4-10-15 by The Pitt News

April 10, 2015 | The Pitt News | www.pittnews.com

3|The hangover, part 4

9|BRing on the busch

4|The homebrewers

11|Beer Snob Confessional

How to prevent one, and what to do if you’ve got one Pitt students in the DIY world of beer brewing

6|Quality over quantity

How laws are ruining the term “craft beer”

6|Cartoon

Fatima Kizilkaya on beer pong

8|Wine is just fine

Alex Wise lists the best beers for watching sports

Ellie Petrosky talks about her trip to the pubs of London

14 |What’s in a pour?

Filling your glass is just as important as what goes in it

17|The british are coming

Pipers’ Pub provides a Premier taste of England

17|P-Cafe coming p soon

Sam McGinley makes the case for wine Aaron Donald said his restaurant is nearing completion

9|Spring Brews

Grace Kelly discusses the best beers for spring

Cover by Theo Schwarz and Jeff Ahearn

April 10, 2015 | The Pitt News | www.pittnews.com

Fact fiction or

BRIAN MULLIGAN,

ASHLEY NEISWENDER,

Resident Assistant

They told us all of the things that aren’t true, like drinking coffee makes you sober. The only thing that makes you sober is time.

Still not sure how to avoid a On what representatives from the Center said when they spoke hangover after a wild night? with Wellness the RAs before the school year to educate them on popular alcohol myths. Well neither did we, so we sent an intrepid reporter to Anjana Murali find out... Staff Writer

ext time, think twice before chowing down on an entire pizza to sober up after drinking. There’s no need to pack on the extra calories, according to Megan Stahl, a health educator for Student Health Services. Beer and liquor-related myths run amok in Pittsburgh, the U.S. city with the most bars per person. At 12 bars per 10,000 residents, according to a 2013 report from Infogroup, Pittsburgh trumps ru all other cities on the list, including New York, Chicago and Las Vegas. The Pitt News interviewed Stahl to fact check k and dispel somee of these myths, includd ing the infamous, “What’s the best way to ward off a hangover?” The Pitt News: Is there any truth to the popular saying, “Beer before liquor, never been sicker; liquor before beer, you’re in the clear”? Megan Stahl: No. It’s a myth. The number of servings and the pace of consumption matter more than what someone is drinking. Drinking any type of alcohol too quickly and/or in too large

of a quantity can make you sick. TPN: What are the most common myths or rumors that you hear students associate with drinking? MS: “Eat bread to sober up.” This one has been around for many years and still makes an appearance from time to time. I can assure you that bread has no magical properties. Eating food can slow the absorption rate of alcohol, that is true. But it will not make you sober. Once alcohol is consumed and is being absorbed, time

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iis the only thing that can sober you up. TPN: “Darker alcohols are healthier” and “beer is a good workout recovery drink.” Are any of these sayings true? MS: No. Again, they are myths. Some darker alcohols may contain antioxidants, but the fermentation process of these types of alcohol can increase other types of products and compounds found in the alcohol, some of which can actually

make you feel a little worse. Regarding post-workout beverage choices, beer is not the best choice because it dehydrates you, and some studies suggest alcohol can actually hinder muscle recovery. TPN: What about the beliefs that eating carbs helps you stay sober longer, or taking vitamin B or charcoal tablets prevents hangovers? MS: Eating food, especially those higher in fat or proteins, before and while drinking slows the absorption of alcohol in the stomach. It doesn’t keep you “sober longer” per se, that part is inaccurate because your body is still absorbing the alcohol. But the food will slow the absorption of the alcohol in your stomach and also slows the rate of the stomach emptying into the small intestine, where alcohol is absorbed more quickly than the stomach. Although you won’t stay sober, this means that your BAC may not peak as high or as quickly, which can help keep a more moderate BAC level. TPN: What should students do to ward off hangovers? MS: The only 100 percent way to

Q&A

Senior molecular biology major

I tried it once, but I didn’t come to a conclusion whether it worked or not. Now I drink a lot of water throughout the day On the effect of a B12 supplement before going to bed to before drinking to prevent hangovers.

The cold, hard facts BEER BEFORE LIQUOR, NEVER BEEN SICKER; LIQUOR BEFORE BEER, YOU’RE IN THE CLEAR

X X X

EAT BREAD TO SOBER UP DARKER ALCOHOLS HEALTHIER

ARE

BEER IS A GOOD WORKOUT RECOVERY DRINK

April 10, 2015 | The Pitt News | www.pittnews.com

Brew Crew

Some Pitt students have drowned themselves in the DIY world of beer brewing Story by.....................Mark Pesto Staff Writer Photos by...................Nate Smith Staff Photographer

Brad Kopp boasts a bottle of his homemade beer.

he first beer Brad Kopp ever brewed fell flat for his father. “It had such a sour taste,” Kopp said. “My dad has the corniest sense of humor, and he still hasn’t let me live it down. Every time I give him a beer, he says ‘Is it going to taste like that first one?’” Kopp, a senior chemical engineering major, brews his own beer, a family tradition he’s picked up as a college hobby. He is self-proclaimed “beer nerd,” a title more Pittsburghers seem to be picking up as interest in the activity grows. This do-it-yourself brewing movement has grown over the last few years in Pittsburgh and Kopp, along with other locals, are ditching big brands for their own recipes.

After dozens of batches of beer, however, Kopp has developed into a talented homebrewer whose unique blends receive critical acclaim. “I’ve gotten positive reviews from a couple brewmasters,” Kopp said. “One of my beers is under review to potentially be produced industrially.” Kopp’s family first inspired him to brew beer. He grew up in St. Marys, Pa., home of Straub Brewery, where his cousin designs craft beers as part of the research and development team. “I always thought, ‘This is something I could really pick up,’” he said. “I’ve loved it ever since.” For those whose family traditions don’t

include brewing beer, there are classes available in Pittsburgh for first-time brewers — and there are a lot of first-timers. Susan Sternberger, Theater Services Director for the Pittsburgh Cultural Trust, has programmed themes for the Trust’s Craft Beer School since the program’s 2007 inception. Approximately 250 brewing students meet monthly to sample and discuss four different types of craft beer. A panel of experts, brewers, distributors and beer judges are available to answer questions at the sessions. Sternberger said she’s not a “beer expert,” but she still has her favorites brews, such as imperials, stouts and anything with chocolate, and she appreciates the brewing

process. “I consider craft beer brewing an art form,” Sternberger said. Kopp learned the basics of brewing his beer from experience, instead of from a class, after obtaining a job at City Brewing Company in Latrobe, Pa., through the Swanson School of Engineering’s cooperative education program. He expanded his brewing knowledge by reading books and watching instructional YouTube videos. Kopp also works a co-op job at City Brewing and as a brand representative for Straub, his hometown brewery. He tastes different beers through his job that aren’t always available in stores. One of his favorites, however, was his own invention: a Scotch ale, which Kopp

April 10, 2015 | The Pitt News | www.pittnews.com said had a caramel flavor. His friends and family enjoy Kopp’s pumpkin dunkelweizen, another of his signature brews. “I had people asking to put in pre-orders for next year. It felt good to know that people really enjoyed it and would buy it,” Kopp. For now, however, Kopp’s brewing remains a hobby. According to the Pennsylvania Liquor Control Board, people without a manufacturer’s license can produce, but not sell, up to 200 gallons of beer per year. Another Pitt student has joined the craft beer trend as well. In the spring of 2013, Chris Boland founded the Pitt Craft Brew Club. During its inaugural semester, the club had about 20 members, Boland said, and brewed 3 batches of beer. The club met once a week to discuss beer and the brewing process, but participation in weekly meetings soon waned. The club, while currently active, doesn’t hold regular meetings or have any plans to brew. Boland looks to change that this coming fall. “The vision is to not only brew but also to have outings, visit breweries, have pairing dinners and hold tastings.” Boland explained. Even though he founded a club dedicated to beer, Boland said he rejects the term ‘beer snob.’ “The term ‘beer snob’ gets tossed around too much. If I’m a ‘beer snob’ for caring about what I consume and how it tastes, then yeah, but I certainly don’t judge anyone for drinking [non-craft] beers,” Boland said. The goal of the club, Boland said, is to share knowledge of beer and encourage drinkers to enjoy their beer. Boland said he hopes to revitalize the club in the fall. “Everyone has access to beer, but not many people know about the process,” Boland said. That process can get pricey, according to Kopp. “The first time I brewed, it cost

me probably $150 to buy everything,” Kopp said. First, he purchased a kettle, which he uses to boil water, a necessary step in any homebrewing operation. There are few repeated expenses involved in homebrewing. Since he has all the equipment he needs, the only supplies he has to buy to brew a new batch of beer are yeast, hops and grains, Kopp said. “I actually made a heat exchanger to cool my beer from near-boiling to about 65 degrees, and that incorporated all my chemical engineering classes,” Kopp said, noting that his homemade device is much cheaper than a similar offthe-shelf gadget but works just as well. A vessel called a mash tun is his second necessary piece of equipment. In this large, insulated container, Kopp mashes his chosen grains — usually barley, he says, sometimes with other grains such as wheat — in hot water, creating a sugary syrup called wort. Kopp transfers the wort to the third major piece of Kopp proudly brews his beer with fresh ingredients. equipment, a plastic jug called a carboy, cooling it in the process. After adding new beer recipe can take longer grains and to choose one grain, yeast to the wort, he stores the car- than the brewing process itself. or a mixture of several grains, on boy in a cool room at between 55 “First, you have to decide what which to base his beer. and 75 degrees Fahrenheit. As the you want. You want your beer to be “There are hundreds of grains, mixture sits, the yeast causes the similar in style [to existing beers], hundreds of types of hops out syrup to ferment and become al- but you also want it to be unique,” there,” Kopp said. coholic, at which point it becomes Kopp said. For Kopp, the final part of beer. His first attempts at brewing the planning process is to decide While Kopp takes the oppor- were step-by-step imitations of which flavors to add and to make tunity to brew whenever he visits existing recipes. sure that each flavor blends well his home in St. Marys, he also uses “That’s the biggest thing the with the whole brew. This process his apartment on Ward Street in brewmaster [at Pittsburgh Brew- can involve a series of exact calcuOakland as a workshop. ing Company] taught me, how to lations, Kopp says, in order to get “I don’t use an open flame or create my own beer,” Kopp said, the flavor just right. anything,” Kopp was careful to referring to his mentor at his co“When I did my pumpkin dunmention. “I just use the stove.” op job. kelweizen, I had to add half a can The process of developing a His next step is to research of pumpkin to get just a subtle

flavor. Then you have to add your nutmeg and your cinnamon and all your other flavors,” Kopp said. Kopp plans to continue brewing in the future, but he hopes to move beyond a simple homebrewing operation once he leaves Pitt. He wants to work for City Brewing when he graduates, he said. “I definitely want to get into brewing and keep home-brewing as a hobby,” Kopp said. “Maybe when I retire, I can start up my own brewery. That’s one of my dreams.” Editor’s Note: Nick Muller contributed to this report.

April 10, 2015 | The Pitt News | www.pittnews.com

Quality over quantity: Craft beer and production quotas Katie McGrath Columnist If you’re in The Original Hot Dog Shop on the corner of Forbes Avenue and Bouquet Street on a Friday night looking to buy beer, you’re probably not there to buy a case of Budweiser. You’re there for craft beer. You’re there because the all-American, old-school hot dog and fries shop focuses on its vast selection of hundreds of crafts and microbrews rather than Miller or Bud Light. Surely, this trend must be a sign of the times. The craft beer I love is a novelty for its high quality. It contains grade-A ingredients. It’s made with integrity. It supports the local economy. All of this is true, but, personally, I think the best part is even simpler: It tastes better. Craft beer is rapidly growing in popularity, and, to reflect that demand, laws are changing that allow small breweries to produce more product and call it “craft beer,” thus changing its very essence. Government regulation should not sacrifice quality for quantity.

The Brewers Association, an organization operated by brewers for brewers in an effort to “promote and protect small and independent American brewers,” determined what qualifies a beverage to be called a craft beer. The Brewers Association considers a brew craft beer if the brewery produces traditionally crafted beer in small batches and if the plant is independently owned and operated. And, if there’s one thing millennials love more than their smartphones, it’s trendy beer. A stunning 44 percent of millennials aged 21 to 27 have reportedly never tried Budweiser, which was America’s best-selling beer just a few decades ago. In 2014, craft breweries held 11 percent volume share of the market. I find that statistic a little hard to believe, although not impossible. Beer trends reflect social trends, and our generation is conscious of pertinent issues such as sustainability, local economy and ecological footprints. We just like great-tasting beer, too. Just look at the numbers. In 2012, craft

McGrath

Info from CraftBeer.com

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T P N Today’s difficulty level: Very Hard S U D Puzzles by Dailysudoku.com O K U

April 10, 2015 | The Pitt News | www.pittnews.com

7 Fatima Kizilkaya | Staff Cartoonist

FROM PAGE 6

MCGRATH breweries produced 13.2 million barrels of beer. In 2014, that number climbed to 22.2 million barrels. “With the total beer market up only 0.5 percent in 2014, craft brewers are key in keeping the overall industry innovative and growing,” Bart Watson, chief economist of the Brewers Association, told The Pitt News. “This steady growth shows that craft brewing is part of a profound shift in American beer culture — a shift that will help craft brewers achieve their ambitious goal of 20 percent market share by 2020,” according to Watson. There’s probably a market for craft beer to expand its portion of beer market share. College students love these finely crafted brews. “I love craft beer, because every time you open a different bottle, it’s like a new experience,” says Kevin Lebo, a senior emergency medicine major. His favorite? Breckenridge Oatmeal Stout, brewed in Colorado. But the demand in popularity is so large that the rules are changing. Arizona Gov. Doug Ducey recently signed into motion a law that raises the production qualifications to sell on-site from 1.2 million barrels to 6.2 million barrels annually. This means that breweries can increase production to look more like that of large, corporate breweries but still market themselves as craft — small, independent, traditional. In February, Wyoming lawmakers passed legislation allowing microbreweries to expand production from 15,000 barrels to 50,000 barrels and to continue selling on-site. Montana, Texas and Florida — among other states — have signed similar laws slowly moving

McGrath

April 10, 2015 | The Pitt News | www.pittnews.com

Wine VS. Beer

Enough about beer, wine is just fine Sam McGinley Assistant Copy Chief Don’t get me wrong, I can see the appeal of a nice, cold beer straight out of the cooler on a hot summer day. It’s refreshing — I get it. But at what cost? Beer isn’t particularly good for your health — it certainly isn’t good for your dignity — and when you deconstruct its qualities, they begin to sound as gross as beer tastes. This past summer, I spent a month in Dublin, during which I visited the pride of my Irish ancestors — the Guinness Factory. While abroad, I learned about all the ingredients of a Guinness stout — malted barley, hops, water and yeast. Even just the words “barley” and “yeast” sounded unappealing. No one would accept a can of “liquefied bread” if you offered it to them with that label, but call it a “brewski,” and suddenly everyone’s thirsty. Save the thirst for something better. Leave the beer bottles and red Solo cups in the recycling bin where they belong, because not even a perfectly blue-mountained Coors Light is worth the trade-off of a belly hangover. The popularity of beer, especially among college students, will forever baffle me. It’s neither tasty nor necessarily healthy — while beer is said to contain high levels of protein and B vitamins, the alcohol content largely negates those benefits, according to CNN. Beer is one of the few alcohols that doesn’t give you that warm, happy buzz we so often crave from drinking. It makes you feel heavy and gross, in that I-just-consumed-anentire-pizza-by-myself-and-kind-ofwant-to-die sort of way. The bloat isn’t surprising, as the average bottle of beer contains about 150 calories, according to CNN, while the average glass of red wine will only add a heart-healthy 120 to your daily 2,000. Plus, that five-ounce glass has about as much alcohol as that 12-ounce bottle of beer and, according to life experience, the average college student doesn’t usually stop at one serving. I’d hazard a guess that the prevalence of beer on college campuses has little to do with

its taste or potential health benefits. Beer represents a culture, from pong at frat parties and tailgates to craft beers and home-brewers. Beer is relatively cheap to buy wholesale, and it’s an easy sipper, meaning the average college-aged drinker can cling to social safeguards of cans all night without feeling too drunk. It’s also a very communal alcohol — you can find hundreds, if not thousands, of freshly empty cans strewn about the gravel

for a Mad Mex Big Azz Marg, because if you’re going to damage your reputation as a functioning member of society beyond repair, you might as well enjoy it. Many red wines — especially Cabernet Sauvignon, Chianti and Merlot — contain melatonin, which can help with sleep, according to the Journal of Food Composition and Analysis. Red wines also contain low levels of resveratrol, according to an article published in The Independent, which can help reduce the risk of heart and cardiovascular disease. Plus, killing the pain with wine is supreme, second only to whiskey — my

Katelyn Binetti | Staff Illustrator

lot after any football game, and Thursday nights at Hofbräuhaus are something like a rite of passage for 21-year-old Pitt students. Besides its easily replicated social aspects, beer isn’t all that hopping. There are healthier, cheaper and tastier ways to achieve that happy buzz without the added weight. So swap the trademark Hofbräuhaus mug

personal drink of choice. Wine drunk is the ultimate warm-andhappy type of drunk, perhaps enhanced by the fact that it’s a drink best served either cold or hot — there’s no shame, for instance, in enjoying a glass of mulled wine during a London bar crawl in the winter. Worst case scenario, you end up looking like the “classy” friend in

the evening’s Instagram posts. Cost is another crucial factor. Sure, Natural Light is one of the cheapest drinks you can buy in bulk — usually less than $20 for a 24-pack. But cheap vodka exists, and it’s kind of amazing. There’s a reason Crown Russe and Vladimir Vodka are the “old faithfuls” of the college demographic — you can get a half-gallon of each for less than $15 apiece. Not to mention, vodka mixes well with just about anything if you do it right. If you’re looking to be better than Vlad — which, to be fair, most of us are — Jack Daniels is a perfectly suitable alternative. A single shot of whiskey in a glass of ginger ale or Coke will give you just as much of a buzz as a bottle of beer, and, as a much lighter alternative to beer, whiskey ginger won’t result in you lying on the floor, being burped by a friend after the first round of Beer Olympics. Finally, as far as taste is concerned, I have one word for anyone who thinks beer is the most refreshing summertime beverage: margaritas. Seriously, it’s impossible for anyone not to enjoy margaritas — they’re the lovechild of slushies and tequila. They’re fresh, fruity and delightful, and there are a number of places in the Greater Pittsburgh area — Mad Mex and The Porch at Schenley are great local options — to get a quality one if you value taste over calorie count. In my time as a legal drinker, I have found but one beer that I genuinely enjoy: Einstök Icelandic White Ale, which is unfortunately only available in Iceland, the U.K., Estonia and a select few U.S. states — thankfully including Pennsylvania. So, I will admit that not all beers are entirely putrid, but I’ve yet to find more than a single exception. Beer is not the be-all and end-all of the college — or drinking — experience. Go ahead and enjoy the good stuff, but appreciate the vast selection of other options, too, and try something else along the way. Your stomachs and wallets will both thank you. Sam McGinley is the assistant copy chief. Write to Sam at srm86@pitt.edu.

April 10, 2015 | The Pitt News | www.pittnews.com

More than just a stopgap: Spring brews provide myriad options Grace Kelly Staff Writer It’s springtime, and, when it comes to having a drink, all you can think of is that Sangria glinting in your glass as you soak up the summer sun. Yet, it’s still too soon. Spring is just the in-between season — a chance for nature to freshen up a bit after a miserable winter. While summer — still months away — holds the promise of light and crisp beers, herby, fresh cocktails and fruity wines. Not entirely a season to wish away, spring has one of the most diverse beer selections you can find all year. So break out your Pitt-themed beer glasses and try some new brews while you’re in the early spring rain. Spring holds a diversity not found during other seasons, making it a heavenly season

for beer aficionados keen on a wider variety. With a selection spanning from heady, malty winter brews to lighter summer beers, the choice is yours. Here is a selection of brews for any spring occasion, be it a drizzly day, a picnic in Schenley Park or prime time for a pint on your porch. Rainy spring day brew: Deschutes Red Chair Northwest Pale Ale This spring brew has a nice balance of citrus, hops and malts that blend to form an all-around crowd pleaser. Unlike its IPA brethren, Red Chair Northwest Pale Ale is not awash in bitter hops, which makes room for a sweeter flavor and fresher taste. It is best paired with seafood or pulled pork tacos.

Spring picnic: Widmer Brothers Brewing Company Columbia Common Spring Ale Brewed with a combination of three different hops, this beer has a crisp, light and dry taste. Underlying fruity notes, especially of lemon, make this a go-to for a nice sunny day. Like the Red Chair Northwest Pale Ale, it has a malty streak to balance the hops, leading to a full flavor with a floral spark. Widmer Brothers also employs environmentally friendly bottling practices, so cheers to that. Substantial spring beer: Brouwerij Het Anker, Gouden Carolus Easter Beer Although, the fuzzy bunny on the label belies the rich, heady depth of this 10-percent-alcohol brew, this full-bodied Belgian

ale is great all season long. It is a mouthful of spice — cinnamon, cloves and anise — along with a burst of citrus peel. The malty nature of the ale makes this a full-bodied brew, perfect for a beer junkie who is sick of crisp IPAs. Try this brew with the leftover Easter ham and scalloped potatoes your mom forced upon you. Summer brew: Samuel Smith’s Organic Apricot Ale Even if you hate the idea of a fruity beer, close your eyes and try this ale. It’s sweet and creamy with hints of vanilla, but a nice tang from the apricots keeps it from turning into a creamsicle. Floral notes round out each pour, and the golden hue glints in your glass. It is absolutely divine when served with a bowl of vanilla ice cream or alongside a steaming plate of chicken korma.

Beer of utmost importance to the gameday experience Alex Wise Staff Writer In America, we like sports. Sports are fun. Sports are gripping. Sports are heartbreaking. Most importantly, sports are the ultimate excuse to drink beer. But some beers are more fitted for watching sports than others. Here’s your guide to drinking beer like a sportsloving American. As a general statement, there are only two situations in which drinking beer produced outside of the U.S. is acceptable. Guinness is exempt on St. Patrick’s Day, and Canada’s only valuable export, Labatt Blue, is exempt while watching hockey. Otherwise, imported beer does not exist. Corona is for country-loving college students at Kenny Chesney concerts, and European beer is for European people. There’s a reason that nobody trusts the guy at the Super Bowl party drinking a Stella Artois. Let’s move on. Consider this scenario: It’s a Saturday afternoon in September, and your favorite college football team plays in an hour, so you head to

your local beer distributor to grab a case. What do you buy? That depends on a few factors, one of which is geography. As Pittsburgh residents, we all have a free pass to drink Iron City despite its mediocrity — the only stipulation is that we pronounce it properly: “Ahrn City.” Rolling Rock and Yuengling are two solid local alternatives. Another factor in choosing a game day beer is cost. As a college student, I can attest to being perpetually broke. If I could afford to drink Samuel Adams every weekend, I would, but the current state of my bank account barely allows me to eat two meals per day. Fortunately, there are plenty of good, cheap beers out there to make sports more enjoyable, the most popular of which are Budweiser, Miller Lite and Coors Light. Of these popular brews, I recommend

Miller to boost your status among your football-loving peers . Drinking Budweiser suggests that you’ll be checking the NASCAR Sprint Cup standings at halftime — not that there’s anything wrong with that — and Coors Light makes you a suburban dad. Sadly, if you’re like me, beers like Miller Lite and Bud Light are a treat. Though they might be affordable, it breaks my heart to spend more than $20 on a case of beer. But God gives blessings to the poor, and one of these blessings is Busch Light. Busch Light is undoubtedly the best beer to drink while watching sports and is also the best beer to drink while doing anything else. Except driving. Don’t Busch and drive. Drinking Busch is affordable, delicious and American, and it is unscientifically proven to will your favorite

Corona is for country-loving college students at Kenny Chesney concerts.

team to victory. Busch Light is a culturally relevant brew, too. It sparked a music career for the previously unknown Meghan Trainor, whose hit single “All About That Busch” was one of the biggest songs of 2014. But don’t just take my word for it. Paul Griffith, a Pitt graduate and friend of mine , recommends a daily dosage of Busch Light. “Breakfast is the most important meal of the day, so you need to make sure you get a healthy serving of grains from Busch,” he said. Unsurprisingly, Griffith is not a medical professional. But, again, the best part of Busch Light is it’s economical. Depending on which beer distributor you choose, a 30-pack will run anywhere from $16 to $20, making Busch Light one of the cheaper beers on the shelf. Some say this is warranted, classifying it as “college beer.” These people are haters and not Americans. So if you’re looking for a quality case of beer to drink this weekend, remember to stay American. And, when in doubt, remember to be all about that Busch, ’bout that Busch, no Natty.

April 10, 2015 | The Pitt News | www.pittnews.com

The Pitt News Crossword, 4/10/2015

ACROSS 1 Breakfast spread 11 Attempt 15 Video game that comes in a World Tour version 16 Part of the Louisiana Purchase 17 Meditation goal 18 Vet 19 Allowed 20 Bull or cow, perhaps 21 Pipe material 22 One may be compulsive 23 Imposed 24 Patsy 27 Copernicus Science Centre site 29 “Herbie: Fully Loaded” actress 30 Place to stretch one’s legs 33 Like many a quote: Abbr. 34 Like some cereal 35 What we have here, to Jorge 36 Sports demographic 38 Bach’s “Jesu, meine Freude,” e.g. 39 Pisa native 40 UTEP athletes 41 Caroline portrayer in “Untamed Heart” 43 One may be recurring 44 Important star group 45 “The Fountainhead” architect 47 Hophni’s father, in the Bible 50 Fictional knight 51 Software for screenwriters 53 Field laborers 54 Secret discovered by a woodcutter 55 Medium __ 56 Dating option DOWN 1 Currency exchange fee 2 Kind of rock

4/25/15

By Daniel Nierenberg

3 Zest source 4 Urban ending 5 Buzzard attractor 6 Bruce Wayne, e.g. 7 “The good is oft interred with __ bones”: Shak. 8 “Sleepy” woman in the song “Daydream Believer” 9 Violist’s direction 10 Springfield bartender 11 Freetown is its capital 12 “Erin Brockovich” subject 13 “Rats!” 14 John Logie __, inventor of the first mechanical TV 21 Anjou cousin 22 Dieter’s brand 23 Drescher of “The Nanny” 24 Design 25 Hebrides isle 26 2007 Nicolas Cage title role 27 Odin’s Germanic counterpart

Friday’s Puzzle Solved

28 Like fine port 30 “Blah ...” 31 Dump closing? 32 Coll. acceptance factors 34 Sea predator 37 __ mgr. 38 Old calcium source? 40 To a greater extent 41 Academic declaration

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42 “Spy Kids” actress Vega 43 Comes down 45 Partition, with “off” 46 Done 47 Alike, in Arles 48 It was founded as Ciudad de los Reyes in 1535 49 Decorated, in a way 51 Cleanup aid 52 “__ result ...”

April 10, 2015 | The Pitt News | www.pittnews.com

Across the pond in 80 beers:

THE ELLIE PETROSKY STORY

Ellie Petrosky Copy Chief I don’t bother watering it down — I’m a beer snob. I’ve checked in more than 400 distinct beers on Untappd, a social discovery and network app for beer lovers. I’ve completed two Beer Bibles at Fuel and Fuddle and am more than three-quarters of the way through my third. My ideal Saturday involves sampling brews with my best friend at a beer festival. My infatuation with the brew began in high school when I helped my dad brew his own beer — I was allowed to contribute assistance, but not sample. The infatuation grew into a love affair that continues today. My lust for beer was packed in my carry-on when I traveled to London over spring break, I wasn’t just excited to see Big Ben or walk across Tower Bridge — I was also excited about the beer. My friends know me as a beer snob. I’m the type of person who will gladly shell out $15 to $20 for a 25-ounce bottle of a nice craft beer, and I’m in constant pursuit of new styles to try. The promise of a new city with a new

beer-sphere to experience had me giddier than the commencement of pumpkin beer season. Color me surprised when every pub I entered in London had the same five or six beers on tap. In the seven or so pubs in which I spent time while abroad, only one of them had craft beers on tap — a surprisingly low number for a city with 81 breweries within its limits, according to London Jeff Ahearn | Assistant Visual Editor Beer Guide. As I’m spoiled by seeing at least six or seven different craft disappointment fairly quickly. beers from several breweries in I pushed my disdain for largenearly every bar I walk into, this scale commercial beers aside was a disappointment. in favor of joining the locals in With this disappointment, their long-standing pub tradithough, came an epiphany: Half tion. the joy of beer comes from those On my first night in the city, you share it with. As a perpetual I found myself lost with no celsolo drinker, I compensate for lular data or Wi-Fi with which my lack of company with a high- to find my way home. Instead quality, flavorful beer. Even as I of continuing to wander around write this, I’m alone at the bar Westminster aimlessly, I decidwith a Dogfish Head 60 Minute ed to hit pause and regroup at IPA. the next pub I saw. This was only In London, I overcame my my second experience with a

London pub, as I had had my feet on the ground for only a few hours at this point. All the beers on tap were familiar names — in other words, beers I’ve seen and drank in the U.S. I pulled a chair up to the bar as my slightly bitter, dark amber choice was set in front of me. I promised myself I’d stay at the bar long enough to finish one drink and maybe ask for directions back to my hotel. Instead, the man sitting beside me at the bar asked me my opinion

on his hat, launching a conversation about literature, philosophy and politics. I was reluctant to bow out of the conversation after just one beer. So I stayed for another, beginning to talk to the group of people behind me about soccer, ultimately causing a moment of confusion between us. “I played football for 12 years,” I explained when I jumped into their conversation.

Petrosky

April 10, 2015 | The Pitt News | www.pittnews.com

The Perfect Pour

Emma Solak Staff Writer Michael Barnes can tell a good pour just by the smell. The art of pouring beer isn’t just a formality for Barnes, co-owner of the Pittsburgh-based Broken Paddle Brewing Company. The stream of alcohol can instantly delight not only drinkers’ taste buds but also their noses. Broken Paddle Brewing Company is a small craft brewery that Barnes founded with three friends last fall. Through his work, he’s noticed a misconception about how to pour beer, he said. Barnes said most people think they’re supposed to turn the glass much further than a 45 degree angle to fill it up, but that’s actually false. A good pour entails the right amount of “head” — the frothy foam produced by the release of bubbles that rise to the top of a beer. To master the pour, Barnes said, you should start with the glass at an angle, then straighten it out at about the halfway point, letting the glass fill up until you have about one inch of head floating on top of the beer. The length of pouring depends on the type of beer, according to Barnes. For example, stouts have a higher ratio of nitrogen to carbon dioxide, so, when pouring, you should stop about halfway through to let the beer settle. Since nitrogen bubbles are miniscule, the beer contains higher volumes of them. As a result, if you pour too quickly, you’ll end up with too much head. “Beer is like a rainbow,” Barnes said. “From one side to another, the style makes a difference.” More carbonated beers, such as IPAs and ales, have a crisper, sharper taste. Mass-produced beers, such as American lagers, have little aroma and flavor, according to Barnes. All kegs have the same pressure level, which can cause certain subtle details of taste to be lost in beers that require

slightly higher or lower carbonation levels. Typically, there is no difference between a bottle of beer and keg of that same beer. What makes the difference is the amount of carbon dioxide. For Jackson Crowder, a Pitt alumnus and bartender at A Bar + Kitchen in Washington, D.C., learning how to correctly pour a beer was difficult, but now the technique is second nature to him. “You have to learn to dial into that sweet spot, but then it’s just muscle memory,” Crowder said. Crowder, who has also worked at Verde, a restaurant and bar Downtown, said beer pouring tech-

in a fast-paced bar, you don’t have time for that,” Crowder said. Laura Buermann, also a Pitt alumna and bartender, said that the way you pour a beer absolutely affects taste. “Its mostly about controlling the size of the head. You get a lot of aroma and flavor from the head, and I think the aroma is a large part of the taste,” Buermann said. Buermann, a bartender at Fuel and Fuddle, follows the 45-degreeangle technique and starts by placing the nozzle halfway into the glass. As the beer pours, she tilts the glass to a 90-degree angle. She also said she wouldn’t pour slowly. “I wouldn’t want to mess it up for a customer,” Buermann said. “It’s kind of nerve-racking being a bartender, because the customers are right in front of you and can see everything you’re doing.” Even though the bartender doesn’t need to pour anything when a customer orders a bottle of beer, Brian Meyer, advocate for Local Craft Beer and webmaster for the Craft Beer Academy in Pittsburgh, said beer tastes best in a glass, regardless of the type of beer. Bottles let light in, which can skunk a beer. Although cans keep a beer fresher longer, Meyer said an open glass lets out the aroma of beer, which is essential to truly tasting the drink. “Most of what we taste in beer is what we smell,” Meyer said in an email. “So being able to smell the beer as you drink is important.” Barnes said the various styles of glasses for different beers come from the tradition of the region where the beer was first produced. Today, Barnes said, there is no real practical reason for why certain glasses pair with certain beers. “So, if one is romantic about beer — and who is not — then you might consider a traditional glass with your beer based on style,” Barnes said.

“Beer is like a rainbow. From one side to another, the style makes a difference.” -Michael Barnes nique is standard at many places. According to Crowder, there are two main kinds of beer taps: a standard tap and a nitrogen tap. To pour a beer from both these taps, the bartender should hold the glass as close to the spout as possible, at a 45-degree angle to the stream. Tilting the glass, the bartender should fill it two-thirds full, he said, then hold it upright to finish the pour. One difference in filling from a nitrogen tap, Crowder said, is that the bartender must let the beer settle before finishing the pour. It’s important to fill the glass steadily and not too fast, Crowder said, and not to let too much foam build up. Too much foam is the one sign of a bad pour, he said. “[The foam] is just taking up space. You can let it settle out, but

April 10, 2015 | The Pitt News | www.pittnews.com

April 10, 2015 | The Pitt News | www.pittnews.com Photo from Piper’s Pub Facebook

a Aaron s e d i v o r p Donald’s b u P s ʼ r cafe nearing Pipe nd a l g n E f o completion ste a t r e i m e r P Chris Puzia Jessica Boddy Staff Writer

You don’t have to travel more than 3,000 miles from Pitt’s campus for authentic British Isles eats accompanied by a warm atmosphere. In fact, it’s just a bus ride away on Port Authority’s 54 line. Piper’s Pub on East Carson Street in South Side serves cuisine of the British Isles while providing a game-day sanctuary for Pittsburgh soccer fans. Piper’s Pub, which started out as an English-style pub in 1999, did not originally broadcast English Premier League soccer games. A customer suggested showing the matches, according to manager Hart Johnathan. “We looked into [showing soccer matches], and no one else in the city was doing it at the time,” Johnathan said. “It was the age of satellites, so we just put a huge satellite dish on the roof and started showing as much soccer as we could.” The decision paid off: Piper’s Pub is the most popular soccer bar in Pittsburgh today. Johnathan said the growing popularity of European soccer in the United States contributed to the establishment’s success, and the almost year-round international soccer schedule brings consistent traffic to the pub. “Four or five years ago, we could only show a couple of games a day — now it’s NBC showing every Premier League game every weekend, so we get crowds for every game,” Johnathan said. With both bar and booth seating, soccer fans can get rowdy, while less soccer-inclined diners can enjoy a casual meal.

The gatherings of fans, though, can keep their interest in the sport alive. “The best way to watch sports is with someone who loves it, too — it’s kind of like how there are Steelers bars across the country,” Johnathan said. “People flock to the soccer bars to be a part of the team.” Piper’s recent growth has mirrored that of the U.S. soccer fandom in recent years. Roger Bennett, a New York-based soccer pundit for The New York Times and ESPN: The Magazine and an Everton F.C. fan, said the sport’s growth in the United States is no coincidence. “Soccer is the perfect sport for the Internet era,” he said. “American fans can follow games and instantaneously track information from global leagues.” Still, he added, the ability to go to a bar early in the morning and root for their team helps fans stay invested. At Piper’s, some teams have a consistent group of devotees of five to 10 people. For larger matchups, as many as three dozen people file into Piper’s to have a beer and cheer on their favorite teams. “We’ve seen it grow because we can consistently show [fans’ favorite] matches every week. So you know these people feel like they have a home to watch soccer,” Johnathan said. Johnathan and Courtney Leavitt, a server at Piper’s Pub, agree that there are five distinct categories of their patrons: the soccer crowd, who arrive whenever the Premier League is on; the brunch crowd on the weekends; the local crowd, residents of South Side who come on weekdays for dinner; the whiskey crowd enthused by the pub’s vast selection; and finally those from around the city who recognize Piper’s Pub for its good

food and great beer. One patron who falls under the category of the “soccer crowd” is fourth-year Spanish major Sam Bender, who watched an important Tottenham-Arsenal matchup at Piper’s a few years ago. Bender, a soccer enthusiast, was relieved to find an environment of likeminded fans. “[I really liked] the sense of community there,” Bender said of the pub’s atmosphere on game day. “It definitely beats watching it on a computer at home by yourself.” According to Bender, the restaurant’s atmosphere can become intense once the matches begin. “It got loud there,” Bender said. “It was pretty raucous.” For the customers less interested in sports, Piper’s still scores points with its cuisine. According to Leavitt, the most popular dish is fish and chips, but the shepherd’s pie is a close second. When it comes to beer, Piper’s hosts brews that range from old faithfuls to new friends. “The beer tap changes nearly every other day,” Leavitt said. “We always have new stuff on tap, good craft beers. We keep classics on tap as well — Guinness, Murphy’s and Belhaven.” Piper’s Pub has more than 35 selections on tap as well as 25 bottled options. The beer menu is geographically diverse with choices from local Pennsylvanian breweries such as East End, classic American beers such as Miller and 24 international brews. Bennett said the atmosphere of watching early games with authentic beer helps create a real soccer fandom. “If you’re in a bar at 7 in the morning with a pint of Guinness, you have a social problem,” Bennett said. “If you’re in a bar at 7 in the morning with that same pint of Guinness and Chelsea is on TV, you’re a football fan.”

Sports Editor

Students who recently walked along Meyran Avenue may have seen the large white “H2P Cafe” sign hanging above the restaurant formerly known as Winghart’s. Students can soon enter the restaurant, now Aaron Donald’s Pittsburgh Cafe, according to Aaron Donald. “No, not open yet,” he said on April 1. “If not this week, then next week for sure.” Donald said he partly wanted to recreate the old Pittsburgh Cafe, which occupied the same space before it closed in 2012 and Winghart’s opened at the location. “P-Cafe was a fun place to go when it was open,” Donald said via a direct message on Twitter on Dec. 6. “[It’s] something to bring back to Pitt campus for people to go ... It’s going to be a real cool spot to go.” Donald, the former Pitt defensive tackle who now plays for the St. Louis Rams, announced on Dec. 6 that he and his brother, Archie Donald, would open a restaurant/bar on Pitt’s campus. Currently, the restaurant appears near completion, with signs displaying its logo and “AD’s Pittsburgh Cafe” on and near the restaurant. Although the inside appears ready for opening, Donald did not give a set date for the cafe’s opening. However, he said it could open as early as next week. When it does open, Donald said he will announce it. “There’s not an official date yet,” Donald said. “I’ll let everybody know on my Instagram and Twitter.” Donald has been on Pitt’s campus for the past couple of weeks to prepare for the restaurant’s opening. On March 31, Pitt’s football program also named him

Cafe

April 10, 2015 | The Pitt News | www.pittnews.com

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FROM PAGE 11

PETROSKY “You played what?” one of the guys asked. “Football,” I repeated, trying to assimilate my language. “Are you talking about football or soccer?” “Not football,” I said, simulating throwing a pass downfield. “Football,” I explained, pretending to volley a ball into a goal. For the first time all evening, I was less concerned about what was in my glass and more concerned about the lives of the people I was sharing the moment with. I shared several more beers with the group of people I latched on to, becoming less and less convinced that I stuck out like the tourist I was. All traces of beer snobbery were lost in the merriment. I retained this philosophy my entire time in London. Instead of worrying about what I was drinking, I focused more on enjoying my experiences. I cherished the Guinness like the new friends I had made. I adored the Strongbow like the city I was beginning to love. I drank so much Fuller’s ESB I practically bled it. London Pride instilled its namesake in me with each sip. All thoughts and dreams of chili stouts and vanilla porters disappeared from my mind. Sometimes it’s worth it to push the snobbery aside. What’s happening in the room outside your glass is almost always better than what’s in it. Ellie Petrosky is the Copy Chief of The Pitt News. Write to Ellie at eep21@pitt.edu.

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20 FROM PAGE 7

MCGRATH away from the core mission of craft beer. Craft beer, at its crux, is an art form. Brewers invest time and dedication into the small batches of brew. When craft breweries are forced to increase the size of their operations, we lose the personal element of the beer — it’s no longer a novelty but a standardized drink. In Pennsylvania, we have 108 breweries, one of the highest numbers nationwide. There is no law surrounding microbrewery

April 10, 2015 | The Pitt News | www.pittnews.com production limits, only a minimum production floor. Brewers who produce more than 250 barrels annually can qualify for a manufacturer’s license. Yuengling, a Pennsylvania-based brewery, recently surpassed Samuel Adams as America’s top craft brewery, according to the Brewers Association. Yuengling is the oldest brewery in the United States, originating in Pottsville, Pa., in 1829. It’s odd that Yuengling, a popular beer, is considered craft. This is a result of the Brewers Association lifting a requirement that craft beer use barley malt. This allows breweries that make up

to 6 million barrels per year and consider themselves “small.” With these new regulations, who’s to say what brews are really hand-crafted after all? So maybe that “local craft beer” you’re drinking isn’t so craft. If the quantity is changing to meet demand and sometimes a limit doesn’t exist at all, what does that mean for quality? Increased production makes it harder to preserve the level of attention required to produce high-quality, great-tasting craft beer. We love craft beer for its small, unique and distinct taste. At its core, craft beer aims to

correct the missteps of large, corporate beer companies that care more for profit than for product. Slowly relaxing laws removes craft beer’s integrity. If larger “microbreweries” are getting their way with legislation and the distinction between craft and commercial is weakening, then perhaps we should support our local breweries that are still committed to the product rather than the profit. Katie McGrath primarily writes about social issues for The Pitt News. Write to Katie at kmm214@pitt.edu. FROM PAGE 17

CAFE

an honorary coach on for the team’s Spring Game on April 18. When he announced the restaurant via his Twitter account on Dec. 6, Donald said opening the restaurant/bar was “something that me and my brother always talked about doing.” Donald said that his brother will also help with the opening and operation of the restaurant. Archie Donald could not be reached on the phone on April 9. Donald played four seasons at Pitt, totaling 11 sacks and four forced fumbles in his senior season in 2013. The Rams selected Donald with the 13th overall pick of the 2014 NFL Draft. He finished his rookie season with nine sacks, leading all rookies. His play also earned him a Pro Bowl berth and Defensive Rookie of the Year honors. FROM PAGE 3

Q&A

avoid a hangover is to not drink alcohol. If someone is making the decision to drink, moderation is key — not just to avoid a hangover, but also to be safer about it. Some examples include: pacing oneself to a serving per hour or less, setting and sticking to your personal limits, alternating alcoholic drinks with nonalcoholic drinks — such as water, which also helps keep you hydrated — and avoiding mixed drinks, like jungle juice, as they often contain multiple servings of alcohol, and it can be difficult to know how many servings it actually contains.