Global Warming Will Affect Your Beer

Growing Barle. Photo by Lucash on Wikimedia Commons, CC BY-SA 3.0

How Global Warming Will Affect Your Beer -- Popular Science

A pilot study examines how drought affects the quality of starch in barley.

There are many things that will change as Earth's climate warms. Doctoral student Peter Gous is worried about the price and quality of beer.

The aspiring plant bioengineer worked with a team of scientists to test how not getting enough water altered the quality of barley grains. In a small pilot study, the scientists found that the starches inside barley grains grown with too little water are different from starches found inside nicely-watered barley grains. The dryness-stressed barley had longer-chain starch grains and more protein than normally grown barley. From there, Gous made an interesting conjecture about the future—one we've never thought of.

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My Comment: The beer will be fine.

America's Beer Map

Researchers analysed a million tweets to see what people preferred to drink, and found huge differences between the coasts

The East Coast Prefers Bud, While The West Goes For Coors: Beer Maps Of America Reveals Top Tipples (And Finds If You Live Near The Coast, You're Probably Drinking Wine) -- Daily Mail

* Researchers analysed a million tweets to find what beers people were drinking
* Found those living near the coast tend to prefer beer over wine
* Washington, Colorado and California prefer wine, while Midwest, Kansas, Oklahoma and Texas prefer beer

The East Coast prefers Bud Light, and those near the coast are more likely to prefer wine over beer, a new study of America's drinking habits has revealed.

Researchers analysed a million tweets to find out which each region prefers.

They found tweet preferences for Bud Light were found mainly in the Eastern half of the US, while preferences for Coors Light originate in the Western half, particularly near Colorado and surrounding states.

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My Comment: I prefer Guinness and Stella Artois.

Is Beer Food?

Beer Now Considered Alcohol, Not Food, In Russia As New Restrictions Take Hold -- NBC 

It will be tougher for Russians to cry in their beer in 2013. Restrictions on when and where beer can be sold go into effect Jan. 1 with a law that declared beer is alcohol, not food. Under the new rules, beer can only be sold in licensed outlets — not street kiosks, gas stations and bus depots like it has been. Russians won't be able to buy it from shops between 11 p.m. and 8 a.m., and beer commercials are a thing of the past. The limits are part of a government effort to reduce alcohol abuse in Russian, where one in five male deaths are linked to booze, according to world health experts. Not everyone is toasting the change, however.

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My Comment: My dad (who is Russian and when he was alive loved beer) always treated beer as food.

The Bubbles In Guinness Really DO Sink

Generations of beer drinkers have argued over whether the bubbles in Guinness sink while the beer is settling - now scientists have proved it

The Bubbles In Guinness Really DO Sink - And The Discovery Could Lead To Pints Of Stout That Pour Far Faster -- Daily Mail

* Bubbles circulate down at outside of glass
* Happens as pint settles
* Discovery could lead to new shapes of pint that allow stouts to settle faster

Generations of beer drinkers have argued over whether the bubbles in Guinness sink while the beer is settling - now scientists have proved it.

It might seem counterintuitive that bubbles might sink, but it's due to the way stouts 'settle' in the glass.

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My Comment: Hmmmm .... why do I want to drink a beer right now?

What Makes Guinness A Great Beer To Drink

The Fizzics Of Guinness -- The Guardian

Look closely at a pint of Guinness and tell me: do the bubbles go up, or do the bubbles go down? Why is the head coloured the way it is? Is foam a gas, liquid or solid? An Irish physicist discusses.

Last Friday, Andy Connelly published the wonderful guest blog essay, "The science and magic of beer". His piece reminds me of some of the discussions I had with my beer-brewing physicist and engineer friends when I was a grad student. For example, look closely at a pint of Guinness and tell me: do the bubbles go up, or do the bubbles go down? Why is the head coloured the way it is? Is beer foam a gas, liquid or solid? I thought you might enjoy this little video as a follow up, where an Irish physicist discusses the "fizzics" of bubble formation in Guinness beer:

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First Beer Brewed For Drinking in Space Will Undergo Testing in Low-Gravity Pub

Sending Beer Into Space Original images by epicbeer and nashpreds99 on Flickr

From Popular Science:

With the announcement that Boeing plans to take tourists into space in five years, it was really only a matter of time before somebody started thinking about refreshments. Because where would space tourism be without space beer? Luckily, Astronauts4Hire, a non-profit space research corporation, has the situation in hand. They are about to test an Australian beer that's brewed and bottled especially for consumption in microgravity.

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Charlie Bamforth Tells All About The Beer Industry

Charlie Bamforth
UC Davis, College of Agricultural & Environmental Sciences

From Popular Mechanics:

In the forthcoming book, Beer Is Proof God Loves Us (to be published October 2010 by FT press), beer expert and master brewer Charlie Bamforth talks about the fast-changing world of beer. From the loss of the pub to the growth of homebrewing, corporate takeovers, and the rise of craft culture, Bamforth outlines the recent history of beer and helps beer-lovers, home brewers and aspiring brewmasters navigate the modern-day beerscape. We got Bamforth on the phone to talk about his views on Big Beer, home brewing and how to become a brewmaster.

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Bubbles In Guinness 'Go Down Not Up' Say Scientists

From The Telegraph:

Bubbles in Guinness really do go down instead of up, according to a study by scientists to mark St Patrick's Day.

As pubs stocked up with extra supplies of the black stuff in preparation for Ireland's national celebrations on Wednesday, scientists offered an explanation for why the famous Irish brew behaves so oddly.

Pour just about any other pint of beer, and the bubbles can be seen to obey the normal laws of physics. Filled with buoyant gas, they rise to the surface and form a frothy head.

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Why Beer Needs Watering Down

From Times Online:

Brewers are teaming up with environmentalists to help to conserve water supplies — and ensure the pints keep flowing.

It’s enough to make beer drinkers cry into their pints. A combination of factors, including rapid population growth, expanding food needs and unpredictable weather patterns, is heralding a global water crisis. Chronic water shortages are already hitting many regions, particularly in developing countries. Industry, which accounts for about 22 per cent of global fresh water consumption, is increasingly concerned about what will happen when the taps run dry. Brewers are among the most vulnerable: a pint of beer is up to 95 per cent water. Drinkers have been warned that, as water supplies dry up, prices could rise and supplies could be threatened. The battle is on to keep the pumps open.

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Beer May Be Good For Your Bones

From Live Science:

If you downed one too many while watching the Super Bowl, here's at least one reason to hold your head high: Drinking beer can be good for your health.

But seriously, a new analysis of 100 commercial beers shows the hoppy beverage is a significant source of dietary silicon, a key ingredient for bone health.

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Canned Beer Turns 75

From Live Science:

Be sure to crack open a cold one on Jan. 24, the day canned beer celebrates its 75th birthday.

New Jersey's Gottfried Krueger Brewing Company churned out the world's first beer can in 1935, stocking select shelves in Richmond, Va., as a market test. The experiment took off and American drinkers haven't looked back since, nowadays choosing cans over bottles for the majority of the 22 gallons of beer they each drink per year, according to the U.S. Census Bureau.

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Drink Culture: It's As Old As The Hills

From The New Scientist:

QUESTS don't come much more appealing than this. But while for most people the quest ends in the nearest bar, biomolecular archaeologist Patrick McGovern has gone much further. He has spent decades travelling the world and journeying back in time, scraping dirty crusts from ancient cauldrons, retrieving dribbles of liquid from sealed jars and extracting residues from the pores of prehistoric pots, all in the name of investigating the origins of ancient alcoholic beverages.

After he famously identified the world's oldest wine - a resinated grape wine found in two clay jars from the Neolithic village of Hajji Firuz in Iran, in 2004 he found an even older sample in China. At a 9000-year-old site called Jiahu on the banks of the Yellow river, he recovered the remains of grog made from rice, hawthorn fruit, grapes and honey. Another of his recent revelations is that the people of Central America got drunk on fermented chocolate, giving new meaning to the word chocoholic.

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