This is a portrait of Olli Colmignoli, a fourth generation salumi maker. Founded in 2010, Olli Salumeria brings the tradition of artisanal salumi-making from the old world to the new. Commissioned to film a portrait of one of the founders, Olli Colmignoli, we visited the team just outside Richmond, Virginia, to see how they make salumi (and sample some of the very delicious products). The result is a film that captures their passion for the centuries-old craft of curing meats, as well as the ways in which good good brings people together.
This Dunkelweizen is coming at you from an old club-only competition from the 90's. This beer is wheaty, biscuity and rich for your spring satisfaction.
From year to year, the moon never seems to change. Craters and other formations appear to be permanent now, but the moon didn’t always look like this. Thanks to NASA’s Lunar Reconnaissance Orbiter, we now have a better look at some of the moon’s history. Learn more in this video!
I learn from every batch that I make. Even if it’s something as little as making a small process improvement, every batch of beer builds upon the next. It’s a never ending process of improvement. The key is to “never give up” and continually strive to make better beer. I made better beer this year than I did a few years ago and I will continue to strive to make better beer. 😎
Yeast junkies – you’ve hit the jackpot! Owen Lingley from Wyeast Laboratories visited our Northern Brewer Minneapolis store in early 2012. Here he discusses the following (in loose order): Wyeast’s history, new yeast strains for 2012, Activator “smack” packs, yeast starter recommendations, pitch rates, temperature and flavor/ester influence, harvesting and reusing yeast, approximating yeast count by percent solid by volume, aeration, attenuation, force-ferment test, VDK testing, yeast strain selection, flocculation, and collaborations with Northern Brewer Homebrew Supply.
I’m resurrecting this nerdy drinking song from last year… As many of you perceptive viewers noticed there were a couple alcohol-induced scientific errors in my last version of this song (gold star, perceptive viewers!) — so I thought this St. Patrick’s day would be a perfect time to correct them.
Lyrics:
In the year of our lord eighteen hundred and eleven
On March the seventeenth day
I will raise up a beer and I’ll raise up a cheer
For Saccharomyces cerevisiae
Here’s to brewers yeast, that humblest of all beasts
Producing carbon gas reducing acetaldehyde
But my friends that isn’t all — it makes ethyl alcohol
That is what the yeast excretes and that’s what we imbibe
Anaerobic isolation
Alcoholic fermentation
NADH oxidation
Give me a beer
[CHORUS]
My intestinal wall absorbs that ethanol
And soon it passes through my blood-brain barrier
There’s a girl in the next seat who I didn’t think that sweet
But after a few drinks I want to marry her
I guess it’s not surprising, my dopamine is rising
And my glutamate receptors are all shot
I’d surely be bemoaning all the extra serotonin
But my judgment is impaired and my confidence is not
Allosteric modulation
No Long Term Potentiation
Hastens my inebriation
Give me a beer
[CHORUS]
When ethanol is in me, some shows up in my kidneys
And inhibits vasopressin by degrees
A decrease in aquaporins hinders water re-absorption
And pretty soon I really have to pee
Well my liver breaks it down so my body can rebound
By my store of glycogen is soon depleted
And tomorrow when I’m sober I will also be hungover
Cause I flushed electrolytes that my nerves and muscles needed
Diuretic activation
Urination urination
Urination dehydration
Give me a beer
[CHORUS]
CHORDS
Intro:
D DAG / bm A
D D A G / bm A G D
G D A G / G D G A
G D A bm / G D A D
Pre – chorus:
G D A bm / G D A
Chorus (Li-Diddly-I):
G D A bm A
G D A D
Verse:
D DAG / Bm A
D D A G / Bm A G D
G D A G / bm A
G D A bm / G D A D
