Thursday, October 24, 2013

Health Reasons to Drink Beer

Reduces Risk of Heart Disease
 All alcohol, whether it is beer, wine, or liquor, is known to help reduce heart disease. According to a 2008 article in the Journal of the American Dietetic Association, moderate consumption of alcohol makes blood less sticky, and so it is less likely to clot. Alcohol can also increase good cholesterol and lower the bad, as well as lower your blood pressure. A Harvard study of 70,000 women found that those who consumed beer had a lower blood pressure than those who consumed wine or hard alcohol.

Helps the Kidneys
 Alcohol gets a bad rap for being hard on your kidneys, but beer can actually help in that department. According to the 2011 ADA Times, beer can actually reduce your risk of kidney stones. The hops not only help slow the release of calcium from the bones — too much calcium can cause kidney stones — but beer also has a high water content, which helps clear out those kidneys.

Packed with Nutrition
 Beer is a surprising source of many nutrients. One 12-ounce beer has around one gram of fiber. It is also packed with B vitamins like niacin, pantothenic acid, folate, riboflavin, and vitamins B6 and B12. It is also rich in silicon, a nutrient that is said to help strengthen bones.

Reduces Risk of Diabetes
 In 2011, Harvard did a study of 38,000 middle-aged men which showed that, when they upped their intake of beer to two a day, they dropped their risk of developing type 2 diabetes by 25 percent. There was, however, no noted benefit from drinking more than two beers a day.

Reduces Risk of Cancer
 Just putting your meat in a marinade of beer can eliminate almost 70 percent of carcinogens from the meat, a Portuguese study found. That might not transfer to drinking the beer, but who doesn’t love a good beer marinade? If you do just drink it, though, it does contain loads of helpful antioxidants that can keep you healthy.

Increases Brain Health
Researchers think that a few beers a day can also stave off Alzheimer’s and can reduce your risk of stroke. In 2005, a study was done of 11,000 older women, and those who had one beer a day had better mental function than those who didn’t. In fact, they decreased their risk of mental decline by as much as 20 percent. The Harvard School of Public Health also did a study that showed that a few beers a day might reduce the risk of stroke by thinning the blood and preventing blood clots from traveling to the brain.
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Thursday, October 10, 2013

Turkish Breweries

The first modern production of beer in Turkey started with Bomonti beer factory in İstanbul at 1894 by Helvatian Bomonti bros, the brewery was started by two brothers from Switzerland, the Bomonti brothers. In 1902 they built a new facility in the southern part of Istanbul which still stands there today. It is situated in the Bomonti district, which of course takes it name from the factory. Beginning in 1938, it was known as the Istanbul Tekel Beer Factory. It was abandoned in 1991, and locals returned to calling it the Bomonti Beer Factory. It’s a beautiful seven-story building.

Türk Tuborg, a former subsidiary of the Danish Carlsberg/Tuborg group, also brews beer in Turkey under the Tuborg name but is now owned by the Israeli Central Bottling Company (CBC). 
There is also Perge Pilsner managed by the Sural Group, which is located and mainly consumed in the Antalya province. There is also Diabrau produced for the Dia supermarket chain.

Efes Beverage Group, a subsidiary of Anadolu Group, is the largest producer of beer in Turkey with approximately 80% of the market. Efes was founded in Turkey in 1969, and today consists of sixteen breweries in Turkey, Russia, Kazakhstan, Moldova, Georgia and Serbia, with headquarters in Istanbul. Their main product line is called Efes Pilsen (5.0% ABV). Efes also produces Efes Dark, Efes Light, Efes Extra, Bomonti and Marmara. A further addition has been the Efes Dark Brown which is flavored with coffee. Efes also produce a heffe wiess and a heffe weiss dunkel under the Gusta label. As the 8th most popular European brand by sales volume and the 5th largest European brewer on combined production basis, the company owns a cumulative capacity of 34 million hectoliters. The group is 12th rank in the world beer market.

Saturday, September 7, 2013

Slabtown hosting the Schooner Union

Fantastic evening! Very nice turnout,  great weather. A lot of Lager and Wit was served...


---"A delightful evening in a delightful location with delightful people and excellent beer.  Having sampled countless offerings on large chunks of five continents, I can cheerfully say that tonight's fare was some of, if not The, best beer I have found anywhere on the planet.  Very, very well done.
Again, many, many thanks!

--"Thanks for the great get together and brewery tour. I have to admit that was the very FIRST time I actually enjoyed, really ENJOYED several beers !!  You have a real knack for making good tasting stuff. AND - that cherry cider was about the MOST FABULOUS tasting stuff that Keith and I have ever had - and I do mean EVER !!  We will be the first in line when it comes off the production line or when you serve it at your Pub. I'm afraid that I could get seriously addicted to the stuff !! You and that talented son of yours need to get your act out in the public eye! Let us know the very MINUTE the Slabtown products hit the open market - hopefully it will be to a select few FIRST :)
Claudette and Keith"--

Friday, August 9, 2013

Slabtown is a new Trade Mark

Today I filed with the patent office for a Trade Mark for Slabtown Brewery!
Watch out for the new merchandise.

Sunday, May 12, 2013

The brewing of Lambic

The difference between lambic and other beer types lies not only in the raw materials used, the cooling in the open air, the spontaneous fermentation in wooden barrels. The brewing method too is different. This method in belgium is called "metode belge" today refer to the turbid mash method. Also the boiling time is different. Whereas 75 minutes is very general rule in brewing. For the lambic we boil the wort for four hours. The purpose of this cumbersome  procedure is to obtain a wort in which only certain types of micro-organisms can survive. First the wild yeast go into action. A second phase is the primary alcoholic fermentation. which takes few months (3to6). A third phase is the lactic fermentation, the pediococci dominate the yeast flora. In the fourth phase, after 8 months (about), the secondary alcoholic fermentation starts, with the fermentation level increasing to 80%. It is during this phase that the brettanomyces bruxellensis and brettanomyces lambicus do their work. In the fifth and final stage, the brettanomyces and the pediococci remain in suspension and the composition of the lambic will not change dramatically any more. It is during this stage the beer is used to produce Gueuze and or Kriek.

Right now I'm in stage two of this process.

Saturday, April 20, 2013

Visit the brewery!

I'm starting a new season at the brewery this coming Monday. The first beer this year will be a Belgian Wit, followed by a "Special Belge" Anvers Ale etc...
I have some new update in the brewery, new stainless steel table, new filter system, etc...

Friday, March 8, 2013

Get your Beer Server Diploma !

Starting fall 2013 you can get your Beer Server diploma. Call me (231-929-1817) or Email me to reserve a spot for the class at the Slabtown Brewery bar.
It will take only couple hours and you'll get free beers with the class.

Thursday, January 10, 2013

Why "SLABTOWN" Brewery?

Why "SLABTOWN" Brewery?
The brewery is located in the basement of our house at 104 S Elmwood Avenue in Traverse City. Our house was built in 1897 by a mill owner, most  likely the mill was across the street in what eventually became Slabtown. We love our city and particularly our neighborhood, so we named the brewery after this part of town.