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Coming to an Ice Cream Shop Near You: Soft Serve Beer
Cazekiel writes "Sticking a mug in your freezer to ensure a cold beer may be made obsolete, if the Japanese brewing giant Kirin has anything to do about it. How? Kirin came up with a way to create frozen beer foam, dispensed the way you would a soft-serve ice cream cone. Gizmag gives us the details: 'To make the topping, regular Ichiban beer is frozen to -5 degrees Celsius (23 degrees Fahrenheit) while air is continuously blown into it. It's kind of like when a child makes bubbles in their drink, except inside a blast freezer. Once the topping is placed onto regular, unfrozen beer though, it acts as an insulating lid and keeps the drink cold for 30 minutes.'"
Might make flavorless rice lagers easier to go down, but what about real beer? A hefeweizen under an ice cap on a warm summer afternoon? How about an entire glass full of frozen chocolate stout?
Why they don't just put ice on the beer like every normal person in Thailand does?
Must get to Quikee Mart....
I seem to only drink Kirin at sushi restaurants so I don't expect to rushing out for it. However, if this was available for my favorite beer then I might give it a try.
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I would consider Kirin to be real beer. They do also make a Happoshu but the actual beer they make isn't bad. Beer is a very diverse drink and there are many kinds and types. I wouldn't ever consider one type to be more 'real' than others. Regardless it would still be interesting to try this technique for frozen beer foam on all of the different types of beers.
Ben and Jerry's has an ice cream recipe book (probably still sells on Amazon), which includes among many other flavors, BEER SORBET *yum*.
,,coming to a fraternity party near you soon!
The only beer that merits consumption at anything close to "cold" are the thin, watery excuses produced by the Big 3 breweries in the USA (Larry, Moe and Curly, AKA Miller, Bud and Coors) Real beer needs to be chilled nicely but served in the 45-55 degree range for the flavors to be enjoyed.
And while I like beer (well love beer).... how is article this related to computers, IT, and everything Slashdot is known for. What's next, an article about knitting patterns?
I wish I could mod the story "-1 offtopic"
$8 thank you come again
Guiness and Boddingtons would be the perfect beer for this. Something rich and thick. Forget the lagers.
"Might make flavorless rice lagers easier to go down, but what about real beer?"
You know, Japan does grow more than rice. Their beers actually use wheat/barley/hops...
For large sets, this will be our guide even unto death, for the LORD will work for each type of data it is applied to...
Might make flavorless rice lagers easier to go down, but what about real beer?
Considering how this is a pretty neat idea that is not only a pretty big step beyond just ice-cubes made of beer both texturally (frozen foam), and thermodynamically, I'm not sure why the author felt it would be necessary to even remotely knock it in such a retarded manner when...
Let's take a look at America's top 5 domestics shall we:
1. Bud light
2. Budweiser
3. Miller Light
4. Coors Light
5. Corona Extra
http://www.fiveoclockdallas.com/five-most-popular-beers-us
I'm not sure if OP has ever tried such a beer, but it's pretty flavorful compared to the 5 variants of piss I just listed. And considering how well the Japanese rice beers actually pair with sushi (which is probably where 99% of that exposure will occur in the states), I'd say it's pretty well suited to its purpose.
Then again, it's also fair to say that the domestic Top5 is pretty well suited to their purpose, given that they all pair pretty well with ping-pong balls.
"Might make flavorless rice lagers easier to go down, but what about real beer? A hefeweizen under an ice cap on a warm summer afternoon? How about an entire glass full of frozen chocolate stout?" I'm so tired of the beer snobs - living above the flying saucer for 4 years may have done me in - everyone is a god damn brewmaster now..."oh that wasn't made by trappist monks? I'm not drinking it" LAME - I think Kirin is good with Sushi especially the Ichiban - and a chocolate stout in the summer when its hotter than hell could gag maggots...
No it won't be coming to an ice cream shop near you because no one will eat it here in the US. Had a chance to try it a couple months ago and it's horrid. Even worse than the flavorless rice lagers that generally come out of that area of the world (and the flavorless ones from the US too).
Besides, as the ice melts, you have more beer.
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How about an entire glass full of frozen chocolate stout?
That reminds me of the McMenamins pubs in Portland, Oregon that serve a milkshake with their Terminator stout in it. It's a delicious combination!
Spaten Optimator is wonderful right at that ice state. Yeehaa
"I didn't know gazpacho soup was meant to be served cold. I called over the chef and I told him to take it away and bring it back hot. He did! The looks on their faces still haunt me today! I thought they were laughing at the chef, when all the time they were laughing at me as I ate my piping hot gazpacho soup! I never ate at the captain's table again. That was the end of my career."
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Beer Milkshakes are delicious. I use a nutty brown ale with a good vanilla ice cream.
c'mon, try it. Dave Lister would not steer you wrong.
The average beer is around 5%. 6.7% is stronger than a large majority of beers, and weaker than some.
... "cold" is not a flavor.
York Castle Ice Cream in Silver Spring, MD, has a Guinness-flavored ice cream. It's pretty good.
"Who controls the past controls the future. Who controls the present controls the past." -- George Orwell
Would you be eating your beer instead of drinking it?
Paul: Father... father, the sleeper has awakened! - Dune
I see your Homer Simpson and raise you one Hank Hill.
"I'll be gol-darned if I'm lettin' anyone serve me a frozen Alamo"
Against my horde of snobby homebrew buddies.
I am very small, utmostly microscopic.
Speaking as a European who loves Belgian weissbier, German Bräu and British ales, I hate to speculate what the heading meant by 'real beer'.
Because your ass can't taste the denatonium benzoate!
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Exposing beer to the air will oxidize it and make it taste way worse. So what you will get is nasty frozen beer.
What would be better is to come up with a complex process of removing the water and condensing it down into a beer flavored shot!
...when it comes to beer you either have a choice between flavorless lagers, or bitter "real" beers. Remind me again, why even bother drinking beer if it simply is an exercise in forcing something unpalatable down your gullet? Why the hell would I want to scarf some bitter ass shit that only makes me gag?
If you simply tell me that all you want to do is get drunk, I'll respect that and leave you to your addiction. But don't tell me it's for "the flavor" when it's all a guise to get shit faced.
..who is accustomed to drink beer as a sort of cultural effort, this video makes me feel.. uhh.. bad..
like if i was an Englishman, and the the video shows the queen naked.
This reminds me of a time we were in the field and our beer got unappetizingly warm. Due to the kind of work we were doing, we had plenty of liquid nitrogen but insufficient refrigerator space for our liquid refreshments. One evening a member of the team decided he wanted a very cold Guinness and so poured about 250 ml of liquid nitrogen into his glass of beer.
Of course the nitrogen changed state but the surprise (to us anyway) was that the gas caused the beer to freeze sightly slower that it foamed. Within a few seconds, there was a meter or so of frozen beer foam standing up out of the glass. It was completely undrinkable (being in solid form), but wasn't bad if eaten with a spoon; which had to happen quickly as it started to melt immediately.
Moral: Don't send a bunch of twenty-something researchers into the desert for weeks on end without proper cooling equipment.
Gross.
~Just as a thing fails if it lacks a kernel, so too it fails if it lacks a skin. ~ Rumi, Discourses
I still think nothing posted so far beats the chocolate stout gelato you get from Capogiro during Philly Beer Week. Not to mention Philly Beer Week.
What this really is, is beer for people who don't like beer. I am a beer enthusiast (not quite a beer snob... yet), and I can tell you that the last thing real beer lovers want is ultra-cold, crapified beer. Don't we have enough beer for people who don't actually like beer? Like all American-style macrobrewed lagers (Bud, Bud Lite, Miller Lite, Coors, and most everything made by Anheuser or Miller-Coors), most Canadian beers (including most all of them exported to the US), Corona, most malt liquors, etc.
Most cheap, common beers are pretty crappy examples of their respective styles. They are generally watery, taste more of adjuncts than hops or barley malt, 4.2%-5.9% alcohol, piss yellow, over carbonated, and meant to be served so cold as to mask what little flavor there is. I'll pass on this frozen beer BS, though I bet plenty of idiots who swear by Bud Light will be all over it.
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If you attempt to freeze beer you get a "cold distillation effect", where the alcohol gets concentrated into the part of the beer that freezes last. You can make an ice cube out of it, but that cube will not be "beer" all the way through. The first part to melt will contribute more alcohol to the mix, and the last part more water, so your drink will not stay the same as the "beer cube" melts.
We have alcoholic cider, too. It's popular.
== Jez ==
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