History: How Kentucky Became the World’s Bourbon Capital
Code of Federal Regulations: § 5.143 Whisky (Whiskey)
University of Kentucky College of Agriculture, Food and Environment
Tag Archives: D6/3
Root Beer Olympics
“Standard Root Beer” is typically made using a combination of ingredients that include water, sugar, sassafras root or extract, and various other flavoring agents. Here’s a general overview of the process:
- Sassafras Flavoring: In traditional root beer recipes, sassafras root or extract is a key ingredient. However, it’s important to note that sassafras contains safrole, a compound that has been deemed potentially carcinogenic. For this reason, commercial root beers often use a safrole-free sassafras flavoring.
- Sweetener: Sugar is commonly used to sweeten root beer, although some recipes may use alternatives like corn syrup or honey. The amount of sweetener can vary based on personal preference.
- Water: Root beer typically starts with plain water as its base. The water is heated to dissolve the sweetener and other ingredients.
- Flavorings: Besides sassafras flavoring, root beer can include a range of other flavorings to create its distinct taste. These may include wintergreen, vanilla, anise, licorice, molasses, or other herbs and spices. The exact combination of flavors varies among different root beer recipes.
- Carbonation: Carbonation gives root beer its characteristic fizz. This can be achieved by using carbonated water or by introducing carbon dioxide gas into the mixture. In commercial production, carbonation is typically added during the bottling process.
- Yeast Fermentation (optional): Some traditional homemade root beer recipes involve a fermentation step. Yeast is added to the root beer mixture, which consumes the sugar and produces carbon dioxide as a byproduct. This creates a natural carbonation in the beverage. However, this step can also increase the alcohol content, so it’s important to be mindful of the fermentation duration.
- Bottling and Aging: Once the root beer is prepared, it is typically poured into bottles or kegs and sealed. Some recipes may recommend allowing the root beer to age for a certain period to develop the desired flavors.
It’s worth noting that the commercial production of root beer may involve different processes, as well as the use of artificial flavors, stabilizers, and preservatives to ensure consistency and shelf life. The specific recipe and production methods may vary among manufacturers.
Wood-Fired Pizza
Dickinson College Financial Statement 2022: $873.4M
Dickinson College | Cumberland County Pennsylvania
“Every week, patrons of Farmers on the Square can count on locating the Dickinson College Farm’s wood-fired pizza oven right at the heart of the square. Our handmade and fresh-baked pizzas reflect the seasonal fluctuations on our farm in addition to quality ingredients grown within the Cumberland Valley. In addition to wood-fired pizzas, our stand features seasonal organic vegetables, fresh salad dressings, refreshing popsicles and “our farm in a jar” through canned soups, pickled favorites, salsa, hot sauce and more!”
Bourbon Research
I didn’t know that
pic.twitter.com/rMT3X2fCN0
— Alix (@AlixG_2) August 17, 2024
Greg Gutfeld and guests discuss how President Biden’s alcohol czar is warning that new guidance could be only two beers a week
Timon of Athens
The Oxford Union Debating Society, founded in 1823, is one of the world’s most prestigious debating societies, affiliated with the University of Oxford. It has hosted numerous influential speakers and debates, including historical figures like Winston Churchill and Malcolm X. Over the years, it has played a vital role in shaping public discourse and fostering critical thinking among students. The society’s iconic debating chamber and rich tradition of lively debates have made it an enduring institution in the world of debate and public speaking.
“In an era of cancellation and defenestration we sometimes forget that we both cannot go on like this and that we have been here before. We know this because our greatest writers and artists have addressed this question in their own times.
When Roger [Scrouton] was going through his own battle with the shallows I often thought of Shakespeare’s rarely performed but great play Timon of Athens. Timon has the whole world before him. He is surrounded by friends and admirers. He is generous to all. Yet he falls on hard times and when he does absolutely everybody deserts him. He is left with nothing and nobody, and risks being filled with despair and rage. It does not help that he is shadowed by the cynical philosopher Apemantus, who has warned him that just such a desertion might occur.”
— Douglas Murray
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— bella hogue (@bella_hogue) August 10, 2023
Ice Cream at the Rock
“The only emperor is the emperor of ice cream”
— Wallace Stevens
The invention of ice cream, as we know it today, is a product of historical evolution, and there isn’t a single individual credited with its creation. Various cultures and civilizations throughout history have contributed to the development of frozen treats resembling ice cream.
One of the earliest records of frozen desserts can be traced back to ancient China, where people enjoyed a frozen mixture of milk and rice around 200 BC. Similarly, ancient Persians and Arabs had a tradition of mixing fruit juices with snow or ice to create refreshing treats.
In Europe, frozen desserts gained popularity in the 17th and 18th centuries, and it was during this time that the more modern version of ice cream, made with sweetened milk or cream, began to take shape. During this period, ice cream became more widely accessible and enjoyed by the nobility and upper classes.
MSU Infrastructure Planning and Facilities
To produce ice cream on a commercial scale, several key pieces of infrastructure and equipment are necessary. The specific requirements may vary depending on the production capacity and the type of ice cream being produced, but the basic infrastructure typically includes:
- Manufacturing Facility: A dedicated space or building is needed to house all the production equipment and storage facilities. The facility should comply with local health and safety regulations and be designed to maintain the required temperature and hygiene standards.
- Mixing and Blending Equipment: Industrial-scale mixers and blending machines are used to mix ingredients like milk, cream, sugar, stabilizers, emulsifiers, and flavorings. These machines ensure that the mixture is homogenized and consistent.
- Pasteurization Equipment: To ensure product safety and extend shelf life, ice cream mix needs to be pasteurized. Pasteurization equipment heats the mixture to a specific temperature and then rapidly cools it to destroy harmful microorganisms.
- Homogenizers: Homogenizers help break down fat molecules in the ice cream mix to create a smoother and creamier texture.
- Aging Vats: The ice cream mix is aged at a controlled temperature for a specific period, which allows the ingredients to fully blend and improves the ice cream’s texture.
- Freezers: Continuous freezers or batch freezers are used to freeze the ice cream mix while incorporating air to create the desired overrun (the amount of air in the final product). Continuous freezers are more commonly used in large-scale production, while batch freezers are suitable for smaller batches.
- Hardening and Storage Room: Once the ice cream is frozen, it needs to be hardened at a lower temperature to achieve the desired texture. Storage rooms are used to store finished ice cream at the appropriate temperature until distribution.
- Packaging Equipment: Equipment for filling and packaging the ice cream into various containers, such as cartons, tubs, or cones.
- Quality Control and Laboratory Facilities: A dedicated area for quality control testing, where ice cream samples are analyzed for consistency, flavor, and other characteristics.
- Cleaning and Sanitation Systems: Proper cleaning and sanitation systems are essential to maintain hygiene and prevent contamination.
- Utilities: Adequate water supply, electrical power, and refrigeration capacity are critical for ice cream production.
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