Second Gen (2003-2016, 2016- )
False praise! Gimme gimme that sweet false praise!
Apparently my Alexa ranking went from 533083 per week in September to 281,192 in November. Wooot! I really don’t know what that means but WOOOOOT!!! The one thing I understand is that it makes me #10.
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It is crazy but it looks like former Saturday Night Life cornerstone Al Franken could well get a seat in the US Senate. This would be a clear victory for the forces of nuttiness…and that’s…okay.
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An interesting story in the Toronto Star about how Canadian border guards suspect the new Nexus fast-track ID card is a conduit for smuggling:
The cards, along with so-called Fast cards used by truckers, are issued by both American and Canadian authorities to travellers who are deemed low-risk after screening. But an internal evaluation by the Canada Border Services Agency found that front-line officers have seen too many card-carrying travellers cheating. As a result, they’ve lost faith in the system. “There is a common perception among BSOs (border services officers) that individuals in the trusted traveller programs are not low risk and that they are not more compliant than others,” says the study.
I cross the border a lot because I like to go beer and hoodie shopping, I like to weekend in upstate New York when there is enough money in the piggy bank and I like to go to Maine in the summer to see friends. That means we bring back stuff and we declare everything. But sometimes I have declared 12 beer and been asked to pay $3.57. On other occasions, we have brought back 500 buck worth of beer, a canoe, bags of LLB clothes or sacks of groceries and paid nothing because of the number of people in the car and that we stayed over 48 hours.
Why? There is nothing tied to my time in the US that makes an economic impact in Canada – unless we are a country that imposes tax on me to keep me from traveling. The 48 hour rule actually keeps me in the states longer. And I have a mobility right in the constitution. And I am a free person. Ought I not be able to travel as I wish and ought not border guards be freed up to fight terrorism and not count the number of 6-packs and ham sandwiches in mini-vans? Time to change.
This move might be a start but who the heck goes to duty free stores?
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I think I only know about conkers because I am the child of immigrants. When I was little, grandpa came over from Scotland and was quite pleased to see that the schoolyard had a chestnut tree. Away he went picking up the windfalls and – all personal ethics and the Conkers Association rules being apparently damned – he soaked them in vinegar and baked them in the oven. After stealing all my Dad’s shoelaces, he drilled a neat hole in each horse chestnut and sent us off first to teach the game in the playground and then destroy hopes of all our elementary school classmates through unleashing the doctered nuts on the unsuspecting.
Apparently, some dreams are harder to dash as this story shows:
The Eagle pub in Askew Road, Shepherd’s Bush, held the tournament on Sunday which was attended by around 20 people…General manager Linda Sjogren said: “People were cheering the contestants on, there was lots of enthusiasm. “One of our regulars had collected about 60 conkers from a secret location. We still have some left over.”
The winner got a free pint a week for a year. Note: 20 contestants. Good news that it does not take a large crowd to actually pull off something so pleasantly batty in any given pub. Good also to know that there is a World Conker’s Championship held each fall in case your ambitions aim even a bit higher still.
This is quite a charming piece. Doc Searle. Remember him? Rob1 (there used to be a Rob2) to the right posted it on Twitter and I thought it was worth asking you about. I, obviously, have something about blogging as I do it daily and have done so for about 12% of my life. But is it actually that zone of freedom that social networks lack? It could be. But it takes a heck of a lot of work, too, not to mention requiring a bit of an obsession.
I compare that to my very recently discovered obsession with Last.fm – finally a collaborative web thing. I have long kicked at the web for being such a loner zone. And you have to admit that even Facebook has that “I’m down here in this pit!” feel to it, right? So do blogs actually reign supreme? Or would only an obsessive blogger think so?
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I am a bad home brewer. I have had supplies in for months to do a couple of all-grain batches but still they stiff wrapped and wrapped again in plastic in a cool, dark place. I did buy another mash pot yesterday but, given my failure to avoid napping and reading this afternoon, no beer again was made. Yet, beer knowledge expanded as I was reading The French and Indian War, a pretty good read by Walter R. Borneman, and came across this recipe for spruce beer from 1759, taken from an order by General Jeffery Amherst, to be supplied to the British troops moving to take the fort at Crown Point from the French:
Take 7 Pounds of good spruce and boil it well till the bark peels off, then take the spruce out and put three Gallons of Molasses to the Liquor and and boil it again, scum it well as it boils, then take it out the kettle and put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milk warm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while.
Yum. You see the key phrase, don’t you: “till the bark peels off”. The British army was using whole branches, not just needles and boughs. Again I say – yum. Google gives us that recipe, too, but give up has more on the brew – in the form of a digitized copy of the 1759 orderly book from Amherst’s expedition north up Lake Champlain, setting out how the army brewed:
Spruce Beer will be Brewed for the Health and Conveniency of the Troops, which will be ƒerved at prime Coƒt ; 5 Quarts of Mollaƒƒes will be put into every Barrel of Spruce Beer ; each Gallon coƒt nearly 3 Coppers. The Quarter-maƒters of the Regiments, Regulars and Provincials, are to give Notice to Lieut. Colo. Robiƒon of the Quantity each Corps are deƒirous to receive, for which they muƒt give Receipts and pay the Money before the Regiments marches. Each Regiment to ƒend a Man acquainted with Brewing, or that is beƒt capable of aƒƒifting the Brewers, to the Brewery to-morrow Morning at 6 o’clock, at the Rivulet on the Left of Montgomerys. Thoƒe Men are to Remain, and are to be paid at the Rate of 1 8 Pence Currency per Day. One Serjt. of the Regulars and one of the Provencials to ƒuper-intend the Brewery, who will be paid is 6d per Day. Spruce Beer will be deliverd to the Regiments on Thursday Evening or Friday morning.
Sweet use of the long “s” HTML, eh what? Let me know if you can’t see them and I will report back to The 1700s Typeface Open Source Beer Recipe Project.
More? OK, Borneman points that “rum and other spirituous liquors” were prohibited under his command but that spruce beer provided some protection against scurvy among other benefits…aka “conveniency”. Here is a 5 gallon clone of the beer for the inconvenienced homebrewer. But not me. I have those other beers I have yet to make lined up first.
I have a couple of big trips coming up in October. Circumstances place me to the west in London, Ontario relieved of duties before noon on a Friday which means I have an hour to head further west still to the border at Sarnia and the afternoon to shop in Michigan. Having been there before, I have a sense of what I am looking for: something wet hopped, a case of Two Hearted Ale…as well as a little Bud American Ale…just to see. I don’t think I’ll make it as far as Jolly Pumpkin but Ron has given me the name of some of his most north-easterly clients so with any luck I will land some anyway.
The next weekend, however, sends me far east through largely uncharted territory as I head to a small IT/brainiac conference called Zap Your Pram in PEI. I will try to stop in a few government stores out east but on the way back on Sunday, I hope to hit a beer store or two in Quebec City like Le Monde des Bieres or Dépanneur de la Rive. I want to get my hands on some Dieu du Ciel for sure but, as John Rubin mentions in today’s Toronto Star, there are plenty of Quebec-made brews we never hear about in English-speaking Canada. The same is true of any regional brews due to our wacko inter-provincial trade restrictions but Quebecers, arguably, have a taste for a broader range of flavours than the rest of we Canucks and it shows in their brews. So maybe I’ll grab something from Microbrasserie Charlevoix or Hopfenstark, both unknowns to me but well regarded by the BAers.
Any hints before I undertake the 4,000 km two-part tour?
I must have been very good today as this is the bottle I decided to open. I mowed the half the lawn. And I held the fort at my desk with a certain style. I’ll likely even keep the empty as it even has the mark of importers Roland + Russell, the kind folks who forwarded this sample.
But, you know, it would be bad enough keeping things straight if it were just the fact that Brouwerij ‘t IJ in Amsterdam has a beer called Struis. But these guys of De Struise don’t even have a brewery. Celebrator explained the deal last December. Well, they are adults so that is up to them but it’s no way to run a railroad, I can tell you that. Professor Unger tells us that the accumulation of capital was the path to brewing dynasties…at least as far as medieval low country brewing went – why is it that just because we are in the next millennium we throw all that wisdom right out the window? Kids. Go figure.
Anyway, this brew is a bomb at 10%. The label includes “candy” as an ingredient. I really hope that means candi sugar and not a Mars bar or Bubbalicious. That would be a real let down. It pours nutty mahogany under a thick beige head. Oloroso gently meets balsamic on the nose. In the mouth, it is a cross between Duchesse De Bourgogne and…um…Newkie Broon. Just a first impression but that’s what it was. Then – much to your relief – there is more: a sort of a black cherry thing, vanilla, balsamic, molasses and herbal/medicinals like maybe those in Orval hop profile. All in all, lightly soured and oaked brown ale of great complexity that shows no sign of its massive strength whatsoever.
Greg has more. The BAers go all gushy and blush.
It seems like just a couple of weeks ago that I was learning about yeast history through science. Oh. It was just a couple of weeks ago. Now, instead of reaching back just four centuries, science is taking us back through over 400,000 centuries of yeastiness:
Why is it, even though there are 38,000 results for the Google search “Raul Cano beer“, that I have never heard of this? Look – it even has a website. You never tell me anything. More about the back story here but the interesting thing is not that it is done so much as it is not done more. Think about this. If dormant yeast can sit in the belly of a bug enclosed in amber, it must be lots of other places. I recall seeing some history show about medieval life in which the historian in charge of some European farming community site explained how, when they wondered about how they could figure out what food grains had grown there, they realized it was all around them in the deepest layers of the thatched roofs.
Hornsey describes how pot shards from pre-historic digs are studied for chemical residues to confirm their use in brewing. So, what is like a thatched roof and like amber that could hide a yeast that just happened to be used in the porter breweries of 1700s London or a dark ages monastery? Where can dormant yeast hide? Can it be sitting in a deeply buried layer of turf hibernating next to the old brewery wall or in a dried up goo residue that long ago seeped its way into the cracks in the beams of a 1400s ale house? Can it be identified that closely? And what do you call that search – is it yeast forensics? Or is it more like microbial archaeology? Is someone out there doing this right now? Are you holding back about that, too?
Wall Street welfare. That’s what I have heard it called – imagine the insensitivity. Just because it is centred upon ensuring those who messed up get to both control the solution and be the sole beneficiaries of the solution. How can people be so cruel. David Brooks in the NYT stokes the flames of jealousy amongst those asked to pay for their betters wrongs:
Liberals and conservatives generally dislike the plan. William Greider of The Nation writes: “If Wall Street gets away with this, it will represent an historic swindle of the American public — all sugar for the villains, lasting pain and damage for the victims.” He approvingly quotes the conservative economist Christopher Whalen of Institutional Risk Analytics: “The joyous reception from Congressional Democrats to Paulson’s latest massive bailout proposal smells an awful lot like yet another corporatist love fest between Washington’s one-party government and the Sell Side investment banks.”
How rude.
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