Last Updated on Sunday, 14 February 2010 04:28 Written by admin Sunday, 14 February 2010 04:28
14 February 2010
For two weeks in January, Belgian brewery workers blocked roads, set fire to beer crates, kidnapped managers and handed out free beer in protest against job cuts proposed by Anheuser-Busch InBev, the world’s largest brewer.
The company announced the cuts in spite of profits of US$1.55 billion in the third quarter of 2009.
But the AB InBev beer monopoly appears more interested in profit than workers’ rights or even the quality of its beer. Theo Vervloet, the chairman of the Belgian Brewers trade association, said: “AB InBev is thinking on a bigger scale and wants to go for volume rather than quality.”
Last Updated on Sunday, 14 February 2010 04:24 Written by admin Sunday, 14 February 2010 04:24
February 14, 2010
ATLANTA — Finally, there’s real science to back up what we’ve long suspected (or hoped): Drinking beer can be good for you.
Researchers at the University of California, Davis, say beer is a rich source of dietary silicon, which is key to increasing bone density. They analyzed 100 commercial beers for their levels of silicon, finding the levels varied based on the type of beer and malting process used.
Pale-colored malts have more silicon than darker beers and thus are more effective in preventing osteoporosis.
Last Updated on Tuesday, 9 March 2010 07:08 Written by admin Thursday, 11 February 2010 02:46
Last Updated on Saturday, 6 February 2010 10:26 Written by admin Saturday, 6 February 2010 10:24
Our most popular beer, Sierra Nevada Pale Ale, is a delightful interpretation of a classic style. It has a deep amber color and an exceptionally full-bodied, complex character. Generous quantities of premium Cascade hops give the Pale Ale its fragrant bouquet and spicy flavor.
“Sierra Nevada Pale Ale is the flagship beer, the one that made Chico famous. It is a flawless beer that opens with bright, perky high notes of maltiness and orange blossom and segues into a delectable hoppiness.”
GOLD MEDAL WINNER
Great American Beer Festival (American Pale Ale: 1995, 1994, 1993;
Classic English Pale Ale: 1992; Pale Ale: 1990, 1989, 1987)
– Elaine Louie, Premier Beer—A Guide to America’s Best Bottled Microbrews
| alcohol content 5.6% by volume | yeast Top-fermenting Ale Yeast |
| beginning gravity 13.0 Plato | bittering hops Magnum & Perle |
| ending gravity 2.8 Plato | finishing hops Cascade |
| bitterness units 37 | malts Two-row Pale & Caramel |
Last Updated on Saturday, 6 February 2010 10:16 Written by admin Saturday, 6 February 2010 10:16
Ingredients:
* 1.5 lbs Hopped Light Malt Extract per gallon.
* Approx 8-10 Flavored Tea Bags per gallon.
* Mutons 6 gram beer yeast.
Preparation:
Boil malt extract in 1/3 gallon of water (more if making a larger batch) for 20 mins.
Boil tea bags in seperate pot with similar amount of water, 20 mins.
Combine wort and tea, cool by any means neccesary.
Bring level to a gallon (or to whatever scale) and pitch the cheapest beer yeast you can get your hands on. I used a 6 gram pack of Muttons.
Specifics:
Style Winter Beer
Recipe Type Extract
Batch Size 1 gallon or more.
Original Gravity
Final Gravity
Boiling Time 20 Mins
Primary Fermentation plastic 7 days more if too bubbly
Secondary Fermentation glass until not fermentation halts.
Other Specifics For the “Flavored Tea” I would suggest a Caffiene Free Celestial Seasonings. If you drink like I do at times, that much caffiene is probably not a good thing, or at least so says my wife.