The Missing Count Chocula
Beer From Rocks
Strange Brewery:  Garage Project is a
Wellington, New Zealand company pushes the
envelope with every batch of beer. In the past,
they’ve counted superheated volcanic rocks,
submarines, and hashish made from hops
among their brew-making toolkit.

The brewery’s Red Rocks Reserve has become
a bit of cult classic with beer aficionados for
reviving the ancient technique of flash-boiling
beer. The technique, known as “Stein Beer”,
requires volcanic rocks to be heated to over
900° F. Once it gets to temperature, the red
ale is run through the rocks, which causes the
brew to go “absolutely spastic,” and flash-
caramelizes the sugars in the wort.  

Fortunately Wellington has an abundance of
blood-red rocks, which were spewed up in a
volcanic eruption hundreds of years ago. They
proved perfect for the job.
For some people in Fort Collins, the annual arrival
of Count Chocula cereal is a highlight of the year.
So when shoppers in the Colorado town went
searching for the monster-themed marshmallow
delicacy, they were perturbed that they couldn't find
it at any of the local supermarkets.  The culprit has
finally stepped forward: Black Bottle Brewery admitted
it scooped up the entire Chocula supply from to concoct
the next variety in its
Cerealiously beer series.

Previous potent potables in the beer maker's series have
been created using Cinnamon Toast Crunch, Golden
Grahams, and Reese's Puffs. "We did it as a joke at first,
but the beer turned out well," the general manager of the
brewery, which also makes lagers, ales, and IPAs with
such quirky names as "Social Insecurity" and "Bugger
Off," tells the Coloradoan. Cerealiously Count.
However there is good news for chocoholic lovers in
the town- emergency supplies of Count Chocula have
been ordered.  Until then we recommend Cheerios
with some chocolate stout poured on top.
Infected Beer Is Okay -   A The good news is that you can’t get sick by
drinking an infected beer—unless of course you drink too many beers and get a
hangover. You can drink a beer that tasIstes like the worst thing you’ve ever put
in your mouth and be totally fine. It won’t give you a stomachache.  When you
pasteurize a beer—which is what happens on the commercial market—you heat it
up to about 70 degrees Celsius for 45 seconds, and the heat kills every living
creature in the beer, including any sort of potential infection

Beer & Exercise-  The American Psychologial Association's journal reports
that  people typically exercise more on Thursdays and Sundays, when they're also
drinking more beer indicating a link between the two. The study's participants
recorded their fitness activities, as well as their alcohol use at the end of the dayfor
a period of 21 days at a time, at three different times of the year.

Spreadable Beer - An Italian company is selling Birra Spalmabile - literally
spreadable beer- that is allegedly 40 percent beer in content. It's being advertised
in the United States and elsewhere as a perfect complement to appetizers or
cheese. Forget a drink before dinner, just spread this stuff on some crackers, but
be warned - the makers say it has no alcohol content.  

Hop Hash Beer-, The Hop #IPA, from New Zeland is made using pure lupulin,
a bitter yellowish powder found on the underside hairs of female hop flowers. Yes,
it’s hop hash (hops are closely related to cannabis). Making the hash is an
extensive process, requiring the brewers to iuse an incredibly fine micron
mesh to sift the lupulin.

The Return of Boilermakers

In the last year or so, the boilermaker, as the classic combo of a shot of
whiskey and a beer is often called, has elbowed its way into many upscale
bars where the bartenders know their aperitifs from their digestifs.

Like slinging Pabst and cranking up the music, the return of boilermakers is a
symptom of the cocktail world’s recent turn to a more relaxed focus.
Recently a menu filled with amaro- or mezcal-based drinks was a signal to
customers that a cocktail bar took its trade seriously but now things have
changed.  Although some involved in this trend sill pair the usual cheap-
whiskey-and-cheaper-beer marriages, often involving either Old Grand-Dad
bourbon or Mellow Corn, a Kentucky whiskey, others have pushed the
envelope to the delight of customers.  A popular and trendy combo today is
the Well-Travelled Shorty, which matches a slug of aquavit with Blanche de
Bruxelles, a Belgian ale.  Another favorite is Tecate beer set up with a shot of
Mandarine Napoléon orange liqueur. So popular has the new boilermaker
become that  top bars often feature a different shot and beer each week.  

A big key to the growing popularity of boilermakers are bartenders who see it
as a handy way to showcase spirits and beers they personally enjoy.  The big
question however is in what sequence should you drink the shot and the beer.
Some prefer to knock back the shot and then move on to the beer. Others
champion going back and forth, sipping on each in turn. The "modern
traditionalist" method is to  drop the shot, glass and all, into the beer, then
proceeds to drink.  One caveat - remember the trendy crowd embracing this
is the same one responsible for the rise of Pabst Blue Ribbon.  

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Edited by Jim Attacap

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