I learned this trick from my great aunt, who used to put dishes of stale beer out to attract and kill various pests, including slugs. I knew it worked it, but I don’t think I ever quite knew why. According to a short article in the September issue of Mental Floss, Why Do Slugs Love Beer?, the answer is that the “sweet smell of yeast attracts slugs to beer like moths to a flame.” Quoting Ian Bedford, head of the John Innes Centre’s Entomology Facility in Great Britain, “A lot of slug species feed on decaying plant material,” adding that “beer resembles overripe fruits, which burst with naturally fermenting yeasts that slugs can’t resist.”
Oh, how I wish I had this book when my kids were younger. I read the classic Goodnight Moon so many times that I had it memorized and didn’t even need the book to read it to them. But if I strayed from the text — which, I confess, I enjoyed doing just to mess with them — they’d invariably correct me, as they knew the story inside and out, as well. But now author Ann E. Briated (not her real name; it’s actually Aldo Zelnick) has written a beer-soaked parody of the children’s classic and re-tapped it as Goodnight Brew. It’s written for adults, with tongues firmly in cheeks, as part of their “pitcher book for grown-ups” series. The publisher’s website describes it with this introduction:
It’s closing time at the brewery. While the moon rises, the happy brewery crew—including three little otters (in charge of the water), a wort hog, and a hops wildebeest— sing and dance as they wind down for the day. Join them in saying goodnight to the brew kettle, barley and yeast, hops and mash, saison, porter, IPA, and much more.
Befuddled about beer ingredients? Puzzled about the brew process? Can’t remember the difference between an ale and a lager? Don’t miss the brew infographics that follow the story!
This humorous parody of a children’s literature classic is a “pitcher book” for grown-ups. It’s a besotted bedtime story for beer lovers everywhere!
Even though my kids are too old for it now, I ordered one anyway. I am hoping someday to have grandchildren, and I should be prepared.
It’s wonderfully illustrated by Allie Ogg. and here are a few pages from the book.
This week is Banned Book Week, a week-long “annual event celebrating the freedom to read,” a subject near and dear to my heart. It’s sponsored by the American Library Association, along with a number of related organizations, such as the ASJA (of which I’m a member). I was reading an article about this on the Daily Kos tonight, and here’s a portion of what author Doctor RJ wrote about how censorship happens:
Invariably, some parents somewhere are going to find a book on a list that offends them, and will decide they need to protect not only their child but all of the children in the community by marching down to the school and library to demand it be removed from the shelf. Since there is never anything too stupid if it allows certain government officials to get before a camera or send out a press release claiming they’re “protecting children” from the horrors of the world, you end up with school boards and administrators that give in to pressure. And since no one wants to be against protecting children, that leads to the other set of government officials: those too chicken shit to speak up and oppose something they know is wrong.
In his dissenting opinion in Ginzburg v. United States, Justice Potter Stewart wrote that censorship reflects “a society’s lack of confidence in itself,” and is the “hallmark of an authoritarian regime.” All censorship is done in the name of protecting and defending society from ideas or truth that are deemed dangerous, harmful, or inconvenient.
Here’s what struck me about this. Change the word “book” to “beer,” and “school and library” to “local politician” — along with a few other obvious changes — and it’s every bit as relevant for prohibition and the modern prohibitionists. I certainly agree with Justice Stewart that prohibition reflects “a society’s lack of confidence in itself,” and is the “hallmark of an authoritarian regime.” Look at the nations that still have outright bans on alcohol. And the notion that “all prohibition is done in the name of protecting and defending society from alcohol that is deemed dangerous, harmful, or inconvenient” also rings true. The banning of books seems every bit as sinister as the banning of alcohol, and uses the same rhetoric for its justification. Scary.
Talk about your non-story. A new Kava bar set to open in Berkeley is planning on not serving alcohol and you’d think they had re-invented the light bulb. Between the bar’s own application claiming it “aims to be Berkeley’s first and only alcohol-alternative bar” and Alcohol Justice tweeting the news with their characteristic glee assuming it must be anti-alcohol, there’s not a lot to the actual story. Not to mention the way in which the Bay Area BizTalk author is spinning it so that she claims it to be “innovative,” saying that “while the common thread is serving booze, one business that plans to open in Berkeley could change that.” Puh-leeze!
Okay, first let’s dispense with the innovation or that it’s Berkeley, or anywhere for that matter’s, “first and only alcohol-alternative bar.” Berkeley and the rest of the world has thousands, maybe millions of them. They’re called cafes, coffeehouse, tea bars, ice cream parlors, and on and on. Starbucks alone operates nearly 24,000 alcohol-alternative bars, not including the few that have been test-marketing alcohol sales in the evenings. As for Alcohol Justice’s churlish remark that “If this takes off, expect Bud Light Kava,” they’re displaying their usual cluelessness. Kava is a plant “used to produce a drink with sedative and anesthetic properties. Kava is consumed throughout the Pacific Ocean cultures of Polynesia, including Hawaii, Vanuatu, Melanesia and some parts of Micronesia. Kava is sedating and is primarily consumed to relax without disrupting mental clarity. Its active ingredients are called kavalactones. A Cochrane Collaboration systematic review of its evidence concluded it was likely to be more effective than placebo at treating short-term social anxiety.”
The scientific name for the specific plant used to make the kava drink is known as “Piper methysticum,” which means “intoxicating pepper.” So essentially it’s a different, milder high, but is used in much the same way and for the same purposes as many people use alcohol and mood-altering drugs. You just missed celebrating the Feast of Papa-Lea, the God of Kava Drinking, on September 8. Still, it’s not exactly a health drink. “People taking certain kava-based drugs and dietary products have suffered liver damage or liver failure as a result of hepatotoxicity. Consequently, kava is regulated in a number of countries. In the EU it is strictly prohibited only in Poland.” So the bar may be not serving alcohol, but that’s because they’re focusing on another, somewhat similar product. If it were more popular in the U.S., and regulated like alcohol, you can bet Alcohol Justice would be against it, and singing a different tune.
I want to be clear that I’m not against Kava. I’ve never had it but would try it in a heartbeat if offered a chance to sample it. But I do want to point out the incessant hypocrisy of prohibitionist groups like Alcohol Justice who are so against alcohol in our society that they’ll celebrate the fact that a bar is taking a different theme to reach a specialized clientele and choosing against serving alcohol in favor of a different mood-altering drink. One they’re against, and the other … well, they don’t really understand or care about so long as it’s not alcohol.
Personally, I hope the MeloMelo Kava Bar does open. It sounds interesting, and worth trying, but please let’s dispense with the notion that it’s going to start a wave of non-alcoholic places that will squash alcohol’s prominence as the beverage of choice at bars across the nation. And especially that they’ll be characterized as “alcohol-alternative bars.” According to the Bay Area BizTalk article, “Tea, yerba mate and kombucha will also be on the menu at MeloMelo, but the bar will not serve food or ‘coffee bean-related’ products.” And let’s not forget that MeloMelo is saving themselves thousands by not buying an expensive liquor license. So these are marketing decisions to differentiate themselves from coffeehouses, and their not serving alcohol is not exactly something that’s likely to “catch on” given that there are already thousands of places where alcohol is not served already. Hell, every time someone actually tries to sell alcohol in a place where it’s traditionally not sold — like Starbucks or Burger King — the hue and cry from the wingnut prohibitionists is deafening.
But let’s review the real issue here, and the ridiculousness of the concept of being an alcohol-alternative establishment. I think I see a way out. When you’re at a bar, or restaurant or whatever and don’t want to order something alcoholic off of the menu; don’t. Now, was that so hard? There are all sorts of people in the world, and at any given time in any number of moods. Sometimes you want or need a drink, sometimes you don’t. I’m not a big fan of seafood, in fact hate most if it and could most likely live happily my remaining days if I never saw a fish on my plate again. But I’m not boycotting restaurants with seafood choices on the menu. I just don’t order any of them. But the prohibitionists would rather limit everybody’s choice and simply not have alcohol available for legal adults to enjoy because a minority of them might not be able to handle themselves, in effect punishing those of us who can. So how about we have alcohol-alternative people and give the rest of us the ability to choose for ourselves how we we want to live our lives?
Here’s an interesting look at hops from a 1914 publication. The book is Nature Neighbors, a lavishly illustrated multi-volume set of nature books published by the American Audubon Association in Chicago, which was limited to only 2,500 printed copies. It was edited by Nathaniel Moore Banta, with “articles by Gerard Alan Abbott, Dr. Albert Schneider, William Kerr Higley, Thomas Crowder Chamberlin, John Merle Coulter, David Starr Jordan, and Other Eminent Naturalists.”
In Volume 4, covering minerals and plants, under Chapter III: Medicinal Plants, by Dr. Albert Schneider, beginning at page 133, they include a description and illustration of hops.
“The Hop has been called the Northern vine. It is found in a wild state throughout Europe, excepting the extreme North, and extends east to the Caucasus and through Central Asia. It is a handsome plant and not infrequently used as an arbor plant. The lower or basal leaves are very large, gradually decreasing in size toward the apex.
Hops is also cultivated in Brazil and other South American countries, Australia, and India.
The principal use of hops is in the manufacture of beer, to which it imparts the peculiarly bitter taste, and its repute as a tonic. For this purpose enormous quantities are consumed in Germany and England. The exhausted hops
from the breweries form an excellent fertilizer for light soils. The leaves have been used as fodder for cows. Leaves, stems, and roots possess astringent properties and have been used in tanning. In Sweden the fiber of the stem is used in manufacturing a very durable white cloth, not unlike the cloth made from hemp and flax.
Hops is used medicinally. It at first causes a very slight excitation of brain and heart, followed by a rather pronounced disposition to sleep. Pillows stuffed with hops form a very popular domestic remedy for wakefulness.
Hop bags dipped in hot water form a very soothing external application in painful inflammatory conditions, especially of the abdominal organs. It has undoubted value as a bitter tonic in dyspepsia and in undue cerebral excitation.”
Description of plate : A, staminate (male) inflorescence; B, pistillate (female) inflorescence; C, fruiting branch; 1, staminate flower; 2, perigone; 3, stamen; 4, open anther; 5, pollen; 6, pistillate catkin; 7, 8, 9, pistillate flowers; 10, scales; 11, 12, 13, scales and flowers; 14, 15, fruit; 16, 17, 19, seed; 20, resin gland (lupuhn).
You can see the book in its entirety at the Internet Archive, where you can also download a pdf, ePub or Kindle formatted file there. Or read it online via Open Library, where you want to look for page 308.
So this is great news, and feels even a little bit overdue, though to be fair I may be a little biased, as you’ll soon see. With craft beer persuading people that good beer is every bit as complex and worthy of respect as wine or whiskey, Sonoma State University, in partnership with Lagunitas Brewing, will be offering a certificate course on beer during their spring semester next year. I can say it should be amazing — with my tongue firmly in my cheek — because they’ve hired the best teachers. My little joke there, is the class will be great because Sonoma State has hired me to develop it and be the lead instructor for the course, although I’ll be bringing in a great roster of guest speakers from the beer industry and related fields to teach students everything they want to know about beer, and then some. At least that’s the plan. And right now, we could use your help in figuring out what potential students are most interested in learning about when it comes to beer and brewing.
We’re developing the curriculum now, and the program is being fueled by Lagunitas Brewing, which is where the majority of classes will be held. On Wednesday evenings, beginning next spring, students will spend three hours in the loft at Lagunitas learning about beer and how it’s made, the business of making and selling beer, along with a better appreciation for it.
Officially, the course will be taught through a partnership between the School of Science & Technology and SSU’s continuing education program, the School of Extended & International Education, along with Lagunitas Brewing, and students will receive a transcripted Certificate of Completion in one semester.
So what do we need your help with? Simple, we’re trying to figure out what potential students are most interested in learning about when it comes to beer. Do you want to know more about how its made, how to taste it analytically and appreciate it better? Or are you interested in possibly joining the beer industry and so are interested in learning more about the business and what opportunities there might be where you could find your dream job? To figure that out, we’ve created a short survey — just rate 22 possible topics, answer two multiple choice questions, then add any other suggestions you might have, that’s all.
So if you’re not in the industry, simply a beer lover, what subjects would most interest you if you took a class about beer? If you are in the industry, what do you think are the most important things to cover?
Please fill out the survey by Sunday, September 7 to help us identify the key topics that you are most interested in. As a token of our gratitude, Lagunitas Brewing Company has graciously offered to give a special deck of playing cards to survey participants that can be picked up at the brewery in Petaluma. You will be notified by email when your cards are ready for pick-up at Lagunitas. Or you could just take the survey for the fun of it and to help out.
These are what the cards look like that you can pick up at Lagunitas brewery as a thank you for taking the survey.
So you’ve probably noticed that one of the latest internet memes is the ALS Ice Bucket Challenge to raise awareness and money for Amyotrophic lateral sclerosis, better known as Lou Gehrig’s Disease. The idea involves “dumping a bucket of ice water on someone’s head to promote awareness of the disease amyotrophic lateral sclerosis (ALS) and encourage donations to research.” Also, the “challenge dares nominated participants to be filmed having a bucket of ice water poured on their heads and challenging others to do the same.” I was challenged by my friend and colleague, Tom Dalldorf, publisher of the Celebrator Beer News, who also tapped Stephen Beaumont and Tom McCormick, executive director of the California Craft Brewers Association. So here’s my video, with my son Porter, who decided he wanted to join me.
I also challenged three friends:
- Fal Allen, brewmaster, Anderson Valley Brewing
- Justin Crossley, founder, The Brewing Network
- John Holl, Editor, All About Beer magazine
Now it’s their turn. No thanks necessary.
Last month during a routine inspection, a Cedar Rapids, Iowa bridge inspector found a suspicious looking hole in the ground. At first, he thought it might be a “potentially hazardous sinkhole near an Interstate 380 access ramp,” but as he, and others looked closer, it may actually be a 150-year old beer cave, part of the Christian Magnus Eagle Brewery and Bottling Works. According to a local newspaper report in 1977, “excavators had unexpectedly pierced a beer cave during construction of this stretch of I-380 when they were digging to lay a culvert north of Eighth Street” so it’s seems that’s the likeliest explanation.
Apparently, a archaeologist and an architectural historian,among others, are investigating, and are keeping an open mind that it could be any number of things. A local historian, on the hand, appears quite certain it’s the beer caves, and in the local newspaper, The Gazette, appears ready to go record with his belief that they’re beer caves:
Cedar Rapids historian Mark Stoffer Hunter is a bit more certain of the findings.
“They are the Magnus beer caves. That’s exactly what they are,” Hunter said after hearing of the discovery. “This is very exciting as an historian.”
The brewery was constructed by Jacob Wetzel in 1859.
Wetzel hired an old world brewer from Germany named Christian Magnus as his brewmaster and foreman, according to The Gazette’s Time Machine. Beer caves were essential to Magnus’ vision for the beer cooling and aging process. The brewery was a five-story complex overlooking Cedar Lake, but the back ran into a hill where the caves were located.
The brewery had five cellars that could hold 2,000 barrels, two ice houses that held up to 2,300 tons of ice, and a capacity to produce 60 barrels of beer in 12 hours.
Magnus bought out Wetzel in 1868, and at the height of production, the Christian Magnus Eagle Brewery and Bottling Works put out 25,000 barrels of 4.5 percent beer in the late 1800s and early 1900s.
Hunter said the brewery was possibly best known for Eagle Brewing, a popular beer with a logo of an eagle perched on a beer keg with its wings stretched wide and a man tapping the keg.
The brewery closed because of prohibition in 1915, although it operated for several more years producing soft drinks, among other items, before entirely shutting down in the 1920 and being demolished in 1937, Hunter said.
Hunter said in later years homeless people would use the caves, and they were later boarded up. However, children would break through the boards with “skull and cross bone — do not enter warning” to explore.
A neighborhood then was built on top of the beer caves, before being torn down for I-380, he said.
And here’s a photograph of the brewery, believed to be from 1870, from another piece in the Gazette about the Original Breweries.
Cedar Rapids, city of. Historical Views. Little caption information available. Photo appears to show a view of the Magnus Brewery (center), looking southwest over Cedar Lake. The brewery was located near present day Quaker Oats plant. The original Eagle Brewery was established in 1859 by Christian Magnus at the corner of Ely and Van Buren, modern D Avenue (D Ave.) and Eighth Street (Eighth St) NE in Cedar Rapids. The brewery produced beer and ale in a structure made from Anamosa stone and was considered one of the best breweries in Iowa. An immigrant from Germany, Magnus originally started a brewery for Jacob Wetzel in Cedar Rapids in 1859. In 1868, Magnus bought out his former employer and continued the European tradition of aging his beer in cold cellars beneath the brewery. When prohibition threatened his local brewing empire, Magnus invested his earning in such ventures as the Magnus Hotel, a longtime downtown landmark which fell to urban renewal during the 1970s.
So it is pretty simple, just do the following:
So what can you win? Here’s how Lagunitas explains it: “We’re gonna bring the Lagunitas CouchTrippin’ party to your house … A killer band, tasty munchies, and we’ll even bring our own couch… All for you and up to 30 of your friends (sorry, we can’t have the whole town showin’ up). Follow the super simple instructions above. Or see full legal fine freakin’ print.”
Here’s mine, on our new giant sofa. It’s supposed to be a sofa bed, but we just keep it open all the time and use it as a “snuggle sofa” that fits our family of four perfectly, making it great for watching movies, playing video games, or of course, snuggling.
Let’s see yours. You have until the end of the month, specifically “August 31, 2014 at 11:59:59 PM PST” to post or upload your own Couch Trippin’ photo. But make sure you read the rules first to make sure you don’t disqualify yourself. For example, I’m not actually “drinking or consuming an alcohol product,” because that’s one of the restrictions. I’m just holding the beer, giving it a sniff.
This is the eighth year for the Brookston Fantasy Football Games. We’ve had a lot of fun over the last seven, so if you love football and beer, consider joining us this year, whether you’ve played in past seasons or are a newcomer. The NFL season begins on Thursday September 4, so you’ve got about three weeks to sign up.
I’ve again set up two free Yahoo fantasy football games, one a simple pick ‘em game and the other a survival pool. Up to 50 people can play each game (that’s Yahoo’s limit, not mine), so if you’re a regular Bulletin reader feel free to sign up for one or even both. It’s free to play, all you need is a Yahoo ID, which is also free. Below is a description of each game and the details on how to join each league and play.
Pro Football Pick’em
In this Pick’em game, just pick the winner for every game each week, with no spread, and let’s see who gets the most correct throughout the season. All that’s at stake is bragging rights, but it’s still great fun.
Also, like last year, we’ll be able to keep picking all through the playoffs, so the game will continue through to the Super Bowl, which is pretty cool.
In order to join the group, just go to Pro Football Pick’em, click the “Sign Up” button (or “Create or Join Group” if you are a returning user). From there, follow the path to join an existing private group and when prompted, enter the following information…
Group ID#: 11809 (Brookston Football Picks)
If picking all sixteen football games every week seems like too much, then Survival Football is for you. In Survival Football, you only have to pick one game each week. The only catch is you can’t pick the same team to win more than once all season. And you better be sure about each game you pick because if you’re wrong, you’re out for the season. Actually two years ago they added a new feature and I changed the game so to be kicked out you have to be wrong twice. In that way more people stand a better chance of lasting longer into the season. So get one wrong, and you’re still okay, get a second wrong, now you’re gone for the season. Last man standing wins.
Again, like last year, we can keep picking all through the playoffs, assuming our luck holds. So the game could even continue through to the Super Bowl.
In order to join the group, just go to Survival Football, click the “Sign Up” button and choose to “Join an Existing Group”, then “Join a Private Group”. Then, when prompted, enter the following information…
Group ID#: 1485 (Brookston Survival League)
With 50 players allowed in each game, there’s plenty of room, so don’t be shy. Sign up for one or both games. In past seasons, I’ve posted the standings on the home page, and hopefully I’ll do that again this season. Why not join us? Go head to head again me and my team, the Brookston Brew Jays.