, which Baseline Brewing's Julian Spender claims he has achieved. The Sussex brewer uses a yeast (he won't say which, but apparently several unfined brewers are on to it) which, if he leaves his beer to settle for an extended period, and pub owners treat his casks right, collects in a tight sediment at the bottom of the barrel without any filtering.

"As a result, my beer is pretty damn clear," he says. "It used to be really hazy and it was a problem. I was pushing mud uphill: the majority of drinkers, before they even sip that pint, hold it up to the light and if it's not crystal clear they think there's something wrong with it. I'm guilty of it as well. I don't like beer that's really cloudy unless I know it's supposed to be, such as a wheat beer."

source:http://www.theguardian.com/lifeandstyle/wordofmouth/2014/may/23/unfiltered-beer-cloudy-pint-unfined-london-murky

Expensive beers get some price cuts at Marlins Park

Marlins Park, home to the most expensive beer in baseball at $8 according to BusinessInsider.com, trimmed its prices on Friday to $6 for fans willing to walk over to the stadium's bars.

If fans go over to the regular concessions, it will still cost them $8 for the same 16-ounce beer. Part of the new push to make beer more affordable includes a special Happy Hour on Fridays where between 5:30 and 6:30 p.m. beers cost only $4 at the Budweiser Bow Tie Bar.

"We're always taking a look at all our concessions — what we offer, the size of our offerings, the price of our offerings," team president David Samson said.

"We felt there were two opportunities with beer we wanted to do. We wanted to see if we could get a lower-price beer, which we got. And we wanted to see if we could do a happy hour — because we want people to get out here before the game starts."

According to BusinessInsider, the Arizona Diamondbacks and Cleveland Indians sell the cheapest beer in the majors at $4, the Los Angeles Angels sell the cheapest 16-ounce beer for $4.75, and the Boston Red Sox sell a 12-ounce beer for $7.75.

Baker peeved

Marlins utility man Jeff Baker used the word "foolish" to describe the throw pitcher Henderson Alvarez made to him at first base that pulled Baker off the bag and got him hurt in Thursday's 4-3 win over the Phillies.

Baker bruised his right shoulder after he collided with Domonic Brown, who hit a hard comebacker to the mound that Alvarez stopped easily but took his time throwing over to the bag for the putout. Baker had to stretch out and into Brown to make the cach.

"We lucked out he wasn't running as hard or he could have separated my shoulder," said Baker, who was still expected to be available to pinch-hit for the Marlins on Friday. "That can't happen. ... You have to go after it."

Marlins manager Mike Redmond agreed. "I think we got to do a better job fielding the ball and getting rid of it," Redmond said. "... Nobody should get hurt on a comebacker.''

• Marlins top prospect Andrew Heaney made his Triple A debut on Thursday and pitched well, striking out seven and giving up just one earned run on seven hits over five innings. The left-hander took a hard grounder to the shin in his final inning but was fine according to Redmond. Heaney threw 84 pitches and 56 went for strikes.

Although most top prospects nowadays make the leap to the big leagues straight from Double A, the Marlins wanted Heaney to face some more experienced hitters, Redmond said.

• Redmond said second baseman Rafael Furcal (hamstring, groin) is on pace to start playing in extended spring training games on Monday

Read more here: http://www.miamiherald.com/2014/05/24/4134809/expensive-beers-get-some-price.html#storylink=cpy

Read more here: http://www.miamiherald.com/2014/05/24/4134809/expensive-beers-get-some-price.html#storylink=cpy

Marlins Park, home to the most expensive beer in baseball at $8 according to BusinessInsider.com, trimmed its prices on Friday to $6 for fans willing to walk over to the stadium's bars.

If fans go over to the regular concessions, it will still cost them $8 for the same 16-ounce beer. Part of the new push to make beer more affordable includes a special Happy Hour on Fridays where between 5:30 and 6:30 p.m. beers cost only $4 at the Budweiser Bow Tie Bar.

"We're always taking a look at all our concessions — what we offer, the size of our offerings, the price of our offerings," team president David Samson said.

"We felt there were two opportunities with beer we wanted to do. We wanted to see if we could get a lower-price beer, which we got. And we wanted to see if we could do a happy hour — because we want people to get out here before the game starts."

According to BusinessInsider, the Arizona Diamondbacks and Cleveland Indians sell the cheapest beer in the majors at $4, the Los Angeles Angels sell the cheapest 16-ounce beer for $4.75, and the Boston Red Sox sell a 12-ounce beer for $7.75.

Baker peeved

Marlins utility man Jeff Baker used the word "foolish" to describe the throw pitcher Henderson Alvarez made to him at first base that pulled Baker off the bag and got him hurt in Thursday's 4-3 win over the Phillies.

Baker bruised his right shoulder after he collided with Domonic Brown, who hit a hard comebacker to the mound that Alvarez stopped easily but took his time throwing over to the bag for the putout. Baker had to stretch out and into Brown to make the cach.

"We lucked out he wasn't running as hard or he could have separated my shoulder," said Baker, who was still expected to be available to pinch-hit for the Marlins on Friday. "That can't happen. ... You have to go after it."

Marlins manager Mike Redmond agreed. "I think we got to do a better job fielding the ball and getting rid of it," Redmond said. "... Nobody should get hurt on a comebacker.''

• Marlins top prospect Andrew Heaney made his Triple A debut on Thursday and pitched well, striking out seven and giving up just one earned run on seven hits over five innings. The left-hander took a hard grounder to the shin in his final inning but was fine according to Redmond. Heaney threw 84 pitches and 56 went for strikes.

Although most top prospects nowadays make the leap to the big leagues straight from Double A, the Marlins wanted Heaney to face some more experienced hitters, Redmond said.

• Redmond said second baseman Rafael Furcal (hamstring, groin) is on pace to start playing in extended spring training games on Monday

Read more here: http://www.miamiherald.com/2014/05/24/4134809/expensive-beers-get-some-price.html#storylink=cpy

Beer and marijuana are now in your fave beauty products

It used to be that you had to hit up your favorite local bar or neighborhood house party to grab a smoke or a drink. Not anymore: More and more companies are infusing their hair and beauty products with some of the keys ingredients in beer and marijuana.

Why? They apparently help you look even more fabulous than you already do.

BRÖÖ, a mom-and-pop company based in North Carolina, created a line of haircare products formulated with beer instead of water. Ingredients typically found in your favorite adult beverage, like barley, hops and yeast, are chock full of proteins and vitamins that are believed to help strengthen and clarify your hair.

 

Washing hair with beer isn't exactly a new thing — I remember having the brilliant idea to try it after one particularly drunken night with friends. I don't remember it doing much for my hair, other than making it smell like an empty keg after a tailgate party.

However, the BRÖÖ line — with clever names like Hydrating Porter, Volumizing Pale Ale and Smoothing I.P.A. — is made with more refined ingredients than the Milwaukee's Best I used to drink in the dorms, so I don't doubt that the products do what they claim. I'm going to try a bottle or two for myself the next time I hit up Whole Foods.

Washing with beer not your thing? Grab your medical marijuana card and try some of the new beauty products by Apothecanna made with cannabis oil.



No, you won't get high. Apothecanna's line of creams are meant to treat "a variety of muscle, joint, nerve and skin conditions" with the help of the main relaxing ingredient in cannabis, THC.

The Calming Creme, Pain Creme and Stimulating Creme — Apothecanna's three main products — are made with other all-natural ingredients like lavender, chamomile, frankincense, ginger, capsaicin and grapefruit to help alleviate pain and "energize the skin and your mind."

All of the cannabis used is grown at licensed marijuana facilities in Colorado, but you won't get a contact high by using it topically.

Now, here's the downside: You can only buy Apothecanna's products through licensed medical marijuana centers in Colorado. However, the increasing acceptance of marijuana in mainstream society means that soon you might be able to buy lotions and other cannabis-infused creams and lotions at your local pharmacy — or maybe even your drugstore — in the near future.

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Souce: http://www.sheknows.com/beauty-and-style/articles/1038041/beer-and-marijuana-are-now-ingredients-in-your-favorite-beauty-products

Clinical Study: Beer could cut arthritis risk in women

Having a beer a few times a week might help women avoid painful rheumatoid arthritis, a new study suggests.

The disease is a form of arthritis linked to immune system dysfunction. According to the Arthritis Foundation, more than 1.5 million Americans suffer from the disease, which typically begins in the 20s or 30s.

However, "long-term, moderate alcohol drinking may reduce future rheumatoid arthritis development" in women, said lead researcher Dr. Bing Lu, an assistant professor of medicine at Brigham and Women's Hospital and Harvard Medical School, in Boston.

Overall, moderate use of any form of alcohol reduced the risk by about 21 percent, but moderate beer drinking — two to four beers per week — cut women's odds for the disease by nearly a third, the study found.

In their research, Lu's group tracked the drinking habits of women in two large studies, the Nurses' Health Study and the Nurses' Health Study II. The first study began in 1976, and includes more than 121,000 registered nurses. The second includes more than 116,00 nurses, and started in 1989. Women answered questions about their health and lifestyle every two years , including alcohol consumption, every four years.

Long-term moderate alcohol drinking appeared to reduce the risk of getting rheumatoid arthritis, Lu said. But drinking a few beers per week seemed to have the best effect, providing a 31 percent reduction in risk.

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Source: http://www.floridatoday.com/story/life/wellness/2014/05/22/study-beer-cut-arthritis-risk-women/9371591/

Grilling with beer improves health

Beer and meat lovers rejoice! A study from the March issue of the Journal of Agricultural and Food Chemistry is suggesting that when certain beers are used as a marinade for meats, they can make grilled meats healthier.

Grilling food which has been marinated in beer has proven to be a healthier option.

Healthier in the sense that they reduce the amount of harmful polycyclic aromatic hydrocarbons (PCA), substances found in many common food items, including smoked and charcoal grilled foods, which are linked with colorectal cancer.

In the study, four-ounce pork loin steaks were marinated for four hours in either pilsner (classic style of lager) beer, nonalcoholic pilsner beer or a dark ale and compared to unmarinated steaks.

Steaks were grilled for 10 minutes on a charcoal grill, while turned once halfway through, and allowed to reach a minimum internal temperature of 75 C.

While all three beers were effective at reducing PCA, the five per cent dark ale showed the highest and only significant cancer fighting potential, followed by nonalcoholic pilsner and then its alcoholic counterpart.

According to the authors, the differences between the cancer fighting activities of the different kinds of beers could be explained by several factors, including the type of fermentation and the presence of food colouring, sweeteners, flavours and other additives.

How do these cancer-causing compounds occur on grilled foods? By either contamination of smoke onto the food, burning of food (those crispy burnt, black sections on grilled meats) or, more frequently, by contact with dripping fat on hot embers.

The main factors that affect PCA concentration in charcoal-grilled meats are its closeness to the heat source, amount of fat in the raw meat product and cooking time.

Aside from marinating your grilled meats in beer this year, try the following to keep your grill healthy.

Be creative with marinating.

Ales generally have more antioxidants than lagers, so the former is likely the better choice for marinating, as was shown in this study.

Other studies have shown that the addition of onion, garlic, spices such as rosemary, cumin, coriander and black pepper, and lemon juice can all help to reduce the PCA content in cooked (not just grilled) meats.

Marinating meats in red or white wine and tea have also proven effective in reducing PCA in grilled meats.

Choose a leaner, thinner cut. You’ll save on both calories and carcinogens here. The longer meat sits on the grill, the higher the rates of PCA that build up in the meat while it cooks on high heat.

Kebabs are a good idea, as they can help to cut down on portion size, help foods cook faster, and are a great way to add veggies or fruit.

Try red meat alternatives — red meat meaning beef, pork, and lamb. Chicken, fish and shellfish, and vegetarian options like soy burgers or portobello mushroom caps have less calories, and work well on a grill.

Along with less overall fat, options like fish and veg take less time to cook, which both mean less PCA.

Cook at lower temperatures. Take care not to char meats, as high heat produces more PCA. This becomes a little easier with a larger piece of meat, like a roast, or when using a rotisserie attachment.

Turn foods often. Continuously turning meat on its opposite side can considerably reduce PCA formation. Use tongs or a spatula to turn instead of piercing meat with a fork, as this will help to reduce drippings, again reducing PCA formation.

Add fruit and vegetables to your plate. Rich in antioxidants, these foods work similar to marinades in reducing cancer-causing compounds in the body.

Ideal for the grill are tomatoes, zucchini, eggplant, asparagus, Brussels sprouts, carrots, pineapple, broccoli, peppers, onions, corn cobs, mushrooms or baby potatoes.

Source: http://www.thetelegram.com/Living/2014-05-22/article-3733567/Grilling-with-beer-improves-health/1

A company makes cheese with stout

The new product is called Forge and its name comes from a type of coal mined in Ogassa, Spain.

Ogassa, Spain

Ribera d' Urgellet . ( ACN ) - . Formatges de l' Abadessa d' Adrall created a cheese made with stout named Minera de Sant Joan de les Abadesses.

Its creator , Judith Carreira explains the Fragua , as the new product is called , is the result of the  combined work of  cheese artisans and beer brewers.

According to Carreira , brewers asked to create a product with their beer  to deliver more value and  aim for market diversification.

"I liked the challenge ," she added . Fragua  is made from the cheese Ros d' Eroles, which comes from Mas d' Eroles , the dairy company where Carreira works , and its name comes from the type of coal mined in Ogassa.

The young cheese Ros d' Eroles, with only 15 days of ripening, receives baths of Minera stout for a month ," says Carreira . This is the key to create the new cheese made ​​with stout.

When the cheese is washed with beer inhibits the creation of skin fungus, so the yeast can act on the two products.

One of the leaders of Minera Beer , Jordi Marse , stresses that his beer retains all the yeast because " it has not been pasteurized or filtered ." "This yeast act on the cheese, modifying the color and  the taste of it .

In this sense, Carreira said that  the resulting cheese is a very balanced , tender, with a unique dark brown color with just the right amount of sweetness and saltiness.

The name of the cheese Fragua is in honor of the type of coal that is extracted in Ogassa .

The marketing has recently begun and the product is being introduced in the Pyrenees around the area of Ripollès where the beer is best known.

 Marse explains that customers who buy this beer have already shown interest in this new product. "We are in early stages of marketing, but so far has been very well received”. 

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This Article was brought to you by Easy and Cool Advanced Generation Beer Mugs

 

21 Ways to Open a Beer Bottle

21 Ways to Open a Beer Bottle

Scientists unlock perfect beer foam

Scientists unlock perfect beer foam

A mug of beer without a frothy head is like a bar tab without a tip. And now, it’s serious science to researchers at Cornell University, who have discovered the secret to a healthy foam.

Watch what happens to beer when placed in a hot pan:

Cornell’s Karl J. Siebert, principal investigator and author of "Recent Discoveries in Beer Foam," set for publication in the next issue of the Journal of the American Society of Brewing Chemists, said the key to a good head is just the right amount and kind of barley lipid transfer protein No. 1, also known as LTP1.

Bitter compounds found in hops, like iso-alpha acids, are important to brewers, says Siebert. "Dissolved gases in the beer – carbon dioxide and, in some instances, nitrogen – play a role. So do acidity, some ions, ethanol levels, viscosity and numerous other factors that have been tried by brewers and scientifically tested," says Siebert, professor of food science and technology at the New York State Agricultural Experiment Station in Geneva, N.Y. "But LTP1 is the key to perfect beer foam."

Souce: http://www.northjersey.com/news/health-news/scientists-dive-into-beer-to-unearth-the-mysteries-of-its-foam-1.1019393#sthash.WFQGF3Fs.dpuf

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