Drinking excessive amounts of BEER in your 50's and eating a lot of sausages in your 70's will help you live until you are 93!
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A new study by the Royal College of Physicians just released says it, eh! Bloody blokes release a 10,000 page report about the enzymes and break down at a molecular level never heard of until recently. In a blind study of 5,000 Scottish and Irish dissidents, over the course of 40 years, eh, confirmed that "The bacteriophage ?29 is a virus that infects the bacterium Bacillus subtilis. The mature ?29 contains a head region that encloses its genome and a tail region that contacts the cell surface to initiate the infectious cycle." - Hwa-ping Feng, Micromicrobiologist and super smart guy with the College.
A beer menu’s first purpose is straightforward: to tell a customer which beers the bar has available. But some forward-thinking bars and breweries are reimagining this humble document, introducing multifunctional menus that act as so much more than a draft list. Consider the beautifully designed menu at No Anchor, a months-old bar in Seattle: It plots draft beers on a chart from approachable to esoteric and from modern to traditional. If you’re looking for something trendy but not too challenging, you might land on Breakside’s Wanderlust IPA without having to buffet your server with questions. Or consider the ingenious menu at San Francisco’s Cellarmaker Brewing, where a gridded paper also acts as a placemat for tasting flights so you can read notes on each beer as you sip, without mistaking one glass for another. When it comes to a menu, knowledge is power.
Andrew Durstewitz, co-founder of D9 Brewing Co., was a computer engineer long before he became a brewery owner, as was his partner and co-founder, Aaron Burton. And when the pair teamed up with John Ashcraft, a chiropractor, to open their Cornelius, North Carolina-based brewery in 2013, they decided to make use of their engineering mindsets. “We really wanted to take a more scientific approach with our sours,” Durstewitz says. The process they developed, which resulted in D9’s Systema Naturae series of sour ales, is unique among brewers. “Even if you were able to copy the ingredients and process exactly,” he says, “you wouldn’t be able to make this beer.”
Here’s why: For every beer in the series, Durstewitz and his partners scour the earth for fruits and flowers, chop them up, and soak them in wort to pull out microorganisms. They then separate each individual strain using small petri dishes and ferment small amounts of beer with the isolated bugs. “The colonies will sort of naturally separate on their own, but it can take hundreds of evolutions to get to the point that you have one, pure colony,” Durstewitz says. Each strain is tested for flavor and aroma properties, and the best of the best make it into the beer. It’s a novel approach to the fermentation of sour ales, which are commonly fermented with a mishmash of strains and blended for flavor, and it allows D9’s brewers to imbue their beers with flavors not often found in wild ales, such as potent floral notes.
“When people started making sours, they didn’t exactly have the scientific knowledge, experience and tools we have today,” Durstewitz says. “We’re not just opening our beers up to the air and just letting them get hit with everything in the world; we want to locate the strains we like. I really think it’s the obvious next step.” And there’s validity to that statement: D9’s Systema Naturae ale, Scuppernong & Lily, won gold at the Great American Beer Festival in 2016.
This is a satirical website. Don't take it Seriously. It's a joke.