Jonathan Carlyon, a professor at Colorado State University, had a friend from Spain who was spending a year in Fort Collins. At first the friend drank only wine, but Carlyon introduced him to the local craft beer. That experience, along with CSU’s creation of a fermentation studies program, led the professor to study the beer of ancient Spain.
The beer, called Caelia, was brewed extensively in Iberia from around 3,000 B.C. until the Romans conquered the peninsula and made wine the beverage of choice. It was a lightly-carbonated drink, made by women using a fermentation process similar to that of bread-making. Carylon describes the beverage as “like a beer juice, compared to the beer made today”.
Carylon found literary references to beer in everything from the Bible to accounts of the Roman Empire’s difficulty conquering an ancient Spanish city of Numancia. Before every battle against the Romans, the Numancians drank Caelia, contributing to the Romans’ view of them as ferocious fighters. (Tired of the heavy casualties they were taking, the Romans laid siege to Numancia and starved its inhabitants.)
Thanks to the Romans, Spain is considered a “wine country.” However, craft beer has won a following there. As for Carylon, he’s working with the CSU fermentation program to re-create Caelia in Fort Collins.
On this day in 1837, the retailer now known as Tiffany’s was founded by Charles Lewis Tiffany and Teddy Young in New York City. The founders called their store a “stationery and fancy goods emporium.” However, Tiffany’s didn’t serve breakfast, let alone Founder’s Breakfast Stout.
And now….The Mash!
We begin in Sacramento, where the inaugural California Craft Beer Summit took place. This two-day festival attracted the biggest names in craft brewing, who talked about the state of the industry.
Listen up, class. Sylvester Schneider, the owner of Zum Schneider in New York City, has prepared a video to show you how to pour wheat, pilsner, and lager beer like a German.
A boarding school in Zimbabwe has slapped a ban on breakfast cereal. Students mixed it with brown sugar, water, and yeast, then left it in the sun to ferment into beer.
The recipes for New Belgium Brewing Company’s dubbel and trippel Belgian-style ales are getting a makeover. The changes, which include a different yeast strain, will make the beers more authentically Belgian tasting.
A video of six Scottish men, drinking beer at the bottom of a swimming pool while on vacation in Florida, was viewed more than 1.8 million times on YouTube in the week after it was posted.
Greg Koch, the founder of Stone Brewing Company, is stepping down as CEO. He’ll stay on as executive chairman, and he promises not to sell out to one of the big breweries.
Finally, even though China is a huge beer market, intense competition has made it tough for breweries to make much of a profit. That problem could get worse as the country’s economy slows.
Want to work in a brewery? Tony Kiss of the Asheville Citizen-Times, who’s spoken to brewery executives, has a few pointers: Don’t count on being offered a tasting job. Be flexible. Prepare to use some elbow grease. And, by all means, hit the books.
The good news is that the big breweries coming to western North Carolina, along with the smaller breweries already in operation, offer a variety of jobs ranging from keg cleaner to social media director to—believe it or not–Director of Fun. Many of those jobs pay a living wage, more than $10 an hour, and a few pay up to $50,000 a year. The bad news is that competition for those jobs is intense, and most applicants will have to start from the bottom. That could mean shlepping bags of grain.
Brewery people say that one way to increase your chances or the better jobs is to sign up for courses in craft brewing. Several schools in the Asheville area offer them.
The October 10 Friday Mash contained an item about a new beer and food pairing course offered by the Brewers Association. The course, which you can download for free, co-authored by chef Adam Dulye, the Association’s culinary consultant and Julia Herz, the Association’s craft beer program director.
It’s constructed as a five-day-long introduction to craft beer, pairing beer with food, and how to pour and present beer at the table. In addition to lectures and suggested readings, instructors guide students through two tasting sessions of beer styles and a food pairing session.
Fifty years ago today, the first batch of chicken wings was served at the Anchor Bar in Buffalo, New York. There are several versions of how this now-ubiquitous dish came into existence, but there’s little doubt that its creator was Teressa Bellissimo, who deep-fried the wings and then coated them with hot sauce for her hungry guests.
And now….The Mash!
We begin in Vermont, where Nancy Warner’s Potlicker Kitchen sells jellies made with local craft beers. She recommends pairing them with cheese or charcuterie, or using them to glaze grilled meat.
Central Michigan University is the latest school to offer a certificate program in brewing studies. The program includes science courses plus a 200-hour internship at a local brewery.
It appears that Washington’s NFL team is serving bad beer along with bad football. Fans have tweeted pictures of bottles of months-old beer that were served to them at FedEx Field.
Drinking beer might improve your brainpower. Experiments with mice suggest that Xanthohumol, a flavonoid found in beer, improves cognitive function. And it’s available without a prescription.
The 2006 film Beerfest popularized the Bierstiefel or boot-shaped drinking vessel. According to Thrillist.com, the custom of drinking beer out of footwear might be thousands of years old.
Emily Price of Esquire magazine offers ten things to do with beer besides drink it. But why would you?
Finally, a group of journalists are playing a brewery version of fantasy football. They held a “draft” of breweries competing in this weekend’s Great American Beer Festival, and will earn points based on the medals their selected breweries earn.
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.
Today is the 800th anniversary of the granting of a royal charter to the University of Oxford. Alumni include 26 British Prime Ministers, including current PM David Cameron; many foreign heads of state, including President Bill Clinton, a Rhodes Scholar; and 27 Nobel laureates.
And now….The Mash!
We begin in Kalamazoo where, for $19, you can take part in a craft beer walking tour. Participants will meet brewery staff; learn about the city’s brewing history; and, of course, sample some beer.
Anheuser-Busch and MillerCoors will post their beers’ ingredients online. This comes after a blogger called “the Food Babe” claimed that some beers contained high-fructose corn syrup and other additives.
Brian Dunn, the founder of Great Divide Brewing Company, sat down with Eater magazine and talked about his 20 years in Denver, what urban brewing is like, and the whereabouts of the Yeti.
Move over, bacon beer. The latest food-in-your-beer trend is peanut butter and jelly. Florida’s Funky Buddha Brewery offers a PB&J beer called “No Crusts.”
Purists think beer has no place in a yogic lifestyle, but yoga classes are popping up in breweries. Post-practice beer makes made yoga more social, and persuades men to take it up.
When you travel abroad, what do you get when you ask for “one beer, please”? Not only will the brand and style depend on the country you’re in, but so will the size of your serving.
Finally, any in the beer community maintain that brewing is an art form. Don Tse, writing in All About Beer magazine, agrees. His article explores the close relationship between fine beer and fine art.
On this day in 1788, South Carolina ratified the Constitution, becoming the eighth state to join the Union. The Palmetto State is home to first-rate barbecue and has miles of beautiful beaches, both of which will be fine accompaniments to a beer this holiday weekend.
And now….The Mash!
We begin in Tulsa, where the pop group Hanson staged a free concert at the Hop Jam Beer and Music Festival. The beer list included Hanson’s own Mmmhops pale ale.
Dartmouth University inspired Animal House and claims to be the birthplace of beer pong. But school president Phil Hanlon thinks the partying has gotten out of hand, and vows to curb dangerous drinking on campus.
The folks at Kona Brewing Company thinks mainlanders work too hard. The brewery’s “Dear Mainlander” ads propose a new schedule: one “sad hour,” and 23 happy hours.
Jeff Baker argues that Vermont has its own distinctive style of IPA. It’s bright golden and hazy in appearance, soft in mouthfeel, dense with hop flavor and aroma, but only moderately bitter.
In Olympia, Washington, a new partnership wants to bring back brewing at the historic Tumwater complex. The complex was part of the Olympia brewery, which closed in 2003 after nearly a century of making beer.
Two entrepreneurs have opened a “brewnuts” shop in downtown Tremont, Ohio. For the uninitiated, brewnuts are “craft beer inspired donuts” that are popular with the late-night crowd.
Finally, New York City’s Irish pubs are becoming an endangered species. Bar owners can’t afford skyrocketing rent, and younger drinkers are looking for something more adventurous than Guinness, Jameson, and pub grub.
On this day in 1953, Francis Crick and James D. Watson published a paper in the British journal Nature that described the double helix structure of DNA. The ability to sequence and manipulate DNA is a key to the biotechnology industry, and modern medicine in general.
And now…The Mash!
We begin in the Willamette Valley, where the nation’s first hop and brewing archive was recently at Oregon State University. The valley, on the 45th parallel, has ideal hop-growing conditions.
Jay Brooks dusted off a 1947 issue of Look magazine, in which writer Don Wharton asks readers “What Kind of Drinker Are You?”. He describes 11 categories, and most of us fall into at least one.
Brewing carries a “white men with beards” stereotype, but Los Angeles is home to a growing Latino brewing community. LA Weekly profiles several craft cerveza breweries in the area.
Summer is coming, and that means session IPAs. The trend started last year with Founders Brewing Company’s All Day IPA, and other breweries have jumped in with their own versions.
And when those hot days of summer arrive, you might want one of these: The Beer Glass Froster by from Hammacher Schlemmer, which will frost your glass in ten seconds.
Flying Dog Ales is celebrating the 75th anniversary of Old Bay seasoning with a spicy summer ale called Dead Rise. It’s named after the boats used by Chesapeake Bay crabbers.
Finally, Martyn Cornell, the Zythophile, asks whether micropubs–establishments with Real Ale and no electronic distractions–are a passing fad or the future of British watering holes.
On this day in 1854, during the Battle of Balaclava in the Crimean War, a command blunder sent a British light cavalry force on a frontal assault into a Russian artillery battery. The attack, which resulted in heavy casualties for the British, was immortalized in Alfred, Lord Tennyson’s poem “The Charge of the Light Brigade.”
And now….The Mash!
We begin in Fort Worth, Texas, where the Shake n’ Bake Bacon Brew will make its debut next weekend at the AAA Texas 500 NASCAR race. It’s a bacon-infused beer milkshake.
Miami resident Francisco Rene Marty has filed a class-action lawsuit against AB InBev. Marty alleges that AB deceives customers by representing that Beck’s beer is still brewed in Germany.
The Beer Game is an orientation tradition at MIT’s Sloan School of Business. Players aren’t served beer, but the game teaches them about the non-linear complexities of supply chains.
SteadyServ Technologies has attracted $6.5 million in capital to develop the iKeg, a device that monitors how much beer is left in a keg and warns when it’s is about to run dry.
For the past three years, Arizona resident Evo Terra has celebrated Oktoberfest by going on a beer and sausages diet. Terra loses 14 pounds, and his cholesterol level drops by one-third.
Wynkoop Brewery’s brewers Bess Dougherty and Andy Brown explain how blue gummi bears became an ingredient and what a Rolling Stones song has to do with an English brown ale.
Finally, brewers in Antwerp have revived a beer style that disappeared during World War I. It’s Seef beer (pronounced like “safe”), “a white beer that foamed like Champagne, and went to the head like port.”