“There can’t be good living where there is not good drinking”

-Benjamin Franklin

Do you know that?
The traditional Brewery Lupus Belgium Limited was founded by Peter Van der Borght, Jo Discart, Luc Sempels and Paul Van der Borght in 2003.

The name of the firm is in the first place related to the mysterious dangerous archaic predator that lived in the Demer valley in the north of Hageland centuries ago, named wolf or canis lupus in latin. But every beer lover knows that the latin name for ‘hop’ also refers to the above mentioned archaic animal: humulus lupulus.

Brewery Lupus produces specialty beers of high fermentation, according to typical Belgian and traditional recipes. The second bottle conditioned fermentation is crucial in developing these unique specialty beers. The variety between the company’s brands makes sure every beer lover will find his or her own preference.

The number that follows the mark name ‘Wolf’ refers to the degrees alcohol of each beer. At the moment Brewery Lupus presents you Wolf 7 (blond), Wolf 8 (dark), and Wolf 9 (amber – coloured).

Wolf, dangerously delicious!

Cheers!

Beer protects against breast and prostate cancers

Researchers at the German Cancer Research Centre in Heidelberg have discovered that beer contains a powerful molecule that helps protect against breast and prostate cancers, The Daily Mail reported on January, 16.

Found in hops, the substance called xanthohumol blocks the excessive action of testosterone and oestrogen. It also helps to prevent the release of a protein called PSA which encourages the spread of prostate cancer.

Scientists have long known that substances in hops help to block oestrogen. This is the first time, however, that they have been found to also inhibit testosterone.

“Research is still early but in trials we hope to further demonstrate that xanthohumol actively prevents prostate cancer development,” says Clarissa Gerhauser of the Heidelberg centre. If successful, xanthohumol may one day be developed as a cancer-fighting drug.

“Hops give beer its bitter flavour, so traditional bitters and ales will contain far more of this substance than light lagers,”explains Ben McFarland, author of the World’s Best Beers.

Beers highest in hops, he says, are India pale ales. First brewed in the 1800s, these ales were made with high levels of hops to act as a natural preservative for export.

Traditional bitters will also be hop-rich, containing around three to four times more than a typical light lager, he added.

Beer as the engine of society

Could a thirst for beer spark civilization? The Independent raised this interesting question on January, 15.

According to archaeologist Patrick McGovern this may have been the case when early man decided to start farming. Why humans turned from hunting and gathering to agriculture could be the result of our ancestors? simple urge for alcoholic beverages.

“Alcohol provided the initial motivation,” said McGovern, a biomolecular archaeologist at the University of Pennsylvania Museum. Then it got going the engine of society.

As one of the leading experts on the study of ancient alcoholic brews, McGovern has found evidence showing that early man was making the beverage as far back as 9,000 years ago.

His earliest sample, which dates to 7000 BC, includes pottery shards found in a Neolithic village at the Jiahu site in China. By examining the clay shards, McGovern discovered traces of Tartaric acid, a compound found in alcoholic brews.

The makers of this particular ancient beverage would have relied on a more primitive brewing method. Specifically, their teeth and saliva. To allow for fermentation, they would have first chewed on wild rice, turning the starch into malt sugar. This would then be added to a mixture of honey, wild grapes and hawthorn fruit  all ingredients that could be found in their surroundings.

The pottery sherds in China, along with a pattern of ancient brews found in other regions of the world such as Africa and Mexico, have led McGovern to theorize that alcohol had a pivotal role for the development of early man.

Even as our ancestors had no understanding of chemistry at the time, they likely would have discovered how to create alcohol by accident. McGovern said perhaps a sprouted grain that had fermented by falling in a pool of water was picked up and eaten. Once consumed, those drops of alcohol juices would have hit the taster’s brain, causing them to wonder where they could get more.

“A main motivation for settling down and domesticating crops was probably to make an alcoholic beverage of some kind,” McGovern concluded. “People wanted to be closer to their plants so this leads to settlement.”

If this were true, the first farmers would have in fact been real ale brewers. Moreover, alcohol, which is often used to break down barriers between people, would have acted much in the same way it did thousands of years ago.

“Whenever we look at the Neolithic beverages and the domestication of these plants, we find that it was more of an egalitarian effort, with people working together,” McGovern said.

But why not make bread instead of beer? McGovern said the latter was simply easier to create. Humans were only just beginning to cultivate plants, meaning that any bread made at the time would have hardly been the edible loafs we see now.

Alcohol also just tasted good, McGovern said. The drink’s more positive psychotropic effects “such as increased cheerfulness and confidence ” would have attracted early man to try and consume more.

“I think most people see (this theory) as a very plausible scenario. But we don’t have all the evidence,” McGovern added.

Examining ancient pottery has been McGovern’s main avenue in finding this evidence since it can retain traces of the liquids it once stored. Unfortunately most pottery found in the world only dates back as far as 5,000 to 7,000 BC, he said.

Still, McGovern’s research has revealed new findings about ancient man through the use of biomolecular archaeology, a field he helped pioneer over the last two decades.

“We humans are organic. The clothes we have, the food we eat, all of this is organic,” McGovern said. “But before the last 25 years we didn’t have ways to find out what (ancient human beings) were eating, or what they were using to decorate their clothes with.”

“Alcohol was always present right from the beginning,” McGovern said, adding that early man also relied on the beverage for rituals and medicinal purposes. In a new book, titled Uncorking the Past: The Quest for Wine, Beer and Other Alcoholic Beverages, he further the details his research on the history of alcohol brewing.

As for his theory on how alcohol motivated man to adopt agriculture, McGovern said: “I just wanted to put it out there as a worldwide hypothesis. Then over time maybe the different pieces can be put together from across the world.”

Beer is a drink to be savoured

Beer drinking is simple, it’s something you do instinctively – swallow and repeat as desired. But how often do you blindly guzzle rather than slowly savouring your chosen brew? A few tips on how to truly appreciate a beer may help to enhance your next beer-drinking experience – and make you think twice about simply guzzling down that chilled ale, Nzherald.co.nz posted on January, 14.

It is strongly recommended by true experts to always use squeaky clean glassware – beer is best when poured into a glass that allows you to see its colour, clarity and head.

The correct glass also releases more of the beer’s aroma.

The best glass for beer appreciation is actually a wine glass – oh, the bitter irony!

As beer warms up its flavours are intensified. Some beers need to warm up more than others. Typically stouts and darks are best at 12 °C – 16 °C.

Your palate can quickly become saturated after a few swills, so four to eight samples is plenty. Start with lighter styles and work your way towards stronger, darker beers.

Check out the colour, which is mostly determined by the type of grain or malted barley used.

Pale, quick-dried malts are usually used for lighter styles of beer; dark, roasted malts are predominantly used for darker beers and stouts.

Most beers should be relatively clear with no sediment or floaties – unless you’re drinking bottle-conditioned or wheat beers, or perhaps your uncle’s dodgy home brew.

Foam is produced by a beer’s CO2 and proteins from the barley, with hops, help to stabilize the head.

A one- to two-finger-width of foam provides visual appeal and “seals” the beer, enhancing its aromas.

Flavour is largely based on aroma and there are about 1500 different flavours in beer. To get the best whiff, swirl and sniff, moving the glass in circles. It’s easiest to describe what you’re smelling by associating it with something you’re familiar with such as malt biscuits, an espresso coffee or freshly mown grass …

When you finally sip the beer, swill it around your mouth and over your tongue to cover your taste buds. In beer malt, sweetness is detected at the tip of the tongue, sour, fruity acidity along the sides of the tongue and hop bitterness and malt astringency at the back of the tongue.

Why waste a good beer by spitting it out? Unlike wine tasters, beer connoisseurs think that is a dreadful sacrilege. When it comes to enjoying good beer in moderation, the key – and most important aspect – is to sit back and enjoy.

Japan: Beer shipments drop by 2.1% in 2009

Japan’s beer shipments fell 2.1% to 472.51 million cases in 2009, Dow Jones reported on January, 14.

The volume marked the fifth-straight year of decline. A shrinking population and weak economy continued to pull down domestic demand, while changing consumer tastes and poor weather during the peak summer season also dragged on beer sales.

Asahi Breweries Co. managed to maintain the top spot in domestic market share by shipping 177.2 mln cases in 2009 (37.5%). Kirin Holdings Co., with sales of 176.8 mln cases, had a 37.4% share of Japan’s beer market.

Suntory Holdings Ltd. retained third position in market share with 12.3%, followed by Sapporo Holdings Ltd. with 11.7%.

Shipments refer to the volume of beer on which tax authorities impose a liquor tax. One case is equivalent to 12.66 litres of beer.

Shoes and bags made of Belgian chocolate a perfect gift for a woman

Frances Cooley, a cake maker from Bristol, UK, uses Belgian chocolate to make designer shoes and handbags, The Telegraph reported on January, 21.

She has developed a collection of individual shoes ” including zebra stripes and polka dot versions ” after discovering a vintage chocolate shoe mould in Belgium.

Now, despite the £21 price tag, Mrs Cooley, can barely keep up with demand for the shoes and handbags she makes by hand in her own kitchen.

She said: ”People are wowed about them because it’s the perfect gift for a woman ? chocolate and stiletto shoes put together.

”They’ve been selling like hot cakes. This past year sales have been incredible.

”They’ve been sold alongside pink champagne at some stores as well, and I could see someone drinking the champagne right out of the shoe.”

Mrs Cooley started her company ten years ago after leaving her career as a graphic designer to pursue her passion for sweets.

To create the mouthwatering footwear she hand-pipes a design into the mould and fills it with tempered Belgian chocolate which shrinks slightly as it cools.

She then pours out the excess and leaves the coated mould to set before finishing each shoe by hand with handcrafted frills and rosettes.

Now her unique designs have become so popular that they have garnered attention from high-end retailers in London including luxury department store Liberty.

”About six months ago I got my first order from them, and as well as selling my products, Liberty has also used my chocolate shoes for promoting events.”

The shoes sell for between £8.50 for a small 8cm pair to £21 for a large 17cm single shoe.

Their success inspired Frances to create a matching range of handbags which cost £9.50 for a small 8cm model and £25 for a 17cm version.

“There are no bad beers; some kinds are better than others.”

German Proverb

Do you know that?
Belgian brewery Gulden Spoor (or t Brouwkot) is a traditional brewery established in 2003 with a limited capacity of only 4.2 hl of beer.

The brewers Kim Olievier and Björn Desmadryl are running the brewery with all the finesse needed to deliver a qualitative product. The beers are brewed in a traditional way with respect for natural ingredients. At the moment the brewery is busy expanding its capacity to 10 hl. Today, the Gulden Spoor brewery offers you three excellent brews: Netebuk, Manten and Kalle.

Let?s try, for example, the first one, Netebuk.

Water, barley malt and wheat malt are the basis of this sophisticated beer.

The result of a month of fermentation and lagering is an amber colored beer, with a full mouth feeling and a hoppy touch.

When serving Netebuk the glasses should be poured in one fluent movement. The ideal drinking temperature is between 8 an 10 degrees Celsius.

The beer is not filtered and not pasteurized; the flavour will also evolve in time.

The Netebuk bottle is presented with paper wraps and for now only available in 75cl.

Where?s your beer ? in a can or in a bottle?

The debate between canned beer and bottled beer did not start until the 1930s, Professorshouse.com informs.

Until the 30s tin cans could not hold beer without exploding. It wasn?t until 1935 that a vinyl liner was invented to prevent the beer from busting that can?s seam. The first beer to use the new canning technology was Krueger?s Finest Beer, in Virginia, the US. It was a huge hit with the public.

Gradually, beer in cans spread in popularity to Europe. Unfortunately, production of canned beer was stopped everywhere during World War II due to rationing. Production of beer in cans resumed after the war, and quickly reached high popularity with the introduction of the flat top can.

The main reason for the success of canned beer was convenience. Because they were smaller than bottles, stackable and didn?t break as easily they were easier to sell. The invention of the liner that made canned beer possible also allowed beer to be sold in metal kegs instead of wooden casks. This made it easier to transport to bars and easier to keep for longer periods of time.

Everyone knows cans are more convenient and easier to transport, but what about the taste? This has been a decades long debate. It really comes down to personal preference. Some people think that the can gives beer after taste, especially since we switched to using aluminium cans instead of tin. Other beer drinkers think that the bottle does a better job of preserving the flavor and carbonation used in the beer.

One thing that is without dispute is beer temperature. Once you open the can of beer the container has trouble keeping the liquid cold. Because of the nature of glass, beer in bottles stays cold longer even after it?s open.

What about the impact on the environment? Hands down, bottles win in the debate on environmental impact. In fact the best thing you can do for the environment is to buy bottle beer from local brewery that is known to recycle glass for its bottles. This saves gas used in transportation, and avoids using aluminium.

Aluminium itself is not the problem. The problem is in the process. Aluminium is the third most common element in the world. There?s no danger of running out of aluminium anytime soon. The environmental impact comes from how aluminium is made. To make aluminium usable it takes a great deal of energy. Using energy uses oil, and oil is a resource that is running out.

So long story short, if you are someone who believes in recycling, likes your beer cold, and believes glass improves the flavor then you want to drink bottled beer. If you are someone for whom convenience is more important and who drinks beer at any temperature, then canned beer is the solution for you. If you?re like most people, you drink canned beer and bottle beer depending on the occasion. You might take canned beer when you tailgate and drink bottled beer at home. It?s a win-win situation for everybody. Cheers!

Some more beer-related facts?

A labeorphile is a person who collects beer bottles

Beer is the second most popular beverage in the world, coming in behind tea

To get rid of the foam at the top of beer (the head), stick your fingers in it

To keep your beer glass or mug from sticking to your bar napkin, sprinkle a little salt on the napkin before you set your glass down

Tossing salted peanuts in a glass of beer makes the peanuts dance

Beer is a source of B- complex vitamins

In ancient times, monks who fasted or abstained from solid food subsisted on beer

Beer wasn?t sold in bottles until 1850. Beer lovers would visit their local tavern with a special bucket, have it filled and then begin the merry journey home

A beer a day? Beer was used to treat over 100 illnesses in Egypt, 1600 BC

It was customary in the 13th century to baptize children with beer

Beer was often served for breakfast in medieval England

Supposedly the oldest known written recipe is for beer

China: Beer bottles good to make Christmas tree

The huge Christmas tree in Shanghai, China, has a green look but that?s only because it has been built out of Heineken beer bottles that have lent their hue to the tree so well, GreenPacks.org posted on December, 21.

The huge tree has been created out of a thousand beer bottles, which by the way, were not emptied of their content.

Though environmentalists would have probably loved the tree more if it had been built out of empty bottles repurposed to create the tree, and backed by a good plan of reusing them, this one isn?t that bad either. It is more than likely that the bottles will return to store shelves after completing their Christmas show, or just move directly to people wanting to have some beer.

Empty green bottles are as good as filled ones, as far as creating the tree is concerned, experts point out.

Beer perfume can lure anyone

Ladies, there’s finally a way to attract a man and save the planet at the same time. A beer powered perfume is now on tap, NBC communicated on December, 28.

When it comes to the male pursuit of women, guys aren’t real choosy when it comes to the scent of a woman, but there is one aroma that does pique many a man’s interest.

Chemists from Seattle’s Blue Marble Energy are cooking up a perfume made from the waste products of a local organic brewery.

James Stephens of Blue Marble Energy says the product is a viscous sludge – a mixture of about 50,000 different kinds of bacteria.

Black sludge, rancid beer grains, green slimey stuff and it’s all good for the earth and you.

The grains replacing the petroleum in the process make this perfume completely carbon neutral.

The local, handmade perfume by sweet anthem does smell nice, comes in both masculine and feminine versions.

When asked if one goes better with nachos or chocolate, Meredith Tucker of Sweet Anthem Perfumes says, “Well, it’s all personal taste.”

Back at the bar, a test group takes their noses out of the beers and tries the perfume. It gets a thumbs up, but the guys are still pushing their own product.

“Beer smells good,” beer drinker Conrad Eaton said. “A lot of people like beer, and a lot of people like women.”

Global chocolate sales up in 2009

Chocolate sales around the world busted through the recession in 2009, the international research firm Mintel communicated at the end of December.

In China and the Ukraine – two countries not necessarily recognized for their rampant chocoholic populations – chocolate confectionery sales rose 18 percent and 12 percent, respectively, last year. Each country has seen steady sales increases since 2005 and Mintel predicts continued growth through 2013.

Other countries have also seen chocolate bars, bags and boxes flying off the shelves, albeit at lower rates. Brits drove their chocolate market up 5.9 percent in 2009, while Americans purchased 2.6 percent more chocolate than in 2008. Argentinean sales rose 1.8 percent from 2008, while in Belgium, a country noted for producing some of the world’s best chocolate, sales increased 3.2 percent.

“It’s clear that despite economic trouble this year, the world’s chocolate lovers didn’t deviate from their favorite treat. Chocolate is a small, affordable indulgence for shoppers who are cutting back on spending elsewhere. Even in countries not known for chocolate consumption, sales are on the rise,” commented Marcia Mogelonsky, global food and drink analyst at Mintel.

The Swiss flash the most cash for chocolate, forking over the equivalent of U.S. $206 per person per year. Brits and Belgians follow, spending U.S. $106 and $90, respectively, to satisfy their chocolate cravings. In the U.S., individuals spend just $55 each, while Argentineans devote an average of U.S. $35 per year on chocolate confectionery.

Manufacturers are determined to keep consumers melting over new chocolate varieties. Despite worldwide economic troubles, Mintel’s Global New Products Database (GNPD) reports that manufacturers launched nearly the same number of chocolate products last year as in 2008. In Latin America, Asia, the Middle East and Africa, companies have already released more new products than in 2008.