I have had requests for this type of a video for awhile. This is a look at 24 hours of one of my typical days during the work week. Here is a look at all my food and liquid intake. Also, my activities and etc.
French wine is benefiting from global warming at least for now | News Today Near this medieval town in southwestern France, the Château Rochebelle and its Grand Cru vines have been producing red wines under the watchful eye of the Faniest family since 1847.
The current owner, Philippe Faniest, has high hopes for his latest stock, thanks to a warming climate’s beneficial impact on the Bordeaux wine-producing district.
“The 2015 vintage is one of the very best years,” he boasted. “It will be a wine that can be kept for 30 years.”
Faniest said he also anticipates that the 2016 grapes, yet to be picked, will go down in history, too: “The 2016 vintage will be a great year because we had so much sun.”
Bordeaux’s fortunes have been on the rise in recent decades, as “good years” like 2015 have become more frequent.
That’s because warmer summers mean the fruit ripens quicker. So instead of October, the grapes can be harvested sometimes in September, which is more likely to be dry. If there are heavy rains just before or during harvest, the fruit swells and dilutes, which inevitably makes the wine less palatable, according to wine experts.
“People are very happy in Bordeaux and in vineyards all the way up to Champagne,” said Benjamin Bois, a researcher at the University of Burgundy who focuses on climate and how it effects wine production. “I wouldn’t say they’re foolish.”
The Met Office, the United Kingdom’s national weather service, said French temperatures have risen by 0.65 Fahrenheit per decade since 1960, and this warming trend is expected to continue. Beatrice Laurensan, an assistant director at the Château la Gafflière vineyard in St. Émilion, said all the 2015 vintage wine already has been sold. She added that the increasingly warmer summers have been good for the harvests.
“We don’t beg people to buy our wine. They come knocking on our door,” she bragged. “The term ‘bad vintage’ is gone.”
Still, Bois warns that while climate change may have been kind to Bordeaux wines so far, it will eventually start to push the good years further apart again as temperatures continue to rise.
To see this, Bordeaux need only look to its neighbors in the south. “Mediterranean regions, like Châteauneuf du Pape, already have water stress” because of a lack of rain, he said. Greg Jones, a wine climatologist at Southern Oregon University, said Bordeaux is living on borrowed time, although it’s difficult to pinpoint when the region’s prosperity will turn because winemakers adapt to higher temperatures and push the tipping point further into the future. After all, Châteauneuf du Pape still commands respect in the wine world.
For example, winemakers can try and shade their vines, irrigate or even smear the leaves white to reflect the solar radiation and keep the plants from absorbing the light and overheating.
Faniest said his château is already taking measures to adapt to climate change: The staff prune more leaves from the vines to decrease the amount of water the plants lose. Château la Gafflière, meanwhile, bought a ‘cold chamber’ to store the grapes immediately after they’re picked to avoid the grapes’ overexposure to the sun.
Eventually, the wineries won’t be able to push their luck any further, warned Jones. “They’ve done lots of little things,” he said. “But again we have to think about how far they can take it. If we get another two degrees Celsius by 2050, are our adaptive measures going to continue to work?”
So what’s a fan of St. Emilion red to do? Buy up bottles of 2015 and 2016 and hold on to them, advised Bois.
Marina Giuberti, a wine enthusiast who owns a small bar in Paris called Divvino, said she is looking forward to putting a few bottles aside for herself.
“I’m hoping that the quality of tannins is good — I want to taste velvety textures and fruit explosions,” she said. “I want to be able to open a bottle in 15 years time and reminisce about 2015.”
Welcome back to Come and Brew It Radio, coming to you from Texas Brewing Inc. in Haltom City, TX. You can find us on the web at txbrewing.com and be sure to follow us on Facebook and share with your friends.
In this episode, we’ll be talking about working with your wood. Wood aging of beers, types of wood and methods of getting the best out of each way you can add wood to your brews. Plus, we pulled in the Barrelmaster from Rahr and Sons Brewing, Austin Heisch, to help us talk about all of that and barrel maintenance. So, whether you have a barrel or just want to keep it simple using chips, prepare yourself for dumb wood jokes and good wood info.
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ABInbev High End video whining about the BA’s craft beer seal
Brandon’s trip beers??
Chris Stephens’ beer sample
Types of Wood
Oak (red, white, etc) – Vanilla, toasted coconut, cinnamon, pepper, sweet baked bread, caramel
American – Campfire, coffee, cooked fruit
French – Sweet, fruity, spicy, jammy
Hungarian – Vanilla, black pepper, chocolate
Cedar – white grapefruit, sandalwood, white pepper and clove
Birch – Toffee, butterscotch, honey croissant, light lemon, tropical fruit
Ash – Campfire, marshmallow, light grass, rising bread dough, light sweetness (adds different mouth-feel dimension)
Hickory – Honey, BBQ, hickory smoked bacon, apple sauce, cocoa coconut
Cherry – Butter brickle, ripe cherry, fresh grass, meringue, light fried bread/Belgian waffle
Hard Maple – Maple candy, light spice-nutmeg, cinnamon, syrup, bread/bakery, cream hint of cocoa
Tablets/pellets – Sleeves that transfer rapidly
Chips – Fastest character transfer, week to a month
Cubes – More overall character complexity, slower transfer rate, month to a year
Spirals and Honeycombs – Similar to cubes
Staves – Similar to cubes
Barrels – used and new, spirit and wine, typically take months or longer–but not necessarily as long as many think, drawbacks are oxidation and evaporation, leaks, etc. Majority of spirit character is generally taken away in the first use, but you can continue to pull oak tannins with further usage.
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What to look for in a barrel
Fixing a leaky barrel (soaking to swell the staves)
mix 0.127 g/l (0.017 oz/gal) of potassium metabisulfite with 1g/l (.12 oz/gal) of TARTARIC acid (see above) and top off the barrel. (per Sour Hour/Jay Goodwin and the Farmhouse Beer blog–they say no to Citric Acid because there’s some fermentability)
Eric Salazar (New Belgium Brewing)-(from Embrace the Funk)
I prefer to start with a cold water rinse to remove any debris. For Foeders I utilize a block and bleed matrix, pump, and high pressure spray-ball.
Fill partially with a water and Soda ash solution at 2 g/L… Recirculate, drain
Then a cool water rinse.
Fill partially with cold water and add Citric acid solution at (5 g/L)… Recirculate to neutralize, drain.
Fill partially with cold water, add Potassium Metabisulfite – solution, 2 g/L.
Rinse and Use or fill to the tipy top with Potassium Metabisulfite solution at .2 g/l top for storage. Check and/or refill monthly
In upcoming episodes, we’ll continue to go in depth on the Belgian styles, go over our water lab results and what they mean to our brewing,!
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How Plants Communicate & Think – Nature Documentary HD
You may not think of plants as particularly chatty or active organisms, but they’re not as passive as they might seem. Plants can’t run away, so they have to develop other strategies to stay alive, as James Cahill, an environmental plant ecologist at the University of Alberta, explains in “What Plants Talk About,” a documentary from the PBS show NATURE. They’ve evolved the use of chemicals to communicate with insects and each other in order to thrive. Here are five behaviors that show how active plants can be.
You may not think of plants as particularly chatty or active organisms, but they’re not as passive as they might seem. Plants can’t run away, so they have to develop other strategies to stay alive, as James Cahill, an environmental plant ecologist at the University of Alberta, explains in “What Plants Talk About,” a documentary from the PBS show NATURE. They’ve evolved the use of chemicals to communicate with insects and each other in order to thrive. Here are five behaviors that show how active plants can be. 1. PLANTS CAN CALL FOR HELPWhen you inhale the sweet smell of freshly mown grass or cut flowers, what you’re actually smelling is the plant’s distress call. “It’s the plant’s way of crying out for help,” Cahill says. The scent attracts insects that will eat the pests currently munching on their plant-bodies. For instance, the wild tobacco plant can identify a hornworm caterpillar by its saliva. When attacked by this caterpillar, the tobacco plant emits a chemical signal that appeals to the insect’s enemies. Within hours, caterpillar predators like the big-eyed bug show up, ideally driving the pest away. 2. PLANTS CAN EAVESDROPPlants can eavesdrop on the chemical signals of their brethren, and sometimes respond to another plant’s SOS cry by ramping up their own defenses proactively, knowing that a hungry insect is nearby. A 2013 review found 48 studies support the idea that plants increase their defenses after their neighbors are damaged. For instance, when wounded by a hornworm, sagebrush releases defensive proteins called trypsin proteinase inhibitors (TPIs), which prevent the insect from digesting protein and stunt its growth. When neighboring plants—even other species—are exposed to the chemical signals of damaged sagebrush, they begin readying their defenses. Wild tobacco, scientists found, begins prepping to make these TPIs when it senses a distress call from sagebrush, giving it a head start on defending itself if the caterpillar comes calling. 3. PLANTS CAN DEFEND THEIR TERRITORY Plants compete with each other for sunlight, jostling for position among their neighbors. They also can push out competition in other ways. The invasive knapweed plant—native to Eastern Europe but wrecking havoc on U.S. grasslands—has roots that release certain chemicals to help the plant take in nutrients from the soil. Those same chemicals also kill off native grasses. Thus, the knapweed ends up taking over large territories and killing off its competitors, much like some animals do. Some plants, however, have formed a defense. Lupin roots secrete oxalic acid, which forms a protective barrier against the toxic chemicals given off by knapweed. Lupin can even protect other plants in its vicinity from falling prey to the invasive species. 4. PLANTS CAN RECOGNIZE THEIR SIBLINGS Plants can sense when other plants are growing around them. This helps them compete for resources like sunlight, growing more if another plant is shading them, for instance. But like animals, they tend to recognize and support their kin. In an experiment with sea rocket, a plant that often grows close together with its siblings, plants that were grown in pots with relatives had more restrained root growth than plants grown with random strangers. The plants in the stranger condition grew more roots in order to better compete for food, whereas the sibling plants were more considerate of each other’s needs. Further experiments showed that sibling plants recognize each other via chemical signals. 5. PLANTS CAN COMMUNICATE WITH MAMMALSPlants go out of their way to attract more than just insects. A carnivorous pitcher plant native to Borneo has evolved to hijack bat communication systems, turning the bats’ echolocation to its advantage. According to a new study in Current Biology, Nepenthes hemsleyan has a concave structure that is specially suited to reflect bat echolocation, helping the bats find the plant. The bats roost in the pitcher plant, and provide important nutrients by way of the bat guano that gets distributed in the soil nearby.
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How do you say lavish? Watch our video to find out the pronunciation, and read what the word means at http://www.oxforddictionaries.com/definition/english/lavish
Playboy-malli Susanna Tannin nude-kalenteri julkaistiin 11.11.2015. Vaan kuinkapa malttoi väki pysyä setissä, kun ympäristö oli tulvillaan eCyclen gyroskoottereita ja tasapainolautoja?
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F.4.6 Compare the two processes of non-enzymatic browning (Maillard reaction) and caramelization that cause the browning of food.
To your health, body and spirit – This Vegetable Will Fix Anything Wrong In Your Body
Among the many healthy fruits and vegetables that are available to us, there is one product that stands out for one amazing reason. Beets, they are not the discovery of the century. They have been used as powerful remedies in treating various diseases for many years. However, the knowledge of their abilities to heal has only gained popularity recently. Aside from being absolutely natural and genuine, beets are beyond healthy for the human body and contain an extensive amount of healthy properties. Their red color derives from a substance called anthocyanin, which also has a few cancer-fighting qualities. Beets also contain betaine, which is a natural anti-inflammatory that encourages cardiovascular health.
Aside from this, beets also possess other very helpful vitamins and minerals, such as the vitamins B1, B2, B12, C, copper, magnesium, potassium, iron, phosphorus, and iodine. All of which our bodies need in order to heal. In addition, beets enable improvement of the blood circulation and balance the cholesterol levels, while stimulating the liver performance at the same time. Beets provide many other health benefits as well including:
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National Nutrition Professional Supplement Review’s with Leading Health Expert Karlene Karst.
Karlene gives us a 3-minute professional supplement review on Bilberry and its benefits for eye health.
To learn more about Bilberry and how to supplement with it: http://www.nationalnutrition.ca/SearchResult.aspx?categoryid=210
Bilberry became valued as a medicinal agent during World War II when British pilots claimed that eating bilberries improved their visual acuity, night vision and ability to adapt to glare. Scientific studies have backed up these testimonials by uncovering bilberry’s antioxidant properties. Free radicals are unstable molecules that in their bid to become more stable must bump into healthy cells and cause damage.…
To read more about Bilberry, please click here: http://www.nationalnutrition.ca/herb_articles_bilberry2.aspx
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Visit us at http://www.nationalnutrition.ca/
visit: http://healthyeyes2020.net/ Bilberry Review.
Take a look at my Bilberry Review and discover in what ways Bilberry can help you Natural nutrition.
Bilberry is a Organic Nordic berry which Benefits from these amazing features:
Bilberries have anthocyanosides
Strengthen blood vessels and the capillaries
….Just to mention a few!
Be sure to watch my video review above for more details about Bilberry
You can see much more information and read users’ impressions about the Bilberry here:
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