HOMEBREW Digest #5588 Tue 04 August 2009

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  Re: Popcorn (Alan Semok)
  beer and calories (bill keiser)
  Patenting Yeast Strains? (Alexandre Enkerli)

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---------------------------------------------------------------------- Date: Tue, 04 Aug 2009 01:28:07 -0400 From: Alan Semok <asemok at mac.com> Subject: Re: Popcorn On Mon, 03 Aug 2009 20:00:37 -0400, stencil <etcs.ret at verizon.net> wrote: > Is there any experience with the use of popcorn, in pound > quantities, as the maize contribution in a CAP or CACA? > Does the flavor carry over into the finished brew? > Could I achieve the same flavor effects by toasting grits? > Are the popping oils successfully trapped by the grain bed > during the sparge? Use a hot air popper (not popping oil) and you are good to go. Popcorn works quite well for beer...I've used it a number of times for one of my Pale Ale formulas, and it's a great contribution. Go for it. Just don't pop in oil. Return to table of contents
Date: Tue, 04 Aug 2009 06:40:31 -0400 From: bill keiser <bk2 at sharpstick.org> Subject: beer and calories In the interest of not developing (or reversing) a beer gut, I am looking for information on the specs on beers. And some recipes or means of modifying existing ones that are not as fattening, but still palatable. When calories are stated for beer and wines, does that include the caloric value of the alcohol itself, or just the sugars in it? If the former, are alcohol calories fattening? bill keiser Return to table of contents
Date: Tue, 4 Aug 2009 10:21:49 -0400 From: Alexandre Enkerli <enkerli at gmail.com> Subject: Patenting Yeast Strains? This Wired piece on reviving yeast from old amber has made it to our brewclub mailing-list: http://is.gd/22dPT An interesting passage: ' Cano is delighted with the burgeoning success of Fossil Fuels ale. It'll earn him a little bit of money, and every pint or bottle sold could kick off a conversation about his momentous discovery 14 years ago. His only worry is that the unfiltered nature of this beer means that some of his yeast will invariably settle to the bottom of the glass or bottle, and an unscrupulous brewer could collect that and use it in another beer. The microbiologist has applied for a patent on his strains and has sequenced the genomes so he can tell if someone else has stolen it. "I am the keeper of the family jewels," Cano says. He isn't about to let them fall into the wrong hands.' Can he get a patent on this strain? If so, what does it mean for the brewing industry? In the past, I asked a seemingly naive question about protection of yeast strains through legal measures. I seem to remember it was during a "fortnight of yeast" but the only thing I can find in the archives is a general question about legal issues surrounding yeast (in #4468). If someone has information about the application of patent law (or any other "intellectual property" law) with regards to yeast strains, I'd be interested. Cheers! Ale-X in Laval ARC [888km, 62.5] http://blog.informalethnographer.com/ Return to table of contents
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