• Beer Will Beat Back Dangerous Virus, if You Can Chug 30 Cans

    December 10, 2012 Author: Scott
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     Are you sick?  Maybe you should try to drink a case of beer.

    A study conducted by researchers from Sapporo Medical University (funded by Sapporo Breweries) found that the compound humulone present in beer was effective against respiratory syncytial (sin-SISH-uhl) virus.

     

    Humulone comes from hops, the plant that gives beer the bitter taste.

     

    The virus, according to Centers for Disease Control and Prevention, infects lungs and breathing passages. Although, many people recover from the infection, young children and older adults may show more complications. In the U.S., the virus is the most common cause of bronchitis and pneumonia in children under 1 year of age.

     

    “The RS virus can cause serious pneumonia and breathing difficulties for infants and toddlers, but no vaccination is available at the moment to contain it,” said Jun Fuchimoto, a researcher from the company, AFP reported.

     

    Humulone even reduced the inflammation caused by the infection, the brewery said.

     

    However, to get any real benefits of the compound, a person will have to drink 30 cans, each of 350 milliliters (12 oz) of beer.

     

    “We are now studying the feasibility of applying humulone to food or non-alcoholic products,” Fuchimoto told AFP. “The challenge really is that the bitter taste is going to be difficult for children.”

     

    The study also said that certain compounds in beer xanthohumol, flavanones, humulones and proantocianidins are being studied for their cancer fighting abilities.

     

    Beer is rich in nutrients like carbohydrates, amino acids, minerals, vitamins and polyphenols. Hops are the main source of phenolic acids in beer. Dried hops have 14.4% of polyphenols, mainly phenolic acids, prenylated chalcones, flavonoids, catechins and pro-antocianidins. Researchers say that presence of polyphenols in beer or wine, make these beverages safer to drink and protect against heart diseases than spirits, according to a study by Sara Arranz and colleagues.

     

    Arranz added that presence of volatile nitrosamines in beer has been linked to cancer. However, beer manufacturing has changed and so the beers produced now, if consumed in moderation, can protect against cancer and heart diseases.

     

    Source: http://www.medicaldaily.com/

  • [Infographic] Calories in Wine vs Beer

    December 7, 2012 Author: Scott
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    We’ve talked about calories in beer before, but with the holiday season upon us lets take a look at the two most likely candidates for your beverage of choice this December.
    Calories in Wine vs Beer Infographic

  • The Top 25 Beers of 2012

    December 5, 2012 Author: Scott
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    The Top 25 Beers of 2012 photo: winemag.com

     

    The Top 25 Beers of 2012 photo: winemag.com

    The Top 25 Beers of 2012
    photo: winemag.com

    Wine Enthusiast Magazine has put together its top 25 beer list for 2012, and while all lists of this nature are subjective, there are definitely a few good ones in the mix.

    A quick breakdown of what was included in the judging:

    Beer Review Breakdown by Country:
    Belgium – 6
    England – 5
    Germany – 5
    New Zealand – 1
    Norway – 1
    Portugal – 2
    Scotland – 1
    Spain – 1
    United States – 95

    U.S. Review Breakdown by State:
    Alaska – 2
    California – 22
    Colorado – 11
    Delaware – 2
    Massachusetts – 11
    Maryland – 2
    Maine – 2
    Michigan – 4
    Missouri – 2
    New Hampshire – 2
    New York – 10
    Oregon – 10
    Pennsylvania – 2
    Texas – 2
    Utah – 8
    Virginia – 2
    Wisconsin – 1

    The Top 25 List

    1. The Bruery Saison Rue Belgian-Style Ale (Saison/Farmhouse Ale; The Bruery, CA)
    2. Traquair House Ale (Scotch Ale; Traquair House Brewery, Scotland)
    3. Sam Adams Utopias 10th Anniversary (American Strong Ale; The Boston Beer Co., MA).
    4. Left Hand Polestar Pilsner (German-style Pilsener; Left Hand Brewing Co., CO).
    5. Deschutes Hop Trip Pale Ale (American Pale Ale; Deschutes Brewery, OR)
    6. Uinta Dubhe Imperial Black IPA (American-style Black Ale; Uinta Brewing Co., UT)
    7. Dogfish Head Noble Rot (Fruit Beer/ Saison Hybrid; Dogfish Head Craft Brewery, DE)
    8. Weihenstephaner Vitus Weizenbock (Weizenbock; Brauerei Weihenstephan, Germany)
    9. Founders Bolt Cutter Barley Wine Ale (American Barleywine; Founders Brewing Co., MI)
    10. Odell The Meddler Oud Bruin Ale (AmericanWild Ale; Odell Brewing Co., CO)
    11. Stone Ruintation Tenth Anniversary IPA (American Double/Imperial IPA; Stone Brewing Co., CA)
    12. Ayinger Celebrator Doppelbock (Doppelbock; Brauerei Aying, Germany)
    13. Avery Annual Barrel Series Uncle Jacob’sStout (American Double/ImperialStout; Avery Brewing Co, CO)
    14. Port City Optimal Wit (Witbier; Port City Brewing Company, VA)
    15. Lindemans Cuvée René Grand Cru Gueuze Lambic Beer (Gueuze; BrouwerijLindemans, Belgium)
    16. New Glarus Two Women Lager (German-style Pilsener; New Glarus BrewingCompany, WI)
    17. Smuttynose Big Beer Series S’muttonator Double Bock Beer (Dopplebock; SmuttynoseBrewing Co., NH)
    18. St. Feuillien Saison Belgian Farmhouse Ale (Saison/Farmhouse Ale; St-Feuillien Brewery, Belgium)
    19. Jolly Pumpkin La Roja Artisan Amber Ale (American Wild Ale; Jolly Pumpkin ArtisanAles, LLC, MI)
    20. 21st Amendment Insurrection Series Monk’s Blood (Belgian-style Dark Ale; 21st Amendment Brewery, CA)
    21. Karl Strauss 23rd Anniversary Old Ale (Old Ale; Karl Strauss Brewing Co., CA)
    22. Boulevard Smokestack Series Tank 7 Farmhouse Ale (Saison/Farmhouse Ale; Boulevard Brewing Company, MO)
    23. Captain Lawrence Cuvée de Castleton Batch #5 (American Wild Ale; Captain Lawrence Brewing Co., NY)
    24. Brewery Bockor Omer Traditional Blond Ale (Belgian-style Blonde Ale; Brewery Bockor, Belgium)
    25. DuClaw Retribution (American Double/ Imperial Stout; DuClaw Brewing Company, MD)

    Download the full listing here in PDF format:
    http://www.winemag.com/PDFs/2012%20Top%2025%20Beers.pdf

    Source: http://www.winemag.com/

  • Beerporn: Editor’s Choice

    December 4, 2012 Author: Scott
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    Tuesday is Editor’s Choice award day on http://hashtagbeerporn.com.  We are giving out an Editor’s Choice Award each week to the picture we think best represents beerporn during that week.  As an ongoing feature on Indy Beers each week I’ll be posting the Editor’s Choice winner from #Beerporn.  Remember, anyone can join and post pictures of beer to http://hashtagbeerporn.com.

    This week’s winner is Husar.  Good use of the pause button in conjunction with a beer!!!

    http://hashtagbeerporn.com/2012/11/28/placebo/

  • Paphos Excavation Reveals Bronze Age Malting Kiln

    December 3, 2012 Author: Scott
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    Drying Kiln after excavation. Image: University of Manchester

     

    Drying Kiln after excavation. Image: University of Manchester

    Drying Kiln after excavation. Image: University of Manchester

    Beer has been made for thousands of years, and it seems some of these beer making old sites are still being found.  Between 2007 and 2012 a team led by Dr Lindy Crewe from the University of Manchester have been excavating a  Cypriot Bronze Age site at the south-western settlement of Kissonerga-Skalia near Paphos.

    The team excavated a two by two metre domed mud-plastered structure and have now demonstrated by means of experimental archaeology and various other evidence that it was used as a kiln to dry malt for beer making three-and-a half-thousand years ago.

     

    The form of this construction suggests that the most likely function was as a drying-kiln, and that one of the primary uses of this structure was for drying malt or curing malt cakes.

     

    The excavation of the malting kiln with associated sets of pottery types and tools left in place gives a great opportunity to look at Bronze Age toolkits and to figure out techniques and recipes.

     

    According to Dr Crewe, beers of different flavours would have been brewed from malted barley and fermented with yeasts with an alcoholic content of around 5 per cent. The yeast would have either been wild or produced from fruit such as grape or fig.

    The area was very large and seemed to be well used:

    The oven discovered by the archaeologists was positioned at one end of a 50 metres square courtyard with a plastered floor.

     

    The archaeologists found grinding tools and mortars which may have been used to break down the grain after it was malted, a small hearth and cooking pots made of clay to cook the beer gently. They also found juglets, which it is believed, probably contained yeast additives or sweeteners to produce beers of different strengths or flavours. Beer ingredients were found by the team as carbonised seeds.

     

    Crewe added: “Beer was commonly drunk because it is more nutritious than bread and less likely to contain harmful pathogens than drinking water which can make you ill. But alcoholic beverages were also used to oil the wheels of business and pleasure in much the same way as today: work brought communities together for tasks such as bringing in the harvest or erecting special buildings. Instead of payment, participants are rewarded with a special feast, often involving quantities of alcohol, which also transformed the work from a chore into a social event. The people of the Bronze Age, it seems, were well aware of the relaxing properties of alcohol.”

     

    It’s cool to think that 3,500 years ago our ancestors were brewing beer and enjoying a frothy beer, just like we do today.

    Source: http://www.pasthorizonspr.com