Basic HTML Version
23
PAKU VIEWS
ISSUE 4 AUTUMN/WINTER 2012
MATT HISHON
bma
m
021 767 995
NZPC
AD
TO BE
PLACED
Missing the full-flavoured hand crafted beers that are the norm in many UK pubs, Neil
and Karen Vowles created the
Coromandel Brewing Company
. This garage based
business now produces five varieties of brew, Easy Rider (pale ale), Good as Gold (pilsner),
Just Buzzin (unique Honey and Rye), The Dark Side (dark lager), and Cloud Nine (wheat
beer). Look for these craft beers throughout the Coromandel at many bars, restaurants,
New World and Pak N Save. It is a challenge to keep up with the demand and some are
seasonal, but as they say when the odd person complains about that, “it’s worth the wait”.
Drink local! Learn more, visi
B
lood pressure. Coffee may not increase the
risk for high blood pressure over time, as
previously thought.
However, if going off coffee,
expect caffeine withdrawal to produce sleeplessness,
nervousness, rapid heartbeat, and nasty moods. One
can OD on caffeine, especially with those caffeine
“jolted” soft drinks.
Cancer.
Coffee might have anti-cancer properties.
Researchers found that coffee drinkers were 50% less
likely to get liver cancer than nondrinkers, and there
may be ties to lower rates of colon, breast, and rectal
cancers. Benefits start to click in at about two cups
per day.
Diabetes.
Coffee may contain chemicals that lower
blood sugar, and coffee may help increase resting
metabolism rate. Heavy coffee drinkers may be half as
likely to get type 2 diabetes as light or nondrinkers.
Parkinson’s disease.
Coffee seems to protect men,
more than women, against Parkinson’s disease. The
difference seems to be the relationship between
estrogen and caffeine in the body.
Other health benefits:
Managing asthma attacks,
stopping headaches, boosting mood and physical
performance, and even preventing cavities.
Looking to cut DOWN on caffeine?
Then go for the gusto!
Try a darker roast.
Although the dark roasts (French,
espresso, etc) have a fuller richer flavor, there is
generally much less caffeine than the lighter roasts.
However, beans that have been over-roasted may take
on a burned, smoky or charcoal flavor. In general, lighter
roasts tend to be sharper and more acidic than the
darker roasts as well.
Beans make a difference.
For example, Arabica beans
have a lower caffeine content than Robusta beans
(about half as much!). Do your research.
Choose espresso process for brewing.
Not only do
dark espresso roasts generally have less caffeine, but
espresso also has a lower caffeine content than drip
brew! The reason is the length of time that the coffee
beans are in contact with water for extraction. With
espresso, the coffee may be in contact with water only
25 seconds. Coffee via a drip-brew method, or even in a
french press, is in contact with water for a much longer
period (up to 4 minutes). This is what allows more of the
caffeine to make its way into your cup.
Beauty is in the eye of the beer holder.
–Kinky Friedman
The latest buzz on coffee and your ... health?
It’s more than a wake up drink. Coffee can be beneficial.
By Karen Vowles
W
hen you next drink a craft beer, give it
a long hard look. A close look. Study its
rich colour. Swirl to see its viscosity. Observe
the way the light plays on the shimmering
highlights. Watch bubbles as they form and rise
lazily, adding to the creamy foam on top – as
peaceful as a snowfall.
Lift the glass to your lips, but first, pause to inhale and
ponder the aroma. Smell the caramelly, toasty foundation
of malt, the clean green South Island hops. Inhale the
swirl of spices, fruit, earth and wood – as powerful an
experience as any art form.
Finally, the taste. The beer floods in, cool and crisp
—or warm and rich—depending on the season. This
is a craft beer, after all. Feel that first blush of flavour,
the tart tingle of carbonation. And as the beer warms
in the mouth, it releases a new round of flavours and
sensations.
This pleasure of drinking beer has been enjoyed for
thousands of years, and yet it is only recently that it has
been given the popularity it deserves. For years we have
been used to boring, bland and tasteless liquid, a mass
produced brew. Close. But not good enough. Enter the
real beers. The craft beer. Success at last.
For the last few years sales of craft beer in New Zealand
have increased considerably, while those of mass
produced beer have fallen. These large conglomerates
read the writing on the wall, and many are trying to give
the impression that they too can produce that unique
hand-crafted experience. They cannot. (So I tell them,
please don’t try!)
So where does that leave us—we who appreciate a
quality product? As coffee drinkers have switched from
instant to exotic grind-your-own, wine drinkers move
out of Chateau Cardboard to varietals, beer drinkers are
wising up as well.
Treat beer as an adventure. When you travel, seek out
the breweries in the area. Try local beers by the season.
Develop your taste, and taste the difference!
Make the best choice
for your next print job!
Utilising our
Chemical free
Technology
E
32 Somerset Street Frankton Hamilton