Here are some interesting beer stories:
-- A contributing writer with the Erie Times-News held an informal "Erie IPA Taste Test" with his friends. The winner? Great Lakes Chillwave Double IPA. To read the report, click here.
-- Esquire magazine reports on Jim Koch's secret for not getting drunk. He eats dry yeast before drinking. "... That active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH)," the magazine says. "Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver." To read the full story, click here.
-- The Daily Local reports on how brewers come up with creative names for beers. “Naming beers is a little bit like naming children,” Brian O’Reilly, brew master at Sly Fox Brewhouse, says. “You certainly want it to be interesting, but not so much that it’s distracting.” To read the full story, click here.
-- The Los Angeles Times reports on two tips for buying fresh beer. For starters, look for date codes. "The second trick to ensure the best tasting beer is to be mindful of which styles you’re buying, if you're shopping at what might be questionable sources," author John Verive writes. To read the full story, click here.
-- The Daily Meal reports on the Danish National Museum and Skands Brewery recreating an ancient brew using fermented residue found on the bottom of a 3,300-year-old coffin. To read the full report, click here.
-- The Buffalo News profiles Kris Sirchio, the new chief executive officer of Rochester-based North American Breweries. NAB imports Labatt in the U.S. and also makes Genesee. "Labatt is an incredible brand ... And I love the marketing and the advertising that the team has been doing here," he says. "I love the product innovation." To read the full Q&A, click here.
-- KTOO News reports that Alaskan Brewing Co. is now canning its beers. But the cans will be available only in Alaska for now. "Anytime you’re dealing with filling bottles of beer, or cans, or kegs, it’s exposure to air, exposure to oxygen that can lower the life,” co-founder Geoff Larson says. “And this canning line is right now packaging the cans at the same quality as our bottling line.” To read the full story, click here.