Panorama Brewing Company - Wolaver's Iindia Pale Ale
Int’l Bittering Units (IBUs):45
Serving Temperature:45-50° F
Today’s generation of Wolavers has taken their concern for our planet to the next level by creating Panorama Brewing Company, an organic craft beer company dedicated to small-batch brewing, and committed to supporting sustainable agriculture. Determined to promote the values and traditions learned from their grandfather, Morgan and Robert wanted to develop a craft beer that would draw attention to organic farming practices and help increase demand for organic products. To that end, the company donates 10 percent of annual profits to community organizations that promote sustainable agriculture.
Robert Wolaver's primary interest is in producing certified organic products. This interest resulted from a long family farming history which began in Tennessee at the turn of the century. Since that time, a love for the earth and all things natural has inspired three generations of Wolavers to live off the land. As a youth, Robert Wolaver often worked on the family farm in Tennessee during the summer, as well as working on his father's farm in Virginia during the school year. Wolaver's organic beer symbolizes the hard work ethic, making something with pride, respecting the earth and giving back to your community.
For more information about the brewery and scheduled tours, call (888) 595-BREW or check out their web site at www.wolavers.com.
1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup brown sugar
1 cup nuts
1 or two quarts of aged whiskey
Before you start, sample the whiskey to check for quality. Good, huh? Now select a large mixing bowl, measuring cup, etc. Check the whiskey once again; it must meet specifications precisely. To be certain the whiskey is of the highest quality, pour 1 level cup into a clear glass. Look carefully as you hold the glass to a window to make sure there are no impurities and drink it as fast as you can to determine that it doesn't leave an unpleasant aftertaste. Repeat, this time looking for discoloration and whether a film is left on the palate of your mouth. With an eclectic mixer, beat 1 cup of butter in a large fluffy bowl.
Add 1 teaspoon of sugar and beat the hell out of it again. Meanwhile, at this parsnicular point in time, wake sure that the whixey hasn't gone bad while you weren't lookin.' Open second quart if nestessary. Add 2 large leggs, 2 cups fried druit an beat til high. If druit getsshtuck in peaters, just pry the monsters loosh with a drewscriver. Example the hikstey again, shecking confistancy, then shift 2 cups of salt or destergent or whatever, like anyone’s really gonna eat the muther.
Chample the whitchey shum more. Shift in shum lemon zhoosh. Fold in chopped sputter and shrained nuts. Add 100 babblespoons of brown booger or whushever's closhest and mix well. Greash ubben and turn te cakey pan to 350 decrees. Now pour the whole mess into the washin' machine and set on sinsh shycle. Check dat whixney wunsh more and pash out before you det grunkkkkkkkkkkkkkk.
THE REAL BEER PAGE - In its search for the perfect beer glass, a brewery in London, England, introduced a goblet-shaped glass with a round stein and a slightly nipped-in top. It was said to have all the qualities to get beer into the mouth and not down the shirt. Sounds phallic. I’m in!
MIDWEST BREWERS NOTES - Yesterday scientists for Health Canada suggested that men should take a look at their beer consumption, considering the results of a recent analysis that revealed the presence of female hormones in beer. The theory is that drinking beer makes men turn into women. To test the theory, 100 men were fed 6 pints of beer each. It was then observed that 100% of the men gained weight, talked excessively without making sense, became overly emotional, couldn't drive, failed to think rationally, argued over nothing, and refused to apologize when wrong. No further testing is planned. Come to think of it, I do have this unexplainable desire to shop for shoes lately...Hummmm
ROCKY MOUNTAIN BEER NOTES - The toasts we all take for granted today originated with the Greeks, historians claim. The tradition began around the sixth century B.C. And the reason wasn’t so cheerful, either. Seems that it began far longer than with Shakespearean tragedies – the method of drinks laced with poisons were a prime way to off your enemy. Hosts took the first drink from the vessel, and everyone felt more at ease. Other historians say very forceful glass clinking was another safeguard against untimely deaths. By toasting your guest, and splashing a bit of the drink into your own glass, you reassured them that the drink was unpoisoned and perfectly benign. But drinking in sequence eventually became the preferred way one showed good will and amity to all. By the 1800’s, the English were completely committed to elaborate social toasts. At dinner parties, every single person had to be honored during the dinner party with a drink dedicated to them. If they weren’t it was considered a serious slight and clear sign of one duke wrote, "direct contempt." Death by Brew or Guillotine? You make the call.
THE REAL BEER PAGE - Anheuser-Busch is recalling nearly six million bottles of Budweiser beer in 12 European countries because the bottles may break when opened. All twist-off top beer bottles in Spain, Portugal, Denmark, Sweden, Cyprus, Malta, Belgium, Netherlands, Latvia, Germany, and Switzerland were recalled, as well as many bottles in France. Budweiser bottles sold in the United States are not affected. The company said that the top of some of the bottles is slightly larger than it should be, increasing the risk of breakage when they are opened. "There is no problem with the beer." Other than the fact that it sucks. A bit of blood mixed in might actually be an improvement.
I was sitting back in my command post enjoying one of the beers in my shipment last night and I had a very deep thought. I wondered to myself if the little bubbles on the inside of the beer glass actually had a technical name for them. You know, industry lingo or whatever. Is that too weird a question for your column or not?
Highland Park, Il
There are no questions "too weird" for my column. In fact, the weirder the better. That way I can spend most of the space giving you grief about the question and perhaps avoid answering it altogether. So let’s get to it. First off, I must probe as to whether or not you spend a substantial amount of your brain power on matters of such overwhelming significance to humanity. Do you also wonder why syrup is sticky? Who decided that you should eat the banana instead of its peel? Or why all Mexican food seems to be just the same stuff (albeit damn tasty) delivered in a slightly different presentation. Then again, I spent a substantial amount of my college "study jam sessions" contemplating such mind boggling things as the medicinal value the varied fungi growing in our dormitory mini fridge, why I feel a constant strong desire to chase anything rolling, and if my complexion might ultimately change to a slightly more orange hue from the mass quantities of Planter’s Cheese balls that we consumed each day. Whoa! Somebody stop me! I’m on a roll!
Before I researched your question, I came up with a few possible names for the little buggers myself like, "nasel ticklers", "fizzy bits", and "twinkle doodies". I was quite surprised and had to rewrite my original reply to be much less abrasive when I found out that your inquiry is in fact valid. They actually do have a name. And it ain’t "twinkle doodie". Those in the industry refer to them as Brussels Lace. So, my dear, Sara, there you have it. Take this information and use it judiciously!
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