Prevent Arthritis With Beer
Beat the Beer Ban
When it comes to new laws, Texas usually
saves its bewilderment for ones from
Washington. But this scorching summer, it's a
single city ordinance on the popular Guadalupe
River in the town of New Braunfels that is
stirring frustration.

Drinking beer while lazily floating through the
town is a heat-beating tradition for hundreds
of thousands of vacationers each summer, but
turnout is down the reason is clear: a new ban
on disposable containers like cans or bottles.
However the law forgot to explicitly ban beer
and liquor so both are still allowed on the river.

To beat the ban thirsty boaters just pour their
beer into reusable containers, and a neon
plastic device called  Chug-a-Mugs that hold
up to three cans of beers.  Most local stores
have sold out of Chug-a-Mugs to the delight of
the manfacturer and dismay of town fathers.
A pint of beer thrice a week halves risk of developing
rheumatoid arthritis, a painful condition of the joints.

Researchers from the Karolinska Institute in Stockholm
think alcohol could help prevent the disease by damping
down the immune system. They looked at alcohol
consumption and rheumatoid arthritis in 34,000
women born between 1914 and 1948.

They interviewed them twice, once in 1987 and once a
decade later, asking them questions about alcohol
consumption, diet, smoking history, physical activity
and their level of education.  The results have just been
reported in  the British Medical Journal.

A 150 ml drink was classified as a small glass of wine or
half a litre of beer (just under a pint). All types of drink
appeared equally as effective.  About 400,000 people in
Britain alone suffer rheumatoid arthritis, and it is three
times more common in women than in men. Not all are
old - almost half are under 65 years.
Not Guilty -  The 20-year-old daughter of Bruce Willis is fighting her recent
misdemeanor drinking-in-public charges by saying that the 8-ounce can of Pakistani
beer police claimed she was drinking simply does not exist. And she's right! In the
mostly Muslim Pakistan  there is only one brewery, — the Murree , and it never has
made or distributed 8-ounce cans of beer.

Vacation Palace- Jeff Lebo, the world’s largest breweriana collector is renting
to vacationers a private room at the home in PA where he has the collection on
display. Guests can sleep in the bedroom with all 4 walls covered with beer cans from
floor to ceiling and then go to the living room, dining room, and kitchen all equally
covered.  The house features over 82,000 cans.

DE Beer Salute -  The Delaware General Assembly has designated October
15-21, 2012 as “Delaware Wine & Beer Week,” which will culminate on Sunday,
October 21 with Delaware’s Official Wine & Beer Festival, to be held at the
Delaware Agricultural Museum & Village.  

Jump!-  What do you you want to do before the end of the world? The
makers of Shock Top asked that very question of its fans and one woman
responded that she wanted to conquer her fear of heights by jumping off of the
world’s highest bungee bridge. So, the company sent her to Bloukrans Bridge in
South Africa, where she’d bungee jump off of a bridge 708 ft. up in the air. The
event was staged to promote their new End of the World Wheat brew.

The Water's Fine

Nothing is a more fundamental and obvious beer ingredient than
water. At up to 97% of the total, water simply is the largest
percentage of any beer. It accounts for much of the flavor and
perceptions of any beer when it is finished, Brew-Monkey.com informs.

It is a safe bet that the water source for a brewery can make or break
any effort at quality.  First, water must be clean from biological,
physical and chemical contamination in order to be suitable for
brewing. Second the mineral content is going to have an effect on pH,
enzyme activity, hop perception and clarity of finished beer.

Direct well, river or lake sources can have wild variation in suitability for
brewing. At any time of year, the mineral content of both brewing
friendly and beer shattering compounds will fluctuate. Sulfur and iron
are the two most common minerals to find, which will ruin beer in large
enough quantities. The solution here is to find the most suitable
source for brewing, which may be purified water and not
municipal water which is treated chemically to maintain biological
cleanliness but can leave a bad taste.

Since water minerals are important to a beer's flavors brewers often
add them to the purified brewing water.  A survey of beer production
around the world will find that softer waters tend to favor the
production of lagers and darker ales while harder waters favor the
production of paler ale styles with more hop presence.

When geographic differences are lined up, the major factor in brewing
styles is water. Water is the one ingredient that can't be imported and
yet can be manipulated to simulate flavors from anywhere in the world.



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Edited by Jim Attacap

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