Posts Tagged beer
Pushing the limits on alcohol levels for holiday cheer – higher the better (?)
Posted by mark in Uncategorized, Wellness on December 24th, 2009
Just in time for holiday gift-givers to the guy who already owns everything, Boston Beer Company (BBC) — brewer of Sam Adams lager — announced this year that they’d achieved new heights for alcohol content – over 25 percent by volume. Alcohol levels traditionally have been capped at the 14% level due to natural limits of the yeast that drive fermentation. However, the beer boffins at BBC applied their wits to the zymurgy and came up with “Utopia,” which can be purchased at $599.99 a mini-kettle via this internet purveyor (warning: it’s banned in 13 states!). Otherwise you can await the next batch of ten thousand bottles or so of this potent beer to emerge in two years from the 15-year aging cycle.*
Perhaps this holiday season you may restrict yourself to tamer drinks than high-alcohol beer, such as the traditional eggnog — a “sweetened dairy-based beverage made with milk, cream, sugar, beaten eggs (which gives it a frothy texture), and flavored with ground cinnamon” (according to Wikipedia). However, my plans to pick up our annual eggnog after Thanksgiving were dashed after listening to a recent radio broadcast of NPR’s Science Friday by Ira Flatow. They warned about people (like me) risking salmonella-induced food poisoning by milking their ‘nog clear through Christmas. The show posted this video reporting results from microbiologist Vince Fischetti on his challenge tests** in a lab at the Rockefeller University (RU). I’ve seen these at food clients of Stat-Ease and they gross me out, so I know the end result of dosing up a dairy product with spoilage organisms and pathogens cannot be pretty. Fischetti compared the results after one month of storing a spiked eggnog made by a traditional RU recipe (equal parts bourbon and rum to a 20 % alcohol level) versus one purchased commercially (no alcohol). See the outcome by watching the video – it may encourage you to keep a bottle of spirits on hand. (I’ve got a supply of tequila – just in case.) Being a devotee of DOE, I must say that Fischetti’s findings appear to be based only on sample-size 1. But to his credit, he expresses the desire for grant money leading to more definitive studies.
So whether you hoist a beer or a ‘cheered-up’ glass of eggnog to give your seasonal salute to your friends and family, here’s hoping you all a happy holiday!
*Source for news about high-alcohol beer: 11/30/09 article by Russell Contreras of the Associated Press, seen here as published by the Huffington Post.
** For all the gory details see this posting of Microbiological Challenge Testing by the Institute of Food Technologists (IFT). The “Phoenix” phenomenon is particularly worrying (lethal bugs rising from the ashes of sterilization).
Mixing beers — synergy of zymurgy?
This Sunday during the NFL playoffs, Guiness beer ran one of their ongoing television commercials featuring two eccentric, but (self-styled) “brilliant,” zymurgists. Try this “z” word for a trivia question — the last one in most dictionaries. It refers to those that study fermentation in brewing.
That brought to mind my experience last week at Granite City Brewery — a midwestern USA restaurant that features handcrafted beers. Seeing my befuddled look at the overwhelming selection of suds, the waiter offered the suggestion that I go for a 50-50 blend of the paler ales (the stouter stuff like Guiness is too much for me).
Given my affinity for experimenting, I liked this idea of mixing beers. It worked out a lot better than the last time I tried something novel: Pouring cream into my mug of carbonated beverage. That mixture succeeded for entertainment value — producing an effect like a lava lamp, but it tasted really bad. I do not recommend it.
Aside from the Guiness guys, who seem far too goofy (sampling too much?) to be as brilliant as they think, the fellow I’d bank on for blending drinks would be John Cornell. He co-authored what must be one of the more unusual scientific articles ever: “In Search of the Optimum Harvey Wallbanger Recipe via Mixture Experiment Techniques”.
I’ve heard of beer cocktails such as the whisky-spiked boilermaker — a variant being the “depth charge”. However, it seems that the practice of mixing one beer with another is mainly for salvaging a botched brew. Thus, whereas blends of white wine, and to some extent reds, are the rage in California, the same phenomena remains to be seen for beers. I see a real opportunity here for some research by zymurgists. My advice is that they study the statistical methods promoted by Cornell and made easy by Stat-Ease software, training and consulting. I volunteer to be on the sensory panel that rates the results.
Drinking twice as much reduces heart attack by factor of three?
After suffering a mild heart attack (an oxymoron!) a few years ago, I asked the cardiologist if it’s true that a glass of red wine a day keeps the myocardial infarctions away. He said “yes.” What about white, I wondered. “That works too,” said he. Encouraged by this, I wondered if beer might work too. The answer was affirmative. Next I questioned whether two drinks might be even better. After that got endorsed by the cardiologist, I quit while I was ahead. I’ve enjoyed one glass of beer or wine, and occasionally a second helping, every day since. Life is good!
Today I was heartened to see in the HeartCenterOnline Newsletter that a study by Beth Israel Deaconess Medical Center in Boston indicates that two drinks daily help men avoid heart attack. At first glance at the following detail I thought I ought to have more than two drinks:
“There were 9 heart attacks in a group of 714 men who drank more than two drinks daily, and 34 in a group of 2,252 who drank less than two a day.” Unfortunately, if you do the math and calculate the percents by comparison, this statistic becomes a lot less compelling for those who like their liquor. I am holding the line at one drink every day for sure and two at the most, but only when I want to really live it up.