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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 14, 1980)
I ajtjunB SJdBBut i/eqMOUs 30VT100 Beer — just the thing for joggers? y Deakers expen- y- s in look sound won’t been egos: digital )ut it is often, on a cut re- out mini- id fil- , the on a noise, cut- the ue to pitch the iged tting Although American college stu dents may drink a lot of beer, few know much about the age-old pro duct they are consuming. Following are answers to selected questions submitted by collegiate beer con noisseurs in response to earlier in stallments of “Beer Talk,” a column compiled by the opinion research department of Fleishman-Hillard, Inc. Ale, Lager, Pilsner, Porter, Stout — what’s the difference? They’re all beer, according to most definitions. The main differ ence with these terms is the variety of yeast used for fermentation. For example, ale yeast works better in warm cellars, rises to the top of the vat during fermentation and imparts a distinctive “tang” to the beer. Today, ale and beer are almost synonyms. Yet until the latter part of the seventeenth century ale was brewed only with malt, yeast and water; beer was a malt brew in which hops also were used. Since that time, the distinction has not ap plied. Lager beer, which originated in Germany in the eighth century, is a brew that is allowed to ferment, and ripen, at cold temperatures, brought to mellow maturity (aged) and en livened by natural carbonation. Sparkling, effervescent and pale to dark in color, lager is fermented with a yeast that settles on the bot tom of the ageing tanks. Lager is usually stored in refrigerated cellars for maturing and clarification.Lager is derived from the German verb “lagern” which means to store. Pilsner derives from Pilsen, Czechoslovakia. Pale and light, but not thin, Pilsner beers are slightly “hoppy,” and relatively bubbly but never gaseous. Brewers refer to porter and stout as “black beers.” Porter, like ale, is also a top of the tank fermentation beer, but is heavier and darker than ale. Porter can but watch United Press International WARWICK, R.l. — Birds can be great pets, easier to care for than dogs, more affectionate than gold fish. But there are several things you should know before you open your wallet and let the dollars fly out. — Birds often bite. Parrot beaks are powerful enough to cause se rious harm. Parakeets can bloody a finger. — Some species are expensive. If they die, you have no recourse. Pet shops issue no guarantees. Few veterinarians are willing or able to help cure a sick bird. Consider some statistics, offered by pet shop owner Sam Richeson in Warwick, R.l. Of all birds bought as pets, approximately 60 percent never be come tame enough to be handled. Only about 40 percent of the birds sold as talkers ever learn to say even one word. It is estimated that 20 million Americans own at least one bird. For most people, having a bird as a pet means a parakeet or a canary in a cage in the living room. But for a rapidly increasing num ber of people, the more exotic spe- is also less “hoppy” and sweeter in taste than regular ale. Stout is similar to porter, but of very dark color with a strong malt flavor and a sweet taste. It is heavier than porter and possesses a stronger hop character. Is it OK to chill beers twice? It is a common misconception that cooled beer will lose its taste if it’s allowed to warm up. The fact is, naturally brewed beers — made without chemical preservatives — should ideally be kept cool from the time they leave the brewery until they are con sumed. But if that proves to be im possible, the longer a beer has been kept cool before it reaches the consumer, the better it will taste. The major enemies of beer fresh ness are natural reactions that occur during product storage. These reactions can break down a beer’s natural flavor and body. Stor ing beer in cooler temperatures slows down reactions that could affect its taste. Does beer improve with age? No. Beer is really only aged while it’s in the aging cellars at the brew ery; not after it’s been packaged. And naturally brewed beers often take twice as long to properly age as do beers made with chemical additives. Non-chemical beers improve the longer they are in the brewery’s ag ing tanks. The process is costly, but those brewers, who allow their beers to naturally ferment, benefit by offering superior quality products to consumers. As an avid jogger, I recall having heard that it’s good to drink a beer after running. Is it true? Runners, take a tip from jogger- cardiologist George Sheehan: “Beer provides fluid and quick ener gy to some runners.” Surprised? Runners drink a vari ety of solutions immediately before, during and after running to prevent dehydration. But the most important ingredient by far is the water in them. For once fluid loss reaches about six percent, the hazards in clude rising body temperature and threat of heat stroke. Beer provides fluid and quick energy in immediately absorbed calories. The alcohol is absorbed and does not require digestion as sugar does. Hence, the fluid then gets into the system more quickly. Thomas Bassler, editor of the American Medical Joggers Asso ciation publication, reports he runs 25 miles on Sundays, drinking a beer every few miles. When asked about the mileage, he said, “I jog ged a six-pack.” make great pets, out for drawbacks cies, including parrots, macaws, cockatoos and tucans, are most appealing. More exotic also means more ex pensive. A hyacinth macaw can cost as much as $5,000; African gray par rots, $600; finches, $250 a pair. You can beat those prices by subscribing to one of the many na tional magazines. Through their classified advertisements, African grays can be bought for $250 each, with similar "bargains” on other species. Shipment from commercial advertisers is usually by air freight, with delivery the same day. You pay cash on delivery and avoid the numerous U.S. Depart ment of Agriculture restrictions on importing birds from foreign coun tries. You can also pick up your bird directly from the breeder. Once you have your bird, you’ll undoubtedly want a place to keep it. For large birds, make sure you get a strong cage. Those beaks are pow erful enough to snap welded joints. Then there's food and vitamins. Parrots and most hardbill birds can eat anything people eat, but shouldn’t get any sugar or salt. Soft- bills need live food, which means you’ll have to keep worms in your refrigerator. Pet stores carry a large variety of vitamin and mineral supplements and books to tell you what to do. If you want to train your pet to answerthe telephone like "Fred” on the “Baretta” TV cop series, nibble scrambled eggs off your breakfast plate, imitate dog-and-cat fights, swear at the neighbors and bill col lectors or say “Watch it, sucker!” when your mother-inlaw comes to visit — you need patience. "The key is trust and confi dence,” says John Ingraham, oper ator of a parrot-training school in Hollywood. “We reward them and we punish them, but we never hurt them and we don’t use food as a reward.” "If one is bad, we just say ‘no’ very sharply and ‘bad’ and they will understand your tone of voice.” You may find it's worth the money to buy a trained bird. You’ll know in advance whether the bird is capable of learning and you may save yourself some sore fin gers. VALENTINE DANCE Be Zacs Valentine tonight EVERY COUPLE WILL GET A FREE VALENTINE TREAT! U ZACHARIAS GREEN HOUSE CLUB & GAME PARLOR 1201 Hwy. 30 (in the Briarwood Apts, next to Woodstone) NO COVER CHARGE! ! « < l 4 4 a « < liMliunn II - IL r ^ fry I- 1 Jl , R r ! ?