Brew Drink Quotes

Beyond that, memories have a way of changing on us. Souring or sweetening over time—like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can’t taste a memory without tainting it with who you have become.

She brews a bruise on my heart, and drinks it like a beer. She calls it love, but she would, because she’s drunk on my torment.

Lucivar winced. "She guzzled half the flask — and it wasn't one of his home brews, it was the concoction you created." Jaenelle’s eyes widened. “You let her drink a ‘gravedigger’?” “No no no,” Wilhelmina said, shaking her head. “You shouldn’t ever drink a gravedigger until he’s had a bath.” She smiled placidly when Jaenelle and Lucivar just stared at her. “Mother Night,” Lucivar muttered. “Do you know that song?” Wilhelmina asked Jaenelle.

Ice is most welcome in a cold drink on a hot day. But in the heart of winter, you want a warm hot mug with your favorite soothing brew to keep the chill away. When you don’t have anything warm at hand, even a memory can be a small substitute. Remember a searing look of intimate eyes. Receive the inner fire.

Come boy, and pour for me a cup Of old Falernian. Fill it up With wine, strong, sparkling, bright, and clear; Our host decrees no water here. Let dullards drink the Nymph's pale brew, The sluggish thin their blood with dew. For such pale stuff we have no use; For us the purple grape's rich juice. Begone, ye chilling water sprite; Here burning Bacchus rules tonight!

Those who know, not only that the Everlasting lives in them, but that what they, and all things, really are is the Everlasting, dwell in the groves of the wish-fulfilling trees, drink the brew of immortality, and listen everywhere to the unheard music of eternal concord. These are the immortals.

Coffee is a warm drink that fosters friendship and tastes great. What more is there to life?

Damn it, Roarke, he’s going to come back and poke at me, and try to make me drink one of his weird brews. I just need a hot shower. Let me up. Have a heart.” “I do, and it’s yours.

So, if people didn’t settle down to take up farming, why then did they embark on this entirely new way of living? We have no idea – or actually, we have lots of ideas, but we don’t know if any of them are right. According to Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking.

Out of your poisons you brewed your balsam. You milked your cow, melancholy; now you drink the sweet milk of her udder.

Shamus ordered half a cup of house brew. Then he proceeded to fill the cup up the rest of the way with milk and sugar. Lots of sugar. “Sure you got enough milk in your sugar?” I asked as we strolled out of the shop and headed south. He flipped me off. “You drink your coffee your way, and I’ll drink my coffee the right way.

People assume because I'm a coffee expert I drink lots of coffee. I can't. It takes me half an hour to brew my perfect cup. Do the math. I simply don't have time to drink more.

Some men spend their whole life furnishing for themselves the things proper to life without realizing that at our birth each of us was poured a mortal brew to drink.

I taste a liquor never brewed" I taste a liquor never brewed -- From Tankards scooped in Pearl -- Not all the Vats upon the Rhine Yield such an Alcohol! Inebriate of Air -- am I -- And Debauchee of Dew -- Reeling -- thro endless summer days -- From inns of Molten Blue -- When "Landlords" turn the drunken Bee Out of the Foxglove's door -- When Butterflies -- renounce their "drams" -- I shall but drink the more! Till Seraphs swing their snowy Hats -- And Saints -- to windows run -- To see the little Tippler Leaning against the -- Sun --

Love is an elixir, so poets claim, a frothy hormonal brew to cure what's ailing you. Drink it in. Sip it slowly. Savor its peculiar flavour as loneliness and pain all melt away. Dive headlong into the rush, ride the raging river up against the brink, careful not to drown. Drop over the edge. Negotiate your fall, for drug or love or object thrown, one thing is certain. What goes up eventually come down.

You're a heartbreaker, Katherine Devereaux." "That has nothing to do with me and everything to do with them," I say, blowing on my coffee before sipping it. There's chicory in the brew and I drink it appreciatively while we walk. "I have already had to tell more than one of them that I am not interested in courtship, thinking about courtship, hearing about courtship, or talking about the possibility of courtship. What is it with men thinking every woman they meet must be half in love with them?

A beverage of leisure is a serious business,” Shane Bowermaster was known to declare. “There can be no product of pleasure without the inverse on the end of the producer.

Your hair waves once more when I weep. With the blue of your eyes you lay the table of love: a bed between summer and autumn. We drink what somebody brewed, neither I nor you nor a third: we lap up some empty and last thing. We watch ourselves in the deep sea’s mirrors and faster pass food to the other: the night is the night, it begins with the morning, beside you it lays me down. ("The Years From You To Me")

So I telled her my 'maginin's o' places from old books'n'pics in the school'ry. Lands where the Fall'd never falled, towns bigger'n all o' Big I. an' towers o' stars'n'suns blazin' higher'n Mauna Kea, bays of not jus' one Prescient Ship but a mil'yun, Smart boxes what make delish grinds more'n anyun can eat, Smart Pipes what gush more brew'n anyun can drink, places where it's always spring an' no sick, no knucklyin' an' no slavin'. Places where ev'ryun's a beautsome purebirth who lives to be one hun'erd'n'fifty years.

Does it seem like things were better when you were younger?” Huck asked. “Did life really make more sense then?” “Yeah,” Tress whispered. “I remember…calm nights, watching the spores fall from the moon. Lukewarm cups of honey tea. The thrill of baking something new.” “I remember not being afraid,” Huck said. “I remember waking each day to familiar scents. I remember thinking I understood how my life would go. Same as my parents’. Simple. Maybe not wonderful, but also not terrifying.” “I don’t think things were really better though,” Tress said softly, still staring at the ceiling. “We just remember it that way because it’s comforting.” “And because we couldn’t see the troubles,” Huck agreed. “Maybe we didn’t want to see them. When you’re young, there’s always someone else to deal with the problems.” Tress nodded. Beyond that, memories have a way of changing on us. Souring or sweetening over time—like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can’t taste a memory without tainting it with who you have become.

A witch there was, who webs could weave to snare the heart and wits to reave, who span dark spells with spider-craft, and as she span she softly laughed; a drink she brewed of strength and dread to bind the quick and stir the dead. In a cave she housed where winging bats their harbour sought, and owls and cats from hunting came with mournful cries, night-stalking near with needle eyes.

Beer was good, too, but its flavor depended on the skill of the craftsman and the tastes the person drinking it. Unlike wine, whose quality depended entirely on price, a beer's deliciousness was unrelated to its cost, so merchants tended to avoid it. There was no way to know if the particular brew would suit your taste unless you were from the region or town - so when he wanted to appear local, Lawrence would order beer.

Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

Her face deeply moved him. Why, he could at first not say. It gave him the impression of youth--spring flowers, yet age--a sense of having been used to the bone, wasted; this came from the eyes, which were hauntingly familiar, yet absolutely strange. He had a vivid impression that he had met her before, but try as he might he could not place her although he could almost recall her name, as he had read it in her own handwriting. No, this couldn't be; he would have remembered her. It was not, he affirmed, that she had an extraordinary beauty--no, though her face was attractive enough; it was that something about her moved him. Feature for feature, even some of the ladies of the photographs could do better; but she lapsed forth to this heart--had lived, or wanted to--more than just wanted, perhaps regretted how she had lived--had somehow deeply suffered: it could be seen in the depths of those reluctant eyes, and from the way the light enclosed and shone from her, and within her, opening realms of possibility: this was her own. Her he desired. His head ached and eyes narrowed with the intensity of his gazing, then as if an obscure fog had blown up in the mind, he experienced fear of her and was aware that he had received an impression, somehow, of evil. He shuddered, saying softly, it is thus with us all. Leo brewed some tea in a small pot and sat sipping it without sugar, to calm himself. But before he had finished drinking, again with excitement he examined the face and found it good: good for Leo Finkle. Only such a one could understand him and help him seek whatever he was seeking. She might, perhaps, love him. How she had happened to be among the discards in Salzman's barrel he could never guess, but he knew he must urgently go find her.

En route to California I had a few drinks with an American executive for Falstaff Brewing Company who said he'd been a hobo from '37 to '39. He talked about a friend of his who had lost his legs beneath a freight train and died. He told me he knew something about farm labor contractors. "Killers," he called them. And said it again, "Killers.

It's where the bros drink their brews, and the surfers sip their hurricanes, and they all just white together.

We drink the barely cool locally brewed Mosi from the leaky mildew-smelling fridge, keeping an eye out for UFOs, unidentified floating objects, in the bottles.

She would sit at her desk and drink free, expensive cold brew, write code that would disappear into the mouth of an ever-expanding corporate giant.

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. -Henry James, Writer

There is an inn, a merry old inn beneath an old grey hill, And there they brew a beer so brown That the Man in the Moon himself came down one night to drink his fill.

A Turkish Proverb says, “Coffee should be black as hell, strong as death, and as sweet as love.

AN INVITATION TO MR. LIU Green lees of beer that's newly brewed, A little stove of red clay burns. As evening comes, the sky's about to snow, Can you drink one cup with me?

Come along inside... We'll see if tea and buns can make the world a better place. -Kenneth Graham, Writer

Espresso is probably the most intolerant method of preparation of any food or drink in the world.

I'd have ye hold a canakin to the jet, and we'd drink round it! Yea, verily, hearts alive, we'd brew choice punch in the spread of his spout-hole there, and from that live punch-bowl quaff the living stuff.

Montrose tasted the coffee. No bitterness, a blend of several beans--some of which had been grown precisely the same way for over a thousand years--and just the right temperature. If pressed, he could name the chemical makeup of the coffee and the reaction of the human body to the brew. Yet there was still an almost mystical sense of well-being that few things imparted just by smell, taste, and warmth, and coffee was one.

If you are cold, tea will warm you. If you are too heated, it will cool you. If you are depressed, it will cheer you. If you are excited, it will calm you. -William Ewart Gladstone, British 19th century Prime Minister

Starbucks itself is a product of diverse global cultures: “Starbuck’s customers, whether in Zurich or Beirut, are drinking an American version of an Italian evolution of a beverage invented by Arabs brewed from a bean discovered by Africans.”71

Beyond that, memories have a way of changing on us. Souring or sweetening over time--like a brew we drink, then recreate later by taste, only getting the ingredients *mostly* right. You can't taste a memory without tainting it with who you have become.

Some research has suggested that moderate amounts of caffeine may help to improve memory and may help detox the liver. Consuming too much can result in caffeine dependency accompanied by physical effects such as insomnia, headaches, heart palpitations and restlessness.

Finns drink plenty of olut (beer). Among the major local brews are Karhu, Koff, Olvi and Lapin Kulta. The big brands are all lagers, but you'll also find speciality brewers including Malmgård, a 1614-established, hydro-powered estate. Its beers can be found around Finland.

at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place.

Terence, this is stupid stuff: You eat your victuals fast enough; There can’t be much amiss, ’tis clear, To see the rate you drink your beer. But oh, good Lord, the verse you make, It gives a chap the belly-ache. The cow, the old cow, she is dead; It sleeps well, the horned head: We poor lads, ’tis our turn now To hear such tunes as killed the cow. Pretty friendship ’tis to rhyme Your friends to death before their time Moping melancholy mad: Come, pipe a tune to dance to, lad.’ Why, if ’tis dancing you would be, There’s brisker pipes than poetry. Say, for what were hop-yards meant, Or why was Burton built on Trent? Oh many a peer of England brews Livelier liquor than the Muse, And malt does more than Milton can To justify God’s ways to man. Ale, man, ale’s the stuff to drink For fellows whom it hurts to think: Look into the pewter pot To see the world as the world’s not. And faith, ’tis pleasant till ’tis past: The mischief is that ’twill not last. Oh I have been to Ludlow fair And left my necktie God knows where, And carried half way home, or near, Pints and quarts of Ludlow beer: Then the world seemed none so bad, And I myself a sterling lad; And down in lovely muck I’ve lain, Happy till I woke again. Then I saw the morning sky: Heigho, the tale was all a lie; The world, it was the old world yet, I was I, my things were wet, And nothing now remained to do But begin the game anew. Therefore, since the world has still Much good, but much less good than ill, And while the sun and moon endure Luck’s a chance, but trouble’s sure, I’d face it as a wise man would, And train for ill and not for good. ’Tis true, the stuff I bring for sale Is not so brisk a brew as ale: Out of a stem that scored the hand I wrung it in a weary land. But take it: if the smack is sour, The better for the embittered hour; It should do good to heart and head When your soul is in my soul’s stead; And I will friend you, if I may, In the dark and cloudy day. There was a king reigned in the East: There, when kings will sit to feast, They get their fill before they think With poisoned meat and poisoned drink. He gathered all that springs to birth From the many-venomed earth; First a little, thence to more, He sampled all her killing store; And easy, smiling, seasoned sound, Sate the king when healths went round. They put arsenic in his meat And stared aghast to watch him eat; They poured strychnine in his cup And shook to see him drink it up: They shook, they stared as white’s their shirt: Them it was their poison hurt. —I tell the tale that I heard told. Mithridates, he died old.

So what does matcha taste like, if you've never had it? It's commonly described as tasting "green," which is true, albeit begging the question. Good matcha is naturally very sweet, a plant sweetness quite unlike bad matcha sweetened with sugar, which is common in shelf-table convenience store drinks and at coffee places. When you're drinking matcha, even high quality stuff, you can rub your tongue against the roof of your mouth and feel that it was whipped up from a powder. If you like the scent of newly mown grass, you would probably enjoy matcha. It's not much like brewed green tea at all.

born and brewed in the U.S.A.,” and the men who drink it are American men, the kind of men who aren’t afraid to perspire freely and shake a man’s hand. That’s mainly what happens in Miller commercials: Burly American men go around, drenched in perspiration, shaking each other’s hands in a violent and patriotic fashion.

Disheveled hair, sweaty, smiling, drunken, and With a torn shirt, singing, the jug in hand Narcissus loudly laments, on his lips, alas, alas! Last night at midnight, came and sat right by my bed-stand Brought his head next to my ears, with a sad song Said, O my old lover, you are still in dreamland The lover who drinks this nocturnal brew Infidel, if not worships the wine's command Go away O hermit, fault not the drunk Our Divine gift from the day that God made sea and land Whatever He poured for us in our cup, we just drank If it was a cheap wine or heavenly brand The smile on the cup's face and Beloved's hair strand Break many who may repent, just as Hafiz falsely planned

The Years from You to Me" Your hair waves once more when I weep. With the blue of your eyes you lay the table of love; a bed between summer and autumn. We drink what somebody brewed neither I nor you nor a third: we lap up some empty and last thing. We watch ourselves in the deep sea’s mirror and faster pass food to the other: the night is the night, it begins with the morning, beside you it lays me down.

Miss Selina, you have over the past minutes—as in the past months, and indeed, in all the years of your association with him—demonstrated an understanding of Master Bruce, his aspirations, his desires and his demons, that would be the envy of his closest colleagues, who believe they know him better than anybody. It is quite impossible to credit your fear that you ‘will not be good at this,’ for there is clearly no one in his life better suited to comfort him in tragedy, rejoice with him in triumph, and keep him from being alone in the days and nights in between. If he should ‘give up hope,’ I have no doubt you would manage the situation with the same sublime felinity you have used to such advantage in the past. Now drink your tea, young woman, and the next time you enjoy, or even sniff, this particular brew, I dare say you will understand how it helps.

Well, he replied, finally letting my hand go so that he could gesticulate with his; you don your khakis, schlep off to some jungle, hang out with the natives, fish and hunt with them, shiver from their fevers, drink strange brew fermented in their virgins’ mouths, and all the rest; then, after about a year, they lug your bales and cases down to the small jetty that connects their tiny world to the big one that they kind of know exists, but only as an abstract concept, like adultery for children; and, waving with big, gap-toothed smiles, they send you back to your study—where, khakis swapped for cotton shirt and tie, saliva-liquor for the Twinings, tisane or iced Scotch your housekeeper purveys you on a tray, you write the book: that’s what I mean, he said. Not just a book: the fucking Book. You write the Book on them. Sum their tribe up. Speak its secret name.

But are his needs any more shocking than the needs of other animals and men? Are his deeds more outrageous than the deeds of the parent who drained the spirit from his child? The vampire may foster quickened heartbeats and levitated hair. But is he worse than the parent who gave to society a neurotic child who became a politician? Is he worse than the manufacturer who set up belated foundations with the money he made by handing bombs and guns to suicidal nationalists? Is he worse than the distiller who gave bastardized grain juice to stultify further the brains of those who, sober, were incapable of a progressive thought? (Nay, I apologize for this calumny; I nip the brew that feeds me.) Is he worse, then, than the publisher who filled ubiquitous racks with lust and death wishes? Really, now, search your soul, lovie – is the vampire so bad? All he does is drink blood.

If, when you say whiskey, you mean the devil’s brew, the poison scourge, the bloody monster that defiles innocence, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacles of righteous, gracious living into the bottomless pit of degredation and despair, shame and helplessness and hopelessness, then certainly I am against it with all my power.

If you buy into food myths, this is the kind of life you can end up living: Scared that your coffee, along with the rest of your food, is filled with toxins. Seeking refuge from the modern world in the reassuring illusion of Paleolithic living. Hopeful that some biohacking savior will tell you how to make genuine cave-brewed java, the kind of java that Java Man would have made for himself—the coffee we are evolved to drink! Shelling out money for something called Brain Octane®.

There is no calm for those who are uprooted. They are wanderers, homesick and defiant. Love itself is helpless to heal them though the dust rises with every footfall - drifts down the corridors - settles on branch or cornice - each breath an inhalation from the past so that the lungs, like a miner's, are dark with bygone times. Whatever they eat, whatever they drink, is never the bread of home or the corn of their own valleys. It is never the wine of their own vineyards. It is a foreign brew.

There were few things Dr. Chef enjoyed more than a cup of tea. He made tea for the crew every day at breakfast time, of course, but that involved an impersonal heap of leaves dumped into a clunky dispenser. A solitary cup of tea required more care, a blend carefully chosen to match his day. He found the ritual of it quite calming: heating the water, measuring the crisp leaves and curls of dried fruit into the tiny basket, gently brushing the excess away with his fingerpads, watching color rise through water like smoke as it brewed. Tea was a moody drink.

Fermentation takes place in open tanks by necessity; otherwise, the pressure from the carbon dioxide would build to dangerous levels. But when a vat of fruit juice or grain mash is left to brew in an old barn or warehouse, bugs will surely find their way in. This is not always such a bad thing: lambic brewers in Brussels realize that some of their best strains of yeast come from insects falling from the rafters. In fact, yeast produce esters in order to attract insects, hoping they will pick up the yeast and move it around. This makes bugs unwitting accomplices in the dance between sugar and yeast.

Musk burst in carrying a sink and laughing. It was one of those visual puns that amuses him. “Let that sink in!” he exclaimed. “Let’s party on!” Agrawal and Segal smiled. Musk seemed amazed as he wandered around Twitter’s headquarters, which was in a ten-story Art Deco former merchandise mart built in 1937. It had been renovated in a tech-hip style with coffee bars, yoga studio, fitness room, and game arcades. The cavernous ninth-floor café, with a patio overlooking San Francisco’s City Hall, served free meals ranging from artisanal hamburgers to vegan salads. The signs on the restrooms said, “Gender diversity is welcome here,” and as Musk poked through cabinets filled with stashes of Twitter-branded merchandise, he found T-shirts emblazoned with the words “Stay woke,” which he waved around as an example of the mindset that he believed had infected the company. In the second-floor conference facilities, which Musk commandeered as his base camp, there were long wooden tables filled with earthy snacks and five types of water, including bottles from Norway and cans of Liquid Death. “I drink tap water,” Musk said when offered one. It was an ominous opening scene. One could smell a culture clash brewing, as if a hardscrabble cowboy had walked into a Starbucks.

If, when you say whiskey, you mean the devil’s brew, the poison scourge, the bloody monster that defiles innocence, yea, literally takes the bread from the mouths of little children; if you mean the evil drink that topples the Christian man and woman from the pinnacles of righteous, gracious living into the bottomless pit of degredation and despair, shame and helplessness and hopelessness, then certainly I am against it with all my power. But if, when you say whiskey, you mean the oil of conversation, the philosophic wine, the stuff that is consumed when good fellows get together, that puts a song in their hearts and laughter on their lips and the warm glow of contentment in their eyes; if you mean Christmas cheer; if you mean the stimulating drink that puts the spring in the old gentleman’s step on a frosty morning; if you mean the drink that enables a man to magnify his joy, and his happiness and to forget, if only for a little while, life’s great tragedies and heartbreaks and sorrows, if you mean that drink, the sale of which pours into our treasuries untold millions of dollars, which are used to provide tender care for our little children, our blind, our deaf, our dumb, our pitiful aged and infirm, to build highways, hospitals, and schools, then certainly I am in favor of it.

According to Felipe Fernández-Armesto, at least thirty-eight theories have been put forward to explain why people took to living in communities: that they were driven to it by climatic change, or by a wish to stay near their dead, or by a powerful desire to brew and drink beer, which could only be indulged by staying in one place. One theory, evidently seriously suggested (Jane Jacobs cites it in her landmark work of 1969, The Economy of Cities), was that ‘fortuitous showers’ of cosmic rays caused mutations in grasses that made them suddenly attractive as a food source. The short answer is that no one knows why agriculture developed as it did.

Cilantro: eat half a cup a day of this herb as-is, sprinkled on salads, or in a smoothie. Parsley: eat a quarter cup a day of this herb as-is, sprinkled on salads, or in a smoothie. Zeolite: buy this mineralized clay in liquid form. Spirulina (preferably from Hawaii): if it’s in powder form (which is best for removal of metals from the gut), mix one teaspoon daily into water or a smoothie. Garlic: eat two fresh cloves a day. Sage: eat two tablespoons a day. L-glutamine: if it’s in powder form (which is preferable for removal of metals from the gut), mix one teaspoon daily into water or a smoothie. Plantain leaf: brew this herb to make tea and drink a cup a day. Red clover blossom: brew two tablespoons of these flower blossoms to make two cups of tea a day.

Kashayam [was] a drink the vanaras had morning, noon and night, and a few times in between. It was a kind of brew with all kinds of herbs thrown in: the thick, sharp-tasting furry karpuravalli, the strong spicy tulsi, the slightly bitter bark of the coconut tree, pungent pepper roots, the breathcatching nellikai, the cool root of vetriver, and just about anything else that was considered edible. And some things that weren’t. In their craze for novelty, vanaras sometimes flung in new kinds of leaves or berries just because they smelt interesting; whole families had been known to fall ill, or even die. Gind’s family were not a very adventurous lot, and stuck to things they knew not to be poisonous. Still, every day’s kashayam was different, and this was a great topic of conversation among the vanaras.

From the bonny bells of heather, They brewed a drink long syne, Was sweeter far than honey, Was stronger far than wine. They brewed it and they drank it, And lay in blessed swound, For days and days together, In their dwellings underground. There rose a King in Scotland, A fell man to his foes, He smote the Picts in battle, He hunted them like roes. Over miles of the red mountain He hunted as they fled, And strewed the dwarfish bodies Of the dying and the dead. Summer came in the country, Red was the heather bell, But the manner of the brewing, Was none alive to tell. In graves that were like children’s On many a mountain’s head, The Brewsters of the Heather Lay numbered with the dead. The king in the red moorland Rode on a summer’s day; And the bees hummed and the curlews Cried beside the way. The King rode and was angry, Black was his brow and pale, To rule in a land of heather, And lack the Heather Ale. It fortuned that his vassals, Riding free upon the heath, Came on a stone that was fallen And vermin hid beneath. Roughly plucked from their hiding, Never a word they spoke: A son and his aged father – Last of the dwarfish folk. The king sat high on his charger, He looked down on the little men; And the dwarfish and swarthy couple Looked at the king again. Down by the shore he had them: And there on the giddy brink – “I will give thee life ye vermin, For the secret of the drink.” There stood the son and father And they looked high and low; The heather was red around them, The sea rumbled below. And up spoke the father, Shrill was his voice to hear: “I have a word in private, A word for the royal ear. “Life is dear to the aged, And honour a little thing; I would gladly sell the secret”, Quoth the Pict to the King. His voice was small as a sparrow’s, And shrill and wonderful clear: “I would gladly sell my secret, Only my son I fear. “For life is a little matter, And death is nought to the young; And I dare not sell my honour, Under the eye of my son. Take him, O king, and bind him, And cast him far in the deep; And it’s I will tell the secret That I have sworn to keep.” They took the son and bound him, Neck and heels in a thong, And a lad took him and swung him, And flung him far and strong And the sea swallowed his body, Like that of a child of ten; And there on the cliff stood the father, Last of the dwarfish men. “True was the word I told you: Only my son I feared; For I doubt the sapling courage, That goes without the beard. But now in vain is the torture, Fire shall not avail: Here dies in my bosom The secret of the Heather Ale.

Most of what presents itself to us in the marketplace as a product is in truth a web of relationships, between people, yes, but also between ourselves and all the other species on which we still depend. Eating and drinking especially implicate us in the natural world in ways that the industrial economy, with its long and illegible supply chains, would have us forget. The beer in that bottle, I'm reminded as soon as I brew it myself, ultimately comes not from a factory but from nature - from a field of barley snapping in the wind, from a hops vine clambering over a trellis, from a host of invisible microbes feasting on sugars. It took the carefully orchestrated collaboration of three far-flung taxonomic kingdoms - plants, animals, and fungi - to produce that ale. To make it yourself once in a while, to handle the barley and inhale the aroma of hops and yeast, becomes, among other things, a form of observance, a weekend ritual of remembrance.

While glass had been used by the rich to drink wine for hundreds of years, most beers until the nineteenth century were drunk from opaque vessels such as ceramic, pewter, or wooden mugs. Since most people couldn’t see the color of the liquid they were drinking, it presumably didn’t matter much what these beers looked like, only what they tasted like. Mostly, they were dark brown and murky brews. Then in 1840 in Bohemia, a region in what is now the Czech Republic, a method to mass-produce glass was developed, and it became cheap enough to serve beer to everyone in glasses. As a result people could see for the first time what their beer looked like, and they often did not like what they saw: the so-called top-fermented brews were variable not just in their taste, but in their color and clarity too. Not ten years later, a new beer was developed in Pilsen using bottom-fermenting yeast. It was lighter in color, it was clear and golden, it had bubbles like champagne—it was lager.

Rye growers face another challenge: the grain is vulnerable to a fungus called ergot (Claviceps purpurea). The spores attack open flowers, pretending to be a grain of pollen, which gives them access to the ovary. Once inside, the fungus takes the place of the embryonic grain along the stalk, sometimes looking so much like grain that it is difficult to spot an infected plant. Until the late nineteenth century, botanists thought the odd dark growths were part of the normal appearance of rye. Although the fungus does not kill the plant, it is toxic to people: it contains a precursor to LSD that survives the process of being brewed into beer or baked into bread. While a psychoactive beer might sound appealing, the reality was quite horrible. Ergot poisoning causes miscarriage, seizures, and psychosis, and it can be deadly. In the Middle Ages, outbreaks called St. Anthony’s fire or dancing mania made entire villages go crazy at once. Because rye was a peasant grain, outbreaks of the illness were more common among the lower class, fueling revolutions and peasant uprisings. Some historians have speculated that the Salem witch trials came about because girls poisoned by ergot had seizures that led townspeople to conclude that they’d been bewitched. Fortunately, it’s easy to treat rye for ergot infestation: a rinse in a salt solution kills the fungus.

Main ingredients: rice, distilled alcohol, brewing saccharides...' what's that all mean?" "During the second World War, something called sanbaizōshu was created as a way to make sake from a small very small amount of rice." "'Sanbaizōshu'?" "Essentially, you take sake made the proper way but then dilute it until it's three times its original volume. Besides water, the main additive is distilled grain alcohol, followed by malt syrup, glucose, and MSG to fix the flavor." "What? You add a completely different alcohol that wasn't created during the brewing?!" "Monosodium glutamate? I can't believe they'd add such a thing to a drink!" "You're right. This isn't real sake. Although we now have an abundant supply of rice, the big beverage companies still make sanbaizōshu since it's an easy way for them to make a profit." "But I trusted them because they're popular brands..." "It's the other way around. Most of the large companies with huge advertising campaigns on TV and whatnot use this method." "Then what about this bottle with "Junmaishu" on it?" "It's from a small brewery in the countryside, a sake made from nothing but rice, kōji, and water. This is the kind of sake that should have an ingredient label so that people can see that it's truly pure. It's a tragedy that we have it the other way around here in Japan. Is there any other country in the world that's degraded their traditional drink like this?It's an important part of our culture and it's almost been destroyed.

Do you know what the expression ‘running amok’ means?” “‘Running amok?’ Yes, I think I do… a kind of intoxication affecting the Malays…” “It’s more than intoxication… it’s madness, a sort of human rabies, an attack of murderous, pointless monomania that bears no comparison with ordinary alcohol poisoning. I’ve studied several cases myself during my time in the East—it’s easy to be very wise and objective about other people—but I was never able to uncover the terrible secret of its origin. It may have something to do with the climate, the sultry, oppressive atmosphere that weighs on the nervous system like a storm until it suddenly breaks… well then, this is how it goes: a Malay, an ordinary, good-natured man, sits drinking his brew, impassive, indifferent, apathetic… just as I was sitting in my room… when suddenly he leaps to his feet, snatches his dagger and runs out into the street, going straight ahead of him, always straight ahead, with no idea of any destination. With his kris he strikes down anything that crosses his path, man or beast, and this murderous frenzy makes him even more deranged. He froths at the mouth as he runs, he howls like a lunatic… but he still runs and runs and runs, he doesn’t look right, he doesn’t look left, he just runs on screaming shrilly, brandishing his bloodstained kris as he forges straight ahead in that dreadful way. The people of the villages know that no power can halt a man running amok, so they shout warnings ahead when they see him coming—‘Amok! Amok!’—and everyone flees… but he runs on without hearing, without seeing, striking down anything he meets… until he is either shot dead like a mad dog or collapses of his own accord, still frothing at the mouth…

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

Outside, milling under the ubiquitous gaze of security cameras, are bright splashes of colorful souls wearing crystals, beads, and Native American Indian paraphernalia; middle-aged academics with "Erowid" drug website t-shirts; and passengers that give you that odd conspiratorial smile that says, "yes, we are here for the conference." And here we are chowing down on McDonalds and donut King, getting our last hits of civilization before hitting the jungle city of Iquitos and shamanic boot camp. It feels like some whacked-out reality TV show, a generational snapshot of a new psychedelic wave just before it breaks. Bright-eyed Westerners about to die and be reborn in the humid jungles of Peru, drinking the hallucinogenic brew ayahuasca...

Each day, Internet users share more than 1.8 billion photos, according to a report by venture firm Kleiner Perkins Caufield & Byers. For advertisers, the social media posts that include those photos are more valuable than those with just text because pictures reveal how consumers act "in the wild." "You have a window into their world," said Duncan Alney, CEO of Firebelly Marketing in Indianapolis, which uses Ditto Labs' service. Alney, whose firm represents a beer company, learned from Ditto that people drink beer not just with pub grub but also with healthier snacks like hummus. And that consumers who favor mainstream beers also consume craft brews. Other companies use it to interact with fans. Nissan North America found a photo on Twitter of a baby peeking out from behind a cardboard cutout of a Nissan race car driver. Nissan got the Twitter user's permission and reposted the photo on the company's account, garnering 17 retweets and 37 favorites. The original photo was not tagged with "Nissan," so without Ditto the company never would have found it, said Rob Robinson, a senior specialist in social communications at the automaker.

The gondola slowed to a stop and Falco tied up the boat directly beneath the bridge. The stone structure blocked out the light and the wind, making Cass feel as if she and Falco were alone in a warm, dark room. “Here,” he said, pulling a flask from his cloak pocket. “Celebratory libations.” “What are we celebrating?” she asked. “We set out to discover the dead girl’s identity,” Falco said. “And we did.” He pressed the slick metal container into Cass’s palm. “I say that’s progress.” Cass sniffed the flash warily. The liquid within smelled sharp and sour, almost chemical. “What is it?” she asked. “Some witches’ brew I found in my master’s studio. Go on, try it.” He winked. “Unless you’re afraid.” Cass put her lips to the flask and tipped it up just enough to let a tiny sip of liquid make its way into her mouth. She held her breath to keep from gagging. Whatever it was, it tasted awful, nothing like the tart sweetness of the burgundy wine to which she was accustomed. Falco took the flask back and shook it in his hand as if he were weighing it. “You didn’t even take a drink, did you?” “I did so.” Falco shook the container again. “I don’t believe you.” Cass leaned in toward him and blew gently in his face. “See? You can smell that ghastly poison on my breath.” Falco sniffed the air. “All I smell is canal water, and a hint of flowers, probably from whatever soap you use on your hair.” He put his face very close to Cass’s, reached out, and tilted her chin toward him. “Try again.” Her lips were mere inches from his. Cass struggled to exhale. Her chest tightened as the air trickled out of her body. She noticed a V-shaped scar beneath Falco’s right eye. She was seized by an irrational urge to touch her lips to the small imperfection. “What about now?” she asked. Falco brushed a spiral of hair from her freckled cheek and touched his forehead to hers. “One more time?” He closed his eyes. He reached up with one of his hands and cradled the back of her head, pulling her toward him.

The ‘real’ Ukraine, the Ukraine that has outlived armies and ideologies, lies in the countryside. Half an hour’s drive out of the city one enters a pre-modern world of dirt roads and horse-drawn carts, of outdoor wells and felt boots, of vast silences and velvet-black nights. The people here live off their own pigs and cows, fruit-trees and hives; they drink themselves to death on home-brewed vodka, roll cigarettes out of old newspapers, and curse ‘American spaceships’ for dropping Colorado beetles on the potato-plants.

I don't wake up in the morning desperate to get drunk. I don't hide my drinking from people and I can go without if I have to. I'm not dependent on booze. Interestingly, I do wake up in the morning desperate for croissants. And I do hide my croissant-eating from others. Sometimes I have two or three a day. My croissant habit has affected my social life. I turn up to dinner parties covered in crumbs and people won't look me in the eye. I hide croissants round the house. It may be that I have a croissant problem.

both father and daughter, to have time together with no other distractions. Neil’s ship had docked on the Wednesday and he had come round to Crocus Street to pick up the presents he had been unable to give Libby the previous Christmas. It was only then that Marianne had realised how their daughter had matured since Neil had last seen her. Libby never played with dolls now, only skipped with a rope in the schoolyard since there was nowhere suitable at Tregarth, and had long outgrown the angora cardigan. But she knew her daughter well enough to be sure that Libby would not dream of upsetting her father by letting him see her disappointment, and had looked forward to Neil’s return, when he could tell her how Libby went on. But within a very short space of time, Marianne was far too occupied to wonder what Libby and her father were doing, for on the night of 1 May, while Neil was safely ensconced at Tregarth, Liverpool suffered its worst raid of the war so far. The planes started coming over just before eleven o’clock, and bombs simply rained down on the city. Fires started almost immediately. The docks were hit and the constant whistle and crash as the heavy explosives descended meant that no one slept. Mr Parsons had been fire watching, though the other lodgers had been in bed when the raid started and had taken to the shelters along with Gammy and Marianne. Mr Parsons told them, when he came wearily home at breakfast time next day, that he had never seen such destruction. By the end of the week, Marianne, making her way towards Pansy Street to make sure that Bill’s lodgings were still standing and that Bill himself was all right, could scarcely recognise the streets along which she passed. However, Pansy Street seemed relatively undamaged and when she knocked at Bill’s lodgings his landlady, Mrs Cleverley, assured her visitor that Mr Brett, though extremely tired – and who was not? – was fine. ‘He’s just changed his job, though,’ she told Marianne. ‘He’s drivin’ buses now, instead of trams, because there’s so many tramlines out of commission that he felt he’d be more use on the buses. And of course he’s fire watchin’ whenever he’s norrat work. Want to come in for a drink o’ tea, ducks? It’s about all that’s on offer, but I’ve just made a brew so you’re welcome to a cup.’ Marianne declined, having a good deal to do herself before she could get a rest, but she felt much happier knowing that Bill was safe. Their friendship had matured into something precious to her, and she realised she could scarcely imagine

Oh,” he said, stopping in the doorway. “I should probably warn you. Your beds might take a little getting used to.” “Why?” Tesla asked. “What’s wrong with them?” When Uncle Newt had shown them their room earlier, the beds had looked normal enough. Not that Nick and Tesla had paid much attention to them. They’d been distracted—and horrified—by the posters haphazardly stapled to the wall: Teletubbies, Elmo, Smurfs, Albert Einstein, and the periodic table. (Nick and Tesla had quickly agreed that the first three would “fall down” and “accidentally” “get ripped” at the first opportunity.) “There’s nothing wrong with your beds, and everything right!” Uncle Newt declared. “I’m telling you, kids. You haven’t slept till you’ve slept on compost!” “What?” Nick and Tesla said together. Even Uncle Newt couldn’t miss the disgust on their faces. “Maybe I’d better come up and explain,” he said. Uncle Newt pulled the comforter off Nick’s bed and revealed something that didn’t look like a bed at all. It was more like a lumpy black sleeping bag with tubes and wires poking out of one end. “Behold!” Uncle Newt said. “The biomass thermal conversion station!” Nick reluctantly gave it a test-sit. It felt like he was lowering himself onto a garbage bag stuffed with rotten old food. Because he was. “As you sleep,” Uncle Newt explained, “your body heat will help decompose food scraps pumped into the unit, which will in turn produce more heat that the convertor will turn into electricity. So, by the time you wake up in the morning, you’ll have enough power to—ta da!” Uncle Newt waved his hands at a coffeemaker sitting on the floor nearby. “Brew coffee?” Tesla said. Uncle Newt gave her a gleeful nod. “We don’t drink coffee,” said Nick. “Then you can have a hot cup of invigorating fresh-brewed water.” “Great,” Nick said. He experimented with a little bounce on his “bed.” He could feel slimy things squishing and squashing beneath his butt. “Comfy?” Uncle Newt asked. “Uhh … kind of,” Nick said. Uncle Newt beamed at his invention. “Patent pending,” he said. Uncle Newt was a gangly man with graying hair, but at that moment he looked like a five-year-old thinking about Christmas. Tesla gave the room a tentative sniff. “Shouldn’t the compost stink?” “Oh, no, no, no, no, no! Each biomass thermal conversion station is completely airtight!” Uncle Newt’s smile wavered just the teeniest bit. “In theory.” Nick opened his mouth to ask another question, but Uncle Newt didn’t seem to notice. “Well,” he said, slapping his hands together, “I guess you two should wash your teeth and brush your faces and all that. Good night!

took a deep gulp of her Monster energy drink. For a blissful moment she let that delicious devil’s brew of taurine, ginseng, sugar and caffeine work its fabulous magic.

eight cups of water, add a handful of bulk dried hibiscus or four bags of tea in which hibiscus is the first ingredient. Then add the juice of one lemon and three tablespoons of erythritol, and leave it in your fridge to cold-brew overnight. In the morning, strain out the hibiscus or take out the tea bags, shake well, and drink throughout the day.

... memories have a way of changing on us. Souring or sweetening over time- like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can't taste a memory without tainting it with who you have become.

Richard Linklater: First, we became a midnight film. We would play for an entire year at certain theaters. They would turn it into a mini-concert where you go in the theater and you could smell the pot smoke. Jason London: I heard stories about how we'd kicked Rocky Horror out of its venues because people wanted to get in to watch Dazed and Confused instead. Anthony Rapp: There was a thing called the Brew and View in Chicago where they served beer and put up a screen at different venues. And I don't know if it was as orchestrated as a Rocky Horror thing but every time Wiley [Wiggins] touched his nose, they drank [me: yeah we did]. Wiley Wiggins: That will kill you! Don't do that!

Storge means familial love, and I can brew you a potion for that,” she guaranteed.

Me brewing up increasingly ridiculous and colorful sweet coffees for Seth to try. Unicorn lattes with sprinkles and peaked whipped cream horns. Chocolate-chocolate-chip mochas with lumps of half-melted Hershey's bars floating in them.

Does it seem like things were better when you were younger?" Huck asked. "Did life really make more sense then?" "Yeah," Tress whispered. "I remember...calm nights, watching the spores fall from the moon. Lukewarm cups of honey tea. The thrill of baking something new." "I remember not being afraid," Huck said. "I remember waking each day to familiar scents. I remember thinking I understood how my life would go. Same as my parents'. Simple. Maybe not wonderful, but also not terrifying." "I don't think things were really better though," Tress said softly, still staring at the ceiling. "We just remember it that way because it's comforting." "And because we couldn't see the troubles," Huck agreed. "Maybe we didn't want to see them. When you're young, there's always someone else to deal with the problems." Tress nodded. Beyond that, memories have a way of changing on us. Souring or sweetening over time - like a brew we drink, then recreate later by taste, only getting the ingredients mostly right. You can't taste a memory without tainting it with who you have become. That inspires me. We each make our own lore, our own legends, every day. Our memories are our ballads, and if we tweak them a little with every performance...well, that's all in the name of good drama. The past is boring anyway. We always pretend the ideals and culture of the past have aged like wine, but in truth, the ideas of the past tend to age more like biscuits. They simple get stale.

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

Worse, because brewing could only take place in utterly corrupt locales such as Chicago,

I can’t think of any other subject where it’s fun to become aware of how ignorant you are. Because here, chasing down the knowledge means drinking more quality beer. James Houston

The first morning, emerging from your bivouac-thing, there is a great sense of joy and freedom. You feel quite alone in the world and no one knows who you are or why you are there. You could be in a campsite surrounded by happy families or out in the wild woods with silent, dumb creatures that creep and crawl. It makes no difference, the point is that you are alone because you wanted it this way. You don’t talk to a soul the whole time. You just get up, brew a coffee on a camping stove and then zip up the tent and go. If doesn’t really matter where you go either. You know that you have about twelve hours ahead of you just to yourself. So you start walking, along the coast, up a hill, by a river, down a valley, anywhere on and on, stopping every now and then for a banana and a drink (massive water bottle) and a sit. It feels good. You find yourself skipping no, gambolling, like a newborn lamb. In your head, details about daily life swiftly give way to songs, hymns you used to know, praise, yes praise, for God’s mind-blowing creation. Your thoughts then turn to God because there aren’t any people about and you find yourself chatting amicably with Him. Sometimes there are tears, sobbing even, but this comes with emptying. It’s really all about emptying and then, renewal. This is what we miss if we don’t empty stuff. By nightfall, the little tent and sleeping bag beckon; you greet them both joyfully and shut down. Usually it’s freezing and sleep comes in patches, but the night time wakefulness is all part of it. You use it to set things straight, mentally. Another day ahead, more wanderings, then hunger sets in and you head for home, refreshed.

Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.

Come see the kitchen,” Haven told me, tugging me toward a tiled area with granite countertops and stainless-steel appliances. “Would you like something to drink?” “Yes, thanks.” She opened the refrigerator. “Mango iced tea, or raspberry basil?” “Mango, please.” I sat on a stool at the island. Jack ripped his attention away from the magazine long enough to protest, “Haven, you know I can’t stand that stuff. Just give me the regular kind.” “I don’t have the regular kind,” his sister retorted, pulling out a pitcher of citrus-colored tea. “You can try some of the mango.” “What’s wrong with tea-flavored tea?” “Quit complaining, Jack. Hardy tried this a few times and he likes it.” “Honey, Hardy would like it if you picked up grass clippings from the yard and brewed them. He’s pussy-whipped.” Haven bit back a smile. “I dare you to say that to his face.” “Can’t,” came the laconic reply. “He’s pussy-whipped, but he could still kick the crap out of me.” My eyes widened as I wondered what kind of man could manage to kick the crap out of Jack Travis. “My fiancé used to be a welder on a drilling rig and he’s tough as hell,” Haven informed me, her eyes twinkling. “Which is a good thing. Otherwise my three older brothers would have run him off by now.” “We’ve done everything short of giving him a medal for taking you on,” Jack retorted.

I'd heard the boys at school say you needed to run after your first drink, to get the alcohol working. It got you drunk faster. I didn't bother with that. I wish drinking Brandivo, a foul, sultana-flavoured brew. I took a painful gulp of it, and watched as a possum came gripping along the wire of a telegraph pole, not knowing the death humming along beside it. Its eyes were filmed with light as it reached the safety of wood, and then it went down face first like a lizard.

Lucky for us, there wasn’t anyone in line. I ordered a cup of house brew, black. Shamus ordered half a cup of house brew. Then he proceeded to fill the cup up the rest of the way with milk and sugar. Lots of sugar. “Sure you got enough milk in your sugar?” I asked as we strolled out of the shop and headed south. He flipped me off. “You drink your coffee your way, and I’ll drink my coffee the right way.

archeologist Patrick McGovern found evidence of an eight-thousand-year-old brew of rice, fruit, and honey at the Jiahu site in Henan Province. (He worked with Dogfish Head brewery to re-create the brew, which they named Chateau Jiahu.) It

Finally, out of breath, they tried to slip behind some trash cans at the end of a narrow alley. But Floyd ducked a moment too late, and Alice’s rabbit ears gave them away. Leona squealed with delight. Yo Ho Ho! I see something funny. It’s Pirate Floyd And his baby bunny! The witches roared with laughter and slapped each other on the back. Floyd winced, but as he drew his saber, his face lit up with a pirate’s grin. First, he kept the witches at bay so his friends could carry little Alice to safety. Then, growling like a movie pirate, he swung out of reach on an overhanging tree limb, turned a quick flip, and somersaulted backward over the fence. “I didn’t know you could do that,” Mona said. Floyd looked surprised. “Neither did I.” “Come on,” shouted Wendell. “They’re right behind us!” They ran until they found themselves in an even stranger part of town. “It’s pretty creepy around here,” muttered Floyd. Wendell suggested they hide in the graveyard, but Mona scoffed. “You’ve got to be kidding.” “No, it’s perfect. They’ll never follow us into a place like this.” Actually, the witches didn’t mind the graveyard at all. “We see you, Wendell!” Leona crowed. What’s wrong with Wendell? Let me think. He must be MAD ‘Cause he’s dressed in pink! The witches shrieked and hooted, laughing so hard they nearly cried. For a moment Wendell’s face turned as pink as his smock. But then an idea began to brew. He reached into his mad scientist’s kit and started mixing potions. “Drink this!” he told his friends. “It will make us invisible.” At the word “invisible” the witches roared even louder. But their laughter turned to puzzled yelps when Wendell, Floyd, Mona, and Alice suddenly disappeared!

Occasionally she would flounder in the fog of the blues; what she had seen in the shadows of the night would make her irritable or ashamed or irksome or gloomy for hours on end. This was her daily struggle through the in-between world. Jean discovered that he could chase away the dream-ghosts by brewing Catherine a cup of hot coffee and guiding her down to the sea to drink it.

I have a conflicted view on beer styles. As historical artifacts, they're endlessly fascinating to study. And I think that they generally represent confluences -- and compromises -- of technology, agriculture, cuisine, and geology that make the most of what a region has to offer. That means existing styles are usually quite wonderful to drink, and I'm all for that.

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

Speaking of wine, beer never caught on with the ancient Greeks and Romans the way it did in Mesopotamia and Western Europe—at least among the privileged classes, who showed a strong preference for fermented grape juice.[11] Beer was seen as a drink of peasants and savages, earning the contempt of public intellectuals like Pliny the Elder, who, in reference to the people of Spain and Gaul (now France) fumed that, “The perverted ingenuity of man has given even to water the power of intoxicating where wine is not procurable. Western nations intoxicate themselves by means of moistened grain.”[12] One wonders what Pliny would say today if you were to hand him a glass of the famous beer that now bears his name—Pliny the Elder IPA, brewed by California’s Russian River Brewing Co. and renowned as one of the world’s finest beers.

Because all great Faiths are the same, changed a little to suit the needs of passing times and peoples. What taught that of Egypt, which, in a fashion, we still follow here? That hidden in a multitude of manifestations, one Power great and good, rules all the universes: that the holy shall inherit a life eternal and the vile, eternal death: that men shall be shaped and judged by their own hearts and deeds, and here and hereafter drink of the cup which they have brewed: that their real home is not on earth, but beyond the earth, where all riddles shall be answered and all sorrows cease. Say, dost thou believe these things, as I do?

So what are the implications of this study? One is pragmatic. If you’re running a campaign, you shouldn’t worry about offending the 30 percent of the population whose brains can’t process information from your side of the aisle unless their lives depend on it (e.g., after an attack on the U.S. mainland). If you’re a Republican, your focus should be on moving the 10 to 20 percent of the population with changeable minds to the right and bringing your unbending 30 percent to the polls. Republican strategists in fact have had no trouble branding Northern Californians and Northeasterners “latte-drinking liberals.” They know their own party’s kitchen doesn’t have room for a latte maker, and that scalding the other side can bring a little froth to the mouths of their own voters. The implications for Democrats should be equally clear: Stop worrying about offending those who consider Pat Robertson and Jerry Falwell moral leaders because their minds won’t bend to the left. Indeed, the failure of the Democratic Party for much of the last decade to define itself in opposition to anyone or anything has created a Maxwell House Majority convinced that the only coffee the Democrats are capable of brewing is lukewarm and tepid—tested by pollsters to insure that it’s not too hot or too strong—and served up with stale rhetoric. And they’re right.

CHAPTER THIRTY-THREE This potion’s purpose is to brew for a Patron that wishes a Drinker to believe a lie. Caution the Patron that 1) they must tell the Brewer the lie and the truth and 2) it must be a lie already told to the Drinker. Snapdragons symbolize deception and graciousness. Red dahlias represent betrayal, dishonesty, and perseverance. The more substantial a lie is, the more snapdragons and red dahlias the Brewer must use. —In Bad Taste: Deceptive Love Potions Excerpt of Not Gonna Lie recipe

COFFEE FOR TWO Get one of those “concentrated” jugs of cold brew coffee. Pour a “shot” of concentrated cold brew. It’s just coffee. Drink it like a tequila shot. Go to the gym. Get on a StairMaster. Unable to stand, legs wobbling, fall off the machine. From the gym floor, text your spouse for help. Make your way outside, crawling, holding on to the wall. Your spouse arrives, looking amused. Your loved one shakes their head, helping you into the car, calling you a monkey.