|The Next National Holiday?
|Beer Beat Bad Bones
|America's beer distributors and the
National Beer Wholesalers
Association encourage you to
recognize the 75th anniversary of the
21st Amendment that repealed
Prohibition in the United Stat es on
December 5, 1933.
In addition to ending the federal ban
on alcohol which began with the 18th
Amendment in 1920, the 21st
Amendment established today's
state-based system of alcohol
Today, American consumers have
access to nearly 13,000 labels of
beer from the smallest craft brews to
the largest multinational labels.
The USA has 2,750 licensed beer
distributors which are a critical link in
the three-tier system of beer
distribution. By law they source fresh
beer only from licensed brewers and
importers then supply it only to
|A growing body of evidence suggests that alcohol
consumption has a beneficial effect on bones, which could
reduce the risk of osteoporosis, a disease of bone leading
to an increased risk of fracture .
One study estimated that moderate drinkers were 38% less
likely to have osteoporosis than non-drinkers, another
showed a 20% lower risk of hip fracture.
There is mounting evidence to support a biological role for
silicon in bone health and it is suggested that the silicon
component of beer may explain these positive effects. Beer
provides a rich source of dietary silicon. This silicon comes
from two natural sources - water and especially barley.
Here's a reason to raise a pint; scientists at Rice University
have created beer that could extend your life. BioBeer, as
it's called, has three genes spliced into special brewer's
yeast that produce resveratrol, the chemical in red wine
that is thought to protect against diabetes, cancer,
Alzheimer's and other age-related conditions. But
researcher Thomas Segall-Shapiro said: "No way would
anyone drink this until it tastes better."
|Did you know?
In 19-th century Belgium, farmhouse brewers every late winter or
early spring would produce a final batch of beer that was meant to
last through summer, until the fall weather turned cool enough to
permit brewing again.
Since the consumers were the farmer, his family and their crew of
laborers, the brewer had to walk a tightrope. The beer needed to
be strong enough to resist spoilage but moderate enough to allow
farmhands to rehydrate without getting too intoxicated to work.
Experts maintain that originally, these saisons (from the French
word for "season") might have contained as little as 3 percent
alcohol by volume. Today's versions of this country ale are much
stronger, between 6 and 9 percent alcohol.
Early brewers of saison used widely varying techniques and recipes,
but modern versions have a few common characteristics.
Fermentation at warm temperatures, sometimes involving a
mixture of yeast strains, releases a melange of fruity and spicy
flavours. Condiments might be added to supplement the hops.
Fermentation continues in the bottle, resulting in a lively
carbonation and dense, rocky head
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|Healthy but Undrinkable