
| Treat Champagne Like Beer |
| Town Stinks From Beer |
| A brewery is being blamed for a Pennsylvania town's bad case of beer breath that has engulfed the area. City Brewing Co. has beer forced to temporarily halted production at its plant in Latrobe after residents complained of a foul odor coming from the municipal sewage plant. Officials say sugary drinks now being produced along with the beer at the brewery are causing wastewater treatment problems. Municipal authority manager Tom Gray says the stench has been going on for weeks. The Department of Environmental Protection send an inspector to the brewery who promptly shut it down. The Latrobe plant used to brew Rolling Rock beer which is currently produced by A-B in Newark, NJ Among many beers the plant now produces the iconic Iron City beer. |
| Champagne may be a symbol of life at the top, but it is best poured into a tilted glass just like that other sparkling beverage, the plebeian beer, according to a new study. That’s because the bubbles — or dissolved carbon dioxide — in Champagne release its aroma and cause a tingly feeling that heightens the drinking experience. The higher the concentration of bubbles, the better. The best way to keep the bubbles in the beverage, as any beer drinker knows, is to let the liquid tumble gently down the side of a tilted glass. When Champagne is poured into a glass held vertically, it loses twice the amount of bubbles, said Gerard Liger-Belair, the study’s lead author and a physicist at the University of Reims, in the heart of France’s wine district. The scientists measured bubbles in glasses of Champagne poured in the traditional way and in the beerlike way at three different temperatures. They found that the loss of bubbles is further minimized when Champagne is served chilled. Science, however, isn't likely to cause a change. “It would be very provocative to pour Champagne in this way for many French,” Dr. Liger-Belair said. “Champagne is a universe which is very traditionally bent.” |

| Beer Psoriasis Women who drink regular beer may be increasing their risk of developing psoriasis according to a recent study. Researchers from Brigham and Women's Hospital, Harvard Medical School, and Boston University tracked 82,869 women who had not initially been diagnosed with psoriasis for about 15 years, from 1995 through 2009. The researchers found that even relatively moderate amounts of beer seemed to increase the risk of psoriasis, with 2.3 drinks a week driving up the risk almost 80%. At five beers a week there was more than doubled the risk of being diagnosed with this skin condition to drinkers as compared with teetotalers. The study determined that strong beers were much more of a culprit than light ones, wine or other spirits. According to the report "Alcohol may induce psoriasis via multiple mechanisms, including immunological changes such as keratinocyte proliferation and up regulation of pro-inflammatory cytokines. Other potential mechanisms include an increased risk of infection and mechanical trauma, which are well known to trigger psoriasis." These findings however were contradicted a similar study done last year so if you really enjoy beer the best advice is to keep doing so. send contributions for On Tap to webmaster@beernexus.com |

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