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The did-you-know list of Gen Y male characteristics

September 7th 2010 07:03
gen y
Australian men are by tradition bloke's blokes. By this we mean they are a rugged lot who love their sport, their mates and their beer. They're usually good family men too - the wife and the kids often round out the top five of things they like best.

It's been this way for a long time, but that time may be over if we accept the findings of a new poll which quizzed 1,251 Aussie men aged between 18 and 64 about their interests and grooming habits.


Grooming habits? You can hear the snorts from your traditional ocker blokes right now. Grooming is simple, mate: shave for work, stubble for the weekend.

Not so Gen Y, however. The poll showed:

90 per cent
do not play regular football of any code.

72 per cent
believe they need to toughen up.

66 per cent
do not have a garden shed.

60 per cent
have not bought a power tool in the past 12 months (not surprising if they don't have a shed to keep such things in).

54 per cent
have had some form of beauty treatment: pedicures, manicures, spray tans ...

25 per cent
have never dirtied their hands under the bonnet of a car.

20 per cent
have had their eyebrows shaped in a salon.

20 per cent
have been waxed.

15 per cent
have had a facial

7 per cent
have used concealer to hide a blemish.


The survey, conducted by Galaxy Research, also found Gen Ys were more likely than Gen X or Baby Boomers to split the bill on a first date, and to break up a relationship via Facebook or a text message.

A spokesman for the researchers, Daniel MacPherson (who is Gen X), didn't mince words about the survey findings.

"Gen Ys are self-obsessed," he said. "We've produced a generation of 'me-males', sensitive guys who invest heavily in everything to do with themselves and in 'all things me'.

"They are putting the reputation of the iconic true blue Aussie bloke at risk.''

For any Gen Y guys reading this, let that be a lesson to you. Now go get a garden shed.
Galaxy Research, news.com.au
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Posted By: Chris Champion - Category: Beer, Gen Y
   


Fascinating facts about beer 2

February 19th 2009 07:05
beer british pub

Some of the great European beers use what are known, appropriately, as noble hops. The term traditionally refers to four varieties of hop which are low in bitterness and high in aroma. They are the central European cultivars, hallertau, tettnanger, spalt and saaz. They are each named for a specific region or city in which they were first grown or primarily grown: Hallertau, Tettnang, Spalt and Žatec (Saaz in German). They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.

European lager beers such as pilsener and dunkel are distinguised by a low relative bitterness but strong aroma. In beer, they are considered aroma hops, as opposed to bittering hops. The classic of this category is the Czech Pilsner Urquell.

The bitterness of beers is measured in international bitterness units, or IBUs. An IBU is measured with a device known as a spectrophotometer. Bitterness comes from the hops used during brewing. The bittering effect is less noticeable in beers with a high quantity of malt, so a higher IBU is needed in heavier beers to balance the flavor. For example, a stout may have an IBU of 50, but will taste less bitter than an English Bitter with an IBU of 30. A light American lager might be as low as 5 on the scale. The technical limit for an IBU reading is about 100, after which human taste can't recognise further change.

As with grapes, hops from different regions have varying characteristics. As a result, for example, Dortmunder beer may only be labelled Dortmunder (within the EU) if it has been brewed in Dortmund, and noble hops may only officially be considered noble if they were grown in the areas for which the hops varieties were named.

The English beers Fuggle and East Kent Golding have claims to nobility. They have low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene to caryophyllene above three. They also prone to oxidation, which means they store poorly. But that is good news, not bad, as it means a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavour, therefore, which improves over time.

Tourists in Scotland are often confused by the names of the beer on offer. Most Scottish pubs will offer the following beers: 60/-, 70/-, 80/- and 90/-.
They are pronounced 60 shilling, 70 shilling etc, and are based on prices charged per barrel for beer during the 19th century, the stronger or better quality beers costing more. The practice of classifying beers by the shilling price was not specific to Scotland, but was revived there in the 1970s, a period of when real ales brewed in kegs again became popular. The shilling names were used to differentiate between keg and cask versions of the same beers. That differentiation has now been lost, but the shilling names remain.
While the shilling names were never pinned down to exact strength ranges, and Scottish brewers today produce beers under the shilling names in a variety of strengths, it is largely understood that:

Light (60/-) was under 3.5%
Heavy (70/-) was 3.5-4.0%
Export (80/-) was 4.0-5.5%
Wee heavy (90/-) was over 6.0%

Note for tourists: If you want to sound vaguely a like a local ordering an 80/- beer, ask for, "A pint of 80 bob please."

en.wikipedia.org, forum.tapesh.com, www.absoluteastronomy.com, beerfacts.net. images: muzeumhumoru.onet.pl, www.routerforums.com, www.boozebasher.com, picasaweb.google.com





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10 fabulous facts about beer

December 1st 2008 21:28
beer

1.
Beer is the world's oldest and most widely consumed alcoholic drink. It is the third most popular drink overall, after water and tea.

2.
Beer may be older than bread. The first documented use of beer is from the 11th century but the first beer is thought to have been produced in monasteries about the 7th century BC.

3.
Beer was widely popular by the 14th century, partly because it tasted good and partly because it was safer to drink than water during epidemics.

beer waitress


4.
Lager-style beer was invented by the Germans in the mid-19th century. They named it lager, which means ‘storage’ in German, because of the slow fermentation time. Today the term lager is used throughout the English-speaking world to denote that style of beer, but German speakers no longer call it lager.

5.
The world's biggest-selling beer by volume is America’s Budweiser.

6.
The basic ingredients of beer are water, a fermentable starch source such as malted barley, and yeast. Beer is sometimes referred to as ‘liquid bread’ because brewer’s yeast is a rich source of nutrients. Beer can contain magnesium, selenium, potassium, phosphorus, biotin and B vitamins.

7.
Most beers are flavoured with hops, and flavouring beer is the sole major commercial use of hops. Hops give beer a bitterness that balances the sweetness of the malt. Hops also contribute floral, citrus, and herbal aromas and flavours to beer; they have an antibiotic effect that helps the brewer's yeast overcome less desirable microorganisms; hops help a beer keep its foamy head longer; and the acidity of hops acts as a preservative.

beer bikini
Stubble holder

8.
Hops have never grown well in Scotland, and Scots developed and still have a preference for other bittering substances such as ginger, pepper, spices and aromatic herbs. Barley, however, does grow well there. Barley produced in the north of Scotland most often becomes whiskey, but barley grown in the south is better suited to the making of beer.

9.
A 2005 Japanese study found that low-alcohol beer may possess strong anti-cancer properties.

10.
The traditional European brewing nations - Germany, Belgium, Austria, the Czech Republic, Denmark, the Netherlands, the United Kingdom and Ireland - all have rich local beer histories and traditions. In some countries, notably the US, Canada and Australia, brewers have adapted European styles to such an extent that they have effectively created indigenous beers.

manet beer waitress
Edouard Manet: The Waitress

Wikipedia, forum.tapesh.com, www.absoluteastronomy.com, beerfacts.net. images: muzeumhumoru.onet.pl, www.routerforums.com, www.boozebasher.com, picasaweb.google.com, www.watchersweb.com


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