Love Live The Yeast
Beer Helps Win 24 Hour Run
"I walked a couple of laps while I ate Taco Bell
and drank beer." said Camille Herron is an
athlete just ran 655 and a half laps around a
track for 24 hours. Not only did she break two
world records Herron ran 162.9 miles in 24
hours and completed the first 100 miles in 13
hours and 25 minutes in Arizona, both new
women's records on the track.She ran five
miles further than the man who finished in
second place.

Herron's levels of endurance seem to have no
bounds, yet for the average runner, even less
than a quarter of the distance she covered
would leave them in agony. But Herron doesn't
seem to feel pain. Fourteen years ago, Herron,
who lives in Oklahoma, was a recreational
runner who covered 70 miles a week. Her
now-husband, Conor, also a serious athlete got
her involved with ultra distance events. She
went has won 21 marathons but needed a new
challenge and the 24 hour race was it. She says.
"They had actually Taco Bell and  
double-decker tacos and beer for me to eat
during the run.."It felt like I was a zombie, like I
was in a trance for a large part of the race.  
Thank goodness for the food and the beer."
She has not revealed which beer helped her set
the record; many she wants a commercial deal.

In 1796, the colonial trading firm Campbell and Clark
commissioned the ship Sydney Cove to sail from Calcutta
in India to Port Jackson Australia, with a cargo of ales,
wines and spirits as well as essential supplies. The ship
never reached its destination. Foundering off Tasmania’s
treacherous north coast the Sydney Cove ground to a halt
on a sandbank and sank slowly while the crew salvaged
what they could. Artifacts  from excavations of the
survivors’ camp  included beer.

The ship may have failed to but the remaining beer
survived for around 200 years on the icy seabed. In the
1990s it was recovered from the wreck during
excavations and sent to the museum for preservation.
And now the beer is back, renewed and re-brewed
courtesy of a partnership between the museum and
Australian brewing company James Squire.

Head brewer Haydon Morgan was set the task of
brewing from the centuries-old yeast, and found it to
have properties quite different from its modern-day
commercial counterparts. During the brewing process,
the shipwreck yeast rapidly consumed all the available
sugar in the ferment and produced a dry beer. Even after
200 years on the seabed and months in laboratory bottles,
it revived quickly and could still be brewed, whereas a
contemporary commercial yeast would be dead within
weeks.The beer is a Porter style with a rich, smooth taste
and hints of blackcurrant and spices.
Hops Down - The overall estimated numbers of hops harvested in 2018 were  
from 2017, from 118,000 tons to 117,000 with more U.S. hops headed overseas
as worldwide craft beer interest grows and domestic interest wanes slightly.

Hop Usage -- Despite comprising roughly 2.5 percent of world beer sales, craft
beer consumed 20 to 25 percent of the world’s harvested hops in 2018r

High Life Chicken-  Arby’s is now offering a version of beer can chicken but
the beer can’s not included. The chicken is marinated in Miller High Life beer.

Sorry, Frat Boys -   Costco has just stopped selling its Kirkland Signature Light
Beer, a longtime staple of low-budget parties.  Despite its taste the beer became a
popular party choice for its appealing price tag. Kirkland Signature Light Beer in a
48-pack was sold for just $22 — or less than $0.50 per can.

Utah Alone- Oklahoma, Colorado and Kansas recently voted to drop 3.2 beer,
leaving Utah as one of the last states with the 3.2 limit. Utah is not a state known
for its heavy drinkers and now represents less than one half of a percent of all U.S.
beer drinkers.
Does Your Bar Pass The Test?

Some bar are stuck in the past, carrying outdated brands and ignoring the local beer
renaissance in their cities. Some jump on the craft beer trend without really knowing the
product or how to serve it. And some, though they may have good intentions, boast
bottle or draft selections hundreds of brands long, which is an impressive feat until you
order an IPA that’s not fresh. Here are 6 criteria to help you judge.

It’s clean as a whistle. At least, parts of it are.Not every great beer bar is sparkling,
but even the grungy ones care about keeping a few key things clean, such as
glassware, draft lines, and bathroom(s)

The beer is cold, not freezing. The only thing that should cool down a glass that’s about
to have beer in it is a splash of cool water. (Ideally, this occurs via a very nifty glass
rinser, also known as a star sink.) If your bartender serves your IPA in a glass that
came out of a freezer, you are not in a great craft beer bar. You’re in a sports bar
that is, sadly, misinformed.  if a bartender serves you beer that’s too warm, don’t be
afraid to mention the problem. Either they tapped a keg that was sitting in the heat too
long (if that’s the case, the beer will also be super foamy), or there’s a cooler issue.

The menu is never accurate. This may seem counterintuitive,, but a messy menu is
often a good sign. It means the bar has a rotating draft menu and is selling beer quickly.
As soon as one beer kicks, a new one goes up, and the servers don’t get the chance to
print a new menu orupdate the chalkboard fast enough.

The tap list is locally focused. Granted, this is a relatively new sign of a great craft beer
bar. (Ten years ago, most cities simply didn’t have a lot of local breweries.) At a
contemporary craft beer bar, the menu will almost always be stacked with local options.
A few regional or imported favorites are much appreciated, too.

Beers appeal to many palates.  Unless there’s a special event showcasing a specific
type of beer, a great bar curates its menu to include a variety of styles, flavor profiles,
and alcohol levels. An acidic fruited sour will be complemented by a farmhouse ale,
tout, lager, and, probably, several IPAs.

There are ‘regulars.’ Familiar faces signal you’re in a place people like coming back to. If
the bartender is friendly with people across the bar, they’re either buddies, folks in the
industry (also a good sign), or they just really love it here.

(From an article by Cat Wolinski)

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Edited by Jim Attacap