Short trip to Oshkosh

vincent p. norris wrote:
What the darker beers have is more *flavor*.

Yuck.


__!__
Jay and Teresa Masino ___(_)___
http://www2.ari.net/jmasino/ ! ! !

Checkout http://www.oc-adolfos.com/
for the best Italian food in Ocean City, MD and...
Checkout http://www.brolow.com/ for authentic Blues music on Delmarva

Jay

Article in Houston Chronicle today that they picked up from Orlando,
FL

Quote
Like chocolate and wine, the darker the beer, the better it may be for
your heart, according to a new study.

In a comparison of Guinness Stout, a dark beer, and Heineken, a light
beer, the darker brew had substantially more anti-clotting activity,
according to a U of Wisconsin-Madison scientist who presented his
findings at the American Heart Association annual meeting.

Guinness proved to be about twice as effective at preventing the blood
platelets from clumping and forming the kind of clot that can cause a
heart attack, according to the study's main author, John Folts, a
professor of medicine and nutritional director of the U of Wisconsin
Coronary Thrombosis Research and Vascular Biology Laboratory. The
beneficial effect comes from flavonoids in the beer.
Unquote

Guess your dark with the chewy flavor is the best for you to drink
after all G

John

On Wed, 12 Nov 2003 14:17:14 GMT, "Jay Honeck"
wrote:

What do you recommend for good 'old fashioned' beer? I note a bunch of
their beers they mixed in other ingredients and not just used the
stark minimum of what should be used for classic.

Well, your idea of "old-fashioned" might be different than mine. I like a
heavier, more "German" beer -- but not too chewy. Thus, I think the
Sprecher Amber is the best, and have been known to drive extraordinary
distances for it.

An aside. Didja ever notice how EVERYONE drinks "Light Beer" nowadays?
Sales of the stuff has just skyrocketed, and you see people drinking it in
ever bar you go to.

Well, whenever we'd throw a party at poolside this past summer at the inn,
we ALWAYS made sure to have a bunch of "Light Beer" on ice, too -- for those
who might prefer it. We naturally assumed it would be the "beer" of choice
for the majority, as it is in bars.

Well, guess what? When given a choice between that swill, er, I mean "Light
Beer" and REAL beer -- the "Light Beer" goes untouched. Apparently the
marketing in bars is quite effective, but -- when given a side-by-side
choice, real beer wins every time.

At the end of the season we used a whole bunch of that stuff to boil
bratwurst -- and it isn't even very good for THAT.

You're not getting it. Some people actually prefer "regular" or light
beer, and think dark beer tastes like crap. Beer snobs never seem to
accept that different people have different (not bad) tastes.

Actually, I feel the same way about people who claim to like "really" dark
beers, like Guinness or Oatmeal Stout. I think most dark beers taste like
sewage. I prefer a nice, crisp amber beer, with a good malty/yeasty
after-taste.

I also think folks who claim to like really dark red wines are nuts. I was
at a wine-tasting event last night (with Montblack, by the way -- he's
staying at the inn for a couple of days...), and people all around us were
raving about stuff that tasted like power steering fluid. I just don't get
it...

Let's leave it at this: On a really, really hot day (like after walking 10
miles at OSH) an ice-cold Bud tastes great!

But then, of course, so does ice water.
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

Until a few years ago, Sprecher didn't even pasteurize the stuff, which
meant it had a shelf-life similar to milk. This was the absolute best
beer,
but it didn't keep well, and it couldn't be transported -- so he now
pasteurizes it.

You know, this puzzles me immensely. We home-brew, although we're
far from experts. We don't pasteurize our product before bottling
it *shudder*, yet it keeps for months. Actually we usually keep
a few bottles back to see how it ages, and it sometimes improves
with age!

So I must admit to being puzzled by the "shelf life of milk"
and "couldn't be transported" concepts.

Interesting. The reason we were told that Sprecher was limited in their
distribution area was because they didn't pasteurize their beer. As soon as
they started pasteurizing it, voila! -- we started getting it in Iowa.

I don't have any idea how you could make beer last months. Sprecher is
dated, and -- even now, pasteurized -- it tastes pretty icky after the date
on the bottle.

They were one of the first breweries to do this by the way -- I laugh when I
see Miller doing it now, like it's a new invention! (Especially when you
can keep a case of "Genuine Draft" in your garage for years, in hot or cold
weather, chill it -- and have it taste EXACTLY the same.)
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

"Jay Honeck" wrote in message
news:aLSsb.193537$Tr4.545940@attbi_s03...
I also think folks who claim to like really dark red wines are nuts. I
was
at a wine-tasting event last night (with Montblack, by the way -- he's
staying at the inn for a couple of days...), and people all around us were
raving about stuff that tasted like power steering fluid.

You actually know what power steering fluid tastes like? I'd suggest that
if that's the case, you have bigger problems than whether to drink a fruity
red or an oaky red.

Let's leave it at this: On a really, really hot day (like after walking 10
miles at OSH) an ice-cold Bud tastes great!

But then, of course, so does ice water.

Yup. On a really, really hot day after walking 10 miles at OSH, I'd
probably drink just about anything as long as it was served up at 34 degrees
F.

Pete

"Peter Duniho" wrote in message ...


You actually know what power steering fluid tastes like? I'd suggest that
if that's the case, you have bigger problems than whether to drink a fruity
red or an oaky red.

Can't comment on power steering fluid, but us Navion pilots know what
hydraulic fluid tastes like. We swim in the stuff.

"Jay Honeck" wrote in message news:TSSsb.195700$e01.713989@attbi_s02...
You know, this puzzles me immensely. We home-brew, although we're
far from experts. We don't pasteurize our product before bottling
it *shudder*, yet it keeps for months. Actually we usually keep
a few bottles back to see how it ages, and it sometimes improves
with age!

Interesting. The reason we were told that Sprecher was limited in their
distribution area was because they didn't pasteurize their beer.

Is it possible this is some Federal or State health regulation?
For example I know some states strictly regulate the sale of
unpasteurized milk and fruit juice. Others don't allow it at all,
much to the dismay of "health nuts" who don't wish to drink that
nasty unhealthful pasteurized stuff (ouch! got my tongue wedged
in my cheek there).

I don't have any idea how you could make beer last months.

Well, at least in our case and the case of some other friends
who homebrew, you don't seem to have to do anything. We do the
primary and 2ndary fermentation, we make sure the bottles are
clean and free from soap, we bottle, we cap, we make sure they're
capped tightly, and that's it.

I can't comment on why the Sprecher tastes icky after its date.
Maybe a more knowledgeable brewmeister could. My SWAG is that
it has to do with specifics of the yeast (and other ingredients--
hops for example). The observation is that some of our brews
improve with age, some don't change much, some deteriorate.
The principle variables for us were the type of yeast used and
the ingredients. I know that some hops which we tried to store
for a while picked up an icky taste which transferred to the
beer.

I laugh when I
see Miller doing it now, like it's a new invention! (Especially when you
can keep a case of "Genuine Draft" in your garage for years, in hot or cold
weather, chill it -- and have it taste EXACTLY the same.)

Yeah, Budweiser too. What a joke!

Cheers,
Sydney

Big John wrote:

Like chocolate and wine, the darker the beer, the better it may be for
your heart, according to a new study.

Yeah - in general, the worse it tastes, the better it is for you? That's what
they used to think about butter versus margarine.

IMO, the more education they have, the less they know about what's good for
you.

George Patterson
If you're not part of the solution, you can make a lot of money prolonging
the problem.

Jay Honeck wrote:
I also think folks who claim to like really dark red wines are nuts. I was
at a wine-tasting event last night (with Montblack, by the way -- he's
staying at the inn for a couple of days...), and people all around us were
raving about stuff that tasted like power steering fluid. I just don't get
it...

When I read this, I had to break into a big smile. Wouldn't you know it?
I'm a big Chianti fanatic! I think it's in my blood (100% italian). :-)

-- Jay


__!__
Jay and Teresa Masino ___(_)___
http://www2.ari.net/jmasino/ ! ! !

Checkout http://www.oc-adolfos.com/
for the best Italian food in Ocean City, MD and...
Checkout http://www.brolow.com/ for authentic Blues music on Delmarva

When I read this, I had to break into a big smile. Wouldn't you know it?
I'm a big Chianti fanatic! I think it's in my blood (100% italian). :-)

Hmmm. I'm German, and like German beer. You're Italian, and like red wine.

I think we've discovered the obvious here?

(Maybe we should apply for a gubmint grant? They seem to get millions for
these kinds of "studies" all the time! :-)
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"