Sunday’s ad is for Schlitz, from 1905. In the first decade of the 20th century, Schlitz Brewing, then one of the largest breweries in the U.S. after the industry had shrunk from over 4,000 to around 1,500 in just 25 or so years, did a series of primarily text ads, with various themes. In this ad, Schlitz is saying fuck freshness, what you really want is old beer. No, not really, but it’s still an odd message that you don’t want beer that’s “too green,” or as the ad copy claims. “Beer doesn’t cause biliousness if it is aged well. It’s the green beer that should be avoided.” And thanks to Schlitz aging their beer “for months before it’s marketed,” “[t]he result is beer that is good for you.”
Saturday’s ad is for Schlitz, from 1905. In the first decade of the 20th century, Schlitz Brewing, then one of the largest breweries in the U.S. after the industry had shrunk from over 4,000 to around 1,500 in just 25 or so years, did a series of primarily text ads, with various themes. In this ad, Schlitz is once more beating the beer is healthy drum, but this one is priceless. “The malt in beer is a food to them; the hops a tonic. The slight percentage of alcohol is an aid to digestion, and that means more food.” Not to mention: “The habit of beer drinking gives the body the needed fluids.” Hydrate, people, hydrate! So there you have it. “That is why beer is prescribed for nervousness. That is why beer-drinking nations scarcely know what nervousness is.”
Today is the 55th birthday of Rick Lyke, a fellow drinks writer in North Carolina. Rick writes for a variety of publications and online at Lyke 2 Drink. It’s especially terrific that we can all celebrate Rick’s 54th today, because he fought and won a battle with prostate cancer, which prompted him to found the grassroots organization Pints For Prostates. Rick is a terrific champion for both great beer and men’s health. Join me in wishing Rick a very happy birthday.
Rick at the first Rare Beer Tasting at Wynkoop during GABF Week in 2009.
Today in 2011, US Patent 20110195150 A1 was issued, an invention of Yevhen Yukhnytsya, for his “Composition of ‘Radoy’ Beer and its Production Method.” Here’s the Abstract:
A beer composition includes water, ground malt, yeast of bottom fermentation, hop extract and milk thistle solution in the following proportion: 100 l water; 10-50 kg ground malt; 1.0-3.0 l yeast of bottom fermentation; 10-30 g of alpha acid of hops extract; 5-30 g milk thistle solution for 1 l of wort. A production method includes mash preparation, mash saccharification, wort separation from the spent grains, wort boiling, fermentation, and after-fermentation. At the beginning of wort boiling the milk thistle is added, whose fruits were ground in a grinder with a roller distance of 0-2.5 mm, the grinding is mixed with water, heated to 70-150° C., and boiled for 45-90 minutes, whereupon milk thistle fruit concentration makes from 1 to 99% of wort volume. The beer composition enables not only a positive effect on a human body, especially on a liver and kidneys, but also having curative properties.
Today in 1963, US Patent 20090098075 A1 was issued, an invention of Chantal Bergeron, Stefan Gafner, and Jennifer L. Lafrance, for their “Hops-Based Deodorant.” Here’s the Abstract:
The present invention relates to deodorants and other body care products comprising a CO2 extract of the hops plant having bacteriocide/bacteriostat properties wherein the CO2 extract has a very low level of essential hops oils.
So some deodorants today do list hops as an ingredient, such as the Tom’s of Maine line, all of which list Hops extract [CO2] and caprylic/capric triglyceride as one of the ingredients.
Which on Tom’s website they have a separate page for each of the body care ingredients, including Hops extract [CO2] and caprylic/capric triglyceride:
What is it?
The hop plant is a perennial herb that grows in vines. Native to Europe, Western Asia, and North America, it is known for the speed and persistence of its growth. Most people are familiar with hops because of its role in beer-making, although it also featured in ancient kitchens and the medical recipes of herbalists. First widely used in beer by monks in 9th- and 10th-century Germany, the hop didn’t gain popularity because of its flavor. Instead, the “bitter principles” of hops exhibit antimicrobial behavior, making the ingredient an effective preservative and stabilizer. In 1516, Wilhelm IV, lord of Bayern, ordered that hops be one of the required ingredients in beer in his Reinheitsgebot (Purity Law). That law led to similar enactments in other countries and helped to standardize the use of hops in brewing. Hops’ distinctive bitterness has now become one of the familiar attributes of a typical beer. Only the female flowers, known as cones, are used in beer-making. For our deodorants, we use hop resins extracted from the cones.
What does it do?
Unpleasant odor is caused by skin bacteria when we sweat. The “bitter principles” that help hops to preserve beer also, it turns out, fight odor. Hops inhibits the growth of bacteria in our deodorant by causing leakage in the bacterial cell membrane, which impairs bacterial function and therefore prevents odor. We use hops in all but our Long-Lasting Roll-On Deodorants.
What are the alternatives?
Lichen (Usnea barbata) has been in our (and many other natural) deodorants since 1991, and it provided effective and natural odor protection. However, a minor percentage of the general population—often, those who tend to have fragrance allergies—may experience a skin reaction to lichen. Even though it’s a relatively uncommon reaction, we weren’t satisfied, and our scientists continued to search for ingredients with less irritancy potential. We also felt increasingly uncomfortable with the environmental drawbacks to using lichen. Studies have shown that the large-scale harvesting of lichen may not be sustainable given its long regeneration rates.
What are the risks?
Hops are believed to have sedative properties, but topical application in the amount found in our deodorant will not cause sleepiness. Tom’s of Maine recognizes that no two people are alike, and even with pure and natural ingredients, some individuals may develop an allergic reaction that is unique to them. As with any product, be sure to discontinue use if you experience discomfort or other indications that the product may not be appropriate for your individual body chemistry.
Today in 1979, US Patent 4148873 A was issued, an invention of Joseph L. Owades, assigned to S. S. Steiner, Inc., for his “Method For Treating the Skin with Extracts of Hops.” Here’s the Abstract:
There is provided a new method of treating human skin to protect said skin from erythema-producing sunlight radiation while promoting tanning thereof, the method comprising using an active sunscreening ingredient, an ultraviolet radiation absorbing extract of hops.
This seems similar to another patent Owades was granted in 1981, Patent No. 1112183A1: Humulus Lupulus (Hops) Extract As Sunscreen Agent. That patent appears to have expired in 1998, and I’m not sure if his sunscreen was ever available commercially. This one’s more of a skin treatment, and I did find one that claims to use hop extracts, Balancing Oil Free Skin Conditioning Serum. While it doesn’t say so on the product’s main page, on another one, Benefits of Hops in Natural Skin Care, in which they state that “Lily Farm Fresh Skin Care utilizes the benefits of hops in Balancing Oil Free Skin Conditioning Serum. This multi-tasking product is for people who both do not want oil in a moisturizer and people and who are struggling with blemishes and wrinkles. They need a cure for both with one product. Balancing Oil Free Skin Conditioning Serum conditions and firms the skin while also healing and moisturizing.” So maybe that’s it, hard to say.
Today in 2005, US Patent EP 1412490 A4 was issued, an invention of Joe Owades, for his “Mediating the Effects of Alcohol Consumption by Orally Administering Active Dry Yeast.” It seems to be virtually identical to Patent No. 2452476A1: Mediating The Effects Of Alcohol Consumption By Orally Administering Active Dry Yeast, which was issued to Owades two years before, on January 23, 2003. So if you’re feeling a sense of déjà vu, it’s not you. Here’s the short Abstract from the previous one. “A process for lowering blood alcohol levels in humans after they imbibe alcoholic beverages by administering active dry yeast before or concomitantly with the imbibing of the beverages.”
This is most likely the origin of the hangover prevention that Jim Koch, from the Boston Beer Co., has popularized over the years, but especially after Esquire magazine ran an article about it last April, How to Drink All Night Without Getting Drunk.
But I’d actually heard Jim tell the story a couple of times at various events, most recently at a beer dinner last year at the Jamaica Plain brewery in Boston celebrating the 30th anniversary of Samuel Adams.
In telling the story, Jim did, of course, mention that the idea came from Joe Owades, who had worked as a consultant with the Boston Beer Co. since the very beginning, and off and on thereafter. But I don’t think I’d realized before now that Joe had actually patented the idea.
The claim in the patent application describes it in a nutshell. “A method of mediating the effect of alcohol consumption by a person which comprises orally administering active dry yeast containing alcohol dehydrogenase to said person prior to or simultaneously with consumption of an alcohol-containing beverage, whereby to oxidize a portion of the alcohol while still in the stomach of said person.” His own testing of the method, shown in the figures below, found that “blood alcohol level-min. was reduced by 38% by the yeast.”
Late last year, a judge in Buffalo, New York, dismissed a case against a 35-year old teacher who was stopped and charged with a DWI. When Hamburg Town Police originally arrested the teacher, her blood alcohol was measured to be .33 percent, more than four times higher than the state’s legal limit. The first question is how on earth was she still alive? The second, is how is that possible? It turns out she suffers from a rare condition known as auto-brewery syndrome, or gut fermentation syndrome. The condition manifests itself “in which intoxicating quantities of ethanol are produced through endogenous fermentation within the digestive system. One gastrointestinal organism, Saccharomyces cerevisiae, a type of yeast, has been identified as a pathogen for this condition.” It can also give a false positive for being drunk, and has been used several times as a defense in drunk driving cases.
And that’s exactly what happened in this case, as reported by the Buffalo News reported in late December, Woman’s body acts as ‘brewery,’ so judge dismisses DWI. If that sounds about as realistic as a pregnant woman trying to get out of a fine for driving in the commuter lane (which has actually happened) it’s apparently a real thing, though is extremely rare. So don’t get any ideas.
Also known as gut-fermentation syndrome, this rare medical condition can occur when abnormal amounts of gastrointestinal yeast convert common food carbohydrates into ethanol. The process is believed to take place in the small bowel, and is vastly different from the normal gut fermentation in the large bowel that gives our bodies energy.
First described in 1912 as “germ carbohydrate fermentation,” it was studied in the 1930s and ’40s as a contributing factor to vitamin deficiencies and irritable bowel syndrome. Cases involving the yeast Candida albicans and Candida krusei have popped up in Japan, and in 2013 Cordell documented the case of a 61-year-old man who had frequent bouts of unexplained drunkenness for years before being diagnosed with an intestinal overabundance of Saccharomyces cerevisiae, or brewer’s yeast, the same yeast used to make beer.
So while you may laugh — or I might at least — it’s apparently no fun for ABS sufferers. Better to raise your blood alcohol via the traditional way, ingesting beer brewed by a professional.
Today in 1976, US Patent 3998761 A was issued, an invention of Herbert H. Gary, William Bess, and Frederick Hubner, assigned to the Bristol-Myers Company, for their “Shampoo Compositions Containing Beer Solids.” Here’s the Abstract, along with some additional claims:
Shampoo compositions containing beer solids.
What is claimed is:
1. A shampoo composition suitable for conditioning hair comprising at least one detergent and a waste liquid beer sludge concentrate distributed in an aqueous medium, the beer solids contained in said composition comprising from about 4% to 20% by weight based on the total weight of the shampoo composition and wherein said detergent comprises about 10 to 20% based on the total weight of the composition.
2. A shampoo composition according to claim 1 wherein the beer solids contained in said composition range from about 6% to 9% by weight based on the total weight of the shampoo composition.
I’m not sure if this is the shampoo that resulted from this patent, but this was sold in the 1970s.
My favorite bit is that in past studies “men and women who qualified as moderate drinkers, meaning they downed about a drink a day, were twice as likely to exercise regularly as teetotalers.” But that was for earlier, apparently less rigorous studies.
The first of the new studies was conducted at Penn State, which used test subjects already enrolled in a different health study, and found consistent results from the earlier studies.
When the researchers collated and compared the data from their volunteers, they found, for the first time, an unequivocal correlation between exercising on any given day and subsequently drinking, especially if someone exercised more than usual. As the scientists write in their study, which was published recently in Health Psychology, “people drank more than usual on the same days that they engaged in more physical activity than usual.”
This relationship held true throughout all seasons of the year and whether someone was a man or a woman, a collegian or a retiree. Age and gender did not affect the results.
Thankfully, the data did not show that exercise incited or exacerbated problem drinking.
The second study was published in Frontiers of Psychiatry — Exercise and Alcohol Consumption: What We Know, What We Need to Know, and Why it is Important — was a review of those previously mentioned previous studies. And the two seem to reinforce one another, coming to the same conclusions. And most worrying of all, at least for the prohibitionists who incessantly decry alcohol, “the available evidence suggests that exercise may encourage people to drink, [but] it does not indicate that this relationship is necessarily worrisome for the vast majority of us. Someone who drinks moderately is unlikely to become a problem drinker as a result of exercise.”
So moderately drink up, and keep working out, apparently both are good for you.