Originally published on Mon April 15, 2013 3:06 pm
By April Fulton
Is small-batch hard apple cider the next microbrew? It seems everybody and their brother is experimenting with ways to make the potent stuff profitable. Sales of domestically produced hard cider have more than tripled since 2007, according to beverage industry analysts — and that's not counting Europe, where it has held a steady popularity for centuries.
The baseball season is still young, but the New York Yankees have already faced harsh public criticism. No, we're not referring to their lackluster record. Instead, the Yanks were accused of trying to hoodwink beer drinkers with a new "Craft Beer Destination" concession stand at their Bronx stadium.
Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.
But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.
When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.
Originally published on Wed April 10, 2013 2:36 pm
A humble creature that has long toiled in obscurity for the benefit of humankind is poised to win a small measure of the distinction it deserves: designation as Oregon's official state microbe.
It looks to be the first microbe to gain official state recognition.
The microbe in question, Saccharomyces cerevisiae, plays a key role in the state's economy. Without it, sugar would not become alcohol, and Oregon would not have a craft beer industry worth $2.4 billion.