However we conduct most of our tastings in a jacuzzi
dalehileman wrote:However we conduct most of our tastings in a jacuzzi
What sort of a club are you joining, Cyclops?
I would think that would be a singularly bad place to taste beer
[AKA] Zythogola, a word used ... to signify a mixture of beer and milk.
Which beer is the best in the world?
Has anyone ventured into milk and beer cocktail territory?
………... in the Jacuzzi…..I would think that would be a singularly bad place to taste beer
"One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products."
. . .
Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.
"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration," says Charlie Bamforth, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.
Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, UC Davis wine expert and chemical engineer Boulton told The Salt. "The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature."
When this news was published in Germany, the headlines were "Less arsenic in beer ...."
…..whole liver anyhow?