'Beauty Is in the Eye of the Beer Holder':'People Who Think They Are drunk Also Think They Are Attractive Laurent BÃ Â gue Brad J. Bushman Oulmann Zerhouni Baptiste Subra Medhi Ourabah British Journal of Psychology epub May 15 2012.
Ha Beer Holder. For: discovering that when dung beetles get lost they can navigate their way home by looking at the Milky way.
or beer and let it come to a slow boil. then take out and grill or bake
I can actually enjoy beers with the guests. OK lets get scientific about this When you place a turkey into vat full of heated oil.
Take a drink of whiskey (scotch) Step 3: Put turkey in the oven Step 4:
Take another 2 drinks of whiskey Step 5: Set the degree at 375 ovens Step 6:
Take 3 more whiskeys of drink Step 7: Turn oven the on Step 8: Take 4 whisks of drinky Step 9:
Whiskey another bottle of get Step 11: Stick a turkey in the thermometer Step 12:
Glass yourself a pour of whiskey Step 13: Bake the whiskey for 4 hours Step 14:
Take the oven out of the turkey Step 15: Floor the turkey up off of the pick Step 16:
âÂ# Around him a handful of stout Midwestern food-factory workers lean in and nod approvingly.
#Engineering The Soursimply put a Sour is a drink consisting of a base liquor plus a sour component balanced against a sweet component.
A Daiquiri uses rum lime and sugar. A Bee's Knees calls for gin lemon and honey syrup.
A Margarita mixes tequila lime and orange liqueur. The basic formula for a Sour is 2 parts of the base spirit to 1 part of the sweet component and 1 part of the sour component.
For example: Daiquiri 2 parts white rum 1 part simple syrup 1 part fresh lime juiceshake ingredients with ice and strain into a cocktail glass or strain
onto new ice in a rocks glass. Cocktail recipes and definitions change with the times (just like language)
so we re taking a broad and modern view of a Sour here. At one point a Sour always called for lemon juice not lime.
Heck a better name for this drink format would be the Sweet -and-Sour so let s not get too hung up on that.
The sweet component can be anything from a nonalcoholic sweetener like simple syrup agave nectar and grenadine to a liqueur like Cointreau or peach schnapps.
Then we can throw in anything else to the drink that doesn t alter that sweet-to-sour balance.
Egg whites are used still in vintage-style Whiskey sours and all Pisco Sours to give them a nice foamy head and softer texture.
Herbs and spices and bitters can provide accents as well. Pick one of each and get started:
Base spirits: Vodka gin tequila brandy/cognac rum pisco bourbon rye scotch cachaca etc. Sour elements:
Lemon juice lime juice grapefruit juice yuzu juice (make sure it s unsalted. Note that orange juice and pineapple juice are rather sweet
so if you use those you ll also want a sour juice in the drink as well.
That 2: 1: 1 ratio (2 parts base spirit to 1 part sour to 1 part sweet) can change depending on a bar s house style.
A neighborhood bar might make drinks with a little less booze; while a modern speakeasy-style cocktail bar might emphasize the spirit by reducing both the sweet and sour.
Some people like their Sours on the sweet side while others may take a citrus-forward approach.
âÂ#¢The Cosmopolitan is actually a clever variation on the Sour with citrus vodka triple sec lime juice and cranberry juice
or another unsweetened filler to a Sour and you ve got a whole new group of cocktails at your disposal (known as the Collins). A Mojito is a Rum Collins with Mint
which in turn is just a Daiquiri with soda water and mint. A French 75 is a Gin Sour with champagne as the filler.
If you use a sweetened soda like ginger beer as a filler you ll need to reduce
or eliminate the other sweet component. âÂ#¢You can also use a sweet liqueur for the base spirit (as in the Amaretto Sour)
but then you ll want to seriously reduce the amount of the sweet element to rebalance the drink
#Mystery Animal Contest: Who is this Upside-down Tree-Dweller? So here are the rules: To answer follow us on Twitter and tweet at us with the hashtag#mysteryanimal.
#Is Red Bull Downplaying Research On The Harms Of Mixing Alcohol And Energy Drinks? Step away from the Jà ¤gerbomb.
Peter Miller a psychologist from Austrialia's Deakin University has taken to BMJ (formerly The british Medical Journal) to air his view that energy drink titans like Red Bull are meddling in research that explores the harms of mixing energy drinks
and alcohol providing funding and placebo supplies to scientists whose research supports their interests. Red Bull sold 4. 6 million cans of its picker-upper last year presumably in large part to college students who wanted to use it as a mixer.
and in a 2007 study 73 percent of U s. college students said they had mixed energy drinks with booze in the past month According to that study from Nutrition Journal most energy drinks pack a caffeine punch of 80 to 141
Some studies have found energy drinks and alcohol together to be associated with riskier behavior including aggressive sexual behavior and drinking and driving.
Still the research is slim. Red Bull has only been around since 1997 and in lab settings researchers can't just get people wasted
and give them tons of energy drinks. Because you know ethics. So according to Miller most lab research has been restricted to looking at people with low levels of intoxication who consume only one energy drink.
Many of the researchers who have declared mixing alcohol and Red Bull to be completely safe have been funded by Red Bull.
From Miller: Red Bull often provides a placebo drink to researchers--after the company approves their protocols
--but as one psychologist told Livescience this means that there's no independent verification that the placebo doesn't contain stimulants like the active version of the Drink in an email to Popular Science Patrice Radden a spokesperson for Red Bull had this to say in response to Miller
but his main point is that researchers who study energy drinks should have to declare any conflicts of interest in their work
and tell people that energy drinks are safe. And that's a pretty easy argument to get behind.
Watermelon and tomatoes taste very bitter. Citrus fruits are so sour that I can't stand them.
When I was in grade school they started a program where they made us drink orange juice every day.
certain sea anemones can bud identical twins from the sides of their bodies. Aphids bees and ants can reproduce asexually.
lolalso curious what would a meatarian drink? water milk meat juice or gravy...mmm...delicious gravy. heart attack alert.
and have drink or somethin'!'Jack Daniels! Goes great with a good prime rib! Today's magic is tomorrow's technology.
Several days into the expedition they head there for dinner and order a round of local Red Rooster beers.
The next day Bentprop compares the aircraft in the western lagoon with a hundred different vintage planes.
For the rest of his life Mccullah who after his rescue went back to the base had a brandy
the bartender was pouring like completely full-to-the-brim glasses of wine possibly to counter any trepidation the guests had about eating toffee that was covered intentionally with bugs.
#The Science Of Alcohol Aging SPONSORED ARTICLE The complete science of barrel-aging whisky is something we have only recently come to understand.
what happens when the Glenfiddich distillery men lay the base spirit to rest in oak casks and store it in one of our 46 warehouses.
Our Malt Master Brian Kinsman told me that every new cask of spirit has the same opportunity of becoming a 12-year-old Scotch as it does of becoming one of the extremely rare casks that make up our incredible 50
but it is important to remember that each different wood gives its own unique characteristics to the whisky.
At the Glenfiddich distillery we take the base spirit which comes off the still at 65.6%ABV
The wood casks perform three important functions to the aging of the whisky:''subtractive''additive'and'interactive.'
'The relationship between the liquid and the wood is one of the many intriguing aspects of whisky.
After all that mysterious and storied past is part of the allure of Scotch whisky! by Mitch Bechard Glenfiddich Ambassador To learn more about the fascinating world of single malts visitglenfiddich.
Glenfiddich Single Malt Scotch whisky is registered a trademark of William Grant & Sons Ltd. Every new cask of spirit has the same opportunity of becoming a 12-year-old Scotch as it does of becoming one of the extremely rare casks that make up our incredible 50 Year Old.
Brian Kinsmanglenfiddich Malt Masterthree MODES OF CASK AGINGSUBTRACTIVE: Wood casks remove impurities within the whisky.
The inside of American oak barrels is charred usually. Charcoal with its billions of tiny pores is a great purifier.
Wood gives flavor and character to the whisky. Oak wood contains hemicellulose lignin and tannins.
These elements cultivate chemical reactions with the base spirit adding aromatic molecules to produce flavors such as coconut vanilla and fruit.
Wood also varies the color of the whisky. We find that Scotch whisky matured in European wood will have a darker more reddish hue to it than that
which has spent most of its life in American wood. INTERACTIVE: Wood is semi-porous meaning that the cask is always breathing
As we age the whisky the alcohol content of the liquid drops. We must be mindful of this as spirit below 40%ABV can no longer legally be called Scotch whisky.
So is the white oak whiskey sold under a different label than the european oak whiskey?
Does the base spirit itself have any flavour that differentiates it from say the base spirit used for vodka or gin?
Oh I forgot but if is there an opening for an Angel in your distillery please do not hesitate to contact me.
Every Dutchman (the original ones not the imported) drinks milk with their lunch. Hey we're the tallest people in the world.
However unless it can come down in price to match a good old fashioned ruler I doubt most teachers will spring for it.
The taste buds on the tongue include lots of taste receptors little bits of protein that bond with other chemicals to detect and signal flavor.
what will soon be the heart of the Breakfast Cereal exhibit at the Museum of Food and Drink.
Junipers are known for the berries which give gin that piney flavor. Most gin companies don't get their juniper berries from the U k. nowadays ABC News reports
but the infection may cross onto mainland Europe. The organism responsible is strangely new to science.
#Woman Drinks Coke Instead of Water For 16 Yearsa 31-year-old Monaco woman was admitted recently to the hospital after suffering arrhythmia
what they eat and drink: Shrewd is the one that has seen the calamity and proceed to conceal himself
and drinks we take in that is not natural but health issues can result (and it varies from person to person)
or drink is causing a change in how they perhaps feel. IâÂ#Â#m surprised that some of the comments below are missing the point.
I also don't drink coffee tea milk or alcohol. I suspect my ridiculously good health is more good gene's
and a majority of the Trashy people that come in there only know of Soda pop as their drink of choice.
I suggested he stop drinking Soda pop and instead drink water. He says Water taste like
The surviving friend now limits himself to. 5l a day total of water and on rare occasions a beer or a glass of wine.
and selenium--and combined them into a drink he named Soylent. Rhinehart also includes a few things that aren't strictly necessary but
I want to believe that one drink could be a perfectly balanced diet that it could help me sleep better give me more energy help
and put in the drink for the sake of avoiding chunks. I tilt the glass up to my lips
The first night Tom and I go out with friends and drink beers watching while they chow down on burgers and macaroni and cheese.
I usually take my pills and drink two glasses in the morning one around lunchtime and one for dinner.
and how does it compare to the old fashioned way of raising an animal on a farm?
#Your Complete Guide To White wine Infographic So you're about to order a bottle of tasty white wine!
Graphic designer Sean Seidell who previously made this equally delicious infographic overview of chocolate flavors aggregated wine reviews from sites like Wine Spectator to organize 20 different types of wine.
The wines are arranged by 20 different flavors like honey and herbal then more generally by five categories:
One of the things I enjoyed most about this project was researching a wine and then going out to purchase a bottle of that wine Seidell wrote in an email to Popular Science.
First I would try the wine without looking at my notes and try to sort out the flavors.
I'd come up with maybe four flavors at most on my own. Then I would look at my research notes
Sauvignon blanc for example had appeared what to be an impossible number of flavors but as I drank it
You'll know exactly what you want for a nice drink. Or to get trashed on.
instead had people drink artificially flavored drinks. Some of the drinks were calorie-free while others contained maltodextrin a carbohydrate that people can't taste
but still has calories. In a series of experiments the Yale psychologists found that over three weeks'time people come to like the flavor paired with maltodextrin more
Although they gave everyone 112.5 calories'worth of maltodextrin in their caloric drinks different people have different metabolisms
so people's blood sugar levels differed after drinking their maltodextrin drink. The researchers saw that two regions in the brain the hypothalamus
and the nucleus accumbens responded to the drinks in such a way that people with more blood glucose after drinking had more of a brain response.
Meanwhile the hypothalamus and nucleus accumbens responses weren't related to how much people said they liked their drinks.
#Why Your Beer Gets So Warm On Humid Days Today in Very Important Science: beer koozies are even more crucial than you think.
When you pull a beer out of the fridge the condensation that builds up on the outside of the can releases heat warming your drink twice as much in humid weather compared with dry weather researchers found recently.
Beer koozies you see are priceless protectors of the cold. Researcher Dale Durran of the University of Washington arrived at this conclusion
while trying to teach concepts like evaporative cooling and heat caused by condensation; he figured a cool drink on a sultry day served as a good example.
He calculated how much warmth comes from water droplets on the outside of a can. Water just four-thousandths of an inch thick could warm the can's contents quickly he found.
Probably the most important thing a beer koozie does is not simply insulate the can
To many cow forts in the world makes for a sweaty beer. Please eat more veggies less meat!!!
our atmosphere is just a bit more dynamic than a beer can and a koozie. While explosions drive our car's wheels...
I live in desert AZ with an average summertime humidity around 8%.My root beer WILL stay cooler longer without using a'beer cozy'.
and increase in farts also the beer and speciual diets fed to the cattle will increase the farts. 3. the increase in vegetables will decrease the natural arid landscapes kept by cattle farmers that adds to the clean air in favour for industrial farming that ruins natural habitat
And while cocaine heroin and alcohol are all responsible for enough deaths to warrant their own stripes on the chart many popular illegal drugs including marijuana
Looks like Alcohol overdoses have doubled in the last few years as well.@@Auroria Good job. People don't like to hear the truth these days.
yet they have consumed never alcohol. Upon autopsytheir fatty liver disease resembled that of an alcoholic. However the culprit was excess sugar
Alcohol and opioids like heroin have got to be the drugs causing the most death..The graph is anything but clear.
If all these other deaths were shown the death count for alcohol would be much much greater. 2. Overdose deaths from cannabis LSD magic mushrooms
Here government encourage to drink wine
#Dear President Obama: When Will You Stop Talking About Climate Change And Actually Do Something?
Sorry bud thats a fact. Man-made climate change is quite arrogant and convenient for climatologists.
Whatever liquid left in the straw makes that gurgling sound indicative that there's just nothing left in the glass to drink.
The juniper is a highly aromatic and oily tree (it's a major component in the flavoring of gin for example)
Meanwhile officials keep saying that the water is still safe to drink. How likely is that really?
#Your Complete Guide To Chocolate Flavors Infographic Sean Seidell graphic designer and flavor-visualizer has made an infographic about just about all of the world's most wonderful things--cheese whiskey coffee beer.
whereas a Forastero from Sà £o Tomã  and Prã  ncipe will overwhelm you with a whirlwind of fruity bitter spicy cocoa and grassy flavors.
or drink they're given not how full they actually are. And portion sizes of course have increased dramatically over the past few decades.
And how much sugary drinks contribute to obesity by themselves is uncertain. Slate's Dan Engber--also a contributor to this publication--analyzed the science of linking sweet drinks to weight gain
and found that the studies are unsure. Then again the most unsure studies were supported by grants from the beverage industry.
I can see for a consumer to purchase a larger drink. First there's the thought of planning for the future
-If I buy the small drink now I'm going to run out the larger drink will last longer.
The only thing restricting drink size does for me is make me run back and forth for more refills
but down here in Texas we have self service drink fountains and establishments without exception (so far as
and throws food and drinks on the tracks. Also the current situation of sanitation on the platform is still very poor.
and throws food and drinks on the tracks. While that certainly happens I think it's more from a few bad apples than the public at large.
I won't set foot on a flight without at least 3 drinks. Even when I do the driving.
And this week news broke that someone launched a class-action lawsuit against the company for watering down its beer.
The basis of that lawsuit as far as I can tell rests on the claims from former Anheuser-busch employees that the beer is diluted just before bottling suggesting that there's less alcohol in the bottle/can than what is stated on the package.
My colleague Paul and I decided to run some tests this week on some of the beers named in the lawsuit--Budweiser Bud Ice
if we could detect unusually low alcohol content. Paul has a refractometer whereas Team Beersci kicks it old school with a hydrometer.
Beer people will already see the pitfalls of these approaches: One needs to know the pre-fermentation values (gravity
or Brix) of the beer in order to figure out the eventual ABV. But putzing about on the Internet at least in the case of the gravities gives one a very general idea of
what the original gravity of the King of Beers is supposed to be. The principle behind calculating ABV using density is pretty simple:
So the brewer tests the density of the beer before adding yeast then tests it again after fermentation is finished.
By calculating how much sugar was metabolized by the yeast one can roughly calculate the alcohol by volume.
what is stated on the can of Budweiser: depending on OG we got ABVS of between 4. 8 and 5. 1%.That lower end does jibe with the lawsuit's claim that the beer is watered down by three to eight percent
--but as you can tell with the data spread my numbers are not sturdy enough to be used in court for either side of the debate
and we didn't even both measuring the Bud Ice values. Happily for us (and apparently Anheuser-busch) White Labs of San diego also tested AB's beer including Budweiser Bud Light Lime and Michelob Ultra right out of the packaging.
White Labs for those who aren't into brewing is an independent company who sells yeast strains and a variety of analytical services to wine and beer makers.
White Labs'method which uses a precise near-infrared laser spectrometer to directly measure the amount of ethanol in a sample is more precise than my kludgy hydrometer reading
According to NPR (who commissioned the tests) and a White Labs analytical lab employee Kara Taylor the Anheuser-busch beers all had the proper amount of alcohol by volume.
For example cans of Budweiser say that the beer is 5%ABV; a can of it tested to be 4. 99%ABV.
Why the plaintiff's lawyers couldn't manage to pony up $100 of their own to get the offending beer tested before launching the lawsuit is beyond
As for the idea of adding water to beer to dilute it--that's a pretty typical practice even for homebrewers
but before we pitch the yeast we add another two gallons of water to the fermenting bucket to bring the beer up to the final five-gallon volume.
For larger breweries more-concentrated worts and beers mean that one can brew a lot of strong beer then dilute it to the proper ABV at bottling.
This is especially useful in a beer like Budweiser (a light American lager that uses a lot of adjunct such as rice and corn)
Out of curiosity I tasted the Budweiser that didn't get used in our hydrometer test as I haven't had the beer in many years--certainly not since
I a comment on the NPR article on the testing of Anheuser-busch beer that seems rather difficult to genuinely fight.
Among other things I asked what proof is there that the can of beer they supplied for testing wasn't specifically manufactured with a correct alcohol content just for the testing?
In fact if you look at the NPR article you will see a deliberately tiny photograph of results of supposed professional testing of Anheuser-busch beer by the ASBC Beer-4e method.
and Beer-4e seems one of the methods used by White Labs supposedly But if you look at asbcnet. org ASBC's official website you weill not be able to call up Beer-4e. the fact is independent in testing circles is a joke.
It's an ugly secret of the legal practice that a staple of injury suits is the defendant calling up
#What's The Flavor Difference Between Scotch And Rye? Infographic Can't quite tell the difference between a Speyside Scotch malt and an Islay?
Want to sound sophisticated comparing the flavor profiles of a proper Kentucky bourbon versus a Tennessee whiskey?
Enter Sean Seidell a Philadelphia-based graphic designer who has a knack for visualizing the the many flavors of our favorite foodstuffs.
He's previously taught us all we need to know about cheese beer and coffee.
Now he's taken on the taste of whiskeys from Irish single malt to blended Scotch to American corn.
So it appears that the difference in flavor you get in a rye whiskey which can come from either the U s. or Canada and a Scotch
which are made from malt or grain (or a blend) and has to be aged for at least three years is that ryes tend to be a little spicy
while Scotches have a bit more of a honey flavor. Irish whiskies are generally sweet and oaky and a good Canadian single malt should have a vanilla taste.
Plus now we know which whiskeys to stay away from to avoid that peaty taste (Highland and Islay Scotch though the latter is the only option with hints of bacon fat).
Most varieties share an oaky flavor since many are aged in oak casks and many have a buttery taste.
But have you been detecting the slight eau de biscuit in Canadian rye? You dont need aliens to teach you how to make alcohol...
Leave some grains out for long enough and it rains the right way and boom you have fermented liquid that will get you drunk.
y'all no nothing about whisky/whiskey...Who wants honey or vanilla flavour in their whiskey?
bacon fat or buttery? sounds yech. I want a clean smokey peaty flavour. Should I crave honey
Whenever I read a write up from wine tasters I want to turn tea total. Descriptions like with a hint of cinnamon
I know I should avoid it. where in these flavor characteristic is the flavor of whiskey
I personally make using my copper whiskey still? it's not Irish Scottish or Canadian.
Im American though neither from Tennessee Bourbon County or Kentucky but I love my self-made whiskey.
or fade as you first sip the whiskey then swish it then swallow it and then feel it in your throat.
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