Beer-articles 930
Mastering the Garden: From Tiny Green Hops Cones to Delicious Beer
Ever wondered about the process of beer making and the ingredients involved in creating this amazing beverage? A critical component is hops, a cone-like flower from the plant Humulus lupulus, belonging to the horticultural family Cannabaceae.
This stunning flower is packed with oils, acids, and resins. The unique tastes of beer, including citrus, floral, grassy, spicy, woody, and even earthy flavors, all credit their existence to the diverse variety of hops.
Hop plants are rapidly growing, herbaceous perennials native to the temperate zones of the Northern Hemisphere. Only the female plants grow cones used as hops, while the male ones aid in pollination. These plants sprout from rhizomes, also known as rootstalks, and require direct sunlight and at least 15 hours of daily sunlight for successful cone production. They grow best with ample spring water and warm summer temperatures. In regions like San Diego County, additional irrigation may be necessary for the hops to flourish.
Hop plants prefer a deeply drained, sandy loam soil with a pH ranging between 6 and 7.0. The nutrition of these plants relies on the spring application of fertilizers, along with manure or compost.
Downy mildew, wilt, and viral diseases are common enemies of hops. Weaker adversaries include spider mites and hop aphids. Despite these challenges, it’s a sad fact that the plants are non-resistant to herbicides or pesticides. In spite of these obstacles, commercial cultivators have devised ways to successfully manage these diseases and pests.
During the American Prohibition era spanning 1920 to 1933, beer brewing was completely on hold in the U.S. However, as the 1970s saw the removal of the federal tax on homemade beer, a renewed interest in home brewing spread across the nation.
In the world of hop varieties and diversity, the U.S. is a pioneer. The nation is known for creating new hop varieties, with the citizens inclining towards the citrusy, fruity, and floral scents in their beer.
Although there are countless hop varieties worldwide, there are nine major hops variety players in the U.S.: Chinook, Amarillo, Centennial, Cascade, Mosaic, Citra, Magnum, Simcoe, and Columbus. Cascade introduces a hint of grapefruit in beer, while Centennial offers a bitter and citrusy aftertaste to the brew. Columbus, on the other hand, has bittering properties and is used towards the end of brewing. It imparts a citrus and wooden flavor to the beer. Unique flavors are created in the brewing process by using different hop varieties, leading to an intriguing mix of alpha acids.
The Europeans also craft new varieties, and currently the most popular among beer drinkers are Mandarina Bavaria (citrus note), Hallertau Blanc (like a fine white wine) and Polaris (think glacier candy!).
In response to the key question: How is beer made? The answer is quite straightforward. Four ingredients are central: malted barley, hops, water and yeast. Malted barley, scientifically known as Hordeum vulgare, is the essential grain that yeast ferments to bring beer to fruition. Hop flowers are responsible for the flavor, aroma and bitterness of a beer and they’re mostly added at three separate stages: bittering, aroma and flavoring. It is interesting to note that the mineral content in water, varying across different parts of the globe, is responsible for the differing tastes of beers.
While growing hops in San Diego County for private use might be tempting, it requires time, the correct growing conditions and a lot of patience. Growing hops in a container is feasible, provided there is enough space for the roots to sprawl. This is a significant challenge for a homebrewer/grower since the roots have the potential to grow to a depth of 15 feet or more.
The growth of hop plants requires a very tall trellis, up to 16 feet, and coir twine (coconut fiber) to provide strong vertical support. These plants also demand large quantities of water, ideally through drip irrigation, and the soil needs to be rich in fertilizers such as nitrogen (in large amounts), potassium and phosphates. A blend of sandy clay loam, sandy loam, silt and loamy sand is ideal. Commercial fertilizers and manure are readily available for home growers.
Varieties known for their high yield and versatility — such as Cascade, Columbus, Chinook and Crystal — are good selections for San Diego County. Hops will begin to ripen around August. The first year of growth is dedicated to establishing root growth. The second year, you can expect to see a normal crop based on your climate conditions.
Those interested in brewing beer may want to contact the USA Hop Growers of America, San Diego Hop Growers Association, and the Brewers Association. In addition, check out the UC Cooperative Extension page at ccsmallfarms.ucanr.edu or visit several of the 150 local breweries throughout San Diego County. The next USA Hops Convention for growers and grower support will be held in Coronado from Jan. 21 through 25, 2025.
Cheers!
Sands has been a UCCE Master Gardener since 2014. You can follow her walking through hops farms in Germany, talking with enthusiastic beer growers here in San Diego or sampling new beer varieties west of the Rockies.
Get free home gardening advice on the UCCE Master Gardeners of San Diego County Hotline, (858) 822-6910, or by email at help@mastergardenersd.org.
Ruth’s Chris Steak House and Yard House Set to Open in Naperville with Adjustments to Beer and Wine Size Limits
Ruth’s Chris Steak House and Yard House have plans to establish restaurants in the anticipated Block 59 dining/entertainment complex in Naperville. However, this is contingent on the city eliminating the constraints on wine and beer serving sizes that restrict these national chains from offering their menu-advertised beverages.
Both restaurant brands will not agree to be part of this upcoming project if the existing limitations persist. If this occurs, it is likely other tenants—such as The Cheesecake Factory, First Watch, Shake Shack, and Stan’s Donuts—might also terminate their leases. This information was shared by Andrew Balzer, a project developer from Brixmor Property Group, to the Naperville Liquor Commission.
The Block 59 project, which is scheduled to tentatively launch in 2025 in the northwest corner of Route 59 and Aurora Avenue, is being promoted as a regional hub for dining and entertainment.
According to Balzer, Ruth’s Chris and Yard House are key elements to this project, but will cancel their leases if they are prohibited from serving the beverages they are famous for at their other establishments. For Yard House, this is the Half Yard, a 32-ounce beer that is part of its brand identity. For Ruth’s Chris, this is a 9-ounce glass of wine that it is known for.
According to Naperville regulations, the maximum serving size permitted is 24 ounces for beer and cider, and for wine it is limited to 6 ounces per serving.
In the event that either of the restaurants decides to pull out of the Naperville location due to this limitation and if other tenants follow the same path, the entire undertaking could be at risk, as pointed out by Balzer.
He also mentioned that no such restrictions have been imposed on serving sizes at any other locations for both the companies, and they have always been recipients of positive responses from the communities where they are situated.
Currently, Yard House operates 88 locations across the country, including two Illinois locations in Lombard and Glenview. Ruth’s Chris, on the other hand, has a total of 134 locations, with branches in Northbrook and South Barrington.
Liquor commissioners expressed that they are not bothered by the concept of permitting 9-ounce servings of wine, underlining that certain eateries may already be presenting this quantity due to a lack of awareness about the restriction. However, they expressed apprehension that acceding to a 32-ounce glass of beer could establish a dangerous pattern and pave way for similar demands from other businesses.
Mayor Scott Wehrli, the leading figure of the liquor commission, voiced that the city has no intentions of providing an undue benefit to a single business by sanctioning a regulation that’s not universally applicable.
The competition in Naperville’s restaurant industry is fierce, according to the commissioners. They stated that a new standard would need to be implemented universally so that a newbie gets no specific privileges that existing businesses lack.
“Our primary responsibility lies in ensuring safety, but we can’t overlook economic development either,” stated Commissioner Tony Signorella. “What concerns me is the precedent we’re setting.”
Ex-Mayor Steve Chirico, currently a member of the commission, observed that the existing rules came into play when venues offered beer cans with 25 ounces volume, equivalent to two beers, during the last call, resulting in patrons consuming significantly high quantities in a short period before closure.
The commissioners discussed whether they could implement a restriction on the alcohol content in the 32-ounce beers, but they acknowledged that such an arrangement might be difficult to monitor and enforce.
According to Balzer, Yard House predominantly offers Miller Lite or Coors Light in the 32-ounce glass that’s characteristic of the outlet, both of which do not pack high alcohol content. At their Lombard outlet, the option of half-yard constitutes approximately 3% and 6% of the total beer sales on weekdays and weekends respectively, Balzer mentioned.
Voicing her support for the proposal to increase the pour limits, Christine Jeffries, who is at the helm of the Naperville Development Partnership, opined that bartenders and all those involved in serving alcohol in Naperville are adequately trained to do so responsibly.
She mentioned that the amount of alcohol isn’t as substantial as ordering a 60-ounce pitcher of beer or margaritas, or a bottle of wine for the table, both of which can now be legally purchased.
Jeffries remarked, “We haven’t had chaos with these items. I have considerable faith in Naperville and the Basset training we carry out here.”
The commission unanimously voted 5-0 to endorse the upgraded wine serving size but showed divided opinions on the larger beer size. The latter was greenlit by a 3-2 vote, with commissioners Kelly Douglas and Ray McGury voting against the amendment.
Before the aforementioned changes can be implemented, they have to gain approval from Naperville City Council. The council intends to examine the requests in a future assembly.
Michelle Mullins is a freelance reporter for the Naperville Sun.
Teenager Sentenced to Life in Prison for Murdering a Father Over Beer in Charlotte Restaurant
A pack of American Spirits, a gun, a takeout order, but no beer. This was the basis of the story that led to Juan Deras Escalante’s conviction on first-degree murder, dating back to five years ago. The witnesses give account that the incident occurred when a fresh dad refused to get a drink for the then 19 year old outside a Mexican eatery in Charlotte.
On the 29th day of April, 2019, Domingo Venencio-Tapia – aged 41 – fell victim to the shootout attack, with a bullet to his face and four other bullets fired into the wall behind him. His recently married wife, who had given birth just 16 days before this event, was noticeably absent at the scene. Conversely, another man Venencio-Tapia had only just met that night at the Lempira Restaurant on South Boulevard – held the unfortunate victim helplessly as he bled out with his final breath.
The Wednesday following an eight-day trial saw a jury find Escalante – now aged 23 – guilty as charged for the crimes of first-degree murder as well as four counts of discharging a firearm into preoccupied property.
“It started over something silly and escalated,” Escalante’s attorney, William Heroy, stated to the jury during his concluding arguments.
However, he contended, the adolescent had no intention of shooting Venencio-Tapia.
Upon Venencio-Tapia’s refusal to purchase them a beverage, Escalante departed the eating establishment in a buddy’s vehicle, based on eyewitness accounts. He dangled from the passenger side window and discharged a total of five rounds.
According to Heroy’s argument, those projectiles were intended to be fired skyward.
As Venencio-Tapia and a few other men shuffled back into the restaurant, the car jolted or hit a curb, and Escalante’s arm fell — firing the bullets lower than intended, Heroy said.
The friend driving, Gerardo Lagunes, previously pleaded guilty in connection with the crimes, according to a news release from Mecklenburg County’s District Attorney’s Office.
State prosecutors squelched the defense through witness statements and recorded jail calls.
“This is my neighborhood,” Escalante said as he readied to pull the trigger, witnesses recalled. He told Venencio-Tapia and two other men he’d shot and killed a man before.
Then the bullets came, none of which soared into the sky.
On the contrary, they all battered the building and one of them hit its intended target – Venencio-Tapia, as argued by state attorneys William Bunting and Austin Butler.
The very act of Escalante discharging shots into an occupied property where he knew people were dining, justifies the four counts of firing a weapon into an occupied property. Furthermore, these shots – including the one that killed Venencio-Tapia – demonstrate intent, a crucial element in justifying a charge of first-degree murder, as Bunting asserted.
Escalante and Lagunes made their escape down South Boulevard. When the police arrived, Venencio-Tapia was already dead.
People who testified in court including Darcy Luna and Junior Lopez remember the visible image of Escalante with his curly hair, white shirt, and shiny gold chain. According to them, he was seen hanging outside the window.
A surveillance video that was viewed indicated Escalante, along with two of his friends inside Lempira just some moments before the occurrence of the shooting. The three of them picked an order to-go and Escalante was spotted talking with the bartender.
After that, he proceeded towards Venencio-Tapia and the brother of Lopez. A notable scene was when all of them were patting their pockets, which seemed like they were in search of a lighter, suggested by Bunting. At some point, they all stepped out of the restaurant.
A couple of minutes later, the footage showed people in a rush either getting out or moving towards the till in an attempt to check out and leave the restaurant. The reason behind this sudden rush was because the restaurant had become a crime scene.
Outside, Venencio-Tapia lay in Lopez’s arms. A full, untouched pack of American Spirit cigarettes had fallen next to them.
Police didn’t discover Escalante until May 2019, following an intense eight-hour standoff with Charlotte-Mecklenburg Police Department’s SWAT team, which eventually coerced him out of his home. According to police records, he had taken Xanax and was drinking alcohol.
In police reports, detectives made reference to a confidential source that guided officers to Escalante. Investigators revealed in court on January 29, that this source was a cell tower simulator provided by the Secret Service.
This technology impersonates a cell tower and identifies persons of interest by connecting to a phone through the walls of a building, as reported by The Charlotte Observer.
In court on Wednesday, Bunting — who is the Homicide Unit Chief at the DA’s Office — showcased Snapchat “memories” during his closing argument. The police had received a video that Escalante had saved, captured a day before the fatal shooting at Lempira. The video depicted him with a Glock, which was a match for the suspected murder weapon.
During the trial, six of Escalante’s family members were present in court and were seated right behind him throughout the trial. Each one of them was visibly tense, shaking their legs as the lawyers put forth their closing arguments and as the jury was in deliberation. All members chose not to comment on the trial.
Separated from them was Madeline Tapia-Jones, the wife of the victim, sitting along with two members of her family. They comforted her intermittently by placing a hand on her shoulder. She chose not to give any comments during the trial, and she remained unreachable after the jury announced its final verdict.
In reference to the accused, she stated during her WBTV interview in 2019: “This boy, he made a choice. He quite clearly shot my husband, and because of that, he was only able to spend two weeks with our daughter.”
Remarried and again pregnant, the widow traveled from Indiana to testify and witness the trial.
Mecklenburg County Judge Justin Davis sentenced Escalante to life without the possibility of parole for the murder charge and an additional 100-168 months for shooting into an occupied building. As of Thursday afternoon, he was still being held at the Mecklenburg County Detention Center.
Comparing Alcohol Content: The Quantity of Beer Equivalent to a Single Shot of Liquor
Consuming alcohol responsibly involves understanding the differences in alcohol types and their respective quantities. Each type of alcohol – be it beer, wine, or hard liquor – varies in alcohol by volume (ABV) percentage. According to the National Consumer League, one 12-ounce beer can be equated to one shot, although this can fluctuate based on the specific ABVs of both the liquor and beer. Notably, a beer with a 4% ABV will have less of an impact than a beer with an 8% ABV. The CDC suggests that men should ideally engage in no more than two drinks per day, and women only one, to mitigate any potential health risks associated with alcohol.
Read More: 10 Of The Healthiest Beers You Can Drink
The term ‘alcohol by volume’ refers to the amount of ethanol in every 100 milliliters of liquid. Liquor generally has a higher ABV (around 40%) than beer (about 5%), which accounts for the easier tolerance of beer than straight vodka. However, things get complicated when considering that the assumption of equating one beer to one shot is based on a very general percentage of 5% ABV. Some common beers like Michelob, Budweiser, and Heineken have a 5% ABV, but lighter beers such as Coors Light, Miller Lite, and Bud Light maintain an ABV of 4.2% and contain fewer calories and carbohydrates. It’s crucial, however, to remember that some beers can have a significantly higher ABV. Many craft beers, for instance, can have higher alcohol percentages, with Allagash Brewing Company’s Tripel containing 9% ABV, and some reaching 11% ABV. To calculate how many “standard drinks” a beer is equivalent to based on its alcohol percentage, check out a calculator provided by the National Institute of Alcohol Abuse and Alcoholism. How this equates to liquor, however, will depend on the other variables mentioned.
Different liquors have varying ABVs, with some exceeding 40%, termed as overproof, and others under 40%. Understanding the exact ABV content of your drink is crucial to comprehend the effect it might have on your body.
The beer-making procedure influences its ABV. Beer is produced from barley, a grain rich in sugar, which over a period, ferments with the aid of yeast. As fermentation unfolds, yeast consumes sugar and converts it to alcohol. The duration of fermentation and the variety of yeast used can alter not only the flavor of beer but also its alcohol content.
A beer’s ABV straight impacts your body’s blood-alcohol level or BAC. If you’ve ever heard of “driving under the influence”, it likely implies that their BAC was more than 0.08%. Your gender and weight significantly affect your BAC. According to a blood alcohol chart, a female weighing 140 pounds can likely consume two drinks while staying under the legal limit, whereas a male weighing 180 pounds might be able to consume approximately four drinks. But, it’s generally presumed that a “drink” refers to a 12-ounce, 5% ABV beer or a 1.5-ounce, 40% ABV shot of liquor.
To read more, check the original article on Daily Meal.
Samuel Adams and AB InBev Redirecting Ad Investments Towards Non-Alcoholic Beer as American Alcohol Consumption Decreases
With Dry January over for another year, many drinkers will have returned to their old tipples. But US brewing giants are spending more money than ever to market their low and no-alcohol beers all year round, reflecting the category’s rapid rise as traditional lagers and ales begin to lose their fizz.
Some 38.8% of the $1.3 billion the US beer category spent on advertising last year was devoted to light and low-alcohol beer and ale, up from 31.5% in 2022, and 28.3% in 2021, according to Vivvix, a MediaRadar company. (The 2023 figure includes some preliminary data for December.)
Boston brewery Samuel Adams is one of the many companies contributing to this trend.
It just wrapped up its Dry January activity, when it invited fathers-to-be to enter an Instagram contest to give up alcohol in solidarity with their pregnant partner, for a chance to win a 40-week supply of its non-alcoholic IPA, Just the Haze.
Samuel Adams is planning major expansions for its non-alcoholic beverages in the coming year. The brewing company is preparing to film a national television advertisement specifically for Just the Haze, and intends to increase the drink’s online visibility using a team of influencers.
The focus on alcohol-free beverages is a significant shift from just a couple of years prior, during which non-alcoholic drinks were merely a part of Samuel Adam’s comprehensive product campaigns.
For the upcoming year, the brewer plans to allocate roughly 20% of their marketing budget towards low and zero alcohol drinks, an increase from the previous 13% in 2023. This decision was made known by the company’s brand head, Lauren Price, who added that funds are being redirected from the primary Boston Lager brand to the non-alcoholic ones.
Price suggested that this budget adjustment is in line with current growth trends, “Last year, I would have mentioned that everything was centered around Dry January or Sober October—periods when alcohol consumers choose to abstain—but that’s no longer the situation.”
Other alcohol brands are also making marketing moves in response to new consumption trends. While total North American beer sales were down 12% over the past three years as people seek healthier options, according to the market research firm Circana, non-alcoholic beer has flown off the shelves during that same time period, growing 49%.
It’s not just that more consumers are opting for sobriety — although many, especially Gen Z, are doing just that. Alcohol drinkers are opting for non-alcoholic beers on more occasions, such as at lunchtime or as a “chaser” between alcoholic drinks on a night out, experts said. It helps that brewers have improved the dealcoholization process over the years so that alohol-free beers retain their flavors.
“A number of years ago as a company, we strategically decided to move from just beer to ‘total beverage’ and with that, we did make a decision to ensure we are putting the right resources and investments in those types of segments,” said Sofia Colucci, Molson Coors CMO for North America. Molson Coors’ low and no-alcohol beer portfolio includes Peroni 0.0, Blue Moon Non-Alc, Miller 64, and the ZOA energy drink.
While non-alcoholic beers still only represent a small proportion of the total amount of beer sold, brewers can sell non-alcoholic beers at a higher margin, because they are often priced at a premium and avoid excise duty.
Non-alcoholic beer opens up new opportunities for sports marketing, with more logical links to be made with drinking in moderation or not at all. Take Formula 1, where Peroni Nastro Azzurro 0.0% just inked a sponsorship deal with Team Ferrari and Red Bull Racing driver Max Verstappen is the face of Heineken 0.0 beer, the US market leader.
Corona Cero 0% beer is set to be the lead brand for Anheuser-Busch InBev’s sponsorship of the 2024 Paris Olympics this summer. The deal, announced earlier this year and which makes AB InBev a Worldwide Olympic Partner through to Los Angeles in 2028, marks the first time a beer brand has sponsored the Games.
“This is an opportunity to strengthen beer as a category and as the category of moderation,” said AB InBev CMO Marcel Marcondes.
Forty-one percent of Americans say they plan to drink less alcohol in 2024, up from 34% the prior year, according to a survey commissioned in December by the marketing company NCSolutions. The company even found that the most popular drink people planned to consume on New Year’s Eve in the US in 2022 was soda rather than an alcoholic fizz.
“There seems to be a cultural zeitgeist element gathering steam and reinforcing itself,” said Alan Miles, NCSolutions CEO. “Not drinking and the non-alcoholic option is cool.”
Read next
Discovering an Open Beer Can in Patrick Mahomes’s Dad’s Car Console Before His Arrest
Patrick Mahomes‘s dad, Patrick Mahomes Sr., was reportedly driving with an open can of beer before his DWI arrest over the weekend.
As previously reported, the NFL quarterback’s dad was charged with a DWI by the Tyler Police Department in Texas on Saturday, February 3. Sadly, this specific charge states that a third DWI offense or habitual DWI is a Third Degree Felony in Texas. The maximum fine that can be levied is $10,000.00, and the maximum prison sentence can be up to 10 years in a Texas Department of Criminal Justice penitentiary.
This is not the first time Mr. Mahomes has been in trouble with the law. According to Texas criminal records, there are multiple instances of his arrest over the past 15 years, with several mugshots available in the system.
The arrest report reveals that Patrick Mahomes Sr. was driving with an open 16-ounce Coors beer in the center console just before 8 p.m. Saturday when he was stopped by the police.
He also told police that he “had a few beers while watching a game at a local bar,” per the affidavit, obtained by The Post.
Per The Blast’s previous report, “A conviction for a third DWI will result in a minimum prison sentence of two years and a maximum of ten years in prison (not a county jail). Even if you are granted probation, you will have to serve at least ten days in jail as part of a plea agreement. This usually cannot be waived.”
The arrest occurred just 8 days before the Super Bowl – a game in which his son, Patrick, will be playing in.
Mahomes Sr. agreed to perform Standardized Field Sobriety Tests, where he showed signs of intoxication during the Horizontal Gaze Nystagmus eye test, the Walk and Turn test, and the One Leg Stand, according to police.
“Based on the totality of the circumstances,” the arresting officer wrote in the report, citing probable cause, “I believed Patrick was impaired to a perceptible degree while operating a motor vehicle in a public place.”
This is not the first time the Mahomes family has been involved in legal drama, as Patrick’s younger brother, Jackson Mahomes, was accused of non-consensual misconduct by a woman named Aspen Vaughn.
The 23-year-old, who is considered a social media influencer, was visiting the accuser’s Aspens Restaurant and Lounge business in Kansas City when Jackson allegedly pushed a waiter who attempted to access the room he was in.
Jackson Mahomes also sparked controversy in September 2021 after he was caught pouring water on a Baltimore Ravens fan following the Chiefs loss.
Mahomes Sr. was detained for his second charge of driving while intoxicated in 2018, as indicated by jail records. He completed his 40-day sentence during weekends from February 2019 to February 2020.
Just days before his son, Patrick Mahomes, and the Kansas City Chiefs face the San Francisco 49ers in Super Bowl LVII, Patrick Mahomes Sr. was arrested for a DUI. The pivotal match is scheduled to occur in Las Vegas on February 11.
Reflecting on the 1896 Kingston Riot Sparked by a Keg of Beer
By Ed Lewis [email protected]
Wilkes-Barre Record headline Feb. 7, 1896
A boarding house on Center Street, Kingston, catered to Lithuanians needing a place to stay.
And those Lithuanians enjoyed a good time.
Joseph Pokoytski, the owner of the boarding house, had a keg of beer and invited some of his tenants to a gathering on February 4, 1896. A resident played a violin at the spontaneous party on the front porch as they savored the beer.
Once the keg was empty, Pokoytski assigned Joseph Polock and John Harsey to buy another keg from John Luiantchi’s saloon at 1 in the morning on February 5, 1896, according to the records of Wilkes-Barre.
When Polock and Harsey took the new keg and began their journey back to the boarding house on Center Street, they were pursued by “20 to 25 English-speaking rouges,” the records indicated.
Panicked, Polock and Harsey rushed back to the boarding house and hustled in, alerting Pokoytski and the rest that there was trouble brewing just outside the front door.
Those “toughs” were after the keg of beer, starting to rip apart the wooden fence and hurling wood planks and stones at the boarding house to get their hands on the keg, as stated by the Record.
Despite leaving after a few minutes, the English-speaking toughs soon made their return.
“The Lithuanians continued their merriment. Just past 1 in the morning, a knock was heard at the door. The leader of the boarding house went to answer it, but upon not seeing anyone on the porch, he made his way out into the yard,” reported the Record.
In the aftermath of this, a full-scale riot ensued.
Rocks and wood were hurled, and bullets were fired from revolvers towards the boarding house, incited by demands for a keg of beer according to the newspaper.
Polock ended up with a fence picket lodged in his head while Adam Kobinski had a stone lodged in his head too.
The thin wooden walls and windows did little to stop the bullets, which ended up striking two Lithuanians in their legs.
Isaac Eckert, a detective from Luzerne County, stepped in to investigate the riot and subsequently arrested three individuals, David Davis, William Davis, and Charles Wolfe, on charges of felonious wounding and intent to kill with assault and battery.
Trial for the three English-speaking “toughs” was held May 2, 1896, when Assistant District Attorney Ralph H. Wadhams called them “a bad gang,” reported the Record.
A jury convicted David Davis and Charles Wolfe with felonious wounding and were sentenced May 5, 1896, by Judge John Lynch to three years each in the Eastern Penitentiary.
William Davis was acquitted by the jury.
Comparing Stout Beer with Other Types: A Detailed Overview
Stout beers are a popular beverage in bars, restaurants and home kitchens around the world.
A stout is defined as “a very dark, toasty, bitter, creamy ale,” according to the Beer Judge Certification Program.
It is not typically thought to be ideal for new beer drinkers, due to its often bitter taste.
DECODING BEER’S EFFECTS: WEIGHT, BELLY FAT AND SAFE LIMITS
There are different varieties of beer that are more favorable to those new to drinking beer or exploring stouts.
With roots in Ireland and England, stout beers have spread and increased in popularity all around the globe.
What kinds of stout beer are there?
What is the most popular stout?
What does stout beer taste like?
What is the difference between stouts and other popular beer types?
Among the most popular kinds of stouts are dry Irish stout, milk stout, oatmeal stout, oyster stout, pastry stout, coffee stout, imperial stout and barrel-aged stout.
Dry Irish stouts stand as one of the age-old favorites, majorly because of Guinness.
Milk stouts are known for the incorporation of lactose, a sugar common in dairy products. They often exude a creamy feel and a tinge of chocolate flavor.
Oatmeal stouts, not unlike milk stouts, are a creamy variation of beer with a dash of sweetness.
Oyster stouts, true to their name, are brewed with oysters, infusing each sip with a hint of sea salt.
Pastry stouts are very rich in flavor and have a dessert-like feel. This kind of beer is quite sweet compared to others.
Coffee stout accentuates the underlying coffee flavor already present in a stout by adding it as an ingredient to the beverage.
Imperial stouts often pack a bitter punch and have a higher alcohol content than others.
Barrel-aged stouts are aged in oak barrels. These stouts often have warm flavors of vanilla and even a touch of caramel.
The most popular stout is dry Irish, more specifically, Guinness.
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Guinness has historic beginnings, dating back to 1759.
Today, there are over 10 million glasses consumed each day, according to the stout’s website. Additionally, 1.8 billion pints are sold on a yearly basis, according to the source.
There are different kinds of Guinness that have varying alcohol levels. Guinness Foreign Extra Stout stands at 7.5% ABV, Guinness Baltimore Blonde at 5%, Guinness Draught at 4.2%, Guinness Extra Stout at 4.2%, Guinness Nitro Cold Brew Coffee at 4% and Guinness 0.0 at 0%.
Guinness is made using the key ingredients of roasted barley, malted barley, hops, yeast and water.
The taste of stout beer is going to differ slightly dependent on the type you are drinking. Overall, notes of chocolate and coffee are often tasted in a stout beer.
Stout beer is usually very dark, making it easy to distinguish from other popular kinds of the alcoholic beverage.
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In a very broad sense, there are two main types of beer: Ales and lagers.
Beer feature the same main ingredients of malt, hops, yeast, and water.
One of the biggest differences between these two main types is the yeast that is used in the fermentation process.
Ale yeast ferments at warmer temperatures, which causes it to ferment faster. Lager yeast ferments at colder temperatures, causing a slower fermentation process.
Stouts, like Guinness, are an example of an ale, while Coors, Budweiser, Heineken and Miller Lite are all lagers.
For more Lifestyle articles, visit www.foxnews.com/lifestyle.
Original article source: How does stout beer compare to other types of the beverage?
Roseville to Welcome Self-Serve Taproom with a No-Tip Policy: Offering Beer and Wine
A new taproom is moving into the Sacramento area, but before you scroll, this one will let you pour your own brew.
Keg and Cork Taproom In Roseville first hinted at its self-serve operation in September. After many delays, the beer business wrote in a Facebook post to consumers on Wednesday that a grand opening will be held on Friday, Feb. 9, at 973 Pleasant Grove Blvd.
The taproom will feature 27 beers and three wines on tap, as well as rooms designated for karaoke and gatherings of up to 12 people, according to Keg and Cork’s website.
“We feel this is a unique concept,” Keg and Cork stated, adding that bringing the self-pour concept to the Sacramento region is both economically and environmentally efficient.
An alcohol license from the California Department of Alcoholic Beverage Control lists Debra and Philip Chanco as owners.
As of Thursday afternoon, representatives were not available for comment.
Customers won’t be asked to tip at Keg and Cork, according to its website, because the owners believe tips should be offered not requested.
“Your kind words and smiles are the best tips we could ask for!” the taproom stated.
Customer tips will be donated to a monthly chosen charity such as the Sacramento Society for the Prevention of Cruelty to Animals and Sierra Donor Services, according to the business.
The self-pour system at Keg and Cork is performed in four steps, as mentioned on their website.
Pay for your beverage at the keg, hold your glass at a 45-degree angle, fully open the tap, and then pour.
The list of wines and beers will undergo frequent changes, as stated by Keg and Cork.
The current drink list features beer from various brewing companies across the western region including Sacramento, Chico and San Diego.
The brew list includes pale ale, kölsch, lager, IPA and more. Also available are chardonnay, cabernet sauvignon, merlot, hard seltzer and kombucha.
Keg and Cork’s grand opening is from 2 p.m. to 9 p.m. on Friday, Feb. 9, according to a Facebook post to customers. Light appetizers will be served from 5 p.m. to 7 p.m.
Regular business hours
Regular business hours are from 3 p.m. to 9 p.m., Monday through Thursday; from 3 p.m. to 10 p.m. on Fridays; and 11 a.m. to 10 p.m., Saturday through Sunday.
What do you want to know about life in Sacramento? Ask our service journalism team your top-of-mind questions or email servicejournalists@sacbee.com.
The Decline of the Craft Beer Boom: How Bars and Breweries are Adapting
After the boom comes the bust—which the world of craft beer is now learning.
While small breweries in the United States experimented with dozens or even hundreds of brews over the past decade or so, it’s just no longer Americans’ drink of choice, The New York Times reported recently. In response, those producers—and the bars and stores selling their beers—are paring back, creating and offering fewer options, sometimes even just one or two at a time.
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“It’s not how many beers we can make,” Mike Fava, a founder and the director of operations at Sacred Profane Brewing in Biddeford, Maine, told the Times. “It’s how many things we can do with the beers.”
Sacred Profane, for example, brews just two beers at a time: a pale lager and a dark lager. That gives Brienne Allan, the brewmaster and president, the ability to really home in and perfect the recipes. As for the guests, although their alcoholic options may be limited, they can choose how much foam they want and whether they want their beers blended or mixed with lemonade. Suppliers, meanwhile, appreciate the small selection, Fava said.
Sales of craft beer have been steadily declining, as drinkers increasingly opt for spirits or canned cocktails—or cut out alcohol completely. As of November, store sales had dropped 5.3 percent by volume from a year earlier, The New York Times noted. At restaurants and bars, people bought 6.7 percent less craft beer. Even major supermarkets like Whole Foods are stocking less of the stuff: The chain started cutting back about six years ago to make more space for drinks like hard seltzer. And while it’s no longer limiting options, it is asking more of the brands it sells, Mary Guiver, Whole Foods’s principal category merchant for beer, told the newspaper.
The decrease in options hasn’t bothered beer drinkers or brewers, as they become more loyal to a few specific beers rather than playing the field. Colin McFadden, who was head brewer for over a decade at Tired Hands Brewing in Ardmore, Penn., used to make hundreds of limited-edition pours. Now, as the owner of the bar and restaurant Meetinghouse in Philadelphia, he offers only five beers.
“Some choice felt necessary, but too much choice felt problematic,” he told the Times. “I’ve had very few people be like, ‘Why are there so few beers?’”
Per the saying, if the quality is up to snuff, the quantity doesn’t much matter.
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