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Free Beer That's Free as in Speech
darkonc writes "The CBC has notes and an interview with Dane Rasmus Nielsen who decided to reduce the confusion between 'free as in speech' and 'free as in beer' by making a beer free -- in speech. The result is Vores Oel, an open source beer. The CBC site includes the recipe for the beer which is made with Guarana beans, and gives it a bit of a caffeine-like hit. The danish site downloads include the label for the beer (which is also Open Source)."
But will he send it to me free like a Ubuntu CD?
Marky Mark Killed Jason Bourne!
... or increase it???
It's already version 1.0.
If this were in the true open-source spirit it'd be 0.99_rc3_beta1.1 at most.
I guess today is a passable day to die.
Trusting the Danish for your free beer is quite another.
*ducks*
There is truth in humor.
So...is there some kind of General Public License for beer similar to the GNU?
As everyone knows free beer will make you drink more and get drunk. When you get drunk you will speak more freely. So it will be free speach by free beer. How does this help anyone?
;D
Except that it helps us get drunk, and that's not a bad thing, is it?
If pro and con are opposites, what is the opposite of progress?
In theory there is no difference between theory and practice.
In practice, however, there is.
> umm... guarana HAS caffeine. in fact it is one of the richest
> natural sources of our beloved caffeine!
The important thing is that guarana is better for you as it is a natural source of caffeine. so that's something to remember
Wired had the same story a couple of days ago. Their article is a bit longer and with a bit more background.
Until I'm drinking it, there is no buzz.
And other drinks over at the Cat's Meow 3 lots of beer related stuff. Of course it will cost you some money to brew a batch, but hey it could be worth it.
I do not vouch for specific recipies there, as I haven't done any brewing in years.
Erlang Developer and podcaster
The minute folks have got their heads around free beer , they are drunk and stand little chance of grasping the differences between Libra and gratis .
The only things certain in war are Propaganda and Death. You can never be sure which is which though
Here is the GNU definition:
``Free software'' is a matter of liberty, not price. To understand the concept, you should think of ``free'' as in ``free speech,'' not as in ``free beer.'' Free software is a matter of the users' freedom to run, copy, distribute, study, change and improve the software. More precisely, it refers to four kinds of freedom, for the users of the software:
* The freedom to run the program, for any purpose (freedom 0).
* The freedom to study how the program works, and adapt it to your needs (freedom 1). Access to the source code is a precondition for this.
* The freedom to redistribute copies so you can help your neighbor (freedom 2).
* The freedom to improve the program, and release your improvements to the public, so that the whole community benefits (freedom 3). Access to the source code is a precondition for this.
http://www.gnu.org/philosophy/free-sw.html
The process of brewing beer is easy, but not quite THAT easy.
:)
A good introduction to brewing is How To Brew by John Palmer. The entire 1st edition of the book is available on the web for free at the URL above. (Perhaps predictably, it's free as in beer, not as in speech
Uh-oh ... I hope "Vores øl" doesn't get in trouble for this (but then again, it's not like this is the US, so there is hope).
The thing is, a few years ago one of the two major Danish beer labels had a series of commercials in which "Vores øl" was the signature. They might not see this site as such a "free speech" win, though I hope they'll let it pass without raising a fuss.
"Good news, everyone!"
Now
Well now
Recipe for approx. 85 ltr. Vores Øl (Our Beer) (approx. 6% alchohol by volume).
Malt extract
For Vores Øl we use four types malted barley:
6 kg pilsner malt
4 kg münsner malt
1 kg caramel malt
1 kg lager malt
The malt is crushed and put in 55-60C hot water for 1-2 hours.
The mixture is filtered and the liquid now contains about 10 kg malt extract.
Taste and sugar Besides malt we use:
60 g Tetnang bitter hops
50 g Hallertaver aroma hops
300 g Guarana beans
4 kg sugar
(Guarana beans can typically be bought at health food stores).
The malt extact is brought to a boil in a large pot with the hops and approx. 70 ltr. of water.
After half an hour, the Guarana beans and sugar are added.
The mixture simmers for about an hour, and is then filtered and cooled in a sealed container.
Fermentation
Yeast is added and the beer is fermented at room temperature for approx. 2 weeks.
When the beer is fully fermented it is transferred to bottles. First 4 g sugar is added per liter and some yeast from the bottom of the fermentation tanks for priming.
Vores Øl is then left in the bottles at room temperature for 8-10 days for carbonation. Then the beer is ready to enjoy; cold and refreshing.
There is truth in humor.
Did you know that it is legal to beat the crap of anyone who tries to explain something to you with free as in beer/free as in speech?
Hopefully someday the ass kicking won't just be legal, but compulsory.
As a Heineken representative, I'd just like to remind you all that THERE ARE NO ADVANTAGES to open source beer.
See our website for zillions of usless statistics and reports (compiled by and independent organisation (funded by us)), that disprove the so called benefits of open source beer.
As well as conveniently digging up all those old patents we also plan to file numourous lawsuits against the open source beer community - if you are a user of open source beer, watch out - you may be prosecuted.
"Who says nothing is impossible? Some people do it every day!" - Alfred E. Neuman
This recipe is terrible. The most glaring error is they don't specify the type of yeast. Is this an Ale or a Lager? There's a big difference beween the two. Given the room temperature fermenting, you'd assume an Ale, but some Lager yeasts can ferment at room temperature too. Among those two major yeast types there's a huge difference among the various strains that produces very different end products.
The recipe calls for armoma hops and bitter hops. The only difference between the two is the length of the boil. Bitter hops are boiled on the order of 30 minutes, Aroma hops are boiled on the order of 5 minutes. But no boil times are specified at all. The boiling time of hops impacts the hop level of the beer, which has a major impacts on the flavor of the beer.
If this recipe were code, it wouldn't compile. You'd have to guess at the yeast type and boil times for the hops. The massive 85 liter batch size isn't terribly usefull either. Most homebrewers do 5-6 gallon batches.
AccountKiller
Unless you are already a homebrewer, don't try this recipe - it's a difficult grain recipe, and looking at the recipe, will not will not be a fantastic beer.
If you are interested in starting with the hobby (and I recommend you do, you'll never look back), go to your local home brew shop and grab a starter kit, you will make some pretty good beer - certianly better than that recipe will get you.
Once you have made up a few batches, add some Gurana to a recipe you like and you will have a cafinated beer that you will actually enjoy.
It's called sake.
I don't know that there are special names for corn beer, or millet beer, or amaranth beer. Then, of course, root beer and birch beer are really beer if you really brew them. Recipes are available on the net, as they are for barley beer, so I'm at something of a loss to explain what this story is all about.
Me, I generally just go straight for the cognac, but I'd have to move to France to make it myself.
There's always wild grape rotgut.
KFG
Sorry folks, but that's just plainly stupid. All IP issues with recipe for beer should be settled with Hildegard of Bingen. This German Benedictine nun was the first author to suggest that adding hops to the disgusting fluid hitherto known as beer will be generally a good idea. Since the age of Hildegard (12 century), no significant progress has been made in this topic - she has described the beer as we know it today. And as it was with many medieval philospophers, Hildegard created her "intellectual property" just "ad maiorem Dei gloriam", feel free to copy for the greater God's glory. So there is no need to make "open source beer" today - it was open source since last eight centuries.
Personally, I think the idea of adding guarana to beer is just plainly insane. Beer is meant to relax people. If I want to stay alert and awake I can drink coffee or energy drinks. Beer is something to drink when the work is over and you can relax. Guarana beer is like coffee with sleeping pills.
can a person under the legal drinking age purchase these ingrediants without anyone asking for ID?
I know that malt can be used for other things (although I doubt lager malt has other uses), and hops have properties that stop bacterial reaction (although I have never heard of their use for anything else). Yeast, of course, is used for bread. So for thoes with experience in home bewing, what's the verdict?
Vol~
yeah yeah, find the torrent but good luck getting the beer out of your PC safely. How do you plan to get the beer out, drip it through that old unused floppy drive?
Are you crazy?
Streaming free beer over the internet is pointless without a DRM free RS-232 Bar Tap for output and only RMS has one of those.
"Who says nothing is impossible? Some people do it every day!" - Alfred E. Neuman
Its free as in Free beer, but not as in free beer.
Shame. *hic*.
Don't forget - all drivers are incompatible with this open source release, DO NOT DRINK AND DRIVE
#hostfile 0.0.0.0 primidi.com 0.0.0.0 www.primidi.com 0.0.0.0 radio.weblogs.com
A fantastic beer is all a matter of personal preference. The history of beer in north america was changed dramatically by prohibition. During that period, they were brewing awful stuff, and serving it very very green. What was discovered, if you chill the beer till it's 'cold', folks liked it better. If you look into the specific reason why, it's kind of hillarious. A liquid chilled the way north americans prefer beer (ice cold), will numb many of the tastebuds when it flows over the tongue. Those are specifically the buds that react to the flavour of yeast. When prohibition ended, the brewing industry held onto this concept, because it allows one to serve a green beer, and nobody will taste the yeast. Ever notice how much the industry spends promoting 'cold beer'? That simply because they know, if folks are drinking it chilled, they can sell a beer that's got a horrible yeast flavour, and nobody will notice.
The recipe in question as given on the website will produce a very interesting beer, but, its definitely a european beer. That means it should be served just below room temp, not well chilled, and, it does need to be fully and properly cured, to get rid of the yeast flavours. the majority of the flavour from this particular beer will be lost if served chilled the north american way.
If you are doing your own brews, it's a very interesting experiment. Make up a traditional european beer, then try 2 bottles side by side. Chill one 'the north american way', and treat the other exactly the way you would treat a good red wine (8 to 12 degrees below room temp). The chilled variant will taste awful, the room temp bottle will have a host of interesting flavours. Repeat the process with an american beer, and you'll find the room temp bottle will have a horrible yeasty aftertaste, which you dont notice when trying the chilled bottle.
But, that's the beauty of open source beer :) for our north american folks that prefer ice cold beer, they can fork the recipe, and refine it for one that has acceptable flavours when served chilled, and disregard the yeast artifacts, the the chilled serving will hide them.
This beer has a viral license.
After you drink it you are running embedded beer and you will have to open all your internals for free
(small fee for sending your intestines is acceptable)
Sounds like it's already the Linux of beers, then.
Hard to set up, isn't that good, and you can add something to something more mainstream to make it do the same thing!
(just kidding!)
Ingredients per gallon of water (scale as appropriate):
Method:
Boil the acorns in a 1/4 pint of water, until the water turns yellow. Strain out the acorns. Boil the gallon of water separately, then let it cool slightly. Add the honey, tea, the water from the acorns and the lemon juice. Stir gently. It is recommended to remove the scum off the top, but I never do. Allow the water to cool to just above blood-warm and pour all but 1/4 pint into a brewing jar.
Heat 1/2 pint of water in a jug until blood-warm and dissolve into it the maltose. Add the yeast and stir. Let to sit until the yeast is active and a good froth has formed.
Pour the yeast mix into the brewing jar, then rinse the jug with the remaining 1/4 pint to get the remaining yeast. Also pour into the brewing jar. Shake the brewing jar to ensure a good mix, but not so much as to lose any of the mixture out of the top.
Fill the air-lock with water (assuming it is a type that uses water) and stopper the brewing jar. Place somewhere warm (most yeasts do best around 78'F). Regardless of what anyone else says, I do recommend direct sunlight.
Wait until fully fermented, then use the wine siphoning kit to siphon the mead into the empty brewing jar, minus the sludge. Stopper it again and let it settle for a day. Clean the original brewing jar carefully. Place the full brewing jar in a cool, dark location.
After six months, siphon back to the original brewing jar, stopper it up, and place it back in the dark. After another six months, bottle into dark glass bottles.
Mead is "best" after being left for 4-5 years, but is extremely drinkable within a day or two of being bottled.
I use just about any old mead or champagne yeast, but the one that seems to be the most popular is Wyeast's #3632 Dry Mead yeast. If you want something that'll give you an extra kick, START with that until it finishes, then pour out 1/4 pint to make a fresh starter kit. This time, use a high-tolerence yeast (champagne will go to 17 or 18%, but there are yeasts now that'll go to 25%). Once started, pour back into the main brewing jar and let it finish.
If you want a slightly fruitier flavor, add 1 lb. of blueberries or some other soft fruit, when making the original mix.
If you want a "cleaner", softer flavor, don't use the acorns.
It's a small world and it smells funny; I'd buy another if it wasn't for the money; Take back what I paid (SoM)
Coffee beans are also a natural source of caffeine, (as are tea leaves), and they have a huge adavntage over guarana, as they don't taste like dirt.
/. dup., or if I saw it somewhere else.
I'm pretty sure I read the original article some months ago, btw - don't know if it's a
What a long, strange trip it's been.
Use Unix. This is where all those pipes and filters come in handy.
OS Software is like love: The best way to make it grow is to give it away.
And the caffeine in coffee and chocolate ISN'T natural? Natural != healthy. The nicotine found in tobacco is perfectly natural: the plant makes it as an insecticide. And even though it's perfectly natural, I doubt snake venom beer would be very good for you (okay, okay, it has been found that small doses of certain snake venoms can actually help patients overcome certain disorders, but in general, not a good idea.) Or how about a nice tetrodotoxin saki? It's made from the all natural pufferfish, a Japanese delicacy.
And then there's the fact that guarana has not been evaluated by the FDA for safety, effectiveness, or purity. All potential risks and/or advantages of guarana may not be known. Additionally, there are no regulated manufacturing standards in place.
Now, the caffeine in guarana beans is generally disgested much slower than in, say, a cup of coffee. However the effect when you grind up the bean and mix it with a carbonated alcoholic beverage would probably be to extract the caffeine directly into the liquid, where it can be digested quicker. Not that I'm against mixing caffeine and alcohol within moderation... just as long as you know what's going on and understand that, yes, you are taking risks.
I'll never make that mistake again, reading the experts' opinions. - Feynman
Did the post say _all_ tastebuds, or many tastebuds ? Some are not affected by the cold, others are. Heat has a similar effect. I'm sure you know at least one food that seems to 'taste better' after it's got cold?
Beta testing must be really fun. :-)
I'm sorry, the number you have dialed is an imaginary number. Please rotate your phone 90 degrees and dial again.
If this recipe were code, it wouldn't compile.
Don't whine. Just fix the bugs in the recipe & check
in the fix. That's what open source beer is all about.
In the US anyway, and probably in other countries with similar intellectual property laws, recipes are not covered by copyright.
Why do you think Coca-Cola keeps their recipes under strict secrecy?
So brew away -- and feel free to ignore the licensing restrictions of the CC license, at least for the recipe.
Recipes can get legal protection through being "trade secrets", though. This recipe doesn't have that restriction, so it's a lot freer than any other beer I can think of.
It's a non issue. Beer is not cola. In countries with beer culture (Belgium, the Netherlands, Germany, the UK to some extent, types of recipe were often originally linked to towns, to abbeys etc.
The basic recipes have been in the public domain for centuries, and you are not held back in any way from making a beer similar to wellknown brand beers.
There are lots of micro-breweries that sell beer, and recipes are easy to come by. It is also not very hard to make a beer that is better than the commercial ones. It is just hard to market it and make a profit. Compare with orange juice: everyone can make good fresh orange juice, but the knowledge will not make you rich.
The secret to making wine, liquor, bread, and cheese is also in the public domain. This "free-as-in-speech beer" thing is mildly funny, but I don't want to be bored with free-as-in-speech bread or free-as-in-speech cheese.
There are a few beers that dominate the world market, but that is only because of shelf space and brand recognition, not closed source recipes or technology lock-in or whatever.
Having seen the recipe, I don't think this beer is worth trying btw.
if you change it you have to publish your modyfied version as well
Most of the modifications I make to beer involve kidneys, liver and bladder. There have been a few occasions where I have made their products freely available, but most people seemed more annoyed than grateful.
"I've got more toys than Teruhisa Kitahara."
Tobacco is natural. So is Belladonna. Just being natural does not mean something is good for you.
Je fume. Tu fumes. Nous fûmes!
"Creating a free beer sounds fun but frivolous - one may ask what meaning this really has concerning food, or other physical products. I believe it is quite the opposite; that is, that Vores Øl has given us the freedom to protect our ideas and promote innovation. Already many recipes, cooking methods, ingredients, even entire species of plants and animals are patented and copyrighted. Vores Øl aims to publicize the fact that there is an alternative to the monopolistic act of traditional copyright law - and a simple alternative at that. Share and share alike is the mantra here. So how about you share some of your beer with me?"
-I wrote this on my food blog last week about the Free beer. Too many real world physical things are becoming patented. Innovation is being stifled and aggressive capitalism is preventing creativity. I think the best part of this project is that it simply raises awareness of the fact that copyright, trademark, int. property law, etc. don't have to continue going the way they are going.
-Aaron
http://aliment.blogspot.com/
Or you could take the free as in speech thing one step sideways... and brew using Linux - http://nerdbrew.com/ .... (shameless plug, sorry :P)
~
NerdBrew.com
Beer through technology through beer through technology through beer through beer through beer
Actualy it looks like a pretty good commie recipe, it has plenty of malt to give the brew plenty of body and head; a blend of both bitter and armoma hops to give the beer both taste and bouquet.
After trying the reciept as is i'd probably decide to cut back the bitter Tetnang hops a bit to balance it to my personal preferences better.
If any of my fellow americans would like to by your hand at brewing I can assure you that with a trials, you'll be making a brew that is far better, and better personalized than anything you'll see made by the big conglomerates. The hardest part for use is actualy collecting enough bottle of the proper type; our Modern Screw on lids bottles suck ass for home brewing.
One word of warnning is home brew produces prdigious amounts of very good beer at modest cost, so in order to consume it fast enough to try the modifications to the reciepes, you'll need friends and have to actually scocialize in person.
Apocalypse Cancelled, Sorry, No Ticket Refunds
there it is: http://hardware.slashdot.org/article.pl?sid=05/01/ 13/1642234&tid=222
if there's one thing that sticks in my memory... it's beer. :-)
--- Caffeine is directly responsible for some of my greatest ideas, and some of my most embarrassing moments...
We have two Latin words that explain the concept just fine.
Liberty: freedom (free as is speech).
Gratis: without charge or payment (free as in beer).
227-3517
Forced simpsons quote:
To start press any key.
(reading screen) Where's the "any" key? I see Esc, Catarl, and Pig Up. There doesn't seem to be any "any" key.
Wo! All this computer hacking is making me thirsty. I think I'll order a Tab.
(presses TAB key).
Ubuntu is an African word meaning 'I can't configure Debian'
BEER 1.0
If you run this app for too long, it causes system glitches (hangover) a while after quitting it.
(ok, I know, that's not a bug, that's a feature. workaround: non-alcoholic hack)
Circumcision is child abuse.
Pizza is far superior served as a cold breakfast -- especially when you dip the crust in your chocolate milk.
My breakfast of champions,
-l
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"The history of beer in north america was changed dramatically by prohibition. During that period, they were brewing awful stuff, and serving it very very green. What was discovered, if you chill the beer till it's 'cold', folks liked it better. ...beer (ice cold), will numb many of the tastebuds..."
Ah Bologna. Cold beer in the US dates back at least to the mid 1800's where they used ice houses, especially in the hot west to keep beer cold through the summer. It was hot and it was dusty. And the townsfolk wanted something cold to drink. Plain and simple.
Here's an interesting beer history link for all the European beer snobs: http://www.beerhistory.com/library/holdings/raley_ timetable.shtml
If you scroll down to modern history, it states:
In the mid-19th Century (1850's) German immigrant brewers introduced cold maturation lagers to the US (Anheuser-Busch, Miller, Coors, Stroh, Schlitz, and Pabst roots begin here).
The modern era of brewing in the US began in the late 1800's with commercial refrigeration (1860), automatic bottling, pasteurization (1876), and railroad distribution.
Cold beer is just part of the American culture. There is something about reaching in a cooler after a hard day of work and grabbing a can or bottle that has been sitting in ice for hours. Even in the winter time the beer comes out of the car and goes in a snow bank for deep chilling before serving. And we like it that way!
I just came back from sixteen days in Europe pretty recently (my first visit) and it's true - though the majority of places at which I drank beer kept it in refrigerators, their temperature was nowhere near as low as we keep them in the US. (This was nice when you go to butter your bread in the morning, incidentally). German beer tastes pretty good warm. You should give it a try sometime.
I get really sick of this crap that's posted around here though about how we only keep ours cold to kill the flavor. It's not true. As the wise man a few posts below me indicated, we just like cold beverages around here. (In Nebraska, it has been over 40 degrees Celsius for the past week if you need an idea of why that might be) Beer snobbery is HUGE on Slashdot, among both Americans and Europeans and pretty much everyone else here. Snobbery would really lose its effectiveness if you didn't have a great story you completely made up so that you could more verbosely look down on something, right?
I had by far the best beer I have ever had during those days in Germany and Belgium. (In fact, if anyone knows where I can get a bottle of Chimay for less than $6 I would love to know about it). When I got back to Nebraska, however, the first thing I wanted to drink was an ice cold Pabst Blue Ribbon. There's nothing wrong with a little variety, and I'm just not quite enough of an elitist asshole to complain about a national tradition, I guess.