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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!
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.
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?
> Trusting the Danish for your free beer is quite another.
..... beer? danishhhhhhh .... mmmm ..beerrrr...... danish? .....
mmmmmm danishhhhh
that would confuse the fuck out of homer simpson!
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
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
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)
I certainly hope so, since after you drink it you'll have a hard time not producing derivative works...
Everything in moderation, including moderation itself
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.
Great, now all the toilets will be plugged up with copies of the GPL... which has to be distributed with said derrivitive works.
MadCow.
I used to have a sig, but I set it free and it never came back.