Home of the BrewNosers

NASH wrote:No idea, that bad boy didn't embed.

Jimmy yer shit's broken again!

Williumsmith wrote:In European culture this is very common to have such type the drinking with the any entertainment,it depends upon the circumstances in which you are living.In global wise it is taken in huge quantity along with frequently so some doctors says it should be taken after the meel.so if taken with in the limit then it has adverse side effect upon the body.

No joke: Wynkoop actually brews Rocky Mountain Oyster Stout

On April 1, Wynkoop Brewing Co. revealed its latest creation: Rocky Mountain Oyster Stout made with “real bull testicles.” Indefatigable brewery pitchman Marty Jones called it a “seminal moment” in company history. Note the date: April Fool’s.

The brewery even produced a video as part of the stunt, and more than a few folks fell for it.

Well, stop laughing. The state’s first brewpub actually brewed the beer and will release it on the eve of Great American Beer Festival week. It will be served at Wynkoop’s GABF booth, in fact.


Here’s how Jones describes it:

“As we joked in the video, we really do love to make beer with uniquely local ingredients. Rocky Mountain Oysters (aka fried bull testicles) are arguably our state’s most popular local dish. They’ve also been enjoyed by humans for centuries. So they’re a dream-come-true ingredient for a Wynkoop beer.

The beer is made with Colorado-grown base malts, roasted barley, seven specialty malts (including special B and smoked malt) and Styrian Goldings hops. The beer gets a small dose of sea salt, too. “It gives the beer an extra layer of Rocky Mountain oyster flavor,” (head brewer Andy) Brown notes, “and additional texture.”


The oysters (courtesy Wynkoop)

The 8-barrel batch also included 25 pounds of bull testicles that were sliced by hand and then roasted (by Wynkoop sous chef Andrew Langlo) before being added to the beer’s mash.

So how does it taste? Rocky Mountain Oyster Stout is an assertive foreign-style stout, slightly viscous, with a deep brown color. It has equally deep flavors of chocolate syrup, Kahlua, and espresso, along with a palpable level of alcohol and a savory umami-like note.It finishes dry and roasted with a fast-fading hop bite.

The beer is 7% ABV and has 3 BPBs. That’s balls per barrel.

The beer will be available exclusively at Wynkoop Brewing Company and at our table at the Great American Beer Festival, October 11-13 at the Colorado Convention Center here in Denver.

We hope you go nuts for it.”

Keggermeister wrote:I think I'd only drink that one fresh.
No modern bottling practices would kill the botulisim toxin put in the beer from the meat.

I love offal, but not after it had fallowed for a few months in a warehouse. Be it in a bottle or can.

Wiki: http://en.wikipedia.org/wiki/Botulism

Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,[2] the spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right.[18][19]

A recommended prevention measure for infant botulism is to avoid feeding honey to infants less than 12 months of age. In older children and adults the normal intestinal bacteria suppress development of C. botulinum.[20]

While commercially canned goods are required to undergo a "botulinum cook" in a pressure cooker at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Company outbreak. Foodborne botulism is the rarest form though, accounting for only around 15% of cases (US)[21] and has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July 2002, fourteen Alaskans ate muktuk (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation.[22]

Other, but much rarer sources of infection (about every decade in the US[21]) include garlic or herbs[23] stored covered in oil without acidification,[24] chilli peppers,[21] improperly handled baked potatoes wrapped in aluminum foil,[21] tomatoes,[21] and home-canned or fermented fish.

When canning or preserving food at home pay attention to hygiene, pressure, temperature, refrigeration and storage. When making home preserves bottle only acidic fruit such as apples, pears, stone fruits and berries. Tropical fruit and tomatoes are low in acidity and must have some acidity added before they are bottled[25]

Oils infused with fresh garlic or herbs should be acidified and refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated. Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 10 minutes before eating.[26] Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be discarded.

Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so, e.g., metal cans with pinprick holes from rust or mechanical damage, should also be discarded. Contamination of a canned food solely with C. botulinum may not cause any visual defects (e.g. bulging). Only sufficient thermal processing during production should be used as a food safety control.

GuingesRock wrote:

Wiki: http://en.wikipedia.org/wiki/Botulism

Although the botulinum toxin is destroyed by thorough cooking over the course of a few minutes,[2] the spore itself is not killed by the temperatures reached with normal sea-level-pressure boiling, leaving it free to grow and again produce the toxin when conditions are right.[18][19]
.......

GuingesRock wrote:

Wiki: http://en.wikipedia.org/wiki/Botulism
…
Other, but much rarer sources of infection (about every decade in the US[21]) include … chilli peppers,[21] improperly handled baked potatoes wrapped in aluminum foil,[21] tomatoes…

kberry wrote:There's more Clostridium botulinum in your malt and hops than on meat, offal included!

derek wrote:

kberry wrote:There's more Clostridium botulinum in your malt and hops than on meat, offal included!

O…k… So what's protecting me in a regular beer? Is it acid enough?