mba August 2003

mba@thebarn.com

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Wine Corker Wanted

by Terry Garrity

I'm looking for a good used wine corker, if anyone has one. Thanks, Terry Garrity

22 years, 4 months

National Mead Day a success - thanks Chris!

by allan.boyce＠usbank.com

The MhBA's celebration of National Mead Day was a smashing (interpret that as you will...) success! Thanks to Chris and Allie Hadden for hosting at their new home over in St. Paul! There was a list of the meads we drank, as I recall, though my memory is somewhat hazy, that may or may not get posted at some point, but we tasted something like 35 different commercial and home-brewed meads, and about 30 gallons of new mead was brewed by 5 different brewers. Marc Donnelly has the photographic evidence - we're looking forward to seeing those pics Marc! Thanks also to everyone who participated, and especially to everyone who brought meads. It was a great time! - Al

22 years, 4 months

[SPHBC Public] August AHA Club Only Results

by allan.boyce＠usbank.com

Congratulations Mick and Vi!!! - Al ----- Forwarded by Allan V Boyce/MN/USB on 08/04/2003 12:47 PM ----- "Jeff Halvorson (tTB)" To: sphbc(a)sphbc.org, mnbrewers(a)yahoogroups.com <jeff@truthbrew. cc: com> Subject: [SPHBC Public] August AHA Club Only Results Sent by: Sphbc-bounces@sp hbc.org 08/04/2003 12:20 PM Please respond to jeff; Please respond to "St. Paul Homebrewers Club - Public Mailing List" As posted by Tom Gardner on NB's forum (http://forum.northernbrewer.com/viewtopic.php?t=7219) -------------------------------- The August AHA COC European Pale Lager Competition had 39 entries: 15 Bohemian Pilsners, 8 Northern German Pilsners, 6 Dortmunder Exports, and 10 Muenchner Helles. The judges sent 10 beers on to the BOS. The winners are: 1st Place: Mick & Vi Walker Munich Helles III, Category 2D Prairie Homebrewing Companions Fargo, ND 2nd Place: Daniel Aussem Leona's, Category 2C Beer Barons of Milwaukee Glendale, WI 3rd Place: John Aitchison & John Rasmussen Imperial Pilsner, Category 2A Maltose Falcons Northridge, CA Thanks to all of the entrants, the judges, and the AHA. Tom Gardner Foam On The Range Denver, CO _______________________________________________ Sphbc mailing list Sphbc(a)sphbc.org http://truthbrew.com/mailman/listinfo/sphbc_sphbc.org

22 years, 4 months

Great Taste 2003 breweries

by Bob Paolino

Breweries for the 17th Annual Great Taste of the Midwest! Aberdeen Brewing Company America's Brewing Company Angelic Brewing Company Appleton Brewing Company Arcadia Brewing Company August Schell Brewing Company Backwater Brewing Company Bandana Brewery Bent River Black Forest Brau Keller Blind Tiger Brewery Blue Cat Brew Pub Bluegrass Brewing Company Boston Beer Company Boulevard Brewing Company Brewery Creek Brewmasters Pub Broad Ripple Brewing Company Capital Brewery Company, Inc. Carlyle Brewing Company Central Waters Brewing Company Chalkies Cherryland City Brewery Corner Pub Courthouse Pub Cross Plains Brewery Delafield Brewhaus Dragonmead Microbrewery Duneland Brewhouse Fitgers Brewhouse Flatlanders Flossmoor Station Brewing Company Founders Brewing Company Founders Hill Brewing Company Fox River Brewing Company Fun Hunters Brewery Glen Ellyn Sports Brew Goose Island Brewing Company Govnor's Public House Granite City Food and Brewery Gray Brewing Company Great Dane Pub and Brewing Company Great Lakes Brewing Company Great Waters Brewing Company Green Bay Brewing Company / Hinterland Brewery Grumpy Troll Harbor City Brewing Company Hereford and Hops Steakhouse and Brewpub Hops Haven Brew Haus / PWBC Hops Restaurant and Brewery Illinois Brewing Company J.T.Whitney's Pub and Brewery Jacob Leinenkugel Brewing Company Jasper Ridge Brewery Joseph Huber Brewing Company Kalamazoo Brewing Company Kuhnhenn Brewing Company Lafayette Brewing Company Lake Louie Brewing LLC Lake Superior Brewing Company Lakefront Brewery Legends Brewhaus and Eatery Mad Anthony Brewing Company Mickey Finn's Brewery Millstream Brewing Company Milwaukee Ale House Minneapolis Town Hall Brewery Moosejaw Pizza and Brewing Company New Glarus Brewing Company New Holland Brewing Company Nicolet Brewing Company Northwoods O'Fallon Brewery Oconomowoc Old Hat Olde Peninsula Brewpub Onion Pub and Brewery Onopa Brewing Company Pearl Street Brewery Piece Pioneer and Wisconsin Brewing Railhouse Brewing Company Rock Bottom Rocky River Brewing Company Saint-Louis Brewery, Inc. Sand Creek Brewing Company Slab City Brewing LLC South Shore Brewery Sprecher Stevens Point Brewery Stone City Stout Brothers Public House Summit Brewery Three Floyds Brewing Company Titletown Twin Ports Brewing Company Two Brothers Brewing Company Tyranena Brewing Company Viking Brewing Company Water Street Brewery White Winter Winery

22 years, 4 months

Re: INTER-CLUB CAMPOUT RESULTS

by Wayne Theuer

Hi All, This is the easy way to reach everybody. Thanks to everybody that made the interclub campout a success. Sorry I couldn't stay the whole time but at least I made it.Great beer cooler on wheels!!!! I was impressed with all the great beers and meads that were there. I was truly impressed with the enthusiasm of the brewers, skill of the brewers and the number of high quality brews that were free to drink!! I returned from an 11 day winery & brewpub tour in California prior to attending the campout. I can honestly say that I didn't find the beers in California any better than the ones I got to drink for free at the campout. We couldn't have said that 5 to 6 years ago now could we!! The food was also excellent!! What a great idea for the menu!! A special thanks to Al Boyce for a laid back and very excellent inter-club competition!! My kind of function. Everybody that was involved, from planning to attending, thanks for a great time!! I will be trying to pick the styles for next year soon. I was talking to Al about some new ideas to get more beers involved for next year. Al, do you remember what I told you??? Well, see you all at the ABR!!!!!!!!!!!!! Cheers, Wayne PS: Bruce, email me about the hog that was cooked. ----- Original Message ----- From: <allan.boyce(a)usbank.com> To: <mba(a)thebarn.com>; <Sphbc(a)sphbc.org>; <ctblist(a)cloudytownbrewers.org>; <Phc-club(a)yahoogroups.com>; <wayneat(a)citlink.net> Sent: Monday, July 21, 2003 10:27 AM Subject: INTER-CLUB CAMPOUT RESULTS > > Jeff, et al... > > For those of you who didn't make it, and those of you who "bugged-out" (pun > intended), you missed a great time! Thanks go to Bruce LeBlanc and the > Cloudy Town Brewers for organizing the campout. Bruce, you and the guys > really set the bar (or should I say "set the BOAR!") with the pig roast! > It was delicious! Next year's campout organizers, the St. Paul Homebrewers > Club, will have their work cut out for them. > > The winner of the 2003 Inter-club MASTER OF MALT award was Wayne Theuer > from the Minnesota Timberworts. Wayne won best-of-show for his Russian > Imperial Stout. Congratulations Wayne! As Master Of Malt, Wayne will have > the privilege of selecting next year's campout competition beer styles, and > the responsibility for running the Master of Malt competiton at the > campout. > > The category winners were as follows: > > RUSSIAN IMPERIAL STOUT > First Place - Wayne Theuer, Minnesota Timberworts > Second Place - St. Paul Homebrewers Club > Third Place - > > CALIFORNIA COMMON > First Place - > Second Place - Al Boyce, Minnesota Home Brewers Association > Third Place - Bruce LeBlanc, Cloudy Town Brewers > > INDIA PALE ALE > First Place - Mark Gore, St. Paul Homebrewers Club > Second Place - Susan Ruud, Prairie Homebrewing Companions > Third Place - Wayne Theuer, Minnesota Timberworts > > VARIETAL HONEY MEAD > First Place - Al Boyce, Minnesota Home Brewers Association > Second Place - Gary Sinnen, Minnesota Home Brewers Association > Third Place - Erik Nelson, Cloudy Town Brewers > > Thanks to EVERYONE who entered, and everyone who brought your wonderful > beers and food to the campout! It was a blast! > > - Al > > > > > "Jeff Halvorson" > <jeff_halvorson@ To: allan.boyce(a)usbank.com > yahoo.com> cc: > Subject: Awesome > 07/21/2003 09:06 > AM > Please respond > to jeff > > > > > > > Great campout, I had to take off Saturday night earlier than I planned, but > it > was awesome. > > Two things... > > Who was the main organizer? I would like to send them a thank you from > SPHBC. > > Second, do we have the results from the master of malt? I was going to > send > out something to the SPHBC members, but I couldn't recall all of the > results. > > Prost! > > Jeff Halvorson > > > > > > >

22 years, 4 months

mead day activities

by Leftundo＠aol.com

When and where are we doing the meads tomorrow?

22 years, 4 months

Info for the Autumn Brew Review

by Will Holway

Does anyone have contact info for whomeveris organizing the Autumn Brew Review? In particular, I am curious if: 1. Homebrew Shops will be allowed to have a booth as in years past (we (WindRiver Brewing) have not received any info on that) 2. If tickets are available at the local brew pubs. We have not even received any publicity info like posters etc to help publicize the event?? Cheers WH __________________________________ Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design software http://sitebuilder.yahoo.com

22 years, 4 months

Re: - Ice Cream and Beer

by Steve Piatz

At the conference on club night there was a guy (forget who or where from) that had an older commercial softserve-type milkshake machine and was serving Imperial Stout shakes if I recall correctly. As I recall, he picked the machine up cheap, another nice device made from stainless steel. Rick Oftel writes: > > > After reading Fred's article about chocolate and beer and identifying > self as a chocolate deprived individual, I thought of a similar > instance that occurred at a BJCP training class. > > The beers were heavy, malty, and flavorful. We had more beer than > students and needed a way to better appreciate other usages of > beer. All of a sudden someone mentioned ice cream and by an amazing > coincidence, we had a half'er in the freezer. > > People were adding imperial stout, raspberry stout, framboise and a > host of other interesting barley based beverages to dishes of ice > cream. We all left the training with a smile. Haven't tried it since > but there are a series of beer beverages that mix very nicely and > compliment ice cream. My personal favorite is an Imperial Stout with > chocolate ice cream. > > -- Steve Piatz piatz(a)cray.com Cray Inc. 651-605-9049 1340 Mendota Heights Road Mendota Heights, MN 55120

22 years, 4 months

Re: - Ice Cream and Beer

by Rick Oftel

After reading Fred's article about chocolate and beer and identifying self as a chocolate deprived individual, I thought of a similar instance that occurred at a BJCP training class. The beers were heavy, malty, and flavorful. We had more beer than students and needed a way to better appreciate other usages of beer. All of a sudden someone mentioned ice cream and by an amazing coincidence, we had a half'er in the freezer. People were adding imperial stout, raspberry stout, framboise and a host of other interesting barley based beverages to dishes of ice cream. We all left the training with a smile. Haven't tried it since but there are a series of beer beverages that mix very nicely and compliment ice cream. My personal favorite is an Imperial Stout with chocolate ice cream.

22 years, 4 months

Fred Eckhardt's - Chocolate and beer tasting

by Marc Donnelly

Thanks to Fred for emailing this to me. -marc ---------- Chocolate and beer tasting, Holiday Inn Chicago O'Hare International, Rosemont ILL 21 June 2003 By Fred Eckhardt (c) 2003 1. Goose Island Summertime Kolsch (US-IL), 12P, 5%abv, 25ibu CHOCOLATE: handmade chocolate chip cookies by Betsy Elsaesser and Luann Fitzpatrick Note: chocolate chip cookies go with almost any beer, even the Bud/Millers/Coors mob. But no chocolate goes well with an IPA, or other hoppy nonsense. HOWEVER one might try M&M's just to see what goes... RULES OF CHOCOLATE There's good news and there's bad news. The good news is that we have plenty of chocolate and beer. The bad news is that we will continue these meetings until we determine why so many of you are gaining weight. Didn't you make New Year's Resolutions about that? THE BEERS Most of these beers are dark and heavy beers, which is the type that goes best with chocolate. In dark beers the hops are more buffered by the malt, resulting in what might be called a mellower and maltier taste profile. This type of beer loves chocolate. Most of these beers are from Illinois, whose 34 brewers produce many fine beers. Beers to be matched with chocolate are very special. Budwieser and Millers can't cut it. You need something fairly heavy, malty and well balanced with regard to hops. ABOUT CHOCOLATE & BEER This all began as a spoof, although I was serious about the chocolate and beer idea. As I continued my research I realized there was a lot more to that idea than was on the surface. This may indeed be a great spoof, but if you find that you are beginning to enjoy these combinations, beware, you may be a BREWCHOCOHOLIC! A Brewchocoholic with lupulin undertones For each course, first sip the beer, then nibble the chocolate afterwards. Don't overwhelm the one with the other. This is the most enjoyable way. 2. Two Brothers Brown Fox Ale (US-IL), English style brown ale, 9.8P, 4.2%abv, 13ibu CHOCOLATE: Eli's Chocolate Cheesecake RULES OF CHOCOLATE from the Internet -- author unknown. 1. There is no caloric intake when beer and chocolate are combined. The calories in chocolate and those in beer counter and cancel each other out. 2. If you've got melted chocolate all over your hands, you're obviously eating it too slowly. CHOCOLATE GOES GOURMET According to an article by Walter Nicholls (LA Times News Service), dark chocolate is becoming the new expensive gourmet concoction, much like coffee a few years back. In the manner of coffee blenders, the chocolate aficionados blend various basic beans. There are three of these. Pure Criollo, a rare and much sought after chocolate prized for aroma and flavor. Criollo is bulk Chocolate, which is the base form from which chocolatiers make their own presentations. These are huge chocolate blocks they work with. The other two are Forastero beans which are robust and plentiful, but less distinctive; while Trinitario (a cross between Criollo and Forastero) is easiest to cultivate. Countries of origin make a difference, too (i.e. Indonesia and Madagascar to name two). Other differences came from the differences in quantity of cocoa in the blend. Dark chocolate is an acquired taste coming to your chocolatier soon. Even the base products that chocolatiers work with are expensive, and this particular product has a definite presumptuous price. 3. Three Floyds Robert the Bruce Scott Ale (US-IN), Scottish ale, ~17P, 7.2abv CHOCOLATE: Guylian Belgian Sea Shell milk chocolate truffles Belgians make some of the best chocolate in the world, but the Swiss get credit for being the best. RULES OF CHOCOLATE 3. Chocolate covered raisins, cherries, orange slices & strawberries all count as fruit, so eat as much as you want. 4. Money talks. Chocolate sings. 5. Chocolates contain many preservatives. Preservatives help you live longer and make you look younger. 6. Q. Why is there no such organization as Chocoholics Anonymous? A. Because no one wants to quit. 7. If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. TASTING CHOCOLATE Like beer, chocolate should be tasted carefully using the same criteria. How does it look? should have an even, glossy surface, lack of shine indicates staleness. It should "snap" on breaking, if it splinters, it is too dry, if it is slow to break, it is too waxy, if it folds, forget it. It should smell clean, and pleasing with no off flavors. The bouquet from the roasting of the beans, blending, etc. The texture or "mouthfeel" (dry/gritty;moist/smooth) is an indication of how long it has been "conched" i.e. made smooth by being moved around in shell shaped vats. If it takes a long time in your mouth to coat your tongue, it hasn't been conched long enough, and if it rushes down your throat, it has been over-conched or conched-out. The taste is a factor of sweetness, mostly sugar, Chocolatitude or chocolateyness--mostly due to the percentage of chocolate liquor, and finally the bouquet from the quality of the beans roasting time and the blending formula. 4. Bell's Porter (US-MI), 13.6P, 6%abv CHOCOLATE: Callebaut Bittersweet SWEET AND SEMI-SWEET "DARK" CHOCOLATE Sweet and semi-sweet "dark" chocolate is made from 15-35% chocolate liquor, plus sugar, cocoa butter and vanilla. Sweet, semi-sweet, and bitter-sweet chocolate varies in sweetness and color intensity, and the description has little to do with sweetness. You just taste to decide what you like, and what it is called. Manufacturers are just as reluctant to tell us what level of sweetness their product has as winemakers are. We call this chocolate dark chocolate, too. This is the chocolate for connoisseurs, although these chocolate "chips" would hardly be welcomed in that venue, they are nonetheless quite delicious. The FDA has dark chocolate requirements. Cocoa and cocoa butter must be present at 35% minimum with the balance from sugar, milk solids, lecithin, flavorings and stabalizers (paraffin), and now you can get single origin bars (E. Giutard, Burlingham CA -- the chocolatiers' chocolate. CHOCOLATE IS GOOD FOR YOU -- IF YOU WEIGH ITS EFFECT Micronutrients seem to boost heart health. AP article. Summary from Seattle PI, Sat, Feb 19, 2000. Candy maker Mars, Inc., has funded a study, by Carl Keen, nutrition chairman at UCD, showing that chocolate seems to contain some heart healthy compounds. It was a study of limited size but it indicates that dark chocolate contains some heart healthy micronutrients called "flavonoids" (the same as are found in red wine). They appear to "temporarily stimulate antioxidant and blood clot-inhibiting effects in (one's) blood." "Ancient cultures in Mexico drank chocolate for medicinal purposes, such as to gain weight, calm agitation and improve digestion," this according to Louis Grivetti, a UCD nutritionist, who is a student of chocolate history. "Keen gave 10 healthy adults a cup of hot chocolate made from special flavonoid-rich cocoa powder. After the drink, blood cells were temporarily less prone to clot...(an effect) similar to how aspirin effects blood...although aspirin is much stronger." "In other studies, small groups of healthy adults ate a Dove bar or serving of MM's Baking Bits. About two hours later, their blood contained elevated levels of flavonoids and antioxidants, Keen said." Cyndi Thomson of the U AZ, a spokeswoman for the American Dietetic Association said the research was too preliminary to tell if people eat lots of healthy foods. "Chocolate is calorically dense," she said. "You have to weigh that." 5. Two Brothers Ebel's Weiss (US-IL), Bavarian wheat beer, 12.3P, 4.9%abv, 15ibu CHOCOLATE: Peanut Butter Cups go with any beer RULES OF CHOCOLATE 8. If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Won't they actually counteract each other? 9. Problem: How to get 2 pounds of chocolate home from the store in hot car. Solution: Eat it in the parking lot. 10. If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves. 11. A nice box of chocolates can provide your total daily intake of calories in one place. Isn't that handy? 12. If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you? 6. Affligem Tripel Benedictine Abbey Beer (Belg-Bra), 17.6P, 8.5%abv CHOCOLATE: Lisa Futterman's Pepper Fudge You can make a simple fudge, but not as good as Lisa Futterman's. This is an easy-to-make recipe: HOT PEPPER FUDGE Fred's ersatz Ingredients: 3 cups (18-ounces/e.g. 1-1/2 packages) semi-sweet chocolate chips -- (e.g.Ghirardelli or Nestle). 1 (14-oz) can sweetened condensed milk (e.g.Eagle brand) NOT evaporated milk. 1/8-teaspoon salt. 1 scant teaspoon (i.e. just less than level) ground cayenne pepper. Procedure: 1. In a double boiler, or heavy saucepan, over low heat, melt chips with the sweetened condensed milk. When the chips are fully dissolved, sprinkle the cayenne pepper around, and stir until that is thoroughly mixed in. 2. Spread evenly into a wax paper lined 8- or 9-inch square pan. 3. Chill two hours or until firm. Turn fudge onto a cutting board; peel off the wax paper and cut into 1-1/2 inch squares. Store covered in a refrigerator. The fudge does not store well at temperatures above 70F. Makes about 36 squares. (Serves 36 people in this case). ABOUT CHOCOLATE The Mayans and the Aztecs made a drink they called xocoatl, (XOCOATL, sounds like the famous Aztec god of death and destruction). The Spaniards brought it to Europe in 1528, it quickly spread to France and England, but it wasn't until it got to the U.S. that they were able to pronounce it correctly: Chocolate: CHOCK-lit. The drink eventually became a solidified bar, and the most common form in this country is milk chocolate. The cacao plant, more a shrub than a tree, grows in tropic zones 20-degrees North or South of the Equator, and most of ours comes from Java, Columbia and Ghana in Africa. The beans are harvested in pods, where they are separated and dried in the sun for about 10 days. The beans are roasted, and the shells are separated from the meat, and these, (called nibs) are crushed and liquified to form the chocolate "mass," or liquor. 7. Unknown Illinois barleywine, ~23.9P, ~9%abv CHOCOLATE: Aunt Nasty's Chocolate Moose Cake baked by Nancy Cline. BAKING CHOCOLATE Then there's "baking chocolate," dark and bitter with no sugar at all, which is the basic baker's ingredient in using chocolate. This is the hardened chocolate "mass" or the basic chocolate liquor (hardened). Very sturdy stuff. And oddest of all is Baker's German's Sweet Chocolate. An American (Samuel German) employee of Walter Baker's chocolate company, in 1852, added sugar to Baker's baking chocolate to create Baker's German's Sweet Chocolate. Naturally they charged a hefty price for adding that sugar to the chocolate, and that may have been the first time we began paying through the nose for having sugar added to commercial products--certainly it is not the last such idea. RULES OF CHOCOLATE 13. Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite and you'll eat less. (There actually was a diet program in the several years ago where they turned old chocolate into these "diet" candy-like things to eat before every meal with a hot drink. It would briefly raise your blood sugar level, or so the theory goes, so you wouldn't eat so much at the meal.) 14. Put "Eat chocolates" at the top of your list of things to do. That way you'll at least get one thing done each day. Americans do not do their duty to the world consumption of chocolate The Swiss consume about 22#/person, and England, Germany, and Belgium are close behind, and the U.S. was not far behind, but lately we have become negligent: we're down to 14#/person. 8. Flossmore Station Imperial Stout, (US-IL), Imperial Stout. ~21P, ~8.6%abv CHOCOLATE: Annette May's Imperial Stout Truffles, rolled in powdered malt. Recipe: Beer Chocolate Truffles Brewers were often willing to name a chocolate for one of their beers, but it remained for Alan Sprints, Hair of the Dog's brewmaster and former chef, to produce a chocolate recipe to go with his Adam. His recipe reflects a "short-cut" used by many professional chef's: Use a commercial sponge cake. Break it up into little pieces, place them in a blender with enough chocolate (melt carefully in a double boiler). Blend to form a chocolatey mass. Use about 1-lb of bittersweet chocolate. When such a mass has been formed, add about 6-oz barleywine or whatever beer is to be matched with this recipe. Form balls, be careful not to use too much beer, or you will have to add more cake, and more chocolate, and more beer and more cake and more chocolate, and more.... Meanwhile crush some British dark crystal (80+L) in a blender, or coffee mill, and roll the truffle balls in the crushed crystal malt. Alternately use cocoa powder, or dry malt extract. Chill, and store in a refrigerator. 9. Rogue Shakespeare Stout (US-OR), oatmeal stout, 15P, 7.3%abv ICE CREAM: Pierre's Vanilla Ice Cream from Cleveland It was way back in 1989, when I first started this nonsense. I called Portland's Heathman Hotel's Executive Chef, Greg Higgins, to get any ideas he might have for a beer and chocolate tasting. He told me that he liked the idea of serving a fudge brownie and vanilla ice cream with Guinness. It was his idea to serve it as a Guinness Float! That was a stroke of genius. The stout float is the all-time favorite at all of our chocolate-beer tastings. Greg is now the owner of one of Portland's finest restaurants: Higgins. Chocolate has very little caffeine and no cholesterol. The active ingredient is theobromine, which acts like caffeine--gives it zing--and, incidentally, is good for asthma. The ratio of theobromine:caffeine is 10:1, and there's about as much of the two as is found in a bottle of coke. In the old days doctor's actually recommended beer, especially stout, for expectant mothers. In Europe they still do. The only pregnancy problem's, I've ever heard about, stem from total abuse of alcohol, not from the occasional sipper. Most of us in this room were born of mothers who sipped an occasional alcohol beverage during their pregnancy. But today American doctors wouldn't dare make such a recommendation, they are intimidated by stupid political warnings put there by vengeful members of congress. Pregnant women have actually been arrested for ordering alcohol beverages in public. They'll come after us chocolate lovers next. copyright (c© 2003 by Fred Eckhardt, all rights reserved, may be reproduced with copyright notice

22 years, 4 months

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mba August 2003