#beer

Anton Troianovski:

As national euphoria gripped Germany on Tuesday with the arrival of its world champion soccer team, an apparent crime in the Rhineland served as a reminder that all was not well. Unidentified thieves, the police said, had spent the weekend stealing 10 truckloads of beer.

"Has anyone noticed a large amount of beer?" police in the city of Krefeld said in a news release. "Can anyone provide information on a possible storage area?"

The equivalent of 140,891 six-packs. Someone had a fun night.

Rani Molla:

Craft beer makers have experienced huge jumps in market share while the overall beer market size has shrunk. The Census Bureau announced yesterday that the number of breweries in the in the U.S. doubled in five years–an increase largely due to craft beer. On average over the past two years, 1.2 craft breweries opened each day, contributing to a total of 15.6 million barrels of beer last year.

Yes, 1.2 craft breweries a day.

Aaron Goldfarb on a trick Jim Koch, founder of Boston Beer Company taught him:

You see, what Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain. 

“And it will mitigate – not eliminate – but mitigate the effects of alcohol!” Koch told me.

Just a spoonful of yeast, helps the beer go down. Also love the note about Koch, a billionaire, carrying his own glass around at all times.

Vanessa Wong:

What exactly does a beer jelly bean taste like? Holt compares it to a hefeweizen, describing it as “fresh” and “crisp” with a hint of honey. While it’s not guaranteed a permanent spot in the Jelly Belly collection, she says, “If it finds a following, then it can stay for a long time.”

Well I’m sold.

Noah Davis spoke with John Kimmich of The Alchemist, a brewery in Vermont (makers of Heady Topper), about the craft beer explosion:

"Having money shouldn’t give you the ability to enjoy beer more than anyone else," Kimmich declares. "We make a good amount of money on it, but we’re not price-gouging. If it got to the point where we were selling it for $8 a can, all of our great fans at Phish shows or up at UVM wouldn’t be drinking it the way that they are. To charge $9 or $10 for something that is made and put out in three weeks isn’t right. It really takes advantage of the customer. We don’t think that it should be a privilege to drink beer. No matter what the demand is, we’ll keep it at $3."

How refreshing.