Jonny sez, "I'm Jonny, from Belfast in Ireland. I was just at XOXO and I've spent over a year working on a project to make brewing simple, accessible, and beautiful. The appliance can be monitored and controlled with your smartphone; it's called Brewbot."
Read the rest
A gentleman in Texas briefly became an involuntary drunk (at one point ending up in the hospital with a blood alcohol concentration of .37, despite not having imbibed all day) when a colony of brewer's yeast took up residence in his gut
and started converting every starchy food he ate into booze.
Miss Cakehead writes, "A macbre preview of some 'treats' which will be sold in Miss Cakehead's infamous Eat Your Heart Out Halloween pop up cake shop in London - the theme for 2013 being 'Feed The Beast'. Undoubtably these rum filled chocolate body parts make the world's most disturbing liqueur chocolates, and there is much much worse to come!"
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Scientist sets out to determine the chemical differences between bourbon, rye, Tennessee, and other whiskeys. His name: Tom Collins
. No. Seriously.
A bar in the Yukon needs to source a new human toe, because a patron ate the one they used to use as a cocktail garnish.
The sourtoe cocktail was legendary at the Downtown Hotel in Dawson City. Over 52,000 people have drunk cocktails garnished with toes at the bar, and were on notice that they faced a $500 fine if they swallowed the toe. But two weeks ago, a mysterious stranger stepped into the bar, ordered the sourtoe, drank it down, toe and all, plunked $500 on the bar, and walked out into the night.
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Both sets of my grandparents had basement rec-rooms that were clearly grasping after this magnificence. But this is the Ur-room, the thing that casts the shadow upon the wall of Plato's cave. It is the rec-room none of us would ever be allowed to behold, for none of us is pure enough for a rec-room such as this. If you want proof of the lapsarian hypothesis, look no further: the world is in decline. Everything is worse than it was. Oh, rec-room, you were too good for this world of sin.
Pink Basement [Branwynn/Vintage Ads]
Yesterday, guest blogger Madeleine Johnson had a story here about a piece of ancient Peruvian pottery — in the shape of a very grumpy little cat. If you haven't read her story, you really should. It's all about the great cat memes of ancient history and how archaeologists can use clues from an artwork to track down who made it, where, and when.
My friend Andrew was kind enough to adapt Ancient Grumpy Cat into the form of a modern cat meme. That's his picture above. Madeleine and I also put together another one, based on Ancient Grumpy Cat's probable history as a ceremonial mug for drinking a corn beer called chicha:
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Restoration Hardware's "1920s German Light Bulb Voltage Tester Bar" sells for $2000. It's a replica of a century-old refitted German lightbulb voltage tester salvaged from a German factory, and it oozes Weimar decadence. It weighs 265lbs.
1920s German Light Bulb Voltage Tester Bar
(Click to embiggen)
Feòrag NicBhrìde has provided us with a vital cartographic reference: a map of Europe showing the word for "beer" in each country.
The Essential Map of Europe and Environs.
There is nothing wrong with adding ice to scotch,
writes Kevin Liu at Serious Eats. In fact, a little water can change the flavor profile of the drink for the better. What's more, chilling your scotch won't dampen down the aroma. A chilled drink won't be flinging off scent molecules left and right, but it will warm up enough from your hot breath to get the chemistry of scent where it needs to go — and to give you the flavor experience you want.
"Your choices at 30,000 feet are pretty limited."
An example of fantastic, whimsical bio-tableware from sculptor Etienne Meneau. Holds a full bottle.
If it looks difficult to pour from or clean, Meneau has an FAQ for that.
Via the good folks at The Annals of Improbable Research
Take a look at this impressive, heavily loaded Bloody Mary, served at O'Davey's Irish Pub & Restaurant in Fond du Lac. (Also known as Davey's.)
This ultimate hangover cure is topped with an extensive beer chaser consisting of pop corn, bacon, peanuts, beans, sausage, pretzel, sliders, a pickle and (this is Wisconsin after all) a cracker and cheese curd. Plus a Brewers flag.
Wildest Bloody Mary you've ever seen creating buzz for Wisconsin [Gitte Laasby/Journal Sentinel]
(Thanks, Fipi Lele!)
Magic Hat IP, LLC and Independent Brewers United Corporation filed a remarkably spurious trademark lawsuit against West Sixth Brewery in Lexington, KY. Ben sez:
The suit alleges that West Sixth's own logo, which is a "6" within a circle, infringes upon its trademarked "#9" mark and is "directing Defendant West Sixth to account for and to pay over to Magic Hat all profits realized by West Sixth as a result of its use of the 6 Marks, its infringement of MagicHat's trademarks and trade dress, and its acts of unfair competition" as part of the awards it seeks from this suit.
Magic Hat is owned by North American Breweries, a large, multinational corporation that produces and imports several different brands of beer. West Sixth, on the other hand, is a local startup started about a year ago that strives to give back to its own community through financial donations, environmental stewardship, and community activities, many of which are free for attendees.
Brewer Magic Hat files federal lawsuit against West Sixth Brewing
The basement of the Hôtel Americano in Chelsea, NYC has been done over in dazzle-paint reminiscent of the cubist battleship paint used to confound the enemy in WWI (and dazzle makeup used to fake out face-recognition systems). The work is by German artist Tobias Rehberger, who describes it as a re-creation of Frankfurt's Bar Oppenheimer.
The space, which opens May 10 and will remain open until July 14, dazzles the senses with its salonlike atmosphere, tight dimensions and prismatic black-and-white stripes; it’s also a functional bar where anyone can stop in for a drink during the life of the project.
By Design | A Bar That’s Also a Piece of Art
[Rocky Casale/New York Times Magazine]
(Image: downsized, cropped thumbnail of a larger photo by Matthew Cianfrani, viewable here)
When bourbon ages, what's actually happening is that daily fluctuations in temperature are changing the pressure in the barrel, forcing liquid in and out of pores in the oak. At NPR, Alan Greenblatt writes about an entrepreneur who has figured out how to mechanically recreate this process
— speeding up the time it takes to age bourbon from months or years, to a matter of days. This may or may not be an appropriate use of technology, depending on your bourbon ideology.