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These People Made Beer Pong Better (and More Sanitary) with Science

These People Made Beer Pong Better (and More Sanitary) with Science

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Strong Arm Cups is a new invention on Kickstarter that allows you to keep your beer pong balls and cups clean

Do you hear that? Fraternities everywhere just let out a cheer.

Beer pong may be one of the most popular “sports” for college kids, but if you think about it, it’s not very sanitary. We never thought we’d say this, but a team of people have come up with a revolutionary update to the classic beer pong game.

Strong Arm Cups comes with 20 disposable red Solo-esque cups that are never actually filled with beer. Instead, players put the damper inserts inside the cups, assuring that beer pong balls won’t bounce out or make the precious swill contents grimy. Players drink instead from personal cups, each with perfectly measured lines for game play.

It sounds pretty simple, and right now the team at Strong Arm Cups is in the midst of a Kickstarter campaign, complete with cheesy bathroom humor, of course. If you buy one early, they’re offering kits for $20, but they’ll usually go for $30, which seems a bit steep for one successful (and clean) night of drunken debauchery. But if you’re interested, the product is expected to launch this December.

This drinking game is best with 3 to 5 people, but more and the game will last longer. The rules are simple. Flip a coin and while it is in the air, call heads or tails. If you guess right, pass the coin to your right. If you guess wrong, pass the coin to your left and either take one article of clothing off (anything that is a pair counts as one item) or drink a shot. One catch, you cannot do the same thing (sip or strip) more than twice in a row.

10 Cooking With Semen

Semen is the male sexual fluid that carries sperm, the cell responsible for fertilizing a female&rsquos egg. For most people, that is its only job&mdashto make a baby. However, this just isn&rsquot enough for some people. They prefer to cook with semen and consume it.

Like it or not, semen has made its way from the bedroom to the kitchen. There are even cookbooks that provide readers with numerous recipes on how to use semen. Their reasoning is that semen is supposedly nutritious, cheap, easy to come by, and has an excellent texture for cooking.

As the description for Natural Harvest: A Collection of Semen-Based Recipes says, &ldquoLike fine wine and cheeses, the taste . . . is complex and dynamic.&rdquo There are cooking classes as well. In fact, just last year, there was a &ldquoCooking with Semen&rdquo [1] class held in London.

Some semen-based foods include alcoholic beverages, caramel sauce, and kiwi smoothies.

Top 5 Beer-Making Tips

There's no denying people's love of beer. It's undoubtedly the most popular choice among alcoholic beverages at barbeques, ballparks and all kinds of parties. How much do we love beer? In 2004, the average American drank 81.6 liters, or 2,759 ounces, of beer [source: Kirin Holdings]. That's 230 12-ounce cans or bottles per year! And if that seems like a lot, the beer fest doesn't end there. In fact, the United States is all the way down in 13th place among beer consumption, far behind number one Czech Republic, which downs 156.9 liters, or 5,305 ounces, per person. That's 442 12-ounce cans per year -- more than one a day.

With all that beer-drinking going on, people love to experiment and try different beers, depending on the mood, event or even season. Many even like taking matters into their own hands by brewing batches of their own beer at home. Sound like something you'd like to do?

To be a home brewer, there are dozens of tips to keep in mind -- it's a good idea to do your homework. Do a full-batch boil. Don't leave it too long in the fermenter. Let your fermenter breathe. Make sure there's a proper airlock. Check your gravity. Do a second fermentation stage. Use a glass carboy.

If you're just starting to make your own beer, you might not know what all those terms mean, much less how they'll improve your beer. In this article, you'll learn the top five tips necessary to get started on a life-long love of home beer making. As evidenced above, there are a lot of things to keep in mind when home brewing, but this article will stick with the basics so you can discover how to make the best-tasting beer possible.

To get started, check out the next page to learn about tip number five.

The last thing you want is unsanitary equipment. At best, it can spoil your ingredients and ruin your beer, and at worst it can make whoever drinks your beer ill. Neither really seems like a good option.

To sanitize your equipment, you have a couple of methods to choose from:

First, you can use a chlorine bleach solution [source: Smith]. By diluting common household bleach with water, you have a cheap and effective way to kill bacteria and sterilize your home-brewing equipment. However, there are some drawbacks to using bleach. It's inexpensive, yes, but it's more difficult to use -- you really have to make sure that you rinse and remove it thoroughly before using your equipment again. Any kind of bleach residue can spoil your beer and potentially even be toxic to a person who accidently drinks something with bleach residue.

A better alternative is using iodophor. While a bit more expensive than bleach and a little harder to get (instead of finding it on every laundry aisle, you'll probably have to buy it from a beer-making store or Web site), this sanitizer works very well on home-brewing equipment. Using iodine mixed with a solubilizing agent, this solution can sterilize both your equipment and your bottles [source: Arguello].

Another great advantage of iodophor is that it evaporates and doesn't require rinsing. As long as you use the right proportions as directed, iodophor will sanitize your equipment without requiring the careful rinses of a bleach solution, and you shouldn't taste the difference [source: Arguello].

Read on to discover the next top tip for home brewing.

Don't forget that once you've brewed your beer, you're going to need a place to store it. Some experts recommend starting to gather non-screw top bottles long before your first brew, as you'll need lots of them and they can be difficult to come by. You can always reuse bottles from beer you bought at the store, as well as search garage sales for classic pop and beer bottles. In a pinch, you can use screw top plastic bottles [source: Singh]. Though they don't quite have the class that glass bottles do, they are much cheaper and easier to come by, so as a beginner, you may want to consider them. And remember, no matter what you use -- sanitize!

4. Establish a Clean and Safe Work Environment

Your equipment isn't the only thing that should be sanitary -- you need to make sure you have a clean, safe working environment, too. If you spill grain, sweep it up. If your wort boils over, wipe it up. Your workspace should always be as clean as possible for your own safety -- after all, would you really want to slip on some spilled wort while you're moving your boiling brew pot?

You should also make sure the boil pot's surrounding area is free of anything that can catch on fire. When wiping up spills, be sure the cloth does not get too close to the heat. You should also take care not to wear any loose clothing for the same reason, as that dangling, un-tucked shirt flap could catch on fire. A great safety tip is to keep a smoke alarm and a fire extinguisher nearby as well. It's best to be prepared for even the worst scenario [source: Gern].

There are also a few tools that can help you have the cleanest and safest workplace possible. For example, it's good to have several heavy-duty potholders and/or oven mitts around to keep your hands safe. Don't even think of using the decorative macramé ones your aunt made you two decades ago. Your hands will appreciate the investment. Your tools and equipment, like spoons, should be non-porous so they can be cleaned properly [source: Gern]. So go for the stainless steel over wood.

If you're keeping everything around your beer safe and clean, you want the beer to be safe and clean too. Read on to learn about tip number three.

If you are serious about brewing your own beer, get the quality items you'll need over the long term, rather than continually replacing cheaper purchases. Sure, if you're starting out, you may not want to go for the biggest pot right away, as who knows -- maybe you'll hate brewing your own beer. But, once you find out your home brewing habit is here to stay, go for the larger, highest-quality items that you can afford. These quality purchases will save you in the long run, as they won't have to be replaced as often or upgraded if you decide to expand.

You may want to consider an investment toward your long-term beer-making hobby by purchasing an immersion wort chiller because this step is so important. As with the previous two tips, not only is this one focused on safety, but also on taste.

If you want the clearest, best beer possible, you'll need to chill the wort quickly. This reduces the opportunity for infection by decreasing the proteins and tannins that can taint your beer [source: Smith]. Slowly chilled wort can have more dimethyl sulfide, which, in a particularly disgusting combination, can give your beer the taste of creamed corn [source: Gern]. It can also increase the bacteria within your beer, destroying it before the yeast gets to it.

If you're doing a partial boil, or small batch of wort, then you might be able to get away with cooling your wort by putting your brew pot within a sink that's been filled with cold water. You'll need to keep everything constantly in motion to cool the wort to a temperature somewhere under 100 degrees F (38 degrees C) [source: Gern]. If you're doing anything bigger, you're going to need an immersion wort chiller as mentioned above.

Temperatures are critical with home beer making, from the wort to the fermentation temperature. Read on to discover tip number two.

Though wort cooling is something you want to complete very quickly, the beer-making process as a whole is something that requires definite patience. The most important component of making beer is an actual living organism. If you want the best beer possible, you need to practice patience and allow the yeast its due time to do what it needs to do [source: Blagger].

2. Controlling the Fermentation Temperature

Depending on where and when you're making your beer, you'll need either to bring the temperature up or keep it down. If you're brewing an ale, you'll want the fermentation temperature to be within 60 to 70 degrees F (16-21 degrees C), while lagers call for around 45 degrees F (7 degrees C) [source: Singh].

If you're brewing in the summer, that means cooling it. If you don't have a fermentation refrigerator, you can wrap your fermenter in wet towels under a fan [source: Smith]. You should pick a cool, dry spot -- basements can work well. With this method, however, you will need to keep re-wetting the towels, generally about twice a day. If you're brewing in the winter, you may need to raise your fermentation temperature with some regularity. One solution is using a simple radiator or space heater set to a low temperature [source: Blagger].

You should always have a good thermometer to make sure all the temperatures are within proper levels for both the best-tasting and safest beer. This will help with not only the fermentation temperature, but also in checking your wort temperature if you are cooling it in a sink as explained on the previous page.

What's the top tip for home beer making? Continue reading to find out.

If starting this all from scratch yourself seems like a daunting task, you can always consider a beer-making starter kit. These kits, which usually include basic equipment and ingredients, start out at around $100. If you want to get fancy, forget the bottles and go with your own keg. A starter kit complete with its own keg to fill will cost a lot more, though expect to shell out around $500 for a kit of that type [source: Homebrewers Outpost].

1. Highest Quality, Freshest Ingredients

For the best results, you should plan to use the highest quality, freshest ingredients you can afford, and use them in a timely fashion. You'll want to avoid corn sugar and cane sugar, except in particular beers that specifically call for them. Otherwise, your beer will have a decidedly cider-like taste to it [source: Gern]. For the rest of your ingredients, stick to fresh when you can. Liquid yeast will give you a better tasting, higher quality beer than dry yeast. If you decide to use extract, find fresh extract instead of canned extract. If you start your home beer making by using a kit, you'll most likely get the cheaper canned and dry ingredients. Once you've experimented with those, when you have to restock, go out and buy the good stuff.

The caveat with all of these fresh ingredients is that you have to use them quickly. Your hops, yeast, malt and grains can go bad quickly, whether they are dry or liquid. These ingredients can even oxidize if not used within a certain time frame [source: Smith]. Premium ingredients lead to a premium-tasting beer.

You now know the top five beer-making tips for creating your very own home brew. So grab some fresh ingredients and equipment and get started. As they say, practice makes perfect. Cheers!

Fresh Fruit or Something Else?

Many homebrewers add whole fruit to their brews, but you can also consider a few other options. It is crucial to pick out high-quality ingredients if you want to get the ultimate product. Let’s take a look at the best choices.

Fresh fruit

I prefer adding fresh fruit to my brew, but this option is limited to the season, particularly if you choose to use local ones. That way, you will exactly know what to buy and can pick out the best fruit available to get the ultimate beer flavor.

You should choose ripe fruit in excellent condition and avoid rotten and low-quality ones. If you have a garden, you can produce some on your own. In any case, you need to process fresh fruit yourself, including:

  • Peeling
  • Cutting
  • Removing leaves, pits, and stems
  • Mashing
  • Pureeing

Take care to ensure the required clean and sanitary conditions for these procedures. Be careful with plums or grapes skin since it often contains wild yeast that may affect the final beer flavor.

Frozen fruit

Frozen fruit is usually well-ripen since producers freeze them right at the ripest point. With this option, you will get the product with the ideal flavor and sugar level for brewing. Another advantage of this option is fruit cell membranes that decompose at the moment of freezing, which will allow the juice to enter the beer quickly.

Avoid the frozen fruit that contains preservatives since these compounds will probably kill the yeast. Always thaw it out on time. Adding frozen fruit to the fermenter will shock the yeast and negatively affect its activity.

Puree, concentrate, juice, or canned fruit

Puree and canned fruit are consistent, cleaned, and pre-sanitized, which makes them safe to use. Plus, these products don’t contain stems and leaves. The primary downside of this option is the lack of fruit freshness and a bit cooked flavor.

One of the less demanding solutions is to choose pasteurized canned fruit puree or juice. However, be prepared that this product always contains a certain amount of added sugar.

Fruit extracts

Using a fruit extract is the quickest and least demanding way to add desired fruit flavor to your brew. You should buy a bottle of 4 ounces (1.2 dl) and add it to a beer batch of 5 gallons (19 l) just before bottling.

Keep in mind that some brewers think it is too much. The best option is to add 2 ounces (60 ml) first and then adjust the amount to your liking. It is better to add less extract than to get the too strong flavor you won’t like.

Be prepared that extracts provide more intense aromas. If you find the flavor too sweet or strong, you should use fresh, canned, or frozen fruit next time.

6 refreshing soft drinks that are healthier than you think

These beverages offer a reduced-sugar alternative to the average soda.

by Zach Pontz | Thursday, August 25, 2016

by Zach Pontz
Thursday, August 25, 2016

Soda has always been an iconic staple of the American diet. And in recent years a whole new sub-industry of soft drinks has shot up, ready to, if not replace soda, at least offer a healthier alternative.

Some of these soft drinks cut the sugar at little cost to the taste while even others boast of their positive health benefits. It's true. Don't believe us? Well, here's proof.

/>Dry soda flavors range from the familiar to the more experimental. (Photo: Dry Soda)

Dry was founded on the premise that tastes are changing, that people want new flavors and don't want their soft drinks to be drowning in high-fructose syrup. The company must have been on to something, as the brand, based in the Northwest United States, has begun to develop a fanbase across the country.

Flavors include lavender, rhubarb, juniper berry and serrano pepper and with just a hint of sweet (the drinks have less sugar than most yogurts at your local supermarket), the flavor really is allowed to shine through.


/>Bionade can be found in specialty stores such as Whole Foods. (Photo: Ralph Orlowski/Getty Images)

Bionade's tag line is "refreshingly different." It's certainly made that way. Manufactured in Germany, the drink was created by Dieter Leopold as his family's brewery began to face financial difficulties in the 1990s.

Bionade is made with malt, water, sugar and fruit essences. Leipold says the process by which he makes Bionade dictates that less sugar is needed while not losing much of the sweetness. Elderberry, orange-ginger and quince flavors evoke cocktails rather than soda, but rest assured you'll find this sweet beverage in the (healthy) soda aisle.


/>Drinking Nesher Malt is a tradition in Israel, where it's a perfect to the country's healthy palate. (Photo: Nesher)

Nesher initially produced beer, Israel's first, before this soft drink offshoot shot up and quickly overtook the country's tastebuds. A national tradition of sorts, Nesher Malt pairs perfectly with the country's Mediterranean diet.

The beverage is so good for you that its health benefits are actually a part of its sales pitch. It contains antioxidants, folic acid, vitamins and minerals and is recommended for pretty much everyone – pregnant and breastfeeding women especially. Fortunately for us, it's available in some American specialty food stores and easily procured online.


/>Naturfrisk's line of sodas are held to the highest standards of production. (Photo: Naturfrisk)

Ørbæk Brewery has been turning out beer in Denmark since the turn of the 20th century, but not until recently did it get into the soft drink trade. The company claims you can drink its products with a clear conscience because it holds them to the highest standards of quality – ingredients must be "natural, pure and of the highest quality."

With flavors like Apple, Elderflower and Cola Fruit, our conscience is certainly clear. While they only supply to Europe at the moment, through the magic of the internet their beverages can be easily (and affordably) purchased online.

/>Gus claims to be a "grown-up soda" but is just sweet enough to please kids. (Photo: Gus Soda)

GuS sells itself as a "Grown Up Soda," but kids'll love it too. Company founders Steve Hersh and Jeannette Luoh developed this line of sodas for much the same reasons the folks at Dry did, and while their flavor line up is a bit more traditional – orange, ginger, cola and root beer to name a few – the same concept is applied: pairing back on the sweetness makes for a better soft drink.


Hopwater bills itself as more than just a soda – claiming it represents the creation of a new category of hopped beverages. Whatever the case may be, it's certainly made differently: a tincture for each flavor is first produced before being mixed with water and cane sugar. Whatever it is, it's darn well delicious (and low on sugar, of course).

Zach Pontz is a writer and photographer for From The Grapevine. In his spare time he likes to wander random cities.

Could you drink beer instead of water and still survive?

Beer. It is one of the most awesome things in life. This leads to a couple of important questions. One: how long can you survive on beer alone? Two: to what extent is beer a suitable replacement for water?

A couple years ago, Slate's Jeremy Singer-Vine had a go at the first question . His answer? Youɽ live long enough to develop scurvy, but probably not much longer:

Not more than a few months, probably. That's when the worst effects of scurvy [resulting from vitamin c deficiency] and protein deficiency would kick in. If you kept to a strict beer diet—and swore off plain water altogether—youɽ likely die of dehydration in a matter of days or weeks, depending on the strength and volume of beer consumed. There's plenty of water in beer, of course, but the alcohol's diuretic effect makes it a net negative in terms of hydration under most conditions.

One experiment, in particular, lends credence to the first half of Singer-Vine's hypothesis: in the 1920s, researchers fed two Rhesus macaque monkeys with 200 milliliters of India pale ale per day, and some other foods lacking in vitamin C — within 2 months the monkeys were exhibiting symptoms of scurvy . But what about the second half? The part about dying of dehydration?

Turning Water into Beer – A Tale of Three Studies

This brings us to our second question of whether or not beer is a suitable replacement for water. Singer-Vine suggests the answer is no — but some recent experiments suggest otherwise.

The first is one you may have heard of — but it's actually been widely misreported. Back in 2007, news outlets ran wild with reports that Spanish researchers had announced that beer does a better job of helping the body rehydrate after a workout than plain old water. Wrote The Telegraph, at the time :

Prof Garzon asked a group of students to do strenuous exercise in temperatures of around 40ºC (104ºF). Half were given a pint of beer, while the others received the same volume of water.

Prof Garzon, who announced the results at a press conference in Granada beneath a banner declaring "Beer, Sport, Health", said the hydration effect in those who drank beer was "slightly better".

It you actually go to Professor Garzon’s website at the University of Granada and look under his list of scientific publications, you won’t find this study because it was never published. There’s even a bigger problem with this. Professor Garzon actually denies beer has any better hydration effect than water.

“Regarding the information that you cite, it has been taken wrong by the journalists,” responded the professor in an email, where he helpfully supplied his 166-page unpublished study of beer and hydration written in Spanish. And by the way, he goes by the name of Professor Manuel Castillo, not Garzon. “What we found is that rehydration with beer with a 4-5% alcohol level in a moderate amount, 660 ml (a little more than a pint), is not better, not worse than rehydration with water.” [Ed.: Managed to track down a copy of Garzon's Castillo's original presentation – check it out here ]

The second study (the largest to ever investigate beer's benefits for athletes) was published in 2011 in the journal Medicine & Science in Sports & Exercise, and investigated the health effects polyphenols – aromatic compounds found in beer and widely credited with health-promoting and cancer preventative properties. The study concluded beer reduced post-workout inflammatory reaction increased support for the immune system and could even help stave off a cold. But there was one big caveat: the study was conducted using non-alcoholic beer as the test beverage .

Which brings us to the third study. Published in a 1996 issue of The Journal of Applied Physiology, "restoration of fluid balance after exercise-induced dehydration: effects of alcohol consumption," actually matches up pretty well with Garzon's Castillo's findings.

As its name suggests, the study examined the effect of alcohol consumption on the restoration of fluid and electrolyte balance after exercise-induced dehydration. "Drinks containing 0, 1, 2, and 4% alcohol were consumed over 60 min beginning 30 min after the end of exercise," write researchers Susan Shirreffs and Ronald Maughan, who conducted the study. "A different beverage was consumed in each of four trials."

The volume of alcoholic beverage consumed was around 2.2 liters, equivalent to

150% the body mass lost to exercise-induced dehydration. Some highlights from their findings:

  • The total volume of urine produced over the six hours following rehydration was not significantly different from trial to trial, though pee volume showed a tendency to increase as the quantity of alcohol ingested increased.
  • Peak urine flow rate occurred significantly later with the 4% beverage.
  • Increase in blood and plasma volume was slower when the 4% beverage was used to rehydrate, and — this is the important part — did not significantly increase blood or plasma levels significantly greater than the dehydrated level.

According to the researchers, these results indicate that beverages with low alcohol concentrations have "a negligible diuretic effect" when consumed in a state of exercise-induced dehydration. The researchers conclude that recovering from a state of dehydration is effectively the same whether you're rehydrating with water, or a beverage containing up to 2% alcohol — though drinks containing 4% alcohol, they write, "tend to delay the recovery process."

Of course, "delay" ≠ "prevent entirely," so what the researchers are actually saying is: yes, you can rehydrate with a beverage containing roughly 4% alcohol you'll just recover more slowly than you would with a 2% brew in your hand. This is good news, as beers that are 2% ABV can be somewhat hard to come by. In the U.S., most reduced alcohol beers (aka "Light" beers, like Bud Light, Coors Light, and Miller Lite) come in at around 4.2% ABV, though there are some exceptions. Miller 64, for example, weighs in at 2.8% ABV, and Beck's Premier Light at just 2.30% ABV.

At 2.10% ABV, Pearl Light (a beer we've never even heard of — probably because it's produced in very low volumes and sold in parts of Texas, Oklahoma, Arkansas, and, well, literally nowhere else — is one of the closest to the 2% ABV quoted by Shirreffs and Maughan. So is Windhoek Light (again: never heard of this before writing this post), which actually manages to come in right at 2.00% ABV.

Didn't Egyptians Drink a lot of Beer? Were They Just Hammered Constantly?

Well… maybe. First, let's put a thing or two in context. At percentages as low as those of Pearl Light and Windhoek Light, you're well on your way to the land of what were once called "small" beers, so-called for their meager alcohol content. Small beers are thought to have been a drink of choice among Medieval Europeans and North American colonists alike. Commonly referred to as "porridge-like" in consistency, small beers were often unfiltered, and widely recognized for being hydrating and, to an extent, nourishing (with the added benefit of being more sanitary than water). In this way, small beer came to enjoy quite the following. Even George Washington was a fan — here's one of his recipes, straight from pages of one of his notebooks.

The popularity of small beer hundreds of years ago inevitably raises questions about the consumption of beer in ancient Egypt, circa 1550-1070 BCE. Fans of Firefly may remember a scene from the episode "Jaynestown," wherein Simon compares the local drink known as Mudder's Milk ("all the protein, vitamins and carbs of your grandma's best turkey dinner, plus fifteen percent alcohol," according to Jayne) to the beer the ancient Egyptians fed to the slaves who built their pyramids. "Liquid bread," says Simon. "Kept them from starving, and knocked them out at night, so they wouldn't be inclined to insurrection."

Were the Egyptians pumping their workforce full of 15% ABV beer? Maybe, but probably not while they were working. Truth be told, archaeologists really aren't certain. Our knowledge of Egyptians and their libations is something of a mixed bag. On one hand, we know that beer was an inextricable aspect of Egyptian culture in an article published in The Journal of the American Society of Brewing Chemists , University of Cambridge archaeologist Delwen Samuel characterizes it as a "staple food" important to all aspects of Egyptian life. Only recently, however, have the brewing processes of ancient Egypt come to light, and on this topic there is still significant disagreement:

Although it is often assumed that beer was made from barley, there is no real agreement on the meaning of inscriptions accompanying artistic depictions [of beer]. Was beer made only with barley, or also with emmer [ a type of wheat ], or with both as some scholars state? Were dates a standard ingredient, as hops are today? Were other flavorings used, and if so, what were they? Many lists of flavorings can be found in the literature, but their identification is not based on the direct evidence of material remains of the plants themselves. [Samuel, for his part, argues against the long-held view that ancient Egyptians made beer from bread and that dates were a standard ingredient, grounding his position in chemical analyses.]

Disagreements on ingredients and brewing methods aside, Samuel says one thing we do know is that beer was produced in different strengths. Given our discussion of beer, hydration and nutrition thus far, we think its reasonable to assume that any beer provided to working slaves would have come from the less-alcoholic side of the spectrum. Hammered workers, after all, make for wonky pyramids.

Of course, the real question is: if Mudder's Milk were real, how long could you realistically survive on that before succumbing to liver disease? Unknown. Though a feasible, if pessimistic answer, would probably be: longer than the typical lifespan of a Mudder.

Detailed description of the Robobrew Generation 3 which is the new single vessle brewery.

Bringing higher performance to craft beer dispensing.

Discover how easy it is to set-up the G70 with our step-by-step guide.

Find out more about the advantages of the Bottom Filter Plate on the Grainfather G70.

Discover how easy it is to connect the Grainfather G70 to your WiFi.

Find out more about the Counterflow Wort Chiller that comes standard with every Grainfather G70.

Find out more about the expected efficiencies on the Grainfather G70.

Find out more about the Minimum and Maximum Grain Bills on the Grainfather G70.

Discover how easy it is to manually set up the delayed heating function on the Grainfather G70 controller.

Discover how easy it is to set up the delayed heating function on the G70 with the Grainfather App.

Control your fermentation temperature accurately, every time!

The napkin sketch that started it all.

How to assemble the distillaion lid and gasket.

Video showing how to adjust the gears on the manual fruit crusher.

How to install the new version of the Super Transfer Pump pre-filter and remove the cover to clean or replace the filter screen. No tools required!

Take control of your kegerator with the Plaato Keg Management System.

Kee gives us the details on the new BlowTie 2 and inline regulator with built-in pressure gauge.

This new Cannular Pro Canning Machine not only works great but it's easier than ever to setup the machine, switch between different can sizes and also do a wider variety of aluminium and tin plated steel cans.

IBEX is a new, all-in-one hops growing system that combines a revolutionary trellis-style structure with soil science, making it easier to grow, train and harvest hops almost anywhere.

Unpacking and setting up the IBEX Hops Growing System.

Take a look at the new BrewBuilt&trade IceMaster Max 4 Glycol Chiller! This unit is perfect for Homebrewers or Nano breweries working with multiple fermenters under 1bbl in size. In this video we go over what's included, features, and comparison of BrewBuilt IceMaster 100 Glycol system as well.

Kee introduces us to the FermZilla All Rounder fermenters and reviews the major features.

Chris Graham, President of Morebeer joins Brad Smith on the BeerSmith Podcast to discuss kegging home brewed beer and some of the new equipment available for kegging.

In this video Kee shows us how to put together the parts included in the carbon filter kit.

Canning is such a great way to package your homebrew. Setting up your canning machine is critical to getting good results though, so this video is primarily to assist this process.

Kee shows us how to use the FOB to purge oxygen from kegs. It's a bit of a different application to what FOBs have been designed for, but it will give you an idea of a different application you might find useful.

Looking for a thermowell or glycol coil for your FermZilla? This will do the job and enable you to accurately monitor and control the temperature of most fermenters.

The PLAATO Airlock is a reinvented airlock. It is a wireless digital hydrometer and thermometer that follows your beer brewing.

First-use set up guide for connecting the airlock to WiFi and pairing your unit with the mobile app.

The airlock should only be filled with pure water, as Star San may cause foaming issues.

Kee shows how to rack from a FermZilla with a reliable stainless steel siphon that works great.

This new flow control ball lock disconnect is an awesome way to have all the convenience of a flow control device but without the typical constraints that FC faucets have.

Flora Brewing tests out the Cannular can seamer and shows how easy it is to can your own homebrew!

Emily wing capper demonstration. Shows how quick and easy the Emily is to use!

Demonstrates the Colt Strong bottle capper in action!

Demonstrates the Zeus Special 75 corker applying a cork and cage to a champagne bottle.

Demonstrates the Zeus Special 75 corker applying a large cork to an 18 liter wine bottle.

See the Enoitalia Vacuum Filler in action. One person can easily operate the filler and cap bottles simultaneously.

Watch the Enoitalia Destemmer make quick work of bin after bin of harvested grapes. Stems are removed and ejected, and the processed grapes are pumped to an awaiting bucket or fermenter.

Watch as the Enoitalia Crusher Destemmer quickly and efficiently process grapes. Stems are ejected out of a side port, while the crushed grapes drop to a collection bin below.

See the Enoitalia Destoner in action separating cherry flesh from the stone. The Destoner creates a puree that can be used for many applications

The Enoitalia Mixer with cart and pump attached to a wine tank and mixing. Note that since this is a unit from Italy it features Garolla fittings while the units we sell in the USA feature Tri-Clamp fittings.

Introduction to the FermZilla 27L basic starter kit.

Anvil Brewing Equipment brew kettles are as durable as they get. This rugged kettle is constructed from high quality materials and is designed for a lifetime of demanding use.

Use your ANVIL Kettle as a fermentor!

The ANVIL Foundry&trade is the most versatile all-in-one brewing system available. From the triple element low watt density dual voltage heaters for blazing fast heating speeds, to the unique high flow grain basket, you won't find a more powerful feature rich product.

CG introduces us to Duotight Push-In Fittings and EVABarrier Draft Tubing. Take your draft set up into the 21st century!

EVABarrier double wall draft line is an affordable tubing that will ensure your beer stays fresher for longer.

Whether you're a brewery looking to offer canned beer to go or a homebrewer wanting to keep your creations fresh and fully protected from light, the Cannular is the answer. This bench top unit is one of the most compact and easy to use can seamers you'll find. The Cannular only requires one person to operate, and each can takes roughly 5 seconds to seam. With a two-person team, one filling and one seaming, the Cannular becomes a suitable option for nano breweries doing small canning production runs.

The Power Controller from Blichmann Engineering.

The Fermentasaurus 2 just around the corner. This video is a sneak peak of what is to come.

How to install the FTSs Heating Upgrade with Temperature Control System on your Ss Brew Tech Brewmaster Edition Chronical Fermenter.

These pressurisable fermenters are great value and make fantastic multi-purpose fermenters, kegs, uni-tanks, bright beer tanks, or can even be used as brewery vessels, or boilers for distillation (reflux or pot stills). They are a truly multi puropse vessel enabling you to use this extremely useful vessel type for many different appliciations. Made from high quality 304 stainless steel and acid bath pacified these thick stainless steel tanks are also great for drilling and modifying with stainless sockets, ball valves, thermowells and other products.

5 China Resource Snow Breweries Ltd.

Based in China

Produces 106.2 million hectoliters per year

5.4% World Beer Production

A joint venture between SABMiller and China Resources Enterprise, China Resource Snow Breweries Ltd., known simply as CR Snow, is the largest brewing company in China. The Beijing based brewery opened its doors in 1993 and already dominates with 22% of the market share in China. China Resources Enterprise is a conglomerate with focus on retail, beverage, food processing and distribution, textiles, and real estate. Owning 51% of CR Snow is one of the enterprises major assets. The other 49% of CR Snow is owned by SABMiller, a multinational brewing and beverage company based in London, UK. Snow Beer is the primary brand for the CR Snow brewery, and currently the top selling beer in the world, even though it is sold almost exclusively in China. Another part of the success of CR Snow has been in their highly profitable acquisitions. For example they acquired Blue Sword in Sichuan, and the Lion Nathan breweries in Jiangsu in the early 2000s. From 1993 to 2014, CR Snow acquired more than 80 breweries, making CR Snow the fastest growing beer brand in China, and the fifth largest brewery in the world.

3. The Golden Elixir Was Considered the Drink of the Gods

Referred to as “nectar of the gods” by ancient Greeks, mead was believed to be dew sent from the heavens and collected by bees. Many European cultures considered bees to be the gods’ messengers, and mead was thus associated with immortality and other magical powers, such as divine strength and wit. For this reason, mead continued to factor heavily in Greek ceremonies even after its eventual decline in drinking popularity.

Like the theme and platform, anything goes, but if you're trying to mimic your pre-pandemic existence, send a delightful Evite or Paperless Post, outlining the details for your virtual happy hour, including the video chat link. That'll drum up excitement. Or, an email will do.

This part is optional and self-explanatory. Gather any comfort carbs or healthy junk food alternatives. Put 'em in a bowl and pretend you're at a bar, feeling rest assured that no strangers' hands have touched your Goldfish.

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