Belgian Brewery Builds a Pipeline, Sending Beer Lovers Into a Froth


De Halve Maan brewery is running a pipeline for beer under the streets of Bruges, Belgium

By Matthias Verbergt

Xavier Vanneste, heir to a dynasty of beer brewers in Bruges Belgium, had a pipe dream.

When he woke up and looked out of his window one spring morning, he saw workers on the street laying underground utility cables in front of his house, situated on the same ancient square as the brewery he runs.

“I immediately realized this was the solution,” Mr. Vanneste said.

The brewery’s truck fleet had been bottling up the city’s narrow, cobblestone streets. Matters had been getting worse since 2010, when the brewery moved its bottling facility out of town.

His brain wave? A beer pipeline.

“It all started as a joke,” said Mr. Vanneste. “Nobody believed it was going to work.”

Four years later, the pipeline is just weeks away from completion. It stretches 2 miles from the brewery, De Halve Maan, or The Half Moon, in the city center to the bottling plant in an industrial area. It will be able to carry 1,500 gallons of beer an hour at 12 mph. Hundreds of truck trips a year will no longer be necessary.


De Halve Maan brewery’s beer hall in Bruges

Not long after the project was announced, the burghers of Bruges started dreaming of siphoning off personal supplies.

A local satirical TV show tricked people living near the route into believing that beer taps could be installed in their houses. Mr. Vanneste said it would be impossible to illegally tap into the polyethylene tubes, which he said are stronger than steel.

The citywide attention gave Mr. Vanneste another idea. He’d partly fund the €4 million ($4.5 million) investment by offering lifetime supplies of beer. Attracted by the liquid returns, brew-lovers sank some €300,000 into the project.

They were offered three options. The most expensive “gold” membership, which costs €7,500, entitles the holder to an 11-ounce bottle of Brugse Zot beer (retail price, €1.70) every day for life, along with 18 personalized glasses.

One of the 21 people who signed up for that was Philippe Le Loup, who runs a restaurant on the scenic Simon Stevin square, a few hundred yards from the pipeline. Mr. Le Loup, whose establishment serves about 1,850 gallons of Brugse Zot a year, said he would have preferred a direct tap into the pipeline. “It would have saved me a lot of keg-dragging,” he said.

Mr. Le Loup also bought bronze memberships, at €220 apiece, for each of his 12 employees, entitling them to a 25-ounce bottle of beer every year for life. “In total, I invested over €10,000,” said Mr. Le Loup, 35 years old, who was born in the city. “I calculated that if I pick up my free beers for 15 years, my investment will be paid back.” He said he plans to drink most of the beer himself.

“When I’m 50, I will make profit,” he said.

Last year, De Halve Maan exported about 200,000 liters of its most popular beers, Brugse Zot and Straffe Hendrik, to the U.S., double the 2014 figure.

Ronald Martin, a music teacher, home brewer and De Halve Maan fan in Buffalo, N.Y., was one of 76 foreigners to pitch in.

When he visited Bruges, he was convinced the pipeline was happening. He wanted to be the first American to take part. “When I walked into the brewery, the secretary had a phone call from another American,” Mr. Martin recalled. He immediately went to get cash and signed up.

“When you talk about a beer pipeline, everyone thinks you’re joking,” he said. “But it’s a serious thing.”

A few European sports arenas have aboveground pipelines. In Randers, Denmark, a pipeline under a street carries beer to some bars. The annual Oktoberfest beer festival in Munich, Germany, pipes beer to some tents. In Cleveland, Ohio, the Great Lakes Brewing Company moves beer through a pipe from its brewery to a bar across the street.

The city of Bruges, which last year attracted 6.6 million tourists, has long been looking for solutions to reduce traffic in its historic center—a Unesco World Heritage site known for its canals and medieval architecture.

“The pipeline is a breakthrough,” said Renaat Landuyt, mayor of Bruges, which was the economic capital of Northern Europe between 1200 and 1400.

Mr. Landuyt said he would even consider constructing pipelines for other goods, including chocolate, one of Belgium’s other precious commodities. “Everyone who proposes alternative means of transport is welcome here,” he said.

The centuries-old brewing company, the last one remaining in the city center, said its new pipeline wouldn’t affect the taste of its award-winning beers.

Most of the pipe runs about 6 feet underground, but in some spots it goes about 100 feet under. On a recent day, workers were digging holes, connecting tubes and replacing cobblestones on Zonnekemeers, a street near De Halve Maan, attracting the attention of many bystanders.

“The beer pipeline has become a sight,” said Alain De Pré, who oversees the construction of the pipeline. “People are taking more pictures of this than of the monuments around us.”

Sylvie Melkenbeek, a 78-year-old retiree, was enjoying her espresso on a sunlit terrace in front of De Halve Maan as horse carriages rolled by carrying tourists. Ms. Melkenbeek, whose last name literally translates as “stream of milk,” said she would much prefer a pipeline filled with coffee.

“I don’t like beer,” she said.

http://www.wsj.com/articles/brewery-builds-a-pipeline-sending-beer-lovers-into-a-froth-1462371340?mod=WSJ_article_EditorsPicks_4

Thanks to MJ Moore for bringing this to the attention of the It’s Interesting community.

Yeast from fossilized whale bones now used to make beer.

by Rebecca Cooper

Brewers have pulled yeast from pretty much everywhere to experiment with new strains — one West Coast brewery even brewed a beer using samples from the head brewer’s beard (http://www.huffingtonpost.com/2012/09/26/beard-beer-rogue-ales-yeast-john-maier_n_1917119.html) — but Lost Rhino in Ashburn may be breaking into new territory with its BoneDusters amber ale.

BoneDusters was brewed with a yeast that Lost Rhino’s Jasper Akerboom collected off a fossilized whale skeleton at the Calvert Marine Museum in Solomons, Maryland.

The collaboration came about because Akerboom, a bit of a yeast nut who handles quality assurance for Lost Rhino, is friends with Jason Osborne, a paleontologist who has donated fossilized whale skeletons to the museum.

Osborne asked Akerboom if there might be yeast present on those fossils that could be used to brew beer. Usually, yeast would not live on bone, given that it needs a sugary food source, but Akerboom decided to indulge his friend anyway.

They found a number of yeast strains on the bones, although Akerboom is pretty sure they’re more likely from the swamp where the bones were found rather than the bones themselves.

Several of the wild yeast strains flourished in Akerboom’s lab, but only one of the strains made any decent beer. The others didn’t ferment fully, making for “nasty-tasting” brews, he said.

The strain they ended up using, combined with some darker malts to create an amber ale, have yielded what Akerboom considers a tasty, well-balanced brew. The beer wasn’t made in the Belgian style, but it is “Belgian-esque,” he said, because the yeast has a slightly fruity flavor profile common in Belgian beers.

Lost Rhino plans to launch the beer June 18 at the brewery and begin distributing it to its networks after that, so it could be appearing at D.C. area bars in the next couple of weeks. A portion of the proceeds from the beer will go to Osborne’s nonprofit, Paleo Quest, which runs educational programs in the sciences.

For his part, Akerboom will keep experimenting with yeast in the lab he runs at Lost Rhino. It’s not necessarily common for a small microbrewery to have a quality assurance scientist with a Ph.D. in microbiology on staff. The Netherlands native previously isolated wild yeast from the air in Ashburn for Wild Farmwell Wheat, an “All-Virginia” beer Lost Rhino made in 2012. He now runs a yeast business on the side, and believes that focus on quality control is a big part of Lost Rhino’s consistently good beers.

“I think it adds a lot to the brewery. You have to make sure what you put in those cans is actually clean,” he said. “And you can do these kinds of projects, which keeps it fun.”

Thanks to Dr. Rajadhyaksha for bringing this to the attention of the It’s Interesting community.

http://www.bizjournals.com/washington/blog/top-shelf/2014/06/whats-the-key-ingredient-in-lost-rhino-s-newest.html?page=2

How dark beer can make grilled meat less carcinogenic

If you’re grilling meat this Memorial Day, you should seriously consider stocking up on Guinness.

Grilling meat is a warm-weather tradition in America, especially on Memorial Day weekend. It’s also an ancient human tradition, uniting friends and family around food and fire as long as our species has existed. Unfortunately, it also unites us around chemicals that can cause cancer.

Warnings like that can make it seem like scientists ruin everything — they already took sitting, late-night snacks and fireworks from us. But science works both ways, and now it has found at least a partial solution for this carnivore’s conundrum. According to a recent study, published in the Journal of Agricultural and Food Chemistry, the secret to safer grilling has been under our noses all along.

Beer is a common ingredient at backyard cookouts, usually as a beverage. But research suggests marinating meat with beer, particularly dark beer, can curb the creation of polycyclic aromatic hydrocarbons (PAHs). These carcinogenic chemicals form as fat and juices drip from meat onto flames or embers, which then send smoky PAHs wafting up to coat the surface of our food.

PAHs can exist in more than 100 different combinations, some of which are found in known toxic cocktails like cigarette smoke and car exhaust. These chemicals have caused tumors, birth defects and reproductive problems in lab animals, according to the U.S. EPA, but the same effects have not been seen in humans. The National Cancer Institute says PAHs “become capable of damaging DNA only after they are metabolized by specific enzymes in the body.” Nonetheless, health concerns raised in a 2002 report have led the European Union to set safety standards for PAHs in food.

Previous studies have shown that beer, wine, tea and rosemary marinades can reduce carcinogens in cooked meat, but until now little was known about how various beer styles affect this phenomenon. And according to the recent study, the kind of beer seems to make a pretty significant difference.

To reach that conclusion, the researchers marinated pork for four hours in one of three beer types: regular pilsner, non-alcoholic pilsner or black beer. They then grilled the pork to well-done on a charcoal grill and tested its PAH levels. Black beer had the most dramatic effect, reducing eight major PAHs to less than half the amount found in unmarinated grilled pork. (The researchers chose eight PAHs that are identified by the EU as “suitable indicators for carcinogenic potency of PAHs in food.”)

The two pilsners also showed an “inhibitory effect” on PAHs, but not as much. The regular pilsner suppressed PAHs by 13 percent, and the non-alcoholic variety went slightly further with 25 percent.

“Thus, the intake of beer-marinated meat can be a suitable mitigation strategy,” the researchers say.

The study’s authors aren’t sure why beer marinade has this effect, or why dark beer fights PAHs better than pilsner does. It isn’t the alcohol, since non-alcoholic pilsner nearly doubled the PAH suppression of its boozier relative. They suspect it might be antioxidant compounds in beer, especially darker beers, since antioxidants could restrict the movement of free radicals that are required for PAH formation. More research will be needed to know for sure, but this theory could help explain why antioxidant-rich red wine, green tea and rosemary extracts also keep carcinogens in check.

Whatever you use, the American Institute for Cancer Research already recommends marinating meat for at least 30 minutes to limit both PAHs and heterocyclic amines (HCAs), another type of chemical compound that can damage DNA. It also suggests grilling fish and poultry more often than red meat or processed meats like hot dogs, which can increase the risk for certain cancers. Reducing temperature, time on the grill and smoke exposure are other options for limiting cancer risk.

And while it can’t take the place of a juicy, beer-marinated pork chop, there’s also another, even more surefire way to cut back your risk: Save some room on the grill for fruits, vegetables and mushrooms.

http://www.mnn.com/food/healthy-eating/blogs/how-dark-beer-can-make-grilled-meat-less-carcinogenic