Wassup 2008

Oct 30, 2008 by Dan Taylor    6 Comments    Posted under: Video

Ok, really quick one here, but I think this is pure genius.  Whether you’re standing in the Red Line or the Blue Line next Tuesday matters not to me.  The important thing is that you vote.

With that said, Brian sent this over to me a few days ago, and I just have to comment on 60frame’s brilliant film.  To understand this, you’ve got to be old enough to remember the circa 2000 Anheuser-Busch Budweiser commercial featuring the Wassup crew:

Fast forward 8 years:

Like I said, it could be a McCain ad, or an Obama ad.  It matters not, but the brilliance of reaching back 8 years to re-create a popular ad, and wrap it around a message of WTF happened, is simply brilliant.

Google: now with beer goggles

Oct 8, 2008 by Dan Taylor    3 Comments    Posted under: Technology

C’mon…we’ve all been there.  I know, it’s tough to admit, but we’ve all done a bit of drunk dialing somewhere around 3am, because you REEEEAAALLLY want to talk to him/her right now, and just because you’re awake and blitzt, they’d be more than happy to take your call right now.  Right?  Right.

Well, our good friends from Mountain View recently released a feature for everyone’s favorite email program.  Yes that’s right – Google is not giving you the option to add beer goggles to your google.
The Gmail labs released a feature a few days back that will (hopefully) stop you from sending the “Hey…you know…I REALLY like you.  I think you’re an absolute goddess, and I simply can’t live without you” 3am alcohol inspired bravery email.

The mechanism is simple enough: once you’ve enabled the ‘Please stop me from making an ass of myself’ feature in the gmail ‘settings’ tab, Google’s going to ask you to solve 5 simple (while sober) mathematical equations.  By default, this feature will only be active on late nights during weekends and Friday night.  Of course, if you’re a raging alcoholic, or plan on getting plastered at Wednesday’s lunch meeting, you can modify the active times under the ‘settings->general’ tab.

Clearly, this new feature coming out of the Google labs is more for fun than a serious feature, but one that could clearly save a lot of ‘esplainin’.  Now, if Google can bundle this feature in combo with a breathalyzer in the soon to hit the streets Android phone, they just might have a shot at cracking the mighty iPhone.

Thanks Google…this Bud’s for you!

Read the official Gmail Blog post here.

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Drink Beer – Save Honey Bees!

Aug 1, 2008 by Dan Taylor    17 Comments    Posted under: News

I went to college in Rochester, NY. We lovingly referred to it at times as Crotchester, Rottenchester, or Crotchfester. There are only a handful of things that come to mind when one mentions the word Rochester. Eastman Kodak, Xerox, Bausch and Lomb, and maybe, just maybe Genesee Beer (I can almost remember the taste of drinking Genny Cream Ales with Bobby Linehan at age 16, but let’s not mention that to mom, ok?).

I’d all but forgotten about the OTHER beer coming out of Rochester, JW Dundee’s Honey Brown.

Now let’s be clear, I like beer. I like beer a lot. I’ve drank my fair share of beers and I can honestly say that I can not recall a single beer that tastes quite like Honey Brown. It wouldn’t rank in my top 10, but it might make it into the top 25. It has a unique taste that comes in part from the natural honey that is used in the brew list.

What’s that you say? Honey in the beer? Why yes! They mix a small dash of natural honey into every batch to give it a crisp bite, and a smooth/sweet finish. But isn’t there something going on with honey bees? Like they’re all keeling over and dying and shit? Why yes my dear Mr. Watson, you are correct sir!

Colony Collapse Disorder (CCD) was first reported in America in late 2006. Since then a number of countries around the world have reported similar findings. The root of the cause is still unknown, but the fact remains that one third of everything we eat, including fruits, vegetables, nuts, BEER, all require pollination via honey bees. Therefor, the JW Dundee brewery has instituted the “Save the Honey Bee” Program. For the 2008 year, a portion of all Dundee beers sold will be donated to the Foundation for the Preservation of Honey Bees.

Dundee’s VP of marketing Patrick Magallanes states, “The issue of CCD extends beyond the honey supply. Local farmers throughout the country are faced with the possibility of losing crops, which ultimately affects the livelihood of local economies. That’s why Dundee Brewing Company is committed to raising awareness and supporting this issue through the sale of its Dundee brands.”

Dundee has also planned a full marketing blitz to accompany the program with swag including t-shirts, temporary tattoos, coasters, posters, and table tents. They’ve also launched an accompanying site at http://www.dundeeforthebees.com

This announcement comes on the heels of a recent release from Dundee announcing that they’ll be refreshing the look of all its Dundee Ales and Lagers this summer to more closely reflect the brand’s craft heritage, as well as the individuality, personality, and flavor of each craft beer.

So remember folks, it’s summer time. It’s hot out. You’re thristy. You head to the local convenience store or supermarket for some cold brews. Why not help save a honey bee or two, and nab a refreshingly tasty ‘Brewed in Rochester’ product?

For Bartenders Only: Myspeedrail.com

Jul 21, 2008 by Dan Taylor    4 Comments    Posted under: News

In the ever-evolving world of tenders of the bar, a new face and resource has emerged: Myspeedrail.com. Angostura Limited made the announcement at Tales of the Cocktail, a culinary and cocktail festival recently held in New Orleans.

Fusework Studios and Angostura partnered to develop myspeedrail.com. The seeds of myspeedrail were sown when a number of bartending professionals offered up a collective interest in collaborating, sharing ideas, tips and tricks, and staying connected to what’s hot in the world of cocktails.

While still in an invitation only beta, the concept and initial impression of myspeedrail.com sounds and looks outstanding. While making the announcement Angostura promised plenty of dynamic web 2.0 tools aimed specifically at making good bartenders great, and great bartenders even better. Let’s just hope they don’t go overboard and start poking fellow bartenders or hurling drinks at them.

Site content will be driven and policed by fellow users, and provides a platform where fellow Bartenders can interact. The goal is to enable bartenders from all walks of life and bars they stand behind and tend, to interact, all the while developing the site organically based on the wants and needs of participants. The development team has applied a feedback loop to all content and applications which should continue to monitor and fuel what the community wants.

Again, the site is currently in closed, invite only beta. Meisters of the Mix should apply by sending an email to admin@myspeedrail.com.

Absinthe back on the shelves in the US

Jul 21, 2008 by Dan Taylor    21 Comments    Posted under: News

Absinthe and Spoon

Sweet, refreshing, and green.  Absinthe.  While banned in the US since 1915, the anise flavored high alcohol content drink is starting to make a return to liquor store shelves in the US.

In May 2007, US government officials lifted the ban on absinthe.  A year later, the Virginia Alcoholic Beverage Control Board approved one brand for sale in the state.  Since June 2008, the Swiss variety Kübler has found a comfy home on Virginia liquor stores shelves.  A 1 litre bottle of the swiss herbal intoxicant will set you back $59.95.

Absinthe is made from alcohol and distilled herbs, with the primary ingredients consisting of wormwood and anise.  The French (and often referred to as ‘The Pure’ version) tends to appear in a pale green color, while the Swiss version often does not follow through with the final coloring process.

Unfortunately Absinthe has fallen on some hard times, and been portrayed as a ‘Devil’s Drink’ and responsible for hallucinations.  In the late 19th century, pseudo scientists painted absinthe as a highly toxic and addictive psychoactive drug.  By 1915 absinthe was banned in France, Switzerland and the US.  However, it remained legal in a number of other countries including Britain and Spain.

Absinthe began it’s phoenix story in 1988 when the European Union relaxed it’s standards on thujone, the active chemical in wormwood.  Slightly late to the party, the US relaxed their standards in 2007.  In some scientific circles, thujone is still thought to produce effects similar to marijuana or opium.  Dr. Chris Holstege called that a myth. “My concern over the thujone is minimal,” he said. “The only thing I worry about with the public is that they’re not going to understand the high content of ethanol in it.”

The traditional Absinthe preparation.

Since most absinthes contain a high amount of alcohol – 45 to 72 percent (Kübler contains 53%) water is usually added to the drink before it is server.  The traditional method involves a 3:1 water to absinthe mix, poured over a sugar cube that is placed on a special absinthe spoon.  The mix brings out the essential oils dissolved in the alcohol and causes the drink to louche.

While Absinthe is now legal in the United States, experts warn against smuggling in brands that don’t meet US standards (commonly from Eastern Europe or Mexico).   Absinthe marketed around the thujone content levels are often an indicator of an inferior product.  In other words…enjoy this wonderful drink, but know what you’re drinking, and prepare it with the respect that it deserves.

For more info, give a visit to Absinthebuyersguide.com.

Inbev eats Busch

Jul 16, 2008 by Dan Taylor    10 Comments    Posted under: News

This buds for you….Belgium.

After 156 years of brewing the iconic ‘All-American’ beer, the Busch family finally decided to call it a day and go grab a cold one.  Unfortunately, the cold ones no longer belong to them.  On Sunday, the St. Louis based Anheuser-Busch company agreed to a $7/share buyout by Belgian based Inbev.  At $7/share, the register receipt reads close to $52 Billion.

The sale brings to an end a nasty month long suit and countersuit dispute stemming from a hostile takeover bid from Inbev.  Inbev initially began the proceedings by moving to oust Anheuser-Busch’s board.  In a sudden reversal, when Inbev sweetened the deal from $5 a share to $7, August Busch IV and co. suddenly cleared their schudules to sit down at the table.

Some Anheuser-Busch employees have obvious concerns about job security and analysts say their worry has merit. White collar, middle- and upper-management positions, such as those in accounting, purchasing and human resources, could be cut to avoid duplication and trim expenses in St. Louis, which has been named the North American headquarters for the combined company.

“St. Louis will see some job losses,” said Ilhan Geckil, senior economist in the Chicago office of Anderson Economic Group. “Not brewing, blue-collar jobs. The taste of Budweiser is really important. No breweries will be closed.”

On its website, International Brotherhood of Teamsters, which represents 8,100 of A-B’s 30,000 full-time U.S. workers says it wants “to safeguard the unique legacy of Anheuser-Busch, a proud union company and American icon, built by generations of Teamster workers.” It warns workers that “InBev‘s buyout record in Europe and Canada shows that workers and communities that depend on Anheuser-Busch would suffer from a possible erosion of working conditions and even layoffs.”

The Teamsters union also says that “to recoup the huge purchase price … InBev probably would have to cut Anheuser-Busch’s operations to the bone,” with retiree health care one likely target.

“While the process was at times difficult for all parties, in the end the right result occurred for everyone,” Anheuser-Busch President and CEO August Busch IV said in a conference call. Busch will sit on the combined company’s board in a non-executive role.

Anheuser-Busch holds nearly 49 percent share of U.S. beer sales. It also makes and recycles aluminum cans and operates theme parks. The company last year recorded $2.12 billion in profit on $16.7 billion in revenue.

And now…thoughts on the sale from our good friend Stephen Colbert:

Liquorious.com to freshen up your drink

Jul 10, 2008 by Dan Taylor    8 Comments    Posted under: News

How many times have you already ordered that same drink?  Your main ‘stand by’ at your local watering hole?  What do you know about some excellent wines coming out of Northern California?  What’s so unique about the Belgian Bar in Philly?

All this and more can be found at a great resource I came across the other day.  Liqurious.com not only packs an entire lifetime of all things alcoholic into a beautifully designed webpage, but also provides an entire party planner’s dream of variety and taste.

Liquorious.com is the newest product coming out of the notcot network.  If you’re not familiar with their other stunning works, go have a visit.

While mainly an aggrigator of other liquor, wine, and beer articles, the presentation and variety are simply stellar.  I don’t know how many RSS feeds these guys are reading on a daily basis, but their ability to sort the good from the bad and package it in an extremely attractive manner is unparalleled.

A fine example from Liquorious:

Molecular Gastronomy is one of those things that mixes design, science, and food/drinks so nicely, i’ve been fascinated with the concept for ages… and as i learned more, Molecular Mixology has become even more of a fascination! So when i got a press release about Xavier Herit’s new take on the Cointreau Pearls, it launched me off on a research mission across the web, finding out more about the creation of Cointreau Pearls across the world, the special kit they produced just for bartenders, videos of it in action, and lots more images on the next page to catch you up on my finds! Above you are seeing a close up of Xavier’s Cointreau Pearls in which he infused strawberry, and he serves them alongside Margaritas, and also floating in glasses of champagne.

P.S. Now, if only i could get Cointreau to teach me how to do it! It’s so tempting to start up a crazy lab/bar and start experimenting with all of these new techniques… perhaps a future project for the newly named NOTLabs?

For background – here are some pics i found at the Cointreau news page – “Caviar of Cointreau” 04/17/08

Cointreau invents, surprises and tickles your taste buds with a bracing cocktail based on the arcane but delicious technology of molecular mixology…

Read the rest of this fine example at Liqurious.com.

Umlauts for your English Keyboard

Jul 9, 2008 by Dan Taylor    3 Comments    Posted under: Technology

Many of you already know that I live in Austria.  A land of great skiing, beer, and würst.  It’s also the land of funny little letters with dots over them.  While they look more or less identical to their non-dotted cousins, the tone and sound of these vowels (and one consonant) sound quite a bit different.

For example:

o – sounds like the o you find in the word ‘whole’

ö – on the other hand sounds like a double o combination – ‘woot’

Normally, when I write in german I have to substitute the umlaut with an oe that creates the same sound.  The primamry reason being that I write on a mac with an international english keyboard.  I say international english, as there is a difference between the US english and UK english keyboards, as I quickly found out in 2001 while living in the UK.

While this issue is not normally a bother for anyone that reads my written German (as it’s probably filled with a number of grammatical mistakes, the umlaut are easy to overlook), it came to a head the other day regarding the work über.  I titled one of my DJ mixes ubertrance and sent it over to Ludwig.  A bit later in the day I noticed his Skype message read – “über, not uber”.  I sent him a message saying something along the lines of, “I know…I know…but I don’t have any umlauts on my keyboard and ueber just looks rediculous”.  He agreed that ueber did in fact look rediculous, and within minutes sent back this link.

After reading what it does and how very easy it is to install and activate…well, there was no reason not to have an EnglishGerman keyboard.  So…if you’re like me working on an English keyboard, but find yourself having to copy/paste umlauts from wikipedia everytime you need one, go grab the USGerman Keyboard Layout for your mac.