Armageddon of Beer
Beer Strengthens Muscles
Some enlightened scientists have found that
beer can help prevent muscle tissue
deteriorating, courtesy of the "prenylated
flavonoids" found in hops. Not only that,
drinking beer will all you to workout longer at
a higher intensity thereby increasing strength.

The downside: you'd have to enjoy upwards
of 83 litres of beer a day to reap the
benefits of strong muscles in your twilight
years, which would be of no use since
that much beer would leave you comatose
(at best) or kill you (at worst).

The Tokushima University research team in
Japan found the prenylated flavonoids had
positive effects on the muscle mass of
incapacitated rats and say they're working on
an alternative way to ingest the necessary
dosage, such as "drugs and health drinks."
Sorry, we're going with the 83 liters.
Scottish brewery Brewmeister says its Armageddon,
with a 65% ABV (alcohol content), is the world's
strongest beer, made with a freezer-fermentation
process. Last year, Germany's Schorschbrau brewery
claimed the world's-strongest-beer tag with its
Schorschbock 57% Finis Coronat Opus, with 57.5%
ABV. (Most beers have an ABV of 3% to 7%.)

is brewed with ingredients that include crystal malt,
wheat, flaked oats and 100 percent Scottish spring
water. The beer then undergoes a process called freeze
fermenting, which is done by drastically lowering the
temperature and repeatedly removing the first part to
freeze, leaving behind only the richest alcohol content.

Brewmeister brewers are cautioning that the beer should
be sipped and served in the brandy-sized doses

Brewmeister's Armageddon is not available for sale
in the U.S., but it can be purchased on its website
for those daring (crazy?) enough to give it a try.
Restaurants Push Craft -  Research group Demeter forecasts that in the
U.S. craft beer will continue to steal business from the mainstream to reach between
10% and 12% of the market by 2015, compared with around 5% at the moment.  One
key is that sales of craft brewers are growing double digits as restaurants since their
customers are asking for more craft-brewed beer.

Try a New One- A just released study shows that shoppers in the alcohol
category, excluding spirits, were the most likely to experiment with new purchases.
Some 71% of consumers like to experiment with different wine brands, compared to
cider (68%), beer (56%) and lager (56%).

Oktoberfest -  The famed Oktoberfest in Munich drew fewer visitors this
year than last - 6.4 million compared to 6.9 million in 2011.  To their credit
however the 2012 visitors drank nearly as much consuming over 6.9 million
litres of beer for the 16 day festival.

CA dominates GABF-  This year, the state of California cleaned up at the
Great American Beer Festival winning 49 total medals, far more than any other
state.The wide range of winners span from small operations like Eel River Brewing
in Fortuna to San Diego favorites like AleSmith, Lost Abbey and Green Flash.

Upright Beer

There are a few reasons why beer should not be placed on its side,
and this applies to both corked and capped bottles, and especially
to bottle-conditioned brews according to a new report.

First, the yeast—that magical little organism that eats sugar and
poops out alcohol and carbon dioxide (the process of fermentation).
Yeast is critical to beer, but the sediment it leaves behind has a way
of corrupting flavor; you want the yeast sediment (dead cells and
chemical byproducts) to settle at the bottom of the beer.
The prolonged storage on the side will create a “yeast ring” along
the walls of the bottle. This is why there’s a separate craft to
pouring beer, and why you’re supposed to decant the liquid
and “filter” out the gunk at the bottom.

Second, upright storage limits the amount of beer that’s directly
exposed to air (the neck of a bottle is narrower than the barrel). This
slows the process of oxidation and prolongs the life of the beer.

Finally, upright storage is especially important for corked beers.
When a beer is stored on its side, the cork—by virtue of being in
contact with the beer—will gradually impart its own cork flavors on
the beer, and some corks contain chemicals and other ingredients
that will exacerbate this “corruption” of the beer.


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Edited by Jim Attacap

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