Kansas City residents are proud of their barbecue, their Chiefs football, their national champion soccer team and Boulevard Brewing, a local brewery that has built up quite a local following since its launch in the late 1980s.
"It's our thing. You know, like la cosa nostra, it's our thing," says Char O'Hara, a Kansas City, Mo., resident who, like thousands of other local 20-somethings, grew up with Boulevard.
But soon, it will be a Belgian thing, too. Any day now, Belgian beer maker Duvel is expected to finalize its purchase of the Kansas City brewery.
We all know James Bond had a hankering for martinis. But it looks like the international spy threw back far more Vespers, his martini of choice, than was good for him.
Dr. Indra Neil Guha, a liver specialist, and his colleagues at Nottingham University Hospital in England spent a year poring over Ian Fleming's James Bond books and tabulating how many drinks the suave spy drank a day.
Originally published on Wed November 27, 2013 10:37 am
Credit Morgan Walker / NPR
Ah, the old beer-tapping prank: One strong hit on the top of an open beer bottle, and poof! Your IPA explodes into a brewski volcano.
"In one second, most of your beer has really turned into foam," says physicist Javier Rodriguez Rodriguez of Carlos III University in Madrid. "You better have put the bottle into your mouth, because you need to drink whatever is coming out."
Originally published on Fri November 8, 2013 9:37 am
The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods.
Credit Aaron Kleidon / Scratch Brewing Company
Last week, Aaron Kleidon went for a walk in the Illinois woods and returned with a bag of lotus seeds. The seeds were bound not for his dinner plate, but for his pint glass.
In a few months, Kleidon will have lotus-flavored beer at the small brewpub Scratch Brewing Company, which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms.