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10 of the Weirdest Beers Ever Brewed

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Now that the craft beer revolution is old news, a microbrewery can’t just make better-than-average beer to get noticed. They have to do something really unique to get their name out there—and there seems to be no end to the weird things beer makers will do to get noticed. Here are some of the strangest beers on the market today.

1. The World’s Most Potent Beer

Here’s a title that seems to change every year or so. It started in 1999 with Sam Adams' Utopia, which clocked in at 21 percent alcohol by volume. Last year, the title was topped by Brewmeister Brewery’s Armageddon, which contained 65 percent ABV, and just this week, Brewmeister upped their game by announcing their new Snake Venom, which contains 67.5 percent alcohol—making it an impressive 135 proof, which is stronger than many hard liquors.

One bottle of Snake Venom will run you $80 (if you can even find it), and each bottle has a warning tag reminding you not to drink too much of the brew.

2. The Only Beer Sold In Dead Animals

If you’re looking for something with a nice blend of weirdness and a package certain to catch the eyes of your guests, try getting your hands on Brewdog’s “The End of History,” a 50 percent ABV beer released in 2010 that sold for the absurd price of $765. But you weren’t just paying for potency at that price: “The End of History” was a special, limited-edition Belgian blond ale. Only 12 bottles were made, and they were all contained within the taxidermied body of a squirrel or weasel.

3. The World’s Oldest Beer Recipe

It’s difficult to quantify the title of “World’s Oldest Beer” because humans have been brewing since around 9500 BC—before we even started writing. Since we can’t crack open a bottle of beer from the dawn of time, we have to make do with what we can, and right now the oldest brew anyone has been able to replicate comes from a 5000 year old recipe found in the Sumerian “Hymn to Ninkasi."

The beer was recreated as a joint experiment between archaeologists from the University of Chicago and brewers from the Great Lakes Brewing Company. To keep things as authentic as possible, they used recreations of ancient tools and ceramic fermentation pots, malted the barley on a roof, and hired a baker to create a yeast source similar to the kind used in ancient times. They even refrained from using modern cleaning methods to clear natural bacteria that grow in the pots.

So how did the experiment go? Well, researchers think they recreated the beer just right, but they found it was far too sour for modern day tastes and almost tasted more like vinegar than our modern beers. The brewer hopes to give it another try only with some sweet additions from the time period, like dates and honey to get rid of some of the overwhelming sour flavor. If he’s successful, you might just get to try a 5000 year old beer recipe for yourself one day courtesy of the Great Lakes Brewing Company.

4. The World’s Oldest Intact Beer

Ancient brews might not be all that appealing to modern tastes, but what about 200 year old beers? After five bottles of beer were discovered in a shipwreck back in 2011, four professional taste testers got to find out. The shipwreck was dated to the early 1800s and, unsurprisingly, the testers found the beer to taste “very old”; they also thought it tasted “acidic” with some “burnt notes.”

While you might not be able to get your hands on one of those five bottles of 200 year old beer, you might get to taste a recreation of the brew, since one of the salvagers happens to be a microbrewery owner who wants to work with scientists to resurrect the formula. Presumably the new version from Stallhagen Brewery won’t taste quite so old, but it’s hard to say if it will still taste acidic and burnt or if those flavor notes came from age as well.

5. The Beer With the Oldest Yeast Strain

Perhaps you don’t care as much about old beer recipes as you do about old ingredients. In that case, you won’t want to miss some of the brews from Fossil Fuels Brewing Company, who started brewing pale ale and German wheat beer with a strain of yeast that is over 45 million years old.

The brewery is owned by Raul Cano, who also just happens to be a scientist at the California Polytechnic State University. He uncovered the dormant yeast strain from a Lebanese weevil that was covered in ancient Burmese amber since the Eocene Period. Interestingly, while modern yeasts can consume almost any kind of sugar, this ancient variety can only grow on a narrow type of carbohydrates, which creates a unique flavor in beer.

So how does this Eocene Epoch of beers taste? The Oakland Tribune beer critic, William Brand, noted that it has a “weird spiciness at the finish,” and over all it has received positive reviews from critics and fans alike.

6. The Oddest Yeast Strain in a Beer

Plenty of brewers claim to put a little bit of themselves in their bottles, but only Rogue Ale’s The Beard Beer (which we covered back in September) takes that idea so literally. As the name implies, the beer is created thanks to a beard—specifically, the beard of the company’s master brewer, John Maier. The company was looking for a new source of yeast when someone joked Maier’s beard might be a perfect place to grow yeast. Sure enough, the beard can grow yeast—and quite great yeast, in fact, created from the over 15,000 brews Maier happened to be present for.

7. The Most Spacey Beers in the World

Want a beer with ingredients that are out of this world, literally? Then you actually have two options. Sapporo Space Barley features barley that was on the International Space Station. The 2009 limited edition beer was released in 250 six packs that sold for around $100 each. Proceeds were used to support science education.

Alternatively, Dogfish Head Brewery’s Celest-jewel-ale contains dust from lunar meteorites. If you’re wondering why the company would put crushed space rocks in your beer, it’s not just to be fancy. As it turns out, since the meteorites are mostly minerals and salts, the dust aids the fermentation process. Unfortunately for those interested, you can only get this space beer from the company’s Rehoboth Beach pub. But on the upside, if you do make it out there, it’s served in a koozie made from the same material as an astronaut’s space suit, so at least they make an effort to go for a theme. Oh, and you’d better hurry if you want to try some, as it was only made in a limited edition batch at the beginning of October and once it’s gone, it’s gone for good—just like a beautiful shooting star of beer.

8. Beer Pre-Digested By Elephants

Actually, the beer itself hasn’t been digested yet. It’s really only the coffee beans that were used in a special coffee known as Black Ivory. Rather than using civets to digest the coffee beans before they are processed, this coffee uses elephants. Then, once the elephants poop out the beans, it’s made into coffee and at that point, the coffee is brewed into Sankt Gallen’s Un, Kono Kuro. Reviewers say it was actually quite delicious, with a strong, bitter taste followed by a wave of sweetness and a mellow body.

Unfortunately, this limited edition treat sold out within minutes (even at the heavy price of $100 a bottle), so if you want to get your hands on some elephant poop beer, you’re going to have to get your hands dirty and start from scratch.

9. The Most Child-Friendly Beer

Hello Kitty has created a series of fruit-flavored brews adorned with a cute mascot. They come in sweet flavors like peach, passion fruit and banana and have about half the alcohol of a Budweiser. One reviewer said the flavor “tastes like Fanta with a beer aftertaste.” (Sanrio has no plans to start selling these in North America any time soon.)

10. Some of the Strangest Beer Flavors

Obviously there are hundreds of beers out there with bizarre flavorings, but it just wouldn’t be right to talk about weird beers without mentioning a few of the oddest flavors. Here are some of our favorites:

Mamma Mia! Pizza Beer: Who says you need to chew your pizza? This brew actually is made with a whole margarita pizza in the mash and plenty of pizza spices to enhance the flavor.

Maple Bacon Coffee Porter: The best part of waking up is The Funky Buddha’s maple bacon coffee beer in your cup.

Voodoo Doughnut Chocolate Peanut Butter Banana Ale: Can’t decide between a chocolate, peanut butter, banana donut and a nice ale? Well, you’re probably already drunk, but at least you’re covered with this Rogue Ale brew.

Rocky Mountain Oyster Stout: Yes, this Wynkoop Brewing Company specialty really contains bull testicles—three per barrel, to be precise.

Oyster Stout: This Porterhouse Brewing Company stout is brewed with oysters shucked directly into the brew tank, for that “silky, salty finish.”

Coconut Curry Hefeweizen: New Belgium Brewery’s innovative brew combines the sweetness of coconut, the spicy flavor of curry and a hint of banana.

Would you guys ever drink any of these? Even better, have any of you ever tried any of these?

 

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entertainment
5 Things We Know About Stranger Things Season 2
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Netflix

Stranger Things seemed to come out of nowhere to become one of television's standout new series in 2016. Netflix's sometimes scary, sometimes funny, and always exciting homage to '80s pop culture was a binge-worthy phenomenon when it debuted in July 2016. Of course, the streaming giant wasn't going to wait long to bring more Stranger Things to audiences, and a second season was announced a little over a month after its debut—and Netflix just announced that we'll be getting it a few days earlier than expected. Here are five key things we know about the show's sophomore season, which kicks off on October 27.

1. WE'LL BE GETTING EVEN MORE EPISODES.

The first season of Stranger Things consisted of eight hour-long episodes, which proved to be a solid length for the story Matt and Ross Duffer wanted to tell. While season two won't increase in length dramatically, we will be getting at least one extra hour when the show returns in 2017 with nine episodes. Not much is known about any of these episodes, but we do know the titles:

"Madmax"
"The Boy Who Came Back To Life"
"The Pumpkin Patch"
"The Palace"
"The Storm"
"The Pollywog"
"The Secret Cabin"
"The Brain"
"The Lost Brother"

There's a lot of speculation about what each title means and, as usual with Stranger Things, there's probably a reason for each one.

2. THE KIDS ARE RETURNING (INCLUDING ELEVEN).

Stranger Things fans should gear up for plenty of new developments in season two, but that doesn't mean your favorite characters aren't returning. A November 4 photo sent out by the show's Twitter account revealed most of the kids from the first season will be back in 2017, including the enigmatic Eleven, played by Millie Bobby Brown (the #elevenisback hashtag used by series regular Finn Wolfhard should really drive the point home):

3. THE SHOW'S 1984 SETTING WILL LEAD TO A DARKER TONE.

A year will have passed between the first and second seasons of the show, allowing the Duffer brothers to catch up with a familiar cast of characters that has matured since we last saw them. With the story taking place in 1984, the brothers are looking at the pop culture zeitgeist at the time for inspiration—most notably the darker tone of blockbusters like Gremlins and Indiana Jones and the Temple of Doom.

"I actually really love Temple of Doom, I love that it gets a little darker and weirder from Raiders, I like that it feels very different than Raiders did," Matt Duffer told IGN. "Even though it was probably slammed at the time—obviously now people look back on it fondly, but it messed up a lot of kids, and I love that about that film—that it really traumatized some children. Not saying that we want to traumatize children, just that we want to get a little darker and weirder."

4. IT'S NOT SO MUCH A CONTINUATION AS IT IS A SEQUEL.

When you watch something like The Americans season two, it's almost impossible to catch on unless you've seen the previous episodes. Stranger Things season two will differ from the modern TV approach by being more of a sequel than a continuation of the first year. That means a more self-contained plot that doesn't leave viewers hanging at the end of nine episodes.

"There are lingering questions, but the idea with Season 2 is there's a new tension and the goal is can the characters resolve that tension by the end," Ross Duffer told IGN. "So it's going to be its own sort of complete little movie, very much in the way that Season 1 is."

Don't worry about the two seasons of Stranger Things being too similar or too different from the original, though, because when speaking with Entertainment Weekly about the influences on the show, Matt Duffer said, "I guess a lot of this is James Cameron. But he’s brilliant. And I think one of the reasons his sequels are as successful as they are is he makes them feel very different without losing what we loved about the original. So I think we kinda looked to him and what he does and tried to capture a little bit of the magic of his work.”

5. THE PREMIERE WILL TRAVEL OUTSIDE OF HAWKINS.

Everything about the new Stranger Things episodes will be kept secret until they finally debut later this year, but we do know one thing about the premiere: It won't take place entirely in the familiar town of Hawkins, Indiana. “We will venture a little bit outside of Hawkins,” Matt Duffer told Entertainment Weekly. “I will say the opening scene [of the premiere] does not take place in Hawkins.”

So, should we take "a little bit outside" as literally as it sounds? You certainly can, but in that same interview, the brothers also said they're both eager to explore the Upside Down, the alternate dimension from the first season. Whether the season kicks off just a few miles away, or a few worlds away, you'll get your answer when Stranger Things's second season debuts next month.

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Food
The Gooey History of the Fluffernutter Sandwich

Open any pantry in New England and chances are you’ll find at least one jar of Marshmallow Fluff. Not just any old marshmallow crème, but Fluff; the one manufactured by Durkee-Mower of Lynn, Massachusetts since 1920, and the preferred brand of the northeast. With its familiar red lid and classic blue label, it's long been a favorite guilty pleasure and a kitchen staple beloved throughout the region.

This gooey, spreadable, marshmallow-infused confection is used in countless recipes and found in a variety of baked goods—from whoopie pies and Rice Krispies Treats to chocolate fudge and beyond. And in the beyond lies perhaps the most treasured concoction of all: the Fluffernutter sandwich—a classic New England treat made with white bread, peanut butter, and, you guessed it, Fluff. No jelly required. Or wanted.

There are several claims to the origin of the sandwich. The first begins with Revolutionary War hero Paul Revere—or, not Paul exactly, but his great-great-great-grandchildren Emma and Amory Curtis of Melrose, Massachusetts. Both siblings were highly intelligent and forward-thinkers, and Amory was even accepted into MIT. But when the family couldn’t afford to send him, he founded a Boston-based company in the 1890s that specialized in soda fountain equipment.

He sold the business in 1901 and used the proceeds to buy the entire east side of Crystal Street in Melrose. Soon after he built a house and, in his basement, he created a marshmallow spread known as Snowflake Marshmallow Crème (later called SMAC), which actually predated Fluff. By the early 1910s, the Curtis Marshmallow Factory was established and Snowflake became the first commercially successful shelf-stable marshmallow crème.

Although other companies were manufacturing similar products, it was Emma who set the Curtis brand apart from the rest. She had a knack for marketing and thought up many different ways to popularize their marshmallow crème, including the creation of one-of-a-kind recipes, like sandwiches that featured nuts and marshmallow crème. She shared her culinary gems in a weekly newspaper column and radio show. By 1915, Snowflake was selling nationwide.

During World War I, when Americans were urged to sacrifice meat one day a week, Emma published a recipe for a peanut butter and marshmallow crème sandwich. She named her creation the "Liberty Sandwich," as a person could still obtain his or her daily nutrients while simultaneously supporting the wartime cause. Some have pointed to Emma’s 1918 published recipe as the earliest known example of a Fluffernutter, but the earliest recipe mental_floss can find comes from three years prior. In 1915, the confectioners trade journal Candy and Ice Cream published a list of lunch offerings that candy shops could advertise beyond hot soup. One of them was the "Mallonut Sandwich," which involved peanut butter and "marshmallow whip or mallo topping," spread on lightly toasted whole wheat bread.

Another origin story comes from Somerville, Massachusetts, home to entrepreneur Archibald Query. Query began making his own version of marshmallow crème and selling it door-to-door in 1917. Due to sugar shortages during World War I, his business began to fail. Query quickly sold the rights to his recipe to candy makers H. Allen Durkee and Fred Mower in 1920. The cost? A modest $500 for what would go on to become the Marshmallow Fluff empire.

Although the business partners promoted the sandwich treat early in the company’s history, the delicious snack wasn’t officially called the Fluffernutter until the 1960s, when Durkee-Mower hired a PR firm to help them market the sandwich, which resulted in a particularly catchy jingle explaining the recipe.

So who owns the bragging rights? While some anonymous candy shop owner was likely the first to actually put the two together, Emma Curtis created the early precursors and brought the concept to a national audience, and Durkee-Mower added the now-ubiquitous crème and catchy name. And the Fluffernutter has never lost its popularity.

In 2006, the Massachusetts state legislature spent a full week deliberating over whether or not the Fluffernutter should be named the official state sandwich. On one side, some argued that marshmallow crème and peanut butter added to the epidemic of childhood obesity. The history-bound fanatics that stood against them contended that the Fluffernutter was a proud culinary legacy. One state representative even proclaimed, "I’m going to fight to the death for Fluff." True dedication, but the bill has been stalled for more than a decade despite several revivals and subsequent petitions from loyal fans.

But Fluff lovers needn’t despair. There’s a National Fluffernutter Day (October 8) for hardcore fans, and the town of Somerville, Massachusetts still celebrates its Fluff pride with an annual What the Fluff? festival.

"Everyone feels like Fluff is part of their childhood," said self-proclaimed Fluff expert and the festival's executive director, Mimi Graney, in an interview with Boston Magazine. "Whether born in the 1940s or '50s, or '60s, or later—everyone feels nostalgic for Fluff. I think New Englanders in general have a particular fondness for it."

Today, the Fluffernutter sandwich is as much of a part of New England cuisine as baked beans or blueberry pie. While some people live and die by the traditional combination, the sandwich now comes in all shapes and sizes, with the addition of salty and savory toppings as a favorite twist. Wheat bread is as popular as white, and many like to grill their sandwiches for a touch of bistro flair. But don't ask a New Englander to swap out their favorite brand of marshmallow crème. That’s just asking too Fluffing much.

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