|Treat Champagne Like Beer
|Town Stinks From Beer
|A brewery is being blamed for a
Pennsylvania town's bad case of beer
breath that has engulfed the area.
City Brewing Co. has beer forced to
temporarily halted production at its
plant in Latrobe after residents
complained of a foul odor coming
from the municipal sewage plant.
Officials say sugary drinks now being
produced along with the beer at the
brewery are causing wastewater
Municipal authority manager Tom
Gray says the stench has been going
on for weeks. The Department of
Environmental Protection send an
inspector to the brewery who
promptly shut it down.
The Latrobe plant used to brew
Rolling Rock beer which is currently
produced by A-B in Newark, NJ
Among many beers the plant now
produces the iconic Iron City beer.
|Champagne may be a symbol of life at the top, but it is best
poured into a tilted glass just like that other sparkling
beverage, the plebeian beer, according to a new study.
That’s because the bubbles — or dissolved carbon dioxide —
in Champagne release its aroma and cause a tingly feeling
that heightens the drinking experience. The higher the
concentration of bubbles, the better.
The best way to keep the bubbles in the beverage, as any
beer drinker knows, is to let the liquid tumble gently down the
side of a tilted glass. When Champagne is poured into a glass
held vertically, it loses twice the amount of bubbles, said
Gerard Liger-Belair, the study’s lead author and a physicist at
the University of Reims, in the heart of France’s wine district.
The scientists measured bubbles in glasses of Champagne
poured in the traditional way and in the beerlike way at three
different temperatures. They found that the loss of bubbles is
further minimized when Champagne is served chilled.
Science, however, isn't likely to cause a change. “It would be
very provocative to pour Champagne in this way for many
French,” Dr. Liger-Belair said. “Champagne is a universe
which is very traditionally bent.”
Women who drink regular beer may be increasing their risk of
developing psoriasis according to a recent study. Researchers from
Brigham and Women's Hospital, Harvard Medical School, and Boston
University tracked 82,869 women who had not initially been diagnosed
with psoriasis for about 15 years, from 1995 through 2009.
The researchers found that even relatively moderate amounts of beer
seemed to increase the risk of psoriasis, with 2.3 drinks a week driving
up the risk almost 80%. At five beers a week there was more than
doubled the risk of being diagnosed with this skin condition to drinkers
as compared with teetotalers. The study determined that strong
beers were much more of a culprit than light ones, wine or other spirits.
According to the report "Alcohol may induce psoriasis via multiple
mechanisms, including immunological changes such as keratinocyte
proliferation and up regulation of pro-inflammatory cytokines. Other
potential mechanisms include an increased risk of infection and
mechanical trauma, which are well known to trigger psoriasis."
These findings however were contradicted a similar study done last
year so if you really enjoy beer the best advice is to keep doing so.
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