On this day in 1957, the pop music show American Bandstand made its national debut. The show was hosted by Dick Clark throughout its run, which ended in 1989. Clark was also the show’s producer, and eventually became its owner.
And now…The Mash!
We begin in Florida, where businessman Sammy Ramos has launched the first craft beer to be marketed to Hispanics. Its brand name is “Boriuca”, which means a person of Puerto Rican heritage—of which there are more than 250,000 in Greater Orlando.
In Kent, England, a Shetland pony named Mocha walked into his owner’s pub and started drinking beer out of stray pint glasses. Feel free to make bad puns on “pony” or “horse”.
This fall, Oregon State University will open a beer garden at its football stadium. Last year the Beavers went 2-10 (0-9 in the PAC-12), so fans might need a few beers before watching them play.
Rupert Stadler, the head of Volkswagen’s Audi division, was forced to repay the company €12,000 ($13,950) for a beer-drinking contest for company managers that he put on his expense account.
The metal band Megadeth has tapped Quebec brewery Unibroue to make a beer called “A Tout le Monde”, named for a song from the group’s 1994 album Youthanasia. It’s a Belgian-style saison ale.
Greene King is brewing “Bobby” beer to honor Bobby Moore, the captain of England’s 1966 World Cup-winning team. Its alcohol content—4.2% ABV—was inspired by the score of the Cup final.
Finally, a group of Chicago businesses, including two well-known beer bars, are encouraging the public to patronize establishments on the #11 bus route, which they hope will earn back a permanent spot on the Chicago Transit Authority map.
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.
This video from Oregon State University is about the Cascade hop which, according to BridgePort Brewery’s brewer Jeff Edgerton, was a “hybrid hop that was left on the shelf.”
Suggested beverage pairing: India pale ale.
Some recent stories about beer and academia that grabbed Ludwig’s attention:
Engineering students at Oregon State University have constructed a 1,000-pound malter that will be used to test the malting quality on experimental varieties of barley, including what is grown in the greenhouses on campus.
Iowa City’s Brewery Square is known by that name for a reason: beer was brewed there in the mid-1800s and stored in a network of underground tunnels, which are still in existence. Brewery Square’s owner is thinking of turning the caves into a restaurant or a similar business–a brewpub, perhaps?
Finally, Christine Hastorf, a professor of anthropology at the University of California, Berkeley, told an audience in New York that beer-making might date back 250,000 years, long before human beings started keeping written records of their history.
According to the Oregon Brewers Guild, the state now has 79 brewing companies that operate 110 brewing facilities. However, most of the beer they brew lacks one local ingredient: Oregon-grown barley. Students at Oregon State University are trying to change that by designing and building a malting unit that will soak, germinate, and dry batches of grain. It’s part of a larger effort to create a barley-growing market in the state.