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Pastimes : Brewing, beers and the good old days -- Ignore unavailable to you. Want to Upgrade?

To: Tadsamillionaire who wrote (64)	1/15/2002 10:36:02 AM
From: maceng2	Read Replies (1) \| Respond to of 123

Factory owner installs brewery for thirsty workers A Czech glassworks factory is opening its own brewery to stop workers getting thirsty. Owner Frantisek Novosad says he expects his workers will have around six half-litre beers, which are around 3% alcohol volume, per day. Temperatures in the factory at Harrachov, northern Bohemia reach 60 degrees Celsius. The beers will cost 5 koruna (around 9 pence) each. Mr Novosad says his workers can drink as much as they like. "I expect most workers to drink around six beers a day to stop them getting thirsty but some may want as many as 10," Mr Novosad told Ananova. He's calling it Worker's Beer. Mr Novosad, who once worked in a brewery, has spent £200,000 pounds setting up the on-site brewery. He says he also hopes to sell his beer to visitors to the factory. Health and safety officials haven't issued any objections to the on-site brewery. Story filed: 13:00 Monday 14th January 2002 ananova.com

To: Tadsamillionaire who wrote (64)	1/15/2002 2:11:16 PM
From: maceng2	Respond to of 123

Advanced beer technology reduces fat levels.. Beer batter 'can cut fish and chips fat levels' Researchers say a recipe using beer to make fish and chip batter can reduce fat absorption by almost 40%. The English recipe using one cup of beer for each cup of flour, absorbed less frying fat and kept the fillets more moist. The findings come in a paper from Auckland University researchers. The best fat-lowering method is to cook the fish in beer batter at 180 degrees Celsius (356 F) for six minutes, then bang the frying basket at least twice before draining for at least 20 seconds. Chemistry professor Charmian O'Connor said: "We suggest that this procedure be adopted in takeaway outlets and restaurants." The academics tested two commercial batters against three homemade recipes, frying fillets of Hoki, a fish found only in the Southern Hemisphere and abundant around New Zealand. The fat content of Hoki pieces in the old English beer batter was nearly 40 per cent lower than on fillets fried with commercial batter under identical conditions, the researchers found. They said the five per cent alcohol content of the beer could have caused the beer batter to dry more quickly during cooking. This produced a hardening layer on the surface which reduced moisture loss and fat absorption. She said New Zealand's "chippie" operators, whose take-out fish and chips are colloquially known as "greasies," are "generally reluctant" to bang the frying baskets in case it damages the fryer. The research also revealed high frying temperatures and long frying times (seven minutes) boost the amount of fat absorbed by the fish batter. ananova.com