What's cooler than being cool? Ice cold... monastic beer. Yes, beer brewed by monks. There is a relatively high possibility that monks (yes, monks) are cooler than you. And I'm not sorry, because they do some pretty darn awesome stuff. Here are 5 reasons why monks are way awesome:
Prepare your palate, because we're bringing you a smorgasbord of stories; today's Word of Mouth is all about food! But taste with caution, sandwiched between stories of slime and frozen meat are stories of monastic meals and heavenly... beer? That's right, beer that was divinely sanctioned. Grab a snack and take a listen. You'll never think of food the same way again.
Listen to our full show and click Read More for individual segments.
We’re beginning this new year with “Re-think 2014”, conversations and stories that challenge our assumptions, habits and ways of doing things.
We’re kicking off “Re-think 2014” with Fred Pearce, environment consultant for New Scientist magazine. His article, “How Beer Money Helped Save a Nation’s Water Supply” appeared in Conservation Magazine. It’s an example of a conglomerate upending the business-as-usual model of pursuing profits no matter the environmental and human costs. In this case – helping to protect an essential natural resource for its own manufacturing, and the people of Columbia.
New Hampshire’s food system is growing and changing, and that means old jobs are evolving. Farmers, for example, are doing marketing and media along with planting and harvesting. And there are new jobs in the food system as well, including this one: Hotel Beer Master.
Henniker Brewing Company is a little more than a year old, and this month, could break-even for the first time. That’s good news for investors, but the 5-man operation is still facing some growing pains.
Manager Dave Currier says the beer is good, but the facility needs some improvements.
“Well, as an example, we have two new bathrooms for the tap room that we want to finish,” says Currier, a former Republican state lawmaker. “And we’ve kind of run out of money in terms of our overall investment, to complete that.”
Fall is a good time for beer lovers. With the crisp air, light-bodied lagers and shandies are swept off the shelves to make way for dark and amber ales along with multiple versions of October-fest brews... For beer lovers wishing to combine a fall foliage tour with sampling the wares at one of the state’s many breweries, New Hampshire Magazine is here to help. “The Beer Lovers’ Guide to the Granite State”, a comprehensive guide to enjoying New Hampshire’s local beer industry is now online. Erica Thoits is assistant editor for New Hampshire Magazine.
Eight years ago, Josh Henry's wife got him a home brewing kit, and he and his friend Dave Boynton made a batch of Imperial Brown Ale.
They labeled the batch “7th Settlement,” in honor of the Dover-Portsmouth area's status as the seventh permanent European settlement in America.
For plenty of home brewers the story would end there.
But Boynton happens to be the director of Seacoast Local, an organization that promotes local food and local business, and Henry is a construction contractor who's really into beer, and pretty sick of construction.
Although New Hampshire has slipped to the number-two spot nationally in beer sales, it's been a good year for the state's small brewers. New Hampshire Brewers Guild Kevin Bloom discussed these developments with Weekend Edition host Amanda Loder.
Lance Rice is a brewery historian, who for forty years has been becoming an expert on all things beerish. He plans to write a book about North American breweries and their history, based partially on the trip he hopes to take with his nephew, Aaron. The kicker in all this is that Lance has autism.
We don’t often hear about seafood in our beer but it’s actually not new. Oyster stout was the traditional seafood beer in the 18th century when regular stouts were accompanied by oysters in local taverns and pubs. Later, oysters were incorporated into the brewing process which was first documented in the 1930s. That’s what we call “oyster stout” today. It fell out of fashion for a few decades but as craft beers become increasingly popular in New England, several brands are coming out with their own take. Harpoon did an oyster stout a few years ago and, last year, Dogfish Head made a very bitter chocolate lobster beer.
In Maine, consumers can buy dairy products, meat, fish, eggs and organic produce via a growing array of subscription-based, community supported agriculture programs. CSAs encourage customers to pay a farmer or fisherman up front in exchange for weekly shares of, say, shrimp or mixed vegetables. As Jay Field reports, microbrew lovers on the Blue Hill Peninsula will soon be able to buy their beer the same way.
Here at home, both campaigns are working hard to brand their candidate as more relatable, more quintessentially American. It’s a mission that involves lots of visits to diners, burger joints, and county fairs. But when it comes to looking folksy, the President has one advantage that GOP nominee Mitt Romney just can’t swallow. Producer Taylor Quimby reports.
Check out the White House Beer brewing process and the recipe for the beer here: