On this day in 1908, the Japanese food company Ajinomoto—“The Essence of Taste”–was founded. Ajinmoto’s founder, chemist Kikunae Ikeda, discovered that a key ingredient in kombu soup stock was monosodium glutamate, for which he was given the patent.
And now….The Mash!
We begin in Marshall, Michigan, where microbrewery owner Aaron Morse and his family have landed a reality-show gig. They’ll appear on The History Channel’s “Dark Horse Nation.”
Tin Man Brewing of Terre Haute has released Klingon Warnog. This officially-licensed beer follows the Prime Directive: “to unite both Star Trek and Craft Beer fans.”
Dogfish Head Artisan Ales is the most famous brewery in the Delmarva Peninsula, but it now has plenty of company, and that’s good news for local beer drinkers.
A new California law will allow students younger than 21 to sample alcohol as part of their beer and wine studies. Oregon and Washington have passed similar laws.
The Jurassic Park of beer? Probably not, but Jason Osborne of Paleo Quest and microbiologist Jasper Akerboom of the Lost Rhino Brewing Company are working with a 45-million-year-old yeast strain found in a fly entrapped in fossilized amber.
Philadelphians are upset at state legislators who want to close a loophole which allows pop-up beer gardens to operate without having to shell out six figures for a liquor license.
Finally, Bart Watson, the Brewers Association’s chief economist, says we’re not in a craft beer bubble. The nation’s 3,000 breweries is well below the saturation level; and besides, factors such as the variety and quality of local beer determine whether a market is saturated.
Did you know that scientists have formed an Alcohol Hangover Research Group? A few weeks ago, Olga Khazan of The Atlantic sat down with Richard Stephens, a member of the group and a professor of psychology at Keele University in the U.K.
Professor Stephens had a number of interesting observations. Alcoholics, who ought to have the most experience warding off hangovers, actually suffer the worst ones. One big contributor to hangovers is the production of formaldehyde and formic acid, which happens about ten hours after drinking—which is why the proverbial “hair of the dog” can make hangovers less painful. There’s no cure for hangovers—yet—but a big fried breakfast can help because it’s rich in carbohydrates, which replace depleted sugar levels. And finally, more than 20 percent of drinkers aren’t susceptible to hangovers. Lucky them.
A century ago today, George Herman “Babe” Ruth made his major-league debut. Starting on the mound for the Boston Red Sox, he defeated Cleveland, 4-3. By 1919, Ruth was moved to the outfield so he—and his potent bat—could be in the lineup every day. And the rest, as they say, is history.
And now….The Mash!
We begin in Lewes, Delaware, where Dogfish Head Artisan Ales has opened a beer-themed motel. The Dogfish Inn offers beer-infused soaps, logo glassware, and pickles for snacking.
Fans attending next Tuesday’s All-Star Game in Minneapolis can buy self-serve beer. New Draft-Serv machines will offer a choice not only of brands but also the number of ounces in a pour.
Moody Tongue Brewing, a brand-new micro in Chicago, offers a beer made with rare black truffles. A 22-ounce bottle of the 5-percent lager carries a hefty retail price of $120.
Fast Company magazine caught up with Jill Vaughn, head brewmaster at Anheuser-Busch’s Research Pilot Brewery. She’s experimented with offbeat ingredients ranging from pretzels to ghost peppers.
Entrepreneur Steve Young has developed beer’s answer to Keurig. His Synek draft system uses cartridges of concentrated beer which, when refrigerated, keep for 30 days.
Brewbound magazine caught up with Russian River Brewing Company’s owner Vinnie Cilurzo, who talked about Pliny the Elder, quality control, and possible future expansion of the brewery.
Finally, cue up the “final gravity” puns. Amateur rocketeers in Portland, Oregon, will launch a full keg of beer to an altitude of 20,000 feet. Their beer of choice? A pale ale from Portland’s Burnside Brewery.
Your political beliefs probably influence your beer preferences. Researchers have found that residents of counties that vote heavily Republican and/or have a high percentage of church-goers tend to buy established brands rather than generics or new products. Conservatives are less comfortable with uncertainty, and one purpose of branding is to reduce uncertainty and simplify decision-making. Thus conservatives seem to like domestic beers more than imports such as Guinness or Heineken. They might also have mentioned Coors, for many years run by Joseph Coors, who gave generously to conservative causes.
Humans have enjoyed beer since the days before recorded history. But when humans have their pick of beers, what influences their choice?
Anthropologist Donald Lende has identified six criteria: “sensorial”, “corporal”, “experiential” “decision engaging,” “social,” and “meaningful.” To make more sense of Lende’s terms, Russell Edwards of Plos Blogs recruited eight subjects, who tasted a dozen cans of beer served in five different vessels, ranging red Solo cups to the cans themselves covered in a paper bag.
One of Edwards’s findings was that craft brewers did a better job wth the “meaningful” criterion: they not only brewed more flavorful beers, but they also provided tasting notes and associated themselves with local history.
It’s a development that Nobel laureate Dr. Randy Schekman, a yeast geneticist at the University of California, Berkeley, calls “long overdue.” The brewing community is finally studying the molecular basis of differences in yeast strains. Researchers at California’s White Labs and at a Belgian laboratory are creating the first genetic “family tree” for brewing yeasts and the beers they make. They’ve sequenced the DNA—some 12 million molecules–of more than 240 yeast strains from around the world. Differences among those molecules translate into differences in flavor and aroma.
However, it may take time for this knowledge to be put to use making new and better yeast strains. Brewing yeasts are so specialized that cross-breeding rarely results in a strain that makes for good beer. And while genetic modification is possible–the Belgian team has several hundred such strains in storage—genetically-modified food carries such a stigma that brewers are unlikely to use them anytime soon. That said, the Belgian scientists hold out the possibility that with more comprehensive knowledge of yeast genetics, non-GM cross-breeding will become feasible.
On this day in 1911, board game mogul Milton Bradley passed away. His eponymous company—Ludwig’s been waiting to use that word–brought us The Game of Life, along with the ever-popular Yahtzee and Twister.
And now….The Mash!
We begin in Utah, where state liquor regulators are cracking down on festivals put on by for-profit groups. One potential casualty of the new policy is Snowbird Ski Resort’s Oktoberfest celebration.
Gilley’s, the Texas honky-tonk made famous in the film Urban Cowboy, closed in 1989. However, a local brewery is making Gilley’s blond ale. A number of retailers in the Houston area carry it.
The Gun, a London pub, recently hosted an all-unfiltered beer festival. “Spring Haze” featured 30 beers from local micros. Fans contend that unfiltered beer not only tastes better, but is healthier.
Craft brewers have invaded Bavaria, the last bastion of brewing tradition. The newcomers’ offerings include Belgian-style wheat bock, a strawberry ale, a Baltic porter, and of course, IPAs.
Now that grilling season is here, scientists suggest that you marinate your meat in beer, which inhibits the development of polycyclic aromatic hydrocarbons that have been linked to cancer.
Taco Bell’s parent company’s is working on a new spinoff chain called the U.S. Taco Company & Urban Taproom, which will serve craft beer as well as beer milkshakes to pair with menu items.
Finally, Two Brothers Brewing Company has created a beer for Chicago’s Field Museum. The white IPA is called “Cabinet of Curiosities,” a name once given to museum collections.
On this day in 1843, one thousand pioneers set out from Missouri on the first major wagon train on the Oregon Trail. It would be nearly 140 more years until microbrew pioneers established themselves in Oregon, but they’re certainly made up for lost time.
And now…The Mash!
We begin in Cleveland, where Johnny Manziel celebrated being drafted #1 draft by the Browns by treating bar patrons to a shot and a beer. The way the Browns have been playing, fans need a few to deaden the pain.
Do you know what LPT1 is? It stands for “lipid transfer protein.” Karl Siebert, a professor of food science in New York State, says it’s the secret to optimal foam in the head of a freshly-poured beer.
Another sign of American craft beer’s popularity overseas: San Diego’s Karl Strauss Brewing Company may invest £1.7 million to develop a brewpub in Belfast, Northern Ireland.
Utah is known for teetotaling residents and weird liquor laws, but the state is home to 20 breweries. Best-known is Uinta Brewing Company, which ranks in the country’s top 50.
Esquire magazine’s Aaron Goldfarb cites 13 reasons why bars in movies are totally unrealistic. Reason #12: a customer can ask for “a beer” without naming a brand.
Will Hawkes set out from London on a day trip to Brussels. Stops included Cantillon and several of the city’s famous beer bars, where his group reacquainted itself with the Belgian classics.
This day in 1936 was Champions Day in Detroit. It celebrated of “the most amazing sweep of sport achievements ever credited to any single city” including the rise of boxer Joe Louis, and the first-ever championships won by the Detroit Tigers, the Detroit Red Wings, and the Detroit Lions. Yes, the Detroit Lions, who have driven generations of fans to drink.
And now….The Mash!
We begin in Canada, where Miller Brewing Company and MolsonCoors appear headed to court over distribution rights for several Miller brands that Miller wants to reclaim.
Shandy has become one of the fastest-growing segments of the beer market. It’s popular among women, moderate drinkers, and those looking for refreshment and willing to try new tastes.
Don’t throw out that can of beer that sat in your fridge all winter. Mother Nature News has seven uses for it, including killing slugs and fruit flies, highlighting your hair, and polishing furniture.
Scientists at the University of Wisconsin have confirmed the ancestral homeland of the yeast used in lager beer. It’s Patagonia, of all places. The yeast found its way to Bavaria 500 years ago.
Is the craft beer industry growing too fast? Attendees at last week’s Craft Brewers Conference warned about quality problems with some new breweries’ beers.
Beer aficionados hate Corona, and it costs as much as some national microbrews, but sales keep booming. The secret is marketing, which associates the brand with sun, sand, and surf.
Finally, our sports desk has learned that Flying Dog Ales will host Sprint for the Spat in Baltimore’s Fell’s Point. One of the highlights will be–this is not a typo–a 0.10-K race. A spat, by the way, is a baby oyster.
Fifty years ago today, The Beatles occupied the top five spots on the Billboard Hot 100 chart. The Fab Four still hold the record for most Billboard number-one hits with 20; and, with more than 600 million records sold world-wide, remain the biggest-selling band of all time.
And now….The Mash!
We begin in Houston, where Whole Foods’ Post Oak location will brew its own beer. Other grocery chains sell own-label beer, but they contract out the actual brewing.
A layover might be an opportunity to enjoy a pint at one of America’s best airport beer bars. All nine are outposts of local craft breweries such as Harpoon, Schlafly, and Rogue.
Kudzu beer? The invasive Southern plant is among the “foraged ingredients” that have found their way into new beers. Kudzu, by the way, is said to impart a fruity flavor.
Anheuser-Busch InBev is celebrating this summer’s World Cup in Brazil by introducing Brahma Selecao Especial. Its recipe includes barley grown on the Brazilian national team’s training field.
Old Style beer will be sold in Wrigley Field this season after all. The Cubs’ concessionaire plans to sell it, along with Goose Island, at the park’s concession stands.
Brooklyn Brewing Company founder Steve Hindy wrote a New York Times op-ed calling for reform of franchise laws that keep small breweries from getting their beer on the shelves.
Finally, scientists at Johns Hopkins University have created the first synthetic yeast chromosome. Since the yeast genome consists of 16 chromosomes, there’s still plenty of work to be done.