|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
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.
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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