Slashdot Mirror


What Beer Can Teach Us About Emerging Technologies

cold fjord writes that Assistant Professor and lecturer Dave Conz has an interesting article at Slate, from which: "I believe beer is the perfect lens through which to examine innovation, which is why I teach a senior capstone course at Arizona State University called the Cultural and Chemical History of Beer. ... Home brewing is part of a broad spectrum of DIY activities including amateur astronomy, backyard biodiesel brewing, experimental architecture, open-source 3-D printing, even urban farming. ... Many of these pastimes can lead to new ideas, processes, and apparatus that might not otherwise exist. Depending on your hobby and your town, these activities can be officially encouraged, discouraged, unregulated, or illegal. For example, it's illegal to make biodiesel fuel at home in the city of Phoenix ... but not regulated in the bordering towns of Scottsdale, Chandler, or Tempe."

33 of 131 comments (clear)

  1. I'll need to tell that to my employer by vikingpower · · Score: 4, Funny

    "Beer brewing a source of innovation. Send me on a training, ASAP plz".

    --
    Religous speak to God. Insane are spoken to by God. When all shut up, one can finally hear Shostakovich in peace
    1. Re:I'll need to tell that to my employer by Anonymous Coward · · Score: 5, Informative

      Never seen anyone so eager to wash things. Kettles, instruments, bottles, everything. Brewing is a never ending sanitization process. If that's what you'd rather be doing, then you should go for it.

    2. Re:I'll need to tell that to my employer by John3 · · Score: 2

      Sanitation is important, but it's really just at two or three points in the process. Sanitize the primary fermenter, then just before transfer you sanitize the secondary fermenter, and then sanitize the bottles/keg before bottling. Air dry sanitizers and a bottle drying rack makes it pretty painless.

      It does work best as a hobby if you work with someone else. Brewing alone can be tedious, brewing with friends or your spouse is an enjoyable way to do something together.

      --
      "We make our world significant by the courage of our questions and by the depth of our answers." Carl Sagan
    3. Re:I'll need to tell that to my employer by gcore · · Score: 5, Informative

      As a homebrewer, sure, the sanitation may look like that. But in an actual brewery, things are a bit different. In the brewhouse: the malt mill, the mash tun, the lauter tun, the wort kettle, the whirlpool, the plate heat exchanger, all pipes and lines connecting them. The malt silos should also be cleaned, but not on a weekly basis or once a day. The fermentation cellar: floor, hoses, pipes, fittings, propagation vessels, fermentation tanks, lager tanks, equipment for analysis. Several times a day. The filter: floor, fittings, hoses, pipes, the filtration devices, pressure tanks. This needs to be done several times a day. Filling hall: beer line from the filter, filling cylinders, the filling machines, rinsers, floors, transport bands... yeah, just about everything in the filling hall because at that point, the quality of the beer can not be improved, just maintained. Oh, and crates, bottles. Here everything needs to be sanitized several times a day. At a modern brewery, there's ALOT of cleaning. At any given time, if you find yourself without anything to do you can always go and swab the floors with sodium hydroxide or chlorine. In many cases in a brewery, sanitation needs to be done BEFORE and/or AFTER each process. But yeah, different for most homebrewers.

    4. Re:I'll need to tell that to my employer by gcore · · Score: 3, Interesting

      Yeah, that's pretty much true! Breweries uses CIP (Cleaning In Place), and that means pumping large amounts of cleaning agents (usually sodium hydroxide and some acid, phosphoric, nitric or other) for about two hours depending on what tank, tun, pipe, hose. And large amounts of water. I have only worked at breweries. I'm a computer geek too, but I've never had the same passion for computers as I do brewing. Unless you're working in an office at a brewery, you're going to do alot of cleaning. At my previous job, I probably spent tree days a week swabbing floors, cleaning tanks, pipes and hoses. A brewery is the only place I've found that has everything I'm interested in: chemistry, physics, automation and control systems, biochemistry, microbiology, biotechnology and brewing. The brewing process is generally regarded as the oldest practice of biotechnology. You convert the starch, proteins, amino acids and alot more when you make malt out of grain. In the mash tun, you convert the remaining starches, proteins, beta-glucans etc to sugar and nutrition for the yeast. When you boil the wort, you coagulate proteins, isomerise (sorry, bad english. Not native language) the alpha acids in hops so they become soluable and more bitter. Mailard reactions gives the wort color and more flavour. Well, no need to ramble on. If someone would like some basic insight in the science behind the malting and brewing process, I recommend Beer: Tap Into The Art and Science of Brewing, buy Charles Bamforth. http://www.amazon.com/Beer-Tap-into-Science-Brewing/dp/0195305426/ref=sr_1_1?ie=UTF8&qid=1330353116&sr=8-1 Or this video with Charles Bamforth called Advanced Chemistry of Beer and Brewing: http://www.youtube.com/watch?v=M2Hk_FV8c-w Oh, and I recommend anyone who are interested in beer and brewing to check out some homebrewing clubs that may be avalible in your area. Or check out http://www.homebrewtalk.com/ Homebrewing clubs is a good forum where you can learn and discuss brewing, hacking together improvements to the brew rig and brew beer with other people with the same interests.

    5. Re:I'll need to tell that to my employer by plopez · · Score: 3, Insightful

      At my local Uni they have a brewmeister course. A lot of people say "cool, sign me up!" Until they discover they have to take biology, chemistry statistics, and all the other courses a professional brewmeister should have. Then they suddenly lose interest. Still, there is a waiting list. This is probably overkill for home brewers.

      For home brewers, in my area kits are plentiful as are places who do on premise craft brewing. You rent the equipment, buy some materials, and brew your own. They even have pros who will teach the craft. On premise wine making is becoming popular as well. We live in a golden age....

      --
      putting the 'B' in LGBTQ+
    6. Re:I'll need to tell that to my employer by Anonymous Coward · · Score: 4, Informative

      You're apparently pretty physics challenged. Maybe you should go stumble around wikipedia for a while.

      Recoil kicks straight back along the barrel axis, and has nothing to do with gravity. Since your grip is below (in the standard grip) the barrel, the recoil + the forward force from your hand that keeps the gun more-or-less stationary generate a moment, which rotates the gun upward. Change the grip, you change the moment axis, and thus the rotation plane.

    7. Re:I'll need to tell that to my employer by nedlohs · · Score: 3, Informative

      What exactly does gravity have to do with it at all? And what is this fundamental part of recoil that produces an upward force.

      My brain can really only see newton's second applying a force opposite that of the one making the bullet travel out of the gun. So essentially straight backwards.

      Except of course the guns center of gravity is unlikely to be exactly in line with that force and so you get torque. Also you are holding the gun below where that force is being applied providing a pivot for the same conversion into torque.

      This doesn't cause the gun to be driven upward, it causes it to rotate. If you were to holsd the gun sideways that same pivot would now cause the gun to rotate sideways.

    8. Re:I'll need to tell that to my employer by nedlohs · · Score: 3, Funny

      third law, dammit!

    9. Re:I'll need to tell that to my employer by FictionPimp · · Score: 2

      No reason to sanitize the kettle. You are going to be boiling stuff in it for at least an hour. That will make it plenty sanitized.

      I have a big bucket I fill with no-rise, food safe, sanitization solution (starsan), I clean everything before I put it away, so I just rise out any dust and drop it all in the bucket. I then fill a spray bottle with solution from the bucket (for spot sanitation). I leave everything in the bucket while not in use. When the boil is done, I pull the immersion cooler out of the solution and cool down the wort, then I transfer all the solution from the bucket it is in to the bottling bucket. This frees up a bucket for fermentation. I transfer the wort to the bucket, pitch my yeast and stick a lid and blow-off tube on it.

      While I do that, anything that touches anything "unclean" gets spot sanitized with the spray bottle (starsan has a 10 second contact sanitation).

  2. Beer Goggles? by pegasustonans · · Score: 4, Funny

    I believe beer is the perfect lens through which to examine innovation

    The last time I used beer as a lens, I woke up surrounded by 15 naked people with spotty memories of sleeping with the babysitter.

    --
    And all our yesterdays have lighted fools The way to dusty death. --Will
  3. Homebrew rebound by John3 · · Score: 5, Interesting

    I sell home beer and wine making supplies and ingredients in my hardware store. We've carried products since the mid-1990's and after a decline in activity there has been a big increase in the business in the last five years. I attributed the decline in home brew to the wide availability of micro-brews, so I was pleasantly surprised to see the hobby become popular again even with the large selection of craft beers in supermarkets. More and more of the brewers and wine makers are husband and wife, brewing as much to make drinkable beer/wine as they are trying to learn about the process. It's a small sample and our store is in an affluent suburb, but I'm encouraged by the number of people diving into this hobby which really touches on so many areas (cooking, science, and engineering/design to name a few). It's a natural product line for a hardware store because so much of the gear is just home-built gadgetry requiring plumbing, hardware, and housewares goods.

    --
    "We make our world significant by the courage of our questions and by the depth of our answers." Carl Sagan
    1. Re:Homebrew rebound by vlm · · Score: 4, Interesting

      I sell home beer and wine making supplies and ingredients in my hardware store.

      As a guy who brewed beer in the past and probably will again in the future, most of the stuff you sell to brewers, you probably don't know about.

      I used to buy replacement plastic transfer hoses, copper tubing and handful of strange compression fitting adapters to make my own wort chiller, tubes and hoses to make my own homemade bubbler/vaporlock thingy, etc etc. I purchased all the gear to make what amounts to a remote faucet system on a hose for cleaning. I had the worlds weirdest rube goldberg device to fill bottles. For wine/mead supposedly the most expensive and traditional primary fermenter is a glass carboy, and supposedly the cheapest is a food grade plastic bag (not insecticide treated garbage bag) inside a non-value engineered old fashioned strong metal trash can. Supposedly prices have exploded upward so much that the cheapest durable and watertight primary "couple gallon" fermenter is a standard tropical fish aquarium, although keeping light out and the top sealed must be a huge PITA.

      I never bought "normal homebrewing stuff" from a hardware store like yeast and hops, bottle caps for my crimper, whatever. Thats cool that you sell that stuff as I have 4 hardware stores within 5 miles, but my local "homebrew store" was at least an hours drive. In the internet era its more realistic to order online and wait a day or two, than to invest that kind of windshield time.

      --
      "Science flies us to the moon. Religion flies us into buildings." - Victor Stenger
    2. Re:Homebrew rebound by John3 · · Score: 3, Interesting

      When I first started brewing at home (about 1987) it was because all that was available locally was the watery American beers. As more and more craft brewers sprang up the price of quality beer dropped and it was easier to find it at local retail shops. Even my Stop & Shop has about 12' of decent craft beer (Sierra Nevada, Brooklyn Brewing) and at a reasonable price. I think for a while this caused a decline in the hobby...it became cheaper and easier to locate decent beer so people that brewed just to get good beer no longer needed to brew at home. Just the die-hards continued to brew their own beer, but in the last five years it has bounced back.

      --
      "We make our world significant by the courage of our questions and by the depth of our answers." Carl Sagan
    3. Re:Homebrew rebound by plopez · · Score: 2

      I live in the Napa Valley of beer. Trust me, the stuff just flys off of the shelves, esp. on weekends. No time to get skunky. That's also what the pretty colored bottles are for, preventing the skuny-ness

      --
      putting the 'B' in LGBTQ+
    4. Re:Homebrew rebound by John3 · · Score: 3, Informative

      it became cheaper and easier to locate decent beer so people that brewed just to get good beer no longer needed to brew at home

      That's like trying to argue that people only cook at home because there are not enough restaurants. "If they'd just open a Thai restaurant around here, then architects could stop putting kitchens in homes". Don't think so...

      Not really an accurate analogy. Cooking at home is cheaper than eating at the Thai restaurant, usually significantly. When you cook your Thai meal you don't need to wait two or three weeks to eat it, and you make much less of a mess in your kitchen than if you were brewing beer. Brewing beer at home costs the same as or more than equivalent micro-brews (assuming you have a decent beer retailer in your area), plus you need to do the work (cook, sanitize, and wait for fermentation to complete). So if you run out of India Pale Ale you can drive to Stop & Shop and plunk down $19.99 for a case of Sierra Nevada IPA (in the fridge), or mail order homebrew supplies (two cases worth of ingredients for $45), wait a week, brew the beer, wait a week, rack the beer, wait a week, bottle the beer, wait two weeks, and then drink it.

      From my experience selling homebrew supplies for over 17 years, the increased availability of micro-brews definitely encouraged the casual home brewers to store the gear and stop brewing. In the mid-1990's there were many independent homebrew shops in our county, but they all went out of business by 2001. We considered dropping the products when business dipped, but as each independent shop closed we picked up a few more customers so our sales stayed basically level during this tough stretch. Many of the people that stopped brewing have started again as they enjoy the hobby, but the reasons for brewing at home are now purely for the enjoyment of the hobby versus the late 1990's when the lack of micro-brews was a big factor.

      Interesting to note that homebrewing has been popular in England for much longer (it was essentially illegal in the US until 1979), but in England people brew to avoid the high beer taxes. They use sugar instead of malt for many recipes as they are brewing to save money. You can still see this when you read recipes on cans of British beer kits as they all refer to adding sugar, whereas most US homebrewers avoid sugar and use malt extract instead.

      --
      "We make our world significant by the courage of our questions and by the depth of our answers." Carl Sagan
    5. Re:Homebrew rebound by FictionPimp · · Score: 2

      Technically, you don't need an air-tight container to ferment in. You just need to make sure the CO2 blanket that is made by the fermentation process is not disturbed and that contaminants don't get into your beer. I personally use a 5 gallon food safe bucket with a lid and a blow off tube.

    6. Re:Homebrew rebound by suppo · · Score: 2

      Um, just because the original companies were bought by non-US companies doesn't change the fact that the style of Bud, Coors and Miller is Lite American Lager.

      --
      NON-geek Linux user since 1998
    7. Re:Homebrew rebound by Misanthrope · · Score: 2

      If it costs $45 for a 5 gallon batch you're probably selling extract beers with liquid yeast. As an all grain brewer who can yeast wash and buys hops in bulk I can knock out 5 gallons of APA for ~12-15 dollars.

    8. Re:Homebrew rebound by BenLeeImp · · Score: 2

      Miller is an American Beer. The company isn't owned by Americans anymore, sure, but the beer is the same.

      http://en.wikipedia.org/wiki/Miller_Brewing_Company

    9. Re:Homebrew rebound by RazzleFrog · · Score: 2

      Coors was founded in Golden Colorado in 1873 - Last I checked that's in the US.

      Miller was founded in Milwaukee in 1855 - again in the US.

      Anheuser-Busch was formed in 1869 and is based in St. Louis - yes that's still US.

      Now are they owned by parent companies in other countries? Yes. But that doesn't change that they are American subsidiaries and make American beer.

    10. Re:Homebrew rebound by Hognoxious · · Score: 2

      That's the dumbest thing I've read in a long time.

      If William Grant & Sons was bought by a company in the Cayman Islands does that mean they wouldn't be producing Scotch?

      The address of head office has nothing to do with the product.

      --
      Confucius say, "Find worm in apple - bad. Find half a worm - worse."
  4. Re:Beer goggles instead of safety goggles? by El+Torico · · Score: 3, Funny

    Hence the phrase, "It seemed like a good idea at the time."

    --
    In the land of the blind, the one-eyed man is usually crucified.
  5. Re:great by ciderbrew · · Score: 2

    I know a person that needs a drink!

  6. Re:great by John3 · · Score: 3, Informative

    Yeah, in our community kids are always spending $100+ to buy homebrew gear, cooking and then fermenting, and two to three weeks later getting s**t-faced on their homebrew. Or more likely they head to the local Kwikee Mart with a fake ID buy a cheap case of light beer in cans and get s**t-faced immediately. The article is not about consuming alcohol, it's about the brewing process and technology.

    --
    "We make our world significant by the courage of our questions and by the depth of our answers." Carl Sagan
  7. Barely worth reading by Anonymous Coward · · Score: 2, Interesting

    When there is such an egregious error in the first couple of paragraphs, I almost stopped reading - because it's unlikely that someone that clueless could produce something interesting.

    In the first place, "Germany", as a singular place that could enforce it's laws across it's entire territory didn't exist until 1871. In the second place, the Reinheitsgebot only applied to Bavaria - in the remainder of Germany, there were many innovative beers. In the third place, the Reinheitsgebot only applied to lager beers... In the fourth place, it's long since been repealed (I.E. it's not still in effect as he claims in his very first sentence.) etc... etc...

    The balance of the article is much the same, a fanciful mixture of fact, fancy, and unsupported speculation disguised as something authoritative because the author is a professor.

    For example - he talks about biodiesel production being illegal, but it never occurs to him to question why... Though I bet if he were the neighbor of the guy on the other side of town who had a 300 gallon tank of it collapse and flood two houses and salmon stream he might have other ideas. (Thank $DIETY it never found an ignition source.) The same goes for the Reinheitsgebot, which was created to prevent brewers from cheating their customers.

    When one wonders why modern education produces substandard products - one need look no further than this article for evidence.

  8. Most important lesson by vlm · · Score: 5, Interesting

    I believe beer is the perfect lens through which to examine innovation,

    Here's the most important lesson which I bet is either not covered accidentally or maybe intentionally.

    I live in a greater-city which used to be the center of American beer brewing. A century or so ago, German immigrants built dozens of medium sized breweries and exported all over the country. Big big names, still around in marketing even today.

    All of those jobs, and I mean all, are gone, inside the city. Every last one. Mergers inside the country and international, centralization, downsizing, blah blah, and now we've gone from dozens of breweries to a handful of microbrews, depending on how you want to count Sprecher (in a nearby city) and this brewpub by the local engineering college. A century ago there were dozens of people in my city with the job title "brewmaster" now there is debate but the number seems to hover right around "one" or "zero" depending how picky you want to be.

    Similar thing happened in the automotive business, from hundreds of companies a bit over a century ago to just a handful now. Same deal multiple times with computing.

    The lesson is that in a Emerging Technology there might be thousands of management and engineering jobs, but eventually its no longer an Emerging Technology then almost ALL of those jobs go away, permanently. If you're a 1 in a 100, maybe you can be a survivor making a long term career out of emerging tech, or if you enjoy perma-unemployment after a real fun 10 year run that'll work, but otherwise, if you see emerging tech, run like hell away, if you care about your family being able to eat and have a roof over their head. Run!

    --
    "Science flies us to the moon. Religion flies us into buildings." - Victor Stenger
    1. Re:Most important lesson by wbr1 · · Score: 2

      Those brewers of a century ago kept jobs in the area for a long time. As did your example of auto. IT is nothing but emerging tech and is still going. Yes as things get more mainstream, they get outsourced and marginalized, but if you are in the field you should be able to see what is coming down the pike and prepare for it much of the time. You act as if emerging tech jobs get yanked out from under people in a short amount of time. My view is that they do not, but people do become complacent and not see the changes coming.

      --
      Silence is a state of mime.
    2. Re:Most important lesson by Anonymous Coward · · Score: 2, Interesting

      Your lesson and examples really don't make sense. Beer brewing isn't an 'emerging technology', and it certainly wasn't new when the Germans moved to Milwaukee, and when was that.. like the 1800's? So three generations of people is what you consider a 'real fun 10 year run'?

      Also, it's not like automotive just went away. Wages got really high in Milwaukee and unions got powerful. The companies no longer could afford to keep blue collar workers there, so the factories moved to rural places in Ohio and Michigan. The jobs also didn't disappear, they just got re-allocated to different companies (Johnson Controls, Rockwell Automation, Bucyrus, etc..) and locations in the country. Emerging technologies don't just go away. They get replaced and upgraded by newer technologies all the time. Look up the term 'Engineer's Half-life' sometime. The general idea is that 50% of your knowledge will become useless in 2-5 years if you aren't constantly staying up to date.

      Also, let me point out that your comment about all the jobs in brewing being gone is just wrong.. In the city there is Lakefront, Sprecher, Horny Goat, Milwaukee Brewing Company, Great Lakes Distillery, Miller/Coors (while the HQ may have moved to Chicago, there is still a big factory, some corporate, etc in Milwaukee), and TONS of micro-breweries (Milwaukee Ale House, Water Street Brewery, Rock Bottom Brewery, St Francis, Stonefly).

  9. Re:great by Loosifur · · Score: 2

    Well SOMEbody didn't have a successful day at rehab...

    --
    This unbiased moderation brought to you by the Porcine Aviation Group!
  10. Re:great by Runaway1956 · · Score: 2

    Moderation is the key. Kids in school need a beer now and then. They don't need a case or six each night. A kid who consumes a sixpack per week or two, and not all at one sitting, is well on his way to success.

    You, on the other hand, who can't see any benefit from alcohol, or are unable to control your binge drinking, should never drink a beer. Please, stay away from the kids, and their beer.

    --
    "Windows is like the faint smell of piss in a subway: it's there, and there's nothing you can do about it." - Charlie Br
  11. How Beer Saved the World by theswimmingbird · · Score: 2

    There is a great documentary available on Netflix called How Beer Saved the World. It's a pretty good watch, basically attributing most of the agricultural revolution to accidental beer discovery.

    Perhaps we'll get to line NASA's budget if we discover a boozin' alien race. It worked for the Romulans...

  12. DIY Movement by meknapp · · Score: 2

    This article, while superficially about making beer, is really about the DIY movement in general, and seeing it as essential for Middle America as it moves ever more in the direction of "knowledge work". I think it is key that we encourage people to be "makers" again, for both the therapeutic value, and the innovation that results from backyard experimentation.

    I'll definitely be sharing this article with everyone I know.

    --
    "Any fool can criticize, condemn and complain and most fools do." -- Benjamin Franklin