I think this guy has had enough.
Nearly four months after breaking in to a convenience store, police charged Bud A. Weisser, 18, of St. Louis, Missouri, with burglary.
With the name that his parents saddled him with, its obvious that this kid did not win the gene pool lottery at birth. Looking at the haircut his mugshot picture, just further proves that he is not the brightest bulb in set of Christmas lights.
Via The St. Louis Post-Dispatch:
ST. LOUIS COUNTY • Bud A. Weisser, 18, faces a felony burglary charge for breaking into a gas station-convenience store in Lemay on Aug. 21, police said.
Court documents say a St. Louis County police officer on patrol saw a man climbing out of a shattered window at the store in the 900 block of Lemay Ferry Road at about 4:30 a.m.
Officers briefly pursued the man but he got away. After police obtained information that Weisser was responsible, he turned himself in several days later but declined to make a statement, authorities said. Read More…
Except for the Guinness, which is the nectar of the Gods, this is pretty much true.
I think I’m in love…
In news, that any lover of God’s greatest gift to mankind could have told you, drinking beer can make you smarter.
Flavonoids are a class of compounds present in plants, known to have numerous health benefits. Studies have shown that xanthohumol, a flavonoid found in hops, improved memory and thinking in a lucky group of lab mice.
The researchers treated the mice with dietary supplements of xanthohumol over the course of eight weeks. Their goal was to determine if xanthohumol could affect palmitoylation, a naturally occurring process that’s associated with memory degradation. The mice then went through a series of tests, to study if the treatments had improved their spatial memory and cognitive flexibility.
There was some other scientific mumbo-jumbo, but for the most part it worked. Now according to the study, it would require drinking 2,000 liters of beer a day (or 5,636 bottles of beer) to ingest the amount of xanthohumol used in the study.
That sounds like a challenge.
Combine that with a 2012 study conducted by the University of Illinois in Chicago, that found that that men who have kicked back a few cold ones were better at solving brain-teasers than their sober counterparts, just is more proof that everyone needs to kick back daily and enjoy a nice hoppy IPA.
Is a 12 pack of beer not cutting it out for you? Well Texas Brewery, Austin Beerworks has just the product for you.
The 99-pack of beer.
Via CBS Money Watch:
Sales of the initial run of 20 99-packs don’t begin until Thursday in Austin, but news of the innovation has spread online, astounding the brewers over the public reaction.
“We’re a small brewer,” said co-founder Michael Graham. “We only sell in our hometown. We’re pretty amazed at how quickly it spread everywhere.”
He said the 99-pack launch was timed to coincide with the start of school at the University of Texas as well as the first football game this coming weekend.
Yet what may have been conceived as a fun promotional stunt may become a real business for the craft brewery.
“It’s really impractical,” said Graham, who expressed skepticism that customers would buy more than one 99-pack. “We conceived of it just to be silly, but we never thought there would be any real interest from retailers and consumers,” he told CBS MoneyWatch. “I guess we underestimated the power of a stupid idea.” Read More…
How am I just finding out about this now? Last winter the first official Trappist Brewery in the New World was launched by the brothers of St. Joseph’s Abbey in Spencer, MA.
For well over the last half-century, the Trappist monks at St. Joseph’s Abbey have been producing various jams & jellies to support their monastery and the community work that they do. However facing rising expenses, mostly due to the healthcare costs associated with an aging community — the average age of the monks at St. Joseph’s Abbey is 70 — they realized that something needed to be done.
So they decided to dig deep into the centuries-old tradition of their fellow Trappist monks in the Old World and decided to open a brewery. Spencer Brewery opened this past January as the very first Trappist Brewery outside of Europe.
The 60 monks of St. Joseph’s Abbey still rise at 3 a.m. for prayers and pass most of their days in silence. But when it is time for work, a handful head down to the monastery’s new brewery, the first outside Europe to produce certified Trappist Ale.
The venture has proven to be less labor-intensive than the monks’ other businesses, making religious vestments and fruit preserves. More importantly, they believe it can generate enough money to sustain a community of men with an average age of 70 who now spend about a third of their budget on health care.
“We’re trying to reinvent our economy,” said Father Isaac Keeley on a recent tour of the abbey’s low-slung stone buildings and starkly modern 30,000-square-foot brewery, nestled in a wooded property some 60 miles (97 km) west of Boston.
Work has always been a part of life for Trappists, a monastic order tracing its roots to 17th Century France, with monasteries around Europe and North America selling products ranging from coffins to cheese. The goal of these businesses is to bring in enough cash to sustain a community of men who pass most of their lives in seclusion.
The Spencer monks debated the move into beer making for more than a decade, as more of their members aged and moved into the monastery’s 12-room infirmary, which is usually full.
“The health costs are huge,” said Father Dominic Whedbee, the abbey’s 65-year-old prior, the group’s second-ranking member. “Our infirmary is staffed 24 hours a day, seven days a week. That way we can take care of all our men for the rest of their lives, which is our commitment.” Read More…
For now they are only brewing one style of beer, a 6.5% ABV Blonde Ale. Here’s the information on the beer from their website:
Our recipe was inspired by the traditional refectory ales known as patersbier (“fathers’ beer” in Flemish) in Belgium. These sessionable beers are brewed by the monks for their dinner table and are typically only available at the monastery. Spencer is a full-bodied, golden-hued ale with fruity accents, a dry finish and light hop bitterness. The beer is unfiltered and unpasteurized, preserving live yeast that naturally carbonates the beer in the bottle and keg and contributes to the beer flavor and aroma.
I’m gonna have to pick some of this up.
I have been homebrewing my own beer for a couple of years now. I have a few batches under my belt and so far only one batch that was absolutely disgusting, that I had to pitch — and that took me 1 year and a half of letting the bottles sit in the closet for a few months hoping it would fix itself.
Until today, every batch that I have ever made has been using malt extracts and then adding specialty grains usually for steeping sometimes for a pseudo-partial mash. I have never stepped up into the world of all-grain brewing yet, I have been intrigued by the BIAB (Brew in a bag) method and have always wanted to try it.
There is another thing I always wanted to do, but haven’t gotten around to yet — brew a hard cider. So, since have a tendency of never wanting to do things easy, I decided to combine those two things into one.
Today I made an adult beverage that doesn’t technically exist, its a figment of author Stephen King’s imagination, graff. In King’s Dark Tower series of novels, it is described as a sort of apple tasting beer.
From the Dark Tower wikia:
Graf is a strong hard cider or apple-based beer widely consumed in In-World. The specifics of the beverage are not mentioned (except to say that some varieties of graf are weak while others are eye-wateringly strong).
Modern homebrew aficionados have created a huge variety of graf recipes (usually calling it “graff”), originally inspired by the Dark Tower series (as there is no known historical beverage called ‘graf’). They share in common the idea that graf is a malted, slightly hopped cider however many recipes also add a number of spices and/or adjunct fruits. Some recipes have a relatively small malt contribution (being almost entirely cider) while others could be described more as apple beer (with large amounts of malt and only a small amount of apple).
Graf is said to taste tart, light and refreshing with a deceptively high alcohol content.
Now, I have never actually read any of the books in The Dark Tower Series, I’ve read some of King’s other work and have meaning to get to The Dark Tower. Because of such I don’t really feel right calling my experimental concoction ‘graf,’ or “graff.” So I’ve decided to call it “Apple Ale,” besides except for maybe fruit beer there is not a BJCP style for this stuff any how.
My recipe is based in part off of the recipe of Brandon O, a poster at Homebrewtalk.com who is regarded by many as having the be-all-end-all of graff recipes. As a matter of fact when I stopped at my LHBS to pick up supplies, while starting to describe what I was making the guy working there asked “are you making Brandon O’s recipe?” I was very happy to learn that he had made it and variations on it quite a few times and they have turned out great.
Brandon O’s recipe calls for .5 lb of Crystal 60L malt supplanted with 2 lbs of DME, as a 1 gallon batch and then mixed with 4 gallons of apple juice. Since I really wanted to try the BIAB thing, I decided to forgo the malt extract in mine and go all grain. So I put together a recipe as if I was making a 5 gallon batch of beer, specifically I modeled it as an Irish Red Ale type and then scaled it down to a 2 gallon batch. Two Parts “Irish red ale wort” and 3 parts “apple juice,” as opposed to the 1:4 ratio in the original recipe.
I was not quite sure how much water to start out with, I’ve read on different forums and other blogs that most people seemed to use 4.5 gallons of water to start off (pre mash & boil) to get a 3 gal BIAB batch. Since I was I was only doing 2 gallons of wort, I scaled down and decided to try 3 gallons of water. Sure enough when it was all done I was left with just a pinch over 2 gallons of wort.
Here is the recipe as assembled using the iBrewMaster app:
|Snakebite Apple Ale|
|Style: Irish Red Ale||OG: 1.066 (before apple juice)|
|Type: All Grain||FG: 1.018|
|Rating: 0.0||ABV: 6.29 %|
|Calories: 217||IBU’s: 33.03|
|Efficiency: 70 %||Boil Size: 2.70 Gal|
|Color: 18.3 SRM (before apple juice)||Batch Size: 2.00 Gal|
|Preboil OG: 1.048||Boil Time: 60 minutes|
|Name||Days / Temp|
|Primary||14 days @ 62.5°F|
|Bottle/Keg||14 days @ 74.0°F|
|Grains & Adjuncts|
|4.00 lbs||81.63%||Pale Malt, Maris Otter||60 mins||1.038|
|0.50 lbs||10.20%||Honey Malt||60 mins||1.037|
|0.25 lbs||5.10%||Wheat, Torrified||60 mins||1.036|
|0.15 lbs||3.06%||Chocolate Malt||60 mins||1.034|
|0.70 ozs||30.85||Goldings, East Kent||60 mins||5|
|0.10 ozs||2.19||Goldings, East Kent||15 mins||5|
|Amount||Name||Laboratory / ID|
|1.0 pkg||Irish Ale||White Labs 0004|
|3.00 gal||Apple juice||14 days||Primary|
|Sacch’ Rest||75 min @ 154.0°F|
|Mashout||10 min @ 170.0°F|
I did not take a specific gravity reading of the 2 gallon beer wort before adding the apple juice, so I don’t know what my efficiency was. However after adding the 3 gallons of apple juice to the wort the OG read 1.048 which was much lower then what I was shooting for. We will see how it turns out. I’ll have it fermenting in primary for 2 weeks, I won’t be doing a secondary fermentation.
The logic seems pretty sound to me.
Saw this on my Facebook wall, almost sprayed hot coffee out my nose.
A new ad from Bavaria Brewery in the Netherlands, for their Radler (similar to the summer shandy’s that have been popular in the US the last few years), features Elvis Presely, Tupac Shakur, Marilyn Monroe, Bruce Lee, Kurt Cobain and John Lennon — or actually really bad impersonators all living together blissfully on a deserted tropical island.
Just in time for the New Years Eve celebration comes some great booze related news.
As if we didn’t already know that alcohol was the greatest thing since, well anything. Now its even better because “moderate” alcohol consumption may help boost your immune system and fight off infection.
A study from Oregon Health & Science University has found that people who drank alcohol, in “moderation,” had a higher immune system and better response to vaccine.
Now the test subjects weren’t really people, they were rhesus macaques, which apparently is a type of monkey that have an immune system very similar to humans.
To find out how booze is even more awesome then we already thought, researchers vaccinated monkeys against smallpox and then separated them into two groups. The first group with 4% ethanol in their cages and the second with sugar water. All the lab monkeys has access to regular fresh water and food as well and they were monitored for 14 months.
Of course some of the caged monkeys drank more than others. The heavy drinking monkeys showed less of a response to the vaccine compared to monkeys who drank sugar water. While the monkeys who drank in “moderation” showed better responses to the vaccine compared to those who drank the water.
What does this all mean? Who knows? Yay beer!
That will teach him not to come home without any beer.
NORTH CHARLESTON, SC –
A North Charleston woman is in jail after police say she stabbed her husband with a ceramic squirrel.
According to the police report, Helen Ann Williams attacked her husband on Christmas Day after he failed to bring beer back to the house.
Police said they were dispatched to the home and found the victim with a large amount of blood on his face.
When police asked Williams what happened to her husband, she first said that he fell and cut himself, but then told officers more.
Williams said her common-law spouse went to a store to find beer, but they store was closed. When he returned home and began making a sandwich, Williams allegedly took a ceramic squirrel and stabbed him in his shoulder and chest.
Williams was arrested and charged with criminal domestic violence of a high and aggravated nature.
She was given a $10,000 bond.
For more Click Here.