Reader Kyle sent in this method to chill beer if you’re on the road, would like a frosty drink, and of course, your hotel room doesn’t have a fridge. Just line up your bottles on the air conditioner unit, fire it up full blast, and give it about fifteen minutes. Surprisingly, that’s all it takes.
Step aside with your claims to long legacies, craft breweries! This reconstructed beer recipe is over 5,000 years old. It’s the earliest beer recipe—and the earliest known use of barley—in China.
Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.
It’s morning. Probably. You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.
Micheladas are not a challenging thing: Pour beer into a glass, shake in some hot sauce or sauces, squeeze in a lime, salt well. Everyone has their own way of doing it, their own set of ratios, their own sauce. I make mine in a can.
To makes things even easier, start with a beer that is already mixed with tomato juice (Sol makes one). I’m really not a fan of the Michelada, but I’ve seen people make them the way you describe starting with the tomatoey beer.
There’s nothing like cracking a cold beer on a hot summer day, but what if your six-pack isn’t chilled? You’ve got to find a way to get those brews frosty, lest you face the horror of a lukewarm libation. That’s why we’re trying a couple methods to cool your beer quickly.
Part of what is needed for the towel (though it may need more time too) is air circulation.
If the air cannot move around the towel, it won’t be able to chill the towel and contents of the can. The can keeps the towel warm enough to stay floppy. It is similar to the non-electric freezers that can get cold enough to freeze water in the middle of summer heat. Short summary, you take a sealed vessel to hold whatever needs to be chilled/frozen, surround it with a porous material that can hold moisture (soil works well), then place all that in a container that can allow the air move freely over most of the surface. Provided the moisture remains, all that heat will get sucked out by the water.
Why would adding salt to the ice bath accelerate cooling of the beer?
Freezing water is around 0° C, but freezing salt-water can go as low as -21° C. In early experiments, Gabriel Fahrenheit was able to get freezing salt water down to about -18 C, or what he called 0° F.
Side note: Fahrenheit soon realized that freezing salt water and blood made lousy reference points (cough Celsius cough) and ended up using freezing and boiling water.
Newsflash: vintage bar carts are back in style. It’s time to head to your attic or basement, dust off the old bar cart and bring it back into use. Or, if you’re new to bar carts, you could check out antique stores or yard sales for a great find!
Once your bar cart is in place, it’s time to clean it up! Read our guide for how to clean off your bar cart, and make sure that the liquor that is already there has not gone bad. It also serves as a handy guide for the shelf life of each bottle you plan to stock. So if you just opened a bottle of creamy coffee liqueur, make sure you plan to serve your guests Irish coffees within the next few months, before it goes bad.
I would have been skeptical except my girlfriend’s parents keep their liquor above the built-in oven for some unknown reason. We had a glass of bourbon out of a 1/4-full bottle that had been getting warmed up a couple times a day and it was so very, very wrong. It wasn’t a lack of subtlety, it wasn’t some evaporation, it was spoiled. So, it can happen. I found this out the hard way.
I think if the temperature is low and the seal on the cap is good, it probably will last just about forever, though.
Canned foods made their debut on store shelves in the 19th century, and they’ve only become more common ever since. From your local deli to supermarkets, you can find pretty much anything—from tuna to pineapple—in canned form. But how did we get here? The history of canned food is more intricate than you’d think, and includes new inventions and changes in method and design that bring us to the canned goods we eat today.
It’s definitely a bad idea if you take more than the recommended dosage of paracetamol (with or without alcohol). As far as I know, the research on whether it and alcohol together cause liver damage is really muddy, mostly because there’s not enough data looking at timing of alcohol intake with taking paracetamol and their relation to toxicity; and paracetamol’s effects with acute and chronic alcohol consumption (research looks a lot at alcoholics) may be different.
If you overdose on the paracetamol and overdo it regularly on the alcohol, I believe that is another discussion.