serving temperature

The Friday Mash (Iditarod Edition)

Thirty years ago today, Libby Riddles became the first woman to win the Iditarod Trail Sled Dog Race. “Mushers,” as competitors are called, must brave dangerous cold, blizzards, and whiteout conditions on the 1,135-mile course from Willow to Nome, Alaska.

And now…The Mash!

We begin in St. Paul, where a delegation of Minnesotans—including state lawmakers—made a symbolic beer run to Wisconsin to protest their state’s ban on Sunday alcohol sales.

A group of writers at Fortune magazine took a stab at deciding what your choice of beer brand says about you. For instance, Amstel Light says, “Thank God the beer is free at this office party.”

Rhys Morgan, a student at the University of Cardiff in Wales, figured out how to make a bottle opener out of a sheet of paper. His YouTube tutorial has more than 350,000 views.

Civil engineer Dave McWilliams won first prize in a home brewing contest. And what a prize it was: the opportunity to brew a batch of IPA at Anheuser-Busch’s pilot brewery in St. Louis.

Tap beer is served at 38 degrees. That’s fine for mass-market lagers, but it’s too cold for craft beers, which should be served at temperatures between the mid-40s and the upper 50s.

Beer is expensive in New York City, but an app called Price Per Pint can help find the cheapest drinks, as well as specific happy-hour times and daily specials at hundreds of establishments.

Finally, staffers at the Electronic Frontier Foundation brewed up a beer protest of the National Security Agency’s “three-hop” surveillance program. Their beer is called “Stormbrew” and yes, the recipe is available to the public under a Creative Commons license.

The Friday Mash (Mass Production Edition)

On this day in 1958, the Ford Motor Company produced its 50 millionth automobile. It was a Thunderbird. Exactly ten years later, the General Motors Corporation’s 100 millionth automobile, an Oldsmobile Toronado, rolled off the line. In 1968 you could gas up that Toronado for 33 cents a gallon.

And now….The Mash!

We begin in Hot Springs, Arkansas, where home brewer Rose Schweikhart Cranson hopes to convert a historic bathhouse into a brewery and distillery. She plans to use water from the springs in her products.

Miller Brewing Company first used the slogan “It’s Miller Time” in 1971. Its parent company, MillerCoors, will revive the slogan in an effort to bring Miller Lite out of a prolonged sales slump.

Across the pond, bloggers Boak and Bailey have saved their country’s brewing industry a bundle by identifying the five types of beer drinkers.

Slate magazine’s Mark Garrison is hot under the collar over bars that insist on serving craft beers at arctic temperatures. Unfortunately, it’s going to take a lot of time–and education–to end this practice.

In case you missed it, the Brewers Association chose a new board of directors. It will be chaired by Sam Calagione of Dogfish Head Artisan Ales, and you’ll find other familiar names on the board.

Finally, there’s an app for that–namely, buying a pint for a friend in some other city. The Tweet-a-Beer app, developed by South by Southwest Interactive, combines Twitter and PayPal.

Finally, rye beer has caught the attention of the Wall Street Journal. The Journal’s William Bostwick shares his tasting notes from five notable rye beers.

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