How does one do that you might ask? Well, according to Jim Koch you just do the following:
Koch told me that for years he has swallowed your standard Fleischmann’s dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.
“One teaspoon per beer, right before you start drinking.”
He’d learned the trick from his good friend “Dr. Joe,” a craft beer legend in his own right. Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann’s, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived. Koch calls him, in fact, “The best brewer who’s ever lived.” He used that immense knowledge to eventually become a consultant for most of the progenitors of America’s early craft brewing movement such as Anchor Brewing in San Francisco, New Amsterdam Brewing in New York, and, yes, the Boston Beer Company.
This sounds interesting and I will be trying to see how it works.
I did see one other trick done by Erik Ogershok, the head brewer at Real Ale. He was drinking beer, and then spitting into another glass. Much like wine drinkers. I can see a place for this, perhaps on a more limited basis. Especially for beers that don't get you excited.
Do you have any tricks to avoid getting drunk? Well, other than NOT drinking?
Maybe you could just eat a yeast roll.
ReplyDeleteNot sure how many yeast rolls you would have to eat to get a teaspoon of yeast!
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