HOMEBREW Digest #4369 Thu 09 October 2003

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  re: specific gravities ("-S")
  Corkage (Paul Edwards)
  Imported micros/hops and dogs (Jeremy Bergsman)
  Beer in Restaurants ("Lau, William T")
  Corkage ("Spencer W. Thomas")
  Decoctions/CO2 tank Pressures ("A.J. deLange")
  What is bad beer? (Randy Ricchi)
  Enzymes during fermentation (Alan McKay)
  Dogs and beer and asking for craftbrews in a resturaunt (Michael Hartsock)
  2003 Georgia Craft Brew Challenge (Ted Hull)
  Going to SF ("Tom Viemont")
  Re: Insurance and CO2 Cylinders? ("Brewski")
  Where's Waldo, err, Jeff (Jeff Renner)
  Beano and stuck fermentations ("Dave Burley")
  What is Bad Beer? (Bev Blackwood II)
  Re: What is Bad Beer? ("Christopher Clair")
  restaurant beers ("Jeff & Ellen")
  Re: Brewers yeast, dogs ("Qubert Bohguz")

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---------------------------------------------------------------------- Date: Wed, 8 Oct 2003 00:46:51 -0400 From: "-S" <-s at adelphia.net> Subject: re: specific gravities Isaac Gibson writes, >I have a few basic questions on when to take gravity readings. 1/ Pre-boil, after collecting all the wort, stir well(necessary) take an SG reading AND a volume reading. 2/ Take an SG reading after the wort is cooled, either before or after it's separated from the break. BUT take a volume reading of the cooled collected wort after break separation. 3/ Take an SG reading of the wort after the bubbler has completely stopped bubbling, or any time afterwards. You must decarbonate the beer to make an accurate reading anytime after pitching. ==== >If I want to calculate [...] IBU [...] then I need the 'specific >gravity of the boil' [...] >When do I take this reading, Getting the IBUs to within 10% is mostly luck. Some hops varieties decay almost that much per month ! You'll get that sort of variation difference in using pellets vs whole hops, using a hop bag or living a few thousand feet above sea level. A big factor that is unaccounted for is the vigor of the boil. Physically the only SG values that could be relevant to IBUs are those from the addition of hops thru to the cooling(or break separation). The fact is it won't matter much which SG you use, or which formula but be consistent. Any of the formulas will give you a decent estimate. Use a formula in a consistent way and if you find you like your beers more or less bitter than the formula indicates - then adjust accordingly. >Also, how do I know >exactly when to transfer my beer from the primary to the >secondary? That depends on your reasons for using a secondary. You can make perfectly great beer using a primary only. If you want to collect clean trub free yeast from the secondary to reuse for a later batch, then you can transfer as early as 12 hours after pitching and as late as prior to the beer clearing. If you have a true top fermenting ale yeast which requires a lot of oxygen to keep going, then you'll probably want to transfer around 48 hours after pitching. The only hard rule is don't rack or unnecessarily or introduce air to the beer after fermentation ceases. That can cause flavor problems. In general I'd recommend transfer to secondary at 24-48 hours after pitching or not at all. >Do I need a gravity reading? No. The CO2 makes the reading pointlessly inaccurate. Use the Force, Luke. Transfer to secondary only when the fermentation is 'active'. As a beginner you may want to take some SG readings throughout fermentation to gauge progress, but it's inexact when the yeast are producing CO2 bubbles. Late in the fermentation when the yeast are often sluggishly chugging along it may take a day or more to drop 1 SG degree. Watching the bubbler on a sealed fermenter is a far more sensitive indication of fermentation activity. >How do I know when to bottle? When the bubbler activity ceases (not just slows) and the beer starts clearing it's likely that the fermentation is nearly over. If you trust it's over then give the beer a few days contact w/ the yeast, then take a sample and decarbonate it. If the FG reading meets your expectation then it's over. - prime and bottle. Taste the FG sample too. It tastes odd w/o carbonation, but if it tastes very sweet and/or if the FG reading is unusually high then you may have a "stuck" fermentation to deal with. A very common newbie problem is under-attenuated beer, and this is undoubtedly due to poor yeast pitching and handling practices. > Is it when the beer has reached the gravity > that I want to stop it at to achieve a particular style? Or is it when the > gravity stops dropping? Beer style is partly determined by how fermentable the wort is. Maybe its a highly fermentable ale wort with 80% apparent attenuation expected or a bock wort with only a 65% attenuation potential. The degree of attenuation is primarily is determined by how the brewer makes the wort, most yeasts will drop the fermentation to the same FG if you treat them right (at least very close). It's your job as brewer to make wort with the right attenuation property. Do not prime and bottle until the yeast finish completely. Let the yeast tell you what the FG will be. You will find that many fermentations, probably most, drop SG very slowly at the end. Very late in the fermentation that yeast reduce certain flavor chemicals called VDKs into less flavorful forms. This gives the beer a less 'green' more mature flavors. Don't be in a huge hurry to separate out the yeast. As a rule you are better off letting a beer sit on healthy yeast an extra week versus separating the beer from yeast too soon. Under my conditions and at my 'typical' ale fermentation temperatures I think 8 to 10 days would be about ideal from pitching to kegging. YMMV. The rate of fermentation is dependent on many factors and especially temperature. You may find that an ale fermented warm can almost hit the target FG in 24 hours !. A cold fermented ale might take weeks. Here is the best one-line of advice I can think of for a beginning brewer. http://www.howtobrew.com/intro.html -S(teve Alexander) Return to table of contents
Date: Wed, 8 Oct 2003 04:28:03 -0700 (PDT) From: Paul Edwards <sdrawdep7821 at sbcglobal.net> Subject: Corkage Don, re: your post to HBD about taking your own beer into a restaurant (Corkage) That may be leagl in the state in which you live, but that is not the case everywhere. Here in Indiana, it is illegal to take an alcoholic beverage into a licensed premises that wasn't purchased from that license-holder. "IC 7.1-5-8-4 Taking alcoholic beverage on licensed premises and serving setups prohibited Sec. 4. (a) It is unlawful for a person who owns or operates a private or public restaurant or place of public or private entertainment to permit another person to come into the establishment with an alcoholic beverage for sale or gift, or for consumption in the establishment by that person or another, or to serve a setup to a person who comes into the establishment." That's the law in many states. Here in Indiana, homebrew and homemade wine are exmept from this provision (IC 7.1-5-8-5) I know, because I pushed the law thru in Indiana, liberalizing our laws about homebrew and homemade wine. I wrote the language that became law here in 1999. Before that, we weren't allowed to take homebrew off our property. All that said, I have taken wine into restaurants that did not have a liquor license. That _is_ legal here. Cheer! - --Paul Return to table of contents
Date: Wed, 08 Oct 2003 07:55:56 -0400 From: Jeremy Bergsman <jeremy at bergsman.org> Subject: Imported micros/hops and dogs The reason micros are listed with the imports is they cost the same amount, more than the majors' beers. ==================================== I'm not a dog person so I don't remember the details, but I'm surprised no one has brought up the fact that hops can be extremely poisonous to some dogs. A search of the archives will find details on which breeds are affected. - -- Jeremy Bergsman jeremy at bergsman.org http://www.bergsman.org/jeremy Return to table of contents
Date: Wed, 8 Oct 2003 08:13:37 -0400 From: "Lau, William T" <william.lau at astrazeneca.com> Subject: Beer in Restaurants Just wanted to mention two interesting incidents my neighbor and I encountered in local bars recently. These places advertised $1 pints at happy hour for domestic drafts. One place had Anchor Steam and the other had Flying Fish on tap along with the standard Bud, Lite, etc. When we ordered the Anchor or Fish we were charged the standard $4 for the pint. At that point we pointed out that both Anchor and Flying Fish were domestic beers. We were told they were "micros" not domestic. After some fun debating the definition of "domestic" with the management we just relaxed and enjoyed our beers. Bill Lau AstraZeneca Pharmaceuticals LP 587 Old Baltimore Pike Newark, DE 19702 Phone 302-286-4948 Fax 302-286-4076 william.lau at astrazeneca.com Return to table of contents
Date: Wed, 08 Oct 2003 08:19:16 -0400 From: "Spencer W. Thomas" <spencer at umich.edu> Subject: Corkage Corkage is not legal in all states. And in some states it's only legal when the restaurant has no alcohol license. Check your local laws. As Don recommends, it's best to call the restaurant ahead of time, because even if it is legal, they may not want to do it. =Spencer in Ann Arbor, MI Return to table of contents
Date: Wed, 08 Oct 2003 12:36:12 +0000 From: "A.J. deLange" <ajdel at cox.net> Subject: Decoctions/CO2 tank Pressures In pulling the first two decoctions the object is to leave most of the dissolved enzymes back in the main mash though some are required in the decoction vessel as well as in most programs the decoctions are rested for protein and starch conversion. I've found that pulling wet grain with a big restaurant strainer without giving it more than a couple of seconds to drain works well. I always add some hot water to the decoction in order to start the temperature ramp (really to make up for the heat lost during the transfer) and keep it thin enough that it will be kept in motion by the stirring apparatus. This is important for uniformity of temperature during the ramping part of the decoction and most important in order to prevent scortching during the boil. Prior to the boil I add about as much liquid as I expect to boil off so that the volume returned to the main mash is close to what was taken out. For the third decoction the idea is to denature the enzymes so that one wants all the liquid he can get into the decoction vessel. CO2 tank pressure is the saturated vapor pressure of CO2 at the temperature involved. At room temperatures this is about 800 psi and rises to around 1200 psi at the critical point which is 86 or 87 F (if memory serves). This is the pressure into the first stage regulator. Dispense pressures are more typically 7 - 15 psi. The bottles themselves are equipped with rupture disks set for much higher pressures. Again I'm asking memory to help me here but I think it's around 2500 or 3000 psi. A.J. Return to table of contents
Date: Wed, 08 Oct 2003 09:17:30 -0400 From: Randy Ricchi <rricchi at houghton.k12.mi.us> Subject: What is bad beer? Bob Barrett asked the question "what is bad beer?" in yesterday's HBD. Bob, Were you watching Andy Rooney just before writing that post? I couldn't get Andy Rooney's voice out of my head while I was reading it, the style was so similar to his. Then I look at the "from" part of the post and it says "Barrett, Bob (R.A.)" <rbarrett at ford.com>, and I think, hmmm, what is that (R.A.) about? Rooney, Andy? Return to table of contents
Date: Wed, 8 Oct 2003 09:28:51 -0400 From: Alan McKay <amckay at neap.net> Subject: Enzymes during fermentation First of all, Jon, see my FAQ for a better solution to your problem : http://www.bodensatz.com/staticpages/index.php?page=20020429215128446 I tried enzymes in the fermenter and it lowered my FG alright. And lowered it. And lowered it. And lowered it. Down below 1.000 in fact. Then came the exploding bottles. The problem with this 'technique' (and I use the term loosely) is that there is no effective way to stop it. I guess with a great deal of trial and error you could figure out how much enzyme to add to do the job at hand. But you will almost certainly end up with several batches of exploding bottles before you get it right. cheers, -Alan - -- http://www.bodensatz.com/ TCP/IP: telecommunication protocol for imbibing pilsners (Man-page of Unix-to-Unix beer protocol on Debian/GNU Linux) Return to table of contents
Date: Wed, 8 Oct 2003 06:26:53 -0700 (PDT) From: Michael Hartsock <xd_haze at yahoo.com> Subject: Dogs and beer and asking for craftbrews in a resturaunt David Houseman wanted to know where the bud light comes from. The budlight is always around, because, invariably, my father in law and friends leave it in the fridge. I'm not going to drink it, and if the dog likes it... well, who am I to judge his tastes? He does lick his butt alot. As for asking for craftbrews in resturaunts, the only thing that really bothers me is when Killians Irish Red is listed as an import. Remarkably, Missouri is doing well in the craft brew revolution (inspite of the chokehold AB has on the state). We have Boulevard, Shfly, and many local brews. The trend is to separate beers into "domestics" and "premiums". I always ask what "premium beers" do you have? If they answer "michelob" or "Killians" or (worse) "corona", I cut my losses and ask for a "pale ale" and just hope they don't reply with "yes, we have rolling rock". Usually I get a SN or Boulevard. Michael Columbia, MO ===== "May those who love us, love us. And those that don't love us, May God turn their hearts. And if he doesn't turn their hearts, may he turn their ankles So we'll know them by their limping." Return to table of contents
Date: Wed, 8 Oct 2003 07:37:07 -0700 (PDT) From: Ted Hull <theartfuldudger at yahoo.com> Subject: 2003 Georgia Craft Brew Challenge November 1st, 2003 - Saturday, 8:30 PM to Midnight Georgia Craft Brew Challenge Max Lager's American Grill & Brewery, 320 Peachtree Street NE, Atlanta Georgia's craft brewers are going head-to-head to see whose beer reigns supreme in Georgia. Come see who wins and try them all at a Halloween-themed festival. Over 40 beers from Georgia's craft brewers will be on tap in one place for the first time, including ones brewed especially for the event. Tickets are $20 in advance and $25 at the door; for more information and tickets, go to www.worldclassbeer.org. We're excited to announce that Kingsized, Creative Loafing's 2003 "Best Loungecore Act" will be providing swinging tunes during the festival. Hope you can join us and support our efforts to update Georgia's antiquated legal definition of beer. Ted Hull Georgians for World-Class Beer www.worldclassbeer.org Return to table of contents
Date: Wed, 8 Oct 2003 11:26:48 -0400 From: "Tom Viemont" <tviemont at atstaff.com> Subject: Going to SF Hey There Fellow Aficionados I ask the age-old question...where can I drink good beer in a strange land? I'm off to work a trade show in San Francisco from Oct 11th to the 15th at the Moscone Center. I'll be staying near the convention center. I will not have wheels. Any places I ought to go while I'm there that I can reach on foot or by BART? Is there a place within walking distance of the convention center where I can get good beer, preferably a dive? In other words, I'm looking for a home base. I live in a state where strong beer is illegal. Anyplace I can get a good selection of Belgians? A quick search of Pubcrawler suggests the 21st Amendment as a good pub to stop at, but doesn't really sound like a dive. I also see that a tour of the Anchor Brewery should be on my agenda. Years ago, I stayed at the Hotel Monaco and found a suitable dive bar up the street, but I'm sure much has changed since then... Thanks! Tom Viemont Return to table of contents
Date: Wed, 8 Oct 2003 11:30:56 -0700 From: "Brewski" <brewski at inet99.net> Subject: Re: Insurance and CO2 Cylinders? My first CO2 tank was a 20 lb. CO2 fire extinguisher. It had the valve, hose and horn assoaited with fire extinguishers and it was still fully charged. Boy a lot of CO2 comes out of one of those things when you are just dumping it. When you are fighting a fire I sure there isn't all that much CO2 in there. So this guy is saying you are not allowed to have a CO2 fire extingisher in your home. Hum... I took that emty extinguisher to Tri-State Oxygen (Ashland, KY) and they changed the valve, replacing the fire fighting valve with the one we all use, painted over the red with silver paing, put a CO2 sticker on it, hydro-tested and filled it with CO2. I believe that cost about $20. They didn't charge me for the modification they had to do. I suppose the fire extinguisher valve cost much more than the regular valve they put on it. Probably the standard CO2 cylinders are made on Mondays and the CO2 fire extinguisher are made on Tuesdays, but they seem to be the same cylinder. Talk to your local CO2 vendor. Ask how he, not you, should go about filling paint-ball cylinders at home. Mike Return to table of contents
Date: Wed, 8 Oct 2003 12:14:59 -0400 From: Jeff Renner <jeffrenner at comcast.net> Subject: Where's Waldo, err, Jeff Bob Barrett <rbarrett at ford.com>Bob Barrett of Ann Arbor, MI asked: >Where has Jeff been? I haven't seen him in a while Kinda of MIA, huh? Well, we went to England to drink cask ale the first two weeks of September and afterwards I came down with one helluva cold that's taken weeks to get over, so I've been lying low. So, here are a few comments on England. We started our trip with the Maidstone Beer and Hops Festival http://www.camra.org.uk/SHWebClass.ASP?WCI=ShowDoc&DocID=4378. It was great. Our friends and hosts, Paul and Maria Crossley, used to live near Maidstone in Kent, and are members of the Maidstone chapter of CAMRA (Campaign for Real Ale http://www.camra.org.uk), even though they now live in Essex. Kent is, of course, the center of English hop growing. Paul and Maria work at the festival every year and signed us up to work as well. This is actually the reason we went this time of year, and we really enjoyed mixing with the English real ale crowd. The nice thing about working is that you get to sample a splash (or more) of any beer you want. You don't have to work the whole time at all. When you want to stop, you just go behind the tent for a break. When you want to work, you go back and find a place behind the trestle and start. There were 94 cask ales, four ciders and a perry. All were gravity served. (In the south, the cognoscenti are not bothered whatsoever by a total lack of a foamy head on their real ale). One of the things I had wanted to do on this trip was to taste as many milds as possible. This is an interesting and disappearing style, and I was able to taste five at the festival and a few more on the rest of our trip. They ranged from dry to rather rich and sweet, from hardly bitter to moderately bitter, and from chocolaty to malty. I found that I liked the dry ones better than the sweet ones. All in all, not my favorite style, but one that's a nice change. But it was bitters that I really wanted to taste, and I spent the rest of my time at the festival and in pubs tasting rather than just relaxing and enjoying them. This was in some ways a little dumb on my part. I kept saying that I was looking forward to just going into a pub and having a few pints, but then I'd see the list and order a half (able to taste more that way) and pull out my little spiral notebook and start taking notes. Not that I didn't enjoy this and the beer, but it did make it a little bit like work. The trip confirmed for me that I really like snappy, hoppy bitters of moderate to low gravity, with hop flavor and aroma as well as bitterness, and good fruit aromas and tartness. My favorites were of this style, with enough malt complexity to balance the hops and tartness. This is a beer you can drink pints of and not find it tiring. My favorite beer was Deuchar's IPA brewed in Edinburgh by Caledonian. It is a most un-Scottish bitter - very much in the style I described above. It has won many prizes http://www.caledonian-brewery.co.uk/awards/deuchars.htm including 2002 CAMRA Champion Beer of Britain. We spent a wonderful week with the Crossleys in N. Yorkshire. We rented a newly updated seventeenth century cottage in the village of Grassington and took day trips from there. It is beautiful country. Those of you who remember the BBC series "All Creatures Great and Small" about a Yorkshire veterinarian, James Harriot, or the books it was based on, will remember the dales, fells, heaths and moors and the farms and villages. But N. Yorkshire is rather a beer desert, at least compared to the south. A few breweries dominate the pubs, and the beer is often kept indifferently, even in CAMRA rated pubs. I'll post some specific beer comments at another time. Seen on a t-shirt at the Maidstone Festival: "The liver is an evil organ. It must be punished." Now there is a slogan! I think we should consider it for our next club t-shirt. Cheers Jeff - -- Jeff Renner in Ann Arbor, Michigan USA, JeffRenner at comcast.net "One never knows, do one?" Fats Waller, American Musician, 1904-1943 Return to table of contents
Date: Wed, 8 Oct 2003 12:55:06 -0400 From: "Dave Burley" <Dave_Burley at charter.net> Subject: Beano and stuck fermentations Brewsters: Jonathan Royce asks a series of questons about using enzymes as to how to get through a stuck ferment and provides an article on the use of enzymes. I was not overly impressed with the article. First, Jonathan make sure you truly do have a stuck ferment by using Clinitest <kit >( pharmacy or brew store) to determine the amount of reducing sugars you have remaining. A stuck ferment will have lots and a ferment near the end will have less than 1% . SG is not a good indicator of a stuck ferment unless you have lots of experience with the exact same brew and have no carbon dioxide bubbles on the hydrometer, which will give a high reading. Degas your sample under a vacuum or by heating and cooling before reading SG. Most often a failure to complete has to do with the state of the yeast and a high alcohol brew can cause problems. Simply adding more yeast and/or a yeast nutrient will help in this case. If you rehydrated your yeast in the wort directly and not in water at less than 105F you may have generated disrupted yeast cells ( aka petite bodies) and these often can't finish. You may also have a too-low temperature problem which begins to be a problem this time of year. I would explore all of these before adding any enzymes which will produce a very dry and boring higher alcohol beer. Beano goes after the branched chain carbohydrates. Keep on Brewin' Dave Burley Return to table of contents
Date: Wed, 8 Oct 2003 13:27:11 -0500 From: Bev Blackwood II <bdb2 at bdb2.com> Subject: What is Bad Beer? Bob Barrett asks about what is "bad beer" and has a lot of very valid points about the subject. I'll reply with "Beauty is in the eye of the beer-holder." I.E. It's subjective. Having been to the GABF on several occasions, I can honestly say I've been very impressed with beers that didn't win medals and underwhelmed by beers that have won them. I know several folks who have judged at the GABF and I trust their palates. However, I have also heard tales of people who "couldn't judge their way out of a wet paper bag" or who held adamant opinions about beers that other judges didn't consider to be medal-worthy. So just because something wins doesn't mean it'll blow you away and just because something didn't win doesn't mean it's inherently "bad" The fourth place beer in a 43 entry category is still among the best... sometimes the 30th place entry is still very good. I think, however, that breweries who consistently win at large events like this gain a lot in terms of reputation for producing quality beers on a consistent basis. So while 1 medal in 5 years of competing is good, 7 over 5 years is better and I'll have more trust in that brewery's product. Do I consider "Macro" products to be "bad beer" in spite of their impressive medal totals? Shoot yeah. Two reasons: First and foremost is the categories they win in. Non-Alcoholic (Beer) Malt Beverage (This is a "gimme" with 4 total entries), American Lager/Ale or Cream Ale, American-Style Light Lager, American-Style Lager, American-Style Premium Lager, American-Style Specialty Lager. In other words, how many ways can you say "Light Lager?" Under BJCP guidelines, these 5 would roll up to 2 medal categories, and that would leave out American Dark Lager and American-Style "Light" Amber Lager, which also would fit into the two BJCP categories. I am of the opinion that this is a concession made by the GABF to large breweries which might otherwise have a whopping 2 categories that they could win in. Last time I checked, AB "owns" all entries and all the beer served at the GABF. Without their largesse (or that of another Macro) this contest would likely be too difficult and/or expensive to put on, so it's a classic case of "You scratch my back, I'll scratch yours." Second, I question the very "beer-ness" of the Macro products. I have a great deal of respect for the Macro brewers and for what they can do: make a consistent product, worldwide, in huge volumes. However, there's a reason that FDA labeling laws cut off the number of ingredients at 72 before a beer maker has to start listing what's in it. I don't think some administrator just made that number up on a whim, especially since we all know that Germany gets by just fine with a whopping 4 ingredients. Call me a big conspiracy theorist if you want, but based on what I've seen in industry publications about foam stabilizers, additives and so forth, Macro breweries are as much massive chemical plants as breweries. However, I know several folks who've had the "good" beer and still turn right around and go back to Coors Light or Bud when it's convenient. Me? I won't go there. Again, it's purely subjective. (I am also one of those folks who also seem to get really nasty headaches from some Macro products.) When I say "Life is too short to drink bad beer" it's expressing a disdain for products that I consider to be inferior. (Apply it to a different product and it might be "Life is too short to eat Red Delicious Apples" since I pretty much refuse to eat those as well (I prefer Galas)) However, if there's no such thing as a "bad beer" for you, well, life is good and you'll certainly never run short with 24 can suitcases on sale for $11.00! Me? I'll stick with my $7.00 six packs of craft brew and enjoy them with you. Cheers! Return to table of contents
Date: Wed, 08 Oct 2003 15:23:16 -0400 From: "Christopher Clair" <buzz at netreach.net> Subject: Re: What is Bad Beer? Bob Barrett writes "What is Bad Beer?" Great question. Probably no good answer. Many people posting here would say AB, Miller, and Coors products are bad. But many others disagree (hence their market share, like it or not). Still others would look at beers out of style as bad. Some could care less about styles. Remember the pepper beer thread? Yet another example to keep us from finding the answer to what is bad beer. IMHO, bad beer is in the mouth of the beholder. My beers are seldom up to my standards yet friends and family give me compliments and my "horrible" alt took first in a competiton. While we can sit and give 500 reasons why a beer is bad, you will never truly know if it is until you try it yourself. Which brings me to "life is too short to drink bad beer". To me, this means that if you don't like it, and YOU think it is bad, don't drink it because it is your only option. Drink something else that you will enjoy (beer or not). Then again, maybe this is a BAD answer to the question! ;-) Christopher Clair West Chester, PA http://hbd.org/buzz "The mouth of a perfectly happy man is filled with beer." - Ancient Egyptian Wisdom, 2200 B.C. Return to table of contents
Date: Wed, 8 Oct 2003 21:10:06 -0400 From: "Jeff & Ellen" <JeffNGladish at ij.net> Subject: restaurant beers I've been enjoying the reaction to this restaurant thread. But wouldn't it be much better for all of us if we could actually order a specific beer with our entree, as do the wine people? I'm talking not just Bavarian Wheat with your pasta, but King Ludwig Hefeweizen. What if I wanted a Samuel Smith Pale Ale with my Thai fish? (Think of the buttery flavor with the spices.) Or McEwen's IPA with my Sag Ghost? Wine people have so much more brand choice than we do and yet so many fewer flavors. I remember a meal I had a year ago in Brooklyn that paired my entree with Saison Dupont. I was impressed that the restaurant even had it at all, but even more overwhelmed at how well it matched the food. The three other people at my table were jealous that they ordered wine after trying my beer. I'm not expecting miracles to happen, but a choice would be nice. A pale ale, a scotch ale, a belgian, a german wheat are not too much for a restaurant to keep cool. The fact that I feel like a snob to have to ask for a verbal recital at all is kind of stupid. The corkage idea sounds nice, too. I've been to restaurants in the past that had not yet received a liquor license who were happy to serve me my homebrew with the meal. I've seen many restaurants open up with quite a nice beer list only to eliminate the slow movers as they grow into the mainstream. I guess it's our lot in life to help these poor souls understand the epiphany of beer and food. Jeff Gladish, Tampa FL Return to table of contents
Date: Thu, 09 Oct 2003 03:06:44 +0000 From: "Qubert Bohguz" <jafea78 at hotmail.com> Subject: Re: Brewers yeast, dogs Stretching the topic a bit... a small number of dogs (mostly greyhounds, IIRC), seem to have had an allergic reaction to hops which can be fatal. These stories seem to be based on the dog eating a large pile of hops, for example after the brew day. I'm going to guess, based on my absolutely no biological background, that alcohol and sheer volume would probably kick in before a dog would get a dangerous dose of hops from drinking beer. And if I remember the olfactory consequences of giving dogs brewer's yeast correctly, you probably wouldn't be feeding the pooch enough yeast to cause a problem either. (Stay upwind of ol' Fido for a while...) But as a hop pellet user, it seems that there's probably a good amount of hops in my yeast cake. So personally, I'd play it safe. -Joe Murphy Return to table of contents
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