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Quiz Bits
5. How many times will a typical beer bottle, in Japan, be recycled? 6. What are the four main ingredients in beer? 7. What U.S. state has had more breweries in its history than any other state? 8. What is the oldest brewerey in North America? 9. What year was Anheuser-Busch started—1852, 1862, 1882 or 1902?
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1. What country tops the list of the people who drink the most beer? 2. What age group spends the most money on alcohol? 3. Beer is the fourth-most popular drink in America. Name the three drinks that are more popular than beer. 4. In a six-pack, which costs more to produce: the beer, or the containers?
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TO PEE OR NOT TO PEE • Drinking beer makes the drinker urinate a lot— much more than drinking an equal amount of water or juice. The number of trips a beer drinker makes to the bathroom has nothing to do with the amount of liquid consumed. It has to do with something called anti-diuretic hormone (ADH) produced by the hypothalamus in the brain. ADH regulates urine production and the amount of water in the bloodstream, maintaining the balance between water and salt in the tissues. Alcohol inhibits the production of ADH, so the kidneys don’t receive the normal signals from the brain. They go on drawing water out of the bloodstream at a constant rate because they are not told to stop. This dehydrates the body. That’s why thirst is a main symptom of a hangover. A good way to diminish a hangover is to drink a couple quarts of water before going to bed. Coffee is not a good thing to drink after getting drunk because caffeine is also an ADH inhibitor, and coffee messes up the signals to the kidneys too. Coffee has never sobered anybody up. Drunkenness is caused by unprocessed alcohol in the blood, and nothing can remove it but time. Alcohol plus coffee equals a wide-awake drunk. SODA FIZZES; BEER FOAMS • Why does soda fizz whereas beer foams? It’s caused by the chemical processes that occur during fermentation. Fizzing and foaming both involve carbon dioxide rising to the surface, but soda pop is not fermented as beer is. Brewer’s yeast feeds upon the sugar in the ‘wort’ which is the sugary substance in malt, which comes from barley. The yeast gives off carbon dioxide as a by-product. During fermentation, that carbon dioxide dissolves into the liquid. When the pressure is released when a can or bottle is opened, the carbon dioxide rises to the surface. The chemical reactions that have occurred between the carbon dioxide and the proteins in the wort make the bubbles last much longer than the bubbles in pop, champagne, or cider.
UNIVERSITY LAUNDROMAT
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Zion United Methodist Church
Coming Soon: Drop-Off Laundry
SUNDAY WORSHIP
816 University Ave. Grand Forks, ND
1001 24th Ave. S. • Grand Forks, ND • 701-772-1893
www.zion-umc.org
• Coffee Fellowship: 9:00 am • Sunday School: 9:15 am • Worship Service: 10:30 am