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Would You Drink Beer Flavored With Live Lobster?

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Inventive breweries are going to wild ends in their attempts to make beer better (or at least, weirder). We've told you about an ice cream-flavored beer, one made with real Sriracha, beer that's been to space, and even iced coffee that tastes like beer. But this latest offering, from Oxbow Brewery in Newcastle, Maine, pushes the boundaries of what you want wetting your whistle. Their new brew, called Saison dell’Aragosta, is made using live lobster.

Tim Adams, co-owner and head brewer at Oxbow, explained to Boston.com that the quirky beer was part of a collaboration with Giovanni Campari, the brewmaster at the Italian brewery Birrificio del Ducato. According to Adams, the initial plan was to create "an esoteric German beer that was low in alcohol and used wheat along with barley." But first, since they were in Maine, they went for lobster rolls.

"Giovanni turns to me and says, 'We gotta put some lobster in the beer we’re brewing,'" Adams said. "I was slightly taken aback and hesitant, but I couldn’t say no to him. The guy traveled all the way from Parma to Maine."

They purchased a dozen live lobsters and cooked them in the boiling wort—the pre-fermented mash of sugar and yeast that's created at the start of beer brewing.

"We cooked the 12 lobsters until they were done, and then we pulled them out and we ate them," Adams said. And if you have some boiling wort lying around, you might want to consider making lobster because he attests that, "I grew up in Maine and I’ve eaten plenty of lobster. But this was the best lobster I’ve ever had in my life."

But what about the beer?

After finishing it with some Maine sea salt, the flavor profile featured "a balance between the sweetness of the lobster, the sharpness of the acidity, and the salinity of the salt."

If you're interested in this crustacean-inspired brew, about 3,000 bottles-worth is available at Oxbow’s brewery in Newcastle, their Portland storefront, and select Maine bars and restaurants.

[h/t Esquire]

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10 Things You Might Not Know About Wine
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by Tilar J. Mazzeo

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of vino. Here, the author of Back Lane Wineries of Sonoma spills some of the best.

1. DIGITAL EYES ARE EVERYWHERE IN VINEYARDS.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like an army base—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. At $68,000 a pop, the Scancopter 450 is about twice as costly as a 1941 Inglenook Cabernet Sauvignon!

2. THERE ARE ALSO LOTS OF COW SKULLS.

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. FEROCIOUS FOLIAGE IS A VINTNER’S FRIEND.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. WHAT A CANARY IS TO A COAL MINE, ROSES ARE TO A VINEYARD.

Vintners plant roses among their vines because they get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. VINTNERS EXPLOIT THE FOOD CHAIN.

A trio of wines
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Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. THE BIG PROBLEMS IN TASTING ROOMS ARE VERY SMALL.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bugeating predators make for terrific fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. WINE NEEDS CLEANING.

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. ATOMS HAVE ALL THE ANSWERS.

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. FINE WINES GET MRIs.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. Not planning any $20,000 wine purchases? This is still good news for the consumer. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. THERE’S A TRICK TO AGING YOUR WINE.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

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Why Do People Drink Mint Juleps at the Kentucky Derby?
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Whether you plan to enjoy the race from Churchill Downs or don an elaborate hat in the comfort of your own home, if you're watching the Kentucky Derby, you may find yourself sipping on a refreshing mint julep this weekend. But, why?

The drink—a cocktail traditionally composed of bourbon, sugar, water, and mint—has been a Kentucky favorite since long before Churchill Downs came into play. In fact, in 1816, silver julep cups were given as prizes at Kentucky county fairs (a change from the stuffed animals they offer today). And before that, a “julep” was considered medicinal, “prescribed” for stomach problems and sore throats.

Though mint juleps have likely been enjoyed at the Kentucky Derby since the beginning—legend has it that founder Meriwether Lewis Clark, Jr., planted mint for cocktails when he founded the track in 1875—the cocktail wasn’t declared the “official” Derby drink until 1938.

It was just a few years ago that the Derby switched to a more “authentic” version of the mint julep. For almost two decades, the 120,000 mint juleps served at the races were made with Early Times. Based on the aging process, Early Times isn’t considered bourbon (just “Kentucky whisky”) in the U.S. In 2015, they switched to Old Forester, which is also owned by the Brown-Forman Corporation.

Even with the switch to “real” bourbon, what most revelers actually get is the Old Forester Ready-to-Serve Cocktail mix, not a handcrafted mint julep—unless you’re willing to pony up $1000. For the past 13 years, Brown-Forman has served a special version of the drink made with Woodford Reserve small batch bourbon. It’ll set you back a grand, but hey, you get to keep the pewter cup—and proceeds benefit the Jennifer Lawrence Arts Fund (yes, that Jennifer Lawrence). In 2016, the Oscar-winning actress—and Louisville native—founded the organization "to assist and empower organizations that fulfill children's needs and drives art access to positively impact the lives of young people."

Have you got a Big Question you'd like us to answer? If so, let us know by emailing us at bigquestions@mentalfloss.com.

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