A Quick Way to Chill Beer In a Hotel Room with No Fridge

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.

Source: A Quick Way to Chill Beer In a Hotel Room with No Fridge

If you wrapped it in a wet/damp paper towel, you’d probably cut it to less than 15…

Archaeologists Discovered a 5,000-Year-Old Beer Recipe in China

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.

Source: Archaeologists Discovered a 5,000-Year-Old Beer Recipe in China

Tubers…freaking Tubers… And it still tastes better than Bud lite.

Along a similar line, Dogfish Head Brewery had a collaboration with a biomolecular archaeologist who was able to reverse engineer an ancient Chinese beer from residue in pottery from the Jiahu culture. The beer is about 9000 years old, making it one of the oldest (if not the oldest) known beers in the world.  If you have a local Dogfish Head Brewery distributor, you can buy bottles of this “Chateau Jiahu”, the modern recreation of a 9,000 year old beer and try it out.

A Recipe for Your Hangover Michelada That’s Impossible to Screw Up

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 You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the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.

Source: A Recipe for Your Hangover Michelada That’s Impossible to Screw Up

You’re probably thinking “All you need is bloody mary mix, and a beer”…

Bloody Mary mix will work in a pinch, but “all you need” is a stretch. That’s sort of like saying that cooking dinner is a waste of time because Hungry Man salisbury steaks exist.

Make a Refreshing Michelada Right In Your Beer Can

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.

Source: The Mixed Drink You Can Make Right in the Beer 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.

What’s the Fastest Way to Chill a Can of 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.

Source: What’s the Fastest Way to Chill a Can of Beer?

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.

When Liquors and Cocktail Ingredients Expire

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.

Source: Belly Up to the Bar Cart

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.

The Evolution of Canned Food and Drink In 38 Pictures

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.

Source: The Evolution of Canned Food and Drink In 38 Pictures

“Mmm, canned cans!” — George Carlin

Kidding aside, the timeline is quite recent – in the last 150 years.  When you think about how the packaging revolutionized food, how we take the stock on the shelves for granted…

Why We Get Hangovers When We Drink Alcohol

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.

Researchers Are Brewing Up Medicines From Beer Hops

While beer connoisseurs have mixed and heated opinions about the trend of ever-more hoppy beers, some researchers just can’t get enough of the bitter buds.

Source: Researchers are brewing up medicines from beer hops

There’s stuff in hoppy beer, but it’s not in the volume necessary to be considered medicinal.

“Beer. The cause of, and solution to, all of man’s problems.”

–Homer J. Simpson