Beer snob? Most definitely. And proud of it.
But when you have to drink beer as part of your job and your schooling (not to mention make it), and when you have to learn how to pick out defects and where those defects come from, your viewpoint has to change.
Ok, you keep on appreciating your flavorless beer. Personally, I, and all the brewmasters I know (Bridgeport, Rogue, Widmer, Pyramid, Portland Brewing, Redhook, Big Sky, Full Sail to name a few) enjoy using all malt and producing beer you can actually taste. But of course they aren't good brewers because they don't use rice, right?
... and Google is the penultimate reference for anything and everything?
It all depends on how you ask the question: if you ask "What adjunct is used in the most beer, volumetrically?" Its rice, due to Anheuser Busch, the world's largest brewer.
If, however, you ask "Which adjunct is most commonly used in brewing?" you would get a different answer.
OR, if you ask "Out of all the different beer brands produced in the world, how many use rice as an adjunct?" Answer, not that many. This last phrasing weighs Budweiser the same as Widmer Hef, for example, which I believe is at the heart of the question in hand. In other words, the number of macrobrew brands is less than the number of craft/microbrew brands, which use virtually no adjuncts other than wheat.
Stewart, Graham G. "Adjuncts" Handbook of Brewing, edited by William A. Hardwick. New York, NY. Marcel Dekker, Inc., 1995:
"Rice is the second most common adjunct used in brewing..."
February's Scientific American had an article by Javed Mostafa entitled "Seeking Better Web Searches" in which they discussed not only the technology behind search engines, but also research theory and new technologies being developed for smarter or personalized search results.
From this I learned of mooter.com and kartoo.com which use clustering to organize and display search results. Neither of these have the vast quantity of indices of google, but they are growing...
Well, I can think of many reasons why this is quite amazing:
-The field of view is a mere 400nm^2
-We are watching a phase transition happen at the atomic level
-Its the first time this has ever been done
-(corallary: the stable viewpoint of the "camera" during this process is a first as well)
-Could have applications in thermodynamics, nanotechnology, bio-engineering, etc. etc.
Slashdot Mirror
New reasearch in nanophosphor coated LED's are finding that they rival the brightness of conventional bulbs. Cannot find link right now, dammmmmit.
Beer snob? Most definitely. And proud of it. But when you have to drink beer as part of your job and your schooling (not to mention make it), and when you have to learn how to pick out defects and where those defects come from, your viewpoint has to change.
Ok, you keep on appreciating your flavorless beer. Personally, I, and all the brewmasters I know (Bridgeport, Rogue, Widmer, Pyramid, Portland Brewing, Redhook, Big Sky, Full Sail to name a few) enjoy using all malt and producing beer you can actually taste. But of course they aren't good brewers because they don't use rice, right?
... and Google is the penultimate reference for anything and everything?
It all depends on how you ask the question: if you ask "What adjunct is used in the most beer, volumetrically?" Its rice, due to Anheuser Busch, the world's largest brewer.
If, however, you ask "Which adjunct is most commonly used in brewing?" you would get a different answer.
OR, if you ask "Out of all the different beer brands produced in the world, how many use rice as an adjunct?" Answer, not that many. This last phrasing weighs Budweiser the same as Widmer Hef, for example, which I believe is at the heart of the question in hand. In other words, the number of macrobrew brands is less than the number of craft/microbrew brands, which use virtually no adjuncts other than wheat.
Stewart, Graham G. "Adjuncts" Handbook of Brewing, edited by William A. Hardwick. New York, NY. Marcel Dekker, Inc., 1995: "Rice is the second most common adjunct used in brewing..."
The first, you ask? Corn.
Bullpuckey. Rice is not in MOST beer. /grad student, brewing lab.
February's Scientific American had an article by Javed Mostafa entitled "Seeking Better Web Searches" in which they discussed not only the technology behind search engines, but also research theory and new technologies being developed for smarter or personalized search results. From this I learned of mooter.com and kartoo.com which use clustering to organize and display search results. Neither of these have the vast quantity of indices of google, but they are growing...
Did anyone notice one of the characters in the flick is called "PC McIntosh"? Cute
Well, I can think of many reasons why this is quite amazing:
-The field of view is a mere 400nm^2
-We are watching a phase transition happen at the atomic level
-Its the first time this has ever been done
-(corallary: the stable viewpoint of the "camera" during this process is a first as well)
-Could have applications in thermodynamics, nanotechnology, bio-engineering, etc. etc.
Myself, I find this fascinating.
check this site out for great astronomy pics. planetary nebulae, galaxies, emission nebulae, comets, etc..... http://willmclaughlin.astrodigitals.com/