My love of bacon is hardly a secret, it should be it’s own food group as far as I’m concerned. So this is especially good news I learned today, courtesy of my friend and colleague Rick (thanks, amigo). According to a story in the Science and Technology section of the UK’s Telegraph, Bacon Sandwich Really Does Cure A Hangover.

Elin Roberts, of the Centre for Life at Newcastle University had this to say about food and hangovers. “Food doesn’t soak up the alcohol but it does increase your metabolism helping you deal with the after-effects of over indulgence. So food will often help you feel better.

She continues in the Telegraph article:

“Bread is high in carbohydrates and bacon is full of protein, which breaks down into amino acids. Your body needs these amino acids, so eating them will make you feel good.”

Ms. Roberts told The Mirror: “Bingeing on alcohol depletes neurotransmitters too, but bacon contains a high level of aminos which tops these up, giving you a clearer head.”

Researchers also found a complex chemical interaction in the cooking of bacon produces the winning combination of taste and smell which is almost irresistible.

The reaction between amino acids in the bacon and reducing sugars in the fat is what provides the sandwich with its appeal.

My that’s good news. Perked up my day, that did.

According to scientists, “a bacon sandwich really does cure a hangover — by boosting the level of amines which clear the head.” Personally, I like the bread toasted and with some cheese, too. That’s perfection.

On the blog Politico today, there’s a ten-minute podcast with Craig Purser, President of the NBWA, the National Beer Wholesalers Association. The title of the piece is Beer Fans Glad White House Has A Drinker. Give it a listen below.

Politico introduces the podcast, in part, with the following:

Purser admits that lobbying on behalf of alcohol can be a sweet gig. “I’ve got a very good job,” he said. “I enjoy working and representing America’s beer distributors. … We do represent a product that is one of celebration, that brings people together and that makes it fun.” Still, “there are days, however, when it truly does feel like work.” The NBWA held its annual legislative conference last week, and Reps. Chris Van Hollen and Kevin O. McCarthy delivered keynote addresses. “We have 127 members of Congress that have been sworn in in the last 26 months,” Purser said, and the NBWA has focused on catching them all up to speed on the group’s issues.

Perhaps most interesting is the way Purser answered the question about beer being recession-proof:

Beer is not recession proof, that’s a big misnomer. Some have even incorrectly asserted that consumption goes up in times like this. The fact is that the on-premise folks; retailers, restaurants, bars, nightclubs, are all feeling the pinch, as folks deal with uncertainty in the employment arena, uncertainty as it relates to the investment markets. There’s real concern when it comes to that. Likewise, we see a real emphasis in some sectors in trading down, where perhaps you were maybe a consumer that enjoyed a craft beer or an import. Most of those sectors are experiencing some softness.

I know imports are down, but the most recent numbers of craft beer sales seem to contradict his assertion that people are trading down to cheaper beer from craft beer. According to the most recent sales figures from the Brewers Association, released in late February, “from 2007 to 2008, estimated sales by craft brewers were up 5.8 percent by volume and 10.5 percent in dollars.” Unless that can be accounted for by former spirits and wine drinkers jumping ship — doubtful at best — then something doesn’t quite add up for me. I hate to engage in conspiratorial speculation (not enough not to do it, of course) but since the NBWA represents beer wholesalers, a.k.a. distributors, whose bread and butter comes from the Big Two (A-B InBev and MillerCoors), perhaps Purser is spinning things toward where his meals come from, too. Imports are down, macro brands are flatlining, only craft has been consistently up. They’ve slowed a bit in the last two years, dropping below double-digit growth by volume, but otherwise are still showing the most growth of any segment of the beer industry. I’ve heard that there is statistic data showing consumers trading down from so-called “premium” brands like Budwesier to “sub-premiums” like Busch, but that’s vastly different from what Purser is asserting is happening.

Saturday, April 4th, was the 6th annual Bay Area Firkin Gravity Fest at Triple Rock in Berkeley. But it was the first time new brewmaster Rodger Davis was at the helm, after five years of Christian Kazakof, who moved to Iron Springs Pub & Brewery last year. Rodger, however, did, help Christian with set-up in the early years, so was quite familiar with the process. From what I could see the festival went off without a hitch, beyond the typical fussiness of firkins.

Brewmaster Rodger Davis looking surprisingly spry after being at the brewpub until 4 in the morning setting up for the festival.

The weather was beautiful, making the deck upstairs at Triple Rock the place to be.

For more photos from this year’s Bay Area Firkin Gravity Fest, visit the photo gallery.
 

The annual Belgian Beer Lunch put on by the Toronado took place on Sunday, April 5, beginning at 11:30 a.m. The “lunch” ran to 12 courses, paired with 20 beers (and countless mores used in cooking) and finished up at dinner time, a little after 5:30 p.m. The food was done, for the second year, by the Homebrew Chef, Sean Z. Paxton. Though highly anticipated, it nonetheless did not disappoint. It was another startlingly original and delicious meal.

The Toronado was transformed into a fine dining establishment, with place setting at the bar, the back tables and each four-person table running along the wall.

After the meal, a table in the back room raises a toast to Sean, the beer and a wonderful way to spend a Sunday afternoon.

For many, many more photos from this year’s Belgian Beer Lunch at the Toronado, including each course, visit the photo gallery, or each individual gallery, as the photos are separated into three galleries, as follows:

1. The Preparations
2. The first six courses
3. The last six courses

Maureen Ogle, author of Ambitious Brew, sent me the following update on New Albion Brewery founder Jack McAuliffe, which she received from Jack’s sister Cathy earlier today:

Jack is still in the trauma ICU. He’s much more alert, so he can communicate by nodding or shaking his head. He’s still on the ventilator, so he can’t talk…warning to all of you smokers! Smokers have to spend more time on a ventilator in a situation like this than non-smokers!!!

The brewpub chain BJs Restaurant Brewhouse is planning to put their newest location in Marin County, their first in the county and their 14th in Northern California. It’s a rumor I’ve been hearing for several months now, but a well-placed inside source has all but confirmed that it’s going to take place. The new location will be at the Northgate Mall in San Rafael, occupying the corner space that was formerly a Blockbuster Video store. It’s actually a good location, on a prominent corner that’s part of the main building but with no entrance from inside the mall. No word on whether the location will brew or be fed beer from a hub location. But since it’s not too close to another brewing location it’s entirely possible they will brew at the new Northgate location.
 

 
BJs operates 85 restaurants and brewpubs in fourteen states, with at least three more planned, not including the San Rafael location.