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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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A Restaurant In Australia Is Garnishing Its Margaritas With Frozen Eyeballs
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Jesse Hunniford/MONA

A cocktail special at a new restaurant in Australia has fallen under the global gaze thanks to its floating gaze. As Nerdist reports, Faro Tapas, a new Spanish eatery at Tasmania's Museum of Old and New Art (MONA), offers a black margarita garnished with a frozen bull eyeball.

The frosty drink contains tequila, mezcal, lime, and charcoal (presumably for color). It's served in a glass with a black salted rim and the aforementioned toothpick-skewered peeper.

Gourmet Traveller recommends that those brave enough to sample Faro Tapas's bovine booze drink it quickly, as the eyeball's ice casing melts. (If you're willing to risk brain freeze to avoid eye mush, this sounds like a smart move.)

That said, adventurous drinkers with stomachs of steel might find Faro Tapas's eyeball-garnished margarita tame compared to the Yukon Territory's Sourtoe cocktail (it contains a dehydrated human toe) and countless other weird and wacky cocktails served up around the world. Bottoms (and eyeballs) up!

[h/t Nerdist]

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Drink Up: New Study Concludes Wine Can Offset Dementia
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The health benefits of wine can sometimes be overstated by people who are a few glasses deep and slurring their words. Should you ever find yourself in a position to defend your moderate imbibing, you have supporting evidence: A new study says two glasses of wine daily can potentially reduce your risk of developing Alzheimer's.

The study, which appears in Scientific Reports, shows that wine has an effect on one's glymphatic function, or the way the brain removes toxins. To clear itself of damaging and accumulated proteins like tau and beta amyloid, which are often linked with dementia, the brain pumps in cerebral spinal fluid (CSF) to act as a flushing solution. All sorts of variables can influence the glymphatic system's operation, including trauma, stroke, and excessive alcohol intake.

But when researchers dosed the mice in the study with moderate alcohol—amounting to 2.6 drinks daily—the glymphatic system was more efficient, removing more waste and exhibiting less inflammation than the teetotaling control mice.

As is usually the case when it comes to booze, you can have too much of a good thing. When mice got the equivalent of 7.9 drinks daily, their glymphatic system grew sluggish until the overindulging was terminated.

"Studies have shown that low-to-moderate alcohol intake is associated with a lesser risk of dementia, while heavy drinking for many years confers an increased risk of cognitive decline," lead study author Maiken Nedergaard, of the University of Rochester Medical Center, said in a press statement. "This study may help explain why this occurs. Specifically, low doses of alcohol appear to improve overall brain health."

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