text:
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'It's not only how long I serve, but how well I serve,' Senator says
January 5, 2011
WASHINGTON, D.C. – U.S. Senator Barbara A. Mikulski (D-Md.) today was sworn in to the 112th Congress, becoming the longest-serving woman in U.S. Senate history. Senator Mikulski was first elected to the Senate in 1986, after serving five terms in the U.S. House of Representatives as the Congresswoman from Maryland's 3rd District.
As she begins her fifth term in the Senate, Senator Mikulski breaks the record previously held by Senator Margaret Chase Smith (R-Maine.) Senator Mikulski said she shares many things in common with Senator Smith, including a strong belief in constituent service.
"For me it's not only how long I serve, but how well I serve," Senator Mikulski said in a floor statement. "Service for me is about being connected to my constituents – staying close to them so they don't fall through the cracks, meeting their day-to-day needs and also looking at the long-range needs of the nation."
Senator Mikulski was sworn in by Vice President Joseph Biden, and then honored with a resolution by Senate Majority Leader Harry Reid (D-Nev.) for her service. Senator Mikulski was the first Democratic Senator elected in her own right, and was one of only two women when she arrived. She fought to uphold the values she learned growing up in Baltimore and continues to fight for a stronger economy and safer America.
"It's not about the past, it's about the future," Senator Mikulski said. "Today when I took my oath, I pledged that I want to help America be great again – with a renewed self-confidence and achievement. I want us to be a global leader in the innovation economy."
The full text of Senator Mikulski's floor statement appears below:
"I want to thank my colleagues for their very, very warm words. Today when I walked down the aisle, escorted by my esteemed partner, Ben Cardin, and my former and beloved colleague, Senator Paul Sarbanes, I walked into the history books. I never set out to do that, and for me it's a great honor to join Margaret Chase Smith in the history books.
"As Senator Snowe has said and also Senator Collins on a number of occasions, Margaret Chase Smith and I share many things in common. Today they wear the rose, but those two outstanding senators from Maine also wear the values of Maine and the values of Margaret Chase Smith: A strong belief in constituent service, staying close to the people, focusing on jobs for the state, being a strong supporter of innovation, and a fierce, unrelenting streak of independence. I hope I'm like her. I know they bear that same set of characteristics.
"For me, it's not how long I serve, but how well I serve. Service for me is about being connected to my constituents, staying close to them so they don't fall between the cracks, meeting their day-to-day needs and also looking at the long-range needs of the nation.
"Nobody comes here by themselves. Later on today, I will thank my friends and supporters, but I want to thank the wonderful people who shaped me, the wonderful nuns who taught me, the school sisters of Notre Dame and the sisters of Mercy who taught me about leadership, who taught me about service, who taught me about my faith in Matthew 5, the Beatitudes, that said, 'Hunger and thirst after justice.'
"But today as I stand here, I also think about my mother and father. I'm really filled with great emotion. I wish my mother and father were here today. They worked so hard for my sisters and I to have an education. But although they are not here with me today in the Senate gallery, I know that they are with me in my heart and when I fight for what we believed in.
"My father ran a small grocery store. Everybody loved my father and mother. They were known for honesty and integrity. When my father opened the grocery store every morning, he would say, 'Good morning, can I help you?' And that's the kind of values I bring to the United States Senate.
"Our family came from Poland. When my great-grandmother arrived in this country, she had little money in her pocket, but she had a big dream in her heart – and that dream was the American dream, where through hard work and dedication, you could make something of yourself. You could own a home. You could have a job. You could get an education for your family. She didn't even have the right to vote, and in this great country of ours, in three generations, I joined the United States Senate. She knew about hard work in terms of economic opportunity. She didn't think too much about the constitution, but I do – particularly the First Amendment.
"I got into politics fighting a highway. In other countries, they take dissidents and put them in jail. In the United States of America, because of the First Amendment, they put you in the United States Senate. God bless America!
"When I came to the United States Senate, although I was all by myself, I said I was never alone because of the wonderful way the men have supported me. The history of women in the Senate is short. I might add, 4-foot-11 short. But everything we've done, we have been able to work on together.
"I fought for seniors, to pass the spousal impoverishment legislation to make sure the very cruel rules of our government didn't force people into bankruptcy when they had to turn to a nursing home. I fought to pass the Lilly Ledbetter bill to give equal pay for equal work. And our wonderful work on women's health, where we broke barriers in terms of research. We know we have saved lives because of what we have done in research and our preventive health amendment. I fought for young people in national service. And I have fought for Maryland – whether it's cleaning up the bay or fighting for jobs in the Port of Baltimore, looking out for the Goddard Space Agency or doubling the funding at the National Institutes of Health.
"For me, again, it's all about service. I'm fighting for a stronger economy and a safer America. It's not about the past – it's about the future.
"Although I break one record today, I'm going to work with all of you on both sides of the aisle to break other records. Let's break that record-high unemployment in our country. Let's break that record low graduation rates in our high schools. Let's break the record of the longest war in American history and bring our troops home as safely as we can.
"I want to build a strong economy and work on this innovation economy so that we are able to move ahead in this country. Today when I took my oath, I pledged that I want to help America be great again, with a renewed self-confidence and achievement. I want us to be a global leader in this innovation economy. I want to help America be excellent again so we win not only Nobel prizes – and I want us to win lots of them – but I want to win international markets, and win lots of them. I want to promote a sense of community where the people of the United States of America know that they have a government on their side.
"I want to close with a quote from George Bernard Shaw: I'm convinced that my life belongs to the whole community, and as long as I live, it's my privilege to do for it whatever I can, for the harder I work, the more I live. I rejoice in life for its own sake. Life is no brief candle to me. It's sort of a splendid torch which I get to hold for a moment, and I want to make it burn as brightly as possible before turning it over to the future generation.
"Somewhere in the future, someone else will break the record. Let's work together to break those records. Thanks for everything. And God bless America."
Senator Mikulski named ABC News Person of the Week
Senator Mikulski's swearing in
Senator Mikulski talks to CNN about becoming the longest-serving woman Senator
Senator Mikulski talks to CBS about becoming the longest-serving woman Senator
Senator Mikulski talks to WUSA about becoming the longest-serving woman Senator


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If you loved Tupac Shakur and got half a million dollars to spare when you should buy his Hummer H1! Fully loaded! That means it's equipped with a cassette- and CD-player, electric windows, leather seats and air-conditioning!
His family owned the Hummer H1 until 2003, when it was raffled off through BET's "Picture Me Rollin" sweepstakes. In a twist of fate, the winner of the Hummer decided to sell it back to the family — still in a pristine state — and it is to be auctioned off once more, at the bargin basement price of $200,000.
The Hummer's sale is to take place at an online auction conducted by Candyman and Yaasmyn Fula. Candyman is a rapper who worked with Tupac and Digital Underground leader Shock G towards the end of Shakur's life under the name Havenotz.

subset: commoncrawl


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Hyundai sonata reviews 2012
Hyundai sonatareviews 2012
The four-door notchback sedan Hyundai Sonata is under this name in the last year of production, so that next year it will be pretty fast just to get even more than cars. The mid-size car produced since 1987, since 2005, already in its fourth generation. As successor to the Hyundai Stellar, the limousine was beautiful and in particular the U.S. market by setting, where the car became the best-selling car of the South Korean manufacturer. With the fourth generation came in 2005 and finally a Hyundai Sonata diesel model on the market. The Hyundai Sonata 2.0 CRDi engine with 140 HP closed the gap in sympathetic Koreans. In addition to the diesel model may be the Saloon Hyundai Sonata 2.4 with 162 hp and acquire a Hyundai Sonata 3.3 with 233 hp. With standard automatic climate control, power windows and radio central to the Hyundai Sonata meet the highest standards. The optional Comfort package is included with the Hyundai Sonata a leather interior with heated seats and electrically adjustable driver's seat. A Hyundai Sonata Facelift In 2008 the car changed fundamentally. In addition to the converted and optimized front bumper tail lights have been improved, especially the engines, causing the Hyundai engineers, the Sonata in giving Europe a new name: Hyundai i40. Instead, it creates the new 162 hp 2.4-liter engine to 175 horsepower, the 3.3-liter engine delivers 233 hp instead of 250 hp now. The sedan has been increased to 4.80 meters and 1.83 meters wide, in particular to benefit in the space provided in the rear. What is new since the IAA 2011 Hyundai Sonata Hybrid, which consumes on average just 4.8 liters of petrol per 100 kilometers. This work is a 2.4 liter gasoline engine with 166 horsepower, which is supported by a 41 hp electric motor assists. The new Hyundai sedan wants to assert itself against European models Audi A4, Fiat Croma and Citroen C5. Looking for a Used Hyundai Sonata? In addition to the latest models can be found at mobile.de older vehicles like the Hyundai Sonata Hyundai Sonata 2.7 and 2.0 at a guaranteed low price!


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Oaklands Grange Hanwood
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If you would like information on our new development. Please contact us. Tel: 01939 291082, Email: [email protected] or use our contact form by clicking here.
The Pines, Harmer Hill, Shropshire
Harmer Hill is a small village about 6 miles north of Shrewsbury on the A528. It lies in the parish of Myddle and Broughton. It has mixed woodlands to the south and north-west with some tall Pine trees. These Pine trees were mentioned by the Essayist William Hazlitt in 1798 after he had walked through Harmer Hill with the poet Coleridge. "Harmer Hill stooped with all its Pines to listen to the poet as he passed", he wrote. Read more about Harmer Hill here.
The area has links to the Richard Gough Walks (a book published in reference to six walks that pass close to the development,) it is set in a rural area consisting of Woodland an old Sandstone Quarry and caves inset in the hillside.
The outlook that can be seen from the properties are views of Pim Hill a local beauty spot for walks and fields of poppies.
The Pines Marketing Suite open Fri, Sat & Sun 12-4.00pm call Debra on Tel 07506811999. For Enquiries Monday – Thursday please Tel 08456800270 or 07896242640
Gough Court, Myddle, Shrewsbury
Myddle village lies in the heart of the Shropshire Countryside, almost halfway between Ellesmere and Shrewsbury. Myddle's most famous son is probably Richard Gough, who wrote "The History of Myddle" between 1700 and 1702 Gough's book is a record of anecdotes about many of the families in the parish of Myddle.
Myddle also has the remains of a castle, whose last inhabitant was Sir Humphrey Kynaston. He was outlawed in 1491, went off to Nesscliffe and became a highwayman. You will find more about Gough, Sir Humphrey and others on our History pages. Read more about Myddle here.
The Gough Court Marketing Suite is open Saturday & Sunday 12-4pm Call Jean Botwood on Tel 07980620544
The Gough Court Marketing Suite is open Saturday & Sunday 12-4pm Call Jean Botwood on Tel 07980620544. For Enquiries Monday – Friday please Tel 08456800270 or 07896242640


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Renee' laid in her nice comfy bed, thinking of how she got here.
*Knock knock*
"Coming!" Renee' yelled out as she walked into the living area from the kitchen that had just been cleaned. She opened the door to a pudgy man that stood 5 feet and a few inches tall.
"What can I do for you?" she asked, not knowing what he was doing at her house.
"Good morning Miss Thompson, I came here today to offer you a chance in love."
Renee' raised an eyebrow. "And why would I want that?" she asked skeptically.
Pudgy laughed, "You have been signed up and chosen to be in The Bachelor as a bachelorette."
She looked at the man and laughed. "No thanks, I think that show is just plain dumb. Why would a man want to date over 30 some odd women, AND have to choose who he wants to stick around for another week or so? No thanks, I think I will stick to single dating."
She tried to shut the door on him, but something stopped her door from closing. She then saw the foot blocking her door.
"Now now Miss Thompson, I don't want to have to resort to this but, please say yes. You did sign up-"
"NO I DIDN'T NOW LEAVE ME ALONE!" Renee' cut him off, pratically slamming the door in his face.
She heard a sigh from behind it and realised something bad was about to happen. "All right boys, break 'er down and get her."
"Oh crap!" she thought as she started to run into her kitchen.
She heard the door splinter and break behind her. "Where are you Miss Thompson?!" the pudgy guy asked outloud as his goons started searching for her in her house.
Renee' grabbed a castiron skillet and bolted for the backdoor. A pair of strong arms caught her around her waist and hoisted her into the air, making her drop her weapon; pinning her to the massive chest with no escape.
"All right, blindfold her and lets go."
Renee' gasped as a blindfold was placed over her eyes, "You Son of a-!" someone knocked her in the head, making her lose consciousness
She frowned at the memory, "I don't know why but, I do know they shouldn't have done that." she thought as she turned over onto her side.
She sighed and stared out the window opposite of her. "At least the room has its' perks." came her next thought.
The sunlight shone in, making the room look brighter. She squinted, sighing again, depressed.
She then remembered the meeting night a few nights ago.
The limo carrying the next set of five girls pulled up. They were all giggling and staring at the one guy that would have to try to date and get to know them.
"Dear God, he's hot." gasped on girl, who stared out the tinted widow.
"I know, just look at his chest and arms!" cried another.
Renee' rolled her eyes and looked out of the window that was just a few inches from her shoulder; she did not want to participate in the whole shirade. "Kill me now." she whined in her head.
Their limo stopped moving and one at a time, each girl got out of the vehicle. Soon, it was Renee's turn.
Stepping out of the vehicle, careful of the dark green formal dress that covered her up modestly, she sighed, extremely annoyed that she had to go through this painful event.
She didn't smile at the guy, nor did she act like the other girls; she was NOT interested.
"Hello, how are you doing?" the cute, hot guy asked.
Renee' grit her teeth and saw a few suspicious people cross their arms and looked her way. She reached out and shook his hand, keeping the other over her stomach. "I am doing ok, not really wanting to be here though."
The guy looked at her funny and cleared his throat about at the same time as the other suspicious people did. She didn't care; she didn't want to be here.
"Well then, my name is Damian Robertson." He shook her hand then asked, "What is your name?"
She rolled her eyes, knowing this was all scripted, and it was getting pretty dang annoying. Staring him in the eye she growled, "Renee' Thompson, and it is NOT a pleasure to meet you." With that, she walked over to the other women who stood gapping at her; not pleased at what she did.
The host or announcer cleared his throat, looking pointedly at her. "Thank you all for coming, and to the viewers, thank you for tuning in and watching. This is The Bachelor, Season 15! Tonight, as you can see, Damian has just met these WONDERFUL ladies here, and Damian, tell me what you think of all of them."
He put the microphone up to Damians' mouth.
"Tch, like he can't hold it." Renee' muttered sarcastically, glaring daggers at the host and the burly men behind the two men.
"Well, Bob, I would have to say, they are all very lovely and seem extremely interesting. I can't wait to get to know them." The microphone was pulled away from him.
"Isn't that nice folks? But, Damian, you understand that here in a week, you are going to have to chose which women will stay, and which will go home, right?"
Renee' perked up at this unnoticeably. "I could get sent home after this week?" her eyes narrowed even further as she thought about this.
"Oh, I understand. It will be a hard choice though, I assure you, and I would hate to do it too."
"Well, isn't that nice." Bob said, again having control of the microphone.
"I could get him to not like me and instantly get sent home! The perfect escape plan! Now all I have to do is bid my time." Renee' thought as she looked up at the bachelor and the host. "Gawwed, this makes me sick." She thought.
"We will see all of you real soon." Bob said, then walked away as the women swarmed the young fellow.
Renee' snorted and stood there, looking on in disgust, then closed her eyes and sighed. "I can't wait to get home." She then felt a tap on her shoulder. She looked back and jumped in shock.
"What do you want?" she asked harshly, not caring about first impressions.
Damian looked at her quizzically. "What's wrong, why are you like this? Are you ok"
Renee' couldn't hold it in any more and snorted in disgust. "Why should you care pretty boy? And the reason I'm like this has NOTHING to do with YOU." She growled and stomped away unlady like, leaving an extremely befuddled, and confused Damian in her wake.
Renee' got up and looked out the massive window and saw a pool down below. "Hmm, maybe I will go for a swim." She thought and went into her closet for her swimsuit.


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|Andy Freeman 1
|15/10/2011 13:09:14
|14 forum posts
I Have a Myford Super 7 with a gearbox. As I have never tried screw cutting before I could do with a little help.
I want to cut some metric threads so bought a set of 33 and 34 tooth gears. The notes said you just have to replace the 24 tooth i/p gear on the tumbler reverse with one of these gears - depending on what pitch you want.
My question is, on the tumbler reverse, there are two gears. Am I correct in thinking that I just replace the gear that is engaged when its running forward.
or is it the gear that these two tumbler gears mesh with I should be replacing?
Thanks for your help
|15/10/2011 14:58:26
1579 forum posts
120 photos
Hi Andy
I too have bought 33 & 34 tooth gears but have not yet used them .
|colin hawes
|15/10/2011 16:47:08
|235 forum posts
7 photos
I don't have a Myford lathe but I would like to advise that on most imperial lathes you need to keep the leadscrew engaged and reverse the motor to return to your thread start when cutting metric threads as it won't pick up the thread again if you try to use the thread indicator.
|Nicholas Farr
|15/10/2011 20:13:00
1030 forum posts
377 photos
Hi Andy, I believe Norman's yellow arrow is pointing to the correct gear to replace, the other three you can see are never normally removed on most lathes with this type of arrangement.
Regards Nick.
|15/10/2011 22:47:37
|612 forum posts
50 photos
I think it might be better if you actually understand whats going on before you replace anything.
Part of the skills set, so you know exactly what you're doing.
|15/10/2011 23:28:21
500 forum posts
105 photos
That is the correct gear to change.
On the Myford chart for metric pitches The 21 gear tooth gear is a good one to get.
For 1, 1.25 , 1..5 & 2 mm combined with standard gears.
ie for lets say 1.5 driver 21 1st stud 50-45 2nd stud idle35 wheel leadscrew 40 set up 2
Take Colins advice and leave half nut closed etc thereby not getting split threads
Regards Nobby
|John Stevenson
|15/10/2011 23:30:06
2918 forum posts
2 photos
Yes it is the one Norman posted.
You need to select either 33 or 34 depending on the pitch, the chart gives which one and what lever in the gearbox to select.
Also as Colin says you need to keep the halfnuts engaged and wind back, either by hand or under power.
Ignore the screwcutting dial when doing metric.
John S.
|17/10/2011 17:50:46
500 forum posts
105 photos
|Whoops talking Myford S7 with a gearbox
|Andy Freeman 1
|30/10/2011 20:47:43
|14 forum posts
Just a quick posting to say thanks to everyone that helped me out here.
I fitted the 'new' 33T gear and set the gearbox to 28 TPI (I think) as per the instuctions.
Trying to cut a thread resulted in just a parallel turned bar! The feed seemed way to slow.
Having just aquired this Super 7 with gearbox I assumed that everything was 'in its correct place' - if there can be such a place.
This was the mistake as I found that the 2nd stud gear had been reversed on its shaft. I turned this around and got a lot faster feed rate on the lead screw.
Trying not to forget the sequence of events, set to zero on the cross slide, advance the top slide, stop the motor, reverse the direction etc. etc., I ended up with my first M8 x 1.25mm thread. It was only about 10mm long but I was pleased - and so was my Dad and its his lathe!
|John Stevenson
|30/10/2011 21:16:28
2918 forum posts
2 photos
Second stud gear as you call it is made to easily reverse, one way is fine feed [ as you found out <g> ] and the other way is screw cutting.
John S.
|30/10/2011 21:22:38
1579 forum posts
120 photos
Hi Andy
Yes this gear is reversible - one way round for fine feeds the other way for screw threads. You will see from the chart on top of the gearbox there is a box corresponding to the positions of the two gearbox " levers" There are two numbers in the box - one refers to the TPI with the composite gear on stud 'A' in one position, the other to the feed rate( fine feed) with the composite gear reversed.
eg . Top L on chart either 8 TPI or 0.0139 in per revolution feed depending on the gear position on stud 'A'.
I suggest that you get hold of the Myford Quick change Gearbox manual if you can also a copy of the Myford series 7 Manual by Ian Bradley would be of use.
Edited By NJH on 30/10/2011 21:23:21
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The airline industry is picking up steam.
Rebounding travel demand — especially among business and international fliers — is boosting the bottom line at Delta and other big carriers, AJC staffer Kelly Yamanouchi reports.
Atlanta-based Delta, along with American Airlines and US Airways, on Wednesday posted sharply improved third quarter earnings as well as double-digit revenue gains, Yamanouchi writes.
Delta logged a profit of $363 million, or 43 cents a share, reversing a loss of $161 million, or 19 cents a share, a year earlier.
The company said its profit would have been nearly three times that, $929 million, were it not for one-time charges to reduce debt, ground some regional jets at subsidiary Comair and lingering expenses from its merger with Northwest Airlines, Yamanouchi reports.
Delta President Ed Bastian said the airline sees strong demand through the holidays. Corporate travel has increased and revenue is especially strong in international markets, he said.
Also in the AJC:
In other media:
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October 21st, 2010
6:25 am
Is there any better definition of cyclical?
October 21st, 2010
5:53 pm
there may be more crooks in gwinnett county gov't than fulton or dekalb, which I didn't think was possible. It looks like most of the commission is on the take in these crooked land deals.


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Soda Pop: Breakup Alert – Liberty Ross and Rupert SandersPosted by Madeleine York on January 29, 2013 under Entertainment,Soda Pop
The day has come for this couple to go their separate ways. Reports have said that on Friday (January 25), Liberty Ross headed to Los Angeles County Superior Court to file for divorce from Rupert Sanders after being married since 2002.
"She wasn't very happy, even before all this happened," an informant told Us Weekly. "Rupert put a lot of pressure on her to change her life for him and they moved to L.A. for him. She was such a big deal in England – a bigger deal than him even."
Despite the drama in their relationship, the source was certain that they did love each other and tried to give their marriage another try. However, Liberty was "just so angry" over Rupert's scandalous infidelity with Kristen Stewart six months ago. "She's the kind of person who wouldn't really ever get over it," the source added.
Even though the ex-couple is keeping mum about the issue, the British beauty reportedly cited "irreconcilable differences" as the reason for their breakup. The 34-year-old model is seeking spousal support and attorney's fees from the Snow White and the Huntsman director. Meanwhile, both have filed for joint custody of their kids – 7-year-old Skyla and 5-year-old Tennyson.
Two days after filing for divorce, Liberty was spotted in L.A. looking very chic in a black-and-white ensemble sans her wedding ring.
Despite this nerve-wracking incident in their lives, we hope everything goes well for these and that they remain amicable once the divorce is finalized.
[Photo from Pacific Coast News]


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During the Utah Jazz's season of reconstruction, no one has emerged as a foundation-type player more than Alec Burks.
The No. 12 overall pick in the 2011 draft, Burks spent his first two seasons in the NBA on the fringe — a player who showed flashes of ability but never cemented a place in the league.
Those days seem over.
Along with Richard Jefferson, Burks is the only member of the Jazz who hasn't missed a game this season. He averages 13.2 points and his slashing, athletic style play makes him a fan favorite.
Coach Tyrone Corbin has noticed, too.
"Finishing at the rim ... Alec is very creative in there," he said. "He's athletic enough to get under [and] over guys. He's a creative layup maker and he's doing a good job lately of doing those things."
Although Burks continues to come off the bench, he has played at least 20 minutes in 44 of 48 games.
Burks leads the Jazz with 203 free-throw attempts, six more than Gordon Hayward in 246 fewer minutes.
In Utah's last seven games, he's averaging 15.8 points.
"I'm just being aggressive," Burks said. "The shots are starting to fall. My teammates are getting me good looks. ... I feel like I'm improving a lot."
According to Corbin, Burks is learning the game and has grown comfortable with his role as an off-the-bench scorer, which every team needs.
"His set-up has been good," Corbin said. "He's getting to his spots quickly and we've been able to get him the ball where he can attack early. ... He understands we need for him to score, especially when the second group is in there."
Like all players, Burks would prefer starting and playing more minutes. But at this point, he doesn't seem bothered by his job as sixth-man.
"I'm going to do the role to the best of my ability," Burks said. "If coach Ty wants me to keep coming off the bench, that's what I'm going to do."
Burks won't turn 23 until July 20 and, like most young players, he must continue improve on defense.
"We all have to be better, not just him," said Corbin. "Individually and as a group, we all have to improve. But we're growing. We're showing some signs. We just have to be more consistent with what we're doing."
Jefferson believes Burks has the ability to become a prime-time defender.
"It's a two-part thing," Jefferson explained. "One is passion — saying to yourself, 'I'm not going to let that man in front of me score.' The other part is learning tendencies: when is my guy going to try and score, when is he going to try to get to the basket, when do I need to hard-foul. It's learning the flow of the game and all that takes time."
Burks didn't start dreaming of playing in the NBA until he did well during some of the country's top summer camps between his freshman and sophomore seasons at the University of Colorado.
His confidence skyrocketed and remains intact.
"Hey, this is a grown-man league," Burks said. "If you don't have confidence, the league will tear you apart."
Third year's the charm
• Alec Burks is the Jazz's third-leading scorer, averaging 13.2 points per game.
• Burks leads the Jazz in free-throw attempts with 203 — six more than Gordon Hayward.
• Richard Jefferson and Burks are the only two Jazz players to have appeared in all 48 games.
Jazz at Mavericks
P Friday, 6:30 p.m.
TV • ROOT Sports


text:
Book Clubs & Writers' Groups
Library Branch
Albert Campbell
Afternoon Book Club meets at 2:00 p.m., the fourth Friday of every month and is open to all interested book lovers in the community. For more information or to register visit the branch or call 416-396-8890....
Fri Sep 26
Fri Oct 24
Fri Nov 28
Meets on alternate Saturdays: Starting at 10:30 a.m....
Sat Sep 20
Sat Oct 04
Sat Oct 18
Sat Nov 01
Sat Nov 15
Meet monthly to discuss your views on selected books. All are welcome. For more information or to register call 416-396-8881.
Thu Oct 09
Thu Nov 13
Thu Dec 11
Parliament Street
Library staff will treat you to some new reading suggestions and a lovely cup of tea!
Wed Oct 08
Wed Nov 12
Wed Dec 10
Open to storytellers of all levels including those just learning to share and tell stories. Story-listeners are also welcome. Share your love of stories and storytelling with others in a supportive environment. All are welcom...
Wed Sep 17
Wed Oct 15
Wed Nov 19
Wed Dec 17
Spadina Road
Do you a love/hate reolationship with Queer theory, a novel that changed you? Come and share it with us. Join us for stimulating book discussion about two-spirited fiction, non-fiction, short stories, plays and poems. All are...
Thu Sep 18
Thu Oct 16
Thu Nov 20
The lively Ashdale Writers Group is in it's second year, meeting at the Gerrard Ashdale Library on alternate Saturday mornings. Please join the Ashdale Writers Group for an evening of prose and poetry as the members share the...
Parliament Street
Do you need feedback on your writing? Read from and discuss your works in progress: prose, poetry, essays. Mondays 6:30-8:00 pm.
If you enjoy reading a range of literature & talking to others about books, this group is for you....
Enjoy listening to mystery book talks once a month .For all mystery lovers. Please pre-register.
Thu Sep 18
Thu Oct 16
Thu Nov 20


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| Daniel Fitzgerald
high-carbon ferrochrome,
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NEW YORK DLA Strategic Materials is offering more than 1,148 short tons of high-carbon ferrochrome and another 1.68 million pounds of low-carbon ferrochrome for May. The high-carbon ferrochrome consists of five separate lots at the agencys depot in Warren, Ohio. The smallest lot comprises 45.16 short tons of ferrochrome produced in South Africa,....
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Women from Lowe's and the
Albany Police Department are teaming up to build two new Habitat for Humanity
houses in Albany.
"What we are doing
here today is actually national women build week which goes on all around the
United States for over three-hundred affiliates for habitat building and they
send out women and staff and they are out here building," said David
Wilson, family service manager for Habitat for Humanity.
One Lowe's employee has
been volunteering for the past ten years and says her duties go beyond the
doors of the department store.
"It feels great, it
lets you know you are doing something for your community and a lot of times
being a Lowe's employee we are stuck in the stores all day and it feels great
to come out and help the people in our community with these homes," said
Nicole Black, Lowe's HR manager.
Albany Police were also at
the build site this afternoon, but their mission doesn't end once the house is
"We look forward to
that family moving into the house and I hope we can come back and patrol this
area and see the grass laid out and see the tress in the yard and just feel
some pride that we actually took some part in it," Captain Wendy Luster,
One of the future home
owners is a widow of a Marine and Captain Luster understands the impacts of
losing someone in the line of duty.
"We know what that
feels like, so anytime we can give back especially to a veteran that's a heartfelt
thing," said Captain Luster.
Even though the blazing
sun is making working conditions difficult, all the hard working women still
had a big smile on their face.
If you would like to help
with this project or other Habitat for Humanity opportunities you can call 446-8199
and ask for David Wilson, visit their store location at 717 Pine Ave Albany, GA
or CLICK HERE
Copyright 2014 WALB.
All rights reserved.
P.O. Box 3130
Albany, GA 31706
(229) 446-1010
FCC Public File
(229) 446-4005
EEO Report
Closed Captioning


text:
Comments (8)
Mariemdags | Posted on May 27th, 2011
I don't know why everyone lies and tells u what u want to hear or they think u will be friends with them or something…lol… HATE the pants and u look like a man! U shouldn't wear stuff like that being soo big boned. Try to look more girlie if u can
13renda | Posted on May 28th, 2011
ahaha this person only brings me laughter ahaha i beg u go get sum help ur mad,crazy,stupid,ignorant,selfishness, sad person. i neva comment on this i just made this account. cause i just needed 2 reply back 2 u. i wish i could c u face 2 face n tell u this. ppl like u i dislike cause u like breakinng gawjuzz girls confidence. i do not understand if u do not like her then y comment. she is not asking for ur sad comments. n r u dumb were r u 4m. ppl do not comment on this cause they want 2 be her friends but they comment because they are fans. i beg u dont be stupid n go n learn sum class. cause 4m wat i am reading u aint got none.
Hanna | Posted on May 29th, 2011
Cute! You look like a skinny minnie! Love you and the show! Lamar is such a gentle giant! I feel bad for him that peeps seem to take advantage! some times tough love just has to be dished out. He is lucky that he has you as his rock and guide so that he can teach these people to respect him (and themselves) I wish you both a wonderful and happy future together. You make a beautiful couple xo
P.S Your hair is AMAZING!!! Jealous!! ;)
loree120 | Posted on Jun 2nd, 2011
Don't pay attention to ignorant comments, can"t u delete those biatches!!!!!!!!!! I want you to know that you are ABSOLUTELY stunning!!!!!!!!!!!!!! Your hair is to die for, you have the most amazing eyes and smile!!! Your figure is banging, you have a man that loves you NO MATTER the circumstances, a family that backs you up 100, and you have us fans that you inspire with your BEAUTY, intelligence, and wisdom. You rock on Khloe, thanks for being an inspiration for us all!!! Muah! xoxoxoxoxo
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Why the Economic Crisis is the Greatest Opportunity in 150 Years
- Thursday, February 18, 2010
The hearts of people were thoroughly weaned from speculation and uncertain gain, while hunger and despair stared them in the face. On 1st July, 1857, a quiet and zealous business man named Jeremiah Lanphier took up an appointment as a City Missionary in downtown New York.
This Wall Street businessman began to invite others to join him in a noonday prayer-meeting, to be held on Wednesdays once a week. At twelve noon, on September 23rd, 1857 the door was opened and the faithful Lanphier took his seat to await the response to his invitation. Five minutes went by. No one appeared. The businessman paced the room in a conflict of fear and faith. Ten minutes elapsed. Still no one came. Fifteen minutes passed. Lanphier was yet alone. Twenty minutes; twenty-five; thirty; and then at 12.30 p.m., a step was heard on the stairs, and the first person appeared, then another, and another, and another, until six people were present and the prayer meeting began. On the following Wednesday, October 7th, there were forty! In the first week of October 1857, it was decided to hold a meeting daily instead of weekly.
Within six months, 10,000 business people were gathering daily for prayer in New York, and within two years, 1 million converts were added to the American churches.
Could this current economic crisis be the greatest opportunity for the church in the last 150 years? Let me encourage you to be ever more sensitive to those people around you. Just yesterday I met with a man who told me about a business leader who had committed suicide because he was experiencing financial problems and simply could not face it. He left a wife and two children behind. I met with another man who was in the midst of his own "Joseph Pit". I counseled him and sent him along with several resources to help him navigate his situation.
When times are bad, people are more open to spiritual answers.
The darker the times, the more opportunity there is to see the light. When things die, new things often birth. I think of what my crisis led to in the 1990s. It led to the birthing of my current ministry and the writing of TGIF Today God Is First daily devotional that impacts men and women around the world. Crisis times become times for the birthing of new Kingdom initiatives. What might God want to birth through you at this time? Who might God want you to encourage during this time? What answers might you provide to others who need them right now? Joseph was a man thrust into his own pit experience for 13 years. God placed him in a place of slavery and later in prison. He had every right to be mad at God. But Joseph was faithful. And through his faithfulness, God used him to save an entire nation and become the second most powerful man in the entire world. He gave him supernatural solutions to a world problem of famine.
God is placing His "Josephs" in position to be problem solvers in this day. It is a time for God's marketplace leaders to shine and prove to the world that we are different because we have a relationship with the living God. You ARE different. You have the Holy Spirit inside of you. You have solutions to problems. You have solutions to your own problems. Isaiah 48:17-18 says "Thus says the Lord, your Redeemer, The Holy One of Israel: 'I am the Lord your God, Who teaches you to profit, Who leads you by the way you should go. Oh, that you had heeded My commandments!" The key right now is to heed His commandments.
What do you have in your hand?
In the Old Testament there is a story about a widow who was on her last meal. She was at her wit's end. She had enough for one more meal for herself and her son. The prophet Elisha was a friend of her family. He asked the widow and important question that each of us should ask: What do you have in your hand? In other words, what has God given to you that He might generate provision through for you? She told the prophet that all she had was a few oil lamps in her house. He told her to go to her neighbors and ask for any unused oils lamps she could have. God did a miracle by filling each oil lamp which allowed her to sell the oil and get the money she needed to live.
I want you to notice a few things in this story. First, she had something that God could work through—her oil lamps. Second, God multiplied provision supernaturally through what she already had in her possession. Third, she was required to participate in the process. She had to go to her neighbors to ask for something. She had to engage her faith in the prophet's words.
What has God placed in your hands? Perhaps you have a skill not used in the marketplace yet. Perhaps you can work at a grocery story. Perhaps you can do some odd-jobs in your community. Now is the time to think creatively to allow God to work through "what you have in your hand."
God is Birthing a Joseph Season
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You're leaving Wedding Paper Divas to see the Deal of the Day at our parent site, Tiny Prints.
You won't be able to dismiss this by usual means (escape or click button), but you can close it programatically based on user choices or actions.
"Ordered these for my daughters Bridal Shower. Customized the color to match her wedding theme. The cards were beautiful and contained all the information I needed. I was very pleased with the service and details of the card."
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very good value. well made.
Carhartt® 3-season F2 Hooded Sweatshirt
Item # WX2-427570
- Google+
- Details & Specs
Carhartt® 3-season F2 Hooded Sweatshirt... insulated, warm and strong! PRICED TO OWN !
Carhartt®, since 1889! A cure for the common cold is here with this Hooded Sweatshirt, featuring a handy zip front and tough-but-soft 10 1/ 2 -oz. fabric to seal in body heat and defy cold. Flip the hood up on raw, windy days. Sure to become your favorite go-to casual garment for the way you live!Check this:
- Midweight 10.5-oz. 50/50 cotton / polyester blend (Heather Gray is 70/30 cotton / polyester)
- Quilt lined throughout, including the hood
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- Smooth-operating, full-front brass zipper
- Handwarmer pockets
- Stretchable, spandex-reinforced rib-knit cuffs and waistband help retain body warmth.
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Specifications for the
Douglas A-24 Banshee
Dive Bomber Aircraft
Focus Model: Douglas A-24A Banshee
Country of Origin: United States
Manufacturer: Douglas Aircraft Corporation - USA
Initial Year of Service: 1941
Production: 52
Crew: 2
Length: 32.81ft (10m)
Width: 41.60ft (12.68m)
Height: 12.11ft (3.69m)
Weight (Empty): 5,523lbs (2,505kg)
Weight (MTOW): 10,199lbs (4,626kg)
Powerplant: 1 x Wright R-1820-52 engine generating 1,000hp.
Maximum Speed: 250mph (402kmh; 217kts)
Maximum Range: 949miles (1,528km)
Service Ceiling: 26,001ft (7,925m; 4.9miles)
Rate-of-Climb: 0 feet per minute (0m/min)
Hardpoints: 3
Armament Suite:
2 x 12.7mm machine guns in nose
2 x 7.62mm machine guns in flexible mounting in rear cokcpit position
Up to 1,200lbs of external ordnance (centerline and underwing positions)
SBD-3 "Dauntless" - Base Douglas dive bomber model on which the A-24 Army variant is based on.
the United States of America


text:
"Centre must address the violation of the 1950 Liaquat-Nehru pact"
The Rashtriya Swayamsevak Sangh charged here on Sunday that Hindu minorities were being "forced to flee" Bangladesh and Pakistan following "persecution," and sought the Centre's intervention to end their distress.
"The plight of women in India and the influx of Muslims" were two other serious issues that called for the government's intervention, said RSS Sarkayawah (general secretary) Suresh Joshi.
He was addressing journalists on the final day of the Sangh's Akhil Bharatiya Pratinidhi Sabha (ABPS) meet here.The ABPS is the RSS' highest decision-making body and the Sangh's top office-bearers attended the three-day meet at Jamdoli, near here.
"The ABPS condemns the recent attacks on Hindus, including Buddhists, in Bangladesh by fundamentalist groups like the anti-Hindu and anti-Bharat Bangladesh Jamaat-e-Islami," Mr. Joshi said.
"It is the responsibility of the Government of India to take up with Pakistan and Bangladesh the issue of violation of the Liaquat-Nehru 1950 pact, which expressly states that minorities on both sides would be accorded full protection and citizenship rights."
He said the disappearance of millions of Hindus could not be brushed aside simply by "invoking the sovereignty principle."
Keywords: Pakistan Hindus issues, Bangladesh minority freedom, RSS, Liaquat-Nehru 1950 pact, attack on Hindus, anti-Hindus violence


text:
|Key Info
Lignano Sabbiadoro is situated along the coast of the Northern Adriatic Sea halfway between Venice and Trieste. The city expands over the whole peninsula which is eight kilometers long. Its coast is composed of the finest golden sand, thus, making Lignano Sabbiadoro without a doubt the number one tourist destination with the most beautiful beach in the whole region.
Lignano is divided into: the historical center "Lignano Sabbiadoro", the wonderful green area of "Lignano Pineta" and the calm oasis of "Lignano Riviera". Tourists can take advantage of the large range of offers that hold a suitable solution for everyone such as Amusement parks and Theme parks, water sports, riding, sailing, windsurf, beach volley, Golf Club Lignano with its wonderful 18-hole-course, well equipped Spa of Lignano called "Terme di Lignano" and much more.
The historic city center is one big pedestrian - a true paradise you can come to after you spent a day at the beach: shopping, restaurants, ice cream parlours, bars, pubs and night bars will grant you moments of fun and relaxation.
The local airports are:
- Trieste Ronchi dei Legionari Airport, around 60km away;
- Venice – Tessera Marco Polo Airport, 85km away;
- Treviso Airport, 90km away.
Residence at only 200 Mt. from the sea and near the shops, with swimming-pool (open from 01.06. till 10.09), garden, parking-ground and lift. Restored apartments provided with modern furnishing, hair dryer, TV and electric coffee-machine.
Type H. Living-bed-room with kitchenette and double-sofa-bed, double bedroom, shower/Wc, balcony. Max 4 pax.
|Sleeps up to 4, 1 bedrooms
|Nearest beach
|200 m
|Car not necessary
|Nearest travel links
|65 km, 25 km
|Family friendly
|Great for children of all ages, Suitable for people with restricted mobility
|Pets welcome, No smoking at this property
|Boat available
|Shared indoor pool
|Fridge, Freezer
|1 bedroom, 1 bathrooms of which 1 Family bathrooms
|Linen provided
|Shared indoor pool, Balcony or terrace
Lignano Sabbiadoro
Lignano Sabbiadoro


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Monday, August 4th, 2014 at the Minneapolis Golf Club
It's that time of year again! Spaces are FULL for our 2014 tournament. Get us on your calendar for next year!
Thanks to everyone who participated in our 2013 Raise the Roof Golf Tournament! With the support of our many sponsors, players, and volunteers we were able to raise over $100,000 for Twin Cities Habitat! Check out the slideshow below to view all the photos from the tournament or click here to be redirected to the flickr gallery.
Created with flickr slideshow.


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At what point do you drink your beer room temperature?
- Eat_Nopal May 10, 2007 07:35 PM
I assume that all you serious beer drinkers prefer room temperature over refrigerated particularly in the context of a Central European climate.
I've been enjoying my leftover beer from the Cinco de Mayo party a threw the other day.... a few days ago I had a Dos Equis Amber cold... it was good, but today I had it room temperature... so much better. Of course a few days ago it was 90+ here in wine country... today it was 70 degrees... and if I were in Mexico with 90+ degree and a very strong sun... I would definitely have my beer cold... even if it were a heavy Ale or Stout.
So at what point do you guys go to room temperature? For me its typically about 65 degrees weather.
re: nyfoodjoe
Agreed. For what it's worth, aside from the pre-refrigeration days (see: Middle Ages), I think it's pretty much a myth that beer is consumed at "room temp" which would be around say 70 to 75 F. Cellar temperature which can be defined as the temp nyfoodie mentioned is about as warm as it should ever be, IMO. So to sum up my thoughts: Never.
re: HaagenDazs
A very good point HaagenDazs. "Room temperature" used to be quite a bit cooler than it is today. This affects wine, as well as beer, as well as, say, butter for baking...etc etc etc. Room temperature used to be cooler before more efficient heating sources were developed. I think part of the problem is that for things like beer and wine, when someone says "room temperature" that actually mean, something on the order of maybe 10 degrees lower than room temperature is today.
I'd only drink a nitrogen pressurized beer at "room temperature" but that would still have to be in the low 60s, not the low to mid 70s that you'd find in many rooms.
re: HaagenDazs
The Term room temp comes from medieval Europe castles who also happen to be suffering from a mini ice age at the time so it started out at 55 to 60 and cellar temp were equivalent to very cold frig to freezing as some castles had ice rooms where they stored winter ice into summer later it moved to merchants that did that and even moved to America until early refrigeration came but it was ammonia based and dangerous so people still had ice box refrigerators for a long time
re: nyfoodjoe
I love beer.
Bud Is not beer..It is piss
re: nyfoodjoe
Per Guinness they serve at 42.8-44.6 at the store house.
re: worldwarz
Every beer I have ever drank I prefer to drink it just after sunrise as soon as the temp increases from night, and the beer stays outside unless the glass bottles will be damaged by freezes, if freezing temps the beer lives on the window seal. (Always glass bottles) A good beer drinking for me is like reading yesterdays night time weather report under the sun.
re: worldwarz
42.8°-44.6° works well enough for the version of Guinness served on draught, since that is a really a much toned down version of the original product.
The two bottled versions of Guinness (Extra Stout and Foreign Extra Stout) are altogether different products than the draught version.
Of course it ultimately boils down to personal preference, but serving them too cold really diminishes them. Many beer afficianados say that the bottled versions taste much better at around 55°-60°F. I tend to agree.
Belgian ales and barleywines are good at room temp, but when people in America say the English drink "warm" beer, that's because they mistakenly think beer should be in the 40s. A good serving temperature for quality beer is in the mid-to-upper 50s.
re: LStaff
exactly right, if the beer is good, you can enjoy it even if you've forgotten about it for a couple hours, or even the next morning. Generally, though, cellar temperature is best, not room temperature
As far as what temperature beer should be, the temperature at which you think it tastes good is right. I don't think one should rigidly adhere to the ideas of others, but by all means try various temps. Don't take cold or hot as right.
My preference depends on the beer and depends on the environment. The warmer the weather, the colder I'd like the beer. By the time is hits 80, I want beer colder thn 40. When it is 40 outside, beer about 50 is fine. I don't think I want to drink beer about 60.
re: Captain
While it's certainly true that people should drink it at whatever temperature they like, you cannot escape the fact that cold temperatures suppress flavor. If someone, like Mr. swsidejim below, only drinks their beer at ice-cold temperature, then they are simply not going to experience the full range of flavors in that beer. That's not a matter of opinion, that is a fact.
One of my pet peeves is restaurants that bring chilled glasses with bottled beer. Sorry, I'm not drinking swill, I'd like to taste it please.
re: Josh
I am curious as to why some of the best brew pubs in the country that I have gone to are not serving beer at room temperature.
I have been to England as well, and would not drink their room temperature beer over there. I switched to chilled hard cider for the 2 weeks I was there.
But then again I dont drink anything that is not served cold, I wont drink coffee, tea, hot chocolate, etc.
re: swsidejim
The answer to your first question is that, quite simply, most of their clientele share your expectation that beer be served ice cold. A place that is in business to make money isn't going to risk losing customers over something like that.
People who like to taste their beer know that they need to let the beer sit for a few minutes to warm up, and also to ask for a non-chilled glass. The only time I've ever had beer served at the correct temperature was either when it was on cask, or at a couple of restaurants that kept it in the same fridge as the wine.
I witnessed a coworker at a bar order a bottle of Coors Lite. So the bartender pulls one from the refrigerator places it on the bar. She then asked the bartender for a pint glass filled with ice (I mean to the brim). She proceeds to then pour the "fresh out of the ice box" bottle of Coors Lite over the ice into the pint glass. I over hear her saying to someone "I don't know this is just how I like it".
To me this is the other extreme; this person does not want to taste ANYTHING. For me the temperature should be warm enough to more fully appreciate the beverage yet cold enough to still be refreshing.
re: Chinon00
If I were drinking Coors Lite I wouldn't want to taste it either...
Something to that assinine "Coldest Tasting Beer" ad campaign.
re: mojoeater
Ya but, here's a perfect case-in-point (Coors) where shrinkage, as in taste buds, would be a good thing! :-))
re: Harp00n
I have no problem drinking cheap, ultra cold beer when I'm on the river or at the beach and it's hot as hell.
re: mojoeater
That's fair enough ,but given the settings and circumstances just about any ice-cold fizzy should fit the bill. Why waste the money on a marketing driven "Name Brand"?
re: Harp00n
True. I actually prefer PBR! And it's very cheap.
re: mojoeater
Ahhh, Old School.......been there, done that many,many times, LOL!
re: Harp00n
I agree whole-heartedly. I don't desire alcohol when really thirsty. I prefer water or a mix of water and apple or cranberry juice. Macro-lager are for those who hate the taste of beer period and/or for those who only want a buzz (cheaply). No one in history has ever lingered over and savoured the flavor of a macro-lager (which is the only reason to drink alcohol IMHO).
re: Chinon00
Don't get me wrong. I love good, hearty ales and stouts. But when it's really hot and I'm outside mowing the lawn or fishing or tubing, I want something really cold. I might have a water for every two or three cheapo beers :)
I don't drink beer, but my SO does. He almost never chills it. I asked him why, assuming the answer would have to do with taste, and he said cold beer makes him cold! So I think you're right that climate has a lot to do with it. Who wants icy beer in the fog?
I agree with Josh again here, beer should be a bit warmer to truly taste it. I usually take the bottle out of the fridge about 15 minutes before i drink it. Obviously the temp is different for each style, lagers should be colder than ales in general. Barley wines, strong belgians and some stouts i like int he upper 50's
I wonder how many in the Cold Only Camp ever tried room temperature (and yes I meant beer that is in low 60ish range...) and if so why they didn't like it. To me it seems to be the superior method... mainly for reasons cited by others... you taste more of the beer... and I only drink refrigerated / chilled beer as an exception.
re: Eat_Nopal
Right now most of my house is in the 80s (the basement is in the 70s). I don't want beer that warm. I do, however, prefer good microbrews of any ilk at a warmer temp than cheaper mass-produced beers. If the beer is made well, I want to taste it. My local brewery keeps their beers at the proper temps (it ranges depending on the beer) and I appreciate every sip. They get numerous complaints for their beer not being cold enough. Of course, those are the same people who complain that they don't have Bud as an option.
re: Eat_Nopal
I tried warm beer (and I sampled various types, ale, stout, etc) in England and didn't like it. I've tried warm American beers and didn't like them either. The taste was too strong for the English varieties, and just wrong for the American. I do like the taste of a cold beer, closer to ice the better.
re: hannaone
I don't believe that I'm falling for this again but if you could, could you please specify what in particular is being enhanced in the beer (in your opinion) that gives you more and more pleasure as its temperature reaches closer and closer freezing?
re: Chinon00
At warmer temps the flavor is overwhelming to me - that goes for just about anything I drink. About the only time I drink beer is with spicy foods so maybe that has something to do with it. Ice cold beer seems to up the flavors of the food.
Edit: With the warm beer I am left with an aftertaste that, to me, doesn't really agree with food.
re: hannaone
With the addition of the food component I can accept your rationale. Using beer for "putting out the fire" is effective and if you wanna use it simply as a thirst quencher that's cool too. But from a "Chow" point of view I think that bringing out the flavor is precisely what we'd be after. Maybe it's that you really don't like the taste of beer that much?
For S&G what beers have you found "overwhelming" at warmer temps?
re: Chinon00
All of the English beers that I tried while in england had a much stronger taste than American beers. Name brands - Heinekin, Budweiser, Miller.
American beers, with one exception, leave a very (to me) bitter aftertaste.
The one exception was a micro brew that was actually sweet, kind of a honey flavor.
Now that I think more about it, when I was younger I never noticed this aftertaste problem. I used to really enjoy a California beer called cascade, and I liked Coors before they went national.
re: hannaone
I absolutely agree that Heinekin, Bud and Miller are best ice cold. At room temp they are really bad. If you liked that one microbrew, maybe you should venture furthur into that realm. There are lots of American ales and lagers that you might like and you won't have to freeze them to drink them.
re: mojoeater
If Hannaone didn't care for the flavor of all the beer he/she sampled in England I can only conclude that he/she simply doesn't like beer. I think that we can get a consensus that beer in England is world class and with the best easy to find. Also, of what I consider the 3 great beer regions: British Isles, Belgium, and Czech-German, beer from the British Isle is to me the most approachable; more malt driven with lower hoppiness.
So if John Bull's beer can't win you over then nothing will IMHO.
re: Chinon00
someday people will realize that they cant win with this Chinon00 person, no matter what you say he/she/it has the last word...so anyways...Budweiser is actually a Czech beer back to its roots so lets let him "Chimeon" that one.
re: Jimbosox04
Chinon happens to be right, though. American Budweiser is named after a Czech beer, true, but that doesn't make the Anheuser-Busch version a Czech beer. That's like saying Taco Bell is authentic Mexican food because they serve tacos.
re: Jimbosox04
I'm just perplexed that someone would want the flavor of a beverage (or anything for that matter) that he/she claims to enjoy subdued or restrained (via chilling beer in this case, significantly below its suggested serving temperature). This being "overwhelmed" with flavor business and/or wishing to "restrain it" to me is only understandable when considering spicy foods (due to our personal thresholds for pain) or if a dish's seasoning isn't balanced (e.g. too much salt). But to say that, at proper serving temperature you find the flavor of "beer" (and a wide variety of beer apparently) overwhelming, suggests to me that beer just isn't your thing. Is this an unreasonable conclusion?
PS - I figured I let someone else correct you on your Bud point.
room temp for me is usually in the mid to high 70s, and i don't see myself enjoying any beer at that temp.
but a watery lager is going to be much, much better at a cooler temp than a rich malty ale. we all know that the flavors are more pronounced at a higher temp - but who wants to taste more MGD or PBR? make those COLD!!!!
although i've never actually measured the temp of my beers like some folks who've posted in this thread must have done: "i like mine in the 50s" "i like mine in the 60s" ;0)
@ 20 years ago, back when i used to still try to drink wine every once and a while - i made a lovely dinner of chicken country captain. really good! (and i didn't cook much back then, so i was very proud of myself)
but i'd put the bottle of red wine in the fridge.
it was pretty funny. now that i think of it, reminds me of that duchesse ale i had not too long ago ;0)
re: hitachino
Heh, I don't think people are measuring the temps. But once you've had stuff that's at certain ranges, you can kind of estimate.
Actual room temperature? Never, only because that temperature only drops below 70 after lights out. I do enjoy a good ale when it's warmer and not so carbonated. And that's why the big brewers advertise their beers being good so cold and so carbonated...you don't taste anything!
Give me a good, satisfying ale at 55 degrees and I'm happy. Give me a Bud Light at 55 degrees and I'll give it back. Really good beer requires less carbonation and less cooling because its flavor doesn't need to be masked by these two techniques...IMO.
I put my beer in the freezer for 20-25 minutes before drinking. The colder the better.
re: chigirl71
If you drank good beer you wouldn't need to do that.
re: HeBrew
My favorite is a hefen veizen (sorry for spelling) very good.
re: Amanda please
Amanda, I believe you are referring to a Hefe Weizen (as we know it in America). A fine beer it is...
re: Amanda please
The correct spelling is Hefeweizen meaning wheat beer, mostly of German decent is better in my opinion served just a little above room temp or about 50 to 60 degrees, any yes I do know alot about them. My wife is from Munich and I tried many a good beer there while I visited. A few that I would suggest are Franziskaner, Ayinger, Erdinger, Julius Echter and anything else that is Brewed in Bavaria by the Laws of Purity.
re: Jimbosox04
This whole thread has got me wondering what is officially considered "Room Temperature." From what you just said, 50 is above room temp? Right now, this room is 76 degreees and comfortable.
re: Jimbosox04
"hefe" is yeast, and "weizen" is wheat. So technically the name translates as "yeastwheat".
re: Jimbosox04
OK. I had to look it up. Apparently "Room Temperature" is an indoor temperature of from 68 to 77°F (20 to 25°C). And fridge temp should be between 32°F (0°C) and 41°F (5°C). I drink cheap beers at fridge temp, and better beers about 10-15 degrees cooler than room temp.
re: Josh
In reply to Josh and HeBrew, I do drink what I consider to be good beer. Stella Artois and currently Bell's Brewery Oberon Ale are curently gracing the shelves of me refrigerator, soon to be spending a chilly 20 minutes in my freezer before I enjoy them.
Please do not presume I am drinking Coors Light simply becasue I prefer my beer icy cold boys.
re: chigirl71
I guess we got a little confused with your original statement "the colder the better" since taking a beverage closer and closer to its freezing point diminishes the flavor.
re: Chinon00
i guess you are getting confused that some people have different preferences than you. is it true that coldness numbs the palate? yes. is it true the some people love their beer as cold as possible? yes. is it true that some of these cold beer drinkers drink beer because the enjoy the taste of it? yes. do you let your ice cream come to room temperature before you eat it?
re: charles_sills
These people love what they are not tasting. Stella and Oberon are already easy to drink low hop beers so to ice them down as low as possible makes them even easier to drink; and thus to get your buzz on. If that's a person's preference fine but in my opinion you don't depress and further depress the flavor of something you claim to enjoy.
re: charles_sills
Ice cream is usually left out to warm up a bit before being served for the same reason beer isn't meant to be consumed ice cold. Cold diminishes flavor perception.
Many beers don't come alive until they've warmed up to the 50 degree or warmer range. Compare Chimay at room temp to right out of the refrigerator and you'll see this for yourself.
re: charles_sills
If cold diminishes flavor, which it does, and if someone likes their beer as cold as possible, then it's logical to conclude that someone doesn't like the flavor of beer.
re: Josh
One could reach a different conclusion.
A person might be drinking for different reasons, such as refreshment, to the exclusion of tasting it, so the person just doesn't care about the flavor.
Incidentally, I've seen professional brewers drink straight from the bottle, which is similar, as regards flavor, to drinking beer ice cold.
re: Jim Dorsch
I also know people who DO enjoy the taste of certain beers when they are subdued. The designed taste is too much for them so they find ways to dial it down some either through oxidation of some of the hops, actually watering down the beer (I know...) or (as in this case) restricting the activity of the essential oils by keeping them cold. So essentially these people are controlling the level of flavor to their palate to fit what they are comfortable with. I guess this is better than not liking the flavor of beer at all. Cant really fault them even if we think they are missing out on a lot. That cold Chimay still gives them something. Maybe its up to us to find something that works for them rather then criticize them for drinking it cold. Theres enough good beer out there in every range that knowledgeable folks could offer some ideas. Whats the equivalent of a cold Chimay...
re: Insidious Rex
But why water down a Chimay when there are so many other beers available that are already watered down? And in my experience those who prefer ice cold beer wouldn't know Chimay from a can a spray paint.
Edit: I didn't read your comment about attempting to find an equivalent of a cold Chimay. But I do stand by my statement that those in pursuit of ice cold beer wouldn't know or care about a Chimay.
re: Chinon00
Agreed that there are the ice cold Coors Light crowd which is a completely different animal from the cold Chimay "subdued" taste crowd. The chasm is clearly too wide for the former but the latter may be able to make that leap over time if they find the right beers and broaden their tastes some. That being said sometimes even I feel like an ice cold "simple" lager. When that particular craving hits it sure hits the spot. Doesnt mean I dont crave a juicy resinous hop monster on occasion or a boozy malt heavy barley wine on a winters eve. I guess what Im saying is truly appreciating beer is not mutually exclusive from drinking the occasional cold one.
re: Insidious Rex
For me it really depends on the circumstance. If I have just come off the golf course after playing 18 in 90 degree weather, I want an ice cold Budweiser. On the other hand, if it is Christmas eve and I am sitting by the fire with my wife, I will gladly take a snifter of Old Rasputin at 50 degrees.
re: jpc8015
I expect there are many people like you. I drink craft almost exclusively, but I am in the minority.
re: jpc8015
Why not have water first then later a beer that you really can savor?
re: Chinon00
There is a certain kind of thirst that can only be quenched by beer.
re: chigirl71
I have an office mate whom I've shared company with after work. I noticed her once order a Coors Lite (from the bar frig) on the rocks ("the colder the better" I guess). But to me this is clear evidence of a person who simply hates the taste of beer (and is merely in search of a buzz [and as cheaply and as tastelessly as possible]).
re: Chinon00
Yeah, I've seen a guy do the same with Bud.
re: Chinon00
What is the problem with me liking my beer ice cold? Yes, to me the colder the better. If you want to stick your beer in the microwave to bring out its true character and enhance its subtleties and all that crap go ahead. Just leave me alone while I enjoy my frosty beer (which I can taste just fine) and catch a buzz.
re: chigirl71
I agree. If your goal is to get wasted, then the colder the better. It is definitely much easier to chug your brewskis when they are cold.
re: Chinon00
cold or warm Ginger Ale is tricky to chug down
re: chigirl71
There is no problem with you liking your beer ice cold. However when so many people who love and value beer say it is easier to taste it when it warms up a little bit, that should give you food for thought. By no means am I suggesting you drink your beer warm, as the beers you like should be properly chilled. However there is a point where a lager opens up a little bit, which to me is say mid 40's or about 10-15 minutes out of the fridge. Now that summer is here I have been drinking more lagers and i have to say that ice cold just tastes like carbonated malto. you cant discern the hops or much of the malt at all.
I suppose if you are drinking a beer with corn or rice you probably woudlnt want to taste those things but i believe the two you listed are all malt. Bell's I am sure is, Stella I dont know. JessKidden would probably know and will probably chime in.
re: MVNYC
I think some here are making the mistake that beer is meant to be drunk for flavor -and flavor only - and unless you drink your beer at some "required" temperature, you don't like beer. I don't think you can get more snobbish than that.
There's also refreshment - thirst quenching properties in beer that I and millions of others enjoy. I know I enjoy a good cold beer - craft beer even - especially lagers - once in a while. Sorry, but a 50 degree beer, no matter how much flavor it has, just isn't going to be as refreshing as a 38 degree beer when its 90 degrees out. And its not like a flavorful beer is all of a sudden going to taste like macro lager just because its 10-15 degrees colder. And since beer warms as it sits in the glass (except for drinking outside in the cold weather), there's plenty of opportunity to enjoy its full flavor too - the best of both worlds imo.
What I find hilarious is that beer geeks are always putting others down for wanting their beer ice cold, claim that it washes away flavor, yet go to any beer fest (even the best ones) and you will be hard pressed to find a beer served from a keg that is over 42F - yet beer geeks are wetting themeselves over their ice cold 2 oz. samples.
I hate the us vs. them aspect that many beer geeks seem to have. We really have a lot to learn from each other. Beer should be something that brings people together, not divide them. So most people enjoy beer for different reasons other than just flavor - BFD.
A nice cold Oberon sounds good right about now.
re: LStaff
Aren't you now doing what you say you dislike in others? If a beer geek is unhappy about being served an ice cold barrel-aged stout (for example), isn't that their prerogative? Isn't your insistence that they get over it and just drink it ice cold the same as them saying they think people ought to drink beer a little warmer?
Am I not allowed to have my preference, as you are yours?
re: LStaff
Where in post did I demand that you drink your beer warm? If you read it you will notice that I ask for the poster to try it the other way. If you ask me you are clearly guilty of what you accuse in others, this us vs them mentality. What I am suggesting is that people who are really into beer might know a little more on the subject and that they might have something useful to teach.
As for the refreshment factor, if I am really hot I will down a big glass of cold water before I move on to beer. If I am outdoors and it is in the 90s, I probably will reach for a cold lager or lighter ale but not one that is just above freezing. The 40-45 degree range will certainly cool me down.
I have since discovered that all the gamut of commercially produced Mexican beers... from Modelo to Tecate tastes much better at my garage's natural ambient temperature.... mid 60's than refrigerated. They have more body, flavor & they actually taste good.
Drinking refrigerated beer is so 80's
re: Eat_Nopal
Eat Nopal-The best Mexican beer I have tried thusfar is Cucapa Barleywine. It is brewed near Tijuana, I think. It is an excellent barley wine and one that should be served in the low 60's. If you see this, give it a shot.
re: MVNYC
There are several good microbrews from T.J..... Casta from Monterrey, and a number of brewpubs in Mexico City, I also enjoy McTarnahan's (Oregon) & Chimay. I am partial to Scottish Ales & dark full bodied Belgian beers.... but I don't get hops at all... do you still think I would enjoy that barley wine?
re: Eat_Nopal
It is not overly hopped so I think you might like it. if you like those two styles this would be a natural fit for you.
I just want to say...not only do I love beer...but this is the most thoughtful, mature, considerate and friendly thread I've ever seen on the internet. It just goes to show you that good people really do drink good beer. I love you guys...
As with many others in this thread ...
- light lagers and such, served at fridge temps (~40F)
- everything else is some variation of "cellar temp", ranging from upper 40s to lower 60s depending on the style of beer (lagers generally on the colder end, ales start moving towards the higher end depending on what they are)
- Never, ever room temp, unless it happens to be a very cold room.
re: Aravisea
This weekend,I drank a Dogfish Head Aprihop, from the bottom of the cooler and I had the thought (for the first time in my life) that the beer was too cold. The apricot flavor was "lost" in the cold, if that makes sense.
From my profile: My current drink of choice:
Abysynth, Hemlock, and a can of warm Bud
This was warm Bud was in Viet Nam. I now prefer my ales direct from the cellar. Lagers from the fridge. But I am not fussy. Better a warm brewsky than a warm Coke.
I drink beer at room temperature if it's something strong like an imperial stout or a barleywine and if it's cold out.
Growl at the elite beer drinkers and wine drinkers. Room temp is room temperature. A cellar is technically a room, and a smart person with a cellar would in fact store most of his edible and drinkable in the coolest room during summer. I like my beer to be around 75 degrees winter and summer. At both seasons the beer is refreshing! Also those who say American beers are not beer are too elitest. America makes some good beers. Of course the best beers are from europe, but I would not like life without a bottle of budweiser now and then. I enjoy 10 dollar belgium beer just as much as I enjoy a 1.50 bottle of Burdweiser! Go Junior! and Go Ronaldo! 75 degrees! If your rooms are warmer than 75 during the summer you might as well live on the street! And If they are warmer than 75 during the winter you should be forced to drink zima.
re: Dastreagus
You like Bud at 75 degrees? You don't refrigerate your beer then?
re: Chinon00
I give you partial credit. I do regularly drink my Bud below room temperature. But I drink it at the temperature from the store plus the heat it gets on my shelf. I don't store beer in the fridge. I am a big fan of warm american and import beers. I drink it pretty quick though, 24 hours after opening if it is a giant vessel! During the winter I put my beer on my window. It is perfect for me. The top is room temp, but the bottom is cool to cold at the bottom.
re: Dastreagus
I'd disagree that the best beers are from Europe. These days, American craft beers more than hold their own with European beers. Also, the notion that beer should be drunk at 75f room temperature is a misconception. Pub temperature is more like cellar temperature, in the mid 50s. And if you drink Bud at 75f, whats the point? The purpose of drinking beer at lower temps is to bring out the flavor, and industrial beer like Bud is brewed specifically to eliminate flavor, which might offend the palates of people averse to the bitterness of hops. While macro produced beers are techically still beer, they bear as much resemblance to real beer as velveeta does to artisan cheese.
re: chuckl
I like velveeta too, and I respect your opinion. I can only say.. My drinking beer at a warmer temperature than most is a "get feeling" :)
re: Dastreagus
Its a big world and theres room for all kinds of tastes. If thats what you like more power to you
re: chuckl
actually the warmer a beer is the more flavor is brought out. that's why american light lagers are served as cold as possible as you don't want to have the taste coming out.
you're absolutely correct though that modern american craft beers are the cream of the crop in terms of the world's beer hierarchy. otoh since a monstrous %age of american beers are still ALLs the notion that euro beers are superior to american is definitely a defensible one.
re: Chinon00
Well anything I make is the top of the list, obviously ....
I'm assuming you're being snarky and that wasn't serious but my statement was intended as a reaction to the masses that fetishize various european beers (particularly german, considering that the now no longer enforceable Reinheitsgebot had nothing to do with beer quality and IMO caused their beers to stagnate).
For all the hype that the belgians get for innovation it is telling that they (as well as UK) are finding themselves picking up technique and style modifications from the US craft breweries. They wouldn't be doing that if they were already superior.
re: jgg13
I enjoy beer from all over including right here in the USA. My favorite style is pilsner. And honestly my favorites are American from breweries such as Victory, Sly Fox and Stoudts; although I won't pass up a Jever, Pinkus, Czechvar, or Urquell either. However there are certain styles that I enjoy that I don't think we've matched or surpassed here in the US including: English Mild, English Bitter, English ESB, English Pale Ale, Flemish Red Ale, Oud Bruin, Gueuze, Black Bier, and others. Having said that I like the innovation coming from Italy, Scandinavia and other parts of the world and acknowledge the American influence. However from what I've tasted of Italian craft it is a true reflection of their culture.
re: Chinon00
I think the impending explosion of US craft breweries futzing with sours might change the outlook for some of those styles in the near future. We're starting to see a lot more sour styles, spontaneous fermentation, etc from our side of the pond. If nothing else, at least it seems to have push the now very played out barrel aging trend to the back a bit.
I think one issue w/ the british styles (as well as german styles like hefeweizen) is that until recently people here had a pretty warped idea of what they were supposed to taste like due to only ever having overaged, lightstruck, etc examples. It's like Jamil Z's tale about BJCP judges always worrying about the lack of the distinctive "british flavor" from US homebrewed UK styles, but then he goes to australia and the homebrewers there are lamenting they can't replicate the distinctive "american flavor", both of which were simply oxidation.
re: jgg13
I have to say.. European beers being described as German, UK, or Belgium speaks volumes. The beers of Europe are probably tied with some American craft beers if the beers are made in areas of the US with superior water quality. As for storage of the beer, Europe laws make it possible in ways Americans can not. The health department would shut down a bar if the beer was kept in a perpetual open well ferment, but in my personal opinion (that means no criticism) I like when I can taste a little current events in my beer. I will keep beers open on my counter and drink them at 75 degrees and push the mold aside! Beer is alcohol, and all of the laws and process corporations sell a product devoid of true glug.
re: Dastreagus
With most modern breweries modifying their water as they deem fit, "water quality" isn't really a huge deal anymore. Many breweries are brewing with water that's quite different than what comes out of their taps by the time they've modified the stuff. Also it's possible for a brewery to start w/ RO water and build it up from scratch.
Someone with normal tastebuds can taste "a little current events" at appropriate temperatures, no need to go so high.
re: jgg13
It's hard to make sour beer well. I've had some poor ones. And truly I have yet to try an American sour, as much as I love the ones from Russian River, that has as much character as the beers from Cantillon.
I was recently in NYC and went to Birreria. That was an eye-opener. Almost every beer I sampled there was plagued by off flavors. Phenolic flavors in particular seem very hard for non-Belgian brewers of Belgian styles to master. More distressing than the poor quality of these beers were the nouveau beer geeks praising them.
Say what you will about the BJCP, going though a program learning how to judge beer by their method teaches you a hell of a lot about detecting flavors in beer.
I like a lot of American craft beer, but I've had some worryingly mediocre stuff as of late from newer producers. And while the neutered European big brands have suffered at the hands of Diageo there are still a great many well-made German, English, and Belgian beers that demonstrate a level of skill that some of the newer American brewers would do well to emulate.
After all the poor quality beers I sampled at Birreria I was tempted to order a Moretti. Not because it's such a great beer, but because at least with that one I knew I wouldn't be drinking a phenolic mess or a butter bomb.
(Obviously there are exceptions to the above comments. Baladin in Italy makes incredible beers, but sadly none of those were on draft during our visit.)
re: Josh
I wonder if you meant AB Inbev when you said Diageo.
Perhaps sour beers are an exception, but I think that in general, American craft beers are technically sound, if not always esthetically pleasing. I would expect that good or bad, brewers would give themselves more latitude with a beer that is supposed to funky.
re: Jim Dorsch
Yes, I did. Thanks for the correction.
I think some styles are more consistently sound than others. I find Belgian styles in general to be done poorly, with out of control phenols. Some American brewers make good Belgian-style beer, but I find that to be the exception, not the rule.
re: LStaff
I'll have to look out for that. I really haven't been drinking many Belgian style beers over the last few years due to the current American beer boom. My recollection was that Unibroue made Belgian style beer better than many Belgian breweries.
re: Josh
It is tough to compare American beers verses European bar room beer brands if you have to buy your beer from an American store. I am one that believes the european beer brands are cutting the American destined lot. A dark beer in Italia will taste a lot fresher in Italy. The same is true from a craft house pub in the states.
re: Dastreagus
You realize that there's a perfectly logical reason why it'd taste fresher than they're somehow being cut, right?
re: Dastreagus
I think that those sorts of jokes are rampant everywhere though. When I was in college (early 90s) we were always told that the local Sam Adams was brewed at the local Genesee brewery. The joke was that Genny was whatever spilled over the side and got mopped up.
I mentioned it in an earlier post, how Americans describe things like "british character" and how Jamil discovered that Aussies describe an "American character", but really they are all just oxidation notes. When an entire population believes that another country's beers generally taste like oxidized beer that's a good sign that the long journey & being mistreated on said journey are going to be causing problems in terms of freshness.
re: Chinon00
If you're comparing to American ales, then typically you will also have a British yeast that is conferring more character than the Chico (Narragansett) yeast that is so commonly used in the US, and British hops vs American hops. Lots of differences.
re: Chinon00
That's not what I'm talking about - and actually the yeasts used there have more to do with the particular character IMO, but yes things like the use of marris otter are distinctive.
What I'm talking about is if you take a canonical british beer and drink it there and then here you'll find a difference. And that difference is fairly common regardless of styles, and happens to taste a lot like oxidation. Of course, that mgiht be the malt I suppose.
re: Jim Dorsch
Right, a simpler way to go about saying things than the anecdote about national characters that I happen to find amusing.
re: Chinon00
here's an experiment to try. buy one of the above, let it sit at higher than ideal temps for a few months, sitting out in sunlight. Buy another one fresh. Compare the two.
Do the same for just about any style of beer.
And another, and another.
You'll find a pattern that forms.
Yes, not all beer is abused in the manner that I cite above and yes, things are generally better than they used to be. But it still happens and things start oxidizing immediately just some more than others.
Alternatively you can rust the test the way I did last Thursday after I opened an '04 westvleteren. Go figure, it was noticeably very oxidized compared to the last bottle I opened (around '08).
re: jgg13
"here's an experiment to try. buy one of the above, let it sit at higher than ideal temps for a few months, sitting out in sunlight. Buy another one fresh. Compare the two."
I'll pass on wasting good English beer. As I said I've enjoyed them here in the United States and in Great Britain; I'm pretty sure for the same reason.
re: Chinon00
In any case, if you let the beer sit in sunlight for several months, skunking is going to overpower any other change in flavor.
re: Jim Dorsch
Even hesiod knew that back in 500 bc.
re: Dastreagus
I had to go to wikipedia to see who Hesiod was! Looks like you're a century or two off, but point taken in any case.
re: Jim Dorsch
I am using the date of Hesiod death plus 60 years of life which places his date of birth 487 bc. I figured he wrote works and days mid 450 bc. My source is Thucydides History of the Peloponnesian War book 3 operation in sicily and greece. I rounded up to 500 bc for just a round easy number. The people on wikipedia I believe say 700 bc. I too believed that date until I stumbled across this reference after reading greek histories for what seems to me 350 years at least.
re: Josh
I'd agree w/ you on the sours here although that was sort of the point I was getting at - that the eye of saur^H^H^H^Hcraft breweries is really just starting to really turn it's attention that way.
Also agree that there's a lot of crap, just because it is 'craft' doesn't mean that it is good. In a lot of ways I think we're due for another correction like ~2000ish when the market exploded wiht every tom, dick & harry trying to get their craft beer on the market.
re: Josh
That's sort of ironic. In the early days we didn't really know what to look for in a beer, but we were enthusiastic. At the same time, craft brewers were often learning their trade on the job, at our expense (many of them learning that producing beer on a larger scale requires different skills than homebrewing).
re: Jim Dorsch
I think you're right, Jim. Scaling to much larger quantities is a larger problem than most brewers realize. It's not like you can get to 100 gallon batches from 30 gallons by simply multiplying the grain bill; its not that simple. Macro brewers take a lot of flack for producing an insipid product, and justifiably so, but they do have the scale worked out, as well as the all-important process and quality controls. At large volumes, it really does become an industrial process. Craft brewers can learn a lot from them in that regard and some, like Sierra Nevada, and I would guess Samuel Adams, certainly have. Craft beer from a lot of brewers is way too inconsistent, batch to batch.
re: chuckl
I wonder: why is consistency a praiseworthy attribute in beer production, when wine producers are perhaps expected to show year-to-year variation? I suppose the variability in weather affects winemakers more directly and more extremely than it does brewers, which goes a long way toward explaining different attitudes toward their product. But personally, I don't mind if a beer changes as long, just so long as it's not bad (even if that change is due to the technique rather than the harvest).
re: eethan
Wine is connected more directly to its primary raw ingredient. The grapes can vary considerably each year. While barley and hops also vary, brewers can more easily adjust for it. Also, wine is made once a year from that year's harvest, while beer (except for seasonals) is made year-round.
re: eethan
I think there is some beers where variation over time is just fine. Specialty ales and seasonals come to mind. People love to discuss how Anchor Steams Christmas Ale (Our Special Ale) varies from year to year and some have enough to do vertical tastings. Nothing wrong with that. Im even fine with styles like Imperial Stouts and barley wines and bretty sours and such having some nuanced differences from year to year. Even some ambers and browns and reds have room for some subtle differences over time but Im not really looking for variation by the batch. And Im certainly not looking for taste variation when I pick up my go to german lager or a traditional pilsner I like let alone from a Budweiser or the equivalent.
re: Insidious Rex
I don't think anyone really minds small variations, but when a beer is so different that it didn't offer a similar experience or enjoyment the next time you buy it, then there is a problem.
re: chuckl
A lot of the early craft brewers had trouble with sanitation as well. I had a few severely infected beers back then.
re: Jim Dorsch
@LagunitasT recently tweeted that there were sour beers in the 90's too, but no one wanted to drink them. lol. Seems these days when things go bad, just market them as if it was intended and geeks will love it.
re: LStaff
Wrong kind of sour.
re: TroyTempest
Eight years ago, one year before I bought a house in Florida, areas around Tampa were without power for a week. When I was shopping for a generator, those who suffered through that experience advised me to buy the biggest one I could afford, and keep a week of fuel, and a lot of beer. In the days/weeks after hurricanes in Florida, cold beer is one of few pleasures. I have not suffered the experience, but I'm prepared.
Eat: I acknowledge that, at least to my palate, I get a more complete range of flavor from any given beer at room temp... and that at very cool temperatures the flavor becomes somewhat locked up in a singlular note or two...
That said, for the total experience I still put it in the fridge for at least 10-20 mins before drinking, pretty much year-round. This isn't thoroughly chilled but is definitely cooler than room temp... It will obviously warm up as the bottle empties, especially if I'm starting with a 20+ oz bottle. This goes for any variety, including heavies like barleywines, trappist ales, porters and stouts... I probably chill lighter beers (pale ales, wheats) a bit more than the heavies but not by much.
I just prefer that moderate chill to start and can't say exactly why. Preference for cool or warm is all palate and probably even thyroid specific...
re: TombstoneShadow
For boozing purposes, "room temp" doesn't mean modern room temp, it's closer to "cellar temp".