The future with alcohol tax hikes

http://youtu.be/4_SuPWjB1Rw

Heineken: Beer Crate Of The Future Keeps Your Beer Cold

Anyone that loves beer knows that it usually comes in paper holders or old plastic containers that have been around for like 20 years or longer. There has been little development in this area and some might argue that a good concept doesn’t need any refinement. Well, a little refreshment is never bad in my opinion so why not touch up the beer crate design just a little? Will the beer taste better then? Will it make the beer slightly more expensive if the breweries start researching and developing new crates for their bottles? Well, of course it will, but it will also taste better, at least if they stick to this creative and daring design.
Making Heineken as the focused prototype brand Luis Luna managed to create something really inspiring and useful. The functionality is far better than anything else on the market, and it really makes the beer taste better. Why? It is because the crate itself has a simple cooling system created by pure water. Just put it in the fridge or freezer and you are guaranteed to have cold beer wherever you go. That’s right, wherever you go.
The crate’s cooling system is removable so it’s just the inlay that you put in the freezer for cooling. Then, just pop it out and put it back into the crate and add the bottles. On the way to the beach, picnic or whatever event you are going to while you travel, the beer will get cold and tasty, all ready to pop open when you arrive.
The design itself is also very interesting since it is meant to hold and sport several different parts, which will ensure that the brand colors are all represented in a nice and clean way. What else could you want, right? Bring in the beer!

Dutch Brewery Releases Strongest Beer (60%) in the World

Thursday, July 29, 2010, by Paula Forbes

481

't Koelschip Brewery [Photo: BS6 Hart van Nederland]
374diggsdiggThe next move has been made in the beer ABV arms race: Dutch brewery 't Koelschip has created a 60% beer called "Start the Future." They created it in response to BrewDog's 55% End of History beer released just last week. "Start the Future" also beats "End of History" in terms of price point as well: the higher ABV beverage costs a mere €35 ($46 US), compared to BrewDog's £500 ($764 US) bottle. Meant to be enjoyed from a small glass and not from a beer glass,, the only drawback to "Start the Future"? It doesn't come in bottles encased in dead squirrels.

"START THE FUTURE is a product made of 100% beer beer." >>>

Here's what 't Koelschip has to say about their new brew (translation from Google Translate):

It presents Reefer Biggest beer in the world now the Scots a 55% beer on the market was the question: what do we do now? He is START THE FUTURE 60% alc. in response to the Scottish reaction; Obilix 45% was a success, but this is even better! START THE FUTURE is like a beer OBILX product, a heavy alcoholic beverage ingredients with water, malt, hops and yeast. The beer is then processed into a product, a beer-based drink beer. START THE FUTURE is like OBILIX is a product made of 100% beer beer. How? Vvraag it to the brewer. You drink our START THE FUTURE Obilix and also from a small glass and not from a beer glass. Want START THE FUTURE AND OBILIX tests book a beer tasting. This may take place during a tasting at t reefer, or at festivals where we are or purchase at the brewery.

Huski Beverage Chiller

Some guy named Kent Hodgson invented a little pen-sized device that can cool your brew in seconds. You just drop it in your beer and start drinking. Here’s what the nerd has to say about it: “You have plastic cooling cells which are pressed down into the dock which houses the liquid carbon dioxide. The liquid CO2 expands and is pressurized into dry ice in the base of the cooling cells … in a moment. You then pop it into your drink and then proceed from there as you normally would.”

University of California opens futuristic wine and beer facility.

Take a walk through the new winery, brewery and food-processing complex at the University of California, Davis, and you'll get a glimpse into how beer and wine will be made 20 years from now.  The $20 million teaching and research center at UC Davis' Robert Mondavi Institute for Wine and Food Science is the nation's first winery, brewery or food-processing facility to receive the coveted LEED Platinum certification, the highest “green” rating awarded by the U.S. Building Council for commercial buildings.

But more than that, the complex is an engine for innovation and job growth, and could make a big difference in the way beer, wine and food are produced in this country for years to come.
“This facility really embodies everything that UC Davis stands for today. And at the same time, it is a symbol of where we are headed,” said UC Davis Chancellor Linda Katehi. “We want to be a driver of innovation – and a partner in economic development – to improve our economy and quality of life.”

Andrew Waterhouse, a professor in UC Davis' Department of Viticulture and Enology, said the university's previous winery was built in 1938. Students made wine in plastic buckets and relied on a moody air-conditioning system for temperature control. Seeping walls led to mold, he said, adding: “It was a microbial zoo. We had stuff growing all over the place.”
Waterhouse said the new complex could help the food and beverage industries develop sustainable practices and cut energy usage.

University of California-Davis website for additional information about the facility.
http://greenrmi.ucdavis.edu/

The entire article above can be found at the url below. 
http://www.siouxcityjournal.com/lifestyles/food-and-cooking/article_31c839ce-a1c9-5e9d-bb2f-cc66775bdcc7.html

Future cars will not obey drivers with high blood alcohol level

Future technology may put the brakes on drunk drivers and save many lives as researchers in the United States are developing a system that will prevent a car from starting if the driver's blood alcohol level is higher than the legal limit.

The new technology, known as the Driver Alcohol Detection Systems for Safety, would use sensors that would measure blood alcohol content of the driver in two possible ways, by analysing a driver's breath or through the skin, using sophisticated touch-based sensors situated in places like steering wheels and door locks.

National Highway Traffic Safety Administration head David Strickland said the technology could help prevent as many as 9,000 alcohol-related fatalities a year in the US. He added that the technology was still in its early stages of testing and might not be available for commercial use for another 8-10 years.  The systems would not be employed unless they are “seamless, unobtrusive and unfailingly accurate,” Strickland said.

For more information please see this link.

http://en.mercopress.com/2011/01/31/future-cars-will-not-obey-drivers-with-high-blood-alcohol-level

Will Beer be the fuel of the future? Don't Laugh till you read this!!

SOUTH BURLINGTON, Vt. (AP) - Before he started "saving the earth, one beer at a time," all inventor Eric Fitch knew about home brewing was that it could make quite a mess.

Once, he accidentally backed up the plumbing in his apartment building by dumping into his garbage disposal the spent grain left over from his India Pale Ale home brew. The oatmeal-looking gunk choked the pipes in his Cambridge, Mass., building, flooding the basement.

These days, he's doing something more constructive, fulfilling the dream of beer lovers everywhere by recycling the stuff: The MIT-trained mechanical engineer has invented a patented device that turns brewery waste into natural gas that's used to fuel the brewing process.

The anaerobic methane digester, installed last year at Magic Hat Brewing Co. in Vermont, extracts energy from the spent hops, barley and yeast left over from the brewing process - and it processes the plant's wastewater. That saves the brewer on waste disposal and natural gas purchasing

The 42-foot tall structure, which cost about $4 million to build, sits in the back parking lot of Magic Hat's brewery, where it came online last summer.

Fitch, 37, is CEO of PurposeEnergy, Inc., of Waltham, Mass., a renewable energy startup company whose lone product is the biphase orbicular bioreactor, which is 50 feet in diameter, holds 490,000 gallons of slurry and produces 200 cubic feet of biogas per minute.

Brewers big and small have wrestled with waste issues since the dawn of beer-making. In recent years, they've turned to recycling - both as a cost-saver and for environmental reasons.

Anheuser-Busch, which makes Budweiser, uses a bio-energy recovery system in 10 of its 12 U.S. breweries to convert wastewater into natural gas that's then used to fuel the brewing process.