View Full Version : Beer...

Martial Joe
06-08-2001, 06:56 AM
How many calleries are in beer or liquar?

06-10-2001, 09:17 AM
Beer tends to have more then liquer. I found a extra oatmeal stout that had 620 C per pint. Yes, thats a whole meal by itself.

Johnny Hot Shot
06-14-2001, 05:59 PM
I think that there is about at least 160 calories per acoholic beverage.

"Life's a great adventure, mate."
Jacko Jackson

06-14-2001, 06:35 PM
A group of men drank beer under scientific conditions. When tested, they exhibited female like responses.

They drove much worse.
They babbled on and on.
They were less coordinated.

It was concluded beer contains female hormones.


Martial Joe
06-14-2001, 10:56 PM
Hahaha....well I guess thats why dudes have beer bellys

07-12-2002, 04:50 PM
Wifey says Red Stripe upsets her stomach, so rubbed some salt in the bottleneck and it's my job to finish a six-pack. Normally, I like Heineken, Carlsburg, Corona with lime, and for those special occasions Ron Medellin. :D :p So watchya drinkin' tonight?

07-12-2002, 04:54 PM
And Uhh... never drink before you train, beer before liquor never sicker, and do you like to knock back a cold one after practice? I don't drink most days but a beer can be good after an evening workout.


MonkeySlap Too
07-12-2002, 04:57 PM
Ah, the subject of true martial arts. My Shuai Chiao teacher kept a fridge in his basement dedicated only to beer. A true hero.

My longest running student is in town this weekend, so it's "Bridgeport Porter", an Oregon microbrew that I find very tasty, followed by Bass Ale, a perennial favorite. I actually prefer Newcastle Brown Ale, but it a.)tends to go stale in those clear bottles and b.) has unfortunate side effects on the, um, back end.

My fridge was recently depleted by various guests of Asahi extra dry, Dogtown pale ale and IPA (a Northern California micro brew), as well as some Moosehead and Boddington's cream ale.

Asw you can see, my beer drinking style is focused on darker, hoppier brews. Which I find superior in technique to Pilsners or Lagers.

07-12-2002, 05:08 PM
I used to like all them micro-brews, but I changed my tastes a little when I travelled south of many borders to the tropics, I prefer a clear beer especially in the Summer. I have been in the Chzeck (sic) Republic and had great Pilsen, in Amsterdam had the best Heineken, Germany and Austria had their lagers and I also like wheat beer. Too bad I didn't do far more drinking when I was in Europe - well, maturity will serve me well in the future.
All the same I will have to come over to your (MS2) place one day and drink all of your beer. ;)

David Jamieson
07-12-2002, 05:39 PM
To paraphrase Ben Franklin-

beer is god's way of letting us know that we are loved and we are to be happy.


Chang Style Novice
07-12-2002, 07:11 PM
And as the poet said...

"Malt does more than Milton can
To justify God's ways to Man."

Anyway, tonight I have Red Seal Ale, which is pretty typical of what I like. I prefer a beer I can relate to: Red and Bitter!

Although to echo sentiments from above, sometimes in the vicious heat of a Texas summer, nothing compares to a hefewiezen with a squeeze of citrus. Mmmmm....

David Jamieson
07-12-2002, 10:16 PM
It's good to know our american cousins have finally discovered some actual beer :D

Otherwise USA beer is often like making love in a canoe. hahaha, if you get that one.


07-12-2002, 10:55 PM
Dos Equis Amber is my favorite.
Killians Red is rather splendid too.
For domestic american beer Michelobe(sp?) isn't bad.

And for the record, I never bought in to that beer before liquor saying. You should be able to hold it all down. Otherwise you need more practice.

07-13-2002, 07:32 AM
Haven't bought a six-pack in years. Homebrew, baby. Once you get the equipment ($100), and learn what your doing, you can make any kind of beer you want, exactly the way you want it, and it's much cheaper than buying it. As it's unfiltered and unpasterurized, with live yeast still in it, it has a much greater shelf life, and it's more nutritious. The liquid yeasts in the homebrew stores now are of such incredibly high quality that it's no exagerration at all to say that you can easily make beer at home that's brewpub quality.

Plus, you build up your brewing kung-fu with every batch!

07-13-2002, 08:13 AM
Tsing-Tao-of course! it's light, but has a really clean finish-which is weird, considering that China has a major pollution problem. I also like Blackened Voodoo lager-dark, but not heavy, also a clean finish-neat label too-one day I want to paint my tank on my bike like that. Usually, when i eat ethnic food I like to drink the beer from that area, so with Chinese food, I like Tsing Taio, I forget the names of the Indian, Thai, and Phillipino beers, but they all seem to be fairly light, and also have a clean finish. Hienekin always reminded me of skunk. I once gained about 10 lbs the summer I discovered Black and Tans (Guiness stout and Bass ale) Beer-it's not just for breakfast anymore!

My alter-ego, Great Grand Master Richard Cranium founder of Mushin-Do (also author of the book-"The way of the Tao of Mushin-Do') The symbol for the system is a brain with the circle/slash through it. Anyway...he sez that beer is the perfect food.'Ya got yer hops, yer malt, which are yer cahbohydrations, an the alcohol turns to sugar for a quick pick me up for your workouts. Hops is a natural diuretic which prevents water retention-for all you ladies out there. Also the alcohol mixes with the water and the water also gets burned off that way-it's like dry gas.

Black Jack
07-13-2002, 08:51 AM
This is the best darn post ever....

I like all sorts of beer, with the exception of some very dark stouts, but my fondness is for a good mexican cerveza. Give me a Pacifico, Tecate or Corona with lime on a hot day with some nachos and salsa and I am good to go. To me the mexican lagers and there darker brands have a cleaner taste to my mouth than a lot of the euro cousins, I have just now only found out about a excellent mexican beer called Negra Modelo which has a bitter taste at the end which reminds me of choclate, another good one which is new to me is Dos Equis Special Lager.

For something on those colder days I tend to like other treats, ales are good, something like a Grants Scotch Ale or maybe even Altantic Coast Old Scratch Barleywine, there is a trappist ale called Belgian White by Blue Moon which is good, the session beers are great for a chilly night, a sessonal Okotberfest beer like a semi-dry Spaten Ur-Marzed, or a Samuel Adams Double Bock or Shriner Bock.

I tend to take my time with my beers as I like to enjoy the taste with food.

Qi dup
07-13-2002, 09:02 AM
I guess I drink a lot of MGD. Why? Well, it's cheap, and it goes down easy.

"And the lights are blinking, I'm thinking, it's all over when I go out drinking. Oh, makin' my mind slow, that's why I don't **** with the big 4 0."

07-13-2002, 01:19 PM
You tried the special lager hey Black Jack? You must try the amber now. I personally prefer the amber.

07-13-2002, 04:17 PM
i have yet to find a beer that i wouldn't drink or didn't actually like for that matter.

i'm usually spotted with a natty ice in my hand, but other favorates are honey brown, killians, ice house, sam adams, amber bock, and that grosh stuff you can get in a little keg.

07-14-2002, 09:22 AM
Thumbs up for Grolsch and Negra Modelo!!

Natty ice - is that like Natty Light? I knew some serious hicks to drink that...

Busch is a chuggable mass-marketed beer.

07-14-2002, 09:33 AM
Warsteiner, a German beer is really good. If you happen to be in Central Mass., you might be able to find a local brew called Z-Street, my paticular favorite is Rollstone Red.

Sierra Nevada Pale ale is quite nice. If I want something heavier, I'll go with a black and tan - Guiness and Bass mixed together.

And if I can find a restaurant that makes their own beer, such as last night in Nashua, I'll drink much more than I should, but it doesn't happen often, at least not since my last job -- I hated it.

07-14-2002, 02:22 PM
I've been on a Foster's kick all summer.

I like Harpoon IPA but that was packing
the weight on me.

07-14-2002, 03:03 PM
Bai He, if you haven't already done it, you should try the Saturday morning Harpoon Tour some time. You basically just sit in the room overlooking the brewery while they pour you free samples!


07-15-2002, 04:05 AM
I will check it out.
I'm all for the occasional a.m. brew!

black and blue
07-15-2002, 06:56 AM
You know, some of the 'beer' I had in Ottawa was pretty awful :( , but if want something very special... go for Flowers here in the UK.

An ale left to mature in casks that previously housed whisky. Mmmmmmmmmmm..... soooooo........ goooooddddd.

When in Thailand I drank a lot of Singha... regret it to this day.

The chap who mentioned NC Brown Ale.... ohhh yessss, that "back end" problem.

norther practitioner
07-15-2002, 08:25 AM
Favorite Beers...hmm this is a toughie

American.....Coors Original
Micro...........Fat Tire
Mexican.......Negra Modello
Irish............Murphey's Stout
Canadian....Labat Blue Light

The Budweiser brewed in Czech is pretty good too. It also depends on the mood of drinking....party, dinner, type of food, etc.

Chang Style Novice
07-15-2002, 09:14 AM
If any of you liquid carbohydrate swilling b@stards get down here to Austin, let's set up a bunch of pints at the Bitter End Brewery's B-side Bar, then stagger up the street to the park and spar like sh!tfaced derelicts!

07-15-2002, 09:37 AM
Spar first, then drink. We wouldn't want to waste all that juice by barfing it up with the first sidekick.

Other than that, it's on. ;)

Chang Style Novice
07-15-2002, 09:48 AM
Oh c'mon...what do you think I meant when I said "...like sh!tfaced derelicts?" The vomiting is half the fun!


07-15-2002, 09:53 AM
That's a splendid idea CSN. I'm up for it.

Black Jack
07-15-2002, 09:56 AM

I have not had the amber yet, but when I see it I will try it:D

I just dig good mexican beer, though I don't drink often at all, when I do it seems to be from south o' the border.

I have deep Irish blood and I can not stand Guiness so what the hell does that tell ya!

07-15-2002, 09:59 AM
For some odd reason, everytime I drink it's a wee bit north of the border :)

Chang Style Novice
07-15-2002, 10:03 AM
I'm quite serious, EWallace and the rest of y'all. my email address is austin@swinburn.net and I check it at least twice a day. Let me know when you'll be around, and I'll see what I can set up.

Jack -

I don't care for most Mexican beer, but I Negro Modelo, XX Oscura and Indio are all quite acceptable when a microbrewed IPA is out of the question. Like if, say, you're visiting Mexico.

07-15-2002, 10:13 AM
My favorite beers, hmm...

Guinness and Harp are my two favorites by far. Labatts Blue is really good too. I drank that all of the time in college. Anchor Steam is a really good beer.

Ky-Fi, I've done the Harpoon tour. It was a beautiful and special moment. Nothing like having beer as your first meal of the day. :D

Black Jack
07-15-2002, 10:16 AM
I have a new job now which has its home/corporate base in Austin I believe-Progressive Insurance Concepts-I think we take a trip down there about once a year.

If I do I will let you know, my time is opening up this week for the first time before I start the new position on Monday, so I should be finding some time this week to go review some tapes with Royal.

07-15-2002, 10:22 AM
I just got back from Seattle, and they have tons of great local brews there. Just about anything from the Hale brewery is pretty solid.

Also, nothing beats a good snake-bite. It's like a black and tan, only it's half Guiness and half hard cider. If it's made with a good draft cider like Strongbow, the two flavors complement each other incredibly well. It goes down easier than either of its constituent parts.

Other great beers:
Belhaven Scottish Ale, Paulaner Hefeweizen, Beamish Irish Stout, and Newcastle. There's a great brewery and restaurant here in Columbus called Barley's. I have yet to taste a beer from them that isn't great.

07-15-2002, 10:32 AM
sam adams anyone? The summer ale is good for er...summer.

Caronas are nice to take down to the river while you back in the sun getting yang excess.

Newcastle is nice. I like Guiness in Europe, it tasted like cough syrup in America. Depends on the time of year.

Nothing on earth beats a dark bavarian wheat beer. Not even sex is better. Its close, but I'd say they tie.

I also love a nice stout beer like murphys stout and a nice cigar.

07-15-2002, 10:52 AM
OE 800 or st ides. regular beer just isn't strong enough. St Ides is $1.25 for a 22 oz with 8.2 % alc. King Cobra is good too but not as strong. I also like the 64 oz OE. for the big occasions:D

07-15-2002, 10:53 AM
That's funny Stacey. I remember seeing that it was your 19th birthday a few weeks ago.

07-15-2002, 12:43 PM
So let's hear from the old-heads what were some great beers that you can no longer get. You know, like Stroh's, Pabst Blue Ribbon, Ortlieb's. What do you think went wrong?


07-15-2002, 12:47 PM

07-15-2002, 04:39 PM
yeah so what...I think the drinking laws should be as follows

16 for beer

18 for hard liquior

I also think the driving age should be moved up

07-15-2002, 06:04 PM
I favor Molson or a good Guiness Stout.

Usually, I drink cheap beer and it does not bother me much.

As for the drinking age, I agree with you Stacey.

07-18-2002, 12:18 PM
Thumbs up for Murphy's Irish Stout (man it's been too long) and TTT for KC who claimed we never have threads about beer.
Another martial artist making false claims. :mad: :confused:

KC Elbows
07-19-2002, 01:52 PM
When I have enough Sierra Nevadas, I can jump off tall buildings and survive due to my beer inspired internal power.

If I have enough Guiness, the next morning I can develop a field of chi that drives all away, and will kill cattle downwind of me. Especially if I had any cheese the same night.

However, only these beers are true beers. All other beers are pa doe.

There are other beers that have equalled the miraculous demonstrations of these beers, but I cannot name them, and would not recommend them.

Anyone who doesn't like Guinness and Sierra Nevada is just slandering because they have nothing going for their lives and are stuck in the past.

I am the Mc Beer Joe.

07-19-2002, 01:54 PM
For all that fussin about not having a beer thread I am very disappointed in your post KC.

KC Elbows
07-19-2002, 01:57 PM
[hangs head in shame]

07-19-2002, 02:06 PM
That's alright KC, but I expect better between now and next Thursday (6 days to go.)


KC Elbows
07-19-2002, 02:31 PM
Perhaps if I rhymed, it might make my posts better.

Or if I got drunk.

Or, ideally, if I rhymed drunk.

Khun Kao Charuad
07-19-2002, 02:48 PM
Now this is a topic worthy of debate!!!

Guiness Pub Draught- Its best at an actual pub rather than the cans or bottles

Spaten Optimator- This is my currect brew of choice

Pyramid Apricot Ale- I hate to admit it, but this is good stuff! I am NOT a fan of fruity beers, but this one caught my attention and my taste buds!

Sierra Nevada Porter- Another of my recent brews of choice

Newcastle Brown Ale- One can never go wrong with this classic

Red Hook Double Black Stout- I can no longer find this one (are they still making it?). Great dark beer. It's like motor oil. Made with Starbucks coffee, but doesn't have a coffee taste. Just tastes like a dark porter. But its REALLY good!

Abita Turbo Dog- Great with Chili!

Hops Alligator Ale- Its from a chain of brew pubs, but this is another of my fave's.

Orkney Skullsplitter- Its not just a name, its a description! Caution!

Brooklyn Lager- better than Sam Adams Lager, IMHO. Even though Brooklyn Brown Ale is only so-so.

Brooklyn Black Stout- Another good one!

Sam Adams Cream Stout- Nice!

Pete's Wicked Summer Ale- This is the perfect beer on a hot summer night

Pete's Wicked Maple Porter- another beer I can't find and suspect is no longer made...

Dos Equis Amber- I *knew* there was a reason I liked this beer. I've recently discovered that this is made by Germans who set up shop in Mexico

Warsteiner- very good for a lighter beer (I usually prefer dark beers)

Pyramid Pub Draught- similar to Boddington's

07-19-2002, 02:50 PM
Finally. I was beginning to think I was the only person who had experienced the pleasure that is Dos Equis amber.

12-21-2004, 05:40 PM
Beer is good for you. (http://www.realbeer.com/edu/health/index.php)

Here you go Oso.

12-21-2004, 05:45 PM
Beer makes you think clearer! (http://www.realbeer.com/news/articles/news-001934.php)

12-22-2004, 06:51 AM
:) Thanks.

08-19-2005, 01:43 PM
NC finally passed the law to allow 'big beer' in the state. There are still 5 states in the US that don't allow high ABV beers.

Just bought my first Belgian's in NC!!!

now sipping OMMEGANG Belgian Style Abbey Ale. Very delicious but I still prefer the Chimay blue label...

Chang Style Novice
08-19-2005, 02:22 PM
<voice=paul hogan>Ya call that a big beer? That's not a big beer. Now THAT'S (http://matt.pintglass.org/wp-content/Tall%20Order%20web.jpg) a big beer!</voice>

08-19-2005, 02:34 PM
I love the 5%-6% range...

08-19-2005, 02:35 PM
Iron Liver Qiong training is definitely better with imported beer. BTW, Canadian beers do suck because it's beer that has no soul. ;) I am a proud Canadian except when it comes to beer, Hockey, and Politicians. We seem to have those low grade stuff abundonly. :(


08-19-2005, 03:03 PM
CSN, HA! I knew a beer thread would drag you out. :)

M108, I drank Moosehead for like 4 years straight...don't ask me why.

fa jing, to me it's not really the ABV%...just whatever the style naturally ends up at when allowed to do it's thing. Most Belgians are just 7-9%.

Chang Style Novice
08-19-2005, 03:45 PM
Just coincidence, really. I saw that else elsewhere and then I come to lurk here (which I only do a couple times a week anymore) and what do I see but?

OK, back to lurking again.

Keep training hard, y'all.

08-19-2005, 05:08 PM
i always knew my neighbor greg was a good man.

i went to his pool party this weekend and he said that he had yingling on tap. what he actually meant is that he had yingling on tap in his kegorator which sat right next to a secong refrigerator completely filled with every beer you could imagine and 3 other kegs just sittin there that he picked up because he saw them on sale. i always knew he was a good man, but this weekend i learned that greg is a great man.

08-19-2005, 06:31 PM
Well, according to ancient manuscripts...

For optimal Iron Liver training and avoid bruising of internal organs, start with 3 imported bear (no Canadian brands please). Bring 3 cans, remember 3 is the number not 1 not 2 but 3 to the training place (couch). And imported beer it must. Open the 3 cans not 4 not 5 for 3 is the number of beer, one by one and drink it down nice and easy. One must remember drink one after another and stop at 3. The tilting motion of the head should be very smooth and should never spill the holy liquid - not wasting even one single drop. Falling to train properly this devine regime of holy liquid bread of life consumption for one hundred days, thou shalt not receive the Iron Liver Gong. :D


08-20-2005, 08:09 AM
Oso, come on... homebrew weizenbock made to doppel strength... that's the way to go! :)


David Jamieson
08-20-2005, 08:54 AM
I'm digging on Bohemian beer these days. It's not bad.

For big abv brands, I like a nice Chimay now and then and a couple of others.
But I do prefer the lagers and I like em smooth and crisp, not heavy and creamy.

It's good to hear that the US finally has beer after all these years. :D

08-20-2005, 09:43 AM
lol @ M108. Funny...I wish I could remember what that's from.

-N-: would that be a wheat beer? I don't care for wheat beers, they always taste moldy to me. Though, I did try a Bells summer wheat and it wasn't half bad.

David, most of the US has had good beers, it's just the bible belt south where I live that's behind the times. Though we do make up for it w/ some good corn liquor. :D

08-20-2005, 10:09 AM
Speaking of corn liquor, we really don't have much good choice when it comes to Burbon up here in the north. What would the best one be in your opinion? BTW, I'd love to make Burbon & Maple glazed turkey breast (stuffed of course) for this Thanksgiving holiday. So I am beginning to practice that receipe now.


08-20-2005, 11:36 AM
It's hard to go wrong with Jim Beam. Though there are certainly more expensive brnads. Beam also has several upscale bottlings like Black, and Booker.

for cooking though, you don't really need to go that high up the ladder cost wise. I'd probably not cook with anything better than the Black Label.

08-20-2005, 11:37 AM
Speaking of corn liquor, we really don't have much good choice when it comes to Burbon up here in the north. What would the best one be in your opinion? BTW, I'd love to make Burbon & Maple glazed turkey breast (stuffed of course) for this Thanksgiving holiday. So I am beginning to practice that receipe now.


i'm a bourbon affectionado. for cooking the best bourbon is probably the best sipping bourbon. IMO that's the Maker's Mark 70 proof. For drinking i like the Fighting **** 103 or the Wild turkey 101. the **** 103 is a smoother liqour and does well for bourbon flambe dishes. don't cook and drive... :cool:

08-20-2005, 12:36 PM
-N-: would that be a wheat beer? I don't care for wheat beers, they always taste moldy to me. Though, I did try a Bells summer wheat and it wasn't half bad.
German wheat beer. They're different than the American wheats. Some of the German wheats have banana/clove overtones that people find funky.

The Belgian ales can have some pretty musty estery things going on. Supposed to depend on the particular combination of yeasts and bacterias used in the fermentation.

Actually, the doppelbocks I've made had only a small percentage of wheat along with lighter caramelized grains... more like a hel*****ck.

Eeeeshh... the automagic censor doesn't let me say,"h e l l e s b o ck"?? It doesn't like "L E S BO"?!? Who doesn't like LE S BOS???

Bocks are kind of like dessert to me. Start off with exports and marzens... doppelbock for dessert :)


Ming Yue
08-20-2005, 07:24 PM
i'm a bourbon affectionado. for cooking the best bourbon is probably the best sipping bourbon. IMO that's the Maker's Mark 70 proof. For drinking i like the Fighting **** 103 or the Wild turkey 101. the **** 103 is a smoother liqour and does well for bourbon flambe dishes. don't cook and drive... :cool:

mmmmmmmmmmmmMakers Mark...

pour some on vanilla ice cream and have a glass of it neat on the side.

08-21-2005, 10:39 AM

I like porters, scottish ales and stouts for the most part.


this is a great local brewery that' ships regionally and just came out with a new Scottish Ale that I'm dying to try.

i also just started drinking barley wine style beer. that's some good stuff too

08-21-2005, 01:51 PM
Ah... good stuff, Oso.

Scotch ale and Barley wine were some of my first homebrew experiments. If you like those, you'd like marzen and doppelbock. They're like the lager cousins to the strong ales. Super malt bombs... I like those :)

08-21-2005, 05:27 PM
I never did grow much of a taste for beer back when I drank. although give me a flat warm heinaken and I could slam it down like nothing.

08-22-2005, 11:03 PM
mmmmmmmmmmmmMakers Mark...

pour some on vanilla ice cream and have a glass of it neat on the side.

things that go well with natural vanilla:
champagne congnac
grand marnier
anisette and raisins
wild blackberry pie :D ...speaking of which...eahehsuumh...mmmm. :D

12-27-2006, 09:36 PM
its been a few weeks or so since we've had a designated beer thread.

i got a 6 pack of beers from around the world for xmas and OMFGNOWASH1TS0N xingu is friggen awesome.


Li Kao
12-28-2006, 12:50 AM
Right on GDA, I'd give you a high-five if I could -- Xingu does, indeed, rock!

Here is my favorite beer for this time of year: Young's Double Chocolate Stout.
BeerAdvocate rating for Double Chocolate: 89 (Xingu is 82) :D

If you've never tried it, I would describe it as being similar to Irish Dry Stouts though not as bitter as Guinness and a little less sweet than Beamish. As the name implies, it does have a nice chocolate accent. It's best imbibed in draft form, though you can get it in cans with the nitrogen capsule or bottled over in the U.S. I am pretty spoiled (or perhaps cursed) in the fact that I live within walking distance of a pub that regularly carries it in draft and also has cans/bottles. When I was last in London, I took the train to Wandsworth to see their brewery and got a nice tour. Young's also has a nice little pub in downtown London, on the South Bank of the Thames, near the Tate Modern, where you can have a nice lunch and enjoy a nice Double Chocolate with a great view of the Millenium Bridge and St. Paul's Cathedral -- if you're ever in London, I highly recommend!

12-28-2006, 12:56 AM
Here is my favorite beer for this time of year: Young's Double Chocolate Stout.
BeerAdvocate rating for Double Chocolate: 89 (Xingu is 82) :D

Yes, they have Young's Double Chocolate in the stores here and I would recommend it.

Double darn you, Li Kao, for that beer advocate link. I pulled that up and then of course was looking through the other beers, and was reminded of Mackeson's ... we had a keg of that in college one time.

Triple darn you. I am going to have to go to the store right now and see if they have any. At least you did it before 2:00am PST when they close down all the beer sales.

12-28-2006, 01:18 AM
No Mackesons to be had ... they did have something called Belhaven Ale, though. Not too shabby, but not Mackesons. :(

12-28-2006, 06:57 AM
i am a fan of wychwood's hobgoblin but if you ever get a chance to try Mythos you should. its a greek beer. i would say that and boddingtons are my top 2 at the moment all though i think they are both better suited for warmer weather. as far as US domestic beers i am inclined to say Shiner Bock is probably my favorite. i've only ever had it on tap once and it was great. i saw xingu the other day in a gourmet market and thought about trying it. i guess i will have to now.

12-28-2006, 07:15 AM
yay! somebody gave GDA some REAL beer!!!

among other thick and tasty beers, i like 8-ball, old engine oil, sam smith's oatmeal stout (good for breakfast) and a not so thick but tasty one this time of year is dogfishhead's pumpkin. mmmm. oh, and ach olen shleferla... i can't remember how it's spelled... smells like gouda cheese and tastes like beef jerky.

12-28-2006, 07:35 AM
i only want to drink one of those good beers a night and ill tell you what man ... my budweiser tasted like cat **** after that xingu. a buddy of mine also turned me on to highland tassgall ale .... that **** drank like a small meal ... but they dont sell it in my state.

i've been on a guenniss kick lately too. im actually ashamed i didnt give it a chance sooner. i always saw it as the preppey college cool kid beer and wouldnt touch it. apparently theres a reason that those preppy college kids like it ... its just a shame that guenniss extra stout and sapporo are the only two dark beers that are easy for me to get in my parts.

12-28-2006, 07:41 AM

My last post before heading off to Belgium to celebrate the new year in style, La Chouffe, Orval and my all time favourite : Westmalle triple. http://www.tastings.com/scout_beer.lasso?id=178087

Best Regards, Lau

Chum Kil
12-28-2006, 08:04 AM
Man I love this thread. For me:

Stone Arrogant *******
Stone Double *******
Stone Ruination
Stone YuleSmith
Stone Old Guardian
AleSmith Anvile ESB
AleSmith ***** Devil
AleSmith IPA
AleSmith Grand Cru
Rochefort 8
Rochefort 10
Westy 12
St. Bernardus Abt12
Unibroue La Terrible
Unibroue Maudite
Unibroue Trois Pistoles
Three Floyds Dreadnaught IPA
Caracole Nostradamus
Great Divide Titan
Great Divide Hercules
Dogfish Head 90 min.
Dogfish Head Olde School
Dogfish Head Immortal
Dogfish Head World Wide Stout
Alaskan Smoked Porter
Stone Imperial Russian Stout
North Coast Old Rusputian
Westmalle Dubbel
Westmalle Tripel
Anderson Valley Hop Ottin'
Deschutes Obsidian Stout
Rogue I2PA
Rogue Shakespearan Stout
Rogue Chocolate Stout
Rogue Moriboto Imperial Pilsner
Rogue Uber Pilsner
Rogue Brutal Bitter
Fullers ESB
Fullers London Porter
Gulden Draak
Goose Island Imperial IPA
Urthel Hop It
Victory Hop Devil
Victory Hop Wallop
Saison Dupont
Deschutes Bachelor ESB
Victory Old Horizontal
Great Divide Old Ruffian
North Coast Old Stock Ale
AleSmith Decadence
Schneider Weisse
Ommegang Three Philosophers
Victory V-12
Great Divide Oaked Aged Yeti
Achor Liberty Ale
Deschutes Cinder Cone
Bear Republic Hop Rod Rye
Bear Republic Racer 5
Bear Republic Black Bear Stout
Russian River ****ation
Moylan's Molander DIPA
Stone Smoked Porter
Stone Pale Ale
AleSmith Old Numbskull
Fullers 1845

Just to name a few. I've had close to 500 beers to date, and many more to come.

12-28-2006, 09:42 AM
what. You trying to get your name on a plaque at Bennigans?

David Jamieson
12-28-2006, 10:33 AM
mmmmmm beer.

it's good, but no so good for your kungfu.
makes your joints puffy, especially knees and ankles.

taken in moderation, it is still proof that there is a god and he wants us to be happy though. (*nods to ben franklin* -another beer afficianado)

12-28-2006, 10:40 PM
is 3 per night moderation? :)

tonight was san miguel ... not quite as good as the xingu but still a fine beer.

12-28-2006, 10:42 PM
chum ... you and oso are my heros.

12-29-2006, 12:27 AM
i like, heineken, macau, and west lake beer (xihu i think in chinese) i drink some imported non major label german beers too but i cant remember thier names.

12-29-2006, 07:03 AM
is 3 per night moderation? :)

tonight was san miguel ... not quite as good as the xingu but still a fine beer.

most medications such as aspirin, ibuprofen etc say not to take them if you regularly drink more than 2 beers per day. so maybe that means three is one too many.

12-29-2006, 07:05 AM
you should also try famosa if you get a chance. i liked it the one time i had it. its guatamalan beer. i wasnt expecting too much as that isnt one of the first countries to come to mind when i think of beer or beer making but it was surprisingly smooth and flavorful.

Chum Kil
12-29-2006, 08:30 AM
chum ... you and oso are my heros.

Just doing my part, LOL

12-29-2006, 10:06 AM
im thinking of joining the beer of the month club (http://www.beermonthclub.com/).

anyone had any luck one way or another with that?

Li Kao
12-29-2006, 10:53 PM
Funny that you brought that up GDA, as I was planning on suggesting it anyways after this thread started up. My old roommate had the Beer of the Month given to him as a birthday gift by his sister last year -- and since he is perfectly content to drink Coors Light and other domestics, I got to have the lion's share of the beers. Even though it wasn't my present, you wouldn't believe how excited I would get when that box would get delivered every month -- I was like a kid on Christmas morning. It's a really neat program in my opinion, and once his runs out I'm going to get my own rolling in. You wouldn't believe how much you look forward to that shipment -- part of what's cool is that you're never really sure what you'll get -- and while they weren't all new beers to me, there have been some really great stuff, at least one really decent brew per shipment. Plus, you don't have to drive to the store, or spend time picking out new stuff -- it's a real hassle-free way to try some new/decent beer -- I would give it 2 thumbs up. Or, as they say in the Guinness commercials, "Brilliant!"

Li Kao
12-29-2006, 10:56 PM
Here's my suggestion GDA -- sign up for the program, and if after a few months, you aren't satisfied, just have them change the shipping address to mine and I'll take the problem off your hands ;)

12-29-2006, 10:58 PM
... I got to have the lion's share of the beers ...

Why couldn't I ever have a room-mate like that? Darn you, Li Kao!!!

12-29-2006, 11:31 PM
thats all the convincing i needed ... its going to be my xmas present to me.

tonight i had black hawk stout and kelpie seaweed ale. the black hawk was very good .... it's bitter which isn't a bad thing, but theres this wierd middle taste im not real fond of. i dont know how to explain it, but its after it first hits you, but before the aftertaste (both of which are good) ... it almost reminds me of ginger or something. in all fairness i wouldnt be complaining about a **** thing if it werent for the xingu the other night ... that **** has ruined me for other beers. overall good beer ... i like it just about as much as guenniss and it could definately grow on me.

the kelpie seaweed ale ... well they cant all be winners. it was terrible, but i finished the bottle of course. it was opened afterall.

Chum Kil
12-30-2006, 09:28 AM
Beer is an acquired taste. Was that Black Hawk Stout from Mendocino Brewery in CA? If so, I've had it and it is tasty, but there are other's out there. Try some of the one's I listed.

12-30-2006, 12:05 PM
thats the one. and like i said .... id have thought it was completely awesome had i not just had the xingu. i still think its a great beer.

even guenniss got lowered a level because of that xingu.

12-30-2006, 12:29 PM
beer beer beer beer...

my latest favorite


Duckrabbit's Baltic Porter. I had some at our local brewfest last fall and it was waaaayyy yummy. Unfortunately, the bottles don't taste exactly like the draft I had but still very good.

12-30-2006, 01:27 PM
Swale's Whitstable Oyster Stout.

The single best beer I have ever tasted.

And it isn't even made with oysters...:p

Chum Kil
12-30-2006, 01:37 PM
beer beer beer beer...

my latest favorite


Duckrabbit's Baltic Porter. I had some at our local brewfest last fall and it was waaaayyy yummy. Unfortunately, the bottles don't taste exactly like the draft I had but still very good.


You a member of BA? I'm Wasatch there. Awesome website.


12-30-2006, 02:10 PM

You a member of BA? I'm Wasatch there. Awesome website.


yep. 'Oso' there as well.

I don't go there very often; generally only when I find a new one locally and I'll check to see what BA says about it.

such as this one...


I like it. pretty standard barley wine type beer.

this is my fav barley wine style


...that I just picked up at Asheville's only, newly opened, beer- only store


met and talked with the owner, Jason. Nice guy and I hope he does well. I'll be doing my part. ;)

Chum Kil
12-30-2006, 02:30 PM

I just got a bottle of the Blithering Idiot as a freebie in a trade. It was on my want's list. The Horn Dog is on my list, I do have a couple of bottles of the Gonzo Imperial Porter though. I put a couple of the Duck-Rabbit on my wants list for the future, I've seen good reviews.

Chum Kil
12-30-2006, 02:52 PM
Just opened up a bomber of Ballast Point Dorado Double IPA, very tasty, hoppy brew, clocks in at 9% ABV. For all HopHeads to Enjoy. Cheers!

12-30-2006, 02:55 PM
I think I agree with a couple of the reviews on the Blithering Idiot. I'm going to keep two of the 6 I bought today and let them age and try them again in 30 and 90 days.

I like the Horn Dog and the Imperial Porter as well.

When DuckRabbit hit the area a year or two ago, I kinda wrote them off. I was not impressed with any of their 4 staple beers. They weren't bad, just not remarkable. I think this Baltic Porter is one of two HG beers they have come out with and both are very good. FYI, NC just lifted it's 6% ABV cap a bit over a year ago and so all the local micro's are just getting their first batchs of big beer into distribution. Keep an eye out for the NC breweries as they begin to filter out to national distribution. My all time fav local brewer is


I just found out recently that the owner, Oscar Wong, had briefly trained mantis under none other than Brendan Lai back in the early 70's. Pretty cool. I met him this fall and spoke with him about his training.

yu shan
12-30-2006, 05:41 PM
Oso, that is a great website. Couldnt help but compare the staff photos with the photos you would see in a kf website. You know, the Master sitting there with his students. But in this case they all had beers in there hands, priceless! I should have gone into that field d*mmit! Gotta try the IPA, I`m an IPA fan. Beer threads rule...

12-30-2006, 05:55 PM
I keep telling you, you got to come to town for the next Brewgrassfestival. We can kung fu in the morning and drink and listen to music in the afternoon/evening.

12-30-2006, 10:58 PM
black butte porter is probably my favorite beer. i can drink a bunch of coronas or pacificos because they're so easy to drink. guinnes is ok, but not all the time. newcastle brown ale, castlemaine lager are 2 beers i discovered in england when i was stationed there in '91-'94. anchor steam (local sf beer!) is hella good. if you want water that kinda resembles beer, try keystone light--my dad can drink about a case of that crap in a day, which is not very hard to do at all.

Chum Kil
12-31-2006, 09:45 AM
Deschutes is a very good brewery, love the Obisian Stout, they just came out with "The Abyss", should have 3 bottles coming my way.

Chum Kil
01-01-2007, 02:34 PM
Today so far a Peche Mortal, what an awesome brew, if you can get your hands on some do it.

David Jamieson
04-30-2007, 06:22 PM
from a friend, enjoy...


Our Lager, Which Art In Barrels,
Hallowed By Thy Fame.
Thy Will Be Drunk, I Will Be Drunk,
At Home, As It Is In Heaven.
Give Us This Day Our Foamy Head,
And Forgive Our Spillage,
As We Forgive Those Who Spill Against Us.
And Lead Us Not To Incarceration,
But Deliver Us From Hangovers.
For Thine Is The Ale, The Pilsner, And The Lager,
Forever And Ever.
- Amen -

04-30-2007, 07:31 PM

04-30-2007, 08:01 PM

Aye to the that!

04-30-2007, 09:03 PM
Give Us This Day Our Foamy Head,
And Forgive Our Spillage,
As We Forgive Those Who Spill Against Us.


04-30-2007, 10:01 PM
awesome... :D im copying and pasting that one.

04-30-2007, 10:26 PM
i cried a little.

05-01-2007, 04:28 AM


yu shan
05-01-2007, 06:42 AM
This one goes on the frig door.

05-01-2007, 07:17 AM
I like pilsner.


05-01-2007, 08:39 AM
I always get confused when I do a blessing over beer. For wine, it's "Blessed art thou, oh Lord thy God, King of the Universe, who brings us the fruit of the vine".- but for bread, the ending is "grain of the earth."
and you guys think Jews have it soooo easy.:mad:

05-01-2007, 02:33 PM
you still get more days to give gifts in december. ;) :D

my girlfriend is half jewish/half dutch athiest.... :)

golden arhat
05-01-2007, 03:39 PM
i don't drink anymore:D

03-21-2008, 05:09 AM
about the only reason I'm even still living in this town:


Egg fu young
03-21-2008, 06:46 AM
I lived in Marion....fought in the toughman contests down that way. Pretty country.

03-21-2008, 07:17 AM
in southern california;

we have a lot of winery/brewery, too.

I only drink some white and red wines.

as far as beer goes;

I like coors beer. it uses clean fountain water/spring from Colorado.


water is very important.


03-21-2008, 03:57 PM
i is jealous oso.

good news for me is krogers started stocking some decent beer other than gueness extra stout. i found sierra nevada stout, black hook, petes wicked ale, and negro modello. all great bears. there was another one they had one time with much higher alchohol content, it was awesome, but i cant remember what it was called and they havent had it since.

03-21-2008, 04:15 PM
I hate to be snobbish but most of those you listed are just not so great.

I do like Negro Modello though and the Guinness in the can is better than the export stout.

Free Recipe:

1 can Guinness
1 cup olive oil
1/2 cup worcestershire sauce
lots of garlic (powder is ok but the minced is better)
lots of pepper
salt to taste

mix thoroughly in a tupperware container
add two nice rib eye steaks
place in fridge for 12 hours minimum
grill to your choice...med rare for me.

send me $10 after you have just et the best steak in your life.

Sam Adams has a double bock out that hits around 8&#37; and can be found in grocery stores. It's tasty but sweet.

get online and order some good stuff:


03-21-2008, 05:48 PM
more good news-Dixie Brewery will be up and running again after getting slammed by Katrina. Also they looted their copper brewing kettles, and other equipment-Bastids! In the meanwhile, Joseph Huber brewing in Wisc. is producing Dixie's famous, Blackened Voodoo Lager and it is back on the shelves!

yu shan
03-21-2008, 05:56 PM
Oso, did you hear that, it was my printer... thanks for the marinade bro. I could be wrong, but didn`t you use this to season some cow on one of our trips to Asheville. Thought for sure, but I will use this one over the summer for sure. BTW, you got some strong beers over there for sure. Sorry, I`m one of those Coors/Bud light guys. Water flavored beer.

03-21-2008, 06:08 PM
that's good to hear about Dixie...Blackened Voodoo was one of my first microbrews.

Yu...yes, I think I did use that on some cow when you were over. FYI...there is a new addition to the house...an 8' hot tub! got it free from a customer who was moving. Need to get you and Shifu up...I'll marinade some portobello's for Shifu and some cow for us.

03-21-2008, 06:43 PM
a wise man once said give me a puppy and a glass of beer. and my life is complete.


there is a picture of a puppy in a beer glass jug.

too cute. 2 ku.


03-23-2008, 06:51 PM
tonight I had a Russian, a Lithuanian and a Polish porter. All very tasty, and cheap too! The russian was the best of the three, imo.




yu shan
03-24-2008, 08:56 AM
That has to be sweet, post work out hot tub, man I`m jealous! And while your marinading bellos and beef, I`ll just marinade myself in that hot tub.

That Baltika porter sounds good, how was it? Hey, we have the "blogging the bear" you should have "blogging the beer". ;)

David Jamieson
03-24-2008, 09:31 AM
so how big is asheville and what is the ratio of drunks:sobers in that town now? lol

03-24-2008, 11:34 AM
yea, man. 20 minutes every night just before bed does wonders for getting better sleep. It's a big tub...technically seats 6 but we had more in it the night of S's birthday. ;)

so, c'mon over whenever you can make it. We'll talk on the phone later.

DJ, AVL is about 70k or so. The ratio is probably the same as any other town...

01-04-2011, 11:03 AM
Revived for 2011!

Someone sent me this ad. I'm sold. I'm going to buy some Sapporo again, next chance I get.

Sapporo Beer Commercial - Legendary Biru (http://www.youtube.com/watch?v=K-Rs6YEZAt8)

01-04-2011, 11:12 AM
good question...i certainly haven't stopped drinking good beer.

The latest two are both from Terrapin Brewing in Athens, GA.


Have a bottle of this but also had some on draft yesterday.
Very big, russian imperial stout. delish.


working through a 6-pack of this:


best coffee stout and best oatmeal stout ever...also good with a peanut butter cookie dipped in it.

Terrapin is hitting the scene harder and harder and I'm impressed with everything they are putting out. Their 'Hopsecutioner' was my go-to beer for the summer.

01-04-2011, 12:24 PM
One of my good Kung Fu brothers is Lenape and the terrapin is one of their spirit animals. Thanks for the tip, Oso!

Peanut butter cookie indeed!

01-04-2011, 12:38 PM
A fairly recent trend on the left coast is the "CDA" or cascade dark ale. A good idea to make a dark ale and hop it up to the level of an IPA. Widmer Bros. make a good one. I was pleased to find that one of the local micros, St. Elias Brewing, makes an even tastier one.

01-05-2011, 09:44 AM
Palmetto Brewing Company in Charleston SC makes a Porter to die for.

12-12-2013, 09:54 AM
Because it's the holidays again and what would the holidays be without beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)?

Photos: Enormous Christmas tree constructed of beer bottles in Changzhou is the best ever (http://shanghaiist.com/2013/12/12/beer-bottle-christmas-tree-changzhou.php)


This 10-meter-tall Christmas tree made up entirely of beer bottles in Changzhou, Jiangsu Province has probably captured the spirit of the holidays better than another decoration we've seen yet this year. Finally, someone really gets it.

More than 1,000 green bottles were used and balanced on 22 tiers with wire to create this masterpiece, topped off with a decorative star.

It's beautiful.


[Images via: pic.gmw.cn]

12-19-2013, 04:54 PM
Oooh look at the clock. It's almost happy hour. ;)

Science Says: ****tails Could Protect You From Getting Sick (http://www.motherjones.com/blue-marble/2013/12/alcohol-immune-common-cold)
—By Benjy Hansen-Bundy
| Thu Dec. 19, 2013 3:00 AM GMT

With the onslaught of holiday parties upon us, a bad case of the sniffles could threaten your merrymaking. Luckily science has swooped in with the jolliest solution of all: You can boost your immune system, a new study claims, by drinking that spiked eggnog.
The moderate drinkers demonstrated an enhanced immune response—better even than the teetotaling control group.

A team of researchers from Oregon Health & Science University trained 12 rhesus macaques—chosen for the similarity between their immune system and ours—to drink a 4 percent ethanol ****tail. They vaccinated the monkeys against small pox and divided them into two groups: one that had access to the ****tails and one to sugar water. (Both groups were also given food and regular water.)

Over the course of the 14-month study, the researchers found that the monkeys in the booze cage drank varying amounts—some got stewed all day, clocking blood ethanol concentrations higher than 0.08, while others kept their intake moderate, between 0.02 and 0.04. "Like humans," lead author Ilhem Messaoudi said, "rhesus macaques showed highly variable drinking behavior."

After drinking for seven months, the macaques received another booster shot, and their reactions were remarkably different. The immune systems of the bad monkeys that drank too much failed to produce the antibodies the body usually makes in response to a vaccine. The moderate drinkers, on the other hand, demonstrated an enhanced immune response—better even than the teetotaling control group. The researchers can't yet fully explain the results, but one possible explanation is that modest amounts of alcohol stimulate the immune system.

The benefits of moderate drinking are well documented, from reduced risk of Alzheimer's to improved cardiovascular function. But while a glass or two of wine with dinner might promote health, the researchers emphasized that excessive alcohol consumption is deleterious to immune function, no matter how merry one may feel.

08-17-2015, 12:40 PM
Off topic becomes on topic. Cheers!

Hong Kong Beer Co. (http://hkbeerco.tumblr.com/post/126087953963/wushu-warrior-white-ipa-on-tap-now-for-ipaday)
Hong Kong's First Microbrewery


Wushu Warrior White IPA on tap now for #ipaday Come and celebrate all things hoppy and try this emerging beer style. #hongkong #craftbeerhk #craftbeer #craftrevolution #hkig #beerstagram #hongkongbeer ##hkbeer #whiteipa #wushu #warrior http://ift.tt/1M7c0bo

Wushu Warrior White IPA on tap now for #ipaday Come and celebrate all things hoppy and try this emerging beer style.
#hongkong #craftbeerhk #craftbeer #craftrevolution #hkig #beerstagram #hongkongbeer ##hkbeer #whiteipa #wushu #warrior http://ift.tt/1M7c0bo
IFTTT Instagram

Man, I wonder what this tastes like? I'm surprised it's not non-alcoholic :p

09-09-2015, 09:05 AM
I think it's 43 calories per beer, But it depends on what type of beer. Here's (http://www.healthyweightforum.org/eng/calorie-counter/beer_calories/) what i found.

09-09-2015, 10:27 AM
that list is very suspect highlypotion.

most lite beers list there calories as that is what they are selling...I think Miller Lite came in at 96 calories as one of the lowest Mich Ultra also hits around that point.

so, most 'beer' is well above 100 calories per serving/can/bottle

interestingly, Guinness Draught is only 125 calories.

you are correct, it differs by the beer, mostly around the ABV as you get the higher alcohol from an initially higher sugar portion.

11-04-2015, 09:27 AM
Dock Street Brewery Is Ready For You To Try Their Wu-Tang Beer (http://philadelphia.cbslocal.com/2015/10/29/dock-street-brewery-is-ready-for-you-to-try-their-wu-tang-beer/)
October 29, 2015 1:48 PM

(credit: Dock Street Brewing)

By Michael Cerio

PHILADELPHIA (CBS) — From the slums of Shaolin to a pint glass in West Philly. Philadelphia’s Dock Street Brewery is debuting their latest beer made with a little help from The Wu-Tang Clan.

Wednesday, November 4th you can get your first taste of “Dock Street Beer Ain’t Nothing To Funk With,” a brew that has been aged for months while listening to Wu-Tang. The trunk-rattling bass and razor-sharp lyricists of the Staten Island group have been used to move the yeast and create different flavors – while also giving it an added dash of ruckus.

Even before being tapped, the beer and the brewery have received national headlines. According to Head Brewer Vince DesRosiers though, it’s all the result of a joke.

“We were walking around the brewery and we come up with puns non-stop about stuff, and we just started to go off on a trail about rap songs. If we could name beer after rap songs or after rap groups that we liked” explains DesRosiers. “Any time a beer has kind of a tart character to it or a sour character that it’s supposed to have, people call it funky. So I ended up saying ‘oh, we should do something called Dock Street Beer Ain’t Nothing To Funk With’ after Wu-Tang. We all just started laughing. And then we just took it one step further and another step further and we’re like ‘we should just age it in a barrel and play music around the barrel and see if the vibration stimulates any of the yeast or if it produces any other types of flavors.’ So it really kind of started out as a joke, and then it really turned into an excuse for us to play Wu-Tang non-stop for six months.”

Now seven months later, this Wu beer is ready to be released. Dock Street Brewery will celebrate with a party November 4th at their brewery (701 South 50th Street). There they will be getting down tiger style by spinning 36 Chambers, showing the Kung Fu film “Shaolin And Wu Tang,” and of course drinking some “Dock Street Beer Ain’t Nothing To Funk With.” The highlight though will be a visit from one of the members of The Wu-Tang Clan.

“I don’t think that anybody knows yet but one of the guys will be here” says DesRosiers anxiously. “Between you and I, Inspectah Deck is coming.”

“It’s so ridiculous,” he exclaims. “Got a call from Wu-Tang’s manager like, yo we heard what you guys are doing, this is awesome.”

It’s probably a toss-up on who has listened to The Wu more – Inspectah Deck over a lifetime or this beer for the last seven months – either way you can raise a glass with both of them at this event. Thankfully though, the beer does not taste like Ghostface’s Wallabees or any other part of the group. It is a Belgian saison that is “a little fruity” and “easy to drink” according to Vince.

“I was holding off until the very last moment to even test it and the rest of the crew here convinced me on Monday. They’re like, listen we have to know if this tastes any good or not” laughs DesRosiers. “It’s awesome. It really really is. It was like goosebumps after trying it.”

To hear more from Dock Street Brewery’s Vince DesRosiers check out the full interview below, and for more details on their event and “Dock Street Beer Ain’t Nothing To Funk With” check out DockStreetBeer.com.

I must reach out to these guys to see if they might sponsor next year's Drunken-Style-Championship (http://www.kungfumagazine.com/forum/showthread.php?68489-Drunken-Style-Championship)

11-04-2015, 06:44 PM
calling bull**** on that beer...ain't no way a beer associated with the Wu Tang Clan should be a Belgian saison ...just...NO...so many other styles that are just deeper and funkier in flavor...'fruity'??? Anyone really think RZA or Ghostface down with being called 'fruity'?

and...wow...look at dem formatting options...

11-05-2015, 10:40 AM
calling bull**** on that beer...ain't no way a beer associated with the Wu Tang Clan should be a Belgian saison ...just...NO...so many other styles that are just deeper and funkier in flavor...'fruity'??? Anyone really think RZA or Ghostface down with being called 'fruity'? Good point. Should be what then....malt liquor? :p I know from experience that RZA is a Patron man, but I've never noted what kind of beer he drinks.

I'm still going to reach out to them. I do love Belgian beers, but only drink saisons on hot summer days.

11-05-2015, 11:01 AM
nah, not malt liquor either...how 'bout Devil Dancer from Founder's Brewing...it's a triple IPA coming in at about 12% ABV and tastes like you just stuck the fattest, juiciest bud in your mouth. I've never tasted any other beer that had such a marijuana'ish hop profile

11-05-2015, 11:58 AM
Good call. Personally I'm not a big IPA guy either, and I tend to avoid hop-heavy beers that are trending way too much nowadays. But if I find it, I'll give it a taste on your recommendation. :cool:

Meanwhile, check this out:

BREWED IN CHINA (http://roadsandkingdoms.com/2015/brewed-in-china/)
It’s a balmy Thursday evening in Hong Kong and a crowd with pints of beer in their hands is spilling out onto the steep slope of Peel Street in the Soho neighborhood. It’s well past happy hour, so they’re here for a reason: the launch of One Beer, Two Systems, a collaboration between two of the most exciting breweries in Asia, Jing A Brewing from Beijing and Moonzen Brewery from Hong Kong.

I push my way through the crowd with my wife, Laine, who orders a bottle of the new beer. She pours it into a glass and takes a sip. “It tastes like suen mui tong!” she exclaims—smoky and sweet, with just a hint of tartness, exactly like the sour plum drink you get when you’re eating hot pot.

“Good, because that’s exactly what it is,” says Moonzen’s brewer, Laszlo Raphael, who is standing nearby. Jing A’s Kristian Li grins and raises his glass in appreciation.

This is the first time breweries from Beijing and Hong Kong have worked together, though it hasn’t exactly been a long time coming. The craft beer revolution reached these shores only a few years ago, bringing with it the same thirst for full-flavored beer that has transformed the market in the United States, where craft now accounts for 11 percent of all beer consumed.

Beijing and Hong Kong each have about a dozen craft breweries, including Moonzen and Jing A. Most of them make beers that would be familiar to any stout lover or IPA drinker in Chicago or New York, but a handful of brewers are going one step further and producing beers that reflect who they are and where they are from: Distinctively Chinese brews that aren’t like anything else around.

Since its launch in 2014, Moonzen Brewery has found inspiration for its beers in Hong Kong's food and culture.
Photo by: Christopher DeWolf

One Beer, Two Systems is one of those beers. Its name is a cheeky reference to “one country, two systems,” the compromise hatched by Britain and China that allows Hong Kong to maintain its own laws, language, currency, and political system even though it is officially part of China. The flavor is inspired by suen mui tong, also known by its Mandarin name, suan mei tang.

“Suan mei tang is really popular in Beijing and a lot of people in Hong Kong know about it,” says Li. People in Beijing use it to fight the summer heat, while in subtropical Hong Kong, it’s a staple of hot pot eating, when friends gather around a boiling cauldron filled with meat and veggies.

Li first encountered Moonzen when he visited Hong Kong last spring. “Laszlo is the perfect guy for us to do a brew with because we are very similar in our philosophy about beer,” he says. That’s obvious enough in their branding: Jing A’s name and logo are based on Beijing’s license plates, while Moonzen refers to mun sun, or “door gods,” whose icons are traditionally placed by the entrance of homes and shops for good luck. Each Moonzen beer is named after a different deity, from the Kitchen God Honey Porter (made with lychee-inflected local Hong Kong honey) to the Jade Emperor IPA (a West Coast-style hoppy pale ale).

“All the seasonal beers we do, we release according to the lunar calendar,” says Raphael. He has made beers with local kumquats, osmanthus, chrysanthemum, roselle, and jasmine, along with mouth-numbing Sichuan peppercorns. Earlier this year, Moonzen released a set of two high-alcohol “brew tonics” made according to the “yin yang” principle of balance found in traditional Chinese medicine. One was a wheatwine packed with substances like orange peels, Chinese yam, and lily bulbs, the other an imperial porter made with dong quai, a root with a beguiling bittersweet taste, along with star anise, peony root, and other ingredients.

Raphael was born in Mexico. His father was a brewer by trade and while Raphael pursued engineering, his heritage caught up with him and he eventually became an avid homebrewer. Raphael met his Hong Kong-born wife, Michele Wong, when they were both living in Beijing, and when they moved to Hong Kong a few years ago, they decided to start a brewery. Moonzen occupies a tiny space on the seventh floor of an industrial building in Kwun Tong, a district that made plastic flowers and cheap clothes until all the factories left for Mainland China. Mounted on the wall is an altar to Choi Sun, the Chinese god of wealth, with a bottle of beer presented as an offering.

Young Master Ales, founded in 2013, is one of Hong Kong's first craft breweries. The Mo'Mo Wit uses a blend of five Chinese spices.
Photo by: Christopher DeWolf

Across town, on the island of Ap Lei Chau—where hulking factory blocks are wedged between verdant hills and a turquoise sea—I meet another pair of brewers on a similar mission. Delhi-born Rohit Dugar was an investment banker until he founded Young Master Ales in 2013. He was joined by Ulrich Altbauer, a veteran German brewer, and together they have made some remarkable beers, including a robust IPA with passionfruit notes and a rye wine aged in whiskey barrels and bottle-conditioned with whiskey yeast. Earlier this year, Dugar and Altbauer decided to make a gose, a salty-sour style of beer native to Leipzig, Germany. They added salted preserved lime and called it Cha Chaan Teng Gose, an homage to haam ling chut (salted lime 7-Up), a classic beverage in the Hong Kong-style cafés known as cha chaan teng, whose menu and atmosphere fall somewhere between an American diner, a British “caff” and a Chinese takeaway joint.

The gose was a surprise success. What was meant to be a one-off experiment turned out to be the hit of the summer, especially at The Ale Project, a taproom owned by Dugar and two other beer professionals, Chris Wong and Philip Chan. “We didn’t expect it to be so popular, but I think for people it’s the association with salted lime, something very refreshing,” says Dugar when I meet him for a drink at TAP. He explains that he used lactobacillus bacteria from Yakult, a popular probiotic drink found in every Hong Kong convenience store, to sour the beer. I look over to the next table, where a middle-aged woman watching Cantonese television on her iPad is already on her second pint of gose.

Young Master Ales founder Rohit Dugar tests a batch of barrel-aged beer at his Hong Kong brewery.
Photo by: Christopher DeWolf

“We want to use local ingredients, but they need to be rooted in something, where the flavors make sense,” says Dugar. Young Master’s Mo’Mo Wit puts a Chinese spin on a traditional Belgian style, with chun pei (aged Mandarin orange peel), zedoary, coriander seeds, chrysanthemum, chamomile, and white pepper. In the Mood for Spring, a saison, includes jasmine, osmanthus, and chrysanthemum, while the ***** Wongs—a beer originally brewed to celebrate Chris Wong’s wedding—featured locally-grown roselle, a tart, earthy kind of hibiscus flower.

“What we haven’t done so far is take a local ingredient and design an entirely new beer around it,” Dugar says. (That’s not entirely true: one of Young Master’s recent releases is Tai Sui, a barrel-aged wild rye beer fermented with a local baker’s decade-old sourdough starter.) There may yet be room for that kind of experimentation. As the success of the Cha Chaan Teng Gose suggests, Hong Kong drinkers are more adventurous than many brewers expected.

“Expats tend to think that craft beer equals IPA, but for locals, it’s all new. They don’t have any preconceptions,” says James Ling, TAP’s general manager. Kristian Li says that when Jing A sent its beers to Hong Kong for the first time in October, their best-seller was the Koji Red Ale, an unusual brew made with sake rice, wasabi, ginger and lemony Sorachi Ace hops. “For some reason it really struck a chord with people there,” he says.
continued next post

11-05-2015, 01:14 PM
A weekday evening at The Ale Project, a Hong Kong craft beer bar that has attracted a more local Chinese crowd than other expat-dominated beer bars. Photo: Christopher DeWolf

Not long after the launch of One Beer, Two Systems, I find myself sitting on the patio of Jing A’s new Beijing bar with Kristian Li and Richard Ammerman, who handles the brewery’s marketing. Though it was launched less than two years ago, Jing A is already one of Beijing’s most popular craft breweries, with a line of beers that balance staples like IPAs and stouts with distinctly Beijing concoctions like the Big Slice Watermelon Wheat.

“Watermelons are such a popular snack in the summer,” Ammerman says. “You see people hauling them around in the hutongs,” the ancient alleyways that form the heart and soul of Beijing. The watermelon comes from a farmer just outside the city who has developed his own strain of melon. “He’s rough and tumble, the kind of guy who eats watermelon, drinks and smokes at the same time.” Another farmer provides Jing A with chestnuts for its autumn seasonal brown ale. “We’re interested in seeing where these things are actually growth,” says Ammerman. “Also, it’s cheaper.”

Last year, Jing A released a beer made with sweet potatoes and cumin, a nod to a staple of local street food. The brewery also made the first commercially released beer fermented with baijiu yeast, which is normally used to make China’s ubiquitous firewater. “We’re probably not going to make a beer that has chili oil or stinky tofu,” Ammerman says. “There’s some Beijing ingredients that just don’t sit well in a beer.”

He pauses and thinks for a moment. “Actually, I have always wanted to make a yangrou chuan’r beer,” he says, referring to the spiced lamb skewers that Muslim street vendors serve all over the city. Li looks excited, then contemplative, as if he is preparing a recipe in his head. “You’d need a little bit of the smoke and savory, some cumin in there, maybe a little bit of heat.”

Beertopia, Hong Kong's annual craft beer festival. The 2015 edition included 11 breweries from Hong Kong and mainland China.
Photo by: Christopher DeWolf

Jing A’s bar is located in the expat-heavy bar district of Sanlitun, where it is joined by a handful of other brewery taprooms, along with countless bars whose fridges are stocked full of imports like Rogue and Brewdog. But the birthplace of craft beer in Beijing is a few miles away, in a small grey brick house in a hutong whose history stretches back several hundred years. That’s where I meet Carl Setzer, who opened Great Leap Brewing in 2010 with his wife, Liu Fang. He is sitting in the courtyard patio next to the trunk of a poplar tree whose leaves are rustling in the wind.

“That’s where it started,” he says, pointing to a shed nearby. Great Leap’s first two beers were the Honey Ma Gold, a blonde ale made with floral Sichuan peppercorns, and the Cinnamon Rock Candy Ale, made with Chinese candied sugar. Since then, the brewery has expanded to two new brewpubs, with a suite of distinctive beers, including many made with tea—a tricky feat, since brewing beer with tea often results in unwanted astringency.

But it isn’t tea that Setzer has on his mind; it’s hops. Great Leap is one of the only craft breweries to rely heavily on Chinese-grown hops, especially the indigenous Qingdao Flower hops, which have a floral aroma and a creamy, almost melon-like flavor. I’m drinking a pint of Hop God Imperial IPA, a showcase for Qingdao Flower. Setzer jabs his finger at my drink. “This is Chinese—Chinese malt, Chinese hops,” he says. “We didn’t start using imported hops until later. I’m still the only brewery in China that believes in Qingdao Flower hops.”

If it seems like Setzer has a chip on his shoulder, it’s because he does. “People call me the Beer Dictator,” he says. For years, he has called out unprofessional practices among Chinese craft brewers, like misrepresenting production output, that could turn off customers and scare away future investors. He tells anyone who will listen that China’s other craft brewers aren’t doing enough to make their beer, well, Chinese. That goes beyond adding tea or chun pei or chestnuts to a brew; it means developing the same kind of high-quality infrastructure that craft brewing has in the United States, from malt production to hop growing to production and distribution.


Setzer has reason to be discouraged. He tells me that he recently switched from using pelletized Qingdao Flower hops to whole dried hop flowers, which are delivered compressed into a bale. “When you’re breaking apart the pressed flower, you’re finding cigarette butts and stones, pieces of metal and ****,” he says. “You’re like, okay, if I’m finding it in the compressed bale, then it’s definitely going through the hammer mill and getting into the pellets.”

He found out why when he visited China’s isolated hop-growing region in September. “They’re cutting down the hop bines and dragging them across dirty floors. It goes to the long-term attention to quality and love of what the process is. If it’s just a commodity, they’re going to treat it like ****.”

Chinese hops are grown in the country’s far northwest, in poor regions that haven’t seen much investment. Flood-based irrigation limits yields, pickers damage hops and hop bines are stunted growers don’t have the right equipment to harvest the tall bines needed to produce the most flavorful, aromatic hops.

“If you go to Yakima Valley, every farm is totally automated. In China, they hand pick them in the field, or they hand cut them and drag them, losing 20 percent of the flower,” Setzer says. “It’s a very eye-opening realization that if it’s not a development zone outside a first-tier city that they use for marketing, it’s going to be 50 year old technology that nobody cares about, and there’s only one guy in the entire region who knows how to fix it because he’s the one who took the training course when they bought the equipment.”

Setzer says industrial brewers don’t care because they don’t use many hops in their beer, so it’s up to China’s craft brewers to ensure that the country’s hops are up to snuff. Global demand for hops has never been higher, but this year’s hop harvest in Europe and the United States was poor. Chinese craft brewers might soon have no alternative but to use Chinese hops—if they can address the issue of quality. “There’s a massive opportunity here to just give the proverbial finger to anybody that thinks that China needs to cower in the wake of international craft beer,” Setzer says. “We’re sitting on what everybody wants.”

It’s heavy stuff, but Setzer’s mood brightens when the conversation turns to the potential of Chinese beer. “The success we’ve had has inspired a lot of brewers to be more brave,” he says. Earlier this year, he imported some kegs of Young Master Ales to Great Leap. “When I see Rohit do something similar [to us] but incredibly specific to Hong Kong, I swell with pride. It’s amazing.”

Drinkers seem to appreciate the effort too. When I get back to Hong Kong from Beijing, I learn that Young Master has released a new collaboration beer with Shanghai’s Boxing Cat Brewery: the Four Leaves IPA, made with makrut lime leaves. “It’s like how dish soap smells, but in a really good way,” says James Ling when I order a glass at TAP.

I take a sip. It’s an oddball beer, with a hoppy bitterness that gives way to the pronounced zing of lime leaves. As it warms, I can taste the distinctive flavour of Sorachi Ace—lemony and savory, like dill pickles. It’s very good. And I can’t imagine drinking it anywhere else.

Christopher DeWolf
Christopher DeWolf is a Canadian journalist based in Hong Kong who writes on urbanism, culture, art and design. He writes regularly for the Wall Street Journal and South China Morning Post and his work has appeared in TIME, CNN and the Guardian. He lives just a short walk from the rooftop farms of Yau Ma Tei.

More Kung Fu oriented beers.

I've got to admit it's getting better
A little better all the time

11-05-2015, 04:58 PM
pretty cool article.

I started off wanting nothing but big porters and stouts...but my tastes have gravitated to the big IPA's. not necessarily for the hoppiness though. my favorite's include 90 Minute by Dogfish Head, Double Trouble from Founder's and Maximus from your northern neighbor in Petaluma, Lagunitas Brewing.

03-04-2016, 11:22 AM
China really is winning now. :o

I've never tasted a Snow Beer. Anyone?

Brew Masters of the Universe (http://www.tastingtable.com/drinks/national/beer-sale-ab-inbev-sabmiller-snow-breweries-china)
The biggest beer brand in the world now belongs to China

Snow Beer Photo: Alpha via Flickr

AB InBev, the biggest beer company in the world, just sold the best-selling beer in the world to China. The brew in question: Snow beer, a lager sold in China that you may not have heard of, even though it's been the world's top-selling beer since it pushed aside Bud Light in 2008.

Yes, the best-selling beer in the world is Chinese, and, yes, the country consumes the most beer in the world by volume. Still, China remains the second most profitable market after the United States, in part because a large supply has driven prices down. A liter of beer in China costs only $1.45, where the comparable 40-ounce bottle in the U.S. sells for an average cost of $4.10. Profits are low, too, because Chinese drinkers are increasingly turning to wine and spirits, the Wall Street Journal reports.

SABMiller sold its 49 percent stake of China's Snow beer to state-backed China Resources Beer (CRB) for a cool $1.6 billion. According to the Wall Street Journal, the sale makes CRB the largest beer company in China.

The sale of Snow beer is the latest move in the pending merger of beer giants AB InBev and SABMiller. AB InBev announced a deal to acquire SABMiller in November for $106 billion, which would make it the world's biggest brew company. USA Today reports that the company made the Snow beer sale in an effort to soothe concerns surrounding the deal, which must meet regulatory approval from countries across the globe.

AB InBev's latest sale will allow the company to focus on more expensive craft beers with a higher profit margin in China—a potential win for the Belgium-based company. For China, the sale pushes CRB into the global market. Everything still hinges on the approval of AB InBev and SABMiller's union however, so you may want to crack a cold one while you wait for it all to play out.

03-04-2016, 12:59 PM
never seen it. it's awfully pale looking through that bottle

03-04-2016, 03:50 PM
There's a video which basically restates the article.

AB InBev Reaches Deal for Sale of SABMiller’s Chinese Beer Business (http://www.wsj.com/articles/ab-inbev-nears-deal-for-sale-of-sabmillers-chinese-beer-business-1456864014)
Move comes as Belgian brewer seeks Chinese regulatory approval for acquisition of its rival
The world’s largest brewer, AB InBev, has agreed to sell SABMiller’s Chinese beer business for $1.6 billion in a bid to to win Chinese regulatory approval for its planned $108 billion purchase of SABMiller. The WSJ’s Rick Carew looks at what you need to know about the deal.
Updated March 1, 2016 10:39 p.m. ET

Anheuser-Busch InBev NV said it has agreed to sell SABMiller PLC’s Chinese beer business to China Resources Beer Holdings Co., as the Belgian brewer seeks Chinese regulatory approval for its pending acquisition of its biggest rival.

China’s government-controlled brewer has agreed to acquire SABMiller’s 49% interest in the joint venture known as CR Snow in a $1.6 billion deal that would give it full ownership over Snow, the world’s No. 1-selling beer by volume. China Resources and SABMiller have been partners in the joint venture since 1994.

The deal is subject to regulatory approval and contingent upon AB InBev closing its roughly $108 billion acquisition of SABMiller. The Belgian brewer said it expects to do that in the second half of this year.

AB InBev had been expected to arrange for the sale of SABMiller’s stake in Snow since announcing last year its roughly $108 billion takeover of SABMiller, but people familiar with the company’s plan in January said it would try to keep the stake and maintain operational control over the company. Ultimately, it decided to sell rather than keep Snow because holding on to the business could have slowed the regulatory approval process, said a person familiar with the company’s strategy.

If approved, the deal would enable AB InBev to focus on higher-priced brands and to build a strategy to boost profit margins in China, where competition is stiff and prices are low. The country is the world’s largest beer market by volume and has been the main driver of growth for global beer consumption in the last decade, accounting for more than half of the beer industry’s total volume increase.

For China Resources, the deal would propel China further in its ambitions to enter the global market and cap a string of recent Chinese acquisitions. In February, China’s state-owned China National Chemical Corp offered $43 billion in cash to buy Swiss pesticide and seed company Syngenta AG, marking the most ambitious foreign takeover attempt by a Chinese company to date. General Electric Co. agreed to sell its appliance unit to Chinese manufacturer Haier Group for $5.4 billion in January.

The sale of Snow mirrors the approach AB InBev has taken in the U.S. and Europe. In the U.S., AB InBev negotiated a sale of SABMiller’s interest in MillerCoors LLC to Molson Coors Brewing Co. In Europe, it is in talks to sell Asahi Group Holdings Ltd. rights to SABMiller’s Peroni and Grolsch brands.

China Resources had the first option to buy SABMiller’s interest in CR Snow, which will become a wholly owned subsidiary of the Chinese company.

Taking over Snow would make China Resources the largest brewer in China with a 30% market share, according to industry tracker Seema International Ltd. AB InBev has an estimated 18% market share in China, while Tsingtao Brewery has 22%, Beijing Yanjing Brewery Co. has 13% and Carlsberg A/S has 6%.

Snow’s position as the world’s biggest beer hasn’t added up to big profits for China Resources, which said its beer profits declined 19% to about $97 million in 2014 from about $121 million in 2013.

Industry consultants say Snow has lost some of its edge with Chinese consumers in recent years. In an annual ranking of China’s top 50 brands, measured by market value and surveys with Chinese consumers, Snow dropped from a ranking of 37 in 2013 to 50 in 2014, according to market-research firm Millward Brown. Last year, it didn’t make the list.

“Brands like Snow are seeing an erosion of sales as younger consumers move to wine and ****tails,” said Ben Cavender, a senior analyst at Shanghai-based consultancy China Market Research Group.

China is one of the world’s most challenging beer markets because beer prices are so depressed. While it’s the world’s largest beer market by volume, it’s only the second-largest market by value, behind the U.S., according to research from the Dutch bank Rabobank. Earnings before interest and taxes per hectoliter in China are $2, compared with the global average of $19 per hectoliter, according to Seema International.

Competition is fierce, as China has a vast number of regional beer brands that vie for market share and drive prices down. For a bottled liter of beer, comparable to a 40-ounce bottle sold in the U.S., the average retail price is around 9.5 yuan, or around $1.45, far below the U.S., where prices average $4.10, according to Rabobank.

Industry beer volumes declined by 6% last year in China. Wine and spirits have become more affordable and available in the Chinese market in recent years, which means consumers pass up a pint for a pinot noir, said Mr. Cavender. Some trendsetters are experimenting with premium craft beer, though the market for it is still tiny, Mr. Cavender said.

The decline marks a reversal from prior years when per capita consumption in the country rose to 45 liters from 7 liters over a 25-year span, according to Deutsche Bank.

Without Snow, AB InBev’s China business will continue to focus on its Budweiser and Harbin brands. Volumes of higher-priced beers like those brands fared better last year than lower-priced beers. AB InBev said its beer volumes in China increased 0.4% in 2015, and revenue rose about 8% to $4.2 billion from $3.9 billion in 2014.

During a call with analysts last week, AB InBev Chief Executive Carlos Brito said the company expects the beer industry in China to remain under pressure this year as the economy pressures blue-collar consumers. “We are very happy to see that our business is more skewed towards those segments that are growing,” Mr. Brito said.

Write to Tripp Mickle at Tripp.Mickle@wsj.com and Laurie Burkitt at laurie.burkitt@wsj.com

03-14-2016, 12:15 PM
Hopefully this spawns a worldwide trend because I don't see myself in Žalec any time soon.

'Europe's first beer fountain' - latest concept art from the ambitious project released (http://www.telegraph.co.uk/news/worldnews/europe/slovenia/12150756/Europes-first-beer-fountain-latest-concept-art-from-the-ambitious-project-released.html)
The attraction will cost an estimated €350,000 to build - but the plans are not universally popular

Žalec beer fountain

By Adam Boult 10:00AM GMT 12 Mar 2016

Žalec, a small town in Slovenia, is planning to build a fountain that spurts out drinkable beer.

Costing an estimated €350,000 to build, local councillors hope the fountain will become a popular attraction and increase tourism in the region, known for its hop plantations.


"The fountain will dispense a variety of local beers, with visitors invited to pay six euros for three 200 ml drinks served in a commemorative mug," project lead Dr. Hana Šuster Erjavec told the Telegraph.


Half of the funds are to be contributed by the local council, with the rest provided by commercial partners and public donations.


The plans are not univerally popular; at an extraordinary council session in early February a third of delegates voted against the fountain, with opponents voicing objections to its proposed site, and the fact that the required funds could be better used elsewhere - such as in improving the state of water supply to local villages.


However, two thirds of councillors voted in favour, and the project is set to go ahead, although it does not yet have a completion date.

Zalec - the town where the fountain will be sited.

03-21-2016, 06:02 PM
Liquor can be slightly lower in calories per serving than beer. A 12-ounce light beer has about 103 calories, a regular beer has about 153 calories and a 1.5-ounce serving of 80-proof gin, vodka, tequila, whiskey or rum has about 97 calories.

03-31-2016, 10:47 AM
啤酒 = pí jiǔ = beer

Men drink beer during a beer festival in Qingdao, Shandong province. (REUTERS/Nir Elias (CHINA) )

China is Now The World's Largest Beer Market (http://www.foxbusiness.com/features/2016/03/31/china-is-now-worlds-largest-beer-market.html)
By Jade Scipioni Published March 31, 2016 Industries FOXBusiness

In 2015, they drank almost two times (about 25 million liters) the amount of beer than Americans, who downed about 18 million liters, according to a report by Euromonitor International, a market research firm.

However, it’s not just any beer.

“Studies show that from 2010 to 2015, craft beer in China has grown in market share by about 23 percent,” Donnie Everts, vice president of international development for World of Beer tells FOXBusiness.com.


“The numbers by volume are huge, and as the craft beer movement is exploding globally, World of Beer feels like the timing for entry into China could not be better,” adds Everts.

The franchise is already in 20 states across the country, with Shanghai being its first International location. Cong Yin, a franchisee at World of Beer Shanghai, says they have plans to open at least three more locations in the next three years.

“The craft beer movement is already happening in China - and the younger generation is demanding alternative options in beer choices. Also as a result of rising disposable incomes of the general population, premium brands are becoming much more popular and affordable,” Yin tells FOXBusiness.com.

Other big beer companies are taking notice to the growing market as well. In 2014, Anheuser-Busch InBev (BUD) acquired two Asian breweries; Jilin Ginsber Draft Beer and Jiangus Regal Beer. And according to the Euromonitor report, stout witnessed the fastest volume growth among all other beers in 2014, up by 85% -- this alongside the rising number of pubs, bars and Western restaurants in China.

Yin says Snow Brands, a joint venture between SABMiller and China Resources Enterprises, is the most prominent beer available in China and currently the best-selling beer brand in the world.

“However, craft beer is now beginning to fill the narrow gap between selections that have been available in the past,” he adds.

World of Beer says after Shanghai, its next focus will be India and the Philippines.

“There are areas that show terrific potential for the craft beer growth going on globally. South [America?] also shows a strong potential,” adds Everts.

SoCo KungFu
03-31-2016, 11:14 AM
I'm pretty sure I remember reading the CEO of ABInbev stating a bit back that he didn't really care what Americans drink as long as he can still sell swill to China. Can't say I'm not glad to see that might blow up in his face.

05-12-2016, 01:10 PM
Didn't know Carlsberg had that many breweries in China...

Carlsberg to close more breweries in China - CEO (http://www.just-drinks.com/news/carlsberg-to-close-more-breweries-in-china-ceo_id120215.aspx?utm_source=news-feed&utm_medium=rss-feed&utm_campaign=rss-feed)
By Lucy Britner | 12 May 2016

The world's brewers hold conflicting views on the potential of China's beer market

Carlsberg's CEO has said he expects to close more breweries in China, following yesterday's news that the group has already closed eight over the last 12 months.

Speaking to analysts yesterday, following the firm's first-quarter trading update, Cees 't Hart said the closures, "with more to come" in the market, are part of the company's Funding the Journey cost-cutting programme. Carlsberg operates 37 breweries in China, including six joint ventures.

Management declined to specify how many more breweries would close, however, executive VP Chris Warmoth said Carlsberg was "most of the way through" its brewery closure programme in the country.

"We need to do some further work," he said. "We have some joint ventures and we need to work out the optimum way to source the volume we do have on the east coast. So we say 'more to come' but... the key message is we're most of the way through."

Overall, Warmoth said the company is "less positive" on Asia than it has been in the past. "We are expecting the Chinese market to continue to be soft for the full year," he said. "In some of the other economies, which are linked to China, we see a slowing down."

Earlier this month, Anheuser-Busch InBev flagged the potential of the Chinese market, as its CEO said the company was "poised for bright business" in the country. In a post first-quarter results call, Carlos Brito said Budweiser is the biggest-selling premium beer in China.

Explaining Carlsberg's position in the market, Warmoth said yesterday that the group's Tuborg brand is the market leader in the sub-premium category.

05-25-2016, 11:48 AM
Archaeologists unearth 5,000-year-old Chinese beer recipe (http://shanghaiist.com/2016/05/25/5000_year_old_beer.php)


History can feel a bit hard to relate to sometimes, but when it comes to alcohol everyone can understand the long standing desire to get ****faced because of reasons, which is why discovering a 5,000 year old Chinese brew can feel both enlightening and rouse anyone's curiosity, after all, how does a 5,000-year-old beer recipe compare to our own modern day versions?
Turns out, nobody knows.


The ancient brewery was unearthed at an archaeological site at Mijiaya, a site near a tributary of the Wei River in modern-day Shaanxi province that dates back to around 3,400 - 2,900 BC, according to a paper that the archaeological team published on their find.
The ancient beer-making kits discovered proved that the people of the era had already mastered an advanced technique of of brewing, which employed a mix of Western and Eastern elements and used advanced tools. Yellowish residue left in the pottery funnels and wide-mouthed pots showed traces of the fermented ingredients.
The residue was tested to find out just what was in a beer recipe from 5,000 years ago. As it turns out: a mixture of broomcorn millet, barley, a chewy grain known as Job’s tears and tubers. Scientists don't know what the beer would taste like as there wasn't a way to find out the proportions, but it's assumed it would be both sour from the cereal grains and sweet from the tubers.


A pottery stove was also found, which ancient brewers used to break down carbohydrates into sugar. The brewery's location was also noted for being important for storing beer and controlling temperature.
The presence of barley was surprising to scientists, as scientists had never discovered barley this early in China before and no one knows how it exactly came to be in China, despite it being common today.
Scientists have also stated that it seems that the introduction of barley fits with the timeline of fermented beverages becoming important in social interaction among the elite, and that Chinese brew masters were making beer just as early as other societies, such as brewers in Iran, Egypt, and wine-makers in America.
Thankfully, we can all get drunk without needing to be members of the elite. Gan bei, guys.

By Kitty Lai
Contact the author of this article or email tips@shanghaiist.com with further questions, comments or tips.
By Shanghaiist in News on May 25, 2016 2:00 PM

Broomcorn millet, barley, Job’s tears and tubers. That probably tastes awful. Good thing we've advanced to delicious beer.

05-25-2016, 04:43 PM
sounds like a perfect recreation project for Sam at Dogfish Head given how many old recipes he's already done.

08-17-2016, 03:34 PM
...but I do respect it.

Police: Man poses as delivery driver, steals cases of beer (http://www.wsbtv.com/news/trending-now/police-man-poses-as-delivery-driver-steals-cases-of-beer_/421616997)
by: Cox Media Group National Content Desk Updated: Aug 11, 2016 - 6:14 PM

Darrius Williams (Central Alabama Crime Stoppers via AL.com)

MILLBROOK, Ala. - An Alabama man is wanted for a clever grocery store scam.

Central Alabama Crime Stoppers said Darius Williams, 22, posed as a delivery driver and entered grocery stores with a large cart. He loaded up the cart with cases of beer and soda and rolled the cart out of the store, where he placed the items in his car and drove away.

Williams wears a uniform and has been convincing enough to fool several store managers in the area, according to AL.com.

Williams is wanted on four counts of theft of property.

09-16-2016, 01:01 PM
Qingdao Beer Festival: China's answer to Germany's Oktoberfest (http://www.standard.co.uk/lifestyle/travel/qingdao-beer-festival-chinas-answer-to-germanys-oktoberfest-a3346976.html)
The Chinese down more beer than the US, and in Qingdao they celebrate as wildly as in Munich. Frankie McCoy joins the party

FRANKIE MCCOY 5 hours ago

A huge beer hall, filled with middle-aged men, drunk and pot-bellied. Fake “wenches” dressed in dirndls. Dancing on tables; singing competitions; drinking contests. Oceans of frothy, yellow beer sloshing merrily. So far, so Oktoberfest. Except this particular mass worship of barley pop isn’t taking place in Bavaria. Every year the German festivities face a serious challenge from an unlikely quarter: China’s Qingdao Beer Festival.

While you may associate China with baijiu or rice wine — if you associate it with booze at all — the Chinese consume a staggering proportion of the world’s hops. China chugged 47 billion litres of beer in 2015, outstripping the US. Most of it is Tsingtao, which sponsors the festival and is China’s best-known beer brand. You’ve probably glugged a bottle of the stuff in a Chinatown restaurant after a mouthful of Szechuan chillies – but you probably didn’t know it’s the second best-selling beer in the world, accounting for 15 per cent of annual global beer sales, falling just behind Budweiser as mankind’s favourite brew.

Flying to Qingdao gives the opportunity to stop over in Beijing, where it’s obligatory to snap selfies in the Forbidden City and visit Silk Street Market: a seven-storey shopping mall with 1,700 vendors, all hawking counterfeit designer goodies. But if you’re here for beer it’s all about Beijing’s brewpubs. I head to Great Leap Brewing in the Dongcheng district, the largest of the brewery’s three sites in the capital.

I sink pints of Little General, its unique Chinese-style IPA — lightly hopped and dangerously drinkable for its 6.5 per cent alcohol content — before s******ing into a Chesty Puller, an extremely hoppy 6.3 per cent American IPA created especially for the Marine Detachment at the US Embassy here. After something else made with Szechuan peppercorns and “Iron Buddha tea”, I fall face first into one of Great Leap’s burgers. After enough Chesty Puller, you deeply appreciate these gloriously filthy patties — smothered in the best kind of terrible American cheese; buns dripping with meaty juice — but it would be nice to see nu-wave Chinese beer paired with traditional dim sum.

It’s a little worse for beer that I move on to Qingdao, a 90-minute flight away in China’s eastern Shandong province. Lunch is at the Shangri-La Hotel’s Shang Palace restaurant, where I tackle a massive lazy Susan, heaving with dim sum. Standouts include impossibly light crystal prawn dumplings, crispy lotus root and savoury custard buns dressed up as whole mushrooms.

Qingdao's International Beer Festival (Zuma Press Inc/Alamy)

Then it’s time to start saturating myself with beer once again. First up is the Tsingtao brewery and museum. on a road called Beer Street — lined with neon-lit restaurants and bars — every one of which has a massive flashing Tsingtao logo. No rival brewery would stand a chance.

A misty evening in Qingdao (Xinhua / Alamy)

Here I learn that Tsingtao, first brewed in 1903, was made for German expats and soldiers in China – and I receive the perhaps not medically sound, advice that “a Tsingtao a day keeps the doctor away”.

I nibble on toasted hops, surprisingly sweet and nutty, before observing the bottling room, where an incredible 36,000 bottles are filled every hour. Then I find the “drunk room”, where my Great Leap hangover comes crashing back. The challenge is to get to the other side of a small room in which the floor is tilted at about 60 degrees, and wobbles like the Natural History Museum’s earthquake room. By the time I’m through I’m weak with laughter, desperate for a fortifying beer to revive me.

Tsingtao Beer Museum (AFP/Getty)

Be careful what you wish for. At Sichuan restaurant South Beauty I learn to shout “gan bei” — the Chinese equivalent of “cheers!”, only each time you must also bang your glass on the table and down all the beer in it. Which Chinese hospitality dictates must immediately be refilled to the brim. Throughout the evening “gan bei” rings out constantly, particularly when I try Tsingtao’s newest offering, its first IPA — a sweetish, hoppy brew that could compete with any ironically named ales produced in a London railway arch.

The next day I walk off my beer belly around Laoshan mountain, a beautifully peaceful home to several Taoist temples. But really, I’m just killing time until the beer festival that evening. The event is spread across four sites, and I head to the biggest of them all, Huangdao Golden Beach. The approach is like walking into Hyde Park’s Winter Wonderland — except for the huge neon motto at the entrance encouraging imminent swillers to “Gan bei with the world!”

Laoshan Mountain (Juan He/Alamy)

Endless flashing lights line an avenue leading to huge tents from international beer brands. Not surprisingly Tsingtao’s is the biggest, and has by far the best entertainment. Contortionists, drinking races, fire breathers and pole dancers vie for attention with teeming crowds of beaming Chinese brew enthusiasts.

Most of the men are stripped down to their beer bellies, clutching plastic bags full of beer — an unusual twist on the German stein. And food here is much more Chinese than bratwurst — I end up snacking on an entire fried octopus on a stick, the size of my head. As electro music begins to pound, the semi-naked among us climb onto tables to dance, beer bags sloshing almost as much as the bellies. This is Chinese Oktoberfest: totally surreal, and hysterical fun. Forget tea. You shouldn’t miss this for all the beer in China.

A bartender pours pitchers (Zuma Press/Alamy)

I'm not a huge fan of Tsingtao beer, but I would visit the Tsingtao Beer Museum.

03-10-2017, 10:01 AM
China's thirst for beer gives super boost to UK brewing market (http://www.foxnews.com/food-drink/2017/03/08/chinas-thirst-for-beer-gives-super-boost-to-uk-brewing-market.html)
Published March 08, 2017
· FoxNews.com


British brews are becoming insanely popular in China.

According to Beverage Daily, beer exports from the U.K. experience a 500 percent increase in 2016 due to rising consumer demand throughout the country.

Some analysts have cited Chinese president Xi Jinping's interest in beer as contributing to the beverage's rising popularity. In 2015, he was photographed enjoying a beer with former British prime minister David Cameron.

But China isn't the only country to have a stronger interest in British brews-- exports to India grew by 417 percent and exports to the EU grew by 5 percent.

With a total of 1.05 billion pints of beer being sent abroad, the country's beer exports are now valued at $712 million, up $102 million since 2015.

Approximately 63 percent of Britain’s beer exports are for the EU while the remaining 37 percent are destined for other locations around the globe.

The increase in brewery exports has boosted beer to the third most valuable food or drink export coming out of the U.K., falling behind only whisky and chocolate in 2016, according to the Food and Drink Federation 2016 export statistics.

I take some personal responsibility for this because I taught several gals in Beijing how to drink Guinness.

Okay, maybe it wasn't that many gals and it was over a decade ago...but still. ;)

04-18-2017, 09:11 AM
Everyone knows only hipster ninjas drink IPAs. Real Ninjas (http://www.martialartsmart.com/ninja-styles.html) drink stout - stouts are black, better camouflage in the dark.

Loowit Brewing coming out of Ninja’s Shadow (http://www.columbian.com/news/2017/apr/12/loowit-brewing-coming-out-of-ninjas-shadow/)
Facing copyright dispute, local brewer rebrands flagship beer with comic book

Jake Storgaard, left, takes a sip of the Shadow Shinobi IPA while Sky Cumlander reads the Shadow Shinobi comic book at Loowit Brewing Co. The brewery released the comic book to announce the rebranding of its most popular beer after a copyright dispute. (Ariane Kunze/The Columbian) Buy this photo

The Shadow Shinobi IPA, formerly known as the Shadow Ninja IPA, at Loowit Brewing Co. The brewery changed the name after a brewery in Asheville, N.C., revealed it held the trademark on the word "ninja" as it pertained to beer. (Ariane Kunze/The Columbian) Buy this photo

The Shadow Shinobi IPA, formerly known as the Shadow Ninja IPA, at Loowit Brewing Co. A copyright dispute led the brewery to commission a four-page comic book to announce the rebranding.

By Troy Brynelson, Columbian staff writer
Published: April 12, 2017, 4:23 PM

After an email in late 2015, it appeared Loowit Brewing Company’s flagship beer, Shadow Ninja IPA, might vanish in a puff of smoke.

The Vancouver brewery was told to rename the beer because a North Carolina brewery had trademarked the word “ninja” in relation to beer. U.S. Patent & Trademark Office records show it was trademarked in 2009 by Asheville Pizza and Brewery in Asheville, N.C.

Loowit co-owners Devon Bray and Thomas Poffenroth consulted a copyright attorney who advised them to cut their losses, even if they are on opposite corners of the country.

“We’re in it for the long haul, and we didn’t want that insecurity,” Bray said, adding that they didn’t hold it against the other brewery for protecting the trademark. “We don’t want to be investing in a brand that’s effectively dead at that point. The longer we sat with Shadow Ninja, the bigger hole we’re digging.”

Bray and Poffenroth settled on a new name, Shadow Shinobi IPA, and decided they’d better get the word out to curb any confusion. Shadow Ninja IPA was Loowit’s most popular beer. They crafted it first as hobbyists and then it became the foundation for their brewery, which opened downtown in 2012.

“We need to make sure people know that it’s the same beer. The beer hasn’t changed, it’s just the name change,” he said. “We didn’t want someone to ask for a Shadow Ninja IPA and the server says ‘We don’t have it, but we have Shadow Shinobi,’ and the customer doesn’t know what it is.”

The result is a brief, four-page comic book transposing the legal rigmarole into a clash between two rival ninja clans. Shadow Ninja, hero of the nondescript metro city Couve City, clashes with the Eastern Ale Clan after its kingpin reveals it had exclusive rights to the word “ninja.” Vancouver artist Kyle Shold wrote and illustrated the comic.

If it’s possible to spoil a four-page comic, here goes: Shadow Ninja shellacs everyone and changes his name.

Bray said people have enjoyed the move and lauded its creativity.

“We’ve had a lot of compliments from customers and people in the beer industry (who said) they really liked how we handled the name change,” he said.

Another Loowit-made beer with the name “ninja” will have to change, and the brewery hasn’t ruled out commissioning more comic books. The medium’s style lends itself well to Loowit’s character-driven beer names, such as a stout called War Tortoise, Tiger Squadron Pale Ale or Moon Knight Porter.

Maker’s marks
Though Bray said they were “panicked” at first to learn of the trademark experience, he considered it part of the learning curve in the beer industry.

“We never considered at the time that there could be a trademark conflict,” he said. “Unfortunately, these conflicts are becoming all the more common in the brewing industry as the number of breweries continues to grow and name-space gets more crowded.”

According to the Brewers Association, craft brewers grew from 2,400 in the U.S. in 2012 to 5,200 in 2016. Julia Herz, program director with the organization, said trademark clashes are no more prevalent in beer than any other industry.

“Trademark disputes in craft brewing are definitely not en masse, but amongst small-business owners, it does happen just like in other comparable industries,” she said.

She added that it’s not uncommon for hobby brewers to go professional without doing all of their homework, and that can lead to some trademarked toes being stepped on.

“Yes, many craft brewers should be more savvy in researching their business and name options, but the bottom line is they have to have a lot of business experience to do that,” she said. “And many small, craft brewers are small, entrepreneurial businesses still learning the ropes.”

Troy Brynelson

04-18-2017, 09:25 AM
my favorite Ninja beer


05-01-2017, 10:15 AM
I'm not into sours, but I'd give it a try.

Why China's craft breweries are tapping into ancient beer recipes (http://www.cnn.com/2017/04/25/foodanddrink/5000-year-old-beer-china/)
By Kate Springer, CNN
Updated 9:49 PM ET, Tue April 25, 2017

Photos: Taste of the past
Beer prep: The beer recipe also called for Job's tears, snake gourd root (pictured) and lily bulb.

(CNN)China is home to one of the oldest civilizations, so it's only fitting that it's home to ancient beer as well.

But no one knew how its ancient beer was made -- until in 2015 a team of archaeologists from Stanford University conducted studies on a primitive brewery discovered on a Neolithic site in China.
The 5,000-year-old brewery is the earliest evidence of barley- and millet-based beer-making in the country.
Inspired by the scientists' findings, two breweries -- Jing-A Brewing Co in Beijing and Moonzen Brewery in Hong Kong -- set out to give the modern world a taste of an ancient experience by recreating the original beer recipe.

Tapping into history

An ancient brewing pot, repaired with plaster.

It all started in 2006. While excavating Mijiaya, an ancient site near Xi'an in central China, researchers from the Shaanxi Provincial Institute of Archaeology found subterranean pits dating back 5,000 years.
Two of these pits contained sets of pottery vessels, including open-mouthed pots, funnels and small-mouthed jars.
The instruments and setup seemed to resemble a primitive microbrewery, where the pottery vessels would have been used for mashing, filtration and fermentation.
"People use the same equipment today for beer-making," says Li Liu, a professor in Chinese archaeology at Stanford University.
Liu has studied residues of ancient alcohol on pottery since 2012, and found connections between funnels and alcohol making at other sites.
"The funnel is functional and has been in the same shape for thousands of years."
Upon learning about the Mijiaya site, Liu and her team began conducting analysis on the pottery, hoping to shed more light on their earlier research.

A barley breakthrough

Those pottery vessels had a layer of yellowish residue on the inside surface -- possibly a sign of beer ingredients, but scientists were unable to prove the theory without closer analysis under a microscope.
The team narrowed it down to microscopic plant remains from barley, millet, yam, snake gourd root and Job's tears.
Barley, while common today, was one of the most surprising ingredients to be identified.
"This finding added a new dimension that was really unexpected to us, because we understood that barley was introduced to China about 4,000 years ago," says Liu.
"When we found the barley, we realized why this exotic food was introduced to a new land and used for special purposes.
"It wasn't just in the ordinary diet in the food and not for everyday consumption, as there are very few barley remains from the Neolithic times in central China."

Developing new brews

China's rural landscape.

In March, the two brewers -- Jing-A brewery from Beijing and Moonzen Brewery from Hong Kong -- visited the ancient Mijiaya site to learn more about the beer-making process.
"We were really fascinated by the idea of recreating the Mijiaya beer and seeing what people were drinking 5,000 years ago," says Alex Acker, co-founder of Jing-A Brewing Co.
As it turns out, the actual fermentation process hasn't changed much. But modern beer uses a slightly different set of core ingredients -- malted barley, hops, yeast and water.
In the Neolithic era, there were no hops, and people would have used a different set of cereals, grains and starches.
The yeast was also quite different. Whereas today, yeast is controlled for consistency, back then beer would have seen as a more spontaneous fermentation process.
"One of the most interesting things we did on this trip was go back to find an indigenous wild yeast that they're still using with hunjiu (hazy wine) today, which is also a millet-based beer," says Acker.
Yeast plays a huge role in the flavor of the beer, so the brewers felt it was crucial to bring back samples of the yeast to use in their brews.
"The reason why German wheat beer tastes very different from an American wheat beer is because of the yeast used. German beers can sometimes have banana-like flavors in them even if there's no banana in the beer -- it's the yeast that makes the difference."

What does it taste like?

The finished beer is light, fruity, and slightly sour.

Acker describes the beer as "sour barnyard" ... but in a good way.
"It's an un-hopped beer and a unique recipe that we wanted to stay true to," says Acker.
"Without the hops in there and with these other unusual ingredients, you get a starchy, grainy flavor and aroma with a bit of sourness, almost like an ancient berliner weisse."
He says it's light and fruity, slightly sour with a touch of honey and hawthorn berry -- both of which would have been available at the time.
"In addition to local wild yeast, we used broomcorn millet, Job's tears, snake gourd root and lily bulb sourced during our trip -- just as Mijiaya brewers would have done 5,000 years ago."
Jing-A has brewed 350 liters of the beer, which will be available at the brewery's various Beijing outlets by the end of April.
Meanwhile, in Hong Kong, Moonzen is brewing 100 liters and distributing the beer at its brewery. Both brewers say proceeds will benefit the Shaanxi Institute's research.
"I really love the aroma and flavor," says Acker.
"There is definitely a cross over to the hunjiu that we brewed with the farmer. This is a beer that I'd enjoy drinking myself, and I think beer fans are really going to have fun tasting a bit of ancient history."
Ancient social circles
Discovering an ancient beer recipe is just one takeaway from Liu's research.
The Neolithic period in China, about 4,000 to 6,000 years ago, is often associated with farming communities.
Knowing that they brewed beer for pleasure and possibly celebrations, paints a more complete picture.
"Some individuals in some households began to deviate from others and we also saw some social standings in our research. We need to study more to understand how alcohol played an important role in the development of a complex society," says Liu.
It also speaks to the root of socio-economic evolution, where different strata experienced varying qualities of life.
"We need to study how alcohol-making was linked with power development in ancient times," says Liu. "We want to see how feasting behavior helped individuals to get power and how alcohol was used."

05-08-2017, 10:27 AM
I'm all for recycling but this is so wrong. Beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer&p=1302820) & Urine (http://www.kungfumagazine.com/forum/showthread.php?53135-health-benefits-of-urine) is a one-way process.

May 5, 2017, 11:31 AM
Denmark brewer makes beer using human urine (http://www.cbsnews.com/news/denmark-beer-brewer-norrebro-bryghus-human-urine-fertilizer/)
Last Updated May 5, 2017 11:33 AM EDT

A brewery in Denmark is making beer using human urine. The specialty pilsner is called "Pisner," a name derived from wordplay on the type of beer and local slang.

The brew is made with malting barley fertilized by the contents of urinals at the largest music festival in Northern Europe. The 50,000 liters of human waste liquid was used as an alternative to traditional animal manure or factory-made fertilizer products.

"The reason why we make this 'Pisner' beer is because we are a craft brewery out of Copenhagen and about four years ago we converted into organic, so all our beers are organic today," Henrik Vang, chief executive of brewer Norrebro Bryghus, told the Reuters news agency.

"We thought it would be a great idea also to go into recyclable beer. So we want to test our brewers and test our opportunities to make recyclable beer," he said.

Denmark's agriculture and food council named the technique "beercycling," and said "Pisner" could become a trendy, sustainable brew.

"I think it's a genius idea, since it's an investment in the future. We have a lack of phosphorus, so by doing something like this, the circle is complete," said taster Mikkel Pedersen.

"It tastes really good," Birden Eldahl, another taster, told Reuters. "It's fresh and full at the same time and it's a good beer."

But reactions have been mixed.

"In the beginning, a lot of people thought that we had a filtration where the pee went directly into the beer, but that is of course not right," said managing director of Norrebro Bryghus, Henrik Vang.

"In the beginning there was a lot of left and right sides, opinions about this project, but now when people understand what it's all about, I think that it's OK," he continued.

The batch of urine collected from the initial festival is enough to produce 60,000 bottles of beer. After that, the brewers are going to have to decide if they want to keep putting the "p" in pilsner.

05-09-2017, 07:00 AM
idk, makes sense when you read the main article. they're just using the urine as a fertilizer...nitrates/nitrogen and phosphorous recovered from the human waste

David Jamieson
05-09-2017, 12:07 PM
Confession: I drink only de-alcoholized beer now. It's low cal, tastes like a pilsner and I never really liked being drunk anyway. :p

I'll sip a fine scotch on occasion, but only one and only slowly.

Alcohol...can't say I miss it.

05-23-2017, 09:11 AM
Beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer&p=1303046#post1303046) & the 36 Chamber (http://www.kungfumagazine.com/forum/showthread.php?25619-The-36th-Chamber-of-Shaolin-(a-k-a-Master-Killer)). Maybe we'll see the Return of the Drunken Style Championship (http://www.kungfumagazine.com/forum/showthread.php?68489-Drunken-Style-Championship) soon?

This Thursday, Lompoc Brewing Pairs Classic Kung Fu Movies with Kung Fu Inspired IPAs (http://www.wweek.com/arts/movies/2017/05/22/this-thursday-lompoc-brewing-pairs-classic-kung-fu-movies-with-kung-fu-inspired-ipas/)
They're playing "The 36th Chamber of Shaolin" and serving a new series of IPAs including "Enter the Dank" and "5 Hops of Death" at Lompoc Fifth Quadrant.

Gordon Liu (The 36th Chamber of Shaolin)
By Walker MacMurdo | May 22 at 12:07 PM

Lompoc Brewing is known in Portland's beer scene for their frequent IPA series, which have been inspired by everything from baseball to science fiction and hip hop.

This time, Lompoc head brewer Bryan Kielty is taking his inspiration for his current Kung Fu-inspired series of brews one step further: he's pairing them with Chia-Liang Liu's legendary Kung Fu classic The 36th Chamber of Shaolin.

Portland beer blog New School Beer reported that on Thursday, May 25 at North Williams' Lompoc Fifth Quadrant, Lompoc will host Kung Fu IPA Night: Flights of Fury. From 4 pm until 11:30 pm, you will be able to order taster trays of six Kung Fu-inspired IPAs for $8. And at 7 pm, the bar will be screening the genre-defining classic in their Sidebar area.

Produced by Hong Kong studio Shaw Brothers, The 36th Chamber of Shaolin follows the journey of San Te (Gordon Liu), a young student drawn into a rebellion against the evil Manchu government. When General Tien Ta (Lo Lieh) burns his village to the ground, San Te heads to the Shaolin Temple to learn Kung Fu and rally his people against Tien Ta.

The "Flights of Fury" taster tray has tasters of beers including Drunken Panda IPA, a collaboration with EaT: An Oyster Bar, citrus-heavy Enter the Dank IPA, 5 Hops of Death, which is brewed with five varieties of hops and, of course, The 36th Chamber of IPA, brewed with 36 pounds of hops. Not bad for eight bones!

GO: Kung Fu IPA Night: Flights of Fury begins 4 pm, Thursday, May 25 at Lompoc Fifth Quadrant, 3901 N Williams Ave. The 36th Chamber of Shaolin screens at 7 pm.

09-05-2017, 08:56 AM
Busted at a beer fest. Strangely humiliating, but a fair cop.

Talk about a mug shot! Facial recognition catches 25 wanted criminals at Chinese BEER festival (http://www.dailymail.co.uk/sciencetech/article-4851564/Facial-recognition-detects-criminals-beer-festival.html)
Police in China used facial recognition to catch criminals at a beer festival
One of the wanted men who was caught had been on the run for ten years
Eighteen cameras identified each of the suspects in under one second
Others with criminal records weren't allowed in after computers spotted them
By Afp and Cecile Borkhataria For Dailymail.com
PUBLISHED: 13:09 EDT, 4 September 2017 | UPDATED: 04:33 EDT, 5 September 2017

Criminals looking for a quiet pint suddenly found themselves collared when cops used facial recognition technology to catch thirsty crooks at a Chinese beer festival.

Twenty-five wanted individuals were arrested when they tipped up to sample the offerings at the annual bash in Qingdao—home to China's most famous brew.

Those snared included one man who had been on the run for ten years, only to be undone by his hankering for a lager.

Eighteen cameras installed at four entrances to a beer festival in China identified each of the suspects in under one second, Qingdao police said this week


25 wanted criminals were arrested at a beer festival in Qingdao, China, after police used facial recognition technology to catch them.

Eighteen cameras installed at four entrances to the festival identified each of the suspects in under one second, Qingdao police said this week.

Dozens of other people with criminal records or a history of drug abuse were refused entrance after computers spotted them

According to Qingdao authorities, the system has a 98.1 accuracy rate and sounds an alarm if a subject's face is found in the police database.

Six officers were stationed at each entrance to verify the matches.

Beer drinkers are just the latest targets of facial recognition in China, where the hardware has been installed at intersections in four cities to identify and shame jaywalkers.

Eighteen cameras installed at four entrances to the festival identified each of the suspects in under one second, Qingdao police said this week.

Dozens of other people with criminal records or a history of drug abuse were refused entrance after computers spotted them.

According to Qingdao authorities, the system has a 98.1 accuracy rate and sounds an alarm if a subject's face is found in the police database.

Six officers were stationed at each entrance to verify the matches.

Beer drinkers are just the latest targets of facial recognition in China, where the hardware has been installed at intersections in four cities to identify and shame jaywalkers.

Facial recognition is also being used by fast-food chain KFC to predict customers' orders, and at a public park in Beijing to foil toilet paper thieves.

A similar system has been used by Motorola and artificial intelligence startup Neurala.

The two companies partnered up to create smart cameras capable of independently searching for criminals and missing children.

The companies are still developing a prototype, but hope the AI-driven cameras could soon help police find targets in 'suspicious' or 'chaotic' environments.

'We see powerful potential for artificial intelligence to improve safety and efficiency for our customers, which in turn helps create safer communities,' said Paul Steinberg, chief technology officer at Motorola.

'But applying AI in a public safety setting presents unique challenges.

Police could one day use body cameras fitted with real-time facial recognition. Pictured is a demo of new technology. developed by Motorola and Neurala, being used to locate a missing child on a busy street


Neurala has created patent-pending facial recognition software capable of working on very small computers, allowing it to be used on wearable devices.

The cameras will use artificial intelligence to automatically scan hundreds of faces in a crowd, notifying authorities when they come across a known target.

Neurala's founder, Massimiliano Versace, said the software works in a similar way to the mammalian brain, allowing it learn faster than traditional search technology.

The technology is composed of a group of specialised processors which form different parts of a 'mini brain'.

And the new technology is capable of machine learning, meaning the more faces that it encounters, the faster it comes at detection.

'Neurala's 'edge learning' capabilities will help us explore solutions for a variety of public safety workflows such as finding a missing child or investigating an object of interest, such as a bicycle.'

Neurala has created patent-pending facial recognition software capable of working on very small computers, allowing it to be incorporated into wearable devices.

Motorola said today that the software will be combined with its devices, including its Si500 body-worn camera.

The cameras will use artificial intelligence to automatically scan hundreds of faces in a crowd, notifying authorities when they come across a known target.

And the new technology is capable of machine learning, meaning the more faces that it encounters, the faster it comes at detection.

'Neurala's technology enables AI applications to learn at the edge after their deployment,' said Mr Steinberg.

'This can unlock new applications for public safety users. In the case of a missing child, imagine if the parent showed the child's photo to a nearby police officer on patrol.

'The officer's body-worn camera sees the photo, the AI engine 'learns' what the child looks like and deploys an engine to the body-worn cameras of nearby officers, quickly creating a team searching for the child.'

Motorola said today that the software will be combined with its devices, including its Si500 body-worn camera

Neurala's founder, Massimiliano Versace, said the software works in a similar way to the mammalian brain, allowing it learn faster than traditional search technology.

Dr Versace described the structure of this software in a 2010 research paper.

He reported that the technology is composed of a group of specialized processors which form different parts of a 'mini brain.'

Dr Versace described the new king of processing as 'computation that can be divided up between hardware that processes like the body of a neuron and hardware that processes the way dendrites and axons [nerve cells] do.'

Pictured is a demonstration of the new technology. An officer wears the camera while another follows the real-time activity of the smart camera as it searches for a missing child

Using this technique allows AIs to learn using less code, meaning smaller computers with less processing power can be used.

Mimicking the human brain also reduces the risk of 'catastrophic forgetting', which occurs when a neural network forgets its previous training.

Dr Versace said: 'Neurala's L-DNN (Lifelong Deep Neural Network) technology eliminates the risk of 'catastrophic forgetting,' the number-one problem limiting the growth of deep learning neural networks for real-time use.

'Neurala's technology solves the problem instantly at the device, accelerating the development of new AI applications that can learn at the edge after their deployment.'

The smart camera has 'learnt' to look for the face of the child after viewing a photograph of him. The AI is able to locate the child as he walks along a busy high street

09-06-2017, 09:45 AM
New from Revision Brewing & Shoe Tree Brewing.

DISCO NINJA (http://revisionbrewing.com/skunkwerks)
NE Hazy IPA (Collaboration with
ShoeTree Brewing Co.)
It’s a simple universal fact that ninjas are badass. You know what else is badass? Revision beer. Our buddies at Shoe Tree Brewing kicked around ideas with us to develop this tasty, tantalizing, karate chop in your freaking mouth. Kaleidoscopic nunchuck hits to the dome with Citra, Galaxy, Mosaic and Amarillo. Stealthily slaying your taste buds, one sip at a time.

ABV: 7%
IBUs: 40

https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/20993107_1938111146459218_1306704235560798683_n.jp g?oh=e4a139f23dbbad9c897a5288993d480c&oe=5A595E32
https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/20840741_1933006253636374_8461722454934576921_n.jp g?oh=9edda93d1ca85de554604e402bf75f6f&oe=5A18FEFE

10-16-2017, 09:11 AM
Beer or baijiu? China’s drinkers become more quality conscious (http://www.scmp.com/business/companies/article/2115275/beer-or-baijiu-chinas-drinkers-become-more-quality-conscious)
Experts say the domestic beer market has dropped significantly by volume. But higher-quality brands and sales of traditional Chinese clear liquor, or baijiu, are bubbling away nicely
PUBLISHED : Friday, 13 October, 2017, 6:48pm
UPDATED : Friday, 13 October, 2017, 6:58pm
Laura He


Asahi Group, Japan’s largest beer producer, is considering bailing out of its share in Tsingtao, one of China’s largest beer makers, in another clear sign that Chinese drinkers are moving upmarket.
Experts say the domestic beer market has dropped significantly by volume, as buyers opting to cut back on cheaper products. But higher-quality beer brands and sales of traditional Chinese clear liquor, or baijiu, are bubbling away nicely.
Total national beer production has seen three straight years of declines, before slightly rebounding 0.8 per cent in the first seven months of this year, according to recent data from the National Bureau of Statistics (NBS).
As those overall sales fall, however, demand for quality lager (imported and local), and traditional liquor such as Moutai, have continued strong.

A worker checks bottles of Tsingtao beer on the production line of Tsingtao plant in China's eastern port city of Qingdao, Shandong province. The company is shifting its emphasis towards selling premium versions of the product. Photo: Reuters

Kweichow Moutai, the country’s biggest premium baijiu producer, toasted first-half gross profit margins of 90 per cent giving it a market value of nearly 700 billion yuan (US$106.4 billion).
Asahi, Tsingtao’s second largest shareholder with a 19.99 stake, is considering the transfer of all or part of its 270 million H shares, the Chinese brewer said in an exchange filing Thursday night.
Asahi’s holding was worth about US$1.2 billion by Friday’s market close. In 2009, the company spent US$667 million acquiring the stock.
In a Bloomberg interview earlier this year, Asahi President Akiyoshi Koji noted Tsingtao’s “worsened” earnings result and said “ownership without control doesn’t make much sense”.
The Post asked both parties for further comment on the reason for the sale, but neither offered anything more than what was in the filing, that Asahi was looking at its “own business arrangement consideration”.
Tsingtao share price has fallen 4 per cent in the past six months – as the Hang Seng jumped 17 per cent in the same period – and has halved compared with the beginning of 2014.

Workers pack bottles of baijiu in Kweichow Moutai Company in Maotai town, Guizhou province. Photo: EPA

Shares in Kweichow Moutai, meanwhile, hit a new all-time high close of 556.49 yuan on Friday in Shanghai, pushing its yearly gains to 70 per cent, making it among the world’s most valuable liquor brands. The stock has increased more than fourfold in value compared since the beginning of 2014.
“Beer demand is sluggish as China’s population continues ageing. Cheap lagers, which account for more than 70 per cent of total sales, are becoming less popular,” said Iris Zhang, an analyst for Guotai Junan Securities.
Tsingtao reported 30 and 14 per cent declines in net profits, respectively in 2016 and 2015. For the first half of this year, however, net income grew 7 per cent as the company shifted to selling more premium products, inside and outside the country.

Beer demand is sluggish as China’s population continues ageing. Cheap lagers, which account for more than 70 per cent of total sales, are becoming less popular
“Growth potential is limited for the beer market in future,” Zhang said. “Companies can no longer expand by offering just low prices.”
At the same time the higher-margin liquor market is raking in the profits, growing those as a grouping by 9.2 per cent, according to the NBS.
Kweichow Moutai’s interim net profit jumped 28 per cent to 11.3 billion yuan, with gross profit margin at 90 per cent.
Earlier this year, Nielsen China’s Minnie Yu said in a report that “consumption upgrade” has become the major driving force for China’s liquor market.
“As consumption becomes the main driver of the economy, competition among FMCG (fast-moving consumer goods) brands is also intensifying, much like the liquor market.”

Not a big Bai Jiu (http://www.kungfumagazine.com/forum/showthread.php?60794-Bai-Jiu) fan but I've had to cut back on my beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer) consumption because of the carbs. :(

11-01-2017, 09:31 AM
A Beer Festival in China Has German Roots, but No Lederhosen (https://mobile.nytimes.com/2017/10/30/world/asia/china-beer-festival.html?referer=https://m.facebook.com/)
Photographs and Text by BRYAN DENTON
OCTOBER 30, 2017


QINGDAO, China — Music. Tourists. Traditional food. Long tables crammed inside huge tents. And beer — lots and lots of beer.

It’s not Oktoberfest. It’s the Qingdao International Beer Festival, China’s largest celebration of lager.

If the festival looks like a certain German tradition, there’s a good reason. The city of Qingdao is home to the similarly pronounced Tsingtao Brewery, which was founded by German settlers in this corner of Shandong Province more than a century ago.


Since the festival started in 1991, the crowds have steadily increased. This summer’s celebration, which ran for much of August, drew nearly 40,000 people on its busiest weekends.

A small army of bartenders and servers kept steins full and glasses clean and at the ready.


In addition to Tsingtao, foreign producers like Budweiser and Carlsberg set up their own tents. Inside, the scene was raucous: Performers lip-synced to patriotic Chinese songs, women in skimpy outfits auctioned off traditional Chinese calligraphy, and more than one man felt the need to remove his shirt.

Locals come to enjoy the “re nao” atmosphere, a Mandarin term for “hustle and bustle” or “loud and chaotic.”


Qingdao’s festival may be of fairly recent vintage, but its beer-making tradition goes back more than 100 years.

At the turn of the last century, the city was a German naval outpost. The Germans brought beer and an architectural style that can still be seen in the buildings of the city’s Old Town.

The British who arrived later were suspicious of the local water and turned to drinking beer instead. In 1903, British and German settlers created the Anglo-German Brewing Company and began producing Tsingtao.

continued next post

11-01-2017, 09:31 AM

Through two world wars, foreign occupations and civil war, the brewery changed hands several times.

Tsingtao was nationalized in 1949, and despite the purges, starvation and displacement that accompanied the Cultural Revolution, it never stopped producing beer.


“Without beer, we don’t have life in Qingdao,” said Zhao Chen, a local who brought his extended family to the festival. For an audience of young and old, electric floats circled the grounds at sunset.


In addition to all that beer, there was plenty of food at the festival.

Attendees had their fill of chicken’s feet, sausage, dumplings and grilled skewers of spiced meat and squid.


At night, the scene became even louder and livelier, as patriotic anthems turned to techno and rock.

Deafening music and the smell of stale beer and cigarette smoke did little to dampen spirits as festivalgoers toasted one another from giant glasses.


Amid the never-ending toasts, I asked Mr. Chen whether he came to the festival every year.

“Are you kidding? This is more important than Chinese New Year,” he said, before sending his brother off to order us all another round.


Olivia Mitchell Ryan contributed research.

Follow Bryan Denton on Twitter: @bdentonphoto.

I hijacked the Qingdao revisited (http://www.kungfumagazine.com/forum/showthread.php?40385-Qingdao-revisited) thread in the NPM forum (because Qingdao is a major Mantis city) and copied this to the Beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer) thread too. :cool:

11-08-2017, 10:12 AM
It's not 'illegal to sell'; it's illegal to label it as 'beer'. They could sell it as a 'malt liquor'. :rolleyes:

But if I'm going to drop $200, it's going to be for a fyne Irish Whiskey (http://www.kungfumagazine.com/forum/showthread.php?59392-Let-s-talk-Whisky!). Not that I'm going to do that. Martial arts publishers don't make that kind of coin. :(

Samuel Adams Just Unleashed a $200 Beer That's Illegal in Some States (http://fortune.com/2017/10/27/samuel-adams-utopias-2017/)
By Chris Morris Updated: October 27, 2017 4:37 PM ET

Every two years, the brewers at Samuel Adams like to create an event—and there’s no easier way to stir the passions of beer lovers than the release of Utopias.

The biennial release, which carries a price tag of $199 and an ABV of a whopping 28%, is one of the beer world’s most highly anticipated events. Just 13,000 bottles of the beer will be distributed throughout the U.S., though not in 11 states, where it’s illegal to sell.

Alabama, Arkansas, Georgia, Idaho, Mississippi, Montana, New Hampshire, North Carolina, South Carolina, Tennessee, and Vermont all prohibit the sale of Samuel Adams Utopias due to that sky high alcohol content. The rest of the country can begin looking for it early next month.

As for the taste? Utopias is unlike other beers – from Sam Adams or any other brewer. It’s not carbonated, since the alcohol levels chew up any CO2. And it’s not a beer meant to be consumed all at once. Instead, the brewer suggests just a one ounce taste.

The taste is more like a fine liquor, with a sweetness like a port or cognac and a smooth, almost buttery, malt-filled finish.

“My original idea for Utopias was to push the boundaries of craft beer by brewing an extreme beer that was unlike anything any brewer had conceived,” said Jim Koch, founder of Boston Beer Co., the parent firm of Samuel Adams, in a statement. ” I’m proud to present to drinkers this lunatic fringe of extreme beer worthy of the Utopias name.”

Editor’s note: This story initially incorrectly identified Ohio and Washington as states that prohibited the sale of Utopias. It has been updated.

12-29-2017, 12:56 PM
I've had many Chinese beers and found them to be pretty decent in China - surprisingly good considering that I'm no fan of Tsingtao.

I've also had Chinese wine, which was horrid. My first trip to China was to compete in a tournament sponsored by a Chinese winemaker. They did traditional Chinese wine and this western red wine. That was before I developed a taste for Chinese liquor, and I'm Californian, so even though I'm not much of a wine drinker, we dubbed all those as godawful.

Baijiu is a whole other story.

China's drinking habits are changing, and that's a big opportunity for beverage makers (https://www.cnbc.com/2017/12/28/beverage-makers-chinese-are-drinking-craft-beer-wine-baijiu.html)
Chinese consumers are drinking pricier, more elusive alcoholic beverages
Craft beer is popular in well-developed, urban cities
Kweichow Moutai, a high-end brand for a potent traditional liquor, surpassed Johnnie Walker-maker Diageo in value
Huileng Tan | @huileng_tan
Published 16 Hours Ago

The market for Chinese alcohol sales is growing at a rapid pace with consumers acquiring a taste for premium and elusive products.

Among the beneficiaries of the trend are wine and craft beers.

"Chinese consumers preferred to drink less and chose premium products at business dinners or during formal social occasions for their high-grade quality and better taste," market research firm Euromonitor said in May 2017.

According to Euromonitor, wine consumption grew 5.3 percent by volume in 2016 from 2015, even as that for alcoholic drinks fell 3 percent in the same period as consumers traded up.

As a result of such upgrading, total beer sales also declined by 4 percent in 2016 from a year ago. Craft beer however, is witnessing growing interest in big cities.

Anheuser-Busch InBev, the world's largest brewer, is evidence of this trend as its strategy of focusing on the high-end of the market appears to be paying off: The company's revenue in China grew 4.6 percent in the third quarter.

The brewer also cited strong numbers in the Chinese market as a driver for revenue growth in its Budweiser and Corona brands in the first half of this year. Corona and Stella Artois, classified as "super premium" brands by the company, have recorded double-digit growth since they were launched in 2014, CEO Carlos Brito told CNBC recently.

Here's a sip of what Chinese drinkers are ordering:

Craft Beer

China's first brewery was founded in Harbin in 1900 and there are now more than 1,500 domestic beer brands in the country, according to Chinese state media.

The wide selection is in part due to a nascent but growing industry in craft beers as a burgeoning middle class becomes more willing to pay for premium experiences.

The popularity of craft beer may seem explosive in urban centers, but Euromonitor puts the trend into perspective.

"Craft beer is still a new concept for many Chinese consumers. It is popular and distributed mainly in well-developed regions, such as some urban areas of the country where the middle-classes are better off and consumers are global-minded," said the research house in its industry report.

Huileng Tan | CNBC
Panda Brew Pub in Beijing is home to several house craft beers. The company recently started shipping its brews to the U.K. and are looking to other beer-drinking markets eager for a taste of China.

"There is a huge rise in the number of those in the craft beer business and the brewing culture is spreading in China," said Feng Jun, marketing director for pub and brewer Panda Brew.

The craft beer market is diverse, even though consumer groups are generally young, Feng told CNBC in an email.

"There are extreme taste preferences: from those who prefer heavier tastes to fresh, fruity flavors," he added.

With the explosion in selection, some craft beer brands like Panda Brew, have started exporting their drinks.

In November this year, Panda Brew started sales in the U.K. It is also looking into entering other markets such as Canada, Japan and Australia, said Feng.

Even bigger brands are getting into the craft beer business.

Nomura in a December note highlighted that Hong Kong-listed China Resources Beer, the country's largest brewery, will be focusing on craft and imported beer segments while developing premium brands.

Wine is still gaining popularity in China.

To cater to the collective thirst, Chinese investors have snapped up more than 100 vineyards in France, many of them in the producing region of Bordeaux. They've also acquired vineyards in Australia and Chile, among other countries.

Earlier this year, for instance, Yantai Changyu Pioneer Wine, a leading wine-maker in China, bought three vineyards in Chile.

China has also started producing its own wines: State-owned food giant COFCO's Great Wall Wine is a recognizable name in the country.

The potent grain-based baijiu — which means white liquor — is a staple at official and business banquets. Even amid a widespread crackdown on corruption, a frugality drive, and it being an acquired taste, baijiu has seen it's demand stay strong.

VCG | Getty Images
A customer looks Maotai liquor at a supermarket on February 9, 2015 in Zhongshan, Guangdong Province of China.

Earlier this year, consultancy Brand Finance deemed baijiu to be the most valuable type of spirit in the world with a market share of 37.5 percent, overshadowing the 28 percent for whiskey. The world's top baijiu brands command a combined value of over $22 billion, the study said.

Well-known Hong Kong-listed Kweichow Moutai has overtaken Johnnie Walker-maker Diageo to become the world's most valuable liquor company.

—CNBC's Ming Cheang contributed to this story.

Now I'm thinking there's got to be a cocktail name for slamming a shot of Moutai into a Panda beer - sort of a PRC Irish Car bomb. What would we call that?

Thread: Baijiu (http://www.kungfumagazine.com/forum/showthread.php?60794-Bai-Jiu-(Moutai))
Thread: Beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

01-02-2018, 09:04 AM
...but it'll make an amusing start for this year.

VAGINA FLAVORED BEER! MADE FROM MODEL’S VAGINAL YEAST! (http://www.inkedmag.com/g/vagina-flavored-beer-made-from-models-vaginal-yeast/2/?ipp=3)
Would you drink this?
Hi-Tech Vaginal Microbiology

Photo via orderyoni

Wojtek Mann, the founder of the company explains, “The secret of the beer lies in her vagina. Using hi-tech of microbiology, we isolate, examine and prepare lactic acid bacteria from vagina of an unique woman. The bacteria, lactobacillus, transfers woman’s features, allure, grace, glamour, and her instincts into beers and other products, turning them into a dance with lovely angel.”

Vaginal Lactobacillus

Photo via orderyoni

Mann continues, “…vaginal lactobacillus also symbolize life and health….and brewing the beer is a tribute to this sacred process, to the timeless harmony between a human and the bacteria.” Weird!

Is It Safe?

Photo via orderyoni

The site addresses the issue of safety with this statement, “The crucial part of the project is to ensure the safety of the product. All the material is examined on the presence of other bacteria and viruses. Secondly, the procedures of isolation and preparation prevent other bacteria and viruses from surviving, providing final product completely clean and healthy. In addition, we examine final product on presence of other viruses and bacteria once again, and the findings will be published here to make you completely sure it’s healthy.”

orderyoni.com (http://orderyoni.com/)

03-13-2018, 09:51 AM
This New Hotel Will Have Built-In Shower Beer (https://www.tastingtable.com/travel/national/shower-beer-brewdog-beer-hotel)
No need to bring your own anymore

Shower Beer at BrewDog Beer Hotel in Scotland Photo: BrewDog

Shower beer has been a long-standing solution for anyone who's ever struggled with time management skills to the level of being unable to both maintain personal hygiene and kick back with a brew.

Scottish beer company BrewDog will capitalize on that niche when it opens crowdfunded craft beer hotel DogHouse next year, with locations in both Cleveland, Ohio, and Aberdeenshire, Scotland. Focusing on the important things—like a beer-stocked minibar in the shower, in-room taps and a brewery next door, this new hotel will have it all. As opposed to last year, when we only thought we had it all—in a bottle.

If you don't want to wait until 2019 to hole up in a beer-themed hotel paradise, you have options—like one in New Hampshire with its own brewery and the Pendry San Diego with its beer hall. The only catch, of course, is that showering will be a BYOB affair.

Dang. I had to give up beer and now this? Oh bother. :(

David Jamieson
03-13-2018, 10:26 AM
I didn't have to, but I don't consume alcohol anymore.
Mostly because intoxication is overrated. lol

I may have a sip of high grade whisky once or twice a year now.
But that's more of a study / understanding thing really. There's no inebriation at all involved. :D

Still though, Vag beer? I wouldn't drink it for fear of tongue polyps!

03-13-2018, 11:24 AM
BrewDog makes some really good beer.

05-14-2018, 09:17 AM
Scientists revived a 220-year-old beer found in a shipwreck (https://mashable.com/2018/05/03/world-oldest-beer-revived/#wFiugH_aWsq6)

https://i.amz.mshcdn.com/GzZMWGNPGxLE4ts4C2TANbItrck=/950x534/filters:quality(90)/https%3A%2F%2Fblueprint-api-production.s3.amazonaws.com%2Fuploads%2Fcard%2Fima ge%2F766403%2Fc47bd9a3-aef1-40b1-ba28-8a49d39652b8.jpg
The precious 220-year-old beer recovered by a diver.IMAGE: QUEEN VICTORIA MUSEUM AND ART GALLERY

MAY 02, 2018

Beer has a lot of history to it, but maybe not all wrapped up in one drink.

Australian brewers are working to revive a 220-year old beer, made from the yeast found in a shipwreck discovered more than two decades ago.

The porter-style beer will be aptly named The Wreck - Preservation Ale, and is being produced by brewing company James Squire for a limited release in June.

The yeast was found on a merchant ship called Sydney Cove, which was travelling from India to the then British colony of Port Jackson until it became shipwrecked at Preservation Island near Tasmania in 1797.

Tea, rice and tobacco were carried on the ship, as well as 40,000 litres of alcohol. Those bottles of beer remained sealed, and the yeast remained preserved in the ice cold waters of Bass Strait.

https://i.amz.mshcdn.com/v_qHYAYgFgcxT2l4R5tFT58GNwQ=/fit-in/1200x9600/https%3A%2F%2Fblueprint-api-production.s3.amazonaws.com%2Fuploads%2Fcard%2Fima ge%2F766409%2F356d5dca-6dcc-40d8-bfd6-1ddf42b71121.jpg

https://i.amz.mshcdn.com/cK8Xu3hYsWzlXBf_KLG-0u9a1qI=/fit-in/1200x9600/https%3A%2F%2Fblueprint-api-production.s3.amazonaws.com%2Fuploads%2Fcard%2Fima ge%2F766413%2Fdb2d462a-ce82-49b9-98bc-7f1f73543d7f.jpg

These were excavated and donated to the Queen Victoria Museum and Art Gallery (QVMAG) in Launceston, Tasmania, where researchers worked with the Australian Wine Research Institute (AWRI) to isolate the yeast.

"I thought we might be able to culture yeast and recreate a beer that hasn’t been on the planet for 220 years," museum conservator and chemist David Thurrowgood said in a post.

Yeast strains change over time, but the AWRI discovered that it was a rare hybrid strain that differed from modern ale strains.

Brewers tested and tried different ways to use the yeast in modern brewing methods, but were able to create a beer that apparently has hints of blackcurrant and spices. Oh, and expect it to be a little bit funky.

A portion of the beer's sales will be used to further QVMAG's research into the Sydney Cove collection.

40,000 litres of alcohol - that's a fair share of booze. :D

05-14-2018, 10:20 AM
interesting find...would love to try that.

right now I'm drinking Founder's new seasonal 'Azacca IPA'. one of the best beers i've had in a while

05-14-2018, 12:49 PM
A bottle of beer has 198 calories per bottle (12 oz)

05-14-2018, 12:54 PM
only if you're drinking some weak-ass beer. ;)

06-11-2018, 08:23 AM
Ms. Netting is my new hero.

100-Year-Old Woman Says a Daily Guinness Is the Secret to Her Longevity (https://www.foodandwine.com/news/100-year-old-woman-drinks-guinness-every-day)

https://imagesvc.timeincapp.com/v3/mm/image?url=https%3A%2F%2Fcdn-image.foodandwine.com%2Fsites%2Fdefault%2Ffiles%2F styles%2Fmedium_2x%2Fpublic%2F1526063581%2F100-year-old-woman-guinness-FT-BLOG0518.jpg%3Fitok%3DxZhsIzsn&w=800&q=85
Bloomberg/Getty Images

She began drinking the Irish stout as a way to get extra iron.

MIKE POMRANZ May 11, 2018

Back in the 1920s, the beer brand Guinness had a slogan that probably wouldn’t fly today: “Guinness Is Good for You” advertisements openly exclaimed. Though openly touting the health benefits of beer doesn’t happen as often as it used to, a 100-year-old English woman—who lived through the 1920s, by the way—still prescribes to that old mantra. She credits her longevity to drinking a Guinness every day since her 30s. That about 70 years of Guinness. Or to do the math, over 25,000 beers!

Doris Olive Netting of Plymouth, England, is so committed to Guinness that she even themed her 100th birthday party after the well-known Irish stout, decorating her nursing home with things like branded balloons and a life-sized Guinness toucan logo. If you didn’t quite catch that, yes, Netting hasn’t let living in a care home slow down her beer habit. “She refuses to go a day without drinking it,” the centenarian’s 37-year-old granddaughter Tammy told the Independent.

Apparently, Netting began drinking Guinness after seeing one of those aforementioned Guinness ads touting the beer’s iron content. “After the war there was a big marketing campaign to buy Guinness—drink Guinness to get your iron—following on from the ration years. So Olive did just that: a glass [mini bottle] of Guinness a day for the rest of her life,” Tammy further explained. “She reckons that's why she's lived for as long as she has, because of the iron intake through Guinness. She's doing really well. She's remarkable.”

Like all Brits who reach 100 years of age are eligible for, Netting also had the honor of receiving a telegram from the Queen; however, she might have been more impressed with another well-wisher. After hearing of her devotion to their brews, Guinness sent her a personalized gift basket to mark the occasion. Hopefully, it contained at least a few bottles of Guinness, though knowing Olive as we now do, they won’t last long.

Give it up to the elderly!!!!! (http://www.kungfumagazine.com/forum/showthread.php?57037-Give-it-up-to-the-elderly!!!!!)
Beer... (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

09-10-2018, 07:46 AM
Just Saying by Yonden Lhatoo
Is ‘gweilo’ really a racist word? Hong Kong just can’t decide (https://www.scmp.com/news/hong-kong/society/article/2163361/gweilo-really-racist-word-hong-kong-just-cant-decide)
Yonden Lhatoo shakes his head at the on-again, off-again debate over the use of the word that is obviously racist in its roots, but has become benign due to widespread acceptance among Caucasians themselves


PUBLISHED : Saturday, 08 September, 2018, 4:19pm
UPDATED : Saturday, 08 September, 2018, 10:32pm
Yonden Lhatoo

Here we go again. The same old question that Hong Kong can never give a straight answer to after all these years: is it acceptable to use the word gweilo for Caucasian people, or anyone who’s not Chinese for that matter?

The latest catalyst for this on-again, off-again debate is the case of a British man who has filed a discrimination lawsuit against a construction contractor he worked for, citing what he called a “general underlying hostility towards non-Chinese employees”, who were referred to as “gweilo in a derogatory sense”.

The offending Cantonese term literally translates as “ghost man”, the pejorative intent harking back to the unpolitically correct days when passive-aggressive natives perceived those pale Europeans who colonised Hong Kong as being ghostlike foreign devils.

There’s no denying the xenophobic roots of the word, but the fact is, it’s now used so widely and commonly in this city that most of those pesky foreign devils don’t take it as a racist epithet.

Now, of course, that can change depending on the situation as well as the tone and delivery of the term, and it can be used as a disparaging descriptor.

But where do you draw the line? Some of you might remember the controversy back in 1998, when, during a debate in the legislature about attacks on the local currency, veteran politician James Tien Pei-chun referred to international speculators as gweilo.

James Tien once used the word to refer to international speculators. Photo: Sam Tsang

“We should never let the gweilo know our last card,” he said. He defended it as just a slip of the tongue at the end of a long speech, when foreign diplomats complained it would spread prejudice against non-locals – an “us versus them” mentality.

The thing is, two decades later, not a single Caucasian colleague I’ve asked in my office feels unduly offended by the word. Many of them see no problem in regularly using it to describe themselves.

And one of them reminded me of the successful Gweilo Beer brand in Hong Kong, the brainchild of a bunch of – yes – gweilo, who have no qualms about using the word to make money.

A can of Gweilo beer in Hong Kong. Photo: Jonathan Wong

“The trademark registry is quite conservative,” co-founder Ian Jebbitt, an intellectual property lawyer, told the Post. “It did initially reject it on the basis of it being derogatory, but I spent three months putting together a legal submission showing how the word is not being used in this racially deprecating manner … and it was accepted.” There you go, folks.

But I must remind you that our in-house Cantonese specialist at the Post, the lovely Luisa Tam, has reservations about using gweipo, the feminine version of the word. And this one has more to do with being sexist than racist. The word po, as she rightly points out, refers to older, rather than younger women. And we can’t have that.

I’m neither white nor fluorescent in any way to justify the tag, but I do get called a gweilo myself like any other member of an ethnic minority group in this city. Not South Asians and Africans, though – the Chinese have separate nicknames for them that are not so benign when it comes to offensive impact.

Just the other day, I was taking the lift to my flat when three construction workers got in. “See, I told you, there are so many gweilo in this building,” one of them said to his mates in Cantonese, making it obvious I was the evidence to prove his point.

I wasn’t in the least offended, but I did feel I should clarify matters right there and then, employing my limited grasp of the local dialect.

“I’m not a gweilo, dai lo [big brother],” I told him. “I’m ethnic Tibetan. Are you saying I’m a foreigner in this country?”

The lift doors opened for my floor just then, and I had to leave them hanging like that, jaws agape. Sticks and stones may break my bones...

Yonden Lhatoo is the chief news editor at the Post

Gweilo beer. That's awesome. :p

Cantonese help? (http://www.kungfumagazine.com/forum/showthread.php?10790-Cantonese-help)
Beer... (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

10-16-2018, 08:50 AM
...and I had to give up beer last year - too many carbs. :(:(

10.15.1811:00 AM


BEER DRINKERS MIGHT pay more and find less of their favorite beverage as climate change comes for barley. Scientists expect that extreme droughts and heat waves will become more frequent and intense in the regions that grow the grain.

Many farmers are already adapting to the slowly warming planet—with advanced plant breeding techniques to create more drought-resistant grains, for example, and by using more efficient irrigation systems to conserve water—but a new study out today in the journal Nature Plants says that many regions won’t be able to cope with the arid conditions of the future. The work was done by a group of researchers in China along with Steven J. Davis, an environmental scientist at the University of California Irvine.

The team looked at the areas around the world that grow barley, which is turned into malt for beer, and projected what will occur under five different climate warming scenarios by 2100. Using models of both economic activity and climate change, the group made predictions about what will happen to barley production, as well as beer price and consumption.

During the most severe climate events, the study predicts that global beer consumption would decline by 16 percent, an amount about equal to the total annual beer consumption of the United States in 2011. It also expects average beer prices to double. Each country would be affected differently. The price of a single pint of beer in Ireland, for example, will rise by $4.84, followed by $4.52 in Italy and $4.34 in Canada. American tipplers will see beer prices rise up to $1.94 under the extreme events, the study said, and barley farmers will export more to other nations.

Davis, who has published several papers on climate change and the Chinese economy, says many extreme drought and heat events will force farmers to feed barley to livestock instead of selling it to domestic breweries. “When we have these shortages, our models suggest people are going to feed the barley to the livestock before they make beer,” Davis said. “That makes sense. This is a luxury commodity and it’s more important to have food on the table.”

The effects of climate change are already being felt by craft brewers, says Katie Wallace, director of social and environmental responsibility at New Belgium Brewery in Fort Collins, Colorado. In 2014, the US barley-growing region—Montana, North Dakota and Idaho—was hit by an extremely wet and warm winter that caused crops to sprout early, rendering much of it useless. Farmers were forced to tap into reserves in storage.

In 2017 and again this past summer, the Pacific Northwest was hit by severe drought that affected production of hops that give unique flavors to craft brews. Wallace says that climate change is on the minds of all craft brewers as they plan for how to avoid future shortages of both barley and hops. “Its stressful,” Newman said. “We are seeing an increased level of vulnerability and some near escapes in some cases. All of these things have happened periodically, but the frequency is growing.”

The craft beer industry is already planning for the future, says Chris Swersey, a supply chain specialist at the Brewer’s Association, a trade group that represents 4,500 small breweries across the country. Swersey says he is skeptical of the paper’s findings, mainly because it assumes that the amount and location of barley production will stay the same as it is today. He says barley growing is already moving north to Canada, while researchers are hoping to expand barley's range with winter-hardy breeds.

“The industry is already aware that barley production is shifting,” Swersey says. “We need to be thinking ahead and be smart about what is our climate going to look like 50 or 100 years from now.”

It’s not just the little guys who are thinking of climate change. The king of US beer production remains Budweiser, which produces the number 1 (Bud Light) and number 3 (Budweiser) top-selling brands. Budweiser buys barley from a vast network of farmers in the northern US and is investing in new breeds of drought-resistant barley strains, according to Jessica Newman, director of agronomy for Budweiser. “It’s all about getting the right varieties, getting the right mix, and getting the right technology to our growers,” Newman says from her office in Idaho Falls, Idaho.

She says Budweiser’s crop science lab in Colorado is working on new barley strains dubbed Voyager, Merit 57 and Growler. “We are breeding for drought resistance and sprout resistance,” Newman said. “If we see rainfall coming earlier, or if it rains in the wrong time of year, the barley can sprout and it wouldn’t be used. We also want it to use less water and fewer agricultural chemicals.”

Climate scientist Davis says he and his colleagues wrote the study as a thought exercise to perhaps stoke conversation about how climate change affects our daily lives. “A paper on beer might seem a little bit frivolous when it's dealing with a topic that poses existential threats,” Davis said. “But some of us have a personal love of beer and thought this might be interesting.” Climate change won’t just alter the weather; it’ll also hit our grocery tabs and hobbies.

10-16-2018, 09:45 AM
I think this article is filled with an overabundance of beer fear-mongering, possibly to affect market dominance and market shares. All agricultural systems are in play with shifting weather patterns and global temperatures. This planet has a long history of extreme migration of environmental upheaval, gradual and abrupt. Barley will be grown, as well as all other grains where it is most suited. An example of faulty reasoning from this "news alert" : Davis, who has published several papers on climate change and the Chinese economy, says many extreme drought and heat events will force farmers to feed barley to livestock instead of selling it to domestic breweries. “When we have these shortages, our models suggest people are going to feed the barley to the livestock before they make beer,” Davis said. “That makes sense. This is a luxury commodity and it’s more important to have food on the table.”

12-06-2018, 08:58 AM
FORGET PROTEIN SHAKES: DRINK BEER AFTER A WORKOUT (https://vinepair.com/wine-blog/forget-protein-shakes-drink-beer-after-a-workout/)
VinePair Staff @VinePair


Should you be gulping a cold one instead of a protein shake after a workout? According to recent research, the answer might be yes.

Charlie Bamforth, professor of brewing sciences at the University of California, Davis, says when consumed in moderation, beer contains nutrients, among them selenium (which contains antioxidants), B vitamins (which aid in energy), phosphorus (which is said to help with strong bones and teeth), and niacin (which is possibly beneficial to cholesterol). Moreover, beer packs in a good amount of protein, a bit of fiber, and silicon, which some sources say can prevent osteoporosis. These are all nutrients that are ideal for your body to consume after hitting the gym.

An added bonus? Studies also credit beer with stress reduction (well, we could’ve told you that) and muscle upkeep. Additionally, Bamforth stated that while both beer and wine contain antioxidants, those contained in the former are possibly more likely to be readily absorbed by the body.

While some of you may be running out to grab an IPA, others may be asking yourself if the calories in beer will actually undue your workout – not really. Think of beer as a small meal, which is basically what a protein shake is. According to Dr. Arthur Klatsky, who’s a researcher on the effects of drinking booze, “beer has more nutrients, often more calories, B vitamins. It’s more like a food [than wine or spirits].” That being said, the lower in alcohol your beer, the fewer calories it’ll have. Remember you want a “small” meal, not a feast. For this we recommend a session beer, like Founder’s All Day IPA.

Another fun fact? The beer belly is a myth. There’s no real evidence behind the beer belly, other than if you drink beer in excess, you’ll end up intaking a lot of calories and end up putting on fat. However, there’s nothing unique to beer’s nature that makes you resemble Santa Claus. Those with beer bellies are probably just indulging in some greasy bar food.

The bottom line? Moderation is key, but beer has some serious perks – definitely enough to justify stopping by the bar after your next workout.

Okay, confession time. Back in the late 80s, I was trying to put on some bulk. I came in at about 130 and was hoping to add 20 pounds. That was the story of my youth. So I tried drinking beer for the carbs (actually this research isn't new - beer was being bandied about for its nutritional value back then even). I drank a Guinness a day - for health! Now I'm 160 but all the bulk went to my belly (which according to this article, is NOT a beer belly). And I don't drink beer because of pre-diabetic issues. :(

Protein drinks (http://www.kungfumagazine.com/forum/showthread.php?6530-Protein-drinks)
Beer... (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

12-07-2018, 10:13 AM
101-YEAR-OLD VETERAN’S SECRET TO LONG LIFE IS A DAILY COORS LIGHT (https://vinepair.com/booze-news/secret-to-long-life-coors-light-every-day/)
1 Minute Read
Produced by Cat Wolinski / @beeraffair
Updated on 2018-12-06

Photo Credit: Coors Light / Facebook.com

Andrew E. Slavonic of McMurray, Penn. turned 101 years old on December 1. His secret to the long, healthy life he continues to enjoy? A daily Coors Light at 4 p.m.

According to Fox News, Slavonic has been drinking a Coors Light daily in the afternoon for the last 15 years. Before that, it was Coors — he’s been a fan of the brand since 1996.

His son, Bob Slavonic, who lives with his father, says he introduced Andrew to the brand. “I think I am the one to blame for the switch because that is all that I have been drinking for about the past 25 years,” he told Fox News.

Credit: wdrb.com

Andrew is still “spry,” his son says, and keeps a regular schedule. He wakes at 8:30 a.m., makes his own breakfast and lunch, and reads the newspaper every day.

And each afternoon, “around 4:00 p.m., he tells me that it is 4:00 p.m., and it is time for our beer,” Bob said. “He gets his Coors Light from the garage beer fridge and enjoys a nice cold one. The bluer the mountains are on the can, the better.”

Andrew is a true American: He’s a WWII Air Force Veteran who served as a nose gunner and top turret gunner, along with training new pilots during the war.

Bob reportedly reached out to MillerCoors about his father’s affection for the brew, but has not gotten a response.

Published: December 6, 2018

Daily Coors Light? Nah, I don't want to live to 101 that bad.

Give it up to the elderly!!!!! (http://www.kungfumagazine.com/forum/showthread.php?57037-Give-it-up-to-the-elderly!!!!!)
Beer... (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

12-10-2018, 11:02 AM
Would you drink your bathwater? :confused:

You Can Take a Bath in Craft Beer at This Resort in Japan (https://www.travelandleisure.com/hotels-resorts/japanese-resort-lets-you-bathe-in-beer)

Patrick Sgro


As I walk into the Hinotani Onsen at Misugi Resort, I’m hit with a mixture of scents from cedar to hops. This being my first onsen experience in Japan, I step over the threshold in the Kangetsu Noten Bath room without removing my shoes first, something I’m quickly chastised for by an older female onlooker.

I take off my sandals and my yukata, a traditional kimono worn at an onsen. The warm, humid air hits my lungs and I’m instantly relaxed. On one side of the stone-floored room are shower heads with stools, buckets and local soaps used to clean yourself before and after bathing in the onsen.

On the other side are several steamy onsen pools ranging in depth and one large outdoor pool surrounded by tranquil bamboo, volcanic rocks and a flowing water spout. In the middle of the room is the beer onsen. A brand new concept in Japan and wildly popular among guests to this remote Mie Prefecture resort.

I clean myself thoroughly and walk over to the ceramic tub big enough to fit two. The water is hazy and foamy, like a dark lager. I try to time it perfectly so I can catch the homemade craft beer in my hands before it mixes in with the hot natural spring water every thirty minutes.

Patrick Sgro

The combination of black and sake rice gives the brew a slightly sweet, yet dry flavor profile. Considering its location near one of Japan’s most famous Samurai Gardens, it’s appropriately named Ninja Beer. Brewed on-site at Hinotani Brewery for over twenty years, the uber-friendly Nakagawa family has perfected their signature ale.

The family-owned resort incorporates the small community into their daily offerings in a variety of ways, including producing organic barley and wheat for their beer with area farmers. They also grow an ancient organic species of black rice and sake rice for the Ninja beer. Only natural spring water from the surrounding mountain ranges is used for both the beer and the onsen, some of the cleanest water in Japan.

Not only is the beer mostly organic, but Japanese people rave about the health benefits, although not scientifically proven. “The yeast in the beer gives you very smooth skin and the hops have an antibacterial power that is also good for your skin,” said Youki Nakagawa, part owner of Misugi Resort and brewmaster. “On top of that, the C02 in the beer is good for blood circulation.”

The beer onsen is hot and the temperature outside is pushing 100, but soft, tingling skin is worth braving the heat for another few minutes. When I’ve had enough, I get out, wash off, throw on my yukata and head up past the old-school, pink lobby and back to my traditional ryokan style room for a nap on my mat feeling relaxed and full of beer.

There are two public onsens, one designated for men and one for women. They switch each day so everyone can try the beer onsen, and are open from early morning to midnight (with a brief closure for cleaning from 9–10:30 am) so you can soak as much as you want. But be warned, if you have large colorful tattoos, you may be discouraged from using any onsen in Japan, as they are associated with Japanese Yakuza gang culture.

If you happen to have an arm full of tats, that doesn’t mean your time at Misugi is a wash. There are loads of other activities from stone bread making (with beer yeast of course), swimming in the pool or local river, enjoying the waterpark or signing up for Baumkuchen or pizza classes. Save room though because Misugi’s traditional dinner buffet comes with Wagyu beef, interactive somen noodle catching, and mochi making.

Leaving the resort is also highly encouraged, as the small country town of Misugi is filled with cultural gems and unique Japanese experiences that can be arranged through the hotel.

Head to the lush mountains with a forest expert for a forest therapy guided tour or go on a cruisy cycling tour around 100-year-old traditional homes and ancient shrines. Take a walk on Ise Honkaido, an old pilgrimage route, and stop at a local women’s teahouse for authentic matcha making lesson. After that, head back to the hotel brewery for a bottle or two and another soak in the onsen.

Misugi Resort is located about two hours from Kyoto and around three and a half from Tokyo. The Mie Prefecture resort may seem remote, but it’s as authentic and pocketbook-friendly a country onsen experience you can get on a trip through Japan.

12-11-2018, 09:15 AM
More on Slavonic (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer&p=1311817#post1311817)

Still not drinkin Coors. :p

MILLERCOORS SURPRISES 101-YEAR-OLD VETERAN WHO DRINKS DAILY COORS LIGHT WITH SPECIAL BIRTHDAY GIFT (https://vinepair.com/booze-news/millercoors-101-year-old-veteran-birthday-gift/)
1 Minute Read
Produced by Tim McKirdy / @timmckirdy
Updated on 2018-12-10

Photo Credit: MillerCoors

Last week, World War II veteran Andrew E. Slavonic celebrated his 101st birthday. The secret to his long and healthy life? Drinking a daily Coors Light at 4 p.m.

News of the veteran’s preferred tipple soon went viral, with MillerCoors, the parent company behind Coors Light, quick to respond with a special birthday gift.

According to Fox News, the brewing company delivered a fully-stocked Coors Light fridge to Slavonic’s home in McMurray, Penn. The belated birthday gift also included branded hats, pullovers, and sweatshirts for Slavonic and his family.

“On behalf of the entire Coors Light family, we wanted to wish you a Happy 101st Birthday,” a message from MillerCoors read. “We wanted to personally thank you for your years of service and being a lifelong fan of Coors Light.”

But the company had one more, extra-special gift in store for the Coors Light fan. MillerCoors announced it would fly Slavonic and son Bob, with whom he enjoys his daily 4 p.m. beer, to Golden, Colo. for a tour of its brewery and headquarters.

“We will see you in the Rockies!” the brewing company said via a statement to Fox News.

Published: December 10, 2018

01-14-2019, 09:12 AM
New Bottled Brews Delayed By Government Shutdown (https://www.npr.org/2019/01/10/684213385/new-bottled-brews-delayed-by-government-shutdown)
January 10, 2019 7:56 PM ET

Wisconsin Public Radio

Craft beer lovers may not see many new brews on the shelves in coming weeks. The government shutdown means new labels can't be approved, delaying the release of new bottled beers.
Dave Martin/AP

Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.

That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.

The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.

As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.

But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.

Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.

But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.

Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.
Hope Kirwan/Wisconsin Public Radio

"We can still roll out the beer in draft form," Katchever said. "We're all hoping they figure out what they need to figure out and open the government back up."

Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. "Any products that need those government approvals are just kind of frozen on hold," Gatza said. "I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out."

Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.

"Brewers know that they're going to start at the beginning of the stack and get through them," Gatza said. "So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months."

Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.

Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. "[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage," Purser said.

Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.

Well that's annoying...

03-20-2019, 08:12 AM
There are probably enough Buddhist Beers (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer) now to make a separate thread from our Zen/Buddhist brand names (http://www.kungfumagazine.com/forum/showthread.php?64553-Zen-Buddhist-brand-names) one.

I want some Funky Jesus Beer. :p

Funky Buddha Brewery (https://funkybuddhabrewery.com/)


Funky Buddha Brewery was founded in 2010 in Boca Raton, Florida, and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored technique. Our mantra is big, bold flavors, made exactingly with natural ingredients. So, for example, if we say a beer will taste like peanut butter and jelly, you can be sure you’ll smell and taste the fresh roasted peanuts and fruity berry jam. Our flagship beers such as Hop Gun IPA and Floridian Hefeweizen, also strive towards big, bold flavor. It’s who we are.

Our Brewery is located in the heart of Oakland Park’s new Culinary Arts District. The 110,000 sq-ft facility is powered by a 30-barrel, three-piece brewhouse, which feeds nearly 45,000 BBLs of capacity, making us South Florida’s largest craft microbrewery. Each of our distinctive beers is brewed using the finest, all-natural ingredients. We offer tours of our facility, scratch-made grub, and dozens of delicious beers on tap daily.

You can sample our creations in our spacious tap room - open 7 days a week, 11:30am to midnight - as well as in bars and restaurants all across South Florida. Or just pick up a six pack of Hop Gun or Floridian or one of our seasonal offerings at major retailers throughout Florida. And of course, we still brew at our original location in Boca Raton, the Funky Buddha Brewery & Lounge, which has become a test kitchen for our more experimental brews.

See you soon for a pint! Cheers!


05-22-2019, 06:57 AM
I luv Belgian ales

Belgian monks resurrect 220-year-old beer after finding recipe (https://www.theguardian.com/world/2019/may/21/belgian-monks-grimbergen-abbey-old-beer?fbclid=IwAR2u2MT7YmhHTUVRc4iVPs52vX5irZk5m-eDnndapZXrVSJwHjTcv7EzVSY)
Grimbergen Abbey brew incorporates methods found in 12th-century books
Daniel Boffey in Grimbergen
Tue 21 May 2019 10.08 EDT Last modified on Tue 21 May 2019 12.50 EDT

Father Karel Stautemas: ‘We had the books with the old recipes, but nobody could read them.’ Photograph: Yves Herman/Reuters

It has taken more than 220 years but an order of monks at Grimbergen Abbey, producers of a fabled medieval beer whose brand was adopted by mass producers in the 1950s, have started to brew again after rediscovering the original ingredients and methods in their archives.

In a sign of the significance of the news for beer-loving Belgians, the announcement was made by the abbey’s subprior, Father Karel Stautemas, in the presence of the town’s mayor and 120 journalists and enthusiasts.

Uncasking the first glass, Stautemas said the development was the culmination of four years of research into the methods of monks that brewed beer in the Norbertine monastery before it was burned down by French revolutionaries in 1798. The monastery was later reinstated but the brewery and its recipes were thought to be lost.

Norbertine Father Karel toasts with a Grimbergen beer. Photograph: Grimbergen

Stautemas admitted it might be best not to drink too much of the newly produced beer, which is 10.8% alcohol by volume. “One or two is OK,” said Chris Selleslagh, the mayor of Grimbergen, a town six miles north of Brussels.

The source of inspiration for the new microbrewery, located on the same spot as the original, was the discovery from 12th-century books of details about the original monks’ brewing methods, specifically their use of hops rather than fermented herbs, which put the monks ahead of many of their contemporaries.

The books were saved in the 18th century when the fathers knocked a hole in the library wall and secretly removed them before the abbey was set on fire.

“We had the books with the old recipes, but nobody could read them,” Stautemas said. “It was all in old Latin and old Dutch. So we brought in volunteers. We’ve spent hours leafing through the books and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.”

Only some elements from the recipe books are being used by the monks. “I don’t think people now would like the taste of the beer made back then,” Stautemas said.

Marc-Antoine Sochon, the newly appointed master brewer for the abbey, said: “In those times, regular beer was a bit tasteless, it was like liquid bread.”

The lack of artificial additives, use of wooden barrels and exploitation of particular local soil – or terroir – is being emulated.

Stautemas, who lives with 11 other monks at the abbey, said: “What we really learned was that the monks then kept on innovating. They changed their recipe every 10 years.”

The new beer is being made in partnership with Carlsberg, which produces the Grimbergen range of beers for sale around the world, and Alken-Maes, which sells it on the Belgian market.

The microbrewery will produce 3m 330ml glasses a year for a largely French and Belgian market.

Asked whether he felt comfortable with the commercial tie-up with big brewers, Stautemas said the royalties from all the Grimbergen beers would allow the monks to live in the monastery, make pilgrimages and help “those who come knocking on our door and need help”.

Grimbergen was founded in 1128 but burned down three times in all, giving it its symbol of a phoenix and the motto ardet nec consumitur – burned but not destroyed.

05-22-2019, 07:20 AM
There are probably enough Buddhist Beers (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer) now to make a separate thread from our Zen/Buddhist brand names (http://www.kungfumagazine.com/forum/showthread.php?64553-Zen-Buddhist-brand-names) one.

I want some Funky Jesus Beer. :p

Funky Buddha Brewery (https://funkybuddhabrewery.com/)

These guys are fairly local for me, still a 30 minute drive though.

I like them a lot. Their Mango IPA is really good.

Of late, they have really been doing a lot of mixed up stuff...lot's of different flavors. Last time I went in I couldn't get a basic beer other than their year round selection...which are ok, but nothing special. I do have to say that I finally tried their acclaimed 'Maple Bacon Coffee Porter' and was very disappointed in a beer that cost $17/22oz.

No one seems to be making a lot of 'old ales' or 'barleywines' that much anymore.

I do recommend them as a stop if anyone is in the area. Their food offerings are also generally very good to excellent for pub fare. We get the zuchinni fries every time and an olive plate that is amazing.

10-31-2019, 08:26 AM
I know Yuengling is actually a poorly spelled German term, but it always reads as Chinese for me. :o

Tampa's Yuengling-themed hotel will begin construction in 2020 (https://www.cltampa.com/food-drink/food-features/article/21094138/tampas-yuenglingthemed-hotel-will-begin-construction-in-2020)
Tampa City Council approved the project.
JENNA RIMENSNYDER OCT 25, 2019 12 PM0 Tweet Share

https://cdn.cltampa.com/files/base/scomm/cltampa/image/2019/10/640w/Screen_Shot_2019_10_25_at_11.42.54_AM.5db3180c9e9d 9.jpg

Earlier this year, there were talks of a Yuengling-themed hotel popping up in Tampa at 11111 N. 30th St. near Busch Gardens. Well, Yuengling Beer Company had a rezoning hearing last month to get the green light to build a hotel next door to the main brewery. According to the Tampa Bay Business Journal, Tampa City Council unanimously approved Yuengling's plans for a mixed-use redevelopment on its 43-acre property.

Carlos Alfonso, a Tampa architect involved in the project, told TBBJ that construction is slated to kick off in May 2020.

The plans includes all things a hotel would typically host: 200 hotel rooms, a restaurant, and a 5,900-square-foot conference room. Oh, and a microbrewery, a beer garden, tasting room, and a Yuengling museum. If going on a tour of the main brewery isn't enough, you can booze and snooze in Tampa's new hotel. Prepare to plan your next staycation at the Yuengling-themed hotel — although you may checkout with a beer gut.

More details to come as construction begins and vacancy becomes available.

I like them a lot. Their Mango IPA is really good.

I do have to say that I finally tried their acclaimed 'Maple Bacon Coffee Porter' and was very disappointed in a beer that cost $17/22oz.

No one seems to be making a lot of 'old ales' or 'barleywines' that much anymore.

Thanks for the review. I don't drink beer much anymore (carb issues) but when I did, I didn't really care for IPAs or flavored fruity beers (not sure how I'd react to bacony beers). I did like the old ales and barleywines tho.

02-27-2020, 08:53 AM
About that global economy...

Budweiser APAC takes a hit in China as biggest Lunar New Year campaign runs into coronavirus outbreak (https://www.scmp.com/business/companies/article/3052600/budweiser-apac-takes-hit-china-biggest-lunar-new-year-campaign)
Sales to nightclubs and restaurants has come to a halt amid the public health crisis sparked by coronavirus outbreak
Net profit fell 2 per cent in 2019, partially due to weaker sales to nightclubs and restaurants last quarter
Yujing Liu
Published: 12:04pm, 27 Feb, 2020

Packs of Budweiser beers are displayed in a Shanghai's supermarket. The brewer says on February 27 that there’s “almost no activity in the nightlife channel and very limited activity in restaurants.” Photo: AFP

Budweiser Brewing Company APAC, the most profitable brewer in Asia, said revenue in China plunged in the first two months of this year as nightclubs and restaurants were shut across the country amid the coronavirus outbreak.
The Asia-Pacific unit business of Anheuser-Busch InBev estimated its China sales to have declined by US$285 million in January and February compared to the same period last year, it said in notes to its 2019 financial results on Thursday. The hit is equivalent to about 4 per cent of its revenue last year, based on its latest accounts.
Profit also declined by US$170 million over the period, the company said in the report, referring to its normalised earnings before interest, tax, depreciation and amortisation or Ebitda. That is about 8 per cent of its full-year figure in 2019. The company’s top beer brands in China include Budweiser, Corona, Hoegaarden and Harbin.
“The impact of the virus outbreak on our business continues to evolve,” Budweiser said in the financial report. “We have observed almost no activity in the nightlife channel and very limited activity in restaurants.”
Other retail channels also recorded a meaningful decline, it said, but e-commerce sales growth accelerated significantly.
The viral outbreak has so far infected more than 82,000 people and killed at least 2,800, mostly in mainland China. The hit put a halt to a strong start in the opening three weeks of 2020 just as Budweiser was launching its largest ever Lunar New Year campaign, prompting the brewer to also shut some of its breweries including in the epicentre of Wuhan.
Budweiser said it has reopened over half of its beer factories in China and obtained permission to reopen the rest, except for one in Wuhan, after the country extended the Lunar New Year holiday by a week to contain the virus.
The firm also expressed concerns over its business in South Korea, where the novel virus is spreading rapidly, adding to pressure from price competition last year. South Korea recorded a surge in infection and death this week, stoking concerns about a wider contagion.
Budweiser said net profit fell 2 per cent to US$994 million last year, while revenue was little changed at about US$6.55 billion. Still, total volume sold last year declined by 3 per cent from the previous year, mainly “due to a challenging industry and competitive environment in South Korea and softness in the China nightlife channel,” it said.
Hong Kong-listed shares of Budweiser fell by 3.1 per cent to HK$23.55 as of 10:40am local time, bringing the loss to 13 per cent from its IPO price of HK$27. Budweiser raised US$5 billion in its listing plan, one of the five biggest IPOs in the world’s last year.

Yujing Liu
Yujing Liu is a business reporter with a passion for understanding and explaining the fascinating complexities of China’s economy and society. Originally from Beijing, she joined the Post in 2017 after graduating from the University of Hong Kong with a degree in politics and journalism.

COVID-19 (http://www.kungfumagazine.com/forum/showthread.php?71666-Coronavirus-(COVID-19)-Wuhan-Pneumonia)
Beer... (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)
2020 Year of the Rat (http://www.kungfumagazine.com/forum/showthread.php?71622-2020-Year-of-the-Rat)

07-31-2020, 10:03 AM
Suddenly, I'm pleased that I had to give up beer...

French’s Yellow Mustard Now Comes in Beer Form (https://www.foodandwine.com/news/frenchs-mustard-beer)
The new “tropical wheat ale” from Oskar Blues was brewed with 150 pounds of actual mustard.
By Mike Pomranz July 29, 2020

Beer collaborations come in many varieties—from the obvious (of course, Dunkin’ wants to make a coffee beer) to the more forced (was anyone clamoring for brews from L.L.Bean?) But the most interesting collabs not only grab your attention, but also leave you thinking, That sounds so weird, I need to try it! Here’s a beer that checks those boxes: Colorado’s Oskar Blues has co-conspired on a beer with none other than French’s Mustard.

Launching on August 1, aka National Mustard Day, French’s Mustard Beer is billed as a “tropical wheat beer” brewed with Key lime, lemon, tangerine, passionfruit, and 150 pounds of French’s Classic Yellow Mustard.

https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites%2F9%2F2020%2F07%2F29%2Ff renchs-mustard-beer-FT-BLOG0720.jpg

“We elevated the Classic Yellow Mustard flavor with tangy lemon and lime to create a tropical wheat ale I’d pair with a loaded hot dog on the hottest day of the year,” Oskar Blues Head Brewer Juice Drapeau explained.

We got our hands on one of the eye-popping yellow cans featuring French’s signature red flag and were surprised by its relative subtlety. The beer is bright and refreshing, with just a touch of vinegary mustard flavor cutting through the tart tropical acidity. It’s nowhere near mustardy enough to pour on a bun, but pair it with a hot dog? Yes, a thousand times yes.

The limited release brew will be available to order online from CraftShack starting this Saturday or at Oskar Blues Brewery taprooms in Boulder and Longmont, Colorado, and Brevard, North Carolina, while supplies last. But if you miss out, Oskar Blues has also released a homebrew recipe to make French’s Mustard Beer—a great opportunity to really ratchet up the mustard levels to new extremes. Or maybe experiment with Dijon?

Mustard obsessives may notice that this year’s French’s beer is actually a conceptual follow up to last year’s French’s Mustard Ice Cream, produced in collaboration with Coolhaus for National Mustard Day 2019. That bizarre mustard creation proved a bit controversial around our office, but in mustard beer’s defense, at least it has alcohol… 5.2 percent by volume to be exact. Not that anyone is counting while drinking a mustard beer.

10-23-2020, 02:38 PM
2020, amirite?

Guinness brings out a non-alcoholic version of the black stuff (https://www.irishtimes.com/business/agribusiness-and-food/guinness-brings-out-a-non-alcoholic-version-of-the-black-stuff-1.4388396?fbclid=IwAR3sYDF-UahBswMjXfAZ1F3-wxpQ3ISerjKdIUXx60hTDHQfbtOMXBXbnnw)
Diageo rolls out Guinness 0.0 to whet the appetite of younger, health-conscious drinkers
Thu, Oct 22, 2020, 15:07
Charlie Taylor
Guinness 0.0 is being rolled out next week. Photograph: Aerial Photography Ireland via Andres Poveda

It is the black stuff but not as we know it. Diageo is rolling out a non-alcoholic version of Guinness, which it says is every bit as good as the product customers have enjoyed in the past.

Guinness 0.0 is being launched after a four-year development process led by the engineering and innovations teams at St James’s Gate in Dublin. Its makers claim it looks and tastes the same as a regular pint, with alcohol the only thing that is missing.

The no-alcohol version is brewed using the same ingredients but with a cold filtration process used to filter out the booze.

The claim that “Guinness is good for you” may have been widely discredited, but its makers are no doubt hoping that they can at least claim it isn’t too bad for you. The company points out that the no-alcohol version contains just 16 calories per 100ml, meaning a standard can contains 70 calories in total.

Without compromising

“We know people want to be able to enjoy a Guinness when they choose not to drink alcohol without compromising on taste, and with Guinness 0.0 we believe they will be able to do exactly that,” said Gráinne Wafer, global brand director.

Guinness 0.0 will be available from next week in supermarkets, with plans afoot to also make it available in bars in early 2021.

This is by no means the first time that Guinness has sought to reduce the amount of alcohol in its products.

Guinness introduced its first non-alcoholic craft lager called Pure Brew in Ireland in 2018. A year earlier it rolled out Guinness Zero in Indonesia. It was also behind Kaliber, a lager which launched in 1986.

Guinness Light, which while not totally alcohol-free, was a lighter stout introduced by the company in the 1970s which proved a massive failure. With alcohol consumption having declined in recent years, however, particularly among young people, Guinness will be hoping that its new product doesn’t meet the same fate.

04-13-2021, 09:23 AM
Clown Shoes Beer Comic Introduces a Kung Fu Master's Beer Mecca (Exclusive) (https://www.cbr.com/clown-shoes-beer-comic-kung-fu-mecca/)
CBR has an exclusive preview of the next chapter in Clown Shoes Beer's Kung Fu Ballet comic, which can be found on its newest beer Ancient Hills.



A kung fu master discovers his beer mecca in an exclusive preview of Clown Shoes Beer's Kung Fu Ballet series of comics.

The preview of the next installment in the Kung Fu Ballet series is timed to the release of Clown Shoes' next beer, Ancient Hills. The comic strip is written by Clown Shoes Founder/CEO Gregg Berman and illustrated by artist and designer Michael Axt. The chapter finds Master Clown Shoes as he finds a brewery during his journey across these Ancient Hills, where he is allowed entry and given a job following the events of his origin story.


"I'm personally a comic book geek, to some extent. When I was younger, I was really into it, and then a friend of mine owns a comic book store, so I got back into reading some trades in my adult years," Berman told CBR about the idea of crafting a comic book through beer. "It builds on something I enjoy. We have a full-time illustrator, Michael Axt, who works with the Clown Shoes team and has for about eight years, so we've done some small-scale [comics] that have just been on the cans before."

He added, "It just seemed like it made sense. We really wanted to bring attention to our barrel-aged beers, which are an important part of what we do. [We thought we'd] do some integration with that end of the spectrum of creativity and have fun with it, maybe get some engagement."

"A lot of my inspirations are just little moments of epiphany," Berman said regarding the creation of Kung Fu Ballet. "I play with words and thoughts and ideas in my mind and think about things that might work with the brand. We've done some kung-fu beers, as well, in the past. We had one called Eagle Claw Fist, in particular, and there’s a variation of that called Eagle Crawfish. Kung-fu is something I also enjoy, and I'm actually trying to use some of the really goofy kung-fu movies I watched when I was younger, as some of my influence to put this all together. And ballet -- when you think of goofy clown shoes, it just makes it all kind of absurd and fun at the same time. It resonated when I put that combo of words together, and then this all just started spinning off of that."

He also discussed how consumers will be able to read the comic. "There's a QR code, which you can scan and go to the website to read Chapter 1," he said. "We got really backed up with labels at the beginning of the year, so we couldn't prioritize the comic, but we're catching up and we should be able to get ahead on the comic so there's a really smooth release of the beer and the comic at the same time."

The Ancient Hills beer is a 10 percent ABV bourbon barrel-aged chocolate stout with an abundance of rich flavor. Ancient Hills and the Kung Fu Ballet comic strip are now available to purchase.

Ballet-fu (http://www.kungfumagazine.com/forum/showthread.php?20965-Ballet-fu)
Beer (http://www.kungfumagazine.com/forum/showthread.php?6266-Beer)

04-15-2021, 07:52 PM
I stop drinking liquor when I get admitted. Water is my only friend right now :(