Thu April 18, 2013
The Salt

From Vine To Pen: There's More Than One Way Wine Fuels Writing

Originally published on Mon April 22, 2013 1:20 pm

Ernest Hemingway once said, "A man does not exist until he is drunk."

Sure, we all know alcohol has fueled plenty a writing session. William Faulkner — who once said, "civilization begins with distillation" — was known to have kept a bottle by his side while he typed away throughout his writing career.

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Mon April 15, 2013
The Salt

A Tax Day Story For Hard Cider Lovers

Originally published on Mon April 15, 2013 3:06 pm

Is small-batch hard apple cider the next microbrew? It seems everybody and their brother is experimenting with ways to make the potent stuff profitable. Sales of domestically produced hard cider have more than tripled since 2007, according to beverage industry analysts — and that's not counting Europe, where it has held a steady popularity for centuries.

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Sun April 14, 2013
The Two-Way

Beer Bust: Yankees Rename 'Craft Beer' Stand At Stadium

Originally published on Wed April 17, 2013 1:39 pm

The New York Yankees' "Craft Beer Destination" met with derision online, after fans noted the beers were all MillerCoors products — and one of them is a cider. The stand now has a new title, the "Beer Mixology Destination."
Amanda Rykoff

The baseball season is still young, but the New York Yankees have already faced harsh public criticism. No, we're not referring to their lackluster record. Instead, the Yanks were accused of trying to hoodwink beer drinkers with a new "Craft Beer Destination" concession stand at their Bronx stadium.

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Tue April 9, 2013
The Salt

Arsenic In Beer May Come From Widely Used Filtering Process

Originally published on Tue April 9, 2013 4:08 pm

The process that turns this beer crystal clear also may impart trace amounts of arsenic.

Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.

But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.

When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.

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Fri April 5, 2013
The Salt

Craft Beer-Crazy Oregon Poised To Name Official State Microbe

Originally published on Wed April 10, 2013 2:36 pm

Oh, Portland: the Hopworks Urban Brewery's "pub bike."
Elly Blue/via Flickr

A humble creature that has long toiled in obscurity for the benefit of humankind is poised to win a small measure of the distinction it deserves: designation as Oregon's official state microbe.

It looks to be the first microbe to gain official state recognition.

The microbe in question, Saccharomyces cerevisiae, plays a key role in the state's economy. Without it, sugar would not become alcohol, and Oregon would not have a craft beer industry worth $2.4 billion.

That's a lot of yeast.

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