2009-12-03T20:04:00Z

Beer in Space

September 21, 2001: People can endure many discomforts in exchange for the thrill of living in space. The nausea of space sickness, fitful sleep without the familiar pressure of a bed, tasteless meals eaten from plastic bags -- it's all fine as long as the novelty of being in space lasts.

But after a while, the blush of excitement inevitably fades, and astronauts will begin to long for the comforts of home. For example, the nose-tickling bubbles of a refreshing soft drink or a frothy beer after work -- these simple pleasures that we take for granted on Earth could do wonders for morale among long-term space travelers.

Above: A fizzy Coca-Cola droplet floats aboard the Space Shuttle in August 1985. In a weightless environment, bubbles of carbon dioxide ("carbonation") aren't buoyant, so they remain randomly distributed in the fluid. The result can be a foamy mess!

Of all the carbonated beverages people enjoy drinking today, beer is the oldest and most familiar. Beer has likely been a part of society since human civilization first arose. Historians believe that the ancient Mesopotamians and Sumerians were brewing beer as early as 10,000 BC. The ancient Egyptians and Chinese brewed beer, as did pre-Columbian civilizations in the Americas.

For the tradition of beer and its fizzy cousins to continue as people begin settling space, a few questions must first be answered.

Will fermentation work the same in weightlessness? What happens to carbonation when there's no buoyancy to bring the bubbles to the top? Can space beer form a proper head? Scientists who study the physics of gas-liquid mixtures would love to know!

Two separate space shuttle experiments tackled these questions. Both were engineered and mediated by BioServe Space Technologies, a NASA-sponsored Commercial Space Center at the University of Colorado at Boulder. NASA's Space Product Development (SPD) program encourages the commercialization of space by industry through 17 such CSCs.

Left: Probably the oldest carbonated beverage still consumed today, beer has a long and rich tradition. [more information]

Kirsten Sterrett, recently a University of Colorado graduate student, first became interested in how beer would brew in space while working at the Coors Brewing Company. Having studied aerospace engineering as an undergraduate, she began to wonder: How would yeast that perform fermentation fare in orbital free fall? The answer would not only shed light on the possible makings of space-beer, but also provide valuable information to pharmaceutical companies with a keen interest in the biology of orbiting microbes.

When she returned to CU-Boulder for her master's work, she chose the topic for her thesis. Her experiments were sponsored by Coors and flown on the shuttle with the help of BioServe.

"I always said I wouldn't do an experiment that I couldn't eat or drink in the end," she jokes.

"Actually, after the experiment was all done, I gave (the space-beer) a little taste." The sample was only about 1 ml, which wasn't really enough to savor, she says, "but why throw something like that away?"

Along with her taste test, Sterrett performed a protein analysis on the beer and the yeast, measured the beer's specific gravity (the force exerted on it by gravity per unit volume), and "repitched" the yeast by brewing subsequent batches of beer with it. By all of these measures, the space-beer appeared to be essentially the same as beer brewed on Earth.

Below: A far cry from the copper vats used to brew beer here on Earth, this Fluid Processing Apparatus was used by Sterrett to ferment a tiny batch of space-brew. [more information]

The behavior of the yeast was somewhat puzzling, though. The total cell count in space-borne samples was lower that of "control" samples brewed on the ground, and the percentage of live cells was also lower. One of the yeast's proteins also existed in greater amounts in the space-brew.

Sterrett's experiment couldn't suggest reasons for these changes, but the overly abundant protein bears some resemblance to a general stress protein.

The low cell count was particularly surprising, says Sterrett. In space, yeast cells remain evenly dispersed within the "wort" -- a brewers' term for the pre-fermentation mixture of water, barley, hops, and yeast. Ideally, this would give the yeast cells better access to nutrients in the wort compared to similar mixtures on Earth, where the weight of the cells causes them to pile at the bottom one on top of the other.

"It's the same question that we're asking on the pharmaceutical side," says Louis Stodieck, director of BioServe. "We know from subsequent space experiments sponsored by Bristol-Myers Squibb Pharmaceutical Research Institute that the efficiency of producing fermentation products increases [in a weightless environment], in fact quite significantly." Some of those experiments produced as much as three times the fermentation products as control samples on the ground.

Pharmaceutical companies frequently use genetically-engineered microbes -- usually bacteria -- to produce medicinally-valuable proteins such as antibiotics through fermentation. By introducing the gene that codes for the protein into the bacteria's DNA, scientists convert the microbes into inexpensive, self-replicating medicine micro-factories.

Space research with microbe fermentation might help improve this process.

Above: Yeast are tiny single-celled fungi important for brewing beer and baking bread. Understanding the puzzling behavior of such cells in space will benefit pharmaceutical research here on Earth.

"What we're trying to do now is to find the specific mechanism of that (increased fermentation efficiency in space), and then we can ask whether we can modify the fermentation process on Earth to take advantage of that -- or is it possible that we could genetically engineer an organism to mimic what it does in space," Stodieck says.

A more efficient fermentation process, even by a small percentage, could potentially save millions of dollars in production costs.

Below: "Sitting down to dinner" as these astronauts are doing on the International Space Station can mean floating above the table while snacking on unfamiliar foods. Small pleasures like a soda or a beer might be a welcome taste of the ordinary for out-of-this-world diners.

For beer, of course, increased fermentation efficiency means a more alcoholic brew -- not necessarily good news for crew members who need to remain sober in the dangerous environment of space. The alcohol content of space-brews would need to be adjusted accordingly and, of course, consumed in moderation.

But for alcohol content to even matter, future space residents will first have to get the beer into a drinking container -- a trickier feat than it may seem.

"How do you dispense a beverage and keep the carbonation in solution until the person is ready to drink?" Stodieck asks. "That's the challenge."

Changes in temperature and pressure, or even physical agitation of the beverage as it's dispensed, can cause carbonation to come out of solution prematurely. Because bubbles don't rise in free-fall the result can be a foamy mass.

This problem was addressed by experiments flown on the shuttle by The Coca-Cola Company, again with the help of BioServe. "They (The Coca-Cola Company) have a lot of technology that they develop for future ways of providing their drinks anywhere and everywhere," Stodieck notes. And indeed, their dispensing device flown on the shuttle managed to serve a drinkable cola. It controlled the temperature of the beverage during mixing and dispensing with computer accuracy, and minimized agitation.

Above:  By dispensing the drink into a collapsible bag inside the bottle, the pressure around the fluid can be constantly controlled, thus preventing the carbonation from coming out of solution too quickly. The image on the right shows the dispenser being used aboard the space shuttle. Note the tape stuck to the top-right corner of the dispenser that reads "50¢" -- astronaut humor. Image courtesy BioServe.

Similar technology should prove effective for carbonated space beers. Unfortunately it doesn't lend itself to the traditional frosty glass mug! Instead, beverages are dispensed into a special bottle (pictured above) that screws onto the dispenser. The bottle itself, which contains a collapsible bag, is internally pressurized. The pressure around the bag is slowly released as the beverage enters, maintaining the drink under constant pressure and producing a palatable soda or beer.

So maybe it's not exactly like having a beer on Earth, but astronauts might nevertheless welcome a sip from the strange contraption. Bubbly, frothing, and ticklish -- it's a welcome taste of home.

2009-12-03T20:00:00Z

Premium Cognac Brands

We all know that cognac is one of the finest brandy available. The rules surrounding the production of cognac is one of the toughest law as far as alcohol production goes. Although there are many cheap alternative available, some as good as the expensive ones, if you?ve got the money you should give the expensive ones a try as well. Many think that expensive cognacs are expensive simply because of the designer bottles, the encrusted jewels, etc. but this is hardly true. Sure, the bottles are fancy and do carry a cost, but it?s the cognac inside these bottles that are true gem. Here are 5 top of the line cognac that you should give it a try if you are not worried about spending money on a fine drink.

1. Martell Creation Cognac In Handcarved Baccarat Decanter ($7,500)

If you?ve got the money to spend on one of the best cognacs out there that money can buy, give this fine cognac a try. At $7,500 it?s expensive but it sure is cheaper than the two million dollar cognac. When sipping on this amazing and rich (pun intended) cognac, you will experience notes of dried fruit, gingerbread, marmalade, walnuts, and cedarwood. If you want to give this cognac a go here is a link you can use to purchase Martell Creation Cognac in handcarved baccarat decanter.

2. Hardy Cognac Perfection ($6,000)

This cognac is known as the world?s oldest unblended cognac and only 300 bottles were produced. If you are someone who likes to enjoy a rich cognac with a fine cigar next to a fireplace, this certainly is worth your money. You will find hints of chocolate, coffee and oaky taste while drinking this fine cognac. If you are willing to give this a shot, here is the link to buy Hardy Cognac Perfection.

3. Frapin Cuvee 1888 ($6,500)

This cognac comes from the warehouse that is often called ?paradise warehouse.? Some of these cognacs are older than 1888 which justifies the price that comes with each of these cognac. This one of the most sought after and well known cognac comes in an amazing gift case that is as fine as the cognac and the bottle itself. Frapin Cuvee 1888 is both subtle and powerful with flavors of nuts, dried fruits among other flavors and boasts amazing floral aromas. Here is the link where you can learn more and buy Frapin Cuvee 1888.

4. Hennessy Cognac Ellipse($4,000)

If you want to taste flavor that dates back to over 180 years, give Hennessy Ellipse a try. This cognac is made from seven eaux-de-vie which range are from 1830, 1848, 1875, 1932, 1947, 1972, and 1995. If you have got the money in the bank, we would definitely recommend you give this one a try. This cognac consists notes of vanilla, spice, dried fruit, and oak, with notes of crystallized fruits. Ohh and the bottle is one of the most simple yet elegant bottles of cognac that are out there. Here is the link to buy Hennessy Cognac Ellipse .

5. Delamain Le Voyage Cognac ($7,000)

One of the reason this cognac is so expensive is because it comes from a highly respected cognac house of Delamain which is over 250 years old. The decanter of this cognac is crystal and comes in a leather gift box which alone is quite beautiful to say the least. This particular cognac contains a host of subtle sensations such as aroma of the tropics, coffee, spicy hints from Asia, etc. It?s a busy cognac when it comes to flavor. Here is the link to buy Delamain Le Voyage Cognac.

Those were some of our recommendation for people who love cognac and have money in the bank. If you have tried any of these cognacs feel free to share your thoughts on them or recommend any you would like us and our readers to try.

2009-12-03T19:53:00Z

Visiting the Cognac Producers

CAMUS : a family business

Camus is a international brand of Cognac that has been produced by five generations of the Camus family since 1863. The family has always controlled every stage of the cognac making process from the soil and the grape to the finished blend and the bottle, ensuring that every CAMUS cognac is marked by the personality of the family and the floral character of the Borderies, the smallest and rarest cognac growing area where CAMUS? vineyards are located. The fifth generation of the Camus family, led by Cyril Camus, is driven by the evolution of consumer expectations and their effect on the cognac business. He focuses on adapting the company and its range of products to this new environment, emphasising the distinctive CAMUS taste and packaging. Although resolutely forward-thinking, Cyril Camus today remains passionately faithful to the values inherited from previous generations of his family : tradition, quality, independence and innovation.

* Camus Elegance of blended cognacs, * Camus Ile de Ré Fine Island Cognacs, born of the aptly named Bois à Terroirs vineyards on the Ile de Ré, reveal a world of unexpected aromas and flavours bestowed by their insular environment. * Camus Borderies XO, a blend of 100% Borderies cognacs, drawn entirely from the private stocks of the Camus family. * Rarissimes by Camus, a collection of exceptional vintage cognacs.

Camus has just revamped their tour. Created in 2005, this very personal and attractive tour welcomes visitors from all around the world to discover cognac from the point of view ?Cognac, but different?.

  Schedules For information and bookings +33(0)5.45.32.72.96 ou s.perret@camus.fr

HENNESSY : a work of art

The Hennessy museum is the most recent, the most ambitious and the most modern of all the Cognac houses. Entirely rebuilt according to the plans of the famous architect Jean-Michel Wilmotte, The "quais Hennessy" project is a majestic contemporary building that blends harmoniously with a 19th century hotel. The building is made only of materials that are used in the making of Cognac : limestone, copper, wood and glass. It harbours a wonderfully rich museum on Cognac and uses many modern techniques such as multiprojection. It provides a wealth of educationally acurate technical information : an 8 meter wide map of the vintage regions, a reconstitution of the evolution of the vine throughout the four seasons, visit inside a pot-still, visit of ageing cellars (boat crossing of the Charente river), etc. The museum covers, of course, the history of the Hennessy house, world leader in sales of Cognac, but also has a cultural calling. It hosts an international exhibition every year. In 1996, inaugural year of the museum, the exhibition was devoted to Ireland, land of the founder of Hennessy Cognac.

  Schedules From 1 November till 31 December, From Monday till Friday (except bank holidays). From 1 April till 31 October, 7 days/week plus bank holidays (except 1 May). Closed from 1 January till 31 March (it is however possible to make an appointment Monday till Friday from 10 till 12am and from 2pm till ?pm). Rue de la Richonne, 16100 Cognac. Tel : 05 45 35 72 68. Fax : 05 45 82 49 01.

MARTELL : The "gabare-trip" down memory lane

Martell offers a gigantic step back in time with a "gabare" (Charentais boat) built to the image of those used to transport Cognac to the sea during the 18th century. The gabare was built recently by a local shipyard. You are then taken through the traditional steps in the elaboration of Cognac (from the ageing cellars to the bottling plant) before entering the private home of the founder, Jean Martell, which he acquired in 1750 : The kitchen with the table set, his office, the sitting room as if nothing had moved in 247 years....

  Schedules July and August everyday from Monday till Friday, from 9.30am till 5.15pm non-stop. From 10am till 4.30pm on Saturdays and Sundays June and September : from Monday till Friday (except bank holidays), from 9.30am till 11am and from 1.30pm till 5.15pm. October and May : from Monday till Thursday from 9.30am till 11am and from 2.30pm till 5.15pm plus Friday morning from 9.30 till 11am (except bank holidays). Place Edouard Martell, 16100 Cognac. Tel : 05 45 36 33 33 service accueil.

OTARD : Cognac from the Castle

The Castle where François 1er was born in 1494 stands on the banks of the Charente. You will begin the visit in the Renaissance wing and discover the life of François 1er by means of a short video tour. The second part of the visit is more technical as it is devoted to the making of Cognac. You will learn that Otard does not own any vines, instead it buys, assembles and ages the spirits in the 19th century Otard wing.

  Schedules From 1 April till 31 October, visits with medieval costumes everyday including Saturdays, Sundays and bank holidays (except 1 May). From 1 November till 31 december : visits everyday except Saturdays, Sundays and bank holidays. 127 bd Denfert-Rochereau, 16100 Cognac. Tel : 05 45 36 88 86. Fax : 05 45 36 88 87 info@otard.com / www.otard.com

PRINCE DE POLIGNAC : honour to the coopers

Here, you will not find cellar walls blackened by evaporation. The Prince Hubert de Polignac house is not very old but their coat of arms is one of the oldest in France. A video will take you through this chapter as well as that of the elaboration of Cognac. You will then be lead through the cooperage museum, the ageing cellars and the bottling plant. The cooperage museum exposes some rare objects from the 19th century such as copper taps, a 2,000 litre cask, craftsmen?s decorative signatures but also a collection of tools that belonged to coopers.

  Schedules From 1 April till 30 June and from 16 till 30 September (except Wednesdays, Saturdays and Sundays) from 10am till 12am and from 2pm till 6pm. Visits for groups only. From 1 July till 15 September, everyday including Sundays and bank holidays : 10am, 11am, 14pm, 15pm, 16pm, 17pm. Le Laubaret (exit Cognac, direction Angoulême. Then D49, Gensac la Pallue. Follow road signs for Polignac-Reynac. Tel : 05 45 32 13 85. Fax : 05 45 82 83 04.

REMY MARTIN : a trip through the vineyard

A mysterious voice announces a voyage into the secrets of the Gods of Cognac. This is how you begin the visit on board the Remy Martin train in Merpins, about 4 km from the main offices. After a visit through the biggest cooperage plant in Europe, you enter the ageing cellars. The train then leaves the darkness and takes you outdoors into nature : through a vineyard, a plantation of maple trees, beautiful flower-beds...

  Schedules From April till October, from Monday till Saturday (including bank holidays), and Sundays from 15 June till 15 September, from 9.45am till 11.15am and from 1.30pm till 5.15pm. From 1 July till the 15 September : visits non-stop from 10am till 5.30pm. Entrance charge except for children under 18 years of age Domaine de Merpins, route de Pons, D732. Tel : 05 45 35 76 66. Fax : 45 35 77 98.

2009-12-03T19:51:00Z

Cognac Glossary

  Here is a short glossary of terms applying to the cognac.

Aroma

2009-12-03T19:47:00Z

Reading Cognac Labels

Reading a label

  Cognac labels are the result of much creative and aesthetic research in the same way as are bottles and decanters.

This does not prevent them from giving a lot of consumer information. Beyond all legal information - capacity, place of production or bottling -, the cognac label provides additional information on the product you are about to taste, including its age and its vintages.